Kwarezimal - Maltese Lent Sweets

During Lent, many Maltese are compelled to fast, and deprive themselves from sweet and decadent food with the good intention to pay for their sins.  Having no fat at all, Kwarezimal are the only traditional cookies, cooked throughout this period and  'permitted' to eat during the forty day of Sacrifice!  ...well I eat them as heartedly as any piece of chocolate! I have been inspired to do this recipe by my dear friend Doreen, who is a champion for almond biscuits! Recipe makes 10

500g Pure Ground Almonds

300g Soft Brown Sugar
30g Cocoa Powder
1 tbsp Rice Flour
150g Plain Flour
2 egg whites
2 tbsp water
3 tbsp Anisette
1 tbsp Orange Flower Water(optional)
1 tsp Mixed Spice
1 tsp Grated Orange Rind
1 tsp Grated Lemon Rind
Juice of 1 orange

Topping
1/2 Cup Crushed Roasted Hazelnuts
1/2 cup honey

In a large bowl, add egg whites, water, lemon rind, orange rind, orange flower water, orange juice, Anisette and sugar.  Using a fork, stir mixture well, then add almonds, sifted flour and cocoa powder, rice flour and mixed spice and continue to stir with the fork till all ingredients are combined to form a thick sticky paste.

Pre heat oven to 175c.

Line baking sheets with baking paper, then moist your hands with a little water, take heaped tablespoon of mixture and form into a 12cm roll then arrange on tray and flatten out gently.  Cookies should be about 12cm long 5cm wide and 1.5cm thick.  Dip a knife in some water and make cris cross dents on top.

Bake for 25 minutes then remove from oven and drizzle generously with honey and sprinke with crushed nuts.  These cookies will keep well for long time if stored in an air-tight container.

 

Pasta with Octopus Sauce - Zalza tal-Qarnit

If Spaghetti Rizzi is the most popular dish in a fish restaurant, well this must be the next.  Maltese love octopus especially when cooked in rich tomato sauce.  Mum was so good in making Octopus Stew.  She cooked large pots of it, and used to leave it on very low heat for very long time. At dinner time, she used to pick some of the thick sauce and mix with pasta then she used to serve the remaining stew which included potatoes, as a second course to be eaten with crusty Maltese Bread.. Yum Yum... This recipe serves 4

1 kg Octopus
2 clove garlic
1 medium onion
1 carrot
1 celery Stick
1 tsp curry powder
1 tsp Paprika
1 kg Plum Tomatoes or 750ml tomato Pulp
1 tbsp Tomato Paste
1 cup Red Wine
3 tbsp olive oil
3 bay leaves
1 Star Anise
1 Cinnamon Stick
1 tbsp Honey
Sea Salt and Fresh Ground Pepper

500g pasta , Spaghetti or Linguine
1 tbsp chopped fresh herbs
2 tbsp olive oil for dressing

Wash octopus in cold running water and clean the heads.  Put in a large pan, then cover with water and bring to boil. Turn off heat and drain.  Cut into 1 inch pieces and set aside.

Crush Garlic and finely chop the onions.  Dice Carrots and celery stick.  Heat a medium casserole add olive oil and fry onions till medium brown.  Add crushed garlic, chopped celery and carrots, paprika and curry powder and continue to fry gently.  Add wine and reduce by half.  Add chopped tomatoes and tomato paste and 1 cup water, cover and bring sauce to boil.  Put, cinnamon, star anise and bayleaves in a muslin bag and tie securely with a string, then add to sauce.  Add octopus to tomato sauce then reduce heat to very low and simmer for 1 hour till sauce thickens.  Add honey and season with salt and pepper to taste.

Boil Pasta in plenty salted water till al dente. Drain pasta and transfer to large serving dish.  Sprinkle with fresh herbs and add olive oil.  Toss gently then add Octopus sauce on top and serve.

Almond Macaroons

4 Large Egg Whites

70g Caster Sugar

230g Icing Sugar

160g Almond Meal

Food Colour

White Chocolate Ganache Filling

Juice of orange

1tbsp Cointreau

2 1/2cups White Chocolate melts

Put egg whites and caster sugar in a food mixer and using a ballon whisk, whisk on high speed for 8-10minutes to a stiff merengue. Should you wish to add colour to your macaroons, you should do so while whisking the whites. Sift almond meal together with icing sugar and fold in the mixture using a large metal spoon. Spoon mixture into a piping bag fitted with 1cm plain nozzle. Line baking trays with baking paper then pipe small blobs size of 2euro coin. Dip finger in a little water and level tops down. Give the tray few sharp taps on the working top so that macaroons will not crack while cooking. Leave to rest for 15 minutes, meanwhile pre heat the oven to 150c.  Bake for 20 minutes then remove from oven and leave to cool completely before filling. Pair macaroons into equal sizes, then pipe small amount of ganache in the middle and sandwich together.

  

White chocolate Ganache

Bring Orange Juice and Cointreau to boil in a small saucepan.  Turn heat off and add chocolate, mix well till chocolate melts completely.  Use when mixture cools and thickens.

Veal Liver with Cherry tomato and Balsamic Glaze, Smashed Potatoes and Zesty Carrot mash.

This Sounds long and complicated, but all components to this dish can be prepared ahead, leave just 15 minutes before serving to prepare the liver.

2 medium Carrots
1 tsp Orange Zest
1 tbsp butter
500g Veal liver cut into 1 cm slices
1 small punnet Cherry tomatoes
1 clove garlic
1/4 cup White Balsamic Vinegar
4 sage leaves
1 tbsp Honey
1 Small Cabbage
Salt & Pepper
500g small new potatoes
3 tbsp olive oil

Cut cabbage in half then shred into thin strips.  Put in a pan, add 2 cups water, 1/2 tsp salt then  cover with lid and bring to boil. Boil for about 5 minutes turning about twice till just cooked.  Remove water and leave covered aside.

Meanwhile, roughly chop the carrots, add 1/4 tsp salt 1 cup water and bring to boil.  Simmer covered till carrots are cooked.  Process carrots and remaining liquor in a liquidiser( or hand blender) to a smooth paste.  Put carrot mash back to casserole, add 1 tbsp butter and stir till butter melts completely.  Check for seasonings then cover and keep warm.

Pre heat oven  to 200c. Boil new potatoes in salted water till just cooked.  Drain and squash each one with the back of a fork or masher.  Season baking pan with salt and pepper.  Drizzle 1 tbsp olive oil, then arrange potatoes. Season again with salt and pepper and drizzle another tbsp olive oil on top.  Bake for 30-40minutes till tops are golden and crispy.

Drizzle the remaining tbsp of olive oil all over the veal liver.  Season with salt and pepper and sprinkle with crushed garlic and roughly chopped .  Heat a large frying pan and add veal liver to dry fry. Cook for 1-2 minutes on each side. Lift and place on a warmed plate.  Glaze the pan with balsamic vinegar, add 1/4 cup water and halved cherry tomatoes.  Add honey and give the pan swirls so that all mix well.  Add back liver and bubble up for just 1 minute.

Spoon 1 tbsp carrot mash, then arrage cabbage on the other side. Layer liver over cabbage and spoon glaze over the top. Allow three to four small potatoes per person on the plate but make sure to have more ready in a separate bowl.

Smoked Salmon and Mushroom Salad

Finally, a healthy dish to make up for all the Season's indulgence.  Serves 3-4

1 Medium Broccoli

250g Smoked Salmon

4 Eggs Poached

1 small Romane Lettuce

1 Carrot

300 g button Mushrooms

1 tsp Honey

2 tbsp Olive Oil

1 tbsp Capers in Vinegar

1 tsp English Mustard

1 lemon

50g Pine Nuts

1 tbsp chopped fresh parsely

Sea Salt and Freshly ground pepper

Cut Broccoli into florets, then cover with enough water, add 1 tsp salt and bring to boil.  Boil for 5 minutes then lift with a slotted spoon and give them a run with cold water to hold their vibrant green colour.  Set aside. In the same water, squeeze the juice of 1/2 lemon then add sliced mushrooms.  Boil for 1 minute. Drain but leave in the pan. While still hot add honey, capers, mustard, olive oil  and squeezed juice from 1/2 lemon.  Season with salt and pepper cover pan with lid shake well.

Heat a small frying pan, add pine nuts and toast for 2-3 minutes till golden. Tturning pan all the time for an even colour.

Arrange lettuce on a large serving bowl, scatter broccoli over.  Shave carrot with potato peeler and add to salad.  Layer with smoked salmon slices, arrange poached eggs on top, then  spoon warm marinated mushrooms all over.  Finally sprinkle with toasted pine nuts and chopped parsely

Salt'n Pepper Diamond Rolls

Seasoned with Salt & Pepper these rolls are ideal for any Wine Party!! Prepare a rustic board with cheese and olives and enjoy la Dolce Vita!!

1Kg Plain flour
1 tsp Salt
2 tsp Sugar
6 tsp Dried Active Yeast
4 heaped tbsp Dried Skimmed Milk Powder
600ml warm water
50g melted butter
Sea Salt
Freshly ground Black Pepper
1 egg
2 tbsp Milk
1 tbsp Olive Oil

In a food mixer (fitted with hook) add flour, yeast, sugar and salt and give one stir.  Dissolve milk powder in warm water and add to flour mix. Mix on low speed for 10 minutes till dough is smooth and elastic.  Remove hook, cover dough with cling film and leave to improve for 45 minutes or until dough is double in bulk.  Remove cling film, lower hook and mix dough for another 5 minutes.  Remove dough from bowl and transfer to a working top.  Roll out dough to a rectangle approx 1 cm thick.  Using a pizza cutter cut dough into strips approx 6cm wide, then make cuts diagonally to form the diamond shape. Place on a baking tray, leaving some space to improve between one another. In a small bowl, beat 1 egg, add milk and olive oil, then using a sharp knife make slits to and from distant points of each roll and brush with egg mixture.  Sprinkle each roll with salt and pepper and put bread in oven.  Turn oven to 205c and bake till golden brown. (Do not pre heat the oven).  Rolls can be frozen when cooled completely and then re crisped when necessary.

Beef Wellington

Although this recipe is long and usually described as difficult, I find that with a bit of thought all preparations can be made a day ahead.  On the day of serving, all  you have to do is encase the beef and bake! Pancakes are necessary so that they will keep the beef juice from ruining the pastry....There is nothing worse than uncooked puff pastry.

1.25 kg Beef fillet
3 large pancakes(recipe)
300g button mushrooms
1 onion
2 clove garlic
sprig thyme
2 tbsp ground pistacio nuts
1 tbsp bread crumbs
1 tsp chicken powder
2 tbsp brandy
1 tbsp butter
1 tbsp oil
salt & freshly ground black pepper
500g Ready made puff pastry sheets(home made recipe)
(or 1 packet, 2 rolls)
1 egg 

Massage 1 tbsp oil over the beef fillet.  Season with salt and pepper.  Heat non stick frying pan and dry fry fillet, giving approx 1 minute on every side to seal including ends. Transfer to warm plate and leave to rest.

Finely chop onions and crush the garlic. Heat butter in a medium casserole over low heat, add onions, crushed garlic and thyme and cook till mixture caramelise.  Add chopped mushrooms and cook for further 3 minutes turning frequently. Sprinkle chicken powder and stir, then add brandy and give a final stir.  Turn heat off.  Add bread crumbs and nuts and transfer mixture to food processor.(remove any wooden bits from thyme)  Process to obtain coarse paste.  Season with salt and pepper and leave mixture to cool.

Heat oven to 185c. Layer two pancakes on a working top, overlapping each other. Put beef in the middle and cover generously with the mushroom paste. Lift pancakes and then put the other pancake on top closing beef securely.  Transfer beef over puff pastry and close puff pastry over. Seal all ends with a little water. Use pastry trimmings to make decorative design on top.  Beat egg and add 1 tbsp water and brush all over pastry.  Bake in a 185c oven for 30-45minutes till pastry is richly golden.  Remove from oven and let wellington rest for 10 minutes before serving.

Rum'n Raisin Cheese Cake

Biscuit Base

150g Digestive Biscuits
1 tbsp Cocoa Powder
50g melted Butter
1 cup roasted Hazelnuts
1 1/2 tbsp Icing Sugar

Cheese Mix
2 tsp Gelatin Powder
3/4 cup boiling water
360g Mascarpone Cheese
2 Passion Fruit
2 tbsp icing Sugar
250ml Fresh Cream

Rum & Raisin  Topping
150g Plain Chocolate
1 tbsp Malibu
2 tbsp Rum (Bacardi)
1/2 cup Golden Raisins
1/2 cup Milk
1/4 cup Fresh Cream
1 tbsp Honey

Add raisins, Rum and Malibu in a small casserole. Bring to boil and simmer till all liquid is nearly evaporated and raisins plumps up. Add milk and Fresh Cream and bring to boil.  Turn off heat, add chopped chocolate, and stir to melt.  Add honey and continue to stir for about 1 minute to obtain a shiny mix.  Set aside to cool.

Prepare the biscuit base by adding roasted hazelnuts to food processor and process to obtain fine mix.  Add biscuits cocoa powder and icing sugar and continue processing to obtain fine crumbly mix.  Add melted butter and give a few pulses.  Transfer mixture to a 9 inch spring form cake base and press with fork to even out the biscuit base.  Refrigerate for 30 minutes to cool.

In a small bowl dissolve gelatin powder in the 3/4cup boiling water.  Pass Passion fruit pulp through a sieve and reserve the juice. Add 1 teaspoon of the remaining seeds back to juice to add a crunchy texture to the cheese mix. 

In a large bowl add mascarpone cheese and icing sugar and beat with a spoon to a smooth thick cream, add gelatin water and passion fruit juice and mix well.  Whip fresh cream  and fold half into mascarpone mix.  Then fold the remaining half and spoon the cheese mixture over cooled biscuit base and refrigerate for another 30 minutes.

Finally spoon over the room temperature chocolate topping and chill for at least 5 hours before removing from tin to serve.

Cauliflower mini Casserole

This recipe is a hearty meal in itself however you can make smaller portions in souffle ramekins and serve them as accompaniments to any fish or meat. Enough quantities to make 4 main courses.

1 medium cauliflower

1 maltese sausage

150g smoked ham 

1 hard boiled eggs

1 tsp salt

2 sheets frozen puff pastry 

15g butter
11/2 tbsp flour
750ml milk
100ml fresh cream
100g grated provolone (cheddar or parmesan)
1 tsp mustard
1/2 nutmeg

1 extra egg 

Cut cauliflower into small florets and put in a pot. Cover with water add 1 tsp salt and bring to boil.  Boil for 15 minutes until cauliflower is just tender.  Drain in a colander and set aside.

Prepare the cheese sauce,  heat a medium casserole, add butter and when it melts completely add the flour.  Using a wooden spoon mix till flour and butter forms into a paste (called roux).  Cook the mixture by stirring around the pan for 2 minutes, like so the sauce will not have the floury taste.  Add milk and instantly change the utensil from wooden spoon to whisk.  Whisk and continue to cook on low heat till mixture thickens to a velvety sauce.  Add cheese, grated nutmeg and continue to whisk till cheese melts completely.  Add cream, cubed ham and crumbled sausage mince and cook for further 2 minutes till all is heated through. Finally add mustard, give a final stir and remove from heat.  Combine cauliflower and cheese sauce in a large bowl and mix well.  Ladle Cauliflower mix into soup bowls insert 1 hardboiled egg in the middle then cover with puff pastry.  Give an egg wash and bake in a 200c oven for 20 minutes till pastry puffs and becomes golden.

Make Your Own - Candied Peel

It is the ideal time to prepare your own candied peel as it can be used in so many Christmas bakes... be it Cake, Pudding, Mince Pies, or Panettone, this sugared peel is added to give the authentic taste.  Citrus Peel is commonly used in Southern Italy, for the Sicilian cannoli or cassata, however us Maltese make a delicious Konfettura from Long Marrows! You would never tell that this humble vegetable makes such a wonderful sugared Gem!. Below you will find both, however I left the citrus peel with its original colour. Making your own candied peel allows you to enhance the flavour with so many aromas such as Vanilla, Ginger, Lemon Grass, or perhaps dare to add few Chillies for that final kick! I like my peel soft and jammy, not dried and crystallised. Candied Peel, like any sugar preserve, can keep well for years if packed in a simple jam jar and stored in a cool dry place.

1 Large Long Marrow 

Approx 1 kg Sugar

3 Lemon Grass

1 heaped table spoon Sea salt

Red food colouring

Cut Marrow in quarters lengthways then scoop out some of the inner core. Cut each quarter in 8 cm lengths and put in a large pot.  Cover with water and add 1tbsp salt. Cover with lid and bring to boil.  Boil for 5 minutes and turn heat off.  Cool in liquid. Lift marrow on to a working top and place it hard skin down, then remove the skin by using a sharp knife and carefully slice along  keeping the knife as close to the outer skin as possible.  Slice again the top part leaving just 5mm of the bottom flesh.  Only these 5mm from the flesh close to the skin is adequate for this recipe, discard the rest.  Chop the flesh into approx 5mm cubes and put in a colander to drain for approx 3 hours or overnight.  

Weigh drained flesh, and add the amount in sugar to a pan together with the flesh. Slice lemon grass in two and add to pan with the other ingredients and heat mixture on low until sugar is dissolved.  Turn heat to high and bubble mixture for 15 minutes.  Add colour stir and turn off heat.  Spoon cold candied peel into sterilised jars, and close securely with lid.  I suggest that you leave the peel for at least one week to develop the flavour before using it in recipes

. 

For citrus peel, Peel Oranges, lemons or tangerines cover with water and add 1 tbsp salt and boil for 45 minutes, then chop into small cubes and  continue with the same weighing and cooking process as above

Crepes with Cheesy Mushroom and Ham Filling

Crepes are so versatile and can be used in both sweet and savoury dishes.  Make a double batch as they freeze well after cooked and cooled completely.  Simply wrap in plastic and thaw when needed.  

For the Crepes

1 1/2 cups Plain Flour

2 cups Milk

5 Eggs

pinch salt

2 tbsp Sunflower or Peanut Oil

1 teaspoon oil extra for greasing

For the Filling

500g button Mushrooms

1 Onion finely chopped

300g Smoked Ham or Gammon 

2 medium Zucchini

100g Brie Cheese

200g Mascarpone Cheese

1 tbsp Ghee or clarified butter

1 heaped tsp Corn Flour

Freshly ground Black Pepper

1 sprig thyme

Roughly chopped parsely to garnish

Make the Crepe batter by simply put all ingredients in a jug (preferably with a spout) and using a hand blender blend all ingredients to a smooth runny batter.  Leave batter covered with a cloth to rest for 30 minutes.

Meanwhile prepare the filling by chop button mushrooms, and ham to small cubes.  Remove the core from zucchini and chop into small cubes as well.  

Heat a heavy based saucepan, add ghee and onion and fry gently till onion is translucent.  Add ham, mushrooms and zucchini and thyme and cook till zucchini are just tender.  Add mascarpone cheese and stir well to combine with other ingredients.  Roughly chop the brie cheese and add to the mixture.  Finally dissolve cornflour into 1 tbsp water and add  to thicken the sauce.  Stir for a scarce  minute, grind some black pepper and turn off heat.  Cover and keep warm till needed.

Heat pancake pan on very low heat,  add oil and wipe it around with a kitchen paper.  Pour approx two tablespoons batter in  the middle and us the back of a spoon to distribute to form a 9inch thin pancake. cook for approx 1 minute then turn leave just for 10 seconds and slide pancake to a warm plate.  Continue with the process stacking cooked pancakes on top of each other ( they do not stick).

Serve pancakes filled with 1heaped tbsp of the cheesy mixture and fold into quarters.  Sprinkle with chopped parsely to garnish and freshen the palate.

Panettone with Creme Anglaise (Custard Sauce)

I know that there are scrumptuous ready made Panettone, but there are also ready made Christmas cakes and puddings and we still enjoy making our own.  Try this for Christmas dessert for a lighter finish to traditional puddings.  Make sure to double the portion for Creme Anglaise as it will disappear! Mixture makes 3 9inch cakes or 36 small muffin size for an individual portion!

1kg Plain Flour

80g Sugar

80g Butter 

2tsp Salt

2 eggs

50g Fresh Yeast or 18g dried

150g Candied Fruit

200g Sultana

2 tbsp Brandy

3 tbspDried Milk Powder

400ml luke warm Water

1 tsp Grated Orange Rind

1/2 tsp Cinnamon

1/4 tsp Ground Cloves

1 extra egg for egg wash

Glaze

1 tbsp Marmalade

1tbsp Brandy

1tbsp Maple Syrup

Creme Anglaise

500ml Milk

1 vanilla pod 

3 Egg Yolks

2 tbsp Sugar

Crumble yeast in a small bowl, add 1/4 of water and whisk to melt.  Cover with cling film and set aside. Heat a small casserole add, brandy, sultana, candied fruit, grated orange rind, cinnamon and ground cloves.  Stir well till all fruit is heated throgh and mixture boils. Turn off immediately then add butter.  Stir and cover.

In a food mixer fitted with hook attachment, add sifted flour, Salt, Sugar and eggs.  Add milk powder to remaining water and add to flour mixture.  Add yeast mixture and turn speed to minimum and mix for 10 minutes. Lift hook and scrape dough from hook.  Add fruit mixture to dough and lower hook again and knead for further 5 minutes till all fruit has been evenly incorporated into the dough.  Turn machine off lift hook, cover with clean cloth and leave in a warm place for about 1 hour till mixture doubles in size.  Lower back the hook and knead for another 5 minutes.  Divide mixture into three equal portions of approx 500g each and put in 9inch Paper cases or lined baking pans. ( I make small ones with 1 tbsp mixture into muffin cases).  Put cakes in the oven with light on (no heat) and let them rise for 1.5hours.  Brush with beaten egg.  Turn oven on to 200c and bake panettone for approx 30 minutes till top is rich golden and sounds hollow when tapped from the bottom.  Heat Marmalade, brandy and maple syrup and brush cakes when still hot to get a shiny top. Cakes can be frozen when cold and thawed when needed.

 

Creme Anglaise

Split vanilla pod in two and scrape seeds.  Add seeds and pod to milk and heat till it nearly boils, meanwhile beat egg yolks and sugar in a glass bowl till pale and fluffy. Slowly add boiled milk to yolk mixture and stir well.  Turn mixture to pan and stir on low heat till mixture thickens to cover the back of a spoon.  Do not boil mixture as it curdles.  Mixture should resemble gravy sauce texture not thick paint!

Spicy Rib-eye with stewed Lentils and Chocolate Sauce

Scented with Christams aromas of cinnamon and Chocolate this Rib eye on the bone makes an ideal centre piece for any Festive dinner. Serves 4

1 kg Rib Eye on the bone

1 tsp smoked paprika

1/4tsp cinnamon powder

1/4 tsp sea salt

1/4 tsp ground black pepper

1 tbsp olive oil

1 spring onion and half pomegranate to garnish.

300g Brown Lentils

1 onion Finely chopped

200g mushrooms cut into small cubes

2 tomatoes peeled and chopped

1 clove garlic crushed

1 tbsp ghee

1 tbsp curry powder

50g chorizo sausage cut into small cubes

3 Bay Leaves

1 litre water

Chocolate Gravy

Drippings from  Rib eye

200ml chicken stock

30g dark chocolate grated

2 tbsp port

Salt & pepper to taste

In a small bowl mix smoked  paprika, cinnamon powder and 1 tbsp olive oil and rub the Rib eye form both sides.  Set on a plate to marinade in the spice mix.a

Heat a heavy based saucepan add ghee and when it melts  add onion, chorizo and crushed garlic and fry gently for two minutes till onion is translucent.  Add curry powder and stir well to cook for another 1 minute.

Add Lentils, mushrooms, tomatoes and water and stir well.  Add bay leaves then bring to boil. Reduce heat, cover and simmer gently for 1 hour till lentils are soft and all liquid has been evaporated.  Season with salt and pepper and serve.

Heat a large oven proof frying pan on the stove, add rib eye and cook two minutes to seal on each side.  Season with Salt and Pepper and continue to cook for further 15 minutes in a pre heated oven for 15-20minutes.  Remove pan from oven, transfer meat to a warm plate and cover with foil to rest.  transfer the pan and residue from meat to the heat, add port and stock.  Stir well then reduce by half, add grated chocolate and season to taste.  Pass sauce through a fine sieve and serve.

Plate by first spooning lentils then sliced rib eye.  Ladle sauce on top and garnish with spring onions and few pomegranate seeds.