Stewed Stuffed Calamari with Ricotta

Ingredients – serves 4

  • 4 calamari/squid (cleaned)
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 2 tsp capers
  • A handful black stoned olives
  • Some white wine
  • 1 tin chopped tomatoes
  • 2 tbsp tomato paste
  • 4 potatoes, peeled
  • Fresh thyme
  • 500g ricotta
  • Bunch of fresh parsley, chopped
  • 2 eggs, whisked
  • Toothpicks!



Filling for squid:

  1. Put ricotta in a large bowl and mash it up with a fork. Add chopped parsley and eggs, combine together very well.
  2. With a spoon, start filling your calamari. Leave some space at the opening so you can then close it with a toothpick.

Salsa for stew:

  1. Heat up some oil in pan and add onions, garlic and thyme. Cook until onions are soft.
  2. Add tomato paste and cook well until almost sticks to the pan.
  3. Add some white wine and simmer until reduced.
  4. Add chopped tomatoes, stir well scraping bottom of the pan.
  5. Add rest of ingredients (stuffed calamari, capers, olives and potatoes) and add some water until all are covered well.
  6. Bring to boil and leave to simmer on a low heat for about 45 mins or until calamari are cooked nice and tender.

Spinach, Ricotta and Smoked Salmon Egg Roll


  • 5 eggs
  • Small bunch of spinach
  • 2 tbsp grated parmesan
  • 200g ricotta or soft spreadable cheese
  • 100g smoked salmon
  • Salt & pepper as you wish


  1. Preheat oven 180c/ gas mark 4.
  2. Wash and chop spinach and leave on side to drain well.
  3. Whisk the eggs, add parmesan and finally spinach. Combine well.
  4. Line a baking tray with baking paper and pour in mixture to cover whole surface. Pat down spinach with a spatula. spnach roll 2
  5.  Place in oven and leave for about 15-20 mins.
  6. Take out and leave to cool completely.
  7. When cooled place another baking paper on top and turn the whole thing upside down to be able to remove the other baking paper.
  8. Start filling in by spreading ricotta or soft cheese then smoked salmon. Roll it as in a roly-poly and wrap in baking paper. Put in fridge for about 2hrs.
  9. Slice and serve.spinach roll 3spinach roll 4

Short Pastry


  • 230g plain flour
  • 100g unsalted butter
  • 2 egg yolks
  • cold water
  • pinch of salt


  1. Start by mixing butter with flour. Rub in with your hands until it resembles fine bread crumbs. You can also use a k beater to do this.
  2. Add egg yolks and salt and combine all together until dough starts to form.
  3. Start adding water, little by litte, until all flour is blended in and continue to knead to form a nice smooth dough. Transfer dough to a working top and continue to knead.. You know you’re ready, once the bowl is cleared and you don’t have any dough sticking to your hands!
  4. Cover with cling film and let it rest in the fridge for 1 hr.

Sweet Pastry


  • 400g plain flour
  • 200g unsalted butter
  • 100g sugar
  • 2 eggs
  • vanilla essence
  • zest of 1 lemon


  1. Start by mixing butter with flour. Rub in with your hands until it resembles fine bread crumbs. You can also use a k beater to do this.


  2. Add sugar and mix well. Add vanilla essence, lemon zest and eggs. Combine all very well until you a have a nice smooth dough.
  3. Knead dough lightly, wrap in cling film and put in fridge to rest for an hour.

Spinach and Tuna Pie

For Short Pastry recipe click here

Ingredients for filling

  • 2 tins of tuna fish
  • 600g fresh spinach
  • 3 anchovy fillets (you can leave out if you don’t like them)
  • 6 sundried tomatoes
  • 12 olives chopped and stoned
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 3 tablespoons capers
  • 4 tablespoons of olive oil
  • fresh mint leaves
  • 2 tablespoons tomato puree
  • a little sea salt and freshly
    ground pepper.
  • 1 beaten egg yolk (to brush the top pastry before going into oven)


  1. Pre-heat oven on gas mark 6.
  2. Pour some olive oil in a deep large baking dish and put it in over to heat up.
  3. When oil is piping hot, toss in the chopped onion and crushed garlic and bake till it’s gold.
  4. Throw in all the other ingredients ONE BY ONE, bake them until every vegetable is well baked in the fats. There should be no liquids left in the pan. Give a good stir everytime yo take out dish to put in next ingredient.
  5. When ready, cool the mixture completely.
  6. Get the pastry ready by rolling it out and lining it in the bottom of another smaller oven dish. Add the cooled off mixture and press it down into the pastry case. Cover it with the pastry lid, seal the edges and prick all over with a fork. Decorate as you please and brush the surface with an egg yolk.
  7. Bake for about 45 minutes until it’s golden brown. Make sure it settles and eat it preferably at room temperature.

No Bake Lemon Cheese Cake


For the cheesecake 
  • 200g digestive biscuits
  • 100g butter
  • 10g gelatin sheets
  • 250 ml fresh cream
  • 300g lemon yogurt
  • 200g cream cheese
  • 100g sugar
  • Juice of one lemon
For the lemon cream topping
  • 100ml fresh orange juice
  • 100ml fresh lemon juice
  • 15g cornflour


  1. First we prepare the base. Line the base of a spring form cake tin with baking paper. Crush biscuits, melt butter and combine well. Place in cake tin and press down with the back of a spoon to make it level. Put in fridge for about 15 minutes.
    In the meantime soak the gelatin sheets in cold water.
  2. Start whipping the fresh cream until it’s nice and thick.
    In a separate bowl whisk the yogurt, cream cheese and sugar. Add the cream and whisk everything together.
  3. Squeeze the juice of 1 lemon and put in a small pan. Take out the gelatin from water (squeeze out excess water) and add it to pan. Put on a low heat just until gelatin is all melted. When ready, add to the cheese mixture and combine well.
  4.  Take out base from fridge and pour in the filling. Put back in fridge for 3 hrs or 1hr in freezer if you’re tight with time.
  5. Preparing the topping – mix together with a whisker the orange juice, lemon juice and cornflour. Put on a medium heat and continue whisking until a nice thick cream is formed. Remove from heat and carry on whisking until it cools down.
  6. Take cheesecake out from fridge/freezer and pour the topping on top. Spread with the back of a spoon. Put back in fridge for 30 minutes.
  7. Take out from fridge and pass a knife around the tin to be able to remove it and place cake on a serving plate.

Torta tal-Helu bic-Cikkulata u l-Mascarpone


  • 250g biskuttini digestive
  • 120g butir mahlul
  • 250g mascarpone
  • 240ml krema (whipping cream) ghandek bzonn 120ml ghal mili u 120ml ghal mac-cikkulata
  • 60g icing sugar
  • Kuccarina essenza tal-vanilla
  • 150g cikkulata tat-tisjir


  1. Ghal din ir-ricetta ghandek bzonn recipjent bil-qiegh jinqala daqs 22-24cm.
  2. Farrak il-biskuttini u dewweb il-butir. Hallih jiksah u halltu sew mal-biskuttini.
  3. Iksi il-qiegh tar-recipjent bil-karta forn. Zid it-tahlita tal-biskuttini u ghafasha l-isfel b’imgharfa sakemm tara li ghattejt il-qiegh kollu l-istess livell. Itfa gol-frigg ghal siegha inkella gol-friza ghal 15 -il minuta.
  4. Go bowl hallat il-mascarpone, l-icing sugar u l-essenza tal-vanilla. Hawwad sew sakemm tara li il-mascarpone irtab sew.
  5. Ibda tella 120ml mill-krema ezatti kif tohrogha mill-frigg u bil-mod zidha mat-tahlita tal-mascarpone. Hallatha bil-mod permezz ta spatula, mill-qiegh ghal fuq.
  6. Ohrog ir-recipjent li ghandek gol-frigg jew friza bil-biskuttini, itfa it-tahlita tal-mascarpone u erga itfa fil-frigg ghal madwar 3-4 sieghat.
  7. Kisser ic-cikkulata tat-tisjir u ghamilha fil-genb ghalissa.
  8. Sahhan il-kumplament tal-krema (120ml) sakemm kwazi tbaqbaq u nehhiha minn fuq in-nar. Zid ic-cikkulata li kissirt u hawwad biex tibda iddub. Warrabha fil-genb sakemm tiksah kompletament.
  9. Ohrog il-torta  minn gol-frigg u zid ic-cikkulata. Ghin b’imgharfa biex tinfirex sew mall-wicc kollu. Erga poggiha fil-frigg ghal madwar siegha qabel isserviha.choc mascarpone 2