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Bruschetta orzo salad
Cuisine is influenced by the cooking of
Mediterranean


Maltese cuisine is heavily influenced by Italy, particularly Sicily, but with a dash of Arab/North Africa and a hefty pinch of Malta's own.
A traditional rabbit stew, stuffat tal-fenek is considered the national dish of Malta.

Surrounded on all sides by the sea, the people of Malta make good use of the abundance of fish available. Lampuki is a common fish caught around the island that is cooked in a delicious fish pie, containing potatoes, spinach, capers mint and olive oil.

Prickly pears: Growing abundantly all over Malta, the prickly pear looks a cross between a cactus and a melon, and has flavours reminiscent of strawberries, watermelon and figs.

Gbejniet: The local cheese, made from goat’s milk, is a must for any cheese connoisseur out there and has the texture and milky flavour of mozzarella. You can try ġbejniet in many forms, from salt cured and sundried to crushed black pepper.

Appetizer
Bruschetta orzo salad  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Appetizer
Goat cheese and sun-dried tomato toasts  Print Recipe

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Appetizer
Eggplant papeton  Print Recipe

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .
Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Appetizer
Asparagus and spinach salad  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette

For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.

Appetizer
Crispy kale chips  Print Recipe


Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.

Appetizer
Peas and ricotta falafels  Print Recipe

Perfect as a snack or appetizers
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

Appetizer
Bruschetta orzo salad  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Appetizer
Panisses  Print Recipe

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries) The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

Appetizer
Eggplant-walnut paté  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:45 minutes
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Main
Bruschetta orzo salad  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Main
Mediterranean fillets of cod  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1/2 cup oil
8 ounces fresh fennel cut into small wedges
10 ounces tomatoes
2 cloves crushed garlic
1 teaspoon saffron
1/4 teaspoon cumin
1/4 teaspoon ground coriander
6 7-ounce cod fillets
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup seasoned breadcrumbs
1 cup dry white wine
Garnish with dill sprigs
6 lemon wedges
Heat the oil in a saute pan. Stir in the fennel and cook over low heat for 10 minutes. Peel tomatoes, remove seeds, and chop. Add the tomatoes, garlic and saffron to the fennel. Season with cumin and coriander. Simmer for 20 minutes.
Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
Garnish with dill and lemon wedges.

Main
Paella of mussels  Print Recipe

Use frégola or risotto instead of rice for another interesting creation
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 pounds fresh mussels
1 medium chopped onion
2 cloves minced garlic
1/4 cup olive oil
1 1/2 cups rice
1/2 teaspoon saffron
1 medium sliced red pepper


Clean and scrub mussels.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 10 minutes. Add mussels in their half shells and combine with the rice. Continue baking for 10 more minutes or until rice is done.
Serve the paella in a preheated casserole dish.

Main
Panzanella salad  Print Recipe

Panzanella salad, the perfect way to use up day-old bread! People of the Mediterranean have a knack for using day-old stale bread. Panzanella salad consists of hearty Italian bread, tomatoes, shallots and basil, tossed in a light and tangy dressing. If you like, add fresh mozzarella cheese.
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
5 oz or ½ loaf of a rustic Italian bread or baguette, preferably stale cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
1/2 teaspoon sea salt, more to taste
2 pounds very ripe tomatoes, preferably a mix of varieties and colors
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 tsp Dijon mustard
Black pepper
1/2 cup thinly sliced red onion or shallot
1/2 cup packed fresh basil torn
Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

Cut tomatoes into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.

In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
Add bread cubes to the tomatoes and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Main
Tomato zucchini pie  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:30 minutes
1 cup ricotta cheese
1/2 cup grated Romano cheese
1/2 cup fresh bread crumbs
1/4 cup chopped fresh basil
1 egg, beaten
1/4 teaspoon each, salt and pepper
3 plum tomatoes, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
2 tablespoons small fresh basil leaves

ROASTED GARLIC PASTRY:
1 whole head garlic
2 teaspoons olive oil
1 3/4 cups flour
1/4 teaspoon salt pinch pepper
1/2 cup shortening
1 egg yolk
1 teaspoon white vinegar
ice water
Roasted Garlic Pastry:
Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
In large bowl, stir together ricotta and Romano cheeses, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
Top with alternating circles of tomato and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.

Main
Tuna and white bean salad  Print Recipe

Can also be served on crostini as an appetizer or Mix with pasta and green beans for a spin on Pasta Nicoise
Serves: 4
Preparation time: 15 minutes
1 can (15 to 15 ½ ounces) white cannellini beans,
rinsed, drained
1/2 cup thinly sliced red onion, halved
1 can (6 ounces) tuna in olive oil (drain; reserve oil)
1 cup diced plum tomatoes
1/2 cup pitted Kalamata olives
2 tablespoons chopped Italian parsley
1 tablespoon lemon juice
½ teaspoon grated lemon zest
¼ teaspoon each salt and freshly ground black pepper
2 cups torn arugula leaves
4 thick flatbreads
1. In a bowl, combine cannellini beans, red onion, tuna, tomatoes, olives, chopped parsley, 2 tablespoons of the reserved olive oil, lemon juice, lemon zest, salt, and pepper, tossing gently to combine. Stir in arugula.
2. Preheat grill or heat grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned, about 2 minutes per side. Cut flatbreads in halves or quarters. Serve with salad.
Each serving contains about 480 calories, 31 grams of protein, 51 grams of carbohydrate, 16 grams of total fat (3 grams saturated), 7 grams of fiber, 27 milligrams of cholesterol, and 1,273 milligrams of sodium.

Main
Eggplant papeton  Print Recipe

Papeton is a flan made with eggplant. The Provence specialty originated from Avignon.
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light tomato sauce .
Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot tomato sauce or marinara sauce

Main
Bruschetta orzo salad  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Main
Peas and ricotta falafels  Print Recipe

Perfect as a snack or appetizers
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta cheese
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

Main
Goat cheese and sun-dried tomato toasts  Print Recipe

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Main
Eggplant-walnut paté  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:45 minutes
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Main
Asparagus and spinach salad  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 pound fresh asparagus
4 cups fresh spinach leaves
1 garlic clove, halved
8 slices baguette

For dressing:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons chicken stock
2 tablespoons canola oil
salt and pepper to taste
Clean and cut the tender part of asparagus into 2-inch pieces.
Boil for 5 minutes. Refresh under cold water.
Clean and spin dry spinach. Cut into bite size pieces.
Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
Dressing:
In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
Toss with dressing. Sprinkle toasted bread over salad.

Main
Crispy kale chips  Print Recipe


Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.

Main
Panisses  Print Recipe

Panisses are chickpea fritters made from garbanzo flour. A similar recipe, the polenta fries, are made of cornmeal.(see the recipe: polenta fries) The fried Panisses have a delicate, crispy exterior and a soft and creamy interior.
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
270 g (2 ¼ cups) chickpea flour
1 liter (4 cups)vegetable or chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
FOR THE PESTO DIP:
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
PESTO DIP:
For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.

Main
Butternut squash and caramelized onion flatbread  Print Recipe

A wonderful recipe for a Fall or winter season showing the colors of this dish. Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.
Serves: 4
Preparation time:1 hour
Cooking time:1 hour
Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend cheese shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)
Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, cheese, and squash.
Bake for time on package or until squash is heated through and cheese has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Dessert
Frozen orange soufflés  Print Recipe

Can be prepared a week ahead.
Serves: 6
Preparation time: 20 minutes
3 medium oranges (tangelos or navels)
1 1/2 pints vanilla ice cream
6 ounces frozen concentrated orange juice
1/2 cup orange marmalade

Prepare the orange shells: Cut the oranges across in halves. Remove some of the pulp from the orange halves and cut a thin slice off the bottom to level shells. Fit the orange shells with a band of foil, doubled, to form a standing collar extending 1 1/2-inch above orange shells.
In a mixing bowl, combine the ice cream and orange juice concentrate. Soften and mix well to combine. Fill the prepared orange shells, level with the foil.

Freeze for 2 to 3 hours. Just before serving coat the top of each soufflé with orange marmalade. Remove the foil surrounding shells and serve.

Dessert
Banana nut cake  Print Recipe


Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
2 1/4 cups cake flour
1 2/3 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 cups banana, mashed
2/3 cup walnuts, chopped
Preheat oven to 350 degrees.
Grease and flour baking pans, one (13-inch by 9-inch by 2-inch) or two 9-inch, or 3 8-inch round layer pans.
Combine all ingredients in a mixing bowl. Beat 3 minutes scraping bowl occasionally.
Pour into pans. Bake 35 to 40 minutes.
If desired, frost with cream cheese frosting.

Dessert
Honey lavender ice cream  Print Recipe


Serves: 6
Preparation time: 1 hour
Cooking time:6 minutes
1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur
Make ice cream:
Bring cream, half-and-half and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.
Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.
Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175 degrees F. (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
Freeze in an ice-cream maker to manufacturer's instructions.

Dessert
Strawberry parfait  Print Recipe


Serves: 6
Preparation time: 15 minutes
1 1/2 cups heavy cream
6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned
Whip the cream until firm. Fold in the melted chocolate.
Reserve 6 strawberries for garnish.
Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses. Top with whole strawberries. Serve cold.

Dessert
Rhubarb and berry coffee cake   Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:1 hour
1/2 cup each chopped rhubarb and chopped apples
1/2 cup each raspberries and blueberries
3/4 cup white sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon each salt and nutmeg
1/4 cup each butter and shortening, cubed
1 tablespoon grated lemon rind
2 eggs
1 cup plain Balkan style yogurt
2 tablespoons butter, melted
Preheat oven to 375 degrees.
Lightly grease 9-inch springform pan; line bottom with parchment or waxed paper.
Mix together rhubarb, apples, raspberries, blueberries and 2 tablespoons of the sugar.
Stir together flour, 1/2 cup of the remaining sugar, baking powder, baking soda, salt and nutmeg.
Cut in butter and shortening until fine crumbs form. Stir in lemon rind. Make well in center.
Beat eggs with yogurt; pour into well and stir just until dry ingredients are moistened.
Spoon half of the batter into prepared pan.
Arrange fruit over top, leaving 1-inch border uncovered. Spoon remaining batter evenly over top, spread to cover fruit.
Brush with butter; sprinkle with remaining sugar. Bake on baking sheet in center of oven for about 1 hour or until golden brown. Let cool in pan on rack for 10 minutes. Remove side of pan and cool completely.

Dessert
Figs tart  Print Recipe


Serves: 8
Preparation time: 25 minutes
Cooking time:25 minutes
1 pound puff pastry dough
2 pounds fresh figs
1 cup sugar
1/4 cup butter
8 4-inch round tart molds
Garnish with whipped cream
Roll the dough to 1/4-inch thickness.
Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
Serve warm with whipped cream.

Dessert
Upside-down peach cake  Print Recipe

   
Serves: 8
Preparation time: 30 minutes
Cooking time:55 minutes
8 ripe peaches (fresh, canned or frozen)
3 teaspoons soft butter
1/2 cup sugar
6 tablespoons (3/4 stick) soft butter
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
pinch salt
melted apricot glaze or strawberry jam
Preheat oven at 350 degrees.
Blanch and peel 8 ripe peaches. Cut in halves. Or use canned or frozen peaches. Slice 1 inch thick.
Butter a 9-by 1 1/2-inch round cake pan with 3 tablespoons soft butter, and sprinkle with 1/2 c. sugar over butter. Arrange peaches close together in a circle in the pan.
In an electric mixer, cream 3/4 stick (6 tablespoons) soft butter with 1/2 cup sugar. Beat in 1 egg, and 1 teaspoon vanilla.
Sift together 1 1/4 cup cake flour, 1 1/2 teaspoons baking powder, and a pinch salt and combine into butter sugar mixture.
Gradually stir in flour batter over peaches, smoothing top.
Bake cake 55 minutes to 1 hour, or till brown.
Cool on rack for 10 min.
Invert on a platter. Brush peaches with melted apricot glaze or strained strawberry jam. Serve with whipped cream.

Dessert
Poached pears with spiced caramel sauce  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
For poached pears:
4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou pears

For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts
Poach pears:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel pears, leaving stems attached, and add to pot. Simmer pears until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
conversion of liquids
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Weights
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in Malta

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The {Page Turner} E-Cookbooks Library on a world cooking journey
32 Recipes

9 Appetizers

15 Main dishes

8 Desserts