Maltese Seasonal Spring Food!

Finally, spring is here! Looking at the calendar, the start of spring is widely acknowledged to be on the 20^th/21^st of March, that is, that time when light and darkness, the length of the day and night, are of equal measure. After that day, we start to realize that sunset is taking place earlier, and sunrise starts to be further off as well. During this time, the weather slowly starts to get warmer, the grass looks a little bit greener, and a large number of fruits and vegetables come in season.

Unfortunately, it is also a time when allergies seem to get stronger. Our bodies contain toxins, regardless of how healthy we are. This is why spring is also the time to flush out these toxins and one natural way to do this is by eating a lot of those greens which are in season, in order to cleanse our digestive system.

Broad beans, also known as fava beans, butter beans, or ‘ful’ in Maltese, contain an amazing amount of nutrients. In addition to a lot of fibre, they also contain Vitamin K, zinc, copper, iron, magnesium and the energy-providing Vitamin B. Ful also contain folate, which participates in building cells and metabolising amino acids. It is essential for growth (therefore needful for children and young people, not to mention pregnant women), cell regeneration, and the production of healthy red blood cells. Added either as a side-dish or mixed into an entrée, they definitely add a boost, not only to your energy levels, but also to your taste. 

Broad beans are the main ingredient in a popular Maltese spring dish – this is Pea and Broad bean soup, that is, ‘soppa tal-ful’ in Maltese, which is generally prepared with oats, vegetable stock, onions, peas, broad beans, milk, mint, parsley, and other herbs.

Artichokes (qaqoċċ in Maltese) are another spring vegetable. These are very beneficial as they can help in lowering blood sugar and blood pressure levels, and prevent inflammation. In particular, artichokes are enemies to ‘bad’ cholesterol and heart diseases, in that they not only reduce lipoproteins (which carry cholesterol in the blood stream), but also increase bile production in the liver, which in turn gets rid of cholesterol in the body. Artichokes also bolster the immune system, as well as being a rich source of fibre, Vitamin C, Vitamin K, calcium, potassium, zinc, magnesium, and other beneficial minerals. Since they have the highest antioxidant levels out of all vegetables, they are also a primary means of defence against the effects of free radicals that can lead to a number of dangerous conditions, such as the creation of cancerous masses.

Filled artichokes, or ‘qaqoċċ mimli’ in Maltese, is a tasty Maltese recipe popular in spring, which consists of filling the leafy artichokes with a mix of tasty ingredients. The ones most commonly used include Maltese crumbled loaf, anchovies, tuna, garlic, capers, olives, and parsley.

For those who are not much into vegetables, strawberries might prove a tastier alternative. In addition to antioxidants, strawberries are rich in Vitamin C, folate, potassium, manganese, dietary fibre, and a number of other important nutrients. This heart-shaped fruit is also good for the skin, since its acidic nature causes it to remove excess sebum, that is, excess oil on the skin. Strawberry juice is also very effective in lightening skin blemishes and acne scars, and it can also be used in face masks to nourish and revitalize the skin. There are only 49 calories in one cup of strawberries, making strawberries a tasty and healthy way to lose weight, The health benefits of the strawberry also include improved eye care, proper brain function, relief from high blood pressure, arthritis, gout, and various cardiovascular diseases.

Generally, I prefer to eat fresh strawberries with milk or cream, however there are also those who eat them dipped in wine, not to mention children, who seem to prefer the old-fashioned strawberry and almond tart. In the end, of course, it is only a matter of personal taste. Strawberries, for me, carry the taste of spring. Chilled and with no extra ingredients or embellishments, they are the perfect snack.

Herbs for Cooking and Healing – Rosemary!

Would Maltese food taste as good, if we didn’t add herbs to it? Many Maltese recipes would lose their special taste if we left out certain key herbs and spices. Rosemary (klin in Maltese), a herb which is native to our shores, is one of these. Being indigenous and pertaining to the mint family, this herb tends to grow on rocky outcrops and valley sides. Its habitat and also growth is similar to that of wild thyme, and these plants are often found growing side by side on our cliffs. It does not need a lot of water and grows well even when left to fend for itself.

Rosemary is a very useful herb. Often called names such as ‘Dew of the Sea’, or ‘Old Man’, it was mostly well-known in folk medicine for boosting memory and improving one’s mood. A study conducted in 2016 by Northumbria University aimed at proving how the scent of rosemary oil could titillate cognitive emotions and researchers in fact found that a percentage of the test subjects exposed to the aroma of rosemary oil could in fact, perform better in feats of memory. It is no wonder that in ancient Greece, students would wear rosemary garlands during their exams!

This perennial evergreen plant has needle-like leaves and small purple, white or blue flowers. Apart from being used as a fragrant essential oil, it is also frequently burnt as an incense and used in cleaning and beauty products. Extracts from its flowers and leaves are also used to treat a variety of disorders, since it contains antibacterial and antioxidant rosmarinic acid. Its oil extracts also contain anti-inflammatory, anti-fungal, and antiseptic properties. Rosemary contains a significant amounts of Vitamin A, which is mostly renowned for providing vision protection, healthy skin and mucus membranes, as well as containing Vitamin C, which synthesizes collagen, the protein required for optimal blood vessels, organs, skin, and bones. It also contains manganese, iron, potassium, fibre and copper, among other beneficial properties.

It is worthwhile to note that when dried, rosemary is more concentrated. Fresh rosemary on the other hand, can be used to make flavored olive oil, as well as for a number of tasty recipes. A good idea would be to mix fresh rosemary with softened butter or Greek yoghurt to create a delicious sandwich spread. Some well-known traditional Maltese recipes which use rosemary as one of the main ingredients include rabbit in gravy with rosemary and bay leaves, lamb stew, lamb rack with rosemary sauce, and poultry marinated in rosemary and olive oil. Another succulent dish consists of fresh lampuki, or any other kind of fish, baked after being marinated in lemon juice and rosemary.

Rosemary, both fresh and dried, can be bought from any farmer, spice shop, or apothecary in Malta and Gozo, however if you prefer to grow your own, rosemary plant care is pretty easy. It is better to start the new plant off from another plant’s cutting, rather than the seeds. Rosemary needs well-drained, sandy soil and at least six to eight daily hours of sunlight. Rosemary plants prefer to be dry, so be careful not to water them too much.

This article was written by me and originally published on http://livinginmalta.com/miscellaneuos/maltese-herbs-rosemary/

The World’s perception of Malta

Lately, I’ve been noticing a lot of posts on social media criticizing and denigrating tourists and ‘outsiders’ who comment negatively about something which they didn’t like during their visit to Malta. The comments by foreigners are actually nothing we haven’t all heard before from the Maltese themselves. However, while it seems to be okay for the natives to criticize or attack an issue within their borders, it seems to be taboo for outsiders to give their two cents.

How dare a non-Maltese person complain about congested traffic! How dare someone who doesn’t live here write about our fast diminishing countryside! How dare such people talk about the well-apparent littering present on our shores, the obnoxious parkers, or the over-priced food?

Suddenly, it’s like we’ve never heard anyone complain about these issues before. Every Maltese and Gozitan person within shouting distance of a computer rolls up his sleeves, gets out his broken English and even more hideous Maltese orthographic skills, and starts haranguing said tourist to hell and back. Because if you don’t like it here, morru lura min fejn ġejtu (go back where you came from).

Taking the optimistic approach, it’s somewhat quaint to see how the Maltese mentality works. Jien ngħid li rrid fuq pajjiżi (I’ll say what I like about my country), but as soon as an outsider opens his mouth, we all chum up against him, because our islands are perfect, and no Brit, Italian, American, or Korean tourist has the right to state his opinion, if that opinion is expressing negativity about Malta. And God forbid if the person is of a darker complexion!

Of course, every country has its troubles and nowhere is perfect. However, that doesn’t mean that one can’t express an opinion or point any fingers towards anyone else… does it?

Curious about this state of affairs, I actually surfed the net, read blogs and reviews from tourists, students and even business people who came to Malta. There were both positive and negative comments. I was actually proud to see how many people loved our countryside, our helpful attitude, and our own individuality as a country. On the other hand, I felt kind of ashamed at other issues which came to light. After all, no one can really and truly perceive inconsistencies and flaws more than someone whose perspective isn’t coloured by their love, history, and patriotic feelings towards their country.

Here are some points I noticed which many blogs and comments about the islands had in common:

Tourists love our food – Our special combination of Italian cuisine, meaty recipes and traditional concoctions, not to mention our very fresh fish, fruits and vegetables, are a total hit.

The sun and heat are terrible – Most people are acclimatised to colder climates than our own, which is why almost all of them feel that they can’t cope with the hot weather on a permanent basis. Honestly, I can’t say I blame them. But Ħeq… x’tagħmel, hux? (What can you do, eh?)

The littering – Most tourists, and especially students, love to enjoy our beautiful beaches. Keeping in mind that most of them live on huge (sometimes landlocked) land masses, this is not surprising. So the amount of littering and the relatively dispassionate and unappreciativelaissez-faire attitude of plenty of locals naturally astounds them. Having seen many such instances myself time and time again, this kind of attitude really gets to me. It’s all very well and good for the authorities to promote cleanliness and environment awareness, but if we, as a people, do not change our attitude, these kind of bad habits will never change either.

Smoking – Malta was the second country within the European Union to introduce the smoking ban. But is this regulation actually enforced? Now be honest, how many pubs, clubs and restaurants have you been to where many people don’t bother going out to smoke and do it right there anyways? Hmm…

Safe Streets – Compared to other countries, Malta is a very safe place. There are minimal levels of crime, and most of these tend to be petty and/or relate to personal issues. That being said, I don’t know if it’s my impression or not, but things seem to be getting pretty heated in Paceville. Previously, many tourists and students used to visit Malta for the nightlife, however in many blogs I’ve perused, these same tourists are now warning people off Paceville, saying that it’s a rowdy place where young aggressive teenagers congregate to get drunk. Don’t get me wrong, I’ve had my share of Paceville nights and there’s nothing wrong with having a drink with friends. The rub however is that certain PV-people (let’s call them that) seem to believe that every foreigner is fair game, and won’t take no for an answer, even when said foreigner is accompanied by a partner. The high rise of many Gentlemen’s Clubs isn’t helping the ambience of the place either.

I chose to mention these five points in particular, but there are many more issues, both good and bad, highlighted in travel blogs and comments about the Maltese Islands. As already said, no country is perfect, and these issues definitely exist in other places too. However as a Maltese native, it is my country which interests me and which I want to shine, which is why I don’t like reading negative comments – both by locals and non-residents – about Malta. Most of all, I hate the fact that these comments are based on truth. So, instead of going into a tirade against these foreigners who criticize our island, wouldn’t it be better to actually do something to improve our standards instead?

 © Me

This article of mine was published on EVE.COM at http://www.eve.com.mt/2016/09/27/the-worlds-perception-of-malta/ 

Oven Potatoes with Chicken Thighs

I don’t usually write down recipes, I follow my nose, not to mention that in my hectic day-to-day life, I really don’t have the time to cook elaborate stuff. HOWEVER finally tomorrow, I’m going to try cooking something I have never cooked before. So, pathetic as it may sound to some, I’m feeling a bit excited about it.

I’m going to prepare a traditional Maltese dish, only instead of using pork or the red meat which usually accompanies it, I’m using boned chicken thighs. I’m going to describe the process I will be following here, not bothering with quantities since I mostly consider that while I’m cooking.

Oven Potatoes with Chicken Thighs

Ingredients:

Chicken Thighs
Potatoes
Onions
Garlic
Olive Oil
Oregano
Sea Salt
Black Pepper
Curry Powder
Water
Carrots
Peas

Method:

Wash and peal the potatoes. Slice them thickly. Slice the onions and garlic and put these at the bottom of a big oven dish. Place the chicken thighs over them and semi-cover them with water and olive oil. Three parts water to one part olive oil. Sprinkle salt and pepper. Put the carrots and peas on the chicken thighs. Lastly, place the sliced potatoes over everything and at the sides, kind of like a blanket. Sprinkle the oregano, curry powder, salt and pepper over everything.

Leave in the oven for around an hour.

When done, the chicken should be crispy and tasty, and the potatoes should be crunchy and full of flavor. Of course, one can vary the spices too 🙂

Hope it comes out well tomorrow!! If it does, will post pics :0)

P.S I was in a quandary whether to place the potatoes at the bottom or at the top, since different people told me to do it differently, that’s why I’m so nervous about it perhaps.