Vegetarian Aubergine coronation

| Healthy, Home Cooks, Issue#5, Light bites, Lunch, Magazine, Vegan, Vegetable | No Comments
A Vegetarian recipe with a twist on the famous British chicken coronation. Serves 4 Prep time 60 mins Ingredients 3 large aubergines A handful fresh…

Thinking of going Vegan? Tips for transitioning to a vegan diet.

| Article, Blog, Lunch, Main Dish, Vegan | No Comments
Are you thinking of transitioning to a vegan diet? There are many reasons why you may want to this, and it’s important to remind yourself…

Vegan Mulligatawny Soup

| 30 minutes, Light bites, Lunch, ProChefs, Served #10, Soups, Vegan | No Comments
Serves 4 Prep time 30 minutes A great soup that literally translated means “pepper water.” You can make it a hearty lunch by increasing the…

Vegan aubergine layers with almond pesto

| Healthy, Home Cooks, Issue#5, Lunch, Magazine, Vegan, Vegetable | No Comments
A vegan recipe by Home cook Stefy Zammit Serves 2 Prep time 90 mins Ingredients 1 large aubergine 4 capsicums for the vegan Almond pesto…

Gluten Free, Vegan American Pancakes

| 10 minutes, Breakfast, Home Cooks, Issue#7, Magazine, Vegan | No Comments
Fluffy vegan American pancakes which taste as good as traditional ones. Give your morning meal a healthier twist and get ahead on your five a…

Quinoa and broccoli patties

| Breakfast, Healthy, Home Cooks, Issue#1, Light bites, Lunch, Magazine, Vegan, Vegetarian | No Comments
Makes 12 patties Ingredients 1 tsp. harissa spices 1 tbsp. sushi ginger A handful of basil 200g red Quinoa A sprinkle of Himalayan salt 1…

Toasted oats with coconut cream, berry chia jam and caramelized banana

| Breakfast, Healthy, Home Cooks, Issue#3, Magazine | No Comments
Serves 4 Prep time 40 mins Ingredients 2 tbsp. coconut oil 2 cups oats 1 ½ cups and 2tbsp water ½ cup almond milk Pinch…

Royal Eggs Benedict

| Breakfast, Issue #11, ProChefs, Wake + Bake | No Comments
Serves 2 Prep time 15 minutes Ingredients 2 bread muffins 4 free range eggs 500ml water 100ml white vinegar 2 pinches rock salt Ice Cubes…

Scrambled Breakfast Bun

| Breads, Breakfast, Chef, Easy, Issue#9 | No Comments
A fresh Brioche bun is filled with scrambled eggs, cheddar, caramelised onions and spicy mayo. Serves 1-2 Prep time 15 minutes Ingredients 1 Brioche bun…

Baked crepes with egg avocado ricotta salata and Parma ham

| Breakfast, Home Cooks, Light bites, Magazine | No Comments
An avocado breakfast recipe by home cook Sam Farrugia Serves 4 Prep time 60 mins Ingredients For the crepes 2 cups milk of choice 2…

Avocado Egg Toast

| Breakfast, Healthy, Served #10, Wake + Bake | No Comments
Serves 4 Prep time 10 minutes Ingredients One ripe avocado 4 eggs Plain full fat yoghurt Capers Chives Dill Method Bring the water to boil…

Killer Breakfast Rolls

| Breakfast, Issue#6, Magazine, Wake + Bake | No Comments
These delicious rolls freeze well, both raw or semi-cooked; and work brilliantly as on- the- go breakfasts. Get creative with fillings - try Parma ham…

Roast Beetroot Soup

| Home Cooks, Issue #11, Lunch, Soups, Vegetarian | No Comments
Serves 4 Prep time 60 minutes Chef Tip: If you’re feeling lazy, pre-cooked beetroot works as well – but nothing beats the flavours of a…

Pan-seared Scottish Scallops

| Issue#3, Lunch, Magazine, ProChefs, Seafood | No Comments
with celeriac and green apple ‘garni’, savoury granola and a hazelnut emulsion. Serves 4 Prep time 30 mins Ingredients For the scallops 10 queen scallops…

Poached lobster with Bloody Mary Dressing

| 20 minutes, Dinner, Issue#3, Lunch, Magazine, ProChefs, Seafood | No Comments
Serves 6 Prep time 20 mins Ingredients For the lobster poaching stock 3 lobsters (600g each) 1 small onion, chopped 2 carrots, chopped 2 celery…

Fish Pastillas

| 10 minutes, Appetizer, Dinner, Finger Food, Issue#12, Light bites, Lunch, ProChefs | No Comments
Serves 1 Prep time 10 minutes Ingredients 120g local, sustainable fish fillet, (I used mackerel) ½tsp ras el-hanout Salt to taste 2 spring roll wrappers…

Beetroot Gravadlax

| Breakfast, Fish, Home Cooks, Issue#1, Lunch, Magazine | No Comments
...with buckwheat pancakes & horseradish cream. Serves 4 48hrs to cure the salmon, 45 mins cooking Ingredients For the Salmon 600g Salmon pin boned, skin…

Seabass fillets stuffed with Calamari and prawn bulgar wheat

| Fish, Issue#4, Lunch, Magazine, ProChefs, Seafood | No Comments
Serves 4 Prep time 45 mins Ingredients For the seabass 8 seabass fillets. (Pin boned and scaled) 1 tbsp. veg oil for frying Pinch of…

No Churn Cookie and Choco Chunk Ice Cream

| Chocolate, Dessert, Home Cooks, Ice cream, Issue#2, Magazine | No Comments
Serves 8 Prep time 60 mins + 6 to 7 hrs freeze time Ingredients 10 digestive cookies – halved 500 ml double cream - chilled…

Imbuljata

| Chocolate, Christmas, Dessert, Folk Food, Inexpensive, Issue#3, Local, Magazine, Soups | No Comments
"Get into the festive mood by roasting your own chestnuts and fillingthe kitchen with that warm smell, then use them in turkey stuffing cakes and…

Hazelnut & Cherry Yule Log

| Dessert, Fruit, Issue#3, Lunch, Magazine, ProChefs | No Comments
... on Chestnut and date cake, served with chestnut compote Serves 4 Prep time 60 mins Ingredients For the hazelnut cream 180ml cream 2g gelatine…

Apple Cider Donut Holes

| 30 minutes, Dessert, Home Cooks, Issue #11 | No Comments
Makes 12 Donut Holes Prep time + Cooking time 30 minutes Ingredients 1 ½ cups apple cider vinegar 2 cups all-purpose flour 1 teaspoon cinnamon…

Mandazi with Kenyan Chai Tea

| Breakfast, Dessert, Home Cooks, Issue#4, Magazine, Wake + Bake | No Comments
around 25 Prep time 40 mins + 4 hrs 20 mins proving Ingredients For the Mandazi 3 cups all-purpose flour 10 tbsp. brown sugar 1…

Lemon Sorbet

| 30 minutes, Dessert, Easy, Fruit, Home Cooks, Ice cream, Issue#2, Magazine, Overnight | No Comments
Serves 4 Prep time 30 mins + overnight freezing Ingredients 6 lemons (depending on size) 150ml sugar syrup (Sugar dissolved in water) 2 egg whites…