Parmigiana di Melanzane

Think of lasagna, replace the pasta sheets with slices of fried eggplant and you have a Parmigiana di Melanzane. It took me many years to finally eat this very frugal, very simple and very delicious Italian home cooking gem and it took me even longer to finally give it a go in my own kitchen.

I have to thank the tiny Sicilian island that I mentioned earlier in May, when I wrote about Stuffed Sardines. This little rock in the Mediterranean rewards me with the best parmigiana for lunch, at a little cafe at the piazza where I sip chilled Chinotto and let my fork sink into silky layers of soft eggplant, creamy cheese and fruity tomato sauce. The island reminds me over and over again how precious good produce is, what a gift tasty vegetables are and how little I have to add as a cook when I allow the vegetables to show their humble inherent qualities.

After writing two cookbooks and sharing hundreds of recipes over the past seven years, I was worried that tiredness might keep me tethered to my minimalist cooking trip but it turns out that the opposite is true. I'm not tired of experimenting, but maybe more than ever I truly and fully appreciate when a tomato, a zucchini or a bell pepper are at their peak and simply taste good. When they taste so good that I don't even want to cook them, my tastebuds have an epiphany. It's not the complex layering in a dish, or the newly discovered combination of flavours that have rarely been combined before, but it is the purest taste of good produce melting in my mouth that makes me the happiest muncher in the world.

On this tiny Sicilian island that I love so much I pick my fruit and vegetables straight from the fields surrounding the house where we live. My early morning walks, to pick what I need for the day before the hot summer sun hits fruit, flowers and leaves, before the plants daily struggle for light, shade and water begins, have taught me more about food in the past few years than any cookbook or food show. Plants follow simple rules, they obey a rhythm. To work - as a cook - with that rhythm and not against it, creates utmost pleasure.

This year, northern Sicily and its surrounding islands didn't have enough rain. Lentils didn't grow, instead their plants dried out on the fields, lemons stayed tiny, the fruits barely having any juice, but on the other side pomodori, tomatoes, grew so abundantly that our friends who have their own fields couldn't keep up collecting and using them. So they gathered one day to make passata, blanched, pureed and strained tomatoes turned into the purest sauce, and bottled their 'red gold' for the colder months to come. If nature gives them tomatoes abundantly, they turn them into a tomato feast. Maybe next year it will be lentils, who knows, but it will definitely reflect in their cooking.

So my friend Pietro gave me a bottle of his deep red passata and although I would have loved to just drink it, I decided to let the sun-kissed concentrated tomato juices shine in a dish that I enjoy so much when I'm in Sicily: I decided to cook my first Parmigiana di Melanzane. This dish is so simple yet there are a million recipes, tricks and variations and every Italian will say that their mamma definitely makes the best. And every one of them is right because there isn't just one recipe that is the best but there is one rule that almost every Italian follows with verve and passion: the ingredients need to be of excellent quality.

You won't need many ingredients for a parmigiana but make sure to use nice, plump eggplants, good fior di latte or mozzarella and Parmesan and most importantly: invest in the best passata you can possibly find. It's also fine to make a tomato sauce from scratch, using tinned or fresh tomatoes and your favoured seasoning, but for this dish, a simple sauce made of Italian passata, garlic, a dash of olive oil, basil, salt and pepper hits the spot. You don't want a sauce that's too dominant as it's only going to play with humble fried eggplants and mainly mild cheese. It's not a sauce I would use for pasta, it's subtle and also more liquid than my usual red sauce, but it bathes the eggplant in the perfect summer-ripe fruitiness. This simple sauce with its deep taste of Mediterranean tomatoes is what makes or breaks your parmigiana.

My recipe is for 4 to 5 people, we enjoyed it over two days, hot, warm and cold, but I wished I had doubled the recipe!

Parmigiana di Melanzane

Serves 4 to 5

• 1.2 kg / 2 2/3 pounds eggplants, cut lengthwise into 5mm / 0.2" thick slices

• Fine or flaky sea salt

• 3 fior di latte or mozzarella (each 125g / 4.5 ounces)

• Olive oil

• 2 large cloves garlic, crushed

• About 750ml / 3 1/4 cups Italian passata di pomodoro(if your passata isn't very tasty, use about 1l / 4 1/4 cups passata, bring it to a boil and reduce until you have the desired amount. Alternatively: Make the same amount of sauce with tinned or fresh tomatoes)

• 1 large handful fresh basil leaves, roughly chopped

• Freshly ground black pepper

• Vegetable oil, for frying

• 60g / 2 ounces Parmesan (preferably aged), finely grated

Spread the eggplant slices on cooling racks, generously sprinkle with salt, gently rubbing the eggplants with the salt, then flip and sprinkle the other side with salt. Let the eggplants sit for about 1 hour then rinse with cold water and pat dry with kitchen paper.

Place the fior di latte (or mozzarella) in a colander, let sit for 1 hour then cut into small cubes.

In a large pot, heat a splash of olive oil over medium heat, add the garlic and cook for about 2 minutes or until golden. Add the passata and bring to a boil. Stir in the basil and season to taste with salt and pepper (mind that the Parmesan will also add saltiness to the final dish!); immediately remove the sauce from the heat and set aside.

Preheat the oven to 200°C / 400°F and grease a roughly 20x30cm / 8x12" baking dish with a little olive oil.

In a large heavy pan, over high heat, heat enough vegetable oil to come up the side of the pan about 1.25cm / 0.5". When the oil is sizzling hot, fry the eggplant slices in batches, arranging them side by side and turning them once, for about 30-60 seconds or until golden but not dark (see picture below). Spread and drain the fried eggplant on kitchen paper and continue frying the remaining eggplant slices.

Arrange a layer of eggplant slices in the prepared baking dish, spreading them side by side, then season with a little (!) salt and pepper, sprinkle with some of the fior di latte and Parmesan and drizzle with some of the sauce. Repeat to make more layers (about 4 layers total), finishing the last layer with cheese and sauce. Bake for about 40 minutes or until bubbly then turn off the oven, tilt or open the oven door and let the parmigiana sit in the oven for 10 minutes or even for 1 hour or longer to let it soak the juices (I let mine sit in the oven for 2 hours, temperature and texture were just right when we ate it). Enjoy the parmigiana warm but not hot straight out of the oven; we even had some cold for breakfast.

Apricot and Basil Galette

Summer baking is the best baking, you can reduce additional sugar to a minimum and focus on some of nature's greatest gifts: stone fruit and berries. They are so packed with sweetness and flavor that adding too much sugar would feel like insulting their creator. However, sneaking in buttery pastry - no matter if it's a crunchy crumble, fragile short crust tart, or rustic galette - fortifies the produce's qualities and has only one effect: you'll want to extend teatime into dinner and just keep nibbling until the sun sets and the last crumb vanishes.

I went for a galette for this recipe because of its summery, picnic-style look but I sneaked a herb into the topping that gives it a slightly unusual touch. Apricot and basil is a fantastic combo for salads and there's no reason why they shouldn't mingle in a fruity tart topping. It's fresh, it's earthy, sweet, and sour, it tastes like a hot day in Tuscany.

Taking some time off for such a rewarding endeavor is the best therapy for a weary mind and soul. And I needed that. I lost my rhythm in the kitchen a little over the last year and half. I created new recipes every day, felt excited about the results and was pleased about being productive. All for my 2nd book, for 365. However, my natural flow of shopping, of planning our dinners, of meeting my man in the kitchen after work and pouring us a glass of wine before starting to cook, this wonderful ease has been disrupted. So much so that it's difficult sometimes to find my way back to my routine, a routine that became the compass of my days over the years. Always pointing towards my next meal, always pointing towards the kitchen. That is my comfort, my safety, and I'm trying to regain orientation.

What I love so much about cooking, about preparing my own food, is the fact that it's totally in my hands. That I can make myself - and others - so unbelievably happy by only throwing a few ingredients together and indulging in this experience on an emotional, sensory, but also intellectual level. I can't think of anything more satisfying than creating a meal that reflects the seasons, my mood, and the desires of my taste buds. This galette tastes heavenly, there's no doubt, it also let's July's plump produce shine, but it challenged me to be experimental, to rethink combinations of ingredients that seem a bit farfetched in the beginning. To combine fleshy apricots and fragrant basil - which usually shines atop my summery Caprese salad or Pizza Margherita - meant I had to open up for a new idea. And that's a good lesson. Always. Even in the most trivial situations. And by doing this, I'm slowly finding my orientation again. Towards the kitchen.

Apricot and Basil Galette

Makes one 23cm / 9″ galette.

For the pastry

• 180g / 1 1/3 cups plus 1 tablespoon all purpose flour

• 1 tablespoon light brown sugar

• 1/4 teaspoon fine sea salt

• 125g / 1/2 cup plus 1 tablespoon unsalted butter, cold

• 2 tablespoons water, cold

• 1 teaspoon cider vinegar

For the galette

• 4 large apricots (320g / 11 ounces) , pitted and cut in half,

• plus 2 large apricots (160g / 5 1/2 ounces), pitted and cut into small cubes

• 50g / 1/4 cup light brown sugar, plus 1 teaspoon for the topping

• 1/2 vanilla bean, split and scraped

• 2 heaping tablespoons roughly chopped basil leaves

• 1 large egg, beaten

For the pastry, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the water and vinegar and quickly mix with the paddle attachment until combined. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for about 15-20 minutes, or until firm.

For the galette, in a small saucepan, heat the apricot cubes (not the apricot halves), the sugar, and vanilla seeds over high heat and cook, stirring occasionally, for about 5 minutes or until the apricots are soft and golden. Reduce the heat if the fruit starts to turn brown. Stir in the chopped basil, transfer to a medium bowl, and let the compote cool for a few minutes.

On a work surface, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a 30cm / 12″ disc. Remove the top layer of plastic wrap and replace it with a piece of parchment paper. Flip the pastry disc over, transfer to a wooden board, and remove the remaining layer of plastic wrap. Spread the apricot-basil compote on top of the pastry, leaving a 5cm / 2″ rim, and arrange the apricot halves, cut side down, on top of the compote. Fold the edges of the pastry up and over the fruit then gently press to seal the folds. Chill the galette, on the wooden board, in the fridge for about 15 minutes or until the pastry is firm.

Place a baking sheet in the middle of the oven and preheat the oven to 200°C / 400°F (conventional setting).

Brush the pastry with the egg wash and sprinkle with 1 teaspoon of sugar. Pull the parchment paper with the galette onto the hot baking sheet and bake for about 35 minutes or until golden brown. Let the galette cool for about 10 minutes before cutting. Serve warm or cold.

Chorizo and Strawberry Bruschetta with Basil

I found a new duo that comes close to perfection: chorizo and strawberry. It's an unexpected match, the fruity sweetness and slightly hot, porky sausage merge beautifully, as if they had just been waiting to meet.

It started as a quick snack while we were cooking, we filled our glasses with our favourite summer wine and looked in the fridge to see what we could nibble on while chopping and stirring the ingredients for our dinner. The red sausage and berries caught my man's attention and - in these moments he's a little more brave than me - he sandwiched them and stuffed a rather large portion of it in my mouth. We immediately discussed what we could do with this new find. A salad? I'm not a big fan of meat in my salad. Pasta? I don't like the combination of pasta and strawberries. I tried it, but it just tastes wrong. An open sandwich seemed like the right answer, a golden Italian bruschetta drizzled with good olive oil, crowned with thick slices of the peppery salami and juicy berries. Some fresh basil, salt, and pepper, and you have the perfect snack for summer on your plate.

Chorizo and Strawberry Bruschetta with Basil

Serves 2-4

• medium baguette, sliced, 1

• olive oil

• chorizo (salami, not fresh chorizo sausage) 1/2 ring, about 150g / 5 ounces

• ripe strawberries, cut in half, about 18

• fresh basil leaves, a small handful

• peppercorns, crushed in a mortar

• flaky sea salt

To roast the bread, set the oven to broil (grill). If your oven doesn't have a broil setting, toast the baguette in a hot cast iron pan.Brush the baguette on both sides with olive oil and, if using your oven, spread them on a baking sheet and roast for 1-2 minutes on each side or until golden brown, but not burnt. If you use a pan, in batches, spread the bread in the pan and toast on both sides until golden.

Depending on the size of your bread, pile up 2 slices of chorizo and 2-3 strawberry halves on each bruschetta. Drizzle with a little olive oil and sprinkle with basil, crushed pepper, and salt. Enjoy!

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

I'm sure that I can smell it, I can hear it, if not even feel it on my skin. The promise of spring is in the air. The birds sitting on the naked branches of the tree in front of our living room window know more than us and they sing it out loud. Their voices vibrant and full of energy, they herald winter's nearing end.

With me, it's the same every year, I get impatient, frustrated. I can't wait to pull shorts and dresses out of my wardrobe, and sit outside in one of the city's cafés on a lazy Saturday afternoon, decadently sipping on a glass of chilled white wine. I want to see ripe tomatoes, lush basil, and plump peas on my kitchen table. I already dreamed of a colourful caprese salad waiting for me on a plate - and then I started to think "Wait, it's February, hold on!". But how about a little creativity and open mindedness, what about a winter caprese? There's mozzarella di Bufala in my fridge, sweet blood oranges replace the tomatoes, and boiled beetroot adds an earthy tone that goes unbelievably well with both the fruit and the cheese. I sprinkled it with a sweet date syrup vinaigrette, but maple syrup would be just as good, and a handful of fresh basil leaves (a hint of summer). It was one of the best lunches I've had in a while.

Tomorrow's the start of the crazy season again, carnival's back! If you're looking for some traditional sweet treats for yourself and your loved ones, try one of these sticky fried gems:

• German Berliner 

• Greek Loukoumades

• Maltese Zeppoli

Winter Caprese: Blood Orange, Beetroot, and Mozzarella di Bufala

Mind that the beetroot has to cook for about 45 minutes.

Serves 2 for lunch or 4 as a starter

For the caprese

• medium beetroot 1

• bay leaf 1

• small blood oranges, peeled and sliced, 4

• mozzarella di Bufala, drained and torn into 2 or 4 pieces, 125g / 4 1/2 ounces

• fresh basil leaves, a small handful

• black peppercorns, crushed in a mortar (optional)

For the vinaigrette

• olive oil 3 tablespoons

• balsamic vinegar 1 tablespoon

• white balsamic vinegar 1 tablespoon

• date syrup (or maple syrup) 1/2-1 teaspoon

• fine sea salt

• ground pepper

Bring a medium pot of salted water to the boil, add the beetroot and bay leaf and cook for about 45 minutes or until the beetroot is tender (prick with a skewer to check). Rinse with cold water and let it cool; then peel and slice the beetroot.

For the vinaigrette, in a small bowl, whisk the olive oil, both vinegars, and the date syrup. Season with salt pepper and additional date syrup to taste.

Arrange the beetroot and blood orange in a circle on the plates, place the mozzarella in the middle. Drizzle with the vinaigrette (you might not need all the dressing) and sprinkle with basil and crushed pepper. Serve immediately.

Camping deluxe - Farfalle Pasta with Figs, Mozzarella di Bufala & Honey Butter

Although I can't really call myself an experienced camper, I'm fascinated by the idea of setting up a tent in the middle of nowhere and keeping the signs of civilization to a minimum.

I got my introduction to camping through my boyfriend. To avoid unnecessary difficulties, he chose wisely and decided to give it a go when we were in his home country - a place where you're never really completely cut off. He convinced me to take a boat to Comino, Malta's tiny sister island, which is just the right size to jump bravely into our first outdoor adventure without having to worry about too many risks. Our 'captain' dropped us off at the shore, along with our two bags, a tent, and a cooling box. It was August, it was unbearably hot, and I found myself in the middle of the Mediterranean Sea, on a rocky island. There was not a single tree in sight. My boyfriend, however, looked at the situation with far more optimism. He knows Comino like his back pocket, thanks to countless trips as a child. He set up our rather basic looking tent within less than 10 minutes, with a little help from his clueless German girlfriend (I really tried hard not to be a burden). And when we were done, we jumped into the gentle waves in a lonely bay and I felt a bit like Robinson Crusoe. All of a sudden I started to like this camping idea.

To prepare our dinner, I collected some twigs and my man made a fire. We even managed to exchange a few of our tomatoes from the cooling box with the fresh catch of a passing fisherman. Then I got comfortable: I couldn't help but turn the rocks around me into a little desert island kitchen. Olive oil, salt, and pepper were ready to marinate the fish and vegetables for our DIY BBQ and we sat down with a glass of wine (a gift from the fisherman). This dinner tasted so good that I could have cried. Maybe that's part of the whole camping experience, you're very close to nature, you depend on the weather, the sunlight, the sea, and the food that nature (or your cooling box) offers you. It makes you humble and it opens your senses, everything feels more intense. To smell, taste, feel, and see is essential when you live in and around a tent or camper van. The night came early and covered our little island in the deepest darkness. As soon as the sun sank into the sea, I felt more sleepy than usual, but also more peaceful. I brushed my teeth in the calm sea and went to bed.

Most of my activities on the Maltese Islands are documented in thousands of pictures, but the idea of camping - at least in my eyes - is about being unplugged and as far away from any technical devices as possible. So there's no photographic evidence of my first or our following Comino camping adventures. However, when I spoke to my mother about camping recently, she brought many stories and pictures back to mind that I hadn't thought of in decades. My parents and my sister went to the Camargue, in southern France in the 70s, to a place with the beautiful name Saintes-Maries-de-la-Mer. They didn't have a tent but an old Volkswagen van. I always loved the old photographs, of them on the beach and in old villages, on ancient narrow cobblestone streets. The ease of a camper on their faces. One of the nicest camper vans I know belongs to our friends Luke and Jessica in Malta. Their gorgeous four wheeled gem is baby blue, built in 1968, and its restoration took them 10 months, but all the patience, sweat, and love they put into it was worth it.

Stephanie Le from Canada also shared her love for camping with me in our meet in your kitchen feature a few weeks ago. She's a pro, she even manages to create a Beef Stroganoff when she's out in the woods. Stephanie made me think about the culinary challenges that you have to face when you limit your life to a few bags and a grill or gas stove. It also makes a huge difference if you're in a place that still allows you to forage, or where fishermen offer you the best fish you ever tasted in your whole life. I'm talking about a rather romantic kind of camping here, away from the crowds and civilization and its disturbing visual and acoustic side effects.

Let's say you'll be out in the wilderness, for 1-2 nights, and you can upgrade your meal with some fruit and dairy products, the cooling box will keep it fresh for a day. When Volkswagen asked me to come up with a recipe - an eat in my kitchen on the road creation - I couldn't help but think of camping deluxe. A kind of camping that satisfies the longings of a gourmet who ended up off the beaten track. The senses stimulated by the whole outdoor experience, ready to be caressed by a beautiful plate of farfalle with ripe figs, creamy mozzarella di bufala, velvety honey butter, and fragrant basil. The dried pasta and honey are easy to store, the figs and herbs can be kept in a lunch box, and the mozzarella and butter stay fresh in the cooling box. This would be my ideal treat for a night under the clear black sky.

For more delicious recipes and kitchen inspiration, visit Volkswagen's Pinterest community board Food Blogger for Volkswagen.

Farfalle Pasta with Figs, Mozzarella di Bufala and Honey Butter

Serves 2

• farfalle pasta 200g / 7 ounces

• butter 3 tablespoons

• honey 1 1/2-2 teaspoons

• large figs, cut into 8 wedges each, 2

• mozzarella di bufala, torn into pieces, 125g / 4 1/2 ounces

• fresh basil leaves, a small handful

• black peppercorns, crushed in a mortar

• flaky sea salt

Cook the farfalle in salted water until al dente.

In the pot used to cook the pasta, heat the butter and honey and whisk until combined. Mix in the farfalle, stir, and divide between 2 plates. Arrange the figs, mozzarella, and basil on top and season with crushed pepper and flaky sea salt to taste.

Enjoy warm or cold.

Basil Ricotta and Tomato Quiche

Malta, June 2016:

Walking aimlessly through the narrow streets of Malta is one of my favourite activities when I’m on the islands. Give me comfy shoes and a bottle of water and I'm ready to brave the heat. Valletta, with its imposing architecture, will always be my first destination when I need a break of my beach life. I love strolling along the limestone facades, shining golden in the late afternoon sun. Discovering new vegetable shops, peaking into little baroque chapels, or just gazing at the stunning grand palazzi built in the past centuries, are some of the most relaxing things I can think of. To extend my circle of adventures, I often take the ferry that connects Valletta and Sliema on one side of the capital, or I catch the boat that sails across The Grand Harbour on the other side, towards The Three Cities: Vittoriosa, Senglea and Cospicua.

If I need a complete change of scenery, I go to the sister islands, Comino or Gozo. And there, I spend most of the time under water. Snorkeling at Wied il-Għasri, Reqqa Point, and Qbajjar is always mesmerizing. The latest discovery, Reqqa, is one of the most spectacular diving spots I've ever been to. The water is very, very deep, the sunbeams dancing under water, cutting through the darkest blue, look like lightsabers - it's hypnotic.

I usually finish my trip with a visit to the Cini family at the Xwejni Salt Pans where I always buy enough salt for a whole year of cooking (here’s a feature I did about the family). Their passion for their craft, their love for the salt from the sea, and their dedication to nature never ceases to amaze me. Some of this salt often ends up in a ricotta pie. Today’s pie looks a bit like a quiche, refined with lots of basil and sweet and juicy tomatoes - it’s delicious.

Basil Ricotta and Tomato Quiche 

Makes 1 ( 20cm / 8″) quiche, serves 4

• short crust dough 250g / 9 ounces (you can use 1/3 of the pastry from my fruit tart recipe, but leave out the sugar, click here)

• ricotta 400g / 14 ounces

• organic eggs 3

• butter, melted and cooled, 40g / 2 heaping tablespoons

• Parmesan, freshly grated, 60g / 2 ounces

• chopped fresh basil leaves, 4 heaping tablespoons, plus a few leaves for the topping

• lemon zest 1 heaping teaspoon

• fine sea salt 1 teaspoon

• ground pepper

• cherry tomatoes, cut in half, 6

Prepare the dough, form a thick disc, wrap in cling film, and put in the freezer for about 15 minutes.

Preheat the oven to 200°C / 400°F (conventional setting).

Roll out the dough between cling film and line a 20cm / 8″ pie or quiche form with the pastry. Push the pastry into the pie form and prick with a fork. Bake for about 12 minutes or until golden. Take the pie form out of the oven and turn the heat down to 190°C / 375°F.

In a medium bowl, whisk the ricotta, eggs, butter, Parmesan, basil, lemon zest, salt, and pepper until well combined. Pour the ricotta on top of the pre-baked pastry, even it out, and arrange the tomatoes on top. Bake for about 45-50 minutes or until golden and the ricotta is just firm.

Let the quiche cool for a few minutes, sprinkle with fresh basil leaves, and serve warm or cold.

Mediterranean Stuffed Zucchini with Feta, Basil, and Pine Nuts

Soon I'll be eating stuffed vegetables in the kitchens of many Maltese mamas and I know that I'll never want to eat anything else again once I get into the groove. This dish is a cozy classic in Malta's Mediterranean cuisine and I love it for its simplicity just as much as for its pure taste of summer. Ripe zucchini, bell pepper, and eggplant turn into juicy shells full of flavour to wrap scrumptious fillings of cheese, meat, seafood, or even more vegetables. Brunġiel mimli (Maltese for stuffed eggplant) is the most popular of them all - and the richest, stuffed with Bolognese - but there are endless possibilities to turn this recipe into a lighter summer treat.

In mid July we'll be off to spend a few weeks with our family in the South and this will have a huge effect on our daily routine and on our cooking and eating habits. There will be far more fruits and vegetables on the table, they will taste much better than in the North, I will complain less about quality (or not at all), and the results that I stir up in the pots and pans in my Maltese mama's kitchen will give me deep satisfaction. I love to cook in Jenny's kitchen (on gas), with the best produce you can possibly ask for, fresh from my favourite farmer.

There's always a pile of round and long zucchinis in the vegetable drawer, which I either slice up and sauté until al dente or scrape out and stuff - often with ricotta, the island's most popular dairy product. To get into the mood, I came up with a recipe that uses a fragrant composition of dried-tomatoes, pine nuts, basil, and orange zest stirred into feta - instead of ricotta (I'll eat so much of it while I'm in Malta that I should take it easy for now). It looked and tasted like a summer holiday and it was so easy to prepare that I'll make it soon again.

Here's one of my posts from last year, which always makes me want to go straight back to Malta (just in case you're not in the mood for summer yet)!

Mediterranean Stuffed Zucchini with Feta, Basil, and Pine Nuts

Serves 2

• sun-dried tomatoes (preserved in salt) 3

• pine nuts, toasted until golden, 40g / 1/2 cup

• medium zucchini, cut in half lengthwise, soft pulp scraped out, 2

• olive oil

• fine sea salt

• ground pepper

• feta 200g / 7 ounces

• fresh basil, chopped, about 15g / a large handful, plus a few leaves for the topping

• freshly grated orange zest 1 teaspoon

• flaky sea salt

Preheat the oven to 200°C / 400°F (conventional setting).

In a small saucepan, bring the sun-dried tomatoes and a little water to the boil and cook for about 3 minutes or until soft. Rinse and pat dry with kitchen paper and chop finely.

Chop half the pine nuts with a large knife or in a food processor.

Spread the zucchini in a large baking dish (cut side up), brush with olive oil, and season with salt and pepper to taste.In a medium bowl, mash the feta with a fork and add the chopped pine nuts, basil, dried-tomatoes, orange zest, and 4 tablespoons of olive oil. Mix and mash until well combined and season with pepper to taste. Divide the feta mixture between the zucchini halves, drizzle with a little olive oil, and sprinkle with the remaining pine nuts and a little flaky sea salt. Cover the bottom of the baking dish with a little water and bake for about 45 minutes or until the zucchini feels soft when you prick it with a metal skewer. Sprinkle with fresh basil and serve.

It makes a great lunch or easy dinner, but you can also serve it at a summer picnic.

Strawberry, Chickpea, and Raw Asparagus Salad with Basil and Pink Peppercorns

Whenever I buy a new appliance for my kitchen, a bigger wardrobe for our bedroom, or a more powerful driller for the tool box, I always ask myself how I managed before the new purchase entered our home. I'm totally fine with having to deal with limited space or less satisfying equipment in the house, but give me the comfort of improvement and I'm hooked for life.

This is exactly how I felt when I got my new fridge last December. It's only the third fridge I have ever owned and although I can't really complain about its predecessor - it did a decent job for more than 15 years - it drove me crazy at times. Mainly because the space it offered and the food I tried to put inside it did not match at all. I love fresh food, I buy a lot of fruit and vegetables every week at the farmers' market, and all kinds of cheese, olives, capers, prosciutto ... and wine of course. There are only two people to feed but our food needs space. Thinking back, I don't know how I managed to store all the greens in my old fridge while I was working on my book a year ago, I have no idea. It worked, but now it's different, now I actually enjoy my fridge. A few days ago I came into my kitchen with lots of bags and baskets full of rhubarb, berries, asparagus and other spring produce and everything fit. I looked at this silver beauty and couldn't help but say "I love my fridge!". When Samsung offered me their Chef Collection for my kitchen, I was over the moon and I still feel the same. When you love food and cooking you truly appreciate having the right equipment.

So when I took a look at all the vibrant colours in my fridge, I came up with a salad that looks and tastes as bright and fresh as this season. I cut raw green asparagus very thinly and mixed it with a handful of arugula and canned chickpeas. A few fresh strawberries on top and a light vinaigrette made with orange juice drizzled all over and it was almost done: Some pink peppercorns added subtle spice and their distinct aroma. It was a very satisfying spring creation.

Strawberry, Chickpea, and Raw Asparagus Salad with Basil and Pink Peppercorns

Serves 2

For the dressing

• olive oil 3 tablespoons

• freshly squeezed orange juice 2 tablespoons

• white balsamic vinegar 1 tablespoon

• fine sea salt

• ground pepper

For the salad

• young green asparagus, trimmed, 4 stalks

• arugula leaves, 1 large handful

• drained canned chickpeas, 2 handfuls

• fresh strawberries, cut into quarters, 6

• a few fresh basil leaves

• a few pink peppercorns

For the dressing, in a small bowl, whisk the olive oil, orange juice, and vinegar and season with salt and pepper to taste.

Cut off the heads of the asparagus and cut them in half lengthwise. Using a mandoline, a cheese slicer, or a sharp knife, cut the asparagus stalks into long, very thin slices.

In a large bowl, arrange the arugula, asparagus, chickpeas, and strawberries in layers and drizzle with the dressing. Sprinkle with pink peppercorns and basil and serve immediately.

Potatoes with Cinnamon Hummus, Basil, and Prawns

When I have a bowl of hummus in front of me, I grab the biggest spoon I can find and enjoy this creamy, nutty deliciousness with inexplicable enthusiasm. I don't know where this fascination comes from, I only discovered this Middle Eastern dip relatively late in my kitchen, but I'm obsessed with it.

Most of the time I'm not even very experimental, I just stick to my basic recipe, but sometimes my mood calls for a little change. I either replace the chickpeas with white beans, stir in some fresh or dried herbs, or I try less pleasant combinations that I never ever want to taste again (like my avocado hummus - disastrous!). There must be something in the tahini - the rich, oily sesame sauce that's used for hummus - its nutritional value, that my body is almost addicted to. I can eat the thick, pure sauce by the spoon, straight out of the jar. It's strange.

One of my latest experiments led to a very simple yet absolutely scrumptious result: a generous amount of ground cinnamon and a pinch of ground cumin. The spices enhance the dip's sweetness and give it a warm and earthy touch. You don't actually taste them, they merge with the other ingredients and create a new flavour, which makes me want to eat even more of it. To accomplish the sweet side of the hummus, I added sliced boiled potatoes (warm or cold, both work), fresh basil, and a few prawns. It felt like summer on a plate and reminded me of a similar Mediterranean meal we had in Malta last year.

Potatoes with Cinnamon Hummus, Basil, and Prawns

Serves 4

For the hummus

• drained and rinsed canned chickpeas, 240g / 8 ounces

• tahini 150g / 5 ounces

• water 120ml / 1/2 cup

• freshly squeezed lemon juice 4 tablespoons

• garlic, crushed, 1 large clove

• ground cinnamon 1/4 teaspoon

• ground cumin 1/8 teaspoon

• fine sea salt about 1 teaspoon

For serving

• olive oil

• prawns, the heads cut off, 8-12

• boiled potatoes (warm or cold) 8-12

• flaky sea salt

• black peppercorns, crushed in a mortar

• fresh basil leaves, a small handful

For the hummus, purée the ingredients in a blender and season with cinnamon, cumin, and salt to taste.

In a large pan, heat a splash of olive oil over high heat and sear the prawns for 1-2 minutes per side or until cooked through.

Arrange the sliced potatoes on 1 large platter or on 4 small plates, drizzle generously with the hummus and additional olive oil, and season to taste with flaky sea salt, crushed pepper, cumin and cinnamon. Place the prawns on top, sprinkle with basil and enjoy immediately.

Grilled Persimmon, Ham and Cheese Sandwich with Basil

Cheese sandwiches have long been one of my favourite lunchtime snacks. The most basic version features dark German bread, thin slices of young hard cheese, cucumber, salt, and crushed pepper, you could call it my first sandwich creation, born in my early childhood days. But over the years I got a little more experimental: various fruits sneaked in to add their sweetness to ripe cheese, soft cheese, or blue cheese. Mozzarella di Bufala or ricotta are great to bring in some creaminess, and sometimes, I like to take whatever herb or vegetable my eyes catch in the kitchen and turn it into a runny pesto or smooth dip to dollop lusciously on a crusty bun.

When Leerdammer asked me to create a cheese sandwich for them, I decided to go back to my sandwich roots and think about what a great sandwich should be. I always say that I prefer to focus on a few strong flavours rather than distract my taste buds with too many ingredients. It's all about the right play of contrast and harmony, in taste and texture. I like Leerdammer for its mild and nutty taste, it's almost sweet, and it melts fantastically under the broiler. A grilled ham and cheese sandwich felt like the perfect choice but another German sandwich classic came to mind: Toast Hawaii. This child-pleasing creation was a hit in my early sandwich years, pineapple and ham covered in cheese on a slice of toast and grilled. People loved it, including myself. I like pineapple but the market has far more to offer at the moment, so I went for honey-sweet persimmon. The fruit has to be ripe and soft as jelly, in combination with the ham and melted cheese, it almost felt like jam, or a chutney without the sourness. A few basil leaves sprinkled on top give it the spring feeling that I crave so much and make this sandwich feel light and fresh. 

Grilled Persimmon, Ham and Cheese Sandwich with Basil

Makes 2 sandwiches

• rustic white buns, cut in half, 2

• ham 4 thin slices

• large ripe persimmon, peeled and torn into chunks, 1

• Leerdammer cheese 4-6 thick slices

• black peppercorns, crushed in a mortar

• fresh basil leaves 6

Set the oven to broiler or preheat to the highest temperature.

Divide the ham between the bottoms of the buns. Lay the persimmon on top and cover with the cheese. Grill the sandwich in the oven until the cheese starts melting and sizzling, mind that the cheese doesn't burn or slip off the fruit. Sprinkle the grilled cheese with crushed pepper and basil, close the bun, and enjoy.

Watermelon Caprese with Mozzarella di Bufala, Basil and Mint

The past few days on the island called for light and easy treats from the kitchen - it's been hot in Malta and quite a challenge for a northern girl like me. I witnessed 50°C (122°F) measured in the sun and, although I prefer warmth over cold, it's been beyond enjoyable. The sea is my daily escape, whenever I get the chance to jump into the cool waters, it feels like my brain cells finally start working again. There's a reason why life's pace is slower in the Mediterranean, the body just can't cope any other way. Luckily, we're off to Berlin today and we'll have 3 weeks to cool off a little before we get back to Malta's burning sun.

On the culinary side, I tried to defy the extreme weather conditions with lots of water, juicy peaches and melons. I noticed a growing watermelon trend in the web in the past few weeks that I had wanted to avoid. It felt like a flood of melon popsicle, melon soup and melon salad recipes - no need to bother you with another one on eat in my kitchen. But then, I thought of this delicious combination of chilled watermelon, creamy mozzarella di bufala, olive oil, sea salt, basil, mint and a little black pepper and I thought it wouldn't be fair not to share this easy pleasure. If you find yourself in the Mediterranean, or anywhere else in the world where the temperatures seem unbearable and where sweet and juicy watermelons are accessible, prepare a plate of melon caprese, slow down and relax!

Watermelon Caprese with Mozzarella di Bufala, Basil and Mint

Serves 3-4

• chilled, ripe watermelon, sliced into thin triangles, 1/8-1/4

• mozzarella di bufala, torn into bite sized pieces, 125g / 4 1/2oz

• olive oil

• fresh basil leaves about 16

• fresh mint leaves about 8

• flaky sea salt

• black peppercorns, crushed in a mortar

Arrange the melon and mozzarella on a large plate, drizzle with a splash of olive oil and sprinkle with basil, mint, salt and pepper.

Mediterranean Roast Vegetables with Tomatoes, Feta and Basil

The secret behind this scrumptious Mediterranean pan lies in the separate cooking of the vegetables. First, I sautéed sliced zucchini until golden but with bite, and then I cooked a large handful of aubergine and bell pepper chopped into tiny cubes. The small size let them release a little more of their juices in the hot pan, within minutes they turn into a chunky stew. Mixed with the zucchini, it just needed a bit of salt and pepper and it was done.

You could easily leave it at that but I was after a colourful pan full of fresh flavours. In summer, I like the combination of cooked and raw vegetables, so my pan got a crunchy topping with cherry tomatoes, milky feta chunks and fresh basil leaves. All the wonderful aromas of a Mediterranean garden on a plate! There are a million variations of this dish, you could top it with lemon ricotta (instead of the feta cheese) and make a moussaka, mix in some spaghetti for a richer meal or cook all the ingredients in the oven, like my vegetable casserole. So many options, so many warm months and ripe and tasty vegetables ahead of us. Kitchen life is just great at this time of year!

Mediterranean Roast Vegetables with Tomatoes, Feta and Basil

For a lunch for 2 you need

• zucchini, sliced thinly, about 200g / 7oz

• olive oil

• salt and pepper

• garlic, crushed, 2 cloves

• aubergine, cut into tiny cubes, about 200g / 7oz

• medium bell pepper (colour of your choice), cut into tiny cubes, 1

• cherry tomatoes, cut in half, 8

• feta cheese, broken into chunks, about 100g / 3 1/2oz

• fresh basil leaves 10

Heat a slash of olive oil in a large pan and sauté the zucchini on medium-high heat until golden brown with a little bite. Season with salt and pepper to taste, transfer to a plate and set a side.

Put the pan back on the heat, pour in a splash of olive oil, stir in the garlic and let it turn golden (not brown!) for about 1 minute. Add the aubergine and bell pepper, season with salt and pepper and sauté until golden and soft. Take the pan off the heat, mix in the zucchini and tomatoes and season to taste. Stir in the feta and basil and serve immediately, or as a warm salad, with fresh ciabatta bread.

Strawberry and Lime Chèvre Ciabatta Sandwich with Basil

At the moment I can enjoy the best strawberries - sweet like honey and so good that you could just nibble them as they are, pure and without any distracting addition. I have done that excessively but now it's time to get a bit playful with this lovely fruit.

As summer is nearing, I like to simplify my recipes, less ingredients, less work yet still delicious and the ultimate bliss while I'm sitting at the open kitchen window with a glass of rosé wine in front of me and a friend to chat with. Now is the time for easy nibbles, good bread and cheese, fresh herbs, raw fruits and vegetables, and aromatic olive oil - pure, natural flavours.

When my mother was here a couple weeks ago, I did a lot of recipe testing together with her. All those different flavours, and indulging in so many dishes for days, finally called for a little break for my tastebuds. I felt like something simple, like a juicy ciabatta sandwich, so I whipped up some chèvre with a little lime zest, generously spread it on top of the oily bread and covered my perfect summer sandwich with strawberries and fresh basil. First I wasn't sure if the combination of chèvre and citrus would work, but there was no need to worry, they are a perfect match!

This sandwich has been featured by Food52!

Strawberry and Lime Chèvre Ciabatta Sandwich with Basil

For 6 open sandwiches you need

• fresh ciabatta bread 6 small slices

• fresh chèvre (or any other soft goat cheese) 200g / 7oz

• heavy cream 4 tablespoons

• lime zest 1/4 teaspoon, plus a little more for the topping

• strawberries, quartered, 150g / 5 1/4oz, plus 6 fruits cut in half for the topping

• fresh basil leaves a small handful, for the topping

Whisk the chèvre, heavy cream and lime and adjust to taste. Add more cream if necessary, the texture should be smooth and thick. Divide the cheese between the bread, top with strawberries (quartered plus 1 fruit cut in half for each slice) and sprinkle with lime zest and basil. Enjoy!

meet in your kitchen | Mimi's spicy Bulgur with Basil and Mint

Mimi and KD's apartment is a creative laboratory, an exciting place where music, fashion, painting and design come together, created by two wonderful people. Mimi, the musician, painter and designer grew up in London, while musician and producer KD lived in Haifa in Israel before he moved to Berlin. Here in the city, the two created a space where all of their ideas can come alive, the studio where they write their music and where Mimi works on her paintings and tailoring. The rooms overlooking a picturesque river, dense trees and Berlin's famous TV tower are packed with guitars, audio equipment, a piano, beautiful fabrics, boxes of wool and Mimi's paintings. On the shelves and window sills, the two have arranged a collection of little figures and old toys, hats and post cards, souvenirs from their tours, gifts from friends and memories. It's a truly magical place.

For our meet in your kitchen feature, Mimi decided to take over the kitchen as she's the cook in the house. She likes her food spicy, like the curries that she used to have in London made with exotic spice mixtures that she often can't find in Berlin. When we met she cooked a delicious bulgur salad made with tomatoes, bell pepper, basil and mint. It was hot and spicy but not painfully. She used the chili pepper's seeds as well and although I was a bit worried that it would be too hot for me (I'm quite a baby when it comes to spiciness) I loved it! It wasn't the kind of growing spiciness that you still feel minutes later, it was present the moment it hit my taste buds!

A telling indication of Mimi's English upbringing is a cup of tea that follows her no matter what she does! During our lunch we spoke a lot about food, culinary memories and habits and cooking with our mothers. After we shared a bowl of her spicy bulgur, Mimi showed me her beautiful prints and designs for the silk jackets and pyjamas that she will soon present on Etsy. She only works with very fine silk, printed by two young artists in Scotland. Many of the designs show her animal characters, another great passion of hers. Mimi used to work on a farm on the weekends when she lived in England, although at the moment, the only animal in her life is Gomez, the cutest and fluffiest grey cat I've ever seen, roaming around the rooms of the flat.

Both musicians are working on various projects at the moment. Mimi is currently working on new songs for her next album and she contributed her song 'Get Me Back' to the 'Love, Rosie' movie starring Lily Collins, Sam Claflin, Suki Waterhouse and Jaime Winstone.

Mimi's spicy Bulgur with Basil and Mint

For 4 people you need

• bulgur 1 cup

• water 2 cups

• sweet vine tomatoes, chopped, a handful

• bell pepper, chopped, 1

• garlic, very finely chopped, 1 small clove

• shallots, finely chopped, 2

• fresh basil, chopped, the leaves of a large bunch

• mint, chopped, the leaves of a large bunch

• fresh chillies, chopped, to taste

• juice of 1 lime

• yoghurt 4 generous tablespoons (more to taste)

• salt

Boil the water and add the bulgar. Cook for 7-10 minutes depending on the bulgur you use, some coarser kinds can take longer.

Put the garlic, shallots, bell pepper, tomatoes, herbs and bulgur in a big bowl. Add the lime juice, yoghurt and the chillies, mix thoroughly and season with a little salt.

Mimi, you grew up in England and KD, you spent your childhood in Israel, what are your food memories of those days? 

Mimi: In England we have the most wonderful Indian food. When I was tiny, my mum's friend, Chris, would bring late-night super hot curries and beer. I miss that and I'm still completely hooked on chillies. They feature in pretty much everything I make.

KD: My favorite as a child was schnitzel and mashed potatoes! Great comfort food. Later on I became quite addicted to hummus.

Why did you choose Berlin as the place to live and work?

Mimi: I loved Berlin the first time I came here. It was so exciting to find a place that felt alive and like it was still growing. I felt I had space here to create and grow too.

KD: I grew up in Haifa, Israel, but my mum is coming from a German family and I have a German passport. When I had to choose between moving to the nearest big city, Tel Aviv or moving further to an even bigger city with more opportunities for musicians, I decided to give Berlin a shot. I was 23 then and I'm still here now!

What effect did the move to Berlin have on your cooking and eating habits?

Mimi: I found it really hard at first because most of the ingredients I used back home were Indian spices or very hot chillies, which you can get everywhere. Over here I had to seek them out. I discovered new things because of that and started making more Italian-style dishes like risotto and baking my own bread.

KD: I like to eat simply and you can get great ingredients here. I'm mainly cooking fast as I work and forget I'm hungry so pasta is generally a good choice.

What are your favourite places to buy and enjoy food in Berlin, London and Haifa? 

Mimi: In London I'm always headed to Brick Lane for a phial curry, or the Naz in Church Street, Twickenham for their special prawn curry. I also love Belgo in Camden for a massive pot of mussels and amazing beer. I miss pub Sunday lunch too. In Berlin we cook at home a lot but we love the tapas place round the corner from us, Gastón and we love our local Kalle Klein.

KD: In Haifa there is a really nice bourekas place in the Carmel Mountains that I always visit when I go back. In Berlin, as Mimi says, but also the hummus at Azzam, Sonnenallee is great.

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

Mimi: I used to make breakfast in bed for my mum sometimes with scrambled eggs, smoked salmon and little bits of charred toast but my favorite memory (or more like the one mum always tells) is when I was 9, I read the flour packet in the cupboard and made the recipe for bread, that was printed on the back, one Saturday morning ... My mum loved it despite it not looking very elegant.

KD: I don't remember!

What or who inspired you to become musicians?

Mimi: My mum inherited a piano from her grandmother and I started by just enjoying tinkling around on that when I was a very small child.

KD: My older brother!

KD, your band NÖRD will release their first album 'Na Und? Wir kennen euch doch auch nicht'  in the beginning of next year and soon you will be on tour with the band after months in the studio. How did you experience the time in the studio? What do you like about working in the studio and being on tour as a keyboard player?

We had a lot of fun in the studio. We were recording in Hamburg mainly which also allowed us to focus on the music away from home. I joined the band just a few months before we went into the studio so the time there was very important and we bonded a lot musically and personally. I'm really proud of the album and looking forward to sharing it with people live!

Mimi, you released your second album 'Nothing but Everything' together with your band The Mad Noise Factory in March which you presented on tour this year. You're also a visual artist and responsible for the band's artwork. What's the difference between working visually and as a musician? Is there a different creative approach?

My music is like a release of emotion. I need it as an emotional output. It's honest and it doesn't seem like I have much control on what happens to come out! The artwork is creating a dreamland that I see in my head and takes a long process filled with tiny detail.

What are your upcoming projects and plans for the next months?

Mimi: I have a song coming out with a fantastic new movie called 'Love Rosie' (the song is 'Get Me Back') and I am working on new songs hoping to have something ready for next year. I will also be starting a new Etsy shop selling clothes that I make using fabrics printed with my drawings. The shop will be called 'MiMi says I'm Special' and should be up and running soon!

KD: I have a new album out with a project called Hamlet. It's just me playing piano and my friend, Fran singing. I will be producing a few artists in the near future, and, of course, touring with NÖRD.

Mimi andKD, what did you choose to share on eat in my kitchen?

Spicy Bulgur!

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

Mimi: I'd have my mum make me what she makes when she has just a few things left in the fridge. I don't know how she does it but she can make a few eggs, some random vegetables and rice into an amazing feast.

KD: The Swedish Chef from the Muppet Show to come and make me singing vegetables! That would be awesome.

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

Mimi: A big mushroom and spinach risotto with tons of parmesan.

KD: Whatever Mimi cooks (laughs).

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

Mimi: Curry and still is!

KD: Schnitzel and mashed potatoes and now it's a big bowl of mussels!

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

Mimi: On my own but with someone to chat to.

KD: On my own.

Which meals do you prefer, improvised or planned?

Mimi: Improvised.

KD: Improvised.

Which meal would you never cook again?

Mimi: I used to make Sunday roast back in England… way too much washing up!

KD: I never cooked anything that was too horrible ... yet!

Thank you, Mimi and KD!

Mozzarella and Basil in Carrozza

Here's a savory French toast, filled with mozzarella and basil, or the sweeter sounding Italian name, Mozzarella in Carrozza - meaning mozzarella in a carriage!

I'm a big fan of sticky and cinnamony French toast with lots of maple syrup.  There were times when I cooked them almost every morning! Mozzarella in Carrozza is the perfect savory alternative, with a filling of fresh basil leaves softly melted into creamy mozzarella. Great for a late breakfast, Sunday brunch or as a quick snack! You could also introduce some stronger flavours and replace the summery herb with anchovy or capers, or add some tomato slices or prosciutto. There are endless variations on this recipe, with dried tomatoes, smoked mozzarella, blue cheese, bacon, different fresh and dried herbs... I can even imagine a French version with slices of ripe camembert infusing the warm bread with its strong aroma while it's cooking in the pan. French toast, it would close the circle again! Mozzarella in Carrozza doesn't really feel like a normal sandwich, it's a bit like a pizza - with much less preparation!

The recipe is quick and easy: You just need to fill the bread with mozzarella and basil leaves, dust both sides of the bread with a thin layer of flour before you dip it in an egg and milk mixture and fry the sandwich in a pan until it's golden on both sides. Although the bread tastes really good when it's just out of the pan, still fresh and warm, we enjoyed a couple an hour later just as much!

Mozzarella and Basil in Carrozza

For a lunch for 2 you need

• white bread 6 slices (you could cut off the crust but I prefer to leave it on)

• mozzarella, drained, 125g / 4.5 ounces, cut into 6 slices

• fresh basil leaves 9

• organic eggs 2

• milk 4 tablespoons

• salt and pepper

• plain flour

• olive oil for frying

• butter, 1 tablespoon, for frying

Whisk the milk, eggs, salt and pepper in a bowl.

Spread some flour on a plate.

Put 2 slices of mozzarella and 3 slices of basil in between 2 slices of bread, leaving a little margin around the edges. Press the bread together and dip both sides in flour (they should be lightly dusted). Turn the sandwiches in the egg and milk mixture until all the liquid is soaked up.

In a non-stick pan, heat a splash of olive oil and the butter and fry the sandwiches on both sides until golden. When you turn them around, gently push them down with a spatula. Take the bread out and cut in half. It's best to enjoy it immediately while the bread is still warm and the cheese is melted.

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 | 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!

Orecchiette with Roasted Cherry Tomatoes, Buffalo Mozzarella and Basil

This meal started off with an image in my head. Quite often I imagine recipes visually, I can see the colours, the texture, the whole composition is just waiting to get out of my head onto a plate. For days I've been mentally carrying a Tuscan picture with me (it's Tuscan to me at least). I had a big bowl of orecchiette in mind, topped with roasted cherry tomatoes on a branch. I could see the woody sprig turning black and the firm skin of the red fruit grilled and burst creating a smoky sweetness to mix with my pasta. Sprinkled with pieces of Buffalo mozzarella and fresh basil it turns into a tasty beauty in green, white and red - the Italian flag on a plate!

This is another one of these simple and perfect Italian dishes, the classic combination of tomato, mozzarella and fresh herbs which I love so much in various recipes. It is as good as an insalata caprese which I mix with mint as it is in a Panzanella, a Tuscan salad made with stale bread, a recipe which is on the top of my cooking list for when I'm in Malta (which will be very soon!).  You can throw it on pizza, quiche or mix it with any kinds of pasta, warm or cold, with rosemary, oregano, thyme or whatever your herb garden offers. This is the essence of pure Italian comfort food!

Orecchiette with Roasted Cherry Tomatoes, Mozzarella and Basil

For 2 people you need

• orecchiette 200g / 7 ounces

• cherry tomatoes on a branch 500g / 1 pound

• Buffalo mozzarella, torn into bite sized pieces, 125g / 4.5 ounces

• big basil leaves, torn, 10

• olive oil 50ml / 1 3/4 ounces

• garlic, cut in half, 1 clove

• salt and crushed black pepper

Cook the pasta in lots of salted water al dente.

Turn on the grill of your oven, put the tomatoes (on their branches) on a baking dish and roast for 12 minutes or until their skin starts to turn black and burst.

In a saucepan, warm up the olive oil together with the garlic and leave on a medium-low heat for 1-2 minutes.

Divide the pasta between 2 big plates, mix with the garlic olive oil and top with mozzarella, basil and a roasted branch of tomatoes. Sprinkle with salt and crushed pepper.

Spaghetti with Zucchini, Tomatoes, Olives and Basil

The beginning of July is the perfect time to throw a few of my favourite vegetables on a big plate of spaghetti. This dish is basically a Mediterranean Caponata, just without aubergine as it would have stretched the cooking time and changed the texture - I didn't want a juicy sauce, I was after some crunchiness! I mixed lots of zucchini with my Gozitan capers, anchovies and garlic and sautéed everything for a very short time. This way, the vegetables stay firm and fresh like a salad.

My tomatoes, olives and basil weren't even cooked,  I just mixed them together with some olive oil into the warm pasta. When vegetables reach the peak of their season they don't need long to spread their aroma. Spoiled by the sun, strong in flavour and full of vitamins, they have this intense taste of summer that I've been waiting for for months. A few minutes in the hot pan and they were done, that's one of summer's kitchen qualities!

Spaghetti with Zucchini, Tomatoes, Olives and Basil

For 3-4 people you need

• spaghetti 300-400g / 10.5-14 ounces

• zucchini, cut in half and sliced, 350g / 12.5 ounces

• anchovies, rinsed, dried and finely chopped, 1 1/2

• garlic, thinly sliced, 3 cloves

• capers 2 heaped tablespoons

• tomatoes, cut into cubes, 350g / 12.5 ounces

• black olives (whole or chopped) 8

• fresh basil leaves 10

• optionally: fresh mint, chopped, 5 leaves

• black pepper

• olive oil

Cook the pasta in lots of salted water al dente.

In a large heavy pan, heat a splash of olive oil, add the anchovies, garlic and capers and cook for 1 minute on a medium heat. Add the zucchini and a little more oil and cook for 5 minutes on high-medium temperature, stirring every now and then. Season with pepper (no salt!) and mix into the spaghetti, add a tiny bit of olive oil if the pasta is too dry. Stir in the tomatoes, olives, basil and mint and serve immediately. There should be enough saltiness from the anchovies and capers, I didn't need to add anymore.