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Category: Popular

BBQed Corn on the Cob with Herbed Butter and Mixed Beef Sausages

By Julia Ripard,&nbsp;– Prep/cook time:&nbsp;50min&nbsp;– Serves:&nbsp;4 Ingredients 4 fresh corn on the cob and in the husk125g salted butter, soft2 cups of mixed herbs (dill, parsley and coriander) 1 packet of 8 Tari Mediterranean Beef Sausages 1 packet of 8 Tari Parika Beef Sausages Method  When grilling corn in the husk, it’s important to soak &hellip; <a href="">Continued</a>


Halloumi + Tari Beef Burger

Serves 2, Prep time: 10 minutes Cooking time: 20 minutes Ingredients 2 Tari beef patties120g halloumi, sliced2 burger buns1/2 cup pickled red onions2 servings of Peach Salsa (see recipe on page X) Method When your bbq is ready,grill the halloumi slices and patties over red embers for 5-6 minutes on each side until nicely browned &hellip; <a href="">Continued</a>


Christmas Tree Pizzas

Serves 5 little mouths Ingredients 1 cup wholemeal flour ½ cup greek yoghurt 1 tsp baking powder ½ tsp olive oil Salt, to taste 1 cup fresh spinach 1 cup fresh basil 1 clove garlic 2 tbsp olive oil ½ tsp lemon juice Salt and pepper Coloured raw peppers cut into small squares. Shredded mozzarella &hellip; <a href="">Continued</a>

Sam Farrugia

Leek and Potato Tart

Serves 4 Prep time 40 minutes  Ingredients 2 small leeks, thinly sliced 2 medium potatoes, thinly sliced 4 leaves of kale, roughly chopped Puff pastry, 1 sheet, packet or approx. 250g  2 packets of Fior Di Vita Mozzarella For Pizza, sliced 1 egg, whisked A small bunch of oregano  Olive, salt and pepper Method Turn &hellip; <a href="">Continued</a>


Traditional Ross Fil-Forn

Serves 8 Prep time 2 hours Ingredients 60ml Monini Extra Virgin Olive Oil 15g butter 1 medium onion, peeled &#038; finely chopped 500g pork shoulder, cut into 2cm cubes 200g minced pork 200g minced beef Salt and pepper 50ml dry white wine 2 tbsp Mutti Doppio Concentrato Tomato- Paste 1 tin Mutti Polpa 2 bay &hellip; <a href="">Continued</a>

Julia Ripard

The Famous Timpana

Serves 8-10 Prep time 3 hours Ingredients 1 medium sized aubergine Vegetable oil to fry 125g pork liver, chopped into 1cm cubes 500g mince pork 500g mince beef Salt and pepper 2 heaped tbsp Mutti Doppio Concentrato Tomato Paste 2 tins Mutti Polpa 2 tbsp sugar 4 fresh bay leaves 2 veal brains (optional but &hellip; <a href="">Continued</a>

Julia Ripard

Torta Tal-Lampuki

Serves 8 Prep time 2 hours Ingredients 3 tbsp Monini Extra Virgin Olive Oil 1 large red onion, peeled and finely chopped 2 garlic cloves, chopped 2 tomatoes, chopped 1 tbsp Mutti Doppio Concentrato Tomato Paste Chilli to taste 400g cooked spinach, drained 1 tsp mixed spice Salt and pepper 12 black olives, stoned and &hellip; <a href="">Continued</a>

Julia Ripard

Premium cuts and fine foods from these top four butchers in Malta

The assortment of goods from any of these top gourmet butchers make Christmas shopping easy! Get all you need to prepare a delicious feast this Christmas for you and your family. The following gourmet butchers offer top of the range cuts for that Christmas roast, deli goods and pantry essentials. 1. Churchill Make it a &hellip; <a href="">Continued</a>


BBQed Lucerto Steak Sandwich

Serves 10 Prep time 1hr 30 mins Ingredients 1.2kg Lucerto (Beef) 4 sprigs of Rosemary Salt and pepper 2 loaves Maltese bread, sliced 1 green lettuce, leaves picked 1 cucumber, sliced 1 jar of horseradish, chutney or Dijon mustard Method Bring the meat to room temperature and season with salt and pepper, while you prepare &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

Sea Bream Saam

Serves 2 Prep time 1 hr Ingredients Sea bream fillets, skin removed 300g Sugar, 20g Salt, 20g Sesame oil, 1 tsp Butter or romaine lettuce leaves, 6 large leaves For the slaw Cabbage, 150g Onion, 100g Carrots, 100g Soy sauce, 2 tbsp Olive oil, 1 tbsp Honey, 1 tsp Garnishes Cucumber, 15 slices Onion, 15 &hellip; <a href="">Continued</a>

Keith Abela

A Guide To Quick Pickling

Pickling involves the brining and marinating of fruit or vegetables, and allows for short term storage. A brine is a solution of vinegar, water, salt and sugar and is used as the pickling liquid. It’s important to note quick pickles must be stored in the fridge to last up to 2 to 3 weeks as &hellip; <a href="">Continued</a>

Julia Ripard

Kitchen Hacks: How To Store Fresh Herbs

Whether store-bought or home-grown, fresh herbs are an essential ingredients to almost every dish you can think of. If you have your own herb-garden or windowsill herbs, you can simply pick your fresh herbs as you need. But often when you buy from the supermarket, you get more than you need for any one dish. &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

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

Seafood Gyoza

Serves 4-6 Prep time 1.5 hours Ingredients For the filling: 500g Fresh &#038; seasonal fish, deboned 100g Prawns, peeled &#038; deveined 100g Chinese chives or regular chives 150g Corn, For the wrapper: Plain flour, 750g plus extra to dust Beetroot, juice of 2-3 average size Method Start by making the wrappers. Add a pinch of &hellip; <a href="">Continued</a>

Koza Dumplings


Serves 8 Equipment Lidded Bbq Wood chips or chunks (about 300gr) Charcoal ingredients 6kg beef brisket (fat untrimmed) 6 teaspoons kosher salt 1⁄2 cup dry rub Method Trim off most of the fat from the top leaving about 1/4&#8243;. Next clean the meaty side of any tough membrane. Set aside some fat to use later. &hellip; <a href="">Continued</a>


Grilled Mackerel with Sea Purslane Tapenade

Serves 2 To cook on a stake or spit you need 6 x 2-3 foot long wooden sticks &#8211; little finger thickness (soak in sea water briefly prior to cooking). 12 x 12 inch long wooden sticks, pencil thickness, sharpened to a point on one end. 3 foot thin wire or thick twine (soaked in &hellip; <a href="">Continued</a>


Scallops with Chorizo Cooked in the Shell with Orange & Seaweed Butter

Ingredients for the scallops 2 king scallops, roe removed, washed and cleaned 2 scallop shells (ask your fishmonger) halved and cleaned 2 tbsp sea buckthorn juice (foraged in the autumn, frozen and blitzed in a blender or available from health food stores) 2 thick slices of chorizo, diced Ingredients for the orange and seaweed butter &hellip; <a href="">Continued</a>



Serves 1-2 Ingredients 6 whole bogue fish (Vopi), gutted &#038; cleaned 3 tbsp red wine vinegar Juice from 1 large lemon (and its rind ) 2 garlic cloves, thinly sliced 2 tbsp extra virgin olive oil Sea salt Method Place the fish in a sealproof bag, and add the red wine vinegar, lemon juice &#038; &hellip; <a href="">Continued</a>


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