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the foodie

Issue No: 12

Nov - Dec 2011

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the foodie November - December 2011 Wow! Another year will soon be beyond us. With our 12th issue 2 years will soon be gone but we will do our utter best to continue teasing your palate. Christmas is just around the corner and we have quite a few exciting developments to share with you.

the arkadia prechristmas bonus Arkadia Commercial Centre in Gozo has just launched a fantastic offer for its customers as a prelude for the upcoming Christmas shopping rush. All participating outlets are giving out €5 Arkadia Foodstore vouchers with every €50 of fashion and/or home shopping. Maybe Christmas is coming earlier? Who knows… lets say we just love to entice our customers with more and more quality, choice, and value!

extended opening hours in gozo After the success of extended opening hours in our foodstore in Portomaso, we will now be offering late shopping in our Gozo foodstore too. To be exact, Arkadia Commercial Centre will be opening all day every day up to 8pm. From Monday to Sunday you will now have the extra convenience to get whatever you need throughout the day up to 8pm. These extended opening hours apply for November and December 2011.

save up your points for christmas

opening hours

With Christmas comes lots and lots of shopping. Wouldn’t you like to make some savings on your Christmas gift list? Our regular customers have a secret… it’s the Arkadia Foodstore PRIMA loyalty scheme. Regular customers of our foodstore get a 4% discount on their shopping when they redeem their points on Arkadia €30 Fashion/Home vouchers. You would be surprised how useful you would find those points in December for your Christmas shopping. Some customers even spoil themselves with a gift for themselves thanks to our points scheme. No wonder shopping at Arkadia Foodstore is convenient and rewarding.

Gozo MON-SUN: 8am-8pm (including Public Holidays) Tel: 2210 3316

road diversion in victoria

Published by: Arkadia Marketing Ltd. Fortunato Mizzi Street, Victoria, Gozo Tel: 2210 3000 | E-mail:

It is important to note that access into Victoria from Xewkija/ Xaghra/Nadur/Ghajnsielem/ Qala has changed a bit due to reconstruction works on Fortunato Mizzi Street. Yes… yet another road diversion… But honestly it is not as bad as you might think. We have set up prominent signage to lead you to Arkadia through Santa Martha Street. Some customers have been surprised and even said that they arrive at Arkadia even faster! Try it out for yourself.

Portomaso MON-SAT: 8am-9pm (including Public Holidays) SUN: 8am-8pm Tel: 2138 2333

Sign up to e-mail updates from Arkadia Foodstore by e-mailing to Cover Photo: Christmas Stars with Smoked Turkey, Brie & Cranberry – recipe on page 8

Contributors to this issue: Claire Borg, George Larry Zammit To advertise please contact : Valerio Hili | Tel: 2210 3213 E-mail:

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It's Time for a Hot Toddy Nothing is as heart warming as the classic hot toddy. It has a perfect balance of lemon, honey, and bourbon that calms the nerves, warms the belly, and soothes the throat. Recipes & Photography by Claire Borg

The hot toddy is an old drink whose history is left largely unknown. It was most likely created in the 1700’s in Scotland to make the taste of smoky peaty scotch more palatable to women.

Serve warm and garnish with the lemon slices and cinnamon sticks (discarding the other spices and peel).

The hot toddy is one of the most loosely defined cocktails having only to contain a spirit, a sweetener, and a warm base. Toddies can be made from tea, coffee, apple cider, sugar, syrup, brandy, bourbon, or rum. But the most traditional toddies are made from honey, lemon, hot water, and bourbon.

Ingredients Yield: makes 2 cups 200 ml single cream 100 ml milk 120 grams dark chocolate (60% or more) ½ a tsp chilli flakes 1 cinnamon stick Dollop of whipped double cream for serving (optional)

To make a traditional hot toddy: Cut a lemon into eighths. Take half of the lemon and muddle it into a coffee cup Add 1 tbsp of high-quality honey Add 2 tbsp of your choice of spirit Add hot water Stir until all of the ingredients are well blended. Following are some alternative warm drinks to spice things up and warm up your belly.

mulled wine Ingredients Yield: makes 6 small cups 1 Ltr of Red Wine 6 tbsp of brown sugar 2 cinnamon sticks 4 cloves 2 star anise ½ a lemon - sliced peel of one orange Method Put everything together in a pot and warm very very gently being careful not to boil. The longer you manage to sit on a gentle flame, the better the spices will diffuse.

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home made hot chocolate with cayenne pepper

Method Warm the milk and cream together with the cinnamon stick and the chilli flakes. Switch off and leave to infuse for 5 minutes. Pass through a fine sieve and discard chilli and cinnamon. Re-pour into the pan and place on a gentle flame, adding the chocolate to the infused milk and stirring until the chocolate melts. Serve warm with a dollop of whipped double cream on top.

spiced apple toddy Ingredients Yield: makes 2 cups 440ml (large can) Apple Cider 2 small cinnamon sticks 2 slices of lemon ½ in fresh ginger sliced 2 tsp honey Method Warm the apple cider together with the ginger, lemon and cinnamon. Try not to boil, but make sure the cider is very hot. Before pouring into cups, spoon a teaspoon of honey in the base of the cups, then pour the hot apple drink between the cups. Enjoy hot! A shot of Calvados or brandy can also be added according to taste.

Did you know? National Hot Toddy Day is celebrated worldwide on 11 January.

spiced apple toddy

home made hot chocolate with cayenne pepper

mulled wine

creamed chai tea Ingredients Yield: makes 4 cups 600 ml water 1 inch peeled fresh ginger – sliced 2 star anise 3 cloves 1 cinnamon stick 10 blk peppercorns 8 cardamom pods 3 tbsp sugar 150 ml warm milk 2 tea bags

creamed chai tea

Method In a small pot, place the water and all the spices and bring to the boil. Leave to simmer for 10 minutes, then add sugar, stir until it dissolves, switch off and add the teabags. Leave to infuse for 4 to 5 minutes. The pass the tea through a sieve and discard the teabags and spices. Add the warm milk and serve. Serve warm with a dollop of whipped double cream on top and a sprinkle of cinnamon.

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Bite into the full, creamy flavour of


Lurpak® Spreadable Slightly Salted Now available in 500g Family Packs 6 - the foodie


Go for BennaLife We are happy to inform our customers that we now have available the latest product range by Benna Dairy Products ‘BennaLife’. This Maltese produce yoghurt products include plant sterols which help reduce cholesterol. Take the healthy option and go for BennaLife.

Organic Hazelnut Milk Within our dedicated Organic Foods section we have just included a hazelnut flavoured milk by Ecomil. The consumption of Ecomil milk is recommended for those who are intolerant and/ or have food allergies.

Pasta Royale We have introduced a new range of locally made frozen food products ‘Pasta Royale’. The range includes ravioli, cheese cakes and other frozen party food.

Add Some Flavour to Your Salad We would like to recommend the interesting range of Borges flavoured vinegars. There are many varieties which can do that touch of magic to your salads.

The Best of Both Worlds Enjoy the taste of good quality milk chocolate merged with delicious soft cream cheese. Now available in our dairy section customers can find the new Philadelphia Milka cream cheese. It’s delicious!

Drink & Win with Coca-Cola Coca-cola is giving away €100,000 worth of food products this Christmas! Just collect points from under the bottle cap and exchange them in free food products! Offer valid until stocks last.

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It’s Party Time Celebration time is upon us and be it at work, at home, or at friends, the parties will never cease from coming. Certainly you want to do something different… something chic… and yes… something delicious! Here Claire has prepared for us an interesting set of party bites. Good luck! Recipes & Photography by Claire Borg

blue cheese balls Ingredients Yield: makes about 20 balls 100 Grams Blue Cheese 200 Grams Cream Cheese 3 Tbsp Breadcrumbs For Garnish – Chopped Fresh Parsley, Chopped Walnuts, Poppy Seeds Method Using a food processor, blend together the cheeses blue cheese and breadcrumbs. Transfer into balls a bowl, cover and chill for at least an hour. Using clean wet hands, scoop a teaspoon full into your hand, roll into a ball and then roll in the garnish mix. Make all the balls and chill until needed.

christmas stars with smoked turkey, brie & cranberry Ingredients German Rye Bread (cut into stars with a cookie cutter if desired) Red Currant Jelly Smoked Turkey Brie Dried Cranberries Fresh Rosemary

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Method Cut the rye bread into the desired shapes. Spread with a little red currant jelly, then garnish with smoked turkey, brie and a dried cranberry on each. Sprinkle with fresh rosemary and serve.

zucchini & prawn skewers Ingredients Dark Green Zucchini (sliced) Frozen Cooked Prawns – thawed and tails removed Finely Chopped Fresh Herbs (Marjoram, Parsley & Rosemary) Method On a hot griddle, grill the zucchini leaving them crisp. Thread the zucchini then a prawn on each skewer and sprinkle with chopped fresh herbs.

salmon, egg & horseradish toasties Ingredients 1 Hard Boiled Egg – finely chopped 150 Grams Smoked Salmon – finely chopped 2 Tsp Horseradish 1 Tsp Finely Chopped Rosemary Multiseed Bread Slices Pickled Onions Method Mix all the ingredients together, then spoon onto lightly grilled multi seed bread slices (cut into squares). Garnish with fresh herbs and a pickled onion.

salmon, egg & horseradish toasties

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indian chicken bites with korma sauce Ingredients Serves 4 350 Grams Sliced Chicken Breast 1 Egg 6 Tbsp Breadcrumbs 1 Tbsp Poppy Seeds 1/2 Tbsp Garam Masala Powder Salt & Pepper Cooking Oil for Frying Fresh Coriander Leaves Loyd Grossman Korma Sauce

Method Mix the breadcrumbs, garam masala, seasoning and poppy seeds and set aside. Gently beat the egg and dip the chicken into it, then roll in the breadcrumb mix and cook in the hot oil until golden. Serve with a small pot of warm korma sauce and roughly chopped coriander leaves sprinkled on top.

zucchini & prawn skewers

indian chicken bites with korma sauce

christmas stars with smoked turkey, brie & cranberry

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Christmas Decorations Now In-Store Level 2 | Arkadia Commercial Centre | Victoria, Gozo | T: 2210 3320

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It’s Time for a Good Roast As families gather around the kitchen/dining table, nothing beats the warmth and heart of delicious meat roast. At Arkadia Foodstore in Gozo and Portomaso we are quite fortunate to have 2 very well stocked butcher counters with an array of meats and game. If you are cooking for a group of 4 or more, why keep it simple with a steak? Step up your game with a succulent roast. It is not as complicated as you might think. We have set out to find out more by asking for some suggestions from our qualified butchers.

jeremy Butcher at Arkadia Foodstore, Victoria, Gozo

What is your favourite cut for a Sunday roast? I would go for a nice beef ribeye. We have a nice Irish cut which offers good value with the same juicy taste. People normally purchase ribeye as individual steaks. But if you want a 5-star roast beef, then with our ribeye you will certainly move up to another level. So what is so special about it? What really makes the difference? Irish ribeye tends to have less marbling while still maintains the tenderness you want. Ofcourse it is the marbling that does all the magic. The fat melts away and provides the succulent juices that make the meet so tender and delicious. We also have the Irish ribeye on the bone which also helps in giving you that extra flavour. How would you cook it? Just keep it simple. Rest the beef cut on a rack at room temperature for 30 minutes and season with salt and pepper. Then heat up your oven to 180C and once hot place the ribeye in the oven in a tray covered with foil. The ribeye will maintain an exquisite genuine taste by cooking in its own juices. Ensure that the heat in the oven is consistent throughout the time you are roasting the beef. Depending on how you like your beef cooked, the roasting should take between 30 to 45 minutes. Quick Tip: Use a meat thermometer to check the temperature of the meat. The meat is best served al sangue.

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james Butcher at Arkadia Foodstore, Portomaso, St. Julian’s

What is your favourite cut for a Sunday roast? I recommend our Scottish ‘Millers of Speyside’ lamb. We import it freshly chilled from Scotland. It is quite popular considering we receive regular stock every 2 weeks. So what is so special james about it? What really makes the difference? This lamb variety is very sweet and light in colour. With slow roasting the meat just falls off the bone and melts in your mouth. Also the fat is perfectly proportioned so it leaves a pleasant effect on your palate. How would you cook it? I like to spice it up with a nice cumin/coriander/ paprika rub. Rub the lamb with the spice mixture and leave in your fridge for 3 hours. Then rest the lamb at room temperature for at least 15 minutes while you turn your oven on to 120C. Place the lamb on a roasting rack and tray and slow roast in the oven for at least 30 minutes. The end result is mouth watering! Good to know: Our butcher at Portomaso provides a service of de-boning the whole fresh lamb saddle while you do your shopping. They also can chop the lamb into steaks of your liking for grilling.


Looking for something different? As Christmas is soon upon us, our butchers in Gozo and Portomaso are doing their utmost to get nothing but the best for their customers. Enquire with our butchers on what they plan to have in-store. Be it aged beef, goose, or the traditional turkey; make sure you don’t lose out on making an impression in your kitchen with an out-of-the-box cooking feast. Our butchers are now planning their orders and therefore there is no harm in exchanging ideas on your December cooking plans.

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Christmas Mincemeat Make your own mince meat for delicious mince pies and Christmas tarts Everybody loves mince pies! They taste of Christmas no? A classic during our festive season. This year make it a bit different. Why not serve them warm with some vanilla ice-cream? Hot, cold, small, sprinkled with sugar or a large tart.... they come in all varieties. But as we all know, the home made ones are always the award winners! Baking can be a bit tedious but if you plan ahead it could be a very rewarding and satisfying family activity. Following is an interesting ‘mincemeat’ mix for a colourful, tangy, yummy and fruity Christmas treat. You must prepare the mince meat a few days ahead, before baking your pies. Mince meat needs to ‘mature’ a bit and the flavours to mingle before you go to the next step. And if you don’t want to make little individual ones, just make a large tart and save yourself some time... whilst still treating yourself to the real home made stuff ! Ingredients: Yield: approx. 24 tarts 100 grams cranberries 200 grams raisins 125 grams chopped pitted prunes 100 grams sultanas 200 grams currants 100 grams chopped pitted dates 200 grams chopped candied peel 400 grams soft dark brown sugar 300 grams suet 500 grams apples – roughly grated with skins on grated zest and juice of 2 oranges grated zest and juice of 2 lemons 100 grams flaked almonds 4 tsp mixed spice ½ tsp cinnamon ¼ tsp nutmeg 200 ml brandy

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Method Mix everything together and pack in a large clean sterilized jar. Keep in a cool dark place and use for mince pies and mincemeat tart. You shall need good sweet pastry dough for the pie cases.

What is suet? Real suet is the hard fat which is found around the kidneys of cows and sheep. Here in Malta, real suet is quite hard to find. Some bring it from overseas as a precious christmas treasure to use for their mince meat recipe and traditional pudding. However a vegetable suet (vegetable shortening) is quite diffused in the local market and found easily in the dried fruit and baking sections. No other form of fat can be used as a substitute, as suet has a high melting point and is the perfect ingredient when making light and smooth textured puddings. It is very unlikely that anyone shall notice the difference if you use the vegetable version of it. So visit Arkadia Foodstore, and stock up on all your Christmas ingredients!

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The Foodie - Issue No. 12  

This issue of The Foodie contains enough mouth watering receipes to please your taste buds this festive season.