Tag: stepbystep

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Falafel with Tzatziki Sauce

This recipe outlines how to make 12 small falafel accompanied by a refreshing tzatziki sauce. To prepare the falafel, blend washed chickpeas with parsley, onion, garlic, ground coriander, cumin, and flour, then shape into balls and fry until golden brown. The tzatziki sauce is created by grating cucumber, squeezing out excess water, and mixing it with yogurt, lemon juice, and chopped mint. The falafel is served warm with the tzatziki for a delicious meal. Enjoy!

Ingredients Makes 12 small falafel                                                                               

  • 400g tin chick pea (washed and drained)
  • 5g of parsley
  • 1\2 onion
  • 5g ground coriander
  • 30ml flour
  • 5g cumin
  • 2 garlic cloves
  • 200ml oil

For the Tzatziki

  • ½ cucumber
  • ½ lemon
  • 15g mint
  • 200ml yogurt
  • 1 garlic clove (optional)

Method for falafel with Tzatziki sauce

1) chop the onion, garlic and put them into the blender machine

2) wash troughly the chickpeas and add to the onion and garlic

3) add the ground coriander, cumin, flour, parsley and good seasoning and blitz well

4) Scatter some flour take out the chickpea mix then start shaping up around 12 falafels

5) after you have around 12 falafels heat a frying pan and add the oil

6) cook the falafel on each side until they come golden brown on both sides

Method for the Tzatziki sauce

1) cut the cucumber in half and remove the seeds

2) then grate the cucumber on a j cloth then squeeze the cucumber to remove as much water as you can

3) squeeze in the lemon juice then add the yogurt and some chop mint mix them up and serve with the falafel enjoy!!!!!

Posted on in Recipes

Pianonos with spicy mince beef

This recipe for Pianonos with spicy mince beef serves four and combines large plantains with a flavorful beef mixture. Key ingredients include paprika, turmeric, onion, garlic, minced beef, ham, vegetables, olives, capers, and eggs. Preparation involves cooking the beef with spices and vegetables, frying plantains, and assembling the mixture in a muffin tin. After baking, the dish can be served warm, providing a delicious and hearty meal.

Pianonos with spicy mince beef

Ingredients for the Serves 4                                                                                

  • 3 large plantains
  • 6.5g paprika
  • 6.5 turmeric (this is if you do not find to buy annatto)
  • 1 onion
  • 4 garlic gloves
  • 400g mince beef
  • 1 green pepper
  • 1 red chili
  • 2 tomatoes
  • 100g ham
  • 125ml water of beef stock
  • 6 chopped black olives
  • 25g capers
  • 3 eggs beaten
  • Oil

Method for pianonos with spicy mince beef

  • 1) chop the onion, garlic, green pepper and the chili
  • 2) heat a pot add oil add the turmeric and paprika cook for a couple of seconds then add the mince beef and cook for 4 to 5 minutes
  • 3) in the mean time prepare the tomatoes by remove the seeds and cut into small squares also cut the ham too
  • 4) now add the onion, garlic green pepper and chili to the beef and cook for further 4 minutes
  • 5) now grease a muffin tin then peel the plantain and fry the plantain until golden brown on both sides then cut them lengthwise
  • 6) beat in the eggs, then in the pot of the mince beef add the water or beef stock cook until it come to paste consistency then add the olives and capers and turn it off
  • 7) turn the oven then line the outside tin with the plantains pour in some eggs in the bottom then fill up with the beef and cook for 5 to 10 minutes
  • 8) take out serve and enjoy!!!!
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Chocolate Fondant/Pudding

Ingredients for Chocolate Fondant/Pudding serves 6-7

  • 5 whole eggs
  • 5 egg yolks
  • 200g castor sugar
  • 200g flour plain
  • 200g unsalted butter
  • 250g dark chocolate

Method For the Chocolate pudding

  • 1) put the chocolate into a small bowl over a bain marie to melt as we do in our chocolate pudding
  • 2) crack whole eggs in a bowl then add 5 egg yolks to the whole eggs
  • 3) add the sugar to the eggs and whisk well together
  • 4) add the flour to the egg mixture and fold inn
  • 5) add the butter to the chocolate then melt a tiny bit of butter to brush up the ramekins
  • 6) turn the oven on mark between 6 and 7 that is equivalent to 190c to 200c
  • 7) add the melted chocolate and butter to the eggs, sugar and flour mix and mix well
  • 8) fill in the ramekins three fourth and bake in the oven top shelf for 15 minutes take out and serve with vanilla ice cream enjoy!!!!!

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Kawlata – A Traditional Maltese Soup

This traditional Maltese vegetable soup is very popular especially when winter is approaching. It is a mouthful and deliciously combined with pork and sausage. It MUST go on your weekly winter menu!

Ingredients For Maltese Kawlata

  • pork shank (xikel)
  • maltese sausage
  • 1 medium onion, peeled and diced
  • 2 courgettes, diced
  • a wedge of pumpkin, peeled and diced
  • 1 large potato, peeled and diced
  • 2 medium carrots
  • 1/2 a small white cabbage, cut into squares
  • 1 vegetable stock cube
  • 1 tbsp tomato puree
  • dash of olive oil

Equipment

  • Large pot
  • Wooden spoon

Method

  1. Heat up a large pot on medium heat and add some olive oil. Add the onion, courgettes, pumpkin, carrots, potato and cabbage and give them a good stir. Cover the pot and leave vegetables to sweat for about 10 minutes.
  2. Fill up the pot half way with cold water, add the shank and sausage and continue to fill up the pot with water until it covers everything. Stir in a tbsp of tomato puree and add the vegetable stock cube. Give all a gentle stir.
  3. Cover the pot again and bring to the boil. Once boiling, uncover the pot, lower the heat and let it simmer for about 1.5 – 2 hrs. You can add water along the way if you think it is reducing a lot and you prefer it more watery.

Top tip: When serving, we like to give it some seasoning with sea salt and crushed black pepper corns plus some grated Parmesan cheese, oh yes please!

 

 

 

 

 

Posted on in Blog, Recipes

Beans, Avocado and Tomato Salad

This recipe outlines a vibrant salad made with romaine, rucola, avocado, tomato, red onion, and beans, dressed with a zesty mixture of olive oil, chili oil, sugar, chili powder, garlic, and white wine vinegar. Fresh parsley adds flavor, making it a wholesome, easy-to-prepare dish.

Ingredients for Beans, avocado and Tomato Salad

  • Bunch of romaine lettuce
  • A mix of rucola and leaf lettuce
  • 1 ripe Avocado
  • Juice of half a lemon
  • 1 Tomato
  • 1 Red Onion
  • 1 tin of Cannellini beans (or any other beans you like)
  • A small bunch of fresh parsley
  • Olive oil

Ingredients for the dressing

  • Olive oil
  • Chilli oil
  • Pinch of sugar
  • Pinch chilli powder
  • 1 Garlic clove finely chopped
  • A dash if white wine vinegar

Equipment

  • Large mixing bowl
  • Plastic container
  • Small bowl
  • Whisker
  • Knife
  • Chopping board

Method

  1. Prepare a large mixing bowl. Wash and drain all of the lettuce thoroughly and place in bowl.
  2. Slice avocado into quarters and place in a separate container, add lemon juice so it retains its nice colour.
  3. Cut tomato into quarters, remove seeds and slice. Place in another container.
  4. Peel and slice the red onion, add it to the tomato container.
  5. Rinse beans and drain well. Chop parsley and add it to beans together with some olive oil. Give a  good mix.
  6. Prepare the dressing by combining all ingredients together and give a good stir. Leave on the side until you are ready to eat the salad.
  7. Start plating by making a bed of the mixed lettuce, topped up with the tomatoes and onions, avocados and beans. Garnish with parsley and pour dressing all over.
Posted on in Recipes

Brazilian Fresh Salad

The recipe provides instructions for preparing a Brazilian Fresh Salad that serves four. Key ingredients include cucumber, spring onions, tomatoes, yellow pepper, celery, radishes, and lettuce, with a yogurt-based dressing. The process involves washing and chopping vegetables, making the dressing, and mixing everything just before serving to avoid sogginess.

Ingredients for Brazilian Fresh Salad- Serves 4

  • 75g Cucumber
  • 6 Spring Onions
  • 2 Tomatoes
  • 1 Yellow Pepper
  • 2 Celery Sticks
  • 4 Radishes
  • 75g Lettuce (we used Romaine)
  • 1 tbsp chopped fresh Mint

Dressing

  • 2 tbsp Lemon juice
  • 1 Garlic clove
  • 150ml natural Yogurt
  • 2 tbsp Olive oil
  • Salt & Pepper

Equipment

  • Large mixing bowl
  • Large plastic container
  • Colander
  • Large serving bowl

Method

  1. Start by roughly tearing the lettuce into chunky pieces with your hands. Watch video at 00:20 to see how. Place it in a large mixing bowl and fill with cold water to wash thoroughly. Leave it on the side for now.
  2. Peel the outer leaf of the spring onions, take the ends and heads off and slice them. Place them in a large plastic container on the side.
  3. Wash the tomatoes, remove its eye, quarter them, remove the seeds and slice. Watch the video at 4:08 to see an easy way how to remove the seedsv. Add to the spring onion container.
  4. Wash the peppers, slice a portion of each pepper and remove its fat and slice. Watch the video at 6:04 to see how to remove the fat. Add them to the plastic container.
  5. Half the celery cut them into strips and give them a wash. Add to container.
  6. Remove the end of the cucumber, half it, quarter it and cut into strips. Add to container.
  7. Wash thoroughly the radishes, chop off the end pits and quarter them. Add to container.
  8. Wash the mint and give it a quick rough chop. Leave on chopping board for now.
  9. You can drain the lettuce now and leave it in the colander so it can drain properly.
  10. In the meantime we can start preparing the dressing.

Dressing – Prepare a small bowl and add yogurt, olive oil, salt, pepper, lemon juice and garlic very finely chopped. Give it a whisk and dressing is done.

11. Put the drained lettuce into a large serving bowl and add some dressing. Give it a mix with your hands and plate. Add more dressing to it and the rest of the ingredients on top. Add more dressing and sprinkle the salad with chopped mint.

Tip: Do not dress the salad until just before serving, otherwise it will turn soggy.