home
contact us
by Ruth Zerafa
Brodu with meatballs and tortellini by Ruth Zerafa
Banana Cake
The banana and walnut cake is delicious, moist and a guaranteed family favorite. The recipe has been submitted by Marsha Gatt.
>> Click here to read more
Kapunata Maltija (Maltese caponata )
Caponata is a dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
>> Click here to read more
Maltese grilled garfish (Msella mixwija)
Scale and clean the fish if necessary, Rub the cavities with the lemon to give the fish some flavour.
>> Click here to read more
Torta tal-Coconut by Karen Mifsud
mix all the ingridients together,line a 28cm tart tin with sweet pastry
>> Click here to read more
Walnut Cake by Karen MIfsud’s
Mix butter with sugar well with an eletric mixer then mix the eggs.
>> Click here to read more
Qassatat with low fat pastry
These Qassatat are made with half white flour and half brow flour, olive oil and water. No butter or any margarine in site.
>> Click here to read more
Gluten Free Nut Cake by Patricia Azzopardi
Place whole fruit and nuts in bowl, then stir in ground almonds and baking powder.
>> Click here to read more
Hot cross buns
Hot cross buns are a popular Easter delicacy the world over – particularly
in England.
Soppa tal-Armla – Widow’s Soup
There really is nothing like a hot pot of soup on those occasional chilly days in Lent when meat is eaten sparingly.
>> Click here to read more
Sfineg
In olden days, Maltese people ate a special kind of bread during Lent.
>> Click here to read more
Qaqocc mimli – Filled Artichokes
As usual, our gastronomic tour is here to entice you with the most delicious Maltese cuisine.
>> Click here to read more
Carob Syrup
Traditional snacks characteristic of Easter are the sweet Karamelli tal-Harrub, sold on street stalls at every Maltese village during Easter time.
>> Click here to read more
Qaghqa tal-appostli Apostle’s ring bread
The Qaghqa tal-Appostli (Apostle’s ring bread) is a ring-shaped bread,
baked exclusively from Friday evening.
Torta tat-tigieg – Chicken Pie
Preheated oven at 200 degrees. Heat oil in frying pan in a moderate non-fire. Salt and pepper the chicken and cook from all sides for 5-8 minutes. Remove the chicken to a plate and…
>> Click here to read more
Feta stuffed pitta bread by Patricia Azzopardi
To vary this recipe you can also add a little chopped garlic OR mint sauce to the filling
>> Click here to read more
Christmas cake recipe by Sandra Probert
This is a Delia recipe so everything was weighed and soaked.
Delia’s classic Christmas cake
A Christmas Cake with a difference by Mary Sciclun
This Christmas cake pulls out all the stops – if you have the time, feed it with brandy in the run up to Christmas.
>> Click here to read more
Christmas Cake by Mary Rose Aquilina
Instead of a fruitcake, this is an Almond cake baked in a pastry shell and covered with Marzipan & fondant. All decorations are totally edible
>> Click here to read more
Stuffed Rabbit Loin with a bean cassoulette – by Tony Farrugia
This recipe shows you an nontraditional way of cooking rabbit. It is a combination of rabbit, meat, vegetables and ham which help enhance the rabbit’s taste.
>> Click here to read more
Kawlata
You can either have the kawlata as a single course dish – thick stew with crusty Maltese bread. Alternatively just before serving you can remove the meat, first eating a more liquid version of the stew (simpley add a bit more water whilst cooking) and then eat the meat afterwards.
>> Click here to read moreSweet 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
>> Click here to read more
Spaghetti Cacio e Pepe by Mary Kelly
Cacio and Pepe are cheese and pepper. This is a traditional Roman dish which is quite easy to make.
>> Click here to read more
Stuffed Pork Flank (Falda tal-Majjal Mimlija)
Pork is a thin meat which in this recipe is stuffed with various ingredients in order to flavour it up. The Maltese sausage help enhance and give it a unique taste.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
Qarabali ikkuppat by Patricia Azzopardi
This dish is an old dish that goes back to the Knights. Our cooking was not meat but vegetables. This is a healthy meal that can be served as a Sunday lunch.
>> Click here to read more
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.
>> Click here to read more
Lampuki Pie (Torta tal-Lampuki)
Unlike other types of pies this is a lampuki pie which thus consists of fish. Other ingredients are added in order to enhance its taste.
>> Click here to read more
Toast With Honey
This is the simplest way of making bread with honey. The honey provides the bread with a sweet taste and it can be taken as a quick meal.
>> Click here to read more
Tomato Sauce
This is usually taken with some sort of pasta. It is quite delicious and popular.
>> Click here to read more
Shepherd’s Pie
This is a simple, hearty dish, ideal for any cold winter evening. Cottage Pie or Shepherd’s Pie is mainly made of meat with gravy, potatoes and some vegetables. There are many varieties, as some people prefer certain ingredients instead of others. Most of the variants are easy to prepare.
>> Click here to read more
Qarabaghli mimli fil-forn – Stuffed Marrows
Stuffed marrows can be taken with broth,but they can also be baked and served with some delicious oven baked potatoes as a main plate. It doesn’t take long to make this recipe and it is also healthy due to its ingredients.
>> Click here to read more
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.
>> Click here to read more
Pastizzi Pastry
In Malta, pastizzi can be found at any ‘Maxims’ or cafeteria that one can see. However it is still entertaining to try baking the pastizzi pastry at home and later on filling it with ricotta or peas whichever you prefer.
>> Click here to read more
Gulepp tal-Harrub – Carob Syrup
This carob syrup can be used as a form of drink, or as a side dish to some sweets. You can pour it on cookies or cakes depending on your taste.
>> Click here to read more
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.
>> Click here to read more
Ruggata tal-Lewz by Georgina Lawrence
This is an almond based drink which is taken often especially during the summer season. It can be found in supermarkets or you can have it ready made at home.
>> Click here to read more
Homemade Iced Tea
Summer is the best season to take a sip of cold iced tea to help provide you with some energy. It is quite easy to make and there are various flavours from which to choose in order to have a well-satisfying iced tea.
>> Click here to read more
Iced Coffee
For those who love coffee and take it especially during the winter, this is a smoothing coffee since it is iced and preferably taken in summer. It is not that strong, though if you prefer it that way you can add more coffee than others when making it.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
Caprese Salad
A healthy recipe which doesn’t include many ingredients however still tastes good.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
Pizza with Fresh Cheeselets
Pizza with Fresh Cheeselets is a variation of other pizzas. It is quite delicious mixed with tomatoes, olive and garlic to enhance the taste. Obviously the main ingredients is the cheeselets which make it taste better too.
>> Click here to read more
Baked lamb with crispy potatoes
This could be a typical Sunday lunch. The crispy potatoes can be used as a side dish to the baked lamb.
>> Click here to read more
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.
>> Click here to read more
Sun Dried Tomato Dip
Place the sun dried tomatoes in a food processor and chop to a coarse puree. Remove and reserve them. Drop in the rest of the ingredients and process into a puree, scraping the bowl, once or twice. Hence return the chopped olives/tomatoes to the processor.
>> Click here to read more
Water Melon Sorbet
A different flavour than the usually taken sorbets, however it is still delicious and one should not miss out on it.
>> Click here to read more
Tuna Dip
Mix all ingredients together in a food processor or blender, and then enjoy it with Maltese galletti or Maltese bread.
>> Click here to read more
Olive Dip
A dip which is easy to make and is also popular. It can be taken with a piece of bread or spread on a cracker.
>> Click here to read more
Humus – Chickpea Dip
Put all ingredients in a blender and blend for about 2 0r 3 minutes. Hence serve chilled.
>> Click here to read more
Rabbit Stew – Stuffat Tal-Fenek
Rabbit stew can be taken as a Sunday lunch. Before taking the stew you can take some spaghetti. In this way you will have a first course and then a second course as well.
>> Click here to read more
Garlic Dip
One of the popular dips is the garlic dip which can be taken with a piece of bread or crackers like most of the other dips.
>> Click here to read more
Tangerine Marmalade – Kunserva tal-Mandolin
Tangerine marmalade is usually spread on a piece of bread or crackers. It can be taken on picnics or used as a form of appetizer too.
>> Click here to read more
Bacon Cheese Dip
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a small bowl, mix the cream cheese cheddar cheese, onion, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well.
>> Click here to read more
Torta Tal-Bulu Bijf – Corned Beef Pie
This pie has been in my family and possibly in loads more Maltese households since World War 2. Tinned Corned Beef (Bulu Bijf) used to be used as a substitute for fresh meat which was scarce during the war.
>> Click here to read more
Baked Maccaroni – Imqarrun
Heat the oil and fry the onion until soft and transparent.
Add the minced meat and cook until brown. Remove any excess fat from the pan.
Add the paste and herbs, if used. Then simmer for about an hour on medium heat.
>> Click here to read more
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…
>> Click here to read more
Christmas Log recipe
Crush the biscuits and chop the nuts (make sure they are roasted beforehand). Mix all the ingredients (except Bar Milk Chocolate) by hand in a large bowl. Shape Mixture to form ….
>> Click here to read more
How to Serve Christmas Pudding
Christmas pudding is a popular dish in Malta around the Christmas holidays. Many people are surprised to find out that it isn’t pudding at all. It is actually a moist, cake-like sweet bread, filled with nuts, raisins and other dried fruit. There are many variations on how to make Christmas pudding and how to serve it.
>> Click here to read more
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.
>> Click here to read more
Prince William’s Chocolate Biscuit Cake
Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces and set aside.
In a medium bowl, place 1 1/3 cup chocolate chips and then set aside. In 1-quart saucepan…
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…
>> Click here to read more
Qassatat tal-Ghid
The production of goat cheese is at its peak during the months of April and May, when sheep produce more milk for their lambs. Traditionally goat cheese, was produced from sheep’s milk. Cows were reared especially for meat and work, while sheep were reared to supply fresh milk…
>> Click here to read more
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…
Ftira bil-majjal
Start by sauteing the onions in some oil,add garlic,nutmeg and Pork. Do not cook the pork through, as it will finish off cooking in the oven. Before switching off the gas, add fresh basil…
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
Summer Pasta Salad (vegiterian)
Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil and then put some salt and pepper on top.
Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil. Salt and pepper.
Roast at 180ºC for 1 hour.
While you’re waiting, Boil pasta.
When roasting is done, toss in a handful or two of fresh spinach leaves and fresh basil leaves. The heat makes the spinach wilt a bit.
Take out garlic cloves, unpeel, squash. Whisk with ¼ cup of olive oil and ¼ cup of balsamic vinegar. Pour this into the roasted vegetable mix.
Tip in pasta, toss everything, and eat immediately!
(You can add sliced fresh gbejna too!)
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.
>> Click here to read more
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.
>> Click here to read more
Pesto Tat-tursin
This sauce is used with any type of pasta. Pesto originated from Genoa in Italy and consists mainly of garlic, basil, pine nuts, olive oil and Parmigiano -Reggiano.
>> Click here to read more
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.
>> Click here to read more
Ghagina tat-torti
In a bowl sieve the flour. Add the margarine and mix well till the mixture becomes like breadcrumbs. Insert some salt and continue stirring.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
Kwareżimal
Toast or roast the almonds for a while and make sure that they do not get burnt because the taste will become sour.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
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.
>> Click here to read more
Balbuljata
Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Insert the tomatoes and cook over low heat until the liquid evaporates for about 40 minutes.
>> Click here to read more
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.
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.
>> Click here to read more
