Preheat your oven to 180°C. In a pan, heat olive oil and sauté the garlic until fragrant. Add the spinach and cook until wilted, then season with salt and pepper. Spread the spinach in an ovenproof dish and layer the sliced cheeselets on top. In a bowl, mix the cream, grated cheese, thyme, and a pinch of black pepper, then pour over the spinach and cheeselets. Sprinkle breadcrumbs evenly over the top. Bake for 20-25 minutes, until golden and bubbling. Serve warm with crusty bread—perfect for cozy winter nights!

Cook the ravioli according to package instructions, drain, and set aside. In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant. Stir in the lemon zest and juice, and add white wine if using, allowing it to simmer for 2 minutes. Reduce heat, mix in the cream, and season with salt and pepper. Toss the cooked ravioli in the sauce, ensuring it’s evenly coated. Serve hot, garnished with fresh parsley and grated cheese. This bright and creamy dish is a winter favorite with a citrusy twist!

Cook the pappardelle pasta according to package instructions, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Remove the beef from the skillet and set aside. In the same skillet, add the onions and minced garlic, cooking for 2-3 minutes. Add the sliced mushrooms and cook for 2 minutes. Stir in the diced tomatoes, red wine, tomato paste, thyme, oregano, salt, and pepper. Return the beef to the skillet and let the mixture simmer over low heat for 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors meld. Toss the cooked pappardelle into the sauce and mix until well-coated.
 
Serve the pasta with a sprinkle of fresh basil and grated mature cheeselets. This hearty beef and mushroom ragu with wide pappardelle is rich, savory, and perfect for a cozy dinner or special occasion!

In a large pot, melt butter over medium heat and sauté the onion, celery, and garlic until softened, about 5 minutes. Add the tomato paste and cook for another 2 minutes, stirring constantly. Carefully pour in the Savina brandy, allowing it to deglaze the pot, and cook for 2-3 minutes to let the alcohol cook off. Add the seafood stock and bring the mixture to a simmer for 20 minutes. Use an immersion blender to purée the soup until smooth. Stir in the cream, then return the chopped lobster to the pot. Season with salt and pepper, then cook for an additional 5 minutes. Serve hot, garnished with fresh parsley.

Preheat your oven to 200°C (400°F). In a large pot, bring water to a boil and cook the potato chunks for 5-7 minutes, until slightly softened. Drain and toss the potatoes in olive oil, garlic, rosemary, salt, and pepper. Spread the potatoes out in a single layer on a baking tray and roast for 30-35 minutes, turning halfway through, until golden and crispy. Serve hot as a side dish for your festive meal!

Combine all fruits in a large bowl. Drizzle with honey and lime juice, and toss gently to coat. Serve chilled as a fresh and tangy dessert!

Preheat the oven to 180°C (350°F). Mix the cream cheese, Gibnaroll cheese, garlic, parsley, salt, and pepper in a bowl. Stuff each mushroom cap with the mixture. Place the mushrooms on a baking tray and bake for 20 minutes, or until golden and bubbly. Serve warm.

Preheat your oven to 200°C (400°F). Place the salmon fillets on a baking tray, drizzle with olive oil, and season with salt, pepper, thyme, and parsley. Top each fillet with lemon slices. Roast for 15-20 minutes, or until the salmon flakes easily. Serve hot.
 

In a large casserole dish, cook the onion with the oil for around 2 minutes. After, add the garlic and carrots, continue cooking while stirring. Add the salt, pepper and corned beef and stir all together, while continuing frying. Add the potatoes, hot water, Kunserva and sugar. Continue cooking on moderate heat, until the potatoes start to get a little tender, stirring from time to time. After, add the eggs one by one and keep them apart from each other. Cook until the eggs become slightly hard.

Add the peas and stir them softly into the stew. Add the fresh cheeselets, stir a little and put off the heat. Let this stew sit for about 5 minutes before serving. One could also heat this stew again, if cooked in the morning and is serving it during dinner.

Sprinkle some salt and pepper on the meat. Chop the vegetables in small pieces. Warm some oil in a large pan and cook the vegetables for around 5 minutes and remove from pan. Dust the meat with the flour and remove any excess. Cook the meat for around 5 minutes on each side and remove from pan. Add the wine, stock and vegetables to the pan and simmer for 5 minutes. Place the meat in the pan and let simmer for around 90 minutes. You can alternatively cook in oven proof pan with lid on.

Cook the octopus in boiling water for around 35-40 minutes. Switch off the flame and leave it in hot water until cooled. Peel and chop the garlic and set asid. Peel and dice the potatoes in small pieces and place in a separate bowl with water. In a large pan, heat some oil and cook the onions and garlic. Mix regularly so they don’t brown. Add the Kunserva, the polpa, the potatoes, peas, red wine, lemon zest and the olives. Mix and simmer on medum flame until it starts to boil. In the meantime, chop the octopus in smaller pieces and add to the sauce. Continue simmerring for another 40 minutes. Every now and then give the sauce a stir. You may need to add some warm water if you notice that the sauce is reduced.  Serve with some toated bread.

Start by preparing the meat sauce, cook the onion till soft in extra virgin olive oil. Stir in the meat, season with salt and pepper, continue cooking till the mince is cooked through, add in tomato paste and oregano, cook for a further minute. Pour in the polpa, simmer for 10 minutes, stir the cherry tomatoes at the last minute. Set aside. Sauté the mushrooms in a separate pan with the extra virgin olive oil and garlic, season well, pour in the cream. Brush a baking dish with the extra virgin olive oil, line with zucchini slices. Spread a layer of meat sauce and mushroom cream, sprinkle with pine nuts, basil leaves & parmesan cheese. Repeat the process until all ingredients are used. Bake in a moderately hot oven till golden brown, approx. 35 min.

Add the milk in a small saucepan and place on a medium flame. When it stats to boil, lower flame and add the semolina. Mix well using a whisker so that the semolina will not form into chunks. Cook for around 10 minutes while stirring all the time. Remove pot from the flame and add the grated cheese, the egg yolks, the butter and salt. Mix well and quickly place mixture on a flat wet surface. Spread the mixture evenly with a thickenss of 9mm using a wet knife to help you spread it easily and let it cool well… should be around 30-40 minutes. Switch on the oven on gas number 8. Cut out circles of the dough with a small glass and place in a well greased oven prood dish overlapping each other. Add some butter at the top and add the grated cheese. You may also add some fresh pepper. Cook in oven till cheese is melted and has a golden color .

Preheat the oven to 180°C. Grease a cake pan. Mix dry ingredients and fold in cranberries and walnuts. Combine milk, melted butter, and egg. Add to the dry mix. Pour batter into the pan and bake for 35 minutes.

Heat olive oil and butter in a pot over medium heat. Sauté onion and garlic until softened, then add rice and cook for 1 minute. Add vegetable stock one ladle at a time, stirring until absorbed. Stir in chestnuts, Parmesan, and sage. Cook until the rice is creamy and tender.

Melt butter in a pan over medium heat. Add garlic and sauté until fragrant. Add prawns and cook for 3-4 minutes per side. Stir in cream and the grated cheese. Cook until sauce thickens slightly. Season with salt, pepper, and garnish with parsley.

Preheat the oven to 200°C.  In a small bowl, mix olive oil, garlic, rosemary, thyme, mustard, salt, and pepper to form a paste. Rub the mixture all over the lamb. Place the lamb in a roasting pan and roast for 1 hour or until the internal temperature reaches 60°C for medium-rare. Rest for 10 minutes before slicing.

Heat olive oil in a pot over medium heat. Sauté the onion and garlic until softened, about 3 minutes. Add the Marrowfat Peas and vegetable stock, bringing to a boil. Reduce the heat and simmer for 15 minutes. Blend the soup until smooth, then stir in the cream and fresh mint. Season with salt and pepper to taste. Serve hot, garnished with a sprig of mint.

Preheat the oven to 200°C. In a bowl, mix the Fresh Artisan Irkotta, grated cheeselets, parsley, salt, and black pepper until well combined. Fill each bell pepper half with the irkotta mixture and place them on a baking tray. Drizzle with olive oil and bake for 20-25 minutes, or until the peppers are tender and the tops are golden. Garnish with fresh basil before serving.

In a hot wok or skillet, heat the sesame oil over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Add the minced garlic and stir-fry for another minute. Pour in the Asian Hoisin Sauce and toss to coat the beef. Add the sliced bell peppers and snap peas, stir-frying for an additional 2-3 minutes until the vegetables are tender-crisp. Serve hot over jasmine rice.

Preheat the oven to 180°C. In a large bowl, whisk together the eggs and grated Pekorin. Season with salt and black pepper. Heat the olive oil in an oven-safe skillet over medium heat, then pour the egg mixture into the pan. Cook for 5 minutes, until the edges start to set. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is fully cooked and golden. Garnish with fresh herbs and serve warm.

Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. In a large bowl, mix the Pesto with Artichoke, olive oil, and Parmesan cheese. Add the drained pasta to the bowl and toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. Garnish with chopped fresh parsley and serve hot.

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Sear the chicken in the skillet until golden brown, about 4-5 minutes per side. Pour in the container of Provista Sugu Basil & Garlic and reduce the heat to low. Cover and simmer the chicken in the sauce for 20 minutes, or until fully cooked through. Serve the chicken over rice or pasta, garnished with fresh basil.

In a large pan, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 2 minutes. Add the minced beef, cooking until browned and breaking it apart with a spoon. Pour in the Mayor Zalza Bolognese with Minced Meat, stirring to combine. Reduce the heat to low and let the sauce simmer for 30 minutes, stirring occasionally. Meanwhile, cook the spaghetti according to the package instructions. Drain the pasta and toss with the Bolognese sauce. Serve hot with the grated Hanini Gibniet Nixfin on top.

In a large bowl, combine the drained green beans, diced tomato, and chopped red onion. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste. Toss gently to combine all the ingredients. Serve the salad chilled or at room temperature as a light and refreshing side dish.

Preheat a grill pan over medium heat. Slice the tan-Nar cheese and grill the slices for 2 minutes per side until golden and slightly charred. In a large bowl, toss the mixed greens, cherry tomatoes, and olives with olive oil and lemon juice. Place the grilled cheese on top of the salad and garnish with fresh oregano. Serve immediately.

In a large pot, heat the olive oil over medium heat. Add the onion and minced garlic, sautéing until softened, about 2 minutes. Stir in the chili powder and cumin, allowing the spices to bloom for 1 minute. Add the canned red kidney beans and diced tomatoes, stirring to combine. Season with salt and black pepper. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally, until the flavors meld. Serve hot with rice or bread on the side.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips and stir-fry for about 3-4 minutes until browned. Remove the beef from the pan and set aside. In the same skillet, add the Mayor Diced Onions and minced garlic, cooking until fragrant and slightly softened, about 2-3 minutes. Add the sliced bell pepper and zucchini, stir-frying for another 3-4 minutes until the vegetables are tender-crisp. Stir in the soy sauce, oyster sauce, and cornstarch mixture, and cook until the sauce slightly thickens. Return the beef to the skillet and toss everything together to coat the beef and vegetables in the sauce. Season with salt and black pepper to taste, and serve hot over jasmine rice for a quick and delicious meal.

Preheat the oven to 200°C (400°F). Lightly grease a baking dish with olive oil and place the fish fillets in the dish. Season the fish with salt and black pepper, and spoon the Mayor Caponata over each fillet, spreading it evenly to cover the top of the fish. Arrange lemon slices around the fillets for added flavor. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Once done, remove from the oven and garnish with fresh parsley. Serve the baked fish with a side of couscous or quinoa, allowing the rich flavors of the caponata to complement the tender fish.

In clear serving glasses or bowls, layer 1/2 cup of Hanini Light Pomegranate and Blueberry Yogurt at the bottom of each glass. Add a layer of granola (about 2 tablespoons per serving), followed by a handful of fresh blueberries and pomegranate seeds. Repeat the layers with another 1/2 cup of yogurt and top with a final sprinkle of granola and more fruit. Drizzle a bit of honey over each parfait for extra sweetness. Garnish with fresh mint leaves and serve immediately for a refreshing and healthy dessert or snack.

In a large pot, heat the olive oil over medium heat. Add the Mayor diced onions and minced garlic, sautéing until softened and fragrant, about 2-3 minutes. Add the lamb pieces and brown them on all sides for about 5-7 minutes. Stir in the Three Hills Brand Kunserva Traditional, ensuring the lamb is well-coated in the tomato paste. Add the sliced red bell pepper, diced carrots, and zucchini, stirring to combine. Pour in the broth and add the dried thyme, cumin, salt, and black pepper. Bring the stew to a simmer, cover, and cook for about 40-45 minutes, stirring occasionally, until the lamb is tender and the vegetables are cooked through. Garnish the lamb stew with fresh parsley and serve hot with couscous or crusty bread to soak up the rich sauce.

Preheat the oven to 180°C (350°F). In a small saucepan, heat the olive oil over medium heat and sauté the minced garlic for about a minute until fragrant. Add the Mayor Polpa tat-Tadam, oregano, and thyme to the saucepan, seasoning with salt and black pepper. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened. In a small baking dish, pour the tomato sauce and place the Hanini Fresh Cheeselets Goat on top. Bake in the preheated oven for 10-12 minutes until the cheeselets are soft and slightly golden. Remove from the oven and garnish with fresh basil leaves. Serve hot with crusty bread for dipping into the flavorful tomato and herb sauce, making for a delicious and hearty appetizer or light meal.

Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat and grill the chicken for about 5-6 minutes on each side, until fully cooked and golden brown. Remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips. In a large bowl, mix the Mayor Quinoa Ready-To-Eat with the diced cucumber, cherry tomatoes, olives, and diced onions. Drizzle the lemon juice over the salad and season with salt and black pepper, tossing everything to combine. Top the salad with the sliced chicken, crumbled feta cheese, and fresh parsley. Serve chilled or at room temperature, making it a perfect light and refreshing meal.

Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about a minute, until fragrant. Toss in the shrimp and cook until they turn pink, about 2-3 minutes per side. If using, pour in the white wine and let it simmer for 2-3 minutes until slightly reduced. Squeeze the lemon juice over the shrimp and add the red pepper flakes, Garlic sauce stirring to combine. Season with salt and black pepper to taste. Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is well coated with the garlic butter sauce. Serve hot, garnished with fresh parsley.

Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat and sear the chicken breasts for about 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and cook for about a minute until fragrant. Pour in the crushed tomatoes, dried basil, and cream, stirring to combine. Let the sauce simmer for 5 minutes until slightly thickened, then stir in the grated cheeselets. Return the chicken breasts to the skillet, spoon the creamy tomato sauce over them, and simmer for an additional 5 minutes to allow the flavors to meld. Serve the chicken with the sauce, garnished with fresh basil leaves, and enjoy!

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.