Celebrity Maltese Chefs and Recipe Enthusiasts

Light Yogurt, Fig, and Walnut Summe...

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.

Apple Cinnamon Yogurt Parfait

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.

Coconut Mango Pudding

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!

Sausage and Beans Bake

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.

Kejkini fl-Air Fryer

Heat the air fryer on 160C for 2 mins. Mix the oil, Hanini yogurt, egg and milk in a large bowl, then fold in the sugar, flour and bicarbonate of soda and combine well. Fold in the blueberries, chocolate chips or dried fruit, if using. Spoon the mixture into silicone cases or an air fryer muffin tin filled with paper cases to three-quarters full. You should be able to make 6-8 muffins, but you may have to bake them in batches.

Place the cases or tin in the air fryer basket and cook for 12-15 mins until the muffins are golden brown and a skewer inserted into the centre comes out clean.

Ħobż tal-Banana Vegan

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It’s delicious freshly baked, but develops a lovely gooey quality the day after.

Xikel tal-Ħaruf

Ixgħel il-forn 1900C, gass numru 5. Naddaf l-ixkla, poġġihom fuq dixx tal-forn u roxx ftit klin fuqhom. Sajjar fil-forn sakemm jieħdu kulur ħamrani. Qaxxar t-tewm u qattagħhom f’biċċiet żgħar. Naddaf il-karrotti u qattagħhom ukoll f’biċċiet żgħar. Saħħan ftit żejt ġo taġen u qalli l-basal u t-tewm għal ftit minuti. Ħawwad il-ħin kollu. Baxxi n-nar, żid il-karrotti u ftit klin ieħor u kompli sajjar għal ftit minuti oħra. Żid il-kunserva l-inbid u ftit ilma. Roxx ftit bżar u ħawwad tajjeb. Kompli sajjar għal madwar 5 minuti. Żid ir-rand u ara jekk ikunx hemm bżonn li żżid ftit melħ. Neħħi l-ixkla mid-dixx, poġġihom ġo casserole li jkollha l-għatu u ferra’ z-zalza lesta fuqhom. Sajjar fil-forn għal madwar 90 minuta. Zid ftit ilma fietel jekk tinnota li l-likwidu ikun qed jonqos waqt is-sajran. Tista sservi ma’ ftir ross jew patata-il forn.

Ġamm tat-Tin

Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.

Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.