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Maltese sausage rosemary Parmesan olive oil for top
>> Click here to read moreFocaccia by Pauline MIfsud
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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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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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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Caprese Salad
A healthy recipe which doesn’t include many ingredients however still tastes good.
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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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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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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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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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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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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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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…
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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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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Giardiniera
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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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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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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