+ Baking, Lactose Free, Maltese and Gozitan Food, Maltese Sweets, Reduced Fat, Reduced Sugar, Uncategorized, Vegetarian, Weekend & Holiday Baking
by Lea Hogg
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.
by Lea Hogg
‘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.
by Lea Hogg
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. !
+ Baking, Gluten Free, Lactose Free, Maltese Sweets, Reduced Fat, Reduced Sugar, Uncategorized, Vegan, Vegetarian
by Lea Hogg
For these traditional Maltese almond vegan biskuttini I use chickpea water [aquafaba] instead of egg to bind them
by Lea Hogg
‘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’
by Lea Hogg
‘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
by Lea Hogg
the traditional recipe from the days when his father had a confectionery in Old Mint Street Valletta for these maltese pastries which used to be shared at feasts and celebrations.
by Lea Hogg
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
+ Baking, Cake, Celebrations, Desserts, Maltese and Gozitan Food, Maltese Sweets, Reduced Fat, Reduced Sugar, Uncategorized
by Lea Hogg
The Maltese kitchen in November starts to smell of Christmas, chocolate, of roasted chestnuts, cloves and oranges. The time is here to start soaking chestnuts and make citrus tarts and start to plan for December’s festivities.
by Lea Hogg
Baked for special celebrations, this is a traditional chocolate tart with orange flavor. It is not always available from local confectionaries and with communion celebrations this month and many family gatherings, this will be very popular. This is a simplified version of Renato’s recipe which I have adapted for a busy home cook. You will need a 10 inch tart dish Heat oven to … Read More Marmurat Tart
by Lea Hogg
I asked Renato to provide me with his recipe for Pastini. He is always willing to share his vast knowledge of local sweets and pastries and I am surprised as this is such an easy recipe with very few ingredients. Citrus, almonds, a moist soft texture with a fine crispy crust….. They are so easy to make and although I have piped them, you … Read More Pastini !
by Lea Hogg
These are my very favorite local sweets. They are traditionally eaten at Lent and are easy and quick to make with wonderful flavors. This recipe completely egg free with no added fats. Known as Kwarezimal, the word derives from quaresima for the 40 days of lent and the ingredients in it reflect repentance and giving up the luxuries of eggs and fat. I make … Read More Kwarezimal for Lent, egg free with no added fat
