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Celebrity Maltese Chefs and Recipe Enthusiasts

Sweet Ricotta Stuffed Cannoli Shell...

In a food processor, pulse the flour, sugar and salt. Add the butter and pulse again until there aren’t clumps of butter. Add the marsala wine and whole egg and pulse to mix well (if needed add more marsala wine) to bring the dough together in a soft dough. Shape into a round, cover, and let rest at room temperature for at least 30 minutes and up to 1 hour. Heat the oil in a large deep pot for a temperature of 180c. In the meantime, working with half of the dough at a time, and keeping the other half covered. Roll the dough very thinly onto a well flowered surface. Using a 4 to 4 1/2 inches cookie cutter, cut dough into rounds. Spray lightly the cannoli forms with cooking spray, then wrap these dough rounds around each cannoli form, while brushing about 3/4 inches of one end lightly with the egg white. Press edge of the dough to the opposite side of the dough brushed with the egg white. Carefully immerse 3 or 4 cannoli at a time in the heated oil and fry until golden brown and crisp. This takes about 1 to 2 minutes. ( always check the temperature so that the oil will not burn the cannoli ) Remove from the oil using a metal tong to grasp the cannoli shells ( let oil from inside the forms drain back into the pot ) Transfer onto paper towels to drain. Fold layers of paper towels and wrap a paper towel around the shell to carefully slide from the form. Let the forms to cool and repeat process with the remaining dough circles. At this point one could store these cannoli shells in a sealed box covered with baking paper, then place the cannoli and cover again with baking paper.  

For the filling, in a bowl, mix the Irkotta, icing sugar and whole nuts. Brush some melted chocolate in the inside of the cannoli shells. Dip both sides of the cannoli shells in the melted chocolate and then in the chopped pistachios and let these to dry. Spoon the filling in a piping bag and cut the tip of the piping bag. ( about 3/4 inches down from the tip ) Fill the cannoli shells by piping the filling from both sides of the cannoli shells. Place the filled cannoli on a plate and sift the icing sugar over the ready-made cannoli. Recipe by Tonia Grima

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.

Pulpetti tal-Makku

Clean the fish very well and roughly chop or press and set aside in a bowl. Peel and chop the garlic in small pieces. Finely chop the tomatoes and add to the fish along with the garlic. Add the parsley, mint and lemon rind. Mix well. Add the ready mashed potatoes, eggs, salt and pepper. Add some semolina if mixture is too sticky. Form small balls and lightly flat by hand. Pass the patties from some flour. Warm some vegetable oil in a deep pan and cook the patties from both sides until well cooked. When cooked, place on a paper towel to drain excess oil. Serve warm with some fresh salad and some tartar sauce.

Ħobż f'Erba' Passi Faċli

Itfa' d-dqiq, il-ħmira u l-melħ fi skutella kbira u ħallat kollox flimkien b'idejk. Ħallat flimkien 300ml ilma fietel maż-żejt u l-għasel u żidhom mat-taħlita tad-dqiq sabiex tagħmel għaġina ratba. 
Itfa' ftit dqiq fuq il-wiċċ tal-mejda u agħġinha għal 5 minuti sakemm ma tibqax twaħħal. Jekk ikun hemm bżonn, żid ftit oħra dqiq. Idlek biż-żejt dixx tal-kexxun ta' 900g u poġġi l-għaġina fih.
Għatti d-dixx u ħalli l-għaġina togħla biżżejjed li timla d-dixx għal madwar siegħa. Ara li l-għaġina ma terġax titla' xħin tagħfasha b'subgħajk.
Saħħan il-forn f'temperatura ta' 200C bil-fann jew 180C gass numru 6. Agħmel diversi qatgħat b'sikkina fil-wiċċ tal-ħobż u aħmi għal 30-35 minuta sakemm il-ħobż jogħla u jieħu l-kulur. Oħorġu mid-dixx sabiex tara jekk sarx sew mill-qiegħ. Ħallih jiksaħ.

Panini ghal Parties

Chicken Filling – Cook some chicken breast and cut into small pieces. Add some mayonnaise, some soft cheese, fresh parsley, salt and pepper and mix well.

Tonn taż-żejt: Qattar tajjeb miż-żejt żewġ laned tonn taż-żejt. Qegħdu ġo food processor flimkien ma’ basla, tewma, u biċċa bżaru aħdar.

Olive and Feta Cheese – in a blender add 6 tbsp Three Hills Kunserva, 50g black olives, 30g capers and 50g feta cheese. Blend well. You may add some olive oil, or preferably extra virgin olive oil.

Perzut ta' Parma fuq il grissini

This is a super easy recipe and it look nice 😉However it is important that the grissini sticks are long and not broken. Also, choose good quality Italian ham known as Parma ham.

Slice each piece of ham in half and rotate it around the grissini stick. Be careful not to break any.

Bouchées

These party Bouchées are identical to vol au vents but much smaller. The term vol-au-vent means ‘fly with the wind” and for this reason puff pastry, a very light form of flaky pastry, needs to be used.

Mili għal Bouchées Ghal Parties

L-aħjar ħaġa li tagħmel hu li tipprepara taħlita waħda; imbagħad tqassamha ġo bwieqi differenti. Ġo kull bieqja tista żżid ingredjenti u ħwawar differenti u b’hekk ikollok mili b’ħafna togħmiet. Tinsiex li ma tridx timlihom ħafna. Dan għaliex billi jittieklu bl-idejn, meta tigdimhom l-mili joħroġ kollu.

Kif tagħmel it-taħlita bażika

Qiegħed pakett ġobon artab (cream cheese) ġo skutella. Miegħu żid ftit krema Creamylight tal-Hanini, żewġ bajdiet iebsin u roxx ftit bżar u melħ. Ħawwad tajjeb sakemm l-ingredjenti jitħalltu tajjeb.

Dawn huma ftit mill-ingredjenti li tista żżid biex ikollok togħmiet differenti:

Tadam: Qaxxar u qatta ħafna tadam f’biċċiet żgħar. Żidhom mat-taħlita bażika, flimkien ma’ ftit mustarda. Ħawwad tajjeb. Imla l-bouchées bi ftit minn din it-taħlita u biċċiet tat-tadam fil-wiċċ.

Gambli: Żid ftit lumi magħsur mat-taħlita bażika. Ħawwad tajjeb. Imla l-bouchées bi ftit minn din it-taħlita u gambli mqatta fil-wiċċ. Żejjen b’biċċa lumija. Jekk tkun se tuża gambli tal-friża trid taqra sew u tagħmel eżatt kif ikollok miktub fuq il-borża.

Salamun: Imla l-bouchées bi ftit mit-taħlita bażika. Żejjen bis-salamun iffumigat imqatta f’biċċiet żgħar. Żejjen bil-biċċiet tal-lumi u ftit caviar.

Tuna: Qattar iż-żejt mit-tonn. Żidu mat-taħlita bażika, flimkien ma’ ftit Tabasco u kappar imqatta żgħir. Ħawwad tajjeb. Imla l-bouchées bi ftit minn din it-taħlita.

Faqqiegħ: Qatta l-faqqiegħ f’biċċiet żgħar Saħħan ftit butir ġo taġen u qalli l-faqqiegħ għal ftit ħin. Ħallih jiksaħ. Żidu mat-taħlita bażika, flimkien ma’ ftit tursin imqatta żgħir. Ħawwad tajjeb. Imla l-bouchées bi ftit minn din it-taħlita.

Tiġieġ: Sajjar it-tiġieġ u qattgħu f’biċċiet żgħar ħafna. Żidhom mat-taħlita bażika, flimkien ma’ ftit ketchup. Ħawwad tajjeb. Imla l-bouchées bi ftit minn din it-taħlita.

L-Għaġina għall-Focaccia

Sift the flour in a large bowl, add the salt, sugar and yeast and amalgamate together well. Add the milk to the mixture. For best results, make sure the milk is warm, not hot! Knead the pastry dough well enough to get a highly smooth texture, and form into a ball. Place the dough in a bowl and cover with a damp cloth. Leave the bowl in a warm place and allow to rest for around 2 hours or until the dough doubles in size. Sprinkle some flour on a smooth clean surface. Knead the dough again with the palm of your hand and place again In the bowl. Cover again with the damp cloth and place in a warm place until it rises again. The rising process takes less time this time but this step will reduce the taste of the yeast. At this stage you may freeze the focaccia dough in a plastic bag, compressing it as much as possible and place in freezer. The dough will freeze well for up to 3 months. This recipe will produce approx. 800g of dough. Before cooking top up with your favourite toppings.