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Celebrity Maltese Chefs

RECIPE OF THE DAYSweet Cannoli Shells

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

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

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

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

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.