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Celebrity Maltese Chefs and Recipe Enthusiasts

Ravioli with Artichokes, Leek &...

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Heat the oil from Mayor artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.

Meanwhile, cook Divini ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Hanini Pekorin cheese.

Jacket Potato with Whipped Hanini C...

Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy. Meanwhile, crumble Hanini cheese into a bowl, add Hanini yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped cheese into the jacket. Sprinkle with the fresh chives, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.

Coconut Fish Curry

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Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, Pinto’s Pride coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Leek & Potato Soup

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Clean and slice the leeks and the potatoes in small pieces. In a large pan, melt the margarine and cook the leeks for around 7 minutes. Add the potatoes and lower the flame and close lid for another further 3 minutes. Add the stock and bouquet garni and simmer on low flame until potatoes are well cooked. Blend everything with a hand processer. Serve hot with some parsley on top.

Red wine poached Pears for Diabetic...

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Peel the pears and slice the bottom part so that the fruit can stand. Place in a small pan and add the wine and the cloves. Top up with the water enough that the pears are submerged in liquid. Place on low flame and simmer until pears are cooked. When ready, place in a separate dish. The fruit can be eaten warm as well as cold. Great to be served with some light yogurt.

Creamy Pesto & Kale Pasta

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Cook the Mayor onions for 5 mins until they begin to caramelize. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.

Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, soft cheese and Mayor pesto, adding a splash of the reserved cooking water to loosen, season if needed.

Lemon Cheesecake (No-Bake)

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Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.

Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

Small Party Sanwiches

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Chicken Filling – Cook some chicken breast and cut into small pieces. Add some mayonnaise, some soft cheese, fresh parsley, salt and pepper and mix well.

Tuna – Drain 2 large cans of tuna. Place in a food processer with a small onion, one garlic clove and a ¼ of a green pepper. Blend well. If need you may add 1 tablespoon of olive oil.

Olive and Feta Cheese – in a blender add 6 tbsp Three Hills Kunserva, 50g black olives, 30g capers and 50g feta cheese. Blend well. You may add some olive oil, or preferably extra virgin olive oil.