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Celebrity Maltese Chefs

November Bones

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Prepare the pastry by rubbing in the butter and the flour with your finger tips. When the mixture looks like fine breadcrumbs add the lemon zest, the vanilla, sugar and finally the water. Bring the pastry together, wrap in ‘stretch and

seal’ and place in the fridge for 30 minutes.

Mix all the ingredients together and bind until the mixture looks like dough. To make the ‘bones’ roll out the pastry with a rolling pin. It needs to be quit thick. Brush the top of the pastry with egg white. Place some filling on top of the pastry and then seal and shape into a long ‘sausage’ Cut into portions of 100 g each and shape each piece into the shape of a bone. Place on a baking tray covered with baking paper. Bake in a preheated oven at 200C for 20 minutes. Cover with icing if desired or leave as they are for a healthier option.

Sweet Cannoli Shells

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Sieve the flour and add rub in margarine until it looks like breadcrumbs. Add the red wine a bit by bit and enough water to form a dough. Working the dough using your hands until soft. Cover with stretch and seal and set aside to rest. On a flat surface, add some flour and spread the dough as thin as it can be. Cut out circular shapes and roll around the cannoli rollers. Before closing the edges together add some water to make sure the dough does not open while cooking. Heat the oil in a deep pan and bring oil to a boil. Gently fry the dough a roll after each other. Cook until dough is nicely golden. When ready, place on some tissue paper to remove excess oils. In the meantime, in an electric mixture, beat the ricotta with the icing sugar until consistency is smooth. Add the chocolate chips and fill the cannoli shells. Decorate with the cherries and almonds at the side and some extra chocolate chips.

Recipe by Anton B. Dougall

Yogurt Jelly Pots

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Place the jelly crystals in a large bowl and add some boiling water. Stir until the crystals dissolve then add the yoghurt a little at a time and keep stirring. Add the grated lemon zest and half the quantity of the fresh fruit. Mix then pour into a measuring cup and mix enough water if necessary to make up the required liquid listed on the jelly packet. Stir and pour into glasses. Place in the fridge for a couple of hours until the content firms up. Garnish with the rest of the fruit and some fresh mint leaves just before serving.

Sweet Apricot Tart

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Heat the oven at 180°C or gas number 4. Grease a flat dish with some margarine or else line with a piece of baking paper. In a mixing bowl, mix the margarine with the sugar. You can use a mixer or else a regular bowl and use a hand blender. Beat well until mixture is creamy and the sugar has blended well. Slowly, add the eggs. Add the ground almonds, the lemon grind, flour and the roughly chopped almonds. Beat well together. After, add the candied fruit and mix gently with a wooden spoon. Divide the pasty into two parts. Roll 1 half and carefully layer it on the dish. Spread a layer of jam on the pastry making sure to have an even layer of jam. Sprinkle some almonds. Roll the remaining part of the pasty and place on top. Close well from the edges. You are free to shape and decorate the pie with any left over pasty. Cook in over from around 45-55 minutes. When be cooled down, take out from dish.

Traditional Almond Biscuits

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Switch on the oven to 1800 C or gas number 4. In a bowl sieve the the flour with the baking powder . Add the whole almonds, the vanilla essense and the lemon grind and mix well. Beat 2 of the egg yolks with the eggs together with the sugar. Mix the two mixtures together and form a dough. Divide the mixture into 2 and form 2 flat rolls of around 5cm long and 1cm of height. Place a piece of baking paper on an oven proof dish and bake the rolls for around 10 to 15 minutes. Take out of the oven and gently slice into small pieces to form the biscuits. Bake again in oven for a further 10 minutes.

Focaccia without Yeast

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Preheat the oven to 200C. Brush a baking tray lightly with olive oil. Sieve the flour twice into a large bowl, add the bicarbonate of soda and olive oil .Make a well in the centre and pour in the yogurt. Keep your hand stiff and your fingers spread out like a claw and start to mix the yogurt into the flour using a slow and firm circular motion. Keep mixing like this until you have soft dough. Do not knead or rub in but very gently bring it together. Transfer the dough into an oiled baking dish and spread it out by tapping it gently with your fingers. Brush the top with some more olive oil. Make dimples all over on the surface of the dough with your fingertips or use the end of a wooden spoon. Push a small piece of olive, caper, tomato and herbs into each dimple. Then drizzle over the rest of the olive oil and spread with a brush. Bake in the oven for 20 minutes at 220 C until the bread is golden on the top and bottom, then reduce the heat to 200 and leave for another 10 minutes. Remove the focaccia from the oven and while it is still hot, brush with a little more olive oil over the top and allow to cool slightly before cutting and serving.

Cheese Triangles

Preheat oven.  In a bowl, mix well the Hanini Irkotta with the grated Gibniet. Beat the egg and add to the cheese bowl. Season with salt and pepper. Place 1 sheet of filo pastry on a flat surface and brush with butter. Top with a second pastry sheet to make 2 layers. Cut lengthwise into 3 strips…

Chicken and Bacon Pies

Preheat the oven to 200C/180C fan assisted oven. Heat oil in a medium sized saucepan, cook the leek, bacon and mushrooms, stirring until leek softens. Stir in the flour, cook, stirring until mixture boils and thickens.