Quintano Foods Limited has added a new product to its Quaker porridge pots range on sale in leading stores. Oat So Simple Toppers, available in two variants, Chocolate Chunks and Strawberry Pieces, have an oat cluster topping that is packed separately...
Ed eats Maharaja186, The StrandGżiraTel: 2131 3235 Food: 6/10Service: 9/10Ambience: 7/10Value: 9/10Overall: 7/10 With close to 400 million views in six weeks, there has to be something charming, entertaining, funny or a brilliance that I’m missing...
Isn’t it typical? I think of a good title, write and cook some nice recipes to go with it, and what happens? I open a food magazine I subscribe to, and lo and behold, I see an article entitled Go With the Grain! Well, they say that imitation is the...
(Serves four) 4 lamb shanks2 tbsps seasoned flour2 tbsps olive oil1 large onion, chopped2 carrots, diced2 cloves garlic, crushed1 tsp ground coriander1 tbsp tomato paste150 ml red wineLamb or beef stock100 g pearl barleyLarge sprig fresh rosemary2...
(Serves four) 1 red and 1 yellow pepper4 chicken legs2 tbsp olive oil1 large onion chopped2 cloves garlic200 g medium bulgur wheat2 tbsp chopped parsley2 tbsp chopped mint600 ml hot chicken stock2 tbsp pitted and shredded black olives2 tbsp pine...
Served with warm pitta bread and plain yoghurt, this is a really good vegetarian dish. Add a grilled chop, chicken breast or sausages, and it makes a great side dish for non-veggies too. (Serves three to four vegetarians or five to six as a side...
Sage and pumpkin risotto is an Italian classic. Replace the rice with quinoa for a different, but equally delicious and very nutritious risotto. The tiny seeds break down into little curls when cooked. (Serves three as a main course or four to five as...
The much awaited classification of the wines of Saint-Émilion was announced a few days ago. After a year of deliberation by the classification commission under the guidance of the Institut Nationale de l’Origine et de la Qualité (INAO) and the French...
Ristorante Capotavola in Marsascala hosted internationally-acclaimed slow-food chef Delfino Maruca on Friday and yesterday. The chef, who will also be the restaurant’s main guest today, will be cooking various recipes from his vast food...
Pulitos restaurant in Marsalforn Road, Xagħra, has just launched a range of new dishes for this month. The new additions to the menu are inspired by chef and patron Joseph Spiteri’s love for high-grade meats and extensive travels in Southeast Asia...
Apple Core Foods Ltd recently held an end-of-summer gastronomic evening for retailers and general food service guests on the Bay View terrace of theMarina Hotel at the Corinthia Beach Resort. Around 300 guests attended the event, including Valeria...
Palazzo Preca restaurant in Valletta recently launched its corporate website. Owned and directed by head chef Ramona Preca, the restaurant is located in a 16th-century palazzo inStrait Street. Palazzo Preca, which was awarded a Trip Advisor Certificate...
The Aroma Kitchen competition winners, Alfred and Mary Rose Scicluna of Tarxien, checked in for their prize – a luxury gourmet weekend break at the Hilton Malta – last weekend. The competition, which ran throughout the cooking programme, was...
The traditional Sunday lunches at The Terrace Restaurant are back starting next Sunday Executive Chef James Mifsud and his culinary brigade prepare the finest fare from all continents and the meals include a lavish antipasto selection, soups, pasta,...
Ed eats AmigosDingli Street,Dingli Circus,SliemaTel: 2133 2480 Food: 7/10Service: 8/10Value: 8/10Overall: 8/10 Making a living is unfortunately a process that takes up an unfairly large portion of our waking hours. By the time I’ve shrivelled into a...
The 2012 vintage has been a bumper year for Delicata as the pressing came to an end at their state-of-the-art winery in Marsa, hitting the one million kilo threshold. The last two grapes to be pressed were the indigenous red and white varieties –...
Back to work, back to school, back to classes. It’s no longer time to linger over preparing dinner during the week. Pasta fits the bill perfectly for delicious food that can be speedily cooked at the end of a busy day, and is as good to eat as it is...
(Serves 2) Orecchiette or other small chunky pasta for two, such as farfalle or fusilli200g broccoli, broken into the smallest florets and the stalk discardedExtra virgin olive oil1 clove garlic, peeled and chopped1 small red pepper, seeded, and not...
(Serves 6 to 8) 3 large ripe mangoes3 tbsps rum – optionalLight muscovado sugar – to taste400g double cream or thick custard2 or 3 tbsps toasted flaked almonds Peel the mangoes and pare off six thin slivers for garnish. Roughly chop the fruit and blend...
(Serves 6) Crust12 digestive biscuits2 tbsps caster or light muscovado sugar50g butter, melted Crush the biscuits to crumbs; mix with the sugar and butter and press into a traditional pie dish, 20cm/eight inches in diameter. Bake it at 180°C/gas mark 4...
(Serves 4) 20 very large pasta shells – conchiglioni50g diced pancetta1 shallot peeled and diced100g fennel and rocket pesto – or other pesto4 tbsps fresh breadcrumbs75g ricotta2 garlic cloves, peeled and crushed, optional20 large snails, cleaned and...
The fish we Maltese so fondly call lampuka is known by various names worldwide, including mahi-mahi – which means very strong in Hawaiian – dorado, lampuga, rakingo, calitos, maverikos or, more commonly, dolphin fish. With the lampuki season well...
Adapt your diet to your lifestyle, say Charmaine Gauci and Charlene Vassallo.
Ed eats The Stuffed Olive18-20, Marina Street,MarsascalaTel: 2163 3616 Food: 7/10Service: 8/10Ambience: 8/10Value: 7/10Overall: 7.5/10 Marsascala, that I still insist on spelling with a ‘c’ in it, plays host to quite a large number of restaurants. Some...
Corn (or maize to use its proper name), like wheat and rice, is one of our most important cereal crops. In one form or another, it feeds a large proportion of the world’s population, both human and animal. Christopher Columbus is said to have...
(Serves four) 1 tbsp olive oil1 onion, finely chopped600 ml milk90 g polentaSalt and pepper4 eggs, beaten150 g grated mature cheddar cheese1 tbsp chopped parsleyTomato slices and parsley sprigs to decorate Preheat the oven to 190ºC andgenerously butter...
(Serves four) 1 tbsp olive oil60 g salt pork, or streaky bacon, chopped1 onion, chopped1 large potato, diced1 large carrot, dicedSalt and pepper300 ml chicken or vegetable stock400 ml milk150 ml sweet corn, canned and drained or frozen170 g can white...
150 g fine polenta100 g self-raising flour2 tsp baking powder120 g butter180 g caster sugar2 lemons4 eggs150 g ground almonds150 g cup natural yoghurt200 g icing sugar2 tbsp honey1 tbsp toasted flaked almonds Preheat the oven to 180ºC and line a 23-cm...
(Serves four) 25 g pack dried porcini mushrooms1 large rabbit, jointedSeasoned flour for dusting3 tbsp olive oil1 large onion, chopped3 cloves garlic200 g mushrooms, thickly sliced200 ml red wine1 tbsp chopped parsley1 tbsp (1 tsp dried) chopped fresh...
Gerard Liger-Belair lives in abubble, and he doesn’t care who knows it. Bubbles are his passion. And they have given the 41-year-old French scientist arguably the best job in all of physics. In a lab supplied with top-notch champagne, Liger-Belair...
Popular Tags
