What shall we cook today?
Combine mayonnaise, sour cream, vinegar and sugar in small bowl. Stir in the cheese, cover and refrigerate until serving.
Place chicken in large resealable plastic food storage bag. Combine hot pepper sauce, oil and garlic in separate small bowl; pour over chicken. Seal bag tightly and turn to coat. Marinate in refrigerator at least 1 hour or, for hotter flavor, up to 24 hours, turning occasionally.
Prepare grill. Drain chicken, discarding marinade. Place chicken on grill. Grill on covered grill over medium-hot coals 25 to 30 minutes or until chicken is no longer pink, turning 3 to 4 times. Serve with dressing.
Heat the olive oil and garlic in a large, deep sauté pan over medium-high heat. When the garlic starts to sizzle, add the cherry tomatoes and cook for about 5 minutes. Add the vongole. Remove the pan from the the heat (to prevent a flare up) and add the wine and water. Return the pan to the heat, cover it and cook until the vongole open up – 4-5 minutes. Discard any vongole that do not open.
Heat the oil in a saucepan and add the Mayor Onions, garlic, ginger and chilli and cook for 2 minutes.
Add the sweet potatoes and stir for 2 minutes. Add the Pinto Red Wine Vinegar and the Pinto’s Vegetable Spoon Stock (1 litre made with 2 tablespoons Vegetable Spoon Stock). Cover with a lid and simmer for about 15 minutes until the potatoes are soft.
Purée the soup with a hand blender, stir in the Hanini Creamylight and gently reheat. Season with salt and pepper and cinnamon.
Preheat oven to 190˚C. Cook lasagna sheets in a large pot of salted water according to package instructions then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.
In a deep pan, over medium-high heat, cook the ground beef until browned all over, breaking up with a spatula. Add the Mayor Diced Onions and cook until softened (3 minutes). Add Pinto’s Garlic Sauce, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp oregano and sautée another minute. Add the Mayor Tadam bil-Krema, bring to a simmer and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish
In a large bowl, stir together: the Hanini Irkotta, 1 egg, 1/4 cup Hanini Pekorin cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.
Arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup of the cheese mixture over the top of each noodle. Add a heaped tablespoon of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish.
Spread the remaining meat sauce over the tops of the rolled lasagna and sprinkle on the remaining cups of mozzarella cheese. Cover with foil, making sure foil isn’t touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.
Bake covered at 190˚c for 40 minutes. Remove foil and grill for another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.
You can prepare these rolled lasagne ahead of time by either…
Fully assemble and bake, then cool to room temperature, cover, and chill. To serve, reheat portions in the microwave or oven until roll-ups are heated through and cheese is melted.
Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil and refrigerate overnight or freeze up to 3 months. Bake refrigerated lasagna roll-ups at 375˚F for about 45 minutes. Bake from frozen at 190˚C for about 1 hour.
Get snacking on these moorish sweet and spicy nuts!
Preheat oven to 175 degrees C. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
Combine walnut halves, peanuts, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
Transfer nuts to the prepared baking sheet and spread into a single layer.
Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Impress your guests with this refreshing cocktail!
In a bowl, combine the fresh or frozen raspberries with Leila Prickly Pear liqueur. Add the orange juice, caster sugar and the orange rind.
Stir until sugar dissolves. Refrigerate for at least 30 minutes. Before serving add the chilled, sparkling white wine or prosecco.
Divide between glasses and add ice cubes. Garnish with rasperries and mint.
This vegetarian gravy may be served as is or used as a delicious base for your turkey gravy. Just add the cooking juices at the end.
Heat the butter in a large wide pan over a medium heat. Sizzle the vegetables and herbs for 15 minutes until starting to brown. Scatter over the sugar and cook for a few minutes until caramelised.
Stir in the flour, cook for 1 minute, then add the yeast extract, Three Hills Kunserva, Pinto’s Pride Balsamic Vinegar and Pinto’s Pride Soy Sauce to make a sticky paste. Pour over the madeira or dry sherry and cook for 1 minute.
Add Pinto’s Pride Vegetable Spoon Stock (made with 2 tablespoons Spoon Stock mixed with 1ltr of warm water), then crush the vegetables with a potato masher and bubble for 10 minutes until thickened.
Sieve and use as a vegetarian gravy or as a base to a turkey gravy.
Can be cooled and then frozen for up to 3 months.
Drain the Hanini fresh cheeselets and mash with a fork. Mix mashed cheeselets with a beaten egg, 2 spoons Hanini grated Gibniet Nixfin, salt & pepper. Fill the cannelloni and put them in a dish, one next to each other. Fry some garlic in olive oil, add a whole jar of Mayor Tomato Sauce with Cream and heat just a little (do not let the sauce boil). Pour sauce all over the cannelloni in the dish until the cannelloni soak. Sprinkle some more grated cheese on top. Cover the dish with baking paper and bake for about 40minutes. Remove baking paper and bake for a further 10 minutes until the surface of the dish becomes browned / crispy.
Heat the oil and lightly cook the Mayor Onions with the garlic. Meanwhile, drain a can of Mayor Sliced Mushrooms and roughly chop. Add to the pan. Cut the salmon is small bites and cook on low flame for 2 minutes. Add the contents of the Mayor Tomatoes with Cream jar and cook for another 1 minute. Cook the pasta according to the packet’s instructions and mix with the sauce. Chop some fresh parsley and enjoy!
Roll out the pizza pastry on a lightly floured surface and line a non-stock baking dish. Brush the dough with olive oil and after spoon on the Mayor Zalza Pronta and the Mayor Caponata. Top with the shredded mozzarella.
Add the rest of the ingredients and finish off with salt, pepper, sesame seeds and some olive oil.
Bake the pizza in a preheated oven for around 40 minutes or until the crust is crispy. Photo and recipe by Vittoria Debono
Start off by slicing and cooking the chicken breast and set aside.
In a pan, chop and fry the onion, when ready add the white wine, 1 can Mayor sliced mushrooms and 1 teaspoon of Pinto’s Pride chicken spoon stock. Simmer for 5 minutes and add 1 cup water. Add the cooked chicken and simmer for another 10 minutes.
Add the Hanini creamy light for cooking and 1 can Mayor peas. Simmer for another 2 minutes and serve. Enjoy!
Photo and recipe by Joanne Chetcuti
Boil the ravioli until they are cooked and tender.
in a saucepan heat the Mayor Zalza Maltese and in the meantime grate a Hanini Gibna Niexfa and mix it with grated Hanini Pekorin cheese.
Divide the ravioli onto plates, pour over the sauce and sprinkle the cheese mixture on the sauce with some salt and pepper. Enjoy 🙂 Photo and recipe by Maria Dolores Debattista
Start by frying the onion and garlic in some olive oil. Once it starts browning, add the minced beef and cook through.
Add the carrots and marrows and keep stirring. Add the Mayor Peas, curry, salt and pepper and stir for a further 5 minutes until all is combined.
Put this mixture aside to cool.
In the meantime roll out half the pastry on a lightly floured surface and use it to line a non-stock baking dish.
Pour in the cooled filling and spread out evenly.
Roll out the rest of the pastry to make a lid for the pie and gently press to the bottom pastry and seal well.
Brush the top pastry with a beaten egg, pierce a couple of holes in the middle and sprinkle some sesame seeds on top.
Bake in a moderate oven for 40-45 minutes or until golden and crisp. Recipe and photo by Vittoria Debono
Boil the tortellini following the instructions on the package.
In a pan, heat some olive oil and fry the onion and garlic. Thinly cut the bacon and fry for a few minutes. Then add the Mayor Sliced Mushrooms and Mayor Processed Peas to the pan and stir all together. Add some salt, pepper, Three Hills Kunserva, wine and finally the Hanini Creamylight and let simmer for a few minutes.
Once cooked, drain the pasta and mix with the sauce. Serve immediately. Recipe and photo by Joanne Debono Briffa
Lightly fry the onion and the garlic together until the onion turns translucent. Add the bacon, pepper and curry powder and combine well together. When the bacon is cooked add the mince meat and Pinto’s Pride Worcester Sauce. Cook until the meat browns.
Add 2 tablespoons Three Hills Kunserva and two cans of Mayor Sugo, two teaspoons curry paste, the corned beef and Mayor Processed Peas.
In the meantime cook the rice as per the packet’s instructions. When ready add to the meat sauce and serve with hard boiled eggs. Recipe and photo by Margaret Serpina.
Cut the aubergines in half and boil them until tender. Remove the aubergine’s flesh and set aside.
For the filling:
In a pan fry the onion with some oil. Add the minced beef. When the mince meat browns, add the Three Hills Kunserva ,the Mayor Polpa, a pinch of curry, mixed spice, salt and pepper. Simmer for around 7 minutes until the sauce thickens.
In the meantime, chop the flesh of the aubergines, removing the seeds and add to the sauce combining well.
Add the corned beef and the beaten eggs and some of the grated Hanini Ġibniet Nixfin and mix well.
Fill the aubergine halves with the filling and put some grated Hanini Ġibniet nixfin on top . Place the 4 halves in an oven-proof dish, put some water and oil in the dish and cook them for 20 minutes in the oven. Enjoy! Recipe & photo by Joanne Chetcuti
Combine the sauces, honey, juice, sugar, garlic and ginger in a low shallow dish. Add the ribs, turn to coat and marinade. Cover and refrigerate for at least 3 hours or overnight.
Preheat oven to 180C/160C fan assisted oven.
Brush ribs both sides with marinade, place in a single layer in a large shallow baking dish. Roast covered for 45 minutes. Uncover and roast for a further 15 minutes or until ribs are browned. Serve with fries and Mayor Processed Peas.
Preheat the oven to 200C/180C fan assisted oven.
Heat oil in a medium sized saucepan, cook the leek, bacon and mushrooms, stirring until leek softens.
Stir in the flour, cook, stirring until mixture boils and thickens. Stir in the cream, mustard and cooked chicken.
Divide mixture among 4×1 cup (250ml) ovenproof dishes. Top each with a pastry quarter. Bake, uncovered in oven for about 20 minutes or until browned.
Fry the meat in non stick pan until browned and remove from the pan. In the same pan lightly fry the onion with the garlic until the onion turns translucent.
Add the Mayor Sugu, meat and basil. In the meantime boil the spiral courgettes in a pot of boiling water until softened.
When ready, drain the courgettes and mix with sauce and stir for 5 mins.
Serve with grated Hanini Gibniet Moxxi and parsley. Recipe and photo by Marisa Grech
For the sauce – Fry the onion and garlic. Then add the minced beef followed by Mayor Tomato Pulp and Three Hills Kunserva. Add the wine and season with salt and pepper. In the meantime, cook the rice and once done drain well and let to cool in a bowl. Mix the cooked rice with the sauce along with some grated Hanini Gibniet Nixfin and place in a lightly greased dish. Put some more grated Hanini Gibniet Nixfin on top and finish of with some fresh parsley. Place in the oven and cook for around 35 minutes until the cheese at the top melts and starts browning.
Recipe by Joanne Debono Briffa.