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Vegan

In bloom

James Staniland | Food articles Food Blogs Issue #4 Local Magazine Salad Seasonal Vegan

The brilliant chef behind The Wandering Kitchen pop up dinners that many enjoyed over Autumn and winter, takes a last walk in the countryside before he leaves for his travels again to pick up new tips and skills to add to his already impressive own. Nasturtiums Found in the Maltese countryside in certain areas, the &hellip; <a href="https://served.mt/recipes/">Continued</a>

Vegan Lemon & Poppy Seed cake

Marrow Health | Dessert Healthy Home Cooks Issue #12 Vegan

Makes 1 Cake Prep time 60 minutes Dry Ingredients 300g wheat flour type ‘0’ 25g poppy seeds 1 tsp Bicarbonate of soda 1 tsp Baking powder ¼ tsp salt Wet Ingredients 200ml unsweetened plant milk (we used soy) 100ml agave syrup 100ml raw coconut oil 2 tbsp unsweetened plant yogurt (we used almond) Juice of &hellip; <a href="https://served.mt/recipes/">Continued</a>

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

Hannah Cremona | Article Blog Lunch Main Dish Vegan

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 of your reason. Whether it’s because of ecological concerns, or animal rights, or health concerns, reducing meat in our diet has positive effects on the three reasons listed above. Here &hellip; <a href="https://served.mt/recipes/">Continued</a>

Vegan Christmas Cake

Noelene Vella | Christmas Dessert Home Cooks Issue #11 Vegan

Serves 8-10 Prep time 90 minutes Ingredients 4 bananas 150g ground almonds 125g buckwheat flour 190ml agave syrup 55ml chickpea water Cinnamon Baking powder 30g roughly chopped almonds 30g roughly chopped walnuts 20g raisins Method Begin by mashing the bananas, then add all the dry ingredients and mix thoroughly using a whisk. Now add the wet &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Breakfast

Pancakes brimming with spring goodness and Benna cheese

Debbie Schembri | Breakfast Brunch Eggs Issue #16 Wake + Bake

A breakfast fit for king! packed with seasonal fresh ingredients Serves 3-4 Prep time 2 hours Ingredients For the Spring garlic and onion pancakes Spring garlic, 2 stalks, finely chopped Spring onion, 2 stalks, finely chopped Plain flour, 350g Dry active yeast, 2 tsp Eggs, 1 Sour cream, 3 tbsp Benna plain ġbejna, 2 grated &hellip; <a href="https://served.mt/recipes/">Continued</a>

Spiced Pumpkin, Banana and Walnut Loaf

Faye Zammit | Breakfast Cinnamon Course Dietary Easy Healthy Issue #21 Magazine Pumpkin Spices

Serves 8 slices This delicious, hearty but healthy bread can be used as an on-the-go breakfast, snack or dessert. It is very low in fat, calories and dairy free. Each slice is just 90kcals, making it ideal for those under a weight management program. Ingredients 1 banana 3/4 cups (90g) all- purpose flour or 1 &hellip; <a href="https://served.mt/recipes/">Continued</a>

Creamy Shakshuka

Julia Ripard | Breakfast Brunch Cuisine Eggs Issue #21 Light bites Lunch Magazine Main Ingredient Middle Eastern

Serves 3 Prep time 45 minutes Ingredients 4 cloves of garlic, thinly sliced 6 anchovy fillets 2 sweet red peppers, cubed  1 cup tomato pasata  2 tsp of harissa paste  ¼ cup of Cucina D&#8217;Oro Cooking Cream Salt and pepper  4 eggs Bunch of coriander for garnish  Toasted sourdough bread for wiping up all that &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Lunch

Asparagus, Ġbejna Cheese and Herb Tart

Served | Lunch Starters

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.

Asparagus, Ġbejna Cheese and Herb Tart

Served | Brunch Lunch

Serves: 6 as a starter or light lunch Ingredients 1 x 500g bunch asparagus, ends trimmed5 spring onions, finely sliced1 tbsp extra virgin olive oilGround sea salt and pepper1 x 230g pack ready-rolled puff pastry1 Benna Ġbejna Moxxa cheese, roughly crumbled or shredded2 eggs, lightly beaten250ml Benna fresh creamA small bunch of fresh dill and &hellip; <a href="https://served.mt/recipes/">Continued</a>

Insalata Primaverile - Spring Pasta Salad

Gennaro Contaldo | Chef Issue #12 Italian Light bites Low Carb Lunch Main Dish ProChefs

Serves 4 Ingredients 325g fusilli bucati corti pasta 150g fresh broad (fava) beans (ful) (shelled weight) 150g fresh peas (shelled weight) 5 tbsp extra-virgin olive oil, plus extra for drizzling 60g grated Pecorino, plus extra shavings to serve 2 slices of prosciutto (Parma ham), finely chopped 1 garlic clove, very finely chopped or minced ½ &hellip; <a href="https://served.mt/recipes/">Continued</a>

Halloumi + Tari Beef Burger

Served | Burger recipes Grilling Home Cooks Issue #23 Lunch Main Dish

Serves 2, Prep time: 10 minutes Cooking time: 20 minutes Ingredients 2 Tari beef patties120g halloumi, sliced2 burger buns1/2 cup pickled red onions2 servings of Peach Salsa (see recipe on page X) Method When your bbq is ready,grill the halloumi slices and patties over red embers for 5-6 minutes on each side until nicely browned &hellip; <a href="https://served.mt/recipes/">Continued</a>

Beetroot Soup

Chef Faisal | Chef Dinner Issue #21 Light bites Lunch Magazine Soups

Serves 2 Prep time 1 hour and 20 minutes Ingredients For Beetroot 2 1/2 cups beetroot 3 tbsp olive oil 1/8 tsp sea salt 1/8 tsp black pepper For Soup 3 tbsp butter 4 tbsp white onion 3/4 cup carrots 1 cup tomatoes 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp cayenne pepper 1/2 &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Dessert

Sweet Corn Ice Cream

Served | Dessert Ice cream Sweetcorn

By Chef Faisal – Cook/Prep: 40min – Serves: 2 Ingredientsfor sweet corn ice cream 1⁄2 cup condensed milk 200 gm sweet corn&nbsp;(canned)&nbsp;1⁄2 cup milk2/3 cup cooking cream 1⁄2 cup white sugar1 tsp vanilla essence1/8 cup corn flour for the sponge cake 200g butter3⁄4 cup sugar1 tsp vanilla essence 1 1⁄2 cup flour2 tsp baking powder 1 pinch salt2/3cup milk2 &hellip; <a href="https://served.mt/recipes/">Continued</a>

Classic Bread Pudding with Salted Caramel Sauce - A Comforting Dessert 

Served | Dessert

By Chef Faisal– Prep/Cook time: 80min, Serves: 1 Ingredients For the Bread Pudding: 500g multigrain bread 500g almond milk 100g dates puree 60g brown sugar 20g cocoa powder 1tsp vanilla essence 1tsp baking powder 150g ripe banana pinch nutmeg powder pinch cinnamon powder 1 cup maple syrup 2 eggs Salted Caramel Sauce: 200g white sugar 50g butter1 cup &hellip; <a href="https://served.mt/recipes/">Continued</a>

Decadent desserts

Served | Cakes

Indulge your sweet tooth with our decadent dessert selection, featuring tantalising treats curated to satisfy every craving. From this delicious citrus-infused Orange Olive Oil Thyme Loaf (right) to the rich and gooey Brownie Baked Oatmeal (P.70), each recipe promises utter satisfaction. Indulge in the creamy indulgence of Basque Cheesecake or savor the comforting nostalgia of &hellip; <a href="https://served.mt/recipes/">Continued</a>

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By the Professionals

Gennaro Contaldo Gennaro Contaldo
Chef Issue #12 Italian Light bites Low Carb Lunch Main Dish ProChefs

Insalata Primaverile - Spring Pasta Salad

Serves 4 Ingredients 325g fusilli bucati corti pasta 150g fresh broad (fava) beans (ful) (shelled weight) 150g fresh peas (shelled weight) 5 tbsp extra-virgin olive oil, plus extra for drizzling 60g grated Pecorino, plus extra shavings to serve 2 slices of prosciutto (Parma ham), finely chopped 1 garlic clove, very finely chopped or minced ½ &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Alison Azzopardi Alison Azzopardi
Dinner Fish Issue #14 Lunch ProChefs Vegetarian

Scallops, Courgettes, Frisee & Pancetta salad

Serves 2 Prep time 30 minutes 16 scallops 50g butter 200g courgettes 8-10 mint leaves, chopped 1 small head frisee (Endive) 100g pancetta lardons 3 Tbsp Extra Virgin Olive Oil 1 Tbsp apple cider vinegar Salt &amp; pepper Method Fry lardons in a little oil over medium heat until nice and crispy, then set aside. &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Andre Spiteri Andre Spiteri
Dinner Issue #12 Meat ProChefs

Slow-cooked Saddle of Lamb

Merguez sausage, Lambchetta, braised pearl barley, broad bean puree, peas, pomme dauphine, lamb jus. Serves 4 Prep time 90 minutes Ingredients For the Saddle 1 x 1.2kg saddle of lamb (bone out and skin removed)
 100g chicken breast (minced) 
1 egg white
90g fresh cream
 70g Chevre (soft goat’s chees) 
Chives
 Thyme 
2 sheets Nori 
2 &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Gennaro Contaldo Gennaro Contaldo
Breads Chef Easter Issue #12 Italian ProChefs Wake + Bake

Neapolitan Easter Bread

Serves 10 Ingredients 30g fresh yeast 300ml lukewarm water 500g strong white bread flour 1 tsp salt 1 tsp black pepper 50g grated Parmesan cheese 50g grated pecorino cheese 100ml extra virgin olive oil 50g prosciutto piece, cut into small cubes 50g mortadella piece, cut into small cubes 50g salami piece, cut into small cubes &hellip; <a href="https://served.mt/recipes/">Continued</a>

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servedmagazine servedmagazine
#EatingOut Dinner Issue #12 Lunch Mastering ProChefs

Foam And Fork Bobby Burger

Serves 4-5 Prep time 30 minutes Ingredients 500g chickpeas 200g beetroot 70g tahini paste 3g cumin 2g smoked paprika 5g salt 2g pepper 35g garlic 80g onions 20ml olive oil 150g breadcrumbs 50g flour Ingredients For Garlic Sauce 200ml soya milk 380ml sunflower oil 20ml pure sesame oil 40g garlic 100ml homemade ketchup/ store-bought 50ml &hellip; <a href="https://served.mt/recipes/">Continued</a>

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