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Cannelloni with Mozzarella, Spinach and Parmesan by Kenny Malta
Banana Cake
The banana and walnut cake is delicious, moist and a guaranteed family favorite. The recipe has been submitted by Marsha Gatt.
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Rock cakes by Sandra Micallef
Pre-heat oven to 200°C / 190°C fanforced / 400°F.
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Boston cream pie by Karen Catherine Mifsud
For the sponge cake:135g plain flour,1 1/2tsp baking powder,120ml milk,60g butter,3 large eggs,150g sugar,some vanilla essence
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Focaccia by Pauline MIfsud
Maltese sausage rosemary Parmesan olive oil for top
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Torta tal-Coconut by Karen Mifsud
mix all the ingridients together,line a 28cm tart tin with sweet pastry
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Hummus by Luca
Put olive oil (about 2 cm in height), garlic cloves, fresh parsley, chickpeas, salt, ground pepper, hot paprika in the mixer.
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Walnut Cake by Karen MIfsud’s
Mix butter with sugar well with an eletric mixer then mix the eggs.
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Focaccia with Caramelized Onion, Tomato & Rosemary
In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
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Chocolate and apricot brownies by Marica Hewit
Preheat the oven to 180ºC/350ºF/Gas 4 and line a 12 x 8 inch baking tin with no-stick baking parchment.
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Fenek Moqli (Fried Rabit)
If you want typical Maltese fare then look no further than Fried Rabbit! A Fenkata is a meal where typically friends or families meet and rabbit is eaten. It is a relaxed social event which dates back from the time of the knights of st John in Malta.
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Tuffieh bl-imsiemer tal-qronfol – Cooked Apples with Cloves
Start the day with a stewed apple to build appetite for lunch, stimulate regular bowel movements, increase vitality and alertness, and provide a light but satisfying start to the day.
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Gluten Free Nut Cake by Patricia Azzopardi
Place whole fruit and nuts in bowl, then stir in ground almonds and baking powder.
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Oaties
3/4 cup self-raising flour1/2 cup butter (softened)3/4 cup light brown sugar1 egg
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Sun Dried Tomato Paste – by Chris Abela
Place the sun dried tomatoes in a food processor and chop to a coarse puree. Remove and reserve them.
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Bebbux bl-Aljoli
This will involve some work if you’re preparing the snails without buying them ready made as there’s a certain process behind them.
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Sweet Curd Cheese Tarts by Linda Speight
This is a very old Yorkshire recipe and traditionally these were made with a curd made from the first milk produced by the cow after calving…known as ‘beestings’…this milk would be warmed gently in a pan and would curdle naturally..the curds would then be separated from the whey and made into the tarts
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Spaghetti and Anchovies
The sauce used in this recipe contains anchovies, unlike other sauces which are more popular such as bolognese, white sauce, marinara and others. However it is still quite delicious even though containing little ingredients, the anchovy taste can be savoured immediately.
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Apple pie by Alina Maria Mizzi
Apple pie is one of the most beloved pies that there are, especially since it consists of apples which is a healthy vegetable together with some sugar and dough in order to put a sweet taste to it.
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Pat’s Breakfast Pockets
My only way to have a bit of oats, muesli etc i do either muffins. They are excellent as dessert and there is calcium, fiber & protein.
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Lentil Soup with Croutons
This type of soup is mostly taken during the winter period. The vegetables which are used to make the soup help make this dish a healthy one.
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Stuffed Green Peppers
My nanna, Nanna Camilla, has helped me fall in love with Maltese food. Maltese food is humble yet so tasty, simple yet so genuine. I used to spend hours watching my nanna prepare all sorts of delicious dishes. Stuffed green peppers were cheap so they were a common summer dish.
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Chilled Cucumber and Mint Soup
This is a cucumber and mint based type of soup which is usually taken during the winter period.
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Traditional Maltese Trifle
When i was a kid my mum used to prepare trifle whenever we had relatives over for Sunday lunch. I can still remember helping my mother lay the sponge cake in layers and generously sprinkle the sponge with vermouth.
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Spaghetti with Sea Urchin Roe
I can still remember as a child diving in Xemxija at a place called “Ghar il-Fekruna” collecting sea urchins. We used to collect big bags full of fresh sea urchins split them open with a penknife and eat them raw.
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Cod Balls
These cod balls are usually served together with tomato sauce or a type of garlic sauce. They are similar to the anchovy puffs though the fish is different of course. This recipe will only take you about an hour to prepare after that you have left the cod overnight.
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Salt Cod Fritters
Salt cod fritters are quite delicious especially if you use the right method and ingredients to make them. The lemon and garlic help make it taste even more better.
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Sweet Peppers stuffed with Auberigines
Aubergines are quite filling and also healthy since they have almost no fat. Though it may take some time to make this recipe it is worth it especially since it would be good for your diet. Normally the aubergines are stuffed with tuna, however this is another way of having aubergines.
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Caprese Salad
A healthy recipe which doesn’t include many ingredients however still tastes good.
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Mushroom Risotto
Mushroom risotto is easy to make. Though some may prefer fish together with rice, there are others who like mushrooms too. It is enhanced with the white wine and the other ingredients.
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Baked Lampuki – Lampuki il-Forn
The lampuki season is here, and those who love fish will be eager to taste the lampuki with some type of tomato sauce or in this case with potatoes, capers, olives and other ingredients to enhance the taste.
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King Prawns with Lemon, Garlic and Chilli
King prawns are fairly easy to make if you have the right ingredients to enhance its taste. It may take a bit more than 3 hours to make, however the end result is quite delicious thanks to the chillies, lemon, garlic and parsley.
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Blue Cheese Dip
Though not a common dip, this is quite delicious especially for those who love blue cheese.
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Bigilla -Bean Paste
Bigilla is a typical country dish and is one of the mainstays of traditional Maltese cuisine. For many years Bigilla street hawkers would roam the villages selling the freshly made bigilla from their donkey drawn carts.
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Chocolate Coconut Balls
You can crush biscuits by placing them in a plastic bag and crushing them with a rolling pin
Take all the ingredients and place in a bowl, mix very well
Take a small amount of mixture and roll between your hands to form a ball.
Aubergine & Pepper Dip
Preheat the oven to 190ºC/375ºF/Gas Mark 5. Prick the skins of the aubergines and peppers all over with a fork and brush with 1 tablespoon of the olive oil. Place on a baking tray and bale in the oven for a 45 minutes, or until the skins are beginning to turn black…
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Stuffat tal-Majjal – Pork Stew
Cut the onions, garlic, carrots and potatoes into small pieces. Then fry the olive oil for a few minutes. Slice the pork and bacon into cubes and put them in the frying pan with the olive oil. Insert the tomato paste and wine and stir well.
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Lemon Granita
Pour the freshly squeezed lemon juice (around 10 ripe lemons) & water in a saucepan. Put it on low heat. When the mixture is warm enough pour in the sugar & stir until it dissolves. When the mixture is sweet enough…
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Mqaret
To make the dough, rub the lard into the flour, add Anisette and sugar and mix. Knead well with hands to turn mix into a soft dough. Roll into a long, wide strip to be used later when making the Mqaret…
>> Click here to read moreMarble Cake – Kejk Mignun
When i was young, the powers that be, decided i should learn piano. I used to go to a relative of mine a nun a certain Sister Lucy. She used to give me a slice of “Kejk Mignun” after each piano session. I never liked piano too much but certainly loved the Kejk Mignun! :0 Its basically a marble cake cooked in a Borma Forn!
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Galletti Recipe
Dissolve yeast & sugar in 1 cup of warm water until frothy.
In a large bowl mix the flour & salt together then add some melted butter to the flour…
Biskuttini tal-Lewz Morr – Almond Biscuits
Mix everything together, till the sugar disappears, and the mixture gets sticky. Roll into small balls, put on pan over rice paper (its edible paper, if you don’t have , doesn’t matter), then put 1/2 blanched almond or glace’ cherry on top …
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Broad Bean and Fresh Cheeselet salad
Blanch the beans in plenty of salted, rapidly boiling water for a couple of minutes. Plunge them into cold water and drain. Squeeze the beans gently between forefinger and thumb to remove the tough skins.
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Carrot Cake
Preheat the oven at a temperature of 180C/350F/gas 4. Grease and line a 25cm round cake tin. Combine the dry ingredients. Sieve together 175g self-raising flour, 1 teaspoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.
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Penne with Maltese Sausage
Add some olive oil to a pan and fry the garlic and onions until soft. Add the sausages meat and fry, breaking any lumps. Add the chopped tomatoes and parsley. Mix in the pasta and then serve with topped shredded Peppered Goat’s Cheese.
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Fresh Black Pasta with Sea Urchin and Tomato Salsa
Combine flour, eggs and seasoning. Add oil and ink and blend to form a dough. Wrap and leave to rest overnight refrigerated. Open the dough on a well floured surface and cut into the tagliatelle. Boil for 6 minutes.
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Puff Pastry for Pastizzi
Sieve the flour. Add the salt. Add the lemon juice and mix well. Add water gradually to make elastic dough. Knead until the dough is smooth and does not stick. The resulting dough should be very soft. Roll out the dough, making it twice as long as it is wide.
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Honeyed Wine – an aperitif – A 2000 year old Roman Recipe
Gently warm 200ml of the wine in a saucepan, add the honey, to taste, stir until incorporated, add the mint leaves and allow to cool. Remove the mint, mix in the remaining wine and then serve cold.
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Ravjul il-Forn – Baked Ravjoli
Place Ravioli in the dish (uncooked) in layers covered with sauce. Make sure you have lots of sauce since ravioli will cook in this sauce.
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Aljotta
Over the years i have tried many variants of this recipe – different types of fish can be used and I have tasted some with shellfish with vongole added. Rice is sometimes added to turn this dish into a full meal.
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Zebbug mimli / Stuffed Olives
Mix everything in a bowl and crush them to make a whole mixture. Then add the olive oil to make it softer.
Fill the olives with this mixture.
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Molol Bit-tonn u l-kapunata (Celentani with tuna and Caponata)
Boil the pasta lightly for about 3 minutes, drain, in a pot fry the chopped onion once golden add the mix tuna, kapunata, olives, capers and some parsley.
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Ful tan-Nanna (Grand Mother’s Broad Beans)
Shell the broad Beans. Remove the crescent shaped piece at the top of each bean Heat olive oil in a pan, and fry chopped onion until soft and golden. Hence add the tomato puree.
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Helwa tat-tork (Halva – Turk’s sweet)
This dense sweet confection is served across Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world. There are two types of Halva – Flour Based or Nut-butter-based. Helwa tat-Tork is crumbly and made from Tahini (sesame paste) and almonds.
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Laham taz-Ziemel – Horse Meat
Stallion meat was fairly widely eaten in the past when available, usually steamed or fried with garlic or else simmered on top of the stove (laham fuq il-fwar) or in the oven in an onion and white wine sauce.
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Pulpetti tal-Makku – Whitebait Fritters
Beat the eggs well. Add salt, parsley, cheese and whitebait to the egg mixture and continue beating until everything is well mixed.
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Bragioli (Beef Olives)
In a bowl combine all stuffing ingredients. Pound and flatten slices of steak. Spoon about 2 tbsp of stuffing on each meat slice and roll up the slice.
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Kwareżimal
Toast or roast the almonds for a while and make sure that they do not get burnt because the taste will become sour.
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Pudina tal-Hobz (Bread Pudding)
Il-Pudina tal-Hobz, (Bread pudding) brings back many fond childhood memories. I remember my mother recycling unused bread to create one of the most delicious deserts I have ever tasted. The Bread pudding uses once again the Maltese loaf as the prime ingredient, which is transformed into a delicious chocolate bread pudding.
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Kusksu bil-ful – Broad bean and pasta soup
Fry the onion with salt and pepper. Add water and leave to boil. Add carrot, potatoes, broad beans, peas and chicken cubes and mix them all together.
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Granita tal-Bajtar – Prickly Pear Granita
Put sugar and water into small saucepan and bring to a boil over medium-high heat. Stir until sugar is dissolved. Then cool. Cut the cactus fruit into large chunks and put into blender jar. Blend until smooth it becomes smooth.
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Qaghaq Ta’ L-Ghasel – Honey Rings
Put all the filling ingredients (except the semolina) into a saucepan and bring to the boil. After boiling, thicken with semolina, adding only a little at a time. Continue cooking tor a few seconds and leave to cool. Hence rub the margarine into the flour.
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Figolli
One of the traditional Maltese Easter treats is the figolla; figolli in plural. The traditional Maltese “figolli” are almond pastries that are cut out to look like symbolic figures. The figolli are traditionally baked and eaten at the time of Easter.
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Imqarrun il-Forn
This is a traditional Maltese recipe inherited from neighboring Sicily, and which, with a few tweaks here and there we went on to adopt as our own. It might take some time to prepare but the good news is that this dish improves with keeping.
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Soppa tal-Qara Ahmar – Pumpkin Soup
Heat the oil and fry the onion. Then add tomato pure and pumpkin. Fry gently for 5 minutes, make sure to stir continuously. Add 1 litre of boiling water, salt and pepper
Simmer until the pumpkin is well cooked.
Kannoli
To make the filling, stir together the ricotta cheese and confectioners’ sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells.
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Fish with Tomato Caper Sauce
Cover the fillets with mixed ingredients. Bake at 350 degrees for 20 to 25 minutes or until fish flakes.
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Maltese Sausage & Red Wine Risotto
Heat the oil in a large pan add the garlic and onion to the oil in the pan and cook for 5 minutes or until the onion has softened. Add the Maltese sausage meat and cook for another 5 -10 minutes.
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STUFFAT TAL-QARNIT (Octopus Stew)
This Mediterranean dish fits in perfectly with the Maltese cuisine. You should prepare the octopus stew only if you have plenty of time on your hands, since it requires long and slow simmering.
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