This recipe was given to me by Renato Briffa. It was created by Renato’s father Guzi in 1955 as a speciality for the family dolceria in Old Mint Street in Valletta. It is straightforward to make as it does not have a long list of ingredients. With flavours of old Malta revived, this tart is bound to be a crowd pleaser! You will need: a … Read More Hazelnut and Honey Tart
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
Today’s Paper This recipe was given to me by Renato. His father Guzi first made it as a speciality for the family Dolceria in Old Mint Street in 1955. And for the pastry you will need: 160g Flour 50g Sugar 50g softened Butter 3 drops Vanilla Extract 35g Water Zest of a quarter of a fresh Lemon Pinch of cinnamon A 10 inch Tart … Read More Hazelnut and Honey Tart
It is very early in the morning here. I find I write best before sunrise and I am promising myself to go for a long walk as soon as I post this. I have not kept my new year resolution to go for a long walk everyday and I must put more effort to make it happen EVERYDAY without fail ! as it is … Read More Poached pears with yoghurt and honey
This dessert looks gorgeous and can be made quickly as you can poach the pears beforehand and keep them in the fridge overnight. I made it like a pie and it is suitable to present and serve it at the table as it looks quite amazing. I am sure that you can make individual pears in Filo in the same way if you would … Read More Pears in Filo with Egg Free Custard
I made a light cheesecake, baked custard and cake all in one, my day of trying out new recipes in the hotel. It is also gluten free as we use cornstarch instead of flour, just a fabulous recipe…. I added figs and honey this time and the tasting bit is always the best part…silky, smooth yet a cakey texture with a defined honey flavor… … Read More Gluten free Greek honey and fig Cheesecake….. using myzithra or ricotta
Last week I bought some Chinese ingredients from the local Asian food store and was about to make some traditional Chinese wontons when I spotted a tub of fresh local ricotta in the fridge and wondered if sweet ricotta wontons would work. I like a bit of a twist in my cooking, nothing too experimental but a slight surprise, just a bit different to … Read More A successful fusion of cultures so far apart … Wontons from the heart of the Mediterranean!
Celebrate Father’s Day…. Guzi’s Hazlenut and Maltese Thyme Honey Tart This recipe was given to me a few days ago by Renato Briffa as I was looking for something special to bake for someone’s dad, not my father as sadly he is no longer with us. It was created by Renato’s father Guzi in 1955 as a speciality for the family Dolceria in Old … Read More Hazlenut and Thyme Honey Tart…. Celebrate Father’s Day !