Category: Recipe of the Month

These baby marrow canapés are ideal served as a starter or with drinks instead of canapes. They can also be eaten as a main course with a salad or as a side dish with a main meal.

Ingredients: 

• 12 mini zucchini, scooped out
• 200 g ricotta
• 1 egg
• A handful of flat leaf parsley, chopped, remove stalks
• A pinch of nutmeg
• Finely grated zest of 1/4 lemon
• Sea salt and freshly ground pepper

Instructions: 

1. Immerse the scooped out zucchini in boiling water and leave for 5 minutes.
2. Mash the ricotta with a fork.
3. Add the egg, parsley, nutmeg, lemon zest, sea salt and freshly ground pepper. Mix until it is well-combined.
4. Place the mixture into a piping bag, no nozzle needed. Pipe the mixture into the cavity.
5. Place in an ovenproof dish covered with baking paper. Drizzle with olive oil.
6. Roast in a hot oven preheated 200 C for 15 minutes.

Recipe courtesy of https://littlerock.com.mt/

Ingredients: (4-6 portions)

Pumpkin Purée:

• 500g Pumpkin (peeled and cubed)
• 1 Small Onion (peeled & quartered)
• 1tbsp Smoked Paprika Powder
• 1tsp Olive Oil

Ricotta-Spinach Cream:

• 500g Ricotta
• 200g Cooked Spinach
• 50g Feta Cheese (crumbled)
• 1 Garlic Clove (grated)
• 40g Grana Padano (grated)

For Assembly:

• 500g Bechamel Sauce
• 400g Lasagne
• 150g Mozzarella (shredded)
• More Grana Padano
• Salt & Pepper (to taste)

Method:

1. Start with the pumpkin purée. Place the pumpkin, onion, paprika, and olive oil in a baking dish. Season well and give it a mix. Bake at 180°c for about 30 minutes, or until the pumpkin is soft and lightly browned.
2. Allow it to cool off, then blend it into a purée. You can use the pulse function and leave some bigger chunks, instead of a cream.
3. For the ricotta-spinach cream, simply place the ricotta, spinach, feta, garlic clove and Grana Padano in a bowl and mix well with a spatula or fork. You should obtain a creamy texture.
4. For assembly, place a thin layer of béchamel in your baking dish, followed by a layer of lasagne sheets. We are using them uncooked, which is totally fine as they will cook thoroughly in the oven. You can also boil them for a couple of minutes beforehand if you prefer. It will give a softer texture to the pasta and make it thicker. Both methods are fine.
5. Add half of the ricotta mixture, followed by another layer of pasta.
6. Add half of the pumpkin mixture and repeat the process.
7. Add some more Grana Padano between layers.
8. Finish with the rest of the béchamel, mozzarella, grated cheese and some freshly ground pepper.
9. Bake in a preheated 180°c oven for 30-40 minutes until nice and bubbly.
10. Let it rest on the kitchen top for 15 minutes before cutting.
11. Serve immediately after plating.

Recipe courtesy of https://cheat.mt

Difficulty

Moderate

Preparation Time

20 mins

Cooking Time

25 mins

Servings

4

Ingredients

Cream

5 tbsp Cornstarch

250 ml Almond Milk – Unsweetened

1 zested Lemon

1 pinch Cinnamon (Ground

3 tbsp Honey

150g tub of Greek Yoghurt

Crumble

0.5 cup Oats

1.5 cup Almonds (Ground)

80 ml Coconut Oil

100 g Demerera Sugar

1 tbsp Cinnamon (Ground)

0.5 tsp Nutmeg (Ground)

0.5 juiced Lemon

1 tbsp Maple Syrup

1 pinch Salt

5 local Peaches

50 g Walnuts

Method

1. Start by preparing the cream
2. In a pot over medium heat, mix the plant milk, cornstarch, lemon zest and honey
3. bring to a simmer, the mixture should start to thicken, remove from heat.  You may need to add some more cornstarch, depending on the thickness of the plant milk
4. Let the cream cool down before placing it in the fridge, thoroughly combine the greek yogurt
5. the cream needs to be served cold
6. In a bowl, combine the ground almonds, oats, cinnamon, nutmeg, lemon juice, walnuts oil & sugar
7. Combine to form a crumbly texture
8. Chop the peaches and add them to the bowl
9. Place the mixture in a baking dish and cook for 20 minutes in an oven prehreated at 180 degrees
10. Serve warm with a generous dollop of cold cream

Recipe courtesy of https://lifeofmarrow.com/

Ingredients for 16-18 gnocchi:

Dough

• 75g boiled potatoes
• 100ml cold water
• 150g plain flour
• 1 egg
• 1/2tsp fine salt

Filling

• 2 fresh Ġbejniet
• 2 egg yolks
• 40g grated Parmesan cheese
• Salt & pepper
• 1tsp olive oil
• 1tbsp butter
• 2 garlic cloves
• fresh sage

Instructions:

1. For the filling, drain the ġbejniet in a sieve for about 30 minutes. Combine the yolks with the Parmesan, add the ġbejniet, and mix well. Season to taste and set aside.
2. For the dough, place the boiled potatoes and flour in a large bowl or food processor.
3. Add the salt and half of the water and start combining. Add the egg and keep on adding water until you form a dough.
4. Adjust with more or less water if it’s too dry or wet. This depends on the size of the egg
5. Cover the dough with cling film and let it rest for about 30 minutes.
6. Roll out the dough with a bit of flour at about 1/2cm thickness and use a cookie cutter to create the dough discs.
7. Place the filling into a piping bag (or use a teaspoon) and place some filling in the centre of the disc.
8. Carefully close the gnocchi leaving any air bubbles out and gently roll them into a ball. Pinch the dough to make sure it’s sealed properly.
9. Boil the gnocchi in salted boiling water until they float. This should take about 3-4 minutes.
10. Crush the garlic cloves with a knife leaving them with the skin on. This will give us flavour. Fry the gnocchi in oil and butter with the crushed garlic and a handful of fresh sage until crispy to your liking. Discard the garlic before serving.
11. Serve with freshly ground pepper.
12. If you prefer to bake them instead, you can do so after boiling. Bake them with béchamel or tomato sauce and drizzled with fresh mozzarella until golden brown. Always season to taste.

Recipe courtesy of https://cheat.mt

Simple yet delicious, perfect as a starter these crispy fried Violetta artichokes are served with fresh Goat’s cheese and drizzled with balsamic vinegar and chili flakes.

Ingredients for 2 persons:

2 Violetta Artichokes

2 Fresh Goat’s Cheese

Chili Flakes

Balsamic Vinegar

Salt

Lemon

Oil for Frying

Method:

1. Wash the artichokes and pat dry them with kitchen paper.
2. Remove the outer hard leaves until you reveal the tender ones on the inside. You can tell by the whitish colour at the bottom part.
3. Using a sharp knife, trim the stalk and bottom part of the artichoke to remove the tough part and the skin off the stalk.
4. Cut the lemon in half and pass it on the trimmed parts. This will help it from browning.
5. Place the artichoke on a chopping board and the top part of the leaves, repeat with the lemon.
6. Using the handle of a teaspoon, carefully remove choke from the centre.
7. Bring a large pot of vegetable oil to a medium heat and fry the artichokes one at a time.
8. When it’s almost ready, remove it from the heat and open the petals well. This is essential for serving.
9. Complete the cooking until nicely brown and place them upside down on kitchen paper to eliminate access oil.
10. Season well with salt.
11. Serve them with goat cheese on top and drizzled with balsamic vinegar and chili flakes.

https://www.facebook.com/reel/960896019969103

Recipe courtesy of https://cheat.mt

400g Pasta Shells

1 Garlic Bulb

500g fresh Irkotta

30ml fresh cream

1 dry white gbejna

500g fresh tomato puree or Passata di Pomodoro

1 Small Shallot (finely chopped)

1/2tsp Sugar

1tbsp Tomato Paste

1tsp Olive Oil

Thyme

1tbsp Fresh Parsley (finely chopped)

Salt & Pepper (to taste)

Method:

1. Cut the head of the garlic bulb and brush a little oil on top. Wrap in foil and bake for about 40 minutes at 180°C until soft. Let it cool off completely before using.
2. Fry the shallot in the olive oil until soft, then add the pasta, tomato paste, sugar, and thyme.
3. Mix well, bring it to a boil then lower the heat to a minimum.
4. Season with salt and pepper and let it cook for 10 minutes.
5. Bring a pot of salted water to a boil and cook the pasta shells, 2 minutes less indicated on the packet.
6. For the filling, place the irkotta in a bowl. Squeeze out the soft garlic pulp from its bulb.
7. Grate half of the dry ġbejna.
8. Add half a cup of cream the parsley and salt & pepper.
9. Mix well until nice and creamy.
10. Place a spoon of the tomato sauce on the bottom of your baking dish.
11. Place the filling in a piping bag, and fill the shells.
12. Make a layer of the filled shells on the tomato sauce. Make the shells face up so they will hold the filling well. This is a creamy filling, if you want it more solid, add an egg to the cheese mixture.
13. Make some dollops of tomato sauce and cream and repeat the process until you fill the whole dish.
14. Finish it off with the remaining grated ġbejna, add some freshly ground pepper and bake in a preheated 180°C oven for about half an hour, or until nicely brown and bubbly.

Recipe courtesy of https://cheat.mt

Ingredients:

• 3 Large Leeks
• 500g  Beef Mince
• 1 small Onion (finely diced)
• 1 Red Bell Pepper (finely diced)
• 2 Garlic Cloves (finely chopped)
• 1tsp Sweet Paprika Powder
• 1/2tsp Ground Cumin
• 1tsp Dry Basil
• 1tbsp Fresh Parsley (finely chopped)
• 250g Basmati Rice (rinsed)
• 1tbsp Olive Oil
• Juice of 1 Lime
• 300ml Beef Stock
• Salt & Pepper (to taste)

Method:

• Cut the leeks from the parts near the roots and where the green leaves start.
• Cut all the way to the centre to create rectangles.
• Wash them well to remove any soil, and boil the tough leaves to soften them up before using.
• Alternatively, place them in a container with hot water until they are softer.
• For the filling mix together the beef, onion, pepper, garlic, paprika, cumin, basil, parsley, olive oil, lime, tomato sauce and the raw rice. Season to taste.
• Pat the leeks dry, and place two tablespoons of the meat mixture on top.
• Roll them, tightly,  then tuck the ends inwards.
• Place them in a baking dish, and fill it with the stock till about 3/4.
• Cover with baking paper, followed by foil.
• Place the dish onto a tray, cause water might bubble out.
• Bake at 180°c, for about 70 minutes, then uncover, and let the leeks brown lightly for another 10 – 15 minutes.

Recipe courtesy of https://cheat.mt

Ingredients:

1kg Pork Belly with skin
1tsp Smoked Paprika
1tsp Oregano
1tsp Salt
1tsp Brown Sugar
1tsp Ground Cumin
1tsp Onion Powder
1tsp Garlic Granules
1tsp Chinese 5 Spices
1/2tsp Turmeric
1/4tsp Cayenne Pepper
1/4tsp Ground Black Pepper
White Vinegar
Extra Virgin Olive Oil

Directions:

1.Flip the pork belly skin side down and make deep cuts (about 3cm) in a square pattern. This will help the dry rub to penetrate the meat and to make it easier to slice when it’s cooked.

2.Combine all the spices together and rub the underside of the meat. Do not rub the skin and keep it as clean as possible.

3.Place the pork in a roasting dish skin facing upwards and clean it well with a kitchen towel.

4.Sprinkle some salt on top and rub it well. This will help to remove moisture from the skin. The dryer it is, the crispier it will get.

5.Place the pork uncovered in a fridge for at least an hour.

6.Pat dry the skin again for any moisture that came out and lightly coat it with white vinegar. This will help it to dry even further while roasting.

7.Place the dish in a preheated oven and slowly roast at 200°c for about an hour.

8.Remove from the oven and turn the oven to 250°c.

9.Brush a light layer of olive oil on the skin and when the oven reaches the temperature place the dish inside.

10.Roast for about 20 minutes or until the skin gets all puffed up nicely. Keep an eye because once it puffs up, it might get dark pretty quickly.

11.Chop into portions and serve with noodles or potatoes.

Denise Briffa

The Definitive(ly) Good Guide Co, 34 Bishop’s Palace Str, Vittoriosa

Ingredients for 4 persons:

• 4 Large Round Marrows
• 1tbsp  Extra Virgin Olive Oil
• 1 Onion (chopped)
• 2-3 Garlic Cloves (finely chopped)
• 400g Beef Mince (pork or lamb are also a good alternative)
• 100g Maltese Sausage Meat
• 1tsp Tomato Paste (kunserva)
• 1/2tsp Sugar
• 100g Tomato Sauce (sugo or polpa)
• 1 Egg
• 50g Parmesan Cheese (grated)
• 4 Fresh Mini Mozzarella Balls
• Salt & Pepper (to taste)
• Gravy (optional)

 Instructions:

• Cut the tops of the marrows and remove the flesh using a teaspoon or a fruit ball spoon
• Coarsely chop the marrow flesh and set it aside
• In a small saucepan heat up the olive oil. Then add the onion and garlic and fry until they become tender
• Add the beef mince followed by the sausage meat. Season with salt and pepper
• Give them a good stir and fry on medium heat until the meat is nicely browned
• Add the tomato paste, sugar and tomato sauce
• Stir then add the marrow flesh
• Simmer for about 10 minutes on a low flame stirring occasionally
• Remove from heat and allow it to cool at room temperature.
• Stir in the egg and Parmesan cheese (leave out some Parmesan for the topping)
• Fill the marrows halfway through, place a mozzarella ball in the centre, then fill them to the top
• Sprinkle some Parmesan cheese and close them with the marrow tops.
• Place them in a baking dish and bake in a pre-heated 220°c oven for about 40 minutes or until they start getting some colour
• Serve with baked or mashed potatoes. Gravy is optional.

Note:

You might end up with some extra filling. It is delicious to use with baked rice or pasta, or simply fill some bell peppers and bake. (same as the marrows)

Recipe courtesy of www.cheat.mt

Simply grill or fry your mackerel on medium heat. You can leave the mackerel whole or ask your fish monger to butterfly it and remove the head, tail and fins. It is easier and a little quicker to fry or grill this way.

Ingredients

• For the Maltese tomato piquant sauce:
• 2 garlic cloves crushed or 1 small onion chopped
• 7 small to medium tomatoes chopped (you can also add 1 tablespoon tomato paste)
• 6 to 10 black olives
• 1 tablespoon capers
• Small bunch of parsley chopped
• 1 to 2 tablespoons vinegar
• Olive oil
• Salt and pepper
• For the mackerel
• 1 large mackerel (about 1kg in size)
• 4 tablespoons butter
• 2 teaspoons aniseeds
• Olive oil
• Salt and pepper

Instructions

1. Prepare the sauce first.
2. In a frying pan on medium heat add some olive oil. Fry the garlic for a few seconds.
3. Add in the tomatoes and tomato paste and fry for a few minutes.
4. Add in all other ingredients and fry for about 10 minutes.
5. Season with salt and pepper.
6. While the tomato sauce is cooking prepare the mackerel.
7. In either a griddle pan or frying pan add half the butter and aniseeds.
8. Spread the remaining butter and aniseeds on the mackerel.
9. Place the mackerel in the pan and fry on either side on medium heat for about 3-5 minutes depending on the size of the fish.
10. Serve the mackerel with the tomato sauce.
11. You can also serve with some green vegetables and potatoes.