I adore making Christmas cake. Even if we don’t eat it on the day itself, it’s there and disappears over the holidays. Icing recipe will come later in December – but the cake can be made now and all the way up to Christmas week. It will taste amazing. Don’t, like me a few years […]Read more
Having a fantastic and easy recipe for a roast up your sleeve is such a blessing for relaxed entertaining or simply treating the family.
I’m old enough to remember picking up the Sunday meal from the bakery near my Nanna’s and Nannu’s in Marsaskala – just.
This dish is perfect for long slow cooking, the flavours […]
A special starter which looks pretty served in glasses, brightening the table, letting you see the mix of flavours coming your way! Would also work as a main course salad!
If you can’t get small brown shrimp, used chopped larger cooked shrimp.
About 2 hours before you want to serve it, mix the following in a […]
I’ve been threatening to recreate the Rabbit Spaghetti dishes of my dim and distant youthful holidays in Malta for some time. I used to love visiting Rita’s in Ghar Lapsi every trip; bearing in mind this was in the ’60’s and ’70’s though. 🙂
Rabbit is not such a common meat here in the UK, but […]
Sometimes, dinner just doesn’t need to be complicated. Inspired by a short 140 character recipe via twitter from the fabulous cook Nigel Slater, these chicken patties took less than 15 minutes to prepare, were totally delicious and very healthy. All the family loved them; with extra for quick hot sandwich fillings in the week.
This was a spur of the moment bake, inspired by a friend mentioning it. Of course I added some Maltese flavouring; fennel seeds and olives and some baby plum tomatoes. I always say I should make it more often when I do! This version isn’t so greasy throughout but with a nice crust.
You can add […]
Sometimes, inspiration strikes. Occasionally, my ideas work. I often roast a much larger (or two or three) chickens; having ready roasted chicken in the fridge means easy quick and healthy fillings for lunchtime sandwiches, inventive leftovers for dinner.
This recipe was dead easy once I thought it through – tinker away and make it your own. […]
I love plums. And while they are not in season at the moment, I was persuaded to buy some fragrant, fat, delicately mauve and perfectly ripe plums.
As it was still coolish, hot plums two ways, were in order. These are both easy, adaptable and forgiving.
Plum and Almond crumble (adapted from a Nigel Slater Recipe)
1kg plums; […]
Today, a recipe for sea bass, a made-up dish as I was inspired by Nigel Slater. Sea Bass fillets, one per person, rested skin down, on a few sliced leeks, chopped garlic and fennel seeds.
On top, a melange of zest of lemon and juice, trimmings from spring onions, baby carrots and halved cherry tomatoes, […]Read more
This soup is a gorgeous sunshiny orange, to brighten up a day and is really easy to prepare.
First, slice and de-seed a butternut squash and pop onto a baking sheet. Drizzle with a little olive oil and a good grating of salt and pepper. Roast in a hot oven for about 45 minutes until soft.
In […]Read more
We love salads in our house. Beautiful sun-ripened ingredients make a glorious salad. In the fridge,
some wonderful stripy red and green and yellow Italian tomatoes on the vine from Natoora.
I’d also managed to get some fantastic blood oranges which always remind me of Malta, though they are hard to get here.
Crisp red chicory makes up […]
Tonight, an absolute treat. We were lucky to get some fresh Dorado from our lovely fishmonger. So tonight we sat down to baked Dorado with Persian spiced cous cous.
To bake the fish, turn the oven up to 200c / 400f / gas mark 6.
Put the fish in an oven proof dish; we had two medium […]
One of the meals we all reminisce about when we get together is Nanna Mary’s Meat Pie. When I was much younger, living away from home for the first time, she sent me the recipe. I still have it, though the paper is yellowing a little at the edges now, it’s lovely to see her […]Read more
When I was little, lunch nearly every week day was some sort of Brodu, clear broth, with pasta shapes made by my mum. My favourite was little stars… And they are a favourite of my son now.
To start, make a chicken stock. Really easy, but best made with a couple of carcasses and then reduced […]Read more
We love figolli – those kitsch but beautiful and delicious Maltese Easter biscuits. Very simple – but a little time consuming My recipe isn’t the traditional Maltese version as that calls for the thick, nutty middle marzipan layer as a lot of children here in the UK aren’t keen on the taste, but I have found the […]Read more
Shrimp is one of my favourite freezer standbys when we just fancy something warming but easy! This uses Ajvar to give the colour and roasted red pepper kick! Ajvar is a roasted red pepper meze whic I found in the Tower Supermarket in Sliema so I know it is available in Malta. It is lovely […]Read more
On a cold evening, a warming slow-cooked dish of chicken, cooked the Maltese way with potatoes and lots of fennel is a relaxed and delish meal.
Preheat the oven to 180c / GM 5-6.
For four people, you need about 500g of chicken breast cut into strips, roughly equally sized.
Peel and chop 4 large carrots into chunks […]Read more
I adore Pastizzi. But living away from Malta means I have had to improvise. I do, in fact, make my own on occasion. The trickiest bit is the pastry. The extra-crisp puff pastry takes work; I have to confess, most times I just use really good quality shop bought puff. It is not the same. […]Read more
Posh Scouse: this is basically a very delicious lamb stew that works best with Mutton (or hogget – a lamb older than one year but younger than 2; that’s mutton!) with all the tough bits removed. You will need about 2kg of raw meat.
Start with a big casserole – I love mine. A present. It’s […]Read more
Easiest thing in the world to make your own chicken in breadcrumbs whatever you then call it!
Start with the best quality chicken breast you can get – preferably free-range and organic as you can really taste the difference. I usually use three chicken breasts which makes dinner for the three of us, and enough for […]
So to frittata. We love frittata in our house and it’s a regular on the menu. Lots of ways to make it but this is my way.
As frittata makes a good lunch too, we always make a large one as if there are left-overs, they soon go.
In a large frying pan, heat some good quality […]Read more
Sometimes, all you crave is a massive, spicy, zingy salad, full of colour and fresh, crisp, raw veggies. In Malta, there is a wealth of wonderful local ingredients – but this is easy to replicate whereever you are.
First slice some organic chicken breast thinly and marinate with the juice and zest from a lemon and […]
One of the best things about a roast chicken (or any roast really) is the making of soup from the chicken stock that gently bubbles away for an afternoon, making the house smell just like a Maltese Nanna’s! And just like my Nanna’s, it means there will be a lovely, home-made dinner for everyone tomorrow […]Read more
As strawberries are in season in Malta now, I thought I would share this recipe which is a favourite. I’ll have to wait until June before making this again!
I love ‘Good things to eat’ by Lucas Hollweg; great eating is exactly its heart and this is a very simple seasonal tart in – half tart […]
‘Today, it is time for meatballs!’ says Hugh on a very regular basis!
This is a really versatile recipe, just alter the meat and the seasonings to suit your mood on the day and your Spice, herb and seasoning supply! This version is made with pork – And it can also be used to make burgers […]
What to do with a glut of tomatoes? Make fresh tomato pasta sauce and freeze what you don’t eat.This is a very simple recipe and for those of us who grow our own, an essential recipe to adapt for our own tastes. Those of you lucky enough to live in Malta and have access to […]Read more
I love fresh Tuna, and baked in the oven is one great way of cooking it with no hassle. It’s a very adaptable and easy recipe and something I cook no matter where I live; just read through first to get all the ingredients! 😉
Heat the oven to Gas Mark 7, or about 200c. Start […]
Always good to have a few quick recipes on standby for when folks pop in for a drink. This is a store cupboard stand by, things most people have in hand.
It goes really well with a glass of chilled white, just right to pique the taste buds.
Jar marinated artichokes – the best quality you can […]
When I was young, my mum used to make us a lovely soup, fragrant with lemon and always teeming with rice. Sometimes, she added an egg, stirring the fresh raw egg into the hot soup to make Greek-style avgolemono. As this blog is about Maltese food, and those recipes inspired by the food my family […]Read more
This is a blast from my childhood that is a firm family favourite. A Maltese classic, which is very popular in Sicily too.
I know there are particular ways to make Froga (or Targa Moqlija) and these wonderful recipes are posted elsewhere on this site. Our family Froga is the best way to use up leftover […]
We love Bragolli, and my Nanna Jeanne was a master at making them. I’ll blog her recipe soon; but here is one recipe that was inspired by those memories; chicken breast wrapped in smoked bacon, stuffed with mushrooms and mozzarella and baked on the oven. The smoky bacon reminds me of the flavours of Bragolli […]Read more
When we all want something warming for a very cold day with the threat of snow with gritted roads I make a Maltese baked rice dish – Ross fil Forn. Simplified version to be sure, but it really is a classic and everyone has their favourite way of doing this
I usually have some beef ragu […]
So when away from Malta, one thing that we love that reminds us of the islands and family, is Ricotta Pie. My Aunty Margaret makes a great version – so here is her recipe, with some of the additions we make!
Aunty Margaret’s traditional Maltese Ricotta Pie
Preheat the oven to the temp stated on the pastry! […]
Something I like making when I have a little time is fresh pasta, with a rich and fragrant sauce. Pappardelle are good with a sauce made from sausages; Maltese sausages are perfect, but for those of us overseas, any good full flavoured sausage such as Italian, Toulouse or Venison are good choices.
For the pasta, I […]
Hello all. Thank you for reading! I am really looking forward to sharing some of my recipes and food thoughts with you – hope they inspire you to try some new things! Let me know if the recipes work, or don’t, or if you need more detail!
Today is very cold and dark here in the […]