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.

 

Aljota | Fish Soup

Ingredients

  • 100 g olive oil
  • 5 cloves of garlic
  • 1 kg assorted small fish cleaned (scorpion fish, rock fish, tub fish, red mullet, small eel)
  • 400 g tomatoes
  • 15 g parsley
  • 1100 g water
  • 5 marjoram sprigs
  • Salt to taste
  • 100 g rice
  • 1 lemon

Preparation

  1. Cut the fish in quarters and set aside.
  2. Place the garlic and the olive oil in the mixing bowl and chop 5 sec/ speed 5.
  3. Add marjoram and sauté 3 min/ Varoma/ reverse position/ speed 1.
  4. Add the fish and cook 5 min / reverse position/ 100º/ speed spoon.
  5. Place the fish in the simmering basket and set aside.
  6. Add the water and the salt, place the simmering basket with the fish and let cook slowly at low temperature 30 min/ 90º/ speed 2.
  7. Remove the simmering basket, add the tomato and the parsley, place the basket with the fish again and cook for more 20 min/ 100º/ speed 2.
  8. Remove the simmering basket with spatula, remove the bones of the fish and set aside.
  9. Check seasoning and cook for more 15 min/ 100º/ speed 2.
  10. Blend for 25 seg/ speed 7.
  11. Strain the soup and place it in the mixing bowl, add the fish and the rice and cook for 10 min/ 100º/ reverse position/ speed spoon.
  12. Add lemon juice to taste and serve hot.

This recipe was adapted from the book “Traditional Maltese Cooking” of Julian Sammut.

Aljotta

Imqaret | Dates Biscuit

Thermomix® time: 28 minutes

Total time: 1 hour

Dough Ingredients Imqaret

  • 830 g flour
  • ½ ssp instant yeast
  • 5 g aniseeds
  • 100 g water
  • 175 g margarine

 

Filling Ingredients

  • 330 g dates cored
  • 1 lemon zest
  • 1 orange zest
  • 1 clementine zest
  • 10 g aniseed liqueur
  • Juice of 1 lemon, 1 orange and 1 clementine
  • 1 egg
  • 1 tsp vanilla essence
  • 1 tsp cinnamon powder
  • 1 tsp clove powder

 

Dough Preparation

  1. Place all the ingredients, except water, on the mixing bowl and mix 15 sec/ speed 6.
  2. Add the water and knead for 2 min/ dough speed.
  3. Cover and let rest for 20 minutes.

 

Filling Ingredients

  1. Place the dates in the mixing bowl and grind 10 sec/ speed 9.
  2. Add all ingredients and cook 25 min/ 100º/ speed 2.
  3. Blend 30 sec/ speed 7. Allow to cool and set aside.

 

Imqaret

  1. Place the pastry on a lightly floured surface and roll it out into a 10 cm wide strip.
  2. Moisten the edges and spread date filling down the middle of the strip of pastry. Fold the pastry over to enclose the date filling and press the edges tightly together.
  3. With a sharp knife, cut diagonally across the pastry into 5cm long, diamond-shaped imqaret.
  4. Deep fry in boiling oil until they turn golden brown. Drain thoroughly from the oil and serve hot.

 

This recipe was adapted from the book “Traditional Maltese Cooking” of Julian Sammut. 

Fish Macaroni with Spearmint

Ingredients Fish Macaroni with Mint

2 medium onions

6 cloves garlic

50 g olive oil

3 tomatoes w/o skin and w/o seeds

800 g water

1 large bunch of parsley

1000 g croaker

Salt to taste

1 lemon

400 g thin macaroni

 

Preparation

  1. Chop the onion and garlic with the olive oil 5 Sec/ Speed 5. Sauté 5 Min /Varoma/ Reverse/ Speed spoon.
  2. Add the tomatoes into quarters and cook 7 Min/ 100º/ Revrese/ Speed spoon.
  3. Add the water and 15 g of parsley, place the fish previously seasoned with salt and lemon into the Varoma and cook 25 Min/ Varoma/ Reverse/ Speed 2. Reserve the fish.
  4. Add the macaroni to the TM bowl, a pinch of salt and set the cooking time on the pasta package/ 100º/ Reverse/ Speed spoon, adding a little water if necessary or white wine if you prefer.
  5. In a deep bowl chop the fish into splinters and mix very well with pasta and broth. Decorate and add flavor with the remaining chopped parsley.

Mango Pudding

Ingredients Mango Pudding.png

 

300 g mango

6 eggs

1 can sweetened condensed milk

300 g semi-skimmed milk

Liquid caramel to grease

Preparation

  1. Mince the mango 1 Min/ Speed 9.
  2. Add the eggs, sweetened milk, semi-skimmed milk and mix 20 Sec/ Speed 6.
  3. Grease a cake tin with the caramel and bake in a double boiler about 1 hour and 15 minutes at 180º. Make sure the pudding is cooked properly and if necessary cook more 5 to 10 minutes.

Tip: You can cook your pudding with various types of fruit and recreate this recipe multiple times to the taste of the your Family.

Lasagne Bolognese

Ingredients

  • 100 g parmesan cheese
  • 200 g mixed vegetables (onion, garlic and carrot) cut into pieces
  • 40 g olive oil
  • 800 g minced meat half pork, half beef (can replace it for vegetables)
  • 100 g dry white wine
  • 300 g crushed tomatoes, canned
  • 1-1/2 tsp salt, to taste
  • 1-1/2 tsp ground black pepper, to taste
  • 1000 g milk
  • 80 g butter, cut into pieces
  • 100 g flour
  • 1 tsp salt
  • 1-2 pinches ground nutmeg
  • Butter, for greasing and topping
  • 250 g dried lasagne pasta (approx. 12 sheets)

Preparation

  1. Place parmesan cheese into mixing bowl and grate 15 sec/ speed 10. Transfer into a bowl and set aside. Rinse mixing bowl.
  2. Place mixed vegetables and olive oil into mixing bowl and chop 5 sec/ speed 7, then sauté 5 min/ 120ºC/ speed 2.
  3. Add minced meat, stir with spatula to break it up if necessary, and sauté 8 min/ 120ºC/ reverse position / speed 1.
  4. Add dry white wine and cook 5 min/ Varoma/ reverse/ speed 1.
  5. Add crushed tomatoes, salt and black pepper and cook 20 min/ 100ºC/ reverse position / speed spoon. Transfer to a bowl and set aside.
  6. To prepare the béchamel sauce, place milk, butter, flour, salt and nutmeg into mixing bowl and cook 12 min/ 100ºC/ speed 3.
  7. Preheat oven to 180ºC. Lightly grease a casserole dish and cover it with a thin layer of Bolognese sauce. Place a layer of dried lasagne pasta sheets over the sauce, cover with another layer of bolognese, sprinkle with some of the parmesan cheese and cover it with another layer of béchamel. Repeat this step until all the ingredients are used. Finish with a layer of béchamel sauce, sprinkle with the remaining parmesan cheese and dot with small pieces of butter.
  8. Bake for 30-40 minutes (180ºC). Allow lasagne to rest for 15-20 minutes before cutting into squares ans serving.Bolognese Lasagna

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