Tomato & Ricotta Pasta Sauce - Zalza tat-Tadam u Rkotta

Well hello all!!! I am back!! Haven't blogged in a while because I have been quite busy with life. We have returned from a wonderful holiday in Mexico and now we feel really refreshed. I did come back with lots of Mexican recipes and food ideas but that is not what I am blogging about today. I will definitely be sharing some delicious Mexican recipes in the near future though. In the meantime here is a pasta sauce that is a huge favourite within Maltese households. A sauce that is very easy and quick to prepare and that everyone in your family will enjoy. Try it and you will definitely do it again...mark our words!! You can serve it with any pasta shapes you like, originally my mum used to boil some spirals/cellentani but anything will do. We like penne too as the sauce gets into the pasta...mmmm!! So here goes our version; for the sauce you will need...

• 350ml Passata Rustica (Thick tomato passata)
• 100ml water
• 125g ricotta
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• ½ teaspoon dried marjoram
• Pinch peperoncino (chilli flakes) - optional
• Sea sat & freshly ground pepper, to taste

How to...

1. In a small pot, add the garlic to the olive oil and heat gently on a low heat until the garlic is golden.
2. Now carefully add the passata and water and give it a good stir. Add the marjoram, salt & pepper and chilli flakes (if using) and give it a good stir. Simmer covered on medium heat for about 10-15 minutes.
3. Add the ricotta and stir well to incorporate within the tomato sauce. Simmer for a further 5 minutes and turn off the heat.
4. Serve hot with your boiled pasta and add more black pepper.

Enjoy!!

R&A

Corned Beef & Tomato Pasta Sauce

This sauce has been a staple in Maltese cooking since the 1940's when canned corned beef came to prominence during WW2. The traditional version of this recipe uses only corned beef and peas (traditionally canned marrowfat peas) but our take on this recipe is really tasty and delicious and full of flavour. We use medium curry powder but you can use mild or hot, depending how spicy you would like it. Serve on top of your cooked pasta or mix it all up just like we do, so all the sauce goes into the pasta. Give this version a go and let us know how it turns out for you! For 4 people you will need...

• 1 large tin of corned beef, diced
• 500ml tomato passata
• 1 large onion, sliced
• 150g frozen peas
• 1 tablespoon medium curry powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground black pepper
• ½ teaspoon sugar
• A few dashes of Worcestershire sauce
• 2 tablespoon vegetable oil

How to...

1. Heat the oil in a thick based pan and fry the onion until transparent and just started turning brown, stirring frequently to avoid sticking.
2. When onion is cooked, add the curry powder, pepper & cinnamon and cook for a minute until spices are fragrant, stirring well.
3. Add the corned beef and stir well with the onion/spice mixture. Now add some Worcestershire sauce (about 1 tablespoon) and stir well. Cook for a further minute.
4. Add the passata, sugar and peas and stir well. 
5. Simmer on medium heat for about 15-20 minutes. (Make sure you keep stirring frequently because the corned beef will stick to the pan).
6. Turn off the heat and serve with cooked pasta, sprinkled with grated Kefalotiri cheese.

Enjoy!!!

R&A

Zebbug Mimli - Stuffed Olives The Maltese Way

This recipe is another old Maltese recipe that comes from Amanda's grandma. Use the biggest green pitted olives you come across. Once you start nibbling on these olives, you will not stop...guaranteed!!! These olives have been a staple finger food at any party....whether it is a holy communion, christening, wedding, birthday or any kind of family party. In Malta you can always buy them ready made but nothing comes close to homemade ones. They are very easy to prepare as you throw everything in a food processor and mix slowly whilst trickling  down olive oil or sunflower oil. So for about 800g-1kg large pitted olives you will need...

• 800g-1kg pitted large green olives
• 1 large can tuna chunks in sunflower oil, drained
• 1 tin anchovy fillets in olive oil [50g], not drained
• A handful of dried breadcrumbs (optional)
• 3 garlic cloves
• Olive oil or sunflower oil

How to...

1. Put the tuna, anchovies with the oil, breadcrumbs and garlic in a food processor and process on low speed. Whilst processing trickle down the oil through the open bit of the food processor [obviously never switch the processor on unless the lid is firmly closed...most of them do not switch on unless you lock the lid]. Add as much oil as you want until you get a smooth paste. Not too dry but not too moist.
2. When the mixture is done, start filling the olives one by one. If you have a good piping bag use it to fill them up. But if you do not, don't worry, you can use a teaspoon. Get a teaspoonful of filling and press the filling down with the back of the teaspoon until you deem the olive filled :)
3. Serve with some cheese and/or salami or with whatever you like.

Enjoy!!

R&A

Torta Tal-Corned Beef - Corned Beef Pie Maltese Style

This pie has been in my family and possibly in loads more Maltese households since World War 2. Tinned Corned Beef (Bulu Bijf) used to be used as a substitute for fresh meat which was scarce during the war. It is a very straightforward recipe and we even used pre-prepared pastry as making puff-pastry takes loads of skill and time. My mother-in-law does her own pastry which makes this pie tastier, while my grandma used to send me to the Pastizzeria (Traditional Maltese pasty shop) to buy her pastry from there, oh what memories!. There is a secret to this recipe which is, using Tomato Paste (Kunserva) instead of any other tomatoes/tinned tomatoes. So here it goes...you will need...

• 2 large tins corned beef
• 1 small can kunserva [tomato paste] [about 120g]
• 4 large carrots, finely diced
• 1 large onion finely diced
• 8-10 very small potatoes, cooked and cut into 4 pieces
• A handful of frozen peas
• 2 packages ready-made puff or shortcrust pastry sheets
• 3 tbsp vegetable oil
• A little water

How to...

1. Heat the oil and add the carrots and onion and cook until carrots are soft. If necessary add a little water.
2. Preheat the oven at 180°C.
3. In the meantime cook the potatoes, do not cook them too much, you can boil, microwave or steam them. Cut them in 4 and set aside.
4. When carrots & onion are cooked, add the corned beef and tomato paste. Give it a good stir and simmer for a couple of minutes until the corned beef smashes down.Add the potatoes and peas and stir carefully again.
5. Turn off the heat. Set aside.
6. Roll the pastry sheets and put it onto an oiled/buttered 28cm round pie dish or a rectangular pie dish.
7. Add the corned beef filling and cover with the remainder of the pastry. Prick the top as well so excessive steam comes out of the pie.
8. Cook in the preheated oven for about 35 minutes or until pastry is golden.

Enjoy!!

R&A

Christmas Chestnut Balls - Boċċi Tal-Qastan

My parents used to prepare these confections during Christmastime. My brothers and I would sneakily devour them as they were the only source of alcohol we were allowed haha. Give them a go, there are really worth it! You will never stop making them. So the ingredients are...

• 400g fresh Chestnuts
• Peel of one orange
• Peel of one tangerine, clementine or satsuma
• Pinch ground cloves
• ½ teaspoon ground cinnamon 
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon caster sugar
• Water
• Whisky or sherry, to taste
• Plain milk or dark chocolate, to decorate
• Desiccated coconut, to decorate

How to...

1. Start by carefully making a cross shaped incision on each of the flat chestnut sides.  Put the chestnuts into a deep pot and cover with water. Add the sugar, cocoa, citrus peels, cloves and cinnamon. Stir well. Bring to the boil and simmer on medium heat for about 30-35 minutes. 
2. Using a slotted spoon, take out the chestnuts and set aside. Let cool down a bit. Peel the chestnuts, maybe whilst having a cuppa! 
3. Put the peeled chestnuts into a bowl, add the sherry/whisky and mash the mixture up with a masher until you get a smooth consistency.
4. Shape the mashed chestnuts into balls and set aside.
5. Now, melt the chocolate in a glass bowl on top of pan of boiling water.
6. Now using a toothpick, dip the balls into the melted chocolate and then roll into desiccated coconuts.
7. Leave to cool and serve!

Enjoy!!!

R & A