Book of Recipes

This recipe book is formulated thanks to the kindergarten students of class 2.5/2.6 and their parents. During Multicultural Day each family had to prepare a different recipe and present it in class.

Adriana Cortis

Celine Calleja

Sarah Galea

May 2024

Timpana

Student’s Name: Giuseppe Amato Lowell

Recipe: Timpana

Country of Origin: Malta

Ingredients:

• 2 rolls of pastry

• 1 kg pasta (short pasta like penne or rigatoni works best)

• 3 cloves of garlic (minced)

• 1 onion, finely chopped

• 500 grams minced meat (beef or pork)

• 1 beef stock cube or 1 cup of beef broth

• 1/2 bay leaf

• 1 jar of tomato polpa (pureed tomatoes)

• 2 tablespoons kunserva (tomato paste)

• Salt and pepper to taste

• 2/3 beaten eggs

• Mixed Italian herbs (oregano, basil, thyme, rosemary)

Recipe:

1. Preheat your oven to 180°C (350°F).

2. Cook the pasta according to package instructions until al dente. Drain and set aside.

3. Prepare Meat Sauce: In a large pan, heat some olive oil over medium heat. Add minced garlic and chopped onion. Sauté until softened and fragrant.

4. Add the minced meat to the pan. Break it up with a spatula and cook until browned.

5. Dissolve the beef stock cube in 1 cup of hot water (if using a stock cube). Add this beef broth to the meat mixture.

6. Stir in the tomato polpa and kunserva (tomato paste). Season with salt, pepper, and mixed Italian herbs. Add the bay leaf for flavour.

7. Allow the sauce to simmer for about 15-20 minutes, or until it thickens slightly.

8. Prepare Pastry Base: Line a greased baking dish with one roll of pastry, making sure to cover the bottom and sides evenly. Trim any excess pastry.

9. Assemble the timpana: Mix the cooked pasta with the meat sauce until well combined. Pour the pasta and meat mixture into the prepared pastry-lined baking dish. Pour the beaten eggs into the mixture.

10. Cover with Pastry: Roll out the second pastry roll to fit the size of the baking dish. Place it over the pasta mixture, sealing the edges by crimping them together with the bottom pastry.

11. Bake: Place the timpana in the preheated oven and bake for about 30-40 minutes, or until the pastry is golden brown and cooked through.

12. Serve: Once baked, remove the timpana from the oven and let it cool for a few minutes before slicing and serving. Enjoy your delicious Maltese timpana!

Feel free to adjust the seasoning and ingredients according to your taste preferences. Enjoy your meal!

Brodu

Student’s Name: Kaylee Muscat

Recipe: Brodu

Country of Origin: Maltese

Ingredients:

• Aubergines

• Carrots

• Potatoes

• Onions

• Corned Beef

• Chicken Cube

• Tomato Paste

Recipe:

1. Cut the aubergines cubes, carrots, potatoes and onions.

2. Put everything in a cooking pot.

3. Add the corned beef 2 chicken cubes and 1 tablespoon tomato paste.

4. Fill the cooking pot with water and mix everything and let it simmer.

5. You may add some small pasta.

Focaccia Barese

Student’s Name: Michele Caruso

Recipe: Focaccia Barese

Country of Origin: Italy

(Puglia region)

Ingredients:

For the dough:

• 500gr Flour 00

• 1 packet dried yeast

• 2 teaspoons sugar

• 400ml warm water

• Boiled potato – mashed (approximately 150gr)

• 1 spoon salt (11gr)

• 20gr Olive oil

For the filling:

• 200gr cherry tomatoes cut in half and squashed

• 80gr black olives

• Oregano to taste

• Olive oil to taste

• Salt to taste

Recipe:

1. Peel the potato and boil it till tender. Mash it when cool and leave aside.

2. In a bowl, combine the flour, yeast and the sugar.

3. In another bowl, add the water, oil and salt.

4. Add flour mixture to the water gradually, mixing with a fork. When half of the flour is combined, add the mashed potato.

5. Continue to add the rest of the flour, mixing until all the flour is combined. The dough should be runny.

6. Put some oil in the bottom of a bowl and leave to rise covered with cling film in a warm place (about 90 minutes).

7. Cover the oven dish with oil and transfer the focaccia dough, stretch it with your fingers to reach the edges of the dish.

8. Garnish with cherry tomatoes and olives, some oregano, a pinch of salt and a drizzle of olive oil.

9. Leave to rest for an additional 40 minutes.

10. Put in a preheated oven (Ventilated setting) 220o for about 20-30 minutes.

Kusksu

Student’s Name: Noah Azzopardi

Recipe: Kusksu

Country of Origin: Maltese

Ingredients:

• Onion

• Zucchini

• Water

• 2 potatoes

• Broad Beans

• Tomato

• Peas

• Eggs

• Kusksu

• Fresh goat's cheese

Recipe:

1. In a large pot fry the onion with a good dose of olive oil for about five minutes. Add in the garlic and tomato. Fry for 1 minute.

2. Add the broad beans, zucchini, peas and water.

3. Bring to a boil and simmer for fifteen minutes.

4. Add in the giant couscous and simmer for fifteen minutes. Add some more warm water.

5. If adding in eggs, gently crack open and put in with the couscous.

6. Add in the Maltese cheeselets and cook for a further ten minutes.

7. When serving provide each plate with a cheeselet and egg (optional). If not using the cheeselet, you may place a dollop of ricotta into the bowl instead.

Pastizzi tax-Xama’

Student’s Name: Nia Sciberras

Recipe: Il-Pastizzi tax-Xama’

Country of Origin: Maltese

Ingredients:

• 2 packets (1kg each) flour for pastries

• 250gr stork

• 250gr margarine

• 1.5 spoon salt

• 1kg fresh ricotta cheese

• 2 whole eggs

• 350 water

Recipe:

Dough:

1. Put 1 kilo of flour in a mixing bowl.

2. Put 1 spoon salt & blend with flour.

3. Mix 250gr margarine into flour and combine well.

4. Pour water slowly and start working the dough until the pastry forms

5. Turn dough into a ball and cover with margarine.

6. Leave the dough to rest for an hour

Mixture:

1. Beat 2 eggs in a mixing bowl and put half spoon salt.

2. Combine 1 kilo ricotta and egg mixture.

3. Refrigerate until pastry rests for 1 hour.

4. Form Pastizzi and then put in the oven.

Torta tal-Ful u Rkotta

Student’s Name: Giovanni Carmelo Sammut

Recipe: Torta tal-Ful u Rkotta

Country of origin: Maltese

Ingredients:

For dough:

• 500gr plain flour

• 250gr butter

• Salt

• Water

For filling:

• 500gr ricotta

• 2 whole eggs

• 200mL Milk

• 200gr peeled broad beans.

• Salt

• Pepper

• Few grams of butter for the tin.

Recipe:

Dough:

1. Place the flour and pinch of salt in a large bowl.

2. Cut the butter into cubes and add them to the bowl.

3. Using your hands press the butter and flour mixture until they are combined.

4. Add a few millilitres of water and use your hands to combine the water with the butter and flour mixture.

5. Repeat this process until it becomes firm.

6. Cover the dough and leave it to rest for 30 minutes.

Filling:

1. Peal the broad beans.

2. Place the ricotta in a bowl and add the eggs and milk.

3. Use a potato masher to combine the ricotta eggs and milk.

4. Add the broad beans.

5. Add a pinch of salt and pepper.

Moulding the dough:

1. Using the extra butter, butter the tin.

2. Using a rolling pin flatten the dough until it is evenly thin and is slightly larger than the tin. Set a few dough aside to make the lid of the pie

3. Cover the bottom and the slides of tin with the dough.

4. Pour the filling in the tin.

5. Flatten the rest of the dough until is at least as big as the top of the tin.

6. Place the dough on top of the tin and with a fork poke holes in the lid.

7. Place the pie in the oven for about half an hour.

Bigilla

Student’s Name: Thea Grech

Recipe: Bigilla

Country of Origin: Maltese

Ingredients:

• Black beans

• Oil

• Parsley

• Garlic

• Salt & pepper

• Balsamic vinegar

• Chilli (optional)

Recipe:

1. Leave the beans in water overnight.

2. The next day boil the beans.

3. Remove the water and put the beans in a mixture.

4. Add in the mixture as well some oil, garlic, parsley, tablespoon of balsamic vinegar, salt and pepper.

5. Bland all together until it looks like paste.

6. Serve in a bowl and put some oil, chopped parsley and chilli (optional)

Pan de Jamón

Student’s Name: Martina De Angelis

Recipe: Pan de Jamón (Ham bread)

Country of origin: Venezuela

Ingredients:

• Wheat flour dough

• Eggs

• Brown sugar

• Gammon

• Olives

• Raisins

Recipe:

1. Assembling the Bread: Roll out the puff pastry or bread dough on a lightly floured surface into a rectangle, approximately 1/2 cm thick.

2. Mix the beaten egg with the 2 tablespoons of brown sugar. Use a brush to paint the dough with this mixture, ensuring the entire surface is covered.

3. Evenly distribute the ham slices over the dough. Sprinkle the raisins and olives evenly over the ham.

4. Begin rolling the dough from one of the longer sides, gently pressing to form a roll. Make sure to seal the edges well to prevent the filling from spilling out.

5. Baking: Preheat the oven: Preheat the oven to 180°C (350°F).

6. Brush the bread: Before baking, brush the bread with the remaining egg and brown sugar mixture to give it a golden and shiny finish.

7. Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped.

8. Cool: Allow to cool slightly on a wire rack before slicing and serving.

9. And that's it! Enjoy your delicious ham bread with a sweet and golden touch, perfect for any special occasion.

Mqarrun il-Forn

Student’s Name: Liana Fenech

Recipe Name: Mqarrun il-Forn

Country of Origin: Malta

Ingredients:

• 500g Minced beef

• 1 small tin corned beef

• 1 large onion

• 2 garlic cloves

• Salt

• Pepper

• Mixed herbs (fresh or dried)

• Tomato pure

• Tomato paste (kunserva)

• 1tsp sugar

• 3 large egg (2 boiled)

• 100ml beef stock

• 50ml red wine

• Peas

• Olive oil

• Grated cheese

• Penne

• Water

Recipe:

1. Fry onions and garlic in oil. Once softened add tomato paste and mix well. Let it fry for 1minute. Add beef, salt and pepper and cook until minced beef is browned.

2. Once beef is cooked add herbs and let it cook for another 2 minutes. Add the wine and let it reduce, add the beef stock and tomato puree with sugar and a tin of corned beef. Put on low heat.

3. While the sauce is being cooked for 15 minutes, start to boil water in another pot for the penne Add salt to water and another pot to boil 2 large eggs.

4. Once water is boiled, cook the penne. Do not cook pasta completely as it will continue to cook in the oven.

5. After sauce has been cooking for 15 minutes add the peas and cook for further 5 more minutes (if it starts to dry out add water or beef stock accordingly)

6. In a bowl beat 1 large egg, and add salt, pepper and grated cheese.

7. Once sauce is ready add the chopped boiled eggs and mix well. Let the mixture and penne cool down.

8. Pre heat the oven to 200°.

9. Once mixture and penne are cooled down, mix together and add the egg mixture to the pasta. It is important to mix it well.

10. Put the pasta in a dish and spread it evenly and on top put some grated cheese.

11. Put in the oven and cook until it’s cooked well and golden brown or to your liking. My oven cooks it in just 20 minutes, remember that not every oven cooks the same so please adjust your temperature accordingly and give time accordingly.

12. When it’s ready take it out let it cool down for a bit before serving.

Arjoli

Student’s Name: Benjamin Gauci

Recipe: Arjoli (Paste)

Country of Origin:

Maltese

Ingredients:

• Galletti

• Garlic

• Incova

• Tomato Paste

• Basil

• Olive Oil

• Fresh Tomatoes

Recipe:

Very Easy recipe to make. All you need to do is to combine all the above ingredients in the food mixture and you will have a delicious paste. This paste is mostly eaten with Maltese bread and with a plate of snails which is also traditional Maltese dish.

Jamaican Dumplings and Plantain

Student’s Name: Zareena Rowe

Recipe: Jamaican Dumplings and plantain

Country of Origin: Jamaica

Ingredients:

• Ripe plantains

• Coconut oil

• Flour

• Salt

• Water

Recipe:

Plantains

1. Prepare the plantains by slicing them in rounds (not too thin).

2. Heat up coconut oil in a pan. Once hot, spread out the plantains and sprinkle some salt.

3. Once golden, turn them over to fry on the other side.

4. Get them out of the pan and allow to drain on a wire rack.

Dumplings

1. For the dumplings, add some flour and salt to a bowl.

2. Keep adding enough water till it forms into a dough. If too sticky, add some more flour.

3. Shape with your hands into flat round circles and then boil them.

4. If you prefer to fry and not boil, shape them into round balls and fry in coconut oil.

Serve with some traditional rice and peas, avocado and jerk chicken.

Cottage Pie

Student’s Name: Ria

Scicluna

Recipe: Cottage Pie

Country of Origin:

Scotland

Ingredients:

• 3 tablespoons olive oil

• 1.5 kgs beef mince

• 2 finely chopped onions

• 3 chopped carrots

• 3 chopped celery sticks

• 2 finely chopped garlic cloves

• 3 tbsp plain flour

• 1 tbsp tomato puree

• 850ml beef stock

• 4 tbsp Worcestershire sauce

• Thyme sprigs

• 2 bay leaves

For potato mash:

• 1.8kg chopped potatoes

• 225 ml milk

• 25g butter

• 200g strong cheddar

• nutmeg

Recipe:

1. Heat 1 tbsp olive oil in a large saucepan and fry 1¼kg beef mince until browned. Set aside as it browns.

2. Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

3. Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

4. Pour over the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

5. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of

liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

6. Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

7. Drain well, then allow to steam dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

8. Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

9. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

Pesto di Pistachio

Student’s Name: Luigi Carmel Cachia

Recipe: Pesto di Pistachio

Country of Origin: Italia (Bronte (CT))

Ingredients:

• 200g unsalted pistachios

• 35g grated Grana Padano cheese

• 1 garlic clove

• 100ml extra virgin olive oil

100ml water

•

• 5 basil leaves

• Salt and pepper to taste

Recipe:

Boil a pot full of water, add the shelled pistachios and cook until the skin is softened. Drain. Transfer onto a kitchen towel and rub so the skin is removed. Transfer the pistachios to a blender, add the olive oil, the Grana Padano, the garlic, water, basil, salt and pepper. Blend the mixture until smooth.

Torta tal-Qargha Hamra

Student’s Name: Philippa

Marie Camilleri

Recipe: Torta tal-Qargha

Hamra

Country of Origin: Malta

Ingredients:

For the dough:

• 500gr all-purpose flour

• 250gr butter

• Pinch of salt

• Some water to bring together

For the filling:

• 1 onion

• 2 cloves garlic

• 1.2kg pumpkin (cubed)

• Bunch of mint, basil and parsley

• 2 cans tuna

• 1 can anchovies

• About 10 black olives

• 2 tbs capers

• 2 cups raw long-grain rice

Recipe:

Start with the dough; put the flour, cubed butter and salt in a food processor. Mix on high speed until it looks like breadcrumbs. Add some water a little at a time until the dough starts coming together. Place mixture on counter and knead for about 10 minutes. Cover in plastic wrap and place in the fridge for at least half an hour.

In the meantime, start cooking the pie filling. Heat some oil in a non-stick pan. Fry onion and garlic over medium-low heat until the onion becomes translucent and fragrant. Add the pumpkin and mix thoroughly. Cook for a few minutes then add all the herbs. Cook for another minutes and add the rest of the ingredients (apart from the rice) cover and let cook for about 10 minutes over low heat, stirring every few minutes. Once done, turn off heat and add the raw rice. Stir well to combine and cover. Allow the mixture to rest for at least an hour; ideally it should be left in the fridge overnight.

Once ready to assemble the pie, take the dough out of the fridge and allow to come to room temperature. Roll out half the dough to create the bottom of the pie crust. Put on an oiled pie tin. Scoop the pie filling into the tin and flatten to create an even surface, and cover with the rest of the dough. Pierce the dough randomly

to allow for steam to escape, and brush with some egg wash (1 egg yolk + 1 tbs water). Bake at 190° (fan assisted) for 20 minutes then lower the temperature to 160° for another 20-30 minutes until golden brown. Allow to rest for a few minutes before serving.

Ftira Biż-Żejt

Student’s Name: Leah Pace

Recipe: Ftira Biż-Żejt

Country of Origin: Malta

Ingredients:

1 Large Maltese Ftira

•

• 1 can tuna in olive oil

• 2 tbsp sliced olives

• 2 tbsp capers

• 2 tbsp Gardiniera (pickled vegetables)

• 1 Onion

• 1 Sundried Tomato

• 2 tbsp tomato paste

• 2 tsp Extra Virgin Olive Oil

• Some Iceberg lettuce leaves

• 1 Gozo fresh cheeselet

• Salt and Pepper

Recipe:

1. First make the tuna filling. Open the tuna can and drain from the oil.

2. Place it in a bowl and add the olives, capers, gardiniera, onion and sundried tomatoes.

3. Slice the Maltese ftira in half and spread the tomato paste on both sides.

4. Drizzle with extra virgin olive oil.

5. Place the Iceberg lettuce on the bottom of the ftira and add the tuna mix.

6. Finish off by adding the cheeselet and some seasoning.

7. Cut in two pieces and serve it with chips or crisps.

Maja Blanca

Student’s Name: Robney Neypes

Recipe: Maja Blanca (Coconut Pudding)

Country Origin: Philippines

Ingredients:

• 1 cup cornstarch

• 1 can (400ml) coconut milk

• 1 can (400ml) evaporated milk

• 1 can (300ml) condensed milk

• 2/3 cup corn

• 3/4 cup sugar

• 1/2 cup water

• 1 teaspoon vanilla extract(optional)

• Grated cheese or latik for topping (optional)

Recipe:

1. In a bowl, dissolve the cornstarch in water and set aside.

2. In a saucepan, combine the coconut milk, evaporated milk, condensed milk, corn, and sugar. Stir over low heat until the sugar is dissolved.

3. Gradually add the cornstarch mixture to the saucepan, stirring constantly to prevent lumps from forming.

4. Continue cooking and stirring until the mixture thickens and becomes smooth and glossy.

5. Add the vanilla extract and mix well.

6. Pour the mixture into a greased mold or baking dish, smoothing the top with a spatula.

7. Allow the Maja Blanca to cool and set at room temperature or in the refrigerator for at least 1-2 hours.

8. Once set, slice into squares or rectangles and top with grated cheese or latik, if desired.

9. Serve and enjoy the creamy goodness of Maja Blanca!

Special Tips: To make latik, simply simmer coconut milk in a saucepan until the oil separates from the curds. Strain the curd.

Oreshki

Student’s Name: Amelie Pizzuto

Recipe name: Oreshki

Country of Origin: Russia

Ingredients:

• 3 eggs

• 200 grams butter

• 150 grams sugar

• 400 grams flour

• 1/2 tsp salt

• 1/2 tsp baking powder

• 2 cans caramel

Recipe:

10. Room temperature butter, mix together with the sugar.

11. Add eggs one by one and mix.

12. Mix flour, baking powder and salt.

13. Mix all ingredients together to create a pastry and roll them into small balls.

14. Warm up the Oreshki form and slightly grease with oil.

15. When ready fill them with caramel.

Basbusa

Student’s Name: Ayan Tarhuni

Recipe name: Basbusa

Country of Origin: Libya

Ingredients:

• 2 cups semolina rough

• 1 cups semolina smooth

• 1 cup of plain yoghurt

• 1 cup of shredded coconut

• 1/2 cup of sugar.

• 3/4 cup oil

• small teaspoon baking powder

• small teaspoon of vanilla essence

• pure natural honey for moistening.

Recipe

1. In a bowl mix all dry ingredients together lightly with a spoon.

2. Add the oil then the yoghurt and mix to bring together (light beating).

3. Leave the batter to rest for 20 min in its dish

4. Bake for roughly 30 min or until golden.

5. Once it's out and hot out of the oven, pure the honey evenly don't cover until its cooled, cut into squares and enjoy.

Ross il-Forn

Student’s Name: Kate Bugeja

Recipe: Ross il-Forn

Country of Origin: Malta

Ingredients:

• 2 cups of rice

• 150g ground beef

• 1\2 grated cheese

• 1 Oxo cube

• 1 cup tomato pulp

• 2 tablespoons tomato paste

• 1\2 teaspoon curry

• Salt and pepper

• 1 egg

• 1/4 cupp milk

Recipe:

1. Pre-Heat the oven to 180°c.

2. Start by boiling the rice and in another pan add the ground beef and cook until brown.

3. Add the tomato pulp, tomato paste, curry, Oxo cube, salt and pepper. Simmer for 10 min and remove from heat

4. Mix the sauce with the rice in a bowl and than add the egg, milk and grated cheese.

5. Grease the container with some butter and add the mixture. Bake for 30 min.

6. Ready to serve.

Pudina

Students’ Name: Cody Bonavia Delceppo

Recipe: Bread Pudding – Il-Pudina

Country of Origin: Malta

Ingredients:

• 800 g/1 ¾ lbs bread

• 50 g/2 oz margarine

• 100 g/4 oz sugar

• 3 eggs

• 50 g/2 oz chopped mixed peeled

• Grated rind of an orange

2 tbsp cocoa

•

• A drop of vanilla essence

• 200 g/9 oz sultanas

• pinch of nutmeg

• 1 tsp mixed spice

• 1 tsp baking powder

• 1 ½ cups of milk

Recipe:

1. Cut the bread into pieces, place in a bowl, cover with milk to soak for an hour.

2. Mix all the other ingredients together in a bowl, add the bread and continue to stir till all the mixture is well combined.

3. Pour the mixture into a pre-greased baking dish.

4. Bake in a moderate oven for approximately 4 minutes or check by inserting a skewer in the centre, if the pudding is cooked, this should come out clean.

5. The pudina may be served warm or cold.

Braġjoli bil-Patata l-Forn

Students name: Theo Agius

Recipe name: Bragioli and baked potatoes

Country of origin of food: Maltese

Ingredients

• Mini steak

• Bacon

• Mozzarella

• Mushrooms

• Potatoes

• Onions

• Salt and pepper

Recipe:

1. Peel the potatoes and slice them

2. In a dish put potatoes together with chopped onions

3. Put the mini steak, mozzarella, bacon and chopped mushrooms and wrap them with a toothpick

4. Put them on a dish and put the gravy on them. Season with salt and pepper

5. Switch on the oven on 200 degrees and bake them for about 45mins