Sun Dried Tomatoes

When tomatoes are in abundance this is a perfect way to catch some of the flavours of the Sun.  Nothing is complicated, yet there are some rules you must stick to in order to have a successful sun dried tomato. When perfectly dried, tomatoes can stay in the fridge in an air-tight container till Christmas, or even longer.

Plum tomatoes, Roma and San Marzano are the most suitable, however I also dry the cherry varieties, including Pachino and the Yellow pear shape.

I place my tomatoes on an oven rack and arrange a mosquito net to cover the lot from flies and wasps.  Make sure to find the most sunny spot available either on a balcony, roof or yard and ensure that they are enjoying the  sun for at least 10 hours.  When the sun sets, take the tomatoes inside and cover them with a clean cloth, then out again the next morning. Keep doing so, for at least five days or till they dry out completely.

2Kg Tomatoes

2 Tbsp Salt

1 Tbsp Sugar

1 tsp Ground Black Pepper

Cut the tomatoes lengtways and arrange side by side on a rack, cut side up.  Put salt, sugar and pepper in a jar, close with lid and shake so that all mix well.  Take tomatoes outside in a sunny spot and shake a little Salt and Sugar mixture on each tomato.  Mixture should be enough for 2 kilo tomatoes.  Cover and let them sun bathe!  Before it gets dark, take them inside and cover with clean cloth, then out again the next morning.  Do not salt them again!  Once is enough.   When completely dried and firm, place in an airtight container and leave in the refrigerator till needed.  Can be consumed instantly, however they taste better during the winter days, on some cheese platter and a glass of wine.

Ravjul - Ravioli

Ravjul!  The word instantly draws me to my childhood memories, of mum spending the whole Friday morning, shaping these ricotta filled ravioli.  The Maltese are famous for this version and in the past, the shape resembled more of a donkey's ear than anything else. Serve plain, tossed in a little cooking water, and a knob of butter, or with garlic tomato sauce and a sprinkle of grated parmesan cheese.  Recently I fried them in a little olive oil and they turned out to be a winner.

For the Pastry
500g Strong Plain Flour
1/4 tsp Salt
5 eggs

Filling
800 g Ricotta Cheese
3 eggs
1 Tbsp Chopped Fresh Parsely
1/2 tsp Salt
2 tbsp Grated Parmesan Cheese
1/4 tsp Grated Nutmeg (or Grate 1/2 a nutmeg)

Garlic Tomato Sauce
1 kg Ripe tomatoes
3 clove garlic
1 small onion
1/4 tsp pepper
1/2 tsp salt
2 tbsp honey
Few sprigs basil

Sift the flour and put in a food processor, add salt and eggs and pulse till mixture forms small balls.  Remove from processor and transfer to a floured working top.  Knead till dough is just elastic but firm.  Cover in cling film and chill for 1/2 an hour in the fridge.  

Meanwhile prepare the filling by putting ricotta, eggs, salt, parmesan and grated nutmeg and process till smooth and creamy.  Add the chopped parsely, give a few more pulses and then transfer mixture to a piping bag fitted with plain 1cm nozzle.  Leave in the fridge till needed.

Divide the dough into 4 pieces and using a pasta machine pass each piece several times till dough is smooth and elastic.  Roll into long rectangular strips, your final setting should be 3. Pipe ricotta nuggets, in a row in  the middle,  leaving enough space from one another  to cut the ravioli to your desired size.  Brush a little water around the ricotta then fold over.  Cup your hands and press around the filling carefully removing any air trapped inside.  Lift the strip of pastry with the filling to realease it from the work top, like so it will not stick, then cut with a round cutter and place over a floured baking sheet. (you can freeze them at this stage)

Bring a large pan of water with 1 tbsp salt to boil and boil ravioli for 8 minutes till al dente.  Serve with tomato sauce or plain tossed in butter.

Tomato Sauce

Wash  tomatoes, and cut in two, place in a casserole, with garlic, onion, basil, salt pepper and honey, bring to boil, covered on medium heat.  Continue to cook for twenty minutes till onions are cooked  stirring occasionally so that nothing sticks to the bottom of the pan.  Remove from heat then using a hand blender blend the mixture to obtain a thick puree.  Pass through a sieve, then return to pan and cook on low heat for another 20 minutes adding 1 tsp sugar if necessary.

Tip:
Never trow away any remaining pasta dough as fried in a little olive oil, then sprinkled with coarse sea salt is a very good accompaniement to a chilled glass of beer!

Saltimbocca

This recipe is enough for 4 persons. 

8 thin slices Veal
100g Fresh Pecorino Cheese or Provolone
16 thin slices Parma Ham
16 Sage Leaves
1 cup white wine
1 tbsp olive oil
1 clove garlic crushed
6 spring onions sliced in two lengthways
1 tsp honey
1 tsp wholegrain mustard

Cut each veal slice in two.  Cut the cheese into small sticks.(chip size).  Arrange 1 veal slice on a working top, press 1 sage leaf in the middle, then layer with  1 parma ham slice and arrange 1 cheese stick in the middle, then roll encasing all in.  Season with salt and fresh ground black pepper.

Heat large frying pan, add oil then fry veal rolls till golden. Remove from pan and transfer to a warm plate.

Using the same pan, add crushed garlic and spring onions, deglase pan with 1 cup white wine and 1/2 cup water cook covered for 5-10minutes so that onions soften and sauce reduces. Finally add honey, mustard and 1 tbsp butter and stir to obtain a nice silky sauce.  Add veal rolls back to sauce, shake pan so that sauce clings to the meat, then serve hot with mashed potatoes

Aubergine and Mozzarella Stack

This is my version of vegetarian moussaka.  It can be prepared hours ahead and baked 30minutes before needed.  Make a good tomato sauce with bold flavours so that it marries well  with the milkiness of mozzarella and the soft textures of aubergines.

2 medium Aubergines preferably round purple ones

1 dried mozzarella ball or caciotta (small provolone)

1/2 cup olive oil

1 tbsp salt

fresh ground black pepper

1 kg ripe tomatoes

2 tsp honey

small bunch of fresh basil

2 cloves garlic

1 small onion

Slice aubergines. Sprinkle some salt over a baking tray, then grind some black pepper and drizzle some olive oil. Layer sliced aubergine side by side, then sprinkle over  more salt , ground black pepper and another drizzle of olive oil, reserve just 1 tsp for the tomato sauce. Cover with cling film and set aside 

Meanwhile prepare the tomato sauce.  Peel tomatoes, remove seeds and chop roughly, then finely chop the onion, and crush the garlic.  Heat a small casserole, add 1 tsp oil, then onions and garlic and fry gently till cooked.  Add chopped tomatoes and cook for 20minutes till sauce thickens.  Add honey and chopped basil and season to taste.  Remove from heat.
Grill aubergines over a hot griddle for 3 minutes on each side.

Slice the mozzarella into 3mm thickness.  Make individual portions using adequate oven proof dishes.  Start by spooning 1 tablespoon tomato sauce then 1 aubergine slice then follow by 1 mozzarella slice and again 1 tablespoon tomato sauce.  Repeat till you use 4 slices aubergines and end the process with 1 slice mozzarella on top.  Bake in a 190c oven for 20 minutes till mozzarella bubbles and turn golden.

Moist Apricot and Pistacchio Cake

250g Dried Apricots

200g Raw Shelled Pistacchios

180g Sugar

85g Butter

4 eggs

150g Self Raising Flour

1 tsp grated Lemon Rind

1 tsp bicarbonate of soda

3/4cup hot water

 

1/4 Golden Syrup

3 Tbsp Cointreau or Grand Marnier

Place apricots in a small bowl, pour hot water over and stand for few minutes.

Preaheat oven to 170c. Butter and flour a 9 inch cake tin.

Put 200g Pistacchios  in a food processor,  and process till well ground.  Transfer nuts to a bowl, add softened apricots and hot water mixture to porocessor and whizz for few seconds till you have a creamy mixture.  Add chopped butter and sugar and give some pulses till combined. Add eggs all at once and pulse again.   Add sifted flour, grated lemon rind, bicarbonate of soda and ground pistacchios and process for approx 20 seconds or till you  have an even cake mixture.  Do not over mix.  Pour mixture into prepared tin, and bake fro 30 minutes or until cake is cooked through, springy to the touch and skewer comes out clean when inserted in the centre.

Meanwhile heat the golden syrup and cointreau for just 1 minute  till syrup is warm and bubbly. 

Remove cake from oven, turn onto a wire rac, leave upside down, and spoon over the syrup. When completely cold turn over to a serving plate.  Will keep well for 1 week.

Reginette with Sausage and Grilled Aubergine Sauce

Reginette are flat pasta ribbons commonly found in Naples and in Qormi, Mum used to call them 'Fdewwex'. (fdoughesh).... The word mesmerised me... Make sure to buy small Aubergines that feel heavy for their size and firm to the touch.  I used low salt Maltese Sausage, but Cumbrian or Tuscan Sausage are just as good.

500g Reginette
200g Low Salt Maltese Sausage
2 cups Tomato Sauce
2 small Aubergines
1 clove garlic crushed
1 small onion finely chopped
1 tsp honey
1 tsp coarse Sea Salt
4 tbsp Olive Oil
1 tbsp chopped fresh herbs
Freshly Ground Pepper
Parmesan or Pecorino Shavings

Cut Aubergines into 1cm slices and place in a bowl. Sprinkle over with coarse salt and crushed black pepper, then drizzle 2 tbsp olive oil.  Toss well then grill on a hot griddle or bbq for five minutes on each side. Cut into 1cm strips and set aside.

Bring a large pan of salted water to a boil add pasta and boil till cooked al dente.

Meanwhile, heat 1 tbsp of olive oil in a frying pan , add onions and garlic and fry gently till soft.  Add sliced sausage and fry till golden.  Add tomato sauce and honey and simmer for ten minutes till sauce thickens.

Drain Pasta, reserve 1 cup of the cooking liquid. Return pasta to pot, add sauce, reserved cooking liquid, sliced aubergines and fresh herbs and toss gently.   Serve with parmesan shavings and a drizzle of olive oil.

Seafood Coconut Curry Rice

I used fresh Lobster as seafood in this recipe, however any firm fleshed fish such as monk fish or prawns are suitable.

1 cooked Lobster Tail

(or 500g Fresh Tiger Prawns Peeled and Deveined)

1 onion finely chopped

1 clove garlic crushed

1 inch grated fresh ginger

1 chilli, seeded and finely chopped

1 tbsp fresh chopped dill

2 tbsp fish sauce

1x400g can Coconut Milk

1 Pack Choy

1 large tomato peeled and chopped

1 spring onion finely sliced

1 cup water

2 tsp corn flour

1 tsp sugar

Salt & Pepper

1 tbsp Ghee or Peanut Oil

Heat ghee in a pan, add onions, chilli, garlic and grated ginger and fry till onions are translucent. Chop the ends of Pack Choy and add to onions. Add tomatoes, fish sauce and sugar and stir.  Mix cornflour to water and add to mixture.  Add Coconut Milk, and simmer for 5 minutes on low heat.  Add Chopped Lobster tails and remaining leaves from pack choy. Cook for further 1 minute then turn heat off.  Season with salt and pepper.  Serve with Fragrant rice and sprinkle with finely sliced spring onions.

 

Moist Date and Walnut Cake

This is most definitely one of the nicest cakes I made so far.  It can be enjoyed on its own with a cup of tea, or warm with honey Ice cream.  It keeps well for more than three days so it is perfect to ouse as a birthday cake covered with chocolate or sugar pastry. I love it because once again only one gadget is needed, your food processor and it takes less than 10 minutes toprepare.

250g Jumbo Dates (pitted)

200g Walnuts

180g Sugar

85g Butter

4 eggs

150g Self Raising Flour

1/4tsp Cinnamon Powder

1 tsp bicarbonate of soda

3/4cup hot water

50g Extra Walnuts for topping

1/2cup maple syrup

1 tbsp brandy

Place dates in a small bowl, pour hot water over and stand for few minutes.

Preaheat oven to 170c. Butter and flour a 10inch ring.

Put 200g walnuts  in a food processor,  and process till well ground.  Transfer walnuts to a bowl, add dates and hot water mixture to porocessor and whizz for few seconds till you have a creamy mixture.  Add chopped butter and sugar and give some pulses till combined. Add eggs all at once and pulse again.   Add sifted flour, cinnamon, bicarbonate of soda and ground walnuts and process for approx 20 seconds or till you  have an even cake mixture.  Do not over mix.  Pour mixture into prepared tin, arrange walnut halves on top and bake fro 30 minutes or until cake is cooked through, springy to the touch and skewer comes out clean when inserted in the centre.

Meanwhile heat maple syrup and 1 tablespoon brandy over a stove or in a microwave, 1 minute on high.

Remove cake from oven, turn onto a wire rac, leave upside down, and spoon over the syrup. When completely cold turn over to a serving plate.  Fill the centre with fresh roses.

One Pot Pasta with Chicken and Sweet Corn

One Pot, because it is just that what you need to cook this delicious pasta.  The Serving plate is optional, simply chop your ingredients and add them to the drained pasta and toss!!  I also gave my husband the idea to eat from the pot, so that no one worries about cleaning  the dishes afterwards..... it was just too daring!

500g Pasta Shells

1 whole chicken breast cut into small cubes

1 onion finely chopped

juice of half a lemon

1 fresh sweet corn or 1 small can

3 beef tomatoes peeled seeded and chopped

1 small bunch  basil leaves

50g toasted pine nuts

Salt & Pepper

Chilli flakes optional

Bring a large pan of water to a boil add 1 tsp Salt then add sweet corn and pasta shells.  In a serving add chopped onions and squeeze over the juice of half a lemon. 

Before the last 2 minutes of cooking add the chicken cubes to pasta and stir.  Bring back to boil, after just one minute turn off heat and drain immediately.  Transfer pasta to serving dish with lemon and onions, then add chopped tomatoes and toss well.  Tear the basil leaves all over and sprinkle with toasted pine nuts.  Shake over some chilli flakes for an additional kick!

Aubergine Rolls with Parmesan and Pistacchio Crust

This is another recipe I aquired from Luciano at Da Marianna in Randazzo Scicily.  Aubergines are so easy to work with, and if you get the chance to grow your own, make sure that you make this recipe from the early crop.  As a cheese filling, you can use fresh or baked ricotta, or Maltese cheeselets (gbejniet). This dish is an ideal accompaniment to any meat and can be prepared ahead.  Simply bake  for 10 minutes right before serving.

2 medium Aubergines

100g panchetta sliced

4 tbsp olive oil

2 tbsp salt

4 Cheeselets, or 200g Ricotta

2 tbsp ground Pistacchios

2 tbsp Parmesan Cheese
Fresh ground black pepper

Cut the Aubergines lengthways into 5mm slices. Arrange in a dish, sprinkle salt over each layer.  Cover and stand for 30 minutes.  Wash the aubergine slices from salt pat dry and drizzle over two tablespoons olive oil. Heat the griddle (or bbq) and grill both sides for few minutes till just softened.

Drizzle 1 tablespoon olive oil in an oven proof dish,  layer each aubergine slice with 1 slice panchetta and place a small piece of cheese at one end. Roll aubergines and place one next to the other in the oiled dish.  Sprinkle with parmesan cheese and ground pistacchios, crack some black pepper and drizzle the remaining olive oil all over. Bake in a 210c oven for 10 to 15minutes until lightly golden.

Fresh Coconut Balls

These are truly divine!!  Serve them right at the end of your meal and bless your guests with this tropical kiss!

200g fresh grated Coconut

1 tbsp Malibu Liquor

150g Icing Sugar

200g dark chocolate

Place grated coconut, Malibu and icing sugar in a  bowl and mix till icing sugar dissolves.  Place mixture in refrigerator for 1 hour then form into small balls and place over baking sheet lined with grease proof paper. Chill for minimum two hours, overnight is best.

Melt chocolate over baine marie or 1 minute high in microwave, then dip balls and cover with chocolate.  Leave to set on the grease proof paper.  Will keep for more than a week in the refrigerator.

Steamed Lobster Parcels

These lobster parcels are so easy to make and can be prepared hours ahead.  They take just 15 minutes  to steam, enough time to enjoy a drink with your guests.  They can be served as a starter or as a part of a Dim Sum Party.  Crab, prawn or even Scallops can be substituted to Lobster. Gyoza wrappers are Chinese Dumpling Wrappers, and can be substituted with wonton wrappers.

350g cooked Lobster meat

2 small carrots

3 spring onions

250g canned bamboo shoots

1 clove garlic

1 tsp fresh grated ginger

1 tbsp quinoa pearls

1 tsp peanut oil

1/4 tsp sesame oil

1 tbsp cornflour

1 tsp sugar

1 tbsp fish sauce

1 tbsp light soy sauce

50 Gyoza Wrappers

Soy Sauce and chilli flakes for dipping sauce.

In a food processor with grater attachment, grate carrots, spring onions and bamboo shoots. Transfer to a medium bowl. Add crushed garlic and grated ginger.  Roughly chop lobster meat and add to mixture.  Add all remaining ingredients and mix well. 

Place 1 gyoza wrapper in the palm of your hand  add 1 teaspoon of mixture in the middle and gather the wrapper around the filling to form an open parcel.  Press gently and place on a baking tray.  Cover with cling film and place in a refrigerator till needed.

Steam using steamer or bamboo steamer over wok with simmering water.  Place parcels on a plate and steam for 15minutes.  Serve with a dipping sauce made from soy sauce and few chilli flakes.

Casarecce con Pecorino e Pistacchi

Casarecce are pasta scrolls very popular in Southern Italy. They  are specially designed to grab as much sauce as possible. The Pecorino from Tuscany and the Scicilian Pesto di Pistacchi make this wonderful pasta dish a one to remember.

500g Casarecce (or any short Pasta)
1 onion finely chopped
1 clove garlic crushed
1 tbsp olive oil
1 tbsp butter
3tbsp Pesto di Pistacchi
200g Fresh or Semi Dry Pecorino Cheese
(if fresh is not available use 150g Dry Pecorino)
100ml Fresh Cream
3/4cup White Wine
1 1/2cup Pasta Water
2 tbsp Crushed Pistacchios
Salt & Fresh ground Black Pepper

Bring a Large Pan of water and 1 tbsp salt to boil.  Boil Pasta till al dente.  Meanwhile, heat a heavy based casserole, add oil then butter.  Add chopped onions and garlic and fry till translucent.  Add wine and reduce by half. Add pistacchio pesto then top with  1 and 1/2 cups pasta water and boil rapidly for 1 minute.  Reduce heat, add grated pecorino cheese and stir till sauce thickens slightly.  Finally add fresh cream and season to taste. 

Drain pasta and return to pan over low heat.  Add sauce and toss gently so that it  covers pasta evenly.  Serve with a sprinkle of crushed pistacchios on top.

Tip:  If you cannot find Pistacchio pesto, you can do it by crushing pistacchios in a food processor till fine, then add enough olive oil to form a smooth paste.  Add salt to taste.  Pesto keeps well refrigerated, packed in clean jar and covered in olive oil.