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Thanks for the recipe – site is looking good.
What would really be nice is to have with each recipe is the other dishes that would traditionally be served with that particular dish.
Or perhaps this can be done here, in the comment section of each recipe.
Where can one get these in Canada?
Broad beans are too white.
The broad beans must be the dried (brown) kind, not green from the pod. However, your best bet is using Jerba beans, as it says here, which are smaller, and since they have a higher proportion of skin, the mixture will be darker.
Can you freeze the bigilla safely?
Can you reheat the bigilla safely?
I often make it, in small doses, when I return from Malta, I use Jerba beans, it is absolutely declicious!!
You can get Fava Beans in cans Loblaws, Fresco, and No Frills Supermarket
You can get them in Canada. The dried ones are by Mr. Gouda’s, and the bag says FUL right on it. Broad Beans go by several different names, depending on where you are in the world. Other names are KOYKIA, HABAS, and even FAVA. Try any grocery store in Canada, in the dried bean section.
You may also be able to find the frozen variety, and is also widely available, however, they are the green ones.
If all else fails, Mr. Gouda’s, Unico, and many other brands carry canned broad beans, both in brown and green. I have used them in the past, and are quite good. No soaking involved. HAHA
Use the canned Fava Beans. Push the skins off of the beans before using them. I always heat mine while mashing them. I also put some chili pepper flakes and Tabasco sauce on top and put the shaker and the bottle of Tabasco beside the bowl in case anyone wants to add some more. Yummy! I make my own galletti as well.
Try looking for dry fava beans . I’m in Australia and i buy a tin of cooked fava beans , drain and rinse and add all the ingredients as directed in the recipe . I do it all the time, with galletti.
Balbuljata is normally served on its own, its a quick meal normally you would have lots of fresh Maltese bread with it.
I thought you would have given us the recipe for this, not just ask us to leave a comment.
I don’t even know what it is.
I’ll have to ask my mum!!
ooops!!! Just seen the recipe.
Sorry!!!
but there is a recipe!!!!!
tried this easy to make and very light, well impressed.
Is there an english translation please.
no not yet but we’ll add one soon and will let you know as soon as its done
what would we fill homemade ravioli for this recipe with – simply fresh goat’s cheese, parsley and seasoning?
Yes the simpler the better! (remember to add eggs with the goats cheese)
havent done this for a very long time,you brought memory’s as my dad use to do it for us when we wewre young,i use to love it.i’ll do for sure,tks.eliz
Apart from those main ingredients I add aubergines partially cooked before and corned beef its more filling and it tastes great!
that’s what mum does too but instead of aubergines she sometimes adds courgettes…mmmm yummy!
i’m trying this tomorrow, looks super yummy
HI Patriizia, i hope you’ll enjoy it 🙂
http://www.ilovefood.com.mt/site/recipes/stuffat-tal-qarnit-octopus-stew/
Is it possible to have the method to this recipe? I love octopus stew and would love to try it. Thanks:)
Hi check out the recipe we have updated it with the cooking method instructions.
Thank you so much…I can’t wait to make it…it’s one of my most favourite summer dishes!! Keep up the good work…!!
is it not safer to mash the prickley from seed witha masher beore
I don’t remember my parents making this macaroni dish but I do remember them making something they called “Timpana”. Do you have a recipe for that? I had it in Malta when I visited. Thanks. I am so happy about this website!
I don’t remember my parents making this macaroni dish but I do remember them making something they called “Timpana”. Do you have a recipe for that? I had it in Malta when I visited. Thanks. I am so happy about this website!
Timpana is very similar, it is this dish but in the form of a pie, it will be inside pastry
Can i do a suggestion please can we have the ingredients for swts in grams as it cld be misleading in cups.
Also if someone can post a good chocolate cake ,
thanks
Joanna
most recipes are in grams, this one copied from my mum’s recipe notebook was in cups 🙂 Next time i cook a cake mignun i’ll do it in grms and update the recipe
Love this site but unfortunatly cannot print any of the receipies
Lilian, next week we will implement a printer friendly version of each recipe so you can print and share the recipes on our site…. thanks for the feedback
you can ‘copy’ and ‘paste’ on microsoft office word.Then print.
can you do tuna dip whitout mayonnaise,
yes … add more olive oil so it won’y come dry!
Yes you can omit the mayo and instead ass cream cheese or cottage cheese
Wonderful weblog!
Much appreciated for the information and share!
Nancy
I was just browsing your site and I think I will be trying some of your lovely recipes, cos although they are traditional maltese recipes and most of them I cook often, I still find that some recipes differ from how I’m to making them. I love cooking, already I’m browsing the Christmas recipes 🙂
Many thanks
NIEHU GOST NARA RICCETI,PLS TISTGHU TATUNI TAL ICE CREAM,KONNA NGHIDULU TAL MAGHMUDIJA,LI NIEHDU FI TIGIJIET,PERO MHUX LI TAGHMLU FIL ICE CREAM MACHINE GHAX MA GHANDIX.TKS
i love maltese food a lot so do my 4 children
love maltese food
thank you.
I really like the recipes on this website. I have a question about the above rice recipe . The sausage to be added at the end, is that extra sausage? There is already instuctions to add the sausage after you cook the garlic and onion. Please clarify. Thank you.
Hi Nancy thanks for your comments… the extra sausage bit was a mistake, the sausage should be added in the beginning – remove the sausage meat from the skin and cook it in the beginning.
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This sounds delicious. I’m going to try it as well. I’m looking for a recipe how to make Puff Pastry. I’ll be much obliged if you can give us this recipe. Great website.
You should never cook freshly bought octupus the day you buy it,but you should leave it for a week in the freezer before cooking to tenderize it ,otherwise it will take a long time to cook .At least that is what I do and it always turns out delicious and well cooked.
I will do it like this,couse mine is in to the freezer,thank you
Thanks for the share!
Nancy.R
Sounds good but when I do this I add two Maltese Sausages (each one cut in four pieces) and a teaspoon of Corriander, Rosemary and about 2 bayleaves..
i love to receive your news letter to this email address pls…thank you
i love maltese food and interested in old Maltese receipes, food and sweets…if you can email me some pls…thanks
Anna Maria – to receive the newsletter make sure you sign-up… http://www.ilovefood.com.mt/site/subscribe-to-our-newsletter/
Appreciated the share!
Hellen
Could you please explain how to make the royal and glace icing ? I cannot find a good recipe for these icings. Thank you
100g/4oz Icing (confectioners) Sugar – sieved
Approx 30ml/2 tbsp Water
Instructions
1. Place the sieved icing sugar in a mixing bowl, add the water and any flavouring or colouring and beat until smooth and thick enough to thickly coat the back of a spoon.
If you find the mixture is too thin, add more sieved icing sugar. If it’s too thick add more water a few drops at a time as a little liquid goes a long way.
Equipment required to make this Recipe
Sieve
Mixing Bowl
Spoon
Thanks for delicious recipe. One question please, since I live in Sydney Australia I cannot get (unfortunately) hop leaf beer. What other beer can go well with recipe? we have plenty of lager beer available but this might not go well.
Thanks for reply. Keep it up, what a wonderful idea.
very nice recipes !!
when you say cups which one is the right cup the big one should it be?
HI Georgina check this out http://en.wikipedia.org/wiki/Cup_(unit)
What in the world is “glucose” never heard of it befor in a recipe?
http://chowhound.chow.com/topics/609153 have a look at this should give you a good insight into using glucose in cooking possibly suggest a few American alternative products
I do this differently and easier in my opinion. For the toffee (or dulce del leche) I use two tins of evaporated or condensed sweetened milk. I place them in a pan of water reaching to the brim and boil them on a gentle flame for 150mins minimum. Let them cool, opern and use. For the topping I beat 1 tub of mascarpone cheese (250g) with 1 benna fresh cream tub, 3 tablespoons icing sugar and a few drops of vanilla essence or Orange water.
First I assemble the biscuit base as above, then spread the dulce del leche onto which I cover with the banana shavings. Finally I pipe or spread the cream on top and put in the fridge.
I do the Banoffee pie too and it is always a success. I also boil the evaporated condensed milk for one hour although lately I found that the same brand of evaporated milk I use are selling ready made caramel. The base I do it with crushed digestives, some melted butter and some whisky/brandy all blended together. Then I spread the caramel on top of the base, I cover the caramel with banana [which I would have sprayed with lemon zest before so that it lasts longer] and then I just top with whipping cream over which I then sprinkle some chocolate. I always get loads of compliments for it and it is very easy to prepare!
Some times I add some RICOTTA with this reciepe. Very YUMMY
The most important thing is that the chicken is a layer chicken, not a broiler chicken. This make a big difference.
Could you include a recipie for the stuffed chicken in the soup and also roasted please!
Could you please be more specific about what size spoon you use…?? Is it teaspoon, Tablespoon or desert spoon?
Thank you.
i use a teaspoon 🙂
I would like to know how to make the ftira dough because where i live we cannot get ready made.thank you
400 gr strong plain flour, half sachet yeast (bread/pizz), some tepid water and 1 teaspoon salt, 1/2 teaspoon sugar . mix together to form a dough and leave to rest in room tempreature for at least 2 hours. open the dough on a floured table and shape the dough in the form of a circle like a pizza base.
i love this sweet it was the first i had made for me by my mother in law on my first visit to my husbands home country malta .. over 50yrs ago i havent made it since my children have all grown up ,but i may just make it again now i have the incentive ..thanks so much for the memories of a wonderful country ……
Do you put any water in the disk please?
yes just a little in the bottom
sorry should have read ………dish not disk 🙂
Is this similar to Frogga?
I luv the pasta frogga and adding ricotta sounds yummy!
Thank you for this recipe, we love octopus stew and its been too long since we ate it. I think I will be making this very soon!
when you cook it take a picture and post it on the FB page!
when you do it I like to taste not a pic Pam.
Would this be good with leftover fish instead of salt cod?
think so as long as there are no fish bones
Sounds wonderful. What stock do you usually use please?
l add irkotta and parsley with the frogga and garlik pewder if you like
Yes, I would actually cook the prickly pears in the syrup mashing them up as they warm and then strain them well. I’d leave them without blending as it will give more body to the sorbet. I would also prefer to separate colours and using the lighter colours for the sorbet with some of the reds for accent.
I need a recipe for jbienet.When I make them they never turn out the same,sometime are too soft other are like recotta.I use to buy them before,but they dont sell them anymore in my local area.I live in Sydney South and to buy them i have to travel to the west which is an hour and a halve drive.
Connie have a look at our newsletter section there is an issue where Gbejniet were covered in detail
I actually carefully place half of the vermicelli mixture in the frying pan then put an amount of rikotta mixed with beaten eggs, cheese and parsley and also four tyes of pepper ground well and salt. Place the other half of the mixture on top and fry gently. Turning the pancake on a large dish so as to not burn myself on doing so. I let it cook till a lovely golden colour and finally serve it either with an aglio and olio or a tomato sauce which I cook with chopped up apples.
Wonderful site. A lot of helpful info here. I’m sending it to some friends ans also sharing in delicious. And obviously, thank you to your effort!
My mother has a different recipe to this and I have been cooking it to my family & friends here in Austrtalia. My two son in-laws one English & the other an Australian just love them and look forward to me visiting so that I can make them. Their wives make them too but they prefer mine for some reason.
Hi Stella!!
What you do different from the recipe above!!?
Thanks
love these recipes thanks
If you throw a cork stopper in with the octopus while it is being cooked (boiling), the octopus will become very tender. I learned this from an Italian cook. There is no scientific explaination but it works.
Thanks for that hint Joseph will surely add a cork stopper next time i make it . :))
please send me some pumpkin recipes we have 4huge ones here in the states they make the same all the time we are hungry for maltese way thankyou in advance Mary Mizzi
How many servings is this for?
depends on the portion 🙂 joking apart – this can have 4 -6 servings
I WISH I CAN START RECIEVING YOUR BOOKLET OF YOUR RECIPE
BECAUSE THEY KOOK VERY INTERRESTING
THANK YOU
just sign up to “il-Borma” newsletter Jane its free 🙂
I love Pudina Tal Hobs. We were in Malta this Sept and I always make it when we’re there. I put raisins in mine instead of chocolate and I even put a few drops of whiskey, mmmm so good.
I bake mine they are less greasy.
I must try this recipe ,I made the rings once long time ago and all the filling oozed out.Do you mix the 750ml water with the pastry or with the treacle filling.
My Mum use to make pumpkin pie. It use to have rice,olives,enjova or saltet tuna.I tried to make it but something was missing and it did not taste as good.
PS.Can anyone help
Pingback: Cooking Club Submissions – Pork Stew | i love maltese food
Pingback: Cooking Club Submissions – Pork Stew | i love maltese food
How many hours i need to marinate horse meat?
i marinate the meat for 3 -4 hours
Pingback: Cooking Club Submissions – Pork Stew | i love maltese food
Pingback: Cooking Club Submissions – Pork Stew | i love maltese food
I am a bit confused about this recipe. 100 grams of pasta and 6 eggs??? That is just one fifth of a normal packet of pasta.
Can we use frozen ones and if yes I presume they have to be thawed first…
No need to thaw the frozen ravioli … I find covering the dish with foil while baking them is better then i check to see if they are cooked through and I remove the foil and bake until its a nice golden colour .
i am cooking Pork Stew right now.. Here is my meathod…
This recipe was taken from http://www.epicurious.com
It’s just fabulous with VENISON!! I just substituted venison shank for the pork – on a hunch. It’s a keeper!
What is speck please?
This recipe looks realy good in the picture as well on the plate even more when it comes to eat i guess! Yes I use the same method ecxept that i fry and seal the meat first, put aside and fry the onion in the same pan, when golden I add the meat and continue the way you have. in my family we use bay leaves for herbs but this is more interesting and I will try it for sure…! Please may I ask how you made the potatoe and pumpkin mash?
Thank You M’Doris.
This recipe sounds good but it is a bit familiar with the old Maltese one that instead of water you add butter. Also some chopped parsley..
Where do you buy the sesami paste from please?
All supermarkets stock it.
my comment going to try these i like cooking pork
This is the recipe i have always used myself , i think it is very tradtional and tastes fantastic. and very easy to make.thank you for share i have it now in my favourties.
open note pad and copy and paste the recipe
I reside in Sydney Australia, where can I buy rice paper?
HI ANGELA,
I HAVE USED THIS RECEIPE BEFORE AND ALTHOUGH THE AUTHENTIC RECEIPE DOES CALL FOR RICE PAPER, LIKE YOU I HAVE DIFFICULTY IN FINDING IT UNLESS IT IS A SPECIALITY SHOP. DON’T DISPAIR JUST USE WAX PAPER TO COOK IT ON AND THIS IS EASILY REMOVED AFTER THE BISCUITS HAVE COOLED DOWN AFTER COOKING THEM IN THE OVEN
BEST OF LUCK
Hi, I found rice paper today at Minchinbury fruit market on Great Western Hwy. I think the owners are Maltese cause they have lots of Maltese products there
Where can I get rice paper in Sydney Australia?
Try an Italian or Greek deli for the rice paper. Asian shops may also be a good place to ask.
i cooked octopus before,and it’s nice,but next time i try this one.
Is there any difference? couse the next time it is from the freezer.
I sent you an email and I did not get a reply ,all I wanted a Receipe for Ross fil Forn, the one i used to take to the baker to get ready for dinner,Could you please answer.Thank you, El
Torta tal-Qargha Hamra
INGREDJENTI:
Għall-għaġina:
• 800gr dqiq
• Pakkett marġerina
• ¼ kikkra żejt taż-żebbuġa
• Ftit melħ
• ¾ kikkra ilma kiesaħ
• Ġulġlien
• Bajda mħabbta (għall-wiċċ)
Għall-mili:
• 1kg qargħa ħamra
• 4 tadamiet
• 2 basliet
• Ftit melħ u bżar
• Ftit żejt taż-żebbuġa
• 150g ross
• 120g żebbuġ
• Landa kbira tonn taż-żejt
• 100g żbib
• Ftit ħwawar imħallta
METODU:
Ġurnata qabel:
1. Sajjar il-basal, tadam u qargħa ħamra fi ftit żejt.
2. Żid in-nofs dada u tektek.
3. Malli kollox ikun kważi sar, niżżel minn fuq in-nar u żid ir-ross nej.
4. Ħalli t-taħlita toqtor ġo passatur.
L-għada:
1. Għarbel id-dqid u l-melħ.
2. Għamel l-għaġina billi tħaddem flimkien id-dqiq u l-marġerina.
3. Żid iż-żejt u għaqqad bl-ilma kiesaħ.
4. Fit-taħlita żid iż-żebbuġ, it-tonn taż-żejt, il-ħwawar u żbib.
5. Iftaħ l-għaġina, iksi t-turtiera u poġġi t-taħlita tal-mili.
6. Idlek il-wiċċ bil-bajda.
7. Għatti bl-għaġina u ferrex ftit ġulġlien.
8. Taqqab il-wiċċ bil-furketta.
9. Sajjar għal madwar nofs siegħa f’forn ta’ madwar 175˚C.
@Emmanuel, here’s a recipe for Ross il-forn if you would like to try this: http://eatmania.com/2011/03/27/ross-il-forn-with-carnaroli/
DearSir / Madame,
Can you pls sent me the ravioli pastry and also how to stuff the turkey
Thanks
could I do this pork stew recipe with chicken thankyou sandra happy new year to all.
you could also substitute the pork with beef or lamb
What is the pkt of Sultana?? We don’t have that here in the States. We just have the real Sultana’s : )
can you please expail to me what you mean when you say 1 stick of crisco please.can you e mail me the answer please and thank you in advance
Can I use this dough to make Maltese bread. Thanks
Thank you for all these delicious recipes. Can you please send me a recipe of cream of chicken soup. Thank you
crisco is the lard or margarine/butter. It is just a brand name. 🙂
hi,i have tried to buy suet for dumplings but cannot find a shop that sells suet ,trid liddles and scotts and many more ,can you tell me where to buy it please regards laine
you should find Atora suet – there is both animal fat and vegetable suet for a healthier option
you can even get it online and delivered to your home
http://www.maltasupermarket.com/catalogsearch/result/?q=5000354201554
Is it possible to use butter instead of margerine as I do not use margerine at all.
Thanks
i’ve tried them, very good 🙂
I also add a large can of peas, but omit the tomato paste. This pie is very delicious and very easy to prepare. Very good for the winter, when you need hearty food to keep you warm.
Hello there,
I have thoroughly enjoyed looking over your web site. I will be trying out some of the recipes suggested by your guests, especially the ‘ftira’. I have tried to capture the essence of the Maltese Hobza time and again to no avail, so I was especially happy to see a tried and tested recipe. I would also be interested in joining any group that is dedicated to keeping the tradition of the great bread and the wonderful pastizzi, (as my Italian friend tells me, ‘it’s the best thing to come out of Malta’, going. I guess that we are fortunate here in Australia, for the time being anyway, especially in the Melbourne western suburbs, as the oldies still remember how to make pastizzi and ravjul the old fashioned way and there are a few shops that make them on the premises. The taste and texture is superb unlike those horrible mass-produced excuses for pastizzi that are to be found in supermarkets.
I will also be ‘liking’ your Facebook site and look forward to receiving updates etc;
Cheers Yvonne
Hello thanks for this recipe but I think you left something missing (the cocoa powder). How much shall I put?
my Aunt Rose used to make these when i was young. The TRUE meaning of salty & sweet together
How much water do you use for this recipe please?
about 3 cups
what amount of water for the aljotta?
calculate 3 to 4 cups
This too was one of my favourites as a child but now I don’t eat it but must try another one day.
Love this but I don’t remember my mother putting Carrots & potatoes in it, or the goats cheese (perhaps because too hard to find in Australia)
I make a differnet sauce. Brown chopped onions, garlic & Bacon, then add the mince and brown. Make a sauce of Tomato Paste diluted in hot water, add Worchesterhire sauce & Maggi Seasoning and Italian Herbs, to your taste liking. Add to the meat sauce and let simmer till meat is cooked. Then before turning off I add a Tin of Corned Beef. Cook pasta, drain and add beaten eggs, mix through and then blend in the meat sauce. We don’t bake ours we like it like this with grated parmesan cheese on top. My Australian friends just love it and ask to cook my Wog food. You can bake it if you like. Hope you enjoy this version, like to hear your comments.
for how much ‘figolli’ are the ingredients please?
you will probably make 4 medium sized figolli
I would like to buy some KUSKSU or Barilla Tempesta – can’t find it in England. Can you tell me if you sell it and how much to ship to the UK?
Many thanks.
Alex
We can ship you some Kusksu 0 see if you can find Barilla Brand they might have…. I use local one La Rose Brand if you want i can send you a couple of packets. If interested email me on info@ilovefood.com.mt
Tony
Thank you – would like that….
COULD YOU ADVICE ME ON A RECIPE FOR SWEET PASTRY AS I WOULD LIKE TO MAKE THE SINIZZA ROLL THANKS
480g dqiq plain
300g margarina
120g zokkor
Bajda
Ftit qoxra ta lumija mahkuka
Haddem tajjeb id dqiq u l-Margarine. Sa kemm jigu qishom ramel
Hallat il bajd u zokkor.
Zid il-qoxra tal lumija , bajd u zokkor fuq id dqiq. Haddem sewwa go ghagina sabiha u smooth.
My mum used to make this for me as a kid and we loved it. She is Maltese and I’m half and I’m so glad I found this site coz now I can make some Maltese dishes like this yummy one for my kids
hello could you tell me the filling of the figoli i nead to make 2 can you tell me the filling and how much i nead
check out the last newsletter – or order them online and we will deliver!
I am very interested in making gbejniet tal-bzar. What surprised me with your recipe is the dried milk, why do you include this? Also you mentioned to ‘catch the whey’, this would be the water draining from the small baskets. Do you use the whey for anything?
I have also read on the internet about ‘cheese hurdles’ made by a cane-maker. Are they referring to the small wicker baskets now replaced with plastic ones?
Can you provide me with the old traditional recipe and method where sea water was used instead of the rennet(junket) tablets?
I shall be very much obliged if you reply
Thanks
Emanuel
I don’t use rice-paper any more, i always ues (Baking Paper )
Good luck Angela.
Jane
This cake sounds nice. I printed it for my two friends that they can’t eat any gluten,and this will be idle for them.
Jane
Hi there, I did a similar recipe using flour that is NOT self-raising. I read somewhere (dont know if it was on this site or facebook page) that it is best NOT to use self-raising, so I used a recipe that called for plain flour and no baking powder. The figolli came out OK and tasty, but I think the ghagina layers were too thin not like the figolli out there that have an ghagina layer almost as thick as the intrita layer. Do you think that they have a thicker ghagina layer because they use self-raising flour? Which do you suggest I use next year? Also, the intrita layer didn’t have the exact taste of intrita, and I used a recipe for the filling that is almost identical to yours, the only difference is I added additional orange zest with the lemon zest, and a few drops almond essence instead of orange flower water. I made them yesterday maybe that is why they didn’t taste as much of intrita. is this possible? thanks 🙂
Very nice recipe but …. what’s it got to do with Maltese recipes? There are good pork and other recipes/ recip websites all over the Net. I come here to look for specifically Maltese dishes, by which I don’t mean any recipe that is liked or cooked by any Maltese person….
Nenita this was a cooking club event where people could come up with any pork dish. Georgina chose to suggest the Smokin’ Chipotle Pork Stew 🙂
How do I subscrbe to your very interesting site ?
Well done.
you can go to the newsletter section and subscribe there! we will send you free updates of our newsletter each time
Could you please tell me how many figollis you get from the recipe that you have. Thank you
The best to marinate things is the day before/ over night. I like to use sangria in my recipe. Texture and taste of the horse is between beef -Venison sweet and powerful, that why I use sangria because of the fruity flavour!!!
My Grandmother and Mother always used to make this – but with Spaghetti rather than Vermicelli
I always loved it (it is still in my top ten dishes)
There is no need to use any Monosodium Glutamate, the rest is good.
Jane
Why is there two lots of eggs, I think that one lot of 4 is enough with 300g of rice.Jane
Hi Sylvia
With 800 to 900g loaf of bread I use a full cup of sultanas, there is not much sugar in it so a little bit more won’t hurt.
Also I dont soak it in milk but in water and put some Marsala or Port in it too.
Good luck
Jane
I
i would like you to start sending me all the updates and subscribe as I am very much interested
Please send me all the updates of your newsletter as I would like to subscribe.Thankyou
HI Maria dolores make sure you have subscribed under the newsletter section
What a wonderful site! ThankYou.
GOOD RECIPE AND GOOD FOR HEALTH TOO
Min fejn nista nixtri il- harrub thank you
il-harrub jkun lest biex jinqata f’nofs Awissu fi zmien Santa Liena. Jekk ma tafx lil xi hadd li ghandu harruba, kellem lil tal-haxix min fejn tixtri inti, probabli jkun jista jghinek
good recipie i will try for shure thx
this dish is usually cooked in white wine, isn’t it?
I tried this last night and it was as delicious as it looks ……….
love this recipe
This is mouthwatering. Well done.
Super delicious…
Hi,
This looks a lovely recipe but can you tell me if it has pasta in it. It looks like it does in the photo but it doesnt say so in the recipe. Bit like Timpana ??
Thank you
Sharon
I presume u mix ricotta with cooked sauce rice etc?
Thanks
Jane tastier and more moist with 6 eggs!!!
Use less if ur worried
Thankyou for this wonderful newsletter. Would you please place me on your mailing list as I’d love to receive the letter regularly. As present a friend passes it on to me. My Australian born children love Maltese food.
Thanks
Rose Lofaro
Hi Rose you can register for the newsletter at http://www.ilovefood.com.mt/subscribe-to-our-newsletter/
NOT IT DONT HAVE ANY PASTA IN IT . YOU HAVE TO LOOK CLOSELY , IT JUST RICHLY FILLED , AND YOU WILL LIKE ,LUV , IT . SO TRY IT OUT ….YOU CAN ADD CHIPS IF YOU LIKE …..ENJOY , DJ.
I love your site and always have pleasure reading either the comments made or reading about what other people are cooking. As well as your comments on restaurants.
I wonder whether you or anyone else can help me. A friend of mine is trying to inspire his customers with tripe. He has never cooked it before! I remember my mother giving it to us oh so many years ago!! Would you or any of your subscribers have any idea as to how to clean it, cook it and maybe even have a recipe for it.
Many thanks and keep up the good work
MaryAnn
Thank your the August edition,I always look forward for the il- borma.
Love ur Maltese recipes. Finally I get the true Maltese recipes and methods. Can’t wait to try everything especially Easter ones. Thank you very much.
Tanks Doris! Send us photos of your cooking once you try them out 🙂 you can post them on our Facebook Page at https://www.facebook.com/Maltesefood
I click on the bread photo but I cannot get to see the resipe ,that goes for pastizzi pastry resipe as well
do you need the bread recipe?
I live in Ontario Canada I was wondering what store you can find these Jerba Beans.
Want to make some for a party that I am having.
Also what kind of crackers should I get.Of course,the crackers aren’t the same as in Malta.Any ideas would be helpful.
Have no idea Kitty but you must find them in some specialised store
Try The Bulk Barn ,
8 eggs are in this recipes. is this a mistake? Or the whole 8 are used?
Ricotta in the ingredients, but not mentioned during cooking. Why?
This is not stew – this is spaghetti with octopus sauce. Stew has peas, potatoes, carrots and onion in it – and also, traditionally, walnuts and one square of bitter chocolate, as well as black olives and a couple of capers. Cook the octopus in a combination of Marsala wine and white wine, and add bay leaves. Anna (above) is right – octopus, when cooked fresh, becomes rubbery. Always freeze for at least three days. You will ruin it if you bash it with a tenderising hammer.
yeah we put peas as well and my momin-law she does the pastizzi pastry herself very good, I never did it!!!
Please could you tell me what zucchini is ? I remember having this when I visited my auntie in Malta . Thank you Lynn
In North America and Australia the plant is commonly called a zucchini (i/zuːˈkiːni/; plural: zucchini or zucchinis; from Italian: zucchino [d͡zukˈkiːno], plural: zucchini). This derives from the prevalent name in Italy, zucchina (small pumpkin). The name courgette (French pronunciation: [kuʁ.ʒɛt]) is a French loan word and is commonly used in, among others, Great Britain, Ireland, New Zealand and South Africa. In South Africa the fruit is typically harvested as a baby vegetable, approximately finger size, and referred to as baby marrows
Thank you for the lst recipe. this is what my mother used to make and for which I asked for in today’s Facebook Home page. I loved it. My mother was a fantastic cook . Am grateful to you for this.
Issa ghadda zmienu biex taghqtu, ghax il-harrub biex taghmlu gulep trid taghqtu wara santa Maria ghal l-ahhar ta Awwissu qabel taghmel l-ewwel xita.
Sorry to disappoint but this is not how the puff pastry for the pastizzi is done in Malta. They do it by coiling or rolling “carpet fashion” and then cut off small pieces and hollow them between fingers to fill
Always looking forward for any recipe
Percy Jnr
Its sweet thick liquid it comes in a jar and you can buy it from the super market.
I love Maltese cooking and I also like to share my cooking with my friends.
Jane
This recipe of Ful Imgiddem sounds very yummy, but what is EVOO?
Jane
EVOO is an abbreviation for Extra Virgin Olive Oil
What about the fresh ricotta or ‘gbejniet’ ? We also add broad beans or ‘centinarja’
Yummm, dad made these for us when we were younger. He would put an almighty amount of marg in his, I leave it out sll together when I make it now 🙂
I make these every year for easter but I cram as much filling in as I can, yummo!!
We tried this receipe and it was delicous!! We recommend you try it too!! We bought the octupus frozen rather than fresh and it came very good. Thank you.
Giet tajba hafna Grazzi hafna.
are you using fresh figs? and are the walnuts ,hazelnuts and dates chopped?
no dried figs are fine as well and yes walnuts ,hazelnuts and dates are all chopped
Very nice and clear picture indeed.
Jane
Hello from Australia.
Thank you for a wonderful website and especially your il-Borma Newsletter.
what are Sultanas ??? ( Raisin’s ) I never heard of this product
Here you go Alfred http://en.wikipedia.org/wiki/Sultana_(grape)
This is my favourit website and I enjoy reading it, but I don’t get it every month unless I subscribe to it every month, why is that.
Jane
looks really tasty never tried mixed spice in pie will give it a go thanks
Hi Elizabeth I even like to add curry to beef and lamb meat pies .
PROSIT TA KOLLOX 🙂 KEEP IT
UP.
Grazzi Maria Dolores 🙂
Whenever l feel like eating something extraordinery..l invite myself to Lorraine’s home kitchen…a very good friend and whose kitchen is always on the go…xxxx
Ruth you know you are always welcome and its my pleasure to cook for my very good dear friends 🙂 xxxx
This looks lovely and I am going to try and make, but was just wondering if you have to boil the rice before you mix with the sauce. Thanks 🙂
I really loved this as a kid and still make it from time to time. I also like it as a sweet and use sugar instead of salt and pepper. Drizzle honey and dissected coconut about 10 minutes before finishing baking. Can be eaten hot or cold out of the fridge. Can add fruits like blueberries or strawberries too yum.
That sounds fabulous! Will try it!! Thanks!
Lorraine, these are awesome you are showing all the old traditional Maltese Recipes my mom taught me as well, great job!
Thank you Paula,I cook what my grandma & mum taught me and also new recipes that I’ve learnt due to marrying my Iraqi husband. So glad you enjoy my cooking .Sending you my best regards.
So in the version above, I use my cheat method and cook the rice first.
But you can do it with raw rice as follows!
Mix the cooked sauce with 500g of raw rice that has been soaked for an hour in water and then drained. Add the beaten eggs, Parmesan, pepper and 200mls of water. Mix well, fill a buttered ovenproof dish and pop in the oven as above. Cook for about 45 minutes to an hour. After about 30 minutes, get it out of the oven and give it a good stir. Flatten the top and sprinkle some more Parmesan on.
Should work a treat!
Nippruvahom dawn ta….
Semplici imma veru tajbin u jintghogbu ! 🙂
This is a recipe shared with me by my friend. When I tried eliminating the powdered milk, I found that the cheese did not set at all. I have friends who do not use the powdered milk and they have no problem with setting. Let us know if you have good results without the powdered milk should you try it. This is how we learn 🙂
We are pretty lucky here in Melbourne that we still have people who make pastizzi the old fashioned way, ie; with Maltese pastry, and so the bought ones are authentic, but I will definitely be having a go at making the pastry you have posted. I am so looking forward to making, maybe a double lot, so I can freeze one lot and use a lot straight away. I love what you’re doing and I feel really comfortable having a go at what you post.
Thanks so much. 🙂 I really hope it works out for you. Can take a few times to get familiar, but does get easier! 🙂
I tried this recipe and all the family loved it especially my husband and my son. Thanks for sharing your wonderful recipes with us.
So glad you tried this recipe and your family liked it. Its a pleasure sharing my tried and tested recipes. Best regards Maria .
Both my parents immigrated from Malta and have passed..i try to keep up the family tradition…making figolas..i would appreciate you sharing your filling recipe..
Thank you…Dolores from Lindsay, Ontario
I would like to congratulate you for the sumptious recipes which you delivefr on FB. I would very much like to receive the book. I look forward to more and more recipes from you. Thanks for sharing.
Glad to see my recipe from The Red Bistro posted up, tried and tested out! Glad it went well. A good idea to make it in a bundt tin. I think it’s a winner too, and a nice use of our iconic Kinnie!
Hi Liz,it was recommended on a fb page and I jotted the recipe down and tried it. Kinnie is my fave drink,love oranges and a chocolate lover so its a perfect cake for me . I must congratulate you for your recipe . My family gave it 2 thumbs up so will be doing it again for sure.In my blog I share recipes I cook for my family & friends and share tried & tested recipes. Also as I am married to an Iraqi I cook fusion food combining Maltese & Middle Eastern flavours.
Hi! how long would it take to prepare and cook? Sorry!
Your food looks awesome” Grazzi ”
Thank you John 🙂
I should try this.
When I was a little girl, I remember people saying that warm wine with added spices is good for bad cold and flue.
Jane
where can i find how to make the pastry and what shortening must i use thanks
Add the grated rind of 1 lemon and 1 teaspoon of hot pepper flakes to make this real nice. Also you need more water. Enough water to cover the artichokes 1/2 to 3/4. Make sure you put them in a pot that will hold them together. Enjoy!
Some people like to add an egg to this also. When you add the gbejniet break an egg into the pot for each person. Try to keep them seperate. Enjoy!
You need to add a small bunch of chopped celery leaves and kohlrabi, peeled and chopped, not turnips. Also add about a cup of Favetta, (Split Fava beans) You may want to soak them in water over night first. This is what makes a true Maltese Minestra! Add the beans to the pot while the water is still cold or else they won’t cook properly. Add enough water to cover the vegetables well. Do not add more water once the pot begins to boil or, again, the beans won’t cook properly. It also helps if you fry the onion in a bit of olive oil first. Don’t lose heart. This is an easy recipe. Enjoy!
This looks real good, I am going to try it Cheers John
This is so easy to make and tastes divine.
Lampuki isn’t available in the UK, what fish could I use instead?
Thanks for the receipes. Very interesting.
what type of flour
I usually put garlic sauce too.
Can you please tell where I can buy Lampuki from in Australia. I have never heard of this fish over here and I would love to make this for my mum who has not had this since she was a little girl back in Malta.
Please help….
Lampuki is also known as dolphin fish, dorado or mahi mahi.
It looks so good !
Hi Jacqui,
I too am a celiac for the past 3 years.I still make many mistakes though, and as you know then I become very ill:( I would love to have some of your recipes. Chris.
I am so super excited about this blog. I have recently been diagnosed with severe gluten intolerance (not full on Celiac). I am slowly learning how to substitute the gluten full ingredients with gluten free ones, it is indeed a process. I am looking forward to try foods that I grew up with as a little girl, without that gluten.
Good luck on your new blog,
Yes I’m same allways love healthy foods and love to cook,
Also i can’t eat wheat products, look forward to your
Recipes and differant ideas, i don’t eat much bread but
Do buy rice sourdough, i would love to try my own!!
In the cooking method, you missed adding the tomato purée (kunsera). I add this just as the onions have cooked,stir it in for a couple of minutes to fry then add water.
They look great! I most certainly am going to try to make them, Easter or not… hve seen so many pictures of them lately that I most certainly want to taste one…
Thanks Salvina. Yeah, why wait for Easter! Make them into cookies instead 😉
Well done. Really nice. Will try them as my friend can only have gluten free food.
Thanks Matthese very kind. Do try them and let me know ! It was my first attempt too !
Wow, you have made my favorite dish. As it’s night time in Australia, I have made a decision after seeing your dis, that I am going to make this tomorrow! Love all your recipes. You noted on here that you used to watch your grandmother making this, “ta Bice”! May I ask, was she from Birzebbugia?
My maiden name was Spiteri.
Regards
Lorraine Thatcher
Hi Lorraine ,ross il-forn ,baked rice is an all time favorite at home. My grandma Bice was from Marsa not Birzebbugia.She was a very good cook God Bless her soul. Makes me so happy to see you and other Maltese living all over the world enjoy cooking Maltese food and even tourists who visit Malta then once back home cooking Maltese dishes .
Best regards dear Lorraine 🙂
My favorite
All those versions sound terrific. I like using fresh peeled tomatoes with fresh julienned basil and use shallots instead of onions because Canadian onions are not as sweet as Maltese.
Do you soak & saute the eggplant whole or cut?
What is ilma zaghar?
Pauline, its Orange Flower Water. It is used widely in Malta. An ingredient used also in Moroccan, Mediterranean and Middle Eastern cuisines.
Luckily Easter came around and as an “un-official” taste tester I can everyone they were fantastic and they tasted just as good as they looked!!!!
It looks so good we are going to try it . Cheers John
Keep the ‘deck of cards’ but pass me the stuffed marrows and tomatoes…..they look very good!! Like to see the food on Facebook and the website. Try these website for insperation…..www.foodnetwork.ca and http://www.foodnetwork.com, many recipes to choose from.
Felix.
Hi Felix ,I usually fill my marrows with minced meat stuffing but seeing I had a lot of stuffing for my ‘deck of cards’ 😉 I decided to try stuff the marrows and tomatoes. Must say my family enjoyed them and asked me to make them again. I love to watch Food Network on tv and visit their web site as well but thank you for your kind suggestion. Best regards Lorraine 🙂
they sound yummy will make some thisafternoon thanks
😉
looks great guess taste gd
Hi Melita,yes tastes as good as it looks . A very tasty dish that I enjoy cooking and my family eating !
i love to cook the maltese way like my parents use to.
i like to cook the ways my parents and late wife use to cook
I too enjoy cooking food my late nanna used to make and food my late father enjoyed. Brings back lovely memories . Best regards to you Joseph
Where can I buy lemon curd – can you email yr lovely receipts
Hi Sandra.
Thanks for the message. I think you can by Lemon Curd in branches of Scotts in Malta. It is easy to make so I will post that recipe when I have time.
My recipes on this blog are Maltese but I also post recipes on my own blog http://shemakespasta.blogspot.co.uk/ and there are lots there! Just click on the pictures.
Enjoy!
Steff
Look really nice and delicious plus very easy to make. What is the equivalent in grams of the cups in the recipe? Will try them for sure!
Hi Maryanne yes they are very good and very quick and easy to make ,1 cup brown sugar = 220g brown sugar, 11/2 cups self raising flour =190g and 1/2 cup sultanas =85g . Best regards ,Lorraine .
Thanks Jackie for the gluten free pastry recipe as it is very tricky to get right.It looks delicious.Thanks too for the Tip of putting the ingredients in the freezer before making the pastry,I will definitely try it this week as my kids love Torta and the Gluten Free pastry is quite expensive to buy fron the supermarket.I will keep you updated on the result.!!Happy baking:)
You are more than welcome Gabbie! Honestly, mine came really good. I could not believe it! Before I started it I thought to myself, it would have been better if I added some coke and ice to the vodka as this is probably going into the bin … But I was pleasantly surprised! So happy that it came so good and I could not wait to share it! Do let me know how yours came! 🙂
I just noticed that I should follow a gluten free diet and I’m also luctose intollerant.At first it was hard to refuse such foods but nowadays we can find many items to buy to suite the problem.
Thanks to you I’m finding your recipes really interesting.
Thanks so much
Shirley
kohlrabi? what is that pls?
gidra
Yum, yum. Thanks for sharing.
hi, thanks for the gluten free recipes which I am finding very useful for my daughter.
Hi, great job on the recipe..sound delicious. I have a question about the sprinkles. Are they gluten free as well? If yes what brand please?
Thanks
Thanks for your comment Beppe. 🙂 Here is a link for the sprinkles!
http://www.craftcompany.co.uk/twinkle-sprinkles-pink-94g.html
WHAT IS IT KOHLRABI
gidra
?PLS THANKS FOE THE RECIPES
I tried the yoghurt apple cake and replaced the prune with strawberries and I used greek yoghurt and it was delicious.
Hi Anna,mmmm a good idea well done and strawberries are in season now . A very good idea thanks for sharing 🙂
Please take this with the utmost compliment that it is meant to be. This looks like a recipe my Nana would share. No measurements, just do it 🙂 I miss her
Hi Jym thats sweet of you ,my nanna was very very dear to me too and I miss her every day she was my inspiration to my passion for cooking . Best regards ,Lorraine
I am maltese and live in uk i love to now where I can buy food to make , pastizie hobs and ricotta to make ravioli
I am trying out this right now. Half way through and smells nice. Thanks for recipe.
Try looking for dry fava beans . I’m in Australia and i buy a tin of cooked fava beans , drain and rinse and add all the ingredients as directed in the recipe . I do it all the time, with galletti.
I love this dish .. Not had it for along time, I had it on holiday and it was delicious.
Hello Jacqui, Hope you’re keeping well — wow you website and FB are so good and so popular – mega well done :)))
I am going to give this a try – no problem if you can’t, but we were featured in a programme about local products and thought that perhaps you could share it on your page http://www.youtube.com/watch?v=0S2C2swQV68
Its all the story behind smoochies (which you’re probably sick of hearing) but we really need to create some more awareness – much appreciated- cheers sandra
Hi Sandra, I am sorry but it was just now that I saw your comment above by coincidence! I never got any notification. Of course I will share the link, my pleasure! Will do so right now in fact! Keep well! X
These stuffed green peppers really look delicious, definitely on my menu list.
looks awesome my mouth is watering for a few bits will try to make it that’s for the receipe
hi my son is living in Margret River Australia.He would like to make the gbejniet.From where does he can buy the rennets ?
try ebay
I would love the recipe for the short crust pastry. I don’t think I’ve ever seen it in the market. Is it regular pie crust?
Delicious!!!!!!!!!!!!!!!!!!
Hello Lorraine,
I think you’re a very good cook!! I wonder if you can help me with a recipe! I wish to find a good old fashioned recipe of a cake ‘tan-nanna’. It used to be mixed by hand in the old days, and it had sultanas, some candied peel, and almonds. It was really nice, you could smell it from the front door, before you entered the house. I would be very much obliged if you know it and share it with me, as it brings me back childhood memories!!
Best regards,
Irene Sultana.
e-mail address is irene9@live.co.uk
Hi Irene I will try ask my mum about that cake. I guess most her their own recipes and so they vary.Hopefully my mum remembers that recipe. I will let you know.
Best regards
Lorraine
Thanks very much!!
i love to cook
Tried this recipe last Tuesday and it came out delicious
Thanks.
Hi Josette ,glad you tried the recipe and you liked them.:)
I love your website! As a Maltese living abroad I really miss traditional Maltese food and this site helps me feel close to home. I have tried the strawberry and lemon curd cheesecake and the chicken beef olives which were printed in the last newsletter. Is it possible to e-mail me the newsletter again as I need to keep the recipes, but unfortunately I have deleted it by mistake.
Keep up your fantastic work!
Kind regards
Yvonne West
naprezza hafna ili dawn ir-riceti ikunu bil malta jew dajdli x’nista naghmel biex nifimhom ahjar grazzi
ha they are great made your almond biscuits and they were a hit thanks
Prosit Lorraine, we’ve made these, they’re fabulous and gluten free as well, which means my family and I can eat them!
Hi Pauline so glad you & your family enjoyed them. They were a hit with my family as well.I have some gluten free recipes in my recipe blog. Have cakes and even food. So many people need to watch what they eat and there is a lot of awareness now a days. When I invite people over for a meal I make it a point to ask them if they have anything they dislike or they cannot eat. Best regards ,Lorraine 🙂
Oh no, have I got to write my message all over again?? Recently came back from Malta. At the airport I had something to eat beginning with “A” and it was covered in breadcrumbs, and contained a creamy rice, ricotta and mushrooms. They heated it up and it was GORGEOUS!!! Please what is it called and can I buy them in UK at all cos I’m a rotten cook? Thanking you in advance
Arancina?
http://www.parlafood.com/wp-content/uploads/2009/11/arancina.jpg
Where in Malta can i buy the frozen or dried Okra please to make this recipe – thank you
Hi Suzi you can buy frozen okra from middle eastern supermarkets .There is one in Nazju Ellul street Gzira I usually buy from there. Sometimes Ive bought from large supermarkets but they do not always have them in stock.
Maltese bread – I am looking for a good recipe for me to make
Congratulations for achieving this quality of bread! My problem is that in Malta we do not get Sorghum flour! So, any suggestions about a replacement? I doubt whether there is physillium husk either! And I suppose these are important for the crunchy texture!!! In any case, well done you!
I appreciate this web site very much,thank u
Like Jane said,do not use Monosodium Glutamate,
I would like to try this GF hobza tas salib, can I do it without yeast and the egg white?.Thanks
Rice should only be cooked halve way before mixing it with the sauce and eggs, other wise it will be too sloppy after cooking it for another 30min in the oven. 4 eggs should be plenty for that amount of rice. I don’t put ricotta in mine, but i grate a lot of tasty cheese on top.
It doesn’t put even need to be half cooked. All we do is leave it in cold water for about 20 minutes, drain and mix to,the sauce still raw. Just make sure the sauce is liquid enough, if too thick add some water.
that’s the way my mom taught me to make it.
Hi, can you please send me the recipe for the chocolate frosting?
Thanks
Hi I used ready made frosting for this cake but if you wish to make your own this is a recipe I use .
Ingredients
3 cups icing sugar
3/4 cup unsweetened cocoa
125 g softened
3 – 4 tablespoons evaporated milk or cream
1 teaspoon vanilla
Directions
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread on cake.
Best regards ,Lorraine .
Hi Sarah, im a big fan of your recipes as I follow you on ‘the kcina’. I am still a beginner when it comes to cooking. What type of flour are u using? Self raising or plain flour? and also can I bake it in 1 tin?
Thanks 🙂
Hi the flour needed for this cake is plain flour and yes it can be baked in 1 tin. I cook it in 2 tins so it is easier to sandwich together.Glad you enjoy my recipes. If you need anything just ask. Best regards ,Lorraine
Hi Jenny, this space seems like a great addition to ilovefood.com. I look forward to seeing your photos, please upload some soon.
Hi I use pretty much the same recipe as you, but instead of mince I use tin corned beef.
I am grateful to everyone posting their Maltese recipes, it helps me to learn. I am sorry I never
learnt more of the good Maltese cooking from my mother inlaw god rest her soul. I just thought she would be around forever to teach me.
Keep up the good work everyone
Hi Judy sorry Im late with my reply but I am redecorating my home and was a bit busy. Yes you can use corn beef or any kind of mince meat you wish. Glad you enjoy our recipes and Maltese food. Best regards and thank you for your lovely comments. 🙂
hi i find your recipe very interesting, can you pls tell me how many grams will need to use aquivilant to 1cup when it comes to flour and cocoa
Hi Marthese ,Im glad you enjoy my recipes . I find cooking using cups is easier . 1 cup flour = 128 g . I am sharing this link with you its a cup to gram converter table . Just consult this link http://allrecipes.com/howto/cup-to-gram-conversions/
Best regards ,Lorraine
Well done ! I really love your recipes even if I do not need to cook gf food but I have friends who are celiac and I get an idea what to cook for them when I invite them over for a meal. I loved this it can be done using grilled aubergine slices too instead of potatoes ,there is a middle eastern recipe but the filling is rice ,meat and veg. . I will try this for sure. Best regards ,Lorraine .
Thank you so much Lorraine for your lovely message! Am sure aubergine would come nice as well! Do share with us when you make it! Thanks again!
Hi I am lactose intolerant and its very difficult to find recipes suitable for me. I’m fed up eating always the same food. Can you please supply recipes without lactose. I’m sure there are many people like me out there that have to live their lives struggling to find the right food for them because of their diificulties. Thanks.
Mary Grace, I do not blame you, no one likes eating the same food, even pets, let alone us! 🙂 I will try to include some that are lactose intolerant as well, but mainly I concentrate on Gluten Free, hence the blog. But am pretty sure that there are some recipes on here that do not use dairy products as well apart from no gluten.
Prosit these turned out beautifully!
So glad they did and you like the recipe Pauline! Keep checking in for more! 🙂
I lived there for about three years in the early sixties. The street was awful to look at but entering the flat omg, the best view in Malta from two small rooms leading onto a balcony looking on right opposite St Angelo.
Yes the view from up there is simply awesome…
Thanks for these gluten free recipes they are great I make everything
Gluten free lactose free and it is great
Thanks Mark, how kind! You are more than welcome! 🙂
Very good recipe and healhy food. Thanks
Thanks Catherine! Appreciate your support! Keep on checking for more! 🙂
Very good recipe and healhy food. Thanks for your recipes
Thank you so much Catherine! I am glad you like them! 🙂
Hi..just trying out your recipe..I forgot to but some peas but the rest ok.I wondered if you can help me out in the measurements of the ingredients for two people.
Thanks agian
Well that is for 6 persons so you need to either make half the quantity so you have extra or use 1/3 of the ingredients .
Could you please tell me what passata is?
Hi Adele passata is thick tomato juice.
We so enjoyed this recipe, spot on. Thanks for sharing.
You are so welcome Nancy! Thank you as well for your support! 🙂
Has anyone tried freezing extra portions of mqarrun pls?
Yes Glorianne! I do freeze extra portions; cover with foil and when reheating in the oven I like to add some milk; this helps to moisten it again, most especially if it is already cooked. You may also freeze it uncooked, again I add some milk and cook from frozen for about an hour…hope this has helped! 🙂
will certainly try it out! many thanks
Hi, How do you keep them for months? How do you preserve them please? And how come some gbejniet are orange?
Thanks.
Pack the ġbejniet in clean jars and pour some vegetable oil over them. (The amount of oil you will pour will only cover the bottom layer of the ġbejniet) Make sure to turn the jar up side down every few days so that the oil will cover all the ġbejniet. It is important that jar seals well.
The ġbejniet shown in the pictures are different from each other…some are fresh, some are peppered and some are left to age a bit. The yellow/orange colour is due to this ‘ageing’ process. In my opinion they are the best!
I LIKE TO KNOW HOW TO MAKE THEM,I’M IN CANADA BRAMPTON?
Hi Diane…I will ask how Ġbejniet are made and let you know…I always buy mine!
My mom used to make this for us when we were kids!! Always a treat!!! We were all born in Malta but came to Canada at a very young age. I miss my moms cooking!
Hi,I too remember my nanna and mum cooking it for us. We used to love it . Best regards,Lorraine 🙂
prosit we tried it it came very good
Hi Raymond ,glad you tried it and you enjoyed it. Its a simple yet tasty pasta dish and an all time family favorite 🙂
Prosit hafna sandra tar-ricetti ! Dejjem nistenna li jkun hemm xi haga gdida . Illum ippruvajt tar refreshing pasta salad . Xi haga differenti minn pasta salads tas soltu u li ntogbot hafna. Prosit u keep it up
Tnx Sandra Bonello! 🙂
Love to try your recipes thanks a lot .Regards Doris.
You are welcome Doris! Am glad you like them! Thanks for your support! 🙂
Hi,
Would you be able to tell me if you can find goat’s yoghurt in Malta?
Thanks,
Emma
Yes I think you can…please check at the largest supermarkets in Malta…
When you say tubs you mean yoghurt tubs please?
Yes! Just use the same yoghurt tub,wash and dry well, and use it as measure! Hope this helps!
Hi Jacqui, I really love trying your pasta recipes. This one seems particularly interesting. Is it possible to replace the rabbit with chicken please? Would the end result be equally good?
I thank you in anticipation.
Kind Regards,
Jessica Demicoli
Thanks Jessica, am glad you like the recipes! I never tried it with chicken, but I would imagine it would come just as good! I would not however use breast or deboned chicken as the bones do give a lovely flavour to the sauce. Do let me know how it turns out!
Jacqui
Thank you very much for your immediate reply Jacqui…will definitely keep you posted as soon as it’s tried and tested 😉
where in Australia can I buy “faces” for my figolli cookies?????
May I add my twopence worth on this pie please?
Nanna used to add some sultanas for that slightly sweet taste in each bite, and we still do it like that today. Not too much, just halve a cup in a pie would do.
You can find fresh Coriander (Cilantro) at Pavi.
I used live in Birzebbugia, back in the 80,s. I am goning to make this Sunday with some Brodu. mmmmm
Where can I buy Xanthan gum in Malta?
Tessa, Scotts stock it, they also stock same brand Gluten Free Baking Powder
Could you substitute real butter for the margarine?
Enjoyed our visit to Farmer’s Market Jennifer ,it was fun 🙂
Hi,
The above recipe sounds very good. One small question, for the pastry do I need only those 3 ingredients, or do I have to add any water or margarine?? Also, the tubs of light yoghurt, are the small local ones? Or do they need to be big?
Many Thanks.
Regards,
Joanne
Hi Joanne! Yes you only need the three ingredients nothing else! I use the small light local yoghurt (150ml)…hope this helps!
Regards,
Sandra
Hi,
Is it good if I had to use the normail shortcrust pastry? I did it myself. The one we usually use for ricotta pies, chicken pies etc. Or should I prepare the yoghurt pastry as in recipe? Thanks for your help and opinion. Also, when frying the onion, I should add the garlic, and tomatoes, or I grill the tomatoes alone and place them apart? Kindly help. I should be doing it tonight so, I’m not really sure.
Regards,
Joanne
Yes sure! But bear in mind that this is healthier! 🙂
Thanks for sharing. Will give them a try this weekend.
You are welcome Geraldine! Let me know how they turn out! I just made a chocolate and orange version … will be uploading soon!
Same as yourself, my brother misses our beloved maltese bread! At a certain age he has become gluten intolerant…the problem is when eating traditional maltese dishes without maltese bread!! So I would greatly appreciate any updates regarding bread. Thanks and good luck!
Hi Lucienne, first of all thank you for following my recipes on my blog. Yes nothing beats Maltese bread and I never stop trying new recipes. I will be trying a new one soon which is more like a rustic looking bread, hopefully closer to our bread. If it is a success, I will obviously post it! 🙂 So do keep checking! 🙂
Thanks again
Jacqui
Hi. I was having a look at your halza tas salib and it would do, me as I am diabetic and wish know if you can buy golden flax meal in Malta.
Cheers Peter.
Peter, you can find flaxseed in Malta, probably under the name linseeds. I remember that Good Earth had them. They are the same thing. But do get the golden ones if you find as the brown ones can turn your baked goods green 🙂 Also you can toast them slighly in the oven and then grind them in a coffee grinder.
Thank you for following my blog!
Jacqui
do you add water to the dough? That looks awesome!
Tnx! 🙂
I tend to add a few table spoons water if I think that the pastry is too dry! Tnx for your comment! 🙂
when u said add the rice….the rice has to be boiled already?
Hi Maria yes the rice is already cooked and I explained how to cook the rice the only word partially hidden is stirring then the recipe resumes further down. If you need to know anything else just send me a msg and I will be glad to answer you.
will definitely try it. looks good
Yes its very good ,my family enjoys it when I make it. Good as a light meal or as a starter.
PLEASE SEND ME NEWS LETTERS AND RECIPES I LOVE READING YOUR NEWS LETTERS AND BIG INTRESS OFMALTESE FOOD, LOVE MALTESE PEOPLE MALTA .MARIA WASTELL
thx for ur recipes
is it “normal” to keep – even stranger – cook!! – using “stale” bread? And if REGULAR (not stale!) bread is used shouldn’t is turn out as good (if not better?)
as we don’t usually have stale bread I’m going to have to try it with regular (non-stale) bread and see how it turns out. (if nothing else I think it should turn out AT LEAST edible…)
(reading the part of “stale” though makes me wonder – if STALE bread REALLY was/is used, then was this must have been something our grandparents (or great grand parents – depending how old it is!) would have come up with to NOT waste precious food (?)
THEY LOOK GOOD,IF I DO NOT USED BICARBONATE OF SODA,THEY WILL BE STILL GOOD IF NO FROM CAN I BY IT PLEASE
Hi Claudette! Yes you can do without but I find that when I add a tsp of bicarbonate of soda to pastry/cakes/cupcakes etc they come lighter in texture! You will find it in all the major supermarkets! Hope this helps! 🙂
thanks
Your recipe is very similar to my moms Trifle! She always used yellow cake batter & she used a layer of the cake every time. So, she used cake then jam, cake then chocolate pudding, cake then vanilla pudding & kept going, She topped hers with Ricotta also! Cherries & walnuts! We miss hers so much! I am going to try it for the first time this year!
Looks good. Will definetely give it a go……when you say spreadable butter, do you mean the normal unsalted butter?
Thanks and all the best.
yes but you can also find easier to spread butter
I am an enthusiast (beginner to medium experience) for cooking. I like to try new recipes though and I am a follower of ilovefood.com.mt and I follow a lot of your recipes too.
May I kindly ask the following questions:
What is the measure of pot in relation to glass cup (200ml) please?
How many spoons make 1 pot please?
Thank you in advance for your kind attention and Well Done for your Blog – Keep it up!
Best regards,
David
Hi David! Many tnx for your kind comments!By one pot I mean one 180ml tub yoghurt; just wash one tub and use it as measure! I hope this helps! Yoghurt cake is very easy to make and doesn’t require experience…I urge you to try it! 🙂
You forgot to add onions. That’s the best part of fried rabbit. My mother always made it with onions and I can remember dabbing bread in the frying pan and eating it before it was ready. Really tasted good!
Why does it keep saying wrong Captcha?
Will try your recipe Lorraine makes my mouth water
Love your blog! Will definitely be trying these, as I’ve been craving them for weeks!
Thank you Gail! I have more recipes which are not just Maltese on my website http://www.senza-g.com. Thanks!
i made them it was good.
Hi,
Have just tried this recipe and it is delicious. Thank you.
Thanks for picture breakdown different recipe to the one I use but happy to try something different
love most of your recipes
Will definitely give it a try xxx thanks 🙂
looks great.will try it. thanks
Love this recipe,
You do very good food.I like it !
Tnx Rose! I love cooking and like sharing recipes!
Hi Lorrrine I have tried dis date bars and dey r really delicious thank you find a recipe amy
I made this today, and it is delicious! It reminds me of San Francisco Sourdough. It has a ciabatta kind of consistency and would be perfect for bruschetta (which I’m looking forward to trying out).
Hi Chantelle! I am glad that you tried it and you liked this bread! If you are gluten intolerant or Celiac, I have more recipes that are not considered Maltese Food so I cannot post them on here. You can find them on my new website http://www.senza-g.com There are more bread recipes on there too apart from a vast selection of sweets and main dishes.
Again thank you for your message! It means a lot!
J
Top 150g?? X tuza pls?? Ma stajtc nifhima tks
150g dark cooking/covering chocolate!
It looks delicious
Tnx Rita! It is indeed delicious and quite easy to do…I urge you to try it1 🙂
Excellent meal this
Ithought i lost this page,was looking for it for some maltese reciepes.
Sandra, this is how i always make puddina….I call it cleaning out my baking pantry…anytime i have left over baked goods, i crumb them in my processor and freeze them for later use. I usually add any bit of jam, custard powder , fruit juices and even jelly powder to the mix… Basically everything but the kitchen sink…the spices round out the flavours and it comes out moist everytime. I do not add any sugar or eggs. The moisture comes from the juices and of course the liquor…glad to see I’m not the only one who likes tp out a twist to tradition.
It’s very easy to find out any topic on net as
compared to books, as I found this post at this web site.
Visit my web blog … provide appropriate care (Tahlia)
looks delicious
Thank you Frances!
Looks very delicious 🙂 Is it a Maltese speciality?
No Melanie, but very Mediterranean. The Maltese Cuisine has many influences from other countries which we adopt in our dishes. Most Maltese dishes are very similar to Italian, British, Arabic and Tunisian dishes, obviously with a few changes here and there.
Hello Sandra,
How much oil should I use for the cake?
Cheers Yvonne
one tub of oil ok! 🙂
Oh holy nom nom noms!
Tnx I will do them for Friday dey look delicious
This recipe is truly delicious!
Thank you!
Oh thank you so much Isabelle! Appreciated! 🙂
Where do I find a conversion of the measurements for American measurements?
Hi Cyndy, I have conversion tables on my website. http://www.senza-g.com/conversions/
Hi Lorraine,
Thanks for your receipe this is the closest receipe to my mother in law but you have it broken it down into measurements which is handy for me who does not not to make my sight and need these measures.
I am wondering if you know the receipe for beef and tomatoes its called (i wont spell it right) but it sounds like this when you say it here goes,,,,- La Ha Forwa….,Hope you can help
Anyway thanks for sharing your families authentic receipes passed down from your mum/ Nanna
Much appreciated
Janet
Hi Janet glad you enjoyed and tried my recipe. I think you mean Laham fuq il-fwar ,steamed beef slices with tomatoes ,garlic and parsley. Usually its cooked over broth,layers of thin slices of beef with sliced garlic ,seasoned well and tomato slices and chopped parsley. A bit of water is added and put over the simmering broth to cook. Usually an enamel dish was used. Best regards,Lorraine
Delicious
I boiled pipe rigate pasta for almost 30 min and it still was not soft enough, and remains hard no matter I boil it for 1 hr or 30 min n then when i ate it as such it caused stomachache, Can u plz tell how much time does it need to get boiled or any other tip to get it soft or should I get it soft in pressure cooker?
No need for a pressure cooker to cook pasta usually all it takes is 10=12 minutes max and you need lots of boiling water with some salt added and you put your pasta in .
How long do the jars keep for please?
hi! this would keep for about three/four weeks in the fridge.
Excellent recipe actually and We all have Our own slant on it. Mine is a similar one for the most part with the addition of garlic, qarrabali, peppercorn cheese and some corned beef or mutton. Minus the sugar. You can also stuff Courgettes with this mixture. Enjoy
Dear Sandra,
I have tried it. It is really fantastic!!!
Keep it up!!!
Carmelo
Tnx Carmelo! glad you enjoyed it! 🙂
For how much pasta does this sauce serve?
For 500g of pasta
Can’t wait to try this
This sounds and looks so nice. I hope I remember to make it next year as it’s a little late for this Christmas.
Will really enjoy trying this recipe
when you say add the rest what more pls??:))))
All the remaining ingredients! 🙂
Would these freeze ok?
yes should be ok! just put in a single layer in a plastic bag and freeze!
Hi, can you tell me which oil is best to use? Will a cooking spray like PAM give the same results?
Thanks…am looking forward to trying them
It would be best to use sunflower oil and oil the moulds well otherwise they wouldn’t rise….I would not suggest using a cooking spray as they might stick….hope this helps!
Looks really good will try when family visit
Delicious
Ghandkhom vera riceti l-veru tajjbin.Proset!
Add 150grm rikotta to the sauce to make it richer and moist.
I like your Recipes very much
Looks really good must try
Thanks for the recipe. Just one question. Do you put aubergines in salt beforehand to take out the bitter taste or not.
Can I Use the Curd that we use to make Mozzarella?