Category Archives: Vegetarian

low fat Greek yoghurt dressing

For this summery yoghurt dressing, you will need:

  • 3 tablespoons Greek yoghurt
  • 1 teaspoon vinegar or preferably rice wine vinegar
  • 1-2 teaspoon French Dijon mustard
  • 2 cloves garlic (optional, I didn’t use these)
  • pepper to taste

Whisk very thoroughly!

Serve over fresh salad or as a substitute to caeser salad dressing


Spinach Rice Bake

When I’m cooking rice, I can rarely get the amounts right. It used to be slightly frustrating, but now I just use it as an excuse to get creative with my leftovers. I’d like to point out that it’s not a good idea to keep rice for more than 24-48 hours and even then it needs to be kept refridgerated or cool. Bacteria seem to think rice is a great holiday home. Keep this in mind especially if you’re taking something with you to the beach on a hot day. Take a cold pack and keep it in the shade if possible. The same goes for this dish and other rice dishes of course, anything with rice should be binned after 24-48 hours. Unless, of course, you like living on the edge.. (of the loo).

I found this recipe of this website.

You will need:

3/4 cup raw brown rice (or cooked, in my case. I used wholegrain Basmati – I strongly recommend this type)

1/2 cup shredded cheddar cheese

2 eggs, beaten

2 tablespoons chopped fresh parsley, or 2 teaspoon dried parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

1 small bowl well washed fresh spinach or defrosted frozen spinach

2 tablespoons fine dry bread crumbs

1 tablespoon butter — melted

Combine the eggs, parsley, salt and pepper

Add to the cooked rice

In a separate bowl combine the breadcrumbs, melted butter and shredded cheddar.

If you do not have ready-made breadcrumbs you can make them easily by toasting two slices of bread. Break these up and use a blender to crush them.

Mix the spinach in with the rice

Place the rice mixture in a buttered casserole dish and cover with the breadcrumb mixture.

Bake in the oven on 200 degrees celcius for 30-35 minutes or until piercing with a knife comes out clean. This dish also tastes delicious cold..

(..and with more cheese)

Getting your 5 a day smoothie


For two large glasses of smoothie (ignore the diminished volume in the photo, sometimes I forget to take a picture before tasting) you will need:

– 4 apples, peeled, cores and chopped
– 2 kiwis, peeled
– 3 oranges, peeled, pips removed
– juice of half a lemon
– 1/2 a cup of water
– 6 ice cubes

Add more water if you feel that the juice is too thick

Blend 🙂

How to make Sponge Cake

This is a simple recipe for a plain sponge cake with a hint of lemon. Once the cake is ready, you can fill or decorate it, or you can have it plain with your afternoon coffee.   You will need:

6 eggs

1 cup sugar

1 cup flour

Juice and zest of 1 lemon

Preheat the oven to 180 degrees. In the meantime, separate the egg yolks from the whites, into two bowls.

Beat the egg yolks until smooth.

Next, add the sugar, lemon zest, and half the juice.  If you prefer, you may omit the zest and substitute the juice with water.

Mix to a paste, then add the flour.

Slowly add the remaining juice until you have a smooth paste.

Now beat the egg whites until stiff.

Add a couple of spoonfuls of egg white to the yolk mixture and slowly fold in. Be gentle so as to retain the air bubbles in the egg whites.

Now add the yolk mix to the remaining egg whites and slowly keep folding in.

Pour into a lined baking tray and put in the oven.

Cook until golden brown. When the sponge is ready, it will bounce back after pressing it down sightly.

Allow the sponge to cool, then remove it from the baking dish.

Greek Salad OPA!

So you’re trying to eat more veg.. to include more healthy ingredients in your diet.. but even your favourites are becoming routine? The secret to staying away from boredom in the kitchen is variety! Explore different flavours; sometimes even a small change will revive the ‘same old’ recipe.

For another bring-a-dish night we picked the Greek theme and I must say that this was another success.

This is the very fresh Greek salad that I made. It is only ever-so-slightly unusual for us Maltese, but again a change does a world of good to the palate.

You will need:

  • 1 large cucumber
  • 1 medium onion
  • 400g feta cheese
  • 6 tomatoes
  • 2 cups deseeded green olives
  • 4 large zucchini/marrows
  • a splash of olive oil
  • a pinch of oregano

Cut up your marrows into thin slices and grill them. It may be easier to brush them with oil  beforehand so that they don’t stick to your grill.

In the mean time quarter your cucumber and cut into bite size pieces. Slice up the feta into small cubes.

Cut up your tomatoes and remove the seeds. Cut the onion into thin slices. Drain (if needed) and add the olives to your other ingredients.

Let the grilled marrows cool down before adding to the rest of the salad. You may need to cut them up to make them easier to eat.

Finally mix in olive oil and a pinch or two of oregano and serve cold. Opa!

Davinia’s Bruschetta Mix

A gorgeous picture that makes me drool – yes folks, it is officially the season for the freshest juiciest ingredients. This recipe was inspired by my lovely friend Davinia, who brought something very similar along with her one night. We devoured it entirely with fresh bread. Alarmingly moreish – you’ve been warned.

Slice / cut up the following:

  • 1 onion
  • several mozzarella balls
  • cherry or regular tomatoes (remove the seeds)
  • a handful of olives
  • 2 tablespoons capers

And any other fresh vegetables or herbs of your choice such as green peppers or basil.

Next mix in olive oil and balsamic vinegar (or glaze). Make sure to taste it to check that the proportions are right. Serve with fresh bread or as a side salad.

Moroccan Chickpea Soup

This soup is so easy but so tasty and comforting that I almost don’t want to post it.. almost… *sigh* (oh but dear readers, I shall…)

You will need:

  • a couple of medium sized onions, chopped finely
  • a tablespoon of olive oil
  • 2 teaspoons cumin
  • freshly ground pepper
  • 1 large can of chickpeas
  • 1 can of broad beans
  • 1 can of kidney beans
  • 600ml vegetable stock
  • 200g tomato juice
  • juice of 1 lemon

Cook the onions in the olive oil for about 10 minutes until they are translucent, but taking care not to burn them. Add the cumin and stir for another few minutes.

Next add the (heated) stock, tomato juice, beans and chickpeas. Add a teaspoon of sugar to counteract the bitterness from the tomatoes. Simmer for about 10 minutes and add a generous helping of freshly ground pepper.

When it has reduced a little bit add the lemon juice and let it reduce a bit more on low heat. Serve with fresh hot bread or pitta bread.