Drain the Hanini fresh cheeselets and mash with a fork. Mix mashed cheeselets with a beaten egg, 2 spoons Hanini grated Gibniet Nixfin, salt & pepper. Fill the cannelloni and put them in a dish, one next to each other. Fry some garlic in olive oil, add a whole jar of Mayor Tomato Sauce with Cream and heat just a little (do not let the sauce boil). Pour sauce all over the cannelloni in the dish until the cannelloni soak. Sprinkle some more grated cheese on top. Cover the dish with baking paper and bake for about 40minutes. Remove baking paper and bake for a further 10 minutes until the surface of the dish becomes browned / crispy.

Heat the oil and lightly cook the Mayor Onions with the garlic. Meanwhile, drain a can of Mayor Sliced Mushrooms and roughly chop. Add to the pan. Cut the salmon is small bites and cook on low flame for 2 minutes. Add the contents of the Mayor Tomatoes with Cream jar and cook for another 1 minute. Cook the pasta according to the packet’s instructions and mix with the sauce. Chop some fresh parsley and enjoy!

Roll out the pizza pastry on a lightly floured surface and line a non-stock baking dish. Brush the dough with olive oil and after spoon on the Mayor Zalza Pronta and the Mayor Caponata. Top with the shredded mozzarella.

Add the rest of the ingredients and finish off with salt, pepper, sesame seeds and some olive oil.

Bake the pizza in a preheated oven for around 40 minutes or until the crust is crispy. Photo and recipe by Vittoria Debono

Start off by slicing and cooking the chicken breast and set aside.

In a pan, chop and fry the onion, when ready add the white wine, 1 can Mayor sliced mushrooms and 1 teaspoon of Pinto’s Pride chicken spoon stock. Simmer for 5 minutes and add 1 cup water. Add the cooked chicken and simmer for another 10 minutes.

Add the Hanini creamy light for cooking and 1 can Mayor peas. Simmer for another 2 minutes and serve. Enjoy!

Photo and recipe by Joanne Chetcuti

Boil the ravioli until they are cooked and tender.

in a saucepan heat the Mayor Zalza Maltese and in the meantime grate a Hanini Gibna Niexfa and mix it with grated Hanini Pekorin cheese.

Divide the ravioli onto plates, pour over the sauce and sprinkle the cheese mixture on the sauce with some salt and pepper. Enjoy 🙂 Photo and recipe by Maria Dolores Debattista

Start by frying the onion and garlic in some olive oil.  Once it starts browning, add the minced beef and cook through.
Add the carrots and marrows and keep stirring. Add the Mayor Peas, curry, salt and pepper and stir for a further 5 minutes until all is combined.
Put this mixture aside to cool.
In the meantime roll out half the pastry on a lightly floured surface and use it to line a non-stock baking dish.
Pour in the cooled filling and spread out evenly.
Roll out the rest of the pastry to make a lid for the pie and gently press to the bottom pastry and seal well.
Brush the top pastry with a beaten egg, pierce a couple of holes in the middle and sprinkle some sesame seeds on top.
Bake in a moderate oven for 40-45 minutes or until golden and crisp. Recipe and photo by Vittoria Debono

Boil the tortellini following the instructions on the package.

In a pan, heat some olive oil and fry the onion and garlic.  Thinly cut the bacon and fry for a few minutes. Then add the Mayor Sliced Mushrooms and Mayor Processed Peas to the pan and stir all together.  Add some salt, pepper, Three Hills Kunserva, wine and finally the Hanini Creamylight and let simmer for a few minutes.

Once cooked, drain the pasta and mix with the sauce. Serve immediately. Recipe and photo by Joanne Debono Briffa

Lightly fry the onion and the garlic together until the onion turns translucent. Add the bacon, pepper and curry powder and combine well together. When the bacon is cooked add the mince meat and Pinto’s Pride Worcester Sauce. Cook until the meat browns.

Add 2 tablespoons Three Hills Kunserva and two cans of Mayor Sugo, two teaspoons curry paste, the corned beef and Mayor Processed Peas.

In the meantime cook the rice as per the packet’s instructions. When ready add to the meat sauce and serve with hard boiled eggs. Recipe and photo by Margaret Serpina.