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Issue #4

Battle of the ArchitectsFood articlesIssue #4Magazine

Battle of the architects – Rueben Lautier

If you look more closely there are wonderful parallels and deeply rooted connections between the arts of building and of cooking. To begin with, both…
servedmagazine
servedmagazineMarch 27, 2019
Food articlesInterviewsIssue #4Lifting the LidMagazine

A chef in the city – Maria Muscat

Served asks Maria Sammut, Executive chef & co-owner of 59 Republic, Valletta a few questions about her passion and drive for good food. What or…
servedmagazine
servedmagazineMarch 18, 2019
5 Ingredients or LessHome CooksIssue #4MagazineRoastWood

Wood fired slow-cooked lamb

Serves 10 Prep time Prep time 7-8hours Ingredients 10 kg milk-fed lamb 4 large onions Half a bottle of decent quality red wine 6 -…
Jean Paul Demajo
Jean Paul DemajoMarch 3, 2019
30 minutesChocolateDessertHome CooksIssue #4MagazineNight bites

Raw Chocolate and Orange Cheesecake

Makes 5 mini cakes Prep time 30 mins + overnight soaking and chilling Ingredients For the base 15g dates, soaked in warm water for 1…
Emmeline Schembri
Emmeline SchembriFebruary 23, 2019
Battle of the ArchitectsFood articlesIssue #4Magazine

When Architects cook.

If you look more closely there are wonderful parallels and deeply rooted connections between the arts of building and of cooking. To begin with, both…
servedmagazine
servedmagazineMarch 15, 2018
30 minutes5 Ingredients or LessBreakfastHome CooksIssue #4MagazineWake + Bake

Dark Chocolate Orange Quinoa Porridge

Serves 2 Prep time 35 mins Ingredients 85g white quinoa, uncooked 240ml almond milk or milk of your choice Zest of 2 oranges 2 tbsp.…
Stefania Calleja
Stefania CallejaMarch 13, 2018
10 minutesDessertFruitHome CooksIssue #4MagazineQuick and EasyWake + Bake

Strawberry Coconut Chia Pudding

Serves 2 Prep time 10mins + 30 mins chilling Ingredients 150g strawberries, halved 240ml coconut milk 1 tsp. vanilla extract 1-2 tbsp. coconut sugar /…
Stefania Calleja
Stefania CallejaMarch 13, 2018
HealthyHome CooksIssue #4LunchMagazineVegetable

Stuffed Roast Aubergine…

...with turmeric and curry spiced chickpeas and lentils topped with a tahini sauce. Ingredients 2 aubergine Olive oil 1 onion Garlic 1 tbsp. turmeric 1…
Sam Farrugia
Sam FarrugiaMarch 13, 2018
BrowniesChocolateDessertIssue #4MagazineProChefs

Dark chocolate Brownie

Serves 10 to 12 Prep time 1.5hrs plus 24 hrs resting Ingredients For the brownies 7 tbsps. unsalted butter, room temperature, plus more for baking…
Michael Sultana
Michael SultanaMarch 12, 2018
FishFood articlesIssue #4MagazineMasteringSeafood

Mastering sushi rolls.

Sushi chef Joshua Ramos at Medasia Fusion Lounge gives Served a five-minute master session in basic sushi making, making it look effortless. The recipes he…
servedmagazine
servedmagazineMarch 12, 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
Home CooksIssue #4LeftoversLunchMagazinePasta

Barley Risotto

Serves 4 Prep time 60mins Barley is a great alternative to the usual risotto rice, yielding that similar comforting creaminess. The base recipe is always…
Stephanie Mercieca Bason
Stephanie Mercieca BasonMarch 5, 2018
Home CooksIssue #4LeftoversLunchMagazinePasta

Roasted Pepper Pesto Pasta

*Print: Il-Kajjik by Te fit-Tazza This is perfect for those forgotten peppers which get too soft and squidgy to do much else with. And with…
Stephanie Mercieca Bason
Stephanie Mercieca BasonMarch 5, 2018
20 minutesHome CooksIssue #4LeftoversLunchMagazinePasta

Zesty Peas & Pancetta Pantry Pasta

*Print: Il-Bombi by Te fit-Tazza Serves 4 Prep time 15 mins Ingredients 500g De Cecco Orechiette pasta 4 cloves garlic, crushed 200g smoked pancetta or…
Stephanie Mercieca Bason
Stephanie Mercieca BasonMarch 5, 2018
Issue #4LunchMagazineMeatProChefs

Venison rack

Serves 4 Prep time 1hr 30 mins including resting time Ingredients 1 litre veal or beef stock, preferably homemade 2 dried bay leaves 1 bunch…
Michael Sultana
Michael SultanaMarch 5, 2018
5 Ingredients or LessIssue #4LunchMagazineProChefsSeafood

Octopus Millefoglie

Serves 4 Prep time 60 mins Ingredients 1 Octopus (you can also buy it precooked) 4 large potatoes, peeled Sweet or hot red paprika, depending…
Michael Sultana
Michael SultanaMarch 5, 2018
FishIssue #4LunchMagazineProChefsSeafood

Seabass fillets stuffed with Calamari and prawn bulgar wheat

Serves 4 Prep time 45 mins Ingredients For the seabass 8 seabass fillets. (Pin boned and scaled) 1 tbsp. veg oil for frying Pinch of…
Michael Sultana
Michael SultanaMarch 5, 2018
30 minutesHealthyHome CooksIssue #4MagazineQuick and EasyWake + Bake

Buckwheat, Banana & Hazelnut Bowl

Serves 2 Prep time 30 mins Ingredients 2 small bananas, halved lengthwise 1 tsp. hazelnut / coconut oil, melted 2 tbsp. raw hazelnuts, chopped 170g…
Stefania Calleja
Stefania CallejaMarch 5, 2018
Food articlesFood BlogsIssue #4Magazine

What yogurt

Packed with protein and probiotics, and loaded with bone-building calcium, yogurt is a serious super food contender which helps aid digestion. When you combine that…
servedmagazine
servedmagazineMarch 5, 2018
Food articlesFood BlogsHealthyIssue #4Magazineperfecting

Perfecting Asparagus

By Yasmine DeMicoli. There’s only so many times you can have potatoes as a side (unless it’s our recipe from our last issue), so here’s…
servedmagazine
servedmagazineMarch 5, 2018
Food articlesFood BlogsIssue #4Magazine

Super Spice

So you’ve heard of superfoods, but what about super spices? Turmeric is part of the same family as ginger and often found in Indian dishes;…
Sam Farrugia
Sam FarrugiaMarch 5, 2018
Home CooksInexpensiveIssue #4Light bitesMagazine

Turmeric falafel & beetroot crisp

Makes between 10 and 15 falafel Prep time 40 mins Ingredients For the falafel 2 cups dried chickpeas (soaked overnight in warm water) 3 tbsp.…
Sam Farrugia
Sam FarrugiaMarch 3, 2018
20 minutesHealthyHome CooksInexpensiveIssue #4MagazineSaladVegetable

Preserved artichoke salad

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…
Ljuana Xuereb
Ljuana XuerebMarch 3, 2018
20 minutesHealthyHome CooksInexpensiveIssue #4Light bitesMagazineSalad

Smoked beetroot salad

Serves 4 as a starter or 6 as a shared platter Prep time 20 mins Ingredients 4 smoked beetroots Labneh ( the yield from 500…
Ljuana Xuereb
Ljuana XuerebMarch 3, 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
5 Ingredients or LessHome CooksIssue #4Light bitesMagazineOvernightQuick and Easy

Make your own Labneh cream cheese

This soft, cream cheese is made from strained yogurt, and very present and popular in Middle Eastern cuisine. It’s wonderful in dips, salads and sandwiches.…
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
30 minutes5 Ingredients or LessHome CooksIssue #4MagazineMain DishWood

Honey and garlic roasted salmon

Serves 8 Prep time Prep 30 mins Ingredients 2 kg fresh wild salmon 8-10 garlic cloves 3 tbsp. honey 150 g salted butter 2 tbsp.…
Jean Paul Demajo
Jean Paul DemajoMarch 3, 2018
Food articlesFood BlogsHome CooksIssue #4MagazineRoastSide DishVegetable

3 Sides dishes that are perfect for Roasting

Jean Paul Demajo serves up tried and tested well loved sides with a little added oomph to them. Oven Roasted Vegetables Serves 8 Prep time…
Jean Paul Demajo
Jean Paul DemajoMarch 2, 2018
BreadsHealthyHome CooksIssue #4MagazineVegan

Banana, tahini and date bread

Print by: MaltaType Makes 1 bread loaf Prep time 40 mins + 60 mins baking Ingredients For the cake 240g spelt flour 2t baking powder…
Emmeline Schembri
Emmeline SchembriMarch 2, 2018
ChocolateDessertHome CooksIssue #4MagazineNight bitesQuick and Easy

Peanut Truffle

Print by: MaltaType A chocolate dessert recipe by Home cook Emmeline Schembri. Perfect for night snacking. Makes roughly 25 Prep time 10 mins + 60…
Emmeline Schembri
Emmeline SchembriMarch 2, 2018
Home CooksIssue #4MagazineMain DishPies

Chicken, Leek and Brie Pie

Serves 4 Ingredients 2 large square sheets puff pastry 25g butter 1 leek thinly sliced 3 cloves garlic crushed 400g skinless chicken breast diced into…
Charlene Bugeja
Charlene BugejaMarch 2, 2018
20 minutes5 Ingredients or LessDessertHome CooksIssue #4MagazineNight bitesQuick and Easy

Chocolate Truffles

*Print: Il-Villa ta'Birkirkara by Te fit-Tazza Makes 12 truffles Prep time 10 mins plus 60 mins chilling Ingredients 4 packets Oreo biscuits; 1 tub of…
Christina Farrugia
Christina FarrugiaMarch 2, 2018
5 Ingredients or LessDessertHome CooksIssue #4MagazineNight bites

Chocolate fondant

*Print: Ir-Rotunda by Te fit-Tazza *Chairs: Miniture Panton by Vitra, available at DEX Workspaces Makes 12 Prep time 60 mins plus 60 mins chilling Ingredients…
Christina Farrugia
Christina FarrugiaMarch 2, 2018
BreakfastFruitHealthyHome CooksIce creamIssue #4MagazineWake + Bake

Oats cups filled with chocolate mouse

*Print: Il-Pompa tal-Petrol by Te fit-Tazza Makes 6 Prep time 30 mins + 60 mins chilling Ingredients For shells 1/4 cup mashed banana 1/4 cup…
Christina Farrugia
Christina FarrugiaMarch 2, 2018
BreakfastDessertHome CooksIssue #4MagazineWake + Bake

Mandazi with Kenyan Chai Tea

around 25 Prep time 40 mins + 4 hrs 20 mins proving Ingredients For the Mandazi 3 cups all-purpose flour 10 tbsp. brown sugar 1…
Chantelle Cauchi
Chantelle CauchiMarch 2, 2018
BreakfastHome CooksIssue #4MagazineWake + Bake

Arepas con Huevos Pericos

Serves 8 Prep time 40 mins Ingredients For the arepas 2 cups pre-cooked cornmeal (polenta) 2 cups boiling water 4 tbsp. vegetable oil ½ cup…
Chantelle Cauchi
Chantelle CauchiMarch 2, 2018
BreakfastHealthyHome CooksIssue #4MagazineWake + Bake

Aloo Paratha with Raita

Makes 6-8 Prep time 1hr Ingredients For the dough 2 cups whole wheat flour 2 ½ tbsp. vegetable oil 1 tbsp. salt ¾ cup water…
Chantelle Cauchi
Chantelle CauchiMarch 2, 2018
BreakfastHome CooksIssue #4MagazineWake + Bake

Fish Congee

Serves 4 Prep time 1 hr + 10 mins Ingredients 1 cup long grain rice + 10 cups water 1/2 inch piece ginger, smashed 300g…
Chantelle Cauchi
Chantelle CauchiMarch 2, 2018
30 minutesAppetizerFinger FoodHome CooksIssue #4Magazine

Calamari patties with apricots…

...pine nuts with pickled fennel Yields 10 patties Prep time 30 mins + overnight chilling Ingredients 120g calamari 60g dried apricots 30g pine nuts Handful…
Andrew Arrigo
Andrew ArrigoMarch 2, 2018
30 minutesBreakfastHome CooksIssue #4Light bitesMagazine

Tumbrell’ with broad beans and guanciale

Serves 4 Prep time 25 mins Ingredients Fresh tumbrell 100g peeled broad beans Zest of half a lemon Juice of half a lemon Half a…
Andrew Arrigo
Andrew ArrigoMarch 2, 2018
Food articlesFood BlogsIssue #4Lifting the LidMagazineProChefs

Lifting the Lid – Adrian Buttigieg

Adrian Buttigieg talks comfort food, duck tongues and his mother’s ‘għagin fil-forn’. What or who inspired you to become a chef? My main inspiration came…
servedmagazine
servedmagazineMarch 1, 2018

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