Cannelloni with Mozzarella, Spinach and Parmesan by Kenny Malta

kenny Malta

Brodu with meatballs and tortellini by Ruth Zerafa

by Ruth Zerafa

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Gluten free pudina by Mark Said

Breakup the bread into small pieces, place in a bowl with milk and soak for 30 – 60 mins, combine rest of ingredients and mix well pour into a slice tray and
decorate with almonds …

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Spiced Fresh Orange and Honey Sorbet

Are you feeling hot, sweaty and tired? A sorbet would cool you down.

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Bread Pudding by Fred Vella

Preheat the oven at a temperature 220C/428F/Gas 7. Grease a 20cm x 20cm square tin and set aside. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes.

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Custard Millefeuille by Nikita Palmier

Pre-heat oven to 200°C.
Roll out puff pastry and cut in squares ( approx 4 x 5 cm).
Place on baking tray (I line it with baking paper) and bake for 10 – 15 minutes until puffed and golden-brown.
Remove from oven and allow to cool on a cooling rack.

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Banana Cake

The banana and walnut cake is delicious, moist and a guaranteed family favorite. The recipe has been submitted by Marsha Gatt.

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Rock cakes by Sandra Micallef

Pre-heat oven to 200°C / 190°C fanforced / 400°F.

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Boston cream pie by Karen Catherine Mifsud

For the sponge cake:135g plain flour,1 1/2tsp baking powder,120ml milk,60g butter,3 large eggs,150g sugar,some vanilla essence

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Lemon poppy seed cake by Karen Mifsud

Beat together the butter and sugar add the eggs and mix well then mix the zest and essence at last with low speed beat add the dry ingridients and cream

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Focaccia by Pauline MIfsud

Maltese sausage rosemary Parmesan olive oil for top

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Torta tal-Coconut by Karen Mifsud

mix all the ingridients together,line a 28cm tart tin with sweet pastry

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Hummus by Luca

Put olive oil (about 2 cm in height), garlic cloves, fresh parsley, chickpeas, salt, ground pepper, hot paprika in the mixer.

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Jam swiss roll by Karen Mifsud

Beat well the egg yolks with half of the sugar until white and fluffy.

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Walnut Cake by Karen MIfsud’s

Mix butter with sugar well with an eletric mixer then mix the eggs.

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Egg “Salad” SandwichMakes 2

Spread mayonnaise onto both baguette halves.

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Focaccia with Caramelized Onion, Tomato & Rosemary

In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.

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Chocolate and apricot brownies by Marica Hewit

Preheat the oven to 180ºC/350ºF/Gas 4 and line a 12 x 8 inch baking tin with no-stick baking parchment.

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Fenek Moqli (Fried Rabit)

If you want typical Maltese fare then look no further than Fried Rabbit! A Fenkata is a meal where typically friends or families meet and rabbit is eaten. It is a relaxed social event which dates back from the time of the knights of st John in Malta.

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Tuffieh bl-imsiemer tal-qronfol – Cooked Apples with Cloves

Start the day with a stewed apple to build appetite for lunch, stimulate regular bowel movements, increase vitality and alertness, and provide a light but satisfying start to the day.

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Gluten Free Nut Cake by Patricia Azzopardi

Place whole fruit and nuts in bowl, then stir in ground almonds and baking powder.

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Gbejniet By Georgina Lawrence

How to make your own Gbejniet?

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3/4 cup self-raising flour1/2 cup butter (softened)3/4 cup light brown sugar1 egg

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Sun Dried Tomato Paste – by Chris Abela

Place the sun dried tomatoes in a food processor and chop to a coarse puree. Remove and reserve them.

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Bebbux bl-Aljoli

This will involve some work if you’re preparing the snails without buying them ready made as there’s a certain process behind them.

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Spinach and cottage cheese rolls by Patricia Azzopardi

Spinach and cottage cheese rolls

The filling works lovely on jacket potato, baked in their skins!

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Easy Truffles by George Sciberras

Insanely easy, but oh so rich!

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Baci Cake by Roselle Grech

The famous mouth watering baci cake

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Sweet Curd Cheese Tarts by Linda Speight

This is a very old Yorkshire recipe and traditionally these were made with a curd made from the first milk produced by the cow after calving…known as ‘beestings’…this milk would be warmed gently in a pan and would curdle naturally..the curds would then be separated from the whey and made into the tarts

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Spaghetti and Anchovies

The sauce used in this recipe contains anchovies, unlike other sauces which are more popular such as bolognese, white sauce, marinara and others. However it is still quite delicious even though containing little ingredients, the anchovy taste can be savoured immediately.

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Apple pie by Alina Maria Mizzi

Apple pie is one of the most beloved pies that there are, especially since it consists of apples which is a healthy vegetable together with some sugar and dough in order to put a sweet taste to it.

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Pat’s Breakfast Pockets

My only way to have a bit of oats, muesli etc i do either muffins. They are excellent as dessert and there is calcium, fiber & protein.

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Lentil Soup with Croutons

This type of soup is mostly taken during the winter period. The vegetables which are used to make the soup help make this dish a healthy one.

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Stuffed Green Peppers

My nanna, Nanna Camilla, has helped me fall in love with Maltese food. Maltese food is humble yet so tasty, simple yet so genuine. I used to spend hours watching my nanna prepare all sorts of delicious dishes. Stuffed green peppers were cheap so they were a common summer dish.

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Chilled Cucumber and Mint Soup

This is a cucumber and mint based type of soup which is usually taken during the winter period.

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Traditional Maltese Trifle

When i was a kid my mum used to prepare trifle whenever we had relatives over for Sunday lunch.  I  can still remember helping my mother lay the sponge cake in layers and generously sprinkle the sponge with vermouth.

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Spaghetti with Sea Urchin Roe

I can still remember as a child diving in Xemxija at a place called “Ghar il-Fekruna” collecting sea urchins. We used to collect big bags full of fresh sea urchins split them open with a penknife and eat them raw.

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Spaghetti Rizzi

Cod Balls

These cod balls are usually served together with tomato sauce or a type of garlic sauce. They are similar to the anchovy puffs though the fish is different of course. This recipe will only take you about an hour to prepare after that you have left the cod overnight.

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Salt Cod Fritters

Salt cod fritters are quite delicious especially if you use the right method and ingredients to make them. The lemon and garlic help make it taste even more better.

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Sweet Peppers stuffed with Auberigines

Aubergines are quite filling and also healthy since they have almost no fat. Though it may take some time to make this recipe it is worth it especially since it would be good for your diet. Normally the aubergines are stuffed with tuna, however this is another way of having aubergines.

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Caprese Salad

A healthy recipe which doesn’t include many ingredients however still tastes good.

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Mushroom Risotto

Mushroom risotto is easy to make. Though some may prefer fish together with rice, there are others who like mushrooms too. It is enhanced with the white wine and the other ingredients.

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Baked Lampuki – Lampuki il-Forn

The lampuki season is here, and those who love fish will be eager to taste the lampuki with some type of tomato sauce or in this case with potatoes, capers, olives and other ingredients to enhance the taste.

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King Prawns with Lemon, Garlic and Chilli

King prawns are fairly easy to make if you have the right ingredients to enhance its taste. It may take a bit more than 3 hours to make, however the end result is quite delicious thanks to the chillies, lemon, garlic and parsley.

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Almond Cakes

At a low temperature melt the margarine, sugar and glucose. In the meantime mix the nuts with the flour and when the margarine melts combine everything together.

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Cannoli filled with Vanilla Cream

Cannoli filled with vanilla cream are quite a common dessert and also filling. You can add more ingredients such as nuts, chocolate and more if you prefer.

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Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic, or via the Romans with the addition of vinegar.  Gazpacho remained popular with field hands as a way to cool off during the summer and to use available ingredients such as fresh vegetables.

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Banoffee Recipe

This banoffe recipe basically consists of caramel and cream together with some banana to get the flavour.

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Pastini tal-Coconut – Coconut Pastini

1. Mix the sugar and margerine and continue blending them until the mixture becomes like cream.
2. Then you can add the flour, vanilla, coconut and lemon zest.
3. Mix all the ingredients well.
4. Pick some of the mixture, roll it in your hand until it forms a ball.

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Biscuits with Yoghurt and Sultana

Instead of baking the traditional plain or chocolate biscuits, this is a different recipe which consists of yoghurt and sultana.

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Krustini with Chocolate and Nuts

These krustini are usually taken with a cup of tea, coffee or cappuccino in order to have something to nibble on. They can be found in cafeterias or baked at home.

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Biskuttini Tar-Rahal – Village Biscuits

Biskuttini tar-Rahal are traditional desserts sometimes given out on special occasions and sometimes taken with tea or coffee.

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Froga tat-tarja – Verrmicelli Omlette

Froga tat-tarja was (and still is) one of my favourite dishes. I still remember coming back from school and finding a big warm froga tat-tarja waiting for me! I also remember adding and experimenting with all sorts of toppings such as mayo, tomato sauce and HP sauce, they all seemed to fit in well.

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Blue Cheese Dip

Though not a common dip, this is quite delicious especially for those who love blue cheese.

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Bigilla -Bean Paste

Bigilla is a typical country dish and is one of the mainstays of traditional Maltese cuisine. For many years Bigilla street hawkers would roam the villages selling the freshly made bigilla from their donkey drawn carts.

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Cannoli Pastry

Cannoli pastry are easy to make and it does not take too long to bake them.

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Tuna Pasta Salad

A tuna pasta salad is one of the easiest and tastiest salads to prepare. In your pasta salad bowl you can combine many fresh ingredients to create a delicious summer salad which you can serve either warm or cold.

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Sun Dried Tomato Dip

Place the sun dried tomatoes in a food processor and chop to a coarse puree. Remove and reserve them. Drop in the rest of the ingredients and process into a puree, scraping the bowl, once or twice.  Hence return the chopped olives/tomatoes to the processor.

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Water Melon Sorbet

A different flavour than the usually taken sorbets, however it is still delicious and one should not miss out on it.

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Tuna Dip

Mix all ingredients together in a food processor or blender, and then enjoy it with Maltese galletti or Maltese bread.

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Olive Dip

A dip which is easy to make and is also popular. It can be taken with a piece of bread or spread on a cracker.

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Humus – Chickpea Dip

Put all ingredients in a blender and blend for about 2 0r 3 minutes. Hence serve chilled.

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Rabbit Stew – Stuffat Tal-Fenek

Rabbit stew can be taken as a Sunday lunch. Before taking the stew you can take some spaghetti. In this way you will have a first course and then a second course as well.

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Garlic Dip

One of the popular dips is the garlic dip which can be taken with a piece of bread or crackers like most of the other dips.

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Spinach Dip

This can be served with bread or as an appetizer. It can also be taken with some vegetables or put on a piece of meat.

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White Bait – Makku

This is normally taken as a type of second course with a side dish of salad or chips according to what you prefer.

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Tangerine Marmalade – Kunserva tal-Mandolin

Tangerine marmalade is usually spread on a piece of bread or crackers. It can be taken on picnics or used as a form of appetizer too.

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Bacon Cheese Dip

Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a small bowl, mix the cream cheese cheddar cheese, onion, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well.

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Grilled Swordfish – Pixxispad Mimli

For some the BBQ season is already open. Swordfish is an excellent choice for grilling….This basic recipe can  be adapted to fit any taste. Swordfish is a healthy and delicious choice of fish to enjoy. Swordfish contains Omega 3 which is a type of oil with numerous health benefits.

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Baked Maccaroni – Imqarrun

Heat the oil and fry the onion until soft and transparent.

Add the minced meat and cook until brown. Remove any excess fat from the pan.

Add the paste and herbs, if used. Then simmer for about an hour on medium heat.

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Chocolate Coconut Balls

You can crush biscuits by placing them in a plastic bag and crushing them with a rolling pin
Take all the ingredients and place in a bowl, mix very well
Take a small amount of mixture and roll between your hands to form a ball.

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Aubergine & Pepper Dip

Preheat the oven to 190ºC/375ºF/Gas Mark 5. Prick the skins of the aubergines and peppers all over with a fork and brush with 1 tablespoon of the olive oil. Place on a baking tray and bale in the oven for a 45 minutes, or until the skins are beginning to turn black…

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Christmas Log recipe

Crush the biscuits and chop the nuts (make sure they are roasted beforehand). Mix all the ingredients (except Bar Milk Chocolate) by hand  in a large bowl. Shape Mixture to form ….

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How to Serve Christmas Pudding

Christmas pudding is a popular dish in Malta around the Christmas holidays. Many people are surprised to find out that it isn’t pudding at all. It is actually a moist, cake-like sweet bread, filled with nuts, raisins and other dried fruit. There are many variations on how to make Christmas pudding and how to serve it.

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Stuffat tal-Majjal – Pork Stew

Cut the onions, garlic, carrots and potatoes into small pieces. Then fry the olive oil for a few minutes. Slice the pork and bacon into cubes and put them in the frying pan with the olive oil. Insert the tomato paste and wine and stir well.

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Bakkaljaw – Cod

There are many ways of cooking salt cod, the most obvious being to simmer it until tender, then to remove the bones, and dress it with garlic, parsley, lemon and olive oil, serving it with boiled potatoes and cauliflower…

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Prince William’s Chocolate Biscuit Cake

Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces and set aside.
In a medium bowl, place 1 1/3 cup chocolate chips and then set aside. In 1-quart saucepan…

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Lemon Granita

Pour the freshly squeezed lemon juice (around 10 ripe lemons) & water in a saucepan. Put it on low heat. When the mixture is warm enough pour in the sugar & stir until it dissolves. When the mixture is sweet enough…

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To make the dough, rub the lard into the flour, add Anisette and sugar and mix. Knead well with hands to turn mix into a soft dough. Roll into a long, wide strip to be used later when making the Mqaret…

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Qassatat tal-Ghid

The production of goat cheese is at its peak during the months of April and May, when sheep produce more milk for their lambs. Traditionally goat cheese, was produced from sheep’s milk. Cows were reared especially for meat and work, while sheep were reared to supply fresh milk…

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Marble Cake – Kejk Mignun

When i was young, the powers that be, decided i should learn piano. I  used to go to a relative of mine a nun a certain Sister Lucy. She used to give me a slice of “Kejk Mignun” after each piano session. I never liked piano too much but certainly loved the Kejk Mignun! :0 Its basically a marble cake cooked in a Borma Forn!

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Galletti Recipe

Dissolve yeast & sugar in 1 cup of warm water until frothy.
In a large bowl mix the flour & salt together then add some melted butter to the flour…

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Biskuttini tal-Lewz Morr – Almond Biscuits

Mix everything together, till the sugar disappears, and the mixture gets sticky. Roll into small balls, put  on pan over rice paper (its edible paper, if you don’t have , doesn’t matter), then put 1/2 blanched almond or glace’ cherry on top …

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Broad Bean and Fresh Cheeselet salad

Blanch the beans in plenty of salted, rapidly boiling water for a couple of minutes.  Plunge them into cold water and drain. Squeeze the beans gently between forefinger and thumb to remove the tough skins.

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Carrot Cake

Preheat the oven at a temperature of 180C/350F/gas 4. Grease and line a 25cm round cake tin. Combine the dry ingredients. Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.

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Penne with Maltese Sausage

Add some olive oil to a pan and fry the garlic and onions until soft. Add the sausages meat and fry, breaking any lumps. Add the chopped tomatoes and parsley. Mix in the pasta and then serve with topped shredded Peppered Goat’s Cheese.

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Fresh Black Pasta with Sea Urchin and Tomato Salsa

Combine flour, eggs and seasoning. Add oil and ink and blend to form a dough. Wrap and leave to rest overnight refrigerated. Open the dough on a well floured surface and cut into the tagliatelle. Boil for 6 minutes.

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Puff Pastry for Pastizzi

Sieve the flour. Add the salt. Add the lemon juice and mix well. Add water gradually to make elastic dough. Knead until the dough is smooth and does not stick. The resulting dough should be very soft. Roll out the dough, making it twice as long as it is wide.

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Honeyed Wine – an aperitif – A 2000 year old Roman Recipe

Gently warm 200ml of the wine in a saucepan, add the honey, to taste, stir until incorporated, add the mint leaves and allow to cool. Remove the mint, mix in the remaining wine and then serve cold.

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Giardiniera is a pickled condiment that combines vinegar with peppers,onions. carrots, olives, celery, cauliflower and olive oil. Try adding some giardiniera with your Hobz biz-zejt!

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Ravjul il-Forn – Baked Ravjoli

Place Ravioli in the dish (uncooked) in  layers covered with sauce. Make sure you have lots of sauce since ravioli will cook in this sauce.

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Over the years i have tried many variants of this recipe – different types of fish can be used and I have tasted some with shellfish with vongole added. Rice is sometimes added to turn this dish into a full meal.

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Zebbug mimli / Stuffed Olives

Mix everything in a bowl and crush them to make a whole mixture. Then add the olive oil to make it softer.

Fill the olives with this mixture.

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Molol Bit-tonn u l-kapunata (Celentani with tuna and Caponata)

Boil the pasta lightly for about 3 minutes, drain, in a pot fry the chopped onion once golden add the mix tuna, kapunata, olives, capers and some parsley.

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Ful tan-Nanna (Grand Mother’s Broad Beans)

Shell the broad Beans.  Remove the crescent shaped piece at the top of each bean Heat olive oil in a pan, and fry chopped onion until soft and golden. Hence add the tomato puree.

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Helwa tat-tork (Halva – Turk’s sweet)

This dense sweet confection is served across Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world. There are two types of Halva – Flour Based or Nut-butter-based. Helwa tat-Tork is crumbly and made from Tahini (sesame paste) and almonds.

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Laham taz-Ziemel – Horse Meat

Stallion meat was fairly widely eaten in the past when available, usually steamed or fried with garlic or else simmered on top of the stove (laham fuq il-fwar) or in the oven in an onion and white wine sauce.

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Pulpetti tal-Makku – Whitebait Fritters

Beat the eggs well. Add salt, parsley, cheese  and whitebait to the egg mixture and continue beating until everything is well mixed.

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Bragioli (Beef Olives)

In a bowl combine all stuffing ingredients. Pound and flatten slices of steak. Spoon about 2 tbsp of stuffing on each meat slice and roll up the slice.

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Toast or roast the almonds for a while and make sure that they do not get burnt because the taste will become sour.

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