Courgettes stuffed with MEAT

Cut the courgettes in half lengthwise, remove some of the pulp and put them to one side.

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Aubergine ROULADES

Cut the aubergines lengthwise and put them in water and salt for 10 minutes.
Fry them in plenty of oil.

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Cauliflower Fritters

Clean the cauliflower, cut it into pieces and boil it in salted water for 10 minutes.

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fried cauliflower

Aubergine caponata alla SICILIANA

Cut the aubergines into cubes with their skins, put them into a colander, cover them n salt, press them down with a saucepan lid with a weight on top; leave them like this for an hour (so that they lose their bitter liquid).

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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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Ful Imgiddem by Marco Buttigeg

Saute onion in Evoo, when translucent add garlic and broad bean an cook for a furthur few minutes.

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Smoked Salmon & Asparagus Quiche by Graziella La Manna

Preheat the oven to 200C/gas 6. Line an 28cm tart tin with the pastry and blind bake with greaseproof paper

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Olive Oil Salad Dressing Recipe

Mix all ingredients together thoroughly in a jar.  Let stand for at least two hours before use….

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How to flavour olive oil using dried herbs

Choose and prepare your herbs: choose from rosemary or thyme, basil, tarragon, oregano, bay leaves, parsley, mint, and more.

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How to flavour olive oil using fresh herbs

Mix together all or a selection of the above ingredients to achieve a delicious infused olive oil.  Experiment with amounts as they will vary according to taste.

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Vegetable Frittata with rocket leaves

This can be done with any veg that cooks quick
and good together all veg running in freezer or

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Soppa tal-Armla – Widow’s Soup

There really is nothing like a hot pot of soup on those occasional chilly days in Lent when meat is eaten sparingly.

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Qaqocc mimli – Filled Artichokes

As usual, our gastronomic tour is here to entice you with the most delicious Maltese cuisine.

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Grilled Vegetables

Peel and slice the onion and garlic. Rinse the remaining vegetables, trim and slice them. Rinse the herbs. Combine everything in an oven-proof dish.

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Ministra Tal-Haxix – Maltese Vegetable Soup

Ministra Tal-Haxix – Maltese Vegetable Soup

Chop all the vegetables and place them in a pot.  Add 750ml of water, tomato puree’ and season.  Bring to boil and let simmer until…

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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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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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Stuffed Rabbit Loin with a bean cassoulette – by Tony Farrugia

This recipe shows you an nontraditional way of cooking rabbit. It is a combination of rabbit, meat, vegetables and ham which help enhance the rabbit’s taste.

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You can either have the kawlata as a single course dish – thick stew with crusty Maltese bread. Alternatively just before serving you can remove the meat, first eating a more liquid version of the stew (simpley add a bit more water whilst cooking) and then eat the meat afterwards.

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Cauliflower Fritters – Pulpetti tal-Pastard

Instead of cooking meat or fish fritters, these fritters will be filled with cauliflower amongst other ingredients. This will help to keep you healthy and also filled. You can add some mashed potato and salad in order to fill you up.

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Spinach, bacon & potato soup – By Patty Azzopardi

This is a healthy vegetable soup, whose taste is enhanced due to the bacon, seasoning and cheese. It is easy to make and can be taken as a starter before a main course meal. It contains iron, potassium and some carbohydrates obviously to provide you with some energy.

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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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Qarabali ikkuppat by Patricia Azzopardi

This dish is an old dish that goes back to the Knights. Our cooking was not meat but vegetables. This is a healthy meal that can be served as a Sunday lunch.

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Spinach, Ricotta and Salmon Pie by Patricia Azzopardi

Usually lampuki is used in order to make a pie containing fish, however in this recipe, salmon is used instead. This pie is then added with some vegetables which makes it all the more healthy.

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Oven Roased Tomatoes

Tomatoes can be used for a variety of things…tomato sauce, tomato jam, tomato soup or stuffed tomatoes. However oven roasted tomatoes are one dish that cannot be missed!  Instead of eating them raw, you can oven roast them allowing all the flavours of a truly Mediterranean dish to be merged together. They are especially good as a side dish accompanying other food  like meat or fish.

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Shepherd’s Pie

This is a simple, hearty dish, ideal for any cold winter evening. Cottage Pie or Shepherd’s Pie is mainly made of meat with gravy, potatoes and some vegetables. There are many varieties, as some people prefer certain ingredients instead of others. Most of the variants are easy to prepare.

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Qarabaghli mimli fil-forn – Stuffed Marrows

Stuffed marrows can be taken with broth,but they can also be baked and served with some delicious oven baked potatoes as a main plate. It doesn’t take long to make this recipe and it is also healthy due to its ingredients.

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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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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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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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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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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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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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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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Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Insert the tomatoes and cook over low heat until the liquid evaporates for about 40 minutes.

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Tomatoes, Courgette and Parmesan Tarts

One bite of these crispy tarts whisks you off to the shores of Mediterranean! Accompany them with a tossed mixed salad for a perfect summer lunch!

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