Category: Maltese and Gozitan Food
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.
‘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.’
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.
‘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.
‘Each family seems to have their own Kwarezimal recipe and although I use Helen and Anne Caruana Galizia’s recipe as this is the one that mum used, I love Renato’s version, passed to him by his father who owned a confectionery in Old Mint Street, Valletta in the 50s. These are my favorite Maltese sweets’
‘The feast before the fast is with us again and you can watch my good friend Renato Briffa make traditional Prinjolata from an old recipe passed on to him by his dad who owned a well know confectionery in Old Mint Street Valletta between 1956 and 1987. ‘ And to make his prinjolata you will need: 625g flour 200g butter 2 teaspoons baking powder a few … Read More Maltese Carnival Prinjolata
Bright skies and blue seas, this is where so many visitors stop by for a few days. But for some lucky ones, this is life every day, breathtaking and nearly unreal … Anton’s recipe for this ricotta flan is delicious and he was my guest during our show last week. I adapted it and used Stevia instead of sugar. You will need: 1 ready … Read More Bright skies, blue seas and Anton’s ricotta flan