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/

In a large bowl, combine Spelt Ready-To-Eat, chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with olive oil and lemon juice, then season with oregano, salt, and black pepper. Toss everything together until well mixed. Garnish with fresh parsley and serve immediately or chill for a refreshing cold salad. Perfect as a light meal or a side dish!

In serving glasses, layer 1/4 cup of Hanini Natural Yogurt at the bottom. Add a layer of granola, followed by fresh strawberries and banana slices. Repeat the layers until the glass is full. Top with the chocolate buttons for a fun and crunchy finish. Drizzle with honey if desired. Serve immediately for a delicious and nutritious kids’ snack!

Start by preparing the meat sauce, cook the onion till soft in extra virgin olive oil. Stir in the meat, season with salt and pepper, continue cooking till the mince is cooked through, add in tomato paste and oregano, cook for a further minute. Pour in the polpa, simmer for 10 minutes, stir the cherry tomatoes at the last minute. Set aside. Sauté the mushrooms in a separate pan with the extra virgin olive oil and garlic, season well, pour in the cream. Brush a baking dish with the extra virgin olive oil, line with zucchini slices. Spread a layer of meat sauce and mushroom cream, sprinkle with pine nuts, basil leaves & parmesan cheese. Repeat the process until all ingredients are used. Bake in a moderately hot oven till golden brown, approx. 35 min.

In a food processor, place all the ingredients and whizz them all together until a smooth paste is formed. Place mixture into a serving bowl. Add 2 tbsp of olive oil on top, along with some toasted seeds like pumpkin seeds and pine nuts.

Arrange slices or cubes of Pecorino Semi-Mature cheese on a serving platter. Surround the cheese with a cup of mixed olives, including varieties like Kalamata and green olives, ensuring they are pitted. Distribute 1/4 cup of sliced pickled chili peppers throughout the platter, adjusting the amount based on your spice preference. Drizzle the entire platter with 2 tablespoons of extra virgin olive oil and season with freshly ground black pepper to taste. Optionally, garnish with fresh herbs such as basil or parsley for added color and flavor. Serve the Pecorino Semi-Mature cheese platter with olives and chili peppers alongside sliced baguette or crackers for a delightful and savory appetizer or snack.