Maltese Beef Stew

Traditionally this stew is made with rabbit pieces and served with spaghetti. This version uses beef, but you can also use chicken or venison. Recipe adapted from one I found in the Guardian, UK.

Ingredients:
400g diced stewing steak
1 small onion, roughly chopped
4 large cloves of garlic, roughly chopped
250ml red wine (Chianti preferably)
2 tbsp tomato concentrate
400 grams tinned chopped tomatoes
2 large carrots, peeled, chopped into large slices
2 medium potatoes, chopped in large even pieces
1/2 cup fresh peas
1 beef stock cube
1/2 tsp brown sugar
1/2 tsp cracked black pepper
2 tsp curry powder
1/2 tsp ground nutmeg
2 tbsp olive oil

Method
• In a large saucepan, over a medium-high heat, heat the olive oil and add the onions, frying gently until soft, add the garlic, cook until browned.
• Keep on a medium-high heat, add the diced beef and turn over once or twice until browned. Pour in the red wine and stir, when the wine has begun to boil, add the tomato concentrate and chopped tomatoes, once it has begun to boil again turn down the heat to a gentle simmer.
• Add the  stock cube, pepper, curry powder, nutmeg and sugar and stir through, cover and leave to simmer on a low heat for 1 1/2 hours, so the sauce is simmering very gently without bubbling on the surface too much. Stir occasionally.
• After the 1.5 hours is up, add the vegetables, cover again and continue to simmer on a low heat for a further half an hour.
• After the half an hour is up, uncover and simmer on a slightly higher heat for half an hour to make sure the sauce has reduced properly and vegetables are cooked through, stirring every now and then. If it appears to be reducing a little too quickly, pour in a little water from time to time.
• In the last few minutes of cooking time, stir through the peas gently so as to not break up the beef too much. The stew is done once the peas are cooked.
• Serve with hot crusty bread or over freshly prepared ribbon pasta

I suppose your could also use a slow cooker or crock pot, but since I dont have either one I cook this the old fashioned way!

Kourabiedes - Greek cookies that taste of heaven!

I made these last Easter so this is a good time to try them out again. They are really delicious! The finished result does not look like much but they literally melt in your mouth!

Yield: 30 Pieces

Ingredients:
2 cups unsalted butter
1 cup icing/powdered sugar
3 Egg yolks
3 tbls Brandy
2 tsps Vanilla extract
6 cups Flour
1/2 cup Almonds (blanched), chopped
1 lb Icing/powdered sugar

Method
Beat the butter with the sugar until it becomes fluffy.
Add the egg yolks one by one, beating continuously.
Add the brandy and vanilla.
Blend in the almonds and the flour, a cup at a time. Use enough flour to get a firm dough (it may take a bit more or less than the amount mentioned in the ingredients list).
Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added.
Place the dough in the refrigerator for at least one hour.
Shape the dough into balls, about one inch in diameter, flatten them and place on greased cookie sheets.
Bake at 350 degrees F. for 20 minutes.
Remove from the oven.
Roll each cookie (while it is still hot) in the powdered sugar and put it back on the cookie sheet.
Repeat this step once more, so that you get a thicker coating.
Place the coated cookies on a platter, liberally sprinkling each layer and the bottom of the platter with powdered sugar.
When you are done, there shouldn't be any sugar left.
Let them cool and they are ready to eat!

Almond Cantucci

Valentine's day is approaching..so what could be better than a home made gift? I found this recipe from the Times online which always has the greatest recipes!
This was by Lindsey Bareham and makes elegant, wafer-thin biscotti for serving with creamy desserts or dipping into vino santo, coffee or hot chocolate.
Layer them between white baking parchment in little cardboard boxes, or bundle in cellophane with a pretty ribbon and label.

Ingredients
3 large egg whites
100g caster sugar
100g plain flour
100g  almonds
Knob of butter
You will also need baking parchment and a small loaf tin

Method
Heat the oven to 180C/gas mark 4.
Whisk the egg whites until stiff.
Gradually add the sugar, 1 tbsp at a time.
Fold the sifted flour into the meringue in three batches to make a thick, mousse-like mixture.
Fold in the nuts, mixing thoroughly.
Lightly butter a 750ml-capacity bread tin and line with baking parchment.
Spoon the mixture into the tin, smooth the top and bake for 40 minutes until pale golden, firm and hardly risen.
Use the parchment to lift the loaf out of the tin, peel off the paper and rest on a wire wrack.
Leave to cool, allowing at least an hour.
Heat the oven to 125C/gas mark 1.
Using a very sharp, thin-bladed knife, slice the loaf very thinly, and lay the slices out on baking sheets.
Bake for 10-15 minutes a side or till dry and a pale golden colour.
Transfer to a wire rack to cool and crisp.
Properly dried, they will store in an airtight box layered with baking parchment paper for months