Issue link: https://maltatoday.uberflip.com/i/847822
maltatoday, WEDNESDAY, 12 JULY 2017 14 Food Recipes to beat the heat With the second heat wave in as many weeks in full swing, preparing food has become a bit of a strain. No one wants to add heat to their kitchen and certainly not be stuck in there for long hours. Michael Diacono is great at creating tasty recipes that require almost no time at all. These recipes, made for Gourmet Today TV last season are the prefect solution to your summer recipe ideas. All best served with fresh Maltese bread and a cold glass of white wine. Ingedients • 3 bell peppers • 3 plum tomatoes • 3 tbsp kalamata olives • 3 tsp capers • 6 anchovy fillets • Handful basil • 1 clove garlic • Handful parsley, chopped • Salt and pepper Method 1. Cut the peppers in half and remove the seeds. 2. Place in a baking dish. 3. Slice the tomatoes into wedges and place in the peppers. 4. Add the olives and the capers and one anchovy fillet per pepper half. 5. Add the basil parsley and sprinkle the finely chopped garlic over the top. 6. Season with salt and pepper and olive oil. 7. Add a little bit of water to the bottom of the dish. 8. Bake in the oven at 190°C for 45 mins. 9. Serve the roasted peppers with mozzarella di buffola. Season with salt and pepper, some more parsley, and some Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016. Pickled calamari Ingedients • 1 calamari, cleaned and skinned • 4 bay leaves • 2 tsp peppercorns • 1 chilli, seeds removed • 1 tsp fennel seeds • Small handful fresh oregano • White wine vinegar • Olive oil Method 1. 1. Slice the calamari into rings and boil in salted water for a few seconds and then plunge into cold water to stop the cooking process. 2. Remove from the water and place on absorbent paper. 3. Place the half the bay leaves, peppercorns, chilli, fennel seeds and oregano into a sterilised jar. 4. Put the calamari in on top. 5. Place the remaining herbs and spices on top. 6. Top with white wine vinegar and a layer of olive oil to seal. 7. Leave in the fridge for approx. 1 week and serve with bread or as a salad. This recipe first appeared on Gourmet Today TV, aired on TVM on 19 November, 2016. Mediterranean stuffed peppers