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RECIPE OF THE DAYHealthy Quinoa Salad

A quick and healthy salad which is can be served on its own or else as a side dish.

Wash all the vegetables. Slice the cucumber and the red and yellow peppers and quarter the tomatoes. In a large mixing bowl, add the vegetables and the Mayor Quinoa and mix well. Drizzle some olive oil, some Pinto’s Pride Garlic sauce and a squeeze of lemon. Grind some pepper.

Chickpea Salad

Boil 2 eggs for 10 minutes and let cool. In the meantime, drain and wash 2 cans of chickpeas and

Healthy Quinoa Salad

A quick and healthy salad which is can be served on its own or else as a side dish.

Wash all the vegetables. Slice the cucumber and the red and yellow peppers and quarter the tomatoes. In a large mixing bowl, add the vegetables and the Mayor Quinoa and mix well. Drizzle some olive oil, some Pinto’s Pride Garlic sauce and a squeeze of lemon. Grind some pepper.

Quick Pasta Salad

A quick, easy to make and super delicious pasta salad.

Cook the pasta according to the packet’s direction, drain and add to a large bowl. Let cool down. Add the Stukku basil, some chopped Sundried tomatoes and some pitted olives. Add some Pekorin shavings.

Pear, Walnut and Gorgonzola Salad

Place the salad leaves and pear slices on serving plates. Scatter over the walnuts and cheese. Whisk together the Apple Cider Vinegar, walnuts, oil and honey. Season to taste.  Drizzle the dressing over the salad.

Quick Potato Salad

Bring a large pan of salted water to the boil, add the potatoes and cook until tender. Whisk the oil, vinegar, garlic and a good pinch of seasoning. 

Drain and steam-dry the potatoes. Tip it and the potatoes into a serving bowl. Add the paprika and the onion. Pour over the dressing. Toss well. Will keep for two days. Ideal for bbq’s.

Leek and Artichoke Pie

Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn’t too ‘wet’ or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichokes, then set aside to cool. 

Tuna Cannellini Bean Salad

Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.

Roasted Red Pepper and Artichoke Sa...

Slice the red capsicums in slices, drizzle some olive oil and roast in hot oven until soft. When ready, leave to cool down. Meanwhile prepare the vinaigrette dressing by mixing the olive oil and the vinegar with some black pepper and chilli flakes and set aside. Roughly cut the lettuce leaves and place in 2 separate serving bowls. Top with the roasted red pepper, the artichokes, olives and add the dressing on top. Decorate with some fresh parsley.

Tagliatelle with Peas and Ham

In a medium sized pan, lightly cook 1 can of Mayor Diced Onions. Add a teaspoon of Pinto’s Pride Curry Sauce to the onion and cook for another minute on medium flame. Meanwhile chop the smoked ham into small squares and add to the pan. Drain 1 large can of Mayor processed peas, lightly wash and add to the pan. Add the Hanini Creamylight for Cooking and mix well. Season with some salt and pepper. Cook the tagliatelle pasta according to the packet’s direction, drain and add to the sauce. Grate the Gibniet nixfin and mix well. Serve with some roughly cut parsley.

Cheese Triangles

Preheat oven.  In a bowl, mix well the Hanini Irkotta with the grated Gibniet. Beat the egg and add to the cheese bowl. Season with salt and pepper. Place 1 sheet of filo pastry on a flat surface and brush with butter. Top with a second pastry sheet to make 2 layers. Cut lengthwise into 3 strips…

Smoked Salmon & Spelt Salad

A quick, easy to prepare, appetizing and healthy salad. Peel the avocado, de-bone and slice and half the cherry tomatoes and place together with the rest of the ingredients in a large serving bowl. Drizzle some olive oil and serve.

Sweet Potato Fries

Peel the potatoes and slice into even thin strips and place in a bowl. Add the vegetable oil, a few dashes of Pinto’s Pride Garlic Sauce, salt and pepper and mix well so that all the potatoes are evenly coated….

Open Spinach and Irkotta Pie

Cook the spinach in boiling water for 1 minute until it slightly wilts. Drain and squeeze to remove excess water

Penne with Three Hills Il-Helwa

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.

Chicken and Bacon Pies

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.

Gozitan Cheeselets & Bean pie

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.

Rice with Curry

In a medium sized pan, cook the Mayor Diced onions, and then add the garlic, bacon, pepper and the minced

Hanini Ricotta with Veggie Mix

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.

Baked Broccoli and Potatoes

Boil the potatoes and when cool, cut in thick slices. Cut the broccoli into small florets. In a mixing bowl,

Mongolian Beef Noodles

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.

Cellentani Pasta with Bacon and Blu...

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.

Gorgonzola Buffalo Wings

Combine mayonnaise, sour cream, vinegar and sugar in small bowl. Stir in the cheese, cover and refrigerate until serving.

Zesty Liver Pate

Melt butter in large saucepan; add chicken livers, onions and parsley. Sauté until livers are evenly browned and cooked through.

Spaghetti Vongole

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.