Mix the flour with the sugar, melted butter and sufficient wine to obtain a dough of the right consistency, which you should then let stand, wrapped in a napkin, for more than an hour.>> Click here to read more
At a certain point the sugar will begin to melt and form a crust around the almonds.>> Click here to read more
Sponge cake the classical homemade cake
Separate the egg whites from the yolks in 2 different bowls.
Add the sugar to the yolks and whisk.
Cassata alla SICILIANA
Strain the ricotta and mix in the sugar, chocolate and candied fruit; the latter two cut into small pieces. Add the liqueur and the cinnamon.>> Click here to read more
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.
The banana and walnut cake is delicious, moist and a guaranteed family favorite. The recipe has been submitted by Marsha Gatt.>> Click here to read more
Rock cakes by Sandra Micallef
Pre-heat oven to 200°C / 190°C fanforced / 400°F.>> Click here to read more
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>> Click here to read more
Lemon Yoghurt cake by Linda Speight and Georgina Lawrence
First butter the inside of the borma forn…then line with baking parchment including the funnel in the middle…>> Click here to read more
Jam swiss roll by Karen Mifsud
Beat well the egg yolks with half of the sugar until white and fluffy.>> Click here to read more
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.>> Click here to read more
3/4 cup self-raising flour1/2 cup butter (softened)3/4 cup light brown sugar1 egg>> Click here to read more
Traditional snacks characteristic of Easter are the sweet Karamelli tal-Harrub, sold on street stalls at every Maltese village during Easter time.>> Click here to read more
Prinjolata is dome-shaped sponge cake, made up with almonds, biscuits, citrus fruits topped with cream, pine nuts and decorated with melted chocolate and cherries on top.>> Click here to read more
Easy Truffles by George Sciberras
Insanely easy, but oh so rich!>> Click here to read more
Baci Cake by Roselle Grech
The famous mouth watering baci cake>> Click here to read more
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>> Click here to read more
Hobz ta’ San Martin
In St. Martin’s Day children are given a bag full of fruits and sweets associated with the feast, known by the Maltese as Il-Borża ta’ San Martin. This bag would include walnuts, hazelnuts, almonds, chestnuts, figs, fruits and il-Ħobża ta’ San Martin>> Click here to read more
Torta ta’ San Martin by Georgina Lawrence
Prep: 15 mins |Cook: 30 mins | Extra time: 10 mins, cooling>> Click here to read more
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.>> Click here to read more
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.>> Click here to read more
This is a traditional Maltese sweet usually called ‘Swiss Roll’. It is filled with ricotta and other ingredients. It is taken as a snack or a dessert after a meal.>> Click here to read more
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.>> Click here to read more
Gulepp tal-Harrub – Carob Syrup
This carob syrup can be used as a form of drink, or as a side dish to some sweets. You can pour it on cookies or cakes depending on your taste.>> Click here to read more
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.>> Click here to read more
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.>> Click here to read more
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.>> Click here to read more
This banoffe recipe basically consists of caramel and cream together with some banana to get the flavour.>> Click here to read more
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.
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.>> Click here to read more
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.>> Click here to read more
Biskuttini Tar-Rahal – Village Biscuits
Biskuttini tar-Rahal are traditional desserts sometimes given out on special occasions and sometimes taken with tea or coffee.>> Click here to read more
Cannoli pastry are easy to make and it does not take too long to bake them.>> Click here to read more
Water Melon Sorbet
A different flavour than the usually taken sorbets, however it is still delicious and one should not miss out on it.>> Click here to read more
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.
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 ….>> Click here to read more
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.>> Click here to read more
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…
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…>> Click here to read more
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…>> Click here to read more
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!>> Click here to read more
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 …>> Click here to read more
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.>> Click here to read more
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.>> Click here to read more
Toast or roast the almonds for a while and make sure that they do not get burnt because the taste will become sour.>> Click here to read more
Pudina tal-Hobz (Bread Pudding)
Il-Pudina tal-Hobz, (Bread pudding) brings back many fond childhood memories. I remember my mother recycling unused bread to create one of the most delicious deserts I have ever tasted. The Bread pudding uses once again the Maltese loaf as the prime ingredient, which is transformed into a delicious chocolate bread pudding.>> Click here to read more
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.>> Click here to read more
Qaghaq Ta’ L-Ghasel – Honey Rings
Put all the filling ingredients (except the semolina) into a saucepan and bring to the boil. After boiling, thicken with semolina, adding only a little at a time. Continue cooking tor a few seconds and leave to cool. Hence rub the margarine into the flour.>> Click here to read more
One of the traditional Maltese Easter treats is the figolla; figolli in plural. The traditional Maltese “figolli” are almond pastries that are cut out to look like symbolic figures. The figolli are traditionally baked and eaten at the time of Easter.>> Click here to read more
To make the filling, stir together the ricotta cheese and confectioners’ sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells.>> Click here to read more