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Category: Food from around the world

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Pippa’s Mqarrun fil-Forn [Maltese Baked Macaroni]

‘it was with great pleasure that I welcomed Pippa Mattei to my weekend tv show. Pippa is a good friend who was also my cookery teacher. She introduced me to the preparation of real Maltese food when I returned to live in Malta a few years ago. We will be seeing more of Pippa’s recipes and I hope you will enjoy them as much as I do. ‘

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How to make a Gozitan style ftira

Gozitan ftira is ideal for a party, to serve with drinks. My preference is always for homemade, no matter what it may be and although it is very easy to make the dough, ftira dough is available in most local bakeries and provides a quick shortcut.

Maltese Rabbit cooked in wine and garlic

‘It is a public holiday today dedicated to St Peter and St Paul when the feast of Mnarja is celebrated. Picnics and outdoor family celebrations are organised an one can enjoy the warm weather before it gets too hot. Traditionally rabbit is eaten today and the rabbit in one of my grandmother’s recipes is simmered in wine, herbs and garlic.’

Maltese Village Cookies [Biskuttini tar-rahal] – no added fats

There are several recipes of traditional Maltese rusks but I particularly like this one with no added fats and a straightforward nearly all-in-one method.

Maltese Kawlata with Ham Hock

My mother and grandmother always added fennel seeds and local wild celery, both giving the kawlata a very distinct taste and I have done my own variation by sticking to their recipe and adding kale, sweet potato and fresh turmeric which are all very popular at the moment.

Maltese Easter Figolli [gluten free, vegan, reduced sugar]

‘Making figolli [two cookie layers with a soft mazipan filling] is a good childhood memory if you were brought up in Malta and making them every Easter is a tradition for most Maltese families, even for those who usually do not make cakes and sweets.

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My Syrian Feast

Tucked away in a side street in Gzira you will find Hasan with a wonderful variety of fresh Syrian dishes and he also shared some great recipes which I made during this week’s tv show.

Sfineġ of anchovies and feta cheese

Sfineg are associated with the the northern town of Rabat and I made them during today’s tv show adding Greek Feta cheese, by rubbing it into the flour before adding the other ingredients.

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Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]

High in fibre, antioxidants, minerals and vitamins, barley is one of those old fashioned grains that is perhaps not considered to be as trendy as some other popular ones being marketed today.  I like its nutty taste and the soft texture that never becomes mushy and it is lower in calories and fats than most other ancient grains. Combined with fresh mint and greek … Read More Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]

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Saturday night Chinese: Sweet and Sour Pork

Bing uses local Maltese pork. He loves the taste and texture and combines this with the freshest of ingredients. He believes that fresh ingredients contribute to success of this dish.

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Figs and Pan de Higo [vegan, gluten free]

I am always left with the memory of where I got a first taste of something I really like that leaves an impression on me.  I  remember way back traveling from Malaga to Granada when I first came across this delicious fig ‘bread’ with flavours reminiscent of Arab sweets, in one of the villages on the Sierra Nevada.   I have been making it ever … Read More Figs and Pan de Higo [vegan, gluten free]

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Strawberry and Coffee Biscuit Gateau

This is a variation of the very popular Maltese coffee gateau with the addition of fresh strawberries. Surprisingly I believe it is the most popular dessert on the island. !