Marie's Kitchen

Mari E ’ S Ki T ch E n

“I eat everything except peaches because I’m allergic”

Marie Galea

SOUPS

F i S h SOUP

INGREDIENTS DIRECTIONS

Onion

Tomatoes Water Peas Rice Fresh Mint Fish Stock Boneless Fish

1 2 850 50 90 1 1

Small Medium Ml Grams Grams Sprig Cube

TOM a TO SOUP

INGREDIENTS

Tomatoes

Potatoes Onions Water Chicken Stock Fresh Cream Basil Cheese

500 2 2 2 1 1 1 1

Grams Large Large Pints Cube Small Tub Tbsp. Tbsp.

Add some olive oil in a saucepan and fry a finely chopped onion.

STEP II

Lightly fry some garlic and onions and add them to the pot, following this add the chopped tomatoes and chicken stock.

STEP I STEP III

Add mint and water, any boneless fish, peas and rice into the pan too. Allow this to simmer until the rice is cooked . This dish can be made with any boneless fresh fish available.

DIRECTIONS

Start by peeling, cutting and boiling the potatoes. When the potatoes are cooked pour out the water and replace it with 2 pints of freshly boiled water.

STEP I STEP II

Add some lightly fried onions and garlic to the pot, as well as the tomatoes and chicken cube.

STEP III

Allow this to simmer and then using an electric hand whisk, whisk the ingredients into a thick velvety soup. Add the cream and garnish with cheese and basil.

carr OT SOUP

INGREDIENTS DIRECTIONS

Carrots Potatoes Onions Garlic Bacon Water Salt & Pepper

450 1 1 2-3 1 500 1

Grams Medium Medium Cloves Packet Ml Pinch

STEP I

Chop up all the vegetables and boil them in 500ml of water.

STEP II

Chop and fry some bacon and add it to the vegetable mix. Allow the soup to simmer for 20-30 minutes.

STEP III

In a food processor blend the mixture together. Fresh cream can also be added if a more velvety texture is preferred.

POT a TO SOUP

INGREDIENTS

Potatoes Water Parmesan Bacon Cream Garlic Parsley

750 500 60 2 60 1 1

Grams Ml Grams Rashes Ml Clove Tbsp.

DIRECTIONS

Chop the potatoes and boil them in 500ml of water.

STEP I STEP II

Add chopped and fried bacon to the mixture and allow to simmer for 20-30 minutes.

STEP III

Allow to simmer and then using an electric hand whisk, whisk into a thick velvety soup. Add the cream and garnish parsley and parmesan.

SOUPS

F a GOTT i

INGREDIENTS

Plain Flour Eggs

Evaporated Milk Water

For Filling Ricotta Eggs Salt & Pepper Ham Gbejniet Parsley

350 5 260 260 1.75 1 300 2-3 1

Grams Large Ml Ml Kg Large Pinch Grams Pieces Handful

For the Pancakes

Pour the flour, eggs, evaporated milk and water into a food mixer and mix well using a ‘k beater’. Cover the mixture with a cloth or plastic wrap and place the mixture into the fridge until it sets for about an hour.

For the Filling

Mix the ricotta, eggs, salt, pepper, chopped ham and ‘gbejniet’ until well combined using electric whisk or manually in a bowl.

Spread out tea towel or two onto your clean surface and start cooking. Cook the pancakes and make sure they are roughly the size of a cup saucer. Place each pancake on the tea towel allowing them to cool. Once the pancakes have cooled, start by taking a small amount of ricotta mix and place it on one half of each pancake. Using a beaten egg, brush the circumference of the pancake and fold over the other half.

Fagotti can be prepared with a fresh tomato sauce or béchamel sauce. Place the fagotti in an oven tray covered in the sauce of preference and cook them in the oven for approximately 20 minutes and serve hot. You can also place the fresh fagotti in freezer bags ready for another day.

INGREDIENTS

Spinach Egg Yolk Egg White

Salt

Nutmeg

For Filling

Cream Cheese

Salmon, Chicken, or Gammon

100 3 3 1/2 1/2 1-2

Grams Large Large Tsp. Tsp. Tubs

SP inach r OUL a DE

DIRECTIONS

For this recipe, you can use fresh or frozen spinach, but which ever you decide to use must be firmly drained and squeezed from excess water.

Using an electric blender, whisk the egg yolks, salt and nutmeg. Throw in the spinach and mix everything well. Whisk the egg whites seperately and fold in with the above. Pour the mixed ingredients evenly onto an oven tray (approx 30x25cm) lined with grease proof paper. Bake 180200 degrees until it looks dry but not too dry (this should take no more than 15-20 minutes).

Once out of the oven, grab the cooked spinach by the grease proof paper and place it on a cloth towel. Gently spread the cream cheese and add your protein of choice. This can be cured salmon pieces, pre-cooked chicken, gammon or even sun-dried tomatoes. Grab the cloth and start to roll it like a rolypoly.

When you roll, gently remove the cloth and paper. Cream the ends of the rolypoly and allow it to sit in fridge for 30 miutes before serving.

SP inach r OUL a DE

Parsely Green Olives Anchovies Garlic Olive Oil

ari OL i & B i G i LL a

D i PS

250 200 1 2-3 2-3

Grams Grams Can Cloves Tbsp.

In a blender, mince the parsley leaves, olives, anchovies, garlic and olive oil as needed. Blend well, taste and season as needed. Serve with crackers or for an added summery flare, serve inside halfed pitted cherry tomatoes.

Ful tal-Ġibra Garlic Parsley Chili Pepper Olive Oil Bicarbonate of Soda

400 3-4 2 1 2-3 1

Grams Cloves Tbsp. Small Tbsp. Tbsp.

Soak the beans in salted water with bicarbonate of soda for 24 hours. Rince the beans and cook in plenty of salted water. Bring them to a boil and then allow them to simmer until beans are mushy. Using the food processesor mush the beans and add the garlic, some parsley, a small chilli pepper (seedless), olive oil, salt and pepper. To store add plenty of oil on top and keep in an airtight container.

P a STES

chic KE n P a TE

Chicken Liver

Butter Garlic Brandy

500 1-2 2-3 45

Grams Tbsp. Cloves Ml

Fry some finely chopped garlic cloves in butter. Gradually add in the chicken liver and add some brandy. After the brandy reduces and the liver is almost fully cooked, use a hand held blender and mix the ingredients into a fine paste. Allow the paste to cool in a bowl and serve cold.

TU na P a STE

Tuna

Mayonnaise

Tomato Ketchup

Cream Cheese

Hardboiled Eggs

Lemon Juice

11/2 3 3 45 3 2

Cans Tbsp. Tsp. Grams Large Tbsp.

In a food processor mix all the ingredients together to combine into a paste. Serve with crackers or as a spread on bread.

In a mixing bowl, combine grated zucchini, a finely chopped bell pepper, the eggs, cheese, salt and pepper. Once mixed, gently fold in the flour.

Pour the mıxture ınto a 12-part muffin tray and place in a pre-heated (200 degree) oven for 25 minutes. Serve hot or cold.

Chapter II Main S

INGREDIENTS

Arborio Rice

Stock White Wine Onion Celery Sage/Mint/Dill Chili/Lime Pine Nuts Truffle Parmesan Asparagus

400 570 350 1 1 1 1 1 1-2 1/2 60

Grams Ml Ml Small Piece Tbsp. Tbsp. Handful Tbsp. Cup Grams

STEP II

ri SOTTO

DIRECTIONS

STEP I

Start by sautéing the celery and onion in some butter and olive oil in a deep dish frying pan. Add your dry rice and stir this in with a wooden spoon.

Slowly add stock and continuously stir the ingredients until the stock is absorbed. Continue doing this gradually until you use the full pint of the selected stock (vegetable, chicken or fish cube) as well as half a bottle of white wine.

STEP III

Once the rice is fully cooked, add your protein. You can add scallops or prawns, chicken or lean meat. Season with herbs, spices and pine nuts. The seasoning added will depend again on the protein. Truffle, lime and/or chilli is always a great choice.

STEP IV

In a separate pan, fry the chopped asparagus and season with parmesan. Once the asparagus is softened, combine with the risotto and serve.

S P a G h ETT i aL L i MO n E

A simple yet delish dish with two easy steps. In a bowl, whisk lemon juice, olive oil and grated cheese into a thick yellow sauce. Taste and refine as preferred and don’t forget to add a pinch of salt and pepper. Boil

STEP I

Start by preparing a pot of water for the pasta, whilst seperately in a frying pan, fry the onions, garlic and finely chopped (tri-colour) bell peppers in some butter and olive oil.

STEP II

STEP III

Once the pasta is cooked and drained, add in the vegetable mixture, fresh cream and parmesan and slowly mix in for an even coating.

INGREDIENTS

Spaghetti no3 Onions Garlic Bell Peppers Sundried Tomatoes White Wine Harissa Fresh Cream Parmesan

Grams Medium Cloves Large Handful Ml Tsp. Grams Grams

P i E c r UST

Using a ‘K’ Beater in a food mixer, combine all the ingredients until it forms a dough. Quickly knead the dough by hand, wrap in plastic stretch and seal and place the dough in the fridge to set for at least an hour.

M E a T & S P inach P i E

Minced Meat Carrots Peas Onion Meat Stock Hardboiled Eggs

500 2 1 1 1 2

Grams Medium Handful Medium Cube Large INGREDIENTS

DIRECTIONS

Fry the onions and meat cube and add the mince. Stir and fry until the meat is no longer red. Add the peas and chopped carrots and two tablespoons of water. Cover the pan with its lid and allow it to simmer for 20 minutes, letting it cool afterwards.

Take half the pastry out of the frıdge and open ınto a round oven tray. Place the meat mıxture onto the pastry and agaın cover it with the second half of the pastry. Seal the pastry wıth your fıngers or a fork and poke the pastry.

Place ın the oven at 180 degrees untıl pastry ıs brown. Allow to cool before servıng.

800 2 2 60 2 2 2

Grams Cans Cans Grams Medium Cubes Handfuls

Fry the spinach, tuna, anchovies, onions, olives, peas and the stock cube in a deep frying pan. Allow it to simmer for 20 min and let it cool.

Take half the pastry out of the frıdge and open ınto a round oven tray. Place the spinach mıxture onto the pastry and agaın cover it with the second half of the pastry. Seal the pastry wıth your fıngers or a fork and poke the pastry.

Place ın the oven at 180 degrees untıl pastry ıs brown. Allow to cool before servıng.

Sh EP h E r D ’ S Pi E

INGREDIENTS

Mince Beef

Mince Pork

Onions

Mushrooms

Worchester Sauce

Beef Stock Garlic Parsley Salt & Pepper

250 250 1 4 2 1 1 2 1

Grams Grams Large Small Tbsp. Cube Clove Tbsp. Pinch

STEP i

Start by boiling the potatoes in water until soft, and cream them together with some butter, salt and pepper.

STEP ii

In a seperate pan fry the onion, garlic, the stock cube, the mushrooms and the mince meats (beef and pork). Season this mix with salt and pepper and worchester sauce. Allow this to simmer untill the meat is fully cooked.

STEP iii

Once both parts of the pie are ready, place the meat in a deep dish oven pan and layer the creamed potatoes on top. Bake in the oven for an additional 20 minutes. Serve hot and garnished with parsley.

rED M E a T cU rr Y

STEP i

Choose a meat that will soften when cooked at length like Rump. Cut it up into cubes and start by frying the meat, onion, carrots.

STEP ii Once the meat browns, add the curry powder and chicken stock in 200ml of water and add the tomato pulp. Allow this to simmer on a low heat for at least 45 minutes or until the meat softens. Add the peas in 15 minutes before serving.

STEP iii

Serve with rice, hardboiled eggs, popadoms, peanuts, pinapple and coconut.

Hardboil 3 eggs in advance and prepare glass or spring-bottom oven tray, lined with bacon at the bottom and sides of the dish.

In a separate bowl mix all the other ingredients (except the hardboiled eggs). Once the ingregdeients are well combined, pour the mixture over the bacon in the oven dish and pat it down to even it out.

Add the hardboiled egg in to the centre of the dish, roll the edges of the mixture and wrap the eggs at the centre. You can add more bacon to the top of the meatloaf to hold its form. Cover the dish in foil.

Put the dish in the oven at 180-200 degrees until fully cooked and uncover towards the end until the bacon is crispy.

hic

Slice the chicken breast into thin strips and place in a well greased glass oven dish. Add the sliced mushrooms and almonds over the chicken and season everything with 1 packet of onion soup powder. Add the apricot nectar and pieces of apricot in the dish and place in the oven for 25 minutes or until the chicken is well cooked and soft. This dish is best

B U r GE r S

STEP i

In a food mixer (using a K-beater), combine all the ingredients except the semolina and mix together. If the mix looks loose you can add 1-2 tablespoons of semolina to help bind the ingredients. Scoop a handful of of the mixture and using a burger press prepare the burgers on a tray lined with grease proof paper. These burgers can be cooked immediately or be frozen and stored for 3-6 months.

STEP ii

P iZZ a

STEP i

In a large bowl, sieve the flour and add the yeast, sugar and salt. Add the oil and warm and combine and knead the ingredients by hand. Once the dough is combined, place it in a bowl and cover it in a warm place for 2 hours. After 2 hours have passed, turn the dough out again, re-knead and re-place the dough in a bowl and keep in a warm place for another hour. This is done to encourage the dough to rise fully.

STEP ii

When the dough is ready, place in a well oiled pan and garnish with any ingredients you like and bake for 15-20 minutes (or 10-15 minutes in a pre-heated oven).

Fi LLET OF P O r K

INGREDIENTS

Fillet of Pork Bacon Garlic Parsley Cheese Eggs

1 2-3 2 1-2 3-5 2-3

Whole Rashes Cloves Tbsp. Tbsp. Medium DIRECTIONS

Preheat oven to 200 degrees. Hardboil 2-3 eggs depending on the size of the fillet of pork.

STEP i STEP ii

Start by slicing and flattening the fillet of pork and place it in an oven dish lined with foil. Season the pork with salt, pepper, chopped garlic and parsley. Add a few rashes of bacon, cheese and sliced hardboiled eggs.

STEP iii

Roll the fillet of pork with the rest of the ingredients into a long roly poly. Wrap this in the foil tightly and add 1-2 inches of water in the oven dish. Place in the oven for 45-60 minutes.

STEP i V

For serving suggestions, add some boiled broccoli and creamed potatoes. A gravy can also be made.

F i LLET OF PO r K

Chapter III D ESSE r TS

h a ZEL n UT ME rin GUE TO r T a T a L- M ar MO ra T a TO r T a T a L- LE w Z P UDD in G

PUDINA TAL-HOBZ POORMAN’S

SUMMER PUDDING

c O c O T a ’ L- an GL i ch O c OL a TE T r UFFLES K war EZ i M a L F i GOLL i nann U’S chri STM a S ca KE Q a G h Q a T a L-K a V a TELL i chri STM a S B aci LOG M inc E P i ES SPO n GE ca KE V ic TO ria S an D wich ca KE a PPLE cr UMBLE ic E cr E a M P anna c OTT a c OFFEE G a TE a U LEMO n ME rin GUE r OUL a DE ST ic KY TOFFEE PE can an D n UT T ar T Qa G h Q a T aL-a PPOSTL i Sc O n ES P an FO r TE D i S i E na wa L n UT LO a F B r O wni ES ch O c OL a TE ca KE M acar O n S BLUEBE rr Y ch EESE ca KE c h O c OL a TE c O c K r O ach ES

h a ZEL n UT M E rin GUE

INGREDIENTS

6 350 180 1 1/2 5-6 2 1-2 1 DIRECTIONS

Large Grams Grams Tsp. Pieces Tubs Boxes Sprig

STEP i STEP ii STEP iii P r EP ara T i O n S

For this family favourite, preparation is key! You will need a food processor with a balloon whisk, 2 round oven trays, 2 cooling trays and a pre-heated oven at 100 degrees.

Don’t forget to weigh out all the ingredients beforehand and seperate the eggwhites too.

In a food processor and using a balloon whisk beat the egg whites until they become fluffy. Gradually add the sugar in small increments (3-4 tbsp. at a time). Keep mixing the ingredients and add the vinegar. The mixture will be done when the whisk creates stiff peaks. In the meantime Roast the hazelnuts in the oven or microwave, chop them and fold them into the mix using a spatula.

Prepare the rice paper onto the two round oven trays and pour the mixture evenly in each tray. Place them in the oven at 100 degrees for 1 hour, after this switch the positions of the tray and bake for a further 30 minutes. The ensure the meringue is ready, poke it with a skewer and check if it comes out dry.

Allow the meringue to cool well - this will take at least 30 minutes. Whilst this is cooling, wash and slice plenty of strawberries and whip some cold fresh cream. Layer one half of the meringue with whipped cream and sliced strawberries and cover it with the other half. Finally refrigerate the meringue for one hour before serving

T O r T a T a L -Mar MO ra T a

Prepations: You will need a 20cm spring bottom oven dish, greased with butter and baking paper lined at the base. Note: The pastry should be rest in the fridge for at least one hour.

This recipe is weighed out in Oz. instead of grams following nanna Jo’s old recipe.

STEP i

Using a a food mixer (k-beater) combine the flour, margerine, sugar, eggs and cold water until the mixture forms a dough. Knead this gentle on a floured surface, wrap it in plastic stretch and seal and refigerate it for one hour.

INGREDIENTS

STEP ii STEP iii

For the filling, using a food mixer (k-beater), whisk the eggs and sugar, then proceed to fold in the chopped hazelnuts, cherries, chocolate and cinnamon into the egg mixture with a wooden spoon.

In the greased oven dish, lay the cold pasty out on the base and side only and pour in the filling. This should be baked on the bottom shelf of the oven at 120 degree for 40 minute. Garnish with nuts or more chocolate.

For the Pastry Plain Flour Margerine Sugar Egg Cold Water For the Filling Eggs Sugar Hazelnuts Cherries Chocolate Cinnamon

8 4 2 1 2 3 4 8 8 4 1

Oz. Oz. Tbsp. Large Oz. Large Oz. Oz. Oz. Oz. Tsp

.

T O r T a T a L - LE w Z

INGREDIENTS

For the Pastry Plain Flour Baking Powder Icing Sugar Butter Egg Yolk Milk Lemon Zest For the Filling Red Cherries

STEP i

Prepations: You will need a 20cm spring bottom oven dish and a pre heated oven at 180 degrees.

Start by making the pastry by hand. Combine all the ingredients and stir and knead together. Once this is done, roll out the pastry and cover the base and edges of the baking dish. This should have an even thickness all around. Taking half the amount of the cherries and almonds, place these at the base of the pastry.

STEP ii

Next, in a bowl mix together the icing sugar, ground almonds, vanilla extract, lemon zest, 1 whole egg, the egg whites and the rest of the cherries and whole almonds. Gently pour this mixture into the the pastry dish.

STEP iii

Bake in tart in the oven for 50 minutes, and decorate with melted dark chocolate.

INGREDIENTS

Maltese Bread

Raisins & Sultanas

Ground almonds Sugar Cocoa

Tinned Milk Margerine Eggs Chocolate Mixed nuts Jam

PUDD in GS

800 2 200 2-3 125 1 250 4 180 1 4

Grams Packets Grams Cups Grams Can Grams Large Grams Handful Tbsp.

PUDINA TAL-ĦOBZ

STEP i

Take the Maltese bread and cut it up into medium sized cubes and soak them in water until they turn soft. Proceed to squeeze and drain all the water from the soaked bread.

STEP ii

In a food mixer, using a k-beater put the bread and all the other ingredients and mix it until it is well combined, after which it can be poured into a well greased oven dish. Bake the bread pudding in a 180 degree oven, until it becomes firm but not dry inside.

Serving suggestions: If served hot add custard; if served cold spinkle coconut over the top, as nanna Jo would.

POORMAN’S SUMMER PUDDING

INGREDIENTS

Sliced White Bread

Frozen Summer Fruit Fresh Cream

1 1 1

Loaf Packet Tub

STEP i

Start by defrosting some frozen fruit in a bowl and seperate the juice. Dilute the juice with some water and sugar and set aside.

STEP ii

STEP iii STEP iV

Cut the sliced bread to fit the ramekin. You will need a whole loaf of bread and no crusts and to line the ramekins with plastic wrap.

Layer a slice of bread at the base of the ramekin and brush it with the juice of the fruit. Add the frozen fruit and another layer of sliced bread on top.

Place the the pudding in the fridge covered in plastic wrap and a tray to weigh down the filling in the ramekins. These should be allowed to set for a minimum of 3 hours. To serve turn out the pudding from the rameking and plastic wrap and serve with fresh cream.

c O

Ta’ L-an GL i .

INGREDIENTS

Caster Sugar Ground Almonds Egg Whites Vanilla Essence Lemon Zest Rice Paper

Whole Almonds

300 300 3-4 1 2 1 40

Grams Grams Small Tsp. Medium Packet Pieces

STEP i STEP ii

Using a food processor (K Beater) combine the ground almonds, sugar, lemon zest and vanilla extract and begin to mix. Slowly pour in 3 to 4 egg whites (you may not use the 4th egg whites if the eggs are large). This should turn into a smooth paste, yet still hold its shape.

Scoop the paste into a piping bag and pipe out around 40 macaroon sized pastries onto an oven dish lined with rice paper. Add a whole almond at the centre to decorate.

STEP iii

Bake the pastries for 18-20 minutes and allow them to cool for 20 minutes before serving.

chO c OL a TE Tr UFFLES

STEP i

Using a bain-marie, melt the chocolate whilst seperate heating up the cream. These should be blended together with a spatula or with an electric blender.

STEP ii STEP iii

Add some brandy to the mixture and allow it to cool well for a few hours until is sets firmly but not completely hard.

After the mixture has set, you can use a spoon to portion out penny sized balls and roll them in cocoa powder. Keep covered in the fridge before serving.

STEP i In a food processor (using a K beater) combine chopped roasted hazelnuts, sugar, flour, cinnamon, mixed spices, cocoa powder, lemon rind and the tangerine peel until they are well mixed.

STEP ii STEP iii

Pour in 175ml of cold water first, let the mixture combine and follow it up with another 60ml of cold water. The mixture should look like dough at this point.

Using a spatula and your hands, form the ‘dough’ into a ball and let it rest in the fridge for one hour. After this form the ‘dough’ into small kwarezimal (around 10cm in length each) and place them on an oven tray lined with rice paper.

STEP i V

Bake the kwarezimal in the oven at 150 degrees for 15-20 minutes. To ensure they are well cooked, skewer the kwarezimal and make sure it comes out clean. If they are overcooked, they will end up as hard biscuits. When they are ready place them on a cooling tray and decorate them (whilst still warm) with hunny and a handful of almonds or pistachios,

Fi GOLL i

MAKING THE PASTRY

Using a food processor (k beater), combine the flour and margerine. Once these are combined, add the sugar, cinnamon and cloves and the grated rind of 1 lemon. Finally add 2 lightly beaten eggs and allow the mixer to knead everything into a dough.

This dough should be sealed in plastic wrap and placed in the fridge for at least 1 hour.

MAKING THE FILLING

In a bowl, mix ground almonds, sugar, vanilla or almond essence (depending on your preference), finely grated lemon rind and 2 egg whites. This mixture should form a paste and be placed in the fridge for at least 1 hour.

MAKING THE FIGOLLI

After both the pastry and filling have rested in the fridge, you can now roll out the pastry into figolli forms and fill them with the almond paste. Make sure to seal the pastry properly with some milk. Place the figolli into the oven at 180 degrees for 30 - 35 minutes or until brown. When they are done, make sure to place them on a cooling rack for a few minutes.

DECORATING THE

To decorate the figolli, get creative (or make Dad do it!). You can glaze the top of the figolli with plain chocolate or a sugar icing consisting of 300grams of icing sugar mixed with 65ml of water and a drop of food colouring.

PREPERATIONS

n ann U ’ S c hri STM a S ca KE

DIRECTIONS

This cake takes 1 month to make! Preperations for this cake will start on the 1st of November and last until the 1st of December. During this period you will be soaking all the fruits and nuts, half a bottle of brandy and 240ml of water in a large pyrex bowl. This bowl needs to be well sealed with platic wrap and should be mixed once in a while. By the end of the month the fruit and nut mixtrue should double in size, and the alcohol and water would have mostly soaked into the ingredients, leaving about an inch or two of liquid at the bottom of the bowl.

Drain the fruit and nut mixture from any liquid it may have left and set this aside.

Using a food processor (K beater) soften the butter, sugar and egg yolks (4).

Whisk (4) egg whites untill fluffy and set aside.

Quickly sift the flour and spices and devide it into 3 portions. The first portion will go into the fruit and nut mix, the second portion will go into the butter, sugar and egg yold mix and the third portion will be folded into the egg white mix.

Finally, you can now combine all three mixtures together and pour it into a 8-9inch well greased oven dish (the dish should be lined with both butter and grease proof paper). You will also be covering the top of the the oven dish with grease proof paper, and securing it down with string around the circumference.

Bake the Christmas cake in a 150 degree oven for 2 hours. Skewer test the cake after two hours, and if it comes out dry, it can be taken out and turned out to cool on a rack.

DECORATING THE CAKE

For a quick an easy method of decorating the cake, you can simply add plain melted chocolate, but traditionally, this cake should be wrapped in a layer of marzipan and a layer of icing. Daddy always sculpts a little ponsietta out of icing and is topped with porcelain figurines. (He usually does all this on Christmas Eve).

Qa GhQ a T a LK a V a TELL i

INGREDIENTS

For the Pastry

Flour Butter Eggs Sugar

Anisette Orange, Lemon & Tangerine Peel

600 80 5 2 31

Grams Grams Large Tbsp. Tbsp.Each

For the Syrup Coating

Treacle Sugar

Roasted Hazelnuts Hundreds & Thousands

400 150 200 2

Grams Grams Grams Tbsp.

DIRECTIONS

STEP i

In a large mixing bowl, add the butter cut into cubes, 4 beaten eggs, sugar and the grated rind of 1 lemon, orange and tangerine. Start to mix the ingredients together and slowly add the anisette. This will become a soft dough which should wrapped in plastic and refrigerated for 1 hour.

STEP ii

Once the dough is rested in the fridge, quickly knead it and roll it out on a floured surface and cut out 1cm pieces to make them into a balls. Once all the pastry is rolled out, in a deep pan shallow fry the pastry in small portions until they brown and then place them on paper towels to soak up any left over oil.

STEP iii

Prepare the pastry balls on a large plate, into either a circular dome or even a cave shape which can eventually be decorated as a nativity scene with small figurines.

STEP i V

For the syrup coating, place the treacle into a hot pan and melt it down sugar. You can also add a small portion of crushed hazelnuts. After the sugar and treakle come to a boil, gently pour it over the pastry balls. Garnish with some extra crushed almonds and hundreds & thousands (sprinkles).

The treacle can be subsituted with honey for a sweeter alternative, but the Debono’s always used treacle.

STEP i

In a food processor (using a K-beater) mix together crushed morning coffee biscuits, roasted and chopped hazelnuts, chopped cadied cherries, dark cocoa powder, whiskey and the condensed milk. These should well combined and look like a dough. If it is too mushy, let it harden up in the fridge for 1-2 hours.

STEP ii

Split the mixture in small batches and roll it into small log shapes approximately 6x15cm in size. You will be able to make about 6 logs at this size. Cover the log with melted dark chocolate and decorate with Christmas themed figurines.

In a food processor (using a K-beater) mix together the flour and margerine, adding salt, three tablespoons of sugar and finally cold water.

STEP i STEP ii

K nead the dough, split it into two portions and roll them out onto a sheet of grease proof paper or a floured surface. Cut half of the pastry to fit into mince pie trays.

STEP iii

Us ing pre-made mince pie mix, add a shot of whiskey to the jar and mix it well. Fill the pastry with 1-2 tablespoons of the mince pie mix and proceed to cover each mince pie with a top layer of pastry. B ake for about 10-15 minutes or until the pastry has lightly browned. Garnish with powder sugar and serve.

INGREDIENTS

Eggs Vanilla Essence Sugar Self Raising Flour Vegetable Oil Milk

SPO n GE ca KE

STEP ii

4 1/2 90 135 45 45

Large Tsp. Grams Grams Ml Ml

A quick and easy dessert that can brighten up any summer afternoon.

STEP i

The first step in making a sponge cake is to seperate the egg whites and yolks in seperate bowls. The egg whites should be whisked until fluffy and mixed with the sugar, whilst the yolks should be whisked with vanilla essence until creamy. Fold both parts of the egg mixtures together and fold in the sifted self raising flour.

In a seperate bowl mix together the milk and vegetable oil and slowly add in the rest of the ingredients.

STEP iii

If you are cooking this recipe n a a low oven dish, lined with grease proof paper, pour in the mixture, level it out and bake it in the oven at 170 degrees for 30 minutes. Once it is ready, allow it to cool on a drying rack. This can be covered in fresh cream and strawberries and rolled like a rolypoly.

If you are cooking this recipe in a deep oven dish, bake for the same amount of time but serve it covered in chocolate and cherries like a black forrest cake.

Vic TO ria S an D wich ca KE

INGREDIENTS

Butter Sugar Eggs Vanilla Essence Self Raising Flour Milk Strawberries Cream/Jam

225 225 4 1 225 3 1 1

Grams Grams Large Tsp. Grams Tbsp. Box Tub/Jar

STEP i

In a food processor (using a k beater), whip the butter, vanilla and sugar until they are well combined, and add 4 eggs one at a time. Using a spatula gently fold in the flour and mix well.

STEP ii

In two well greased and lined spring-cakepans, evenly pour the cake batter into both dishes and bake them in the oven at 170 degrees for 20 minutes and allow them to cool on a drying rack when done.

STEP iii

To serve, add a layer of cream and/or strawberry jam and fresh strawberries between the two cake layers. Lightly garnish it with icing sugar.

a PPLE cr UMBLE

INGREDIENTS

Apples

Roasted Hazelnuts Orange Rind Lemon Rind Cinnamon Jam Plain Flour Sugar Margerine

8 150 1 1 1-2 5 500 250 200

Large Grams Large Large Tbsp. Tbsp. Grams Grams Grams

Peel, core and slice all the apples and lay them in an oven dish or ramekins which are lightly greased with butter.

Sprinkle cinnamon on the apples and add jam in the corners and centre of the dish. This can be any jam of your preference.

In a food processor (using a K-beater) mix the flour, sugar, crushed almonds and the margerine and combine untill it turns into a fine crumble.

Add the crumble over the apples. Be generous and add about 2-inches worth. Finally Bake the dish in a preheated oven at 180 degrees until the crumble is golden brown.

This is a lovely winter dessert and should be served with hot custard.

i c E cr E a M

INGREDIENTS

DIRECTIONS

In preperation for this dessert all ingredients should be placed in the fridge one day before making it.

In a food processor (using a balloon whisk), combine the milk and custard, whilst in a seperate bowl whisk the cream until it becomes fluffly. Gently fold in the whipped cream into milk and custard mix.

Finally you can add baileys, finely chopped cinnamon sticks, a crunchie or Mr. Tom bars.

The dish should be covered and placed in the freezer for 4-5 hours if you want to serve it whilst it is still creamy, or longer if you prefer the ice cream harder and served sliced between wafers for homemade ice cream sandwich.

INGREDIENTS

Panna c OTT a

DIRECTIONS

STEP i

In a pan, over a medium flame, add the cream, milk, sugar and a fresh vanilla pod and cook until it comes to a boil, making sure you are stirring it continueously. After the mix starts to boil, turn of the heat and allow the pod to infuse for a further 15 m inutes before removing it.

STEP ii

In a seperate bowl, dissolve 8 teaspoons of gelatine in hot water. You will need to whisk this quickly to ensure that the gelatine does not stick to the bowl. Once it completely dissolves, add the cream mixture and whisk it with a hand held blender. Stir in the cointreau and the zest of 1 orange.

STEP iii

In a pan, over a medium flame, add the cream, milk, sugar and a fresh vanilla pod and cook until it comes to a boil, making sure you are stirring it continueously. After the mix starts to boil, turn of the heat and allow the pod to infuse for a further 15 minutes before removing it.

cOFFEE G a TE a U

INGREDIENTS

Margerine

Sugar

Cocoa

Nestle Canned Cream

Morning Coffee Biscuits

Whiskey Coffee

140 85 85 150 2 45 240

Grams Grams Grams Grams Packets Ml Ml

DIRECTIONS

STEP i

In a food processor (using a K-beater) mix the butter and sugar. Add nestle canned cream and the cocoa and mix it well. The mixture should be creamy but not loose. Place this in the fridge for 20 minutes.

STEP ii

Whilst the cream mixture is resting in the fridge, line the bottom and sides of a cake tin with foil (size approx. 25x12x12cm) and Prepare a bowl with coffee with a shot of whiskey in it. If you are using instant coffee make sure to use 2-3 teaspoons of coffee to intensify the taste.

STEP iii

To layer the coffee gateau, dip the morning biscuits (one by one) in the coffee, allowing it to soak up but not crumble and neatly layer 1 row of them in the cake tin. Follow this by the chocolate cream mix (this layer should be about the same thickness of the biscuit). Repeat the biscuit to chocolate cream layering until you fill the cake tin and end with a layer of biscuits. Wrap the tin with plastic wrap and refridgerate it for at least two ours before serving.

STEP iV

Serve the coffee gateau with cold freshly whipped cream and a side of cherries.

n M E rin GUE rOUL a DE INGREDIENTS

Meringue Mix Egg Whites Sugar Vinegar Almond Essence Ground Almonds Icing Sugar Lemon Curd Filling Lemons (Zest & Juice) Eggs Sugar Unsalted Butter Corn Flour Cream Filling Mascarpone Creme Fraiche Icing Sugar

4 225 1 1 50 2 4 4 350 225 1 250 300 1 1/2

Large Grams Tsp. Tsp. Grams Tbsp. Large Large Grams Grams Tbsp. Grams Ml Tbsp.

PREPARING THE CREAM FILLING

In a food processor (using a balloon whisk) whisk the creme fraise and gradually add the sugar, finally add the mascapone until well combine and allow it to set in the fridge.

PREPARING THE LEMON CURD FILLING

In a food processor (using a balloon whisk) whisk the eggs and sugar, add the juice and zest of 4 lemons, the unsalted butter and 1 tablespoon of cornflour. Mix this until well combined and allow it to set in the fridge.

PREPARING THE MERINGUE

In preperation for making the meringue, preheat the oven at 170 degrees for 10 minutes and line a low oven dish with a sheet of grease proof paper.

Using a food processor (using a balloon whisk) whisk the egg whites until they create stiff peaks and gradually add the sugar. Stir in the almond essence, white vinegar and ground almonds until well combined.

Turn the mixture out into the tin and tap out any air bubbles, and bake it in the oven for 30-35 minutes or until lightly browned. Once it is cooked, allow it to cool well.

FINISHING THE DESSERT

Once the meringue has cooled fullym, gently remove it from the grease proof paper and lay it on a surface dusted with icing sugar. Layer the cream filling and lemon curd on the meringue and very gently roll the meringue into a roly poly and serve.

ST ic KY TOFFEE PE can & n UT T ar T

INGREDIENTS

For the Pastry

Flour

Ground Almonds

Margerine Sugar Cold Water

175 50 100 1 2-3

Grams Grams Grams Tbsp. Tbsp.

For the Filling

Brown Sugar Golden Syrup Butter Double Cream Eggs Pecans, Almonds & Hazelnuts

175 225 50 150 2 225

Grams Grams Grams Ml Small Grams

DIRECTIONS

STEP i

To make the pastry, use a food processor (with a K-beater attachment) and mix the sifted flour, ground almonds, margerine, sugar and cold water until it turns into a dough. Roll the dough out and fit into a spring-bottom baking dish and freeze it for 10 minutes.

STEP ii STEP iii

For the filling, use a pan to heat the golden syrup, sugar and butter and stir it until it is well combined and the butter has fully melted. This will only take a few minutes. Once done set it aside to cool.

In another bowl, whisk the cream and eggs until it becomes smooth. Add the cold sugar and butter mixture as well as a mixture of nuts and stir it until it is well combined. Finally, pour the mix into the baking dish with the cold pastry and bake it in a 180-200 degree oven for 40 minutes. The crust should be golden brown at this point but the filling will still be sticky.

STEP i V

Whether its summer or winter, serve this all-year-round favourite dessert with a dollop of fresh cream, custard or ice cream.

Qa G ha Q Ta L

STEP i

In a large mixing bowl, add warm water and olive oil, flour, dry yeast, sugar and salt and mix the ingredients into a dough. Cover the bowl with a cloth and allow it to proof for at least one hour. The dough should double in size.

STEP ii

When the dough is ready, form it into a ring, brush it with an egg and sprinkle it with 1-2 tablespoons of sesame seeds. Finally add 12 almonds on the qaghqa. Bake it in a preheated 180 degree oven for 30-40 minutes.

STEP i

In a large mixing bowl rub the butter with the flour, add the baking powder, sugar and a pinch of salt and mix well. Depending on your preference, add chocolate chips or raisins to your mix, as well as cold milk which should be slowly added in between mixing.

STEP ii

Form the mix into an unruly dough, leaving it in a bowl and letting it rest in the fridge for an hour and a half. Once the dough cold enough, place it on a floured surface and using your hands press the dough into a flat slab of about 1cm thickness. Using a round cutter, cut out the raw scones and place them on a baking tray. Make sure not to was any dough!

STEP iii

Bake the scones in a 180 degree oven for 15 minutes and serve warm with jam, butter and fresh cream.

INGREDIENTS

Whole Blanched Almonds

Roasted Hazelnuts

Flour Sugar

Candied Papaya

Pinapple

& Lemon Peel

PREPARATIONS

Cinnamon Powder

Ground Corriander Ground Nutmeg Ground Cloves Ground Pepper Honey Water

1 1/2 1/2 1/4 1/4 4 2

Tsp. Tsp. Tsp. Tsp. Tsp. Tbsp. Tbsp.

You will need a 20cm loose-bottom cake tin, dusted with cornflour and lined with rice paper as well as a preheated 180 degree oven.

DIRECTIONS

In a large mixing bowl, mix the blanched almonds, hazelnuts, flour, candied papaya and pinapple, the peel of 1 orange and 1 lemon with a wooden spoon. Sift the flour and all the ground spices (ground cinnamon, corriander, nutmeg, cloves and pepper) and add the ingredients to the rest of the mix.

STEP i STEP ii

In a pan and on a low heat, combine honey, water and sugar. Stir this continiously. Once the sugar is melted, pour in the dry ingredient mix and stir it with a wooden spoon.

STEP iii

Finally you can pour your raw panforte into the cake tin and bake for approximately 35 minutes. The finished result should be tacky to touch. Serve lightly dusted with icing sugar.

Pan FO r TE D i Si E na

w a L n UT L O a F

Preheat the oven to 180 degrees and line a baking dish (approx. 20x12x10cm) with butter and flour.

STEP i STEP ii

In a large mixing bowl, combine sifted flour, baking powder, mustard powder, a pinch of salt and pepper, softened margerine 2 beaten eggs, walnuts and almonds and milk.

STEP iii

Pour the mixture into the baking dish and bake until the loaf is well-risen and golden brown. Poke it with a skewer to make sure the dessert is fully cooked.

Br O wni ES

In a baine-marie, melt the chocolate and add the coffee granules. Set this aside and allow it to cool once completely melted.

STEP i STEP ii

In large mixing bowl, add the butter, sugar, eggs, ground almonds, self raising flour and walnuts and mix until well combined. Finally stir in the melted chocolate and coffe mix.

STEP iii

Pour the mix into a oven dish lined with grease proof paper and bake in a 180 degree oven for 2530 minutes. Once the brownies are ready sprinkle a teaspoon or 2 of icing sugar to garnish.

Dark Chocolate Coffee Granules Butter Sugar Eggs Ground Almonds Self Raising Flour Walnuts

Icing Sugar

c h O c OL a TE ca KE

INGREDIENTS

Margerine Sugar Eggs Vanilla Essence Self Raising Flour Cocoa Powder

Warm Water

170 170 3 1/2 120 60 1

Grams Grams Large Tsp. Grams Grams Tbsp.

DIRECTIONS

STEP i

In a food processor (using a k beater), whip the butter, vanilla and sugar until they are well combined, and add 3 eggs one at a time.

STEP ii

Using a spatula gently fold in the sifted flour and cocoa powder. Finally add a tablespoon of water and stir well. Pour the cake bater into a a spring-bottom cake dish lined with grease proof paper.

STEP iii

Bake the bater in a preheated oven at 180 degrees for 30 minutes. Serve alone, with fresh berries or a chocolate ganache

INGREDIENTS

M acar O n S

DIRECTIONS

STEP i

In a large mixing bowl, sift the icing sugar, ground almonds and half a teaspoon of salt and mix well. In a seperate bowl, whisk the egg whites whilst slowly adding the sugar, half a teaspoon of salt and food colouring.

STEP i i

Using a spatula, gently combine the two mixtures and pour it into a piping bag. Pipe out the macaron mix on a baking dish lined with grease proof paper. They should be evenly spaced out and not larger than 4-5cm. Bake them in a 150 degree oven for 17 minutes. Once cooked allow them to cool on a rack in preparation for the filling.

STEP iii

For the filling, whisk the butter until it becomes soft and gradually add the sugar and vanilla extract. Carefully add the cream tablespoon by tablespoon to ensure smooth but firm consistency.Finally pipe the macaron halves with sweet filling and gently sandwhich the other halves to create the delicate dessert.

B LUEBE rr Y c h EESE ca KE

INGREDIENTS

Digestive Biscuits

Gingernut Biscuits

Butter Cream Cheese Creme Fraise Greek Yoghurt Sugar

Lemon Juice

Vanilla Eggs

Cornflour Blueberries Water

125 125 90 550 200 100 125

2 1 3 1-2 340 3

Grams Grams Grams Grams Grams Grams Grams

Tsp. Pod Large Tsp. Grams Tbsp.

STEP i

DIRECTIONS

Start by crushing the digestive biscuits and gingernut biscuits into mixing dish and add the melted butter. Mix it pell and pour it into a spring-bottom oven dish (around 20cm in diameter) and press the biscuit base evenly in dish. Refrigerate the biscuit base for 1 hour.

STEP ii

In a seperate bowl, whisk together the cream cheese, sugar, lemon juice and 1 vanilla pod. Mix this until it becomes creamy. Finally add in the creme fraise, yoghurt and the eggs and mix it again until it becomes smooth.

STEP iii

Once the biscuit has set for at least an hour, pour in the cream mix and bake in a preheated oven at 170 degrees for 45-55 minutes. Once fully cooked, allow the cheese cake to cool on a rack.

STEP i V

On a low flame, place the blueberries in a pan and sprinkle 1-2 teaspoons over them. Add 3 tablespoons of water and cook until they start to bubble and break. Allow this to cool before pouring it over the cheese cake.

c h O c OL a TE cO c K r O ach ES

Dark Chocolate Medjool Dates Marzipan Pecans Walnuts Salt

STEP iii

On a chopping poured prepare the dates by splinting them open down the middle, but don’t cut them in half. Remove and discard of the pits. Stuff the dates with either a walnut or pecan and sqaush them closed again.

STEP i STEP ii

Cut the marzipan into 30 pieces roughly half the size of a date and roll them out. Use each piece of marzipan to wrap around the dates and roll them to evenly coat each date.

In a bain-marie melt the chocolate until it becomes smooth. Dip each marzipan wrapped date into the melted chocolate and evenly covered and place them on a tray lined with grease proof paper. Finally spinkle some fininishing salt on the sweets and allow them to cool and harden. Serve as an after Christmas lunch treat or just as a sweet healthy delicacy at tea-time.

This cookbook was made for Christmas 2022 for the Galea family - for Mummy and her four children - and hopefully passed down to the next gerations to come.

Whenever you need a homecooked meal with love and sentiment, this book will give you the best recipes and remind you of all the after-school lunches, dining-room fiascos, birthday and anniversary parties, random poker nights and family gatherings we have all cherished along the years.

n OTES

Marie’s Kitchen

n OTES

Marie’s Kitchen

n OTES

Marie’s Kitchen

n OTES

Marie’s Kitchen