Saturday, February 25, 2017

Patata Fgata (Smothered Potatoes)

Going back to basics, the simple old fashioned way. This traditional Maltese staple side dish can be served with practically anything however due to its flavor profile, it goes best with fish.


2 large potatoes, peeled and cut in chunks
1/2 cup white wine
1/2 cup water
1 large onion, sliced
3 cloves garlic, sliced
Herbs (marjoram, basil, rosemary, parsley, a tsp of each)
Salt & Pepper
Olive oil, 3 tbls
2 bay leaves


Put all the ingredients in a saucepan, cover, bring to a boil and simmer until all liquid is absorbed and potatoes are soft. If need be, add more water until potatoes are fully cooked.

Serves 2. Double or triple ingredients accordingly.

Thursday, February 9, 2017

Pudina tal-hobz (Bread Pudding)

Pudina tal-hobz

Who doesn't crave this comfort food from time to time? It is such an easy dish to make and the result is always perfect! The best part is that it is made with ingredients that are readily available in the kitchen! 


300g bread (1-2 day old bread is fine)
400ml milk
60g hazelnuts or walnuts
100g raisins
50g cherries
50g chocolate, chopped
1 tbs cocoa powder
2 eggs
125g sugar (brown preferred)
1 tbl cinnamon
1 tsp vanilla extract
Zest of 1 large orange
Coconut (optional)
Sesame seeds (optional)
1 shot of rum (optional)


Preheat oven to 375 degrees Fahrenheit. Cut the bread up into chunks and soak in milk for about 20 minutes. Strain excess milk out. Add brown sugar and cinnamon and mix well. Add the nuts, raisins, cherries, chocolate, cocoa powder, vanilla extract, zest of 1 large orange and (optional) 3 tbs of coconut flakes and a shot of rum. Mix everything well and add 2 beaten eggs, until the mixture has a thick yet runny consistency.

Line a meatloaf pan with parchment paper and pour the mixture in the pan. Sprinkle sesame seeds on top and bake for about 30 minutes until firm to touch.