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Traditional Maltese Figolli made for Easter :) They are made with shortcrust pastry filled with an almond mixture, then decorated with chocolate or royal icing. It is important to use the filling immediately or the mixture might harden. It is important to leave the figolli to cool well after taking them out of the oven, or it might

Icing which dries hard enough to the touch, but does not crack your teeth when eating. It also tastes good! Great to flood cookies.   Ingredients:Makes about 2 cups3 cups icing sugar 3 tbsp milk1 1/2 tbsp + 1 1/2 tsp golden syrup1/2 tsp almond extractfood coloringDirections: In a small bowl, stir together the powdered sugar and milk until

Icing which dries hard; great to decorate and pipe thinly.  Ingredients:Makes about 1 1/2 cups1 medium egg white 2 teaspoons fresh lemon juice 1 1/2 cups icing sugar, sifted Directions: In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice until combined. Add the sifted powdered sugar and beat on low

When making shortcrust pastry it is important that you remember these tips: All ingredients and utensils should be as cool as possible. This keeps the margarine hard. If it becomes at all warm it will start to make the fingers oily and then it becomes difficult to wrap it into the flour. When that happens the mixture becomes very heavy

Walnuts complement the artichokes in the sauce perfectly in this recipe.  Ingredients:Serves 46 large canned or frozen artichoke hearts5 tbsp extra virgin olive oil2 shallots, finely chopped4 garlic cloves, finely chopped3 tbsp dry white winesalt and pepperleaves from 1 small bunch of parsley, chopped45g walnut halves, roughly chopped30g grated Parmesan cheeseDirections: Thickly slice the artichoke hearts. Heat the

Spicy asian-style chicken. If you prefer less spicy dishes halve the amount of chilli as this dish has quite a kick. Serve with noodles.Ingredients:Serves 44 chicken breasts, cut into bite-sized cubes2 tsp cornflourPeanut/vegetable oil for stir-frying (about 2 tbsp)1/2 tsp red chilli flakes1 tbsp dark soy sauce1 tbsp honey2 tbsp white sesame seedsIngredients:  1 tbsp white wine1 1/2 tbsp

By far, the BEST pizza dough in my opinion! Soft, yet with a crunchy outside. What's more? It is made in less than 30 minutes! If you can't find bread flour, all purpose flour will do just fine.  Ingredients:Makes 1 large base2 1/2 cups bread flour1 cup warm water2 tbsp olive oil7g active dry yeast1 tsp white sugar1

Turkey balls with melted cheese centres. Ingredients:Serves 41 slice stale bread, torn into chunks 250g turkey mince 2 green onions (shallots), finely chopped 1/8 cup chopped coriander 2 eggs, lightly beaten (separate) 2 tbsp olive oil 75 grams cheddar, cut into cubes100g panko breadcrumbscouscous, to serve Directions: Place bread in a small bowl and cover with water. Set aside to soak for 5 minutes, then

A delicious vegetable soup. Does require some chopping up work to do, but it's well worth the work.  Ingredients:Serves 64 tbsp olive oil 2 cups leeks, chopped (white part only from approximately 3 medium leeks) 2 tbsp garlic,  finely minced salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups potatoes, peeled and diced 2 cups fresh green beans, broken or cut

I had some quiche pastry in the freezer, about 300g, and I decided it would make a good lunch :) It's not your usual bacon quiche, but it does taste great!Ingredients:Makes 1, 7 inch quiche1/4 cup peas, frozen1 egg3 tbsp shredded mixed cheese4 mushrooms, sliced3 sausages, diced1/4 cup milkseasoning to tasteDirections: Open the pastry and line a greased,

A traditional Maltese dish to which many variations exist, one of which is to stuff the artichokes with rice. This recipe however is the way my mother does it :)  Ingredients:Serves 24 artichokes6 baby potatoes2 large slices of crusty bread, preferably a day stale1/2 cup black olives, chopped roughly6 anchovy fillets, chopped2 tbsp capers1 large tin tuna in

A light, creamy sauce.  Ingredients:Serves 41/2 cup peas, frozen1 medium chicken breast (about 175g), diced.125g mushrooms, sliced1 onion, choppedbechamel saucesaltpeppergarlic powderpaprikachili powderDirections: Heat some oil in a pan. Add the onion and cook until soft, about 3-4 minutes. Add the mushrooms and peas cook for a further 4 minutes. Transfer to a plate. In the same saucepan add a

Classic bechamel sauce, a great base with a lot of uses.   Ingredients:Makes about 1 cup2 tbsp butter2 tbsp all-purpose flour1 cup milkDirections: In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Classic creamy bolognese sauce.   Ingredients:Serves 4200g minced beef1 clove garlic, chopped1 onion, chopped1 celery stick, chopped1 large carrot, shredded2 tbsp butter1 tbsp olive oil1 cup milk1 cup red wine250ml beef stock2 tbsp tomato concentrate1 bay leafnutmegsaltpepperDirections: Heat the oil and butter in a large pan. Add the garlic and cook for 2 minutes, then add the onion, carrots

Delicious Maltese-style spinach pie.   Ingredients:Serves 4500g frozen spinach, boiled and well-drained50 g black olives, chopped1 onion, finely chopped1 tin anchovies, chopped1 big tin tuna,salt, pepper, paprika to seasonsesame seeds to top the piePie pastryDirections: Heat some oil in a saucepan, add the onion. Fry for 3 minutes until softened. Add the olives, tuna, anchovies and spinach and mix

Classic savoury pie pastry.    Ingredients:Serves 4420g plain flour180g margarine112g waterpinch of saltDirections: Sieve the flour in a large bowl. Rub-in the butter in the flour until you have a course texture, similar to breadcrumbs. Add the salt and mix well. Add the water little by little until you have a soft dough, knead softly then leave to prove for