Cold Tomato sauce

Fresh and Cold Tomato Sauce

This was one of my grandmothers favourites – and so easy to make. We would use this cold sauce over meatballs.

Ingredients:
6 large tomatoes
Olive oil
Salt and pepper
½ a green pepper
1 clove of garlic
Some mint or basil
Some capers
Some olives

Proportions are according to taste.
Put everything into a food processor…READY!!

Kipferl - Austrian Cookies

Another great recipe given to me by Nikki. These are rather short biscuits, great with coffee or a glass of wine. Very popular around the Christmas season. The central and northern European countries have great recipes for Christmas cookies...hopefully I will find some more!

Just a word of advice...these cookies are not the prettiest to look at...but they taste excellent! You can also dip one side in chocolate to make chocolate kipferl though i personally prefer the original type.

INGREDIENTS

250gms flour

1 egg plus one yolk, beaten

1 pack vanilla sugar

120gms grated, unpeeled roasted almonds

200gms butter or 100gms vegetable oil

grated peel of 1 lemon

METHOD

Sift flour and sugar.

Add almonds and lemon peel

Add beaten eggs and fats.

Form a dough then roll out strips, cut into about 3" pieces and curve to make 'moon shapes'

Cook at 180C or until brown (about 12 mins) take out of oven a dredge with powdered sugar. Let cool - then dredge with sugar again

Choux Pastry

Choux pastry/profiteroles/eclairs

I think i have tried about 4 different recipes for this..none worked....so I turned to the best cook i know...MAMA!!!

She got out here recipe book and here it is!

To make about a dozen puffs:

1 cup water

1/2 cup butter (cut in pieces)

1 cup flour

4 eggs (beaten)

1 tsp salt

or

1 tbs sugar and 1/8 tsp salt (for sweet puffs)

Heat oven to 400F

Put water, butter and salt (or sugar and salt) in a pan and over medium heat melt the butter.

Remove from the heat, add the flour and put back on the heat, stirring with a wooden spoon until the mixture forms a ball.

Remove from the heat and add the eggs bit by by bit beating well all the time. The mixture will seem to separate but as you keep on beating it slowly all gets incorporated.

When mixture is smooth the pastry is done!!

I used a piping bag but you can also fill the puffs the old fashioned way using two teaspoons.

Bake for about 20 mins or until golden.

When cool, make a hole in the bottom to let the air out so that the puffs won't get soggy. You can then use the hole to fill them with pate, custard, cream or whatever tickles your fancy!

Laham Fuq il-Fwar - Maltese Steamed Beef

This dish brings back many fond memories...Our family had a 'maid', well, she was part of the family (my sons god mother in fact) called Tereza. She had gone to work with my grandma when she was just 14 years old, and when my grandma died came to work with me

For many years, girls from the rural part of Malta would go to work for urban families - and in many cases, like in ours, become part of the family. Tereza would insist on doing the cooking while I was at university and I actually learnt many traditional Maltese dishes from her.

To make this dish, she would put the meat in a Pyrex plate over a big pot of simmering broth that would then be served as the first course - frugal cooking to save electricity - she would say - when in actually fact it killed 2 birds with one stone (or two dishes with one pot!)

my old kitchen...

Ingredients
8 very thin slices of beef
3 garlic cloves, crushed and chopped
2 tablespoons of chopped parsley
2 tomatoes
1 celery head (just the leaves)
4 strips of bacon, chopped
1 tbs olive oil
Salt and pepper

METHOD:
Place the meat, garlic, bacon,tomatoes, celery and chopped parsley in a large plate.
Drizzle the oil on top and season with salt and pepper.
Cover with foil or another plate and steam over hot water or a saucepan of simmering soup for about an hour.
When the meat is tender, serve with mash or boiled potatoes.

Apricot Cake

Most recipes are for the upsidedown type...this isn't! Thanks to my Austrian friend, Nikki, this is ever so easy. I always used fresh apricots but i guess canned could also do...never tried that though. Great with a cuppa tea !

Ingredients:

100gms butter

200 gms sugar

3 egg yolks

300 gms self rising flour

3 egg whites (beaten to a froth)

1/8 to 1/4 milk

Pack of vanilla sugar

1 1/2 lb apricots - stoned and halved

Method:
Beat the butter, sugar and egg yolks till smooth.

Add the flour, egg whites and milk.

Pour into pan

Top with Apricots.

Cook at 200C for 30-40 mins.

Let Cool

Dust with powdered sugar (optional)

enjoy!

Little Pies using left overs

These 'pies' can be made using any type of left overs for filling. I used bacon mushrooms and onions, you can use left over chicken, just mix in some herbs and seasoning, ricotta and spinach or even pureed fruit or jam!
The cheesy pastry makes a great combination of flavours. I am just giving the recipe for the pastry as the filling is up to you! I rolled the pastry out medium thin, cut in circles and folded over.

I use a food processor for the pastry, just using the pulse button.

Ingredients
2 2/3 cups flour,
3 oz.finely shredded aged gouda or gruyère cheese,
6 1/2 oz.butter, cut into chunks.
10 ounces cold cream cheese, cut into chunks
3 egg yolks

Pulse flour, shredded cheese and butter until coarse crumbs form (mixture will be lumpy).
Add cream cheese and pulse a few times.

Add egg yolks and pulse until dough begins to hold together.
Place dough onto lightly floured board and knead until it forms a ball, about 10 times.
Use immediately, or refrigerate or freeze (wrapped in an air tight bag) and use when needed.

Panna Cotta

This recipe was sent to me by a friend back home in Malta. I believe she got it from a restauranteur friend of hers so if so, kudos to the chef! I tried this yesterday and its is YUMMY!

INGREDIENTS:
4 cups heavy cream
2 packets powdered gelatin
1/2 cup sugar
1 tsp vanilla extract
6 tbs cold water
Strawberries, sliced, for the top


METHOD
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.in the meantime, put the milk and cream in a pan, add the sugar and, on a low heat, bring to a boil.
As soon as it boils, take of the heat and add the vanilla
Pour the Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, about 2-3 hrs.
Slide the panna cotta out of the cups using the blunt edge of a knife
Add the strawberries, maybe a twist of mint and serve

Onion Tart

What is better than a tart (or tarte) made with sweet French onions (well Maui anions will do too!)
Thanks to Charlotte for this great recipe that i have made over and over again as it is just as good cold!


Ingredients
To make the filling:
2 1/2 lbs of sweet onions (peeled and sliced),
six large cloves of garlic (peeled and sliced),
1 tbs of olive oil, salt, some sugar.

To make the pastry:
1 cup of plain flour,
a level teaspoonful of salt,
1/4 cup butter 1/4 cup vegetable shortening (cut in small pieces)
eight teaspoonfuls of water.

Method
Preheat your oven to 375F
Heat the olive oil on a pan, add the onions, garlic, water and a teaspoonful each of salt and sugar into a shallow pan with a tight-fitting lid.
Put the lid on and cook the mixture for about 10 minutes. Make sure the onions don't burn but that they gently caramelize.The texture should be soft and creamy.
Take off the lid, turn up the heat and stir the onions frequently for 15 minutes or so, until they are a dark caramel colour and the liquid has all but gone.

To make the pastry:
Place the sieved flour and salt into a bowl , add the butter and shortening. ( i use a food processor here)
Beat the mixture at a slow speed to mix all the ingredients, then increase the speed and continue to beat until the mixture has the texture of breadcrumbs.
Stop beating at that point, drizzle the water over the mixture and beat again on a low speed until the pastry forms a ball
Put the pastry in a ziplock bag and put it in the fridge for 30 minutes.

Make the Tart
Roll out the pastry to fit a greased 10/11" pan, bringing the edges up the sides.
Prick the bottom then spread the onion mixture evenly over it.
Bake the tart for around 30 minutes, or until the pastry is crisp and the onions are a dark golden colour.

Hobz biz-zejt -Maltese 'bruschetta'

Sent by my uncle Ed in canada (check out his website http://www.edwardabela.com/ )

We are a talented family!!!

"Hobz biz-zejt (bread with oil)

Fresh traditional crusty Maltese style bread (e.g. Italian calabrese) is generously sliced.

Dip slices in a large plate of olive oil and then spread with kunserva (concentrated tomato paste).

Add capers, olives, salt and pepper, fresh mint leaves, cut tomato slices and onions, and if you like, anchovies or canned tuna.

Preferably eaten on a Maltese rocky beach after swimming on a sunny day!"

Almond tart - torta di mandorle

Several years ago, when i lived in Europe, I would make regular visits to Sicily - Catania to be precise - to shop and to eat! This is one of my favourite desserts and i got the recipe off the Locandiera of our pensione who was also the cook.

Enjoy!

Ingredients:

250 gr. flour

300 gr. sugar

pinch of salt

3 egg yolks and 1 whole egg

100 gr. butter

250 gr. Almonds chopped

1 pack vanilla sugar

powdered sugar

1/2 pack instant yeast

Method:

Mix the flour, and yeast, add the butter in pieces, 50gms of sugar, 2 egg yolks and 2 tbs of iced water. Let rest for 20 mins
Chop the almonds and add 250gms of sugar, 1 egg yolk, 1 whole egg and the vanilla sugar and mix well.

Grease a baking pan , put in the pastry covered by the almond mixture and level out. Cook at 180 for about 35 mins.When cool dust with powdered sugar

Grilled Swordfish

Swordfish is one of the most popular fish eaten in Malta. Cooked fresh on the barbie or grill they make a great summer meal!

Ingredients:
4 swordfish steaks, 3/4" thick
6 scallions, ends trimmed
I tbs honey
1 tbs vinegar
1 tbs fresh ginger, chopped
1 tbs olive oil
2 cloves garlic, crushed
2 tbs teriyaki sauce
1 lemon, sliced, for garnish.

Method:
Mix all ingredients except the swordfish, lemons and scallions. Put in a zip lock bag and add the fish to coat completely. Put in fridge for an hour.


Light BBQ or grill.
Coat grill with oil or cooking spray
Grill fish for about 5 mins each side, basting with marinade.
Brush scallions with marinade and grill for the last 4 mins of cooking.
Serve with lemon slices and a drizzle of marinade

Mayonnaise

Mayonnaise can be tricky to make but with a bit of patience, I have found it is actually possible to make a really tasty example. Also, not using the yolks together made is less likely for the mayonnaise to separate. Not sure why!

Ingredients:

2 FRESH eggs - they will not be cooked so make sure they are at least date stamped.

1 to 1 1/2 cups of oil. Traditionally olive oil is used but peanut oil would also work if you don't like the taste of olive oil

1 to 2 tablespoons of lemon juice.

Pinch of salt

Method:

You only need the egg yolks so separate them from the whites.

The yolks will be used one by one.

If you are using a food processor, put one yolk in there - if using an electric beater put in a bowl.

I tried both the beater and the processor and it boils down to a personal preference.

Add a pinch of salt.

Start beating, processing, and add about 3/4 of the oil - in a thin drizzle - to the mixture.

This has to be done REALLY slowly - almost drop by drop.

Do not be tempted to hurry - you will ruin the mixture!

Next, in another bowl, beat the remaining egg yolk then add the oil-egg mixture to this very slowly again - beating in between.

Then, in a thin drizzle, add the remaining oil, beating constantly

When all the oil is added, add the lemon juice.

Start with 1 tablespoon full, beat in, then taste. Add more if you want it a bit more lemony. The lemon juice will lighten the color of the mayo. Adjust the salt too, if needed.

You will end up with approximately 2 cups of mayonnaise.

This is pure mayonnaise, so use it up within a couple of days. Store it well covered in the refrigerator.

Swiss Sugar Cookies

This is a super easy way to make delicious cookies. They can also be iced to look festive. Again, thanks to Nikki for this recipe.

Swiss sugar cookies
Ingredients
1 tablespoon dry yeast
1/2 cup lukewarm water
1 cup butter
2 cups flour
1 cup sugar

Method
Dissolve yeast in warm water and set aside.
In a large mixing bowl, beat butter until creamy.
Gradually add flour.
Add yeast mixture and blend well.
Refrigerate dough until well chilled.
Spread sugar out on a large piece of waxed paper.
Roll walnut-sized balls of dough into the sugar, pressing flat until dough is thin, about the size of a doughnut.
Keep flipping dough and pressing into sugar during this stage.
Place on ungreased baking sheets.
Bake at 375 degrees for 10-15 minutes, until very lightly browned around the edges.
Cool on racks.

Linzertorte

This recipe was sent to me from my friend Nikki who lives in Wiener Neustadt, Austria. She is an EXCELLENT baker and thanks to her, whenever i make this Linzertorte people think I am too! This is a traditional torte which originated in Austria - the only change is that hazelnuts are used and not the almonds that were once used...this actually gives it a better taste. Traditionally, black currant preserve was used but raspberry jam is easier to find.

For pastry

2 cups toasted hazel nuts (10 oz),

3/4 cup sugar

3/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large egg yolks

1 teaspoon pure vanilla extract

1/8 teaspoon pure almond extract

2 teaspoons grated lemon zest

1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces

For filling

1/3 cup brandy
8 oz raspberry jam

Confectioner's sugar for dusting

a 10-inch spring form pan - use a food processor

Make pastry:

Pulse toasted hazelnuts and sugar in a food processor until nuts are finely ground.

Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.

Lightly beat yolks, extracts, and zest in a small bowl with a fork.

Add to food processor along with butter, then pulse until dough forms a ball.

Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round.

Transfer to a baking sheet and chill until firm, about 10 minutes.

Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.

Make filling:

mix brandy, and jam.

Bake torte:

Preheat oven to 350°F with rack in middle.

Remove bottom of spring form pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots).

Press dough evenly onto bottom, then discard plastic.

Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom).

Press gently to close any cracks.

Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.) You can also use cooking beads to keep the pastry down.

Spread filling into crust with an offset spatula or back of a spoon.

Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.)

Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice.

Press edges together with your fingertips.

Bake until top is browned, 40 to 50 minutes.

Cool completely, about 2 hours.

Before serving, remove side of pan and dust edge of torte with confectioner's sugar.

Note : Torte (without confectioner's sugar) can be made up to 2 days ahead and kept, covered, at room temperature.

Lampuki Pie - Fish Pie

Torta Tal-Lampuki
Lampuka, a close runner-up to rabbit as Malta's favorite food, is often turned into "torta tal-lampuki" (lampuki Pie), in which the fish is fried, deboned, mixed with onions, spinach, tomatoes, olives, and baked in a pastry shell.
It is not unusual for Maltese living overseas to time their visits home to coincide with lampuka season, which runs approximately from late August through November.
I have never eaten this pie anywhere else and I think even if it is made elsewhere, the taste of the Lampuka makes it a truly Maltese dish!

Ingredients:

Pastry:-
500g plain flour
250g butter chilled and diced
3 -4 tablespoons ice-cold water
1 teaspoon salt

Fish Filling:
500gm lampuki / dolphin fish (you can also use mahi mahi or dorado)
4 large tomatoes chopped
2 large onions chopped
250gm spinach, par boiled
100gm peas
4 black olives, chopped
1 clove garlic crushed
1 tablespoon olive oil
1 lemon zest
1 egg beaten
sesame seeds
salt and pepper

Method:
Dough Preparation:
Sift the flour. Add the salt. Rub in unsalted butter until mixture texture is crumbly. Gradually the cold water to the mixture and knead into dough. Roll to form a ball. Wrap in cling film and chill for at least 30 minutes before rolling it out.
Filling Preparation:
Clean the fish and remove all bones. Cut into small portions. Dip each piece in flour and fry until just cooked through. Set aside. Fry the onion and garlic until done. Add the spinach, olives, peas and tomatoes. Blend in the lemon zest. Cover and cook until vegetables are soft. Add the fish to the vegetables and mix well. Add salt and pepper to taste.

Divide the pastry into two parts, 1/3 and 2/3. Roll out both portions to a desired thickness. With the larger portion line the bottom and sides of a baking dish. Fill in with the lampuki mix. Cover all with the smaller pastry portion. Seal the upper and lower pastry portions together along the edges of the baking dish. Cut some slits in the upper pastry layer. Glaze the top with a beaten egg. Sprinkle sesame seeds. Bake in a moderate (250c) preheated oven for approximately 45 minutes till pastry is golden in colour.

Aljotta - Fish Soup Maltese Style

Maltese Fish Soup (Aljotta) SERVES 6

Malta is - or was - a devoutly Catholic country, and this soup was very popular during Lent, when one could not eat meat. Using the whole fish—head and tail included—will add flavor to the soup, and is also a reflection of the frugal Maltese housewife! I have seen several recipes on line that omit one important thing - the rice which was added to turn the soup into a whole meal.

INGREDIENTS

800g small fish (traditionally rock fish, substitutes include halibut, flounder and snapper) cleaned and cut into 4 pieces

8 cups water (and a fish stock cube if available)

pepper & salt

1 medium onion

bay leaf

3 cloves of garlic

mint, fresh if available

2 tablespoons oil

2 lemons (one for juice one for decoration)

100 gms. white rice

6 tomatoes

Use a pot large enough to add enough water to cover the mixture

METHOD

chop the onion and garlic and fry in the oil until soft.

Chop tomatoes and add to the onions.

Add the herbs and enough water (with or without fish stock cube) to make the soup

Wait until the mixture boils and then add the fish.

Cook slowly until the fish is cooked.

Take fish from pot with a slotted spoon, allow to cool a bit, and remove head, tail, skin, and bones.

Strain the remaining mixture

Put the strained liquid back on the stove and add the rice.

Cook until the rice is soft.

Put the fish pieces back

Add a squeeze of lemon and serve hot with lemon wedges and parsley as garnish

Baked Rice - Ross Fil Forn

Baked Rice

This traditional dish was always accompanied by a (for want of a better name) sauce made of white vinegar and finely chopped onions that we would sprinkle over the rice. DO NOT put too much or the flavor will be overwhelming but just the right amount and you have a most original dish!

Ingredients

3 cups of rice

3 eggs, beaten

2 cups evaporated milk

3 tbs tomato puree

1 onion chopped

1 1/2 cups tomato pulp

250gms corned beef (canned)

600 g ground beef

150 g grated cheese

2 cups chicken stock

8 cups hot water

Salt and pepper

Method:
Heat the olive oil in a skillet over medium heat.

Add the onion and ground beef and cook, stirring until the beef is evenly browned.

Mix in the crushed tomatoes, chicken stock and tomato puree.

Simmer for 25 minutes over low heat.

Meanwhile, place the rice into a saucepan with enough water to cover by one inch.

Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.

Preheat the oven to 400 degrees F (200 degrees C).

Mix in the half-cooked rice into the meat mix.

Stir in the milk, eggs, and cheese

season with salt and pepper.

Transfer to a greased baking dish.

Sprinkle Parmesan cheese over the top.

Bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed.

Antipasto di Melanzane - eggplant/aubergine dip

Aubergines/Eggplant/melanzane are abundant in the Mediterranean. This was a favourite dip to make in summer.

INGREDIENTS

I large aubergine

1 bunch of parsley - chopped

2 large garlic cloves, crushed

2 teaspoons pesto (see my recipe)

1 tbs breadcrumbs

Juice of 1/2 lemon

1/2 cup Olive Oil

Salt and pepper

METHOD

Set over to 200C for 1/2 hour

Make a cut in the aubergine and put on a grilling plate in the oven.

Put in the oven for about 1/2 hr when the inside should be soft and easy to spoon out

Put the pulp into a blender together with the rest of the ingredients until the mixture looks like a dense cream.

Leave in the fridge for a day and serve with a drizzle of olive oil and a garnish of basil

Oatmeal Raisin Cookies

I think this is a Typical American recipe....i don't remember eating that many when I lived in Europe! Anyway, here is my version....

Ingredients

2 cups flour

2 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter

1 cup sugar

1 cup dark brown sugar

2 eggs

2 teaspoons vanilla essence

3 cups cooking oats

1 1/2 cups raisins (soak the raisins in rum for about 15 mins then drain well….mmmmmmmm)

Method

Preheat oven to 350°.

Sieve the flour, baking powder and salt

Whisk the butter and sugar, add the eggs and vanilla until light and fluffy

Stir in the flour mixture into the creamed mixture.

Do not over mix!

Add the oats and raisins, stirring to mix .

Use a tablespoon to drop mixture about 2' apart on a baking sheet previously sprayed with non stick spray

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack.

Lucerto

The "round eye" is a boneless cut of meat that looks like tenderloin and although it is tastier, it is rather tough and requires slow and moist heat when cooking it .
The flavor of the meat is enhanced by the herbs, bacon and garlic, whereas the the onions, wine and tomato combined with the juices of the meat makes delicious sauce.

The great thing about this dish is that it is as good cold as it is warm...personally I prefer it cold...and as a sandwich between two slices of crusty bread...mmmm...can't be beaten!

Ingredients:

1 eye round of veal (about 3 lb.). If not available use beef.

4 white onions (about 1 lb.) diced.

1 medium peeled and diced potato

¼ cup of olive oil

½ pint of red wine

10 mint leaves

2 cloves of garlic

2 thick slices of bacon

1 hard boiled egg

1 spoon of tomato paste diluted in a glass of water

salt & pepper to taste

2 bay leaves

few sage leaves

few rosemary leaves

chopped parsley

Method

Choose a pan large 9and deep) enough to contain the meat and the onions.

Pierce the eye round with a sharp and narrow bladed knife and cut a 'tunnel' right through, cutting out a long strip. If you can't manage to go right through, make several holes.

Chop up the bacon, garlic, some parsley, add the hard boiled egg.

Add some of the herbs and stuff the tunnel or holes with this mixture.

Sprinkle with salt and pepper.

Pour olive oil in saucepan and brown meat on all side.

When the meat is seared, add the diced onions and stir until onions are translucent.

Add diced potatoes.

Add wine, keep stirring and scrape any brown residue stuck at the bottom of the pan, in order to deglaze it.

Add the bay leaves, sage, rosemary and tomato paste diluted in water.

Continue stirring for a minute and add enough water to cover the meat halfway.

Lower heat and cook for about 1 hour- ½ hour on each side- or until it is tender when pierced with a fork.

Every few minutes check pot and turn the meat and the onions, to make sure that they don’t stick to the pan. If it becomes too dry add more water.

When meat is ready, cool it for a few minutes.

Cut the meat into ¼ inch slices, against the grain. Display it in a large dish, overlapping each slice.

At the same time prepare the sauce, using the vegetables left in the pan.

Remove the Bay Leaves

Put the liquid in a blender, blend, then put back on the fire.If is too watery, quickly evaporate over a high heat, if is to dry add some water so that there is enough sauce for serving.

Top meat with the sauce, garnish with chopped parsley and serve immediately.

To eat cold, make a sauce of parsley garlic, salt and pepper and olive oil - just blend the three ingredients in a blender and you are good to go.

Roesti

ROESTI

This is a Traditional Swiss dish, generally served as a side. You can either make one large portion or several individual ones.

I have come across several variations of this recipe, but this was the one shown to me when I lived in Switzerland, so I am pretty sure it is authentic.

Ingredients
1kilo/2.2lbs potatoes,boiled in their jacket, the day before (make sure they are not over cooked, in fact they should be under cooked)

2-3tblsp. Butter (NEVER use oil !!)

1-2medium onions, thinly sliced

1-2tblsp. salt

Method

Peel the potatoes and grate them through a coarse grater.

Melt the butter in a non-stick frying pan,add onions and cook until they are opaque

Add the potatoes and salt and spread evenly about the pan
Roast for about 3-5 minutes, moving about with a spoon, then form a flat cake and fry on medium heat until there is a golden crust on the bottom.Place a plate on the pan and turn the pan upside down,so that the ROESTI falls on the platter with the crust on top.
If you are very good a cook then flip it like a pancake (something I can never do!) Cook it for a few more minutes.

There are variations to this dish depending on the canton it comes from
Bern - Add streaky bacon ,cut in small slices or cubes
Basle - Use half onions and half potatoes
Valais - cover at the end of cooking with sliced tomatoes and some Raclette cheese(or any other well melting salty cheese )let the cheese melt ,then serve with the crustiest part on the bottom.

Bollito

Boiled meats...hmmmm....doesn't sound very appetizing but when accompanied with Mostardo di Cremona it is a unique and really good dish - as well as being dead easy to make!

I first tasted it in Lugano, the Italian part of Switzerland. We bought the mostarda the first time then made it ourselves!

The variety of meats used is important because each compliments the other, producing the unique concoction.You should include beef, veal, pork, chicken, tongue, zampone or cotechino, and feel free to add whatever other cuts of meat you feel might work. The pieces should be from older animals, because they will be more flavorful, and should also be large - this means that a good bollito misto is ideal for a convivial meal with friends, or for when you want to make something that will provide leftovers for several meals. In terms of cooking technique, preparing a bollito misto is extremely simple.

Bollito =Boil - and that’s it!

INGRIDIENTS

2 1/4 pounds beef -- the cut used in Italy is shoulder; beef brisket should do

2 1/4 pounds neck or breast of veal

1 lb lean pork

1 veal's tongue, weighing 1 1/4 pounds

1 chicken, weighing about 2 1/4 pounds

1 cotechino weighing about 3/4 pound (pork sausage, available in Italian delicatessens.You can also use a zampone, which is a stuffed pig's trotter.)

2 carrots

2 sticks celery

2 onions, stuck with 2 cloves each

Salt

METHOD

Cut meats into large chunks

Fill a large pot with water sufficient to cover the meat.

Lightly salt the water, add the vegetables, bring the water to a boil before adding the beef (the heat will seal in its juices).

Reduce the flame to a simmer, and after about an hour, add the breast of veal, pork and chicken

In the meantime, set a second pot of lightly salted water on the fire, bring it to a boil, and begin simmering the tongue when you add the veal and chicken to the beef.
If you are using a fresh cotechino or zampone set it in a pot of cold lightly salted water at this time (prick the cotechino all over, or loosen the string of the zampone first) and begin simmering it. If you instead buy precooked sausage, follow the instructions on the package. The meats will be done when they are fork-tender, this will take about an hour or slightly more from when you add the veal and the chicken to the beef.

This should be served with Mostarda di Cremona (see recipe) boiled potatoes or other vegetables and Italian-style bread.

Mostarda di Cremona is what most Italians think of when they hear the word mostarda. It has a very particular taste but can end up being really addictive. Mostarda is a must with Bollito

Ingredients:

12 ounces (300 g) pears

8 ounces (200 g) quinces

6 ounces (150 g) cherries

8 ounces (200 g) apricots

10 ounces (250 g) figs

8 ounces (200 g) peaches

3 tablespoons powdered mustard seed

3 1/2 cups (800 g) sugar

2 cups white wine vinegar

Preparation:

Wash and Dry the fruit and cut in quarters.
Heat about a quart of water in a large pot, and when it begins to simmer slowly stir in the sugar. When it has all melted, add the quinces.

Simmer 20 minutes, then add the pears.

Then the peaches, apricots, and cherries & figs, at five minute intervals.

When you've added everything, simmer the mixture for 10 minutes, then turn off the flame and let it cool.
In the meantime, heat the vinegar, and stir in the mustard, then let the mixture cool.
Transfer the fruit from the syrup to sterile jars with a slotted spoon. Mix the syrup and the vinegar mixture, pour the resulting sauce over the fruit, seal the jars, and store them in a cool dry place.

Serve with the bollito!

Stuffed Marrows - Qarabaghli mimli

Very common in the Maltese household, these stuffed marrows are just as good cold. Other recipes use rikotta for the filling but I prefer the traditional way.

Ingredients
800 grms large marrows - not "zucchini" type but if only those are available use the largest possible.
1 large onion finely chopped
1 clove of garlic minced
2 fresh bay leaves
3 large tomatoes, chopped
2 tbls tomato paste
600 grams minced beef (Traditionally, 300gms meat and 300gms corned beef - the type you get in a can- was used - frugal gourmet style!)
150 grams of bacon (vegetarians can use 700gms of ricotta mixed with some parsley and a bit of milk)
2 eggs beaten
4 tbls of grated parmesan cheese
Olive oil
Semolina
Sea salt & freshly ground pepper

Method
1. Preheat the oven to 180C/350F
2. Cut the marrows lengthwise in half and scoop out the insides with a teaspoon. Reserve about half the pulp.
3. Fry the onion, garlic and bay in some olive oil until soft. Add the chopped tomatoes and tomato paste and cook for a further few minutes.
4. Place the bacon in a food processor and blend until finely minced.
5. Add the beef and bacon to the onion mix and cook until done. (vegetarians, add the ricotta mix)
6. Stir in the marrow pulp and then allow to cool.
7. Once cool add the eggs and cheese and season the mixture to taste.
8. Fill the marrow halves with the meat mixture and then lightly sprinkle with semolina. Place in a lightly oiled baking dish and then drizzle a little more olive oil over the filled marrows
9. Bake for about 45 minutes until the meat mixture is golden and crisp. Another alternative is to slice about 6 potatoes and an onion and place them on a dish, then add the stuffed marrows and cook the whole thing together. A great meal in one dish!

Baked Tuna - Maltese Style

Fish and seafood play a key role in the regular meals of the island of Malta. Until recently, fish was eaten on Fridays in observance of the catholic tradition of "no meat on a Friday".

This recipe, although called Baked Tuna is actually more of a briased dish as the liquid let out by the tomatoes lets the fish remain very moist.

This is a very different way of cooking tuna compared to the quick, high heat, "seared on the outside, rare on the inside" style. It is also almost impossible to botch it up as I have tried frozen tuna (not even bothering to defrost the steaks) and as long as you check that the water has not been completely absorbed you will be fine!

I would serve this with a salad and lots of crispy bread..ah yes..and a glass of vino!

Ingredients
About 2 lbs of tuna as steaks about half an inch thick ( 4 steaks aprox)
1/4 cup extra virgin olive oil
3 chopped onions
1 lb potatoes coarsely sliced
1 lb tomatoes, halved
4 crushed garlic cloves
1/2 cup water
1/2 cup white wine
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
Sea salt to taste (the coarse type) and freshly ground black pepper

Method
Preheat oven to 350°F.
Brush the sides and bottom of a baking dish with some of the olive oil
Spread the onions on the bottom of the baking dish.
Season with salt and pepper.
Cover onions with the sliced potatoes
Put the tuna steaks on top, then cover with the tomato halves, cut side down.
Add the garlic cloves, then pour in the water.
Pour the remaining olive oil and wine over the tomatoes, then sprinkle the mint and parsley over the entire top.
Season with salt and pepper.
Cover the baking dish with foil
Bake until the potatoes are fork tender (usually around 45-60 minutes). Let rest for 10 minutes, serve hot.

Bragioli - Beef Olives

Bragioli are often called beef olives although no olives are used! The 'olive' refers to the way the beef is wrapped round the stuffing but sometimes people use it as a name for the whole dish

A traditional Maltese beef dish, Bragioli takes some time to cook but preparation is simple.

This dish probably originated from the Sicilian 'Bragiol" which was one big rolled beef olive

INGREDIENTS

4 Thin slices of beef topside (aprox. 1lb /500 grams )

2 Diced onions

2 Diced carrots

100 gms peas (frozen will do)

3 slices stale white breadcrumbs

2 Hard boiled eggs -chopped

6 Slices of Bacon

1 bunch parsley

2 Garlic cloves

2 Bay leaves

Salt and pepper to taste

1 glass Red wine

Method

Set oven to 180C / 350F so it will heat up.

Beat each slice of meat flat with a kitchen mallet(or anything that will do!) until as thin as possible.

Chop the bacon, garlic and parsley.

Grind the bread to crumbs, then prepare the stuffing by mixing the crumbs with the chopped bacon, garlic, parsley and seasoning, but not the bay leaves. Add the chopped hard boiled egg.

Some recipes call for the egg to quartered and put on the stuffing and not mixed into it but i prefer this way.

Put a heaped tablespoon or two of the stuffing onto a slice of meat.

Roll up the meat slices lengthwise over the stuffing, and fasten together with wooden toothpicks.(traditionally, thread was used to tie up the bragioli and when removed after cooking they actually keep their shape really well. I tried using ordinary sewing thread and it worked!)

Pour some oil in a large pan, and brown the beef olives all over in this, together with the bay leaves.

Put the browned bragioli and bay leaves into a casserole dish.
Fry the sliced onion and carrot in the same oil.

Pour the wine over the frying vegetables.Let the sauce reach a slow boil and then pour this over the bragioli in the casserole dish.

Add the peas.

Simmer very gently for 1½ hours. You probably will have to add a little more wine to top up the braising liquid, but don't add too much, otherwise the bragioli will not cook correctly.

Remove the bay leaf and serve with your favourite vegetables or even a large portion of chips and salad. I prefer mashed, boiled or roasted potatoes.

Some trivia courtesy of the urban directory
"bragiole "Bragiole is an Italian meat roll, made from flank steak & seasoned with garlic, finely ground black pepper, Italian parsley, garlic salt, garlic pepper, and shredded pecorino/romano cheese, all rolled up and fried in hot oil, for addition to tomato gravy. (Some call it tomato sauce, but since you use the dripping from the fried meat to make the tomato "sauce", it's now "gravy".

Tiramisu'

Here are two ways of making Tiramisu - with eggs or without.

INGREDIENTS:
500 gms Mascarpone
150 gms sponge fingers
4 eggs
4 tsp sugar
1/2 cup strong coffee mixed with 1/2 cup coffee liquor
Powdered chocolate (dark/bitter)
1 pinch salt

METHOD:
Beat the egg yolks and sugar until soft and fluffy.
Add the mascarpone and whip to a cream.
Beat the egg whites with a pinch of salt until fluffy then gently fold into the mascarpone mixture
Dip the sponge fingers into the coffee and, in a large dish, alternate between layers of the sponge fingers and a layer of mascarpone cream.
When done, dust with a layer of bitter chocolate powder.
Cover, put in the fridge, and serve when cold.

I find that if you add the cocoa powder before serving it looks better!

Now, if you don't like the idea or raw eggs, here is another way of making Tiramisu!

For this tiramisu, you will need:
About 180g sponge fingers
1/2 cup chilled espresso coffee
1/2 cup coffee liqueur, such as Kahlua or Tia Maria
1 3/4 cup mascarpone
1 1/2 cup whipping cream
100g caster sugar
3 tablespoons cocoa powder

METHOD
Whisk together the mascarpone, cream and sugar in a bowl until slightly stiff. In a serving dish, soak the sponge fingers in the liquor and coffee. Alternate layers between the sponge and the cream.

Sprinkle cocoa powder over the top.

Serve cold.

Chocolate Truffles

This is a really easy recipe that was given to me by a colleague at work. The success of these truffles depends solely on the ingredients used.
First decide on the type of chocolate - milk or dark? sweet, semi sweet or white. Whatever your preference try and get the best quality possible.
Next is your choice of the alcohol you will be using. If you want a coffee flavour, tia Maria or Kahlua mixed with some strong coffee powder should do the trick. Grand Marnier and some orange zest should make great orange flavoured truffles....and so on....use your imagination!

A quick note, you don't have to use alcohol - you can also use jam or fruit puree instead.

The truffles will then be rolled in powdered chocolate/cocoa powder - again, choose a good quality chocolate.You can also re roll in chocolate sprinkles.

The ingredients are just a few:
8 ounces (227 grams) chocolate, cut into small pieces. My preference is for semi-sweet
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (or jam)
Orange zest, coffee or whatever you have decided to use.
Powdered chocolate/chocolate sprinkles

Way to go
Place the chopped chocolate in a medium sized stainless steel bowl. You could also sue a food processor but don't grind too finely.
Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth.
If desired, add the alcohol or flavoring
Cover and place in the fridge until the truffle mixture is firm .This can take a couple of hours so I find its sometimes better to leave overnight and continue the next day.

Shape the Truffles.
Decide on your coating - chocolate powder, can also just be icing sugar, again, imagination comes in handy! Put the coating in a large flat plate.
Remove the truffle mixture from the fridge

Here is the fun part... form the chocolate into round bite-sized balls, using your fingers - the faster and less contact with warm hands the better!
Roll the truffle in the coating and place on a parchment lined baking sheet or tray.
Cover and place in the fridge until firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before serving.

You can also place them in letter paper cups for presentation. They look so professional and are so yummy that they also make a great gift.
here in Arizona i can only do that in winter - its way too hot!!!

Stuffed Artichokes

Ingredients

4 artichokes (globe artichokes)

75g anchovy fillets

crushed garlic

150g fresh breadcrumbs

50g olive oil

parsley

salt and pepper

Method
Chop the anchovy fillets, garlic, olives and parsley and mix with the breadcrumbs. Add the oil and vinegar and work into a dry paste. Season.

Wash the artichokes and cut off the top. Stuff the breadcrumb mixture in between the leaves.
Place the artichokes upright in a small saucepan. Half cover them with water and add some oil. Cover with a lid, bring to boil and simmer for 1 hour. Serve hot.

How to eat the Artichoke

Make a mixture of oil, vinegar , salt and pepper and put it in a plate.

There is a way to eat the artichokes - Take the outer leaves off one by one and hold like a potato chip. Coat the tip (the part that was attached to the heart of the choke) in the mixture of oil and vinegar, scrape off the tender bits of the bottom of the leaf by putting the leaf in your mouth, closing your teeth on it, and pulling the leaf outwards.

Continue until you get to the smaller center leaves that don't have much meatiness to them. These leaves look a bit different than the outer leaves and often have a translucent quality with a bit of purple on them.
Pull off the center leaves. Depending on how well-cooked the artichoke is, you can sometimes lift off the smaller inner leaves all together for one last dip in the sauces and bite the ends off delicately (but don't eat the sharp tips). They cover a finer, almost hairy growth just on top of the heart of the artichoke. Some people call this part the "choke," which is what you will do if you eat it, as it is very prickly.
Remove the choke using gentle strokes with a fork or the toothed edge of a kitchen knife until you are down to the heart. This is a very important step and often where people go wrong without proper instruction.

The heart of the artichoke is the most prized portion and often the only part restaurant chefs use in their recipes, but at home you can savor the whole artichoke experience.

Instructions on how to eat an artichoke thanks to wikihow