Celebrity Maltese Chefs and Recipe Enthusiasts
Hanini Ricotta with Veggie Mix
In a medium sized pan, add the Mayor Onions, add some salt and pepper and shallow fry for a couple of minutes. Add the Kunserva and let cook for another minute. In the meantime, grate the zucchini and finely chop the parsley and add with the onions. Lightly crush the Hanini Irkotta with a fork and add to the pan. Add the grated cheese and the beaten eggs. Grease an oven proof dish with some butter and add the mixture in the pan. Cook in moderate oven for around 30 minutes.
In a large bowl, whisk together eggs and irkotta until smooth. In a separate smaller bowl whisk together the flour, baking powder and sugar. Add the milk and lemon zest. Continue stirring until smooth. Pour the flour mixture into the irkotta mixture and mix well to combine. Add the oil and continue whisking until the mixture is smooth. Heat a non-stick pan until hot. Ladle out the batter to form a small pancake. When the edges start browning, flip the pancake and cook for another 2 minutes. Fold pancakes over and fill with sliced strawberries and mint.
Baked Tuscan Gnudi
Wash the spinach, boil and let cool. After chop and place in a bowl. Add 2/3rd of the grated cheese, the beaten egg and egg yolk, nutmeg, and flour. Mix everything well together and leave to rest for 2 hours in the fridge. In the meantime, prepare the tomato sauce by heating the oil in a pan and cook the garlic. Add the tomato sauce and basil and let simmer for a couple of minutes. Take spoonful of the grudi mixture and form into small balls. Cover with flour. Bring a pan with water to boil and cook the balls for around 2-4 minutes until they surface at the top. In an oven dish, place the tomato sauce and add the grudi balls. Add the mozzarella cheese and sprinkle the grated moxxi cheeselets. Bake in 180°C oven for around 15 minutes and serve immediately.
Crostini with Ricotta & Smoked...
Preheat your oven to 180 C. Drizzle your bread slices with the olive oil and put on a baking sheet in a baking tray. Bake for about 10 min, until bread is nice and crisp, flipping the slices through the process. In a container mix your lemon zest, the ricotta and some crushed salt and pepper….