Maltova a la Maltija - Fine Pasta with Cheese & Bovril

This dish is an old Maltese recipe that used to be given to us during our infancy and childhood. Ahhh what memories!! Mothers and grandmothers alike used to prepare this for us and we used to love it!! I still do :)) It is very easy to prepare...I shared the picture on Facebook earlier and had quite a number of likes for it so I decided to post how I (and my mum and grandma) used to make it :) It was originally done with Maltova infant food and Bovril. If you cannot find Maltova you can use Sabbiolina by Plasmon. Fine couscous will do the job too!! For a vegetarian you can do this by using Marmite, Vegemite or Vecon instead of Bovril!! So these amounts will suffice for 2 or 3 people as it is quite filling! You will need...

• 150g coarse Maltova (or fine couscous)
• 3 Cheese triangles
• 1 level tablespoon Bovril/Marmite/Vegemite
• 500ml boiling water

How to...

1. In a pan dissolve the  Bovril/Marmite/Vegemite in the boiling water. Keep stirring until it is all dissolved.
2. Put the pan on a low heat.
3. Add the cheese triangles and Maltova and bring to the boil stirring continuously. Make sure you keep stirring or else it will stick to the pan.
4. Simmer for a few minutes until it reaches a thick consistency.
5. Serve hot!!

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