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Celebrity Maltese Chefs and Recipe Enthusiasts


Mill-Kcina ta' Pawlina

Hello, I am Pauline, and some years ago I created a page on facebook ‘ Mill-kcina ta’ Pawlina’ to share my culinary skills with everyone. I have been cooking from a young age, and as much as I like Maltese cooking and traditional dishes, I also love to create new original recipes, using different ingredients, and experimenting with taste.
Easy, quick, and nutritious, and having fun whilst cooking, that is my motto, so I hope that you will love to try out my recipes ...cheers!

Chicken with Cheese & Asparagu...

Add the butter to the pan and fry the onions and garlic for a few minutes. Add the chicken and cook for 5 minutes on each side. As it is ready, remove it from the pan and make it to the side. In the same pan, add a little more butter and gently cook the asparagus and mushrooms. Add the cream, we pulled and stock. Stir well until it comes very hot and the cheese has dissolved. If the sauce is very combined, you can add some milk. Add the chicken to the sauce and toss some parsley. Serve it with the outline you prefer.

Muffins bil-Bulubif u l-Faqqiegħ

Place corned beef in a bowl and add eggs and mix well. Cover 10 muffin moulds from the inside thinly with the corned beef mix. In a pan add butter and Three Hills Kunserva, and fry garlic, Mayor Sliced Mushrooms, Mayor Marrowfat Peas and tomatoes for 5 minutes. Fill the muffin moulds with the pan mix, sprinkle some pepper and bake at 180 degree Celcius for around 15 minutes. Take out, add chopped Hanini Pekorin Mature cheese at the top and bake for another 5 minutes. Serve with your favourite sides.

Recipe by Mir Ricetti ta’ Pawlina

Għaġin bl-Irkotta u l-Pine Nuts

Cook the pasta ‘al dente’. Set aside 100ml hot water from the pot than drain the pasta. In a bowl mix the irkotta, peas, mint leaves, stock, pepper, and some pine nuts. Put the Irkotta mix in the pot and add the 100ml water and stir. Add the pasta to the pot on low heat and mix well to warm all pasta.  Serve hot, topped up with the grated ġibniet and remaining pine nuts.

Recipe by Mill Kcina ta’ Pawlina

Torti Ħelwin tal-Ġbejniet

Fi skutella, għaffeġ l-ġbejniet friski, l-icing sugar u l-lewż imfarrak. Iftaħ l-għaġina u aqta' fi tmien ċrieki ta' 10ċm. Idlek kull ċirku bil-ġamm tal-bajtar. Itfa' mgħarfa mit-taħlita tal-ġobon fuq kull biċċa tal-għaġina. Idlek it-truf tal-għaġina b'bajda mħabbta u agħfas biex tagħlaq. Idlek il-wiċċ b'bajda mħabbta u poġġihom fuq karta strazza f'dixx. Aħmi f'temperatura ta' 200 C sakemm jieħdu l-kulur. Kif jiksħu, idlek il-wiċċ bi ftit ieħor ġamm tal-bajtar u żejjen bil-ħelu kkulurit

Torta tal-Awrat

Pour the oil in a pan and fry the seabream fillets until cooked well. When ready, let to cool down, clean from all bones and chop into small pieces. In the same pan, cook the garlic, onions, marrows, olives, mixed herbs, tomatoes. When cooked, add the marrowfat peas and anchovies and mix with the seabream. Mix well. Roll out half the pastry, cover a lined oven dish and brush with the beaten egg. Add the seabream filling and cover with the other half of the pastry. Egg wash and sprinkle sesame seeds on top. Bake at 200 ° for around 40 minutes until golden.

Recipe by Mill-Kcina ta’ Pawlina

Fenek il-forn bil-Gin

Poġġi l-fenek f'dixx tal-forn u idilku biz-zlazi tal-BBQ u l-ketchup. Żid l-istokk, it-tewm imqatta', il-basla, il-ħwawar in-nexfin u t-tursin. Ferrex iż-żejt taż-żebbuġa, żid il-gin u itfa' ftit bżar. Għattih bil-foil u sajjar f'temperatura ta' 200 C għal siegħa. Neħħi l-foil u kompli sajjar għal 15-il minuta oħra viċin il-grilja sabiex jieħu iżjed kulur u jiġi jqarmeċ.

Mafaldina Pasta with Bacon & B...

Add diced onions to a pan and fry in its own oil for 2 minutes. Add the bacon, broad beans, parsley, spoon stock and pepper and cook for a further 2 minutes. Finally add the Provista sugu and let simmer for another 15 minutes on low flame. Add the drained pasta to the pan, mix, and cook for a further 3 minutes in the sauce. Serve hot. Recipe by Mill-Kcina ta’ Pawlina

Minestra tal-Ħaxix

In a large pot, pour the oil and fry the onion and garlic, add the Kunserva and cook for another minute. Add all the vegetables and lightly cook for a couple of minutes. Add the water, season, and bring to boil. Simmer on a low flame for around 40 minutes. Serve with Ħanini Ġibna slices.