Pumpkin & Spanish Paprika Soup

Autumn/Fall is has been with us for a while now and pumpkins are bountiful at this time of year. So as per usual I came up with another delicious and tasty soup. You can do this soup by using the flesh from your pumpkins that you may have carved for Halloween. The sweetness of the pumpkin flesh and the unmistakeable taste of Spanish paprika make this soup an explosion of flavour on your palate with every spoonful. If you do not have Spanish paprika stocked in, you can use regular paprika but make sure it is the sweet variety. You can prepare this soup as a starter at a dinner party or as a delightful supper accompanied by buttered rustic bread. If you want to make this soup vegan just omit the butter and used a little bit more oil. So, go on, give it a go and we hope you enjoy it as much as we did! For 4-6 people you will need...

• 850g pumpkin, chopped into 1 inch pieces
• 1 large potato, diced
• 1 medium white onion, chopped
• 1 small red onion, chopped
• 2 garlic cloves, chopped
• 2 teaspoons sweet Spanish paprika
• Few celery leaves [optional]
• Freshly ground black pepper
• 1 ½ litres [7 cups] boiling water
• 2 vegetable stock gel pots [or cubes]
• 15g Butter & 1 tablespoon olive oil, for frying
• Flaked almonds, to serve
• Pumpkin seeds, to serve

How to...

1. In a large stock pot, heat the oil and butter on medium heat and fry the onions for about 5-7 minutes until soft and translucent.
2. Now add the garlic and cook for a further 2-3 minutes.
3. Add the pumpkin, potato, paprika, celery leaves [if using] and stock gel pots or cubes. Give it a good stir and season with freshly ground black pepper. 
4. Pour in the boiling water and stir well, bring to a boil. Now reduce heat and simmer, covered, for 45 minutes to an hour.
5. Turn off the heat and let cool down a bit before blending with a stick blender or in a jug blender until you get a velvety consistency.
6. Ladle into soup bowls and sprinkle with the flaked almonds & pumpkin seeds. Serve hot.

Enjoy!!

R&A

Vegan Nutty Avocado & Mango Mousse

I love vegan desserts, they are so light and scrumptious. Here is another creation of ours that we made as an end of the week treat. As usual, it turned out absolutely divine. I added a tablespoon of crunchy peanut butter to add a wee bit of a crunchy texture. Needless to say the avocado added a luscious creaminess to the mousse that went down a treat. The mango and maple syrup (or honey if not vegan) added sweetness and the vanilla extract added a wonderful aroma to this delight. Give it a go and you will love it. For 4 servings you will need...

• 1 large avocado, stoned and roughly chopped
• 1 large mango, flesh roughly chopped
• 1 heaped tablespoon crunchy peanut butter
• 1 tablespoon maple syrup or agave syrup (or honey if not vegan)
• 1 teaspoon natural vanilla extract

How to...

1. Put all the ingredients into a food processor and process until you get a smooth consistency.
2. Transfer into ramekins and put into the fridge for about 30 minutes before serving (optional).
3. Serve!!

Enjoy!!
R&A

Raw Carrot, Cucumber & Tomato Salad

As promised our previous blogpost, here is the recipe for the salad that we served with our Turkey & Cumin Burgers. It is very quick to prepare...just some dicing to do. :) Amanda came up with the idea of a salad with our burgers and this salad is basically the tasty result of what we had in our fridge. I used Spanish paprika and Mexican oregano but if not available you can use normal sweet paprika and regular dried oregano. It is a completely vegan & vegetarian salad and can be served with anything,..as a side dish, as a quick lunch or even as a tasty and refreshing sandwich filler. Also, the small the diced vegetables the better in our opinion. For 2-3 servings you will need...

• 1 carrot, grated
• ½ cucumber, deseeded & diced
• 2 tomatoes, deseeded & diced
• 1 spring onion, finely chopped
• 1-2 small gherkins, finely chopped
• 1 celery stalk, diced
• ½ tsp Spanish sweet paprika (use sweet paprika if not available)
• Pinch dried tarragon
• ½ tsp dried dried chives
• Pinch Mexican oregano (use regular oregano if not available)
• Sea salt & freshly ground black pepper

How to...

1. In a medium sized bowl mix all the ingredients with a spoon. Transfer the salad into a fine sieve and let it rest on top of the bowl for a couple of minutes. This will get the excess moisture out of the salad. 
2. After a couple of minutes, discard the drained liquid and serve.

Enjoy!!

R&A

Baby Pumpkins Stuffed with Camembert, Vegetables & Bacon

I was at the supermarket and came across these cute baby pumpkins that were called Munchkin pumpkins. I could not resist buying a couple of them and I started thinking instantly on how am I going to cook them. After doing some research I came up with this idea. It turned out incredibly tasty, creamy, salty, sweet, crunchy, crispy...just wonderful. As we were cooking this on a week night I obviously relied on Amanda to help us with the preparation. In fact, to make sure that everything is cooked evenly, everything should be chopped finely and basically the same size. If you want to turn this recipe into a vegetarian one omit the bacon and to turn it vegan, omit the bacon and cheese and use vegetable oil instead of butter. So, Halloween is upon us once again and pumpkin recipes are on high demand, so I will try and come up with a couple more before the spooky night!! Give this a go and you will definitely not be sorry, they are delicious! For two baby pumpkins you will need...

• 2 Baby pumpkins or small Butternut squash
  
• 6 mushrooms, finely sliced
• 1 carrot, finely diced
• 1 small onion, finely diced
• 1 red pepper, finely diced
• 1 green chilli, finely diced
• 1 celery stick, finely diced
• Some pumpkin/butternut squash flesh, finely diced
• 3 fresh sage leaves
• Vegetable oil or butter
• Salt & pepper
• 175g bacon, finely diced
• 150g Camembert, sliced
• Dry sherry

 How to...

1. Heat oil or butter together with the sage leaves,
2. Add vegetables and cook covered on medium heat until soft, 
3. Now remove sage leaves, add bacon and mushrooms and cook on higher heat until mushrooms are wilted and all liquid has disappeared. Add salt, pepper and some dry sherry. Cook, stirring frequently until all alcohol has evaporated. Turn off heat.
4. Add Camembert slices at the bottom of the pumpkin/squash and top with the filling. Add some extra Camembert on top of the filling, cover with pumpkin lid and bake at 180 deg for 50 minutes to an hour.
5. Serve hot!!

Enjoy!!

R&A

Mujaddara - Arabic Lentils, Rice & Onions - مجدرة

Well what can we say, I made this dish as a quick and cheap end of the month dinner and we fell in love with it....wow...sooo tasty!!! Simple, easy and quick to make I just hope you do try it. Obviously I added some spices to it but they are optional as this dish is quite simple as I said. This recipe is quite old and in fact, the first recorded recipe for Mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. It was indeed known as a dish for the poor and there is a saying in the Eastern Arab world which says, "A hungry man would be willing to sell his soul for a dish of Mujaddara." I added Advieh (which is not an Arabic spice mix but Persian) but you can add Baharat a very popular Arabic spice mix or none at all. It is completely up to your taste! It is vegetarian, although some variations are served with meat but not this one. You can also make it vegan by omitting the yoghurt at the end. So for 3-4 people you will need...

• 3 onions, chopped
• 1 onion, sliced
• 1 cup brown or green lentils
• 1 cup long grain rice
• 3 ½ cups cold water
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• 1 teaspoon Advieh* or Baharat** spice mixture (optional) 
• 1 teaspoon Harissa paste (optional)
• Sesame seeds, to garnish
• Greek (thick) yoghurt, to serve

*To make Advieh spice mixture : Mix 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground rose petals, 1 teaspoon ground cardamom, 1/2 teaspoon ground cumin in an airtight glass jar and store in a dry cupboard.

**To make Baharat spice mixture : Mix 2 teaspoons paprika, 2 teaspoons ground cumin, 1 teaspoon black pepper, 1 teaspoon ground coriander, ½  teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves in an airtight glass jar and store in a dry cupboard.

How to...

1. In a small pan heat 2 tablespoons of oil and fry the chopped onions together with the Advieh or Baharat if using on medium heat stirring occasionally until soft and brown. Set aside.
2. In a medium (5 litre) pot add the lentils and water, bring to the boil, lower heat and simmer covered for 15 minutes.
3. Now add the cooked onions, rice, salt and Harissa paste. Stir well and simmer covered on medium heat for 20 minutes, stirring frequently to avoid rice from sticking to the pot. 
4. In the meantime, heat the remaining oil in the same pan that you cooked the chopped onions in and cook the sliced onion until caramelized (stirring frequently).
5. When everything is cooked, serve the lentil/rice/onions mixture hot, some caramelised onions on top, sprinkle some sesame seeds and a couple of spoonfuls of yoghurt.

Enjoy!!

R&A

Vegan Gluten Free Pizza

So, one of my friends asked me to help her with a vegan gluten-free dough recipe and I said that I will accept the challenge. Well after lots of research and experimentation, I managed to come up with this delicious, tasty millet based dough. It is a very good alternative to wheat if you are gluten intolerant and/or follow a vegan diet. The amounts of the ingredients are for 1 pizza so you have to increase the amounts if you are doing more than one pizza. When it comes to toppings I used what I had in my fridge/pantry and again feel free to use anything you like or prefer. Millet flour is sometimes marketed as Bajra/Bajri flour which is the Indian flour for millet, I made my own and ground some millet seeds in my spice grinder. I also added some ground golden flaxseed/linseed but it is optional if you cannot find it.  It is quite easy and quick to prepare, just throw the ingredients in a food processor and voilà. for one pizza you will need...

For the dough

• 215g millet flour
• 65g coconut oil
• 100ml boiling water
• ½ teaspoon rock salt
• 1 tablespoon ground flaxseed/linseed

For the topping

• 3 tablespoons kalamata olive hummus
• 1 small yellow pepper, de-seeded and cut into rings
• 2 slices white onion, separated into rings
• 1 mushroom, thinly sliced
• 2 smoked garlic cloves, thinly sliced
• Harissa paste, to taste
• Pinch dried oregano
• Extra virgin olive oil
• Freshly chopped dill

How to...

1. Preheat the oven to 240°C/475°F.
2. Prepare the dough, in a food processor  put the millet flour, coconut oil, salt and flaxseed, if using, and blitz until the mixture resembles breadcrumbs. With the motor running, add the boiling water tablespoon by tablespoon until you get a smooth dough. I used nearly all of the 100ml. 
3. Now, place a large piece of greaseproof paper on the kitchen top and dust with some millet flour. With your hands take the dough and shape into a ball on top of the greaseproof paper and with a rolling pin slowly roll out into a pizza base about 5mm thick. Don't worry if it is not round!! 
   
4. Spread the pizza base generously with the hummus and spread evenly the sliced pepper, mushroom, onion and smoked garlic. Dot with harissa paste to taste, sprinkle with dried oregano. Carefully transfer onto a large oven tray together with the greaseproof paper.
5. Bake into the preheated hot oven for 15-20 minutes.
6. When cooked take out of the oven, drizzle with extra virgin olive oil and sprinkle with freshly chopped dill. Slice into 8 pieces and serve immediately.
   

Enjoy!!

R&A

Pineapple & Coconut Kebabs

Watching afternoon TV, I felt like a sweet treat but remembered that I did actually promise myself not to have sugary treats during weekdays and so far I have stuck to it. So, we had a giant pineapple sat on the kitchen floor (that is where we leave it to ripen) and thought that is quite sweet. Obviously, for myself munching on just freshly chopped pineapple is not enough so I came up with these sweet and delicious kebabs. Very quick and easy to prepare and cook you will have a great healthy, sweet treat in minutes. You can used canned pineapple chunks if you like but believe me fresh ripe pineapple is so so good, so do try and get your hands on a fresh pineapple. They are also great to grill on the BBQ to finish a great meal. Give them a go...for 8 kebabs you will need...

• 32 large pieces fresh ripe pineapple
• 6 tablespoons desiccated coconut
• ¼ teaspoon mixed spice
• ¼ teaspoon ground cinnamon
• 8 bamboo skewers

How to... 

1. In a bowl or plate mix the coconut, mixed spice and cinnamon well. 
2. Roll the pineapple pieces in the coconut/spice mixture and put 4 pineapple pieces on every skewers.
3. Grill on a hot grill pan or BBQ for a couple of minutes on each side until slightly charred.
4. Serve.

Enjoy!!

R&A

Summery Millet Salad

I made this salad to take with me at work as my lunch and I must say it was wonderful and so tasty. You can also do this with quinoa or couscous if you like. It is super-easy and super-quick to rustle up, cooking the millet grain is the longest cooking time for this recipe (about 20 minutes). This recipe is vegetarian but for a vegan version just omit the eggs. I adore eggs so I did put 2 hard boiled eggs in my salad but feel free to do one instead or none as I said before none. Anyway, do give it a go and if you have not tried millet grain before do try it, it is so good and I love its fluffy texture. You can do this for a light lunch or even as a side for your dinner (maybe a good steak). You can also take it with you to a BBQ. The following amounts are for one portion so double or quadruple the ingredients for a larger serving. For one portion you will need...

• 60g millet grain, washed
• 1 or 2 hard boiled eggs, chopped (optional)
• 1 tomato, diced
• 1tbsp sliced jalapenos
• 6 green olives
• 2 tsp capers, drained
• 3 sundried tomatoes, chopped (optional)
• ½ teaspoon dried mint
• A couple of fresh basil leaves
• Salt & pepper, to taste
• Sweet paprika, to taste
• Extra virgin olive oil, to taste

How to..

1. Start by cooking the millet by just adding it in plenty of boiling water. Simmer for 20 minutes and drain in a sieve. Whilst still in the sieve rinse the cooked millet grain under a running cold water tap to cool it down. 
2. When cool enough add all the other ingredients, including the salt, pepper, sweet paprika and olive oil to your taste and stir carefully to combine. 
3. This is now ready to serve.

Enjoy!!

R&A

Bzar biz-zalza - Peppers in Tomato Sauce Maltese Style

This recipe is definitely a Maltese classic. A summer classic dish that can be eaten hot or cold and usually eaten with Maltese bread and/or fried fish, mainly Lampuki [Dolphin Fish or Dorado in English]. We love it and whenever we cook it, it reminds Amanda of when her mother used to prepare fried Lampuki and this pepper sauce. My dad love it a lot as well...to be fair, every Maltese person does I guess!! This dish is a relative of the Sicilian dish Peperonata. Give it a go and as I said you can serve it as a side dish or as a delicious vegetarian dish on its own and eat it with some nice crusty bread or tortillas even....preferably Maltese obviously...for 4 people you will need...

• 3 Green peppers, de-seeded & sliced
• 3 Red peppers, de-seeded & sliced
• 700 ml tomato passata
• 1 teaspoon sugar
• 2 garlic cloves, finely chopped
• Handful whole green olives
• 3 teaspoons capers
• ½ teaspoon dried mint
• 4 Fresh basil leaves
• Salt & pepper
• Extra virgin olive oil

How to..

1. In a medium sized pan heat some olive oil & the garlic and fry until golden brown. 
2. Then add the peppers and cook for about 5 minutes, stirring occasionally.
3. Now add the rest of the ingredients and give it a good stir and simmer on low/medium heat until the peppers are cooked through. We left ours simmer gently for about 3 hours (The longer the simmer, the tastier the sauce...gives it more flavour) but you can simmer for an hour on medium heat always stirring occasionally.
4. Serve hot or cold with bread/tortillas or as a side dish.

Enjoy!!

R&A

Raw All Natural Chocolate Truffles

Now I know that some of the ingredients in this recipe are not that common but if you find them, do try them out. They are so decadent and moreish. If you cannot find the seeds, you can use ground almonds instead but I cannot assure the outcome because I have never tried it that way I'm afraid! These treats are highly nutritious as well as flaxseed, hemp seed and sesame seeds are packed with nutritive value.  They are also suitable for a vegan and/or a vegetarian diet. I know I am a meat-eater myself but it is incredible how much variation of diets and food variations there are out there. Since we were younger we were always exposed to various diets and always tried new foods from every corner of the world. The recent craze about seeds and raw food is definitely not new to myself but I love learning about new diets and options that before where maybe laughed at or frowned upon. But do be adventurous in your kitchen, after all, some great recipes were created by accident!! I also added 2 long pepper to add a certain kick (feel free to click on the link to find out about this great spice) but you can leave it out if cannot find it or even throw in a couple of black peppercorns! So feel free to try these delicious truffles. For 12 truffles you will need...

• 2 tbsp hemp seed
• 2 tbsp flax seed (linseed)
• 2 tbsp sesame seed
• 2 long pepper (optional)
• 4 tbsp unsweetened cocoa powder
• 4 tbsp maple syrup
• 2 tbsp crunchy peanut butter
• 2 tbsp water
• Desiccated coconut, to coat

How to...

1. Put hemp seed, flax seed, sesame seed and long pepper in a spice grinder or food processor and grind to a fine powder. Put in a mixing bowl, add rest of the ingredients and mix well until well combined. 
2. Form the ‘dough’ into small balls and roll into the coconut. 
3. Put on a plate with some baking paper and put into the freezer for 20 minutes. Alternatively put in the fridge for a couple of hours before serving. Serve.

Enjoy!!

R&A

Raw Vegan Coconut, Vanilla & Hemp Seed Pudding

I must admit that I am falling in love with raw vegan desserts. They are so light, delicious, naturally sweet, light and quite a different and healthy option from the usual desserts. Don't get me wrong I still love me a piece of Banoffee Pie or Tres Leches cake but sometimes I like to vary things and raw puddings are awesome and full of goodness. This particular pudding is full of nutritional goodness, lot of protein from the hemp seed, good fats from the coconut milk and sweetness from the banana. The other ingredients elevate this pudding to another level when it comes to taste! If you cannot find hemp seeds [we buy ours from Asda], you can use chia seeds or linseed [flax seeds]. Try it out, it is super good. 

Note:   The secret to the creaminess of the pudding is a coconut milk high in coconut extract, we used one that contains 75%. You have to store it in the fridge upside down for 24 hours and then invert the can and open it as usual. This procedure will make sure that the actual coconut extract sinks and hardens at the top of the can.

For 4 puddings you will need...

• 1 tin 75% coconut milk [see Note above]
• 1 tbsp hemp seed
• 1 tsp dried rose petals (optional)
• 1 banana, sliced
• ½ tsp ground cinnamon
• 1 vanilla pod or 1 tsp vanilla essence
• 12 blueberries, to serve

How to...

1. In a spice grinder or mortar & pestle, put the hemp seeds, rose petals and ground cinnamon and grind to a fine or coarse powder [however you like it]. 
2. In a food processor or blender spoon the coconut milk [discarding the liquid], add the ground seeds, petals and cinnamon.
3. Split the vanilla pod lengthways and scrape the seeds with a knife and throw into the blender, alternatively add the vanilla essence. Now add the banana slices and blend until you get a smooth mixture. 
4. Spoon the mixture into ramekins or small bowls, put 3 blueberries on top and chill in the fridge for a couple of hours.

Enjoy!!!

R&A

Pasta Mediterranea - Mediterranean Style Pasta

The Mediterranean diet is without doubt one of the best in the world; healthy, diverse and full of flavour. Ingredients like olives, capers and anchovies gives the accompanying pasta a unique taste of various Mediterranean flavours. In need of an oomph I also added a tablespoon of Harissa to the dish which gave it a distinct Tunisian touch. If you do not like the spicy kick that the Harissa provides you can always substitute it with tomato paste. I created this dish at about 6am to take with me at work and it turned out delicious. Give it a go and you will do this dish again...guaranteed...this amounts below are for 2-3 people. You will need...

• 6 baby plum or cherry tomatoes
• 1 green pepper, de-seeded and sliced
• 6-8 green olives with stone in
• 1 tbsp capers (optional)
• 1 tsp harissa or tomato paste
• 1 tin anchovies, chopped [omit if vegan]
• 1 garlic clove, finely chopped or crushed
• 6 fresh basil leaves, hand torn
• Freshly ground black pepper
• Olive oil [I used the oil from the anchovies]

How to...

1. Start by cooking the pasta al dente and set aside.
2. Heat about a tablespoon of the olive oil and the garlic on medium heat, when garlic is golden, add pepper, anchovies and tomatoes and cook until soft (about 5-8 minutes), stirring frequently.
3. Now add olives, capers, harissa/tomato paste, basil leaves and black pepper, stir well and sauté for another 3-4 minutes.
4. At this time mix the pasta and mixture together.
5. Serve warm.

Enjoy!!

R&A

Figs & Walnuts

This snack is a real delicious treat if you feel like something sweet and crunchy at the same time. Amanda's mum used to prepare these for her as she loves them a lot and are one of Amanda's favourite treats. Dried figs are very common in Malta and we were chuffed to find them at Asda. Without doubt, Figs and walnuts is one of those matches made in heaven. apart from preparing them to snack on, they can be served as starter with some Parma ham or as dessert after a good meal. You will need...

• 1 Packet of dried figs
• Walnut halves

Snip the woody part off the fig using scissors, slice the fig lengthwise, do not go all the way and put a walnut half in the middle of it. Press gently with your fingers and serve.

Enjoy!!

R&A

Chilli Beans, Corn & Chilli Wraps

I had a couple of these wraps for lunch this week. I always vary my lunch and I very rarely have the same lunch twice. Usually I come up with something in the morning, considering I am an early bird and always wake up before my alarm clock. I go through my pantry, fridge and food cupboards and see what I can come up with. I must say I do love my spicy food and this recipe is quite hot so if you want a milder version just omit the fresh chilli pepper. I used canned chilli beans which I really love as they are delicious and a good spicy alternative to baked beans. I also like to take everything at work with me and freshly prepare them at the start of lunchtime but you can always pre-prepare them at home. It's a great idea and do not be scared of using tinned chilli beans as they are not that hot :) For 4 wraps you will need...

• 290g can Chilli Beans 
• 1/2 can of sweet corn
• 1 fresh red chilli, sliced
• Watercress (or other salad)
• Sour cream or Hummus if vegan
• Wheat Tortillas

1. Mix the beans and corn in a microwavable bowl and heat for about 2 minutes. 
2. Warm each tortilla for about 40 seconds each, sprinkle some watercress, add two or three tablespoons of the bean & corn mixture, add some red chilli slices, a couple of dollops of sour cream, wrap up and eat. Easy!! :)

Enjoy!!

R&A

Veggie Loaf with Millet

When I was a kid my mum used to do a very healthy vegetable loaf which all of us used to love. It contained millet which is a high-protein grain which is mainly grown for use as bird seed. This grain is highly nutritious and is a staple food in most African countries, India, China, Burma, North Korea. Interestingly enough it is also used to prepare Tongba which is a millet-based alcoholic beverage in Nepal. Millet grain is usually found in health food stores (in Malta we used to buy it from Good Earth and here in England we buy it from Holland & Barrett or Grape Tree. Anyway, this loaf is very tasty and filling and we used to love it when we came back from school. It is 100% vegetarian and if you want to turn it into a vegan dish just omit the cheese and egg and add a teaspoon of Marmite instead of the cheese and more millet instead of the egg, to bind the loaf. Make sure the vegetables are fresh and that are evenly and finely chopped to ensure that everything cooks evenly. If you still cannot find millet you can use bulghur or even barley! I grated the courgette, carrot and mushrooms using my food blender grater attachment. So easy!! Give it a go, it is so tasty that you will certainly do it again!! You will need...

• 65g millet grain
• 1 small onion, finely chopped
• 3 celery sticks, finely chopped
• 1 carrot, finely chopped
• 1 courgette, finely chopped
• 100g white mushrooms, finely chopped
• 1 ripe tomato,de-seeded & finely chopped
• 100g sweetcorn
• 2 tablespoons chopped fresh parsley
• 100g grated mature Cheddar cheese (or a tsp of Marmite for a vegan option)
• 1 tablespoon olive oil
• Pinch of cayenne pepper
• Fine sea salt & freshly ground pepper, to taste
• 1 beaten egg, for binding
• Steamed broccoli florets, to serve
• Fresh tomato sauce, to serve

How to...

1. Start by cooking the millet by adding it to about 250ml boiling water and simmer it for about 20 minutes until fluffy.
2. Preheat the oven to 190°C/Gas Mark 5.
3. In a large bowl mix well the cooked millet with all the other ingredients.
4. Now line a loaf tin with greaseproof paper and carefully pour all the mixture in the tin. Make sure you pack it tightly by pressing down with a spatula.
5. Bake in the preheated oven for around 50 minutes. Let it set for about 15 minutes, then carefully turn it upside down. Take off the paper, slice and serve with some steamed broccoli and some freshly prepared tomato sauce (we made a basil & garlic tomato sauce). 
   

Enjoy!!

R&A

Pumpkin & Sweet Pepper Soup

Pumpkin season is upon us! Since pumpkins are so cheap and so versatile, my mind starts going crazy in the kitchen to come up with new ways to cook it. So far we used it in 3 recipes. We made the traditional Maltese hearty vegetable soup called either Minestra or Kawlata if cooked with a ham shank. Another recipe we made was a recipe Amanda came across on the net which really intrigued us, Pumpkin pie cupcakes, these turned out delicious, just like mini sweet pumpkin pies. Incidentally today is the first day of autumn and I came up with this delicious soup which is very easy to prepare, as are all soups after all! Our tips for a perfect soup are, not too much liquid and slow cooking. We put bacon to add saltiness and balance the sweetness of the pumpkin and vegetables. If you would like a vegetarian version of the soup omit the bacon and add a couple of tablespoons of light soy sauce instead. Give it a go, you will need…

• 400g Peeled Pumpkin, chopped into cubes
• 2 Potatoes, chopped
• 1 Onion, finely chopped
• 1 Carrot, finely chopped
• 1 Green pepper, finely chopped
• 1 Red pepper, finely chopped
• ½ Savoy cabbage, shredded
• 8 small tomatoes, skinned and chopped
• 4 smoked back bacon rashers, chopped (use soy sauce instead if vegan or vegetarian)
• 2 litres vegetable or ham stock
• 1 teaspoon dried thyme
• Freshly ground black pepper
• 2 tablespoons sunflower oil

How to...

1. Heat the oil in a large pot. Add the onion, carrot and chopped peppers and cooked until soft stirring frequently until soft, about 10 minutes.
2. Add the bacon if using and continue to cook until bacon turns brownish.
3. Add the pumpkin, potatoes, cabbage, tomatoes, thyme, black pepper and stock and stir well. Simmer on medium heat for about an hour or more if you like.
4. When done, blend the soup in a blender or with a hand-held blender even and serve warm.

Enjoy!!

R&A

Capotouille (Mediterranean Style Vegetable Stir-fry)

This dish came to be when as usual I was hungry and raided the fridge and pantry and came up with this dish. It is so tasty and delicious that I will certainly be doing it again. Basically it is a melange of two classic Mediterranean dishes, the French Ratatouille and the Sicilian Caponata, hence the name Capotouille. It is a totally vegetarian dish and ever so healthy and also very filling. It might seem complicated because of all the ingredients but believe me it is not. The colours and different textures make this dish also a visual feast and a delicious treat for your palate. You can serve it as a main dish with crusty bread  and a couple of morsels of smoked sausage like Maltese sausage or Spanish chorizo or also as accompaniment to grilled meat or fish. Can also be served hot or cold. So give it a go, you will need...

• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 large courgettes, thinly sliced
• 6 small spring onions, tops removed and sliced in 4 pieces
• 2 tomatoes, cut in 8 pieces
• 10 baby plum tomatoes
• 2 celery stalks, thinly sliced
• 4 cloves garlic, crushed
• Handful green olives
• 1 teaspoon sea salt
• 2 tablespoons smoked paprika
• 2 teaspoons tomato purée
• 2 teaspoons dried oregano
• Few mint leaves
• Few basil leaves
• Bunch of parsley, finely chopped
• 4 tbsp Olive oil

Note: If the peppers and courgettes are grilled beforehand they will give this dish a delicious char-grilled taste.

How to...

1. Start by finely chopping the basil, mint and parsley together. Set aside.
2. Put the olive oil in a shallow frying pan and turn on the heat.
3. Add all the remaining ingredients to the pain and stir slowly to combine all the vegetables and spices. 
4. Now add the fresh herbs and stir them in.
5. Cook on medium heat, stirring frequently for about 20-25 minutes or until vegetables are soft but not soggy.
6. Turn off the heat and serve with some nice crusty bread or as a side dish.

Enjoy!!

R&A