Maltese Balbuljata [Tomatoes & Eggs]

This is another Maltese classic dish. It is very easy and quick to prepare. I love it and I could eat a whole Ħobża maltija [Maltese bread loaf] with this dish. That is how it is eaten in Malta. It is a very old dish and I can remember eating it everywhere...from my mum, to both of my nannas and also my mum-in-law. Eggs and tomatoes go very well together, in fact there are loads of dishes which consist from these two ingredients from the Tunisian dish Ojja to Huevos Rancheros which is a very famous dish in Spanish speaking countries. So here is what you will need...

• 4 eggs
• 1 large tin chopped tomatoes
• 1 small onion, chopped
• Salt & pepper
• 1 tbsp vegetable oil
• Crusty bread, to serve

How to...

1. Fry the onion in the oil for a few minutes until soft and transparent.
2. Add the tomatoes, sugar, salt & pepper and simmer covered for about 10 minutes on medium heat.
3. Turn the heat to low and crack the eggs in the pan and stir to combine the tomato sauce with the eggs until the eggs are set,
4. Serve with crusty bread.

Enjoy!!

R&A

Penne Spinaci e Gorgonzola - Pasta with Spinach & Gorgonzola

I just love spinach...not to mention Gorgonzola...one of my favourite from the blue cheese family. It is so delicate and light.  We found this recipe on the net but obviously we gave it our touch. Amanda is not a big fan of spinach and she had two helpings of this :)) So that says it all...it was delicious!! Very easy to prepare. We used baby spinach leaves but if you can use large spinach leaves instead. Makes a great starter or a even a main course...depends on the portion. For a vegetarian version just omit the bacon and add a dash of soy sauce. You will need...

• 300g Penne
• 150g Gorgonzola Dolce, cubed
• 200g Smoked Bacon, cut into small cubes
• 200ml vegetable or chicken stock, hot
• 250g baby spinach leaves or 100g frozen spinach (defrosted)
• 3 tbsp single cream
• 1 onion, finely chopped
• 2 tbsp Vegetable oil
• Ground black pepper

1. Heat the oil in a large frying pan and fry the onion until transparent.
2. Add the bacon and cook for further 5 minutes until the bacon is browned. Add the stock and simmer until the stock has reduced a little.
3. Cook the pasta in lightly salted water.
4. Add the Gorgonzola and stir until partially melted. Throw in the spinach and cover for few seconds until it wilts down. If using frozen spinach make sure it is defrosted and all water squeezed out.
5. Stir the sauce into the spinach slowly and turn off the heat. Add the sauce to the pasta or vice-versa, add the cream and stir well.
6. Serve with loads of ground black pepper!!

Enjoy!!

R&A

Lebkuchen - German Gingerbread

Lebkuchen translates as gingerbread. Lebkuchen are usually made during Christmas in Germany but hey I felt like doing these this morning and nothing goes better with a good mug of coffee :) Oh the house smells so good this morning. They are very quick and easy to prepare and bake...and eat!!! You can decorate these with almond slivers, cover them with melted dark chocolate or even drizzle with an icing glaze but we like ours plain. Give them a go and I am sure you will bake them again!!! You will need...

• 250g plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground black pepper
• 85g butter
• 200ml clear honey

How to...

1. Put the flour, baking powder, bicarbonate of soda and spices in a bowl and combine.
2. Put the honey and butter in a medium pot and heat slowly until all butter is melted. Add the dry ingredients to the butter/honey mixture and stir well until you get a smooth stiff dough.
3. Put into a small bowl and set aside until cool.
4. Preheat the oven to 180°C.
5. After the dough has cooled down a bit, make 3cm across balls (about 45g each) and flatten them with your hand. Place the Lebkuchen on a greaseproof paper lined tray and bake in the oven for about 15 minutes until risen and brown.
6. Put them on a wire rack to cool down completely. This process will magically turn them into wonderful and delicious delights which crispy on the outside but with a very soft cake-like centre.
7. Serve with coffee or tea.

Enjoy!!

R&A