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Vegan

Seed Bread

Served | Bread Vegan

By Francesca Runcie – Prep / Cook time: 2hrs Ingredients500g water2 tsp dried instant yeast (8g) or 20g fresh yeast30g extra virgin olive oil, plus extra for greasing500g bread or spelt flour1 tsp salt50g rolled oats150g mixed seeds (sesame, linseed, sunflower, pumpkin, poppy)30g honey or Manuka honey Warm the water and yeast in a bowl over low &hellip; <a href="https://served.mt/recipes/">Continued</a>

In bloom

James Staniland | Food articles Food Blogs Issue #4 Local Magazine Salad Seasonal Vegan

The brilliant chef behind The Wandering Kitchen pop up dinners that many enjoyed over Autumn and winter, takes a last walk in the countryside before he leaves for his travels again to pick up new tips and skills to add to his already impressive own. Nasturtiums Found in the Maltese countryside in certain areas, the &hellip; <a href="https://served.mt/recipes/">Continued</a>

Vegan Lemon & Poppy Seed cake

Marrow Health | Dessert Healthy Home Cooks Issue #12 Vegan

Makes 1 Cake Prep time 60 minutes Dry Ingredients 300g wheat flour type ‘0’ 25g poppy seeds 1 tsp Bicarbonate of soda 1 tsp Baking powder ¼ tsp salt Wet Ingredients 200ml unsweetened plant milk (we used soy) 100ml agave syrup 100ml raw coconut oil 2 tbsp unsweetened plant yogurt (we used almond) Juice of &hellip; <a href="https://served.mt/recipes/">Continued</a>

Thinking of going Vegan? Tips for transitioning to a vegan diet.

Hannah Cremona | Article Blog Lunch Main Dish Vegan

Are you thinking of transitioning to a vegan diet? There are many reasons why you may want to this, and it’s important to remind yourself of your reason. Whether it’s because of ecological concerns, or animal rights, or health concerns, reducing meat in our diet has positive effects on the three reasons listed above. Here &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Breakfast

Retro avo-toast

Served | Breakfast

By Chef Faisal – Prep/cook: 20mins – Serves 1 Ingredients For the Beetroot Hummus2 medium sized boiled beetroots2 tablespoons boiled chickpeas2 tablespoons olive oilJuice of 1/2 a lemon1/4 teaspoon cumin powderPinch of sea salt For the Avocado Mix1 ripe avocadoPinch of sea saltPinch of black pepper powderJuice of 1/2 a lemon For the Poached Egg250ml waterDash of vinegar1 egg &hellip; <a href="https://served.mt/recipes/">Continued</a>

Maple Glazed Bacon

Served | Breakfast Pork

This maple-glazed bacon topping is perfect for elevating burgers, pancakes, salads, or even desserts. Prep/cook: 15min Ingredients8 strips of thick-cut bacon3 tbsp pure maple syrup2 tbsp brown sugar1/2 tsp smoked paprika1/4 tsp black pepper For the baconPreheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and place a wire rack &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Lunch

Middle–Eastern flavour

Served | Dinner Lunch

Tender sirloin steak meets a hearty chickpea and cauliflower salad in this bold, flavour-packed dish. Roasted cauliflower and protein-rich chickpeas are tossed with chopped flat-leaf parsley, crushed garlic, and a zesty squeeze of lemon, creating a fresh and earthy base. The warm, aromatic blend of turmeric and Madras curry powder adds a vibrant twist, infusing &hellip; <a href="https://served.mt/recipes/">Continued</a>

The New Classic

Served | Lunch Salad

What makes this salad truly shine is its perfect balance, each ingredient harmonizes without overpowering the others. Toasted walnuts or candied pecans add a satisfying crunch, while thinly sliced red onions provide just the right touch of bite. A pinch of sea salt and a fresh grind of black pepper pull everything together, enhancing every &hellip; <a href="https://served.mt/recipes/">Continued</a>

Quinoa Bowl

Served | Lunch Salad

A vibrant, protein-packed bowl that blends fresh greens, smoky grilled chicken, and a creamy parmesan dressing—your go-to for a nourishing, flavourful meal. Cook/Prep time: 30min – Serves: 1 Ingredients For the buttermilk30ml milk1 tsp yogurt½ tsp white vinegar For the buttermilk parmesan dressing30ml prepared buttermilk1 tbsp Parmesan cheese¼ tsp sea saltPinch white pepper powderPinch dry basil leaves2 tsp &hellip; <a href="https://served.mt/recipes/">Continued</a>

Golden Risotto with Cheesy Saffron Elegance

Served | Lunch Risotto

Cook/Prep time: 40min – Serves: 1 Ingredients For cheesy saffron sauce10g butter1 clove chopped garlic15g chopped onion200g cooking cream400g whole milk10g Parmesan cheese60g cheddar cheese, shredded¼ tsp saffron powder½ tsp white pepper powder½ tsp sea salt For the risotto rice250g Arborio rice400g water2 bay leaves1 ½ tsp sea salt For the paprika oil1 tbsp chopped fresh thyme2 tsp &hellip; <a href="https://served.mt/recipes/">Continued</a>

Pea and Mint Risotto

Served | Lunch Risotto

&#8220;This creamy risotto combines the sweetness of peas with the freshness of mint, finished with a touch of parmesan for depth.&#8221; By Francesca Runzi – Prep/cook: 20min – Serves 4 Ingredients Pea &amp; mint puree1 garlic clove50g shallots20g olive oil250g frozen green peas100g water1 bunch fresh mint leaves30g parmesan cheese Risotto60g shallots, halved20g olive oil200g dry white wine250g risotto &hellip; <a href="https://served.mt/recipes/">Continued</a>

Alpine Fondue Savoyarde

Served | Appetizer Cuisine Lunch

This traditional recipe comes from the French-Swiss alpine region of Savoie, where fondue has been enjoyed over generations. It&#8217;s a dish that brings people together, combining the finest alpine cheeses into something truly magnificent. By Jacob Minsler&nbsp;– Prep/cook:&nbsp;40min&nbsp;– Serves:&nbsp;4 Ingredients For the Fondue: For Serving: Method Prepare the cheeses by bringing all grated cheeses to &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Dessert

Whipped Mascarpone Carrot Cake Stack 

Served | Cakes Dessert

By Chef Faisal – Prep/cook: 1hr Ingredients For the mascarpone frosting60g white sugar60g softened butter120g mascarpone cheese100g whipped cream foamPinch sea salt For the whipped cream foam200g whipping cream50g white sugar For the carrot cake200g all-purpose flour1/4 tsp baking soda1/2 tsp baking powder1/2 tsp cinnamon powder180g brown sugar100g whole eggs1 tsp vanilla essence200g finely shredded carrot For &hellip; <a href="https://served.mt/recipes/">Continued</a>

Mixed berry cheese cake

Served | Dessert

 By Chef Faisal, – Prep/cook: 45min – Chill time: 4hrs Ingredients For the cream cheese filling100g cooking cream1 gelatin sheet50g white sugar350g Philadelphia cream cheese1 pinch sea salt For the biscuit crust200g digestive biscuits, powdered60g melted butter For the mixed berry compote100g frozen raspberries100g frozen blueberries100g frozen blackberries60g white sugar For the cheesecake assembly300g cream cheese filling250g biscuit crust300g &hellip; <a href="https://served.mt/recipes/">Continued</a>

Babà all’arancia

Served | Dessert

&#8220;Babà is a classic Neapolitan dessert which is usually made with rum. In my region, where lemons are plentiful, the pastry shops often make it with limoncello. For this recipe, I decided to give oranges a go and it really works well. Please note, you need to make this at least one day before you &hellip; <a href="https://served.mt/recipes/">Continued</a>

Sunshine Orange Cake

Served | Cakes Dessert Orange

Enjoy the vibrant, refreshing taste of Sunshine Orange Cake, where tangy citrus flavors perfectly complement rich caramel sauce and crunchy almonds. This dessert is guaranteed to brighten any occasion.

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By the Professionals

Gennaro Contaldo Gennaro Contaldo
Chef Issue #12 Italian Light bites Low Carb Lunch Main Dish ProChefs

Insalata Primaverile - Spring Pasta Salad

Serves 4 Ingredients 325g fusilli bucati corti pasta 150g fresh broad (fava) beans (ful) (shelled weight) 150g fresh peas (shelled weight) 5 tbsp extra-virgin olive oil, plus extra for drizzling 60g grated Pecorino, plus extra shavings to serve 2 slices of prosciutto (Parma ham), finely chopped 1 garlic clove, very finely chopped or minced ½ &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Alison Azzopardi Alison Azzopardi
Dinner Fish Issue #14 Lunch ProChefs Vegetarian

Scallops, Courgettes, Frisee & Pancetta salad

Serves 2 Prep time 30 minutes 16 scallops 50g butter 200g courgettes 8-10 mint leaves, chopped 1 small head frisee (Endive) 100g pancetta lardons 3 Tbsp Extra Virgin Olive Oil 1 Tbsp apple cider vinegar Salt &amp; pepper Method Fry lardons in a little oil over medium heat until nice and crispy, then set aside. &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Andre Spiteri Andre Spiteri
Dinner Issue #12 Meat ProChefs

Slow-cooked Saddle of Lamb

Merguez sausage, Lambchetta, braised pearl barley, broad bean puree, peas, pomme dauphine, lamb jus. Serves 4 Prep time 90 minutes Ingredients For the Saddle 1 x 1.2kg saddle of lamb (bone out and skin removed)
 100g chicken breast (minced) 
1 egg white
90g fresh cream
 70g Chevre (soft goat’s chees) 
Chives
 Thyme 
2 sheets Nori 
2 &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Gennaro Contaldo Gennaro Contaldo
Breads Chef Easter Issue #12 Italian ProChefs Wake + Bake

Neapolitan Easter Bread

Serves 10 Ingredients 30g fresh yeast 300ml lukewarm water 500g strong white bread flour 1 tsp salt 1 tsp black pepper 50g grated Parmesan cheese 50g grated pecorino cheese 100ml extra virgin olive oil 50g prosciutto piece, cut into small cubes 50g mortadella piece, cut into small cubes 50g salami piece, cut into small cubes &hellip; <a href="https://served.mt/recipes/">Continued</a>

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servedmagazine servedmagazine
#EatingOut Dinner Issue #12 Lunch Mastering ProChefs

Foam And Fork Bobby Burger

Serves 4-5 Prep time 30 minutes Ingredients 500g chickpeas 200g beetroot 70g tahini paste 3g cumin 2g smoked paprika 5g salt 2g pepper 35g garlic 80g onions 20ml olive oil 150g breadcrumbs 50g flour Ingredients For Garlic Sauce 200ml soya milk 380ml sunflower oil 20ml pure sesame oil 40g garlic 100ml homemade ketchup/ store-bought 50ml &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Food articles

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