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


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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Lampuki Pie

In this recipe we steamed Lampuki, spinach and cauliflower. Then we added fresh tomatoes, olives, peas, lemon zest and mint amongst other ingredients to create a tasty palate. Fish lovers would find this Maltese traditional recipe a real treat!

Ingredients (26cmx26cm oven dish)

  • 750g Lampuki, steamed or boiled
  • Short pastry (click here for recipe, you need to double the pastry recipe for the Lampuki pie)
  • 250g tomatoes, peeled and cubed
  • 250g cauliflower, steamed or boiled
  • 140g tomato puree
  • 200g spinach, steamed or boiled (make sure it is well drained)
  • 150g peas
  • 200g onions, cubed
  • Zest of 1 lemon
  • 100g olives
  • Olive oil
  • 2 eggs, beaten separately
  • 1 garlic bulb
  • Mint
  • Sesame seeds
  • Salt and pepper


  • Steamer
  • Large frying pan
  • Wooden spoon
  • Fork
  • Oven dish
  • Pastry brush
  • Large plastic bowl
  • Rolling pin


  1. Start by cleaning the fish, cut them into portions and steam or boil them. When ready, let them cool completely, remove the bones and flake the fish with your hands.
  2. In a large frying pan, heat up the olive oil on a medium heat. Add the onions and garlic and leave to cook for around 3 minutes.
  3. Add the peas, cooked cauliflower, cooked and drained spinach, olives, tomatoes, tomato puree, lemon zest, mint and some salt and pepper. Add the flaked fish and cook for around 5 minutes.
  4. Add 1 beaten egg, give it a good stir and continue to cook until the mixture is dry and you can see no more liquids in the pan.
  5. When ready, take it off the heat and leave it on the side.
  6. Lightly grease the oven dish. Cut the dough in half and roll out the pastry on a lightly floured surface. Cover the dish with one of the pastries and prick some holes at the bottom with a fork.
  7. Transfer the fish mixture onto the dish with pastry and flatten with the back of a spoon. Cover the mixture with the other half of the pastry and again prick some holes at the top with a fork. Cut out extra bits of pastry and you can make some decorations on top of the pie.
  8. Use a pastry brush to brush to surface of the pie with the other beaten egg. Sprinkle some sesame seeds.
  9. Put in oven on gas mark 5-6 for around 40 minutes or until it turns into a nice golden colour.
  10. When ready, Take out of the oven and leave to rest for about 15 minutes before taking your first slice.

Almond Biscuits – Pastini tal-Lewz

Easy almond biscuits recipe. Crusty on the outside, soft from the inside. You will have these almond biscuits ready in no time. We mixed pure ground almond, icing sugar and egg whites to form a nice smooth dough. We then rolled into small balls, decorated with a whole almond on top and baked lightly for 20 minutes.


  • 300g pure ground almonds
  • 240g icing sugar
  • 2 egg whites, whisked
  • Almond essence, measure one tap
  • Handful of whole almonds


  • Large mixing bowl
  • Wooden spoon
  • Large baking tray
  • Greaseproof paper or rice paper


  1. Mix the ground almonds, icing sugar and almond essence in a large bowl.
  2. Add the egg whites little by little, stirring well. When all egg whites are used, switch to mixing with your hands. Continue to bring all ingredients together until a ‘dough’ forms nicely. You will think that it is going to be a dry dough but do not worry, continue to combine until all ingredients are scraped from the bowl.
  3. Transfer onto the worktop and give it a gentle knead so you have a smoother dough.
  4. Line a baking tray with greaseproof paper or rice paper (we used greaseproof) Start taking pieces out of the dough and form into little balls with the palms of your hands. Place onto the lined baking tray.
  5. Place one whole almond on each of the ball, pressing down gently.
  6. Bake in oven 170C/gas mark 3-4 for around 15-20 minutes or until you see them getting a little brown. DO NOT let them over cook as they will harden and will not be pleasant to eat!
  7. You will notice they are still soft to the touch, it is how they should be. Once you take them out of the oven, leave them to set for around 30 minutes before taking the first bite. You will give them time to get a harder crust and a soft inside.

Sweetcorn & Potato Chowder

Full of flavour as well as fibre is this easy to make, VEGAN FRIENDLY chowder. Perfect for this cold weather or as a starter to your festive 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.






Penne Al Salmone – How to Flambé a Pasta Sauce

Ingredients – serves 2


  • 300g penne pasta (between 120g-150g per portion and between 50g-80g per portion)
  • 120g smoked salmon
  • 150ml double cream
  • 100ml vodka (substitute with white grape juice for non alcoholic, but it won’t flambe)
  • 1 medium onion, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • dash of oil
  • salt and black pepper
  • 20g caviar (optional)


  • large frying pan
  • medium sized pot
  • colander
  • 2 containers, 1 for peelings and one for vegetables
  • serving spoon
  • 2 wooden spoons
  • 2 chopping boards


  1. Prepare a medium sized pot full of water and turn it on a high heat. Add some oil and salt and leave it covered so we bring it to the boil quicker. Once it’s boiling, add the pasta and cover again the pot immediately. Give it a stir half way through cooking. For cooking guidelines always read the instructions on the packet.
  2. Prepare a large frying pan on a medium to high heat and add some oil.
  3. Start slicing the salmon into long strips and put it in a container on the side for now. Change your chopping board and wash the knife properly.
  4. Add the onion, garlic and salmon to the hot frying pan and cook for about 3-4 minutes. Give it a stir.
  5. Add vodka to the pan and to make it flambe,  tilt the pan slightly forward so the alcohol touches the burner and fires up the pan. Watch it on video from 7:12 for a better explanation. Please be very careful if you are trying to do this and make sure you feel confident enough! Let it reduce by ¾ and let the flames go out by themselves, that’s the alcohol burning out and giving flavour to the dish.
  6. Once the vodka is reduced, add the double cream and give all a gentle stir.
  7. Check that the pasta is cooked to your liking. For a nice al dente bite, it should only take about 5 minutes to be cooked. Drain the pasta and add some oil to it so it won’t stick together.IMG_E3706[1]
  8. Add the pasta to the sauce and season lightly.
  9. As an option you can garnish with caviar which gives the whole dish an additional texture and a very tasty palate.

The Perfect Roast Potatoes

Crispy on the outside and fluffy on the inside. Even first timers will be able to get it right with this foolproof recipe!


  • 1kg roasting potatoes (we use Maris Piper), peeled and cut into quarters
  • 100ml olive oil
  • 2 tsp flour
  • fresh thyme
  • salt to serve


  • large roasting tray
  • large pot
  • colander


  1. Put a large roasting tray in the oven and heat on gas mark 6.
  2. Drop potatoes into a large pot and pour enough water to barely cover them. Add salt, then wait for the water to boil, lower the heat and leave to simmer uncovered for 2 minutes.
  3. Put 100 ml olive oil into the hot roasting tray and heat int the oven for a few minutes.
  4. Drain the potatoes in a colander then sake the colander back and forth a few times to fluff up the outsides. Sprinkle with 2 tsp flour and give another shake so they are evenly and thinly coated.
  5. Carefully put the potatoes into the hot oil – they will sizzle as they go in – then turn and roll them around so they are coated all over. Sprinkle thyme on top of your potatoes.
  6. Spread them in a single layer making sure they have plenty of room. Leave to roast for 15 minutes and turn them over for another 15 minutes.
  7. Put them back in the oven for another 10-20 minutes or until they get really golden and crisp.
  8. Scatter some salt and serve.

Homemade Cranberry Sauce

Now we have sorted out the turkey, the stuffing, the bread sauce and what about the cranberry sauce? This easy peasy recipe compliments the bread sauce so nicely leaving your taste buds yearning for more, really!


  • 100g muscovado sugar
  • 10ml fresh orange juice
  • 250g frozen cranberries


  • saucepan
  • orange juicer
  • sauce bowl
  • cling film


  1. In a saucepan, add the sugar and orange juice, stir and bring it to the boil.
  2. Stir in the cranberries and simmer until tender. It will not be a thick sauce a this stage.15622109_1948746332019557_8876550164159860232_n
  3. Transfer the sauce into a bowl and let it cool completely. Sauce thickens as it cools.
  4. Once cooled, cover bowl with cling film and put it in the fridge.