In a bowl, whisk together red wine vinegar, olive oil, garlic, oregano, paprika, salt, and black pepper. Coat chicken in the marinade and refrigerate for at least 30 minutes. Grill over medium heat for 6-7 minutes per side until fully cooked. Serve with a fresh salad or roasted potatoes.

Spread Mayor mustard and mayonnaise on two bread slices. Layer with cheese and gherkin slices, then top with the remaining bread slices. Butter the outer sides and grill in a pan over medium heat until golden brown and crispy. Serve hot with extra pickles on the side.

In two serving bowls, divide the quinoa and top with Greek yogurt. Add banana slices, mixed nuts, and chia seeds. Drizzle with honey and sprinkle with cinnamon. Serve immediately for a nutritious breakfast.

Heat olive oil in a skillet over medium heat, add chicken strips, season with salt and black pepper, and cook until golden. Add onion and garlic, sauté for 2 minutes. Pour in chicken broth and Hanini Creamylight, stirring until creamy. Add green beans and thyme, simmer for 5 minutes, then serve hot with rice or pasta.

In a large bowl, mix quinoa, cherry tomatoes, cucumber, red onion, and olives. Drizzle with olive oil and lemon juice, then season with oregano, salt, and black pepper. Toss well and top with crumbled feta. Serve immediately or chilled.

Heat olive oil in a pan over medium heat, add minced garlic and cook until fragrant. Toss in the almonds and sauté until golden. Add the drained green beans, season with salt, black pepper, and red pepper flakes, then stir-fry for 5 minutes. Finish with a squeeze of lemon juice and serve warm as a side dish.

In a pan over medium heat, melt butter and sauté the onion until soft. Add garlic and cook for another minute. Stir in **Mayor Brown Steak Sauce**, Worcester sauce, mustard, beef broth, and black pepper. Let it simmer for 5-7 minutes, stirring occasionally. If a thicker consistency is desired, mix cornstarch with a little water and stir it in. Simmer for another minute until smooth and rich. Serve warm over grilled steak, burgers, or roasted meats for a bold and flavorful finish!

In a saucepan over medium heat, combine the **Mayor Fruit Cocktail**, reserved syrup, honey, cinnamon, nutmeg, star anise and lemon zest. Simmer for 8-10 minutes, stirring occasionally. If a thicker consistency is desired, dissolve cornstarch in a little water and stir into the mixture. Once warm and slightly thickened, remove from heat and sprinkle with crushed walnuts. Serve over warm porridge, pancakes, or enjoy on its own for a cozy winter treat!

Preheat the oven to 180°C. Place the goat cheeselets in an ovenproof dish and drizzle with olive oil. Sprinkle with thyme, oregano, black pepper, and minced garlic. Spread the Mayor Vegetable Pesto on top and drizzle with honey for a balance of flavors. Bake for 15-20 minutes until the cheeselets are golden and slightly softened. Serve warm on toasted Maltese bread, garnished with fresh parsley. Perfect as a rustic appetizer or a light meal with a side salad!

In serving glasses, layer 1/4 cup of Hanini Natural Yogurt at the bottom. Add a layer of granola, followed by fresh strawberries and banana slices. Repeat the layers until the glass is full. Top with the chocolate buttons for a fun and crunchy finish. Drizzle with honey if desired. Serve immediately for a delicious and nutritious kids’ snack!

Cook the chicken-filled ravioli according to package instructions, drain, and set aside. In a large skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the cream and bring to a simmer. Add the grated cheese and Italian herbs, then season with salt and pepper. Stir until the sauce thickens and becomes creamy.
Toss the cooked ravioli in the sauce, ensuring they are well-coated. Serve hot, garnished with fresh parsley. A quick, creamy, and delicious meal in just 15 minutes!

Heat olive oil in a large pan over medium heat. Add the sliced onion and garlic, sautéing until softened, about 3-4 minutes. Stir in the cumin, paprika, and chili flakes, cooking for an additional 2 minutes. Add the chickpeas, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until slightly crispy. Toss in the spinach and cook for another 2 minutes until wilted.
Serve hot, garnished with fresh cilantro. This simple, flavorful stir-fry makes a great side dish or vegetarian main!

In a mixing bowl, gently combine the drained Mayor Fruit Cocktail with vanilla extract and honey (if using). Set aside. In serving glasses, layer crushed biscuits at the base. Add a layer of cream, then spoon over the fruit mixture. Repeat the layers until the glasses are full, finishing with a dollop of cream on top. Garnish with mint leaves or grated chocolate. Chill in the refrigerator for at least 1 hour before serving.
This quick and refreshing dessert is perfect for any occasion!

In a bowl, combine the diced tomatoes, Mayor Diced Onions, and minced garlic. Drizzle with olive oil and balsamic vinegar, then toss gently. Add the chopped basil, and season with salt and black pepper to taste. Let the mixture sit for 5-10 minutes to allow the flavors to meld.
Spoon the topping onto toasted baguette slices or crusty bread. Optionally, sprinkle with grated cheese for extra flavor. Serve immediately as a light appetizer or snack!

Season the chicken thighs with salt, black pepper, and smoked paprika. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes on each side until golden brown. In a small bowl, whisk together the Worcester Sauce, honey, garlic, and mustard. Lower the heat, pour the sauce over the chicken, and simmer for 10-15 minutes, basting occasionally, until the sauce thickens and coats the chicken in a sticky glaze. Serve hot, garnished with fresh parsley.
Perfect alongside roasted vegetables or fluffy rice for a quick, flavorful meal!

Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, celery, and carrot until softened, about 5 minutes. Stir in the paprika and oregano, cooking for 1 minute to release their flavors. Add the diced tomatoes, kidney beans, and stock, then bring to a boil. Reduce the heat and let the soup simmer for 20 minutes. Use an immersion blender to purée part of the soup for a creamy texture, leaving some beans and vegetables whole. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
This hearty, wholesome soup is perfect for warming up on chilly days!

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.
 

F'dixx kbir tal-istuffat, sajjar il-basal fi ftit żejt għal 2 minuti. Żid it-tewm, il-karrotti u ħawwad. Itfa' ftit bżar u melħ, żid il-bulibif u ħawwad kollox flimkien sakemm tkompli t-toqlija. Żid il-patata, il-misħun, il-kunserva u z-zokkor. Kompli sajjar fuq nar moderat sakemm il-patata tibda tirtab ftit. Kultant ħin ħawwad it-taħlita. Wara, żid il-bajd waħda waħda u żommhom 'il bogħod minn xulxin. Sajjar sakemm isir il-bajd.

Żid il-piżelli fl-istuffat u ħawwad bil-mod. Żid issa l-ġibniet, ħawwad ftit u itfi n-nar. Ħallih joqgħod għal madwar 5 minuti qabel isservi. Jekk issajjar l-istuffat filgħodu, tista' terġa' ssaħħnu sabiex isservih filgħaxija.

Roxx ftit bżar u melħ fuq kull naħa tal-laħam. Aqta' l-ħaxix kollu biċċiet żgħar. Saħħan borma mdaqqsa, saħħan sewwa. Żid ftit żejt u ibda qalli l-ħaxix. Qabel dan jibda jieħu l-kulur iġbor u poġġi fuq karta tal-kċina. Għaddi l-laħam mid-dqiq, farfar iż-żejjed. Aqli għal madwar 5 minuti fuq kull naħa. Neħħi l-laħam u poġġi wkoll fuq karta tal-kċina. Żid l-inbid, l-istock u l-ħaxix. Għalli u sajjar għal 5 minuti fuq nar baxx. Poġġi l-laħam f’din iz-zalza u sajjar fuq nar baxx ħafna għal madwar 90 minuta. Importanti li l-laħam ikun sar. Dan tista' ssajru fuq in-nar dejjem fuq fjamma baxxa. Tista' ssajru fil-forn ġo borma bil-għatu jew ġewwa casserole.

Għalli l-qarnita għal madwar 35-40 minuta. Itfi n-nar u ħalliha fil-misħun sakemm jibred sew. Qaxxar t-tewm u qatta‘ f’biċċiet żgħar u poġġihom ġo skutella. Qaxxar u qatta‘ l-patata f’biċċiet żgħar u poġġiha ġo skutella bl-ilma. Saħħan ftit żejt ġo taġen kbir u fond u qalli l-basal u t-tewm għal ftit minuti. Ħawwad il-ħin biex ma jiskurawx. Żid il-kunserva, tadam, patata, piżelli, inbid aħmar, qoxra tal-lumija u żebbuġ. Ħawwad tajjeb. Qiegħed fuq nar moderat sakemm it-taħlita tiftaħ tagħli u mbagħad baxxi n-nar. Sadanittant, neħħi l-qarnita mill-ilma, qattarha u qattagħha f’biċċiet imdaqqsin. Żid il-qarnita maz-zalza u kompli sajjar għal madwar 40 minuta, dejjem fuq nar baxx. Ħawwad kultant u żid ftit ilma fietel jekk tara li z-zalza tkun qed tinxef. Servi ma‘ ftit ħobż mixwi.

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.

Saħħan iż-żejt f'taġen fuq nar medju-għoli. Żid il-biċċiet tal-laħam u sajjar għal 3-4 minuti sakemm jieħu l-kulur. Żid it-tewm u kompli qalli għal minuta oħra. Itfa' l-Asian Hoisin u ħawwad kollox flimkien. Żid il-bżar tal-kulur u l-piżelli u kompli qalli għal 2-3 minuti. Servih jaħraq mar-ross imsajjar.

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.

Saħħan il-forn f'temperatura ta' 180°C (350°F). Saħħan iż-żejt taż-żebbuġa f'kazzola fuq nar medju u qalli t-tewm għal madwar minuta. Żid il-polpa tat-tadam, l-origano u s-sagħtar ma' ftit melħ u bżar. Ħallih itektek għal 5-7 minuti, u ibqa' ħawwad kontinwament sakemm tibda tagħqad iz-zalza. F'dixx żgħir tal-forn, itfa' z-zalza tat-tadam u poġġi l-ġibniet fil-wiċċ. Sajjar fil-forn għal 10-12-il minuta sakemm il-ġibniet jirtabu u jibdew jieħdu l-kulur. Neħħi mill-forn u żejjen bil-weraq tal-ħabaq. Servi jaħraq mal-ħobż bħala tnaqqir jew ikla ħafifa.