Oven Baked Spring Rolls with Glass Noodles and Sweet and Sour dip

This spring rolls recipe makes a healthier alternative to the oily deep fried ones. If you’re keeping an eye on your food intake, instead of avoiding having spring rolls all the way , here’s a fantastic way to satisfy that craving. For the filling we use a combination of pork or chicken mince, carrots, bean sprouts and cabbage but you can add any other vegetables to your liking. It is also a great way to give veggies to your kids especially if they are fussy eaters.

We have added some noodles with stir fried vegetables to this dish, you can see the recipe for the noodles here.

Ingredients for filling

  • 1 tbsp oil
  • 2 garlic cloves, finely chopped or minced
  • 400g pork or chicken mince
  • 1 large shredded carrot
  • 300g bean sprouts
  • 1 small shredded cabbage
  • 1 tsp cornlour
  • 1 1/2 tbsp oyster sauce
  • 2 tsp soy sauce

Ingredients for spring rolls

  • spring roll wrappers or filo pastry sheets, defrosted
  • 2 tsp cornflour + 1 tbsp water (for sealing rolls)
  • oil spray for baking

Ingredients for sweet and sour dip

  • 2 tsp cornflour
  • 2 tbsp water
  • 115g apple cider vinegar
  • 45g brown sugar (adjust to taste)
  • 2 tbsp tomato ketchup
  • 2 tsp soy sauce

Equipment

  • large pan or wok
  • small bowl
  • dessert spoon
  • baking rack
  • baking tray

Method for the filling

  1. Heat oil in a pan or wok over high heat. Add garlic, stir quickly, then add pork or chicken mince. Cook, breaking it up as you go until it turns white.
  2. Add carrot, bean sprouts and cabbage. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and oyster sauce, cook for 1 minute or until the liquid is gone. The filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls)
  3. Cool filling completely (hot filling = spring rolls burst open)IMG_4109

Method for spring roll

  1. Mix cornflour and water in a small bowl (for sealing rolls)
  2. Place the wrapper with the smooth side down in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour mix to seal. They should be about 12cm long and 2.5cm wide once wrapped.
  3. Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over. Bake at gas mark 6 for 20 to 25 minutes until golden and crispy – no need to turn.IMG_5122

Method for sweet and sour sauce

Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer for about 3-5 minutes or until it thickens.IMG_5107

 

Advertisements

Risotto with Peas and Mint

 

The word Risotto comes from Italy (Ris) for rice and (Otto) for the number eight. It has generated this name because it has to be stirred in the figure of 8 for the whole process. In this Risotto recipe we are using the refreshing ingrediets of Garden Peas and Mint. It makes a great dinner and if you plan ahead it does not take hours of cooking; in just 20 minutes you will have a delicious plate on the table.

Webp.net-resizeimage copy.jpg.

   Ingredients         Serves 4                                       

  • 500g Arborio Rice
  • 2 Shallots                                                                                
  • 4 Garlic cloves
  • Few sprigs of thyme
  • 250ml of white wine
  • 2150ml of water
  • 2 vegetable cubes
  • 57g of butter
  • 57g of mascarpone cheese
  • 30g Parmesan
  • 100g peas
  • Bunch of mint
  • Seasoning

Equipment

  • 1 frying pan
  • 1 green chopping board
  • 2 containers 1 for peelings 1 for the shallot, garlic and thyme
  • 1 ladle
  • 1 wooden spoon
  • 1 whisk
  • 1 pot
  • 1 serving spoon

Method

  1. put a pot of hot water on the stove then add 2 vegetables cubes and bring to boil then turn off heat
  2. peel and chop 2 shallots
  3. peel 4 cloves of garlic then add some sprigs of thyme
  4. cook shallot, garlic, thyme for 2-3minutes on low heat

Screenshot_20190329-102052_YouTube      Screenshot_20190329-102746_YouTube

Screenshot_20190329-102855_YouTube      Screenshot_20190329-112739_YouTube

  1. add rice cook for 2-3 minutes low heat
  2. add white wine reduce by 3/4
  3. add stock 3 ladles at a time and continue this process until nearly finished all the stock (leave 2 ladles)
  4. Now if everone is ready to eat we can finish the risotto we then add the last
  5. remaining stock let countinue to cook until it is near to absorb all stock
  6. add butter, mascarpone cheese, peas, mint, parmessan, seasoning give a good stir
  7. serve

Screenshot_20190329-112759_YouTube

Moroccan Chicken

In this easy and full of flavour Moroccan Chicken recipe we are using cinnamon, ground ginger, saffron and fresh tomatoes combined with honey and rose water which give this sauce a very unique flavour. ONE MUST TRY!

Ingredients – Serves 4

IMG_4775

  • 1 whole chicken cut into 8 pieces
  • 2 onions, peeled and roughly chopped
  • 3 garlic cloves, peeled and sliced
  • 12g cinnamon
  • 18g ground ginger
  • 800g fresh tomatoes, diced
  • 275ml hot water
  • 2 chicken cubes
  • 3g saffron
  • 5ml rose water
  • 75ml honey
  •  coriander leaves, chopped

Equipment

  • deep frying pan
  • tongs
  • green chopping board
  • tray
  • 2 containers: 1 for peelings 1 for onion, garlic and tomatoes
  • wooden spoon
  • whisk

Method

  1. Heat the deep frying pan and add some oil.
  2. Place the chicken pieces onto the hot pan to be sealed from all sides until it turns into a nice golden colour.
  3. Wash and remove the eye of the tomato,  then roughly cut.Screenshot_20190219-133201_YouTube
  4. Add ground ginger and cinnamon powder.
  5. After 2 to 3 minutes remove the chicken from the pan and using the same pan add the onion, garlic, tomatoes, ground ginger and cinnamon. Turn the heat down and cook for 15 minutes stirring every 2-3 minutes.
  6. After 15 minutes add water, chicken cubes and saffron then place chicken on top. Cover with a lid, turn heat down and simmer gently for 25-30 minutes.
  7. After 30 minutes, remove the chicken, turn heat up and add the rose water, honey and some salt and pepper. Reduce to a sauce consistency for 4 to 5 minutes.
  8. While the sauce is reducing you can chop some coriander and add to the sauce.
  9. Serve sauce on top of chicken.

SUGGESTION:  When you remove the chicken from pan to reduce the sauce, if the sauce is taking more than 5 minutes to reduce please put back chicken in the sauce to heat up before serving.

 

 

Banoffee Pie

This super easy Banoffe Pie recipe is enjoyed all year round. Ingredients are easily found in your cupboard already so it is one of those desserts that comes together in no time at all! Preparation involves the crushing of the biscuits combined with melted butter so that it forms a smooth crusty base and the whipping of the cream to finish the pie nicely on top.

Ingredients – makes a 23cm loose base dish

  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted
  • 65g caramel
  • 2 ripe banana, sliced
  • small bar of milk chocolate, half chopped roughly and half grated
  • 300 ml double cream, whipped
  • dash of vanilla essence
  • 1 strawberry, sliced for garnish

Equipment

Method

  1. Start by crushing the biscuits finely in the food processor. Leave a little bit of crushed biscuits on the side so you can use later on for garnish. Melt the butter in a small pan or heat proof jug on a low heat and combine with the crushed biscuits in a small mixing bowl.
  2. Transfer mixture onto the dish and spread it out evenly. With the back of a spoon press it down gently until a crusty base is formed. Put it in fridge for an hour to harden, if you’re in a hurry you can put it in the freezer for 15 minutes.IMG_4256
  3. Take it out from fridge or freezer and spread the caramel evenly on top of the base with the back of a spoon or a spatula.IMG_4257
  4. Now make a layer of sliced banana on top of the caramel and scatter half of the chopped milk chocolate bar on top of the banana.
  5. Add a dash of vanilla essence to the double cream and whip in a food processor until it forms a stiff cream. Spread it out on top of the banana and chocolate.
  6. For garnish we use the crushed biscuits we left on the side, the other half of the milk chocolate grated and a strawberry in the middle. Cover with cling film and put in the fridge at least for an hour or until serving so it can settle.IMG_4265

Shop our huge selection of natural & organic skincare and makeup!

Torta tal-Lampuki

Ricetta antika tat-torta tal-lampuki!

F’din ir-ricetta sajjarna il-lampuki, l-ispinaci u l-pastard fuq il-fwar umbaghad zidna tadam frisk, zebbug, pizelli, qoxra ta lumija w naghnieh, fost ingredjenti ohrajn, biex joholqu palat apetituz.

Ghal min ihobb il-hut, bla dubju ta xejn li l-lampuka hija wahda mill-favoriti u din it-torta taghti dan il-mertu lil din il-huta tradizzjonali u tant popolari Maltija.

Ingredjenti – tohrog dixx ta qies 26 cm x 6 cm

  • 750g lampuki
  • ghagina tat-torti (ghafas hawn ghar-ricetta, ghal dan id-daqs ta dixx ir-ricetta tal-ghagina trid tirduppjaha)
  • 250g tadam, imqaxxar u mqatta
  • 250g pastard, mgholli
  • 140g kunserva
  • 200g spinaci, imsajjar
  • 150g pizelli
  • 200g basal, imqatta
  • qoxra ta lumija, mahkuka
  • 100g zebbug
  • zejt taz-zebbuga
  • 2 bajdiet, imhabbtin
  • ras tewm
  • ftit naghnieh
  • ftit gunglien
  • melh u bzar

Ghandek bzonn

    • Borma jew steamer
    • Tagen kbir u fond
    • Mgharfa tal-injam
    • Furketta
    • Dixx tal-forn
    • Pinzell
    • Bowl kbir tal-plastic (ghal ghagina)
    • Lembuba

Metodu

  1. Naddaf il-lampuki u sajjarhom fuq il-fwar inkella ghallihom. Hallihom jikshu, nehhi ix-xewk u farrakhom b’idejk stess.IMG_4224
  2. Sahhan iz-zejt taz-zebbuga go tagen daqsxejn kbir u fond. Qalli il-basal u t-tewm sakemm jiehdu daqsxejn kulur.
  3. Zid il-pizelli, il-pastard, spinaci, zebbug, tadam, kunserva, qoxra tal-lumija, ftit melh u bzar u naghnieh. Zid ukoll il-lampuki u sajjar ghal ftit minuti. Zid bajda wahda, hawwad u sajjar sakemm tara li ma baqa xejn likwidu fit-tahlitaIMG_4225
  4. Iksi dixx bl-ghagina u ghamel ftit toqob bil-furketta. Itfa it-tahlita u iccattja bil-wara tal-imgharfa. Iksi il-wicc bl-ghagina u erga ghamel ftit toqob bil-furketta fil-wicc. Jekk jifdallek xi ghagina zejda, tista izzejjen kif tixtieq.
  5. Idlek il-wicc bil-bajda l-ohra u ferrex ftit gunglien.
  6. Dahhal fil-forn temperatura tal-gas marka 5-6 ghal madwar 40 minuta.IMG_4230

PetPlanet.co.uk

Pastini tal-Lewz

juicebeauty.com

Ricetta semplici hafna u tiehu ftit hin biex titlesta. Dawn il-pastini huma il-favoriti ta hafna minna u bla dubju ta xejn li jinzlu tajjeb jekk ghandek xi mistednin jew inkella ghal ma bela te!

Ingredjenti (tohrog xi 15 -il pastina)

  • 300g lewz pur
  • 240g icing sugar
  • 2 abjad tal-bajd, imhabbtin mhux xkumati
  • ftit essenza tal-lewz, nofs tapp jekk lewz pur
  • lewz shih jew cirasa biex izzejjen

Metodu

    1. Hallat l-ingredjenti kollha f’daqqa. Ara li t-tahlita ma tigikx immerqa, dan tghamlu billi titfa l-abjad tal-bajd ftit ftit u hawwad sakemm tara li ghaqad bollox u tifforma qisha ghagina. Jekk tara li t-tahlita ghada xotta hafna, zid iktar abjad tal-bajd bil-moghod.
    2. Ifforma blalen zaghar u ixhethom fuq karta tal-ostja inkella fuq ‘baking paper’. Itfa lewza jew xi cirasa fil-wicc, kemm kemm tghafasha l-isfel.
    3. Ahmi ghal madwar 15 -il minuta gas 170C. Importanti li ma thallihomx isiru hafna ghax jibbisulek!

Sweetcorn & Potato Chowder

This hearty American chowder soup recipe is rich in both fibre and flavour. It is wonderfully served with crusty bread and topped with cheddar cheese. It is an easy to do recipe, VEGAN FRIENDLY and very fullfilling. Perfect for any occasion as a starter if  you have guests arriving for dinner!

Ingredients – Serves 8 

EOS 200D_0072

  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 medium potatoes, peeled and sliced into small cubes
  • 4 celery sticks, chopped
  • 2 small green peppers, sliced
  • 60 ml oil
  • 1200 ml water
  • 4 vegetable cubes
  • 600 ml milk (for vegans substitute with soya milk)
  • 400g canned butter beans
  • 600g sweet corn kernels
  • a good pinch of dried sage
  • salt & pepper

Equipment

    • 1 large soup pot
    • wooden spoon
    • cutting knife
    • 2 large containers, 1 for peelings and 1 for vegetables
    • serving ladle
    • small knife
    • peeler
    • chopping board

Method

  1. Start by chopping and slicing your vegetables, put all of them on the side in a large container.
  2. Put the pot an a high heat and add some oil. Add all vegetables to the pot and give them a good stir. Leave to cook for about 2-3 minutes uncovered.
  3. At this stage make sure you have got all of the other ingredients ready.
  4. Give the vegetables another stir, turn the heat down, cover the pot and cook for another 2-3 minutes.
  5. Turn the heat up again and add the water and vegetable cubes. Give it a good stir and bring it to the boil. Turn the heat down, cover the pot and let the chowder simmer for about 15-20 minutes.IMG_E3819[1]
  6. Turn the heat up again and add the milk, beans, sweet corn and the dried sage. Give it  all a good stir and bring it to the boil. Season and serve.

A Very Merry Christmas to all of you 💖

“Those who give you their food, give you their heart”

I really like this quote and it fits quite easily throughout this festive period when all I can think of is food, food and even more food! (That basically sums up my mind being pregnant again!) I’d like to think that Christmas is all about giving and we literally do give our heart out when we cook and share it with all of you.

Since having kids, this time of the year has given us a totally different meaning of what it is all about. I cannot wait to be at home, preparing that special meal for all of us, opening crackers, putting our crappy colourful paper hats on and dig into our favourite meal of the year! Then I would be eagerly waiting for that moment to hear “more mummy please” or the silent 15 minutes when Jason is munching through and then a delicate lip lick followed by “wow Rob that was delicious” is what fills my heart with even more love, if that exists!

I must say that previous years had thought me to make sure not to spend the entire time in the kitchen preparing and cleaning. It is so easy to get caught in there while the rest are giving this valuable time to each other and I would always want to be a part of that. So this year, planning right is what’s going to make this happen.

Preparation of the vegetables, stuffing, sauces, mulled wine and pudding‘s final 3hr steaming will be done the evening before, just after kids are put in bed (easier said than done but it HAS to be done) Then on the day we bake the turkey, cook the gravy and roast potatoes, and heat up the rest.

Promise: As soon as I scoop away my last trace of cranberry sauce on my plate, I’m determined to close my eyes, forget all about the dishes and head out of the kitchen.

Deal?

DEAL!

FROM OURS TO YOURS - WITH LOVE

 

 

Penne Al Salmone – How to Flambé a Pasta Sauce

Very quick, easy but very tasty, Penne al Salmone recipe with vodka which it can be done in less than 15 minutes. Slicing the smoked salmon, onion and garlic, and just quickly saute in the deep frying pan. Flambe with vodka, add some double cream and voila’ you have a beautiful salmon sauce ready! All we need now is to just wait for the penne pasta (or any other pasta that you like) to be ready. Mix with sauce and you can have a beautiful plate of pasta in no time at all. Make it more appetising by garnishing with caviar. ENJOY!!!!!

Ingredients – serves 2

IMG_E3690[1]                

  • 300g penne pasta (between 120g-150g per portion and between 50g-80g per portion)
  • 120g smoked salmon
  • 150ml double cream
  • 100ml vodka (substitute with white grape juice for non alcoholic, but it won’t flambe)
  • 1 medium onion, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • dash of oil
  • salt and black pepper
  • 20g caviar (optional)

Equipment

  • large frying pan
  • medium sized pot
  • colander
  • 2 containers, 1 for peelings and one for vegetables
  • serving spoon
  • 2 wooden spoons
  • 2 chopping boards

Method

  1. Prepare a medium sized pot full of water and turn it on a high heat. Add some oil and salt and leave it covered so we bring it to the boil quicker. Once it’s boiling, add the pasta and cover again the pot immediately. Give it a stir half way through cooking. For cooking guidelines always read the instructions on the packet.
  2. Prepare a large frying pan on a medium to high heat and add some oil.
  3. Start slicing the salmon into long strips and put it in a container on the side for now. Change your chopping board and wash the knife properly.
  4. Add the onion, garlic and salmon to the hot frying pan and cook for about 3-4 minutes. Give it a stir.
  5. Add vodka to the pan and to make it flambe,  tilt the pan slightly forward so the alcohol touches the burner and fires up the pan. Watch it on video from 7:12 for a better explanation. Please be very careful if you are trying to do this and make sure you feel confident enough! Let it reduce by ¾ and let the flames go out by themselves, that’s the alcohol burning out and giving flavour to the dish.
  6. Once the vodka is reduced, add the double cream and give all a gentle stir.
  7. Check that the pasta is cooked to your liking. For a nice al dente bite, it should only take about 5 minutes to be cooked. Drain the pasta and add some oil to it so it won’t stick together.IMG_E3706[1]
  8. Add the pasta to the sauce and season lightly.
  9. As an option you can garnish with caviar which gives the whole dish an additional texture and a very tasty palate.

    http://bitdefender.com

The Perfect Roast Potatoes

Crispy on the outside and fluffy on the inside. Even first timers will be able to get it right with this foolproof recipe!

Ingredients

  • 1kg roasting potatoes (we use Maris Piper), peeled and cut into quarters
  • 100ml olive oil
  • 2 tsp flour
  • fresh thyme
  • salt to serve

Equipment

  • large roasting tray
  • large pot
  • colander

Method

  1. Put a large roasting tray in the oven and heat on gas mark 6.
  2. Drop potatoes into a large pot and pour enough water to barely cover them. Add salt, then wait for the water to boil, lower the heat and leave to simmer uncovered for 2 minutes.
  3. Put 100 ml olive oil into the hot roasting tray and heat int the oven for a few minutes.
  4. Drain the potatoes in a colander then sake the colander back and forth a few times to fluff up the outsides. Sprinkle with 2 tsp flour and give another shake so they are evenly and thinly coated.
  5. Carefully put the potatoes into the hot oil – they will sizzle as they go in – then turn and roll them around so they are coated all over. Sprinkle thyme on top of your potatoes.
  6. Spread them in a single layer making sure they have plenty of room. Leave to roast for 15 minutes and turn them over for another 15 minutes.
  7. Put them back in the oven for another 10-20 minutes or until they get really golden and crisp.
  8. Scatter some salt and serve.

http://bitdefender.com