by Lea Hogg
Here is the recipe that we filmed last week in English and the recipe in the footage is in Maltese . But here you will also find the full recipe written in English. Any comments please let me know. I love St Martin’s feast. It reminds me of Harvest Festival in the UK. I remember how excited my children used to be preparing for … Read More Maltese St Martin’s Cake
by Lea Hogg
This is the quickest way to make a simple base for a fruit tart and once it has cooled down to pile it with your favourite fresh fruit in season. Scatter some nuts, drizzle honey or agave and you will make it again and again. I use ready made short crust pastry and for the filling you will need: 500g ricotta 200g ground almonds … Read More A simple ricotta and almond base for any fruit tart
by Lea Hogg
Traditionally baked for special celebrations, the Torta tal-Marmurat is not easy to find in local shops. The combination of chocolate, orange marmalade and almonds is without doubt divine.
+ 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.
+ Baking, Celebrations, Chocolate, Easter, Gluten Free, Maltese Sweets, Reduced Sugar, Uncategorized, Vegan
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
+ Baking, Biscuits and Cookies, Maltese and Gozitan Food, Maltese Sweets, Reduced Fat, Reduced Sugar, Uncategorized
by Lea Hogg
I used Renato Briffa’s recipe to make a healthier version of these traditional Maltese biscuits and used olive oil and stevia instead of sugar,butter or lard. I also added some tahini to acquire a more intense sesame flavour and brushed the cookies ever so lightly with sesame oil as soon as I took them out of the oven.’ Photography: Ian Noel Pace, CJ Baldacchino and … Read More Healthier Maltese Sesame Otti with olive oil and stevia [egg free, Vegan]
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.
+ 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.
