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…
After making fresh gbejniet it is time to dry/age them and pepper them. Step 1 Place gbejniet on a ventilated dripping tray. Cover with insect screen (shown below) and put outside in the shade. Try to avoid direct sunlight if possible. Gbejniet can also be aged inside, near an open window or a well ventilated room. If you're making them in winter you could also dry them inside by placing an oscillating fan a couple of feet away from the tray. They should dry in about 2 days. Another trick is to place the fan right in front of the heat radiator so that it will blow warm air on the gbejnient. Step 2 After about a day or so of drying, fresh cracked black pepper can be sprinkled on top. This helps the pepper to stick better as most of it will wash away when soaked in vinegar. Step 3 After the gbejniet have dried to your desired consistency, it is time for a 24-hour white vinegar bath! Store in the refrigerator. Step 4 After 24 hours, remove the gbejniet from the white vinegar. Put them in an air-tight sterilized jar with black pepper, a little bit of white vinegar and a little bit of oil. Store in the refrigerator. Flip the jar a few times over every two days to make sure that all the gbejniet get a coating of vinegar and oil. Hope you enjoy making them as much as I do! If you have any questions please feel free to ask, you can post a comment here!
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 This recipe has been passed down from generation to generation, however the biscuits were originally made at bakeries or sold at confectionery shops.
The Maltese love their Rabbit. A traditional dish, Rabbit is either cooked as a stew or braised in white wine and garlic. Both are delicious. Everyone gives their Rabbit Stew their personal touch. This is mine. Hope you will like … Read More →
Pink lamingtons are soft and fluffy sponge cakes soaked in jelly and covered with coconut. Originally from Australia this treat has found it’s way to Malta were it’s found at every bakery.
There are plenty of things to see and do in Valletta, Malta. Find out here how to explore this walled city on foot and see its top points of interest.
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 … Read More →
Hi Ladies , I can't believe it's been so long since my last post SORRY. So with the Christmas holidays on the way , we might invite some friends over. And wouldn't it be nice if you did every thing HOME MADE instead of buying every thing ready. Lets start with the Bigilla for today ill post more dips recipes later So all you need are the following 500 grams dried Broad beans (fava beans) 6 tablespoons of olive oil Juice of 1 lemon 2 cloves of crashed garlic Fresh parsley Salt Fava Beans So all you need to do is boil the Beans for about 90 mins, always adding water when needed, once the beans are tender remove from water, mix all the remaining ingredients into a blender, and you are done :) serve with chilli (optional) and fresh chopped parsley on top. Enjoy Ladies :)
INGREDJENTI: Għall-għaġina: 800gr dqiq Lamb Brand Auntie’s Mix Pakkett marġerina ¼ kikkra żejt taż-żebbuġa Ftit melħ ¾ kikkra ilma kiesaħ Ġulġlien Bajda mħabbta (għall-wiċċ) Għall-mili: 1kg q…
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If you're looking to free camp Australia, we written about the things that stopped us from free camping sooner, so that you don't make the same mistakes
Annie and Carmen Portelli prepare the traditional ‘roast dinner’ of Malta!
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Shane infuses Malta’s signature dish with some of his own flair by filling the traditional pide-dough pastizzi with a six-hour slow-braised pork filling.
Batch cooking sieved tomato sauce means you can freeze it in portions and defrost it to use however you please. Perfect for pasta, rice and pizza dishes
This may take a little bit longer than most Napoli recipes, but it's definitely worth the wait as this sauce is worth its weight in gold.
I always think of pastizzi as being a particularly Sydney food phenomenon. This may be because what is now known as The Original Maltese Cafe in Darlinghurst has been making pastizzis in Sydney sin…
Ġbejna is the Maltese cheese that has been made and eaten by people living on the Maltese islands for hundreds of years. But in Australia, it's virtually unheard of. We suspect that's about to change.
Everyone has that family favourite - you know that recipe that tugs at heartstrings and tastebuds? This is one of those recipes and it begins with a buttery, flaky pastry. #RecipeForLife
Dense and chewy traditional Maltese Christmas log, made from crushed biscuits, a mix of nuts, chocolate and candied cherries.
Pumpkins are a great source of vitamin A and antioxidant carotenoids. Try them in these gourmet ravioli parcels.
All our pub camping spots around Australia all in one post. From wineries, river camps and ones with pools. All have a bar of sorts ;)
There are plenty of things to see and do in Valletta, Malta. Find out here how to explore this walled city on foot and see its top points of interest.
Pink lamingtons are soft and fluffy sponge cakes soaked in jelly and covered with coconut. Originally from Australia this treat has found it’s way to Malta were it’s found at every bakery.
Soft and chewy or firm and crunchy – the choice is yours.
The Australian National Maritime Museum claims these discoveries are proof enough.
A Malta food and wine guide highlight some of the best dishes to try in Malta and details about unique Maltese wine.
Take your taste buds on a trip to Morocco with these luscious lamb pies.
Recreate this delicious MasterChef recipe at home
Pastizzi are one of my favorite traditional snacks. Flaky puff pastry filled with either pea or ricotta. The best ones I’ve had were from a little shop in Rabbat called Crystal Palace Tea &am…
