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Tag: orange

Fish Tartare

Serves 2 Prep time 10 minutes Ingredients 160g local, sustainable fish fillet (I used mackerel) 6 orange segments, roughly chopped 6 pink grapefruit segments, roughly chopped 1 tbsp spring onions, finely sliced 2 tsp chopped dill 2 tbsp olive oil 1 small breakfast radish, halved and thinly sliced 2 tsp honey mustard dressing Juice of &hellip; <a href="https://served.mt/fish-tartare-3/">Continued</a>

Alison Azzopardi

Dove-Shaped Easter Cake

COLOMBA Dove-Shaped Easter Cake Gennaro Contaldo Dove-shaped breads can be traced back to the ancient Greeks and Egyptians, and biblically the dove has always been a symbol of peace. There are many legends about the origins of this sweet bread, but Colomba was first produced industrially in the 1930s by Milanese company, Motta, makers of &hellip; <a href="https://served.mt/dove-shaped-easter-cake-3/">Continued</a>

Gennaro Contaldo

Crab & Citrus Salad

Serves 4-6 Prep time 60 minutes Ingredients 500g of crab meat Juice of ½ pink grapefruit Zest of 1 lime 25ml olive oil 50g of finely chopped shallot 15ml Champagne vinegar 15g of radish, finely diced 10g of chives, fine chopped 50g of apple, finely chopped, not peeled 50g Greek yoghurt Salt White pepper Ingredients For Decoration Red chicory leaves &hellip; <a href="https://served.mt/crab-citrus-salad/">Continued</a>

Stefan Hogan

Pan Roasted Quail

Serves 2 Prep time 90 minutes Ingredients 3 quails (300g each approx) 1 onion 2 cloves of garlic 20g ginger 50g dried apricots 10g fresh thyme 100g black-eyed beans 500ml chicken jus 150g salted butter 400g potato 100ml cream 50ml carob syrup 1 orange, juiced and zest 50ml port wine 10ml citrus vinegar 30g roasted &hellip; <a href="https://served.mt/pan-roasted-quail/">Continued</a>

Chris Tonna

Opera Torte with Hazelnut Ice Cream

Serves 6 Prep time 90 minutes Ingredients For Opera Torte Jaconde Sponge 105g eggs 77g sugar powder 77g ground almonds 20g flour 15g butter 63g egg whites 22g sugar Over temperature 200°c Method For Opera Torte Jaconde Sponge Heat oven to 180°C/160°C fan/gas 4, butter and line the base of two 20cm spring-form cake tins &hellip; <a href="https://served.mt/opera-torte-with-hazelnut-ice-cream/">Continued</a>

Andre Spiteri

Top 10 Favourite Summer Salads

Top 10 Favourite Summer Salads! Looking for some salad inspiration to spruce up your menu? Or perhaps you’re simply in need of something a little more exciting that’s healthy, fresh and flavoursome. We totally get it! Salads don’t have to be boring and after rounding up these amazing recipes, we know how to wipe out &hellip; <a href="https://served.mt/top-10-favourite-summer-salads/">Continued</a>

servedmagazine

Walnut & Date Oat Bars

Makes 14-16 bars Prep time 60 minutes Ingredients 200g fine oats 100g walnuts roughly chopped 20g sesame seeds lightly toasted (optional) 240g dates roughly chopped 50g butter Zest of 1 orange 40g brown sugar 60g runny honey 1tsp. allspice ½ tsp. sea salt flakes (plus extra for the top) 2tsp. rosewater Method Preheat the oven &hellip; <a href="https://served.mt/walnut-date-oat-bars/">Continued</a>

Ljuana Xuereb

Milk chocolate mousse and walnut cake

Serves 4 Prep time 25 minutes Ingredients For the milk chocolate mousse 50ml milk 50ml cream 1g gelatin leaves 25g good quality milk chocolate Zest from ½ an orange 10g egg yolks 5g sugar For the walnut cake 100g sugar 100g butter 100g egg 100g flour 2g baking powder 200g chopped walnuts For the orange &hellip; <a href="https://served.mt/milk-chocolate-mousse-and-walnut-cake/">Continued</a>

Gordon Bonello

Raw Chocolate and Orange Cheesecake

Makes 5 mini cakes Prep time 30 mins + overnight soaking and chilling Ingredients For the base 15g dates, soaked in warm water for 1 hour 80g almond flour 10g cacao powder Zest of half an orange Pinch of salt 20g chocolate, finely chopped For the filling 60g cashews, soaked overnight 15g coconut oil 15g &hellip; <a href="https://served.mt/raw-chocolate-and-orange-cheesecake/">Continued</a>

Emmeline Schembri

Citrus and kisses

In this issue, once again he and his hard-working team create dishes to inspire you to celebrate the festive season in innovative and interesting ways. Citrus and kisses, pro dessert recipe prepared by Pro Chef Stefan Hogan, Corinthia Palace. Serves 4 Prep time 3hrs Ingredients For the Blood orange sorbet 6 blood oranges, juiced 275ml &hellip; <a href="https://served.mt/citrus-and-kisses/">Continued</a>

Stefan Hogan

Frangipane Tart with Peaches

This fruit tart recipe is perfect for serving at family meals. Serves 8-10 people Prep time 90 mins Ingredients For the pastry 120g demerara sugar, or any of your choice 120g unsalted butter 3 egg yolks 1 orange zest 170g flour 10g baking powder For the almond frangipine 225g unsalted butter 225g demerara sugar, or &hellip; <a href="https://served.mt/fruit-frangipine-tart-with-peaches/">Continued</a>

Emmeline Schembri

Ricotta Mousse with Roasted Black Grapes

Makes 5 dessert glasses A ricotta dessert recipe with a twist. Prep time 30 mins Ingredients A bunch of black grapes Fresh thyme sprigs Sprinkle of sea salt 250g ricotta ½ cup Moscato, or any other dessert wine 2 tbsps. sugar 100g mix of pistachios, walnuts, almonds, pine nuts 5-6 tablespoons of good quality honey &hellip; <a href="https://served.mt/ricotta-mousse-with-roasted-black-grapes/">Continued</a>

Emmeline Schembri

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

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

Mediterranean prawn crudo…

&#8230;with goat’s cheese and pea tartar Serves 4 Prep time 20 mins Ingredients 4 king prawns (peeled and deveined) Lemon, juiced Orange, juiced Olive oil 200gr goats cheese 30gr yoghurt 1 shallot, finely diced 60gr peas, shelled 10ml champagne vinegar Zest of ½ lime 20gr trout roe Parsley oil Method Whisk the goats cheese with &hellip; <a href="https://served.mt/mediterranean-prawn-crudo/">Continued</a>

Stefan Hogan

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

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

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