Issue link: https://maltatoday.uberflip.com/i/1530230
12 gozotoday | FRIDAY • 6 DECEMBER 2024 FOOD San Blas Bay is a hidden gem that offers a unique and tranquil beach experience. This small, secluded beach, often referred to as the "little sister" to the more famous Ramla Bay, is a perfect spot for those seeking a peaceful retreat away from the more crowded tourist destinations. San Blas Bay is renowned for its distinctive reddish-orange sand, which is a striking feature shared with Ramla Bay. The beach is approximately 100 metres in length and is surrounded by lush green vegetation, creating a cosy and intimate atmosphere. The clear, azure waters make it an excellent spot for swimming and snorkeling. Accessing San Blas Bay can be a bit challenging, which adds to its charm and seclusion. The journey involves navigating a steep and narrow road from the village of Nadur. The last part of the road is closed to traffic due to its steepness, requiring visitors to walk down to the bay. This steep descent is not for the faint-hearted, but it ensures that the beach remains sparsely populated and peaceful. Did you know? 1. Clean and prepare all the vegetables, and chop them roughly. 2. Heat the butter and oil in a large pot, then add all the chopped vegeta- bles, and cook stirring occasionally, until all the vegetables are soft (about 5 mins). 3. Add salt and pepper and the tomato puree, stock cubes and enough water to cover. 4. Bring to the boil, then lower heat, and simmer gently with lid on pan for about 45 mins until all the vegetables are well cooked. 5. Before serving this soup, poach an egg per person in the soup, together with the gbejniet or ricotta. 6. Carefully spoon these into individual soup plates, then spoon the soup over these, adding a sprinkling of Parmesan cheese. Soppa tal-armla (Widow's soup) • 2 tbsp butter • 4 tbsp olive oil • 2 medium onions, peeled • 2 potatoes, peeled • 1kg fresh spinach, cleaned • ¼ medium cab- bage • ½ cauliflower • 1 small lettuce • 1 small endive (indivia) • 1 kohlrabi (gidra), peeled • 1 handful fresh or frozen peas • 1 handful fresh parsley, chopped • 2 tbsp tomato puree (kunserva tat-tadam) • 2 vegetable stock cubes • 1 stick young celery • Salt and pepper to taste • Sprinkling of Par- mesan cheese • Fresh gbejniet or so cheese like ricotta • 1 egg per person Ingredients Serves 6 - 8 Method