What shall we cook today?
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 parmesan 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.
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 Parmesan and place in a lightly greased dish.
Put some more grated Parmesan 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
Thoroughly clean and scale the anchovies.
Sauté the chopped spring onions in oil. Add the Mayor Peas, the Three Hills Kunserva and half a cup of water. Cook for around 3 minutes on low heat.
Add the anchovies and cook until they fall apart, then add the chopped parsley.
Cook the pasta according to the packet’s instructions, drain but leave the pasta a little wet.
Tip the pasta into the pan with the sauce and sauté adding a little oil if desired.
Optionally serve with toasted breadcrumbs sprinkled over the top.
Dice the aubergines and fry them with a very small amount of oil in a non-stick pan.
Dice the celery and carrot and finely chop the onion.
Fry the onion in oil, adding the celery and carrot when it turns translucent.
Once the vegetables are golden, add the Mayor Polpa with Basil and cook for a further 10 minutes until the sauce slightly thickens.
Add the aubergines, salt, pepper, capers, olives, raisins, almonds, honey and vinegar. Cook till the vinegar evaporates and the vegetables caramelise.
May be served chilled or at room temperature.
In a pan, fry the onions and set apart . In a dish put some Mayor Sugu with basil. On each tortilla wrap place some of the cooked chicken, Mayor sweetcorn, Mayor red kidney beans, some fried onions and some grated Tan Nar cheese . Roll the wraps and place them in the dish. Pour some more Mayor sugu with basil on top of the wraps. Finish with the rest of the Tan Nar grated cheese . Put it for 5/7 minutes in oven until the cheese melts . Enjoy RECIPE AND PHOTO BY JOANNE CHETCUTI.
Line pasta sheets with a layer of ham, sliced cheese or mozzarella. Roll pasta sheets and cut in pin wheels. Put in an oven dish. Top up with Mayor Sugu precooked with garlic and an onion. Add grated cheese and some white sauce. Cook in the oven for 30 minutes. Recipe and photo by Katia Galea Schembri
In a frying pan add the olive oil and add the garlic and mushrooms. When the mushrooms brown add some freshly ground black pepper, 2 tablespoons Bisto gravy and stir in 280ml water. Stir constantly until it thickens on a low flame. Add a container of Ħanini Creamylight and combine well. Remove from heat and serve on grilled meat. Recipe and photo by Margaret Serpina
Boil the potatoes in ample salted water, then drain, peel and mash.
Add the salt, pepper, grated Ħanini Pekorin cheese, a little finely chopped parsley and if desired some ground nutmeg.
Let cool, mix well and form into croquettes (balls or rolls).
Lightly coat in flour and deep fry in hot (but not boiling) sunflower oil.
Remove with a slotted spoon and place on absorbent paper. Add a pinch of salt and serve hot.
Cook the pasta according to the packet’s instructions. Meanwhile in a little water, steam the broad beans and peas for about 5-7 minutes until tender. Whilst the pulses are cooking, heat the oil in a frying pan and cook the garlic for around 1 minute. Stir in the Ħanini Creamylight and cook for another minute. When pasta is cooked and drained add the beans and the cream to the pasta and mix well. Add the Ħanini Ġibniet Moxxi to the pasta mix and combine well. The heat from the pasta will soften the Ġibniet and give more flavour to the pasta. Garnish with parsley and serve.
In a frying pan, fry the bacon until crisp and set aside. In a large pot, add 1 tablespoon olive oil and add the onion, leeks and garlic and cook until onion becomes translucent and the leeks brown, about 5 minutes. Add Pinto’s Pride Chicken Spoon Stock, bay leaves, Ħanini Creamylight and cauliflower, and cook for 30 minutes on medium heat.
Add the bacon to the pot, leaving a few bits for garnishing. Cook for a further 10 minutes. Remove the bay leaves.
Blend the soup until smooth and serve garnished with bacon bits.
In a large bowl, whisk together eggs and irkotta until smooth. In a separate smaller bowl whisk together the flour, baking powder and sugar. Add the milk and lemon zest. Continue stirring until smooth. Pour the flour mixture into the irkotta mixture and mix well to combine. Add the oil and continue whisking until the mixture is smooth. Heat a non-stick pan until hot. Ladle out the batter to form a small pancake. When the edges start browning, flip the pancake and cook for another 2 minutes. Fold pancakes over and fill with sliced strawberries and mint.
In a non-stick pan, fry the onion and garlic until translucent and then switch off heat. Scoop out the insides of the marrows leaving a hollow bowl. In a bowl add the Ħanini Irkotta, eggs, parsley, breadcrumbx, dried Ħanini Ġibna, the insides of the marrows, salt and pepper. Mix well together. Fill the marrows with the mixture, pressing the mixture in so that they are completely filled. In an oven dish, place a layer of potatoes and place the marrows on top of the potatoes. Drizzle with olive oil and some grated dried Ġibniet. Combine 3 tablespoons of Three Hills Kunserva with some water and add to the dish. Bake in a 200C oven for around 45 minutes or until the tops are golden.