The language of food can vary even in two islands that are just over 20 km away from each other. 😉 Saute of Prickly Pear Paddles
Category: Maltese and Gozitan Food
Soft fresh gbejna makes a wonderful dessert when served with berries, citrus zest, honey and nuts. Simplicity is always best and I love serving ingredients as close to their natural state as possible. First of all you will need some fresh soft gbejna, the fresher the better. I use cow’s milk gbejna for this recipe. Drain the water and chop it up. Then lay … Read More Soft Fresh Gbejna with Berries, Honey and Almonds
In Episode 1, Dorian focuses on easy drinking. His tip for the summer is that it is important to store all wines in the right place. For example if you still prefer red wines in the summer, you need to make sure that they are store in a place where the temperature is stable. According to Dorian there are no bad wines, it all … Read More Summer Lifestyle: Which Wine ?
‘This ‘pie’ is so incredibly quick to make. It is literally an all in one and the ground oats give it a great texture and absorb the liquid that the raw vegetables release to give it body and remove any hint of sogginess. Serve warm or cold, so incredibly delicious and packed with vegetables. It is quick and easy to prepare and economical and has been one of the most favourite recipes of this year’
‘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. ‘
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.