Vegetable Stock
Produces 3.5 litres Prep time 80 minutes Tip: ZERO-WASTE ALERT. Collect all your unwanted vegetable ends, peel in a zip-lock bag and store in your fridge or freezer until you’ve collected a desirable amount. Then add straight to the pot with the remaining stock ingredients. Wash everything before adding to your zip lock bag. Vegetable … <a href="https://served.mt/vegetable-stock-3/">Continued</a>
Cauliflower and Cashew Cream Soup
Serves 6 Prep time 60 minutes The key to creating a soup with a pronounced depth is using a French technique called à l’étouffée that involves simmering vegetables in a covered pot over low heat so that they steam in their own liquid. Ingredients ½ cup olive oil 2 onions, thinly sliced 2 garlic, cloves thinly … <a href="https://served.mt/template-2/">Continued</a>
Fusilli with Swordfish
Serves 4 Prep time 20 minutes Ingredients 400g Rummo Fusilli No. 48 2 swordfish steaks (diced) 6 sage leaves 6 – 10 cherry tomatoes 2 garlic cloves Parsley Olive oil Butter Method Bring water to the boil and throw in pasta. Add oil and garlic to a pan and cook till translucent, adding in the … <a href="https://served.mt/fusilli-with-swordfish/">Continued</a>
Tagliatelle Nests with Quail Breast
Serves 2 Prep time 25 minutes Ingredients 200g Rummo Tagliatelle No. 107 2 quail breasts Butter 100g mushrooms or porcini 1 onion 2 garlic cloves Handful of parsley Olive Oil Method In a shallow wide pot, bring water to the boil for pasta. Add pasta nests. Fry onion in oil and butter till translucent and … <a href="https://served.mt/pasta-2/">Continued</a>
Conchiglioni with Artichoke Pesto (V)
Serves 2 Prep time 20 minutes Ingredients 200g Rummo Conchiglioni Rigate No. 147 6 – 12 Artichoke hearts (depending if small or large) 2 punnets basil 4 garlic cloves Oil Method Cook artichoke hearts in a pan with oil and garlic. Leave to cool and then place in a food processor with oil, basil and … <a href="https://served.mt/pasta/">Continued</a>
Casarecce with Seared Duck Breast
Serves 2 Prep time 25 minutes Ingredients 200g Rummo Casarecce No. 88 6 – 8 carrots 2 chilli (depending on heat) 4 garlic cloves Handful coriander 1 tbsp tomato puree (Kunserva) Pepper & Salt Olive Oil Vegetable stock or pasta water 1 duck breast Method Sear the duck breast on the fatty skin side down … <a href="https://served.mt/casarecce-with-seared-duck-breast/">Continued</a>
Apple Crumble Cupcakes
Serves 12 Ingredients 200g plain flour 1 ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¼ tsp. ground nutmeg 1tsp. ground cinnamon 2 eggs 150g sugar 1 tsp. vanilla 100ml sunflower oil 150ml buttermilk [or milk with 1 tbsp. white vinegar] Caramel [for decoration] Ingredients for Filling 2 apples, peeled, cored and … <a href="https://served.mt/apple-crumble-cupcakes/">Continued</a>
Lemon and Plum Crater Cake
Serves 15 Prep time 25 minutes Ingredients 400g plain flour 1 ¼ tsp. baking powder ½ tsp. baking soda 1/2 tsp. salt 2 eggs 150g granulated sugar 1 ½ tsp. vanilla 120ml sunflower oil 130ml buttermilk [or milk with 1 tbsp. white vinegar] Juice and zest of 1 large lemon 4 large ripe plums, pitted … <a href="https://served.mt/plum-cake/">Continued</a>
Summer Plum Black Sesame Crumble
Serves 6 Prep time 10 minutes/ Bake time 20 minutes Ingredients 7 red plums peeled 1/2 teaspoon ground cinnamon Pinch of salt 8 tablespoons maple syrup 300g rolled oats 150g ground almonds 1 tsp vanilla powder 2 tsps raw cacao powder 4 tbsp coconut oil 1 tbsp black sesame paste Method Preheat oven to 350 … <a href="https://served.mt/summer-plum-black-sesame-crumble/">Continued</a>
Spiced Lentil and Chickpea Salad
Serves 4 Prep time 15 minutes Ingredients 2 tbsp. olive oil 1 red onion, halved and sliced 200g cherry tomatoes 2 tsp. harissa 250g cooked beluga lentils 1/2 lemon, juiced 1 block halloumi, cut into ½cm slices 400g chickpeas tin, drained and rinsed Mint a small bunch, roughly torn Flat-leaf parsley a small bunch, roughly … <a href="https://served.mt/spiced-lentil-and-chickpea-salad/">Continued</a>
Grilled Swordfish
Serves 4 Prep time 20 minutes Ingredients 4 swordfish steaks 1 large glove garlic, minced 2 tbsp. fresh lemon juice, plus wedges for serving 1 tsp. red-wine vinegar 1 tbsp. capers rinsed and coarsely chopped 1 tbsp. dried oregano 1 small chilli pepper or 1/2 tsp dried chilli flakes 1 tbsp. dried thyme 1 tbsp. … <a href="https://served.mt/grilled-swordfish/">Continued</a>
Fruity Fresh Barley Salad
Serves 2 Prep time 40 minutes Ingredients 250g dry or 1 cup wholegrain barley (or substitute with pearl barley) 2 cups of water For the roast veg 2 large marrows 1 or 2 yellow bell peppers 1 tbsp. of olive oil ¼ tsp. salt Dash of fresh black pepper For the raw ingredients 800g chopped … <a href="https://served.mt/fruity-fresh-barley-salad/">Continued</a>
Paccheri with Italian Sausage
Serves 4 Prep time 20 minutes Ingredients 2 cloves garlic, chopped 500g Italian or good quality pork sausage I large fennel thinly sliced Fennel seeds 1/2 tsp chilli flakes 1 tbsp fresh rosemary, chopped 500g Rummo paccheri Double cream 4 tbsp. grated Pecorino or Parmesan extra virgin Olive Oil Method In a large deep sided … <a href="https://served.mt/paccheri-with-italian-sausage/">Continued</a>
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 large knob of unsalted butter extra virgin olive oil 600g raw local red prawns, peeled ½ lemon Method Grate the courgettes lengthways. Peel and finely slice the garlic, then deseed … <a href="https://served.mt/linguine-red-prawns-and-courgettes/">Continued</a>
Buccatini Amatriciana
Serves 4 Prep time 20 minutes Ingredients 500g Rummo bucatini 250g cubed pancetta(cut into 1/4-inch cubes) 1 chilli pepper (smashed) 1 brown onion 375g whole tomatoes or passata 1 tbsp. tomato paste 1/2 tsp. salt 30g Pecorino Romano (finely grated) Method Bring a large pot of well salted water to a boil. Add the pancetta … <a href="https://served.mt/buccatini-amatriciana/">Continued</a>
Spaghetti chitarra alla Carbonara
Serves 4 Prep time 15 minutes Ingredients 500 g Rummo spaghetti alla chitarra; 4 slices guanciale chopped 4 eggs Fresh pepper Pecorino Romano Method Boil some salty water for the pasta. Gently fry the guanciale in its own fat in a frying pan. Whisk the eggs with salt and pepper and add some cheese. Once … <a href="https://served.mt/spaghetti-chitarra-alla-carbonara/">Continued</a>
Lime & Mint Cottage Cheese
Serves 4 Prep time 30 minutess + chilling time Ingredients For the cottage cheese 1Ltr full fat milk 25ml lemon juice Small pinch salt 1 tsp. runny honey 1 tsp. finely chopped mint fresh 1 tsp. lime zest For the Fruit 1 small cantaloupe melon (peeled & cut into wedges) 1 kiwi (peeled & sliced) … <a href="https://served.mt/lime-mint-cottage-cheese/">Continued</a>
Walnut & Date Oat Bars
Makes 14-16 bars Prep time 60 minutes Ingredients 200g fine oats 100g walnuts roughly chopped 20g sesame seeds lightly toasted (optional) 240g dates roughly chopped 50g butter Zest of 1 orange 40g brown sugar 60g runny honey 1tsp. allspice ½ tsp. sea salt flakes (plus extra for the top) 2tsp. rosewater Method Preheat the oven … <a href="https://served.mt/walnut-date-oat-bars/">Continued</a>
Pear, chocolate and hazelnut fudge cake
Serves 6-8 Prep time 45 minutes Ingredients 3 organic or free-range eggs, beaten 200g dark chocolate (70%), roughly chopped 100g unsalted butter or coconut oil 200g coconut sugar 1 tsp. vanilla extract 200g ground almonds 1 1/2 tsp. baking powder 125g fresh pears Pinch of salt 5 tbsp. organic agave syrup 2 tbsp. cocoa & … <a href="https://served.mt/pear-chocolate-and-hazelnut-fudge-cake/">Continued</a>
Ricotta and Helwa Tat-Tork dip
Serves 6 Prep time 15 minutes Ingredients 200g Maltese ricotta 100g helwa tat-Tork 1 tbsp Caribbean rum 1 tbsp. icing sugar 1/2 orange zest 1 tbsp. chocolate chip 1 tbsp. chopped nuts Broken cannoli shells to serve with the dip Method Mix everything together except the cannoli shells. Set aside some helwa, chocolate and nuts … <a href="https://served.mt/ricotta-and-helwa-tat-tork-dip/">Continued</a>