Category: Maltese and Gozitan Food

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.

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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.

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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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. !

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Weekend Baking: Maltese Almond Biskuttini [Vegan, reduced sugar]

For these traditional Maltese almond vegan biskuttini I use chickpea water [aquafaba] instead of egg to bind them

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Renato’s Maltese Kwarezimal

‘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’

Maltese Carnival Prinjolata

‘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

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Celebrating Carnival with Xkunvat

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.

Crunchiest Potatoes and still soft inside [with sesame seeds, fennel seeds and couscous]

How do you get more of the crunch and leave them so soft that they melt-in-your-mouth at the same time? Everyone loved these and you will need: 300g potatoes, chopped with skin on 2 tablespoons olive oil 2 tablespoons uncooked couscous 1 teaspoon fresh or dried herbs [optional] 1 tablespoon sesame seeds 1/2 tablespoon fennel seeds Sea Salt Prepare an oven dish by greasing … Read More Crunchiest Potatoes and still soft inside [with sesame seeds, fennel seeds and couscous]

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The eleventh day of the eleventh month

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.

Pumpkin harvest and a traditional Maltese Pumpkin Pie

‘A traditional local pie associated with the northern village of Manikata and the town of Mosta’ For the Sesame seed crust you will need: 800g plain flour A pinch of salt 125g butter 125ml olive oil or 200g butter or 200g gluten free and lactose free spread 2 eggs 25g sesame seed. cold water to bind 1 egg for pastry egg wash Sift the … Read More Pumpkin harvest and a traditional Maltese Pumpkin Pie

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Maltese Cherry Pastini

Citrus, almonds, a moist soft texture with a fine crispy crust.  They are so easy to make and although I like to pipe them, you can also make them without using a piping bag and simply roll them in some ground almonds.