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Bigilla, Maltese fava bean puree.

Posted on 16 April 2019
Print Recipe
 Bigilla, Maltese fava bean puree.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Soak fava beans for at least 12 hours, changing water until it stays clear. After this time put fava beans in a pan with water, bring it to a boil and cook for 30 minutes. After that, if needed, peel of the cuticle from beans.
  2. In a large skillet sautee chopped onion with garlic and olive oil. Add fava beans and water enough, little by little, to cook for about 1 hour without burning or getting all too dry.
  3. Puree the beans with a blender, add parsley, spices and the right amount of salt. Serve with fresh vegetables as carrots, celery, cherry tomatoes or toasted bread and breadsticks.
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Muscovado bundt cake with hazelnut meal and orange juice.

Posted on 15 April 2019
Print Recipe
 Muscovado bundt cake with hazelnut meal and orange juice.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Sift flour with baking powder and salt. Add all the other ingredients mixing well until you have a smooth batter.
  2. Grease a bundt pan with butter, pour the batter and put in the oven at 360°F for 45- 50 minutes. As usual, when it's time, insert a toothpick to see if the cake is ready.
  3. Let the bundt cake cool before removing it from the mould. Sprinkle with icing sugar before serving. It can be stored for many days wrapped in tin foil.
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Chocolate and walnut cookies.

Posted on 26 March 2019
Print Recipe
 Chocolate and walnut cookies.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Beat sugars and butter until creamy, add eggs, salt and vanilla extract, keep on beating. Add sifted flours and baking soda, mix again and add chocolate and wanuts. Set in fridge for at least one hour.
  2. Heat oven at 390°F, make about 20 balls of dough, put them on a baking tray and bake for about 10 minutes. Cookies will be very soft right out of the oven, wait until cold before eating them.
Recipe Notes

You can store them in an airtight box for up to a week or freeze them into a plastic bag for up to six months.

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Lemon squares.

Posted on 18 March 2019
Print Recipe
 Lemon squares.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Heat oven at 360°F, in a bowl mix 150 gr flour, icing sugar, corn flour, kosher salt and diced butter. You will end with a crumbled dough, spread it on a square tin ( about 11X11 inches) covered with baking sheet, press a little and put in the oven until golden, about 20 minutes.
  2. Beat in another bowl lemon juice, eggs, caster sugar, lemon zest and flour until you have no lumps. Pour this over the still hot crumble base, low oven temperature to 300°F and bake until custard is firm, about 40 minutes.
  3. Let it cold, sprinkle with more icing sugar and cut about 12 squares.
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Roasted cherry tomatoes or ” red drug”.

Posted on 10 March 2019
Print Recipe
 Roasted cherry tomatoes or " red drug".
Servings
2
Ingredients
Servings
2
Ingredients
Instructions
  1. Wash tomatoes, do not remove them from stem. Drizzle them with oil so spices can stick to them.
  2. Sprinkle sugar over tomatoes then all the other spices as much as you like.
  3. Put in hot oven at 390°F until well roasted ( juices amost caramelized). They are good hot or cold; with meat, fish or pasta.
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