#Provençal Pork Chop recipe

[askwhatsforlunch]

Provençal Pork Chops

Whether your grill them on the barbie or on a griddle pan, these fragrant and juicy Provençal Pork Chops bring a taste of Summer holiday to your lunch! Happy Sunday!

Ingredients (serves 3):

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 heaped teaspoon Herbes de Provence 

1/2 teaspoon paprika

1/4 teaspoon ground chilli

3 tablespoons olive oil

3 pork chops

In a large, shallow dish, combine fleur de sel, black pepper, Herbes de Provence, paprika and ground chilli. Drizzle in olive oil and give a good stir until well-combined.

Add pork chops to the dish, rubbing them thoroughly in the oil and spices.

Place in the refrigerator to marinate, at least a couple of hours to overnight.

Grill marinated pork chops, on a hot griddle pan or on the barbecue, until well-browned and cooked through.

Serve Provençal Pork Chops hot, with Aïoli and Poêlée Provençale.

[balkanfoodking92]

Tripe is eaten in many parts of the world.Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)

Bak kut teh — A Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat and ribs.

Bao du — Chinese quick-boiled beef or lamb tripe

Breakfast sausages — Most commercially produced sausages in the United Statescontain pork and beef tripe as filler

Bumbar — A Bosnian dish where the tripe is stuffed with other beef parts

Butifarra/Botifarra — Colombian or Catalansausage

Caldume — a Sicilian stew or soup

Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika

Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous soup.

Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots and chouriço served with white rice.

Dršťkovka (dršťková polévka) — Czechgoulash-like tripe soup

Fasulia bil karsha — Libyan kidney bean soup with tripe

Fried Tripe Sandwich – Popular in St. Louis, Missouri, USA

Držková — Slovak tripe soup (držková polievka)

Dulot or dulet — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere

Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish

Fileki or špek-fileki — Croatian tripe soup

Flaczki or flaki — Polish soup, with marjoram

Fuqi feipian or 夫妻肺片— spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe and sometimes tongue

Gopchang jeongol - a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth

Goto - Filipino gruel with tripe.

Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador



Gulai babat, tripe prepared in a type of curry

Gulai babat — Indonesian Minang tripe curry

Guru — Zimbabwean name for tripe, normally eaten as relish with sadza

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon, and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kersha (Arabic Egyptian: كرشة ) — Egyptiantripe stew with Chickpea and tomato sauce.

"Kirxa" - In Malta this is popular traditional dish stewed in curry.

Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.

Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, part of a major dish known as pacha in Assyrian.

Laray — Curried tripe dish popular in Afghanistan and in the northern region of Pakistan. Eaten with naan/roti.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce

Mala Mogodu — South African cuisine — popular tripe dish, often eaten at dinner time as a stew with hot pap

Matumbo — Kenyan cuisine — tripe dish, often eaten as a stew with various accompaniments

Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbeantripe, vegetable, and herb soup

Motsu — Japanese tripe served either simmered or in nabemono, such as Motsunabe

Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey

Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnanprefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).

Pacal — Hungarian spicy meal made of tripe, similar to pörkölt

Pacha — Iraqi and Assyrian cuisine, tripe and intestines stuffed with garlic rice and meat

Packet and Tripe— Irish meal which is when tripe is boiled in water, then strained off and then simmered in a pot with milk, onions, salt and pepper. Served hot with cottage bread/ Bread rolls. Popular in Co.Limerick

Pancitas — Mexican stew similar to menudo, but made with sheep stomach

Pancita — Peruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients

Papaitan — Filipino goat or beef tripe and offal soup flavored with bile



Patsás

Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy

Philadelphia Pepper Pot soup — American(Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States

Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together

Potted meat

Ṣakí or shaki — word for tripe in the Yorubalanguage of Nigeria, ṣakí is often included in various stews, along with other meat.

Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine



Sekba, pig offal in soy sauce stew

Sekba — a Chinese Indonesian pork offalsincluding tripes stewed in mild soy sauce-based soup.

Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat

Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Bulgarian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe

Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato



Soto babat, spicy tripe soup

Soto babat — Indonesian spicy tripe soup

Tablier de sapeur, a speciality of Lyon

Tkalia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.

Tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of "La tripière d'or"[9] that organises a competition every year to elect the world's best tripes à la mode de Caen maker.

Tripe and beans — in Jamaica, this is a thick, spicy stew made with tripe and broad beans.

Tripe and drisheen — in Cork, Ireland

Tripe and onions — in Northern England

Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce[10]

Tripe taco — Mexican sheep or calf tripe dish with tortillas

Tripoux — Occitan sheep tripe dish traditional in Rouergue

Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for.

[makoheadrush]

Food!

So the one thing that seems to fall by the wayside following a major death in the family - not to mention the whole having to empty out mom’s house of decades worth of stuff - is meal planning, prep, and shopping. I am SO grateful to a friend who gifted us some Blue Apron meals - they happen to be WW-friendly too. So often I wonder what I can do to help someone going through something similar - this has been a pretty awesome thing for us.

Not to sound like a walking advert, but this has really helped me out a lot while I’m dealing with All The Things. Everything is pre-portioned, there’s no waste as you get only what you need for your recipes, and so far everything has been easy and tasty. 1st pic on top is baked fish Provençal with caper relish; 2nd is seared barramundi over kale, radishes and roasted potatoes; 3rd is spiced pork chops with roasted cauliflower and pepper yogurt sauce; bottom pic is tonight’s dinner, seared chicken served over farro and zucchini with Creme fraîche sauce.

Each meal supposedly serves 2, but we’ve gotten 3-4 servings each time. I am not sure if we’ll keep getting this every week once we have to start paying ourselves, but maybe I’ll do this once or twice a month.

[curutquit]

Beans in Rattatoulle. Ratatouille with White Beans & Polenta. Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy.

Haricot beans are the beans in 'baked beans'. They are familiar to everyone, yet somehow not everyone knows the name. Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: [niswaz]).

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to prepare a special dish, beans in rattatoulle. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ratatouille with White Beans & Polenta. Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy.

Beans in Rattatoulle is one of the most well liked of recent trending meals in the world. It is easy, it's fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Beans in Rattatoulle is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have beans in rattatoulle using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Beans in Rattatoulle:

{Get 1 cup of boiled beans.

{Take of Assorted bell peppers.

{Prepare 2 of onions.

{Make ready 2 of tomatoes.

{Take 2 of courgettes.

{Make ready to taste of Salt.

{Take 2 pcs of fresh chilli.

{Prepare 2 of carrots.

{Get 1 tbsp of cooking oil.

Heat a large sauté pan over high heat. Like this bean ratatouille with pork recipe. Find more information at Tesco Real Food. This very easy to follow vegetarian recipe is a great way of using up a glut of runner beans.

Instructions to make Beans in Rattatoulle:

Clean all your vegetables n chop/dice them accordingly..

In a frying pan or sufuria, Add cooking oil n heat it..

Add 1 chopped onion n let it brown..

Add one tomatoe, salt garlic n ginger n mix well..

Add your boiled beans n mix. After some time add some little water..

Let them cook for 10 mins..

Add carrots n cook for 5 mins. Then finally add all the other left chopped vegetables n give them a good mix. Cook for only 3 mins under low heat..

Remove from the heat n serve with any accompaniment..

Enjoy..

Eat for a healthy midweek meal with rice or bulgur, or. Zucchini ratatouille is the perfect vegan and plant based one pot dinner. Veggie packed with protein too from the white beans. Find ratatouille stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

So that's going to wrap it up for this exceptional food beans in rattatoulle recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

[andrewdburton]

Two months with HelloFresh: A quick look at the cost and quality of HelloFresh recipes

When I published my first HelloFresh review last June, I liked the popular meal-delivery service. Kim's employer had given us a one-week free trial. The three recipes we received were fun and tasty. In the end, we chose not to sign up with HelloFresh but resolved to remember it for the future.

At the end of 2018, as I was evaluating my spending patterns, I was shocked by how much I was spending on food. It's embarrassing to show the following numbers, but facts are facts and truth is truth. I was spending over $1100 per month on food.

“Something needs to change,” I told Kim. “Maybe we should try HelloFresh again to see if it can help us cut costs.”

“Do you think so?” Kim siad. “Isn't HelloFresh kind of expensive?”

“It's not that bad,” I said. “Besides, if having meals delivered can keep us from dining out so often, and if it can keep me from splurging at the grocery store, it might actually save us money.”

I signed us up.

For two months — January and February — we received three HelloFresh recipes each week. Based on our experience, here's a new, revised review of HelloFresh.

HelloFresh Cost

Because I'm a nerd, I kept stats on our HelloFresh experience. I tracked the recipes we received, how much time it took to prepare them, and whether or not we thought the food was good.

Over these two months (about seven weeks), we tried 21 different HelloFresh recipes. Of these, only two were lousy (both tacos). A few were great. Most were good, and we'd happily eat them again. In fact, we're saving the recipe cards so that we can try to duplicate the recipes on our own (and compare costs buying ingredients from the grocery store).

Here's a complete list of the HelloFresh recipes we tried (with links to the recipes themselves).

09 Jan 2019 — Seared Sirloin Steak and Shallot Demi-Glace with caramelized onion mashed potatoes and green salad (A) — This is one of the expensive meals. It was good.

10 Jan 2019 — Chicken Cutlets with Scallion Sriracha Pesto over cilantro rice with giner soy carrots (B-) — 20-minute meal. A good idea but didn't come out well.

14 Jan 2019 — Figgy Balsamic Pork with roasted green beans and rosemary potatoes (B+) — Hall of fame. Pretty good, even the green beans (which I don't usually like).

16 Jan 2019 —Lauren Conrad's Chicken Tacos with radish tomato pico de gallo and avocado (D) — The only truly bad recipe of the entire bunch. Neither of us liked this.

17 Jan 2019 — Pasta Parmesan with zucchini, tuscan herbs, and marinara sauce (B) — A good idea but needs meat.

20 Jan 2019 — Sweet ‘n' Smoky Pork Chops with apple carrot slaw, mashed potatoes, and cherry sauce (A-) — Hall of fame. Tasty.

23 Jan 2019 — Pork and Poblano Tacos with kiwi salsa and lime crema (B) — Hall of fame. Not bad but beginning to think Hello Fresh tacos are never going to knock it out of the park.

24 Jan 2019 — Salsa Verde Enchiladas with poblano pepper, black beans, and monterey jack cheese (B+) — 20-minute meal. Not nearly enough cheese. Also added chicken, which helped. Tomato was bad.

25 Jan 2019 — Shrimp Spaghetti with a Kick with garlic herb butter and zucchini (A-) — Great flavor but could have used more veggies.

30 Jan 2019 — Creamy Tuscan Beef and Penne with kale and permesan (A) — Delicious and plentiful. One of the best so far.

31 Jan 2019 — Chicken Pineapple Quesadillas with pico de gallo and southwest spice (A- with caveats) — Did not ship with required tomato. Way too much filling — could have used two more tortillas.

01 Feb 2019 — Pork Bulgogi Meatballs with carrots and zucchini over rice (A-) — Tasty and different.

06 Feb 2019 — Pineapple Poblano Beef Tacos with lime crema and cilantro (A) — 20-minute meal. This is very good and we'd eat it all the time.

07 Feb 2019 — Korean-style Chicken Thighs with sesame cucumber salad and jasmine rice (A) — Another delicious meal we'd never have tried otherwise.

09 Feb 2019 — Sirloin Steak Provençal with truffle cream, roasted carrots, and potatoes (A-) — Deluxe gourmet meal. A little salty but otherwise very good.

13 Feb 2019 — Crispy Southwest Chicken Cutlets with monterey jack, mashed potatoes, and roasted poblano and onion (A+) — Holy cats! This was amazing. We will absolutely be attempting this on our own.

15 Feb 2019 — Balsamic-and-Fig Beef Tenderloin with garlic mashed potatoes and rosemary breadcrumb brussels sprouts (A-) — Deluxe gourmet recipe. Very good.

16 Feb 2019 — Cherry Balsamic Pork Chops with garlic herb couscous and roasted broccoli (B) — Hall of fame. Not bad but the sauce never thickened up.

21 Feb 2019 — Chipotle-Spiced Tilapia Tacos with kiwi pico de gallo and chipotle crema (C-) — Another crappy taco recipe. Not sure why they can't get tacos right.

25 Feb 2019 — Cheesy Chicken Shepherd's Pie with peas and carrot (B) — Not bad but could use more chicken. Also, the single supplied small carrot was rubbery.

26 Feb 2019 — Shake It Up! Pork Cutlets with garlic bread and an apple and sunflower seed salad (B+) — Tasty but not super.

After preparing 21 meals from HelloFresh, Kim and I have some definite opinions about the service.

First — and perhaps most importantly — the food is generally good, if not always great. We've saved the recipe cards and plan to make many of them again on our own.

Only one of the recipes was truly awful (Lauren Conrad's chicken tacos) and another was meh. We'd eat everything else again. Also: Aside from the pineapple poblano beef tacos, the Hello Fresh taco recipes just aren't very good, which was disappointing. Kim and I like tacos, but not most of these.

Second, the HelloFresh recipes provide clear instructions, even if the preop times are a bit optimistic. In 21 recipes, there were only two or three occasions where the instructions were unclear. That's a good success rate.

Each recipe lists a prep time and a total time. Realistically speaking, you can simply ignore the prep time. Almost all of it is prep time. (Talking with other HelloFresh users, they back me up on this.) So, if it says 10 minutes prep time and 20 minutes total time, just count on working in the kitchen for that entire 20 minutes.

Third, the gourmet meals aren't always worth the extra price. Each week, you can choose to upgrade to certain deluxe meals. Doing so costs an extra $12 to $16. These deluxe meals are good, but from our experience they're no better than the less-expensive normal meals.

The Bottom Line

The real question is: Did signing up for HelloFresh help me meet my goal? Was I able to reduce my monthly food spending? I'm pleased to report that the answer is a resounding YES!

As you can see from the following report, I spent just over $700 per month on food during January and February.

I find it interesting that if you combine my HelloFresh and grocery expenses for the past couple of months, the total is roughly the same as what I was spending for groceries alone before. Where HelloFresh really helped was with our restaurant spending.

The objective numbers reflect our subjective experience, too.

Because the HelloFresh recipes produce higher-quality food than we usually make on our own, we were far less tempted to dine out. When we did eat out, it's because we were doing something special, not because we were being lazy or unexcited about the food we had at home.

During the past seven weeks, I paid a total of $323.52 to Hello Fresh. This includes three discounted weeks during the trial period, plus three weeks during which I paid extra ($11.98 or $15.98, depending) for special meals.

This averages out to $46.22 per week for six meals (three meals each for two people), or about $7.70 per meal per person. Kim and I feel like this cost was worth it. We like the convenience, the clear instructions, and the general quality of the meals.

Having said that, things weren't perfect. Some recipes were better than others. There were problems with the produce. It sucks to get halfway through a recipe and realize that HelloFresh didn't send you the required tomato. Or that the carrot is made of rubber. Or that there's way too much filling for two quesadillas.

In the end, Kim and I both agree that we'd like to resume our HelloFresh experiment in the future. Right now, though, Kim is going on a special diet in preparation for knee surgery. I'm going to reduce my calorie intake so that I can get un-fat. We'll have to bring this round of the experiment to a close.

I'm curious to see how my grocery spending will change during the next month or two. For the next month, my food bill should reflect only my consumption. During normal months, there's a lot of cross-over, I think. I buy stuff for both of us, and so does she. But my food numbers for March should reflect me and me alone.

The post Two months with HelloFresh: A quick look at the cost and quality of HelloFresh recipes appeared first on Get Rich Slowly.

from Finance https://www.getrichslowly.org/hellofresh-recipes/ via http://www.rssmix.com/

[cucinacarmela-blog]

Cooking The Mediterranean-Island Countries | jovin...

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Malta

Cyprus

The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria and Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Libya, Tunisia, Algeria, and Morocco. This series concludes with the Mediterranean Island Countries (also referred to as the Mediterranean States) of Cyprus and Malta.

There are only two Island countries in the Mediterranean Sea.

Malta, officially the Republic of Malta, consists of the main island of Malta and the smaller islands of Gozo and Comino. The island nation is located east of Tunisia, and about 100 km (60 mi) south of the island of Sicily, Italy.

Malta has been inhabited since 5900 BC. Its location in the center of the Mediterranean has historically given it great strategic importance as a naval base, with a succession of powers having ruled the island, including the Phoenicians, Carthaginians, Greeks, Romans, Byzantines, Arabs, Normans, Sicilians, Spanish, Turks, French, and British. Most of these foreign influences have left a mark on the country’s ancient culture. The official languages are Maltese and English, with Maltese also recognized as the national language. Italian is also spoken by most of the population.

Cyprus is located south of Turkey, west of Syria and Lebanon, northwest of Israel, north of Egypt, and southeast of Greece. Cyprus was settled by Mycenaean Greeks in the 2nd millennium BC. As a strategic location in the Middle East, it was subsequently occupied by several major powers, including the empires of the Assyrians, Egyptians, and Persians.

Cyprus was placed under British administration in 1878 and was formally annexed by Britain in 1914. Currently, the Republic of Cyprus is partitioned into two main parts: the area under the control of the Republic, located in the south and west that comprises about 59% of the island’s area; and the north, administered by the self-declared Turkish Republic of Northern Cyprus, covering about 36% of the island’s area. Another 4% of the island’s area is the UN buffer zone.

Cuisine

Malta

Maltese cuisine shows strong Sicilian and English influences as well as influences of Spanish, Maghrebin and Provençal cuisines. A number of regional variations can be noted as well as seasonal variations associated with the availability of produce and Christian feasts (such as Lent, Easter, and Christmas). Food has been important historically in the development of a national identity and, in particular, the traditional fenkata (stewed or fried rabbit).

Traditional Maltese food is rustic and based on the seasons. On most food shop counters, you’ll see Bigilla, a thick pate of broad beans with garlic. Snacks include a round of bread dipped in olive oil, rubbed with ripe tomatoes and filled with a mix of tuna, onion, garlic, tomatoes, and capers. Also popular are pastizzi (flaky pastry filled with ricotta or mushy peas). Depending on the season, you’ll see spnotta (bass), dott (stone fish), cerna (grouper), dentici (dentex), sargu (white bream) and trill( red mullet) in the spring. Swordfish and tuna follow later, around early to late autumn, followed by the famed lampuka, or dolphin fish. Octopus and squid are very often used to make rich stews and pasta sauces.

The popularity of pork and its presence in various dishes can be attributed to Malta being on the edge of the Christian world. Consuming food which is taboo in the Muslim culinary culture could have been a way of self-identification by distinguishing oneself from the other. In addition to pork dishes, the cuisine includes Maltese sausages, kawlata (a vegetable soup) and baked rice.

Despite Malta’s small size, there are some regional variations. This is especially the case in the area of Gozo. Gozitan cheeselet and ftira Għawdxija, a flatbread topped or filled with potatoes or eggs, grated cheese, tomatoes, anchovies, olives, ricotta and Maltese sausage as other possible ingredients. Gozitan cheeselets are used as filling for ravioli instead of the usual ricotta.

Because Catholic fasting during Lent involved mostly meats and dairy products, fish such as Lampuki became a popular dish during this period as were stewed snails, stuffed artichokes, and fritters.

Cyprus

Cypriot cuisine is closely related to Greek and Turkish cuisine; it has also been influenced by Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines.

Meze is a large selection of dishes with small helpings of varied foods, brought to the table as different courses. The meal begins with black and green olives, tahini, skordalia (potato and garlic dip), hummus, taramasalata (fish roe dip), and tzatziki, all served with chunks of fresh bread and a bowl of mixed salad.

Some of the more unusual meze dishes include octopus in red wine, snails in tomato sauce, brains with pickled capers, samarella (salted dried meat), quails, pickled quail eggs, tongue, kappari pickles (capers), and moungra (pickled cauliflower). Bunches of greens, some raw, some dressed with lemon juice and salt, are basic on the meze table. Fish, grilled halloumi cheese, lountza (smoked pork tenderloin), keftedes (minced meatballs), sheftalia (pork rissoles), and loukaniko (pork sausages) can follow. Hot grilled meats – kebabs, lamb chops, chicken – may be served toward the end. The dessert is usually fresh fruit or glyka – traditional sugar-preserved fruits and nuts.

Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period. Halloumi (Hellim) is commonly served sliced, either fresh or grilled, as an appetizer.

Seafood and fish dishes include squid, octopus, red mullet, and sea bass. Cucumber and tomato are used widely in salads. Common vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and taro. Other traditional delicacies are meat marinated in dried coriander seeds and wine, dried and smoked lountza (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat skewers). Pourgouri (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread.

Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, beans, broad beans, peas, black-eyed beans, chickpeas, and lentils. The most common fruits and nuts are pears, apples, grapes, oranges, mandarins, nectarines, medlar, blackberries, cherry, strawberries, figs, watermelon, melon, avocado, lemon, pistachio, almond, chestnut, walnut, and hazelnut.

Spices play an important role in the cuisine. The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat. For example, the Cypriot version of pastitsio contains very little tomato and generous amounts of mint. The same is true of keftedes (meatballs). Fresh coriander or cilantro are often used in salads, olive breads, spinach pies (spanakopita) and other pastries.

Cyprus is also well known for its desserts, including lokum (also known as Turkish Delight) and Soutzoukos. Loukoumades (fried dough balls in syrup), loukoum, ravani, tulumba, and baklava are well-known local desserts. There are also pastiș, cookies made of ground almonds, that are offered to guests at weddings.

Flaounes are savory Easter pastries that contain goat cheese (or a variety of cheeses), eggs, spices and herbs all wrapped in a yeast pastry, then brushed with egg yolk and dipped into sesame seeds.

Sources: https://www.visitmalta.com and https://www.cyprusisland.net/cyprus-cuisine

Maltese Rabbit Stew

Ingredients

1 rabbit, cut into 8 pieces Sea salt and freshly ground pepper, to taste Plain flour, for dusting 100 ml vegetable oil 3 onions, finely diced 1 head garlic, cloves peeled and thinly sliced 280 g tomato paste 2 tbsp curry powder 1 tbsp ground turmeric 1 tbsp paprika 1 tbsp ground cumin 1.5 liters of chicken stock 4 potatoes, peeled cut into 2cm dice 300 g peas 1 cup parsley leaves

Marinade 100 ml olive oil 1 head garlic, peeled 350 ml red wine 5 bay leaves 3 cinnamon sticks 4-star anise 3 whole cloves

Directions

To make the marinade, combine all the ingredients in a non-metallic bowl. Add the rabbit pieces, combine well, then cover and refrigerate for at least 2 hours.

Drain the rabbit pieces, reserving the marinade. Pat the rabbit dry, season to taste and dust with flour. Heat the vegetable oil in a large heavy-based saucepan over medium-high heat. Add the rabbit and cook until golden on both sides. Remove from the pan and set aside. Reduce the heat to medium, then add the onion and garlic and cook for 5 minutes or until softened. Add the tomato paste and spices and stir for a few minutes or until fragrant.

Add the reserved marinade and simmer for 15 minutes. Return the rabbit pieces to the pan. Add the stock and simmer for 20 minutes or until reduced by one-third. Cover with a lid, reduce the heat to low and cook for another 40 minutes. Add the potatoes and cook for another 30 minutes or until tender. A few minutes before serving, stir in the peas. Scatter with parsley and serve.

Maltese Baked Rice

Ingredients

2½ cups long grain rice 500g beef or pork mince (or a combination of the two) 1 onion diced 2 cloves garlic diced 2 tablespoons tomato paste 1 tablespoon curry powder 1 courgette diced 1 can chopped tomatoes 1 350 gram jar passata 1½ cups water 1½ cups grated cheddar cheese (1/2 cup is to be left aside to place on top of the dish before baking) ½ cup grated parmesan cheese 4 eggs lightly beaten Olive oil for frying

Directions

Parboil rice by filling a medium pot with water ¾ of the way and boil. Add rice and reduce water to simmer for 15 minutes. Drain rice and set aside. Fry 1 tablespoon olive oil in a large frying pan and add mince. Fry for 5 minutes and then add tomato paste and curry powder. Fry for a further five minutes or until meat is browned. Remove fried meat and set aside. In the same pan add 1 tablespoon olive oil and fry onion and garlic on medium heat for five minutes. Add the courgette and fry for a further five minutes. Add back the meat and add the chopped tomatoes, and passata. Bring to a boil and then reduce to a simmer. Simmer for fifteen minutes. Once completed; preheat oven to 220 C. Add rice, cheese (leave some cheddar cheese aside to place on top) and eggs to the meat and tomato sauce mixture. Add the mixture in a medium-sized baking dish plus the 1½ cups water too. Place the remaining ½ cup of cheddar on top. Reduce the oven to 180 C and place the dish in the oven. Cook for 30 minutes or until crispy around the edges.

Cyprus Octopus with Oregano

Ingredients:

1 kg octopus ½ tsp dry oregano Black Pepper 3 tbsp olive oil 2 tbsp vinegar or lemon juice

Directions

Clean the octopus thoroughly under cold running water. Place the octopus in a pot with hot olive oil (1 tablespoon), cover and cook. Simmer to bring out all the juices and continue cooking until the liquid is reduced and the octopus is tender. Add some water if needed. Remove from the heat and drain. Serve hot or cold, seasoned with oregano and olive oil/vinegar dressing or olive oil/lemon juice dressing. Note: You can also cook the octopus on the grill. If the octopus is thick, cut it into small pieces before serving.

Cyprus Warm Halloumi and Peach Salad

Ingredients

3 ripe but firm peaches, halved and stoned 250g Halloumi cheese 2 tbsp olive oil 3 red chicory, root intact, quartered lengthwise 1 bunch spring onions, trimmed, cut into 2cm lengths For the dressing 1 red chili, deseeded, finely chopped ½ large bunch fresh coriander, leaves and stalks roughly chopped 5 tbsp white wine vinegar 3 tbsp clear honey

Directions

Make the dressing by mixing everything together in a small bowl. Cover and set aside.

Cut each peach half into wedges. Cut Halloumi into 1cm thick slices. Heat half the oil in a large frying pan. Fry the cheese for 3-4 minutes on each side or until golden brown and almost crusty. Remove from the pan and keep warm. Add the chicory and onions to the hot pan, stir-fry until slightly wilted and colored. Transfer onto an absorbent kitchen towel. Heat the remaining oil. Add the peach wedges and fry for a minute or two, until softened, lightly colored but still retaining their shape. Combine all the ingredients together then pour on the dressing. Spoon onto individual plates.

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Posted by Jovina Coughlin in Desserts, Fish, Fruit, Herbs, Malta & Cyprus, Mediterranean Countries, peaches, Rabbit, Rice, Vegetables Tags: Mediterranean cooking, Mediterranean Island Countries

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Time to check back in at Mas d’Augustine and find out how the owners and managers, Jane and Gary Langton, are spending their time with no guests, but plenty of chores. As we visit the Langtons, it appears that Jane has quite a few projects in mind. Let’s see how they manage it all…

“It’s a busy time of year in the Chambre d’Hotes business………even though we’re closed,” says Jane.  

I suspect, most people think we have our feet up in front of the fire doing little or nothing before we welcome guests in April. Unfortunately, this is not the case, as there is just too much that needs to be done both inside and out.

I had planned for us to be working in the garden this week but we had to stop as, despite the beautiful blue skies and sunshine, it is just too cold. I have decided to increase the size of the vegetable garden this year so that we can offer a wider selection of organic home-grown fruit and vegetables. As a consequence, Gary has (reluctantly) agreed to remove the existing hedge (circa 5 metres high) which will enable me to plant a long row of tomatoes. Previously we had room for 6 tomato plants, but I want to include a wide selection of Heirloom tomatoes in all colours, as they are such an important ingredient in Provençal cooking and straight from the garden the flavours are really intense.

  Last year’s garden

New garden in progress

  All the hedges bordering the property need to be cut, olive and fruit trees pruned and there are two Italian Cypress trees that need to be cut down as they did not survive last year’s hot summer. I also have a plan to improve 3 of the existing flower beds, which involves the building of a dry-stone wall, changing of soil and the re-shaping of the beds. I am hoping to create a new lavender bed, a white rose bed and extend the giant poppy bed. I think Gary is rather grateful for the cold snap, as he is not an enthusiastic gardener!

  One of last year’s flower beds

  Before the cold snap started, Gary moved our lemon trees to their winter home up on the terrace and I have wrapped up the diplodenia – fingers crossed it will survive the freezing night temperatures.

  Gary has just returned from a quick trip to London to welcome his new granddaughter into the family. Mathilda was born last Friday and we are looking forward to her first visit in the summer.

While he was away I pressed on with the redecorating. I have nearly finished painting the main kitchen, but decided to leave the ceiling to Gary. Next week we will start the office, closely followed by re-varnishing the front doors and re-painting all the windows at the front of the mas.

    Painting and decorating done, we will be tackling the garden to make certain everything is ready for the first shoots of Spring in mid-February. Then, in March, it will be time to clean the terraces and fill the pool, layout all the garden furniture, clean the summer kitchen and get the rooms ready for our first guests in April.

I like to add something new to the guest rooms every year, so we will spend a few Sundays visiting the local brocante and antique markets searching for interesting items.

          There is one job that Gary looks forward to every year………. tasting the dishes for the newly designed menus. Over the next few weeks I will prepare all the new recipes for us to sample and critique.

We are enjoying hearty French classic dishes to help keep out the cold. One of our favourites is a traditional French stew. In the Languedoc region this stew is known as a Cassoulet. Made with meat, sausages and beans, it takes a while to cook and prepare but, on a cold winter night after a hard day in the garden, it’s definitely worth it.

    Cassoulet

A wonderful change from traditional casseroles, it takes a while to cook but the flavours are wonderful and very warming

Ingredients – serves 6

140 grms of pork belly

140 grms of smoked bacon

300 grms of garlic sausage

600 grms of haricot beans, soaked overnight in plenty of water

1 celery stick

1 small white onion

2 carrots

2 large plum tomatos

6 cloves of garlic

2 tsp of lemon juice

2 cloves, crushed

6 confit duck legs or 6 pre-cooked chicken legs

25 grms of goose fat or 2tbls of olive oil

1 tsp of dried mixed herbs

Method

1. Chop the bacon, pork belly and garlic sausage into bite sized chunks.

2. Drain the beans that you soaked overnight and tip into a large saucepan with the bacon, sausage and pork belly. Cover with water and bring to the boil, blanch for about 15 mins. Drain and set aside. Heat the oven to 120 c.

3. Chop the celery, carrot and onion and peel the garlic leaving the cloves whole.

4. Heat the goose fat or olive oil in a large oven proof casserole or frying pan and over a low heat sweat the garlic, onion, carrot and celery for about 5 minutes until softening. Add the tomatoes and herbs and continue cooking for another 5 minutes.

5. Add the sausage, bacon and pork belly to the pan and cook for 2 minutes, add the beans and then 1 litre of water.

6. Bring the mixture to the boil and add the lemon juice, cloves and season with salt and pepper.

7. Transfer the casserole to the oven and cook uncovered for 2 to 2.5 hours, stirring occasionally, the beans will soften and thicken the juice.

8. Remove the cassoulet from the oven. Now add either the confit duck legs or your pre-cooked chicken legs, place them under the beans and cook the cassoulet for another 2 hours for duck and 1 hour for chicken

Serve the cassoulet in bowls sprinkled with chopped parsley and plenty of crusty French bread.

Proud Granddad Gary and Mathilda

    Next: Gary and I are hoping to grab a few days skiing in the coming weeks once the weather has improved and the snow has settled. Besides, the slopes are only a few hours away! 

      … there’s always time for a horse ride

Stay tuned …

    Mas d’Augustine, a former silk farm built in the latter part of the 18th Century, retains many of its original features and has been restored with respect for the original architecture. For information about a visit with Jane and Gary at Mas d’Augustine in the village outside Uzes,  La Bruguière, check out the website: masdaugustine.com

A Slice of Life in the “Off” Season: A Chambre d’Hotes in France Time to check back in at Mas d'Augustine and find out how the owners and managers, Jane and Gary Langton, are spending their time with no guests, but plenty of chores.