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Category: Brunch

Pancakes brimming with spring goodness and Benna cheese

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="">Continued</a>

Debbie Schembri

Summer Platter with La Belle Iloise

Prep time:&nbsp;10min&nbsp;– Serves:&nbsp;2, By Julia Ripard, products from Philippe Martinet Fine Wines Ingredients 1x 115g tin of La Belle-Iloise sardines with olive oil, lemon thyme and Timut pepper1x 115g tin of La Belle-Iloise boneless sardines in olive oil 1x 80g tin of La Belle-Iloise flaked Zanzibar tuna 1x 80g tin of La Belle-Iloise flaked tuna1x &hellip; <a href="">Continued</a>


Creamy Shakshuka

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="">Continued</a>

Julia Ripard

Home Baked Beans on toast

Serves 2 Prep time Overnight + 1hr 20 Ingredients 1.5 cups dried cannellini or butter beans, soaked overnight  ¼ tsp bicarbonate of soda  1 bay leaf  1 small onion, finely chopped 4 rashers of Fior Di Vita Streaky Bacon, chopped 1 cup fresh tomato sauce (or passata) 2 tbsp Worcestershire sauce  1 tbsp fine Dijon &hellip; <a href="">Continued</a>


Strawberry Chili Jam with Scones

Makes 1 250ml jar and 12 scones, Prep time 1 hr Ingredients, For The Jam 800 gr strawberries 600gr caster sugar 1 Tsp Chilli Flakes 1 Tsp Salt Method Wash and cut the Strawberries in 4 pieces. In a pot add all the ingredients. Boil for 20 minutes, skim the jam and bottle in a &hellip; <a href="">Continued</a>

Gabriella De Gaetano

Potato Cakes with Poached Eggs and Beer Mornay

Serves 2 Prep time 15 minutes, Cooking time 15 minutes Ingredients Potatoes, 400g Sunflower oil, 3 tbsp Rosemary, 1 sprig Eggs, 2 Beer, 250ml Flour, 1 tbsp Milk, 300 ml Butter, 1 tbsp Garlic, 2 cloves Bay leaves, 2 leaves Salt &#038; pepper, To taste Chopped parsley, To taste Grated cheddar, 200g Method Grate the &hellip; <a href="">Continued</a>

Keith Abela

A Healthier Take On Traditional Figolli with Holland & Barrett

 In true festive spirit, we have been busy in the kitchen testing out some healthy alternative recipes for the traditional Easter Figolla; a sweet pastry treat filled with a paste of ground almonds, coated with decorative icing. For a healthier alternative that doesn&#8217;t sacrifice on flavour &#8211; here&#8217;s the Figolli recipe you should be &hellip; <a href="">Continued</a>

Julia Ripard

A Spring-Themed Picnic Spread With Tettiera – 3 seasonal recipes for the easy outdoor dining!

Spring is in the air, and we&#8217;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 &hellip; <a href="">Continued</a>

Julia Ripard

10 Mouthwatering Brunch Spots Worth Rolling Out Of Bed For!

 Whether it’s breakfast, brunch or early lunch &#8211; a weekday or weekend treat &#8211; these 10 fantastic eateries from across the island give us all the motivation we need to get up and out of bed! Ease yourself into the day with these perfectly indulgent dishes from classic eggs benedict, the ultimate fry-up to &hellip; <a href="">Continued</a>

Julia Ripard

Halloumi and Mushroom Stuffed Pastry.

Serves 4 Prep time 30 minutes Ingredients 300g portobello mushrooms 1 tbsp olive oil 1 tbsp balsamic vinegar or red wine 150g halloumi 1 tbsp chopped parsley 1 egg 1 tbsp chickpea flour 1 roll of Aqua e Farina Brisee Pepper Method Rinse portobello mushrooms and roughly chop. Preheat oven to 200 degrees celcius. In &hellip; <a href="">Continued</a>

Sam Farrugia

breakfast eggs & duck

What came first the duck or the egg?

 The answer is the Egg came first!! Try your hand at this great recipe which would make the perfect brunch.. Serves 6-8 Prep time 45 mins Ingredients Duck legs,2 Duck fat or sunflower oil, as needed Star anise, 2 pieces Allspice, 3 pieces Cloves, 2 Black pepper, 6 Duck eggs, 2 Potatoes, 3 medium &hellip; <a href="">Continued</a>

Debbie Schembri

Pancakes brimming with spring goodness and Benna cheese

Broad Bean Kuku Sabzi

Kuku Sabzi is a traditional Persian omelet typically served at Nowruz (Persian New Year) the herbs symbolizing rebirth, and the eggs symbolizing fertility! Serves 6-8 Prep time 45 mins Ingredients Eggs, 12 or 1 emu egg Broad beans, approx. 300g of shucked weight, blanched 1 medium onion, chopped 3 cloves garlic, chopped Cream, 3 tbsp. &hellip; <a href="">Continued</a>

Debbie Schembri

quail and Danish pastry

Quail egg and guanciale danishes with coffee butter

 If you want to impress someone over brunch or breakfast, this one is for you! Serves 6 Prep time 24 hours Ingredients for the danish pastry dough Plain flour, 400g Dry active yeast, 2 tsp Fine salt, good pinch Milk, as needed Unsalted butter 200g, cold Ingredients for the coffee butter Unsalted butter, 50 &hellip; <a href="">Continued</a>

Debbie Schembri

Grilled Casutin set on sautéed figs – Vini E Capricci By Abraham’s

Serves 1 Prep time 40 minutes Ingredients Beppino Occelli Casutin 40g honey comb 3 fresh figs 400ml red wine 200ml Local Extra Virgin Olive Oil 1 clove garlic 100g pecan nuts 2 spoons carob honey Handful of rucola or fresh green leaves Red wine vinegar Method Put the casutin cheese on the grill for 2 &hellip; <a href="">Continued</a>


Loving Leftovers! Vegetarian Badass Boxing Day Burger

Serves 2 Prep time 20 minutes Ingredients Leftover brussels sprouts, 4 spoonful’s Leftover roast potatoes, 4 spoonful’s Leftover roast carrots, 4 spoonful’s Leftover roast onions, 4 spoonful’s Lime, 1 Red chili, according to taste Cranberry sauce, 2 spoonful’s Halloumi cheese, 6 slices Tomato, 1, sliced and seasoned Burger buns, 2, halved Salt, as needed Olive &hellip; <a href="">Continued</a>

Debbie Schembri

Gooey Froga Tat-Tarja Sandwich

Serves 4 Prep time 1 hour 15 minutes Ingredients Tarja, 200g Eggs, 4 Parsley, handful, roughly chopped Parmesan cheese, grated 100g Benna peppered ġbejna, 2, grated Benna fresh ġbejna, 2 Benna mozzarella, 1 ball, grated Fresh thyme, 8 sprigs, picked Freshly ground black pepper Salt, as needed Olive oil, as needed Method Cook the tarja &hellip; <a href="">Continued</a>

Debbie Schembri

Ftira Bajd u Laham

Serves 2 Prep time 10 minutes Ingredients 2 small ftiras, cut in half and buttered ½ a Maltese sausage, skinned and broken apart 6 fresh, local rabbit kidneys 2 fresh, local rabbit livers 3 eggs, whisked 25g butter 1tbsp olive oil Method Prepare the offal: remove kidney fat and set aside. Remove thin membrane by &hellip; <a href="">Continued</a>

Alison Azzopardi


Serves 4 Prep time 30 minutes Ingredients Salt to taste 100g lard/butter 1kg local, small potatoes, washed, skin on 2 large onions, peeled and cut into thick slices 2 cloves garlic, peeled and minced 250g smoked, diced pancetta 100ml white wine 200ml cream 450g-500g Reblochon cheese, cubed (skin on) Method Cook potatoes in a pan &hellip; <a href="">Continued</a>

Alison Azzopardi

Smoked Haddock Oeufs Cocotte

Serves 4 Prep time 20 minutes Ingredients Ingredients: 250g smoked haddock, skin off 4 eggs 8 tbsp cream 200g spinach 60g Gruyere cheese, grated Salt to taste 4 thick slices Maltese bread, buttered on both sides and toasted on a griddle or non -stick pan Method Poach haddock in water for 3-4 minutes. Take off &hellip; <a href="">Continued</a>

Alison Azzopardi

Freekeh Tabbouleh

Serves 2-4 Prep time 30 minutes Ingredients 150g freekeh Salt to taste 2 tsp ginger, minced 1 lemon, juiced Glug olive oil ½ bunch mint, roughly chopped ½ bunch parsley, roughly chopped 1 spring onion, finely sliced Method Cook freekeh in salted boiling water (double volume of freekeh). Simmer for 15- 20 minutes or until &hellip; <a href="">Continued</a>

Alison Azzopardi

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