Issue link: https://maltatoday.uberflip.com/i/823173
maltatoday, FRIDAY, 12 MAY 2017 14 Food Election Ingredients • 2 thick slices Maltese bread • Butter • 1 tbsp pesto • 1 thick slice provolone • ½ peach, sliced Method 1. Pre-heat the oven to 200°C. 2. Butter both slices of bread on the outside. 3. Butter one slice on bread on the inside. 4. Spread the pesto over the buttered side. 5. Layer with cheese and slices of peach. Top with the other slice of bread. 6. Place the toastie on a hot griddle plan and cook for 2 mins on each side until golden. 7. Finish in the oven for a few mins until the cheese has melted. 8. Cut the toastie in half and serve immediately. Ingredients • 2 cups basil, packed tightly • ½ cup pine nuts • 2 cloves garlic • 2/3 cup Parmesan • ½ chilli (optional) • 2/3 cup extra virgin olive oil • Salt and pepper Method 1. Dry fry the pine nuts or bake in a pre-heated oven at 180°C for 10 mins until golden, being careful not to burn them. 2. Blend the basil, pine nuts, Parmesan and chilli (if using) in a food processor. 3. Add the olive oil and blend into a smooth paste. 4. Season with salt and pepper. Ingredients • 1 medium sized pumpkin (cleaned and gutted) • 2 butternut squash • 1 leek • ¼ cup apple juice • 2 sage leaves • Nutmeg, freshly grated • 1.5 litre chicken stock • 1 cup cream • 1 tbsp butter • 50g Gruyère • Handful pumpkin seeds Method 1. Preheat the oven to 190°C. 2. Clean and gut the pumpkin and place in oven for 15 mins. 3. Clean out the butternut squash and chop into small pieces of equal size. 4. Sauté the leek in the butter on very low heat for 10 mins, making sure you don't add colour to the leek. 5. Add the butternut and lightly colour, then add apple juice, sage leaves and freshly grated nutmeg. 6. Season and cover and allow to simmer for 15 – 20 mins until the butternut is tender. 7. When the vegetables are cooked, turn off the heat and blend. If you want a really smooth soup, pass through a sieve. 8. Add the cream and butter and stir until combined. 9. Take the pumpkin out of the oven and place a handful of grated Gruyère at the bottom. 10. Fill the pumpkin shell with soup and replace the lid of the pumpkin 11. Bake on a baking tray with a greaseproof paper for a further 30mins. 12. Five mins before it is done add the remaining Gruyère along with the pumpkin seeds and gratin under the grill. 13. Serve immediately. The election campaign has already turned into a mud- slinging match, with supporters from both sides steadfastly believing that their party can do no wrong. If this leads you to comfort eat then you are not alone. As you push away the healthy salad you've prepared and reach for the tub of ice cream, understand why your body (or your mind) is doing that. Comfort eating is a phenomenon whereby people choose to indulge in foods that are high in fat, salt and sugar at times when they are feeling down. Research has shown that highly palatable foods activate the same region in the brain of reward and pleasure that are active in drug addiction. Another study showed that comfort foods provided some relief from negative moods. So if the election campaign so far as got you down in the dumps, get in the kitchen and try these cheesy recipes. Peaches are just coming into season. Make your own pesto and slather it in a toastie with peaches and provolone. That will take away any of your election blues. Warming soup can be made even more comforting when you add a junk of Gruyere cheese. These cheesy recipes are what comfort dreams are made of. Munchies Peach and provolone toastie Pesto alla Genovese Baked butternut squash soup in a pumpkin shell with Gruyère cheese Eat your election blues away