Maltese Stuffed Marrows by louise

Very common in the Maltese household, these stuffed marrows are just as good cold. Other recipes use rikotta for the filling but I prefer the traditional way.

Bragioli l-Forn (Baked Beef Olives) by Nazzareno Casha

Tradition Maltese dish, it is very popular in our restaurants.

BBQ Chicken and Rice by Nazzareno Casha

Spaghetti with octopus sauce by Nazzareno Casha

Veal Home Chef Style by Nazzareno Casha

Method Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally. Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove…

Pumpkin Pie by Nazzareno Casha

Tradition Maltese pasta dish TIMPANA by Nazzareno Casha

500g puff pastry (frozen sheets) 500g dried macaroni or penne 300g beef mince 300g pork mince 300g chicken livers, diced (optional) 300g bacon, finely diced 500g onions, finely diced 4 cloves garlic, crushed 150g parmesan cheese, grated 150g tasty cheese, grated…

Rice Ball by Nazzareno Casha

Fried Noodles by Nazzareno Casha

Pappardelle with Lamb Ragu by Nazzareno Casha

Honey Garlic Chicken Wings by Nazzareno Casha

• Preparation • Mix all marinade ingredients together. • Add chicken wings to coat. • Marinate in refrigerator for 2 hours. • Bake in oven-proof glass dish lined with foil for 1 hr to 1 1/2 hrs. At 400 degrees (200 C.

Prinjolata by Nazzareno Casha

Prinjolata is an assembly of cake or biscuits, topped with meringue and decorated with chocolate and pine nuts, hence the name Prinjolata (of pine nuts). The Cream: 150 icing sugar; 100g margarine; 150ml double cream; 1 tsp orange essence; 500g roughly broken biscuits, sponge or baked short crust pastry. Decoration: 2…

Ricotta-filled Cannoli by Nazzareno Casha

Baked Beef Olives) by Nazzareno Casha

Stuffed Artichoes by Nazzareno Casha