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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

Tropical Power Bowl

Served | #31 Breakfast

By Chef Faisal – Prep time: 45mins, Cook time: 5mins, Serves: 1 Ingredients Mango delight sauce: 60 ml mango purée, 2 ml lemon juice, 10 g sugar, and 1 pinch sea salt. Creamy cheese roll: 50 g cream cheese, 10 ml heavy cream, 5 ml honey, 1 pinch lime zest, 5 g chopped raisins, and 3 g chopped pistachio. Cranberry caviar: &hellip; <a href="https://served.mt/recipes/">Continued</a>

Granola crowned panna cotta

Served | #31 Breakfast

By Chef Faisal&nbsp;–&nbsp;Prep Time:&nbsp;2 hrs&nbsp;– Cook Time:&nbsp;5mins&nbsp;– Serves&nbsp;1 Ingredients Panna cotta: 65 g cooking cream, 55 g white sugar, 1 ml coffee essence, ½ sheet gelatin, and 60 g Greek yogurt. Fig granola: 50 g oats, 12 g dried fig, diced, 10 g black raisins, 2 g dried pomegranate, 7 g crushed pistachio, 2 g &hellip; <a href="https://served.mt/recipes/">Continued</a>

Pimp my brunch

Served | Breakfast Brunch Wine

Which wines and why when brunching The Ultimate Guide to Wine for Every Brunch Brunch is no longer just a lazy Sunday indulgence. It’s a ritual, a social event, and a chance to slow down with friends while enjoying good food and even better drinks. Plates overflow with sweet and savoury dishes, and the right &hellip; <a href="https://served.mt/recipes/">Continued</a>

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

Citrus-infused Shrimp Rice

Served | #32 Lunch Seafood

Prep/Cook time: 35min, Serves: 1 Ingredients Shrimp marination: 150 g shrimp, 5 ml olive oil, ¼ tsp smoked paprika, ½ tsp garlic powder, 1 pinch Italian seasoning, 1 pinch sea salt, and 1 pinch black pepper powder (about 1/8 tsp). Blood orange sauce: 100 ml blood orange juice, 5 g butter, 1 small garlic clove, chopped (about 2 &hellip; <a href="https://served.mt/recipes/">Continued</a>

Fettuccini Lumiere

Served | #31 Lunch Pasta

By Chef Faisal – Prep Time: 40mins – Cook Time: 10mins – Serves 1 Ingredients Roasted garlic purée40 g garlic1 pinch sea salt1 pinch black pepper powder5 ml olive oil20 ml water Roasted garlic sauce20 g roasted garlic purée15 ml tomato paste1 pinch dried basil powder2 pinches sea salt1 pinch black pepper powder20 g butter40 ml cooking cream15 g parmesan cheese &hellip; <a href="https://served.mt/recipes/">Continued</a>

Chimi Spaghetti Salad 

Served | #31 Dinner Lunch

By Chef Faisal – Prep Time: 15mins – Cook Time: 20mins – Serves 1 Ingredients Chimichurri sauce5 g chopped parsley5 g chopped cilantro5 g chopped garlic¼ tsp dried oregano3 g chilli flakes40 ml olive oil8 ml red wine vinegar2 ml lemon juice5 g chopped red onion2 g chopped mint½ tsp sea salt¼ tsp black pepper powder1 tsp sugar Spaghetti pasta200 g &hellip; <a href="https://served.mt/recipes/">Continued</a>

Simply Seafood

Served | #31 Fish Lunch

Sauce, lifted by sautéed asparagus, black beans, and a pop of mint caviar. Smoky, citrus-kissed, and perfectly balanced, proof that comfort and couture can share a plate. By Chef Faisal – Prep Time: 40mins – Cook Time: 10mins – Serves 1 Ingredients For the creamy tomato sauce: 100 g peeled tomatoes, 30 g carrot, 5 g garlic, 10 g sliced red onion, &hellip; <a href="https://served.mt/recipes/">Continued</a>

Avocado Boats with Salmon Gravadlax, Cream Cheese and Herbs

Served | #31 Lunch

Recipe: Eunice Muscat Ingredients 1 ripe but firm avocado, halved and pitted 80–100g (3–3.5 oz) salmon gravadlax, sliced 2–3 tbsp cream cheese&nbsp;(plain or herbed) 1 tsp lemon or lime juice 1 tbsp chopped fresh herbs&nbsp;(dill, chives, parsley or a mix) Freshly ground black pepper Optional garnish: capers, lemon zest, microgreens, or red onion slivers Method Cut &hellip; <a href="https://served.mt/recipes/">Continued</a>

Wild salmon with Mediterranean salad

Served | Fish Lunch Mediterranean

Wild salmon meets a fresh Mediterranean salad in a vibrant fusion that celebrates seasonal flavours. The richness of the salmon pairs beautifully with crisp cucumbers, juicy tomatoes, and briny olives, all tossed in a light lemon–olive oil dressing. What sets this dish apart is the unexpected twist of shawarma spices, earthy cumin, warm coriander, and &hellip; <a href="https://served.mt/recipes/">Continued</a>

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Dessert

Figs stuffed with ricotta, orange, pecans and maple syrup

Served | #31 Dessert

By Eunice Muscat – Prep Time: 15min – Serves 4–6 Ingredients 8–10 fresh ripe figs, ½ cup ricotta cheese, zest of 1 orange, 1–2 tsp fresh orange juice, ¼ cup toasted pecans, finely chopped, 2–3 tsp maple syrup plus extra for drizzling, 1 pinch cinnamon or nutmeg (optional), fresh mint leaves for garnish (optional), and sea salt flakes for finishing &hellip; <a href="https://served.mt/recipes/">Continued</a>

Apple + Coconut Panna Cotta, Apple + Elderflower Gel, Candied Rhubarb Strips 

Served | Dessert

(Prep 1day ahead) Ingredients For the apple panna cotta75g caster sugar200ml double cream2g agar agar powder200ml coconut milk100g apple purée For the apple and elderflower gel225g fresh pressed apple juice25g elderflower cordial2g agar powder For the candied rhubarb strips2 sticks forced rhubarb4 tbsp caster sugar4 tbsp apple juice Method For the candied rhubarb strips, preheat &hellip; <a href="https://served.mt/recipes/">Continued</a>

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>

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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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