Celebrity Maltese Chefs and Recipe Enthusiasts
Easy Drumsticks Roast
Place the drumsticks in a tray and pour the oil and wine. Mix the sauces together and rub onto the drumsticks. Cover the chicken with the peeled potatoes and roast in hot oven at 220°C for one and a half hours. In a small pan, heat the marrowfat peas and then drain. Squeeze some lemon juice on them and serve with the chicken.
Baked Fish Fillets with Mayor Zalza...
Preheat the oven to 180°C. Place the fish fillets in a lightly oiled baking dish and season with salt and pepper. Spoon the Mayor Zalza Bolognese over the fish, then layer with zucchini slices and top with sliced Hanini Cheeselets. Drizzle with olive oil and bake for 18–20 minutes, or until the fish is cooked through and the cheese is lightly golden. Garnish with fresh basil and serve warm.
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.
Mayor Chickpea & Tuna Summer W...
Mash 1 can of Mayor Chickpeas with a fork, then mix in 1 can of drained tuna, 2 tablespoons of Hanini Natural Yogurt, a squeeze of lemon juice, chopped parsley, and a dash of salt and pepper. Spread on a wholegrain tortilla, top with shredded lettuce and sliced cucumber, roll up tightly, and chill before slicing into pinwheels.
Mayor Chickpea & Couscous Summ...
Place couscous in a bowl and pour over the boiling water, cover and let sit for 5 minutes, then fluff with a fork. In a large bowl, combine the couscous with chickpeas, diced tomato, cucumber, chopped herbs, lemon juice, and olive oil. Mix well, season with salt and pepper, then top with a dollop of Hanini Natural Yogurt. Serve chilled or at room temperature for a light and flavourful summer bowl.
Hanini Ricotta & Zucchini Past...
Cook the pasta in salted water according to the packet instructions. While it cooks, sauté the sliced zucchini and minced garlic in olive oil until soft and lightly golden. Drain the pasta, reserving a bit of the cooking water. In a large bowl, combine the pasta with Hanini Irkotta, the cooked zucchini, lemon zest, and a splash of the pasta water to loosen the mixture. Stir gently, season with salt and pepper, and finish with fresh basil leaves before serving.
Tuna & Bean Summer Wraps
In a mixing bowl, combine drained Mayor Tuna, rinsed Mayor Mixed Beans, chopped red onion, diced cucumber, Mayor Light Mayonnaise, and a squeeze of lemon juice. Lay lettuce leaves on each wrap, spoon the mixture over, then roll tightly into a wrap. Slice in half and serve chilled for a refreshing and protein-packed summer meal.
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.
Tripe Minestrone

Put peas in a bowl. Cover with water and leave to soak overnight. If you wish, you can add some bicarbonate of soda to the water to make the peas more digestible. Clean tripe in plenty of salted water. Cut into small pieces and wash again. You have to wash the tripe more than once. When you see that the tripe is clean put in a saucepan and cover with water. Put pan on a moderate to high heat and bring to boil. Lower heat and continue cooking for about 45 minutes. Whilst the tripe is cooking, wash, peel and cut all vegetables in small pieces and put in a large saucepan. Add stock, tomato paste and tripe. Drain peas. Rinse under running water and add to the soup. Put pan on a moderate heat and bring to the boil. Lower heat and simmer for 1½ hours. If during the cooking you see that you must add some more liquid, you can use the water in which you boiled the tripe. Before serving adjust the seasoning. This soup has to be served piping hot.
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.
Penne with Cheese and Mustard
Fill a large pot with plenty of water and put it on fire. When the water opens to the boil add some salt. Boil the pasta. When the pasta has become layered and passed through the cold water, so that the pasta cools well and thus no longer is made. Leave the pasta in the sieve to kill well. Put the margarine in a saucepan and put on fire. When the margarine melts slightly, a little start adding the flour. You need to stir all the time you and add flour. Put the milk in another saucepan and it’s on fire. Allow it on fire until the milk opens to boil. Remove from the heat. Turn on oven 180± 0C, Gas number 4. Little by little start adding milk to the flour and margarine mixture. It is important to always add a little by little because otherwise the mixture will all come balls. The mixture must be smooth and creamy-like. When you see that the mixture is finished put it in a large bowl. Add the cheese, pepper, salt and mustard. Mix well. Add the pasta and carefully mix everything together. A road pays a lot of attention so that the pasta does not crumble. It is therefore important that pasta is not very boiled; because otherwise when you mix pasta with cream and cheese everything comes one thing. Take a good dish for an oven. If possible use an earthen dish or a type of cobblestone that is suitable for an oven. Place the pasta in this dish. On the surface sprinkle the grated cheese. Preheat in the oven for about 20 minutes or until you see the surface rotting. You need to remember that this is not a macaroni in the oven; therefore pasta does not want to become one thing. Serve hot.
Vermicelli with Eggs

Boil the vermicelli in plenty of boiling water. Drain. In a mixing bowl beat the eggs, add the cheese. If you will be using ricotta or the fresh cheeselets add them now and mix well. Mix the pasta with the egg mixture and stir will. Season with some salt and freshly ground pepper. Heat a knob of butter in a frying pan. Fry the pasta mixture. When you see that it has set firmly enough, turn it so that it can finish cooking on the other side. When lightly golden on its bottom side, lift out and serve immediately.
Stuffed Lumaconi

You can substitute some of the ricotta with fresh Maltese cheeselets. Put ricotta in a large mixing bowl. Add eggs, freshly grated nutmeg, some of the grated cheese and seasoning. Mix well till the mixture is of a creamy consistency. Add the chopped parsley. Mix well. Fill the lumaconi with the ricotta mixture. Put the stuffed pasta shapes on a large flat plate. Fill a large pan with water and heat till it starts boiling. Put the semolina on a flat plate. You can use a piece of greaseproof paper instead. Dip the ricotta side of the lumaconi in the semolina. By doing so the lumaconi will remain intact during cooking. When the water is boiling add some salt and with great care start cooking the lumaconi. You will know that they are cooked when they will rise to the top of the water. Whilst the lumaconi are cooking heat the tomato sauce. Carefully remove them from the water. Pay special attention because the water will be boiling. Put in a large serving dish. Spread the tomato sauce on them. Sprinkle with the remaining grated cheese and some freshly ground pepper. Serve immediately.
Spring Veggie Tart with Hanini Chee...
Preheat oven to 200°C. Roll out puff pastry onto a baking tray. Spread Kunserva evenly. Arrange the vegetables and cheeselet slices. Sprinkle with oregano and brush pastry edges with egg. Bake for 25–30 mins until golden. Garnish with fresh basil and serve warm!
Coconut Milk & Mango Easter Pa...
In a small bowl, sprinkle the gelatin over 2 tbsp cold water and let it bloom for 5 minutes. In a saucepan, combine Reduced Fat Coconut Milk, whole milk, honey, and vanilla extract. Heat over medium heat, stirring occasionally, until it’s warm but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Pour the mixture into individual serving glasses or molds and refrigerate for at least 3 hours, or until set. For the mango topping, blend the mango with lime juice into a smooth puree. Once the panna cotta has set, spoon the mango puree on top, and garnish with fresh mint leaves. Serve chilled for a refreshing and light dessert to celebrate Easter!
Sun-Dried Tomato & Lentil Brea...
In a small bowl, dissolve sugar in warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy. In a large bowl, combine the flour, salt, oregano, and minced garlic. Add the yeast mixture, mashed lentils, olive oil, Il-Helwa Sun-dried Tomato Conserve, and honey if using. Stir until a dough forms, then knead for 5-7 minutes until smooth. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size. Preheat your oven to 375°F (190°C). Once the dough has risen, punch it down, shape it into a loaf, and place it in a greased loaf pan. Bake for 45-50 minutes, or until golden brown and sounds hollow when tapped. Let it cool before slicing. Enjoy this savory, nutritious bread perfect for sandwiches or served with soups!
Hearty Lentil & Onion Stew
Heat olive oil in a pot over medium heat, then sauté the Diced Onions, garlic, carrot, and celery until softened. Stir in cumin, paprika, and black pepper. Add lentils, Mayor Polpa, and vegetable broth, then bring to a boil. Reduce heat and let it simmer for 30 minutes or until the lentils are tender. Adjust seasoning if needed and garnish with fresh parsley before serving. Enjoy this comforting, protein-packed dish perfect for Lent!
Maltese-Style Garlic Tomato Pasta
Cook the pasta in salted boiling water until al dente, then drain and set aside. In a pan, heat olive oil over medium heat and sauté the onion until soft. Pour in Zalza Maltese with Garlic, add oregano, chili flakes, salt, and pepper, and let it simmer for 10 minutes. Toss in the cooked pasta and mix well until fully coated. Serve warm, topped with Pekorin Semi-Mature with Black Pepper and fresh basil. A quick and flavorful dish bursting with Maltese tradition!