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.

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".

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!!!

Timpana - pastry covered maccaroni

This is a very popular Maltese dish - we would often eat it at Christmas or some other occasion. Its is a super carb dish so should be eaten in moderation! The addition of chicken livers really adds to the flavour - but can be omitted for the faint of heart! I would often make the pastry from scratch, using a semi-short recipe. I have come across some others that use puff pastry but that isn't strictly correct.

Ingredients

1.5 lb pastry

1.5 lb. macaroni

1 lb. minced meat(mixture of beef and pork)

4 oz. chicken livers

6 oz. crushed tomatoes

1 chopped onion

2 oz. grated Parmesan cheese

2 tbs tomato paste

1/4 pt. chicken or vegetable stock

2 hard boiled eggs(chopped)

1 aubergine, sliced very finely and fried or grilled.

4 eggs(beaten)

2 cloves of garlic

olive oil

salt and pepper

Method

Fry the onion and garlic.

Add the meat and liver, fry until cooked.

Add the tomatoes and the tomato paste. Cook for a few seconds.

Slowly add the stock and simmer till the meat is tender.

(or you can make a bolognaise of your choice)

Boil the macaroni (al dente!) drain and cool.

Add the sauce, aubergine, cheese and hard boiled eggs and stir well.

Roll the pastry , not too thick, and put into a greased dish with enough over the edges to cover the top

Pour the mixture and cover with the pastry.

Brush the top with beaten egg

Cook in a moderate to hot oven.

You could also just put the pastry on top, to minimize the carbs (ha ha ha) but the real recipe calls for the pasta to be completely wrapped in the pastry.

Christmas Pudding

The most British of desserts, the traditional Christmas pudding was always a must at home. It would be made several months in advance, then re-steamed a few days before christmas. Tradition also dictated that a silver sixpence would be put in the mixture for a lucky person to find (and hopefully not choke on!) A sixpence does not exist any more - let alone a silver one but I do remember putting one in!
Another tradition was that everyone in the family would stir the pudding and make a wish.

This is a great recipe adapted from the
 Telegraph on line

Butter a pudding basin (8-10in/20-25cm) and line the base with a circle of baking paper. Into a very large bowl put 4oz/115g raisins, 4oz/115g sultanas, 4oz/115g chopped Smyrna figs, 4oz/115g chopped pitted prunes and 4oz/115g chopped dates.


Add 4oz/115g grated pumpkin and 1 grated  apple. Pour over 3½ fl oz/100ml cider or ale and leave to stand for about 20 minutes, until the raisins have plumped up a little.

Add 2 beaten eggs and 2 extra egg yolks, 2 tbsp black treacle and 4oz/115g dark muscovado sugar. Stir in 4oz/115g ground almonds, 4oz/115g vegetable suet  and 3oz/85g grated plain chocolate .
Sift together 4oz/115g white  flour , ½ tsp ground mixed spice, ½ tsp grated nutmeg and ½ tsp ground cinnamon and fold well into the pudding.

Spoon into the greased basin (or basins, if you are making more than one smaller pudding, in which case reduce cooking time by two thirds). Cover the surface of the pudding with another circle of baking paper.

Cut a large piece of baking paper (big enough to cover the bowl and be tied down) and a similar-sized piece of foil. Lay one on top of the other and fold to make a pleat so they hold together.

Lay over the bowl and tie down with a piece of string. Place in a large, deep pan and pour water in until it reaches halfway up the basin.

Bring to the boil, cover with a lid, turn down to a slow simmer and steam for about 6 hours. Allow to cool and store at room temperature. From time to time, open the seal and sprinkle with brandy. You will need to steam the pudding again for about 3 hours before serving it.

Maltese Pastizzi

Pastizzi are traditional Maltese 'delicacies' made up of diamond shaped pastries filled with either ricotta (pastizzi ta' l-irkotta) or a slightly spicy pea filling (pastizzi tal-pizelli) The pastry is a puff-pastry like dough that I still have to try and replicate! 
Sometimes pastizzi are referred to as Maltese cheesecakes or ricotta cheesecakes, a slightly misleading term since cheesecakes are usually sweet not savoury like pastizzi. I have actually found Pastizzi in Australia and Canada, probably thanks to the Maltese emigrants there!

Pastry:

8 oz. flour
6 oz. margarine cut into  cubes
6-7 tbs. cold water
dash of salt

The trick here  is that everything you use must be cold! If the margerine melts you will not get the desired result.The best working surface for the dough is a slab of marble since marble tends to stay cool. Make sure the dough, working surface and the rolling pin are sprinkled with flour before you start working the dough.Don't turn the dough over while you are working it. Always keep the same surface up. Turn it flat on the board (or turn the board itself) clockwise before each rolling and always in the same direction. This is one of the hardest doughs to make and you may have to try it a few times before you get it right!

Sift flour and salt together. Divide the margarine into half-inch squares. Drop the margarine into flour making sure not to squash them. Mix lightly until all margarine cubes are covered with flour (make sure that the cubes remain intact.) Add some cold water and mix lightly with a knife again making sure that the cubes remain intact. If some flour is left loose, add a teaspoon of cold water at a time until all the flour has been brought together. The resulting dough should be very soft.

Sprinkle the dough and the working surface with flour. Work the dough into an elongated shape using your finger tips. Sprinkle some flour on the rolling pin and roll the dough until it's about eight inches long and not more than five inches wide.
1 - Fold the lower third toward the top. Now fold the upper third toward the bottom on top of the first fold. You should end up with a three-layered rectangle. With light pressure from the rolling pin, seal the three edges.
2 - Remove any extra flour. Now turn the folded dough anti-clockwise so that the right side is at the top. Roll the dough lightly until it is nine inches long and six inches wide.
3 - Repeat steps one and two.
4 - Cover the dough with a damp cloth and store in the refrigerator for twenty minutes.
5 - Repeat steps one through four, four times.
The dough can now be rolled out to the desired thickness.
Another way is following the video posted at the bottom of this recipe. The dough is streched out and then rolled up rather like a jelly roll. Then thin slices are cut and shaped into the pastizzi.

You could also use store bought puff pastry - not quite the same but much easier! A Pastizzi fan would shun your efforts!!!

For the Filling:
2lbs ricotta
2 eggs(beaten)
salt and pepper to taste
optional: some chopped parsley

Method
Mix the ricotta with the beaten eggs and season
Roll out the dough. Cut into aprox 3" to 3" circles.(or cut slices off the 'jelly roll') Put a tablespoon of the rikotta  mix in the middle of each circle.Hold both sides of the circle and bring them together, then pinch the top and bottom so that  the ends are in points Put the pastizzi on a margarine greased baking sheet. Bake in a moderate oven (350-425 degrees) for about one hour. The pastizzi should be a golden-brown colour when they're ready.

I found this great video that shows how pastizzi are made! It should make the  explanation of how to form them much easier! HOWEVER...the video shows a REAL pastizzi maker who has has years of experience so don't get discouraged!!!

Rice Pudding

Before winter  starts, I thought I'd post some (more) comfort food. Rice Pudding has always been a favourite of mine - easy to make and very tasty! Some recipes use an eeg but I found that without the egg the pudding is creamier
Ingredients. Other recipes also use cream but I think whole milk will do.

I am also adding a recipe for Indian Rice Pudding - I haven't tried it but it sounds delicious!

Ingredients
¾ cup rice (medium grain), cooked
1 ltr whole milk
150 g sugar
Lemon zest
Ground cinnamon and nutmeg (optional)


Method
Bring the milk and the lemon zest to a very slow simmer.
Add the cooked rice and sugar.
Stir well to combine.
Return to a slight simmer and cook for an additional 3 -5 minutes, stirring occasionally.
Remove from the heat and let cool almost completely, then pour into a bowl and refrigerate.
Serve chilled and sprinkle with ground cinnamon.

Some recipe also add raisins, use a mixture of milk and coconut milk (or cream).

Here is a recipe from Alton Brown for Indian Rice Pudding

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk.
Heat until the mixture begins to boil.
Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
Use a whisk to help prevent the cardamom from clumping.
Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.
Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
Serve chilled or at room temperature.

English Trifle

Trifle is one of the oldest English deserts..and my favourite.

The word trifle derives from the Middle English trufl which in turn came from the Old French trufe (or truffle), meaning something of little importance.

Originally, in the late 16th century, the culinary meaning of the word trifle was a dish composed of cream boiled with various ingredients... Trifle is the one of the richest English desserts and it is served on special occasions like Christmas.

This is an easy way to make it.

Ingredients:

About 2 pints of custard - see the previous recipe.

I sometimes make on pint of chocolate custard and one pint vanilla, just to vary

1 pre cooked sponge cake - or you can make one yourself, cut horizontally in thin slices

Some Sherry

Some apricot jam

2 tins Nestle's Cream (this give the best result - if you can't find it whipped cream will do)

Method:

You can use a round or square glass bowl - i prefer the square one.

Take some of the sponge and place on the bottom of the dish.

Melt the apricot jam and spread across the sponge.

Add a good splash of sherry

Add the custard.

Repeat the above except for the jam as that it just on the first layer.

End with a think layer of nestles cream.

You can always drizzle some chocolate on the top and make a pattern.

This is DELICIOUS!

Stuffed Pork Loin

Easy to make and delicious to eat! Thanks to my MOM for this great recipe!

Ingredients
1 pork loin or half, if too large
1 apple chopped finely
6 fresh sage leaves chopped finely
3 or 4 sun dried tomatoes chopped
2 or 3 fresh garlic cloves chopped finely
1 tbsp mango chutney, salt and pepper.

Method

Slit loin in half lengthwise, then slit again on either side of cut to extract a flap on each side. Beat gently with a meat hammer to flatten.

Mix all other ingredients together, spread over meat

Roll the meat and tie tightly with string.

Put in oven proof dish previously sprayed with oil. Drizzle a little oil over meat. Add salt and pepper as necessary.

Bake in a pre-heated oven at 375F. till an inserted thermometer registers an inner temperature of 170F. Take out of oven and cover with foil and let it rest at least 15-20 minutes. Slice and serve with desired sides.

Maltese Bigilla - Bean Dip

Bigilla is a traditional Maltese snack (or dip) made out of beans (usually Fava beans). In Malta they are called "ful tal-Ġirba".

This Maltese dip is traditionally made with dried favas, but using fresh beans means they don't need to be soaked overnight first and slashes the cooking time. Serve with crackers or crusty bread.


If you're using dried broad beans, you must first soak them for two days in salted water with the bicarbonate of soda mixed in. The water must be changed after the first day. This will soften the beans. After the second day, cook the beans in fresh water. Bring the water to a boil and let simmer until the beans are cooked. (generally easier and faster if you use a pressure cooker) Drain.


Lets start with 250gms of beans, prepared as above. (you can use canned beans but that's cheating!)
Once the beans are cooked, and soft, put them in a food processor (while still hot) and mix for a few seconds
Add salt (rock salt is the best) and pepper to taste
2 cloves garlic (or more!)
A handful of parsley
Some chopped red pepper
About 4 tbs Olive oil


Mix till you get a rough consistency. Serve immediately (so the bigilla is still warm,) drizzle some more olive oil over the plate and some chipped parsley to garnish.


Serve with Maltese Galletti (if you are in Malta!) or crackers or crusty bread

Perfect Bechamel Sauce

All the bechamel recipes I found use plain flour. I have found that by far, the best and lightest bechamel is made using corn flour. (corn starch, for Americans) Another trick is when adding the cornflour to the butter - take the pan with the butter off the heat, add the cornflour, and stir until smooth. The hot butter will melt the cornflour. Add a little bit of the milk until the consistency is liquid THEN put back on the heat ready to add the rest of the milk. Also, be prepared to stir ALL THE TIME! If you get lumps, the sauce is ruined.

Ingredients

5 tablespoons butter

4 tablespoons cornflour

4 cups milk (warmed) - you can zap it in the microwave.

pinch of salt (if you have truffle salt....mmm yummy!)

1/2 teaspoon freshly grated nutmeg

Method

In a saucepan, heat the butter over medium-low heat until melted.

Take off the heat, add the cornflour and stir until smooth. I prefer to use a whisk here.

Add about 1/2 cup of the milk and stir vigorously until you have a thickish consistency.

Put back over the heat.

Add the remaining milk bit by bit, stirring all the time.

Bring to a boil. Cook 10 minutes, (or until the sauce thickens) stirring constantly, then remove from heat.

Season with salt and nutmeg

This sauce can be used as a base for cheese sauce, pasta sauces and also as an addition to pie fillings. I always use this recipe as a topping for my lasagne.

Guacamole

I am back from my trip to Ixtapa-Zihuatanejo in Mexico....and did I eat!! The resort was all inclusive so I had a chance to sample lots of food! However, I did eat the best guacamole ever so I asked the chef for his recipe. It was so simple! I wasn't given the exact proportions but here is what I was told. Ah yes, I agreed to post the chef's picture too!!

Guacamole
4 avocados, get the best quality you can find.
Mash with a spoon.
add:
1/2 a small red onion finely chopped
2 firm yet ripe tomatoes, peeled, de-seeded and chopped finely
1tsp fresh lime juice
1 tsp fresh cilantro very finely chopped
salt and pepper to taste.
Add to the mashed avocado and mix well

Serve with nachos.

Here are a few pictures of Club Med Ixtapa. You really should try out Club med! E mail me if you want details and a great bargain!

The sailing shack - I sailed (no wind though!) and went for a kayak ride.

Another view of the beach.

View of the beach from the reception

My room, and this is the most basic...you should see the suites!

I am off to Seattle now so I hope I will get some good recipes from there! Keep reading!

The Perfect Sponge Cake

The 'secret' to a perfect result is in the beating of the eggs and the sugar. It is during this stage that air is incorporated to the mixture and that is essential for the cake to turn out really soft and sponge like without using any yeast.Eggs and sugar have to be beaten for quite a while, never less than 15 mins, with a good beater until the mixture is frothy and a pale yellow in colour. To test that it has been beaten enough, if you let some of the mixture fall from the beater back into the mixture, it remains 'sitting' on top for a while. If this doesn’t happen it means that the eggs have not been beaten enough and you need to beat them much more.

Don't forget the salt - often omitted - as this helps the eggs to become light and fluffy

Another  phase where you have to be careful is the addition of the flour. This has to be sifted extremely well and added to the egg mixture using a wooden spoon with a gentle but fast movement, stirring from bottom to top, folding in as much air as possible

While cooking, the oven must NEVER be opened as this will cause the cake to deflate. Before removing it from the oven, check that the sides have pulled inwards from the pan, check that the cake is ready using a skewer poked into the middle of the cake. If it comes out absolutely clean then the cake is ready

It is also a good idea that when the cake is ready, turn off the oven but leave the cake there for about 10 mins so that it can cool down slowly. After that, turn the cake out of the pan and put it on a cooling rack

Ingredients:

6 eggs

180gms sugar

75 gms flour

75 gms corn flour (corn starch for Americans)

Pinch of salt

(optional - grated rind of 1/2 lemon)

Method

Put eggs and sugar into a bowl and beat for about 15 mins until you have a frothy foamy mixture Add the flours by sifting them into the mixture and folding gently with a wooden spoon.

Put the mixture into a well greased cake tin, level out the mixture and cook in a pre heated over at 150C for about 40 mins

This can be used as a base for tiramisu or trifle and is also delicious on its own with just a dusting of powdered sugar

Eggplant Parmigiana

This is a super easy dish thats tastes divine! I sometimes make a bechamel sauce for the top but since I am trying to diet I have omitted that this time! You can also grill the eggplant to lessen the calories (why does fried stuff taste so good?) You can use your favourite seasonings as well, or a touch of fresh basil.

Ingredients

1 Kg egg plant(aubergine)

100 gr. grated parmisan cheese

200 gr. mozzarella- grated

2 cans tomatoes

2 onions

Garlic

basil

Olive Oil

Method:

Cut the eggplant lengthwise, salt slightly, place aluminum foil on top and a weight ( a cook book!)

Let stay for about an hour.In the meantime, fry onions and garlic in olive oil. Add the tomatoes and herbs and let simmer for about 30 mins.

Pre heat the oven to 180C or 380F

Rinse the egg plant and fry gently untill almost cooked.

Layer the vegetables with mozzarella, sauce and grated cheese ending with a layer of mozzarella

Bake for about 30 mins

YUMMY!!!

Cottage Pie

I love cottage pie! It is a winter dish so this will probably be the last time I make it for a while. I have terrible allergies this week - and to think Arizona was once a place where one came because it was good for people with allergies! I need some comfort food....

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!!!!

and don't forget to visit my Mark Beauty Store for your mother's day gifts and also check out my AVON website!New Customers are eligible to receive a free gift with their first purchase

Tuscan Potato Soup

This is a great soup just in time for the beginning of spring. There are variations in the ingredients used so i have added them in brackets.

Zuppa Toscana 
Ingredients:

2 Italian sausages (remove from casing and crumble. Zalzett malti would also do!)
A few slices of pancetta
2 potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 cup diced onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1 1/2 teaspoon minced garlic
2 cups kale leaves, cut in half, then sliced
chicken broth, one carton or about 1 ltr
1/3 cup heavy whipping cream (or you can also use about 4 tbs of Philadelphia cream cheese)
salt and pepper to taste

Method.
Put onions, carrots and celery in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and potatoes  to the onions and cook an additional 1minute. Add chicken broth,and bring to a boil. .Add the sausage and bring to a simmer.Let simmer for about 5 mins or until sausage is cooked. Add kale and cream. Season.Simmer for about 5-10 minutes and serve.

Easter biscuits

Yum...these were delicious! Again, thanks to The Telegraph, UK I found another delicious recipe and just in time for easter.

                                                        Easter biscuits Photo: LAURA HYND
Ingredients

70g plain flour

250gms unsalted butter, diced

125gms golden caster sugar

1 egg yolk

1 tsp vanilla extract

biscuit cutters 

Method

Sift the flour and half a teaspoon of salt into a bowl and set aside. Cream together the butter and sugar in a large bowl, using a wooden spoon or a mixer, until well combined and fluffy. Add the egg yolk and vanilla and mix well, then work in the flour. Once the mixture comes together as a dough, dust your hands with flour and wrap it in cling film. Chill for an hour (or up to a few days if more convenient) or freeze for up to a month. This dough can otherwise be tricky to work, especially in hot weather or a warm kitchen.

Preheat the oven to 180C/gas mark 4. Roll out the dough using plenty of flour (it is quite sticky) to 3-4mm thick. Cut out the biscuits with your chosen cutters and lay them on two baking sheets lined with parchment. Make holes towards the top of each with a skewer for threading through the ribbon. Bake for 12-15 minutes, or until pale gold. Cool on a wire rack, re-forming the ribbon holes with the skewer.

To decorate

700g white sugarpaste

colour paste in the colours you would like to use.

250g packet royal icing

silver balls

6m coloured ribbon for hanging

Divide the sugarpaste into three and place in separate polythene bags. Use the colours on two pieces and leave one white

On a clean work surface dusted with icing sugar, roll out the  sugarpaste to about 2mm thick. Cut out with the cutters matching the shapes

Make the royal icing according to the packet instructions, divide into colours  and put into piping bags.

Pipe a little royal icing on to the biscuit and use to stick on the sugarpaste shape. Make a hole in the sugarpaste in the same place as that on the biscuit for the ribbon. Add silver balls for decoration.

Allow the sugarpaste and icing to set overnight. Cut the ribbon into 25cm lengths and thread through each biscuit.

Figolli - Get ready for Easter!

Figolli are Traditional Maltese almond Pastries baked for Easter. They consist of pastry figures filled with a ground almond mixture and covered with royal and glace icing. The traditional shapes are men, women, fish, lamb and baskets but nowadays you can also find heart shape, butterflies, rabbits and cars. The human shapes usually have paper faces stuck on to the icing.  They are decorated with glace icing and royal icing and finished off with a chocolate egg stuck in the middle.


My Grandma had metal forms that she would use to cut out the forms, or even bake the forms in. They were made by a local metal worker and could be bought at the market or some specialty stores. I don't think it is possible to buy them any more but I still have a couple of them and they allow you to make the Figolli almost like a small low pie.

PASTRY

yields approx 4-5 depending on the size of your shapes

14 oz self raising flour+ 1 teaspoon baking powder,sifted

6 oz margarine,

rind of a large lemon,grated

4 tbs sugar,

2 eggs, beaten

and a little fresh milk to bind if necessary.

Make Pastry

Mix the dry ingredients, add the margarine, eggs and milk if necessary - work to a smooth dough.

FILLING

20 oz ground almonds,

8oz icing sugar+12 oz sugar or 20 oz icing sugar,

1egg+1yolk,

juice of 1/2 lemon,

1 tbs brandy.

Mix all in one stage and allow to chill for at least 1 hour in the fridge.

MAKING THE FIGOLLI
Heat oven to 325F.

Roll out a piece of pastry until it is 1/2 inch thick on a well-floured surface.

Cut into desired shapes (Figolli are traditionally cut into the shape of a bird, a fish or a duck and the size of each Figolla is between 8 to 10 inches).

You need two cut-outs for each Figolla.

Spread the filling on one of the cut-outs.

Place the other cut-out on top and press the edges to seal.

Brush the top of the Figolli with the beaten egg.

Bake until the Figolla turns to a golden colour.

Let the Figolla cool down and then decorate with coloured icing.

You can also cover with chocolate.

Place a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.

Figolli can be really elaborate - with cut out pictures, richly decorated etc etc - I prefer the iced ones - with the Easter egg on top!

Timpana

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!