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Category: Home Cooks

BBQ rum & caramel bananas…

&#8230;served with Pina Colada Ice Cream Serves 6 Prep time 30 mins Ingredients 50g Butter softened 40g light brown muscovado sugar 1-2 tsp. treacle or honey 1-2 tbsp. spiced rum 6 unpeeled bananas For the Pina Colada Ice Cream 1 can coconut milk 1 can coconut cream ⅓ – ½ cup granulated sugar (more to &hellip; <a href="https://served.mt/bbq-rum-caramel-bananas/">Continued</a>

Charlene Bugeja

Miso marinated Cod

Serves 2 Prep time 15 mins + marinade time Ingredients 1/8 cup sake 1/8 cup mirin 2 tbsp. white miso paste 1 tbsp. sugar 2 cod fillets, 200g each Method Two to three days beforehand, make the miso marinade and cover the fish with it placing in a non-reactive dish or bowl and cover tightly &hellip; <a href="https://served.mt/miso-marinated-cod/">Continued</a>

Eunice Muscat

Black rice and poached egg

Serves 1 Prep time 60 mins Ingredients 100g ½ cup organic black rice 250ml 1 ½ cups water 1 tbsp olive oil ½ onion 1 clove garlic 1 egg splash cider or white wine vinegar (optional) Method Wash the rice thoroughly changing the water a few times. This helps wash some of the starches out &hellip; <a href="https://served.mt/black-rice-and-poached-egg/">Continued</a>

Eunice Muscat

Miso Vegetable Soup

Serves 3 Prep time 30 mins Ingredients 1 l vegetable stock 10 g dried shitake mushrooms 1 tbsp. white miso paste 1 tbsp. red miso paste 1 tbsp. gochujang paste ( fermented chilli paste) a thumb sized piece of ginger grated 1 clove garlic 100g tofu drained and cubed 170g exotic mushroom mix 2 tbsp. &hellip; <a href="https://served.mt/miso-vegetable-soup/">Continued</a>

Eunice Muscat

Warm Green Breakfast bowl

Serves 1 Prep time 35 mins Ingredients ½ cup Quinoa 1 or 2 eggs 1 tbsp. coconut Oil Handful kale, leaves removed and torn into bite-sized pieces 1 clove garlic finely chopped 1 tbsp. almonds Roughly Chopped Salt and pepper Handful of cavolo nero, leaves removed and torn into bite-sized pieces. 40g feta cheese crumbled &hellip; <a href="https://served.mt/warm-green-breakfast-bowl/">Continued</a>

Eunice Muscat

Smoked Mackerel Tartare with black rice…

&#8230;charred broccoli florets and poached egg Serves 3 Prep time 20 mins Ingredients 1 tsp. smoked paprika ½ celery stalk finely chopped 4 cured mackerel fillets 1 large gherkin 4 tbsp. mayo 1 tsp. English mustard 1 tbsp. dill or parsley A squeeze of lime juice Ground black pepper Toasted Maltese bread to serve Method &hellip; <a href="https://served.mt/smoked-mackerel-tartare/">Continued</a>

Eunice Muscat

Black pudding, goat s cheese, bacon and fried egg muffin…

&#8230;with date and tamarind jam Serves 3 Prep time 20 mins Ingredients 3 English muffins sliced in half lengthwise 2 tbsp salted butter 6 rashes of streaky bacon 3 eggs 3 slices black pudding 3 pieces of chevre (soft goat s cheese) 3 tbsp. date and tamarind jam for the Date and Tamarind jam 100 &hellip; <a href="https://served.mt/black-pudding-muffin/">Continued</a>

Eunice Muscat

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. cocoa powder 2 tbsp. maple syrup Method Rinse quinoa in a fine mesh strainer. Heat a small saucepan over medium heat. Once hot, add the quinoa and toast for 3 &hellip; <a href="https://served.mt/dark-chocolate-orange-quinoa-porridge/">Continued</a>

Stefania Calleja

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 / 2 Medjool dates 6 tbsp. chia seeds Method Blend all ingredients except for chia seeds until very smooth. Spoon chia seeds into a large jar or container with lid, then &hellip; <a href="https://served.mt/strawberry-coconut-chia-pudding/">Continued</a>

Stefania Calleja

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

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 the same, but the added ingredients can be anything you have left. I have chosen to opt for mushrooms in this recipe, but the sky’s the limit really or whatever &hellip; <a href="https://served.mt/barley-risotto/">Continued</a>

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 my abhorrence for wasting food, this is my way of reducing my food waste; easy tasty pesto which can be tossed with pasta or served with fresh bread and good &hellip; <a href="https://served.mt/roasted-pepper-pesto-pasta/">Continued</a>

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 bacon, cubed (it’s worth freezing a few slices) 100ml white wine 200g frozen peas ½ tsp. cracked black pepper 2 tsp. dry mint Juice and rind of 1 lemon 2 &hellip; <a href="https://served.mt/zesty-peas-pancetta-pantry-pasta/">Continued</a>

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 buckwheat groats, soaked in cold water overnight 125ml hazelnut milk or milk of your choice 2 tbsp. maple syrup 1 tsp. vanilla extract To serve: 2 tbsp. hazelnut butter or &hellip; <a href="https://served.mt/buckwheat-banana-hazelnut-breakfast-bowl/">Continued</a>

Stefania Calleja

Broccoli and Pistachio soup…

&#8230; and flaxseed crackers Soup Serves 4 Prep time 20 mins Ingredients For the soup 1 tbsp olive oil 2 whole broccoli florets 1 large onion 2 cloves garlic 2 potatoes handful pistachios salt and pepper 2 cups vegetable stock 2 cups water Flaxseed crackers Makes around 20 Prep time 45 mins ½ cup ground &hellip; <a href="https://served.mt/broccoli-pistachio-soup/">Continued</a>

Sam Farrugia

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. chickpea flour 1 tbsp. cumin 1 tbsp. olive oil ½ lemon juiced 1 tsp. turmeric Salt and pepper 2 cloves garlic 1 handful chopped fresh parsley For the zoodles: Long &hellip; <a href="https://served.mt/turmeric-falafel-beetroot-crisp/">Continued</a>

Sam Farrugia

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

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 g yoghurt) (make your own Labneh recipe) 1/3 cup shelled broad beans 2 tbsp. pecans (roughly chopped) 1 tsp. lemon zest 1½ tsp. fresh mint (roughly chopped) ½ tsp. pink &hellip; <a href="https://served.mt/smoked-beetroot-salad/">Continued</a>

Ljuana Xuereb

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) 2 cloves garlic (minced) 200ml white wine Salt ½ tsp. nutmeg Juice of 1 lemon Method Prepare a bowl large enough to hold the cleaned hearts. Pour in the lemon &hellip; <a href="https://served.mt/preserving-artichoke-hearts/">Continued</a>

Ljuana Xuereb

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 wine vinegar ½ tsp. castor sugar 30g preserved lemon (flesh and skin, seeds removed) 75ml sunflower oil Method Put all the ingredients except the oil in a small food processor &hellip; <a href="https://served.mt/lemon-mayonnaise/">Continued</a>

Ljuana Xuereb

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