**I have republished this video as due to an error on my part the video didn’t play when it first published.
Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And they make for a delicious, healthy breakfast. With a few tips, you too can learn how to poach an egg perfectly every time!
Isn’t globalism marvellous? Communication is difficult, comprehension nigh on impossible, everything is difficult; little is achieved and it doesn’t work but it sure is wonderfully diverse.
This is a classic Maltese lunch and can be made a variety of ways. At its simplest, as my father-in-law used to make it, it can be just chunks of bread dipped in olive oil and rubbed with fresh tomato and peeled garlic. But for a centrepiece for a picnic
When it comes to Maltese food, pastizzi are essential. These succulent parcels of crisp, golden, filo-like pastry are the signature Maltese snack, sold as street food and indispensible at family gatherings. There is really nothing else quite like them: spanakopita are perhaps the closest, but pastizzi are in a class
Pudina tal-Khobz literally means “bread pudding” (the “kh” is pronounced hhhh-phlegm), but it’s nothing like the English bread-and-butter pudding you’re used to. Instead, it’s dense, darkly chocolate-y and spicy – almost like a cross between a brownie and a panforte. Ingredients: * 1 loaf (approx 500g) of day-old bread
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If you have a great Youtube, Rumble or Vimeo video to share send it to videos@goodoil.news
If you have a great Youtube, Rumble or Vimeo video to share send it to videos@goodoil.news If you're loving this trusty, straight-up news on Kiwi politics and beyond, why not become a paid member, eh? Unlock exclusive yarns, podcasts, vids, and in-depth analysis—your support keeps
