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Banoffee Pie - almost no cook!

I am not sure how I came across this recipe but I remember making several of these pies for a restaurant. they are super easy, no fail - and extremely fattening!!!

nevertheless, they taste really good and are always a great backup if you have no idea what to make. The condensed milk turning into toffee always amazed me and i often have a can of ready made 'toffee' just in case! You can always use just a bit of it and use more bananas....

Ingredients :
1 can of condensed milk

2 oz butter

1 oz sugar
8 oz digestive biscuits, crushed ( or use graham crackers)

1 large banana, sliced

1 cup whipping cream

Method :
Boil the unopened tin of condensed milk in a saucepan for about 2 hours, topping up with boiling water as necessary.

Remove from the heat, leave to cool , then open the can. (I often boil a couple of cans as they keep well and that way I will have the 'toffee' ready for another time)

Melt the butter and mix in the sugar and biscuit crumbs.

Press the biscuit mixture into the base of a greased 20 cm/8 in cake tin .

The milk would now have become toffee like - spread this on the bottom

Top with the sliced bananas and then the whipped cream.

Bread Pudding - Great way to use left over not so fresh bread

This recipe was the frugal housewives way of using up left over bread (back in Malta, bread was delivered to your door every morning - and sometimes even twice - by the baker himself.) Bread was also an important part of your meal. The best bread to use would be a traditional loaf and not the 'sliced' sandwich type but you really can use any type.

INGREDIENTS

1 loaf bread (a few days old)

50 g butter

125 g sugar ( I mix brown and regular)

2-3 eggs

Some milk (to soak bread in)

1 apple peeled and grated (optional)

5 tablespoons cocoa powder (try use a good quality one and not drinking chocolate!)

200 g pine nuts, chopped

200 g raisins

2 tablespoons candied peel

2 teaspoons mixed spice ( I use nutmeg and cinnamon - but it’s a matter of taste!)

1 teaspoon vanilla essence

1 tablespoon brandy

1 tablespoon extra sugar for the top - coarse brown is the best!

METHOD

Cut bread into squares and soak in some milk until soft.

Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cm by 20cm. Squeeze out excess milk from the bread. (get your hands in there!)

Put the soggy bread in a processor with the other ingredients except the dried fruit and pine nuts and mix well.

Add the dried fruit and pine nuts and pulse until combined.

Spread in the baking dish and flatten surface with a spatula.

Sprinkle the extra sugar on top.

Bake for about an hour, until it feels firm . serve warm or at room temperature - but I also love it cold !

Cottage Pie - one of my faves!

Ingredients:

1 tbsp oil

1 large onion chopped

2 medium carrots, chopped

560g/1¼ lb beef mince

400g/14oz can tomatoes

290ml/10fl oz beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

3 cloves garlic

75ml Worcestershire sauce

Mash Potato Topping:
750g/1½ lb potatoes, peeled and chopped
75g/2½oz butter

55ml/2fl oz milk

Grated parmesan.

Method

1. Preheat the oven to 190C/375F/Gas 5.

2. Heat the oil in a large pan. Add the onion, garlic and carrot and cook over a medium heat for 5 minutes until soft.

3. Add the minced beef and cook for 3 minutes to brown. Drain any excess grease

4. Add the tomatoes, purée, beef stock, bay leaf, worchestershire sauce and thyme.

5. Cover and simmer for 30 minutes. Season.

6. Make the mash: boil the potatoes until soft. Drain and mash with the butter and milk. season with salt and pepper.

7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

8.Add the cheese and grill for a few minuites until the cheese melts and forms a crust.

ENJOY!!!!

Keftethes - Greek Meatballs Recipe

Greek Meatballs (Keftethes)

Thanks to Joanne for this

4 servings.

Ingredients
4 slices bread, white or wheat or whole grain - or Bread crumbs - they’re easier.If you use bread, trim the crusts.
1 pound ground beef
1 egg
1 medium onion chopped fine.
1 tbs. crushed mint
salt and pepper to taste
some flour
2 tbs butter. 2 tbs olive oil.


Cooking method
Place in mixing bowl and cover with small amounts of water. For bread crumbs youcan omit this step.
Add meat, egg, onion, mint, salt and pepper.
Shape into two inch patties.
Coat the patties well with the flour.
Fry the patties in the mixture of oil and butter.f. Brown on each side then drain.
You can make these ahead of time and freeze them thenwhen you are ready to serve
efrost and reheat them at 400 degrees for 20 minutes.

These are absolutely fantastic with potato salad or coleslaw. They’re also great cold and on picnics. You can also use these with a tomato sauce and serve meatballs and spaghetti. A little twist on the traditional. Enjoy!

Timpana for Christmas!

Timpana is the ultimate pasta pie. Macaroni is cooked separately (to under al dente stage) and added to a rich bolognaise style sauce, often with chicken livers. With the addition of eggs, the mixture is cooked in a pastry case in either a deep dish or baking tray until its golden brown. This recipe uses bought puff pastry but I usually like to make it myself - its what we called a rough puff pastry, not as flaky but made with lots of butter!
This recipe can easily feed an army of people and it tastes just as good as leftovers the day after (if there is any left!)

Ingredients

500g puff pastry (frozen sheets)
500g  macaroni or penne
300g minced beef
300g minced pork
300g chicken livers, diced
300g bacon, finely diced
500g onions, finely diced
4 cloves garlic, crushed
150g parmesan cheese, grated
150g  cheese, grated (any other type)
7 eggs, beaten
200g tomato paste
200g tomato purée
500ml chicken or beef stock
150g butter
Salt and pepper

For glaze
100ml milk
1 egg, extra

Method
Preheat oven to 180˚C.

Sauté the onions and garlic in butter for 5 minutes.
Add bacon and pork mince, stirring well to separate.
Add beef mince and continue stirring, cooking for 10 minutes.
Add chicken livers  and cook for 5 minutes.
Add stock, mix well and bring to boil. Simmer for 20 minutes.
Add tomato paste and tomato purée.

While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked.
Drain and mix with sauce, adding parmesan and tasty cheese.
Stir in beaten eggs.
Line a greased baking dish with the pastry, extending it up the sides.
Spoon in sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.
Beat together glaze ingredients and paint top of timpana all over.
Bake for 1 to 1 ½ hours.

Recipe adapted from one I found on an Australian site - There are more Maltese in Australia than there are in Malta!

Bragioli

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".