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Category: Vegetable

Perfecting Artichokes

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 &hellip; <a href="https://served.mt/perfecting-artichokes/">Continued</a>

servedmagazine

Perfecting Sweet Potatoes

Sweet potato recipe by Yaz DeMicoli. This week we’re going to be tackling another ‘side dish’, but it’s also a great accompaniment for vegan and vegetarian dishes. This recipe of sweet potato is simple, easy and packed with flavour. Prep time is no more than five minutes with a 30-40 minutes cooking time. You will &hellip; <a href="https://served.mt/perfecting-sweet-potatoes/">Continued</a>

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Vegetarian Aubergine coronation

A Vegetarian recipe with a twist on the famous British chicken coronation. Serves 4 Prep time 60 mins Ingredients 3 large aubergines A handful fresh coriander ½ clove garlic 90ml Kefir 2tbsp. fig preserve 200g Udon noodles ½ a melon 100g chopped hazelnuts 80g goji berries 70g pumpkin seeds 1tbsp. wasabi Seasoning Olive oil Edible &hellip; <a href="https://served.mt/vegetarian-recipe-aubergine-coronation/">Continued</a>

Stefy Zammit

Vegan aubergine layers with almond pesto

A vegan recipe by Home cook Stefy Zammit Serves 2 Prep time 90 mins Ingredients 1 large aubergine 4 capsicums for the vegan Almond pesto 100g fresh basil leaves 200g almonds 2 tbsp. nutritional yeast 1 lime 1 lemon 3 tbsp. olive oil 1 clove garlic for the fresh tomato sauce 8 large tomatoes 1 &hellip; <a href="https://served.mt/vegan-recipes-aubergine-layers-with-almond-pesto/">Continued</a>

Stefy Zammit

Stuffed Roast Aubergine…

&#8230;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 tbsp. dried coriander 1/8 cup lukewarm water 1 tbsp. dried cumin 1 tsp. mild curry powder Handful fresh coriander 1 cup chickpeas 2 cups-soaked lentils For the tahini sauce: ½ &hellip; <a href="https://served.mt/stuffed-roast-aubergine/">Continued</a>

Sam Farrugia

Tagliatelle with Spring Lamb Ragu…

&#8230;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 a lot of pasta testing going on. These tagliatelle are rich yet silky from the large amount of egg yolk in them, and will work just as well as a &hellip; <a href="https://served.mt/tagliatelle-with-spring-lamb-ragu/">Continued</a>

Stephen La Rosa

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 and present delicious recipes packed with fresh, local and in-season produce. We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or integrated it into our diets. &hellip; <a href="https://served.mt/eat-local-eat-sustainable/">Continued</a>

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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 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 &hellip; <a href="https://served.mt/preserved-artichoke-salad/">Continued</a>

Ljuana Xuereb

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 Prep time 90 mins Calculate two vegetables perperson. Wash, peel and slice parsnips, carrots and onions together with 10 finely chopped garlic cloves. Place in oven dish. Pour a generous &hellip; <a href="https://served.mt/3-sides-dishes-that-are-perfect-for-roasting/">Continued</a>

Jean Paul Demajo

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