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.

 

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.