the foodieIssue No: 13 JaN - Feb 2012

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the foodie January - February 2012

13 is our lucky numberSome consider the number 13 to be unlucky however we believe otherwise. On this 13th issue we welcome our third year of producing ‘the foodie’. Coveted by our avid customers and having received such positive feedback so far, we are adamant to continue our bi-monthly publication, so keep tuned!

Our New Year Resolution With this new issue we also start off the New Year. Many of us consider making wishful New Year’s resolutions. Our resolution and promise is to provide maximum convenience to our customers. Therefore after the positive response of our customers in Gozo due to our extended opening hours last November and December, we have decided to retain our opening hours for this whole year. This means that our foodstore in Gozo is now opening all day from Monday to Sunday from 8AM to 8PM. It is that simple because we know that convenience is essential for our customers.

The Year of the DragonWith New Year’s celebrations far behind us we now welcome the Chinese New Year. It’s the year of the dragon and to commemorate

this event we have put together an enticing stir-fry feature to exhibit the simplicity of experiencing the taste of Asia from your kitchen. All fruits and vegetables used can easily be purchased from any of our foodstores. Also look out for the fantastic offers on Asian products by Amoy and Blue Dragon.

For the love of foodWith Valentine’s approaching we felt it fitting to put together a suggested brunch for two. What better way can you express your feelings to your loved one than by putting in your heart into preparing a meal for two? Breakfast in bed might just be passé. We suggest that you get a bit lazy and go for a fruitful brunch.

More to comeWith the New Year we promise to offer once again more and more exciting offers to our customers. For Carnival you can expect a second run of our Breakfast2Go. And rest assured that after that we will launch something else fantastic for Easter. To stay updated on what we are up to we suggest that you subscribe to our mailing list to receive regular e-mail updates. Just pop-in an e-mail to thefoodie@arkadia.com.mt and we will take care of the rest.

opening hours GozoMon-Sun: 8am-8pm (including Public Holidays) Tel: 2210 3316

PortomasoMon-SaT: 8am-9pm (including Public Holidays) Sun: 8am-8pmTel: 2138 2333

Sign up to e-mail updates from Arkadia Foodstore by e-mailing to thefoodie@arkadia.com.mt

Cover Photo: Mandarin, Strawberry &Goat’s Cheese Salad – recipe on page 10

Published by:Arkadia Marketing Ltd.Fortunato Mizzi Street, Victoria, GozoTel: 2210 3000 | E-mail: thefoodie@arkadia.com.mt

Contributors to this issue:Claire Borg, Sarah Borg Abela, George Larry Zammit

To advertise please contact :Valerio Hili | Tel: 2210 3213 E-mail: vhili@arkadia.com.mt

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Let’s Celebrate the Year of Dragon

pineapple fried rice with pine nuts and chickenIngredients Yield: Serves 4 4 Cups Cooked Rice – drained & totally cooled1 Pineapple6 Tbsp Soya Sauce & extra for Chicken3 Sticks of Fresh Garlic - peeled

6 Sticks Spring Onions100 Grams Pine Nuts4 Eggs1 Small Container Baby Corn1 Small Container Mange Tout (Sweet

Peas)300 Grams Chicken BreastA Few Drops Sesame Seed OilOnion Salt (or Chicken Stock Granules)

PepperOil for Cooking

Chinese New Year will be celebrated on 23 January this year. Last year it was the year of the rabbit. But this year the lunar calendar is pointing to the dragon, the most

auspicious animal in the Chinese zodiac. To join in the celebrations consider trying one or all of the suggested stir-fry recipes.

Recipes & Photography by Claire Borg

MethodDice the chicken and marinate in a little soya sauce and some

salt.

Wash and cut the mange tout in halves. Wash and cut the baby

corn in quarters. Chop the garlic. Chop the spring onions. Cut

the pineapple in half (vertically) and scoop out the insides of it.

Discard the hard bits and finely chop the pulp.

In a hot wok, add some oil, heat and toast the pine nuts.

Remove and set aside. Add some more oil and cook the diced

chicken, then set aside. Beat the eggs. Heat up some more oil,

add a tsp of fresh garlic and the eggs and cook, stirring, until

cooked (scrambled) and set aside.

Heat some more oil, add the spring onions, cook very quickly,

add the garlic, the mange tout and baby corn and keep cooking

and stirring. Then, add the chicken, toasted pine nuts and

pineapple. Toss together, add rice and soya sauce. Stir and cook

until it heats through. Add the egg. Sprinkle with onion salt

and pepper, mix and season further if needed. Scoop into the

pineapple halves and serve.

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pineapple fried rice withpine nuts and chicken

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noodles with beef, broccoli & cashew nutsIngredients Yield: Serves 4 200 Grams Cashew Nuts1 Small Broccoli – cut into florettes6 Sticks Spring Onions – washed & finely chopped4 Sticks Fresh Garlic – peeled & finely chopped300 Grams Very Thinly Sliced Beef Cut in Thin StripsCooking OilGarlic Infused Soya Sauce3 Tsp Chinese 5 SpiceOnion Salt (or Chicken Stock Granules)Pepper400 Grams Egg Noodles

MethodMarinate the strips of beef in garlic

infused soya sauce.

Cook the noodles according to packet

instructions. Drain, rinse, cool and set

aside.

In a wok, heat some oil, add the cashew

nuts, toast and set aside. Then add some

more oil, some of the chopped garlic and

the beef and cook lightly until the beef

just turns brown. Set aside. Add some oil

if needed, add the spring onions, lightly

cook, add the garlic and broccoli and

half a cup of water, cover until the water

evaporates and the broccoli is lightly

cooked.

Remove cover, add the beef, nuts and the

cooked noodles. Add some more soya

sauce and Chinese 5 spice, season with

onion salt and pepper. Toss and cook

until the noodles heat through. Serve

immediately.noodles with beef,broccoli & cashew nuts

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chinese greens with prawns garlic & chilliIngredients Yield: Serves 4 1 Puk Choi6 Sticks Fresh Garlic1 Chilli 400 Grams Frozen PrawnsCooking OilOnion Salt (or Chicken Stock Granules)

MethodWash and cut the puk choi into strips.

Peel and chop the garlic. Chop the chilli.

Thaw the prawns and rinse. In a hot wok

very quickly cook the greens, garlic and

chillies. If they start to stick add a few

drops of water. Season and add prawns.

Cook through until the greens are done

but still crisp. Serve immediately.chinese greens with prawns garlic & chilli

8 - the foodieFollow us to stay updated!Arkadia Commercial Centre, Fortunato Mizzi Street, Victoria VCT 2574, Gozo, Malta SEARCH: ARKADIA GOZO SEARCH: ARKADIA COMMERCIAL CENTRE

Coming to Gozo this Spring!

menswear

the foodie - 9Follow us to stay updated!Arkadia Commercial Centre, Fortunato Mizzi Street, Victoria VCT 2574, Gozo, Malta SEARCH: ARKADIA GOZO SEARCH: ARKADIA COMMERCIAL CENTRE

Coming to Gozo this Spring!

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10 - the foodie

Food for love…Valentine’s is inching closer…They say the stomach is the key to a man’s heart. Whether this is true or not, this issue proffers interesting food compositions both for the veterans of this art and for those who are simply novice . Consider giving breakfast in bed a miss and go for our suggested romantic brunch for two.

Recipes & Photography by Claire Borg

raspberry frappeIngredients Yield: makes 2 glasses400 Grams Frozen Raspberries250 ml Apple juice

MethodIn a liquidizer, blend the ingredients together, using pulse

action. If the mix is too thick, add some more apple juice.

Frappe can be sweetened with some honey according to taste.

Alternatively, instead of apple juice you can add milk to have

a creams frappe or even ice cream!

vanilla french toast with blackberriesIngredients Yield: serves 24 Slices Local Bread2 EggsHalf a Vanilla Pod4 Tbsp MilkSome Butter for CookingIcing Sugar Black Berries

MethodBeat the eggs, milk and vanilla (scraped vanilla pod – beans only). Dip the slices of bread into the egg wash. In a pan, melt the butter, and quickly fry the bread until golden on each side. Place on plate, sprinkle with icing sugar and black berries. Serve warm.

dragon fruit, mango & cherry fruit cupsIngredients 1 Dragon Fruit1 Mango250 Grams Cherries

MethodWash, peel and cut fruits accordingly. Dice the mango and dragon fruit. Remove pips from cherries and mix the fruits together. Serve.

mandarin, strawberry & goat’s cheese saladIngredients Yield: serves 2100 Grams of Soft Goat Cheese1 Mandarin8 StrawberriesSalad Leaves (Baby Rocket & Watercress)Olive OilBalsamic Glaze

MethodWash the greens, drip well and pat dry. Wash the strawberries, remove tops and quarter. Peel the mandarin and cut each segment in two, to remove the pips. Put together the salad by placing greens, the fruits, crumbling the cheese a bit all over, then drizzle with oil and a little balsamic glaze to finish it off.

Serve with warm crusty bread.

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dragon fruit, mango and cherry fruit cups

vanilla french toastwith blackberriesraspberry frappe

What is Dragon Fruit?The Pitaya is more commonly referred to as the dragon fruit. It is an extremely beautiful fruit that has dazzling flowers and an intense shape and color. The dragon fruit is cultivated in tropical regions around the world. It flourishes in hot regions with a heavy rainfall.

The dragon fruit is best eaten by cutting the fruit in half and scooping the flesh out. Dragon fruit tastes wonderful! The fruit is sweet and crunchy, with a flavour that is like a cross between kiwi and pear.

Dragon fruits are delicious chilled and can be served in fruit juices and fruit salads or made into jam. They can also be juiced and added to alcohol to make a very delicious drink.

Dragon fruit can be purchased from the Fruit & Veg section of Arkadia Foodstore.

dragon fruit, mango & cherry fruit cups

12 - the foodie

rhubarb compoteIngredients 1 kg Rhubarb (About 8 to 9 Stalks)300 Grams Brown SugarJuice of 2 Local Oranges

MethodWash and cut the rhubarb into chunks. In a heavy based pan, place the rhubarb and orange and start to cook gently. When it starts to gently simmer, add the sugar, mix well, bring to a boil and cook for about 15 to 20 minutes.

Cool and serve with ice cream, on toast, on crumpets, and toasted fruit bread. Can be also used for tarts and crumbles and eaten as a side with cheese platters.

apple & rhubarb crumbleIngredients Yield: serves 6Apple Filling8 Apples - peeled, cored and chopped1 Cup of Rhubarb CompoteCrumble Mix200 Grams Flour100 Grams Oatmeal150 Grams Butter150 Grams Brown Sugar½ Tsp Cinnamon½ Tsp Ground Ginger

MethodTo make the crumble mix, sieve flour into a large bowl. Add the oatmeal, sugar and spices and mix well. Rub the butter into it until it resembles fine breadcrumbs. If you are not using it straight away, the mix can be stored in an airtight container in the fridge for about 10 days, and then used when needed.

To make the apple mix, simply mix the compote and apples in a heatproof soufflé bowl or casserole.

Top the apples with a layer of crumble mix (about an inch tick) and bake In a pre-heated oven (180 degrees Celsius) for about 45 min or until just golden. apple & rhubarb

crumble

fresh rhubarb

the foodie - 13

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Offer valid from Arkadia Foodstores in Portomaso, St. Julian’s & Victoria, Gozo. Valid until stock lasts.

Did you know?• Rhubarb can be boiled to make hair colouring.• Rhubarb can be used to clean burnt spots on pots and pans.• The word ruhubarb comes from the Latin rhabarbarum “root of the barbarians”. The Romans believed people who ate it to be barbaric in nature.

Rhubarb can be purchased from the Fruit & Veg section of Arkadia Foodstore.

GET READYFOR THE GOZO

CARNIVAL

Fantastic Offer

Starting on Friday, 17 February 2012

And lots of product promotions in-store.

More information to follow...

14 - the foodie

War on yourwaistline

The year seems to go by in a flash…and then it’s January. Boring, dull, cold January; where after all those glitzy celebrations and nights out everything seems dreary and bleak. After one too many glasses of Champagne, and yeah well, we can skip the part where we list our many festive food sins, all we want to do is go on a detox-diet.

The problem is that however much we try to stick to our New Year’s healthy resolutions the wishful thinking dies with us as soon as we’re faced with a scrumptious piece of {insert your food sin here}.

Of course, we are not suggesting anyone goes to any drastic measures of cutting out any particular food choice rather we intend to state the opposite. As in everything in life, balance is key. This means eating a wide variety of foods in the right proportions, and

consuming the right amount of food and drink to achieve and maintain a healthy body weight.

A little research led us to the obvious. Here are 8 simple tips from the British Food Standards Agency towards a balanced diet.

1. Base meals on starchy foodBy starchy foods we mean bread, cereals, potatoes, maize and cornbread. These provide the body with

the foodie - 15

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Fantastic offer on Australian winesfor one DAy only!

energy. For healthier options try choosing whole-grain and whole-meal varieties

2. Eat lots of fruit and vegetablesWe are all familiar with the 5-a-day rule; however whether we stick to it or not is another matter. Fortunately enough Arkadia Foodstore, stocks a wide variety of fresh fruit and vegetables, ranging from gourmet and exotic produce to local everyday staples.

3. Eat more fishProtein is essential for growth and repair. Aim for at least two portions of fish each week. Consult with the fishmonger at Arkadia Foodstore about the latest and freshest catch.

4. Cut down on saturated fat and sugarsFound in processed food such as pastries, sausages, and cakes. We all know what these bad foods are. So try to avoid them and replace them with healthier options such as low fat spreads, lean meats, and more natural produce.

5. Try to eat less salt – no more than 6g a dayTo keep blood pressure in check, always opt for reduced-salt options by checking nutrition labels on packaging.

6. Get activeNeedless to say, healthy eating has to be accompanied by a healthy lifestyle. So make it a point to dedicate a few hours a week and engage in a fun activity of your choice!

7. Drink plenty of waterWater has many benefits. Some of the not so obvious are that it boosts your energy levels, speeds up recovery from injuries, boosts immune system and mental sharpness.

8. Don’t skip breakfast. It’s proven that people who have breakfast everyday tend to be healthier and slimmer. Try to make time for this meal. Also look out for our Breakfast2Go offer to be introduced during Carnival!

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