Pesto Sauce

Ingredients Pesto sauce.png

  • 50 g basil
  • 30 g parmesan cheese
  • 3 garlic cloves
  • Chilli peppers (optional)
  • 70 g cashew
  • 70 g macadamia nuts
  • 30 g olive oil
  • 1 tsp salt
  • Black pepper to taste

 

Preparation

  1. Place all the ingredients into mixing bowl and chop 1 min/ speed 7.
  2. If you want a thinner sauce, add a little more olive oil and mix 7 sec/ speed 3.
  3. Store in a vial and conserve in the cold. Use as a seasoning sauce of salads and pasta.

Spaghetti with Sea Urchin Roe

Ingredients

  • 50 g olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 tomatoes, peeled
  • 10 g parsley
  • Juice of 1 lemon
  • 1 baby-food sized jar of sea urchin roes (Rizzi)
  • Rock salt and pepper to taste
  • 1100 g water
  • 500 g spaghetti

 

Preparation

  1. Place olive oil, onion and garlic into mixing bowl and chop 5 sec/ speed 5.
  2. Sauté 3 min/ Varoma/ speed 1.
  3. Add tomato and parsley and cook 5 min/ 100ºC/ speed 1. Then chop 20 sec/ speed 7.
  4. Add lemon juice, urchin, salt and pepper and cook more 5 min/ 100ºC/ speed 1.
  5. Place the water and heat 7 min/ 100ºC/ speed 1.
  6. Add spaghetti and cook 12 min/ 100ºC/ reverse position/ speed spoon. Check seasoning and serve immediately.

Spaghetti with Sea Urchin Roe

Sponge Cake

Ingredients Sponge Cake

  • 6 eggs
  • 140 g caster sugar
  • ½ tsp best quality vanilla extract
  • 1 lemon
  • 100 g self raising flour
  • 1 pinch salt

Preparation

  1. Preheat oven to 180ºC. Grease a cake tin and set aside.
  2. Insert butterfly whisk. Place egg whites into mixing bowl and whisk 5 min/ speed 3. Pour to a tupperware and set aside.
  3. Clean and dry the mixing bowl, place sugar and lemon zest and grind 20 sec/ speed 9.
  4. Insert butterfly again, add egg whites and vanilla extract and mix 17 sec/ speed 2.
  5. Add the flour and gently mix 13 seg/ speed 2.
  6. Pour into the cake tin and bake for 25 minutes (170ºC) or until a toothpick or skewer in the centre comes out with a few damp crumbs.
  7. Allow to cool and serve.

Soy Meatballs with Parsley and Red Pepper

Meatballs ingredients Soy Meatballs

  • 350 g granulated soy
  • 3 wholemeal breads
  • 100 g parsley
  • ½ red pepper
  • ½ green chilli pepper
  • 2 onions
  • 2 cloves of garlic
  • 50 g olive oil
  • Salt to taste
  • Flavoured breadcrumbs to taste

 

Meatballs preparation

  1. Soak the granulated soy one hour before start cooking.
  2. Chop bread and parsley 10 sec/ speed 9. Set aside.
  3. Place peppers, onions, garlic and olive oil into mixing bowl and chop 10 sec/ speed 7.
  4. Season with salt and cook 7 min/ 100ºC/ speed 1.
  5. Squeeze the soy and mix it 20 sec/ speed 7.
  6. Make small balls, coat with breadcrumbs and place it in Varoma. Set aside.

 

Sauce ingredients

  • 1 onion
  • 2 cloves of garlic
  • 60 g olive oil
  • 300 g ripe tomato
  • 200 g pealed tomato
  • 100 g water
  • 100 g Oporto wine or similar
  • Salt to taste
  • Black pepper grained at the moment to taste

 

Sauce preparation

  1. Chop onions and garlic with olive oil 5 sec/ speed 7.
  2. Add seasoning and cook 5 min/ 100ºC/ speed 1.
  3. Add tomatoes, water, wine and set 10 sec/ speed 9.
  4. Place the Varoma into the mixing bowl lid and cook 20 min/ Varoma/ speed 2.

 

Octopus Ftira

Octopus ingredients Octopus Ftira

  • 500 g octopus
  • 1 medium onion whole unpeeled
  • 200 g water

 

Stew ingredients

  • 1 bread ftira
  • 30 g de oil olive
  • 15 g parsley
  • 1 small onion
  • 8 olives pitted
  • Red pepper to taste
  • Yellow pepper to taste
  • 15 capers
  • Salt and black peppers to taste

Preparation

  1. Place the octopus, the water and the whole unpeeled onion in the bowl and cook, 40 min/ 100º/ reverse position/ speed spoon.
  2. Drain the water and cut the octopus in slices of 1 cm. Set aside.
  3. Place the olive oil, the parsley and chop 10 seg/ speed 9.
  4. Add the onion, the olive oil, the olives and chop 10 seg/ speed 4.
  5. Add the cappers, the seasoning, the octopus and gently mix 8 Seg/ reverse position/ speed spoon.
  6. Slice the bread and fill it with the octopus. Serve with a Sauvignon Blanc or a Cisk!

Bigilla | Maltese Fava Bean Sauce

Ingredients  Bigilla Maltese Fava Bean Sauce

  • 600 g water
  • 500 g fava bean
  • 1 garlic clove
  • 15 g parsley
  • ½ hot chili pepper
  • Juice of ½ lemon
  • Salt to taste
  • 100 g olive oil

 

Preparation

  1. Place water and fava beans into mixing bowl and cook 20 min/ 100ºC/ speed 1.
  2. Drain and set aside 100 g of water.
  3. Place fava beans into the bowl, add all other ingredients and seasons and mix 1 min/ speed 7.
  4. Taste and check seasoning, if necessary add the broth set aside, until obtain the desired consistency.
  5. Serve with Maltese bread Galletti.

Stuffat tal-fenek | Maltese Rabbit Stew

Ingredients Maltese rabbit stew

  • 500 g red wine
  • 8 garlic cloves
  • Salt and pepper to taste
  • 1 rabbit cut in 8 pieces
  • 50 g olive oil
  • 500 g tomato purée concentrate
  • 5 g sugar
  • 3 bay leaves
  • 2 medium carrots, chopped into bite sized pieces
  • 3 potatoes, cut into bite sized chunks and parboiled
  • 200 g peas
  • 1000 g spaghetti, angel hair or pasta
  • Crusty Maltese bread

 

Marinade preparation

  1. Place the wine, the garlic, salt and pepper in the mixing bowl and chop 5 seg/ speed 7.
  2. Place the rabbit in a large bowl and cover it with the marinade. Add a cut bay leave and keep in the refrigerator for 24 hours.

Stew preparation

  1. Place the olive oil in the mixing bowl for 2 min/ 100ºC/ speed 1.
  2. Add the rabbit and sauté 10 min/ 120ºC/ reverse position / speed spoon. Remove the rabbit and set aside.
  3. Place the tomato purée and the sugar into mixing bowl and cook 8 min/ 100ºC/ reverse position/ speed spoon.
  4. Add rabbit, bay leaves, salt and wine from the marinade and cook 20 Min /100º/Reverse/ speed spoon.
  5. Check seasoning, add vegetables and cook 10 min/ 100ºC/ reverse position/ speed spoon.
  6. Serve with spaghetti, a green salad and some crusty Maltese bread on top.