Menu

Celebrity Maltese Chefs and Recipe Enthusiasts

RECIPE OF THE DAYStrawberry Yogurt Parfait

In a bowl, mix the light yogurt and honey/maple syrup until well combined. This will be your creamy yogurt layer. Take serving glasses or bowls. Begin layering the parfait. Start with a spoonful of the creamy yogurt mixture at the bottom. Add a layer of sliced strawberries on top of the yogurt. Sprinkle a layer of granola over the strawberries. Repeat the layers until you reach the top of the glass, finishing with a layer of yogurt on top. Garnish the top with a few slices of fresh strawberries and a mint leaf for a pop of color and flavour. Chill the parfaits in the refrigerator for about 30 minutes before serving to allow the flavours to meld together. Serve chilled and enjoy your refreshing and nutritious Strawberry Yogurt Parfait!

Mushroom & Irkotta Pasta

Read in Maltese

Cook the pasta according to the instructions on the packet. In a medium sized pan, melt the butter, garlic and mushrooms to a pan and fry a bit, add the spoon stock, parsley, pepper and two tablespoons hot water from the pasta pot and stir well. Mix the Hanini Irkotta, stir until all is incorporated together. Finally, add the drained pasta to the pan and cook for a further 2 minutes. Serve with your favourite grated cheese.

Cheesy Garlic Bread with Hanini Che...

Preheat your oven to 375°F (190°C). Cut the French bread loaf in half horizontally, creating two long halves. In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Mix until well combined. Spread the garlic butter mixture evenly over the cut sides of the French bread. Sprinkle the grated cheeselets evenly over the buttered bread. Place the bread halves on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown. Remove the bread from the oven and let it cool for a few minutes. Slice the cheesy garlic bread into pieces and serve warm.

Quinoa Salad with Mango and Avocado

In a large bowl, empty the Mayor Quinoa cans and separate gently with a fork. After, add the diced mango, diced avocado, diced red bell pepper, chopped red onion, and chopped cilantro. In a small bowl, whisk together lime juice, extra virgin olive oil, salt, and pepper to make the dressing. Pour the dressing over the quinoa salad and toss gently to combine. Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Sun-dried Tomato Chicken Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. Season the diced chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through about 5-7 minutes. Remove the cooked chicken from the skillet and set aside. In the same skillet, add a bit more olive oil if needed. Add minced garlic and the diced onion. Saute until the onion is soft and translucent, about 2-3 minutes. Stir in the Il-Helwa Sun-dried Tomato Conserve and cook for another 2 minutes, allowing the flavors to meld together. Return the cooked chicken to the skillet. Stir to combine with the sun-dried tomato mixture. Pour in the Creamy light and grated Pekorin Mature Hanini cheese. Stir well until the sauce is creamy and well combined. Let it simmer for 2-3 minutes until the sauce thickens slightly. Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is well coated in the sauce. Divide the Sun-dried Tomato Chicken Pasta into serving bowls. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Gibnaroll bil-Bżar Salad with Roas...

Preheat your oven to 200°C (400°F). In a large mixing bowl, toss the sliced carrots, zucchini, red bell pepper, yellow bell pepper, and diced onion with olive oil, salt, and pepper until evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Remove from the oven and let them cool slightly. While the vegetables are roasting, slice the Gibnaroll bil-Bżar into thin rounds. Arrange the mixed salad greens on a large serving platter or individual plates. Top the greens with the roasted vegetables and slices of Gibnaroll bil-Bżar. Drizzle balsamic glaze or your favorite vinaigrette dressing over the salad. Serve the Gibnaroll bil-Bżar Salad with Roasted Vegetables immediately as a flavorful and satisfying meal.

Sausage and Beans Bake

Preheat your oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add the diced onions and minced garlic. Sauté until onions are translucent and garlic is fragrant, about 3-4 minutes. Add the sausages to the skillet and cook until they are browned on all sides, about 8-10 minutes. Remove from heat and set aside. In a baking dish, combine the baked beans, diced cherry tomatoes (with their juice), brown sugar, Worcester Aged Seasoning Sauce, salt, and pepper. Mix well to combine. Arrange the browned sausages on top of the bean mixture in the baking dish. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the sausages are cooked through. Remove the foil and bake for an additional 5-10 minutes, or until the sauce has thickened slightly. Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.

Prawn Risotto

To make the prawn stock, put the reserved heads, shells, and tails in a pan and cover it with 1.5 liters of cold water. Add a pinch of salt and 50ml Asian Fish Sauce, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm. Put the olive oil, ¼ can of Mayor Diced Onions, 1 stick celery, finely chopped, and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil. Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid, and creamy. Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve.

Irkotta Stuffed Shells

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside. In a mixing bowl, combine the Irkotta Friska fil-Qaleb (Fresh Artisan Ricotta), minced garlic, chopped basil, shredded mozzarella cheese, grated Pekorin Mature, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated. Using a spoon, carefully stuff each cooked pasta shell with the ricotta filling mixture. Spread a thin layer of Polpa tat-Tadam on the bottom of a greased baking dish. Place the stuffed pasta shells in the baking dish in a single layer. Pour the remaining tomato pulp evenly over the stuffed shells. Cover the baking dish with aluminium foil and bake in the preheated oven for about 25-30 minutes, or until the shells are heated through and the sauce is bubbly. Once done, remove it from the oven and let it cool for a few minutes. Garnish with additional grated Hanini Pekorin cheese and fresh basil leaves if desired. Serve warm and enjoy!

Strawberry Yogurt Parfait

In a bowl, mix the light yogurt and honey/maple syrup until well combined. This will be your creamy yogurt layer. Take serving glasses or bowls. Begin layering the parfait. Start with a spoonful of the creamy yogurt mixture at the bottom. Add a layer of sliced strawberries on top of the yogurt. Sprinkle a layer of granola over the strawberries. Repeat the layers until you reach the top of the glass, finishing with a layer of yogurt on top. Garnish the top with a few slices of fresh strawberries and a mint leaf for a pop of color and flavour. Chill the parfaits in the refrigerator for about 30 minutes before serving to allow the flavours to meld together. Serve chilled and enjoy your refreshing and nutritious Strawberry Yogurt Parfait!

Thai-inspired dish: Coconut Curry C...

Start by cutting the chicken into bite-sized pieces and chopping all the vegetables.
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, the onion and garlic until softened and fragrant, about 2-3 minutes. Add the sliced bell peppers, broccoli, and carrots, and cook for another 5 minutes until the vegetables are tender-crisp. Pour in the reduced-fat coconut milk and stir in the Thai red curry paste. Allow the mixture to come to a simmer, stirring occasionally. Add soy sauce to the curry sauce. Adjust the seasoning with salt and pepper according to your taste preferences. Return the cooked chicken to the skillet and stir well to combine all the ingredients. Let the curry simmer for another 5 minutes to allow the flavours to meld together. Once everything is heated through and the sauce has thickened slightly, remove from heat. Serve the coconut curry chicken over cooked rice or noodles, garnished with fresh cilantro leaves.
Enjoy your Coconut Curry Chicken with Vegetables!

Spinach & Ricotta Gnocchi

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic, Hanini ricotta, flour, eggs, Hanini cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

Air Fryer Muffins

Heat the air fryer on 160C for 2 mins. Mix the oil, Hanini yogurt, egg and milk in a large bowl, then fold in the sugar, flour and bicarbonate of soda and combine well. Fold in the blueberries, chocolate chips or dried fruit, if using. Spoon the mixture into silicone cases or an air fryer muffin tin filled with paper cases to three-quarters full. You should be able to make 6-8 muffins, but you may have to bake them in batches.

Place the cases or tin in the air fryer basket and cook for 12-15 mins until the muffins are golden brown and a skewer inserted into the centre comes out clean.

Creamy Tomato Risotto

Read in Maltese

Tip in Mayor Polpa and half Pinto’s Pride stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.

Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.

Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Hanini Pekorin cheese and a good grinding of black pepper.

Vegan Banana Bread

Read in Maltese

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It’s delicious freshly baked, but develops a lovely gooey quality the day after.

Broad Bean & Ġibniet Stew

Read in Maltese

In a large casserole dish, add the onions, the garlic and Three Hills Kunserva. Cook for 2 minutes. After, add all other ingredients except the eggs and Hanini cheeselets. Cover and simmer for an hour. Break the eggs in a small bowl and gently pour it on top of the soup, one after the other. Add the cheeselets and cook to your taste until solid. Important not to keep the cheeselets more than 2 minutes. Serve hot with crunchy Maltese bread. Recipe by Mill Kcina ta’ Pawlina

Tuna, Asparagus & White Bean S...

Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, Mayor beans, onion, capers and asparagus in a large serving bowl.

Mix the oil, Pinto’s Pride vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Baked Eggs with Spinach, Tomatoes, ...

Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry Mayor onions with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in Mayor tomatoes, 1 tsp sugar and Three Hills sundried tomatoes. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.

Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over Hanini ricotta and scatter with Hanini Pekorin cheese. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.

Quick Honey & Garlic Pork Chop...

Read in Maltese

Combine the honey, Pinto’s Pride soy, rice vinegar and garlic in a small bowl. Mix the oil and butter in another bowl.

Heat a griddle pan over a high heat until searing hot. Brush the pork chops all over with the oil and butter mixture, season, then cook for 4-6 mins, turning halfway, until cooked through.

Lift the pork out of the pan and onto a plate using tongs, then brush the honey mixture over both sides and return to the pan to cook for a further minute on each side.

Rest the chops for a couple of minutes, then drizzle over any juices from the pan to serve. Sprinkle with the parsley to finish, if you like.

Sweet Ricotta Stuffed Cannoli Shell...

Read in Maltese

In a food processor, pulse the flour, sugar and salt. Add the butter and pulse again until there aren’t clumps of butter. Add the marsala wine and whole egg and pulse to mix well (if needed add more marsala wine) to bring the dough together in a soft dough. Shape into a round, cover, and let rest at room temperature for at least 30 minutes and up to 1 hour. Heat the oil in a large deep pot for a temperature of 180c. In the meantime, working with half of the dough at a time, and keeping the other half covered. Roll the dough very thinly onto a well flowered surface. Using a 4 to 4 1/2 inches cookie cutter, cut dough into rounds. Spray lightly the cannoli forms with cooking spray, then wrap these dough rounds around each cannoli form, while brushing about 3/4 inches of one end lightly with the egg white. Press edge of the dough to the opposite side of the dough brushed with the egg white. Carefully immerse 3 or 4 cannoli at a time in the heated oil and fry until golden brown and crisp. This takes about 1 to 2 minutes. ( always check the temperature so that the oil will not burn the cannoli ) Remove from the oil using a metal tong to grasp the cannoli shells ( let oil from inside the forms drain back into the pot ) Transfer onto paper towels to drain. Fold layers of paper towels and wrap a paper towel around the shell to carefully slide from the form. Let the forms to cool and repeat process with the remaining dough circles. At this point one could store these cannoli shells in a sealed box covered with baking paper, then place the cannoli and cover again with baking paper.  

For the filling, in a bowl, mix the Irkotta, icing sugar and whole nuts. Brush some melted chocolate in the inside of the cannoli shells. Dip both sides of the cannoli shells in the melted chocolate and then in the chopped pistachios and let these to dry. Spoon the filling in a piping bag and cut the tip of the piping bag. ( about 3/4 inches down from the tip ) Fill the cannoli shells by piping the filling from both sides of the cannoli shells. Place the filled cannoli on a plate and sift the icing sugar over the ready-made cannoli. Recipe by Tonia Grima

Easter Egg Cheesecake

Read in Maltese

Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

Lamb Shanks

Read in Maltese

Heat the oven at a temperature of 1900C or gass mark 5. Clean the meat and place in an oven proof dish. Add the rosemary. Cook in oven until the meat is light brown from the outside. In the meantime peal and chop the garlic and the carrots. In a pan, warm some olive oil and cook the garlic and Mayor onions for around 2 minutes. Lower heat and add the carrots and some rosemary. Add the Kunserva, the wine and some water. Season with salt and pepper and simmer for 5 minutes. Add the bay leaves. Place the lamb chops in a casserole which has a lid. Pour the sauce on the meat and cook in oven for around 90 minutes. If needed, you can add some warm water while dish is cooking. Serve with some rice or roasted potatoes. Recipe by Anton Dougall

Fig Jam

Read in Maltese

Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.

Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

Spinach & Ricotta Cannelloni

Read in Maltese

First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, Pinto’s Pride vinegar, Mayor tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes. Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.

Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Hanini Pekorin cheese and ricotta. Season well with salt, pepper and the nutmeg.

Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Hanini Pekorin cheese. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Cauliflower Muffins with Gibniet

Read in Maltese

Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.

Garlic Mash Potato Bake

Read in Maltese

Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in Hanini Creamylight and heat through. Return the potatoes to the pan and mash until smooth.

Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, Hanini Pekorin cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.

Chicken Casserole

Read in Maltese

Remove all visible fat on the chicken and divied it into around 8 pieces. Season it with some salt and pepper and after flour. Switch the oven to 1800C, gas number 4. Heat some oil in a large pan and cook the chicken. The chicken will not be fully cooked. When done, place in a casserole dish. In the same pan, cook the onions and mushrooms. Add the pepper and mix well. Add the Kunserva, the polpa, the bay leaf and the mixed herbs. Mix well. Add the wine and water, bring to a boil and then simmer on low flame for around 10 minutes. Add the tomato sauce on the chicken pieces, in the casserole dishe and cook in oven for around 1 hour and a half. Serve with some fresh parsley and some black olives.

Stuffed Calamari in Oven

Read in Maltese

Heat the oven at a temperature of 1800 C or gas number 4. Clean the calamrei and remove the ink sacks. Chop the wings of the calamari into small pieces and place in a bowl. Peel the garlic cloves and finely chopped and add to a new bowl along with the mushroom and the diced onions. In a large pan, heat the oil and cook the mixture for a couple of minutes. Us a food processor to finely blend the bread for breadcrumbs. Add to the chopped calamari. Add the mint, and season with salt and pepper. Mix both mixtures together to combine. Stuff the calamari tubes with the mixture. Close the ends of the calamari with a toothpick. Place in an oven proof pan and add some water. Cook for around 40-45 minutes. Serve warm with some salad, potatoes or rice. You can also serve with some tomato and caper sauce.

Speedy Sausage Stroganoff Tagliatel...

Read in Maltese

Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausage meat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add Mayor mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, Mayor mustard and Pinto’s Pride stock. Bring to a simmer and season to taste.

Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.

Swordfish with a caper and olive sa...

Read in Maltese

Add some salt and pepper on the fish. Peel and chop the garlic. Warm some olive oil in a pan and cook the garlic and onions while mixing all the time. Add the mint and look for around 1 minutes for flavours to infuse. Add the jar of tomatoes, wine, Kunserva and lemon rind. Simmer on low flame for around 30 minutes. In the meantime, heat a nonstick pan and cook the fish from both sides. Add the capers and olives and cook for a further 5 minutes. Serve the fish with sauce.

White Bait Patties

Read in Maltese

Clean the fish very well and roughly chop or press and set aside in a bowl. Peel and chop the garlic in small pieces. Finely chop the tomatoes and add to the fish along with the garlic. Add the parsley, mint and lemon rind. Mix well. Add the ready mashed potatoes, eggs, salt and pepper. Add some semolina if mixture is too sticky. Form small balls and lightly flat by hand. Pass the patties from some flour. Warm some vegetable oil in a deep pan and cook the patties from both sides until well cooked. When cooked, place on a paper towel to drain excess oil. Serve warm with some fresh salad and some tartar sauce.

Cabbage Lasagne

Read in Maltese

In a deep oven dish do a layer of sliced potatoes. Cover with a layer of cabbage. In a separate bowl, mix the ricotta with the eggs, salt and pepper and spread it over the cabbage. Spread some grated cheese. Cover with another layer of the remaining cabbage. Do another layer of the sliced potatoes. Sprinkle the top with hot paprika and a dash of oil. Bake in oven at a temperature of 180c until the potatoes have a golden colour.

Easy Chocolate Molten Cakes

Read in Maltese

Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.

Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.

Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.

You can now either put the mixture in the fridge, or freezer until you’re ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.

Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Chicken Arrabbiata Stew & Parm...

Heat the oil in a large shallow casserole dish. Fry Mayor Diced Onions over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in Pinto’s Pride stock and Mayor Polpa, then add the thyme, sugar and some seasoning. Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.

Heat the oven to 200C/180C fan/gas 6. To make the dumplings, put the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in 50g of Hanini Pekorin cheese and pour in 50ml of the milk, then swiftly combine with a cutlery knife until everything is well distributed and you have a soft dough (add more milk if it’s too dry). Briefly bring the dough together on a worksurface, then divide into eight balls.

Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.

Linguine with Tuna Sauce

Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in Mayor Polpa and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

Bread in Four Easy Steps

Read in Maltese

Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough. 
Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

Ravioli with Artichokes, Leek &...

Read in Maltese

Heat the oil from Mayor artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.

Meanwhile, cook Divini ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Hanini Pekorin cheese.

Jacket Potato with Whipped Hanini C...

Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy. Meanwhile, crumble Hanini cheese into a bowl, add Hanini yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped cheese into the jacket. Sprinkle with the fresh chives, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.

Coconut Fish Curry

Read in Maltese

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, Pinto’s Pride coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

American Pancakes

Read in Maltese

Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug. Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up. Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

Leek & Potato Soup

Read in Maltese

Clean and slice the leeks and the potatoes in small pieces. In a large pan, melt the margarine and cook the leeks for around 7 minutes. Add the potatoes and lower the flame and close lid for another further 3 minutes. Add the stock and bouquet garni and simmer on low flame until potatoes are well cooked. Blend everything with a hand processer. Serve hot with some parsley on top.

Pot-Roast Beef with French Onion Gr...

Read in Maltese

Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in Pinto’s Pride beef stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

Red wine poached Pears for Diabetic...

Read in Maltese

Peel the pears and slice the bottom part so that the fruit can stand. Place in a small pan and add the wine and the cloves. Top up with the water enough that the pears are submerged in liquid. Place on low flame and simmer until pears are cooked. When ready, place in a separate dish. The fruit can be eaten warm as well as cold. Great to be served with some light yogurt.

Creamy Pesto & Kale Pasta

Read in Maltese

Cook the Mayor onions for 5 mins until they begin to caramelize. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.

Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, soft cheese and Mayor pesto, adding a splash of the reserved cooking water to loosen, season if needed.

Chickpea Stew with Tomatoes & ...

Read in Maltese

Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.

Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add Three Hills Kunserva tomato purée, then simmer for 5 mins.

Add Mayor chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Lemon Cheesecake (No-Bake)

Read in Maltese

Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.

Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

Small Party Sanwiches

Read in Maltese

Chicken Filling – Cook some chicken breast and cut into small pieces. Add some mayonnaise, some soft cheese, fresh parsley, salt and pepper and mix well.

Tuna – Drain 2 large cans of tuna. Place in a food processer with a small onion, one garlic clove and a ¼ of a green pepper. Blend well. If need you may add 1 tablespoon of olive oil.

Olive and Feta Cheese – in a blender add 6 tbsp Three Hills Kunserva, 50g black olives, 30g capers and 50g feta cheese. Blend well. You may add some olive oil, or preferably extra virgin olive oil.

Grissini Sticks with Parma Ham

Read in Maltese

This is a super easy recipe and it look nice 😉However it is important that the grissini sticks are long and not broken. Also, choose good quality Italian ham known as Parma ham.

Slice each piece of ham in half and rotate it around the grissini stick. Be careful not to break any.

Chicken & Mushrooms

Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

Add the final tbsp oil and cook shallots for 5 mins. Add Pinto’s Pride stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add Mayor peas and parsley and cook for 2 mins more, then serve