Celebrity Maltese Chefs and Recipe Enthusiasts
Hanini Caprese Stuffed Avocados
Halve and pit 2 ripe avocados, then scoop out a bit from the center to create space. In a bowl, mix diced Hanini Mozzarella, halved cherry tomatoes, chopped basil, and a drizzle of balsamic glaze. Fill the avocado halves with the mix and finish with cracked pepper and a splash of olive oil.
Hanini Grilled Peach & Cheesel...
Brush the halved peaches and Hanini Goat Cheeselets with olive oil, then grill them for 2–3 minutes on each side until lightly charred. In a small bowl, whisk together Hanini Natural Yogurt, Savina Gozo Honey, and lemon juice to create a creamy dressing. Arrange mixed salad leaves on a serving platter, top with the grilled peaches and cheeselets, sprinkle with walnuts, then drizzle with the yogurt dressing just before serving.
Cauliflower Muffins with Ġibniet

Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.
Zesty Green Olive & Herb Tapen...
In a food processor, combine Green Pitted Olives, capers, garlic, olive oil, lemon juice, oregano, and black pepper. Pulse until the mixture is finely chopped but still slightly chunky. Stir in fresh parsley for a burst of flavor. Serve as a spread on toasted bread, as a dip, or mixed into pasta for a Mediterranean twist. Ready in minutes and packed with flavor!