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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 moreTorta tat-tigieg – Chicken Pie
Ministra Tal-Haxix – Maltese Vegetable Soup
Ministra Tal-Haxix – Maltese Vegetable Soup
Chop all the vegetables and place them in a pot. Add 750ml of water, tomato puree’ and season. Bring to boil and let simmer until…
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Spinach and cottage cheese rolls by Patricia Azzopardi
Spinach and cottage cheese rolls
The filling works lovely on jacket potato, baked in their skins!
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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.
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Valentino
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse id lorem a orci viverra faucibus. Aenean eu leo libero. Proin pretium, eros nec pretium iaculis, nisi ligula feugiat arcu, sed auctor odio nulla a velit. Ut nec lectus sapien, sit amet tempor est. Phasellus lacinia erat nec purus blandit venenatis. Donec porttitor lacinia dolor porta dapibus. Vestibulum a dui vel tellus aliquet rhoncus at non risus. Curabitur facilisis, mauris et ornare elementum, nibh ipsum malesuada nisi, aliquam varius nisl arcu sed erat. Sed vel nulla nec diam vulputate accumsan. In gravida rutrum turpis, vitae tempus erat vulputate non. Mauris in iaculis erat. Suspendisse sed turpis ac justo ultricies eleifend aliquet vel ante.
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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.
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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.
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