Chocolate Mortadella

Ingredients

  • 1 1/2 packages ‘Marie’ biscuits
  • 1/4 pound chopped cherries
  • 1/4 pound chopped candid peel
  • 1/2 pound icing sugar
  • 2 beaten eggs
  • vanilla
  • 1/4 pound roasted and chopped hazelnuts
  • 1/4 pound roasted and chopped almonds
  • rum to mix
  • 10 1/2 ounces chocolate

Method

Crush Marie biscuits in fool processor. Add to chopped ingredients with
vanilla and beaten eggs and rum. Roll out like swiss roll on to a damp
greaseproof paper and put in fridge for 24 hours.
Cover with a thick layer of melted chocolate and put back in fridge. Cut
into thick slices to serve.

Keywords: cookies, desserts, xmas recipes
Servings: 1
Source: Lilien Borg Barthet

Buskuttini Tar-Rahal (Village Cookies)

Ingredients

  • 7 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 7 ounces sugar
  • 3 eggs, separated
  • pinch ground cloves
  • pinch ainse
  • 2 tablespoons orange flower water
  • 1 grated lemon rind
  • pinch cinnamon

Method

Beat egg whites until stiff, add the rest of the ingredients except the
flour and mix, then slowly add the flour.
Butter a baking tray and put spoonfuls of the mixture well apart from each
other.
Bake in a moderate oven for 15 to 20 minutes or until golden.
Do not leave longer or the buskuttini will harden.
When the buskuttini are cool, decorate with a wavy line of pink royal
icing.

Keywords: cookies, maltese traditional
Servings: 1
Source: Adapted from a recipe by Gloria Mizzi

Bigilla

Ingredients

  • 14 ounces dried broad beans
  • salt and pepper
  • 1 peeled and minced whole head of garlic
  • 1 seeded and chopped chili pepper
  • 1/2 tablespoon chopped fresh mint
  • 1/2 tablespoon chopped fresh marjoram
  • 2 tablespoons olive oil

Method

Soak beans overnight.
Drain and place in cold water, enough to cover the beans.
When tender, mash beans and incorporate 2 tablespoons olive oil.
Add garlic, herbs, chili pepper and salt and pepper to taste.
One could add a litte “felfel” to taste.

NOTES : Special small “bigilla” beans are neeed for this recipe
Source: Adapted from Recipes from Malta – Page 46
Preparation Time: 0:00
Keywords: dips and spreads, maltese traditional
Servings: 4
Source: Adapted from Recipes from Malta – Page 46

Baked Pumpkin, Rice And Ricotta Casserole (Torta Tal-Qara)

Ingredients

  • 8 ounces pumpkin, cubed
  • 8 ounces long grain rice, washed
  • 8 ounces ricotta cheese
  • 2 egg
  • 1 ounce romano cheese
  • 1 pinch nutmeg
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1/2 teaspoon sugar
  • 2 cups hot water
  • salt and pepper

Method

Fry the pumkin in oil and butter for 7 to 10 minutes, then add the washed
rice and fry for 2 to 3 minutes more.
When the mixture is cool add the crumbled ricotta, together with the beaten
eggs, nutmeg and season to taste
Add the grated cheese and the two cups of hot water.
Pour into a casserole, cover and bake in a moderate oven for 45 minutes.

NOTES : This dish is cooked when the water is almost absorbed by the rice.
the rice should not be allowed to dry out.
Maltese ricotta is firmer and dryer than its Italian counterpart.


Keywords: vegetables, maltese traditional
Servings: 1

Soppa Tal-Armla

Ingredients

  • 2 chopped onions
  • 2 tablespoons butter
  • 1 chopped medium cabbage
  • 1 chopped lettuce
  • 1 chopped curly endive
  • 1 chopped small cauliflower
  • 2 pounds chopped spinach
  • 1 chopped stalk celery
  • 1 peeled and chopped kohlrabi
  • 1 pound peas
  • 4 eggs
  • 4 fresh gbejniet (Maltese soft fresh cheeselets)
  • 4 tablespoons ricotta cheese

Method

Cook all the chopped vegetables gently in butter.
Add water and simmer for 2 hours.
Just before serving poach the eggs in the soup.
Add the gbejniet and ricotta and warm up.
To serve, transfer an egg to each of 4 plates with a slotted spoon, and the
ricotta and the gbejniet.
Ladle the soup in each of the plates.
Season with salt and pepper.

Source: Adapted from Recipies from Malta – Page 4
Keywords: soups, maltese traditional
Servings: 4

Torta Tal-Marmurat

Ingredients

FOR THE PASTRY

  • 200 grams plain flour
  • 100 grams butter or 75 grams olive oil
  • 1 egg
  • water

FOR THE FILLING

  • 200 grams ground almonds
  • 100 grams chopped candied peel
  • 1 tablespoon heaped orange marmalade
  • 100 grams brown sugar
  • 1 tablespoon cocoa
  • 75 grams grated very dark chocolate
  • 1 teaspoon mixed spice
  • 3 large eggs

TO DECORATE

  • 100 grams dark chocolate

Method

PASTRY: Sieve the flour into a bowl and rub in the butter or oil until the
mixture resembles bread crumbs. Add the egg and enough water to make
dough. You may need a little more water or flour if the dough is too dry
or too wet. Flatten this slightly with your knuckles, then fold it in half
and flatten it again, do this three or four times until the dough is
fairly smooth but do not overwork it as this makes it tough. Preheat the
oven or gas to mark 6/200°C and leave the dough to rest while you make the
filling.
FILLING: Put all the dry filling ingredients into a bowl and stir them
together. Add the eggs and mix well.
Roll out the pastry thinly and use it to line a loose-bottomed, 24-cm
diameter non-stick fluted tin, arranging the edges so that there is a
proper border.
Spoon the filling into the pastry case and smooth it with the back of a
spoon.
Put the tart into the oven and after 15 minutes turn the temperature down
to gas mark3/160°C for approx another 20-30 min or until the pastry is a
golden colour.
Melt the chocolate and spread it over the tart.

Keywords: desserts, xmas recipes, Maltese
Servings: 1
Source: Taste – Winter 2005