Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.

Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

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.

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.

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.

Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.

Tip Mayor butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.

Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

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.

Roll out the pastry on a lightly floured surface until roughly ½cm thick. Use an 8-10cm round biscuit cutter to stamp out as many discs as you can, then reroll the offcuts and cut out more, using up as much of the pastry as possible.
Spoon 1 tbsp mincemeat into the middles of half the pastry discs. Stamp out small stars (or other festive shapes) from the middles of half of the remaining pastry discs and set aside.
Beat the egg and brush lightly around the edge of each mincemeat-topped pastry disc. Place the lids on top – some with the stamped-out stars and some without. Brush a little egg wash over each pie, then stick the leftover stars on top of the plain pastry pies. Brush the stars with egg wash, too. Poke a little hole in the top of the covered pies to let steam escape during cooking.
Either use a fork to seal the edges of the pies by pressing around the edge, or make a small, neat crimp by pinching with your fingers. Arrange the pies on a plate or baking tray and chill for at least 30 mins. Will keep frozen for up to two months.
Heat the air-fryer to 180C. Lay a square of baking parchment in the air-fryer basket, sit the pies on top, cooking as many as you’d like at a time. Cook for 8-10 mins, then turn the mince pies and cook for a further 2-3 mins, or 13-15 mins from frozen. The pies should be golden brown and steaming hot. Leave to cool for 5 mins, then dust with icing sugar and serve. Will keep in an airtight tin for up to two days.

Melt the butter in a large saucepan over a medium heat and cook Mayor Diced Onions and garlic for 5 mins until softened. Stir in the rice and cook for 1 min, then add half the stock, stirring well.

Continue to cook the risotto for 20 mins, stirring frequently and adding more stock as it is absorbed, until the rice is tender and creamy. Stir in Hanini Pekorin cheese, then season to taste. Spread out on a tray and leave to cool to room temperature.

Cut the mozzarella into 12 pieces and pat dry using kitchen paper.

Shape the risotto into 12 even-sized balls. Flatten one of the balls in the palm of your hand and add a piece of mozzarella. Bring up the edges to enclose it, then roll into a neat ball. Repeat to make 12 balls.

Roll each risotto ball in the flour, followed by the egg and finally the breadcrumbs until evenly coated. Chill until ready to air-fry, or until set and holding their shape well.

Heat the air-fryer to 190C. Mist the arancini with the olive oil spray and cook in batches for 10-15 mins until crunchy and golden brown. Scatter with Hanini Pekorin cheese before serving.