Prepare the pastry by rubbing in the butter and the flour with your finger tips. When the mixture looks like fine breadcrumbs add the lemon zest, the vanilla, sugar and finally the water. Bring the pastry together, wrap in ‘stretch and
seal’ and place in the fridge for 30 minutes.
Mix all the ingredients together and bind until the mixture looks like dough. To make the ‘bones’ roll out the pastry with a rolling pin. It needs to be quit thick. Brush the top of the pastry with egg white. Place some filling on top of the pastry and then seal and shape into a long ‘sausage’ Cut into portions of 100 g each and shape each piece into the shape of a bone. Place on a baking tray covered with baking paper. Bake in a preheated oven at 200C for 20 minutes. Cover with icing if desired or leave as they are for a healthier option.
Traditional Almond Biscuits
Switch on the oven to 1800 C or gas number 4. In a bowl sieve the the flour with the baking powder . Add the whole almonds, the vanilla essense and the lemon grind and mix well. Beat 2 of the egg yolks with the eggs together with the sugar. Mix the two mixtures together and form a dough. Divide the mixture into 2 and form 2 flat rolls of around 5cm long and 1cm of height. Place a piece of baking paper on an oven proof dish and bake the rolls for around 10 to 15 minutes. Take out of the oven and gently slice into small pieces to form the biscuits. Bake again in oven for a further 10 minutes.
Focaccia without Yeast
Preheat the oven to 200C. Brush a baking tray lightly with olive oil. Sieve the flour twice into a large bowl, add the bicarbonate of soda and olive oil .Make a well in the centre and pour in the yogurt. Keep your hand stiff and your fingers spread out like a claw and start to mix the yogurt into the flour using a slow and firm circular motion. Keep mixing like this until you have soft dough. Do not knead or rub in but very gently bring it together. Transfer the dough into an oiled baking dish and spread it out by tapping it gently with your fingers. Brush the top with some more olive oil. Make dimples all over on the surface of the dough with your fingertips or use the end of a wooden spoon. Push a small piece of olive, caper, tomato and herbs into each dimple. Then drizzle over the rest of the olive oil and spread with a brush. Bake in the oven for 20 minutes at 220 C until the bread is golden on the top and bottom, then reduce the heat to 200 and leave for another 10 minutes. Remove the focaccia from the oven and while it is still hot, brush with a little more olive oil over the top and allow to cool slightly before cutting and serving.
Fried Rabbit with Wine and Garlic
Peel and chop the garlic cloves. Place the rabbit portions in a large bowl and cover them with wine. Mix in the garlic, thyme, bay leaves and some seasoning. Leave some garlic for frying. Cover and leave in the fridge overnight. Heat some oil in a large saucepan. Add the garlic and fry it for a few minutes. Don’t fry until golden brown. Remove the rabbit pieces from the marinade and dry them with kitchen paper. Fry them until the rabbit meat is a deep, golden colour. Turn the rabbit portions occasionally during cooking and sprinkle some marinade over them. Lower the flame, add some more marinade and cover the pan. Leave to simmer until the rabbit meat is tender. Check regularly to see that the mixture remains moist. Add more marinade if necessary.
Fresh Tuna Fillets with Sauce
Heat the oil in a pan, and lightly cook the tuna steaks for a couple of minutes; both sides. Season with salt and pepper. When ready remove from pan and cook the diced onions for 2 minutes. Add 150ml Mayor Zalza tat-Tadam , the olives, capers and some garlic powder. Simmer on low flame for 3 minutes. Bring to a boil some potatoes, drain and quarter. Season with some salt and pepper and fresh chopped parsley. Serve warm.
Penne with Three Hills Il-Helwa
In a sauce pan, combine the garlic, celery, il-Helwa and wine and simmer for about 20 minutes. Stir in the tomatoes and season to your liking. Meanwhile cook the pasta according to packet instruction. Once cooked, combine with the sauce and toss thoroughly to coat. Serve with grated cheese.