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maltatoday, WEDNESDAY, 8 APRIL 2015 14 Food Easter comeback recipes After all those figolli and chocolate eggs, the time has come to get back into a healthy eating regime. While gyms are currently enticing customers with Easter comeback packages, we have some great recipe ideas from Gourmet Today TV that will complement your exercise routine perfectly. Use lots of seasonal veggies and stay away from meat and gluten to get back into shape and feel better. After an Easter break, Gourmet Today TV is back next Friday at 18:40. Sean Gravina Ingredients 4 zucchini • 1 box cherry tomatoes • 1 tbsp tomato paste (kunserva) • 1 clove garlic • Few tbsp chicken stock • Basil • Pinch of sugar • Parmesan, grated • Salt and pepper • Method Start by prepping your spaghetti. Wash the 1. zucchinis and chop off the top and tail and the sides to ensure the zucchini is flat enough to go through a mandolin. Using a mandolin with the julienne cutter at 2. about 3mm thickness, slice the zucchini into thin strips being careful to avoid your fingers. Place the spaghetti in a bowl covered in cling 3. film and place in the fridge. Make the sauce by placing a sauté pan on 4. medium heat together with some olive oil. Chop the cherry tomatoes in half and add them 5. to the pan, turn up the heat and cook until slightly blistered. Add the tomato paste together with the sugar 6. and lower the heat. Add a little bit of stock and once the sauce is cooked finish with a few drops of balsamic vinegar and chopped basil leaves. Boil some salted water and add the zucchini 7. spaghetti. Simmer for approx. 40 seconds until the zucchini cooks through. Drain and serve with cherry tomato sauce and 8. grated Parmesan. This recipe first appeared on Gourmet Today TV, aired on 16 January, 2015. Pippa Mattei Serves 4 as a starter or 2 as a main course Ingredients • 4 artichokes • 2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry • 4 heads fresh garlic • 6 anchovy fillets (optional) • 8 black olives, stoned and chopped • Ground pepper • Olive oil • Handful of finely chopped parsley Method To prepare artichokes wash well in 1. water to which a squeeze of lemon juice has been added to avoid discolouration. Cut off small outer leaves and stalks. 2. Turn artichokes upside down and gently 3. beat with a tenderising mallet until the leaves open up slightly. To prepare the filling place the 4. breadcrumbs, duly squeezed to remove the vinegar, and add to it the finely chopped garlic, parsley, anchovy fillets and black olives. Season, add olive oil and mix till moist 5. and soft. Put this filling into the centre of each 6. artichoke and stuff among some of the leaves, until it is all used up. Place the artichokes upright in a 7. saucepan, add 8cm of water and drizzle of olive oil. Place a tight-fitting lid on the 8. saucepan and simmer gently till artichokes are tender (an outer leaf should pull out easily). Serve with some good virgin olive oil 9. and salt, dipping the leaves in this and bite off the tender part of the leaf. When you reach the heart discard the 10. choke and mash the heart and eat with more oil and maybe a juicy red 11. Maltese tomato and some Maltese bread. This recipe first appeared on Gourmet Today TV, aired on 23 January, 2015. Place a tight-fitting lid on the and salt, dipping the leaves in this and Maltese tomato and some Maltese Michael Diacono Ingredients ½ sweet potato • 1 parsnip • 2 carrots • 1 clove garlic • 300g Jerusalem artichoke • 1 beetroot • Olive oil • 2 tbsp sesame seeds • 2 tbsp coriander seeds • 2 tbsp sunflower seeds • 2 tbsp cumin seeds • 1 tbsp honey • A few drops soy sauce • Handful basil, roughly chopped • ½ inch piece ginger, grated • ½ lime, juice only • Method 1. Put the olive oil onto a baking tray and place in the oven. 2. Peel and cut the vegetables into equal parts. 3. Place the vegetables into the hot oil in the baking tray. 4. Season with salt and pepper and roast in the oven for 30-45 mins. 5. To make the dressing, heat the oil in a pan and add the seeds into the pan and cook until fragrant and changing colour. 6. Remove the vegetables from the oven and mix together. 7. Add the honey, soy sauce, basil, ginger and lime and mix together. 8. Place on a serving tray and top with the fried seed mixture and serve. This recipe first appeared on Gourmet Today TV, aired on 2 January, 2015. Zucchini spaghetti with a cherry tomato sauce Stuffed artichokes Roasted root vegetables