Kapunata Maltija (Maltese caponata )


Caponata is a dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.

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Maltese grilled garfish (Msella mixwija)


Scale and clean the fish if necessary, Rub the cavities with the lemon to give the fish some flavour.

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Feta stuffed pitta bread by Patricia Azzopardi


To vary this recipe you can also add a little chopped garlic OR mint sauce to the filling
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Toast With Honey


This is the simplest way of making bread with honey. The honey provides the bread with a sweet taste and it can be taken as a quick meal.

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Ruggata tal-Lewz by Georgina Lawrence


This is an almond based drink which is taken often especially during the summer season. It can be found in supermarkets or you can have it ready made at home.

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Homemade Iced Tea


Summer is the best season to take a sip of cold iced tea to help provide you with some energy. It is quite easy to make and there are various flavours from which to choose in order to have a well-satisfying iced tea.

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Iced Coffee


For those who love coffee and take it especially during the winter, this is a smoothing coffee since it is iced and preferably taken in summer. It is not that strong, though if you prefer it that way you can add more coffee than others when making it.

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Pizza with Fresh Cheeselets


Pizza with Fresh Cheeselets is a variation of other pizzas. It is quite delicious mixed with tomatoes, olive and garlic to enhance the taste. Obviously the main ingredients is the cheeselets which make it taste better too.

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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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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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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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Summer Pasta Salad (vegiterian)


Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil and then put some salt and pepper on top.

Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil. Salt and pepper.

Roast at 180ºC for 1 hour.

 

While you’re waiting, Boil pasta.

 

When roasting is done, toss in a handful or two of fresh spinach leaves and fresh basil leaves. The heat makes the spinach wilt a bit.

Take out garlic cloves, unpeel, squash. Whisk with ¼ cup of olive oil and ¼ cup of balsamic vinegar. Pour this into the roasted vegetable mix.

Tip in pasta, toss everything, and eat immediately!

 

(You can add sliced fresh gbejna too!)

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Pesto Tat-tursin


This sauce is used with any type of pasta. Pesto originated from Genoa in Italy and consists mainly of garlic, basil, pine nuts, olive oil and Parmigiano -Reggiano.

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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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Granita tal-Bajtar – Prickly Pear Granita


Put sugar and water into small saucepan and bring to a boil over medium-high heat. Stir until sugar is dissolved. Then cool. Cut the cactus fruit into large chunks and put into blender jar. Blend until smooth it becomes smooth.

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STUFFAT TAL-QARNIT (Octopus Stew)


This Mediterranean dish fits in perfectly with the Maltese cuisine. You should prepare the octopus stew only if you have plenty of time on your hands, since it requires long and slow simmering.

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