Celebrity Maltese Chefs

RECIPE OF THE DAYGingerbread cookies


Preheat the oven to 190C/Gas 5. Line a large baking sheet with parchement paper. Sift the flour into a large bowl. Add the bicaronate of soda, cocoa powder and ginger and mix well together. Add the margarine and work it well into the flour mixture until you achieve bread crumb consistency. Add the brown sugar and mix well.

Add the beaten egg and golden syrup and knead the mixture until you form a dough. Wrap the dough in cling film and seal it properly and allow to rest for around 20-30 minutes. If more convenient you may prepare the dough a day before and place it in the refrigerator until you are ready to use it.  To prepare the cookies, dust your work surface with flour and roll out your dough with a rolling pin to around 3mm all-over thickness. Use cookie shapes to cut out shapes in the dough and place them on the lined baking sheet. Cook in the oven for around 15-20 minutes. The dough should be still soft and pliable when taken out of the oven. Allow to cool completely before removing from the baking tray. You may decorate the cookies to your liking or just enjoy them as they are.   

Recipe by Anton B Dougall


Prawn Avocado

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If using frozen prawns, allow the prawns to defrost first! In a frying pan, heat the oil and add the prawns and garlic. Lightly pan fry them for a few minutes. Remove the prawns from the pan and place them on kitchen paper so that the oil is absorbed from them. Wash the avocados and cut vertically through the middle. Remove the stone. Spoon out the avocados and leave the shells intact. Place the avocados in a bowl and cut into small pieces. Add the prawns and mayonnaise, season and add the lemon zest. Mix well. Optional you may also season with pink peppercorns or paprika. Spoon the mixture into the avocado shells. Refrigerate until ready to serve.

Pilot fish in tomato sauce

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In a large flat plate or container put some flour and coat the fish with the flour all over. In a large frying pan fry the fish, turning occasionally, until they turn golden all over. Remove the fish and place on a plate with kitchen paper so that it absorbs the oil. Add the Mayor Polpa.  Wipe the frying pan you used to cook the fish and add some more olive oil. Pan fry the garlic and onions until the garlic starts to brown and the onions turn translucent. Add the Three Hills Kunserva and mix together with the onion mixture. Add the tomatoes and mix well. Reduce the heat and continue cooking for around 30 minutes, occasionally stirring. Preheat the oven to 180C/Gas mark 4. Add the capers to the sauce and stir in. Season to taste. Place the fish in an oven proof dish and cover with the tomato sauce. Place in the oven and cook for around 40 minutes. Serve with lemon wedges and vegetables of your choice.

Gingerbread cookies


Preheat the oven to 190C/Gas 5. Line a large baking sheet with parchement paper. Sift the flour into a large bowl. Add the bicaronate of soda, cocoa powder and ginger and mix well together. Add the margarine and work it well into the flour mixture until you achieve bread crumb consistency. Add the brown sugar and mix well.

Add the beaten egg and golden syrup and knead the mixture until you form a dough. Wrap the dough in cling film and seal it properly and allow to rest for around 20-30 minutes. If more convenient you may prepare the dough a day before and place it in the refrigerator until you are ready to use it.  To prepare the cookies, dust your work surface with flour and roll out your dough with a rolling pin to around 3mm all-over thickness. Use cookie shapes to cut out shapes in the dough and place them on the lined baking sheet. Cook in the oven for around 15-20 minutes. The dough should be still soft and pliable when taken out of the oven. Allow to cool completely before removing from the baking tray. You may decorate the cookies to your liking or just enjoy them as they are.

Chicken and Vegetable Risotto

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In a large, deep frying pan heat up the oil and gently fry the onions and garlic while stirring constantly. Lower the heat and add the peppers and mushroom and fry for a few minutes. Add the chicken pieces and continue cooking the mixture together untill the chicken is cooked all over.

Add the rice and mix well with the ingredients, on low heat, stir well and continue cooking for around 6 minutes until the rice is coated all over and turns transluscent. Add the Pinto’s Pride Chicken Spoon Stock a little bit at a time. Stir constantly. When the stock is absorbed add more stock, always a little at a time. Keep on adding stock until the rice is done. You might not need to use all the stock or you might need more liquid for the rice to be ready – if you need to add more liquid add some hot water, not cold water, as this will otherwise effect the rice. Towards the end of the cooking, add the Mayor Peas.

When the rice is cooked and the mixture is well amalgamated, season with salt and pepper and serve immediately.

Homemade Chicken Pie

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Clean the leeks and chop into medium sized pieces. Remove the rind of the bacon and chop into small to medium sized pieces. Cut the chicken breast into small to medium sized pieces too.  Preheat the oven to 190C/Gas 5. In a frying pan melt the margarine and gently fry the bacon and the leeks together, making sure that the leeks do not burn. When the bacon is cooked through, add the chicken and continue frying, stirring continuously, until the chicken is browned all over. Reduce the heat to a very low flame and add the flour, mixing the mixture well. Gradually add the Pinto’s Pride Chicken Spoon Stock whilst stirring. Season to taste. Give the mixture one last stir and remove from the heat and allow to cool completely.

In the meantime grease, a round oven-proof dish of diameter 23cm, with a little bit of oil and dust it with flour or more conveniently use baking paper to line the dish. If using baking paper, lightly wet the paper and squeeze off any excess water, before placing it on the dish so that it remains in place.


Lightly dust your kitchen top with flour and roll out half of the pastry in a circular shape. Line the bottom of your oven dish with the pastry. Fill the pastry with the cold chicken mixture.

Roll out the second half of your pastry and place over the pie filling. Gently press the top pastry to the bottom pastry with the end of a fork to seal your pie. Trim off any excess pastry on the outside of your oven dish. Baste the pastry with the beaten egg and sprinkle the pastry with sesame seeds (if using). Prick the top of the pastry with the fork so that any excess steam can escape from inside the pie, allowing the pastry to crisp up. Bake in the oven for around 30-40 minutes or until you see that the top of the pastry has turned golden all over. Allow to cool before removing the pastry from the dish. Serve with vegetables or  salad.


Note: you may add 200g chopped mushrooms to the chicken mixture if you like.

November Bones

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Prepare the pastry by rubbing in the butter and the flour with your finger tips. When the mixture looks like fine breadcrumbs add the lemon zest, the vanilla, sugar and finally the water. Bring the pastry together, wrap in ‘stretch and

seal’ and place in the fridge for 30 minutes.

Mix all the ingredients together and bind until the mixture looks like dough. To make the ‘bones’ roll out the pastry with a rolling pin. It needs to be quit thick. Brush the top of the pastry with egg white. Place some filling on top of the pastry and then seal and shape into a long ‘sausage’ Cut into portions of 100 g each and shape each piece into the shape of a bone. Place on a baking tray covered with baking paper. Bake in a preheated oven at 200C for 20 minutes. Cover with icing if desired or leave as they are for a healthier option.

Broccoli and mint soup with fresh H...

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Broccoli and mint soup with fresh Hanini Cheeselet recipe

Rubbed fillet of pork on a grilled ...

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Mix together the cumin, paprika, mixed spice, ginger and rub well all over the pork fillet. Heat a griddle pan with a little oil and seal the pork all over. Transfer onto an oven dish and continue to cook to your liking to a core temperature of 68C. In the same pan, grill the aubergine slices and season well with alt and pepper. Add the crushed garlic to the pan and sauté on low heat until slightly  browned. Add in the Mayor Tomatoes with white sauce and sprinkled Parmesan in between. Finish with the tomato cream and cheese on top and grill in the oven until lightly browned. Serve the parmigiana with the sliced pork fillet on top and rocket leaves.

Sweet Cannoli Shells

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Sieve the flour and add rub in margarine until it looks like breadcrumbs. Add the red wine a bit by bit and enough water to form a dough. Working the dough using your hands until soft. Cover with stretch and seal and set aside to rest. On a flat surface, add some flour and spread the dough as thin as it can be. Cut out circular shapes and roll around the cannoli rollers. Before closing the edges together add some water to make sure the dough does not open while cooking. Heat the oil in a deep pan and bring oil to a boil. Gently fry the dough a roll after each other. Cook until dough is nicely golden. When ready, place on some tissue paper to remove excess oils. In the meantime, in an electric mixture, beat the ricotta with the icing sugar until consistency is smooth. Add the chocolate chips and fill the cannoli shells. Decorate with the cherries and almonds at the side and some extra chocolate chips.

Recipe by Anton B. Dougall

Yogurt Jelly Pots

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Place the jelly crystals in a large bowl and add some boiling water. Stir until the crystals dissolve then add the yoghurt a little at a time and keep stirring. Add the grated lemon zest and half the quantity of the fresh fruit. Mix then pour into a measuring cup and mix enough water if necessary to make up the required liquid listed on the jelly packet. Stir and pour into glasses. Place in the fridge for a couple of hours until the content firms up. Garnish with the rest of the fruit and some fresh mint leaves just before serving.

Sweet Apricot Tart

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Heat the oven at 180°C or gas number 4. Grease a flat dish with some margarine or else line with a piece of baking paper. In a mixing bowl, mix the margarine with the sugar. You can use a mixer or else a regular bowl and use a hand blender. Beat well until mixture is creamy and the sugar has blended well. Slowly, add the eggs. Add the ground almonds, the lemon grind, flour and the roughly chopped almonds. Beat well together. After, add the candied fruit and mix gently with a wooden spoon. Divide the pasty into two parts. Roll 1 half and carefully layer it on the dish. Spread a layer of jam on the pastry making sure to have an even layer of jam. Sprinkle some almonds. Roll the remaining part of the pasty and place on top. Close well from the edges. You are free to shape and decorate the pie with any left over pasty. Cook in over from around 45-55 minutes. When be cooled down, take out from dish.

Traditional Almond Biscuits

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Switch on the oven to 1800 C or gas number 4. In a bowl sieve the the flour with the baking powder . Add the whole almonds, the vanilla essense and the lemon grind and mix well. Beat 2 of the egg yolks with the eggs together with the sugar. Mix the two mixtures together and form a dough. Divide the mixture into 2 and form 2 flat rolls of around 5cm long and 1cm of height. Place a piece of baking paper on an oven proof dish and bake the rolls for around 10 to 15 minutes. Take out of the oven and gently slice into small pieces to form the biscuits. Bake again in oven for a further 10 minutes.

Penne with Maltese Sausage

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Cook the pasta in plenty of salted water following the instructions on the pasta packet. Remove the skin from the Maltese sausage and chop roughly. In a saucepan, heat up the olive oil and cook the garlic and onions on gentle heat. Add the sausage meat and cook. Add the Pelati and keep stirring until it is heated through. Add the wine and a few drops of Hot Pepper Sauce and carry on cooking on low heat for 20 minutes until the liquid reduces. Remove from heat, add the rocket leaves and stir. Allow to rest for 5 minutes. Add the cream and stir to blend in well. Garnish with some more rocket leaves. Serve and finish off with freshly ground pepper and a tablespoon of grated Hanini cheeselet.

Widow’s Soup

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Wash, peel and cut all the vegetables in very small pieces. Place them in different bowls. Empty the Mayor Diced onions in a large

Lemon and Irkotta Linguine

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Follow the instructions on the packet to cook the pasta. Reserve a cup of the pasta water when you drain the pasta. Place the ricotta, 1 tablespoon of olive oil, lemon juice, lemon zest, half the pasta water and grated pecorino in a large bowl. Use an electric blender to combine all the ingredients together until it forms a smooth paste. Heat the rest of the olive oil on medium heat in a large flat saucepan. Add the blended ricotta mix. Add the linguine and stir gently, then add the pasta water little by little until the consistency of the sauce is creamy and coats the pasta. Add the rocket leaves and garnish with Pekorin cheese, pepper and lemon segments. Serve immediately.

Focaccia without Yeast

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Preheat the oven to 200C. Brush a baking tray lightly with olive oil. Sieve the flour twice into a large bowl, add the bicarbonate of soda and olive oil .Make a well in the centre and pour in the yogurt. Keep your hand stiff and your fingers spread out like a claw and start to mix the yogurt into the flour using a slow and firm circular motion. Keep mixing like this until you have soft dough. Do not knead or rub in but very gently bring it together. Transfer the dough into an oiled baking dish and spread it out by tapping it gently with your fingers. Brush the top with some more olive oil. Make dimples all over on the surface of the dough with your fingertips or use the end of a wooden spoon. Push a small piece of olive, caper, tomato and herbs into each dimple. Then drizzle over the rest of the olive oil and spread with a brush. Bake in the oven for 20 minutes at 220 C until the bread is golden on the top and bottom, then reduce the heat to 200 and leave for another 10 minutes. Remove the focaccia from the oven and while it is still hot, brush with a little more olive oil over the top and allow to cool slightly before cutting and serving.

Pasta with Octopus Sauce

Cut the octopus into even sized pieces and put them in a small bowl. Heat a small quantity of oil and water in a large and deep frying pan and fry the octopus pieces.  Remove them from over the heat when cooked and leave to cool for about 15 minutes. Add the tomato paste and herbs and continue cooking. In a separate pan, add the Mayor Diced Onions and the Mayor Polpa. Slice the olives and add them, together with the lemon zest, to the tomato mixture. Mix well. Mix this mixture with the octopus mixture.  Add the peas, wine and seasoning.  Continue cooking for about 30minutes. Meanwhile, boil the pasta in plenty of salted water.  Drain well when ready. Serve the octopus sauce on top of the cooked pasta.

Fried Rabbit with Wine and Garlic

Peel and chop the garlic cloves. Place the rabbit portions in a large bowl and cover them with wine. Mix in the garlic, thyme, bay leaves and some seasoning. Leave some garlic for frying. Cover and leave in the fridge overnight. Heat some oil in a large saucepan. Add the garlic and fry it for a few minutes. Don’t fry until golden brown. Remove the rabbit pieces from the marinade and dry them with kitchen paper. Fry them until the rabbit meat is a deep, golden colour. Turn the rabbit portions occasionally during cooking and sprinkle some marinade over them. Lower the flame, add some more marinade and cover the pan. Leave to simmer until the rabbit meat is tender. Check regularly to see that the mixture remains moist. Add more marinade if necessary.

Honey Roasted Pork Loin

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Preheat the oven to 2000C, gas mark 6.Wash and scrape the carrots and cut them into thick slices.  Peel the onions and cut them into thick slices.  Put the carrots and onions in a roasting dish. Season the pork and place it on top of the carrots and onions. Place the honey, mustard, cloves, cinnamon, sugar and oil in a bowl.  Mix well until all the ingredients blend together.Pour some of this mixture over the pork. Add some water to the dish.  Cover the whole dish with aluminium foil and bake in the hot oven for at least 90 minutes. Baste frequently. Remove the foil and pour the rest of the mixture over the pork. Continue cooking for at least 45 more minutes. Allow the pork to relax for about 30 minutes before carving.

Fresh Tuna Fillets with Sauce

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Heat the oil in a pan, and lightly cook the tuna steaks for a couple of minutes; both sides. Season with salt and pepper. When ready remove from pan and cook the diced onions for 2 minutes. Add 150ml Mayor Zalza tat-Tadam , the olives, capers and some garlic powder. Simmer on low flame for 3 minutes. Bring to a boil some potatoes, drain and quarter. Season with some salt and pepper and fresh chopped parsley. Serve warm.

Gozitan Ftira

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Gozitan ftira is a traditional dish resembling a pizza, mainly popular in Malta’s sister island Gozo. This is a specialty enjoyed by most Maltese and foreign tourists when visiting Gozo. A versatile recipe which can easily be prepared at home.

Chickpea Salad

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

Healthy Quinoa Salad

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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

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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

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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.

Sweet potato and ginger soup

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.

Lasagna Rolls

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.

Sweet and Spicy Nut Mix

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.