Start by cutting the chicken into bite-sized pieces and preparing all the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside. In the same skillet, sauté the Mayor diced onions and minced garlic until softened and fragrant, about 2-3 minutes. Add the red bell pepper and zucchini, and cook for another 5 minutes until the vegetables are tender. Pour in the Mayor Tadam għaz-Zalza, sliced black olives, dried oregano, and dried thyme. Stir well to combine. Add the chicken back into the skillet and mix. Pour in the red wine vinegar, then season with salt and pepper to taste. Allow the stew to simmer for 10-15 minutes until the chicken is cooked through and the flavors meld together. Serve the Mediterranean chicken stew over couscous or with crusty bread, garnished with fresh parsley.

Cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and Mayor diced onions, sautéing until softened and fragrant, about 2-3 minutes. Add the sliced mushrooms to the skillet and cook for 2 minutes, stirring occasionally, until they are golden brown. Add the spinach leaves to the skillet and cook until wilted, about 2 minutes. Pour in the cream and bring to a simmer. Stir in the grated cheese until melted and the sauce thickens slightly. Season with salt and black pepper to taste. Add the cooked pasta to the skillet and toss to combine, coating the pasta in the creamy mushroom sauce. Serve hot, garnished with fresh parsley.

Start by cutting the chicken into bite-sized pieces and preparing all the vegetables.
Heat coconut 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, sauté the Mayor diced onions and minced garlic, about 2-3 minutes. Add the sliced bell pepper, zucchini, snap peas, and mushrooms, and cook for another 5 minutes until the vegetables are tender-crisp. Pour in the full-fat coconut milk and stir in the Thai green curry paste. Allow the mixture to come to a simmer, stirring occasionally. Add soy sauce and fresh lime juice 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 flavors to meld together. Once everything is heated through and the sauce has thickened slightly, remove from heat. Serve the spicy coconut lime chicken over cooked jasmine rice or rice noodles, garnished with fresh basil leaves.

Enjoy your Spicy Coconut Lime Chicken with Vegetables!

Preheat your oven to 200°C (400°F).
In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
Place the cod fillets on a baking sheet lined with parchment paper. Drizzle half of the lemon herb mixture over the fish, ensuring each fillet is well coated.
Arrange the red onion, zucchini, bell pepper, and cherry tomatoes around the fish on the baking sheet. Drizzle the remaining lemon herb mixture over the vegetables and toss to coat evenly.
Bake in the preheated oven for 20-25 minutes, or until the cod is flaky and the vegetables are tender and slightly caramelized.
Remove from the oven and garnish with fresh parsley.
Serve the lemon herb baked cod with roasted vegetables over a bed of cooked couscous or quinoa.
Enjoy your Lemon Herb Baked Cod with Roasted Vegetables!

Preheat your grill to medium heat (about 350°F or 175°C). Remove the membrane from the back of the ribs and rub them with a mixture of brown sugar, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. For extra tenderness, bake the ribs covered with foil in a preheated oven at 300°F (150°C) for 2.5 to 3 hours, or alternatively, boil them in water for 1-1.5 hours. Brush the grill grates with olive oil, then grill the ribs over indirect heat for 15-20 minutes, turning occasionally and basting with BBQ sauce during the last 5 minutes. Remove from the grill, let rest for a few minutes, then cut into portions and serve with extra BBQ sauce.

In a large bowl, combine the drained butter beans, cherry tomatoes, cucumber, red onion, and chopped basil. If using feta cheese, add it to the bowl. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to create the dressing. Pour the dressing over the salad and toss gently to combine. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

In a large bowl, combine mayonnaise, Dijon mustard, and lemon juice until smooth. Stir in shredded or diced chicken, celery, red onion, and parsley, and add chopped walnuts if desired. Season with salt and black pepper to taste, mixing everything until well combined. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve the chicken salad on a bed of greens, in a sandwich, or as a wrap.

Preheat your oven to 375°F (190°C). Clean the mushroom caps and place them on a baking sheet. In a skillet, heat olive oil over medium heat and sauté the chopped mushroom stems, onion, and garlic until softened. Stir in the breadcrumbs and cook until crisp. Remove from heat, then mix in grated Pekorin Semi-Mature with Black Pepper, parsley, Parmesan cheese, salt, pepper, and optional thyme, red pepper flakes, and lemon juice. Stuff the mushroom caps with this mixture and bake for 15-20 minutes until the mushrooms are tender and the tops are golden brown. Serve warm.

Cook the pasta according to package instructions until al dente, then drain and set aside. In a large skillet, heat olive oil over medium heat and sauté minced garlic and red pepper flakes (if using) for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, add lemon juice and zest, scraping up any browned bits, and simmer for 1 minute. Return the shrimp to the skillet, then toss in the cooked pasta and chopped parsley until well combined and heated through. Season with salt and pepper to taste, and serve with grated Pekorin cheese if desired.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the Irkotta, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more. Repeat with the remaining batter.

In a bowl, mix the Greek yogurt with honey (or maple syrup) and vanilla extract until well combined. In serving glasses or bowls, layer a spoonful of the yogurt mixture, followed by a layer of sliced strawberries, and then a sprinkle of granola. Repeat the layers until all ingredients are used, finishing with a layer of strawberries and a drizzle of honey on top. Garnish with fresh mint leaves if desired.

Preheat your oven to 375°F (190°C). In a small bowl, combine olive oil, lemon juice, parsley, dill, minced garlic, salt, and pepper. Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased, then brush them generously with the marinade and let them sit for about 10 minutes. Bake the salmon in the preheated oven for 15-20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the oven, let it rest for a couple of minutes, and garnish with lemon slices and extra fresh herbs if desired.

Cook the ricotta and spinach-filled ravioli according to the package instructions, then drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften. Reduce the heat to low and stir in the cream and pesto sauce, cooking until the sauce is heated through and well combined. Add the cooked ravioli to the skillet and gently toss to coat with the sauce. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and toasted pine nuts. Garnish with fresh basil leaves and serve immediately.

Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, combine the cooked pasta, cherry tomatoes, sliced green olives, crumbled feta cheese, red onion, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour the dressing over the pasta salad and toss to coat evenly. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, and pepper. Mix until well combined and form into small meatballs. In a large skillet, heat a small amount of oil over medium heat and brown the meatballs on all sides. In a separate bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Once the meatballs are browned, pour the sauce over them, reduce the heat to low, cover, and let simmer for 20 minutes, stirring occasionally to ensure the meatballs are evenly coated and cooked through.

In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced red onion. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, mustard, celery seed, salt, and pepper until well combined. Pour the dressing over the shredded vegetables and toss everything together until the vegetables are evenly coated. Cover the coleslaw and let it chill in the refrigerator for at least 1 hour to allow the flavors to meld together. Before serving, give the coleslaw a good toss and garnish with freshly chopped parsley if desired.

Season the chicken breasts with salt and pepper, then grill them over medium heat for about 6-7 minutes on each side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips. In a large bowl, combine the drained peas, cherry tomatoes, cucumber, onion, mint, and parsley. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, mustard, salt, and pepper until well combined. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Add the sliced grilled chicken on top of the salad. Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Preheat your oven to 425°F (220°C) and grease four 6-ounce ramekins. Melt the butter and chocolate together in a microwave-safe bowl in 20-second intervals, stirring after each until smooth. Add powdered sugar and stir until combined. Whisk in the eggs and egg yolks, then add the vanilla extract. Gently fold in the flour and salt until just combined. Divide the batter evenly among the prepared ramekins and place them on a baking sheet. Bake for 12-14 minutes, or until the edges are firm but the center is still soft. Let them cool for 1 minute, then carefully run a knife around the edges and invert the cakes onto plates. Serve immediately, optionally with vanilla ice cream or whipped cream.

Cook the pasta according to package instructions, then drain and rinse under cold water to cool. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, onion, olives, and feta cheese. In a small bowl, whisk together the pesto with basil and olive oil, then pour over the pasta salad and toss to coat evenly. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

In a large salad bowl, combine the Beetroot Cubes Ready-To-Eat, crumbled feta cheese, diced cucumber, sliced red onion, halved cherry tomatoes, and arugula leaves. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to mix all ingredients thoroughly. Garnish with fresh mint leaves and serve immediately.

In a large mixing bowl, combine drained sweetcorn kernels, all-purpose flour, cornmeal (if using), Hanini grated cheese, Mayor diced onions, baking powder, salt, and black pepper. In a separate bowl, whisk together eggs and milk until smooth. Pour the egg mixture into the dry ingredients and stir until evenly combined and moistened (the batter should be thick but pourable). Heat a thin layer of cooking oil in a large skillet or frying pan over medium heat. Drop spoonfuls of the sweetcorn batter into the hot oil (about 2-3 tablespoons per fritter), flatten slightly with the back of the spoon. Fry for 2-3 minutes on each side until golden brown and crispy. Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm as an appetizer or side dish. Enjoy your homemade sweetcorn fritters!

Start by preheating a grill or a skillet over medium-high heat. Divide the ground beef into four equal portions and shape each portion into a patty, about 1/2 to 3/4 inch thick. Season both sides of the patties generously with salt and pepper. Cook the patties on the grill or skillet for about 4-5 minutes per side, or until they reach your desired level of doneness. In the last minute of cooking, place a slice of cheese on each patty and allow it to melt. While the patties are cooking, lightly toast the burger buns on the grill or in a toaster. To assemble the burgers, spread a generous amount of ready-made burger sauce on the bottom half of each bun. Place a cooked cheeseburger patty on top, followed by lettuce leaves, tomato slices, and pickles if desired. Top with the other half of the bun and serve immediately. Enjoy your delicious homemade burgers with ready-made burger sauce!

Grill seasoned chicken breasts until cooked through, about 6-7 minutes per side. Rest, then slice thinly. Warm tortillas and fill with shredded lettuce, grilled chicken, diced tomatoes, avocado slices, and a generous amount of ready-made pickled onions. Garnish with fresh cilantro leaves and serve with lime wedges.

Start by preparing the yogurt base. In a bowl, mix the Hanini Yogurt with 1 teaspoon of vanilla extract and a pinch of cinnamon, stirring well to combine. Take a glass or a parfait dish and add a spoonful of the yogurt mixture at the bottom. Layer with a few slices of fresh figs and sprinkle some chopped walnuts over the figs. Continue layering with yogurt, figs, and walnuts until the glass is filled, ending with a layer of yogurt on top. Drizzle 2 tablespoons of honey over the top layer for added sweetness. For garnish, top with a few extra fig slices, a sprinkle of chopped walnuts, and a fresh mint leaf if desired. Place the parfait in the refrigerator for about 10-15 minutes to let the flavors meld together. Serve the Light Yogurt, Fig, and Walnut Summer Parfait chilled, and enjoy it as a refreshing and healthy summer treat. For an extra crunch, you can toast the walnuts lightly in a pan before adding them to the parfait. If fresh figs are not available, dried figs can be used by rehydrating them in warm water for a few minutes before slicing. Additionally, you can add a layer of granola for extra texture and flavor.

Start by carefully cutting the tops off the Ġibniet Friski t’Għawdex to create a small opening. In a bowl, mix the chopped fresh herbs, sun-dried tomatoes, black olives, olive oil, salt, and pepper. Stuff each cheeselet with this mixture, pressing gently to ensure it fills the cavity. Replace the tops of the cheeselets. Serve immediately or chill for a couple of hours to let the flavors meld. These stuffed Gibniet Friski t’Għawdex are perfect as an appetizer or part of a cheese platter.

Cook the rice according to package instructions using the 1 3/4 cups of water. Once cooked, fluff the rice with a fork and let it cool to room temperature. In a large bowl, combine the cooled rice with diced cucumber, halved cherry tomatoes, onions, olives, crumbled feta cheese, and chopped parsley. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the rice salad and toss gently to combine. Adjust seasoning if needed. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra parsley before serving.

In a food processor, place all the ingredients and whizz them all together until a smooth paste is formed. Place mixture into a serving bowl. Add 2 tbsp of olive oil on top, along with some toasted seeds like pumpkin seeds and pine nuts.

Arrange slices or cubes of Pecorino Semi-Mature cheese on a serving platter. Surround the cheese with a cup of mixed olives, including varieties like Kalamata and green olives, ensuring they are pitted. Distribute 1/4 cup of sliced pickled chili peppers throughout the platter, adjusting the amount based on your spice preference. Drizzle the entire platter with 2 tablespoons of extra virgin olive oil and season with freshly ground black pepper to taste. Optionally, garnish with fresh herbs such as basil or parsley for added color and flavor. Serve the Pecorino Semi-Mature cheese platter with olives and chili peppers alongside sliced baguette or crackers for a delightful and savory appetizer or snack.

In a bowl, whisk together the lemon zest, lime zest, lemon juice, lime juice, olive oil, minced garlic, honey, salt, and pepper. Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. In a separate bowl, combine the diced mango, red bell pepper, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix well and set aside to let the flavors meld while you grill the chicken. Preheat the grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Grill the chicken breasts for about 6-7 minutes per side, or until cooked through and grill marks appear. Cooking time may vary depending on the thickness of the chicken breasts. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Remove the grilled chicken from the grill and let it rest for a few minutes. Serve the chicken hot off the grill, topped with generous spoonfuls of mango salsa. Optionally, garnish with extra cilantro and a wedge of lime on the side. This Citrus Grilled Chicken with Mango Salsa pairs wonderfully with rice, quinoa, or a fresh green salad. Adjust the amount of jalapeño in the salsa according to your spice preference. Ensure the mango is ripe but firm for the salsa to provide a sweet and juicy contrast to the savory chicken.

In a small saucepan, combine the diced apples, honey, and ground cinnamon. Cook over medium heat, stirring occasionally, until the apples are tender and caramelized, about 5-7 minutes. Remove from heat and let cool slightly. In serving glasses or bowls, layer the Apple & Cinnamon Yogurt, caramelized apple mixture, and granola, repeating until the glasses are filled. Optional: Add sliced almonds, chopped walnuts, or drizzle additional honey on top for extra flavor and crunch. Serve immediately or chill in the refrigerator until ready to serve.

In a large bowl, combine the cubed watermelon, crumbled feta cheese, chopped fresh mint leaves, and sliced red onion (if using). Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Gently toss the salad until all ingredients are evenly coated with the dressing. Season with salt and pepper to taste. Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld together. Serve chilled and enjoy this refreshing and flavorful summer salad! Feel free to adjust the ingredients and quantities according to your taste preferences. This salad is perfect for picnics, barbecues, or as a light and refreshing side dish for any summer meal!

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced tomatoes (with their juices) to the saucepan. Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Stir in the chopped basil and season with salt and pepper to taste.
Cook the Ravioli: Meanwhile, bring a large pot of salted water to a boil. Carefully add the store-bought ricotta-filled ravioli to the boiling water. Cook the ravioli according to the package instructions, usually about 3-4 minutes, or until they float to the surface and are tender. Drain the ravioli and set aside. Plate the cooked ravioli and spoon the tomato basil sauce over the top. Garnish with grated cheese and additional fresh basil leaves if desired.

In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, paprika, cumin, chili powder, and red pepper hot sauce until well combined. Season the lamb chops with salt and pepper on both sides, then place them in a shallow dish or resealable plastic bag. Pour the marinade over the lamb chops, making sure they’re evenly coated. Cover the dish or seal the bag, then refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld. Preheat your grill to medium-high heat. Remove the lamb chops from the marinade and discard any excess marinade. Grill the lamb chops for 3-4 minutes per side for medium-rare, or longer according to your preference, basting occasionally with the leftover marinade. Once cooked to your desired doneness, remove the lamb chops from the grill and let them rest for a few minutes before serving. Garnish the grilled lamb chops with chopped mint leaves and serve with lemon wedges on the side.

In a medium saucepan, bring water to a boil. Add tapioca pearls and cook according to package instructions until they are translucent, stirring occasionally to prevent sticking. Once cooked, drain and set aside. In a blender, combine diced mangoes, sugar, and a pinch of salt. Blend until smooth. Set aside. In a separate saucepan, pour the creamy coconut milk and bring it to a gentle simmer over medium heat. Stir in the mango puree and cooked tapioca pearls. Cook for an additional 2-3 minutes, stirring constantly. Remove the saucepan from heat and stir in vanilla extract. Let the mixture cool for a few minutes. Transfer the pudding mixture into serving bowls or glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set and chilled. Once chilled, garnish with fresh mint leaves if desired. Serve cold and enjoy the creamy and tropical flavors of coconut and mango!

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes until the chicken is cooked through and golden brown. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Drain and stir in the Bruschetta Topping and let it simmer for 1 minute to heat through. Add the cooked pasta and cooked chicken back to the skillet with the Bruschetta Topping sauce. Toss everything together until well combined and heated through. Remove from heat and sprinkle grated Pekorin cheese over the pasta. Garnish with fresh basil leaves if desired.

Drain and rinse the Butter Beans. Dice the carrots, and celery. Mince the garlic. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are soft and aromatic. Add the drained and rinsed Butter Beans to the pot. Pour in the vegetable or chicken broth. Stir well to combine. Add dried thyme and rosemary to the pot. Season with salt and pepper according to your taste. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes to allow the flavors to meld together. For a creamy texture, use an immersion blender to partially blend the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot. Adjust seasoning if needed. Ladle the creamy Butter Bean soup into bowls. Garnish with fresh parsley if desired.

In a large bowl, combine the Indian Tikka Masala Mild sauce with yogurt, minced garlic, grated ginger, ground cumin, ground coriander, paprika, and salt. Mix well. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for the best flavor. Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces along with the marinade to the skillet. Cook, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened about 15-20 minutes. Once the chicken is cooked, remove the skillet from heat. Taste and adjust seasoning if necessary. Garnish with fresh cilantro leaves. Serve the Indian Tikka Masala Mild chicken hot with cooked rice or warm naan bread on the side.

Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste. Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent about 3-4 minutes. Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they are slightly browned and tender. Add the chopped spinach to the skillet and cook until wilted about 2 minutes. Season with a pinch of salt and pepper. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the shredded cheese on top. Cook the frittata on the stovetop for 3-4 minutes, or until the edges start to set. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and the top is golden brown. Once cooked, remove the skillet from the oven and let it cool for a few minutes before slicing. Serve the Mushroom and Spinach Frittata warm, garnished with fresh herbs if desired.

Prepare the Chicken Skewers: Season the chicken chunks with salt and pepper. Thread the marinated chicken, bell pepper, and onion onto the soaked wooden skewers, alternating between the ingredients. Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 5-7 minutes on each side or until the chicken is cooked through and the vegetables are tender, basting with the BBQ glaze occasionally. Once the skewers are cooked through and nicely glazed, remove them from the grill. Serve the BBQ glazed chicken skewers hot with extra glaze on the side for dipping.

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.

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.

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.

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!

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.

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.

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.

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!

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!