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the foodie

Issue No: 16

Jul - Aug 2012






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the foodie July - August 2012

summertime Summer and sea are a perfect combination. Take your time and enjoy to the full. Both our foodstores open later than 7PM. So make sure you cherish your summers even more and dedicate time for your grocery shopping for a later hour. We will be there to serve you.

in this issue Claire has put together another 3 recipe features in homage of the Summer season. Cold pasta salads are great, aubergines are fantastic to cook with, and capers do wonders to flavor your sauces and condiments.

ready2go It is good to know that Arkadia Foodstore has an ample selection of READY2GO food in both Gozo and Portomaso. Everything is prepared freshly and on a daily basis. From baquettes to wraps to cold salads to sushi, you can find it at Arkadia Foodstore.

bbq2go is here The barbecue season is on and with it we launch our annual summer promotion - BBQ2GO. It’s our fourth year running and therefore we decided to increase our wager with a better pack for

2012. This year you will get €40 worth of barbecue-time essentials (€10 more than last year) with your purchase of €100 or more. That is a 40% reward for your shopping!

portomaso open up to 10PM We are pleased to announce that our foodstore in Portomaso is now opening up to 10PM all week. Convenience is king and therefore we are ready to serve you at Portomaso from Monday to Sunday from 8AM to 10PM.

suggestions! suggestions! Your suggestions are important in ensuring every issue of the foodie is relevant to our customers. Please send us your suggestions for future issues at info@ We will do our best to prepare the content much wished by our readers.

opening hours Gozo MON-SUN: 8am-8pm (including Public Holidays) Tel: 2210 3335 Portomaso MON-SUN: 8am-10pm (including Public Holidays) Tel: 2210 3350

Sign up to e-mail updates from Arkadia Foodstore by e-mailing to Cover Photo: Aubergine Pizza Bruschetta – recipe on page 11 Published by: Arkadia Marketing Ltd. Fortunato Mizzi Street, Victoria, Gozo Tel: 2210 3000 | E-mail: Contributors to this issue: George Larry Zammit Claire Borg Sarah Borg Abela To advertise please contact : George Larry Zammit Tel: 2210 3207 E:

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Summertime… and a pasta salad can be so easy It’s hot… it’s humid… certainly not in the appetite for some hot steamy pasta. But why not serve it cold? Following find three easy to prepare pasta salads for take-away. Add in some good company, sunset at a nice sandy beach, a bottle of a chilled and crispy rose and you will certainly enjoy the beauty of our wonderful Mediterranean Summer. Recipes & Photography by Claire Borg

prawn & zucchini

salmon, egg & green beans

Ingredients Yield: Serves 4 500 Grams Pasta 20 Cooked Peeled Prawns - Defrosted 6 Small Zucchini 1 Tbsp Grated Lemon Zest Salt &Pepper 2 Tbsp Pesto 30 Basil Leaves 4 Cloves Garlic Olive Oil 10 Sundried Tomato Halves in Oil

Ingredients Yield: Serves 4 500 Grams Pasta 300 Grams Salmon Steak 200 Grams Fresh Green Beans 4 Hard Boiled Eggs 30 Cherry Tomatoes – Washed & Halved 1 Cup Fresh Herbs – Mint & Parsley Salt & Pepper Olive Oil

Method Cook the pasta according to pack instructions. Drain, rinse and cool. Wash and cut in thin discs the zucchini, sprinkle with a little oil and grill until golden. Set aside. Chop the basil leaves and sundried tomatoes and set aside. In about 2 tbsp of olive oil, cook the garlic very gently, making sure not to burn it. Remove from heat. In a large bowl mix all the ingredients together, drizzle with olive oil and season to taste. Serve chilled.

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Method Bring some water to the boil, add a wedge of lemon and cook the salmon for 10 minutes in it. Drain, and cool. Remove skin and any bones and flake. Set aside. Cook pasta according to pack instructions, drain, rinse and cool. Trim the beans and cut in 3. Cook in salted boiling water until still crunchy. Drain and cool. Peel and finely chop the hard boiled eggs. Finely chop the herbs. In a large bowl mix the pasta with all the other ingredients, season, add a drizzle of olive oil and serve chilled.

prawn & zucchini

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swordfish, fennel & orange Ingredients Yield: Serves 4 500 Grams Pasta 400 Grams Swordfish 2 Oranges Peeled & Segmented 100 Grams Black Olives 1 Fennel Bulb – Finely Chopped 1 Tsp Chili Flakes – Optional 1 Small Aubergine – Grilled & Chopped 1 Can of Chickpeas – Drained 1 Cup Parsley – Finely Chopped Salt & Pepper Olive Oil Method Grill the swordfish steaks for about 5 minutes on each side. Remove skin and bones and break in chunks and set aside. Cook the pasta according to pack instructions, drain, rinse and cool. In a large bowl mix the pasta with all the ingredients, season to taste and drizzle with a little olive oil. Served chilled. salmon, egg & green bean

swordfish, fennel & orange

for READY2GO lovers For those who like it READY2GO Arkadia Foodstore in Gozo and Portomaso offer a wide selection of prepared food for those who need to beat the hunger trap and eat something while on the go. In Gozo you can find a nice selection of freshly made sandwiches, wraps and salads which are situated near our delicatessen counter. At Portomaso you can also find a dedicated READY2GO counter with an array of freshly prepared food. To mention a few customers can find cakes and pastries, pizza and pies, wraps, cold pasta salads, and even ‘baklava’. In Portomaso we also accept orders for parties. Also for those with an exotic palette, you can purchase pre-packed sushi from both foodstore. Sushi is available daily in Portomaso and on Friday and Saturdays in Gozo.

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PORTOMASO, ST JULIANS. TEL: 2210 3350 | VICTORIA, GOZO. TEL: 2210 3335/6

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0 4 €


FREE BBQ2GO PACK with a purchase of €100 or more from


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Each pack consists 6-pack of Cisk Chill Lemon Lager Beer (250ml), 1 75cl bottle of Marsovin’s La Torre Cabernet Vintage wine, 1 2lt bottle of Vera mineral water, 1 1lt bottle of Coca Cola, 1 bottle of Heinz Tomato Ketchup, 1 bottle of HP Sauce, 1 pouch of Kuhne Thousand Islands Dressing, 1 La Rambla Extra Virgin Olive Oil, 1 tube of Pringles Original chips, 1 packet Fox’s Chunkie Milk Chocolate Cookies, 1 packet Hamlet Mallows & Fondue Marshmallows, 1 packet Sorbetto Senso Freddo Limone, 1 tube of Turci Spray, 2 pouches of Tal-Furnar Mini Galletti, 1 bag of Spiros barbecue flavoured chips, 3 Good Health spice tubes (barbecue seasoning, ground black pepper, & fine table salt), 1 packet of Fresh & Clean wipes, a disposable cutlery-plate-cup pack for 8, a pack of tissues, 1 packet Alco Foil, 2 Garbage bags and a disposable BBQ.* *All items subject to availability. This offer is exclusively available from Arkadia Foodstore in Victoria, Gozo. Offer valid from Thursday, 12th July 2012 until stocks last.

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aubergine, salmon, eggmozzarella & horseradish & crispy bacon toasties salad


Aubergine‌ 10 - the foodie

Our versatile aubergine also known as eggplant by many is one of those vegetables that does the proverbial dirty work for many recipes without getting much of the credit. Embrace it. Love it. There are limitless options on how you can utilize the aubergine in your kitchen cooking. Here are three options to consider.

aubergine, artichoke & sundried tomato dip

aubergine, artichoke & sundried tomato dip Ingredients Yield: Serves 8 10 Sundried Tomato Halves – in Oil 7 Whole Artichoke Hearts – Drained 1 Medium Aubergine - Grilled 10 Basil Leaves 50ml Olive Oil Method Place all ingredients in a bowl and using stick blender, whizz together until smooth. Serve with crudités and savory biscuits.

aubergine, mozzarella & crispy bacon salad Ingredients Yield: Serves 1 3 to 4 Slices Grilled Aubergine A Handful of Baby Spinach Leaves or Salad Greens 8 Baby Mozzarella Balls 4 Slices Streaky Bacon – Grilled Until Crispy 8 to 10 Cherry Tomatoes 2 Tbsp Pine Nuts Balsamic Glaze Olive Oil

aubergine pizza bruschetta

Method Place the salad greens on the plate. Garnish with the aubergine slices, tomatoes and mozzarella. Place the bacon on top, sprinkle with pine nuts, balsamic glaze and olive oil. Serve immediately.

aubergine pizza bruschetta Ingredients Yield: To pleasure Sliced Baguette Grilled Aubergine Slices Some Tomato Passata Shredded Mozzarella Basil Leaves Method Under a hot grill, toast the baguette slices on both sides. Then spread a teaspoon of tomato passata on each one, top with a piece of grilled aubergine, some shredded mozzarella and place back under the grill until the cheese melts. Garnish with basil and serve immediately.

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Capers… Now is the time to get some tasty fresh capers. They are full of flavor and can elevate your sauces and salads to another dimension. Traditionally capers are a favourite with some fresh Maltese loaf and tomato paste. But here we remind you about other opportunities where you can include capers in your home cooking. salsa verde Ingredients 2 Cloves Garlic 2 Hard Boiled Eggs 2 Tbsp Capers 3 Fillets of Anchovy 2 Cups Parsley Leaves 150ml Olive Oil Pepper

salsa verde

Method Finely chop all the ingredients. In a bowl, mix together and add the oil, Mix well. Preferably rest for an hour in the fridge before serving.

potatoes with capers& anchovies Ingredients Yield: Serves 4 12 Small Potatoes 1 Can Anchovies 2 Tbsp Capers - Chopped 1 Cup Parsley – Finely Chopped 3 Cloves Garlic – Peeled & Chopped Olive Oil ½ Tsp Fennel Seeds Method Scrub potatoes, and boil, skins on. Drain, cool, then

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peel skins off. In a large pan, heat some olive oil; add the anchovies, fennel seeds and chopped capers. Cook gently until the anchovies crumble. Add the potatoes, toss, add the parsley and bring off the heat. Serve warm or cold.

chicken with capers Ingredients Yield: Serves 4 8 Chicken Drumsticks (Skins On) Breadcrumbs 2 Eggs Salt & Pepper 6 Medium Onions - Peeled & Sliced 1 Tbsp Oregano 3 Tbsp Capers 200ml White Wine Basil Leaves Method Beat the eggs, and dip the chicken first in them and then in the seasoned breadcrumbs. Place on a baking tray and bake in a medium (180 degrees) setting for an hour. When the drumsticks are nearly done; in a large pan, cook the onions and oregano in some olive oil. When soft, add the capers and white wine and place the chicken drumsticks in the onions too. Cover and cook gently for 30 minutes. Serve on a bed of basil leaves.

chicken with capers

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How to sushi? There are those who refer to sushi as the brightly coloured, squishy looking, sadexcuse-for-a-fish, and those who proclaim that sushi is wonderfully tasty and full of health benefits Prepared by Sarah Borg Abela

Some Sushi-history Sushi dates back to around the 2nd century AD in China and was originally a method of preserving fish by covering it with a layer of rice and letting it ferment, then throwing the rice away and eating the fish. This preserving method kept evolving and by the time it made its way to Japan, sushi became what we know it to be today.

300 to 450 calories. The fish used in sushi supplies omega 3 while the vegetables are well known as a source of vitamins. The seaweed wraps are loaded with iodine and the rice which is a substantial part of sushi acts as the source of carbohydrates.

Sushi etiquette, if any.?

Contrary to popular belief, sushi is not intended to be eaten with chopsticks although it is definitely an option. Types of sushi Interestingly enough it is acceptable to use fingers when eating sushi due to the fact of There are various types of its bite-size portions, making sushi. Being a sushi-newbie it a less messy affair than can be very confusing you would think. Soy sauce especially when it comes to should be poured separately terminology. Basically Sushi You can satiate your Sushi cravings and mixed with wasabi to is a simple food made from by ordering your Sushi pack from taste (not too much wasabi rice steeped in vinegar and none other than Arkadia Foodstore by for those who don’t like it topped with a variety of contacting delivery@arkadiafoodstore. spicy). For maximum taste fish most likely raw tuna, com or on 22103335. Our Sushi is freshly place the fish side down prawn and salmon. This is delivered every Friday afternoon. It when dipping in soy sauce commonly found in Sushi comes in sushi packs known as bento and eating. shops and known as nigiri boxes of 8 or 12 piece sushi, containing sushi or Nigirizushi. If a tiny bottle of soy sauce, a heap of Once you've traveled down however they are rolled in the road of sushi, wasabi, a wrap of nori seaweed, pickled ginger to cleanse the palette California rolls, sashimi and these rolls are called maki. and a blob of hot wasabi sauce (the pickled ginger, it may be The Pièce de Résistance is green stuff) together with a selection difficult to curb the sushiusually the Sashimi. This of maki rolls or/and nigiri. cravings that hits you at odd are literally pieces of raw moments, so make it a point fish, showing off the chef ’s to treat yourself to your decorative and culinary weekly dose of Sushi from Arkadia Foodstore. skills. And for those of you who haven’t tried it yet, I Sushi Nutrition Facts encourage you to go for it. Sushi is low in fat and a high nutrition food. A 7 to 9 piece set contains approximately

Where to find Sushi in Gozo?


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BarbecueS Must be Authentic SEE WHAT OUR BUTCHERS CAN RECOMMEND FOR YOUR NEXT GRILL International Selection of Premium Meats Locally Sourced Pork & Poultry Artisanal Sausages Prepared Kebabs Marinated Meats and much more...

PORTOMASO, ST. JULIAN’S - T: 22103 350 | VICTORIA, GOZO - T: 22103 335/228



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the foodie - Issue No.16