Maltese Bread Recipe



Tradtional Maltese Bread is a crusty sourdough which is literally to die for! It is the perfect accompaniment to any mediterranean antipasti or simply spread with butter and digest. In Malta it is mostly enjoyed by spreading tomato paste or fresh tomatoes with plenty of olive oil and other traditional accompaniments such as bigilla (a dip made out of dried fava/broad beans). This recipe has been tried and tested several times to reach perfection and we are so happy that we have finally succeeded and are able to taste Maltese Bread away from home and share it with you!

Ingredients – Makes 1 bread approx 450g

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Part 1 (mother dough to be put in fridge overnight)

  • 200g strong white flour or plain flour
  • 2g salt
  • 2g dry active yeast
  • approx. 100ml water (no need to be tepid)

Part 2

  • 200g strong white flour or plain flour
  • 2g salt
  • 2g dry active yeast
  • approx. 100ml tepid water


  1. Start by preparing the mother dough by mixing the flour, salt and yeast in a medium bowl. Add water slowly and continue mixing until a dough is nicely formed. You don’t want a wet dough so whilst adding water, knead well until all ingredients are very well combined. If you see that dough is difficult to knead, wet your hands with water and continue to knead. Switch to work top to give it a final knead.
  2. Cover with cling film and refrigerate overnight.EOS 200D_0301
  3. The day after, take out the prepared dough from fridge and let set until you prepare another dough with the same amount of ingredients REMEMBER the water needs to be tepid this time. When ready, mix both doughs together and knead very well.
  4. Cover with cling film and let it prove at room temperature for 2 hrs. Please note that if you have a cold kitchen it will take more time to prove so if you can put it in a warm place such as on top of your cupboards or fridge.EOS 200D_0292
  5. After 2 hrs, knead the dough, you can either half it to make 2 small breads or leave it as a one big bread and give it a round shape.EOS 200D_0282
  6. Grease a baking tray with some olive oil and put dough to prove again for another 2 hrs, this time leave dough uncovered and again in a warm place.
  7. After 2 hrs, sprinkle some flour on dough and if you wish make a cross sign on top with a knife. Bake in oven on mark 7/220C. You can put it straight into a cold oven, no need to pre-heat. Leave to bake for around 30-45 minutes. After the first 10 minutes you can remove bread from the dish and place it directly on oven shelves so heat will be well distributed all over. If you like it crusty, turn the oven on full heat for the last 10 minutes.
  8. Let cool for 15 minutes on a wire rack before slicing. This step is important as you will see and hear the crust cracking naturally, it will make the bread look perfect!IMG_0204




Week 1




Sweetcorn & Potato Chowder

This hearty American chowder soup recipe is rich in both fibre and flavour. It is wonderfully served with crusty bread and topped with cheddar cheese. It is an easy to do recipe, VEGAN FRIENDLY and very fulfilling. Perfect for any occasion as a starter if  you have guests arriving for dinner!




Oven Baked Salmon with Leek Sauce

This fresh salmon recipe demonstrates how to perfectly oven-bake the salmon in no time at all! Literally, in minutes you will have a nice healthy lunch or dinner, whether just for yourself or the whole family. Salmon is accompanied by a homemade creamy leek sauce which goes very well with this particular dish.




Linguine Carbonara – the Italian one!

This Italian carbonara recipe gives us plenty of flavour which is easily done with only a few ingredients. Its pancetta and the strong flavoured pecorino cheese is what makes it particular whilst the egg yolks give an added texture to the whole dish. 



Fresh Fig and Avocado Salad with a Manuka Honey Dressing

A healthy colourful salad is always a winner in all seasons! Whether as a side dish or a main meal, there is always an appetite for it. This easy to make salad can be enjoyed at anytime of the day!




Stir Fried Vegetables with Glass Noodles

This noodle recipe is full of flavour and fresh coloured veggies! It is super ideal especially if you are prepping for your work lunch to take with you, for dinner time or even for a family picnic. This can be prepared a couple of days in advance and can be eaten both warm or cold.



Homemade Pizza – how to make pizza dough

Homemade Pizza – who doesn’t like pizza?

This video recipe explains how to do the perfect homemade crusty pizza dough.




Roasted Chicken Legs with Roasted Potatoes and Carrots

In this time saving recipe, we roast potatoes and carrots skin on, cut potatoes into thick slices and the carrots into chunks. We add some sliced onions and garlic with chicken legs placed on top. This is topped up with chicken stock and straight into the oven for about 1.5 hrs and basted every 20 minutes. It is the ideal recipe to do when you got kids around because you will have a lot of time left to spend looking after them instead of spending hours in the kitchen cooking.


Oven Baked Spring Rolls with Sweet and Sour dip

This spring rolls recipe makes a healthier alternative to the oily deep fried ones. If you’re keeping an eye on your food intake, instead of avoiding having spring rolls all the way , here’s a fantastic way to satisfy that craving. For the filling we use a combination of pork, chicken or turkey mince, carrots, bean sprouts and cabbage but you can add any other vegetables to your liking. It is also a great way to give veggies to your kids especially if they are fussy eaters.

We have added some noodles with stir fried vegetables to this dish, you can see the recipe for the noodles here.

Ingredients for filling

  • 1 tbsp oil
  • 2 garlic cloves, finely chopped or minced
  • 400g pork, chicken or turkey mince
  • 1 large shredded carrot
  • 300g bean sprouts
  • 1 small shredded cabbage
  • 1 tsp cornlour
  • 1 1/2 tbsp oyster sauce
  • 2 tsp soy sauce

Ingredients for spring rolls

  • spring roll wrappers or filo pastry sheets, defrosted
  • 2 tsp cornflour + 1 tbsp water (for sealing rolls)
  • oil spray for baking

Ingredients for sweet and sour dip

  • 2 tsp cornflour
  • 2 tbsp water
  • 115g apple cider vinegar
  • 45g brown sugar (adjust to taste)
  • 2 tbsp tomato ketchup
  • 2 tsp soy sauce


  • large pan or wok
  • small bowl
  • dessert spoon
  • baking rack
  • baking tray

Method for the filling

  1. Heat oil in a pan or wok over high heat. Add garlic, stir quickly, then add pork or chicken mince. Cook, breaking it up as you go until it turns white.
  2. Add carrot, bean sprouts and cabbage. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and oyster sauce, cook for 1 minute or until the liquid is gone. The filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls)
  3. Cool filling completely (hot filling = spring rolls burst open)IMG_4109

Method for spring roll

  1. Mix cornflour and water in a small bowl (for sealing rolls)
  2. Place the wrapper with the smooth side down in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour mix to seal. They should be about 12cm long and 2.5cm wide once wrapped.
  3. Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over. Bake at gas mark 6 for 20 to 25 minutes until golden and crispy – no need to turn.IMG_5122

Method for sweet and sour sauce

Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer for about 3-5 minutes or until it thickens.IMG_5107


Risotto with Peas and Mint


The word Risotto comes from Italy (Ris) for rice and (Otto) for the number eight. It has generated this name because it has to be stirred in the figure of 8 for the whole process. In this Risotto recipe we are using the refreshing ingrediets of Garden Peas and Mint. It makes a great dinner and if you plan ahead it does not take hours of cooking; in just 20 minutes you will have a delicious plate on the table. copy.jpg.

   Ingredients         Serves 4                                       

  • 500g Arborio Rice
  • 2 Shallots                                                                                
  • 4 Garlic cloves
  • Few sprigs of thyme
  • 250ml of white wine
  • 2150ml of water
  • 2 vegetable cubes
  • 57g of butter
  • 57g of mascarpone cheese
  • 30g Parmesan
  • 100g peas
  • Bunch of mint
  • Seasoning


  • 1 frying pan
  • 1 green chopping board
  • 2 containers 1 for peelings 1 for the shallot, garlic and thyme
  • 1 ladle
  • 1 wooden spoon
  • 1 whisk
  • 1 pot
  • 1 serving spoon


  1. put a pot of hot water on the stove then add 2 vegetables cubes and bring to boil then turn off heat
  2. peel and chop 2 shallots
  3. peel 4 cloves of garlic then add some sprigs of thyme
  4. cook shallot, garlic, thyme for 2-3minutes on low heat

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  1. add rice cook for 2-3 minutes low heat
  2. add white wine reduce by 3/4
  3. add stock 3 ladles at a time and continue this process until nearly finished all the stock (leave 2 ladles)
  4. Now if everone is ready to eat we can finish the risotto we then add the last
  5. remaining stock let countinue to cook until it is near to absorb all stock
  6. add butter, mascarpone cheese, peas, mint, parmessan, seasoning give a good stir
  7. serve


Moroccan Chicken

In this easy and full of flavour Moroccan Chicken recipe we are using cinnamon, ground ginger, saffron and fresh tomatoes combined with honey and rose water which give this sauce a very unique flavour. ONE MUST TRY!

Ingredients – Serves 4


  • 1 whole chicken cut into 8 pieces
  • 2 onions, peeled and roughly chopped
  • 3 garlic cloves, peeled and sliced
  • 12g cinnamon
  • 18g ground ginger
  • 800g fresh tomatoes, diced
  • 275ml hot water
  • 2 chicken cubes
  • 3g saffron
  • 5ml rose water
  • 75ml honey
  •  coriander leaves, chopped


  • deep frying pan
  • tongs
  • green chopping board
  • tray
  • 2 containers: 1 for peelings 1 for onion, garlic and tomatoes
  • wooden spoon
  • whisk


  1. Heat the deep frying pan and add some oil.
  2. Place the chicken pieces onto the hot pan to be sealed from all sides until it turns into a nice golden colour.
  3. Wash and remove the eye of the tomato,  then roughly cut.Screenshot_20190219-133201_YouTube
  4. Add ground ginger and cinnamon powder.
  5. After 2 to 3 minutes remove the chicken from the pan and using the same pan add the onion, garlic, tomatoes, ground ginger and cinnamon. Turn the heat down and cook for 15 minutes stirring every 2-3 minutes.
  6. After 15 minutes add water, chicken cubes and saffron then place chicken on top. Cover with a lid, turn heat down and simmer gently for 25-30 minutes.
  7. After 30 minutes, remove the chicken, turn heat up and add the rose water, honey and some salt and pepper. Reduce to a sauce consistency for 4 to 5 minutes.
  8. While the sauce is reducing you can chop some coriander and add to the sauce.
  9. Serve sauce on top of chicken.

SUGGESTION:  When you remove the chicken from pan to reduce the sauce, if the sauce is taking more than 5 minutes to reduce please put back chicken in the sauce to heat up before serving.



Banoffee Pie

This super easy Banoffe Pie recipe is enjoyed all year round. Ingredients are easily found in your cupboard already so it is one of those desserts that comes together in no time at all! Preparation involves the crushing of the biscuits combined with melted butter so that it forms a smooth crusty base and the whipping of the cream to finish the pie nicely on top.

Ingredients – makes a 23cm loose base dish

  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted
  • 65g caramel
  • 2 ripe banana, sliced
  • small bar of milk chocolate, half chopped roughly and half grated
  • 300 ml double cream, whipped
  • dash of vanilla essence
  • 1 strawberry, sliced for garnish



  1. Start by crushing the biscuits finely in the food processor. Leave a little bit of crushed biscuits on the side so you can use later on for garnish. Melt the butter in a small pan or heat proof jug on a low heat and combine with the crushed biscuits in a small mixing bowl.
  2. Transfer mixture onto the dish and spread it out evenly. With the back of a spoon press it down gently until a crusty base is formed. Put it in fridge for an hour to harden, if you’re in a hurry you can put it in the freezer for 15 minutes.IMG_4256
  3. Take it out from fridge or freezer and spread the caramel evenly on top of the base with the back of a spoon or a spatula.IMG_4257
  4. Now make a layer of sliced banana on top of the caramel and scatter half of the chopped milk chocolate bar on top of the banana.
  5. Add a dash of vanilla essence to the double cream and whip in a food processor until it forms a stiff cream. Spread it out on top of the banana and chocolate.
  6. For garnish we use the crushed biscuits we left on the side, the other half of the milk chocolate grated and a strawberry in the middle. Cover with cling film and put in the fridge at least for an hour or until serving so it can settle.IMG_4265

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Torta tal-Lampuki

Ricetta antika tat-torta tal-lampuki!

F’din ir-ricetta sajjarna il-lampuki, l-ispinaci u l-pastard fuq il-fwar umbaghad zidna tadam frisk, zebbug, pizelli, qoxra ta lumija w naghnieh, fost ingredjenti ohrajn, biex joholqu palat apetituz.

Ghal min ihobb il-hut, bla dubju ta xejn li l-lampuka hija wahda mill-favoriti u din it-torta taghti dan il-mertu lil din il-huta tradizzjonali u tant popolari Maltija.

Ingredjenti – tohrog dixx ta qies 26 cm x 6 cm

  • 750g lampuki
  • ghagina tat-torti (ghafas hawn ghar-ricetta, ghal dan id-daqs ta dixx ir-ricetta tal-ghagina trid tirduppjaha)
  • 250g tadam, imqaxxar u mqatta
  • 250g pastard, mgholli
  • 140g kunserva
  • 200g spinaci, imsajjar
  • 150g pizelli
  • 200g basal, imqatta
  • qoxra ta lumija, mahkuka
  • 100g zebbug
  • zejt taz-zebbuga
  • 2 bajdiet, imhabbtin
  • ras tewm
  • ftit naghnieh
  • ftit gunglien
  • melh u bzar

Ghandek bzonn

    • Borma jew steamer
    • Tagen kbir u fond
    • Mgharfa tal-injam
    • Furketta
    • Dixx tal-forn
    • Pinzell
    • Bowl kbir tal-plastic (ghal ghagina)
    • Lembuba


  1. Naddaf il-lampuki u sajjarhom fuq il-fwar inkella ghallihom. Hallihom jikshu, nehhi ix-xewk u farrakhom b’idejk stess.IMG_4224
  2. Sahhan iz-zejt taz-zebbuga go tagen daqsxejn kbir u fond. Qalli il-basal u t-tewm sakemm jiehdu daqsxejn kulur.
  3. Zid il-pizelli, il-pastard, spinaci, zebbug, tadam, kunserva, qoxra tal-lumija, ftit melh u bzar u naghnieh. Zid ukoll il-lampuki u sajjar ghal ftit minuti. Zid bajda wahda, hawwad u sajjar sakemm tara li ma baqa xejn likwidu fit-tahlitaIMG_4225
  4. Iksi dixx bl-ghagina u ghamel ftit toqob bil-furketta. Itfa it-tahlita u iccattja bil-wara tal-imgharfa. Iksi il-wicc bl-ghagina u erga ghamel ftit toqob bil-furketta fil-wicc. Jekk jifdallek xi ghagina zejda, tista izzejjen kif tixtieq.
  5. Idlek il-wicc bil-bajda l-ohra u ferrex ftit gunglien.
  6. Dahhal fil-forn temperatura tal-gas marka 5-6 ghal madwar 40 minuta.IMG_4230

Pastini tal-Lewz

Ricetta semplici hafna u tiehu ftit hin biex titlesta. Dawn il-pastini huma il-favoriti ta hafna minna u bla dubju ta xejn li jinzlu tajjeb jekk ghandek xi mistednin jew inkella ghal ma bela te!

Ingredjenti (tohrog xi 15 -il pastina)

  • 300g lewz pur
  • 240g icing sugar
  • 2 abjad tal-bajd, imhabbtin mhux xkumati
  • ftit essenza tal-lewz, nofs tapp jekk lewz pur
  • lewz shih jew cirasa biex izzejjen


    1. Hallat l-ingredjenti kollha f’daqqa. Ara li t-tahlita ma tigikx immerqa, dan tghamlu billi titfa l-abjad tal-bajd ftit ftit u hawwad sakemm tara li ghaqad bollox u tifforma qisha ghagina. Jekk tara li t-tahlita ghada xotta hafna, zid iktar abjad tal-bajd bil-moghod.
    2. Ifforma blalen zaghar u ixhethom fuq karta tal-ostja inkella fuq ‘baking paper’. Itfa lewza jew xi cirasa fil-wicc, kemm kemm tghafasha l-isfel.
    3. Ahmi ghal madwar 15 -il minuta gas 170C. Importanti li ma thallihomx isiru hafna ghax jibbisulek!

Sweetcorn & Potato Chowder

This hearty American chowder soup recipe is rich in both fibre and flavour. It is wonderfully served with crusty bread and topped with cheddar cheese. It is an easy to do recipe, VEGAN FRIENDLY and very fullfilling. Perfect for any occasion as a starter if  you have guests arriving for dinner!

Ingredients – Serves 8 

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  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 medium potatoes, peeled and sliced into small cubes
  • 4 celery sticks, chopped
  • 2 small green peppers, sliced
  • 60 ml oil
  • 1200 ml water
  • 4 vegetable cubes
  • 600 ml milk (for vegans substitute with soya milk)
  • 400g canned butter beans
  • 600g sweet corn kernels
  • a good pinch of dried sage
  • salt & pepper


    • 1 large soup pot
    • wooden spoon
    • cutting knife
    • 2 large containers, 1 for peelings and 1 for vegetables
    • serving ladle
    • small knife
    • peeler
    • chopping board


  1. Start by chopping and slicing your vegetables, put all of them on the side in a large container.
  2. Put the pot an a high heat and add some oil. Add all vegetables to the pot and give them a good stir. Leave to cook for about 2-3 minutes uncovered.
  3. At this stage make sure you have got all of the other ingredients ready.
  4. Give the vegetables another stir, turn the heat down, cover the pot and cook for another 2-3 minutes.
  5. Turn the heat up again and add the water and vegetable cubes. Give it a good stir and bring it to the boil. Turn the heat down, cover the pot and let the chowder simmer for about 15-20 minutes.IMG_E3819[1]
  6. Turn the heat up again and add the milk, beans, sweet corn and the dried sage. Give it  all a good stir and bring it to the boil. Season and serve.

A Very Merry Christmas to all of you 💖

“Those who give you their food, give you their heart”

I really like this quote and it fits quite easily throughout this festive period when all I can think of is food, food and even more food! (That basically sums up my mind being pregnant again!) I’d like to think that Christmas is all about giving and we literally do give our heart out when we cook and share it with all of you.

Since having kids, this time of the year has given us a totally different meaning of what it is all about. I cannot wait to be at home, preparing that special meal for all of us, opening crackers, putting our crappy colourful paper hats on and dig into our favourite meal of the year! Then I would be eagerly waiting for that moment to hear “more mummy please” or the silent 15 minutes when Jason is munching through and then a delicate lip lick followed by “wow Rob that was delicious” is what fills my heart with even more love, if that exists!

I must say that previous years had thought me to make sure not to spend the entire time in the kitchen preparing and cleaning. It is so easy to get caught in there while the rest are giving this valuable time to each other and I would always want to be a part of that. So this year, planning right is what’s going to make this happen.

Preparation of the vegetables, stuffing, sauces, mulled wine and pudding‘s final 3hr steaming will be done the evening before, just after kids are put in bed (easier said than done but it HAS to be done) Then on the day we bake the turkey, cook the gravy and roast potatoes, and heat up the rest.

Promise: As soon as I scoop away my last trace of cranberry sauce on my plate, I’m determined to close my eyes, forget all about the dishes and head out of the kitchen.