Variety is the spice of life! This also applies to what form of physical activity we choose to do and how, when and where we do it. Considering walking, which is my most preferred form of physical exercise, I think that the location we choose influences our perception of 'walking' and our attitude to continue on a regular basis. For example, I enjoy a walk near the sea rather than at a busy heavy polluted street. It helps me to relax more, even mentally. I also like to vary places, depending on whether I am going for leisure walking or fast walking. Overall, the location together with the company, which maybe one is walking with affects whether we are seriously exercising and whether we are making it a pleasurable experience.
There are lots of food types one could eat each day. There is however, not one food that could provide enough nutrition your body needs. Hence, your habitual food choices can either promote your health or increases your risks for developing chronic lifestyle. Below are 5 healthy foods that should be part of your diet. iron rich foods
My grandmother passed on the recipe for the qassata (pumpkin pie) to my mum and she in turn passed it on to me. We make our qassata considerably different to the way you have described here. We do not pre-cook any of the ingredients before baking the pie and as stated we use rice instead of potatoes. What we do instead is to soak the rice in water and when it has absorbed the liquid, we mix in the onion, tuna, black olives, anchovy and pumpkin pieces. We also add sultanas, though only one of my grandmothers (even if both hailed from Mellieha) added them. We then leave everything to stand for about two hours, by which time the rice would have become quite softened. We then roll out the pastry and bake the pie. The result looks quite different from your photo.
Excellent website with very useful information!! What struck me the most is the number of interesting recipes you have. I must admit, I could practically smell them through my screen they look so delicious! I highly recommend your website :)
Thank-you for your comments - some giving some interesting traditional meals or dishes and others commenting about recipes or information on this site. As a Home Economist I have always believed that I should practise what I preach and should also be a role model. One of my next blogs will be on recipe engineering - how to modify recipes to make them healthier. I would also like to introduce the idea of recipe modification for the following principles:
wanting to protect and revive endangered local dishes promoting fresh, whole ingredients buying seasonal local produce being environmentally conscious in our food choices making sure that our meals are plant based and having at least one fruit or veg in every dish using sustainable products trying to reduce cooking time to save on fuel cooking in bulk to also save on fuel
Those are my principles and that's what I try to promote.
Dr. Mugliett I will use this recipe in class as suggested for next Wednesday's practical demonstartion :))!! Thanks for your exquisite recipes and tips that could be adapted in class for teaching purposes.
During finger food sessions, I also come across people who skip certain items who in their opinion are too fatty or sugary or large. I enjoy listening to such comments, which shows that people are more cautious on what they choose to eat- Luana
Overall, I think that the general mentality and habit of serving large portions of food is changing. From my experience in the food and beverage catering industry, I have encountered various customers who request small portions of food when being served from a buffet for example. From a Home Economist point of view, when allocated on a buffet I used to serve small portions of my food station at the first place, to help make people aware about the importance of a balanced diet.I also tended to explain ( in a couple of seconds or gestures) the importance of having the plate divided into different sections and not everything mixed up! It is amazing how a typical Maltese buffet lunch or dinner resulted in large overloaded plates with everything mixed up and a lot of wasting of food. However, nowadays, I come across people who immediately ask about what is available in the buffet, before even starting going round and they choose what they would like to to focus on from the start. -Luana
Share Your Passion
Comments
I wish to compliment you for your very very informative and interesting website.
iron rich foods
My grandmother passed on the recipe for the qassata (pumpkin pie) to my mum and she in turn passed it on to me. We make our qassata considerably different to the way you have described here. We do not pre-cook any of the ingredients before baking the pie and as stated we use rice instead of potatoes. What we do instead is to soak the rice in water and when it has absorbed the liquid, we mix in the onion, tuna, black olives, anchovy and pumpkin pieces. We also add sultanas, though only one of my grandmothers (even if both hailed from Mellieha) added them. We then leave everything to stand for about two hours, by which time the rice would have become quite softened. We then roll out the pastry and bake the pie. The result looks quite different from your photo.
Alexandra (an ex-student :))
I must admit, I could practically smell them through my screen they look so delicious! I highly recommend your website :)
wanting to protect and revive endangered local dishes
promoting fresh, whole ingredients
buying seasonal local produce
being environmentally conscious in our food choices
making sure that our meals are plant based and having at least one fruit or veg in every dish
using sustainable products
trying to reduce cooking time to save on fuel
cooking in bulk to also save on fuel
Those are my principles and that's what I try to promote.
I will use this recipe in class as suggested for next Wednesday's practical demonstartion :))!! Thanks for your exquisite recipes and tips that could be adapted in class for teaching purposes.