A traditional way of eating aubergines is by stuffing them with mince. I have added lots of mint in this recipe as it goes so well with aubergines! Stuffed Aubergine (brungiel mimli)   Save Print Cook time 1 hour 15 mins Total time 1 hour 15 mins   Our traditional stuffed aubergines with plenty of mint! I didn't add rice to this dish but you could always add a handful if you wish. Don't throw out the aubergine flesh that you have removed as this can always be used in many other recipes. Author: www.amaltesemouthful.com Cuisine: Maltese Ingredients 3 medium sized auberg ..read more

Nanna (my two daughter’s grandmother) is in London visiting from Australia. Kapunata was the first Maltese meal she made us when she arrived. Variations abound but this is one of the ways we love to eat kapunata. I  have never known this dish as kapunata and I still am not sure if it technically is, however, we just love it. Kapunata is technically a version of Italian caponata which is made in a similar way to how I make it. The difference is that I add courgettes/marrows, I don’t add sugar or vinegar (although I sometimes I do), and I didn’t add capers, olives, or anchovies. I sometime ..read more

Our stuffed/filled vegetable obsession continues. I love this recipe and large beef tomatoes are coming into their own right now. It is still not warm enough here in London so this baked version with mince and rice is perfect, although we love to also make stuffed tomatoes differently when the Summer kicks in! I don’t make this enough but my two girls loved these filled version of beef tomatoes which we are currently finding available. A little preparation time taking out the flesh of the tomatoes will make this a stand out dish on any kitchen table. I have added a little cinnamon and some pi ..read more

Our food culture never ceases to amaze me. Our very own almond, chocolate and orange tart, known to us as torta tal-marmurat, is one example why. A chocolate, almond and orange filling, encased in a butter pastry, and then finally topped with more chocolate and flaked almonds. Originally seen as a dessert for special occasions, I can’t help but want to make it on a regular basis, like recently when my family were invited to a bbq. I always find any excuse to share my food culture with friends and family. Why not when it is this good! Torta Tal-Marmurat   Save Print Prep time 30 min ..read more

This is a dish I have enjoyed time and time again. Cauliflower is the main ingredient in this dish. The added spices of coriander seeds, cumin seeds, fennel seeds and some curry powder really enhance this dish to another level. Raisins are also an added option but they work! Can be served with eggs, Maltese cheeselets (gbejniet) and even tuna or salted cod. Cauliflower Stew (Stuffat tal-pastard)   Save Print Cook time 45 mins Total time 45 mins   A wonderful way to make use of cauliflowers. The addition of cumin seeds, coriander seeds and fennel seeds enhance this dish to a ..read more

A recipe I recently heard about from a relative. Although perhaps not traditionally Maltese, we do love stuffing many vegetables in this way. A much easier way than preparing cabbage rolls, quicker and just as tasty. Fennel seeds add the perfect aroma to this dish and go perfectly with the cabbage! Let’s go straight to the recipe!   Stuffed white cabbage with a Maltese tomato piquant sauce   Save Print Cook time 2 hours 30 mins Total time 2 hours 30 mins   An unusual way of serving the humble white cabbage but it sure is delicious! Not traditionally Maltese as such, al ..read more

When my cousin arrived recently for a visit, we were both craving a traditional Maltese meal. I had sliced beef sitting in my fridge, and it was suggested that I bake it, with vegetables, the traditional Maltese way! What a great idea it was. While I have a lot of recipes ingrained in my mind, it always amazes me how another persons perspective, using the same ingredients, or even the addition of one more, can change things completely. When I bake meat in the oven, I haven’t in the past added peas, or tomatoes. My cousins mention to do so really changed this dish for me and it was a welcome a ..read more

Qassatat with spinach, peas and anchovy - An Easter tradition   Save Print Cook time 20 mins Total time 20 mins   A Maltese Easter tradition! I didn't use onion in this recipe but you could also add in some finely diced onion too. If you are using fry this first before adding the garlic and spinach. Author: www.amaltesemouthful.com (Marlene Zammit) Cuisine: Maltese Ingredients For t he pastry: 400 grams flour 250 grams butter 1 egg lightly beaten plus 1 egg for glazing the pastry 2 tablespoons water For the filling: 500 grams fresh spinach (I used 2 packets of 250 gram ..read more

Baked lemon sole with a green parsley dressing! Perfect for Good Friday or whenever you feel like fish. This time of year is the beginning of my obsession with seafood. Easter in our tradition, in the past, was all about limiting meat during Lent and eating more fish/seafood vegetables. While these days some people still fast, others choose to sustain from other things during this time. Whatever your choices are, this is a great way with fish! I like to use flat delicate fish for this recipe such as sole, plaice or flounder, to name a few. However, this goes well with other fish such as bream ..read more