Red Onion and Plum Tarte Tatin with Chèvre

My Tarte Tatin goes savory! Caramelized red onions, sweet and sour plums, aromatic thyme and chèvre replace the apples which I usually choose for this tart, and it's great. This is the taste of late summer!

At the moment I can't get enough of the combination of sweet, fruity and savory flavours. I've always been a big fan of it but I'm a bit obsessed with it right now (so much that my boyfriend already asked for a break). I mix mirabelles, plums, peaches, grapes or figs with saltimbocca, coarse sausages and chicken and I barely eat my cheese without one of my plum, rhubarb or apple chutneys (I will share my plum chutney recipe soon).

I love August and September in northern Europe, the transition to autumn. The light is magical and it's the time to harvest all those wonderful fruits, to cook them and turn them into delicious dishes and colourful jams and chutneys for the colder months. That makes it so much easier to let go of summer!

Red Onion and Plum Tarte Tatin with Chèvre

For the tart you need a 21cm / 8″ Tarte Tatin dish or frying pan which is ovenproof.

• mild and soft chèvre 150g / 5.5 ounces, for serving

For the topping

• medium sized red onions, cut into 8 wedges each, 4

• plums, quartered, 4-6

• butter 2 tablespoons

• olive oil 1 tablespoon

• sugar 1 1/2 tablespoons

• balsamic vinegar 1 tablespoon

• thyme sprigs 6

• salt and pepper

For the shortcrust

• plain flour 130g / 4.5 ounces

• butter, cold, 75g / 3 ounces

• egg yolk 1

• salt 1/8 teaspoon

• cold water 1 1/2 tablespoons

For the shortcrust, combine the flour and salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and quickly work the butter into the flour until combined. Add the egg yolk and the water, continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200°C / 390°F.

In a pan (or Tarte Tatin dish), heat the butter with the sugar and oil until it starts to caramelize. Add the onions, arrange them in a circle and cook them for 7 minutes on medium heat. Turn them gently and cook them for another 7 minutes. Mind that they don't burn, they should become golden brown. Tuck the plum wedges in between the onions and cook for 2 minutes.  Take the pan off the heat and sprinkle with salt, pepper and thyme.

Roll out the dough, big enough to cover the pan and lay it on top of the onions tucking the edges down the sides. Bake in the oven for 12 minutes or until golden brown. When the tart is done, place a large heat resistant plate on top and turn the pan carefully upside down, keep in mind that it’s very hot!

Serve the Tarte Tatin with a big slice of chèvre.

My German Cheesecake with Red Currants

This cheesecake calls for Quark, the famous German cheese which is neither like ricotta, nor cottage cheese or fromage blanc although it's often compared to them. Quark is unique, it's soft, white and fresh with a slightly sour taste, it feels a bit more dry and thicker than yoghurt and although the texture is similar to ricotta it's less heavy. Quark is great for cheesecakes, strudel or Danish pastry or as a savory dip on dark bread, mixed with linseed oil and fresh radish or cucumber. I also use it for my Tzatziki although my Greek-German brother in law doesn't agree on that at all, but he still loves it when I make it for him! I will share that recipe with you next week, then you can judge yourself!

Back to the sweets, this recipe has been with me for as long as I can remember. My mother used to bake it for us, and I still eat it as passionately as I did then. This cake isn't as heavy as a New York cheesecake, the base is made of a crumbly shortcrust and the topping is fluffy, light and lemony. Sometimes I add raisins soaked in brandy but this has to wait for now, it will come later when it gets a bit colder. For now, I keep it fresh and add a few sweet and sour red currants on top.

I know that in some places of the world it's hard or almost impossible to get quark and although I try to write about recipes with ingredients that are easily accessible, there is no alternative for this fresh cheese. You can't use ricotta (at least I've never tried it with this recope) or cream cheese, you just get this fluffy cheesecake result when you use quark.

German Cheesecake with Red Currants

This recipe is measured for a 30cm / 12" springform pan. The one that I use is 26cm / 10", so I bake some of the leftover cheese filling in a small baking dish and scope it out with a spoon when it's still warm and fresh out of the oven, it's delicious! 

For the topping

• red currants, a big handful 

For the short crust base

• plain flour 250g / 9 ounces

• granulated sugar 50g / 2 ounces

• a pinch of salt

• cold butter 125g / 4.5 ounces

• organic egg 1

Combine the flour with the sugar and salt. Cut the butter into the flour with a knife until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a ball, wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200°C / 390°F top/ bottom heat.

Roll out the dough between cling film, big enough to come up 2/3 of the rim of the springform pan. Line the pan with the flat pastry, prick it with a fork and blind-bake in the hot oven for 10-12 minutes or until golden. 

For the cheese topping

• Quark (low fat) 750g / 26.5 ounces

• organic eggs 5

• cornstarch 80g / 3 ounces

• baking powder 1 teaspoon

• granulated sugar 150g / 5.5 ounces

• milk 125ml / 4.5 ounces

• zest of 1 lemon

• a pinch of fresh vanilla

Turn the oven down to 175°C / 350°F.

Beat the egg whites with a pinch of salt for a few seconds, add 50g of sugar and continue beating until stiff.

Mix the Quark, egg yolks, cornstarch, baking powder, 100g / 3.5 ounces of sugar, the vanilla and lemon zest until well combined and creamy. Mix in the milk and gently fold in the stiff egg whites with a wooden spoon.

Fill the cheese mixture in the springform pan on top of the baked short crust, if there's too much of it fill the remaining mixture into a separate baking dish. Bake for 60 minutes or until the top is golden brown. Let it cool in the springform for 10 minutes before you take it out. Serve warm or cold with red currants.

Crisp Celery and Blue Cheese

Crisp celery, aromatic blue cheese, cream cheese and crushed black peppercorns, that's all you need for this little antipasto snack!

I used Fourme d'Ambert, one of the oldest French cheeses from the Auvergne region. It has a strong taste and a creamy texture which blends perfectly into the creamy dip for the stuffing. Sometimes I replace it with Stilton, its rich aroma goes very well with this recipe. Although my chosen vegetable, crunchy fresh celery stalks also have a strong and unique taste, I didn't want the cheese to be too overpowering so I mixed it with some mild and milky cream cheese. You could also use Gorgonzola but in that case I would mix it with mascarpone instead of cream cheese, it's a great combination, also on bread! The roughly crushed pepper adds some spiciness which makes the snack complete.

For 8 stuffed celery stalks, I mixed 50g / 2 ounces of Fourme d'Ambert with 100g / 3.5 ounces of cream cheese (depending on the blue cheese you might need some more or less) and spread it into the thick parts of the vegetable. I ground some black peppercorns roughly in a mortar to finish it off!

White Vineyard Peach Jam

The separation between a breakfast or dinner person doesn't exist with me, I am both! I can't function without my (late) breakfast and I don't want to end my day without a nice dinner. Although I don't start my day with a table full of bread, cheese, vegetables, jam, fruits and coffee early in the morning, I enjoy this treat at around eleven. Over the years I found that this is the best time for me to start eating, before that I just enjoy my big mug of green Sencha tea with lemon. Every day, that's my rhythm! I don't believe in universal eating rules, our bodies are unique, our personalities are and so are our eating habits. A vegan diet might work perfectly for one person but others feel the need to eat meat, or dairy products. It's best to listen to what your body tells you, if a certain food leaves you with a bad feeling or makes you tired, chuck it out. A slice of bread with butter calms me down and makes me feel good. This is definitely food that makes me happy, and at breakfast, I like to spread it with my homemade jam.

I have a big selection of jams in my pantry, jars filled with strawberries, tangerines, different kinds of orange and plum jam, blackberry jam and now there is a new one! I stocked up on peach jam which I made with white, flat vineyard (or galaxy) peaches. This jam is like honey, very peachy and aromatic, not thick and stiff but smooth and a bit runny with chunky pieces of fruits. You could also use yellow peaches but I find the white more intense in flavour and that's what a good jam needs, apart from very ripe fruits!

White Vineyard Peach Jam

When you cook jam you should always use a tall pot to prevent the jam from boiling over. The fruits will be two to three times as high when they’ve reached boiling point! My pot is 24cm / 9.5″ high and 20cm / 8″ wide.

For 3-4 medium sized jars you need

• white, flat vineyard (or galaxy) peaches 1kg/ 2 1/4 pounds

• granulated sugar 600g / 1 1/4 pounds

• juice of 1/2 big lemon

• a pinch of salt

Sterilize the jars and lids in boiling water for 5 minutes. Dunk the rims of the jars in spirit and wash out the lids, wash the ladle (you will use to fill the jars) with the alcohol as well. If you can get a thick foil (thicker than cling film), cut out 3-4 circles roughly the size of the jars and put into the spirit as well.

Put the fruits, sugar, lemon and salt in a pot and bring to the boil, stirring with a long wooden spoon every now and then. When the boiling point is reached (you should see quite a few bubbles coming up), let the jam boil for 20 minutes, carefully stirring a couple times (without burning your hand, hence the long spoon!).

Take the pot off the heat and fill the prepared jars with the sterilized ladle almost to the top. Cover with the circles of foil and close tightly immediately. Let the jam sit for a day (or even better for a month) before you put it on your breakfast table and store the jars in your pantry.

Saltimbocca alla Romana with Balsamic Mirabelles

This meal combines two wonderful dishes, Saltimbocca alla Romana and mirabelle compote! Both are very high on my list of summer favourites.

Let's start with the "Roman schnitzel", the saltimbocca, or Salt' im bocca! in the Roman dialect. It means Jump in the mouth! and that's how I feel when I have a plate of these little escalopes in front of me. The combination of veal, smoky, salty prosciutto and aromatic sage is so perfect that the first bite of it explains why this dish became so famous all over the world! There are different approaches to the preparation, some like to roll them, fold them just once or keep them flat like a schnitzel. This is how I prefer them, but the composition of the three flavours, veal, prosciutto and sage, always stays the same. Some recipes recommend Coppa di Parma but my favourite is thinly cut Tyrolean prosciutto with the right balance of smokiness and saltiness.

To me, late summer is the time for fruits, peaches, plums, figs, berries and mirabelles. Sometimes I cook some carrot slices to serve with my saltimbocca, still crunchy and sweetened with honey and basil. However, at this time of the year I prefer fruit for some of my savory dishes, like sweet mirabelles ripened under the sun of Tuscany. When we used to go on holiday close to Florence as a child, I fell in love with a mirabelle tree next to the house and its tasty crop! I could eat buckets of them!

They're at the peak of their season at the moment and I buy them every week as long as I can get them at the market. I love them, when they are ripe and golden they are sweeter than plums, a bit like honey. They make a wonderful compote too. I cook them for just 1 minute as I don't like to turn them into a mousse, I leave them chunky. I refine the compote with some Balsamic vinegar and a little cinnamon, it's delicious together with the saltimbocca!

Saltimbocca alla Romana with Balsamic Mirabelles 

For 2 people you need

• veal escalopes, 300g / 10.5 ounces, each about 100g / 3.5 ounces

• Tyrolean prosciutto or Coppa di Parma, 3 thin slices big enough to cover the escalopes

• sage leaves 15

• plain flour

• olive oil

• butter 2 tablespoons

• marsala or vermouth to deglaze the meat

• pepper

Place the escalopes between cling film and flatten them with your fist until they are around 5mm / 1/4" thick and season lightly with pepper (no salt as the prosciutto adds enough saltiness). Dust one side with flour, put 3 sage leaves on the other side and cover them with a slice of prosciutto, pressing it onto the meat.

In a large heavy pan, heat a splash of olive oil and 1 tablespoon of butter and fry the escalopes (start with the side with the prosciutto) together with the remaining sage leaves for about 1 - 1 1/2 minutes on each side on high-medium temperature. Move the meat and sage to a plate, add 1 tablespoon of butter and a splash of the marsala, simmer the sauce for 30 seconds and take off the heat.

Serve the escalopes with the sauce, crisp sage and mirabelle compote. 

For the mirabelle compote

• mirabelle, pitted, 250g / 9 ounces (or plums)

• balsamic vinegar 2 teaspoons

• sugar 1/4 teaspoon

• a pinch of cinnamon

• water 3 teaspoons

In a sauce pan, bring the ingredients to the boil, close with a lid and cook for 1 minute medium heat. Season with vinegar, sugar and cinnamon to taste.

Sainte-Maure Chèvre, Rosemary Oil and Olive Sandwich

When I picked up another amazing sourdough bread from Malin's kitchen of The Bread Exchange  -  this time with fragrant rosemary -  I had a clear scene in my head. Imagine a relaxed evening in late August, the air is already a little bit crisp and damp as autumn is nearing and you're sitting outside in your garden or close to the open kitchen window. The sky is glowing in all shades of purple and pink, you're cosy, wrapped in a cardigan, thinking about all your wonderful holiday memories. You have a glass of wine in front of you on the table and a pretty little snack which reminds you of all the wonderful flavours of summer. Think of a sandwich made with woody rosemary, fragrant olive oil, black olives and aromatic French goat cheese, like the fine Sainte-Maure de Touraine Chèvre, and some sweet cherry tomatoes on the side! It's so easy to feel good with the right food and the right mood and it's so easy to create this kind of treat, all you need are excellent ingredients!

When we started our eat in my kitchen x The Bread Exchange sandwich series last month, I mentioned how extraordinarily good Malin's bread is, its taste, texture and smell offers all you could possibly ask for in a sourdough bread. For my last sandwich creation I got a turmeric loaf from her, this time she pulled an aromatic rosemary bread out of her oven. It was so tempting, I stood in her kitchen together with Simone, another trader (I mentioned that Malin doesn't sell her bread, you have to trade with her) and I had this warm bread in my hands. The air was filled with the woody smell of rosemary and I couldn't have a single bite of it, I had to wait to make my Wednesday sandwich first. I had to go home, prepare everything and take the pictures, I had to be patient and I didn't feel like waiting at all! I think Simone felt sorry for me, she pulled out her loaf of bread from its brown paper bag and offered me a slice. Simone loves good food, design and photography and shares it with the world on her beautiful Instagram account (instagram.com/fraeuleinsonntag)!

Sainte-Maure Chèvre, Rosemary Oil  and Olive Sandwich

For 4 sandwiches you need

• the best loaf of sourdough bread you can get, cut into thick slices

• Sainte-Maure de Touraine Chèvre (or another soft, aromatic goat cheese), around 120g / 4.5 ounces

• olive oil 2 tablespoons

• rosemary, finely chopped, 2 tablespoons

• a pinch of salt

• a pinch of sugar

• black olives (preferably Kalamata olives), pitted and thinly sliced, 10

Mix the olive oil, rosemary, salt and sugar. Spread slices of goat cheese on the bread and sprinkle with rosemary oil and olives - enjoy!

Grilled Bell Pepper with Garlic and Thyme

When I see juicy strips of grilled bell pepper on an antipasti platter, colourful in red, orange and yellow, I can barely stop myself from eating all of them (which is unfortunate for my antipasti platter companion). I love this balanced taste of sweet and smokey, it's addictive! There are many ways to do this, some prefer to grill the fruit cut in half, some say you should cook it whole in one piece. Peeling the skin off can be a bit fiddly but it's manageable, there are many suggestions to make this part easier. The latest I heard was to put the grilled bell pepper in a plastic bag and shake it to get rid of the skin although I've never tried it myself.

This is how I grill and peel bell pepper, how I've done it for years and it works perfectly: I put the whole fruit in a baking dish under the grill, turning it as soon as one side gets dark (meaning partly black). When the skin is dark and burst all around, after about 25 minutes, I open the oven, take out the dish and lay a wet kitchen cloth or paper towel over the bell peppers to cover them completely. I wait just a few seconds as they should stay warm and moist for this process. Then, I take out one pepper after the other and pull the skin off with a knife. If you leave them to cool without the moisture it's impossible to peel them without damaging the flesh.

Sometimes I grill a big batch of bell peppers, I cut them in thick strips and keep them covered in olive oil in the fridge for days. Apart from the fact that it is a convenient (and healthy) nibble, it's perfect for an antipasti platter at one of our dinner parties, as a salad or to make sandwiches. This time I grilled only three peppers and marinated them in garlic infused olive oil and fresh thyme. They didn't last very long!

Grilled Bell Pepper with Garlic and Thyme

For 2-4 people you need

• bell peppers (red, orange or yellow) 3

• olive oil 3 tablespoons

• garlic, cut into thin slices, 1 big clove

• thyme sprigs 8

In a sauce pan, warm up the olive oil and garlic for 3 minutes on a medium-low heat to infuse the oil, the garlic shouldn't change colour.

Put the bell peppers in a baking dish under the grill and turn them as soon as one side gets dark and starts to burst. I turned them twice, after 10 minutes on each side, I cooked the third side for only 5 minutes. Take the baking dish out and cover with a wet kitchen cloth or paper towel immediately. Wait for 10 seconds, take out one pepper and peel it with a knife. Keep in mind that they are still hot, especially the inside! Cut the peeled fruit in half, take out the seeds and cut the bell pepper into strips.

Pour the olive oil over the bell peppers and sprinkle with the garlic and thyme sprigs (or just the leaves if the sprigs are hard and woody). You can season it with salt and pepper but I left it pure.

Black Olive and Parsley Pesto with Capers, Anchovies and Lemon

This pesto is so rich in unbeatably strong aromas, velvety black olives, fresh parsley, salty capers and anchovies, spicy onions and garlic and some lemon juice and mustard to finish it off! It resembles the Provençal tapenade but the parsley and onions give it a lighter and fresher touch, it makes this dish feel Italian. It's great with pasta but also as a spread on crunchy grilled bruschetta. Although I'm not the biggest fan of raw onions I must say that they make sense in this recipe, they add more of a sharp spiciness than an overpowering taste of onions which is quite often the case when this uncooked vegetable is involved.

This is another one of those convenient pantry/ fridge/ balcony dishes, made with ingredients that I always find in these three places! My mother used to make a similar pesto with pasta, I played around with it over the years, added a few flavours until it became this recipe. You could also add some sun-dried tomatoes, chop in some fresh tomatoes or replace the parsley with basil. That's what I love about pesto, it can follow your mood and kitchen stock!

Black Olive and Parsley Pesto with Capers, Anchovies and Lemon

For 3-4 people you need

• linguine or spaghetti, cooked al dente, 300-400g / 10.5-14 ounces

For the pesto

• black (preferably Kalamata) olives 15

• parsley, the leaves of a medium bunch (set aside a few leaves, roughly chopped, for the topping)

• anchovies, rinsed and dried, 2

• capers 1 tablespoon

• shallot 15g / 1/2 ounce

• garlic, 2 cloves

• pine nuts 15g / 1/2 ounce

• freshly squeezed lemon juice 1 teaspoon plus more to taste

• mustard 1/8 teaspoon plus more to taste

• olive oil 50ml / 1 3/4 ounces

• black peppercorns, crushed in a mortar for the topping

For the pesto, mix the ingredients in a food processor; it should be a smooth paste. Season with lemon juice and mustard to taste.

Serve the pasta with the pesto on warm, big plates, sprinkled with black pepper and parsley.

meet in your kitchen | Cristina's crunchy Gooseberry Crumble

It was mid July, a few days before I changed my Berlin kitchen for the one in the Mediterranean, when I got an unexpected  message from Cristina. She said she would be in Berlin for a few days and asked if I would like to bake together with her. She is a very close friend of my Maltese sister Emma, both of them love to bake and I have seen the two girls working on delicious cake and cookie creations quite a few times. Whenever I met Cristina in the kitchen we used to talk about German food as her mother is from the south of Germany and her cooking is influenced by both the Maltese and the German cuisine.

Emma and Cristina became friends on a film set a few years ago, they were booked for a few scenes in a big film production on the island and they bonded straight away. They are both exceptional beauties, so it didn't take too long for them to become well known models in Malta, and against all clichés, their friendship managed to survive this business.

I was happy that Cristina got in touch to meet for a baking session, a meet in your kitchen changed to a meet in my kitchen! We decided to go for a fruity crumble. She suggested an apple crumble but in the end we went for gooseberries, they are in season at the moment and she had never tried these tart little berries before. I bought very ripe red berries as they are less sour than the green ones, I didn't want to shock her too much with her first gooseberry experience! She loved them and they were a perfect addition to her cinnamony crumbles, juicy and fruity at the bottom and crunchy on top!

While we were baking and chatting in the kitchen, I asked her a few questions about her modeling, her studies and her recent travels to Marrakesh. Cristina just finished her bachelor of Science in Earth Systems, the past years of studying influenced her consciousness about environmental issues and affected her lifestyle strongly.

Cristina's Gooseberry Crumble

• gooseberries, cut in half or whole, 500g / 1 pound

• plain flour 300g / 10.5 ounces

• Demerara sugar 175g / 6 ounces plus 2 scant tablespoons for the berries

• butter, at room temperature, 200g / 7 ounces

• ground cinnamon 1/2 teaspoon

Set the oven to 180°C / 355°F and butter a 20cm / 8" baking dish.

Combine the flour and sugar, add the butter and mix with your fingers until you have a crumbly mixture.

Put the gooseberries in the baking dish and mix with 2 tablespoons of sugar mixed with the cinnamon. Spread the crumbles on top of the berries and bake for 45 minutes, turn the oven up to 200°C / 390°F and bake for further 15 minutes or until the crumbles are golden brown.

You live in Malta, your father is Maltese but your mother is from the south of Germany. How did these two cultures influence your life and personality?

I don't really feel closer to one or the other. Actually I do feel like I am properly half Maltese and half German. I feel inspired by both cultures, I tend to cook more Mediterranean when it comes to savory food. When we're in Germany I really enjoy how green it is and I spend more time outside in the countryside than I would in Malta.

What are your favourites from the Maltese and German cuisine?

From the Maltese cuisine, I love the typical Maltese Ftira bread with its filling (no fish). This is the food I really miss when I'm abroad, as the type of bread is so unique. From the German cuisine it would have to be the typical German dish called Milchreis.

What did you miss the most about Maltese food when you lived in Berlin? What did you discover here that you reallly enjoyed?

The Ftira. I love that in Germany, in Berlin in particular, there are little bakeries at every corner. I have a sweet tooth, so I love buying all kinds of pastries and cakes.

What was the first dish you cooked or baked on your own, what is your first cooking memory?

I don't remember, but my family makes quite a big deal about birthdays. Every year, we all bake a special birthday cake for each other and take time in finding the perfect cake to bake and also work a lot on the decoration and make sure each cake looks different from one we had already done.

What are your favourite places to buy and enjoy food in Malta?

I like places that promote fresh foods, preferably healthy ones also. The view and setting of the restaurant is also important. One of my favorite go to places for lunch, dinner or just any snack is Mint, in Sliema. They offer daily fresh options (and vegetarian ones too) and display their menu for the day in large refrigerators, so that people can see before hand what the food looks like. I recently also discovered the farmers market, where you can buy all sorts of local and fresh fruit and veg, straight from the farmer himself!

You've just finished your bachelor of Science in Earth Systems, can you explain what this is about? How did your studies effect your daily live and your environmental consciousness?

My course is an environmental based subject, which includes studying different branches of the environment, such as biodiversity, geology or hydrology. The course really changed how I think about a lot of things in our world. Apart from the obvious things such as being more environmentally aware, I am starting to reduce what I purchase, in terms of where things are produced, what I eat etc.

I know that you love to travel and you've just come back from Morocco, what were your strongest impressions? Did you make any new culinary discoveries?

Morocco was a wonderful place and very different to what I imagined. In the large cities, the people are not as conservative as you might think, and most citizens are super friendly. With regards to food, I felt that in the main cities such as Marrakesh, there was not much variation, particularly for vegetarian dishes. They mostly served couscous, vegetable tagine or omlettes. All meals however were always colourful in appearance  and accompanied by a mix of olives and flat bread.

Besides being at university during the past few years, you also became a successful model. What do you like and what do you dislike about this job?

I just do some modeling in Malta as a hobby, and an easy way to make money rather than a job.  Its fun to dress up for a while and play a different character, but I'm not someone that likes to spend time and money on clothes or new accessories. The industry also creates a large demand on animal trade, in particular furs or jewellery made from (for example) rhino horn. I am completely against this, and would refuse to model such items.

What or who inspired you to become an environmentalist?

The course I studied opened my eyes to the problems in our world, but I would say that it originated from my childhood. When I was young (and still now) our family outings always consited of a lot of outdoor activites, such as hikes or picnics in the countryside. When we visit Germany, we always go skiing in winter time and hike different mountains or cycle by lakes during summer time. The school I went to was also situated in a very green part of Malta and a lot of our activities consisted of interacting outside with the environment.  This really influenced me.

What did you choose to share on eat in my kitchen and why?

I chose an apple crumble, which Meike interestingly suggested to make a goosberry crumble since the fruit is now in season. I actually came up with this recipe with a friend of mine when we were living in Berlin. We tweaked it so that it would really be ours, and we found it so delicious from the first bite. The streusel, or crumble, is really crisp and just the right texture to complement the slightly softened and flavoured fruit underneath.

If you could choose one person to cook a meal for you, who and what would it be?

It would have to be Ina Garten from the cooking show Barefoot Contessa. I watch all of her cooking shows and have her recipe books.

You're going to have ten friends over for a spontaneous dinner, what will be on the table?

A nice quiche with grilled vegetables, pasta salad with vegetables and crunchy apples and a strawberry cheesecake.

What was your childhood's culinary favourite and what is it now?

My mother used to make pasta with sugar for us sometimes. When I have it now it just really reminds me of when I was younger. Something I would always have an appetite for now are my homemade brownies with nuts and white chocolate topping. Once I ate a whole portion in one day!

Do you prefer to cook on your own or together with others?

I like cooking with others if they know how to cook. It's not so much fun with people who don't really know how to cook or who are not really in the mood.

Which meals do you prefer, improvised or planned?

Improvised!

Which meal would you never cook again?

Once I cooked a chocolate coffee cake and I must have put too much coffee in. Since then the cake put me off coffee.

Thank you Cristina!

Espresso Ricotta Mousse with Ouzo and Bittersweet Chocolate

The past few weeks felt like living in ricotta heaven! If some places are called the land of milk and honey, Malta would be the land of ricotta and honey! Sweet and savory, you taste it in pies like Qassatat or Pastizzi, tarts, cakes like Cassata Siciliana or with pasta, there is an endless variety in the use of this delicious dairy product on the island. One might think that after a month of savoring all these delicacies I might need a break, but that's not the case at all. Now that I'm back home, I miss it already!

So, to ease my culinary longings, I came up with a dessert that satisfies my needs when I'm in the mood for ricotta, a coffee ricotta mousse with Ouzo, or Spuma di Ricotta al Caffè! It lifts you up like a Tiramisu, the espresso, sugar and anisette are the right kick after a long dinner. The ricotta makes it smooth and velvety and gives it a milky touch. I sprinkled some bittersweet chocolate on top, the perfect finish, visually and in flavours!

This dessert is perfect for a dinner with friends, it only takes a few minutes to whip the ingredients together. You can prepare the mousse either in advance and keep it in the fridge or eat it straight away if the ricotta is chilled enough like I did.

Espresso Ricotta Mousse with Ouzo and Bittersweet Chocolate

For 4 portions you need

• chilled ricotta, drained, 250g / 9 ounces

• instant espresso powder 1 1/2 teaspoons

• grainy espresso powder (for the espresso maker) 1 teaspoon

• granulated sugar 3 tablespoons

• Ouzo 2 tablespoons

• bittersweet chocolate, grated, 4 teaspoons, for topping

Whip the ingredients until well combined, add sugar to taste and fill the mousse in whiskey glasses. Serve immediately sprinkled with chocolate or keep in the fridge and add the chocolate just before serving.

Basil and Mint Lemonade and organic farming on the island

My Maltese brother Alex has been telling me about his own juices, lemonades and non-alcoholic cocktail creations for months and when I saw him in the kitchen, chopping herbs and fruits, crushing ice cubes and working on new colourful compositions every few days, I asked him if he would like to come up with a refreshing lemonade recipe for eat in my kitchen.

It was a hot afternoon and I had just come back home from my visit to a farm in Bahrija. I had a peppermint plant in my hand which I got from Peppi Gauci who runs the Bahrija Oasis farm and Alex decided to mix a chilled basil and mint lemonade for me. It was delicious, not too sweet, fresh, lemony and with strong herbal flavours! You should try this recipe on one of these hot August afternoons, you just need to mix everything in a blender and within a few seconds you'll have a drink ready to revitalise your senses!

In the past few weeks I went to two farms in Malta which have completely different visions and approaches to farming. One of them is Bahrija Oasis which is a bio dynamic farm with organic produce (although not certified organic). Bahrija is part of the Permaculture Research Foundation Malta project, a holistic design philosophy which aims to create "community eco-systems in which plants, animals and human beings, and all forms of ecological diversity interact to produce a prolific, ecologically-sound and regenerative system that can support itself and life indefinitely". The idea is to provide all we need to live, like food, water, shelter, energy and health consistent with the Earth's natural balanced ecosystems, symbiotic and synergistic. This project brings together likeminded people with interests in green issues, ecological designers and students and the Bahrija Oasis provides the ground and platform for this work.

Eleven years ago Peppi got the land from his family and it wasn't cultivated at all at that point, just rocks, some weeds and steep hills, but over the years he managed to establish a working permaculture project. He changed the dry and arid landscape into a fertile farm, a biotope with a much greater biodiversity producing organic crops such as sprouts, herbs, seeds, medical plants and vegetables. Many students and volunteers visit the farm to learn more about sustainability, eco-education, wildlife and permaculture at the workshops hosted at the farm.

To get to the farm, we had to walk along a little stream covered with tall bamboo for  about 10 minutes. This water is home to the very rare, endemic Maltese freshwater crab, Qabru. Their population is declining steadily and we were lucky to find one  in the shallow water looking at us!

My second visit brought me to a beautiful place in Ahrax in Mellieha which is owned by Louis Cini (you can see his farm in the last 10 pictures). It's been in his family's hands for generations and his concept is completely different. It's a certified organic farm producing a great selection of wonderful fruit and vegetables. Organic farming isn't as established in Malta as it is in northern Europe but Louis is one of the pioneers. His fields produce some of the best grapes, figs and tomatoes I've ever eaten. He also grows sweetcorn, various kinds of lettuce, cabbage and marrows and much more, this farm looks as peaceful and welcoming as Louis' smile!

What made this visit very special to me, apart from meeting Louis, was being able to see the old rooms at the back of the farm which are no longer used and where his relatives used to live. Louis decided to leave them untouched, in the exact way they looked when his uncle who was the last to live there, passed away. It felt like traveling in time, to see the old furniture, the small, very basic kitchen working without electricity in the olden days, colourful enamel cookware in shelves that have been rusting for years, battled boots from the times of war, manual farming tools under piles of dust, quilts and pillows, photographs eaten away by time, by the wind and the salty air. Louis told me to take pictures, and I took many but at first I wasn't sure if I should show them. It felt like such an intimate insight in someone's life who isn't even here but Louis encouraged me, he feels proud to share his family's heritage. This is what life in the Mediterranean looked like 100 years ago, nothing changed in these rooms, this is a great gift!

Basil and Mint Lemonade  

For 500ml / 1 pint of lemonade you need

• fresh big basil leaves 10

• fresh mint leaves 20

• water or soda water, chilled, 500ml / 1 pint

• freshly squeezed juice of 1/2 big lemon

• granulated sugar 1 teaspoon plus more to taste

• ice cubes for serving

Put the ingredients in a blender and mix well. Fill the lemonade in big glasses with ice cubes.

This is Louis Cini's beautiful farm in Mellieha

Grilled Bell Pepper and Zucchini Sandwich with Basil

My Maltese summer is coming to an end and the next couple of posts will be the last ones from the islands, on Saturday I will continue writing from my Berlin kitchen again! Till then I will share a few more of the special places that I have fallen in love with over the years. I will tell you about some of my favourite spots which I haven't mentioned yet and tease you with a few more photos of my beloved Mediterranean sea!

Before I start my list I will show you my perfect summer sandwich, a sourdough bun soaked with lemon oil and filled with grilled green bell pepper and slices of zucchini. I sprinkled the smokey vegetables with some fresh basil leaves, flaky sea salt and crushed black peppercorns to add a little spiciness. The bell pepper and zucchini are at the peak of their season at the moment, full of ripe green flavours! The composition was so light and juicy, almost fruity, I could have eaten two of them!

I promised to tell you a bit more about Gozo, so this would be a typical, perfect day on Malta's sister island:

We leave Malta on the ferry very early in the morning and reach Mgarr harbour after only 25 minutes as the channel between the islands is just 6km (4 miles) wide. I always spend the journey on the top deck in the front of the boat as the view is stunning! When we arrive we drive straight to our apartment or farm house which doesn't take too long as Gozo is just 14 x 7 km (9 x 4 miles)!

We often start our day with a cappuccino, a couple pastizzi and a piece of chocolate fudge cake at Bellusa in the capital Victoria (also known as Rabat). Joe Bugeja runs this café at the main piazza, he took over from his father who opened this pretty little place in 1960 and since then you can see him at the café taking care of the orders every day.

Gozo is one of the best places for diving and snorkeling in the Mediterranean, some people even say in the whole world, so we spend lots of time under water. These are a few of my favourite spots:

• Dewjra (we like to snorkel right next to the Blue Hole, here you can see the most beautiful blue, sparkling, deep and endlessly)

• Wied il Ghasri

• Ta' Cenc / Il Kantra

• Qbajjar Bay

• San Blas

For lunch or dinner we like to order pizza or Maltese Ftira at Maxokk Bakery, a take away bakery with an oven that is more than 100 years old! This family run business is famous for baking the best pizza on the islands. You should always give in your orders a few hours in advance! We often enjoy the pizza at sunset right above the San Blas Bay on a bench in a little park.

My favourite restaurant on the island is on a beach, at Mgarr ix-Xini, it's called Rew Rew. Noel, the owner, is famous for his delicious fish and seafood dishes. Normally, the restaurants opens just for lunch but unfortunately, it's closed this summer due to filming taking place in the bay. For dinner, I can recommend Tmun in Mgarr, Tatita's in San Lawrence and Oleander in Xaghra and for my last pastis on the island I love to sit on the balcony of  Gleneagles Bar in Mgarr, right at the harbour!

 Grilled Bell Pepper and Zucchini Sandwich with Basil

For 2 big sandwiches you need

• crusty sourdough buns, cut in half, 2

• green bell pepper, cut into thick slices, 1

• medium sized zucchini, cut into slices, 1

• fresh basil leaves 8

• olive oil 6 tablespoons plus more for the vegetables

• freshly squeezed lemon juice 2 tablespoons

• flaky sea salt

• black peppercorns, crushed in a mortar

Brush the bell pepper and zucchini with olive oil and grill until golden brown.

Whisk the olive oil and lemon juice and brush the inside of the buns with it. Spread the grilled zucchini slices, bell pepper and basil on top and sprinkle with salt and pepper, close the bun and enjoy!

meet in your kitchen | Golden Calamari with Chorizo and the Meridiana Wine Estate

The "kitchen" I visited for today's meet in your kitchen feature creates the completion of every fine meal, wine! When I thought about all the culinary places I wanted to visit and write about during my time in Malta I knew that a vineyard would definitely be one of them. My choice was easily made as for years I've enjoyed Meridiana's wines, a winery that lifted the quality and the international image of Maltese wine to another level. Their Isis made from Chardonnay grapes is one of my favourite white wines and the Fenici Red is a beautiful, velvety red wine made of Syrah and Merlot, just the thought of it makes me wish I had another bottle of it in the house!

Meridiana is a boutique winery, all the grapes used for the nine different labels grow on Maltese ground. The production only reaches 140,000 bottles a year, most of their wines are sold out before the following vintage's release. Unfortunately, only a few countries are lucky to be on the wine estate's export list and Germany isn't one of them. I bought a few bottles after my visit and I will definitely have some shipped to my own kitchen for a little taste of Malta in my glass when I feel like.

Compared to Italian or French wine estates, Meridiana's history is relatively young. In 1985, a Bordeaux oenologist convinced Mark Miceli-Farrugia that Malta's climate and soil offered all a high quality wine needs, a produce that didn't exist on the market at that point. Two years later, Meridiana Wine Estate was established but it took another 8 years and lots of patience and persistence to be rewarded with the first harvest of a limited quantity of red and white wine between 1995/96. During those first ten years, Meridiana experimented with various kinds of grapes and acquired a 19-hectare site in Malta's agricultural heartland below the city of Mdina. The partnership with one of the oldest winemaking families in the world helped the young winemakers to fulfill their vision. Marchese Piero Antinori joined in in 1992 and brought in his family's experience in winemaking gained over hundreds of years all over the world (Giovanni di Piero Antinori joined the Winemakers Guild of Florence in 1385).

I spent a few wonderful hours on the estate with Karl Chetcuti, my knowledgable host, who showed us around the fermentation tanks, the cellar filled with old oak barrels and we tasted some wines which we hadn't tried yet. We spoke so much about wine but also about the best places to buy fish, restaurants, bakeries and our favourite butchers. Before we left, Karl mentioned his favourite recipe for calamari, fried in rings and served with spicy chorizo on the side. On one of the following nights, we opened a bottle of chilled Isis and took his advice. We threw a few calamari in hot garlicky oil and ate them with thinly sliced chorizo, it's a great combination of spice and sea!

If you would like to visit Meridiana and learn more about winemaking just get in touch with Karl at meridiana.com.mt!

Golden Calamari with Chorizo

For 2 people you need

• big calamari tubes, cut into slices, 4

• chorizo, very thinly sliced, 70g / 2.5 ounces

• plain flour

• garlic, quartered, 1 big clove

• olive oil

• lemon 1/2

• optional: small fennel bulb, very thinly sliced, 1

On a large plate, dust the calamari with flour, they should be coated with a thin layer.

In a large heavy pan, heat a splash of olive oil with the garlic. Add the calamari and fry for 2 minutes, stirring gently. Don't overcook them or they will become hard.

Arrange the chorizo and fried calamari on a large plate (and the optional slices of fennel), sprinkle the rings with a little freshly squeezed lemon juice and serve with a glass of chilled, fruity white wine.

Mashed Potatoes with Fennel Oil and Sea Salt

The hot afternoon air is filled with the sweet fragrance of fennel, Buzbiez in Maltese, mixed with the earthy smell of the rocky, red soil and wild thyme, this is the addictive smell of Malta's countryside! The ground is burst open by the sun and covered with twiggy plants, growing like sticks and crowned with golden umbels which carry the tasty fennel seeds which I love to use so much in my cooking. When we drive down some of the lonely narrow streets I touch the fennel with my hands as they grow so close to the asphalt that it feels like they want to take back their territory. Sometimes we jump into the car to drive around in these desolate parts of the island, to find a new hidden spot to snorkel or to stop somewhere in the middle of the soft hills and listen to the silence surrounded by the beautiful scent of fennel, thyme and sea air!

I always buy my fennel seeds in Malta, from a very sweet lady at the Sunday market in Marsaxlokk. I got used to the little seed's taste which is so sweet, strong and unique here, I've never found tastier fennel anywhere else! It's great to infuse olive oil for pasta, to cover the skin of roast poultry or to flavour potatoes. There is a popular Maltese dish, oven potatoes cooked with onions and fennel seeds in white wine, it's often served as a side dish in restaurants with fish. It tastes so good that it doesn't need anything else with it, we often eat it on it's own and enjoy the aromatic potatoes.

Sometimes I feel the need to eat potatoes, my body just calls for them, so I decided to make my Mediterranean mashed potatoes which I  chop with a knife while I pour olive oil into the chunky mixture. Normally, I just season them with sea salt but this time I infused the olive oil with my aromatic fennel seeds from Marsaxlokk!

When we go to Marsaxlokk we like to stop at Delimara to snorkel and dive off the cliffs. The sea is beautiful here, crystal clear, in different shades of blue and turquoise! The bay is surrounded by white rocks and steep cliffs that look like abstract sculptures created by nature! One of the next bays, St. Peter's Pool, is just as stunning!

Mashed Potatoes with Fennel Oil and Sea Salt

For 2 people you need

• big potatoes, cooked and peeled, warm, 3

• olive oil 5 tablespoons

• fennel seeds, lightly pressed in a mortar, 1 teaspoon

• sea salt

In a sauce pan, warm up the olive oil and fennel seeds for 3 minutes on low heat.

Chop the warm potatoes with a knife into small chunks while pouring the fennel oil into the lumpy mixture. Season with salt to taste.

meet in your kitchen | Arnold, the Beekeeper and Peaches filled with Honey Basil Ricotta

Last summer, I read Arnold Grech's name on a jar of golden Maltese honey for the first time. I had visited Antoine Vella, one of the last artisan weavers on the island who makes beautiful carpets with traditional patterns. He is one of Arnold's close friends and he had suffered from allergy problems for years. His friend, the beekeeper advised him to take a spoonful of honey collected from the area where he lives twice a day. Since that day the weaver has been cured and there is always a jar of honey to be found next to his weaving loom!

A year has passed and finally I find myself at Arnold Grech's house to talk about bee keeping. Everybody I asked recommended him to learn more about bees and the island's delicious honey! Malta is supposed to have its name derived from the Greek word for honey, meli, the ancient Greeks called the island Melite (meaning honey-sweet) and later, the Romans called it Melita. Malta has always been famous for its production of a unique honey due to its endemic species of bees, which also led to its nickname, the land of honey!

I looked forward to meeting Arnold and to listen to the man with 65 years of beekeeping experience, he is known to produce some of the island's best honeys! When we met the first time to drive up to one of his apiaries in the north, a pinched nerve got in our way and we had to change our plans. I interviewed Arnold at his bed-side as he couldn't move at all. We spoke for hours and I was fascinated by his stories, his knowledge and passion. He told me so much about his beloved bees that it was hard for me to wait until we could finally drive up to Mellieha where many of his colonies of bees live at the moment. One of the many stories which amused all of us when we imagined the scene was the mating of the bees. When the Queen leaves the hive to mate, she makes a shrill noise to inform the drones (the male bees) that she is ready. She leaves the hive, followed by hundreds of male bees, accelerating constantly until there is just one drone left which can keep up with her. She tests him further by speeding up a bit more to make sure that he's the right one. When her choice is made he's allowed to dock onto her!

So finally the day had come, Arnold felt much better and we met in his "honey kitchen", his apiary in Mellieha which looks like a place in heaven! It's right under the famous Red Tower which was built in 1649, the sparkling Mellieha bay lies to the east and the Ghadira Natural Reserve spreads to the south and west. I learnt so much about the bees, the colony's organization, the different honey flows and much more! Arnold keeps his bees in a few apiaries, he produces his own honey but he is also the island's main Queen (bee) breeder which he sells to other beekeepers. He makes various kinds of exquisite honey throughout the year and we didn't leave him without taking a couple of them home with us, Wild Thyme and Orange Blossom honey.

There is a high demand for Maltese honey, its unique taste and quality made it very popular, in and outside Malta. You should only buy the island's honey from trusted beekeepers as there isn't always Maltese honey in a jar when it's written on it. This is a  problem that occurs in every country that creates a high quality product with a limited production. If you're unsure about a certain honey's origin, just get in touch with Arnold who has been an agriculture consultant in Malta for decades and who knows Malta's honey producers and their production like no one else! When we went to Gozo, he told us to visit one of his students in Gozo, Joey Xuereb. He has a beautiful apiary right at the harbor in Mgarr and sells delicious honey as well!

One the many recipes I tried with Orange Blossom Honey are Peaches filled with Honey Ricotta and Basil - just divine! Fittingly, a bee decided to have a taste as soon as I served them in the garden!

Peaches filled with Honey Ricotta and Basil

For 4 people you need

• ripe peaches, cut in half and pitted, 4

• ricotta, drained, 250g / 9 ounces

• flowery honey, such as orange blossom, 2 tablespoons plus more to taste

• basil leaves, cut into thin slices, 8

Whisk the ricotta and honey, sweeten with honey to taste and fill a tablespoonful into each peach half. Sprinkle with the basil and, if you like, pour a little more honey on top.

When and how did you become a bee keeper?

I had to sit for a competitive Grammar School examination way back in 1950. I used to visit my uncle who was a bachelor, frequently. On hearing that I had to study hard for this examination, he told me that if I passed on my first attempt, he would give me a colony of bees. He had three colonies in his garden. Each one was housed in an Earthenware pottery jar. After successfully passing the exam, my uncle kept his word and put one of the three colonies of bees he had at my disposal. I used to go to his house so that together we see the bees. And from then on I never looked back.

How many colonies of bees do you keep and how often do you visit them?

The numbers of colonies of bees fluctuate from time to time. I am the main Queen (ed. queen bee) breeder of the Islands of Malta. I rear Apis mellifera ruttneri queen bees only, the Maltese honey bee. Today, there are many beekeepers who import Apis mellifera sicula from Sicily. Having ten months of sunshine and good weather, plus two months of mild winter, I take advantage and keep rearing Queen honey bees throughout the year. This is coupled with eight honey flows in a continuous honey season beginning from 1st September and finishing on the 31st of August the year after. The honey flows occur in October - carob trees, then in December asphodel. In January the bees forage on borage flowers and in February it's red clover. In March, we have white thistle and in April orange blossom. From the last week of May and all June it is wild thyme.The last honey flow would be eucalyptus in late August and September.At present I have 183 colonies and some 38 Virgin Queens in the mating period. This year I have already reared 600 Queen bees. More than half of my Queens are normally requeened after the second year. And some of my customers are understanding the tricks of lessening swarming in the apiary. In European countries this could be done after the third year, since they have a shorter period for honey flows.

You have called the bees "your drug", what about them fascinates you so much? What did you learn from them?

During the last 50 years (I've been keeping bees for the last 65 years) I've been studying beekeeping in Israel, England, Spain, Switzerland and Tunisia. I have won all these scholarships through CHIEME. I have also studied Apitherapy on a personal basis. Together with Prof. Walter Sheppard of the Washington State University, Prof. Maria Arias of Sao Paolo, Brazil, I carried a study (DNA) on the Maltese honey bee i.e. Apis mellifera ruttneri. We gave it the name of a German scientist who worked on many a DNA of honey bees. Today, I can say that I have studied a wide sphere of beekeeping in European and North African countries.

As I have already stated, our beekeeping season is stretched throughout the year. Nowadays, when a honey flow is nearing, I prepare to move a number of colonies of bees to the area. Already set with Supers on (where the honey nectar is stored), the only inspection takes place three days after moving them. Then, according to the progress of the flowering period, another inspection takes place fifteen days later. What fascinates me is the way they build the comb. From experience I know how to introduce new foundation in the right time. Bees do not produce beeswax if there is no honey flow on. You can also help the colony in increasing the amount of nectar collected.I do not use chemicals to treat Varroa jacobsoni (ed. a disease). Today we know that apart from Varroa jacobsoni there is Varroa destructor which is immune to certain chemicals. I use drone brood. A Queen, in her first year, does not lay drone eggs. By keeping a couple of old Queens, you can produce sets of unsealed drone brood which one can distribute to 1st year Queens. As usual, before the brood is sealed the varroa mite enters the cell to meet the larva. Both are sealed in. When the larvae are nearing to emerge from the thin cocoon (after 24 days), I take them off without bees and see the varroa is killed. Thus saving money and I get a better crop -organic.Another thing which really fascinates me, is the way they accept irregular spacing in Supers which I make and how they keep expanding on the same comb. Thirdly, I can create a situation in the brood chamber where the Queen increases her laying powers and arrives earlier in her top numbers of eggs (worker bees) by four to five weeks before the honey flow. This is done on a work phase of 28 weeks beginning from the 1st week in October to March. The end results in a peak of flying bees before the honey flow in April (orange blossom) and wild thyme (June). From the bees you have seen in Mellieha (ed. where Arnold keeps some of his colonies, in the north of Malta), I estimated that the crop is nearing 200 kg (400 pounds).

Could you give a short description of the cycle of a bees life and the inner workings of a colony?

The Queen bee is an egg laying machine. The drone supplies the goods when needed in case of a Virgin Queen. The worker bees do all the rest. The worker bee, in her first three days after emerging from the cocoon, cleans the empty cells preparing them for the Queen to lay. In the following three days, having developed a gland in its head, the bee prepares and feeds what is called the bee-milk. In the next three to five days, the worker bees will be supplying the Queen with royal jelly. After the 11th day, they can produce beeswax, through thin pockets beneath the abdomen. On the 16th day, they begin guard duties at the entrance of the hive. They begin practicing their way to and from the hive by making orientation flights until on the 21st day they begin foraging. These bees follow scouts which had left the hive before to find new pastures. When these scouts arrive home fully laden with nectar and pollen, they do not drop their goods in cells and leave the hive to bring back more. They begin going on a pattern on the comb challenging new foragers to follow. As these new recruits are identified they are given a taste of the goods. Then they keep following her to get more information, where the new source is situated, if this is in front or behind the hive, how far it is by means of the shaking of the abdomen and by using the sun as their compass to find their way back (ed. this is called the dancing of the honey bees).Search for "Dancing of the honey bees" on the internet to get a detailed scientific description of theses scouts and their way forward.

What is the biggest threat for bees today? What do you think we must change about how we treat our environment?

There are many factors which are threatening bees worldwide. In Malta, one factor is the rearing of undervalued Queen bees. Other beekeepers are importing Queen bees from Sicily which is a different race/ species from the Maltese one, with a different orientation.Beekeepers don't settle for bee's honey flows but need more. Stress takes over and the end result would be diseased due to stress. They are feeding bees early in the season whilst normally Queen bees are left to lay during the year, according to the honey flows. They also tend to keep the bees without medication when they need it, so they get weak and are attacked by stronger colonies robbing their honey and spreading diseases. In Malta, insecticides are controlled and spraying in fields is controlled too.

What are your favourites in the Maltese cuisine?

My favorite dishes are cooking rabbit in different ways and using honey to get a better blend and aroma. I also prefer to have white fleshed fish such as grouper and sea bass and tuna. Again cooking in different styles, especially steamed, I only use honey, sauces are optional. Spices are rare in my cooking.

What is your feeling about the state of home food culture in Malta today? What has changed over the past 5, 10 or 20 years?

Home cooking was the best as it was 20 or 30 years ago, I'm still doing it today. As a matter of fact you don't see me using milk, yoghurt and such items in my cooking. Plain and simple is the best.

What was the first dish you cooked or baked on your own, what is your first cooking memory?

I have been cooking since I was eleven. Being the elder child in a family of ten, you have to put your hands in to help. My first dish was fried pork and chips.

What are your favourite places to buy and enjoy food in Malta?

I am not a fan of eating out. But there is a time when I feel having a go at either Michael (Michael's in Valletta, he is called Il Re del Pesce), known for his exceptional cooking of fresh fish, or Il Gillieru, Tony Cremona, in St Paul's Bay.

If you could choose one person to cook a meal for you, who and what would it be?

I have already spoken about my choice, definitely it's Michael.

What was your childhood's culinary favourite and what is it now?

By time, you increase your experiences and add to your list. When I was a bachelor, I used to catch pilot fish and cook for another 20 or 30 bachelors. We used to meet in one's house and I would cook grilled pilot fish with a special tomato uncooked sauce - the Maltese way.

Thank you Arnold!

meet in your kitchen | The Cini Salt Pans and Sun-dried Tomatoes in Gozo

Gozo is one of the most magical places I know, it's Malta's silent and peaceful sister island, full of natural beauty. Whenever the ferry reaches Mgarr harbour in the south of the island after a 20 minute crossing of the channel between the two islands, I feel overwhelmed by its serenity and happy to be there again!

There is so much to write about Gozo, so many places to introduce you to and I will do that in the next few days, but for now I will show you just one of them which is very special to me. It's a place that produces a product which I use every day in my cooking, Gozo sea salt. I buy my salt at the Xwejni pans in the north, owned by the Cini family. Rose Cini's family has been harvesting sea salt for five generations. She herself has worked in the pans which are cut into the porous rock, all her life until the family almost stopped using them in the early sixties. Together with her husband Emmanuel, their daughter Josephine and David, their son-in-law, they have revived this tradition.

Salt pans have been in this location since Roman times. The position, the climate, the rock and the good quality of the sea water are perfect for salt harvesting.

When Emmanuel married into the family most of the pans hadn't been used for a few years and they weren't in the best state. He decided to repair and clean them and to continue the family tradition in 1969. He built up a little family business which is now run by the four family members Emmanuel, Rose, Josephine and David. The four of them keep the pans filled with sea water between May and September. In June and July, the peak of the harvest season, they carry up to 3 tonnes of salt off the 300 pans each week! Sea water contains about 3.7% of salt, the water in the pans about 5%, as soon as the water is pumped up it will take around 7 days for it to evaporate. 24 liters of sea water are necessary to harvest 1 kg / 2 pounds of salt.

Emmanuel Cini has always wanted to keep the traditional way of harvesting the salt, work which is mainly done by hand; it demands lots of passion but also physical strength. In 1974 he made a decision which was considered very modern at that time in Gozo, he was the first to pack the salt in plastic bags with his name printed on and sold it in shops all over the islands, he became the Salt Baron from Gozo!

When I asked him if he sees his work as the perfect job he said "Yes, of course!". Although it's physically very straining, he never complains, as his daughter says. The whole family works at the pans, fills them, empties them and carries the salt up into a little cave which is cut into the stone to store the salt, the salt shop. That's where you can buy it, or from the little table under an umbrella which they put out on the street from 10:30 to 17:00, every day, that's where you can find the Cinis between April and December.

Gozo sea salt contains more than 80 trace minerals, I love the crystal's flaky texture and the fine taste for my cooking!

I have been buying my salt from the Cinis for many years and when I asked them if they would like to share a recipe on eat in my kitchen, Rose said that she would show me how to make sun-dried tomatoes in her mobile outdoor kitchen outside the salt shop. It takes between 4-6 days to sun-dry the tomatoes and the final result tastes divine! You need a hot climate and constant sun for this period of time to dry the fruits!

Sun-dried Tomatoes by Rose Cini

All you need is

• ripe tomatoes

• coarse sea salt

Rinse and dry the tomatoes and cut them in half  (crosswise). Spread them on a metal grid (cut side up) and sprinkle each tomato generously with sea salt. Leave the tomatoes out in the sun for 4-6 days, covered with a mosquito net by day and with a plastic sheet by night (to protect them from humidity).

When the tomatoes are dried, rinse them and dry them in the sun for an hour. Store them in sterilized jars when they are completely dry with a handful of coarse sea salt. You can also preserve them covered in olive oil.

meet in your kitchen | Mary Licari cooks Qarabaghli biz-Zalza and Stuffed Marrows

When I walked into Mary Licari's house it felt like I had entered another world! You can't even call her home a house, it's an old watch tower extended into a spacious palazzo, with thick walls of limestone, built hundreds of years ago, with a beautiful big garden. The building itself was changed and expanded over the past centuries until it became the beautiful place which it is today. It's full of history and magic! A few years ago, Mary found old wall paintings from 1878 in some of the rooms. The scenes in the entrance hall show soldiers from India and England who were stationed in Malta at that time. In the dining room she found colourful paintings of the Hindu goddess Kali, associated with empowerment. Ironically, Mary has felt very close to India for many years, its culture, religion and philosophy. She spent several months there with her daughter studying Ayurveda, its practice, diet and yoga. When she bought this place with her husband, she felt a strong bond to it, she could feel its unique atmosphere.

Mary is a woman of many talents, she is curious, creative and determined. Be it her passion for cooking, her interest in vegetarian and vegan food, or her love for the arts, design, architecture, fashion and furniture, she follows them with a strong will to learn and to enjoy her life's journey. She found lots of inspiration in the strong women in her family, like her grandmother Nina who traveled the world at a young age as a cook for a British Admiral. Mary herself, who has followed a non-meat diet all her life, has become a well known cook and caterer in Malta specialising in vegetarian cooking. She has been responsible for the culinary care of several Hollywood film stars while they were filming in Malta.

Before we started cooking, Mary and I walked though her house and garden which is a green oasis filled with 60 trees! Two kinds of oranges, lemon and tangerine trees grow next to peaches, almonds, pomegranate, banana, sweetcorn, tomatoes and much more. She finds a lot of what she needs for her cooking right in front of her kitchen window!

When we went back to her kitchen, she told me what she would cook for me: Mary chose two of her personal favourites to share on eat in my kitchen, Qarabaghli biz-Zalza, a traditional Maltese dish made of sautéed zucchinis and a fruity tomato sauce which can be enjoyed cold or warm, and round marrows stuffed with vegetables. Both were absolutely delicious!

During our kitchen activities, Mary treated me to her fantastic homemade vegetable sushi and her crunchy cookies made of dried fruits, seeds and oats. I could have stayed with Mary for days! There was definitely enough food and so many fascinating stories of her life to listen to!

Marrows stuffed with Vegetables

For 4 people you need

• large round marrows (zucchinis) 4

• medium, long zucchini, chopped, 1

• large potato, cooked, peeled and chopped, 1

• small red bell pepper, chopped, 1

• small green bell pepper, chopped, 1

• small yellow bell pepper, chopped, 1

• carrots, julienned, 2

• aubergine, chopped and mixed with salt for a few hours, a handful

• medium sized onion, finely chopped, 1

• Parmesan, grated, 4-6 tablespoons

• salt and pepper

• grape seed oil

Set the oven to 200°C / 390°F.

Cut off the tops of the 4 marrows and keep as lids. Scoop out the inside of the marrows and set them aside with their lids.

In a pan, sauté the onions in a little grape seed oil till golden and put them in a big bowl, mix in the cooked potato.

Sauté the chopped zucchini seasoned with a little salt until golden brown and add to the onions in the bowl. Sauté the bell peppers and carrots separately for a few minutes and add both to the bowl with the onions. Rinse and dry the aubergine and sauté for a few minutes, add to the onions. Season the vegetable mixture with salt and pepper to taste.

Fill the 4 marrows with the stuffing, sprinkle with Parmesan and close with the lids. Put the the marrows into a baking dish, fill the bottom of the dish with water and put in the oven. Turn down the heat immediately to 180°C / 355°F and bake for 45 minutes or until the marrows start to soften. Serve warm or cold.

Qarabaghli biz-Zalza

For 4 people you need

• small, short zucchinis, cut into thin slices, 10

• grape seed oil

For the tomato sauce

• black peppercorns, crushed in a mortar, 1 teaspoon

• tomato passata 700g / 1.5 pounds

• small onion, sliced thinly, 1garlic, chopped, 1 clove

• capers 2 tablespoons plus more to taste

• black olives, chopped, 10

• salt

• grape seed oil

Heat a splash of grape seed oil in a pan and sauté the zucchini till golden brown and soft, set aside.

In a large pan, roast the peppercorns without oil until you smell a nice aroma and set them aside.

Heat a splash of grape seed oil in a pan and sauté the onion for a few minutes till soft and golden, add the garlic and cook for 1 minute. Add the tomato passata, cover with a lid and simmer for 45 minutes, add a bit of water if the sauce gets too dry. Add the capers, olives and roasted peppercorns and season with salt to taste.

You can mix the zucchini with the sauce or serve it separately arranged on top of each other on a big plate. Enjoy either cold or warm together with fresh sourdough bread.

When and how did you start to become interested in vegan and macrobiotic diets and lifestyle?

World cuisine, most of all Mediterranean food has always fascinated me especially dishes which are meatless. I was born vegetarian - since I was a baby I would spit out meat when it was given to me. It was not easy at the time growing up in a country where meat was very widely eaten. Each time I said I did not eat meat, people looked at me as though I was an alien.Even when travelling and living in Italy, all those years back people could not understand how I would not eat meat. I learnt all about cooking techniques in Italy where I lived for some time before getting married. People ate a lot of meat there too but they would also eat plenty of vegetables as Italians have always been great agricultural people. Thank God that today even in Malta we have skilled farmers who are producing vegetables and fruit using no pesticides and giving us organic produce. We are also blessed with a lovely climate. Therefore it was quite normal and easy for me to go into veganism. In recent years, when I travel, especially to Italy I take masterclasses exploring new ideas and sharing with other veggie people our love and passion – the subject of food.As for macrobiotics - from an early age my daughter, Alexia, was very interested in Japanese culture and started to study Japanology. It was she who came across macrobiotics. That was way back before I became intrigued with this diet and my interest in it started about 12 years ago. I was also learning about Ayurvedic cooking and later on started learning about raw food. Gradually I started formulating recipes from all these diets for my lifestyle and those of others. I also ventured in creating eggless and butter free, margarine free cakes, dairy free and sugarless cakes, cookies and sweets.

You've been responsible for the private catering for several Hollywood film stars while they were filming in Malta. How did you get into this very specific kind of catering and what are the differences to other catering requests you've had?

Being involved directly with Hollywood actors and film directors was very exciting and came by chance. Since I had plenty of knowledge and experience in various cuisines especially in healthy, clean and honest food, I was asked if I would cook privately for A-Listing actors. The golden rules for optimum results are: choosing the best and freshest ingredients, preparing everything from scratch and by hand, being versatile and creative (cooking at least 3 to 4 dishes daily), cooking with a passion and to perfection, presentation on table on time (not even 5 seconds late!).I have cooked food for over 120 people quite a few times, for dinner and cocktail parties, events for various associations with the primary intention of promoting healthy food and encouraging people to incorporate new eating habits in their lifestyle. Sometimes there are also particular requests for a menu, such as Indian vegetarian food, raw food, macrobiotic food, pasta based dishes, pizza gatherings and more.From time to time I give master cooking classes both locally and overseas and share my knowledge regarding good honest clean food.

You've traveled to India together with your daughter to study Ayurveda therapy with professors of the University of Jaipur. How did this experience affect your life and your relationship with your daughter?

Around 16 years ago, my daughter (who is also vegetarian) and I, attended an Indian wedding of friends residing in England. We were introduced to an uncle of the bride. He is an Ayurveda doctor, Reiki master, a Yogi and a university professor in the U.K. He is a true scholar of many philosophies and of life itself. This was one unique encounter which fascinated me so much that it inspired me to delve deeper into the philosophy of Ayurveda. I had been practising yoga for a number of years, and it was then when I discovered that yoga was in fact a branch of Ayurveda. This increased my interest further, and I started to research in detail and learn more about Ayurveda.My daughter and I, have always had a special bond and also share similar interests. Therefore, we both decided to travel to India where we spent several months studying both the theories and practical sides of Ayurveda with doctors and university professors about this ancient philosophy – science of life. We learnt how to prepare Ayurvedic food - which is the food for each person's 'dosha' (constitution).This new knowledge opened a new horizon and I became more and more interested in Indian culture - a culture that I had always loved. I also became interested in Reiki and I am a certified practitioner. When we returned to Malta we opened our studio offering innovative beauty, holistic therapies and authentic Ayurveda treatments and food, yoga and pilates classes.

Besides your interest in cooking, diet and health you renovate houses and refurbish antique and vintage furniture, covering the process of planning to execution by yourself. What do you like about these design projects that also involve your own physical effort?

I love 'bringing life' back to something that has been discarded! When I was young, at my mother's house I would scrape walls of layers of paint until I got down to seeing the beautiful limestone. One afternoon during school summer holidays and while everyone was asleep, I started scraping the hall in our house. My mum woke up from her siesta and upon seeing what I was up to, she wanted to kill me! I insisted that the hall would look much better in its natural state. Weeks following, together with my dad we carried out the job (even though he did not like doing this work - he disliked jobs like this and could never handle a paint brush!).My dad was a great tailor and craftsman and specialised in home and theatre furnishings. I always loved to recycle anything and at that time I would recycle unwanted clothes into cushions or other craft. I also started taking an interest in restoring old furniture and stencilling. As time went by I went into restoring antiques and learnt about different types of waxing and polishing. I also learnt the art of gild. My interest in furniture led me to study the Baroque period and its influence in Malta and in Europe. Since my teenage years I cherished a particular interest in interior design and studied this subject further.Tailoring and sewing were very natural to me since both my parents were 'masters of these trades'. I have always 'dreamed' of changing old into new and my passion is converting old houses and furnishing them with antiques, vintage and new. I have carried out house conversions in Gozo and in Malta and have also designed and made furnishings. Old houses fascinate me - each one has a story to tell! I love their texture and get carried away when I enter an old house, always wondering about its history, past owners, their lives and the 'soul' within the living limestone!

What are your favourites in the Maltese cuisine?

My favourite Maltese dishes are Qarabaghli biz-Zalza - marrows/courgettes with tomato sauce, olives and capers. It is a dish which has been in our family for many years. Homemade pea pies and ricotta pies which are also old recipes we have had in our family are other favourites. I also love minestra in winter and during the wintry months I prepare a different soup on a daily basis.

What is your feeling about the state of home food culture in Malta today? What has changed over the past 5, 10 or 20 years?

Eating habits in Malta have changed drastically. Unfortunately, over the years certain 'commodities' such as 'take out food' are spoiling Maltese traditional food. There are people who tend to 'cook' quickly, directly from the freezer and straight into the microwave. Others buy 'Take Away' products and just either eat it out of a bag or just reheat upon arriving home. This is very worrying especially in families with young children as those young children will know nothing better! We see children in Malta who are already obese by the age of 9.I remember when my daughter attended San Anton School, a newly founded co-ed school in Malta, it was normal practice for some schools to provide a tuck shop for students where an array of junk food, carbonated drinks and sweets are sold. This new school took a health conscious approach and introduced a new concept of promoting health food to children. It is also the first school who had a nutritionist to monitor that all was in order. I was asked to prepare healthy sandwiches incorporating brown bread and vegetables for the school. This new approach turned out to be a success. San Anton School was the pioneer in promoting good clean and healthy food.I was also responsible for the organization of the food stall section for the Spring School Fair, held yearly where home cooked and healthy food was prepared. This was also a new venture undertaken with a lot of thought, love, passion and with a strong team of ladies who made sure that this would be a success year after year.Luckily in recent years some sections of the population have become more conscious of what they eat. Organic products are now widely available and people are also encouraged to eat seasonal produce. Another positive factor is that in these last ten years or so people are consuming more fish and opt for lean protein.

What was the first dish you cooked or baked on your own, what is your first cooking memory?

The first dish I ever prepared was macaroni cheese when I was around 19. I remember I had bought my first recipe book and friends of my parents were coming over, so I had to give it a go! That very same day I remember preparing a Pavlova Gateau for a friend's birthday. From that day on, I would have requests for pavlovas!

What are your favourite places to buy and enjoy food in Malta?

I shop at different places in Malta. I must admit that since I follow a particular lifestyle I go all over the island buying products. No shops or supermarkets stock the same items therefore it's a 'go get it and drive until you find’ situation. However, as long as I can get the item and if I have the time I will drive to get it! I try to get organic as much as possible whether it is in a packet or coming directly from the fields. I am also lucky that we grow a lot of veggies and fruits in our garden so this produce comes in very handy. I also like to preserve in jars a lot of what we grow in the garden. At the moment I have just preserved the first two batches of this year’s sundried tomatoes!I happen to like Lebanese food a lot and since there are some very good Lebanese restaurants in Malta I just love going there. Vegetarian food is also available. I like Kebab Ji in Tower Road, Sliema and also Ali Baba in Gzira. The food is very authentic and exquisite! I love a coffee at Busy Bee in Msida and Santa Lucia in Attard. I also like to go to cafeterias in Mdina and Birgu.

Who was your biggest influence in the kitchen?

I come from a family of female cooks but the biggest influence in the kitchen has to be my great grandmother Nina Blake. I never knew her personally but I feel very close to her from all the wealth of stories I have heard from my mother and my aunt. I still have many of her original recipes, which were passed down to me. Nina was married to an Englishman, Edward Blake, at a very young and tender age. By the time she was 18 she became a widow and also had a baby girl (Maria, my grandmother). Along the years, she was the breadwinner for the family. Maria, my grandmother was brought up by her own grandmother and Nina found herself working as the head cook in the kitchen of the Admiral of the British Navy. She lived with the Admiral's family in Kalkara and would visit her mother and daughter in Birgu where they lived once a week.Then there came a time when she left Malta with the Admiral's family and travelled to England and France with them. Her travels with this family took her as far as Japan and India. She was away from Malta for some years and when she made enough money she came back and had a little shop where she made fabulous little pastries, cakes and sweets. She must have been an amazing woman at a time when women did not know anything better than raising children and staying at home. She gathered many cooking recipes from all her travels, especially recipes for English pastries, cakes and sweets. My mum and my aunt were also two amazing cooks who also influenced me with their cooking.

Where do you get your inspiration for your recipes from?

Being born and bred in a country like Malta gives me a lot of inspiration to create a recipe - bright blue skies, our blue sea, the buildings, textures, markets, people ..., also, when I travel, cultures and people inspire me to cook. Colours in the garden and the fragrance of herbs and fruit also do. Even the simplest and most humble ingredient will inspire me to create a new recipe.

What did you choose to share on eat in my kitchen and why?

For eat in my kitchen, I chose to cook Qarabaghli biz-Zalza (marrows/courgettes in tomato sauce) and baked marrows with a vegetarian stuffing (a recipe I created many years ago). I chose these two recipes, since besides eating them hot, they can also be enjoyed at room temperature, especially on the long hot summer evenings in Malta. I remember my mum preparing Qarabaghli biz-Zalza and in the evening we would go to the beach and eat this dish with Maltese bread. Really delicious.

If you could choose one person to cook a meal for you, who and what would it be?

I would ask my daughter, Alexia to prepare Penne all'Arrabbiata for me.

You're going to have ten friends over for a spontaneous dinner, what will be on the table?

I will look around in my kitchen and garden for ingredients. I would make Hobz biz-Zejt and bruschetta, I always have vegetarian sushi (which I prepare on a daily basis) at the ready, definitely a rucola salad (freshly picked from the garden) with fresh plump tomatoes, julienne carrots, sunflower, hemp and pumpkin seeds, home prepared sprouts, all served with grilled goat cheese, home made sundried tomatoes and garden grown olives. A delicious pasta served with fresh tomatoes and freshly handpicked basil. Sparkling or still water, fresh fruit, fresh fruit juice and homemade vegan Ice cream will also be on the table. All accompanied by a lovely glass of wine - red or white.

What was your childhood's culinary favourite and what is it now?

My childhood's culinary favourite was minestra, minestrone. School friends and others used to laugh at me as, at that time, it was a 'poor man's meal'. But since I only ate vegetables, it was my favourite meal, still love it to bits.

Do you prefer to cook on your own or together with others?

I love to cook with others whether it is with one person, two, three or four. It is always nice to share ideas and share food.

Which meals do you prefer, improvised or planned?

I have absolutely no problem improvising meals, I do it all the time.

Which meal would you never cook again?

Can't think of any meal that I won't cook again - nothing comes to mind.

Thank you Mary!

Mediterranean Sausage Sandwich with Rucola and Coriander Oil

For this rich sandwich you need strong and tasty, coarse sausages, stuffed with flavours. Maltese sausage is ideal as it is the most aromatic and also the chunkiest sausage I've ever eaten. The meat is enhanced with lots of garlic, coriander seeds, spicy black peppercorns and parsley, while sea salt adds a strong saltiness. These sausages are perfect for a thick wintery vegetable soup, but in summer I like to have them in sandwiches. You could also use an Italian salsiccia which is also rich in flavours.

I like to fry the sausages first, then I deglaze them in the pan with a splash of wine, sweet wine even. I close the pan with a lid and let the meat cook in the juices until it's still a bit pinky on the inside. When you fry them only, they tend to dry out as they need quite a few minutes to be cooked through, and I like them juicy! Some people here in Malta like to eat them raw, a habit I'm a bit suspicious of due to the hot climate, but the taste apparently is amazing, according to my friends!

For this week's sandwich, I cut a crusty sourdough bun in half and brushed both sides with the cooking juices before I covered the bottom side with rucola (arugula or rocket salad) leaves and thick slices of juicy sausage. I sprinkled the meat with a bit of olive oil infused with coriander seeds and squeezed the bun together for it to soak all the nice and aromatic cooking liquids. This sandwich is quite hearty but the rucola and the coriander add a light summery feeling to it!

Mediterranean Sausage Sandwich with Rucola and Coriander Oil

For 2 sandwiches you need

• crusty sourdough buns, cut in half, 2

• thick, coarse sausages, preferably with herbs and spices like salsiccia, 2

• rucola leaves, a handful

• olive oil 3 tablespoons plus more for frying

• coriander seeds, lightly crushed in a mortar, 1/2 teaspoon

• white wine for deglazing

Warm 3 tablespoons of olive oil in a saucepan with the coriander seeds for a few minutes to infuse the oil.

Heat a splash of olive oil in a pan and fry the sausages until golden brown on all sides. Deglaze with a splash of wine, close with a lid and cook for a few minutes until the meat is just a little pink on the inside. Cut the sausages into thick slices.

Brush both sides of the bun with the cooking liquid, cover with rucola leaves and spread the sausage slices on top. Sprinkle with the coriander oil and close the bun, pushing it together a bit.

Jenny's Kapunata made with Leli's Bell Peppers and Aubergines

Kapunata, Maltese caponata, is another one of Malta's delicious and famous vegetable dishes, a salad made of cooked green bell peppers, aubergine, tomatoes, coarsely chopped onions, capers, olives and garlic. It's eaten warm or cold, with bread, on the beach or for lunch. There are many variations on this refreshing composition, some like to mix in swordfish or tuna and in Sicily, you find recipes which add raisins and pine nuts, or potatoes and carrots.

I asked my Maltese Mama Jenny to cook her kapunata for us as this is her signature dish. Hers is chunky, thick and juicy. You can taste the strong flavours of ripe green bell peppers, grilled aubergine and sweet tomatoes. I love a big spoonful of it, piled on a crusty slice of Maltese bread, it's heavenly! Jenny calls it "the taste of summer"! She prepares it in big batches and keeps it in the fridge for spontaneous lunches, or for one of her delicious beach Ftiras mixed with tuna. Her mother, Granny Edith used to cook it for her and she still does, Jenny actually prefers it when her mother cooks it as "mama's cooking is always better"! Edith just leaves out the aubergine.

I loved to see Jenny cooking her kapunata, she stood at the gas cooker with her Tweety apron on and a big smile on her face, stirring the vegetables once in a while. This picture in my mind made the kapunata taste even better!

Before we could start cooking I went to my vegetable man Leli to buy the fresh ingredients. Twice a week, he parks his van filled with the freshest fruits and vegetables in front of a beautiful pink oleander tree in the middle of Msida. Leli grows his vegetables in his fields in Buskett and Rabat, in the centre of Malta, and for 28 years he's been offering his harvest at this exact corner in Msida. He fills his green boxes with Qarabaghli (zucchini), aubergine, tomatoes, cucumber, various peppers, Maltese figs and peaches, the most aromatic herbs, and so much more. He's my favourite farmer in the world! As soon as he saw us coming around the corner, his face lit up! We don't meet so often, but over the years we developed a special bond with him, and it all happened over vegetables and fruits!

To cook kapunata, it's important to use only ripe vegetables to achieve a fruity and rich taste!

Jenny's Kapunata

For 4 people you need

• aubergine, cut into cubes, 1

• green bell peppers, roughly cut, 2 large or 3 medium

• large tomatoes, chopped, 4

• large onion, quartered and sliced thickly, 1

• garlic, crushed, 3 cloves

• black olives, chopped, 10

• capers, a handful

• tomato paste 2 tablespoons

• salt and pepper

• olive oil

• optional (to add some spiciness): fresh green chili pepper, finely chopped, 1

In a baking dish, mix the aubergine with a splash of olive oil and put under the grill for a few minutes until golden.

In a large pot, heat a splash of olive oil and sauté the onion and garlic on medium heat for a few minutes until translucent. Add the bell peppers, cook for 2 minutes and add the tomatoes and grilled aubergine. Simmer for about 15 minutes until the vegetables are soft, stirring once in a while and adding a little water if the mixture is too dry. Add the tomato paste, capers and olives, season with salt and pepper to taste and cook for further 5 minutes. Serve hot or cold with sourdough bread.

Joanna’s amazing Maltese Bread Pudding

Fruity, sticky and juicy, that's what comes to my mind when I think of Joanna Bonnici's Maltese Bread Pudding. I loved its richness, stuffed with sweet Mediterranean flavours, like tangerine and orange, the bread mixture enhanced by the aromas of nutmeg, vanilla, cinnamon, coconut and whiskey. I got hooked on it after the first bite and couldn't stop cutting piece after piece off this cakey juiciness!

When I met Joanna at her house a few days ago for the meet in your kitchen feature, I was so excited to see her, but I must admit that I had been looking forward to trying her famous pudding for days! Her kind and welcoming character, her big smile made me feel at home straight away. We sat down in her garden, enjoyed a cup of coffee and a slice of her pudding for breakfast and it felt like we had known each other for years! She made us feel so comfortable that, when I finished the first slice of this wonderful sweet, I didn't feel shy to ask for another one!

As I got home I shared another piece with my Maltese Mama Jenny, a true bread pudding connoisseur. We sat down together in her kitchen, prepared for our sweet tasting. Jenny could only agree, she said it was the best Maltese bread pudding that she had ever tasted!

Maltese Bread Pudding

Makes 1 large pudding

• stale rolls or panini, torn into bite sized chunks, 6 (about 500g / 17 1/2oz)

• fresh milk 1l / 4 1/4 cups

• mixed dried fruit 250g / 9 ounces

• orange, juice and zest, 1

• desiccated coconut 3 tablespoons

• dates, chopped, 100g / 3.5 ounces

• apricot jam or marmalade (or whatever there is in the pantry) 2 tablespoons

• granulated sugar 3 tablespoons

• cocoa powder 2 tablespoons

• a pinch of nutmeg

• a pinch of vanilla

• a pinch of cinnamon

• tangerine zest 1 teaspoon

• amaretto di Saronno (or whiskey) 2 tablespoons

Mix the milk, orange juice, vanilla, amaretto and marmalade. Combine the remaining ingredients in a large bowl and add the milk-orange mixture. Mix with your fingers and let it soak for an hour.

Set the oven to 180°C / 355°F and line a 23 x 28 x 4cm / 9 x 11 x 1 1/2" baking dish with parchment paper.

Fill the pudding mixture into the lined baking dish and bake in the oven until the top of the pudding is firm, just starting to be springy. Insert a skewer to check if the pudding is done. (Joanna does it by feeling, she can’t say the exact baking time, it also varies depending on the rolls, but it takes about 65-75 minutes for me when I bake it.)

May be served with warm custard or on its own with a cup of tea.