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Category: Inexpensive

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="https://served.mt/leek-potato-tart/">Continued</a>

Served

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="https://served.mt/michael-diacono-ross-fil-forn/">Continued</a>

Julia Ripard

Sea-Beet Bazlama with Pink Peppercorn Yoghurt and Celery Powder

Makes 8 Prep time 1 hr Ingredients 4 Sea Beet Leaves 400gr. Flour 250ml Water 1 packet Yeast 1 tsp Sugar 1 tsp Sea Salt 2 Tbsp Yoghurt Extra Virgin Olive Oil 20 Pink Peppercorns 1 Cup Full Fat Greek Yoghurt Celery, 1 stalk leaves only Method To prepare the celery powder, dehydrate the leaves &hellip; <a href="https://served.mt/sea-beet-bazlama-pink-peppercorn-yoghurt-celery-powder/">Continued</a>

Gabriella De Gaetano

Parsley, Wild-Rucola and Asparagus Salad

Serves 4 Prep time 20mins Ingredients 1/2 Cup Raw Hazelnuts with Skin on Bunch of Asparagus 1 Tbsp Extra Virgin Olive Oil 1/4 Cup Water Bunch of Wild Rocket Bunch of Parsley Method Preheat the oven to 200°c and roast the hazelnuts for 10 min. Once cooked and cooled remove the skin and gently smash &hellip; <a href="https://served.mt/parsley-wild-rocket-asparagus-salad/">Continued</a>

Gabriella De Gaetano

Vegan Blood-Orange Curd

Makes 1 250ml jar Prep time 1 hr Ingredients 3 orange juice and zest 70 grams sugar 3 tbsp rice flour 3tbsp water 1 tbsp olive oil Method Zest and squeeze the oranges and add to a pot including the sugar and cook on low heat till the sugar melts. In a seperate bowl add &hellip; <a href="https://served.mt/vegan-blood-orange-curd/">Continued</a>

Gabriella De Gaetano

Orange Blossom Meringue with Whipped Mascarpone and Blood-Orange Curd

Makes 8-10 Meringues Prep time 1 hr 3mins Ingredients 5 eggs 200g Caster sugar 2 tsp Corn starch 2 tsp Cider vinegar 2 tsp Orange blossom water To Serve 8-10 tbsp mascarpone, whipped 8-10 tbsp Vegan Blood-Orange Curd Method In a large dry bowl, seperate the whites from the yolks. Prepare a small bowl with &hellip; <a href="https://served.mt/orange-blossom-meringue-2/">Continued</a>

Julia Ripard

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>

servedmagazine

Loving your Leftovers

A raid is on Your forgotten frozen veg, bacon at the back of the fridge, pulses, beans and spices are an Aladdin’s cave of ingredients all ready to liven up your week day supper or a simple plate of pasta. Home cook Steph Mercieca Bason shows how with just a little creativity and know-how you &hellip; <a href="https://served.mt/loving-your-leftovers/">Continued</a>

servedmagazine

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

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

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

Fro Yo bites – 3 ways

You will need; Silicone ice cube trays Orange Cinnamon Makes 16 bites Ingredients 200g Greek Yoghurt 1 tbsp. raw honey Juice and zest of 1 orange 1 tsp. cinnamon I served these on top of a bowl of fruit including; mango, melon, pineapple and orange slices. Cherry Chia Makes 12 bites Ingredients 150g Greek Yoghurt &hellip; <a href="https://served.mt/fro-yo-bites-3-ways/">Continued</a>

Sass Woods

Dip into it

Dodge your usual go-to dip recipes and try some of the Served team’s favourites. Turn fresh summer vegetables into spicy salsa, guacamole and other dips that are perfect for summer get togethers. All the recipes given will serve 6 to 8 people. Smoky eggplant dip 10 + 20 minutes roasting Ingredients 2 eggplants Juice from &hellip; <a href="https://served.mt/dip-into-it/">Continued</a>

servedmagazine

Imbuljata

&#8220;Get into the festive mood by roasting your own chestnuts and fillingthe kitchen with that warm smell, then use them in turkey stuffing cakes and crumbles, or just eat them hot from the oven. Whatever you decide to do with them, save some for this ‘Imbuljuta’ recipe. Traditionally served after Midnight Mass or on New &hellip; <a href="https://served.mt/imbuljata/">Continued</a>

servedmagazine

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