with special thanks to ilovefood.com.mt website This page is no longer updated. Updates are posted on Recipies by Section For Recipes by Section click here Find your recipe here A-C Aljotta Arjoli…
This is a traditional Maltese soup ,my hubby who is from Iraq loves it . He does not like peas so I do not put any . I also like to break some eggs in the soup when its almost … Read More →
Maltese pasta omelette called froga tat-tarja is made with vermicelli, cheese a couple eggs and some parsley. It is a perfect way to use left over pasta and certainly any long pasta noodle would work
Each month, Rita O’Dwyer presents a corner in the Maltese Kitchen. In the first segment, Karmen Tedesco, renowned chef and culinary writer, talks us through a recipe for traditional Maltese biscuits sprinkled with sesame seeds. This recipe has been passed down from generation to generation, however the biscuits were originally made at bakeries or sold at confectionery shops.
Was this the secret to the best-ever sauce?
Imqaret are a traditional Maltese dessert that consist of a fried thin sweet pastry filled with a flavourful spiced date and citrusy paste.
Meet Jacqui Farrugia, our Featured Food Blogger
Maltese baked rice is such a family favorite in my house. My Nanna used to make Maltese food for me all the time and now I do the same for my children. Here's a traditional recipe from a small town called Luqa.
This spaghetti omelette is yet another example of Maltese ingenuity at its best. Most people would toss left over, unused cooked spaghetti in the bin, but not the Maltese. In true Maltese fashion unsuspecting left over spaghetti is transformed into something both delightful and delicious.
After making fresh gbejniet it is time to dry/age them and pepper them. Step 1 Place gbejniet on a ventilated dripping tray. Cover wi...
Maltese baked rice is such a family favorite in my house. My Nanna used to make Maltese food for me all the time and now I do the same for my children. Here's a traditional recipe from a small town called Luqa.
My Maltese family has been telling me about zeppoli - or zeppole in Italian - for many, many years. Countless stories about these puffy, tiny balls of choux pastry, fried to golden perfection, and filled with ricotta, fed my curiosity and made my mouth water. In Malta, the little sweets, also kn
Hello Everyone! Welcome back to Nonnina's Kitchen! Today I went to visit Nonnina at her place and she just so happened to be making a fan favourite around my house, her traditional and famous Bonnonotti! These cookies are traditionally brought to BIG parties, I'm talking: weddings, confirmations, communions, basically any gathering involving a lot of people and a lot of food. These just happen to be MY personal favourite as well as all my other cousins. Because these have become such a hit in our family, Nonnina makes these more often then not just for birthday dinners and sometimes if we're lucky...she'll make them by request! Enjoy! Ingredients - makes approximately 40 cookies Outer Shell: 8 eggs yolks only 8 tbsp of Canola Oil 8 tbsp of granulated sugar 1 2/3 cups of flour Filling: 12 oz. of roasted almonds 8 egg whites 8 oz. of granulated sugar 1 tbsp cocoa 8 squares of semi sweet chocolate 1 grated lemon (rinds only) ½ tsp cinnamon Pinch of cream of tartar Directions To start off the recipe it is best if you prepare all the ingredients before hand because this recipe has many different steps. Although very EASY, if you're not organized, it can get confusing. Preheat the oven to 350℉. Finely grind the roasted almonds in a food processor. Chop up the chocolate squares finely like the almonds using a sharp knife. Measure out all your dry ingredients. 4. In a large bowl, mix together the almonds, chocolate, sugar, cocoa, lemon rinds, and cinnamon until all are combined. Outer Shell: 5. To make the outer shell, begin by separating the egg yolks from the egg whites in 2 separate bowls. 6. Once separated, put the egg whites in the fridge covered, until you need them for the filling. 7. Add Canola oil and sugar to the eggs and whip them together in a mixer until the mixture begins to look pale, about 2 minutes on medium speed. 8. Mix in the flour taking a little bit at a time making sure to combine everything. The dough is not supposed to be too hard or too soft. DO NOT use a mixer, use a spatula because you need to make sure the consistency is correct. NONNINA'S TIP* you know the dough is ready when it does not stick to the bowl or your hands. 9. Spray all the metal shells VERY well with Canola Oil PAM so the dough does not stick to the shells. If you do not have Bocconotti shells you can use any tartlet moulds, or find them at any specialty kitchenware store. 10. Drain any excess or pooling Canola oil from your shells. NONNINA'S TIP* if there is not enough PAM on the shells, the dough will stick and they will be no good. 11. Roll the dough into 1 inch balls and place them inside the metal shells. Push the dough into all the ridges of the shell, stopping when the dough is slightly above the rim. Repeat this for all shells. 12. On a baking sheet, place the shells side by side. NONNINA'S TIP* if you do not want to get your baking sheet dirty, Nonnina puts parchment paper down before putting the shells down. Filling: 13. Putting the shells aside, take the egg whites out of the fridge and beat them on medium speed for a couple seconds then add the pinch of cream of tartar. 14. Beat on high until white and fluffy. 15. Remove the egg whites from the mixer and fold in the dry ingredient mixture a little bit at a time until all combined. It is important to make sure that you DO NOT mix, just fold the ingredients together to ensure that the mixture remains fluffy. Make sure all the dry ingredients are coated. 16. Using a tablespoon, take a good size scoop of the mixture and place it in each shell. 17. Place the baking sheet on the second rack from the bottom in the oven. 18. Rotate the tray about ten to twelve minutes into the baking time so that the cookies can bake evenly. Cook them for about 20-25 minutes, or until the top is golden brown. 19. Let the cookies cool completely and then dust with icing sugar. Don't forget to follow my blog to get new recipes and see what's cooking in Nonnina's Kitchen EVERY week! Buon Apetito! With Love From, Nonnina!
with special thanks to ilovefood.com.mt Bread Pudding – Pudina tal-Hobz Ingredients: 2 large Maltese loaves (or equivalent), preferably a day or two old 400 g. sugar 350 g. margerine 3 eggs 1 gr…
Some of the basic flavors and ingredients used in traditional Gozitan and Maltese food.
Here's my Nanna's recipe for traditional Maltese baked rice. Maltese food is so delicious and easy to make. Reminds me of home.
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…
For our wedding we made 1.500 ricotta ravioli: I'm sharing the recipe, which belongs to my cooking repertoire, so that you can make them from scratch, too!
Almost ten years ago, I found my favourite tea time cookie on a little island in the Mediterranean. The Maltese Ottijiet are crumbly short crust based cookies, shaped in a figure of 8, hence the name ottijiet ( the plural of otta) &a
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
My friend Essa baked a wonderful cake a few years ago that I never managed to get out of my head. It was a Maltese cheesecake made with ricotta and eggs on top of a thin short crust base topped with sticky lemon syrup and chopped pistachios. It was so good, I dreamt of it! We enjoyed it in her Medit
Classic Italian tiramisu - so luscious, soft and airy, with just right sweetness and the perfect balance of flavors, this is simply the best ever tiramisu recipe.
Served with a sweet cup of tea creamed with evaporated milk, these Maltese biscuits have been very famous amongst the Maltese people. They can be found in any bakery and supermarket all over the island. So, I felt like a nice cup of tea but had no biscuits and considering today was quite cooler than usual, I decided to make these delicious beauties. Once you get the preparation done, they only take minutes to prepare and bake, but unfortunately seconds to devour! Give them a go and share them with your friends (or not). Oh well, give them our recipe at least. For 8 large rings (you can always make more by making them smaller) you will need... 250g plain flour 100g sugar 7g baking powder 1 egg Pinch of salt Pinch ground aniseed Pinch ground cloves 85g butter, at room temperature, cut into cubes 1 Tablespoon vegetable oil 3 tablespoons water Grated lemon rind Grated orange rind Sesame seeds Method Preheat the oven to 180°C. In a mixing bowl mix flour, salt, sugar, baking powder and spices, add the butter and rub into the mixture until it resembles breadcrumbs. In a separate bowl crack the egg, add the oil, water and lemon and orange rinds and mix them well. Add to the flour/butter mixture and mix by hand until you get a soft dough. Shape into a ball. Put the sesame seeds in a plate. Dust your hands with flour and get some dough (about the size of a golf ball) and roll into a long fingerlike shape, carefully place the dough into the sesame seeds and turn slowly to coat. Shape into a ring and transfer to a buttered and floured baking tray. Bake for about 20 minutes. Let cool down and serve. Enjoy!! R&A
Meet piadine: the rustic, tender-chewy rounds of Italian flatbread that you can make without yeast, lengthy rising times, or even your oven. For chewy-tender piadine with an open crumb, we added baking powder to the dough, as well as ample amounts of fat and water that diluted the gluten strands, keeping the dough soft and pliable without making it too rich. Rolling the dough into 9-inch rounds made for substantial breads that fit perfectly in the cast-iron pan, which we preheated thoroughly so that they would brown quickly without drying out.
Hello Everyone! Welcome back to Nonnina's Kitchen! Today I went to visit Nonnina at her place and she just so happened to be making a f...
I guess if I had to pick one cookie that screamed out Sicilian Christmas tradition it would be Cuccidati, or fig cookies. They are also called Buccellati, Cuddureddi, or—as our family calls them—Cosi di fico (loosely translated as fig things). Almost every Sicilian eats these at Christmas. Each family covets their own secret recipe. This […]
Maltese, Malta, Maltese food, biscuits, ottini, sesame, sesame seeds, delicious, dunking, tea, coffee, traditional,
Pastizzi ta’ l-Irkotta or Pastizzi tal-Pizelli! Those are only two of the most popular fillings you will find because nowadays you may find many more types of fillings…from sweet to s…
Maltese baked rice is such a family favorite in my house. My Nanna used to make Maltese food for me all the time and now I do the same for my children. Here's a traditional recipe from a small town called Luqa.
Krustini are a traditional Maltese seasoned biscuit, readily found in any household’s kitchen. They are very similar to the Italian biscotti. The etymology of the word ‘biscotti’ …
Hello Everyone! Welcome back to Nonnina's Kitchen! Today I went to visit Nonnina at her place and she just so happened to be making a fan favourite around my house, her traditional and famous Bonnonotti! These cookies are traditionally brought to BIG parties, I'm talking: weddings, confirmations, communions, basically any gathering involving a lot of people and a lot of food. These just happen to be MY personal favourite as well as all my other cousins. Because these have become such a hit in our family, Nonnina makes these more often then not just for birthday dinners and sometimes if we're lucky...she'll make them by request! Enjoy! Ingredients - makes approximately 40 cookies Outer Shell: 8 eggs yolks only 8 tbsp of Canola Oil 8 tbsp of granulated sugar 1 2/3 cups of flour Filling: 12 oz. of roasted almonds 8 egg whites 8 oz. of granulated sugar 1 tbsp cocoa 8 squares of semi sweet chocolate 1 grated lemon (rinds only) ½ tsp cinnamon Pinch of cream of tartar Directions To start off the recipe it is best if you prepare all the ingredients before hand because this recipe has many different steps. Although very EASY, if you're not organized, it can get confusing. Preheat the oven to 350℉. Finely grind the roasted almonds in a food processor. Chop up the chocolate squares finely like the almonds using a sharp knife. Measure out all your dry ingredients. 4. In a large bowl, mix together the almonds, chocolate, sugar, cocoa, lemon rinds, and cinnamon until all are combined. Outer Shell: 5. To make the outer shell, begin by separating the egg yolks from the egg whites in 2 separate bowls. 6. Once separated, put the egg whites in the fridge covered, until you need them for the filling. 7. Add Canola oil and sugar to the eggs and whip them together in a mixer until the mixture begins to look pale, about 2 minutes on medium speed. 8. Mix in the flour taking a little bit at a time making sure to combine everything. The dough is not supposed to be too hard or too soft. DO NOT use a mixer, use a spatula because you need to make sure the consistency is correct. NONNINA'S TIP* you know the dough is ready when it does not stick to the bowl or your hands. 9. Spray all the metal shells VERY well with Canola Oil PAM so the dough does not stick to the shells. If you do not have Bocconotti shells you can use any tartlet moulds, or find them at any specialty kitchenware store. 10. Drain any excess or pooling Canola oil from your shells. NONNINA'S TIP* if there is not enough PAM on the shells, the dough will stick and they will be no good. 11. Roll the dough into 1 inch balls and place them inside the metal shells. Push the dough into all the ridges of the shell, stopping when the dough is slightly above the rim. Repeat this for all shells. 12. On a baking sheet, place the shells side by side. NONNINA'S TIP* if you do not want to get your baking sheet dirty, Nonnina puts parchment paper down before putting the shells down. Filling: 13. Putting the shells aside, take the egg whites out of the fridge and beat them on medium speed for a couple seconds then add the pinch of cream of tartar. 14. Beat on high until white and fluffy. 15. Remove the egg whites from the mixer and fold in the dry ingredient mixture a little bit at a time until all combined. It is important to make sure that you DO NOT mix, just fold the ingredients together to ensure that the mixture remains fluffy. Make sure all the dry ingredients are coated. 16. Using a tablespoon, take a good size scoop of the mixture and place it in each shell. 17. Place the baking sheet on the second rack from the bottom in the oven. 18. Rotate the tray about ten to twelve minutes into the baking time so that the cookies can bake evenly. Cook them for about 20-25 minutes, or until the top is golden brown. 19. Let the cookies cool completely and then dust with icing sugar. Don't forget to follow my blog to get new recipes and see what's cooking in Nonnina's Kitchen EVERY week! Buon Apetito! With Love From, Nonnina!
with special thanks to ilovefood.com.mt Bread Pudding – Pudina tal-Hobz Ingredients: 2 large Maltese loaves (or equivalent), preferably a day or two old 400 g. sugar 350 g. margerine 3 eggs 1 gr…
Hello Everyone! Welcome back to Nonnina's Kitchen! Today I went to visit Nonnina at her place and she just so happened to be making a f...
CHIAVARI, Italy - There are many things to love about the island of Procida, starting with its location in the Gulf of Naples. There’s the lushness of the gardens, the palm trees, the creeping Bougainvillea, the fragrant lemon and orange groves, the colorful pastel houses and the adorable three-wheel microtaxis that haul the weary up and down the steep road to the church of Santa Maria delle Grazie. Procida, Italy The volcanic island may be tiny, just 1.5 square miles (3.7 sq.km), but it packs a wallop when it comes to beauty. Its colorful villages and lush scenery have drawn filmmakers from Rome’s Cinecitta to Hollywood, and as you walk around, certain areas may look familiar, for Procida played a key role in the films Il Postino and The Talented Mr. Ripley. Procida is the smallest of the three islands in the Gulf of Naples, but one of the first to be inhabited That happened at some point between the 17th and 16th century BC. The Romans didn’t arrive until many centuries later. In the 6th century AD the island was annexed to the territory of Naples, and it has been a part of Naples ever since. Marina Grande Harbor, Procida, Italy The people of the tiny island know that they are often overlooked in favor of their more glamorous neighbors, Capri and Positano. But Procida has something her more famous neighbors don’t have, a simple, traditional way of life that is increasingly hard to find these days. The island is home to 11,000 people, most of them from families who have lived here for generations. In some ways it’s the island’s small size that saves it from mass tourism. There simply isn’t a lot of room to build hotels big enough to hold tour groups. Most of the buildings you see when you come into Marina Grande, the main harbor, are private homes, and no one seems interested in having it any other way. Such a Lovely Place On a clear day you can see all the way to Mount Vesuvius from the village of Terra Murata, Procida’s highest point. But the volcano was never the island’s biggest threat. Starting in the 9th century, the Saracen pirates, who plied the waters of the Mediterranean, found Procida an easy target, forcing the terrified residents to seek shelter on this peak. In the 16th Century, in an attempt to protect Procida from the constant pirate attacks, the ruling d’Avalos family of Aragon built walls around the citadel, which is why it is called Terra Murata, or “walled land”. The pirates might be gone, but residents still live within the fortress walls. Santa Maria della Pieta, Procida, Italy On 8 May 1535, Procida was once again attacked by pirates and took refuge in the Benedictine abbey in Terra Murata. According to local folklore, an image of St. Michael the archangel appeared in the sky, drawing his fiery sword. The image of the angel struck such fear in the hearts of the pirates; they ran for their lives. Every year on 8 May, the island celebrates the anniversary of St Michael’s apparition with an evening procession. It is one of the major holy events of the year. Market stalls in the shadow of the Abbey of Saint Michael Archangel sell hand-embroidered clothing and foodstuffs, including limoncello. The lemons in Procida grow with especially thick skins – perfect for Limoncello, which is made by steeping lemon zest in alcohol. OK, that's enough talk about the island, now it’s time to eat. This week’s recipes are two well known dishes, meatballs and spaghetti with clams, but with a Procian twist – a little lemon juice. You’ll be surprised what a flavor boost the lemon gives these dishes. I hope you’ll try them. Spaghetti with Clams and Lemon Procida Style SPAGHETTI WITH CLAMS AND LEMON Serves 4 320 g of spaghetti (3/4’s of a 1 lb package) 1,2 kg (3lbs) of small clams 2 Amalfi Coast lemons (the juice of) 1 clove of garlic 1 small – and hot – red pepper (or crushed red pepper) 1 tablespoon of chopped parsley 1 dl (about ¼ cup) of extra virgin olive oil salt Heat the olive oil in a large frying pan, and when it is hot, but not boiling, brown the clove of garlic. Clean the clams carefully, under running water, eliminating those that don’t open Put the clean clams in the frying pan, first removing the garlic clove. Cover the pan let cook over a low heat. When the clams open, remove them from the pan and strain the cooking liquid. Carefully wash the lemons, and with a vegetable peeler take off a very thin slice of the peel, taking care to leave the bitter white part. Finely dice the lemon peel and set aside. Squeeze the juice from the two lemons and strain the juice. Return the clams, the strained cooking liquid and the lemon juice to the frying pan, along with the crushed red pepper, the diced lemon peel and reheat everything together over a low heat. Bring a good amount of water to boil in a large pot, add salt and the spaghetti. When the spaghetti is cooked al dente, drain it and add to the clams and sauce in the frying pan. Turn the heat up and mix the spaghetti and clams, and add the chopped parsley. Serve in a large dish, sprinkled with some of the chopped lemon peel. Lemon Meatballs alla Procida LEMON MEATBALLS Ingredients: ground beef gr. 400 grams (3/4 of a pound) 50g (1/2 cup) grated Parmesan cheese 1 egg 1 garlic clove, finely chopped 1 tablespoon finely chopped parsley flour juice of 1 lemon olive oil salt and pepper. In a bowl mix the meat with the egg, cheese, parsley, finely chopped garlic, salt and pepper and let stand at least an hour. Then form the meatballs, (it helps if you wet your hands), and then roll them in flour, shaking off the excess. Next, put them in a pan with 3-4 tablespoons of olive oil and cook over low heat for about half an hour turning frequently. After a half an hour, drizzle them with the lemon juice, raise the heat and as soon as the sauce starts to boil, remove pan from heat and serve them, piping hot with a side of sautéed spinach and mashed potatoes.
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Sicilian caponata is made with golden fried eggplant, tomatoes, garlic, olives, capers, red wine vinegar, and fresh oregano for a delicious relish.
Skip the scones and biscuits for brunch; serve this sweet and beautiful take on focaccia instead.
