Christmas Cake

I usually bake my cakes in September as I strongly believe that fruit cake develop flavor over time. I make three 7inch diameter cakes rather than one big one and I manage to save one to eat later on during the year. As for decoration, I am a bit wild, as you can see!!

For the cake

250g sultana
250g raisins
250g currants
250g glazed cherries
250g mixed peel
1/2 cup brandy
1/4 cup Malibu
2 tsp grated orange rind
250g butter
200g brown sugar
2 tbsp honey
4 eggs
1 1/2 cups plain flour
1/2 cup self raising
1 tsp mixed spice
1 tbsp cocoa powder

Put all fruit and grated orange rind in a large bowl. Add brandy and Malibu stir well and leave to steep covered with cling film for minimum 1 day. I soak fruit for 5 days stirring in the morning and another time in the evening so that all fruit absorb some liquid. I make the cake by first I line 3x 7 inch diameter cake pans(preferably aluminum) 3 times with baking paper fixing well with some butter. Then in a mixer beat butter and sugar on medium speed using the k beater. When light and fluffy add honey then eggs one at a time. Sift flours and cocoa and add to the mixture. Stir on medium for about 1 minute then stop machine and add all fruit and liquor that remains, start machine and stir until well combined. Divide mixture into three pans flatten out tops evenly and bake in slow oven 150c for approx 2 hours or until skewer comes out clean from the centre. Take out from the oven and splash some more brandy on top. When completely cold cover in tin foil and feed in 1 tablespoon brandy every week for 4 weeks.

For decoration:

150g plain chocolate
200g marzipan
2 tablespoon apricot jam mixed with 1 tbsp brandy
200g sugar pastry
Green food coloring

Melt the chocolate over a baine Marie. Then take 1 teaspoon and spread it on marbled surface in a crescent shape. Make about 20 shapes. When chocolate sets take a metal scraper and scrape the chocolate with care so that you have thin fans of chocolate.(you might need to practice a little first but anything that comes wrong can go back to the melted chocolate to be re worked.

Brush the cake with apricot jam and brandy mixture. Open the marzipan paste to 4mm thickness and cover cake completely. Roll out the sugar paste reserving 1/4th and cut leaves to form white ponsiettas. Place on one side of the cake. Add some green colour to the remaining paste and knead well until colour is evenly distributed then roll out to 3 mm thickness and cut 3 wide leaves. Place carefully underneath the ponsiettas. Using a little melted chocolate fix the chocolate fans aside the cake and arrange some on top. Dust with a little icing sugar for a dramatic effect. Decorated cake keep for weeks in a cool place.(not the fridge)

Chilli con carne

For best results ensure to have some time available as slow long cooking is essential for perfect result.

350g beef mince
100g smoked bacon or panchetta cubed
1 tablespoon butter
1 tablespoon olive oil
1 onion
1 celery stick
1 carrot
2 cloves garlic
2 bay leaves
Sprig of thyme
1 apple
2 teaspoons paprika
1 chilli diced
1 red capsicum pepper
1 can 400g red beans
6 ripe tomatoes peeled
1 tablespoon tomato paste
2 cups water
Salt & Pepper

Peel onion,apple and carrot. Finely chop onion, garlic, celery, carrot, apple, chilli and capsicum. Heat butter and olive oil in a heavy based saucepan add chopped vegetables and apple and fry gently. Add cubes of panchetta then mince, continue to cook until all well browned. Add paprika bay leaves and thyme then chopped tomatoes. Add water and tomato paste and cook slowly for half an hour. Add beans and continue to cook on very slow heat until all liquid evaporates. Season to taste and serve with tortillas.

Trifle Cups

I love individual Trifles as  I beleive everyone gets a bit of everything and enjoy the lovely boozy sauce that comes up with every spoonful.  You can freeze them and take them out on the serving day, simply by transfering them to your fridge in the morning. For genuine results please do take a bit of extra work and make your own sponge and custard!

For the sponge you will need:
4 eggs
1 cup castor surgar
few drops vanilla essence
3/4cup plain flour
 1/3 cup cornflour
1tsp baking powder

For the custard
1 litre milk
250ml fresh cream
2 tablespoons sugar
8 egg yolks (use whites for pavlova)
1 vanilla pod
2 teaspoons gelatin powder dissolved in 2 tablespoons hot water
1 heaped teaspoon cornflour
200g plain chocolate
2 tablespoons icing sugar

Extra for the Trifles,
1 can mixed fruit cocktail
1/4 cup Martini, Vermouth or sweet Sherry
3 tablespoons strawberry jam
lightly wipped fresh cream
hundreds and thousands or cocktail cherries for decoration

Make the sponge by beating eggs and sugar on high speed till stiff peaks form. Add essence.  Sift flour, cornflour and baking powder and gently fold into egg mixture with a metal spoon.  Take care not to overwork. Put mixture into non stick round 20cm pan and bake in medium oven 180c for 20mins until golden and spring back when touched in the centre. Remove and turn to wire rack to cool.

Meanwhile make the custard by heating the milk until nearly boil with the vanilla stick which you open by sliding along a small knife and scoop out the small seeds.  In a medium bowl whisk egg yolks and 2 tablespoons sugar and cornflour until pale and fluffy. Strain milk through fine sieve on top of yolk mixture stirring continuously. Put back on low heat and continue to stir until sauce thickens.  Be careful not to over hear or else the mixture will curdle.  Add the dissolved gelatin, and stir.  Reserve half the mixture in a pouring jug and leave the rest in pan.  Add chopped chocolate and icing sugar and using a whisk stir well till chocolate melts. Do not turn heat on, the custard will be hot enough to melt the chocolate.

In a small bowl mix the jam and martini as well as 2 tablespoons from the fruit cocktail syrup.

Assemble cups by first layer sponge cake, then moisten with 2 tablespoon jam mixture, top with 1 tablespoon fruit and cover with vanilla custard, repeat and top with chocolate custard, repeat if necessary leaving enough space to top with whipped fresh cream.  Decorate with cherries, or hundreds and thousands.

Pavlova

3 egg whites
3/4 cup castor sugar
1tbsp corn flour
1 tsp lemon juice
Few drops vanilla essence

Beat egg whites till soft peaks form. Gradually add sugar and continue to beat till sugar dissolves add essence. Using a metal spoon gently fold in the sifted corn flour and lemon juice. Pipe into rounds on a paper lined baking tray, bake in a very low oven (140c)for 1 hour then switch off oven and leave inside to cool and crisp. Fill with fruit, ice cream or custard.

Biskuttini

These are traditional Maltese almond cookies, I gave them a slight twist by adding some pistachio nuts. They freeze well, after cooked and completely cold put them in plastic bag and take out just half an hour before needed.

3 egg whites

1 cup castor sugar

1 tablespoon rice flour

Few drops almond essence

250g ground almonds

200g ground pistachios

Candied cherries and pecan nuts to decorate

4 sheets of rice paper.

In a food mixer beat the egg whites till soft peaks form, add essence then gradually add sugar and continue beating till sugar dissolves. Remove the whisk and with a large metal spoon fold in the ground nuts and rice flour till thick paste forms. Transfer mixture to piping bag with plain nozzle of about 1.5cm width. Place rice paper on baking sheets and pipe cookies on top leave enough room to expand. Decorate with half candied cherries or pecans and leave to set for minimum 3 hours. Heat oven 160c and bake for about 1/2 hour until slightly golden.

Veal rolls with fluffy fragrant rice

For the Veal Rolls you need

400g sliced fresh veal
250g beef mince
1 egg
Salt &pepper
3 sprigs fresh thyme
2 tablespoons grated cheddar cheese
1 teaspoon worchester sauce

for the sauce
2 cloves garlic crushed
1 cup red wine
2 teaspoon Dijon mustard
1 tsp worchester sauce
1/2 cup water
1 tablespoon cranberry sauce or plum sauce
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

For the rice
2 cups basmati rice
3 1/2 cups water
4 cloves

Cook the rice by putting all ingredients in a medium pan cover with lid and cook on high heat till it boils. As soon as it boils reduce heat to low and Cook for 10mins. Turn off heat, remove lid cover pan with kitchen towel and put back on the lid closing tight so that the air do not escape. You can prepare this up to 30mins before serving as it stays nicely hot. Just before serving remove cloves and rind and fluff with a fork

Cut the veal slices into approx 3inches by 4 inches and set aside. In a medium bowl put mince salt and pepper, cheese, egg, worchester sauce and mix till well combined. Put approx 1 tsp filling in the centre of each veal slice, roll to enclose inside and secure with tooth pick.

Pre heat the oven to 160c.
Gently fry in a large pan with 1 tbsp olive oil add the sprigs of thyme and remove when golden brown. transfer to oven proof serving dish and continue to cook in the oven for further 10 minutes. Leave the frying pan on medium heat and add the garlic, deglaze with wine and reduce by half. Add water, mustard cranberry sauce, worchester sauce and simmer for 2 mins. Add butter stir welland season. Remove veal rolls from the oven and pour sauce over. Serve with rice.


Rind of half a lemon

Imqaret (Date pastries)

These are popular Maltese street food Pastries, follow my easy steps and enjoy with a good cup of coffee.

For the pastry
400g plain flour
1 tbsp sugar
40g butter
1 tbsp olive oil
1/4 tsp cream of tartar
1/4 tsp lemon juice
1 tbsp orange blossom water(optional)
2 tbsp anisette or ouzo or sambuca
100ml water

For the filling
450g pitted dates
4 tbsp aniseed liqueur (anisette,sambuca or ouzo)
Juice and grated rind of 1 orange
2 tbsp cocoa powder
1 tbsp orange flower water (optional)

Make the pastry by putting flour butter cream of tartar in a food processor and pulse till mixture resembles fine bread crumbs. Add liquids and orange rind and pulse till mixture forms a ball. Wrap in cling film and chill for 1/2 an hour.
Meanwhile prepare the filling by transfer all ingredients to food processor, mix till thick paste forms. Put mixture in a piping bag,( I use disposable ones) with 1cm plain nozzle and set aside.

Divide the dough into 5 equal portions and roll each into 1.5cms thickness as shown in the diagram. With a rolling pin pull dough to approx 5cm width and pipe filling along. Close over filling pinch securely so that no filling escapes. Flatten out with rolling pin without using any pressure. Cut diagonal slices 3cm apart place on a baking tray and deep fry, preferably in olive oil. They freeze well after fried and allowed to cool completely. Thaw and reheat in medium oven.

Maltese Sausage

Maltese sausage is the very best sausage I ever tasted. We even eat it 'raw' spread on Maltese crusty bread, however I do not suggest you give it to children.

2kg pork mince
100g bacon minced
15g coriander seeds
85g sea salt
3 tbsp chopped fresh parsley
1 tbsp ground black pepper

Put all ingredients in a plastic bowl and mix using very clean hands until well mixed. Fill into sausage casing, then prick each sausage with tooth pick 10 times. Leave on a wire rack in refrigerator for 1 day before eating. You can leave it on grid in refrigerator or hang it in a very cool place to dry or freeze it fresh for later use.

Wholemeal Focaccia

This is one of the very best focaccia I ever made. So good with butter or oil and balsamic vinegar.


225g wholemeal flour
425g plain flour
17g dried yeast
2tbsp olive oil
1 tbsp brandy
1 tsp salt
2 tsp sugar
1 cup Luke warm milk
1 cup Luke warm water
Tsp chopped fresh rosemary
1 tbsp olive oil extra
2 tbsp grated Parmesan cheese

Put flours yeast 2 tbsp oil slat sugar milk water and brandy in a mixing bowl and mix with hook attachment for 10 minutes on low speed. Remove hook, cover with kitchen cloth and leave to prove for 3/4 hour. Put back hook and knead for further 10 minutes. Lightly oil a baking tray of approx 30x45cm . Transfer dough to tray and drizzle the remaining oil on top. With your fingers open the dough to cover baking sheet completely and evenly. Indent the dough with the back of a wooden spoon making holes one next to another 2 cm apart. Sprinkle with cheese and chopped fresh rosemary. Put the Focaccia in cold oven and switch on light. Close oven door and leave to prove for 1 hour. Turn oven on to 220c leaving Focaccia inside. Bake for 35mins until a light brown crust forms on top and sounds hollow when tapped underneath. Focaccia can be cut into chunky slices and freeze well when completely cold wrapped in plastic bag.

Best Ever Spare Ribs

1kg spare ribs
1 tbsp oyster sauce
1 tbsp teriyaki sauce
1 tbsp hoi sin sauce
1 inch grated ginger
1 tbsp orange marmalade
1 tsp chicken powder
1 tbsp soy
1 tsp olive oil
2 tbsp chopped fresh marjoram
Freshly ground black pepper

Mix marinating ingredients in a small bowl till well combined. Transfer ribs to a sealable bag, pour marinade, close the bag and shake. Refrigerate for 1 hour. Heat oven to 220c, transfer ribs to baking tray and chuck in the oven for 35-40 minutes till well cooked.

Peanutty Chicken wings

1kg chicken wings cut in two and tips removed
1 heaped tbsp smooth peanut butter
2 tbsp soy sauce
1 inch grated ginger
2 tsp paprika
2 cloves garlic crushed
1 tsp chicken powder

In a small bowl mix all marinading ingredients to a smooth paste. Puttee wings in a sealable bag and pour marinade on top. Seal bag and shake to distribute marinade evenly. Leave in fridge to marinade for 1 hour. Heat the oven to 220c transfer wings to baking tray and bake for 35 minutes. Garnish with chopped fresh coriander.

Sausage Palmier

1/2 quantity of short crust pastry
2 Maltese Sausages
1 egg

Roll out short pastry to approx 30x40cm.  Cut open sausages and distribute meat evenly on the pastry. Fold the top quarter of the pastry towards the centre, then do the same with the bottom quarter. fold the pastry in two encasing the sausage meat inside, then roll slightly.  Freeze roll for 10minutes.  Cut roll into 5mm rounds, place on an oven tray, press a little.  Brush with little egg and bake for 20minutes until golden.  Makes approx 24.  You can also freeze after cooked and use later by simply re heating (make sure they are completely cold before you freeze).

Dim Sum

If you buy ready made wonton/spring roll wrappers then the rest is very easy, however later on I will include the home made skins as they are simple to make and yet delicious.

For the filling:

200g fresh tiger prawns peeled and finely chopped
1 tsp cornflour
1 tsp fish sauce
1 tsp fresh grated ginger
1 tsp chicken powder
1 egg white

Sauce for dipping:
2 tbsp soy sauce
2 tbsp water
1 tbsp sweet chilli sauce
Chopped fresh coriander
Mix ingredients well and combine with beaten egg white. Fill each wrapper with 1/2 tsp mixture gather to form a small parcel. Or you can gather four points of square wonton wrapper to box in the filling. Always use a little water to wet the sides so that filling seals in. An other shape is by using round wrappers and fold in 1/2 tsp filling to form a crescent. You can use finely chopped pork instead of prawns to vary. Steam or deep fry and serve with soy sauce dip.