Pasta with Broad Beans and Ġibniet...
Cook the pasta according to the packet’s instructions. Meanwhile in a little water, steam the broad beans and peas for about 5-7 minutes until tender. Whilst the pulses are cooking, heat the oil in a frying pan and cook the garlic for around 1 minute. Stir in the Ħanini Creamylight and cook for another minute. When pasta is cooked and drained add the beans and the cream to the pasta and mix well. Add the Ħanini Ġibniet Moxxi to the pasta mix and combine well. The heat from the pasta will soften the Ġibniet and give more flavour to the pasta. Garnish with parsley and serve.
Put the garlic in a food processor or blender and pulse the machine until the cloves are choppe up a bit. Add the chickpeas, tahini, oil, lemon juice and paprika and sprinkle with salt and pepper. Turn on the machine and let it run, adding 1 tabelspoon oil at a time until you get a smooth purée. Taste and adjust the seasoning and pulse the machine a few times more to combine. Serve, drizzled with olive oil, pinch of paprika and roasted pine nuts. Serve with warm pita bread.
Broccoli and Cauliflower Bake
Heat the olive oil in a large saucepan, add the onion and cook gently until softened but not browned, then stir in the flour and add the Mayor polpa fina. Bring the sauce to the boil and cook for 10 minutes or until it is reduced and thickened. Add seasoning to taste. Meanwhile heat the oven. Boil or steam the broccoli and cauliflower until cooked and arrange in a large shallow ovenproof dish. Pour the tomato sauce over the broccoli and cauliflower. Slice the Gibnaroll and place it on top of them all and sprinkle some breadcrumbs. Bake for 25–30 minutes.
Preheat the oven to 180°C / 350°F / Gas 4. In a small pan, add the Ħanini Creamylight, bay leaves, thyme, garlic, salt and pepper, and simmer for 10 minutes on a low flame. Afterwards remove the bay leaves from the mixture. In the meantime, lightly grease a low oven dish and layer half the potatoes. Pour half the sauce mixture over the potatoes in the dish and sprinkle half the Ħanini Pekorin grated cheese. Repeat the second layer of potatoes, sauce and grated cheese. Bake uncovered for about 1 hour or until potatoes turn golden. Garnish with parsley.
In a pan, fry the onion and garlic and then add the diced carrots and bacon strips and let cook until soft. Add the minced meat, the Worcester sauce, curry powder and some pepper. Cook until the meat is well cooked. Add the tomato juices and Mayor Bolognese Sauce and let simmer for around 20 minutes on low flame.
Cooking the spinach in boiling water for 1 minute until it slightly wilts. Drain and squeeze to remove excess water and finely chop it. In a large frying pan heat the oil and fry the onion. Add the garlic and spinach and cook until all ingredients are tender. In a bowl, mix the Ħanini Irkotta with the eggs and add the spinach mix. Halve the pastry and line a greased oven dish. Pour the mixture into the dish and cover with the rest of the pastry. Bake in hot oven for 45 minutes in a 200°C hot oven.
In a large pan, heat the oil over medium heat and fry the onions, carrots & celery until the onion has softened and turned translucent. Add the garlic and herbs and stir for about one minute. Pour in the lentils and add Pinto’s Pride Chicken Spoon Stock and the Mayor Polpa. Season to taste. Bring to a boil, reduce heat & simmer for at least 1 hour or until lentils are tender. Stir in the juice of the lemon, garnish with parsley & serve.