In a large casserole dish, add the onions, the garlic and Three Hills Kunserva. Cook for 2 minutes. After, add all other ingredients except the eggs and Hanini cheeselets. Cover and simmer for an hour. Break the eggs in a small bowl and gently pour it on top of the soup, one after the other. Add the cheeselets and cook to your taste until solid. Important not to keep the cheeselets more than 2 minutes. Serve hot with crunchy Maltese bread. Recipe by Mill Kcina ta’ Pawlina

Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.

Add the butter to the pan and fry the onions and garlic for a few minutes. Add the chicken and cook for 5 minutes on each side. As it is ready, remove it from the pan and make it to the side. In the same pan, add a little more butter and gently cook the asparagus and mushrooms. Add the cream, we pulled and stock. Stir well until it comes very hot and the cheese has dissolved. If the sauce is very combined, you can add some milk. Add the chicken to the sauce and toss some parsley. Serve it with the outline you prefer.

Place corned beef in a bowl and add eggs and mix well. Cover 10 muffin moulds from the inside thinly with the corned beef mix. In a pan add butter and Three Hills Kunserva, and fry garlic, Mayor Sliced Mushrooms, Mayor Marrowfat Peas and tomatoes for 5 minutes. Fill the muffin moulds with the pan mix, sprinkle some pepper and bake at 180 degree Celcius for around 15 minutes. Take out, add chopped Hanini Pekorin Mature cheese at the top and bake for another 5 minutes. Serve with your favourite sides.

Recipe by Mir Ricetti ta’ Pawlina

Cook the pasta ‘al dente’. Set aside 100ml hot water from the pot than drain the pasta. In a bowl mix the irkotta, peas, mint leaves, stock, pepper, and some pine nuts. Put the Irkotta mix in the pot and add the 100ml water and stir. Add the pasta to the pot on low heat and mix well to warm all pasta.  Serve hot, topped up with the grated ġibniet and remaining pine nuts.

Recipe by Mill Kcina ta’ Pawlina

In a bowl, mash the fresh cheeselets and with the icing sugar and add the chopped almonds. Roll out the pastry and cut into eight 10cm rounds. Brush each piece with the prickly pear jam. Add a tablespoon of the cheese mix on each round. Brush the ends of the dough with beaten egg and press to close. Brush top again with beaten egg and place on a parchment covered dish. Bake at 200 c until golden brown. When cool, brush the top with some more prickly pear jam and decorate with hundreds and thousands.

Pour the oil in a pan and fry the seabream fillets until cooked well. When ready, let to cool down, clean from all bones and chop into small pieces. In the same pan, cook the garlic, onions, marrows, olives, mixed herbs, tomatoes. When cooked, add the marrowfat peas and anchovies and mix with the seabream. Mix well. Roll out half the pastry, cover a lined oven dish and brush with the beaten egg. Add the seabream filling and cover with the other half of the pastry. Egg wash and sprinkle sesame seeds on top. Bake at 200 ° for around 40 minutes until golden.

Recipe by Mill-Kcina ta’ Pawlina

Place the rabbit in an oven dish and brush with the bbq and ketchup sauces. Add spoon stock, chopped garlic and onion, dry herbs and parsley. Pour olive all over, add the gin and sprinkle the pepper. Cover with kitchen foil and bake at 200 c for one hour. Remove foil and bake for a further 15 minutes close to the grill for a scorching affect.