Recipes
- Artichoke, green bean and pine nut risotto
- Asian Salmon Fillets
- ASPARAGUS FETTUCINE STIR FRY WITH PEANUT SAUCE
- Asparagus Wrapped in Parma Ham
- AUBERGINE AND TOFU SATAY
- Aubergine Dip
- Aubergine Parmigiano
- Aubergine, Potato and Chick Pea Balti
- AVGOLEMONO
- Avocado Dip
- Bacon & Split Pea Soup
- Bacon and Bean
- Baked Cheesecake
- Baked Fish Parcels
Baked Fish Parcels
Ħut fil-Forn
Ingredients
4 fish steaks
150g chopped onions
50g anchovy fillets
50g chopped onions
50g chopped olives
2 cloves peeled and chopped garlic
olive oil
lemon juice and zest
chopped parsley
fresh breadcrumbs
vinegar
salt and pepper
foil
Method
- Pre-heat the oven to 180°C, Gas mark 4.
- In a mixing bowl mix together the breadcrumbs, onions, garlic, olives, anchovies, lemon juice, lemon zest, salt, pepper, vinegar and oil. Mix well.
- Take four pieces of foil and brush with oil.
- Lay a fish steak on each piece and divide the filling mixture evenly between them.
- Seal the parcels tightly and put them onto a baking tray.
- Bake in the oven for 20 – 25 minutes.
- BAKED FISH WITH TAHINI SAUCE
- BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS
- Baked Potatoes
Baked Potatoes
Patata il-forn
Ingredients
1kg peeled potatoes
200g peeled onions
garlic
salt and freshly ground pepper
fresh rosemary leaves
oil
Method
- Thoroughly wash and slice the potatoes in thin slices. Put in a colander to drain.
- Peel and slice the onions in thin to medium slices. Put on a plate.
- Peel and finely chop the garlic.
- Preheat the oven.
- Layer the potatoes, onions, herbs and seasonings in a greased baking dish and pour over water and oil.
- Bake in a moderate to hot oven for 40-45 minutes.
- Baked Three Meat Cannelloni
- Balsamic Chicken Skewers
- Banana Bread