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Food & Drink

  • Strawberry panna cotta

    Strawberry panna cotta

    Ingredients250ml cream250ml fresh strawberry purée2½ unflavoured gelatin90ml cream (warm)90 white sugar1½ tsp vanilla extract Method Pour 90ml cream into a saucepan and stir in the gelatin leaves, together with the sugar, and set over medium heat,...

  • Beef pies

    Beef pies

    Serves 6 Ingredients500g puff pastry1 egg, lightly beaten For the filling:1 tbsp oil2 onions, chopped500g diced chuck steak1 cup beef stock⅓ cup red wine2 tbsps tomato paste2 tbsps plain (all-purpose) flour salt and cracked pepper to taste2 tbsps...

  • Marinated chicken kebabs

    Marinated chicken kebabs

    Ingredients6 tbsps olive oil4 tbsps honey4 tbsps soy saucefreshly ground pepper2 skinless chicken breastsgarlic8 small onions1 green bell pepper1 red bell peppermushrooms Method In a large bowl, whisk together the oil, honey, soy sauce and pepper.

  • Egg drop soup

    Egg drop soup

    Serves 4 Ingredients:2 tbsps cornstarch3 tbsps water1¾ cups (425ml) homemade chicken broth or 1 can (400g) chicken broth1 cup (250 ml) waterhalf tomato, diced3 dashes white pepperhalf a teaspoon salt or to taste2 large eggs, lightly...

  • Rockfish balls with black ink Verrigni spaghettini

    Rockfish balls with black ink Verrigni spaghettini

    Serves 4 Ingredients1kg rockfish (ċippullazz)1 clove of garlic1 egg yolkpinch of thyme15g of pine nutssalt and pepper1 chilli10 cherry tomatoesfresh basil500ml vegetable stock1 packet of Verrigni black ink spaghettini (500g) Method In a preheated...

  • Doses of flavour and reggae

    Doses of flavour and reggae

    Ed eats Juuls7, St Joseph Street,Spinola Bay,St Julian’s Food: 6/10Service: 8/10Ambience: 7/10Value: 8/10Overall: 7/10 There is something quite magical about combining friends with food and drink and music. I don’t mean we should blend them. That...

  • Scrumptious summer selection

    Scrumptious summer selection

    One of the pleasures of each new season is looking forward to the good things it brings along with it – oranges and tangerines in the winter months, strawberries in spring, melons, peaches and figs in summer and pomegranates in the autumn. I know...

  • Absolut collaborates with Maltese artists

    Absolut collaborates with Maltese artists

    During Malta Design Week in Valletta, Absolut Vodka collaborated with two Maltese artists as part of its new global Transform Today initiative. The message is that Absolut transforms the way it collaborates with artists and strengthens efforts to...

  • Vini e Capricci honoured by Italian Distillers Corporation

    Vini e Capricci honoured by Italian Distillers Corporation

    Owner of gourmet food and wine shop Vini e Capricci, Abraham Said, was inducted Cavaliere della Corporazione degli Acquavitieri Italiani (Knight of the Italian Distillers Corporation) of the region of Asti, Italy. The investiture took place at the...

  • Incredible Asia to open at Smart City

    Incredible Asia to open at Smart City

    Incredible Asia will be joining a host of restaurants along the Laguna Walk at Smart City, pictured. The restaurant, which is also found in Gżira, is expanding its operations in the south, together with the recently opened D’Asia in...

  • Dining by the water’s edge

    Dining by the water’s edge

    Alang Alang, at the Ramla Bay Resort, is set right at the water’s edge. Its à la carte menu offers a wide range of dishes. Starters include vegetable terrine, seared calamari salad or Mediterranean fish and seafood soup. Fresh ravioli stuffed with...

  • Maypole’s Maltese delights at Mnarja

    Maypole was the sole provider of traditional Maltese food and sweets at the Mnajra festivities last weekend. Individual stations on Saturday served fried rabbit, a variety of stews (tripe and horsemeat), a duo of suckling pig and pork leg and...

  • Global food prices fall as cereal supply improves

    Global food prices fall as cereal supply improves

    The outlook for world supplies of cereals and vegetable oils improved in June, contributing to the third straight monthly drop in global food prices, the UN’s food agency said. The Food and Agriculture Organisation’s (FAO) price index, which...

  • DIY manual for outdoor festivities

    American chef Ben Ford’s perfect outdoor parties are not only about great food but getting a bit down and dirty with a saw and a hammer. In his first book Taming the Feast, co-written with Carolynn Carreno, Ford shares recipes for a clambake and...

  • Costa Coffee treats Valletta to breakfast

    Costa Coffee treats Valletta to breakfast

    Costa Coffee treated all of Valletta to a coffee and muffin breakfast this morning, inviting all neighbouring residents, businesses and passers-by to try out selected products on the house.  “Everyone loves to start their day with a good coffee so...

  • Piedmont gets Unesco world heritage status

    Piedmont gets Unesco world heritage status

    The vineyard landscape of Piedmont, Langhe-Roero and Monferrato have recently joined the French Bordeaux’s Saint Emilion region along with another 1,006 sites on Unesco’s elite group of cultural and natural sites with World Heritage status. The...

  • Russian vineyards planned to double

    According to a recent report in The Moscow Times, Russian Prime Minister Dmitry Medvedev has revealed his ambition to boost Russia’s winemaking powers by almost doubling the size of its vineyards by the year 2020. At its peak, Russia’s vineyards...

  • Veal Valdostana

    Veal Valdostana

    Ingredients2 milk-fed veal chops 2 red onions3 garlic cloves100g mushrooms50g bacon cubes4 mozzarella slices or 70g mozzarella, shredded olive oilknob of butterseasoning Marsala wine Method Season both chops on each side and spread some olive...

  • Chicken and Parma ham roulades

    Chicken and Parma ham roulades

    Ingredients1 chicken breast3 Parma ham slices¼ yellow onion1 garlic head15g bacon trimmings50g smoked Applewood cheesefew fresh thyme leaves60ml creamgrilled asparaguscherry tomatoes, cut in half and baked slightlybalsamic reduction Method Using a...

  • Rabbit ravioli served in rabbit and wine broth

    Rabbit ravioli served in rabbit and wine broth

    IngredientsFor the dough500g plain flour5 whole eggs50ml oilSalt For the filling1.5kg rabbit liver500g rabbit meat150ml port500g onions, finely chopped100ml oil For the broth4 garlic cloves, minced10 tomatoes, chopped50ml olive oil250g celery,...

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