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In my kitchen you can find Maltese traditional recipes, others inspired by my travels and also original easy-to-make ones. You will find anything from a light snack to a hearty meal, which can please both those who have a savoury or a sweet tooth!

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apronandwhisk

🇲🇹 Maltese and Mediterranean recipes
👩‍🍳Recipe Developer
👨‍👩‍👦‍👦Maltese Mum in 🇱🇺
📍Luxembourg
Find my recipes here ⬇️

The holidays are over and with this not so joyful

The holidays are over and with this not so joyful weather ☔️ I am already reminiscing some of my favourite foods I had back home this summer 🇲🇹

1. Early season lampuki (mahi mahi), which turned out so delicious! Tossed in flour, paprika, salt and pepper, then shallow fried until slightly golden.
2. One of the many Icebergs (slushie topped with ice cream) and other ice creams we enjoyed from Champions Ice cream Truck by Ramla Bay.
3. Pastizzi, of course! Because what is a visit to Malta without getting at least one?!
4. Any fresh seasonal fruit - peaches, nectarines and bambinella (a type of Maltese pear) were on snack rotation throughout our weeks in Malta. With an occasionally sneaky imported mango, as my sons simply adore it!
5. Freshly peeled prickly pears, a Maltese summer must!
6. @maxokkbakery Ftira from Gozo - iykyk! It was one of our last meals 🥲 pictured is the ġbejna ftira.
7. Another ftira (anchovy) enjoyed with a @kinnie_malta after a day by the beach!
8. Fresh calamari for lunch. We discovered a fish shop just right by our house and the selection of fresh fish is incredible! So we had to try 😅
9. Homemade Maltese Ravjul never disappoint! We had them simply boiled with tomato sauce or else fried. Either way they are incredible, and we ate so many!! These ravioli were made with fresh local ġbejniet by my husband’s family.
10. Lastly, fried rabbit! A Sunday favourite for us, and this was our last lunch in Malta prepared by my mother.

Our holidays are now over and it’s time to go ba

Our holidays are now over and it’s time to go back to routine! After spending the last month eating my favourite foods from home, I need to start making healthier choices. Going back to work also means having to think about easy healthy lunches that can also be prepared in advance. This chicken harissa drizzle salad is the perfect salad for this transition after the summer break, which I will be making for this week’s lunches!

This salad is packed with strong flavours and is nutri dense! Swap the chicken for shrimp or tofu for a different twist. The harissa drizzle sauce is what really takes this salad to a whole new level!! I also use this as a sauce to dip fresh veggies in as a snack.

INGREDIENTS

Harissa Drizzle Sauce 🌶️

2 tbsp harissa
1 tbsp yogurt
1 tbsp mayo
1 tbsp olive oil
½ tsp garlic minced

Grilled Chicken 🍗

500 g chicken breast or thighs
1 tbsp olive oil
1 tsp thyme
1 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

Salad 🥗

2 carrots grated or julienned
100 g spinach or kale
125 g quinoa couscous
2 tbsp fresh parsley chopped
1 red pepper diced
salt and pepper
slivered almonds to garnish

INSTRUCTIONS

1. In a bowl, season the chicken breast with all the seasonings and olive oil. Grill the seasoned chicken on a grill pan for about 10 minutes on each side, until the internal temperature reaches 75°C/165°F.
Once cooled, chop the chicken into even pieces.

2. Combine together all the sauce ingredients and set aside until ready to serve.

3. Cook the quinoa or couscous according to the instructions on the package. Let cool completely.
Prepare the vegetables and add to a large bowl.
To the bowl add the cooled quinoa/couscous, chopped chicken and part of the harissa drizzle sauce. Season with salt and pepper. Mix the salad.
Add more of the sauce if needed, and top with silvered almonds.

#apronandwhisk #chickensalad #mediterraneanfood #mediterraneandiet #harissasauce

Lemon Posset a silky smooth creamy British dessert

Lemon Posset a silky smooth creamy British dessert made from only 3 ingredients. Perfect to serve at gatherings in individual servings. It’s perfect for warm days when you want to make something sweet but not in the mood for baking!

INGREDIENTS
500 ml heavy whipping cream
150 g castor white sugar
zest of two lemons
80 ml lemon juice

INSTRUCTIONS

If serving in lemons, cut the lemon half way through and remove the flesh with a spoon. Chop roughly the lemon flesh and place in a fine-mesh strainer, and squeeze the juice out with a spoon.*
In a medium saucepan over medium heat, combine the heavy whipping cream, sugar and lemon zest.
Bring the mixture to a gentle simmer, stirring frequently let it simmer for about 10 minutes until the sugar dissolves and starts to thicken.
Remove from the heat, stir in the lemon juice and let it rest for about 15 minutes.
Strain the mixture through a fine-mesh strainer and discard the zest. However, you can skip this step if you want to keep the zest in the mixture.
Pour the mixture into your halved cleaned lemons or in individual serving containers of your choice.
Place in the fridge for at least 2/3 hours or in the freezer. You can also store them overnight in the fridge. Before serving garnish as desired.

NOTES
*This method might lead extra lemon juice, as for this recipe you will use only a juice of about 2/3 lemons, however, with this recipe you will need 5 lemons to fill with the posset. Any extra lemon juice can be store in the fridge or freezer for future recipes.

#apronandwhisk #lemonposset #lemondessert #summerdessert #lemons #britishdessert #sweettooth #summerloving

After a long day at the beach, all I want to eat i

After a long day at the beach, all I want to eat is something fresh and quick! These stuffed tomatoes with tuna (tadam mimli bit-tonn taz-zejt) are perfect as they don’t require cooking! They also the ideal summer meal for when you really want something heathy yet so satisfying.

I like to fill mine with this tuna mixture, although recently I started filling them also with a bean mixture! How do you stuff your tomatoes?

Makes 6

INGREDIENTS
6 large tomatoes
200 g tuna 2 cans
4 tbsp mayonnaise @moutarderie.lu
1 tbsp green olives chopped
1 tbsp kalamata olives chopped
1 tsp capers chopped
2 garlic cloves minced
1 small red onion finely chopped
½ tsp chili flakes
1 tbsp fresh mint chopped
1 tbsp fresh parsley chopped
1 tbsp lemon juice
salt and pepper to taste

INSTRUCTIONS
Start by cutting the tops of the tomatoes, chop and set aside. With a spoon, scoop the flesh of the tomato making sure that you do not break it. Place the tomatoes to the side until ready to use.
Drain the tuna and prepare all the ingredients. In a bowl add the chopped tomato tops and mix all the ingredients.
Gently, fill each tomato with the mixed filling. Drizzle with some olive oil and chopped fresh herbs. Serve immediately, or store in the fridge until ready to eat.

#apronandwhisk #stuffedtomatoes #tadammimli #maltesefood #ikelmalti #maltesecooking #mediterraneanfood #mediterraneandiet

Finally, after some months testing a proper ġbejn

Finally, after some months testing a proper ġbejniet recipe out I can share it! I tried several different methods, but this is the simplest and tastiest one! Ġbejniet are a type of Maltese cheese, traditionally made from sheep or goat milk, although nowadays cow milk is being used to make them as well. Traditionally, made with freshly milked raw milk which doesn’t require additional heating. However, you can also use fresh full fat milk bought from the store.

The biggest issue for me with making fresh homemade ġbejna is the texture! In all my trials I was always satisfied with the flavour, however the texture delayed the posting of the recipe. This recipe only contains 3 ingredients fresh full fat milk, rennet and salt. Through my research it was confusing to understand the ratio of rennet to milk. At first I was putting a lot which resulted in a gummy like ġbejna with a lathering texture that stays lingering in your mouth, was not a fan. Finally, the ideal creamy delicate texture was achieved, but this time I used way less rennet than my initial trial. After finding the best milk to use, I recommend to still test out with your rennet and adjust to your liking, most of the time less is more!!

Find the recipe for the ġbejniet in the comments. Although I recommend to check in detail my website for more important information!

#apronandwhisk #gbejniet #gbejna #maltesefood #maltesecheese #ikelmalti #maltesecuisine #mediterraneandiet #mediterraneanfood #gbejnietcheese #easycheese #visitmalt #sheepcheese

An easy salad to have for lunch or as a side dish!

An easy salad to have for lunch or as a side dish! Making the best of the seasonal produce this year, and this salad is another proof of that. I found gorgeous zucchini and after roasting them I added chickpeas and dressed them up nicely! Find the recipe I used here below:

INGREDIENTS
1 medium zucchini
1 can chickpea 400g
1 tbsp dried mint
2 tbsp olive oil
1 tbsp mustard
1 tbsp lemon juice
zest of a lemon
2 shallots minced
1 tsp garlic powder
salt and pepper
Grana Padano shaving for garnish

INSTRUCTIONS

Pre heat oven to 200°C/400°F. Slice the zucchini, to your liking, drizzle with olive oil, salt and pepper.
Place on a baking sheet and bake for about 15 minutes, until tender. Remove from the oven and let rest.
In a bowl mix together the roasted zucchini, chickpeas and all the other ingredients.
Finish the salad with lemon zest and Grana Padano shavings on top.

#apronandwhisk #roastedzucchini #zucchinichickpeasalad #summersalad #sidedish #mediterraneanfood #mediterraneandiet

One of the elite Maltese comfort foods, stuffed ma

One of the elite Maltese comfort foods, stuffed marrows! Or as we call them qarabagħli mimli. 🇲🇹

Growing up in Malta, these were a frequent dinner for us that my mum either baked in the oven or cooked in broth. Being honest back then I wasn’t the biggest fan as I remember only eating the stuffing 🤷🏻‍♀️ However, nowadays they have to be one of my favourite Maltese dishes. They are relatively easy to make and you get a nutritious delicious meal. When I made this meal this week I made sure to sneak in some extra patata l-forn (Maltese style baked potatoes) because you can never have too much!!

Stuffed Marrows

6 large round marrows (zucchini/courgette)
500 g minced meat mixed pork and beef
1 tsp cumin
1 tsp oregano
3 garlic cloves minced
1 small onion finely chopped
1 tsp worcestershire sauce
2 tbsp tomato paste
1 egg + (optional 2 extra boiled eggs)
salt and pepper to taste
3 tbsp parmesan cheese

Patata l-Forn (Maltese style baked potatoes)

5 large potatoes thinly sliced
1 large onion thinly sliced
2 tbsp olive oil
fennel seeds
salt and pepper to taste

Find the method in the comments or in my website!

#apronandwhisk #stuffedmarrows #stuffedzucchini #stuffedcourgette #qarabaghlimimli #maltesefood #ikelmalti #ikelmalta #mediterraneanfood #visitmalta #maltalife

After a weekend trying to enjoy the sunshine in Lu

After a weekend trying to enjoy the sunshine in Luxembourg (finally), we are ending it with a generous helping of this delicious blueberry peach crisp!

Crisps and crumbles are a favourite of ours and everytime I make them, I wonder why I don’t make it more often! this blueberry peach crisp is ideal to make use of the wonderful seasonal summer fruits. ln the recipe below you can switch the fruits to your liking!

INGREDIENTS
Crisp Topping

150 g flour
50 g white sugar
75 g dark brown sugar
100 g oats
115 g butter
½ tsp salt
Fruit Filling

zest of 1 lemon
juice of 1 lemon
50 g brown sugar
2 tbsp flour or cornstarch
6 peaches
300 g fresh blueberries
INSTRUCTIONS
Chop the fruit to your liking and coat with the lemon zest and juice, sugar and flour. Place the fruit in a buttered dish.
In a bowl mix together all the ingredients except the butter. With your hands rub in the butter and form clumps. Spread the clumps all over the fruit, making sure that the fruit is all covered.
Bake the fruit crisp at 170°C for about 45 minutes or until all bubbly and golden.
When ready, let the crisp rest for about 20 minutes so that juices thicken. Whilst still warm serve the fruit crisp in a bowl topped with a generous scoop of ice cream.

#apronandwhisk #blueberrypeach #blueberrypeachcrisp #summerdessert #mediterraneanfood #summerfruit

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