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Mango Avocado Prawn Cocktail with Lime Ginger Marinade
By Louise Sammut – Prep/Cook time: 1hr, Serves: 6
A Glimpse into Bread-Making in 18th Century Malta
The importance that society metes out to an object may be gauged by the number of times that object crops up in daily conversation through idioms and proverbs. In Malta, bread (locally known as ħobż) tops the list in this respect, which is no surprise considering that since time immemorial bread has been the most staple amongst all staples in our diet.
Q+A: Adam Demanuele
Served meets the visionary behind “The Seafood Market Grill by Adam
Smashed Peas Bruschetta with Fresh Mozzarella
the creamy mozzarella and ġbejna add a delightful richness, perfectly complementing the vibrant pea and mint mixture on these toasted sourdough slices.
Asparagus, Ġbejna Cheese and Herb Tart
elevate your summer dining with this delightful asparagus and benna ġbejna tart. featuring a crispy puff pastry base, this tart combines sautéed spring onions and tender asparagus with delicious crumbled benna ġbejna cheese. a creamy mixture of lightly beaten eggs, benna fresh cream, and fresh herbs enhances the filling.
Tasting history + Nettle Pesto & Wild Asparagus Timbales
This season, discover two extraordinary plants: the humble nettle and wild asparagus. warren bugeja walks us through the maltese countryside where the wild mediterranean asparagus, (spraġġ xewwieki,) and nettles thrive, offering unique flavours and rich traditions. try his easy no-bake ‘nettle pesto and wild asparagus timbales’ to savour these two ancient staples.
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