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THIS WEEK FOOD maltatoday | SUNDAY • 26 AUGUST 2018 14 BARONS DE ROTHSCHILD BRUT Every Barons de Rothschild Champagne has exceptional characteristics that make each unique and great. The Barons de Rothschild Brut is aerial Champagne that is rich and complex. The blend uses three to four-year old Chardonnays and Pinots Noirs from the best land in Champagne. This subtle blend produces a wine with fabulously f ine bubbles, elegant golden colour and f ine, delicate nuances of white fruit. Low dosage and at least six months' time after disgorging gives this Champagne beautifully balanced structure on the palate that is highly appreciated when served as the aperitif or throughout the meal. Appearance: Pale gold glints mingling with very f ine bubbles which produce abundant, persistent frothiness Nose: aromas of pear, almonds and fresh hazelnuts which mingle with notes of white f lowers and light accents of brioche. Palate: Straightforward, lively attack which gives way to roundness and contained power. Excellent ageing potential in traditional cellars. Food Affinities: It pairs with light dishes, lightly seared scallops, shellf ish and rockf ish. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Ingredients Serves 1 • 160g gluten free oats • 60g cane sugar • Pinch Salt • 1 1/2 tsp baking powder • 1tsp ground cinnamon • 1 tsp vanilla extract • 1 small egg, lightly beaten • 100g milk • 2 small bananas, mashed • 1 tbsp coconut oil • 70g smooth peanut butter • 70g roughly chopped peanuts • 70g chocolate chips • Extra chocolate chips for the top Method 1. Preheat oven to 160C. Grease lightly an 8" x 4" baking pan. Set aside. 2. In a large bowl, combine the oats, chopped peanuts, sugar, baking powder, salt and cin- namon. 3. In a smaller bowl mix the egg, milk and vanilla essence and add these to the dry ingredients. 4. Melt the peanut butter slightly in the micro- wave, adding to it the tablespoon of coco- nut oil and mix well until smooth. 5. Finally add the mashed banana, the peanut butter and the chocolate chips to the bowl and combine. 6. Pour this mixture into the prepared pan, levelling the top with a spatula. 7. Sprinkle the extra chocolate chips on top. 8. Bake for 20 to 25 minutes. Leave to cool slightly and cut into squares. 9. Place the zucchini noodles in the place and add the sundried tomatoes. Gluten-free chocolate chip and peanut squares Ever felt like something sweet which can be whipped up quickly in min- utes? This 'made-in-a-jiffy' recipe makes a healthy treat for kids and adults alike... on its own, or else simply served topped with a dollop of vanilla ice cream for a quick dessert. For more gluten-free recipes visit Jacqui's website www.senza-g.com Martina Camilleri