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Ross il-Forn – Maltese Baked Rice
Imqarrun / Għaġin il-forn – Maltese bak...
Maltese Christmas Log
Traditional Maltese Bigilla and Galletti

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My kitchen!

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

An absolute classic appetizer! Bajd mimli (in Malt

An absolute classic appetizer! Bajd mimli (in Maltese) aka deviled eggs!

For me these are little bites of nostalgia as they were a favourite when I was young. They are just so simple to make yet so addictive!! Creamy yolks are mashed or blended with mayonnaise, mustard, vinegar and chives. Then it’s all packed into the halved egg white. Finished off with various toppings!

INGREDIENTS

6 eggs
2 1/2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon white wine vinegar
1 tablespoon chopped chives
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

INSTRUCTIONS

In a large saucepan, bring some water to a boil. Once it starts boiling, gently add the eggs. Turn off the heat and cover the saucepan with a lid. Let the eggs stand in the water for around 12 minutes.
In the meantime, prepare a large bowl with ice cold water. Once the eggs are ready, add them to the iced water for about 15 minutes. Peel the eggs carefully.
Halve each egg lengthways, remove the yolk and set aside in a bowl. Place the halved emptied egg whites on a plate.
Smash the egg yolks finely with a fork, this will avoid leaving lumps in your mixture. To the bowl with the yolks, add all the ingredients together. Mash and combine everything together until you have a creamy consistency.
Place the yolk mixture in a piping bag. Fill each hollowed egg white with the yolk mixture.
Decorate with paprika, caviar, herbs, capers or anything you fancy.

Indulge in the magic of the season with this irres

Indulge in the magic of the season with this irresistible Chocolate and Speculoos log. A must for all the speculoos/biscoff and chocolate lovers! A decadent dense Christmas log, which will make you grab for seconds before you even finish your first piece! 🎄

INGREDIENTS

For the log:
500 g speculoos biscuits
400 g condensed milk
45 g cocoa powder
100 g hazelnuts

For the decoration:
150 g melted dark chocolate
20 g melted speculoos biscuit spread
extra speculoos biscuits

INSTRUCTIONS

Roast the hazelnuts until fragrant. Once
cool, chop into medium sized pieces. In a
food processor, finely crush the biscuits. To
the side, leave out about 50g of biscuits,
and crush them into larger pieces.

In a large bowl, combine all of the crushed
biscuits, chopped hazelnuts, cocoa powder
and the condensed milk. With your hands,
mix well until you achieve a sticky mixture.

Roll this mixture in a cylindrical shape and
place on a serving tray or parchment paper.
Set aside.

Melt the chocolate and cover the log
shaped dessert completely. To get the
trunk texture, you can simply pass through
the melted chocolate with a fork to get all
those ridges. Top the log with a drizzle of
warmed up biscuit spread, and with
crushed and halved biscuits.

Let the chocolate harden before slicing
through it.

#christmasdessert #maltesefood #maltesechristmas

“Festive foods have officially taken over! 🎄✨ This savory pull-apart puff pastry Christmas tree with ham and cheese is an easy-to-prepare, showstopping centerpiece that’s the perfect appetizer for your holiday celebrations. 🧀

Filled with herbed Boursin cheese, prosciutto, salami, and cheese, it’s flaky, flavorful, and guaranteed to impress!

INGREDIENTS

2 sheets puff pastry 500g
100 g Boursin cheese or herbed cream cheese
150 g prosciutto or salami or capocollo
50 g shredded cheddar cheese
mixed seeds
egg wash (egg + 1 tablespoon milk)

INSTRUCTIONS

Preheat oven to 180°C/350°F. Line a baking tray with parchment paper. Set aside.
Open on sheet pf puff pastry and spread the cheese spread. Add on top the prosciutto on top. Generously sprinkle all over the shredded cheese.
Layer on top the other sheet of puff pastry, and gently press it over the fillings.
Using a sharp knife, cut a large triangle.
Keep the extra pieces of dough, and make a trunk at the bottom. You can also cut different shapes with a cookie cutter.
Starting from the bottom, cut the sides of the triangle. Make slits about every 3 cm. Leave the centre uncut.
Twist each strip gently. Do not over twist as the fillings might ooze out.
Brush the puff pastry with the egg wash, and top with the seeds. Bake for about 25 minutes or until it has a nice golden brown colour.

One of my favorite parts of Christmas is serving u

One of my favorite parts of Christmas is serving up something special for friends and family to enjoy ❤️ This creamy whipped goat cheese with roasted olives never disappoints. It’s festive, flavorful, and always the first dish to disappear! 🫒 It blends tangy, smooth goat cheese with bold, briny olives for a match made in appetizer heaven. It’s easy to prepare, visually stunning, and guaranteed to be a crowd-pleaser!

INGREDIENTS

WHIPPED GOAT CHEESE

200 g goat cheese
100 g cream cheese
40 g greek yogurt
30 ml olive oil
30 ml lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper

ROASTED OLIVES

75 g green olives pitted
75 g kalamata olives pitted
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/22 teaspoon dried mint
salt and pepper to taste

INSTRUCTIONS

WHIPPED GOAT CHEESE

Place all the ingredients into a blender or mixer and let it blend for a few minutes until the mixture is nice and smooth. Store in the fridge until ready to use.

ROASTED OLIVES

Preheat the oven to 200°C or 400°F. In a small dish add the olives, olive oil and herbs. Season with salt and pepper. Stir everything together and roast for about twenty minutes. Let slightly cool.

ASSEMBLY

Spread the cheese dip on a plate. Top with the slightly cooled roasted olives and drizzle with some olive oil. Serve with bread.

These Eggnog Profiteroles are the perfect combinat

These Eggnog Profiteroles are the perfect combination of crispy choux pastry, creamy eggnog filling, and a luscious drizzle of icing. 😍

Whether you’re hosting a Christmas dinner or just want to treat yourself to something special, this recipe brings all the cosy holiday vibes. 🥂

📌 Save this post to try later and share the holiday cheer with your loved ones! ❤️

INGREDIENTS

CHOUX PASTRY

125 ml water
60 g plain flour
1/4 tsp salt
65 g butter
2 eggs room temp

EGGNOG PASTRY CREAM

500 ml eggnog
30 g cornstarch
50 g sugar
4 egg yolks
2 tsp vanilla
1/2 tsp nutmeg
1/4 tsp salt

EGGNOG ICING

100 g icing sugar
15 ml eggnog
1/2 tsp vanilla
sprinkles

#HolidayDesserts #EggnogProfiteroles #BakingSeason #ChristmasTreats #ApronAndWhisk

A classic that never disappoints! Imqaret are a tr

A classic that never disappoints! Imqaret are a traditional Maltese dessert featuring a thin, fried sweet pastry filled with a spiced date and citrus paste.

Served warm, they pair perfectly with a cup of tea or a scoop of vanilla ice cream. Each bite bursts with warm Mediterranean flavors that brighten even the gloomiest days. 🥰

INGREDIENTS

FOR THE DOUGH

400 g flour
100 g cubed cold butter
1 tbsp orange flower water
1 tbsp sugar
1/2 tsp baking powder
60 ml water
1 tsp aniseed liquor

FOR THE DATE FILLING

400 g dates pitted
zest of an orange
1 tbsp orange flower water
125 ml water
1 tsp cloves
1 tsp cinnamon
1 tsp aniseed

INSTRUCTIONS

FOR THE FILLING

Chop the dates into small pieces and place in a bowl of water for about half an hour. Remove the dates from the water and place them in a pot on low heat. Reserve the water and set aside.
Together with the dates add all the other ingredients and cook gently on low heat. While constantly mixing the mixture add the water. Keep cooking until the dates break down and a thick mixture is formed. Place the paste in the fridge for about an hour.

FOR THE DOUGH

Add all the ingredients together, except the water, and combine everything well together. Start adding the water gently and knead the dough. Knead for a few minutes until you get a nice soft dough. Wrap the dough in cling film and place in the fridge for about an hour.

ASSEMBLY

Divide the dough and the filling into four portions.
On a floured surface, open each dough into a long rectangle about 50cm long and 10/15cm width.
Layer the paste on the dough on one side, leaving a border. Grab the small border over the date paste and close with the dough side over. Press the dough down gently. Cut horizontally the diamond shaped imqaret. I make medium sized ones, as I cut the dough in 10 pieces. However, you can cut them as big as you’d like.

Fill a large pot with vegetable oil. Heat the oil to about 170°C. Cook the imqaret in batches for about 1 minute on each side. Place the cooked imqaret on a plate with tissue paper so that it absorbs the excess oil.

Soft, cheesy, and loaded with garlic flavor, these

Soft, cheesy, and loaded with garlic flavor, these Parmesan Garlic Knots are the ultimate comfort food! Perfect as a side with a dip or soup, or just as a savory snack on their own. Made with fluffy dough, brushed with garlic butter, and topped with freshly grated Parmesan, they’re impossible to resist!

INGREDIENTS

GARLIC KNOTS DOUGH

500 g bread flour or plain flour
7 g active dry yeast
1 tsp sugar
10 g salt
1/2 tsp garlic powder
30 ml olive oil
250 ml lukewarm water
100 ml lukewarm milk

PARMESAN GARLIC TOPPING

70 g unsalted butter melted
3 garlic cloves minced
1/2 tsp salt
2 tbsp chopped fresh parsley
1 tsp dried oregano
1 tsp dried mint
parmesan grated

INSTRUCTIONS

In a small bowl mix together the lukewarm water, milk, yeast and sugar. Set the mixture aside until it froths. This usually takes about 15 minutes.
In a mixer or in a large bowl, mix the flour, salt and garlic powder together and make a well. Add the olive oil and the yeast mixture in the well.
Start kneading or mixing the dough in the mixer. If you are going to knead the dough by hand it should take you about 20 minutes. Whereas with the mixer, the dough should be done in 10 minutes. The dough should be sticky, so don’t add any extra flour to it.
Place the dough in a bowl, cover and let it proof for about 1 hour. After this resting time, it should be double in size.
Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper. Set aside. Once rested, punch the dough down on a lightly floured surface. Divide into 16 pieces. Roll each piece into a 10cm rope and tigh into a knot.
Place on the baking tray. Cover and let rest for 30 minutes.
Brush the knots with some milk and bake for about 20 minutes until they have a nice golden brown colour.
In a small bowl, whisk together the melted butter, minced garlic, oregano, parsley, mint and salt; set aside.
Once ready, brush each knot with the garlic butter mixture and spinkle on top grated parmesan.

Indulge in this ultimate fall dessert, Pear Chocol

Indulge in this ultimate fall dessert, Pear Chocolate Crisp, made with juicy pears and a rich chocolatey crunchy topping. A perfect decadent dessert for cosy evenings!

INGREDIENTS

CHOCOLATE CRISP TOPPING

150 g flour
100 g oats
115 g butter
50 g white sugar
50 g brown sugar
½ tsp salt
30 g walnuts chopped
2 tbsps cocoa powder
60 g chocolate chopped

FRUIT FILLING

5 pears
1 tsp vanilla extract
1 tsp cinnamon
60 ml carob syrup @tulliera.farm.deli
2 tbsp flour or cornstarch

#apronandwhisk #seasonalbaking

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