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cucinacarmela-blog · 6 years ago

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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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diasidfer-blog · 7 years ago

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What to eat two months pregnant, pregnant two months, the most should eat food

What do you want to eat for two months? In order to ensure the implementation of nutrition fetal education, pregnant women should pay attention to intake containing protein, fat, calcium, iron, zinc, phosphorus, vitamin amount (A, B, C, D, E) and folic acid (prevention of neural tube defects such as food), so as to make the material basis for the implementation of the fetus to get nutrition fetal education. Is the necessary condition to ensure the normal growth and development of fetus. If this period of insufficient nutritional supply, pregnant women are prone to miscarriage, stillbirth and fetal malformation. At this time, pregnant women should also pay attention to the staple food and animal fat should not be excessive intake, because intake of too much fat will produce huge children, resulting in childbirth difficulties.

Reasonable nutrition period should follow the recipe broad principles, so that the thickness of meat and milk, collocation, daily consumption amount and its products, vegetables and fruits both in order to achieve full scientific and reasonable nutrition requirements, ensure the normal fetal growth and development. The first 3 months of pregnancy, due to slower growth of the fetus, pregnant women's diet is little different from pre pregnancy. But note that, due to early pregnancy will appear early response, others also very intense, so this period diet should be mainly light, eat easy to digest, light and less greasy food, the best is in line with the pregnant women to choose their own taste, which is usually love to eat food!

During this period, need more rest, do not eat, eat light, eat more fruits and vegetables, beans and its products, fish, egg, milk, drink plenty of water, if the pregnancy reaction, need to go to the hospital to see a doctor. The doctor asked: to light flavor based, pay attention to eat less food every day, not picky eaters. Get up in the morning there will be nausea and vomiting symptoms, this is because the reasons for fasting, in the evening can be placed on the bedside favorite snacks, and in the morning on the point in the mouth, there will be some relief symptoms! If some people eat acidic foods, at this time you can eat some acid, such as prunes, mango tablets, can increase appetite. During this period, may be appropriate to drink some porridge, porridge is best mainly to light, such as rice, Millet Congee congees, etc.. Drink more light soup. Eat more coarse grains, to supplement cellulose, prevent constipation during pregnancy, and can supplement B vitamins, and eat more fresh fruits, vegetables, milk and so on

Example: radish stew lamb

Main ingredients: 500 grams of lamb, 300 grams of radish, ginger a little.

Ingredients: coriander, salt, pepper and vinegar.

Practices: wash the lamb, cut into 2 cm square small pieces; radish first net, cut into 3 cm square small pieces; coriander wash, cut off. The lamb, ginger, salt into the pot, add a little water, placed furnace fire, open to simmer for 1 hours, and then put the carrot block cooked. Add cilantro and pepper and serve. When eating, add a little vinegar, monosodium glutamate is better.

Features: suitable for indigestion and other diseases, and the taste is delicious, can increase appetite.

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dalmorosblog · 7 years ago

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In season September: Cape gooseberries, coriander, gai lan

Cape gooseberries

While this pale orange-yellow tart fruit has been shown to have lower antioxidant activity than its more vibrant red berry cousins, you’ll get 3g fibre in a half-cup serve as well as two-thirds of the amount of vitamin C that you’d get from an orange, which is pretty good. So, if we add cape gooseberries to our salads, the vitamin C in them will help us absorb the non-haem iron.

If you’re growing cape gooseberries, plant seeds any time from spring through to autumn and the fruit should be ready for harvest in about five months. Cape gooseberries grow on a sprawling, bushy plant and the fruit is wrapped in a thin, papery covering. Fruit will drop to the ground when ready to eat. Eat them raw or cooked and, if you can grow enough, cape gooseberries make a delicious preserve.

Coriander

Coriander is common in New Zealand gardens and is a tasty addition to Asian and central and southern American cuisines. Use fresh coriander, referred to as cilantro in the United States, in curries and soups, or as a garnish.

The leaves, stalks and berries are edible. The berries are dried and called coriander seeds – popular in Asian cooking.

A quarter of a cup of chopped leaves will add loads of flavour for just 4kJ. While we’re unlikely to use enough coriander leaves in a dish for them to be an important source of any particular nutrients, they do contain a wide range of nutrients and antioxidant compounds that all add to our health.

Did you know?

Some people say coriander tastes like soap. A 2012 study by a US genetic testing company looked at the genes of 14,600 people, and those who confirmed a soapy taste from the herb had their DNA compared. The study results identified two genetic variants linked to how coriander is perceived.

Cooking tip

Add fresh coriander to dishes just before serving, to keep the flavour.

Recipe ideas

Spicy lamb soup Kimchi fried rice Quick chicken, corn and broccoli soup Coriander and chicken vermicelli salad

Gai lan

Gai lan is also referred to as Chinese broccoli, Chinese kale or kailaan, and has a strong broccoli-like flavour. This vegetable is a good source of folate and will add fibre, riboflavin, vitamins C and K and iron. Gai lan also contains the antioxidants lutein and zeaxanthin, important for eye health and, as with other members of the brassica family, also contains glucosinolates which are thought to have anti-cancer effects.

To prepare gai lan, chop the leaves roughly and peel the stem, then cut into even-sized pieces. Stir-fry or steam to give dishes a flavour boost, or eat it raw.

Gai lan is available year-round from most supermarkets and from Asian grocers or specialty food stores. It is also easy to grow.

Recipe ideas

Chicken pot pie with creamy broccoli Bibimbap with grilled lamb and kimchi ketchup

Click here for more recipes and information on cooking gai lan.

Fresh this month

(Harvested in New Zealand gardens in September)

Vegetables: Avocado, broad beans, broccoli, beetroot, Brussels sprouts, cabbage (red and green), carrots, cauliflower, celeriac, celery, fennel, globe artichoke, Jerusalem artichoke, kale, leek, lettuce, parsnips, radish, rhubarb, silver beet, spinach, swede, turnips

Herbs: Basil, chives, dill, marjoram, mint, oregano, parsley, rosemary, sage, thyme

Fruit: Apples, grapefruit, kiwifruit, lemons, limes, oranges, pears, tamarillos

from Healthy Food Guide http://ift.tt/2vC7H7C via IFTTT

#IFTTT #Healthy Food Guide

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