Saturday, April 30, 2011

Strawberry tart

Strawberries are currently in season here in Malta, and I haven't yet experimented with them, more than just milkshakes and strawberry meringues, so this is a new recipe for me.

I knew i didn't want a custard tart, so I just went with a basic Sweet tart pastry, then I made a strawberry caramel with Cinzano, which didn't turn out so great looking since it didn't really harden up, and remained quite watery :( Next was double cream with sugar and vanilla extract.. topping up with Strawberries, simple and delicious

Wednesday, April 27, 2011

To stew or not to stew... That is the Question!!

Im not a big fan of stew's but this recipe won me over, I decided to keep the rustic idea, so I placed the stew in half a loaf of bread... it not only looks appealing but tastes great too since once finished the bread woul have absorbed the juices from the stew and it tastes just divine.

3 pounds beef (I used steak)
Worcestershire sauce
Olive oil
3 tbsp Kunserva (Sweet tomatoe paste)
2 cups tomatoe sauce
1 pint stock (i used half vegetable and half beef)
3 cups of frozen mixed vegetables
2 onions
6 garlic cloves
salt and pepper
10 potatoes
4 loafs

Cook the garlic and onions until browned. Add the beef, leave until cooked through
Meanwhile in a large saucepan put the stock, vegetables, sauces, salt, pepper, and let simmer for 10 minutes. 
Add the cooked beef, onions and garlic into the large saucepan, and simmer on low heat for an hour.
In another pan, boil the potatoes for 25 minutes
Once ready, drain the potatoes, cut into wedges, season with paprika, olive oil, salt and pepper and place in oven on 250 degrees, for 15 minutes
Once the stew is ready, half the Loafs and cut out the inside (make sure not to cut through)
Place the stew inside loaf and serve

Friday, April 22, 2011

The one, the only, Butternut Squash Soup

And im back... kitchen is now back to working order, and what better way to than to kick start with this soup. I have been craving this since visiting my friends... it seemed sweet, but yet has no sugar.. no honey or sweeteners, just that the combination of ingredients bring out that luscious, mouthwatering taste... which keeps you wanting more... at least that's how it was for me.


1.8kg/4lb wedges of butternut squash
3 tbsp olive oil
6 cloves garlic, 4 whole, unpeeled and 2 finely chopped
2 sprigs of thyme
Salt and freshly ground black pepper
2 onions, finely chopped
2 carrots, finely sliced
2 sticks celery, finely sliced
1 tbsp freshly chopped sage
1 litre vegetable stock
1 litter chicken stock
(for sweetness half a teaspoon of sweet chili sauce)

Preheat the oven to 240C/475F/Gas 9.
Cut the butternut squash (including skin) wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.
After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.
Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.
Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.
Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.
Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.
Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning.
For the parsley purée, place the chopped parsley into a food processor with 
Serve immediately with crusty bread/pita.