Pasta with Meatballs and Broccoli

Time: 40 mins
Servings: 4

Ingredients:

• 1 tbsp canola oil
• 1 onion, peeled and diced
• 2 garlic cloves, crushed
• 1 tbsp fennel seeds
• 2 lean pork sausages
• 400g dried wholemeal spaghetti
• 1 broccoli head, chopped into small florets
• 1 cup frozen peas
• Juice of 1 lemon
• Pinch of chilli flakes
• 40g grated parmesan cheese
• Parsley, for garnish

Method:

1. Heat the oil in a large pan over medium heat. Add the onion and fry for 4-5 minutes.

2. Add the garlic and fennel seeds and cook for another minute.

3. Squeeze chunks of sausage meat into the pan and cook for 4-5 minutes, until browned.

4. Bring a large pot of salted water to a boil and add the spaghetti. Cook for 10-12 minutes, until al dente.

5. About 3 minutes before the pasta is ready, add the broccoli and peas to the pot. Drain the pasta, broccoli and peas and reserve a cup of cooking water.

6. Stir the spaghetti and vegetables into the sausage mixture. Stir through the lemon juice and chilli flakes and add some of the cooking water if needed.

7. Serve topped with parmesan and parsley.

Butter Grilled Shrimp

Time: 25 mins
Servings: 8

Ingredients:

• ½ cup melted butter
• 3 tbsp lemon juice
• 2 tsp chilli powder
• 1 tsp ground ginger
• ¼ tsp salt
• 900g uncooked shrimp, peeled and deveined

Method:

1. Combine the melted butter, lemon juice, chilli powder, ginger, and salt in a small bowl. Set aside ¼ cup of the mixture.

2. Thread the shrimp onto 8 metal or soaked wooden skewers.

3. Grill the shrimp, covered, over medium heat for 3-5 minutes on each side, basting occasionally with the butter mixture.

4. Remove from the grill and brush with the remaining butter mixture to serve.

Iron-rich Brownies

Makes: 12

Ingredients:

• 400g chickpeas
• 175g prunes
• 300ml apple juice
• 52g buckwheat flour
• 2 tbsp coconut oil, melted
• 80ml maple syrup
• 32g raw cacao powder
• Pinch of salt
• 2 tsp baking powder

For frosting:

• 45ml coconut oil
• 1 ½ tbsp raw cacao powder
• 2 tbsp cacao butter
• 1 ½ tbsp maple syrup

Method:

1. Place the apple juice in a small saucepan and heat until it boils.

2. Remove from the heat and add the prunes to soak for 20 minutes, covering with a lid.

3. Drain the chickpeas and reserve the soaking water.

4. Preheat the oven to 180 degrees Celsius.

5. Remove the prunes from the water and place in a food processor. Add 3 tablespoons of the apple juice and blend to form a paste.

6. Add the remaining brownie ingredients: chickpeas, flour, coconut oil, maple syrup, cacao powder, salt, and baking powder as well as 95ml of the chickpea water and blend until smooth.

7. Pour the batter into a greased and lined baking dish and bake for around 20 minutes. Allow it to cool in the tin.

8. Meanwhile, gently heat the frosting ingredients in a saucepan until combined. Cool the mixture in the fridge or freezer. If the frosting splits, whisk to combine again.

9. Remove the brownies from the tin and spread with frosting. Cut into squares and serve.

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Medical Disclaimer

The information provided on this website is provided "as is" and is intended for general information only. It is not intended as medical advice and should not be relied upon as a substitute for professional consultation with a qualified healthcare provider, familiar with your individual medical needs.

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