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Category: Home Cooks

BBQ Rabbit

Serves 4 Prep time 30 mins plus 3 hours chilling Ingredients 1 good sized fresh rabbit cut into bite-size pieces ½ cup white wine Fresh garlic cloves Juice of one fresh lemon ½ cup olive oil Sale &#038; pepper 1 tbsp. soy sauce Fresh rosemary (for garnish) Bay leaf Tsp. coriander seeds One lemon, sliced &hellip; <a href="https://served.mt/bbq-rabbit/">Continued</a>

Charlene Bugeja

Baby Jacket potatoes with whipped feta and sumac

Serves 4 Prep time 45 mins Ingredients 10 small baby potatoes 3 tsp olive oil ½ tsp. garlic salt 80g feta 80g Greek yogurt 1 roasted red bell pepper from a jar (about 25g) finely chopped ½ tsp. sumac ½ cup pomegranate seeds Method Heat oven to 220c fan /gas 6) Prick the potatoes all &hellip; <a href="https://served.mt/baby-jacket-potatoes-with-whipped-feta-and-sumac/">Continued</a>

Eunice Muscat

Harissa Beef Kebabs…

&#8230;served with baby jacket potatoes whipped feta and sumac Serves 3 Prep time 1hr 45 mins Ingredients 140g plain (Greek yogurt) 2 tbsp. tahini 60ml lemon juice sea salt and cracked black pepper 350g white cabbage, thinly sliced 350 g purple cabbage, thinly sliced 3 green onions shredded 1 cup dill, chopped 55g sultanas 50g &hellip; <a href="https://served.mt/harissa-beef-kebabs/">Continued</a>

Eunice Muscat

Mini Sweet Potato Dutch Pancakes…

&#8230;served with ricotta mascarpone Serves 4 Prep time 45 mins Ingredients For the batter 2 tbsp. melted butter and slightly cooled butter 4 large eggs 220g sweet potato puree ¾ cup milk ¾ cup all purpose flour 2 tbsp. sugar 1tsp vanilla paste ½ tsp cinnamon ¼ kosher salt For the toppings 250g smooth ricotta &hellip; <a href="https://served.mt/mini-sweet-potato-dutch-pancakes/">Continued</a>

Eunice Muscat

Herring, potato lettuce wraps

Serves 2 Prep time 20 mins Ingredients 3 romaine baby lettuce 1 small potato, boiled and diced 1 tbsp. horseradish 200g marinated herring 1 ripe avocado 1/2 lime 2 tbsp. olive oil For the dressing: 1 tbsp. whole grain mustard 1 tbsp. balsamic vinegar 1 tbsp. honey 1 lemon juice 1 orange juice 200ml olive &hellip; <a href="https://served.mt/herring-potato-lettuce-wraps/">Continued</a>

Eunice Muscat

Granola Crust Breakfast Tarts…

&#8230;with Greek yogurt &#038; fruits Home cook Eunice Muscat Serves 4 Prep time 40 mins Ingredients For the granola crust 1/3 cup almond flour ¾ cup quick oats 2 tbsp. tapioca flour ¼ cup coconut sugar ¼ tsp. kosher salt ¼ tsp. cinnamon ¼ cup coconut oil, solid ¼ cup sliced almonds ¼ cup finely &hellip; <a href="https://served.mt/granola-crust-breakfast-tarts/">Continued</a>

Eunice Muscat

Green n’ Clean

Prep time &#8211; 15 Minutes Ingredients 1 cup spinach 1 small frozen banana 1/2 green apple 1 stalk of celery 1 cup chopped cucumber Juice of 1/2 a lime 1 inch of ginger, peeled 1 tsp. Matcha powder (optional) 1/3 cup coconut water 1 tbsp. coconut oil Method Blend all the ingredients Top with blueberries, &hellip; <a href="https://served.mt/green-n-clean/">Continued</a>

servedmagazine

Baked peaches

Serves 4 Prep time 30 mins Ingredients 4 peaches 40 g butter 4 tbsp. demerara sugar Maple syrup Greek yogurt (or whipped cream) Method: Butter peaches generously and sprinkle with sugar, place in oven face up at 160 for 30 mins or cook face down in a frying pan until peaches soften and sugar starts &hellip; <a href="https://served.mt/baked-peaches/">Continued</a>

Hauke Eggert

one-pot-recipe-dishwashing

One Pot Pork

Weeknight dinners can still include a roast. We’ve cut corners on the classic Italian dish—using bacon and skipping the air-drying process. So while not as traditional it is equally delicious. Serves 4 Prep Time: 1 hr Ingredients 4 garlic cloves, finely chopped; plus 2 heads, halved crosswise 1 tbsp. coarsely chopped rosemary, plus 4 sprigs 1 &hellip; <a href="https://served.mt/pork-wrapped-in-bacon/">Continued</a>

Charlene Bugeja

Baked Egg in Avocado

Serves 6 Prep Time: 5 minutes Ingredients 3 large avocados 6 eggs 4 strips of bacon, diced and cooked till crispy ¼ cup fresh chives Hot sauce to drizzle Method Preheat oven to 200 C. Oil a baking tray. Cut avocados in half. Scoop out 1-2 tbsp. of the avocado to create a well for the &hellip; <a href="https://served.mt/dish-baked-egg-in-avocado/">Continued</a>

Charlene Bugeja

Asparagus salad

Serves 2 Prep Time: 25 mins Ingredients 1 bunch asparagus 1 courgette 100g almonds Some chili flakes 125g blueberries 100g pecorino cheese For the dressing, 2 tbsp. hemp oil 1 tsp. agave syrup 1 tsp. sesame oil Some lemon juice Method Wash courgette and slice length ways thinly. Set aside. Grill asparagus on a very low &hellip; <a href="https://served.mt/asparagus-salad/">Continued</a>

Stefy Zammit

Quinoa and broccoli patties

Makes 12 patties Ingredients 1 tsp. harissa spices 1 tbsp. sushi ginger A handful of basil 200g red Quinoa A sprinkle of Himalayan salt 1 egg 170g goat’s cheese , crumbled Quinoa flour 1 broccoli Coconut oil 1 Chicory Method Wash and chop broccoli, prepare a baking tray with some coconut oil and bake the &hellip; <a href="https://served.mt/quinoa-and-broccoli-patties/">Continued</a>

Stefy Zammit

Meagre fish cakes

4 large or 6 small fish cakes Prep Time: 40 mins Ingredients 600g meagre, known as Gurbell, filleted 1 spring onion 3 tbsps. capers A handful of fresh mint ½ a sweet potato The rind of 1 lime 1 egg Coconut oil Polenta Seasoning Method Bake the fish in the oven at 160c for around 25 &hellip; <a href="https://served.mt/meagre-fish-cakes/">Continued</a>

Stefy Zammit

Lentil and king prawn salad

Serves eight as a side dish or four as a light starter Prep Time: 45 mins Ingredients 1 clove garlic 8 cherry tomatoes 20 king prawns 100g pine nuts 2 tbsp. fresh fish stock 130g brown lentils Olive oil Method Cook lentils according to the instructions on the packet. Ask your fishmonger to remove the heads &hellip; <a href="https://served.mt/lentil-and-king-prawn-salad/">Continued</a>

Stefy Zammit

Pan-Seared Black Spotted Bream…

&#8230;Steamed Clams, Saffron &amp; Cream sauce. Serves 2 Prep Time: 1 hr Ingredients 2x black spotted bream fillets (Bazuk) (ask your fishmonger to fillet it for you). 150g clams 1tbsp. black caviar 150ml dry white wine 200ml fresh cream 40g fresh broad beans 50g fresh peas 4 small asparagus 4 stalks bok choy 1 small white &hellip; <a href="https://served.mt/pan-seared-black-spotted-bream/">Continued</a>

Eunice Muscat

Crispy Polenta with spinach & leeks…

&#8230;poached egg, sautéed mixed mushroom, pea puree. Serves 4 Prep Time: Overnight chilling for the polenta, 40 mins cooking Ingredients for polenta: 400ml water 100g quick-cook polenta 1 ½ tsp. butter 3 tbsp. grated parmesan ½ tsp. rock salt Method for Polenta: To make the polenta, put the water and salt in a medium saucepan and &hellip; <a href="https://served.mt/crispy-polenta-with-spinach-leeks/">Continued</a>

Eunice Muscat

Beetroot Gravadlax

&#8230;with buckwheat pancakes &#038; horseradish cream. Serves 4 48hrs to cure the salmon, 45 mins cooking Ingredients For the Salmon 600g Salmon pin boned, skin on 300g granulated sugar 175g Maldon sea salt 1 tbsp. whole black pepper 1 tbsp. fennel seeds 1 tbsp. coriander seeds Zest from half a lemon Zest from half an &hellip; <a href="https://served.mt/beetroot-gravadlax/">Continued</a>

Eunice Muscat

Strawberry, butter sugar toasts

Serves 2 Prep Time: 20 mins Ingredients For the strawberry &#038; balsamic sauce: 10 blackberries 15 medium strawberries 3 tbsp. good quality balsamic 4 tbsp. castor sugar For the toast 4 slices rustic bread 4 tbsp. unsalted butter 3 tbsp. granulated sugar 1 large chunk of good quality brie Method For the strawberry &#038; balsamic sauce: &hellip; <a href="https://served.mt/dish-strawberry-butter-sugar-toasts/">Continued</a>

Eunice Muscat

Lemon Sorbet

Serves 4 Prep time 30 mins + overnight freezing Ingredients 6 lemons (depending on size) 150ml sugar syrup (Sugar dissolved in water) 2 egg whites Method Zest and juice the lemons, putting the juice to one side. Add the zest of 1 lemon to the sugar syrup and warm up in a pan. This will &hellip; <a href="https://served.mt/lemon-sorbet/">Continued</a>

Hauke Eggert

Orange and Cardamom Creme Brule

Serves 6 Prep time 1hr 20 mins Ingredients 600ml cream zest of 1 orange 6 cardamom pods 5 egg yolks 75g sugar Caster sugar to caramelize Method Pre-heat the oven to 180 Celsius, break the cardamom pods and remove the seeds, put the seeds, cream and the orange zest into a pot, bring to a &hellip; <a href="https://served.mt/orange-and-cardamom-creme-brule/">Continued</a>

James Staniland

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