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ChefCinnamonCourseDinnerIssue #21LocalMagazineMain DishMeatSpicesStews

Braised Rabbit in ‘Imbuljuta’ and Miso Sauce

Serves 4 Ingredients 1 tbsp butter; 2 tbsp olive oil; 80g chorizo, diced; Pieces from 1 whole rabbit, or 8 rabbit legs; 1 tsp chili…
Yakof Debono
Yakof DebonoJanuary 22, 2023
ChefCinnamonCourseDinnerIssue #21Light bitesLocalMagazineSide DishSpices

Heirloom Carrots with Harissa-Cinnamon Butter

Serves 4 Ingredients 450g heirloom carrots; 70g unsalted butter (or plant-based margarine); 1 tsbp harissa; 1 tsp Bresc crushed garlic; ½ tsp ground cumin; ½…
Yakof Debono
Yakof DebonoJanuary 2, 2023
20 minutesCourseCuisineEasterHealthyInexpensiveIssue #20Light bitesLocalLunchMagazineMediterraneanSaladSalad DressingSeasonalSide DishVegetarian

Parsley, Wild-Rucola and Asparagus Salad

Serves 4 Prep time 20mins Ingredients 1/2 Cup Raw Hazelnuts with Skin on Bunch of Asparagus 1 Tbsp Extra Virgin Olive Oil 1/4 Cup Water…
Gabriella De Gaetano
Gabriella De GaetanoSeptember 26, 2022
CourseCuisineDinnerEasterEuropeanIssue #20LambLocalLunchMagazineMain DishMediterraneanSeasonal

Slow-Cooked Lamb with Lemon Verbena Sauce

Served 4 Prep time 4 hr 30 mins Ingredients, Lamb 1.4Kg Lamb Shoulder 2 Garlic Cloves 1 Tbsp. Olive Oil 1 Tsp Salt 1 Tsp…
Gabriella De Gaetano
Gabriella De GaetanoSeptember 26, 2022
CourseCuisineEasyFishIssue #20LocalLunchMediterraneanSalad

Grilled Octopus with Orange and Date Dressing

Serves 2 Prep time 30 mins, Cooking time 2 hours Ingredients Octopus, cleaned, whole 600g Maltese oranges, 2 each Carrot, 1 whole Onion, 1 whole…
Keith Abela
Keith AbelaSeptember 22, 2022
BreadCourseCuisineDipsFinger FoodIssue #20Light bitesLocalMediterranean

Grilled Bread with Toppings

Grilled Bread Serves 4 Prep time 2 hours, Cooking time 20 minutes Ingredients Strong wheat flour 400g Wholemeal flour 100g Warm water 420g Yeast 20g…
Keith Abela
Keith AbelaSeptember 22, 2022
#EatingOutArticleBlogChefEasterEuropeanFinger FoodFood articlesInterviewsLight bitesLocalSeasonalSnacks

SPOTLIGHT! Traditional Easter Baking With Mananni

 For the first of a series of SPOTLIGHT! interviews, where we reveal the latest and greatest on the the local food scene, we are…
Julia Ripard
Julia RipardApril 7, 2022
#EatingOutArticleBlogEasterFood articlesLocalLunchSeasonal

Easter Lunch Menus That Have Us Drooling!

 Make it an Easter to remember and book at one of these restaurants to celebrate the day with your family and friends. These are…
Julia Ripard
Julia RipardApril 4, 2022
BrunchDinnerFolk FoodIssue #15Light bitesLunchSnacks

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,…
Debbie Schembri
Debbie SchembriDecember 3, 2020
ChefDinnerEasterFood articlesLocalLunchMain DishMeatRoast

Braised lamb shank with broad beans, peas and mint

The ideal Sunday Lunch Braised Lamb Shank with this spring's seasonal star, broad beans.   Serves: 2 Prep time: 1 ½ hrs Ingredients: salt 2 lamb…
Alison Azzopardi
Alison AzzopardiMarch 18, 2020
broad beans EasyIssue #12ItalianLight bitesLocalLunchPastaVegetableVegetarian

Spaghetti Broad Beans

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…
Alessandro Morreale
Alessandro MorrealeMarch 18, 2020
ArticleBlogFolk FoodFood articlesFood BlogsLocalSeasonal

Spring Seasonal Star Broad Beans

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…
Hannah Cremona
Hannah CremonaMarch 18, 2020
DinnerFishHome CooksIssue #9LocalPasta

Linguine Red Prawns and Courgettes

Serves 4 Prep time 20 minutes Ingredients 500g Rummo linguine 3 small courgettes 2 cloves of garlic 12 fresh red chillies 1 bunch parsley 1…
Hauke Eggert
Hauke EggertJuly 4, 2019
Folk FoodHome CooksIssue #7LocalLunchMagazine

Salmon and Ricotta Pie

We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury…
David Callaby Floridia
David Callaby FloridiaApril 3, 2019
Home CooksIssue #6Light bitesLocalMagazine

Pumpkin, Spicy Sausage and Kale Frittata

Pumpkin, Spicy Sausage and Kale Frittata recipe. One pot recipe by Homecook Charlene Bugeja. Serves 4-6 Prep time 60mins Ingredients 1kg pumpkin, peeled and chopped…
Charlene Bugeja
Charlene BugejaFebruary 19, 2019
Issue #7LocalMagazineProChefs

Lamb stew with butternut squash and saffron

Culinary legend Gennaro Contaldo's easy one pot dish is made for lazy weekends This hearty lamb stew recipe with butternut squash and potato is full…
Gennaro Contaldo
Gennaro ContaldoFebruary 3, 2019
Folk FoodHome CooksIssue #7LocalLunchMagazine

Pomegranate Meringue Tartlets

We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury…
David Callaby Floridia
David Callaby FloridiaJanuary 2, 2019
Issue #7LocalMagazine

Want wine will travel

Wine and history. The story of Cincinnato begins in the ancient town of Cori, set in olive groves and vineyards, about 50 km south of…
servedmagazine
servedmagazineDecember 23, 2018
Food articlesIssue #7LocalMagazine

Put an Egg on It

Eating eggs isn’t new, and it’s certainly not a trend, but people’s general exuberance over sitting down to eat a runny egg makes it feel…
servedmagazine
servedmagazineDecember 23, 2018
Folk FoodIssue #6LocalMagazineProChefs

Pork and Hearts

Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared…
Alison Azzopardi
Alison AzzopardiDecember 15, 2018
Food articlesIssue #6Preservatives

Preserved Lemons

Preserved lemon is a common component in North African cuisine. Preserving them takes the tartness out of them while enhancing the actual lemon flavour. They…
James Staniland
James StanilandNovember 28, 2018
Food articlesFood BlogsIssue #6MagazinePreservatives

Ferment it

Fermentation, pickling and preserving have become a recent obsession of mine, and those who have come to the wandering kitchen pop-up dinners have seen how…
James Staniland
James StanilandNovember 28, 2018
FishIssue #5LocalMagazineMain DishProChefsSeafood

John Dory with courgettes and crushed potatoes

Pixxi San Pietru, A fish recipe prepared by the pros Serves 4 Prep time 60 mins Ingredients For the fish 4 John Dory fillets (approximately…
Stefan Hogan
Stefan HoganOctober 14, 2018
BreadsBrunchFolk FoodHome CooksIssue #5Light bitesLocalMagazine

Savoury Qaghaq tal- Gunglien filled with pork belly…

...in carob and fennel, wilted local rocket and naspli and thyme jam A Maltese savoury recipe suitable for many occasions. Serves 8-10 Prep time 30…
Debbie Schembri
Debbie SchembriOctober 13, 2018
5 Ingredients or LessFood BlogsIssue #6MagazinePreservativesWake + Bake

Wham bam time for jam

With a glut of local pomegranates and prickly pears at this time of the year, carry the tastes of late summer fruits into autumn and…
servedmagazine
servedmagazineApril 1, 2018
Food articlesFood BlogsIssue #4LocalMagazineSaladSeasonalVegan

In bloom

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…
James Staniland
James StanilandMarch 6, 2018
Folk FoodIssue #4LocalMagazineVegetable

Tagliatelle with Spring Lamb Ragu…

...and Salsa Verde At the Mediterranean Culinary Academy, we’ve been busy working on our upcoming course on the Regional Cuisines of Italy so there’s been…
Stephen La Rosa
Stephen La RosaMarch 6, 2018
Food articlesFood BlogsIssue #4LocalMagazinePastaVegetable

Eat Local – Eat Sustainable

The Valletta-based Mediterranean Culinary Academy has launched a range of courses to inspire participants to cook locally and sustainably. Here we explore this exciting concept…
servedmagazine
servedmagazineMarch 6, 2018
Food articlesFood BlogsHealthyHome CooksInexpensiveIssue #4MagazinePreservativesSalad

Preserving Artichoke hearts

Serves 6 – 8 as part of a shared platter Prep time 60 mins Ingredients 6 artichokes 2 tbsp. olive oil 1 small onion (minced)…
Ljuana Xuereb
Ljuana XuerebMarch 3, 2018
Home CooksMagazinePreservatives

Making preserved Lemon mayonnaise

Makes one small jar Prep time 15 mins Ingredients 1 egg yolk ½ tsp. dijon mustard 1 small garlic clove – crushed 1½ tsp. white…
Ljuana Xuereb
Ljuana XuerebMarch 3, 2018
Food articlesFood BlogsHealthyHome CooksIssue #4Light bitesMagazinePreservativesSalad

Cure it, smoke it & keep it.

& how to Cure food without a smoker. Cure it, smoke it & keep it. Preserving the harvest and storing food for the winter months…
Ljuana Xuereb
Ljuana XuerebMarch 3, 2018
EasyFolk FoodFood articlesHome CooksLocalMagazine

The 100-year-old recipe revealed

We all know and love the Gozitan ftajjar with its crusty dough, crispy potato base and delicious toppings. But do we know how these ftajjar,…
servedmagazine
servedmagazineFebruary 28, 2018
Food articlesHealthyLocalMagazine

Rise of the Greens

Celebrate the season with the abundance of greens that appear in vegetable stalls everywhere. Spring is the time for celebrating all things green, and appreciating…
Julia Ripard
Julia RipardFebruary 27, 2018
Father's DayGrillingHome CooksIssue #2LocalMagazineMain DishMeat

BBQ Rabbit

Serves 4 Prep time 30 mins plus 3 hours chilling Ingredients 1 good sized fresh rabbit cut into bite-size pieces ½ cup white wine Fresh…
Charlene Bugeja
Charlene BugejaFebruary 22, 2018
one-pot-recipe-dishwashing DinnerFolk FoodHome CooksIssue #1MagazineMeat

One Pot Pork

Weeknight dinners can still include a roast. We’ve cut corners on the classic Italian dish—using bacon and skipping the air-drying process. So while not as…
Charlene Bugeja
Charlene BugejaFebruary 22, 2018
ChocolateChristmasDessertFolk FoodInexpensiveIssue #3LocalMagazineSoups

Imbuljata

"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…
servedmagazine
servedmagazineFebruary 19, 2018
Folk FoodHealthyHome CooksIssue #3LunchMagazineSoups

Cheddar and Ale soup

Serves 4 Prep time 25 mins Ingredients 75g butter 1 large onion diced 1 large potato, peeled and diced 70g plain flour 500ml chicken stock…
Charlene Bugeja
Charlene BugejaFebruary 19, 2018
BrothsDinnerHealthyHome CooksIssue #3LocalLunchMagazine

Porcini and Pecorino Risotto…

... with Bone Broth Makes 1.2 ltrs Prep time 2hrs 45 mins Ingredients 250g arborio rice 400ml bone broth (see Bone Broth recipe) 1 small…
Julia Ripard
Julia RipardFebruary 19, 2018
30 minutesFishIssue #3LocalLunchMagazineMain DishProChefsSeafood

Local red-bream and autumn vegetable salad

Serves 4 Prep time 30 minutes Ingredients 600g local fresh red-bream 100g extra virgin oil 50g cooking oil 15g Maldon salt 40g broccoli rabe 15g…
Adrian Buttigieg
Adrian ButtigiegFebruary 19, 2018

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