Cook and cool the pasta before combining it with mozzarella, olives and tomatoes. Dress with olive oil and balsamic vinegar before adding basil leaves. Refrigerate until ready to serve for picnics or barbecues.

Place the cheeselets in a baking dish before surrounding them with tomato pulp mixed with garlic, oregano and olive oil. Bake until the cheese softens and the tomato sauce bubbles gently. Finish with fresh basil and serve with toasted bread for dipping.

Boil pasta in salted water until al dente, drain, and rinse with cold water to stop cooking. Flake Savina tuna into a bowl, add drained sweetcorn and finely diced bell peppers. Spoon in mayonnaise and mix gently to coat everything evenly. Add cooled pasta into the tuna mixture. Chop parsley finely and sprinkle over, then season with salt and pepper to taste. Stir everything together gently until well combined. Chill in fridge at least 15 minutes for flavours to merge before serving. This salad is perfect for lunches and potlucks.

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.

For the beef, slice the onions and saute on high heat in sesame oil, until transparent, add the beef cut in strips and keep tossing. Meanwhile slice the mange tout and toss together with the beef, pour in the sauce, stir and remove from heat. Fill the pitta with the mixture finish with the brie and grill in the oven. For the chicken, chop the onion, chilly, garlic and carrot, sauté until vegetables are softened, than toss in the mince and keep on high heat until liquid is absorbed. Add the kidney beans toss tomato pulp and allow mixture to dry on high heat, than season, sprinkle chopped coriander and remove from heat.

Boil pasta in plenty of salted water. When pasta is cooked, cool under running water and strain. In a large frying pan heat some oil and fry the onion and garlic. Add the minced meat and continue cooking on low heat for about 8 minutes. Add the tomato paste and the chopped fresh tomatoes. Continue cooking on a low heat for a further 20 minutes. Preheat oven Gas Mark 5/1900C. Put the pasta either in a large bowl or else you can use the same pan where you had boiled it. Add meat sauce, eggs, seasoning and cheese. Mix well, taking great care so as not to break up the pasta. Line a pie dish with pastry. Fill with pasta mixture and cover again with pastry. Egg wash, sprinkle some sesame seeds and cook in a medium to hot oven for about 50 minutes.

Peel and finely chop the onions and garlic. Chop the hard-boiled eggs. In a large frying pan heat some oil and quickly fry the onions and garlic till golden brown. Add the meat and continue frying for about 10 minutes on a high heat. Lower heat. Add the tomatoes, basil, seasoning, tomato paste and stock and simmer for a further 30 minutes. This sauce can be prepared overnight, and it freezes very well. Preheat the oven Gas Mark 5/1900C. Lightly grease a baking dish. Meanwhile fill large pot with water and bring to boil. Boil the pasta till al dente. Drain and put pasta in a large mixing bowl.

Recipe by Anton Dougall

Preheat oven to Gas Mark 7, 220°C, fan 200°C. 

First make the batter. Put the flour and cumin in a bowl, add the eggs and slowly mix in the milk then beat until smooth.

Put the sausages in an ovenproof baking dish, scatter over the onions in olive oil, artichokes, canned cherry tomatoes and drizzle over the oil. Add the honey, brown sauce and mustard and give everything a stir. Roast for 15 minutes. 

Remove the dish from the oven, add the sun-dried tomatoes and crumbled gbejniet, pour the batter over and around the sausages then return to the oven and cook for a further 35 minutes or until the sausages are cooked through and the batter is golden on top.

Serve the toad in the hole with the gravy or brown sauce.

Website link

https://aceline.media/recipes/maltese-style-toad-in-the-hole/