Food inspiration from the Maltese Islands - Shared by an Australian Maltese home cook and food writer living in London
This has to be my favourite dish in the world. The most important thing about this dish to make it taste so good is that most of the ingredients have to be good. Everything that you put into it has to be flavoursome, from the ripe orange pumpkin, to the olives and the fresh salted tuna.
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These little wonders are not for the faint hearted. Just looking at them is enough to give you a heart attack! I guess the effort making them will burn all the calories gained from eating them, right?? …
Five weeks has flown by and the day has come for Nanna to go back to Australia. The girls got to jump in muddy puddles and have a splash with Nanna before she left which was great fun. Time for a rest as we are heading to Dublin for 10 days. See you all again soon and have a safe flight Nanna. We have had a fun five weeks cooking (and cleaning the kitchen..) with you….
One of my favourite fruits, even with the seeds. Serve straight from the cactus, or even better, place in the fridge and serve cold. Mind the prickles!…
If you have some cheap cuts of beef steak and are short on some inspiration to make them tender and tasty, then this is the Maltese recipe for you!…
We have returned from Yorkshire, and we are exhausted! Thankfully, Rob went shopping and I have found mince and peppers in my fridge. Perfect, it’s stuffed peppers with rice for dinner! …
My Mum, girls and I are off to Yorkshire for a few days tomorrow morning. We are visiting my Mum’s Auntie, her family and my friend. The perfect opportunity to make some biscuits. I just know they will love them and we will get to have a few sneaky ones on the train trip there!
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Roast potatoes the Maltese way, I think, have a similarity to our French neighbours. A little bit like boulangere potatoes except we use fennel seeds instead of thyme and I also add in tomato paste (I do wherever I can). I still remember my Nanna adding the tomato paste into her roast potatoes….
On Thursday we had my distant cousin, Andrew over for dinner. Another great opportunity to serve up a Maltese meal. This time it was roast pork the Maltese way, served with Maltese roast potatoes, plus stuffed peppers. A bit more about the potatoes and peppers in another post but right now it’s all about the pork!…
A bowl of ripe figs. What more do I need to say. As I could not eat them all I have decided to give my hand a go at Tin Tac-Cappa (lumpy figs). Let’s just say it is my experiment at the moment as it is something my immediate family have not traditionally done but the recipe is Maltese. I am going to open it on Saint Martin’s Day which is the 11th November. Wish me luck!…