Thyme Out

Thermomix Figolli

2017-04-07T17:45:00.000+02:00

Ingredients:

For the pastry:

175 grams caster sugar

400 grams plain flour, sifted

200 grams butter

Grated rind of 1 lemon

2 egg yolks, beaten

For the almond paste:

300 g caster or icing sugar

1 or 2 egg whites depending on size

Grated rind of 1 lemon

A few drops orange flower water

300 grams almonds, ground with the thermomix too

To finish:

Glacé icing or chocolate for covering

Royal icing for decoration

Small Easter eggs

Method:

Make the pastry:

Add the sugar and the flour
start mixing on speed 5 and insert the butter cube by cube through the lid until the mixture resembles fine crumbs.

Add the grated lemon rind and the yolks, mixed with a little water to make a pliable dough.

Give it 1 min on dough mode to knead into a dough.

place it in plastic wrap and chill.

Make the filling:

Put almonds in the thermomix and grind 5s speed 10

Add the sugar, orange flower water and lemon rind to the ground almonds, and bind with the egg whites.

mix 30s speed 5

Roll out the pastry and cut out your shapes.

Make two of each figure as they will be sandwiched with almond paste.

Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin.

Lay the second shape over the top and press the edges together.

It helps if you wet the edges with a pastry brush to ensure adhesion.

Bake at 200 degrees C for 5 minutes, then at 180 degrees C for about 20 minutes, until pale golden.

Cool on the tray.

Finishing:

When cold, coat with glacé icing or melted chocolate, then decorate with royal icing in a different colours.

While the icing or chocolate is soft, press a small, foil-wrapped Easter egg in the middle of each shape.

Thermomix Kwarezimal

2017-04-07T16:55:00.000+02:00

Ingredients:

100g of almonds

100g of plain flour

125g of caster sugar

a dash of orange-flower water

the grated rind of one orange, one tangerine and one lemon

one tablespoonful of cocoa

honey and almonds to decorate

Method:

Toast the almonds briefly and grind them fairly roughly so that they are chunky rather than powdery.

Thermomix 5s speed 5

Add the remaining ingredients put on the kneading programme for 1 min.

whilst the thermomix is kneading, add a little water to make stiff dough. Be careful as after you add just a little water, the dough will still look dry. Do not add more water until a few seconds of kneading. Be carefull not to use too much water.

roll the dough and shape them into rectangles. Don't forget to make the traditional diamond pattern with the back of a knife.

Place them on well-greased baking-sheets and bake at 180 degrees Celsius for 10 minutes.

They should be crisp at the edges but still soft. Don't worry if they feel soft, they will keep on hardening. If you leave them too long, they will be too hard.

Remove them from the oven and spread them with honey, scattering almonds on top.

The almonds will stick to the honey.

Roasted Peppers with Anchovies

2016-09-28T13:39:00.000+02:00

This is a delicious summer salad, on it's own, as a side or as a topping on toasted maltese bread. Can be also made for vegetarians by omitting the anchovies.

From when i was a little boy, every summer i remember my godfather roasting peppers on the naked flame and meticulously removing the charred skin to make this delicious salad. It always seemed like a very laborious process for a side but it was worth the effort.

I recently found this recipe which is very similar to what he used to do but with added anchovies... and an easier way to skin the roasted peppers... so i tried it and the result was delicious.

Ingredients:
3 different coloured sweet peppers
10 anchovy fillets in olive oil
1 garlic clove
2 tablespoons balsamic vinergar
pepper

Method:
Preheat the oven to 200 degrees Celcius.
Prepare the peppers by cutting in half and removing the stem and seeds.
Place the peppers cut side down on a roasting pan covered with baking paper.
Roast for 30 minutes untill the skins are charred.
Transfer the peppers to a bowl and cover with cling film and leave for 15 min. This helps with the peeling.

Peel the peppers and cut them into strips.
Slice the garlic as thinly as possible and place in a large bowl.
Stir in the olive oil from the anchovies, the vinegar and the pepper.
Add the peppers and anchovies and fold the ingredients together.

Cover and chill untill ready to serve.

Date Diamonds - (Imqaret)

2014-11-12T22:48:00.003+01:00

For the pastry:

400g flour

75g sugar

pinch baking powder

100g margarine

1 egg

For the filling:

400g dates

lemon zest

orange zest

some brandy or anisette

Method

Mix margerine, flour and baking powder together and work until smooth

Mix sugar and egg together, add the flour and work to a smooth dough.

Leave to rest for 2 hours.

Put the dates with two tablespoons of water in a small pan and heat for a few minutes.

Add zests and brandy and work the mixture with a fork.

Open the pastry into long strips about 10cms wide. Brush the edges with water.

Put a little filling in the centre. Fold pastry.

Press both edges to keep the filling in.

Using a ravioli cutter cut into large diamond shaped slices about 40cms long.

Cook in plenty of hot oil until golden brown or else bake at 200 degrees C for 15 minutes or until golden.

Butternut Squash & Bacon Risotto

2014-11-12T13:36:00.002+01:00

Here's one of my latest healthy recipes using butternut squash / pumpkin. Both marry superbly with bacon in this tasty risotto. Enjoy!

Serves 2

Ingredients

2 tbsp olive oil
1 onion, chopped
1-2 garlic cloves crushed
115g streaky bacon, chopped
1 butternut squash / pumpkin (about 900g, peeled, seeded and cut into small chunks)
1 cup arborio rice
750 ml chicken stock
40g freshly grated Parmesan cheese.
1 tbsp fresh parsley
salt and pepper

Method

Heat the oil and fry the onion and garlic for about 3-4minutes, stirring frequently until beginning to soften. Add the bacon and continue frying until both the onion and bacon are lightly golden.

Add the squash or pumpkin and stir-fry for a few minutes. Add the rice and stir fry for about 2 minutes.

Gradually add the hot stock and simmer, stirring frequently.

Add a little of the stock and stir well. Simmer, stirring frequently until the rice has absorbed almost all of the liquid. The risotto should be bubble but not boil fiercely.

Add some more of the simmering stock and cook, stirring, until it is almost all absorbed. Continue adding the stock in this way until the grains of rice are tender and the risotto is creamy but not runny. Use smaller quantities of stock towards the end of cooking. The risotto will take about 30 minutes to cook in total.

When the rice and squash are tender, season to taste with salt and pepper. Stir in the grated Parmesan. Sprinkle over the parsley and parmesan shavings and serve.

Pumpkin Pie Spice

2014-11-03T17:42:00.001+01:00

This is very easy to do and use in all your delicious pumpkin concoctions, from pie to soup to pumpkin pie spice lattes...

Just mix the ingredients together and keep in a jar.

Ingredients:
5 tablespoons ground cinamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves

Creme Anglaise

2014-11-03T14:18:00.001+01:00

Ingredients

2 Vanilla beans
250g heavy cream
125 g whole milk
50g sugar
113 egg yolk
4.5g salt

Method

Chop vanilla beans

Combine ingredients in a pot
Whisk by hand to incorporate.

Heat ingredients
On medium-high heat, heat to 180 °F / 82 °C, whisking constantly.

If you don't have a thermometer, simply check for consistency: The texture should be thick enough to coat the back of a spoon, and should hold its structure when you swipe your finger tip across it.

Strain; cool at room temperature
Pass the heated liquid through a sieve. Cool at room temperature.

Enjoy

Molten chocolate souffle

2014-11-03T14:05:00.001+01:00

Ingredients

188g whole milk
34g flour
34g butter
98g sugar
68g egg yolk (about 3 eggs)
112g egg white (about 5 eggs)
135g dark chocolate 70%
7g salt

Preheat oven

Heat oven to 375 °F / 191 °C.

Prepare ramekins

Butter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your soufflé to stick.)

Add a small amount of sugar to one of the ramekins. On its side over another ramekin, rotate to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your molds are coated evenly with sugar.

Combine flour, butter, and salt

Combine ingredients with your hands until they form together, leaving no dry flour.

Heat milk and sugar

In a small pot, combine ingredients and bring to a boil on medium heat.

Add flour mixture to pot

Add the flour and butter mixture to the hot milk and whisk until dissolved.

Cook for 4 minutes on low heat until the mixture has a thick, gummy texture.

Add chocolate

Add chocolate and stir until melted and well-incorporated.

Add egg yolk

Add egg yolk to chocolate base and whisk until well-incorporated.

Whip egg whites

Using a whisk, whip egg whites into a light foam.

Add sugar and continue to whisk until stiff, glossy peaks form.

Fold meringue into soufflé base

Gently fold meringue into soufflé base in three stages.

Fill ramekins

Fill soufflé molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.

Bake

Place the ramekins on a baking sheet, and bake for 17 minutes.

NOTE: Baking for 17 minutes will yield a soufflé with a custardy texture and a molten center. Increase time to 18–19 minutes for a fully-set soufflé with a springy texture.

Garnish

Using a small sieve, dust powdered sugar over the top and serve immediately. (Finished soufflés will quickly crack and deflate if not served immediately.)

Serve as is, or split open and fill with creme anglais

Pumpkin spice pie

2014-11-01T16:51:00.001+01:00

Super easy pumpkin pie.

Ingredients:

1 can condensed milk

400g cooked pumpkin

1 egg

1 tablespoon pumpkin pie spice mix

Pie shell or shortcrust pastry for pie shell

Method:

Preheat oven to 225 degrees.

Prepare pie shell by opening pastry and covering your pie dish with the pastry.

Cover with oven paper and fill with ceramic beads or dried beans.

Bake for 20 min.

In the meantime steam or cook the pumpkin in any way you prefer and when done, blend to make pumpkin purée.

In a bowl beat the egg, condenced milk and pumpkin purée together with the spice mixture.

When the pie shell is ready, remove beans and paper and fill with the pumpkin condenced milk mixture.

Bake in the oven for another 20 minutes or until a toothpick inserted in the middle comes out clean.

Remove from oven.

Let it cool and voila. You can slice and serve alone or with a scoop of ice cream.

Spiced pumpkin soup

2014-10-31T12:32:00.001+01:00

With all the pumpkin carving happening at home, I ended up with loads of fresh pumpkin.

This soup is simple, creamy and delicious...

Ingredients:

Onion

Butter

Pumpkin flesh roughly cut

Vegetable stock

1 teaspoon pumpkin pie spice

salt and pepper

1 cup of cream (optional)

Method:

In a medium pan, melt the butter and sautee the chopped onion till translucent.

Add the chopped pumpkin flesh and spice, salt and pepper.

Stir and keep cooking stirring occasionally so that the pumpkin doesn't stick for about 8min.

Add enough vegetable stock to cover all the pumpkin and simmer for 30min.

Remove from heat and blend with a stick blender or liquidiser.

Place on low heat and if using, stir in the cream.

Keep stirring for a couple of minutes until the soup has thickened and it's ready to serve.

Eggplant Parmigiana

2014-10-30T22:43:00.000+01:00

This is an amazing mediterranean dish. Very healthy and extremely tasty. I promise you will keep doing this recipe over and over either as an appetizer, side dish or main course. I just can't keep my hands off this one!

The method might look a little overwhelming at first but it is not.

Believe me it's worth the preparation time!

Ingredients

    Eggplant 1.5 kg
    Onions 2
    Basil a few leaves
    Parmesan cheese 150g
    olive oil
    coarse salt 100g
    Salt to taste
    Cheese (smoked) or mozzarella 500g
    Garlic 1 clove
    Tomatoes concentrate 2 tablespoons
    Tomato puree' 1.4 lt

Method:

Let’s start with the tomato sauce

In a pan pour some oil, and add the garlic and onion. Fry for a few minutes, then add the puree’ and the tomato paste dissolved in a little water, salt and pepper to taste and simmer until the sauce thickens

When the sauce has thickened, add the basil leaves and turn off the heat. Cut the cheese into thin slices

Wash and dry the eggplants and cut them into 1 inch thick slices lengthwise

Arrange in layers in a large colander and sprinkle each layer with coarse salt.

Let rest your eggplant slices for at least 1 hour, so that they release all the bitter liquid that produce. After an hour remove from the bowl, rinse thoroughly under running water and dry thoroughly.

In a large skillet pour abundant oil, then fry the eggplant, a few at a time so as not to lower the temperature of the oil ; turn them from both sides then drain on a sheet of absorbent paper.

Grease a 15x20 baking dish with oil with the aid of a brush from the kitchen and sprinkle the bottom with a little sauce

Lay three slices of eggplant, a bit of sauce and grated Parmesan and a layer of sliced cheese

Place another layer of eggplant and one of sauce, then again Parmesan, slices of cheese and start with a layer of eggplant.

Continue until all ingredients are used, ending with eggplant. Cover with the remaining sauce and Parmesan cheese.

Bake in preheated oven at 200 ° for 40 minutes (if ventilated at 180 ° for 30-35 minutes).
Let it rest for some minutes and serve warm or cold!

Pasta with mushroom, bacon & ġbejna (goat cheese)

2014-10-29T23:52:00.002+01:00

Ingredients

200 g mushrooms
50 g smoked bacon cut in cubes
rosemary
1 tsp olive oil
1 clove garlic
50 ml dry white wine
sale
250 g pasta
1 peppered goat cheese

Method

Wash mushrooms and slice
Cut the bacon in cubes
Wash the rosemary and finely chop
In a pan add the olive oil together with a clove of garlic. Cook on medium heat until golden, then add the bacon and rosemary. Cook on high until nearly crispy.

Remove the garlic and add the mushrooms. Cook on high for some minutes, add the white wine and cook until reduced.

Add salt and pepper to taste
Add spaghetti to the boiling water and cook according to type of pasta.
Add a little bit of the boiling water to the bacon and mushrooms mixture.
Sieve pasta and add to the mixture.
Heat through. Add sliced peppered goat cheese and mix until it melts.

Serve immediately. Enjoy.

Borscht - Beetroot soup with Maltese sausage

2014-10-25T17:31:00.000+02:00

This is a classic Ukranian soup with a Maltese touch. You can ommit the sausage for a truly authentic vegitarian dish. In this recipe I replaced the maltese sausage with pork.

Ingredients

4 Maltese sausages or pieces of pork cut in cubes
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
170g tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
3 cloves garlic, minced
1 vegetable cube
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

Method

Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until cooked through. Remove from the heat and set aside.

Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage.

Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water with vegetable cube until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.

Ladle into serving bowls, and garnish with sour cream and fresh parsley.

Simple bread machine chocolate cake

2014-10-07T18:54:00.000+02:00

This is a super easy no hassle yummy chocolate cake you can whip up in no time in a break machine.

Ingredients:

1.5 cups self raising flour

1 cup sugar

0.25 cup cocoa

half teaspoon salt

1 tablespoon vanilla extract

1 cup water

0.25 cup vegetable oil

Method:

Put all ingredients in bread maker and set the programme to cake and voila...

Coconut rice with mango

2014-10-06T22:09:00.001+02:00

Ingredients:

1 can coconut milk

Water

2 tablespoons brown sugar

1 teaspoon molasses (optional)

1 cup basmati rice

1 mango sliced

Method:

In a saucepan, put the coconut milk and the same amount of water.

Add sugar and molasses if using and stir on low heat.

When the coconut milk starts to boil, add the rice and cook on low for 15 minutes or until the rice is cooked.

Serve in bowls with slices of mango on top.

Home-made Play dough

2014-10-06T17:11:00.000+02:00

I know this has nothing to do with food, but a lot of people who saw my homemade playdough have been asking me for the recipie and so here it is...

If you have small kids, it's very cheap and easy to make and if you keep in sealed plastic containers, the play dough will keep for weeks... and the kids will enjoy plenty of time playing with it.

Ingredients:

2 cups flour

2 cups water

1 cup salt

2 tablespoons vegetable oil

1 tablespoon cream of tartar

Method:

1. Mix all the ingredients together in a pan, place over low heat and stir...

2. Keep stirring over low heat...

3. When you reach the consistency of play dough, remove from heat and when cool enough to handle, knead for a few minutes. If it is still sticky, you need to heat some more.

4. Add food colouring and you're ready to play...

Apple Cinnamon Greek Yogurt

2014-10-06T13:25:00.001+02:00

This is a very simple recipe which can be prepared in no time for breakfast, snack or desert.

Just cut an apple into small pieces, sprinkle with cinammon, add two tablespoons of Greek yogurt and drizzle with honey...

Kusksu

2013-11-25T13:29:00.000+01:00

Kusksu is a traditional maltese dish usually prepared in spring when broad beans are in season, but I keep loads of frozen broad beans to cook this delicious meal in winter.

We used to eat this as a complete meal, first we would eat the soup and reserve the egg, rikotta, gbejna and some of the broad beans and potatoes and then after you eat the kusksu, you add a little olive oil on the things you reserved on a separate plate and eat them with maltese bread as a main course.

Ingredients:

1 large onion

1 potato

2 handfuls of broad beans

1 carrot (optional)

1 spoon kunserva

2 pints chicken stock

1 egg per person

some rikotta

1 gbejna per person

1 handful kusksu

3 bay leaves

salt and pepper

Method:

1. Sautee onion in olive oil

2. Add kunserva to the sauteed onions

3. Add Chicken stock, salt and pepper and bay leaves

4. Add broad beans, potato and carrot if using

5. After the pot start to boil, Add the eggs till they are poached, remove eggs, reduce heat and simmer for 10min

6. Add the kusksu. After keep on low heat for 20 min.

7. Add the rikotta and the gbejniet and the poached eggs and leave for a furthur 5min.

serve and enjoy.

Parma ham and mozzarella salad with basil fig balsamic vinegrette

2013-07-01T18:03:00.000+02:00

Another wonderful light salad for summer.

For the salad:

Salad mix i use the prepared salad mix with lettuce, rucola and baby leaf

5 cherry tomatoes cut in half

5 small mozzarella balls

3 slices parma ham rolled and cut in half

some grana padana shavings

For the Vinegrette:

1 handful of basil leaves

3 fresh figs

2 teaspoons chopped garlic

2 small chili peppers or less depending on taste

2 spoons balsamic vinegar

3 spoons olive oil

salt and pepper to taste

place all the ingredients of the vinegrette in the container of your blender and blend untill smooth... you may add more oil depending on your preferred consistency.

I serve my vinegrette on a side small bowl, but you may toss it with the salad before adding the rest of the ingredients. enjoy

Maltese rucola and fig salad

2013-06-13T22:36:00.001+02:00

It's summer here and it's fig time in malta. After work I go for a walk in the countryside and as fig trees grow on the walkways, I help myself to this wonderfull fruit.

This is one of my favourite summer salads and it's very easy and simple.

Ingredients:

A dozen figs peeled (if you don't like it)

Two handfulls of rucola.

2 tablespoons shaved Parmesan

Some pine nuts

2 tablespoons Balsamic vinegar

1 tablespoon olive oil

1 teaspoon chopped garlic

1 tablespoon honey

Salt

Pepper

Method:

Put the balsamic vinegar, olive oil, garlic, honey, salt and pepper in a bowl and whisk.

Add the figs and rucola and toss.

Mix in the Parmesan and the pine nuts before serving.

Enjoy.

Mini (quail) scotch eggs

2012-11-15T11:41:00.001+01:00

As soon as my quails started laying eggs, I was already wondering what i could try to do with all those eggs... Besides the obvious mini sunny side up, poached hard boiled etc... I wanted to try the mini scotch eggs...

Ingredients

I pkt of pork sausage meat or if you don't find anymore, 1 packet of pork sausages and use the meat...
12 hard boiled quail eggs, peeled (if you don't find, ask me)
2 teaspoons Worcestershire sauce
couple of sage leaves chopped
1 twig of rosemary chopped
1 tablespoon flour
salt and pepper
1 egg beaten
1 cup breadcrumbs
Oil for deep frying

Method

Mix together the pork sausage meat, Worcestershire sauce, sage and rosemary.
Combine the flour, salt and pepper and mix into the sausage meat.
Divide the sausage meat into 12 equal parts.
Mold each part around one of the hard-boiled peeled cooked quail eggs, rolling between your hands to shape.
Place the beaten egg and bread crumbs into separate dishes.
Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess and repeat to have a second layer of breadcrumbs.
Heat the oil in a large saucepan or deep fryer until a cube of bread dropped into the oil turns brown in 1 minute.
Lower the eggs carefully into the hot oil.
Fry until deep golden brown.

Salt Cured Olives

2012-11-05T18:05:00.004+01:00

This is the other method of curing olives i promised you... Salt curing.

I placed the olives in a bag of porous material, filled it with sea salt, mixed everything up, tied a knot to the bag and hanged the bag in a cool dry place with a container beneath to catch the liquid that will come out.

Every week i opened the bag and mixed everything and topped up with some more sea salt.

All the literature I found said that they would be ready after 8 weeks or until water stops coming out.

These are after just 2 weeks, they had changed their colour and were all shriveled up and i was worried that if i leave them much longer they would dry up completely, so i tasted them and I liked them and decided they are done.

(just in case I left half of them in salt to see what will keep happening). I'll update you if they will get any better.

I placed the olives handpicked from the salt in a colander and poured hot water on them to wash off the salt. Then I rinsed them with cold water.

I placed them on kitchen paper to dry overnight and the next morning I placed them in jars and drizzled them with olive oil.

At this stage I should have added herbs for flavouring but i wanted to eat them so bad that i didn't...

All the people who tried them really liked them... and I hope you will too...

Water Cured Maltese Olives

2012-10-26T12:35:00.000+02:00

October is the month when olives are picked. Traditionally my father has been curing our olives in brine... This year I decided to try 2 other methods: water curing and salt curing.

This is the result of my water cured olives.

Method:

You can either crush the olives with a mallet or cut the olives (as i did) with a paring knife.
Place the olives in a bowl full of cold water and put a weight on so that all the olives are submerged.
I used a plastic bag filled with water and placed it on the olives.

Replace the water every day, ideally twice a day for 6 to 8 days until the olives change their colour from green to olive drab... to be 100% sure you can taste one to make sure that it is cured. It will still be bitter but nothing near uncured olives if you ever tried to taste one.

When the olives are cured, you need to transfer them in brine and herbs for flavouring so that you can start enjoying your olives.

Brine:
4 cups water
1/4 cup salt
1/2 cup white vinegar
juice of 1 lemon (keep the rind for flavouring with herbs)

Mix all together until the salt has dissolved and place in your jar.

Add the cured olives

Then insert your preferred herbs in jar.

I used:
6 bay leaves
6 sage leaves
4 sprigs of fresh oregano
2 red chilies cut in half
and the lemon peel of 1 lemon.

Seal the jar and place in refrigerator for at least 24 hours.

The next day you can start enjoying your home made olives...

enjoy.

Tabouleh

2012-06-27T20:22:00.001+02:00

Tabouleh is uswally greener, but when I did this I had a limited amount of parsley

Summer is a good time to try different salads.
The first time I was in Damascus I had this wonderful parsley salad and I have been trying to find the recipie ever since...
Tabouleh... it is very refreshing and tasty and you can still get free parsley from your vegetable vendor here in Malta... actually it's the only free thing we still get :)

So try it out and enjoy...

Ingredients:
2 bunches parsley, finely chopped.
4 spring or green onions, finely chopped
4 tomatoes, finely chopped
3 lemons, juice of (Freshly Squeezed)
5 tablespoons olive oil
1 cup bulgur
1 cup water, boiled
1/8 teaspoon ground black pepper
1/8 teaspoon salt

Directions:

Prepare bulgur by adding 1 cup of boiling water to 1 cup of bulgur and cover for 10min.

In the meantime. finely chop the parsley, onions and tomatoes and place them in your serving salad bowl.

Add the lemon jiuce, olive oil, black pepper and salt in the salad mixture and mix well.

When the bulgur is cool, place the salad on it, mix well and you're ready to serve.

Any leftovers can be kept in the fridge for a couple of days.

Ful bit-Tewm - (Broad bean casserole)

2012-04-30T21:01:00.002+02:00

Ingredients

1.4grms  broad beans
Several cloves of garlic
Chopped parsley
Fresh mint
2 or 3 tablespoons vinegar
2 or 3 tablespoons oil
Courgettes cut into small pieces
1 potato cut into small pieces
Salt and pepper
1 large white onion small pieces

Method

Remove both the outer pods and the inner skins from beans.Put them in a saucepan and add the cloves of garlic.

Add the other ingredients together with water to moisten, about half a pint.

Bring to the boil and then simmer slowly until beans are cooked.

May be served hot or cold.

Enjoy with some malteses bread.