the foodie - Issue 22

the foodie

Issue No: 22

Jul - Aug 2013

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the foodie July - August 2013 the heat is on!

Summer is in full swing and we present yet another enticing issue of the foodie. In this issue our food contributor Claire Borg has prepared three new features with summer cooking at heart.

In our first feature we celebrate summer fruits with 4 recipes using apricots. Following we suggest some spiced up condiments which can energize the barbecue. Last and not least we suggest some quick and easy cool desserts as a perfect tonic against the summer heat.

barbecue survey Within this issue we have also put together an interesting infographic about the barbecue habits of our customers. From here we would like to take the opportunity to thank our customers for participating in our online survey to make our barbecue infographic possible.

The information submitted was quite interesting food for thought!

congratulations We would also like to congratulate our 4 customers who each won a €50 voucher from Arkadia Foodstore for participating in our survey.

Congratulations to Catherine from Qala, Paul from Mellieha, Pierre from Kappara, and Vivienne from Marsalforn.

masters of convenience With the arrival of summer we have announced changes to the opening hours of both our foodstores in Portomaso and Victoria. Therefore we would like to remind our customers that Arkadia Foodstore opens all week from Monday to Sunday. Our Portomaso foodstore is opening from 8AM to 10PM, while our Gozo foodstore opens from 7AM to 8PM. We promise to maintain our efforts in ensuring the best convenience possible.

BBQ2GO – 5th time running We are happy to announce to arrival of our grand summer promotion in Gozo – BBQ2GO. For the fifth consecutive summer Arkadia Foodstore in Gozo is offering a FREE BBQ2GO pack to shoppers who make a purchase of €100 or more. This special promotion will start on Thursday, 18 July 2013 and will run until stocks last. Another fantastic reward for shoppers of Arkadia Foodstore in Gozo.

Visiting Arkadia in Gozo?

For those planning a much deserved weekend break to Gozo this Summer, we would like to remind them that Arkadia Commercial Centre is open all week from Monday to Sunday. Fashion and home outlets open from 9AM to

8PM while Arkadia Foodstore opens at 7AM. Also for those who need to stay connected to the worldwide-web, free WIFI is available throughout the commercial centre.

opening hours Gozo MON-SUN: 7am-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 thefoodie@arkadia.com.mt Published by: Arkadia Marketing Ltd. Fortunato Mizzi Street, Victoria, Gozo Tel: 2210 3000 | E-mail: thefoodie@arkadia.com.mt Contributors to this issue: George Larry Zammit Claire Borg Carla Vella To advertise please contact : George Larry Zammit Tel: 2210 3207 E: gzammit@arkadia.com.mt

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Tangy, Sweet, Sunset

Coloured Apricots It’s high season for summer fruits! Plums, peaches, watermelons, and honeydew are great examples. But this time we go for the apricot which is a wonderfully sweet fruit that thrives locally. A preserve to be used later, a light salad, an unusual chicken liver dish and a simple jelly desert. Tinned apricots can be an alternative, but certainly fresh is always fresh.

Recipes & Photography by Claire Borg

apricot chutney Ingredients Makes about 3 jars 1kg of Ripe Apricots 1 Orange 1 Tsp of Ground Cinnamon 1 Cinnamon Stick 500 Grams Sugar 250ml Apple Cider Vinegar 250ml of White Wine Vinegar 1 Tsp Salt 1 Tsp Ground Cumin Method Peel the orange and roughly cut in chunks. Using a fork lightly crush the orange pieces.

Slice the apricots. Place everything into a heavy based saucepan and over a low flame cook and stir until the sugar dissolves. Regulate the flame until you achieve a low but steady boil. Cook gently until you reach the right consistency (about 1 hour or a bit more).

Fill into hot sterilized jars and seal immediately. You will hear the tops pop, which is a sign that they are properly vacuum sealed. Store for at least 5 weeks before using for the flavours to settle and mature.

If stored properly you can keep them up to 3 years.

Store in a fridge once opened.

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apricot, blue cheese and hazelnut salad Ingredients Yield: Serves 2 Mixed Salad Leaves Roasted Hazelnuts Blue Cheese Apricots 2 Tbsp Olive Oil Orange Juice from 1/2 an Orange 1 Tbsp Maple Syrup 1 Tbsp Apple Cider Vinegar Black Pepper Method To make the dressing, whisk together the juice, olive oil, maple syrup, vinegar and pepper. Arrange the salad and at the very last minute drizzle with dressing and serve immediately. Fantastic with a side serving of crusty bread, chutney and more cheese.

Did you know?

Apricots originated from China and were introduced to Europe through Armenia.

That is why the scientific name of apricots is ‘prunus armenaica’.

apricot, blue cheese and hazelnut salad

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chicken livers with smoked bacon, grapes & apricots

chicken livers with smoked bacon, grapes & apricots Ingredients Yield: Serves 2 300 Grams of Chicken Livers 1 Small Onion 3 Rashes of Smoked Bacon Small Bunch of White Grapes 4 Kumquats - blanched in boiling water for 3 times 4 Ripe Apricots Some Chicken Stock Black Pepper Shot of Brandy Knob of Butter & Some Olive Oil Milk for Soaking Some White Wine Pine Nuts Method Clean and trim the livers, then soak them in milk for at least an hour. Rinse them off in water, then a little white wine before you start.

Finely dice the onion and cook in some butter and oil until soft. Add the quartered kumquats (make sure you have blanched them at least 3 times as this will take out the bitterness and start to cook the fruit which takes a longer cooking time than the livers), the

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apricot & blueberries with white wine jelly

sliced bacon and the livers. Add the shot of brandy and cook for a few minutes until the livers are just slightly underdone. Add the apricots, a little chicken stock and cook for a few minutes. At the very end add the toasted pine nuts and serve on toasted crusty bread and a side salad if serving as a light lunch.

apricot & blueberries with white wine jelly Ingredients Yield: Serves 6 2 Packets Apricot or Orange Jelly 6-8 Apricots A Handful of Blueberries 300ml Boiling Water 600ml White Wine Method Following the pack instructions to prepare the jelly.

The second amount of liquid to be added should be white wine. Prepare 1 pack to start with, the other later. Place the apricot halves in a large flat surfaced bowl or dish and decorate with blueberries. Add enough jelly so just half of the apricots are submerged and place in fridge until set. When set in place, pour the rest of the cool jelly (or make then other half in the same way) over the fruit to just cover and put it back in the fridge until it sets.

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Condiments for the

BBQ

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Let’s spice it up this Summer. Using 4 basic sauces present in most kitchen cupboards – Ketchup, BBQ sauce, Mayonnaise and Mustard – we set out to create a collection of condiments with a twist. Our suggestions might just be the perfect touch for the BBQ season. They go perfectly well with sausages, homemade burgers, kebabs, grilled chicken, lamb chops, steaks, pork cuts and some, even with grilled fish such as salmon. The strength of flavours is entirely up to you. Experiment as you prefer.

Mayonnaise

BBQ Sauce

Ketchup

Mustard

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Quick & Cold

Desserts

Who wants to be baking in this heat? Only a few. And who fancies dessert? All of us of course! Most of the ingredients are probably already present in your cupboard. So, with these simple recipes, requiring no baking at all, dessert is guaranteed for all the family! Who is preparing dessert for BBQ evening?

Me! Me! Me! lemon curd layered cheesecake cups Ingredients Makes 4 cups 10 Shortbread Fingers 1 Jar of Lemon Curd 1 Tub of Cream Cheese (200 Grams) 150ml of Vanilla Yoghurt 150ml of Whipping Cream 3 Tbsp Icing Sugar Some Slices of Lemon Handful of Fresh Blueberries Few Mint Leaves

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Method You shall need 4 dessert cups or 4 clear glasses. Crush the shortbread fingers, keeping 1 or 2 to decorate for later.

In a mixing bowl, beat the cream cheese together with the sifted icing sugar till they are mixed. Add the whipping cream and beat until light and fluffy. Fold in the vanilla yoghurt.

Alternating the layers, first spoon the biscuits, then the cream cheese mix, then the lemon curd, and again the biscuit and lemon curd and cream cheese on top. Decorate with some blueberries, lemon slice and mint.

chocolate mint ice cream dessert Ingredients Serves 6 2 Dark Chocolate Chip Cupcakes 1 Litre of Vanilla Ice Cream 1 Packet Bourbon Creams 2 Bars of Mint Chocolate A Few Mints Some Springs of Fresh Mint Method Make sure you have all your ingredients set out before you start. As you need to work with ice cream you need to assemble quickly.

First, layer with pieces of chocolate cupcake (or brownie) then spoon the ice cream as evenly as

possible. For the topping, alternate with chunks of biscuits, chocolate and mints. If you are serving immediately, decorate with mint springs and serve. If not, freeze and add the mint springs later.

watermelon cups Ingredients Makes 2 cups Watermelon Chunks 2 Kiwis Greek Yoghurt Method In long glasses, replicate the watermelon scale of colours. First green, then white and finally red. Start with diced kiwi, spoonful of Greek yoghurt and finally chunks of watermelon.

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Fat!

Part of a healthy balanced diet!

Fat is often seen as the enemy to anyone who is watching their weight or trying to follow a diet. But, not all fats are bad for you. In fact some fats make part of a healthy balanced diet and eliminating them from your diet is actually unhealthy.

Simply put, fat can be healthy (monosaturated & polysaturated) or unhealthy (saturated and trans).

Here are some healthy fats to consider adding to your favourite meals: • Olive, sunflower, flaxseed Oil • Seeds & Nuts • Olives • Peanut & Almond Butter • Almond Butter • Fish (Salmon, mackerel) • Avocado • Eggs (yolks included)

These are the unhealthy fats that you should avoid or eat once in a while as a cheat meal: • Fatty meats (sausauges, and fatty cuts of meal) • Most Dairy (Butter, cream, full milk, icecream) • Deep fried foods • Sweets and pastries (doughnuts, cakes, muffins) • Packaged snacks (chips, crackers) A word of warning when it comes to shopping for healthy fats, do not fall victim to ‘no fat’ or ‘low fat’ version of products that are certainly members of the unhealthy fat club. If it is unhealthy not matter how much unhealthy fat it contains it is and will remain unhealthy! Treat these items as once in a while treats or cheat meals.

If you are looking for healthy summer recipes check out Carla’s new recipe book ‘Eat Me, I’m Healthy’, now available on her website: www.drdietright.com

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By Carla Vella

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