Images tagged "28th-june-1565"


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  1. WapGiovan says:

    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.

  2. WapGiovan says:

    Where can one get these in Canada?
    Broad beans are too white.

    • Tanja Cilia says:

      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.

    • Dan says:

      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

    • Kathy MacInnis says:

      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.

    • Rita cachia says:

      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.

  3. admin says:

    Balbuljata is normally served on its own, its a quick meal normally you would have lots of fresh Maltese bread with it.

  4. Karen Cain says:

    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!!

  5. kevin morby says:

    tried this easy to make and very light, well impressed.

  6. Louisa Zammit says:

    Is there an english translation please.

  7. trudy attard says:

    what would we fill homemade ravioli for this recipe with – simply fresh goat’s cheese, parsley and seasoning?

  8. eliz says:

    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

  9. Vivie Frendo says:

    Apart from those main ingredients I add aubergines partially cooked before and corned beef its more filling and it tastes great!

  10. Patrizia Brincat says:

    i’m trying this tomorrow, looks super yummy

  11. admin says:

    HI Patriizia, i hope you’ll enjoy it 🙂

  12. georgina says:

    Is it possible to have the method to this recipe? I love octopus stew and would love to try it. Thanks:)

  13. connie says:

    is it not safer to mash the prickley from seed witha masher beore

  14. Betty says:

    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!

  15. Betty Murray says:

    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!

  16. Joanna.mifsudpace says:

    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

    • admin says:

      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

  17. Lillian Cordina says:

    Love this site but unfortunatly cannot print any of the receipies

  18. shanice. says:

    can you do tuna dip whitout mayonnaise,

  19. Much appreciated for the information and share!
    Nancy

  20. Rose Gauci says:

    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

  21. eliz says:

    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

  22. maria vella says:

    i love maltese food a lot so do my 4 children

  23. Nancy Attard says:

    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.

    • admin says:

      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.
      Make sure you sign up to our newsletter to receive more recipes and news related to Maltese food!

  24. Nancy Attard says:

    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.

  25. anna borg says:

    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.

  26. Nancy says:

    Thanks for the share!
    Nancy.R

  27. Adrian Bajada says:

    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..

  28. anna maria grech says:

    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

  29. Appreciated the share!
    Hellen

  30. Charmaine says:

    Could you please explain how to make the royal and glace icing ? I cannot find a good recipe for these icings. Thank you

    • admin says:

      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

  31. victor pullicino says:

    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.

  32. when you say cups which one is the right cup the big one should it be?

  33. Millie Meyer says:

    What in the world is “glucose” never heard of it befor in a recipe?

  34. alex says:

    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.

    • Sandra Grech Cordina says:

      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!

  35. STEPHEN says:

    Some times I add some RICOTTA with this reciepe. Very YUMMY

  36. STEPHEN says:

    The most important thing is that the chicken is a layer chicken, not a broiler chicken. This make a big difference.

  37. Amunette Dowling says:

    Could you please be more specific about what size spoon you use…?? Is it teaspoon, Tablespoon or desert spoon?
    Thank you.

  38. JIM ATANASIO says:

    I would like to know how to make the ftira dough because where i live we cannot get ready made.thank you

    • patrick mifsud says:

      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.

  39. sheila says:

    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 ……

  40. Jackie Magro says:

    Do you put any water in the disk please?

  41. Jackie Magro says:

    sorry should have read ………dish not disk 🙂

  42. P Zammit says:

    Is this similar to Frogga?

  43. P Zammit says:

    I luv the pasta frogga and adding ricotta sounds yummy!

  44. P Zammit says:

    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!

  45. P Zammit says:

    Would this be good with leftover fish instead of salt cod?

  46. Sharon says:

    Sounds wonderful. What stock do you usually use please?

  47. rose gauci says:

    l add irkotta and parsley with the frogga and garlik pewder if you like

  48. Louise says:

    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.

  49. Connie says:

    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.

  50. Anne says:

    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.

  51. garlic says:

    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!

    • Stella Voolstra says:

      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.

  52. marion says:

    love these recipes thanks

  53. Joseph Attard says:

    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.

  54. 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

  55. Timmy says:

    How many servings is this for?

  56. JANE FARRUGIA says:

    I WISH I CAN START RECIEVING YOUR BOOKLET OF YOUR RECIPE

    BECAUSE THEY KOOK VERY INTERRESTING

    THANK YOU

  57. Irene Posti says:

    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.

  58. Connie says:

    I bake mine they are less greasy.

  59. Connie says:

    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.

  60. Connie says:

    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.

  61. Connie says:

    PS.Can anyone help

  62. Pingback: Cooking Club Submissions – Pork Stew | i love maltese food

  63. Pingback: Cooking Club Submissions – Pork Stew | i love maltese food

  64. Tulkun says:

    How many hours i need to marinate horse meat?

  65. Pingback: Cooking Club Submissions – Pork Stew | i love maltese food

  66. Pingback: Cooking Club Submissions – Pork Stew | i love maltese food

  67. Adrian Bajada says:

    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.

  68. Adrian Bajada says:

    Can we use frozen ones and if yes I presume they have to be thawed first…

    • Lorraine says:

      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 .

  69. kenny malta says:

    i am cooking Pork Stew right now.. Here is my meathod…

  70. Georgina Lawrence says:

    This recipe was taken from http://www.epicurious.com

  71. Ann Franklin says:

    What is speck please?

  72. M'Dolores Bonnici says:

    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.

  73. Adrian Bajada says:

    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..

  74. Josette says:

    Where do you buy the sesami paste from please?

  75. diana says:

    my comment going to try these i like cooking pork

  76. Conie Di says:

    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.

  77. mary kelly says:

    open note pad and copy and paste the recipe

  78. Angela Micallef says:

    I reside in Sydney Australia, where can I buy rice paper?

    • MARIANNE MALLIA says:

      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

    • Lisa says:

      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

  79. Angela Micallef says:

    Where can I get rice paper in Sydney Australia?

  80. Manuel Gatt says:

    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.

  81. Emmanuel Libreri says:

    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

  82. Albert Calleja says:

    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.

  83. Eatmania says:

    @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/

  84. Maria Borg says:

    DearSir / Madame,

    Can you pls sent me the ravioli pastry and also how to stuff the turkey

    Thanks

  85. sandra hill says:

    could I do this pork stew recipe with chicken thankyou sandra happy new year to all.

  86. Sylvia Sultana says:

    What is the pkt of Sultana?? We don’t have that here in the States. We just have the real Sultana’s : )

  87. JIM ATANASIO says:

    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

  88. Connie says:

    Can I use this dough to make Maltese bread. Thanks

  89. Connie says:

    Thank you for all these delicious recipes. Can you please send me a recipe of cream of chicken soup. Thank you

  90. Lisa says:

    crisco is the lard or margarine/butter. It is just a brand name. 🙂

  91. laine says:

    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

  92. Rosette Thake says:

    Is it possible to use butter instead of margerine as I do not use margerine at all.

    Thanks

  93. Andrea says:

    i’ve tried them, very good 🙂

  94. Brigitte says:

    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.

  95. Yvonne Muller says:

    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

  96. Ray says:

    Hello thanks for this recipe but I think you left something missing (the cocoa powder). How much shall I put?

  97. carmen seare says:

    my Aunt Rose used to make these when i was young. The TRUE meaning of salty & sweet together

  98. A. Borg says:

    How much water do you use for this recipe please?

  99. alfred portelli says:

    what amount of water for the aljotta?

  100. Stella Voolstra says:

    This too was one of my favourites as a child but now I don’t eat it but must try another one day.

  101. Stella Voolstra says:

    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)

  102. Stella Voolstra says:

    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.

  103. sarah seychell says:

    for how much ‘figolli’ are the ingredients please?

  104. Alexandra Harris says:

    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

  105. Victor Gatt says:

    COULD YOU ADVICE ME ON A RECIPE FOR SWEET PASTRY AS I WOULD LIKE TO MAKE THE SINIZZA ROLL THANKS

    • admin says:

      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.

  106. Kristy says:

    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

  107. sharon says:

    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

  108. Emanuel Tonna says:

    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

  109. Jane says:

    I don’t use rice-paper any more, i always ues (Baking Paper )
    Good luck Angela.
    Jane

  110. Jane says:

    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

  111. kim says:

    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 🙂

  112. Nenita says:

    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….

    • admin says:

      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 🙂

  113. Doreen Cassar says:

    How do I subscrbe to your very interesting site ?

    Well done.

    • admin says:

      you can go to the newsletter section and subscribe there! we will send you free updates of our newsletter each time

  114. Patricia Parnis says:

    Could you please tell me how many figollis you get from the recipe that you have. Thank you

  115. Alan Cutajar says:

    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!!!

  116. Mark says:

    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)

  117. Jane says:

    There is no need to use any Monosodium Glutamate, the rest is good.
    Jane

  118. Jane says:

    Why is there two lots of eggs, I think that one lot of 4 is enough with 300g of rice.Jane

  119. Jane says:

    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

  120. maria dolores pace agius says:

    I

    i would like you to start sending me all the updates and subscribe as I am very much interested

  121. Gloria Papay says:

    What a wonderful site! ThankYou.

  122. JOLENE says:

    GOOD RECIPE AND GOOD FOR HEALTH TOO

  123. Roanne says:

    Min fejn nista nixtri il- harrub thank you

    • liliana camilleri says:

      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

  124. nancy says:

    good recipie i will try for shure thx

  125. andrijame says:

    this dish is usually cooked in white wine, isn’t it?

  126. Heather Rivett says:

    I tried this last night and it was as delicious as it looks ……….

  127. antoinette micallef says:

    love this recipe

  128. Adrian De Marco says:

    This is mouthwatering. Well done.

  129. Heidi says:

    Super delicious…

  130. Sharon says:

    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

  131. Jackie says:

    I presume u mix ricotta with cooked sauce rice etc?
    Thanks
    Jane tastier and more moist with 6 eggs!!!
    Use less if ur worried

  132. Rose Lofaro says:

    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

  133. JOSEPH DEBONO says:

    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.

  134. MaryAnn Waterhouse says:

    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

  135. Connie says:

    Thank your the August edition,I always look forward for the il- borma.

  136. Doris Caruana says:

    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.

  137. Ann Muscat says:

    I click on the bread photo but I cannot get to see the resipe ,that goes for pastizzi pastry resipe as well

  138. Kitty says:

    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.

  139. Percy Eugene Cartwright Jnr says:

    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?

  140. Tanja Cilia says:

    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.

  141. victoria says:

    yeah we put peas as well and my momin-law she does the pastizzi pastry herself very good, I never did it!!!

  142. Lynn says:

    Please could you tell me what zucchini is ? I remember having this when I visited my auntie in Malta . Thank you Lynn

    • admin says:

      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

  143. Yolanda Maria Kalvani says:

    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.

  144. Joe Mejlak says:

    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.

  145. Joe says:

    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

  146. Percy Eugene Cartwright Jnr says:

    Always looking forward for any recipe

    Percy Jnr

  147. Connie says:

    Its sweet thick liquid it comes in a jar and you can buy it from the super market.

  148. Jane says:

    I love Maltese cooking and I also like to share my cooking with my friends.
    Jane

  149. Jane says:

    This recipe of Ful Imgiddem sounds very yummy, but what is EVOO?
    Jane

  150. Vanessa says:

    What about the fresh ricotta or ‘gbejniet’ ? We also add broad beans or ‘centinarja’

  151. Kelly Demicoli says:

    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 🙂

  152. Kelly Demicoli says:

    I make these every year for easter but I cram as much filling in as I can, yummo!!

  153. 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.

  154. mary sandoval says:

    are you using fresh figs? and are the walnuts ,hazelnuts and dates chopped?

  155. Jane says:

    Very nice and clear picture indeed.
    Jane

  156. Katherine says:

    Hello from Australia.
    Thank you for a wonderful website and especially your il-Borma Newsletter.

  157. Alfred Clottin says:

    what are Sultanas ??? ( Raisin’s ) I never heard of this product

  158. Jane says:

    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

  159. elizabeth mcgowan says:

    looks really tasty never tried mixed spice in pie will give it a go thanks

  160. MARIA DOLORES TEUMA says:

    PROSIT TA KOLLOX 🙂 KEEP IT
    UP.

  161. Ruth Schembri says:

    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

  162. Rita Clarkson says:

    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 🙂

  163. Vic Sciberras says:

    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.

  164. stefftortell says:

    That sounds fabulous! Will try it!! Thanks!

  165. Paula Mallia says:

    Lorraine, these are awesome you are showing all the old traditional Maltese Recipes my mom taught me as well, great job!

    • lorraine says:

      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.

  166. stefftortell says:

    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!

  167. maria says:

    Nippruvahom dawn ta….

  168. Georgina Lawrence says:

    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 🙂

  169. Yvonne Muller says:

    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.

  170. stefftortell says:

    Thanks so much. 🙂 I really hope it works out for you. Can take a few times to get familiar, but does get easier! 🙂

  171. maria says:

    I tried this recipe and all the family loved it especially my husband and my son. Thanks for sharing your wonderful recipes with us.

    • lorraine says:

      So glad you tried this recipe and your family liked it. Its a pleasure sharing my tried and tested recipes. Best regards Maria .

  172. Dolores Taylor says:

    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

  173. Emma Azzopardi says:

    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.

  174. Liz says:

    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!

    • lorraine says:

      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.

  175. Anabel Mifsud says:

    Hi! how long would it take to prepare and cook? Sorry!

  176. John Borg says:

    Your food looks awesome” Grazzi ”

  177. Jane says:

    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

  178. george camilleri says:

    where can i find how to make the pastry and what shortening must i use thanks

  179. Andrew Agius says:

    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!

  180. Andrew Agius says:

    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!

  181. Andrew Agius says:

    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!

  182. John Borg says:

    This looks real good, I am going to try it Cheers John

  183. Rita says:

    This is so easy to make and tastes divine.

  184. Louise Balzan says:

    Lampuki isn’t available in the UK, what fish could I use instead?

  185. VsRutzen says:

    Thanks for the receipes. Very interesting.

  186. robert demanuele says:

    what type of flour

  187. Annabelle Azzopardi says:

    I usually put garlic sauce too.

  188. Vickie says:

    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….

  189. John Borg says:

    It looks so good !

  190. Christine Salomone says:

    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.

  191. Bernice Coulton says:

    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,

  192. Carmen says:

    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!!

  193. will Cauchi says:

    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.

  194. salvina sultana-hole says:

    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…

  195. Matthese Zammit says:

    Well done. Really nice. Will try them as my friend can only have gluten free food.

  196. Lorraine Thatcher says:

    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

    • lorraine says:

      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 🙂

  197. Anton Mifsud says:

    My favorite

  198. 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.

  199. Do you soak & saute the eggplant whole or cut?

  200. James Kettner says:

    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!!!!

  201. John Borg says:

    It looks so good we are going to try it . Cheers John

  202. Felix Mifsud says:

    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.

    • lorraine says:

      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 🙂

  203. elizabeth mcgowan says:

    they sound yummy will make some thisafternoon thanks

  204. melita says:

    looks great guess taste gd

    • lorraine says:

      Hi Melita,yes tastes as good as it looks . A very tasty dish that I enjoy cooking and my family eating !

  205. i love to cook the maltese way like my parents use to.

  206. i like to cook the ways my parents and late wife use to cook

    • lorraine says:

      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

  207. sandra says:

    Where can I buy lemon curd – can you email yr lovely receipts

    • stefftortell says:

      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

  208. Maryanne Vella says:

    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!

    • lorraine says:

      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 .

  209. gabbie Attard says:

    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:)

    • jacqui says:

      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! 🙂

  210. Shirley says:

    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

  211. Maruska Agius says:

    kohlrabi? what is that pls?

  212. Renee Bowman says:

    Yum, yum. Thanks for sharing.

  213. lucia fenech says:

    hi, thanks for the gluten free recipes which I am finding very useful for my daughter.

  214. Beppe says:

    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

  215. Elen Cutajar says:

    WHAT IS IT KOHLRABI

  216. Elen Cutajar says:

    ?PLS THANKS FOE THE RECIPES

  217. anna says:

    I tried the yoghurt apple cake and replaced the prune with strawberries and I used greek yoghurt and it was delicious.

    • lorraine says:

      Hi Anna,mmmm a good idea well done and strawberries are in season now . A very good idea thanks for sharing 🙂

  218. Jym says:

    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

    • lorraine says:

      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

  219. josephine says:

    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

  220. Simone Amato Gauci says:

    I am trying out this right now. Half way through and smells nice. Thanks for recipe.

  221. Rita cachia says:

    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.

  222. anne says:

    I love this dish .. Not had it for along time, I had it on holiday and it was delicious.

  223. sandra says:

    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

    • jacqui says:

      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

  224. Gloria Degiorgio says:

    These stuffed green peppers really look delicious, definitely on my menu list.

  225. looks awesome my mouth is watering for a few bits will try to make it that’s for the receipe

  226. carmen says:

    hi my son is living in Margret River Australia.He would like to make the gbejniet.From where does he can buy the rennets ?

  227. JoAnn Sultana-Farina says:

    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?

  228. marlene vella says:

    Delicious!!!!!!!!!!!!!!!!!!

  229. Irene Sultana says:

    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

    • lorraine says:

      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

  230. audrey says:

    i love to cook

  231. Josette Elding says:

    Tried this recipe last Tuesday and it came out delicious
    Thanks.

  232. Yvonne West says:

    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

  233. naprezza hafna ili dawn ir-riceti ikunu bil malta jew dajdli x’nista naghmel biex nifimhom ahjar grazzi

  234. michael saliba says:

    ha they are great made your almond biscuits and they were a hit thanks

  235. Prosit Lorraine, we’ve made these, they’re fabulous and gluten free as well, which means my family and I can eat them!

    • lorraine says:

      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 🙂

  236. Jennifer Pamplin says:

    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

  237. suzi says:

    Where in Malta can i buy the frozen or dried Okra please to make this recipe – thank you

    • lorraine says:

      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.

  238. Theresa Sultana says:

    Maltese bread – I am looking for a good recipe for me to make

  239. Anna says:

    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!

  240. Georgina Farrugia says:

    I appreciate this web site very much,thank u

    Like Jane said,do not use Monosodium Glutamate,

  241. josephine smith says:

    I would like to try this GF hobza tas salib, can I do it without yeast and the egg white?.Thanks

  242. lilycahill says:

    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.

    • Richard Caruana says:

      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.

  243. katia says:

    Hi, can you please send me the recipe for the chocolate frosting?

    Thanks

    • lorraine says:

      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 .

  244. cooking student says:

    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 🙂

    • lorraine says:

      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

  245. Claire says:

    Hi Jenny, this space seems like a great addition to ilovefood.com. I look forward to seeing your photos, please upload some soon.

  246. Judy Vassallo says:

    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

    • lorraine says:

      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. 🙂

  247. marthese gatt says:

    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

  248. lorraine says:

    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 .

    • jacqui says:

      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!

  249. Mary Grace Jame says:

    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.

    • jacqui says:

      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.

  250. Prosit these turned out beautifully!

  251. Emanuel Grima says:

    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.

  252. jennifer says:

    Yes the view from up there is simply awesome…

  253. Mark Said says:

    Thanks for these gluten free recipes they are great I make everything
    Gluten free lactose free and it is great

  254. Catherine Mallia says:

    Very good recipe and healhy food. Thanks

  255. Catherine Mallia says:

    Very good recipe and healhy food. Thanks for your recipes

  256. Rachel says:

    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

    • lorraine says:

      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 .

  257. Adele says:

    Could you please tell me what passata is?

  258. Nancy Norton says:

    We so enjoyed this recipe, spot on. Thanks for sharing.

  259. Glorianne says:

    Has anyone tried freezing extra portions of mqarrun pls?

    • sandra says:

      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! 🙂

  260. Sue says:

    Hi, How do you keep them for months? How do you preserve them please? And how come some gbejniet are orange?

    Thanks.

    • jennifer says:

      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!

  261. DIANE ALMEIDA says:

    I LIKE TO KNOW HOW TO MAKE THEM,I’M IN CANADA BRAMPTON?

  262. Sunny jez says:

    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!

  263. raymond vassallo says:

    prosit we tried it it came very good

    • lorraine says:

      Hi Raymond ,glad you tried it and you enjoyed it. Its a simple yet tasty pasta dish and an all time family favorite 🙂

  264. Sandra Bonello says:

    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

  265. Doris Psaila says:

    Love to try your recipes thanks a lot .Regards Doris.

  266. Emma says:

    Hi,

    Would you be able to tell me if you can find goat’s yoghurt in Malta?

    Thanks,
    Emma

  267. Josette Bajada says:

    When you say tubs you mean yoghurt tubs please?

  268. Jessica Demicoli says:

    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

    • jacqui says:

      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

      • Jessica Demicoli says:

        Thank you very much for your immediate reply Jacqui…will definitely keep you posted as soon as it’s tried and tested 😉

  269. Carmel Gauci says:

    where in Australia can I buy “faces” for my figolli cookies?????

  270. Richard Caruana says:

    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.

  271. Dan says:

    You can find fresh Coriander (Cilantro) at Pavi.

  272. Vanessa Byrne says:

    I used live in Birzebbugia, back in the 80,s. I am goning to make this Sunday with some Brodu. mmmmm

  273. Tessa Anastasi says:

    Where can I buy Xanthan gum in Malta?

  274. Jym says:

    Could you substitute real butter for the margarine?

  275. lorraine says:

    Enjoyed our visit to Farmer’s Market Jennifer ,it was fun 🙂

  276. Joanne Camilleri says:

    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

    • sandra says:

      Hi Joanne! Yes you only need the three ingredients nothing else! I use the small light local yoghurt (150ml)…hope this helps!
      Regards,
      Sandra

      • Joanne Camilleri says:

        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

  277. Geraldine Fsadni says:

    Thanks for sharing. Will give them a try this weekend.

  278. Lucienne / Christa Cauchi says:

    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!

    • jacqui says:

      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

  279. Peter Watson says:

    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.

    • jacqui says:

      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

  280. Marco Buttigieg says:

    do you add water to the dough? That looks awesome!

  281. maria says:

    when u said add the rice….the rice has to be boiled already?

    • lorraine says:

      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.

  282. Frances VellaA says:

    will definitely try it. looks good

  283. MARIA says:

    PLEASE SEND ME NEWS LETTERS AND RECIPES I LOVE READING YOUR NEWS LETTERS AND BIG INTRESS OFMALTESE FOOD, LOVE MALTESE PEOPLE MALTA .MARIA WASTELL

  284. Mandy says:

    thx for ur recipes

  285. ruth says:

    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 (?)

  286. CLAUDETTE FENECH says:

    THEY LOOK GOOD,IF I DO NOT USED BICARBONATE OF SODA,THEY WILL BE STILL GOOD IF NO FROM CAN I BY IT PLEASE

    • sandra says:

      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! 🙂

  287. Doris Debono says:

    thanks

  288. MaryAnn Ciantar says:

    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!

  289. Josephine Micallef says:

    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.

  290. David J Camilleri says:

    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

    • sandra says:

      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! 🙂

  291. Millie Meyer says:

    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?

  292. Janie Gatt says:

    Will try your recipe Lorraine makes my mouth water

  293. Gail says:

    Love your blog! Will definitely be trying these, as I’ve been craving them for weeks!

  294. i made them it was good.

  295. Anne Griffin says:

    Hi,
    Have just tried this recipe and it is delicious. Thank you.

  296. Thanks for picture breakdown different recipe to the one I use but happy to try something different

  297. Josette Elding says:

    Will definitely give it a try xxx thanks 🙂

  298. margaret muscat says:

    looks great.will try it. thanks

  299. Jennifer Giordano Imbroll says:

    Love this recipe,

  300. You do very good food.I like it !

  301. Erminia Amy DeBono says:

    Hi Lorrrine I have tried dis date bars and dey r really delicious thank you find a recipe amy

  302. Chantelle says:

    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).

    • jacqui says:

      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

  303. Adriana says:

    Top 150g?? X tuza pls?? Ma stajtc nifhima tks

  304. Rita zammit says:

    It looks delicious

  305. rhys paulger says:

    Excellent meal this

  306. GEORGINA says:

    Ithought i lost this page,was looking for it for some maltese reciepes.

  307. Mary Rose Aquilina says:

    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.

  308. Tahlia says:

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  309. Frances Vella says:

    looks delicious

  310. Melanie says:

    Looks very delicious 🙂 Is it a Maltese speciality?

    • jacqui says:

      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.

  311. Yvonne Mary says:

    Hello Sandra,
    How much oil should I use for the cake?
    Cheers Yvonne

  312. Jym says:

    Oh holy nom nom noms!

  313. my deBono says:

    Tnx I will do them for Friday dey look delicious

  314. Isabelle says:

    This recipe is truly delicious!
    Thank you!

  315. Cynthia says:

    Where do I find a conversion of the measurements for American measurements?

  316. Janet Micallef says:

    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

    • lorraine says:

      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

  317. Josephine Micallef says:

    Delicious

  318. Periwinkle says:

    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?

    • lorraine says:

      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 .

  319. Alexia says:

    How long do the jars keep for please?

  320. rhys paulger says:

    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

  321. Carmelo Callus says:

    Dear Sandra,

    I have tried it. It is really fantastic!!!

    Keep it up!!!

    Carmelo

  322. Jackie says:

    For how much pasta does this sauce serve?

  323. Antoinette Inguanez says:

    Can’t wait to try this

  324. Yvonne Mary says:

    This sounds and looks so nice. I hope I remember to make it next year as it’s a little late for this Christmas.

  325. Elizabeth McGowan says:

    Will really enjoy trying this recipe

  326. Adriana says:

    when you say add the rest what more pls??:))))

  327. Ann Franklin says:

    Would these freeze ok?

  328. Krista says:

    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

    • sandra says:

      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!

  329. Elizabeth McGowan says:

    Looks really good will try when family visit

  330. Elizabeth McGowan says:

    Delicious

  331. Ghandkhom vera riceti l-veru tajjbin.Proset!

  332. Richard Caruana says:

    Add 150grm rikotta to the sauce to make it richer and moist.

  333. Josette Bajada says:

    I like your Recipes very much

  334. Elizabeth McGowan says:

    Looks really good must try

  335. Frances Vella says:

    Thanks for the recipe. Just one question. Do you put aubergines in salt beforehand to take out the bitter taste or not.

  336. carmen seare says:

    Can I Use the Curd that we use to make Mozzarella?