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rachelzc

Rachel
Zammit Cutajar

Rachel Zammit Cutajar graduated in economics from the University of Malta, but her love of horses led her to acquiring a degree in equine science from the University of Portsmouth, before joining MaltaToday in 2010. Her passion for good food and fitness have remained consistent throughout her life: today she has found her place in the world as editor of Gourmet Today, Health and Fitness Today and Vida Magazine. She spends her days reviewing restaurants, trying out new recipe ideas, interviewing chefs, producers and practitioners, researching health trends and checking out the latest in retail outlets.
[WATCH] Prinjolata
Food 24-02

Watch Pippa Mattei make a homemade prinjolata from scratch. Though there are a lot of steps involved, you will never buy one again!

Asian noodle soup with salmon chunks
Food 18-02

This soup makes the perfect winter meal. Complete with protein from the fish, carbohydrates from the noodles, plenty of veggies and clear, soothing broth. Michael Diacono shares his recipe. 

Penne with salmon, apple and walnuts
Food 18-02

Pasta and salmon is a firm favourite among the Maltese. Michael Diacono gives this dish his own twist. He ditches the cream and uses apple and walnut for an interesting pasta dish that will get your friends talking. 

Homemade pizza with minced lamb and ricotta
Food 11-02

This is a family favourite in Michael Diacono’s household. A homemade base with minced lamb, ricotta and a little bit of mozzarella. Homemade pizza anyone?

Olive and rosemary focaccia
Food 11-02

There is nothing better than the smell of fresh bread. Maybe the taste of fresh bread but anyway! Michael Diacono shares this easy recipe for homemade focaccia flavoured with sliced black olives and rosemary. 

Get your copy of Vida, out this Sunday with MaltaToday
Entertainment 04-02

Get the February edition of Vida magazine, free with MaltaToday this Sunday

Asian fried rabbit bellies
Food 04-02

Rabbit bellies can be found in the frozen section of some larger supermarkets and make easy meals. Michael Diacono deep-fries his rabbit bellies and serves them with an Asian sauce. 

Roasted rabbit with orange and sage
Food 04-02

Traditionally fried rabbit is the most comforting dish, however it makes a huge mess of the kitchen. Michael Diacono’s recipe for roasted rabbit with orange and sage puts rabbit back on the menu as all it takes is one dish and much less mess. 

Prawn chowder
Food 28-01

This American classic is usually made with clams. Michael Diacono turns this into a more Mediterranean dish with local prawns. 

Spicy carrot and lentil soup
Food 28-01

If you’re trying to get your kids to eat a more varied diet, this is the recipe to get them to eat more lentils – just go easy on the chilli and the ginger. Michael Diacono shares his recipe for carrot soup with red lentils and plenty of spices. 

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