It is a fish /seafood foodie lovers heaven.
Swordfish is extremely popular here, I adore it.
I made this gorgeous crostini today in honour of the delightful ones we devoured on holiday. It is simply good bread toasted by that I mean none of that white sliced stuff. Don't get me wrong ~I think a white slice has its place , a bacon sandwich would not be a bacon sandwich without it.
Chopped tomatoes, a handful of capers, (malta has lots of capers,) chopped onion, basil, lemon juice , chopped green olives .Ġbejniet is a Maltese cheese . It is a round small cheese made from goats milk or sheep's milk.I didn't have any so I substituted goats cheese instead.
Mix all these ingredients in a bowl .Season with black pepper and salt .I rubbed the bread with a clove of raw garlic and drizzled some olive oil. It is delicious. I didn't have any so I substituted goats cheese instead
Incidentally if you fancy having a go at making the cheese I found this recipe
I found this poem on this fabulous blog .It sums up perfectly how I feel about Malta
A Reluctant Love Poem
( pronounced moosh veruu) : an un-truth in Maltese
I do not
Your dusty roads....
Your stretching fig tree arms over ancient rubble walls....
Your wild purple poppies and artichoke fields
Your open windowed gallerias
Your one eyed observing stray cats
Your chariot like carts, held by weathered old hands, along the quiet back roads.
Your silent city on the hill, still wrapped in golden grandeur
Your old women on door stoops, catching the evening breezes
Your bright colored luzzi gently rocking in the Marsaskala bay
Your Imqaret, still hot in the hand smelling of dates and cloves
Your gbejna, peppered and fresh from the goat farm
Your Hobz biz Zejt, to eat by the sea