Cooking

Site Contents

 Air Fryer Cake

Wet ingredients:

• 2 eggs

• 80 ml oil

• 1/2 cup sugar

• 1/4 cup milk

• 1 tsp vanilla essence

Dry ingredients:

• 1 cup flour

• 1 tsp baking powder

• 1/4 tsp salt

Mix wet ingredients with electric hand whisker, then fold in the mixed dry ingredients. Do not over mix.

Place mixture in cake tin, covered with grease proof paper or cake tin paper liners.

Bake in an air fryer for 35 minutes at 160° C.

Bagels

• 200 g flour

• 360 g greek yoghurt

• 2 tsp baking powder

• pinch of salt

• Chia seeds

Method:

Mix everything in a bowl to form a dough. Divide into four balls and roll each ball to form a ring and place on a tray covered with grease proof paper.. 

Brush the rings with egg wash and sprinkle over some chia seeds.

Rest for 10 minutes and then bake in a 190° C oven for 25-30 minutes.

Baked Macaroni

•  660 g Ziti tagliati or Mezze Penne Rigate

•  800 g ground beef

•  4 eggs

•  200 g ricotta

•  2 cans tomato pulp

•  1 onion, garlic and carrots

•  Add milk as necessary

Mixture is enough for 2 small (20 x 26 cm) dishes. Cook at 200° C for about 45 minutes.

Baked Rice

•  660 g parboiled rice

•  800 g ground beef

•  3 eggs

•  200 g ricotta

•  1 can corned beef

•  2 cans tomato pulp

•  1 onion, garlic and carrots

•  170 ml milk

Note: Add milk as necessary to cover the rice mixture in the dish. The rice can be partially boiled for 5 minutes. If the rice is uncooked you need to add more milk (500 ml) so that the rice has more liquid to absorb.

You can also sprinkle some freshly grated cheese over the mixture before placing it in the oven so as to have a cheesy crunchy top.

Mixture is enough for 2 small (20 x 26 cm) dishes. Cook at 200° C for about 45 minutes.

Baked Rice Pudding

Ingredients

• 2 cups (500 ml) milk

• 300 ml thin cream

• 1⁄2 cup (110 g) medium grain rice, rinsed, drained

• 1⁄2 cup (100 g) caster sugar

• 1 cinnamon stick

• 1 vanilla bean, split, seeds scraped

• Pinch of ground nutmeg, plus extra to sprinkle

• 2 strips lemon rind

• 2 egg yolks

Preheat oven to 160°C. Combine milk, cream, rice, sugar, cinnamon, vanilla bean and seeds, nutmeg and lemon rind in a medium saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until it reaches a simmer. Remove from heat and set aside for 15 minutes to infuse. Remove and discard the cinnamon stick and vanilla bean. Add egg yolks and stir to combine. Pour rice mixture into a 4 cup (1 litre) capacity ovenproof dish. Sprinkle with extra nutmeg.

Bake in preheated oven for 40 minutes or until rice is tender and custard is set. Remove from oven and set aside for 10 minutes before serving. Serve warm.

Biskuttini ta' Mila

•  400 g plain flour

•  250 g sugar

•  4 eggs

•  1 lemon, grated peel and its juice

•  1 tsp baking powder

•  Pinch of salt

Sieve the flour and baking powder onto a paper or bowl and then add the lemon rind. Using a food-processor whisk the eggs and sugar until the mixture is pale and fluffy. Add the lemon juice and fold in the flour mixture.

Mixture is enough for 35 small biscuits, or 21 mini muffins. Oven cook at 220° C for 15-20 minutes.

Cheese and Tuna Medley

Ingredients:

• 175 g can tuna fish

• 100 g potato crisps

• 1 small packet frozen peas

• 50 g mushrooms, sliced

• 1 onion chopped

• 150 g Cheddar cheese, grated

• Salt and pepper

• 3 eggs

• 284 ml milk

• few peas to garnish

Method:

Remove the oil and flake the tuna fish in a mixing bowl, crush potato crisps and mix in. Add peas, mushrooms, onions and most of the cheese, seasoning, and mix well together. Beat eggs lightly and add milk. Pour into fish mixture. Put into a buttered ovenproof dish and sprinkle on remaining cheese. Cook in a moderate oven, 170° C for 30-40 minutes. Serve hot, garnished with a few peas.

Christmas Pudding

Ingredjenti:

• 2 mgħaref għasel iswed (treacle)

• 750 g frott niexef imħallat (no currants)

• kuċċarina ġinġer mitħun

• 2 kuċċarini 'mixed spice'

• 5 tbsp frak tal-ħobż frisk

• 7 tbsp dqiq 'plain'

• 3 bajdiet imħabbta

• Qoxra maħkuka u l-meraq ta' larinġa

• Tuffieħa mqaxxra u maħkuka

• Karrotta maħkuka

• 125 ml Lacto

Metodu:

Ħallat il-frott niexef mal-ħwawar, l-għasel iswed, il-bajd u l-lacto u ħalli t-taħlita toqgħod għal matul il-lejl jew għal ftit sigħat. Hallat flimkien il-kumplament ta' l-ingredjenti u ħawwad tajjeb. Idlek bi-ftit marġerina l-iskudelli u imla l-iskudelli sal-wiċċ.

Biex issajjarhom bil-microwave (750 watts), għatti bi plattina u  sajjar hekk:

• Skudella ta' 300 ml: 2 1/2 minuti on, 10 minuti off, 2 1/2 minuti on.

• Skudella ta' 600 ml: 4 minuti on, 10 minuti off, 4 minuti on.

Figolli 2017 - Maria

GĦAĠINA

• 400 g Dqiq (14 ozs)

• 2 kuċċarini Baking Powder

• 170 g Marġerin (6 ozs)

• 120 g Zokkor (8 tbsp)

• 1 tapp essenza tal-Vanilla

• 2 Bajd

• Ftit qxur tal-Lumi

• Pinch of salt

MILI

• 200 g Intrita (ground almonds) substitute

• 200 g Zokkor (1 cup)

• 1 abjad ta’ Bajda (jew  bajda sħiħa)

• Tapp essenza tal-lewż

• Qoxra ta’ lumija/mandolin

• Ftit ilma – tista’ tħawwad kollox f’daqqa bil-K beater

Aħmi fil-forn, temperatura ta' 180° C għal 35 minuta.

Din ir-riċetta għall-tlett darbiet, toħroġ 9 figolli kbar

Filling for Almond Substitute Tartlets

•  200 g Ground almonds substitute

•  150 g Icing Sugar

•  200 g Butter

•  40 g Flour

•  2 Eggs

•  1 tbsp Grated mandarin rind

Mix butter and sugar, then everything else with the K beater.

Use short crust pastry to cover 18-20 muffin baking moulds.

You may use a little Jam or Nutella at the bottom of the tartlets.

Mixture is enough for 21 tartlets – mini muffins. (200° C for 10 to 15 minutes)

Note: You may also use just this filling and spoon directly into 18-20 muffin paper cups, placed on a muffin baking tray, without using any pastry base.

Filling for Custard Tartlets (Pastaciotti)

Ingredients

• Pastry Dough

• 2 cups all-purpose flour

• 1⁄2 cup sugar

• 1 teaspoon baking powder

• Pinch of salt

• 1⁄4 cup unsalted butter, room temperature

• 1⁄4 cup solid vegetable shortening

• 1⁄4 cup milk

• 1 teaspoon vanilla extract

• 1 egg, beaten

Filling

• 3 tablespoons cornstarch

• 1⁄2 cup sugar

• 11⁄2 cups half and half or whole milk

• 2 egg yolks

• 1 tablespoon butter

• 1 teaspoon almond extract

• 1 egg, beaten, for egg wash

• Confectioners' sugar for dusting

Directions

To make the dough

In a large bowl, combine the flour, sugar, baking powder, and salt. With a pastry blender, cut in the butter and shortening until the mixture resembles coarse cornmeal. Stir in the milk, vanilla, and egg.

Use your hands to combine the ingredients into a smooth ball of dough. Cover the dough and set it aside.

To make the filling

In a medium saucepan, combine the cornstarch and sugar. Whisk in the half and half and the egg yolks.

Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Cook until the mixture thickens. Remove from heat. Stir in the butter and almond extract. Transfer the custard to a bowl and place a piece of plastic wrap directly on the surface. The plastic wrap will prevent a skin from forming on the custard.

To assemble the Pastaciotti

Assemble 12 (3 x 1⁄4 inch tart pans) or a lightly greased 12-cup muffin pan.

Divide the dough into 3 equal pieces. Set one of the pieces aside. Combine the 2 remaining pieces and place on a lightly floured surface. Roll out the dough until it is 1⁄4-inch thick. Using a 3 1⁄2 to 4-inch biscuit cutter, cut out 12 circles of dough. Press each one into the bottom and up the sides of 3-inch tart pans.

Place the tart pans on a baking sheet. If you are using a muffin pan, press the dough about 2/3 up the sides of the pan.

Spoon about 2 tablespoons of the filling into each tart shell. Combine your dough scraps with the remaining piece of dough. Roll it out on a lightly floured surface to 1⁄4-inch thickness. With a 3-inch biscuit cutter cut out 12 circles of dough. Place a circle of dough over each tart and pinch the edges together to seal. Refrigerate the tarts for 30 minutes.

To bake the Pastaciotti

Preheat the oven to 425° F. With a pastry brush, brush the top of each tart with the egg wash. Bake the tarts 12 to 15 minutes, or until the tops are golden brown. Remove the tarts onto the racks to cool in the pans for about 15 minutes. If you baked the tarts in a muffin pan, gently run a sharp knife around the edge of each tart to loosen it. After 15 minutes, remove the tarts from the pans and transfer to a rack to cool completely. Sprinkle the tops with confectioners' sugar before serving.

Pastaciotti are best eaten within a few hours but they may be stored in an airtight container in the refrigerator.

Alternate Filling Options

Chocolate Filling

Stir 2-3 ounces semi-sweet chocolate chips into the half and half mixture and bring it to a boil. Use almond or vanilla extract.

Limoncello Filling

Stir 1 tablespoon Limoncello into the filling in place of the almond extract.

Orange Filling

Stir 1 tablespoon orange liqueur and a teaspoon of grated orange zest into the filling in place of the almond extract.

Filling for Dates Tartlets

•  250 g pitted dates

•  1 cup Water

•  1 Pinch of salt

•  1 tbsp Orange or mandarin rind

•  4 tbsp Almond substitute

•  1 tsp Anisette

Chop dates into small cubes. Place in pan, add water and salt. Heat and stir until it is like a paste. Remove from the heat and allow it to cool. When cold, add the anisette and stir.

Mixture is enough for 12 tartlets – mini muffins. (200° C)

Filling for Meat & Mashed Potato Pasties (Lindsey Crozier)

•  250 g Lean mince meat

•  1⁄2 Large Onion

•  1 tsp Worcestershire sauce

•  1 Beef stock cube

•  300 g Mashed potato

•  1 can Mixed Herbs, Salt, Pepper

Mixture is enough for 3 pasties. (160°C)

Method

 Chop the onion finely and fry in a medium-sized sauce pan with the oil, when the onion is soft, add the mince.

 Fry the mince over a moderate heat until it turns brown. Add the herbs, pepper and salt, and a dash of Worcestershire sauce.

 Let this cook for 2 minutes then sprinkle in the beef stock cube. Cook for another couple of minutes so it reduces any liquid from the meat. Take off the heat and put to one side to cool slightly.

 Sprinkle some flour on your rolling surface to stop the pastry from sticking, and divide pastry into 3 equally sized balls. Roll each ball out on your floured surface to just slightly larger than the size of a small tea plate. Using a tea plate as a stencil, cut the pastry and you will be left with 3 circular pieces of pastry.

 Add the mash potato to the mince and mix together, divide into 3 and place in the middle of each pastry circle. Brush around the edge of your pastry with water then turn one edge across the top of the other. Crimp the edge with your fingertips to seal it.

 In a cup, beat the egg with a fork then brush the egg over the top of the pasties.

Place on a greased tray and put in the oven (pre-heated to 160° C) on the middle shelf and bake for 15-20 minutes. When golden brown remove from the oven and serve, or freeze after they cool down.

Filling for Meat Pies

•  500 g Mince meat

•  1 small can Corned Beef

•  1 Onion, Garlic, Carrot, Apple

•  200 g Mushrooms

•  2 Potatoes, cut into small cubes

•  5 Salted anchovies (rinse, remove bones and chop)

•  1 can Peeled tomatoes

•  Curry, Turmeric, Bicarbonate of Soda, Salt, Pepper

Mixture is enough for 21 small pies – mini muffins. (200° C for about 15 minutes)

Filling for Peas and Anchovy Tartlets

•  900 g Canned peas (3 cans, keep brine then rinse)

•  10 Olives

•  5 Salted anchovies (rinse, remove bones and chop)

•  Fried chopped onion

•  1 bunch Mint, crushed

Cook, slightly mash peas, adding brine as required.

Mixture is enough for 21 tartlets – mini muffins. (200° C for about 15 minutes)

Filling for Ricotta Tartlets

•  800 g Ricotta

•  2 Eggs

•  1 tsp Salt

•  1 tbsp Semolina (Smid)

•  1 bunch Parsley (Tursin – 3 zkuk)

Mix everything with K beater.

Mixture is enough for 21 tartlets – mini muffins. (200° C for about 15 minutes)

Hamburgers

Ingredients:

• 1000 g minced beef

• 1 small finely chopped onion

• 1/2 cup bread crumbs

• 1 egg

• 3 drops Worcesterchire sauce

• Some finely chopped parsely

• Salt and pepper to taste.

Method:

Mix well all the ingredients in a large bowl and then form into roughly 5 burgers. Use about 220 g per burger and form into a circular shape about 2 cm thick. Place on a tray lined with grease proof paper and freeze. For long duration storage, remove from the tray when frozen and pack the burgers in a plastic bag separated with grease proof paper and store in freezer for up to 3 months.

Kitchen Conversion Cheat Sheets

Luke's Pancakes

2 tsp butter just for cooking the pancakes in the pan.

Dry ingredients:

• 135 g (1 cup) flour

• 1 tsp baking powder

• 2 tbsp sugar

• 1/2 tsp salt

• 1 tsp ground flax seeds (optional)

Wet ingredients:

• 1 large egg

• 130 ml milk

Method:

Mix the dry and wet ingredients in separate bowls. Then pour the wet mixture onto the dry mixture and mix gently, do not over-mix. Leave the mixture to settle for about 5-10 minutes. The pancake mixture is then ready for cooking into a buttered non-stick pan,

Maple Syrup Muffins

Dry ingredients:

• 2 cups ground almond substitute

• 2 tsp baking powder

• 3 tbsp lemon rind

• 1/4 tsp salt

• 1 tsp ground flax seeds

Wet ingredients:

• 3 eggs

• 1/2 cup maple syrup

• 2 tbsp oil

Method:

Gently mix the dry ingredients in a bowl. Whisk well the wet ingredients in a separate bowl. Gently fold in the dry mixture into the wet mixture, do not over-mix. This mixture should be enough for about 12-18 muffins.

Cook at 180° C for about 20 minutes.

Muffins

Ingredients

• 250 ml Milk

• 200 g Caster sugar

• 400 g Flour

• 3 tsp Baking powder

• 2 Eggs

• 125 ml Vegetable oil

• 1 tsp salt

• 100 g Chocolate chips or dried fruit

Method

Beat the eggs lightly for 1 minute.Add the oil and milk and beat until combined. Add the sugar and whisk until it becomes a smooth batter. Sift in the flour and salt and mix until just smooth. Stir in chocolate chips or dried fruit

Fill muffin cases 2/3 full

Bake at 200° C for 25 minutes

Oven Temperatures Table

Pizza Pastry (Jamie Oliver)

•  500 g plain flour

•  1 tsp Salt

•  7 g Dry Yeast

•  325 ml Lukewarm water

Mix the flour and salt into mixing bowl (use food mixer with dough hook).

Mix the dry yeast with the lukewarm water in a jug and then mix it in with the flour.

Mix well with dough hook then knead lightly.

Split the mixture in 4 and roll into balls.

Put in a bowl and cover with a damp cloth for 2 hours.

Ravioli

Two types of pastry are shown here. Choose one.

Pastry 1 (all'uovo):

•  2 cups flour

•  2 cups semolina (smid)

•  6 eggs

•  2 tbsp extra virgin oil (EVO)

•  1 pinch of salt

Mix in a food mixer using a dough hook. This recipe is enough to make 5-6 dozen ravioli.

                 or

Pastry 2 (plain - favourite and recommended):

• 2 cups flour

• 1 cup semolina (smid)

• 1 cup (250 ml) cold water

• pinch of salt

Mix in a food mixer using a dough hook or manually in a bowl. This recipe is enough to make 7-8 dozen ravioli.

Use Pasta Machine last roll setting on number 6.

Cut the pastry into circular pieces using an 8 cm diameter biscuit cutter.

Filling:

• 1 kg ricotta

• 1 egg

• Salt, pepper and parsley

Short Crust Pastry

•  1 lb (450 g) Flour

•  8 oz (225 g) Margarine – cold, cut into small pieces

•  1 tbsp Grated lemon rind (optional)

•  1⁄2 cup (125 ml) Cold water

•  1⁄2 tsp Salt

Using a mixer with a dough hook, work the cubes of butter into the flour until the mixture resembles breadcrumbs. Mix everything else still with the dough hook attachment, do not over mix.

Wrap any extra dough in cling film and freeze for future use.

Sweet Pastry (Jamie Oliver)

•  250 g plain flour

•  50 g icing sugar

•  125 g good-quality unsalted cold butter , cut into small cubes

•  grated peel of 1 orange (optional)

•  1 vanilla pod , halved and seeds scraped out (optional)

•  1 large egg , beaten

•  a splash of milk

Sieve the flour and icing sugar into the food mixer bowl.

Using the food mixer with dough hook attachment, work the cubes of butter into the flour and sugar mixture until the mixture resembles breadcrumbs.

Mix in everything else still using the mixer with the dough hook, do not over-mix.

Wrap any extra dough in cling film and freeze.

Swiss Roll

Ingredients:

Bowl 1:

• 4 egg whites (ensure no yolk is mixed in otherwise the whites will not whip well)

• 75 g sugar

• 1 tsp lemon juice

Bowl 2:

• 4 egg yolks

• 1/2 tsp baking powder

• 40 g plain flour

• 40 ml vegetable oil

• 40 ml milk

Method:

Gently mix the ingredients in bowl number 2. Whisk the egg whites in bowl 1 and wait for the bubbles to start forming.

Add the lemon juice and whisk again, then gently add the sugar a little at a time, whisking after every sugar addition. Keep on whisking until it whips up and forms stiff peaks.

Gently fold in one third of the egg white mixture from bowl 1 to the batter mixture in bowl 2. Repeat folding the rest of the egg white one third at a time.

Pour mixture and spread it onto a tray lined with grease proof paper.

Cook at 150° C for about 30 minutes.

When ready, slide the cake with the grease proof paper onto a cooling tray and cover with another grease proof paper. Let it cool for about 10 minutes then spread the jam/cream and roll. You might want to cut the hard edges of the cake before rolling.