Preheat the oven to 180°C (350°F). If using puff pastry, cut into 8 small rounds and press into a mini muffin tin to form tart shells. Bake for 10–12 minutes until lightly golden, then cool. Mix Hanini cheese, Greek yogurt, honey, and lemon zest until smooth. Spoon the mixture into the cooled tart shells and top with mixed berries. Chill for 10 minutes before serving. These mini tartlets are sweet, colorful, and perfect for a festive treat.

Preheat oven to 180°C. Whisk eggs, mix in cheese, bell pepper, and spinach. Season with salt and pepper. Pour into heart-shaped muffin tins, bake 18–20 minutes until golden. Cute, festive, and perfect for Valentine’s breakfast or dessert.

Preheat oven to 180°C. Sauté onion and garlic in olive oil, then add spinach. Mix spinach, cooked quinoa, and cheese in a bowl; season with salt, pepper, and paprika. Stuff peppers with the mixture and bake 25–30 minutes until tender. Perfect for a healthy and colorful lunch or dinner.

Mix Greek yogurt with cheese and honey. Layer in glasses with strawberries and granola. Repeat layers, finish with berries and mint. Sweet and healthy!

Spread Mayolight and layer vegetables in rainbow order, drizzle with olive oil, and roll tightly. Slice in half to show colorful filling. Fun and crunchy!

Combine quinoa, chickpeas, cherry tomatoes, and cucumber. Mix Greek Yogurt with olive oil, lemon juice, salt, and pepper, then fold into the salad. Serve in small cups and garnish with fresh mint. These cups are light, protein-packed, and easy to eat while busy and on the go!

Combine quinoa, chickpeas, cherry tomatoes, and cucumber. Mix Greek Yogurt with olive oil, lemon juice, salt, and pepper, then fold into the salad. Serve in small cups and garnish with fresh mint. These cups are light, protein-packed, and easy to eat while busy and on the go!

Preheat oven to 180°C. Place fish in an oiled baking dish. Mix olive oil, garlic, vinegar, parsley, salt, and pepper, then pour over the fish. Arrange lemon slices on top and bake 20–25 minutes until flaky. Serve with a side of roasted vegetables or a salad.

Preheat the oven to 180°C. Whisk the eggs and mix in Hanini Creamylight, cherry tomatoes, bell peppers, and spinach. Season with salt and pepper. Grease a muffin tin and pour the mixture into each cup. Bake 18–20 minutes until puffed and golden. Serve warm or at room temperature.

Choose a wooden board or large platter and start by placing the Hanini cheeses in separate sections to create balance. Fan out the Gibnaroll slices, cluster the mature cheeselets, and arrange the fresh cheeselets neatly. Fill the gaps with grapes, cherry tomatoes, and handfuls of walnuts for colour and texture.
Drizzle a light ribbon of honey over the cheese to add sweetness that pairs beautifully with Hanini’s creamy flavour. Finish with a few rosemary sprigs tucked around the board for fragrance and a festive touch. Serve immediately or refrigerate for up to 30 minutes.

Start by preparing the flavoured butter: in a small bowl, combine the softened butter with chopped cranberries, minced garlic, parsley, and lemon zest. Mix until everything is evenly incorporated—this creates a festive, tangy butter that melts beautifully over the hot fish. Pat the fish dry to help it bake evenly, then drizzle lightly with lemon juice and season with salt and pepper.
Place the fillets on a parchment-lined baking tray and top each one with a generous dollop of the cranberry–herb butter. Bake in a 190°C oven for 12–15 minutes, depending on the thickness of the fillets. The butter will melt and form a fragrant glaze as the fish becomes tender and flaky. Once cooked, spoon any melted butter from the tray over the fish before serving.

Season the beef lightly on both sides. Melt the butter in a hot pan and sear the medallions for 2–3 minutes per side, depending on thickness and preferred doneness. Transfer them to a warm plate to rest.

In the same pan, pour in the brandy or wine to deglaze, scraping up the browned bits; these add incredible flavour. Let the alcohol bubble for a minute, then reduce the heat and stir in the cream along with the crushed peppercorns. Simmer until the sauce thickens to a coating consistency. Return the beef to the pan briefly, spooning the sauce over the top. Serve immediately with extra pepper sauce.

Lay one pastry sheet on a lined baking tray and spread a thin, even layer of pesto across the surface. Sprinkle the grated Hanini cheese generously on top, then carefully place the second pastry sheet over it to sandwich the filling.
Using a sharp knife, cut out a large tree shape. Reserve any offcuts. For the branches, cut horizontal slits on both sides of the tree, leaving a centre “trunk” intact. Twist each branch gently, two or three twists depending on length—to create a decorative effect. Brush with beaten egg, sprinkle sesame seeds if using, and bake at 200°C for 18–20 minutes, until puffed, golden, and crisp.

Cook the spaghetti in salted boiling water until al dente. Meanwhile, melt the butter in a large pan and gently sauté the garlic for 1 minute without letting it brown. Pour in the cream and warm it through on low heat, then sprinkle in the nutmeg and Pekorin cheese. Stir slowly until the cheese melts and the sauce becomes thick, silky, and smooth.
Once the pasta is ready, reserve a splash of the cooking water before draining. Add the spaghetti to the pan of sauce and toss thoroughly, loosening the mixture with 1–2 tablespoons of pasta water if needed. Season well with salt and pepper, then finish with a handful of chopped parsley to brighten the flavours.

Pat the duck dry with kitchen paper to help the skin crisp better. Using a sharp knife, prick the skin all over, especially around the fattier areas, but avoid piercing the actual meat, this allows the fat to render out during roasting. In a small bowl, mix the cinnamon, cloves, thyme, salt, and pepper. Rub this mixture thoroughly over the entire duck, including the cavity. Stuff the cavity with the halved oranges and quartered onion, pushing them in firmly to infuse the meat with flavour as it cooks.
Place the duck breast-side up on a roasting rack set inside a tray. Pour the chicken stock into the base of the tray—this helps keep the duck moist and prevents the drippings from burning. Roast at 180°C for 1 hour 45 minutes, draining off excess fat from the tray halfway through. During the last 20 minutes, warm the honey and brush it all over the duck’s skin to create a glossy, caramelised finish. Once cooked, remove the duck from the oven and let it rest for at least 10 minutes before carving so the juices redistribute and the meat stays tender.

Begin by whisking the eggs and sugar together for several minutes until the mixture triples in volume and becomes pale and airy—this step gives the sponge its light texture. Sift in the flour and cocoa powder, folding gently with a spatula to avoid knocking out the air.
Spread the batter evenly onto a lined Swiss-roll tin and bake at 180°C for 10 minutes until springy. While warm, invert the sponge onto a clean sheet of baking paper and roll it up to form the log shape; let it cool completely.
For the filling, fold the chestnut purée into the whipped cream until smooth and creamy. Unroll the cooled sponge, spread the filling evenly across it, then roll it back up tightly. Coat the outside with melted chocolate and use a fork to create bark-like lines. Chill for at least 1 hour before slicing.

Place the lamb shoulder on a board and score the fat lightly in a criss-cross pattern—this helps the flavours soak deeper into the meat. In a bowl, mix the crushed garlic, olive oil, chopped rosemary, salt, and pepper, then massage this mixture all over the lamb, pressing it into the cuts.
Scatter the sliced onion across the base of a roasting dish and place the lamb on top. Pour the red wine around (not over) the lamb so you don’t wash off the seasoning. Cover the dish tightly with foil and roast at 160°C for 3 hours, allowing the meat to slowly tenderise and absorb the aromatics. After 3 hours, remove the foil and continue roasting for another 30 minutes to brown the top and allow the wine to reduce into a rich, glossy jus. Let the lamb rest 10–15 minutes before shredding or slicing.

Season the beef fillet with salt, pepper, and Pinto’s Pride Garlic Sauce, then sear it on all sides in hot oil until browned. Set aside to cool completely. For the mushroom duxelles, cook the onion, garlic, and finely chopped Mayor Whole Mushrooms in butter until all moisture evaporates; stir in Mayor Tomato Paste and herbs, then cool. Lay prosciutto on cling film, spread the mushroom mixture over it, and sprinkle Hanini Mature Cheeselets. Place the cooled beef on top and roll tightly with the cling film; chill for 20 minutes. Wrap in puff pastry, seal well, and brush with egg wash. Bake at 200°C for 40–45 minutes until golden. Rest for 10 minutes before slicing.

Add the chickpeas, olive oil, lemon juice, garlic, salt, and Pinto’s Pride Red Hot Pepper Sauce to a blender. Blend until smooth and creamy, the pepper sauce turns the dip a festive warm-red colour with a subtle heat. Taste and adjust seasoning as needed. Transfer to a wide serving bowl and gently swirl in spoonfuls of Hanini IrkottaThe creamy cow’s cheese softens the peppery kick and adds beautiful white marbled ribbons throughout the dip. Warm the dip lightly on the stove or in the microwave just before serving to deepen the flavours. Top with a drizzle of olive oil and a sprinkle of paprika for a Christmassy finish. Serve with crackers or warm toasted bread. A unique festive appetiser with bold, original flavour.

Preheat your oven to 200°C and spread the halved potatoes across a baking tray. In a small bowl, whisk together the Pinto’s Pride Garlic Sauce, Savina Honey, olive oil, paprika, thyme, salt, and pepper until the mixture becomes glossy and smooth. Pour this garlicky honey glaze over the potatoes and toss them thoroughly until each piece is coated. Roast for 45 minutes, turning occasionally so the potatoes caramelise evenly. As they cook, the honey becomes sticky and golden, mixing beautifully with the garlic to create a glossy, aromatic crust. By the time they are ready, the edges will be crisp, the centres fluffy, and the glaze irresistibly festive. These potatoes are perfect as a Christmas side dish for chicken, pork, or beef.

Lay each butterflied chicken breast flat on a board and season lightly with salt and pepper. Crumble the Hanini Rikottina tan-Nagħag into a bowl and mix with fresh parsley to create a creamy yet slightly tangy filling. Spoon a generous amount of this mixture onto each chicken breast, then roll them tightly into neat cylinders, securing with toothpicks or string. Heat olive oil in a large pan and carefully sear the chicken rolls on all sides until lightly golden. Lower the heat and add the Mayor Basil & Garlic Sauce, spreading it around the rolls. Add a splash of water, cover the pan, and let the chicken cook gently for 20–25 minutes. As it cooks, the sauce reduces into a rich, fragrant glaze, and the Hanini Rikottina melts slightly inside the chicken, creating a festive savoury filling. Once done, remove the toothpicks, slice the chicken rolls, and serve with roasted vegetables or mash.

In a large skillet over medium heat, warm the olive oil, then add the onion and sauté until translucent and soft. Add the garlic and cook for another minute until fragrant. Raise the heat slightly, then add the chicken strips, seasoning them lightly with salt and pepper. Sear the chicken until it is lightly golden on the outside but not fully cooked through. Pour in the Pinto’s Pride Korma cooking sauce, stirring to coat the chicken, then add water or stock to loosen the sauce a bit. Bring the mixture to a gentle simmer, then reduce the heat, cover, and allow it to cook for about 10 minutes so the chicken finishes cooking and absorbs the rich, creamy flavours of the korma sauce. Meanwhile, cut the Hanini Fresh Goat Cheeselets into smaller pieces and gently fold them into the sauce, allowing their tangy, creamy texture to melt slightly and enrich the sauce. Continue simmering for another 5 minutes until everything is warm and well combined. Taste and adjust seasoning. Serve hot, garnished with fresh parsley. This dish balances the exotic creaminess of korma with the classic, local tang of Hanini goat cheese; it’s festive, comforting, and truly Maltese-meets-world.

Preheat the oven to 200°C, then place the salmon fillets on a lined baking tray and drizzle them with olive oil; rub in the minced garlic, lemon juice, lemon zest, oregano, parsley, salt, and pepper, ensuring each fillet is well coated, then top with lemon slices if desired. Bake for 12–15 minutes until the salmon flakes easily with a fork and serve immediately with a fresh salad, rice, or roasted vegetables.

Set your oven to 180°C (350°F) so it’s ready by the time your mushrooms are stuffed. Gently clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside (you can finely chop them to mix into the filling if you like). In a mixing bowl, combine the Mayor quinoa, pesto, and grated cheese. Stir well until everything is evenly coated and the mixture is slightly stick. This will help it hold together when baked. Spoon the quinoa mixture generously into each mushroom cap, pressing slightly to ensure it fills the cavity completely. Place the stuffed mushrooms on a baking tray lined with parchment paper. Bake in the preheated oven for 15–18 minutes, or until the mushrooms are tender and the tops of the filling are golden and slightly crisp. Remove from the oven and allow to cool for a couple of minutes. Serve warm as an appetizer, side dish, or vegetarian main.

Wash and cut the carrot, zucchini, and green beans so they’re ready for quick cooking. Bring a small pot of water to boil, add green beans, and cook for 2 minutes. Drain and rinse under cold water to keep them crisp and bright green. In a large wok or frying pan, heat the olive oil over medium-high heat. Add the carrot first and cook for 2–3 minutes, then add zucchini and green beans. Stir-fry for another 3–4 minutes until the vegetables are just tender but still crisp. Pour in the Pinto Asian Hoisin Sauce and toss to coat the vegetables evenly. Cook for 1–2 minutes more, until the sauce thickens slightly and glazes the veggies. Sprinkle with sesame seeds and serve immediately; perfect on its own or over steamed rice or noodles.

Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper. Roll out the puff pastry sheets on a lightly floured surface and cut them into small squares, roughly 5 cm each. Place a small spoonful of cranberry sauce in the center of each square, then crumble a portion of the goat cheeselets on top. Carefully fold the corners of the pastry over the filling to form neat little parcels, ensuring the edges are sealed to prevent leakage. Brush each parcel lightly with the beaten egg to give them a golden, glossy finish. Arrange the parcels on the prepared baking tray, leaving a little space between each, and bake in the preheated oven for 15–20 minutes, or until the puff pastry is fully risen, golden, and crisp. Remove from the oven and allow to cool for a minute, then garnish each bite with a small sprig of fresh rosemary. Serve warm as festive appetizers or party snacks.

Preheat the oven to 200°C (390°F). Peel and thinly slice 2 large sweet potatoes, then spread them on a baking tray, drizzle lightly with olive oil, and roast for 10 minutes until slightly soft. In a lightly oiled baking dish, layer the sweet potato slices with 1 large can of Zalza Bolognese and 50g Hanini mature cheeselets, repeating until all ingredients are used and finishing with a top layer of cheeselets. Drizzle a little olive oil over the top and bake for 20–25 minutes until the bolognese is bubbling and the cheeselets are golden and slightly crisp. Remove from the oven, let rest for a few minutes, sprinkle with thyme, and serve warm.

Roast red peppers until charred, peel and chop; sauté onion and garlic in olive oil, add beans, peppers, paprika, and stock, simmer 10 mins, blend until smooth, season to taste.

To make a Roasted Pumpkin & Goat Cheeselets Tart, start by preheating the oven to 200°C and lining a tart tin with ready-made puff pastry. Peel and cube the pumpkin, toss it with olive oil, salt, pepper, and a sprinkle of dried thyme, then roast for about 25–30 minutes until tender and slightly caramelized. In a bowl, mix together Hanini Goat Cheeselets (crumbled), a splash of Hanini Creamylight, and a touch of honey for sweetness. Once the pumpkin is ready, spread the cheese mixture evenly over the pastry base, top with the roasted pumpkin cubes, and scatter a few more crumbled cheeselets and fresh thyme on top. Bake for 20–25 minutes or until the pastry is golden and crisp. Serve warm, drizzled with a little olive oil and a pinch of cracked pepper for a perfect autumn-inspired dish.

Sauté the onion and garlic in a pot until fragrant. Add the chopped pumpkin and cook for 2 minutes. Pour in the vegetable stock and let it simmer gently for 15 minutes. Stir in the Creamylight and season to taste. Blend until smooth, then top with crumbled cheeselets. Serve warm with crusty bread.

Mix polpa, garlic sauce, and herbs, and pour into a baking dish. Place cheeselets on top, sprinkle with breadcrumbs, and bake at 180°C for 25 minutes until golden and bubbling.

Cook pasta as per instructions on packet. Grill the chicken on a separate pan. When both are cooked, mix together with pesto and Creamylight, transfer to a baking dish, top with grated cheeselet, and bake for 20 minutes until golden.

Warm the garlic sauce in a pan, add polpa, beans, and paprika, then simmer for 25–30 minutes until thickened. Top up with some slices of lemon and finely chopped parsley. Serve with toasted bread or rice for a hearty, cozy meal.

Sauté garlic sauce and squash until soft, add rice, and gradually pour in stock while stirring until creamy. Stir in Creamylight and cheeselets before serving.

Cook chicken in garlic sauce until browned, add mushrooms and pesto, then stir in Creamylight. Simmer until thickened and serve with rice or pasta.

Qatta' l-basal u qalli fuq nar għoli fiż-żejt tas-sesame. Żid il-laħam maqtugħ fi strixxi u ħawwad. Sadanittant, qatta' l-piżelli u żidhom mal-laħam. Itfa' z-zalza tal-oyster, ħawwad u neħħi minn fuq in-nar. Imla l-ħobż bit-taħlita u fl-aħħar żid il-ġobon brie u ixwi fil-forn. Ibda pprepara ċ-chilli. Qatta l-basal, il-felfel, it-tewm u l-karrotta u qalli sakemm jirtab il-ħaxix. Żid l-ikkapuljat u żomm nar għoli sakemm jinxtorob il-likwidu. Żid il-fażola l-ħamra, il-polpa tat-tadam u ħalli t-taħlita tinxtorob fuq nar għoli. Itfa' ftit bżar u melħ, kosbor u neħħih minn fuq in-nar.