What shall we cook today?
In a sauce pan, combine the garlic, celery, il-Helwa and wine and simmer for about 20 minutes. Stir in the tomatoes and season to your liking. Meanwhile cook the pasta according to packet instruction. Once cooked, combine with the sauce and toss thoroughly to coat. Serve with grated cheese.
Heat the oven at 200°C. Grease a round oven dish with margarine. Roll out part of the dough, leaving enough pastry to cover the top. Even out the dough, roll onto a rolling pin and open it over the greased dish to line the bottom. In a separate bowl, mash the Ħanini Fresh Cheeselets, add the potato, eggs, salt & pepper and mix well together.
In a medium sized pan, add the Mayor Onions, add some salt and pepper and shallow fry for a couple of minutes. Add the Kunserva and let cook for another minute. In the meantime, grate the zucchini and finely chop the parsley and add with the onions. Lightly crush the Hanini Irkotta with a fork and add to the pan. Add the grated cheese and the beaten eggs. Grease an oven proof dish with some butter and add the mixture in the pan. Cook in moderate oven for around 30 minutes.
Mix the marinade ingredients which are 1 tbsp Soy Sauce, 1 tbsp Chinese Cooking wine, 1/2 tbsp baking soda and 3 tbsp corn flour. Mix well with the beef and set aside. In a separate bowl, combine the ingredients for the stir-fry sauce (soy sauce, chicken stock, oyster sauce, brown sugar, Chinese cooking wine. Heat the oil in a large wok or frying pan over high heat.
Cook the pasta according to the packet’s instructions. In a pan, cook the Mayor Diced onions for a couple of minutes and then add the mushrooms and the bacon rashers. Drain the pasta and place in a large mixing bowl. Add the fried vegetables and the cooked bacon. Add the Pinto’s Garlic Sauce and crumbled blue cheese. Mix everything together. You may drizzle some extra virgin olive oil. Top with chopped parsley, some rocket leaves and finely sliced spring onions.
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