Fried S'berry Donuts

 

Fried Donuts


Who doesn't remember these delicious doughnuts that every grocery store/confectionary in Malta used to sell early in the morning?

Ingredients

• 100g sugar
• 500g  plain flour
• Pinch of Salt 
• 10 grams dry yeast
• 60g unsalted butter, melted
• 250ml lukewarm milk
• 100ml lukewarm water
• Extra sugar for dusting

Method 

Put all dry ingredients in a  large mixing bowl except for the yeast. In a separate bowl mix the melted butter, water, yeast and milk and pour on the dry ingredients, mixing and kneading into a dough for about 10 minutes until elastic and smooth. Place dough in a plastic bowl, cover with greased cling film and leave to rise for about 1 hour. Punch the dough down, knead again and let rise for another 60 minutes. After, divide the into equal portions, shaping each portion into a ball. Cover and let rise until double in size. 

Deep fry in hot oil until golden brown. Sprinkle with sugar while still hot so that the sugar sticks to the donut. Fill a kitchen syringe with strawberry (or lemon, or nutella!) jam, and squeeze the game inside, making a circular motion with the syringe so as to cover a wider area. 

Serve hot or room temperature! Enjoy! 

Qaghaq tal-Appostli (Apostles' Bread Rings)

These bread rings are traditionally sold during the Lenten period in Malta and Gozo and they have been around for hundred of years.

Ingredients :

500g Plain Flour (or 00)
6g Fresh Beer Yeast

3tsp bread improver

40g melted butter
280ml Water
2tsps Salt 
3tbls Oil
1tsp Sugar
Sesame Seeds
Almonds whole

Method 

Mix the dry ingredients well and add the butter. Add the water and knead for about 10 minutes. Roll in a ball and place in an oiled bowl. Cover with a wet towel and proof for about 1 hour. Punch the air out, fold the dough, and let proof for an additional 1 hour.

Roll out the dough like a rope. Form the ring and place on a greased baking tray. With a kitchen brush, dab some milk on the top of the ring and sprinkle the sesame seeds. Place the whole almonds on top of the ring. Tradition calls for 12 almonds to symbolize the Apostles. Cover with a wet towel and let proof for an additional hour or more.

Bake in a 425 degree F oven for about 35-40 minutes until golden brown.

Bread machine : If using a bread machine, use the dough cycle. Add the liquids first, water and yeast and then add the flour and the salt. Let the machine do its magic.

Feature on these delicious Bread Rings from One TV below :

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.

Ingredients

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

Method

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.

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! 

Ingredients

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)

Method

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.

Gozitan Ftira

Gozo, Malta's sister island, produces this lovely, mouth watering pizza! You cannot visit Gozo and not try one of these amazing ftiras!


Ingredients

Maltese Bread Dough (or regular pizza dough)
Thinly sliced potatoes (semi boiled)
Tomato Sauce
Mozzarella
Sausage
Bacon
Onions
Parsley
Olive Oil
Salt and Pepper





Roll dough out as if you are preparing a pizza from scratch. Add the ingredients and top with the thin slices of potato. Drizzle some olive oil, salt, pepper and parsley on top. Fold the edges inwards (like in the picture) and bake on a pizza stone in a 400 degree oven.

Bziezen tal-krema (Fresh Cream Donuts)

Who doesn't remember these delicious doughnuts that every grocery store/confectionary in Malta used to sell early in the morning?

Ingredients

• 100g sugar
• 500g  plain flour
• Pinch of Salt 
• 10 grams dry yeast
• 60g unsalted butter, melted
• 250ml lukewarm milk
• 100ml lukewarm water
• Icing Powder for dusting 

Put all dry ingredients in a large mixing bowl except the yeast. In a separate bowl mix the melted butter, yeast, water and milk and pour on the dry ingredients, mixing and kneading into a dough for about 10 minutes until elastic and smooth. Place dough in a plastic bowl, cover with greased cling film and leave to rise for about 60 minutes. Punch the dough down, knead for a few minutes and cover again for 60 minutes. Afterwards, divide into equal portions, shaping each portion into long bun shapes. Cover and let rise until double in size. 

Deep fry in hot oil until golden brown. When cooled, make a slit in the middle and spread some strawberry jam in the middle. Pipe (or spray) fresh cream. If using fresh cream, beat until stiff before piping down or else you can use Ready Whip from a a can. Drizzle some more strawberry jam on top of the cream and dust with icing sugar :)

Traditional Maltese Ice-Cream

Remember that ice-cream that used to be served in weddings and holy communion receptions? Here's the recipe!

As usual me and my friend Georgina became obsessed with recreating this old time favorite ice-cream! Unlike gbejniet, this took only a couple of days to achieve!

Ingredients

2 cans evaporated milk
100g sugar
1 cinnamon stick
1 rind of a lemon grated
1/4 cup heave cream.
1/2 tsp vanilla essence
Handful of peanuts
Optional - candid peel

Put 1 can of milk, sugar, cinnamon and lemon rind in a pot, bring to boil and let simmer for 10 minutes.

Pour the mixture through a sieve into a stainless steel bowl and discard the lemon rind and the cinnamon stick.

Mix in the other can of milk, cream and vanilla.

Chill in the freezer for half an hour.

If using an ice-cream maker, pour the chilled mixture in the ice cream maker and let it churn away!

Alternatively you can do it the old fashioned way ... by beating the ice cream with a spatula every 20 minutes.

Serve with crushed peanuts and candid peel.

Sugar Free Yuletide Christmas Log

It is not Christmas in Malta without the traditional Yuletide Christmas Log! This walnut packed log is super easy to make and requires no baking! The original recipe calls for regular cookies and condensed milk. A few years ago I came across a similar recipe to the one I posted below for diabetics*. Over the years I have modified it and made it my own and my dad loves it!


Ingredients

1lb Sugar Free Plain Cookies (like plain shortbread)
8oz pitted Dates
1 cup Milk
1/4 cup orange juice
8 oz Chopped walnuts
2 oz dried cherries
2 tbl Cocoa Powder
1 bar unsweetened baking chocolate (to decorate with)

Method

Put the cookies in a zip lock bag and crush with a kitchen hammer.

In a small pot, dissolve the dates with the milk and orange juice until you have a thick paste.

Using the largest bowl you have in your kitchen, dump all of the ingredients in it and knead.

On a clean surface, roll out a long piece of cling film and place the mixture at the center of it. Shape the mixture into a log, making sure to press and pack it all in so as not to leave any air bubbles inside. Let rest in the fridge for at least 4 hours.

Melt some chocolate and pour it over the top. Using a fork, make horizontal streaks as the chocolate is setting to create a grain pattern. Store in refrigerator.

*Always consult with your physician if you have diabetes about food guidelines and sugar intake. Dried fruit can have a substantial amount of sugar.

Peach Crumble

Ingredients

6 Large Peaches
1 cup sweetener

1 cup Almond Meal
1 cup Sweetner
1 tbl Cinnamon
1 egg
1/2 stick butter
1/2 cup walnuts

Method :

Peel the peaches and slice into uneven slices. Sprinkle with sweetener and let macerate for about half an hour.

In the meantime combine the dry ingredients well and add a beaten egg to the mixture until it resembles course breadcrumbs.

Melt the butter and pour it over the peaches. Top with the crumble mixture and bake for 40 minutes in a 375 degree oven.

*For a regular Peach Crumble, use flour instead of Almond meal and sugar instead of sweetener. 

Strawberry Cheese Cake (No bake)

Ingredients

Base :

9 oz walnuts, pecans or almonds
4tbs melted butter or 4 tbs honey

Filling :

16 oz cream-cheese (2 packages)
1 cup Sugar Free Cool Whip
16 oz Strawberries (sliced)
1 package Gelatin
1 cup boiling water
1/2 cup Splenda (or any other sweetener)

Method

Place the nuts in a ziplock bag and crush with a rolling pin (or process through food processor). Add the butter or honey and press into a 9"backing pan. I like to line up the baking pan with wax paper in order to be able to lift up the cheesecake when cold. Cover with cling film and put in the refrigerator to chill.

In a small bowl, mix the sweetener, gelatin and 1 cup boiling water. Whisk well and put in the freezer to chill quickly.

In a large mixing bowl, put the cream cheese and the cool whip and beat on medium speed. While doing that, slowly add the strawberries, setting aside a handful for decoration. Take out the gelatin bowl from the freezer and pour over the mixture. Beat the mixture of medium speed for a good 5 minutes.

Take out the 9" baking pan from the fridge and layer the mixture on top of the nuts. Decorate with strawberries and chill for about 6 hours before serving.

Maltese Sausage

Ingredients

4.5lbs of pork butt or shoulder (ground) (or 3.5lb minced pork and 1lb of pork fat)
1-1.5 oz black pepper*
0.5-1oz coriander seeds*
1-2oz sea salt
10 garlic cloves minced
Bunch of parsley finely chopped

Method (for KitchenAid users)

Rinse the hog casings in hot water from the salt and let them sit in a bowl of hot water for about 20 minutes. Run water through the casings after they soften and become pliable.

Grind the pork twice. Mix all the meat with half the amount of herbs and spices stated. Test the flavor by frying up a small patty and keep on adding the herbs and salt as desired. Do not add all of the salt from the beginning; you might find it too salty and you'll have to throw everything away.

Take one casing, tie at knot at the end and insert in the large sausage tube attachment, all the way in. Put the kitchen aid on speed 3-4 and you're all set to start stuffing the sausages. Keep a toothpick nearby, air might get trapped and you'd need to pierce the casing every now and then to release the trapped air.

Method (for non KitchenAid users)

In a food processor combine the pork fat and the minced pork, set on high speed and grind for about a minute or two. Mix half of the herbs, spices and salt and test the flavor by frying up a small patty.  Keep on adding the herbs and salt as desired. Do not add all of the salt from the beginning; you might find it too salty and you'll have to throw everything away.

If you are using hog casings you'll need a funnel. Stuff as per method above.

If you are not using hog casings, simply shape sausages by hand and freeze. If you cook them while frozen they will not fall apart.

Ricotta stuffed zucchini

Ingredients

2 large zucchini/marrows
1 cup part skimmed ricotta
1/2 cup parmesan
1 egg
Cherry Tomatoes
Rosemary.

Method

Slice the marrows vertically from the middle to end up with four quarters. Scrape the inside out with a spoon.

In a bowl, beat the egg, add the ricotta, Parmesan  rosemary, salt and pepper. Stuff the quarters with this mixture. Place halved cherry tomatoes on top and sprinkle with a little bit of Parmesan.

Bake in a 200 degree oven for about 20 minutes. Serves 2 people as a side.

S'berry, Lime, Ginger and Mint Water

Ingredients

6 large strawberries, sliced
2 limes, sliced
1 piece ginger, chopped
Handful of Mint

Method

Fill up a large pitcher with ice-cold water and stir in the above ingredients. I do not know if this has any particular health benefits, but it is definitely a refreshing beverage loaded with vitamins!

Let sit overnight before consumption. Serve Chilled.

Moroccan Shrimp Salad

Ingredients

Rocket Salad (or any mixed greens)

Diced tomatoes

Diced avocados (1/2 per person)

1 oz feta cheese (per person)

3-4 oz shrimps per person

Salad Dressing

Sesame Oil
Olive Oil
Lime Juice
Tarragon Vinegar
Maggi Seasoning
Smoked Korean Red Pepper Flakes
Green Scallions
1 cube of Avocado (to act as the emulsifier.)
1 oz crushed peanuts, walnuts or pecans

Shrimp Marinade (marinate 2 hours before)

Pinch of cinnamon
Crushed Garlic
Ground Coriander
Cumin
Paprika
Dried Parsley
Onion Powder
Cheyenne Pepper
Dash Sesame Oil
Dash Maggi Seasoning
Honey

Method

In a skillet, cook the shrimp for about 5 minutes. Do not over cook otherwise they will turn into a gummy mess. Set aside and let them cool. 

Place the rocket, tomatoes and avocado in a bowl and pour over the dressing, make sure all leaves are well coated. Add the cooked shrimp on top and sprinkle with feta cheese. 

*Recipe by Des

Portobello Pizza and Burgers

This will definitely take care of that junk craving that haunts us from time to time!

Portobello Pizza

2 Portobello Mushrooms
2 slices Prosciutto (or any ham)
2 oz grated Part Skimmed Mozzarella
Oregano

Turkey Burger

1 or 2 Jennie-O Turkey Burgers
Mixed Greens (or iceberg lettuce)
Tomato, sliced
2 slices of Part Skimmed Mozzarella

Method - Portobello Pizza

Remove the stems from the mushrooms and chop finely. Chop the ham and mix with the chopped stems, mozzarella and oregano. Stuff the mushrooms upside down, drizzle with a little bit of olive oil and broil on High for about 10 minutes.

Method - Turkey Burgers

Cook the turkey burgers as per package instructions.

If using iceberg lettuce, you can sandwich the burger between thick slices of iceberg to replace the bread. Add any veggies that you like, such as tomatoes, pickles, onions ecc and top with a slice of part skimmed mozzarella.

Stuffed Pork Roast with Veggie Kebabs

Ingredients

1.5lb Pork Loin

1 cup spinach

6 slices low fat ham

3oz Gouda or any low fat cheese

Veggies for kebabs 

Method 

Fillet the pork loin with a very sharp knife. Cover it in cling film and pound it out with a kitchen hammer until almost double in size. Layer the ham, spinach and cheese and roll up, using toothpicks if needed. Seal in a hot skillet and then pop in the oven or crockpot.

Cut your favorite veggies in equal sized cubes and place on skewers. Drizzle with some sesame oil and broil until cooked. 

Quiche breakfast "cupcakes"

Ingredients

7 large eggs (or the equivalent in egg whites)
1/3 cup part skimmed ricotta
2 table spoons ground flex meal (optional)
5 large mushrooms
1 bunch spring onions
1 large bell pepper or 6 small ones
5 oz turkey breakfast sausage links
2 oz grated low fat cheese
Cayenne Pepper
Garlic Powder

Method

Preheat oven to 400 degrees Fahrenheit.

Finely chop the spring onions (using only about 3-4" from the root; the whitish part), mushrooms and bell peppers as shown below.

Saute in a skillet with a teaspoon of olive oil and a pinch of sea salt. Adding salt at this stage is important because it drains out all the liquid from the veggies. Once done, set aside.

Chop up the turkey sausage breakfast links and brown in a skillet. Turkey meat is healthier and has less fat and sodium. In the US, Jennie-O has some great options all turkey-based. 

In a big bowl, combine the 7 eggs, ricotta, flax meal (optional; this adds fiber to the quiches), cayenne pepper, garlic powder and grated cheese.

Once the veggies and the sausage has cooled down a little bit, combine with the "wet" ingredients.

Using a standard 12 cupcake baking tray, spray it with cooking spray or else use baking paper cups (easier and no mess). Spoon the mixture evenly making sure that the mixture does not overflow.

Pop in the oven for about 15-20 minutes until golden brown.

Zalza tal-Bzar (Bell Pepper sauce)

Ingredients

4-5 Bell Peppers, sliced.
1 large onion, sliced
3 cloves garlic
1 large can crushed tomatoes
1 large can water (use same can that the tomatoes came in)
1/2 cup olives
1 table spoon capers
Basil (optional)
Salt and pepper to taste

Method

Stir fry the onions and garlic until well cooked. Remove from skillet and put on the side. In the same skillet, stir fry the bell peppers for about 10-12 minutes.

When they are cooked through, add the onions and the crushed tomatoes and water and let simmer for about 30 minutes. After that, add the basil, olives and capers and let simmer for another hour or so on very low heat.

Serve as a side with grilled fish such as salmon. Traditionally eaten with thick slices of Maltese bread .. but hey, this is a low carb section so we steer away from that! :-)

Stuffed Marrows

Ingredients

2 large green marrows/zucchini
6 oz beef
1 onion
1 clove garlic
1egg
Cheese

Preheat oven to 400 degrees f.

Slice the marrows vertically from the middle to end up with four equal parts. Scrape the inside out with a spoon and save it in a bowl.

In a skillet, brown the onion, garlic and meat. After 10mins of cooking add the insides of the marrows and keep cooking until they practically dissolve in the mixture. Take off the heat, let it cool for 10 minutes and add a beaten egg to the mixture.

Place the zucchini in a dish and stuff with the filling. Add about a cup of water at the bottom of the dish (chicken stock can be used to enhance flavor) Grate some cheese on top and pop in the oven for a good 30 minutes.

Serve with a side of grilled vegetables.

*Traditionally, round green zucchini are used for this recipe however they are not easy to find in the US. 

Kabocca bil-kapuljat (Cabbage with ground beef)

Ingredients

1 onion sliced
1/2 lb ground beef or 6oz bacon
1 whole cabbage
3 cups stock (chicken or beef)

Method

Sautee the onion and the beef in a deep skillet. When the onion becomes translucent and the beef has browned, throw in the chopped cabbage, add the stock and seasoning and let simmer (covered) on low heat for about 20mins, stirring occasionally.
Serve with freshly grated parmesan.

Traditionally bacon is used, but many prefer it with lean ground beef as the protein content is higher and the sodium content is lower.

Yields 4-6 sides or 2-3 entrees.