Tag Archives: Traditional

Traditional Stuffed Marrows

Slice off the marrows top and scoop out the insides with a teaspoon and leave aside. In a pan, shallow fry half of the onions, add the Three Hills Kunserva, the minced meat and half of the scooped marrow pulp. Season and cook until meat…

Baked Pork Chops

Always use sharp knives. Not only is it safer but also it will make your work much more efficient.

Sausage Stew

Maltese sausage, traditionally made with minced pork, sea salt, peppercorns, coriander, garlic and parsley, were air dried to enhance their flavour and texture.

Maltese Trifle

Ricotta is a very versatile ingredient. Its light creamy texture makes it ideal to enrich sauces, pasta dishes, as a quick spread or dip and in baking and desserts – or simply enjoyed on its own.

Slow Cooked Chicken & Vegetabl...

Place the chicken and all the ingredients into a slow cooker. Season with salt and pepper and stir. Put lid

Fried Lampuki

This dish is very popular in September when lampuki are in season… you can actually savour the smell of the Mediterranean sea when frying fresh lampuki!

Cauliflower Stew

The first cauliflower of the season found in November is called “all-saints cauliflower, that of December is called “Christmas cauliflower” and the ones that come later, in March and April, are called “flower cauliflowers”.

Gozitan Pizza (Ftira Ghawdxija)

The conventional Gozitan ftira (open pie) is normally found with potatoes, onions, fresh tomatoes and anchovies… below is a different version of the norm!