Food inspiration from the Maltese Islands - Shared by an Australian Maltese home cook and food writer living in London
My parents grew cabbages, and lots of them. This baked cabbage dish reminds me of the farm back home. It was one of those signature dishes my mum made over and over again. It is another example of how our recipes are a reflection of what we have in season, as well as a few other basic ingredients, to make meals which have become our own.
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Balbuljata is ingrained in many heads from when they were young. A Maltese version of scrambled eggs.
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A comforting meal whether the climate is cold or not. A recipe handed down from recent times when meat was scarce in Malta. Tinned corned beef has never tasted so good! …
What to make with all these vegetables which are commonly used in Maltese cuisine…Onions, garlic, potatoes, parsley, artichokes, aubergine (eggplant), marrows (courgette, zucchini, white courgette) and a blast from my past chokos! Coming up in the next week or so.
Today, 21 September 2015 is Malta Independence Day. A day that celebrates Malta becoming an independent country from Britian on 21st September 1964 (50 years ago). Malta was under British rule for 151 years before it became independent.
My dad would have been 12 on this day but unfortunately I never got to ask him what it was like, or if he even remembered the day as being special. All I know is that ten years later he was on a plane to Australia, to create a new life for himself. I do wonder if this event impacted his decision to come to Australia in one way or another.
Instead of cooking a Maltese meal today to celebrate, remember or even think about the significance of Malta Independence Day, I have been doing what most mothers do and that is run after two little girls. However, I will be cooking something this week in remembrance of the importance of this day. Look out for the post!
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!…
Baked rice (ross il forn) is one dish we had often when I was growing up and I think one of the Maltese dishes we cooked most. I don’t know where this dish originates from but whoever had the idea to bake rice in a tomato and meat sauce was on to a winner.
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