the foodie - Issue No.20

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We welcome our Spring/Easter issue with feature on lamb, strawberries and figolli.

Transcript of the foodie - Issue No.20

  • the foodieIssue No: 20 Mar - apr 2013

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    the foodie March - April 2013

    opening hours GozoMon-Sun: 8am-8pm (including Public Holidays) Tel: 2210 3335

    PortomasoMon-SAT: 8am-9pmSun: 8am-8pm (including Public Holidays) Tel: 2210 3350

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

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

    Contributors to this issue:George Larry ZammitClaire BorgCarla Vella

    To advertise please contact :George Larry Zammit Tel: 2210 3207 E: gzammit@arkadia.com.mt

    spring a time to be happySpring officially begins on 20th March and with it we celebrate World Happiness Day. Spring welcomes pleasant weather, fresh produce, and much more. In this issue of the foodie we dedicate a feature to the local champion of spring fruits the strawberry. So ripe and tasty, in our feature we suggest to use strawberries for breakfast, lunch and even dinner.

    easterWe end March with Easter and lamb will be the popular staple for many Easter Sunday celebrations. Therefore we have put together a dedicated lamb feature with our suggestions for a Sunday roast and some suggestions to make good use of the leftovers. Please do not forget to check our butchers this Easter. They will be well stocked with premium lamb imported from Scotland and New Zealand.

    picnic2goArkadia Foodstore once again plans to launch its PICNIC2GO offer in Gozo this Easter. PICNIC2GO will be once again a fantastic pack of essential products for shoppers from Arkadia Foodstore. Offer starts on Wednesday, 27 March 2013. Please visit www.arkadia.com.mt in the days to come to find out more.

    figolli baking anyone?With Easter we also welcome baking time. For those who have chose to fast, lent will be over and quite a few will rediscover their

    sweet tooth. Arkadia Foodstore as well as Arkadia Home are your best source for your kitchen baking needs. From marzipan sheets to figolli cutters, premium cooking chocolate to utensils, you will find all on your visit to Arkadia.

    figolli competitionWe are sure that many shoppers of Arkadia Foodstore will be carrying out their annual ritual of figolli baking. We are quite curious about the great talent out there and therefore we have decided to organise a small competition to find out. Participation is quite easy. Just send us a photo of your figolla to info@thefoodie.com.mt by Tuesday, 26 March 2013. During Easter week we will post the photos we have received on our facebook page. The photo with the most likes will get a 50 voucher from Arkadia Foodstore.

    figolla for charityWe are happy to announce that on Easter Saturday, Davids Bakery will be setting up a massive figolla at Arkadia Commercial Centre. Customers can get a piece of the figolla in return for a donation. The charity which will benefit from this initiative still needs to be announced. More information following soon but we are really excited about this initiative.

    erratumIn our last issue we mentioned our upcoming 10th Anniversary since opening Arkadia Foodstore at Portomaso, St. Julians. We quoted

    the wrong year of 1993 which should have been 2003. Please excuse us for this error. We might have had an extra tipple as the New Year arrived!

    new website for arkadiaVisit www.arkadia.com.mt to find out more

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    Prepare yourself for a perfect Sunday roast. Lamb is Maltas staple for an Easter Sunday celebration. In this feature we suggest a juicy leg of lamb for the carvery board. Afterwards make good use of the leftover trimmings with a interesting Monday lunch or dinner.

    Recipes & Photography by Claire Borg

    Pre- & Post-EasterCelebrationCelebration

    roast leg of lamb with rich gravyIngredients Yield: Serves 4Leg Of Lamb2 Tbsp English Mustard1 Tbsp RosemarySea Salt And Black Pepper2 Large Carrots1 Large Onion1 Tbsp Chopped Garlic1 Glass Of Red Wine1 Glass Of Water2 Tbsp Bisto Gravy Granules

    MethodHeat the oven to 190 degrees Celsius.

    Rub the leg with mustard, and then sprinkle it with rosemary, salt and pepper.

    Peel, wash and slice the onion and carrots and together with the chopped garlic place at the bottom of a dish.

    Place the lamb over the vegetables, add the wine and water and place in the oven for about an hour and a half (depending on the size of the leg). Take out of the oven, scoop the vegetables and roasting juices into a small pot.

    Using an electric blender, blitz everything together until smooth. If too thick, add some hot water. Place on the stove, bring to a simmer, add the stock granules and dissolve. Serve the carved lamb with the hot thick gravy on the side.

    lamb wrap with red cabbage, mint & prunesIngredients Yield: Serves 4Roast Lamb TrimmingsRed CabbageFresh MintPitted PrunesIceberg LettuceRed Leicester Cheddar Cheese (or another cheese of your liking)4 WrapsEnglish Mustard

    MethodSpread some English mustard over the wrap, then lace shredded cabbage mixed with some mint, then lettuce, the pitted prunes, cheese and the cold lamb. Wrap tightly and roll. Repeat with the 4 wraps. Place on a hot griddle to toast and warm if desired.

    Pre- & Post-Easter

  • the foodie - 5roast leg of lamb with rich gravy

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    roast zucchini & brown mushroom quinoa with lambIngredients Yield: Serves 4

    150 Grams Red Quinoa

    150 Grams White Quinoa

    1 Small Can Of Sweet Corn

    4 Small Zucchini (Long Courgettes)

    150 Grams Brown Mushrooms

    Big Bunch of Rocket Leaves (Rucola)

    Cup of Mint Leaves

    2 Tbsp Olive Oil

    2 Tbsp Wholegrain Mustard

    2 Tbsp Balsamic Vinegar

    2 Tbsp Golden Syrup

    Black Pepper & Salt

    Chilli Flakes (Optional)

    Cold Roast Lamb

    Method

    Mix both quinoas and place in a pot with cold water

    (about 2 litres), bring to the boil and cook for 14

    minutes. Drain, rinse and cool.

    Make a dressing with the oil, mustard, vinegar and

    golden syrup. Grill the sliced zucchini and mushrooms.

    Set aside. Roughly chop the rocket leaves. Finely

    chop the mint. In a large bowl, mix together all the

    ingredients, add the dressing and season to taste. Serve

    with sliced roast lamb and more grilled vegetables on

    the side.

    lamb wrap with red cabbage, mint & prunes

    roast zucchini & brown mushroom quinoa with lamb

    Our butchers at Arkadia Foodstore stock the finest cuts of lamb freshly imported from renowned breeding regions in Ireland, Scotland and New Zealand. Considering roasting a whole leg of lamb? Grilling some lamb chops? Or just interested in minced lamb to make your own home-made lamb koftas? You can find it all from our butchers. Make sure you enquire about the latest cuts they plan to stock. Our butchers will do their utmost to assist you in preparing your Easter celebration.

    Only the Finest Selection of Lamb

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    Selection of Lamb

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    Every family has its own secret recipe. All good, slightly different, traditional

    almond filled pasties to celebrate Easter.

    Giving you a few ideas on how to make them 'look' a bit different, but still taste the best!

    Coated with melted chocolate, then with alphabet letters to write names, or Happy Easter. Great idea for kids to decorate their own figolli!

    Our absolute favourite. Dark melted chocolate brushed on liberally, and sprinkled with a generous helping of dies fruit and nuts. We have used walnut and cranberry but create your own mixes...be creative!

    Use cutters and cut our shapes of coloured sugar paste. Decorate with melted chocolate, colourful icing cutouts and sparkly sprinkles!

    Version 1

    Version 2

    Version 3

    Figolli

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    Figolla Competition

    Send us a photo of your best figolla to info@thefoodie.com.mt by Tuesday, 26 March 2013. Photos will then be posted on our facebook page and the photo with the most likes will win a 50 voucher from arkadia Foodstore. Let the figolli baking begin!

    Figolla Competition

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    Everybody loves them! Bright red, juicy, sweet strawberries shall be screaming to be picked up from the fruit display. For many considered as a fruit, a strawberry is technically classified as a flower. Strawberries are actually part of the rose family.

    Strawberry season is on! Lets support our local farmers by opting for local produce. Here we have put together a set a strawberry inspired recipes ideal for breakfast, lunch and dinner. Get ready for a vitamin C overdrive...

    Luscious Fields of

    StrawberriesLuscious Fields of

    breakfast fruit platter with baby pineapple, pink grapefruit, honey pomelo & strawberriesIngredients Yield: Serves 6

    Baby Pineapple

    Honey Pomelo

    2 Pink Grapefruits

    2 Punnets Strawberries

    Method

    Wash strawberries, Segment the grapefruit. Cut the

    peeled pineapple. Remove the thick outer skin from

    the pomelo, and then peel the skin off each segment.

    Arrange nicely on a platter and serve.

    Breakfast

    Pomelo - The

    breakfast fruit platter with baby pineapple, pink grapefruit, honey

    pomelo & strawberries

    Forget about caster sugar with your

    cup of fresh strawberries and cream.

    Try some freshly grinded black

    pepper instead. You will be pleasantly

    surprised!

    Try something different

    Strawberries

    strawberries have more vitamin C than an orange,

    that's 140