By Chef Eunice – Prep/Cook time: 45 min, Serves: 2 Ingredients for the Dover sole 1 medium Dover sole 3 tbsp unsalted butter3 tbsp fresh parsley, chopped 2 tbsp lemon juice2 tbsp olive oil50g fresh peas20g pancettaHalf an onion, chopped4 tbsp plain flourPepper, to tasteSalt, to taste Ingredients for the pan-roasted artichokes 1/4 cup extra-virgin olive oil4 medium artichokes4 medium garlic … Continued
By Chef Eunice – Prep/Cook time: 1hr/30min – Serves: 4 Ingredients for the Octopus 2kg octopus, frozen and defrosted Two bay leavesA handful of fresh broad beans One carrot, peeled One onion1 tbsp rock salt2-3 tbsp high-quality olive oil1 tbsp Spanish smoked paprika, to taste 1 tsp harissa, if desiredSalt, to tasteTwo limes Method Fill a large stockpot halfway with … Continued
Recipe by Debbie Schembri using Redelmar black caviar imported by https://qualityfoods.com.mt/ Serves 2 Prep time 30 minutes Ingredients 2 large jerusalem artichokes, scrubbed 2 large potatoes, scrubbed 200g unsalted butter, cubed 2 egg yolks ½ lemon 1 tsp chopped tarragon 2 tbsps Redelmar black caviar 2 whole eggs 4 king prawns, deveined Salt Method Grate … Continued
Try your hand at Served Magazine’s Artichokes with creamed spinach, poached eggs and anchovy! Serves 4 Prep time 1.5 hours Ingredients Artichokes, 4, outer leaves trimmed down to the heart (follow the method in ‘Perfecting of’) Fresh spinach, bunch Garlic cloves, 4, finely chopped Lemons, 2 Parsley, small bunch Mint, small bunch Fresh nutmeg Cream, … Continued
Makes 16 Prep time 30 minutes Ingredients 2 tins of artichoke 1/2 cup or peas 1/2 cup of broad beans Vegan pastry cups (available from supermarket) 2 cloves of garlic 2 tbsp. vegan cream cheese 1 lemon Baby pea shoots (or micro greens) Method Place the artichokes, peas, beans, cream cheese and garlic into a … Continued
Serves 2 Prep time 20 minutes Ingredients 200g Rummo Conchiglioni Rigate No. 147 6 – 12 Artichoke hearts (depending if small or large) 2 punnets basil 4 garlic cloves Oil Method Cook artichoke hearts in a pan with oil and garlic. Leave to cool and then place in a food processor with oil, basil and … Continued
A quick and simple salad using preserved artichokes, which are obtainable from good Italian delis, and convenient frozen broad beans, which are lightly cooked until tender. It can be served as a starter, as a side dish to lamb dishes or as a light lunch with some crusty bread. Serves 2-4 Prep time 10 minutes … Continued
I really love this recipe, which to be perfectly honest was inspired by the legendary Martha Stewart; which I tweaked slightly. This is a fast, easy and delicious hearty meal, or great as a side too. If we’re doing 4 large artichokes here is your list of ingredients; You will need 4 artichokes Lemon juice … Continued
The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s Bar & Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew. Jerusalem artichoke ice cream recipe with br&y snap, chocolate … Continued
Serves 4 as a starter or 6 as a shared platter Prep time 5mins Ingredients 12 quarter preserved artichoke hearts (from 3 whole ones) (Make your own recipe) 100 g rocket leaves 20 g fresh mint 20 g fresh parsley Handful peashoots 2 – 3 tbsp. preserved lemon mayo Olive oil Salt and pepper Method … Continued
Serves 6 – 8 as part of a shared platter Prep time 60 mins Ingredients 6 artichokes 2 tbsp. olive oil 1 small onion (minced) 2 cloves garlic (minced) 200ml white wine Salt ½ tsp. nutmeg Juice of 1 lemon Method Prepare a bowl large enough to hold the cleaned hearts. Pour in the lemon … Continued
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 … Continued
The Xara Collection Trendsetters in their respective niches, The brands within the Xara Collection represent the evolution of the Maltese restaurant culture and have consistently set the bar for unparalleled dining experiences and Michelin-rated cuisine in Malta. The Xara name is known internationally for the globally recognised accreditations, however as is often the case, we … Continued
Is your Dad a foodie or a connoisseur of wines and spirits? Perhaps he’s recently into chess and needs a beautiful board to play on? From restaurants to premium-food boutiques, fine wines to whisky – get inspired to gift your ‘old man’ something special on this Father’s day. 1. Make it a date at … Continued
Spring is in the air, and we’re sharing a few seasonal recipes best enjoyed while lounging across a picnic blanket, sipping on some bubbles or lovely cup of tea! Orange Blossom Meringue with Whipped Mascarpone and Orange Curd Serves 8-10 Prep time 1 hour 30 minutes Ingredients 5 eggs 200g Caster sugar 2 tsp … Continued
Serves 4 Prep time 1.5 hours Ingredients Wild Meagre fillets, 4, approx. 200g each For the broad bean sauce: Broad beans, 1kg weight with pod, shucked and blanched Spring garlic, 1 stalk Mint, handful Tarragon, 1 tbsp Parsley, handful Lemon, juice of one Good quality olive oil, 100ml Salt to season For the whey sauce: … Continued
Featuring this seasons’ star, broad beans, this dish is quick, easy, light and fresh, perfect for a light lunch or a sharing pasta dish. Serves 4 Prep time: 40 minutes Ingredients 400g Spaghetti 4 artichokes 1 lemon for acidulated water 600g broad beans, young, pods 500g peas, young, in their pods 1 large white, sliced … Continued
A Mediterranean spring favourite, broad beans, aka ful, can be eaten raw, cooked, or blended. You will see this nutritious bean used as a dip or spread, added to hearty soups, or added to a Primavera pasta dish. Il-Ful – The Broad Bean The ‘broad bean’ is also referred to as English bean, Horse bean, … Continued
Serves 2 Prep time 30 minutes Ingredients 50ml extra virgin olive oil 2 lamb saddles 2 cloves garlic 4 sprigs thyme 2 cinnamon sticks 2 star anise 1 large artichoke Baby carrots Ingredients For the Puree 200g peas 1 large onion 2 cloves garlic 2 sprigs thyme 250ml vegetable stock 2 tbsp. extra virgin olive … Continued
With the influx of imported vegetables and fruits in Malta its no wonder that many are not aware of what is grown locally and what season is their harvest. In a previous post, “Eat Local, Eat Sustainable”, Editor Sarah Kennard remarks, “We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or … Continued
We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. Accepting our cookies is optional but recommended, as they are delicious. See our cookie policy.
