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 casserole dish, cook the onion with the oil for around 2 minutes. After, add the garlic and carrots, continue cooking while stirring. Add the salt, pepper and corned beef and stir all together, while continuing frying. Add the potatoes, hot water, Kunserva and sugar. Continue cooking on moderate heat, until the potatoes start to get a little tender, stirring from time to time. After, add the eggs one by one and keep them apart from each other. Cook until the eggs become slightly hard.

Add the peas and stir them softly into the stew. Add the fresh cheeselets, stir a little and put off the heat. Let this stew sit for about 5 minutes before serving. One could also heat this stew again, if cooked in the morning and is serving it during dinner.

Add the milk in a small saucepan and place on a medium flame. When it stats to boil, lower flame and add the semolina. Mix well using a whisker so that the semolina will not form into chunks. Cook for around 10 minutes while stirring all the time. Remove pot from the flame and add the grated cheese, the egg yolks, the butter and salt. Mix well and quickly place mixture on a flat wet surface. Spread the mixture evenly with a thickenss of 9mm using a wet knife to help you spread it easily and let it cool well… should be around 30-40 minutes. Switch on the oven on gas number 8. Cut out circles of the dough with a small glass and place in a well greased oven prood dish overlapping each other. Add some butter at the top and add the grated cheese. You may also add some fresh pepper. Cook in oven till cheese is melted and has a golden color .

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.

Cook the pasta according to the instructions on the packet. In a medium sized pan, melt the butter, garlic and mushrooms to a pan and fry a bit, add the spoon stock, parsley, pepper and two tablespoons hot water from the pasta pot and stir well. Mix the Hanini Irkotta, stir until all is incorporated together. Finally, add the drained pasta to the pan and cook for a further 2 minutes. Serve with your favourite grated cheese.