Some things are so simple that you tend to forget about them. Many dishes of our childhood are of that kind and when you finally eat them again you just can’t believe why it has taken you so long to pull them out of the dusty drawer 😉
A lovely simple Broccoli salad is one of those meals. Super easy to get in winter you can find broccoli in every veggie shop or veggie van. The best way, in my humble opinion, is to just wash it and then steam it with a bit of water in a steaming basket. It goes very quickly (like 5-7min), fits every pot and keeps the broccoli itself still alive instead of washing out all the good ingredients it has to offer us for our well being: vitamin B3, B5, C, E, folate, beta carotine, calcium, iron, zinc and suphoraphanes! It’s a real powerhouse for our immune and nervous system and a great weapon against many diseases like cancer, it supports the digestive system and cleans the liver as it’s also detoxing. But enough of praising the broccoli… just try it and see yourself – you’ll probably end up fighting about getting your half as me and my BF 😉
Ingredients: 1 head of broccoli, washed and cut into mouth-size pieces, sea salt, olive oil of best quality, 1 lemon, some freshly grated cheese e.g. Pecorino.
Method: Steam the broccoli in the steaming basket with a hint of sea salt. After 5-10min take it out and cool it with ice cold water. Like this the color and nutrients stay alive. Drizzle with olive oil, some more sea salt, fresh pepper and the juice of one lemon. Mix and grate the Pecorino on top. Enjoy luke warm, you’ll see sometimes the bowl doesn’t even make it to the table 😉
Winter is cold, even in Malta. This time of the year you want something warm, comforting, which makes you feel cosy and to be enjoyed with a glass of lovely red wine. For me a risotto is just the perfect food these days. I always think, no.. it’s a lot of work, but actually there’s nothing cosier on a dark cold winter day than stay at home, open a bottle of wine, put on some nice music and start cooking a risotto. Perfect with some nice company as you don’t really have to focus much on the cooking!
What I also like with risotto is the fact that you can actually throw anything in it what your fridge gives you. Left overs of wine, any kind of veggies and cheese. Doesn’t matter if you went shopping or not, I guess you’ll always find something you can make a risotto with.
In my case I wanted to use up a box of mushrooms and a lovely bunch of green asparagus. So I cleaned the asparagus and shortly cooked it in boiling water with some salt and lemon and kept the water for later. The cut up mushrooms I fried in a pan with some olive oil, oregano, thyme and seasoned with salt, pepper and a tiny bit of balsamic vinegar. In the meantime I fried the cut up onion slowly on medium heat, added the garlic and the risotto rice until fragrant nice and shiny. Then start to top up with liquids, but only as much to cover the rice. During you finish the veggies and set the table never forget to top up with liquids. When everything is ready (ca. 20min later) and the risotto rice is al dente add the knob of butter, the grated cheese and some of the veggies. Stir it, so the cheese melts, and decorate on a nice plate with some of the asparagus and mushrooms on the side. Lovely with some salad and wine. Enjoy with some nice company and music 🙂
1 box of mushrooms
1 bunch of asparagus
2 cloves of garlic
2 cups of risotto
liquids: left overs of white wine, 0,5l of veggie stock (I used the asparagus stock)
olive oil, knob of butter
some nice herbs e.g. dried oregano & thyme, rosmary etc.
parmesan or similar cheese (grated)
Do you also hate it to throw away left overs? I really do and that’s why I always try to make out something nice of things left over from a party or a meal. Recently a friend brought some nibbles which were little skewers of cheese, fruit, sausages and ham. Funnily everybody ate the cheese and fruit but not the meaty stuff. So what to do with all these little pieces of smoked ham and the mini sausages? Then I had a great idea – and I just knew my BF would love it too.. it’s more of a male dish, but every now and then I enjoy it too…
In Austria we call it ‘Wurstnudeln’ (pasta with sausages’). You fry a big onion slowly in olive oil and a knob of butter, cut all the left overs of cut meat or sausages (even after a BBQ etc) and add it to the fried onions. What’s really nice is to add a fresh fennel bulb which is cut in very thin slices. This is a thing Italians do in a similar dish but they use Salsiccia instead of the ham and sausage leftovers. Add a gulp of white wine (leftovers in opened bottels are perfect for cooking too!) and let it simmer a bit on low to medium heat. Add some pepperoncino, sea salt and fresh herbs if you have, e.g. parsley comes really nice.. you’ll see it just smells divine!
In the meantime coo the pasta (small ones as Gnocchetti Sardi, Farfalle or Fusilli are perfect) al dente, strain and add them directly into the pan with the fried onion – ham mix. Stir a bit so the pasta can soak up all the yummy juices and enjoy with some grated cheese on top. Lovely with a green salad!
what you need
proper piece of an orange maltese pumpkin
same amount of potatoes
1 big onion
6 cloves of garlic
thumb size piece of fresh ginger
250ml water & vegetable stock
1 tin of coconut milk
fresh juice of 1 orange
2 handful of prawns
what to do
cut the veggies into little pieces. chop the onion and ginger and fry it with olive oil on medium heat. add the garlic and veggies and roast slowly on medium heat. fill up the pot with water and a bit of vegetable stock, coconut milk let it simmer until potatoes and pumpkin are soft and tender (approx. 25min). season with lemon pepper, salt, peperoncino and fresh orange juice.
chop up the garlic in thin slices and roast them in olive oil until nice and fragrant. add the prawns until they turn pink. now add the pine nuts. chop up the fresh coriander. now puree the soup. put them in bowls, sprinkle with the garlic prawn mix and top up with fresh coriander.