Bigilla (broad bean dip) is the dip of all dips!…
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Bigilla (broad bean dip). Our dip of choice!
October 11th, 2015 by amaltesemouthful@gmail.com‘Maltese’ Fig Marmalade Jam – Sugar free – I don’t think so!
September 23rd, 2015 by amaltesemouthful@gmail.com
Malta Independence Day is just behind us. What better way to send off the British than with scones and ‘Maltese’ fig marmalade jam! …
Maltese stuffed squid (klamari mimlija)
September 13th, 2015 by amaltesemouthful@gmail.com
Stuffed squid is a great recipe to try. We don’t have this often but it really is delicious. I was at my local fishmonger and I saw the squid practically jumping at me. I couldn’t resist!
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Pastizzi – Lets get rolling!
August 26th, 2015 by amaltesemouthful@gmail.com
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?? …
Figs and Tin Tac-Cappa
August 12th, 2015 by amaltesemouthful@gmail.com
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!…
Dried Maltese Cheese (Gbejniet)
August 12th, 2015 by amaltesemouthful@gmail.com
I recently added a post for Maltese Cheese (gbejniet) but I didn’t include the recipe for drying the cheese and preserving it. Here it is!
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Maltese Cheese (Gbejniet) and Ricotta
July 26th, 2015 by amaltesemouthful@gmail.com
This is one special cheese. Easy to make if you have what you need, and nothing quite compares. If any food reminds you of Malta, this is definitely at the top of the list. We know it as gbejniet and is traditionally made out of sheep milk and some also use goats milk. However, these days cows milk can be used too. Mum told me that Nanna Maria used to milk her cows in Agnes Banks and bring pails filled straight into the kitchen. Rennet was immediately added without needing to warm the milk on the stove and the cheese making chemical process began….
Bigilla (broad bean) dip
July 26th, 2015 by amaltesemouthful@gmail.com
I just love bigilla (broad bean) dip. Some countries in the Middle East also serve dips using broad beans which isn’t surprising considering Malta is so close. Traditionally, dried broad beans are used in this dip but I spotted some fresh broad beans in the vegetable section of my local supermarket and thought why not. So, so easy to make.
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Pasta with Rabbit Stew
July 26th, 2015 by amaltesemouthful@gmail.com
Maltese meals can go a long way. There was plenty of left over rabbit stew from dinner last night. What better way is there to enjoy this than to add spaghetti! This is usually eaten as a starter before the actual rabbit meal is served but I much prefer to eat any leftover stew with pasta the following day. I didn’t have to be sous chef tonight but who does cooking spaghetti (no recipe required here)….
Artichokes filled with parsley (Qaqocc mimli)
July 25th, 2015 by amaltesemouthful@gmail.com
You might be seeing a ‘stuffed’ theme arising. Yes, we tend to try to stuff everything – from vegetables, to meat, and ourselves. Stuffed artichokes are wonderfully tasty and very easy to prepare and cook. I love them drizzled with olive oil, served with boiled potatoes, canned tuna, and of course tomato paste (one of our many staples)….