riċetti minn għawdex

riċetti minngħawdex

vol. 2

gozitan recipes

®

HANDY MEASURESCUP GRM TBSP TSP ML1cup 237g 16tbsp 48tsp 250ml3/4cup 177g 12tbsp 36tsp 180ml1/2cup 118g 8tbsp 24tsp 125ml1/4cup 59g 4tbsp 12tsp 60ml

1g = 0.0353oz 1oz = 6tsp = 28.3g1 cup flour = 120g (110g sifted) 1 tablespoon = 3 teaspoons1 cup sugar = 200g 2 tbsp salt = 40g1 lemon = 3tbsp lemon juice 1/2 cup grated cheese = 50g2 cups ricotta = 500g 1 butter stick = 110g1 tbsp fresh herbs = 1 tsp dried 1 slice bread = 1/2 cup crumbs1cup rice + 2cups water = 3 cups cooked rice450g dried pasta serves 4 as a main courseEggs: Hard boiled = 10mins, Creamy centre = 5mins

merħbawelcome

®

“Id-dedikazzjoni tagħna għall-ikel, ir-rispett lejn l-antenati tagħna u t-tradizzjonijiet tagħhom u d-determinazzjoni li nipproduċu ikel li hu

bnin u tajjeb, jagħmluna dak li aħna illum” “Our passion for good food, respect for tradition and our craving

for great taste make us who we are today”John Magro

Maltese SpecialitiesAll rights reserved. No part of this publication may be reproduced or transmitted in any form without the prior permission of the publisher.Text and design copyright: © Magro Brothers (Foods) Limited, The Magro Food Village, Xewkija - Gozo Malta - 2013www.magro.com.mt

Grazzi tal-interess li wrejtu għal-ewwel volum tal-ktieb tar-riċetti, qed nistednukom għat tieni volum ta’ riċetti Għawdxin mill-Magro Food Village.

Għand Magro Brothers, aħna nemmnu bis-sħiħ fil-folklor u l-wirt gastronomiku tagħna. Għal ħafna snin stinkajna biex nibnu sensiela ta` prodotti li jagħmluna kburin għax joffru kwalità għolja u togħmiet bnini u differenti. Eżempji bħall-kunserva THREE HILLS, prodotti friski tad-delì THREE HILLS, it-tadam tal-MAYOR u l-irkotta u l-ġibniet tal-ĦANINI, huma kollha xhieda tal-wirt kulinari ta` gżiritna.

Ir-riċetti li jinsabu f’dan il-ktieb jinkludu wkoll informazzjoni dwar il-valuri ta’ nutrizzjoni, pass ieħor fl-impenn tagħna li noħolqu prodotti li huma tajbin għas-saħħa u sustanzjuzi. L-informazzjoni mogħtija hija applikabbli għall-ingredjenti u użin mogħti fir-riċetti – bidla fl-ingredjenti bla dubju ġġib tibdil fit-tabella tas-sustanzi f’kull porzjon.

Nittamaw illi tieħu gost tuża dan il-ktieb u taqsam it-togħma bnina ta’ dawn ir-riċetti mal-għeżież tiegħek.

Welcome to the second edition of the Magro Food Village recipe book of Gozitan recipes.

At Magro Brothers, we strongly believe in the folklore of our gastronomic inheritance. For years we have strived to build up a basket of products that not only make us proud but also ensure quality and diversification.

Our products, such as THREE HILLS BRAND Kunserva and fresh Deli products, MAYOR Tomato Pulp and Juice, and ĦANINI’S range of Ġibniet (we named them just the way we Gozitan pronounce the word!) are reminiscent of our island’s culinary heritage.

The recipes enclosed in this book also include nutritional information values, another step towards our commitment to creating products that are healthy and nutritious. The information given is applicable to the ingredients and weights given in the recipes - a change in the ingredients will obviously change the nutrition table per serving.

We hope that you will enjoy using this book and share the great taste of these recipes with your loved ones.

bajd mimli bl-inċovaanchovy stuffed eggs

Nofs kuċċarina melħ fl-ilma waqt li qed tgħalli l-bajd, jgħin mhux biss biex ma jinkisrux, iżda ukoll ikunu eħfef biex tqaxxarhom.

When boiling eggs, add half a teaspoon of salt to the water. This prevents the eggs from cracking and also makes them easier to peel!

Ingredients

4 medium size eggs, hard boiled and peeled5 anchovies, drained and finely chopped50g Ħanini Original Spreadable Cheese 25g Mayor Garlic SauceFresh parsley, finely choppedSalt and Pepper

Method

Halve the eggs lengthwise; remove the yolks and place in a bowl with the anchovies. Mash the yolks and the anchovies with a fork. When blended together, add the Ħanini Original Spreadable Cheese, Mayor Garlic Sauce and parsley. Season to taste.

Fill the egg whites evenly with the yolk mixture and chill for a couple of hours in the fridge.

To serve, garnish with some chopped parsley and serve at room temperature.

For perfect hard-boiled eggs, switch

off the water after boiling, let the eggs

stand for 15 mins. Drain the eggs and

fill the pot with cold water. Set aside until

the eggs are cold.

Serves 4

NutritionalInformationper Serving

Calories 141kcal

Carbohydrate 4.7g

Sugars 1.3g

Fat 9.6g

Ingredjenti

4 bajdiet ta’ qies medju, mgħollijin iebsin u mqaxxrin5 fletti tal-inċova, imsoffijin u mqattgħin fin50g Ħanini Original Spreadable Cheese 25g Mayor Garlic SauceTursin frisk, imqatta’ finMelħ u bżar

Metodu

Aqsam il-bajd iebes għat-tul, neħħi l-isfar u poġġih ġo skutella. Għaffeġ l-isfar u l-inċova b’furketta flimkien mal-ġobon Ħanini Original Spreadable Cheese, il-Mayor Garlic Sauce u t-tursin. Ħawwarhom sew bil-melħ u l-bżar. Imla n-nofsijiet tal-abjad tal-bajd b’din it-taħlita u llixxaha. Kessaħ għal sagħtejn fil-friġġ u servi.

Iservi 4

Biex il-bajd jitqaxxru tajjeb, ħallihom ġo

l-ilma li jkunu issajjru għal ħmistax-il

minuta u wara poġġi ġo kontenitur b’ilma

kiesaħ u ħallihom jiksħu.

Serves 4


bruskettabruschetta

Mhux bilfors li riċetta tiġi esegwita eżatt kif tkun miktuba. Jekk hemm xi ingredjent simili li tippreferi flok dak li jkollok miktub, użah! Jekk per

eżempju jogħġbok l-oregano flok it-tursin, uża lilu.

In general, recipes are only a guideline - one should feel comfortable replacing ingredients with similar ingredients of your preference. If you

like oregano but not parsely, use oregano.

Ingredients

8 Maltese bread slices, toasted (160g)Three Hills Kunserva, for spreading (150g)Stukku Basil, for spreading (135g)250g tub Hanini IrkottaSalt & Pepper

Method

Toast the bread.

Spread with a layer of Three Hills Kunserva and another layer of Stukku Basil. Top with lightly mashed Hanini Irkotta.

Season to taste and serve.

Calories 409kcal

Carbohydrate 34.4g

Sugars 15.2g

Fat 24.4g

Iservi 4

Ingredjenti

8 biċċiet ħobż tal-Malti mixwijin (160g)Kunserva Three Hills biex tidlek biha (150g)Stukku Basil, biex tidlek bih (135g)250g Irkotta Ħanini Melħ u bżar

Metodu

Ixwi l-ħobż.

Idilku b’saff Kunserva Three Hills u b’saff ieħor Stukku Basil (tal-ħabaq). Agħffeġ ħafif l-Irkotta Ħanini u agħmel saff biha fil-wiċċ.

Roxx ftit melħ u bżar u servi.

Jeżistu ħafna alternattivi ta’ kif

isservi l-brusketta. Din hija riċetta tajba u aktar sustanzjuża.

There are many ways to serve

Mediterranean bruschetta - this

recipe is a new healthy option which

is very appetising.


Ingredients6 large potatoes, peeled (1200g)250g tub Hanini Irkotta 4 tablespoons Mayor Garlic Sauce fresh parsley, finely choppedSalt & Pepper

Method

Place potatoes in a large saucepan with enough water to cover, and bring to a boil over high heat. Reduce heat to medium low, cover and simmer until potatoes are tender. Drain and cool; cut into 1-inch cubes and transfer to a bowl.

In a smaller bowl, combine the Hanini Irkotta with the Mayor Garlic Sauce. Pour mixture over potatoes, add chopped parsley and stir gently. Season to taste with salt and pepper. Cover and chill for 2 hours before serving.

This recipe is ideal for BBQ’s and picnics or

as an accompaniment to grilled meats

insalata bil-patatapotato salad

Biex patata mgħollija tibqagħlek bajda, żid kuċċarina ħall jew lumi magħsur mal-ilma.

To get snowy white potatoes, add a teaspoon of vinegar or fresh lemon juice to the boiling water

Serves 4

Calories 240kcal

Carbohydrate 24.5g

Sugars 5.2g

Fat 11.6g

Iservi 4

Ingredjenti

6 patatiet kbar imqaxxrin (1200g)250g Irkotta Ħanini 4 mgħaref Mayor Garlic Sauce Tursin frisk, imqatta’ finMelħ u bżar

MetoduItfa’ l-patata f’kazzola kbira u biżżejjed ilma hekk li tgħattiha. Ħalliha tiftaħ tagħli fuq nar qawwi. Baxxi n-nar għal moderat, għatti l-kazzola u ħalliha ttektek sakemm il-patata tirtab. Imbagħad saffiha u ħalliha tibred; qattagħha f’kubetti ħxuna ta’ pulzier u itfagħha ġo skutella kbira. Fi skutella iżgħar, ħabbat flimkien l-Irkotta Ħanini u l-Mayor Garlic Sauce. Itfa’ dit-taħlita fuq il-patata, żid it-tursin imqatta’ u ħawwad bil-mod. Ħawwarha bil-melħ u l-bżar. Għattiha u kessaħha fil-friġġ għal sagħtejn qabel isserviha.

Din ir-riċetta hija ideali għall-BBQs u

pikniks. Tajba ħafna mal-laħam mixwi.


Ingredients400g pre-cooked frozen shrimps 1 tub Ħanini Original Spreadable Cheese 3-4 tablespoons Mayor Salad Cream Approx 8 lettuce leaves, washed, dried & trimmed 16-20 water biscuits (Galletti) (70g)1 tablespoon fresh lemon juice Salt & Pepper

Method

Defrost, wash and drain the prawns. Squeeze fresh lemon juice over the prawns and allow to marinate for a few minutes. Remove the liquid and discard.

In a bowl mix the Ħanini Original Spreadable Cheese with the Mayor Salad Cream and season well.

Wash and drain well the lettuce. Place a small piece of lettuce on each biscuit. Add some of the mixture on the lettuce and top with the shrimps. Serve immediately.

Biex toħroġ kemm tista’ meraq minn lumija, gerbiba taħt il-pala ta’ idejk għal madwar minuta qabel tagħsarha.

To optimize the juice you get from a lemon, roll it hard under your palm for a minute before juicing.

Serves 4

Calories 256kcal

Carbohydrate 19.2g

Sugars 9.2g

Fat 9.3g

apetajżer tal-gambliprawn appetiser

To thaw precooked frozen shrimp, defrost

overnight in a fridge, as placing them in water diminishes their taste.

Never re-freeze thawed prawns.

Iservi 4

Ingredjenti

400g gambli żgħar imsajrin u ffriżati Vażett Ħanini Original Spreadable Cheese 3-4 mgħaref Mayor Garlic Sauce Madwar 8 werqiet tal-ħass, maħsulin u ttrimjati16-20 galletti (70g)Magħrfa meraq tal-lumiMelħ u bżar

Metodu

Iddefrostja l-gambli, aħsilhom u qattarhom sew. Fi skutella ħallat flimkien il-Ħanini Original Spreadable Cheese, il-Mayor Garlic Sauce u ftit melħ u bżar. Aħsel u qattar il-ħass, qattgħu u poġġi ftit fuq kull galletta. Itfa’ fuqu ftit mit-taħlita u spiċċa bil-gambli fuq nett. Agħsar fuqhom ftit meraq tal-lumi frisk u servi.

Oħroġ il-gambli mill-lejl ta’ qabel

sabiex iżommu aktar t-togħma tal-ħut.

Mhux tajjeb terga’ tiffriża l-gambli wara

li tkun ħriġthom mill-friża.

Artigjanali

AGED, WHITE GO ZITAN CHE ESELETS

Artigjanali

AGED, PEPPERED GOZITAN CHEESELETS


Ingredients8 lettuce leaves, roughly cut4 tomatoes, sliced200g peppers (green/ yellow / red), sliced200g cucumber, slicedOnion, sliced16 black olivesĦanini Ġibniet tal-Bżar / Nixfin, (peppered & mature cheeselets) cut in squares (80g+80g)Basil leaves

Dressing2 parts olive oil (20g)1 part white vinegar (10g)1 teaspoon Mustard (5g)Black pepper

Method

Toss all the vegetables together in a large salad bowl.

For the dressing, whisk the olive oil with the white wine vinegar. Fold in the mustard and add freshly grated pepper.

Pour over the salad just before serving.

Make sure salad vegetables are all

washed well in running water

insalata tal-ġbejnietcheeselets salad

Biex tneħħi r-rieħa tal-basal jew it-tewm minn idejk, għorok idejk sew mas-sink tal-platti, jew xi oġġett ieħor tal-istainless steel, u

r-rieħa tmurlek. After working with garlic or onions, rub your hands vigorously on your

stainless steel sink for 30 seconds before washing them. It will remove the odor.

Calories 206kcal

Carbohydrate 13.3g

Sugars 11.2g

Fat 13.6g

Iservi 4Ingredjenti8 weraq tal-ħass imqatta’4 tadam imqatta’ slajsis200g bżar aħdar/isfar/ aħmar imqatta’ slajsis200g ħjara mqatta’ slajsisBasla mqatta’ slajsis16 żebbuġ iswedĦanini Ġibniet tal-Bżar/Nixfin imqatta’ f’dadi (80g+80g)Weraq tal-ħabaq

Taħwir2 partijiet żejt taż-żebbuġa (20g)1 parti ħall abjad (10g)Kuċċarina mustarda (5g)Bżar iswed

MetoduĦallat il-ħaxix kollu flimkien ġo skutella kbira tal-insalata. Ħawwar bil-bżar iswed mitħun frisk u ftit żejt taż-żebbuġa. Ħallat l-ingredjenti tat-taħwir flimkien u ferra’ fuq il-ħaxix qabel isservi.

Aħsel il-ħaxix tajjeb qabel tqattgħu.

Serves 4

1983 - 2013


Ingredients250g dried white pea beans2 tablespoons olive oil1 large onion, finely chopped4 garlic cloves, sliced2 carrots, diced200g Mayor Tomato Pulp100g Three Hills Kunserva3 bay leaves2 celery sticks, cut in small2 liters water1 tablespoon parsley, finely chopped150g Ħanini Pekorin Mature, gratedSalt & Pepper

MethodLeave the white beans in clean water overnight. Rinse & drain the beans in clean running water until it runs clear.Shallow fry the onion, and garlic and add the carrots and cook for around 5 minutes. Add the Mayor Tomato Pulp and the Three Hills Kunserva, bay leaves and celery sticks. Add the water, bring to the boil and add the white beans. Cook on moderate flame for around 60 minutes. Once the beans are tender season the soup well. Serve piping hot with the Ħanini Pekorin and parsley.

soppa bil-fażola bajdawhite bean soup

Meta ssajjar il-fażola, itfa’ l-melħ fil-borma wara li l-fażola tkun saret biss għax inkella l-fażola ma ssirx u tibqgħalek iebsa!

Add the salt and seasonings after the beans are tender and the consistency you want the finished recipe to represent, otherwise

the beans will not cook well.

Serves 4

Calories 521kcal

Carbohydrate 52.3g

Sugars 17.3g

Fat 17.5g

To rehydrate the beans place in warm water,

in three times the height of the beans in

the pot. By the morning, most

of the water would have been absorbed.

Iservi 4Ingredjenti250g fażola bajda, żgħira2 mgħaref żejt taż-żebbuġa1 basla kbira mqatta’ fin4 sinniet tewm imqattgħin2 karrotti mqattgħin f’dadi200g Mayor Tomato Pulp100g Kunserva Three Hills3 werqiet tar-rand2 zkuk tal-karfus imqattgħin irqaq2 litri ilmaMgħarfa tursin imqatta’ fin150g Ħanini Pekorin Mature, maħkukMelħ u bżar

MetoduĦalli l-fażola tixxarrab f’ilma nadif għal matul il-lejl. Aqli l-basla u t-tewm fi ftit żejt. Żid magħhom il-karrotti u sajjar għal madwar ħames minuti oħra. Żid magħhom il-Mayor Tomato Pulp, il-Kunserva Three Hills, il-weraq tar-rand u l-karfus. Ħawwar bil-melħ u l-bżar. Żid l-ilma, ħallih jiftaħ jagħli u mbagħad itfa’ l-fażola bajda. Kompli sajjar fuq nar moderat għal madwar sittin minuta. Servi s-soppa taħraq bil-ġobon Ħanini Pekorin u t-tursin

Ħalli l-fażola ġo kontenitur bl-ilma

mil-lejl ta’ qabel. Ilma uża it-tripplu l-għoli

tal-fażola. L-ilma għandu jinxtorob

kollu.


Meta tlaħlaħ jew tħalli r-ross jixxarrab għal ftit ħin tkun qed tneħħilu lega ta’ lamtu u b’hekk jissajjar aħjar.

When rice is washed or allowed to soak, a fine layer of starch is removed, allowing it to cook more consistently.

Serves 4

Calories 380kcal

Carbohydrate 25.7g

Sugars 8.5g

Fat 4.8g

brodu bir-ross u t-tiġieġchicken & rice broth

Iservi 4Ingredjenti

900g tiġieġ bl-għadam2 basliet, imqatta’2 karrotti mqaxxrin u slajsati2 zkuk tal-karfus imqattgħin biċċiet żgħar1 tadama, imqatta’ biċċiet żgħar2 patatiet ta’ daqs medju imqaxxrin u maqsumin min-nofs Mgħarfa u nofs Kunserva Three Hills Ġidra żgħira mqatta’ slajsisMadwar 2 litri ilmaMelħ u bżarMadwar 200g ross Basmati

Metodu

Aħsel it-tigieg u poġġi f’borma. Agħtti it-tiġieġ b’żewġ litri ilma u żid ftit melħ. Ħallih jiftaħ jagħli bil-mod. Żid miegħu il-ħaxix u l-Kunserva Three Hills u ħalli l-brodu jtektek bil-mod għal madwar sagħtejn. Fl-aħħar kwarta, żid ir-ross. Qabel isservi, oħroġ it-tiġieġ u qatta’ f’ porzjonijiet żgħar. Erga’ itfa’ fil-borma u servi sħun.

Ingredients

900g chicken breasts with bone2 onions, chopped2 carrots, peeled and sliced2 celery sticks, cut in small pieces1 tomato, cut into small pieces2 medium potatoes, peeled and halved 1 ½ tablespoons Three Hills Kunserva A small kohlrabi (gidra), choppedApproximate 2ltrs of waterSalt & PepperApprox 200g basmati rice, soaked in water

Method

Place the chicken in a pot of cold water and cover with 2ltrs of water and a generous pinch of sea salt. Bring gently to the boil. Add the vegetables and Three Hills Kunserva and simmer very gently for about 2 hours. During the last 15 minutes add the rice.

Before serving take out the chicken and break it down with a fork. Add it back to the soup or serve as a main course.

Serve piping hot.

This dish may be served as a starter

and main course

Servi bħala starter jew bħala l-platt

prinċipali.

għaġin bil-kapunatapasta with caponata

Wara li tfawwar il-ħxejjex, għamilhom ġo ilma kiesaħ biex iżommu l-kulur vivaċi tagħhom.

Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.

Iservi 4

Ingredjenti

400g għaġin RigatoniMgħarfa żejt taż-żebbuġa3 mgħaref Kunserva Three Hills2 bottijiet tal-200g Mayor Caponata 250g Ħanini Irkotta Ftit weraq tal-ħabaq50g prinjoli nkaljati Melħ u bżar

Metodu

Agħlli l-għaġin skont kif jgħidlek fuq il-pakkett. F’taġen saħħan iż-żejt, żid il-Kunserva Three Hills u l-Mayor Caponata sakemm jisħnu. Saffi l-għaġin u itfgħu maz-zalza. Ħawwad sewwa. Qatta’ l-Ħanini Irkotta u żidha mal-għaġin. Itfa’ wkoll il-ħabaq u l-prinjoli. Ħawwar bil-melħ u l-bżar u servi.

Ingredients

450g Rigatoni pasta 1 tablespoon Olive Oil3 tablespoons Three Hills Kunserva2x200g Mayor Caponata 250g Ħanini IrkottaSome basil leaves50g pine nuts, toasted Salt & Pepper

Method

Boil the pasta according to the packet’s directions.

In a pan, heat the oil; add the Three Hills Kunserva and Mayor Caponata until warm.

Drain the pasta and add to the pan. Mix well. Roughly chop the Ħanini Irkotta and add to the pasta.

Add the basil leaves and the pine nuts. Season well with salt and pepper and serve.

Serves 4

This dish may also be served cold

as a pasta salad


Calories 627kcal

Carbohydrate 76.8g

Sugars 12.7g

Fat 24.9g

Tista’ sservi kiesaħ bħala pasta salad.


Risotto tajjeb u kremuz jsir mil-lamtu tar-ross u l-istokk li tuża’. Waqt li qed isir ħawwad kontinwament bl-istess mod. Ir-ross

għandu jkun ibaqbaq il-ħin kollu biex jassorbi l-likwidu li jkun fih.

Risotto’s richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements. The rice

should constantly be bubbling, drinking up the liquid as it cooks.

Serves 4

Calories 950kcal

Carbohydrate 128.1g

Sugars 7.7g

Fat 33.6g

ross bil-qaraħamrarisotto with pumpkin sauce

Iservi 4

IngredjentiMgħarfa żejt taż-żebbuġaBasla kbira mqatta’500g qaraħamra mqaxxra u mqatta’550g ross ArborioTazza nbid abjad (200ml)Melħ u bżar1.5 litri stokk tal-ħaxixNoċemuskata biex tħokkhaWeraq tas-salvja friski2 Ħanini Ġibniet Nixfin, maħkukinĦanini Creamylight for Cooking6 strixxi bejken iggriljat

MetoduSaħħan iż-żejt taż-żebbuġa u aqli flimkien il-basla u l-qaraħamra sakemm jirtabu. Jekk tara li t-taħlita tkun xotta żżejjed, żidilha ftit ilma. Itfa’ r-ross magħha u ħawwad sewwa. Żid l-inbid u ħallih jevapora malajr. Itfa’ ftit melħ u bżar. Ibda itfa’ l-istokk sħun ftit ftit, ħawwdu u ħallih jinxtorob. Kompli żid l-istokk u ħawwad sa x’ħin tużah kollu u jsir ir-ross. Ħokk ftit noċemuskata fuqu u itfa’ s-salvja. Spiċċa bil-Ħanini Ġibniet Nixfin maħkukin u bil-Ħanini Creamylight for Cooking. Servi bil-bejken iggriljat.

Ingredients

1 tablespoon olive oil1 large onion, chopped500g peeled pumpkin, chopped550g Arborio rice1 glass dry white wine (200ml)Salt & Pepper1.5liters vegetable stockNutmeg to grateFresh sage leaves2 Ħanini Ġibniet Nixfin, grated1 tub Ħanini Creamylight for Cooking6 rashers bacon, grilled and chopped

Method

Heat the olive oil and fry the onion and pumpkin together until soft. If the mixture is too dry add some water to moisten. Add the rice and mix well. Add the wine and reduce quickly. Season well. Add the warm stock gradually, mixing in and leaving it to be absorbed. Cook until rice is well cooked. Grace some nutmet and add sage. Finish off with the grated Ħanini Gibniet Nixfin and the Ħanini Creamylight for Cooking. Serve with the grilled bacon bits.

For a vegetarian recipe, remove

the grilled bacon rashers.

Evita’ l-bacon jekk trid tipprepara

platt veġetarjan.

pinnen bil-qaqoċċpenne artichoke

Il-ħabaq iżomm aktar frisk u għal aktar żmien jekk iżżommu barra mill-fridge u tħallilhom z-zkuk f’tazza bl-ilma.

Fresh basil keeps much better and longer at room temperature with the stems in water.

Iservi 4Ingredjenti5 qaqoċċiet imnaddfin Meraq ta’ nofs lumija2 mgħaref żejt taż-żebbuġa 3 sinniet tewm mqattgħin slajsis 3 basliet ħodor imqattgħin2 mgħaref Stukku Artichoke 6 fletti tal-inċova imsoffijin Ħanini Creamylight for Cooking400g għaġin PenneMgħarfa tursin frisk imqatta’ fin150g Hanini Pekorin Mature, maħkukMelħ u bżar

MetoduNeħħi l-weraq xieref ta’ barra mill-qaqoċċ u għallih fl-ilma u l-meraq tal-lumi għal madwar għaxar minuti. F’kazzola oħra saħħan iż-żejt u aqli fih it-tewm u l-basal sakemm jirtabu. Żid magħhom l-iStukku Artichoke u ftit misħun. Qatta’ l-qaqoċċ f’biċċiet ta’ daqs medju u itfagħhom fil-kazzola mat-tewm u l-basal. Żid magħhom l-inċova u l-Creamylight. Għalli l-għaġin skont kif jgħidlek fuq il-pakkett. Saffih u itfgħu fiz-zalza tal-qaqoċċ. Żid melħ u bżar għat-tomgħa u servih bi ftit tursin frisk imqatta’ fin u ġobon Ħanini Pekorin imqatta’ qxur

irqaq. (NB.- Minflok fletti tal-inċova tista’ tuża

tadam imqadded jew zalzett Malti.)


Ingredients5 fresh artichokes, cleaned Half a lemon2 tablespoons olive oil 3 fresh garlic, sliced3 fresh spring onions, sliced2 tablespoons Stukku Artichoke 6 anchovies, drained 1 tub Hanini Creamylight for Cooking400g pasta Penne1 tablespoon fresh parsley, finely chopped150g Hanini Pekorin Mature, gratedSalt & Pepper

Method

Clean the fresh artichokes by removing the outer parts and boil in water and lemon juice for approx 10 minutes. In a separate pan, heat the oil and fry the garlic and spring onions until soft. Add the Stukku Artichoke to the pan and some hot water. Cut the artichokes in medium sized chunks and add to the pan. Add the anchovies and the Creamylight. Boil the pasta according to the packet’s directions. Drain and mix with the sauce. Season to taste and serve with fresh parsley and some Hanini Pekorin shavings.

(NB – you may substitute the anchovy fillets with sun-dried tomatoes or Maltese sausage)

This is a very versatile recipe

- feel free to add ingredients to make

it more tasty and flavoursome!

Serves 4

Calories 742kcal

Carbohydrate 82.0g

Sugars 7.7g

Fat 28.4g

Kulħadd liberu jżid l-ingredjenti li

jiggosta.

qarabagħli mimlistuffed marrows

Meta tkun qed tqatta’ t-tewm jew il-ħwawar, ferrex ftit melħ biex il-biċċiet ma jeħlulekx mas-sikkina jew l-injama li qed tqatta’ fuqha.

When mincing garlic or chopping herbs, sprinkle on a little salt so the pieces will not stick to your knife or cutting board.

Iservi 4Ingredjenti4 qarabagħliet kbar (600g)200g laħam ikkapuljat300g Mayor Processed Peas, imsoffijin3 mgħaref Ħanini Ġibniet Nixfin (matured), maħkukin2 basliet ta’ qies medju, imqattgħin fin2 mgħaref Kunserva Three Hills2 sinniet tewm2 bajdiet imħabbtin8 patatiet ta’ daqs medju, imqaxxrin (600g)4 mgħaref żejt taż-żebbuġa500ml misħun jagħli

MetoduAqta’ l-biċċa ta’ fuq tal-qarabagħli; ħawħu b’kuċċarina jew mgħarfa mhux kbira u warrbu għall-ġenb. Aqli nofs il-basal f’taġen bi ftit żejt, żid il-Kunserva Three Hills, l-ikkapuljat u nofs il-qalba li qlajt mill-qarabagħli. Itfa’ ftit melħ u bżar u kompli sajjar sa xħin il-laħam ikun sar sewwa. Niżżel it-taġen minn fuq in-nar, żid il-bajd imħabbat u żewġ mgħaref mill-Ħanini Ġibniet Nixfin maħkukin. Imla l-aqarabagħli b’din it-taħlita u itfa’ l-bqija tal-ġobon maħkuk fil-wiċċ tal-mili. Qatta’ l-patata fi slajsis u rranġaha fil-qiegħ ta’ dixx tal-forn. Itfa’ fuqha l-bqija tal-basal imqatta’ u t-tewm u poġġi fuqhom il-qarabagħli mimli. Roxx ftit żejt taż-żebbuġa, żid il-misħun jagħli u għatti d-dixx bl-aluminium foil. Sajjar fil-forn għal madwar siegħa u nofs. Wara ħamsa u erbgħin minuta, żid il-Piżelli Mayor, neħħi l-foil u kompli sajjar.


Ingredients4 large marrows (600g)200g minced meat300g Mayor Processed Peas, drained3 tbsp Ħanini Ġibniet Nixfin (matured), grated2 medium onion, finely chopped2 tablespoons Three Hills Kunserva2 garlic cloves2 eggs, beaten8 medium potatoes, peeled (600g)4 tbsp olive oil500ml boiling water

MethodSlice off the marrows top and scoop out the insides with a teaspoon and leave aside. In a pan, shallow fry half of the onions, add the Three Hills Kunserva, the minced meat and half of the scooped marrow pulp. Season and cook until meat is well cooked. Remove from heat; add the beaten eggs and 2 tablespoons of the grated Ħanini Ġibniet Nixfin. Fill the marrows with the mixture and top with the remaining grated cheese. Slice the potatoes and place in an oven proof dish. Add the remaining sliced onions and garlic and add to dish together with the stuffed marrows. Sprinkle some olive oil; add the boiling water and cover with foil. Cook in oven, covered, for around 1 ½ hours. Uncover after 45minutes, add the Mayor Processed Peas and continue cooking.

Try this recipe with eggplant or sweet

peppers - works for all these vegetables!

Serves 4

Calories 522kcal

Carbohydrate 40.1g

Sugars 11.1g

Fat 28.4g

Ipprova din ir-ricetta bil-brunġiel jew bil-

bżar aħdar!


Ingredients500g short crust pastry 400g minced beef1 tablespoon olive oil 400g Mayor Processed Peas2 medium potatoes, peeled and cut in small cubes (150g)1 large onion, finely chopped1 carrot, grated 3 tablespoons Three Hills Kunserva 1 tablespoon Worcestershire Sauce ½ teaspoon mixed spice Salt & Pepper

Method

Heat the oil and cook the onion and the minced meat. Add the Worchester Sauce and mixed spice, the Three Hills Kunserva and simmer for 10 minutes until meat is tender. Let the mixture to cool down and in the meantime prepare the pastry in a well greased dish. Add the finely cubed potato, the grated carrots and Mayor Processed Peas to the meat mixture and add in the pan. Close the pie and pierce with fork. Cook for around 45 minutes.

This recipe works well with both short crust

pastry as well as filo pastry... use whatever

you have available!

Serves 6

Calories 1474kcal

Carbohydrate 132.3g

Sugars 7.7g

Fat 86.1g

Tista’ tuża kemm għaġina shortcrust

jew għaġina ta’ l-isfoll.

torta tal-laħammeat pie

Żomm il-bajd barra mill-fridge mill-ġurnata ta’ qabel jekk tkun ħa tużaħhom biex taħmi fil-forn.

For best results when you’re baking, leave eggs at room temperature overnight.

Iservi 6Ingredjenti500g għaġina short crust 400g kapuljat taċ-ċangaMgħarfa żejt taż-żebbuġa400g Mayor Processed Peas imsoffija2 patatiet ta’ daqs medju imqaxxrin u mqattgħin dadi żgħar (150g)Basla kbira mqatta’ finKarrotta maħkuka3 mgħaref Kunserva Three Hills Mgħarfa Worcestershire Sauce Nofs kuċċarina mixed spiceMelħ u bżar

MetoduSaħħan iż-żejt u sajjar il-basla u l-ikkapuljat. Żid il-Worcestershire Sauce u l-mixed spice, il-Kunserva Three Hills u ħalliha ttektek għal għaxar minuti sakemm isir il-laħam. Ħalli t-taħlita tiksaħ u sadattant ifrex l-għaġina f’dixx midluk bil-butir. Żid il-patata mqatta’, il-karrotta maħkuka u l-Mayor Processed Peas mal-laħam. Itfa’ din it-taħlita fid-dixx bl-għaġina. Agħlaq il-wiċċ b’għaġina oħra u taqqabha b’furketta.

Aħmi t-torta fil-forn għal madwar ħamsa u erbgħin minuta.

stuffat taz-zalzettsausage stew

Iservi 4Ingredjenti

Mġħarfa żejt taż-żebbuġa2 basliet mqattgħin fin3 sinniet tewm imqattgħinŻewġ mgħaref Kunserva Three Hills 200g Mayor Tomato Pulp8 patatiet imqaxxrin u mqattgħin dadi200g Mayor Sliced Mushrooms, imsoffijinBżaru aħdar, ikkubettat2 karrotti mqattgħin500g zalzett Malti500ml misħun300g Mayor Processed Peas imsoffijinMelħ u bżar

Metodu

Saħħan iż-żejt f’taġen u aqli l-basal u t-tewm sakemm jirtabu. Żid il-Kunserva Three Hills, il-Mayor Tomato Pulp, il-karrotti, il-patata u l-bżar aħdar u sajjar għal madwar ħames minuti. Qatta’ z-zalzett f’biċċiet kbar u żidhom fit-taġen. Kompli sajjar għal tliet minuti oħra. Żid nofs il-misħun, ħallih jiftaħ jagħli u ħalliħ itektek għal nofs siegħa. Jekk ikun hemm bżonn, żid iktar misħun u ħallih itektek għal ħmistax-il minuta oħra. Itfa’ l-Mayor Processed Peas u l-Mayor Mushrooms u l-melħ u l-bżar. Servih jaħraq.


Iz-zalzett Malti tradizzjonalment magħmul bil-majjal, melħ oħxon, bżar sħiħ, kosbor, tewm u tursin. Fl-antik kienu

jnixxfuh biex joħorgulu aktar it-togħma u n-nisġa tiegħu.

Maltese sausage, traditionally made with minced pork, sea salt, peppercorns, coriander, garlic and parsley, were airdried to

enhance their flavour and texture.

Ingredients1 tablespoon Olive Oil2 onions, chopped3 garlic cloves, sliced 2 tablespoons Three Hills Kunserva 200g Mayor Tomato Pulp 8 potatoes, peeled and cubed200g Mayor Sliced Mushrooms, drained1 large green pepper, cubed2 carrots, sliced500g Maltese sausage, 500ml hot water300g Mayor Processed Peas, drainedSalt & Pepper

MethodHeat the oil in a pan and fry the onion and garlic until soft. Add the Three Hills Kunserva the Mayor Tomato Pulp and add the potatoes, carrots and green peppers. Cook for around 5 minutes. Cut the Maltese sausages in large chunks and add to the pan. Cook for further 3 minutes. Add half of the hot water; bring to the boil and simmer for half an hour. If necessary add more hot water and simmer for further 15 minutes. Add the Mayor Processed Peas & Mayor Mushrooms and season well with salt and pepper. Serve hot.

When using Maltese pork sausages, pre-boil them to reduce the salt content and

remove the outer casing of the sausage

before using.

Serves 4

Calories 299kcal

Carbohydrate 25.8g

Sugars 11.7g

Fat 12.8g

Jekk tuża’ z-zalzett Malti, għallih ftit

qabel tużah sabiex tnaqqas il-melħ.

Neħħi l-qoxra qabel tużah.

kustilji l-fornbaked chops

L-użu ta’ skieken jaqtgħu u msinnin sew mhux biss huma aktar siguri iżda jgħinuk ħafna aktar waqt li tkun qed issajjar.

Always use sharp knives. Not only is it safer but also it will make your work much more efficient.

Iservi 4Ingredjenti4kustilji tal-majjal (800g)2 mgħaref żejt taż- żebbuġa2 basliet imqattgħin slajsis4 sinniet tewm½ mgħarfa ħxejjex aromatiċi mħalltin½ mgħarfa mixed spice 400g Mayor Sliced Mushroom imsoffijin2 mgħaref Kunserva Three Hills200g Mayor Tomato Sauce Melħ u bżar300g Mayor Processed Peas imsoffijinKikkra ilma

MetoduĠewwa taġen, ħammar il-biċċiet tal-majjal. Imbagħad poġġihom ħdejn xulxin ġo dixx tal-forn. Aqli l-basla, it-tewm, il-ħxejjex aromatiċi, mixed spice, u l-Mayor Sliced Mushrooms u imbagħad itfagħhom fuq il-laħam. Fl-istess taġen li tkun qlejt fih, saħħan il-kunserva Three Hills flimkien mal-Mayor Tomato Sauce u l-ilma u żidhom fid-dixx. Itfa’ biżżejjed melħ u bżar. Għatti d-dixx bil-foil u aħmi għal madwar sebgħin minuta f’temperatura ta’ 200°C. F’nofs sajran, żid il-Mayor Processed Peas. Servi bil-patata maxx jew patata l-forn.


Ingredients4 pork chops (800g)2 tbsp olive oil2 onions, sliced4 garlic cloves½ tablespoon mixed herbs½ tablespoon mixed spice 400g Mayor Sliced Mushroom, drained2 tbsp Three Hills Kunserva200g Mayor Tomato Sauce Salt & Pepper300g Mayor Processed Peas, drained1 cup water

MethodBraise the pork chops in a frying pan until brown. Layer each piece next to each other in an oven dish. Fry the onion, garlic, mixed herbs, mixed spice and Mayor Sliced Mushrooms and top on the meat. In the same frying pan, heat the Three Hills kunserva together with the Tomato Sauce and the water and add to the dish. Season well. Cover with foil and cook for around 70 minutes on 200°C. Half way through the cooking, add the Mayor Processed Peas. Serve with mashed or baked potatoes

After you drain the potatoes, return them

to the hot pan, cover tightly and let steam

for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful

texture and soak up the butter and cream

more easily.

Serves 4

Calories 709kcal

Carbohydrate 17.2g

Sugars 8.6g

Fat 49.7g

Wara li ssajjar il-patata, saffi u erġa’ poġġi fuq nar baxx

għal ftit minuti. Il-patata titgħaffeġ aktar faċilment. Żid

ftit buttir u krema għal aktar tjubija.


Ingredients4 pieces fresh Swordfish (800g)3 tablespoons Olive OilA squeeze of lemonSalt & Pepper

For the Sauce1 tablespoon Olive Oil1 onion, chopped2 garlic cloves, sliced1 tablespoon Three Hills Kunserva400g Mayor Tomato Pulp100g whole black olives, with stone30g capers, drainedFresh basil & mint, chopped

MethodSeason the swordfish fillets to taste and marinate them in the lemon juice. Heat the oil in a griddle pan, and cook the swordfish fillets for around 3-4 minutes on each side. For the sauce heat the olive oil and shallow fry the onion and garlic. Add the Three Hills Kunserva, the Mayor Tomato Pulp and simmer for 5 minutes. Add the olives, capers, basil and mint. Pour some sauce over the fish.

It is always a good idea to rinse the

capers before using them in recipes as your dish may end

up much saltier than expected.

Serves 4

Calories 472kcal

Carbohydrate 7.8g

Sugars 7.2g

Fat 32.4g

Laħlaħ tajjeb il-kappar qabel iżżidu

mat-taħlita.

pixxispad fiz-zalzaswordfish in tomato sauce

Lumija magħsura fuq ħut mixwi jew fil-forn huwa kull m’għandek bżonn biex toħroġ it-togħma tajba tal-ħut.

Season fish simply and treat it with respect. The flavour of the fish itself is all you really want - a squeeze of fresh lemon is all that is required

after grilling or oven-baking it.

Iservi 4Ingredjenti4 biċċiet (800g) pixxispad frisk 3 mgħaref żejt taż-żebbuġaFtit meraq tal-lumiMelħ u bżar

Għaz-zalza Mgħarfa żejt taż-żebbuġaBasla mqatta’Żewġ sinniet tewm imqattgħinMgħarfa Kunserva Three Hills 400g Mayor Tomato Pulp100g żebbuġ iswed bl-għadma30g kappar imsoffiĦabaq u nagħniegħ frisk imqattgħin

MetoduImmarina l-ħut fil-meraq tal-lumi u ftit bżar u melħ. Saħħan iż-żejt fit-taġen u aqli għal madwar 3-4 minuti fuq kull naħa. Għaz-zalza, saħħan iż-żejt u aqli l-basla u t-tewm. Żid il-Kunserva Three Hills, il-Mayor Tomato Pulp u ħalliha ttektek għal ħames minuti. Itfa’ magħha ż-żebbuġ, il-kappar, il-ħabaq u n-nagħniegħ. Servi z-zalza mal-ħut.

stuffat tal-qarnitoctopus stew

Biex il-qarnit tibqagħlek tenera, sajjarha wara li tkun iffriżata u mdewba mis-silġ. Jgħidu wkoll li jekk titfa’ tapp tas-sufra waqt li qed

tagħli, din trattab il-laħam tal-qarnita.

To cook tender octopus make sure that the octopus is first frozen and then thawed. Placing a wine cork in the water when boiling the octopus

is also supposes to help tenderise its fleshIservi 4Ingredjenti500g qarnita mnaddfa2 magħref żejt taż-żebbuġaBasla kbira mqatta’ fin4 sinniet tewm imqattgħin 50g Kunserva Three Hills300ml inbid abjad200ml ilma400g Mayor Tomato Pulp 50g żebbuġ iswed mingħajr għadma Melħ u bżarZokk ta’ karfusa imqatta’ rqiq2 mgħaref tursin imqatta’ fin

MetoduAgħlli l-ilma f’kazzola kbira u sajjar fih il-qarnita għal madwar għoxrin minuta. Meta tkun lesta qattagħha biċċiet kbar. F’kazzola oħra, saħħan iż-żejt u sajjar il-basla mqatta’ u t-tewm. Żid il-biċċiet ta-qarnita u sajjar għal ħames minuti oħra. Itfa’ magħha l-Kunserva Three Hills, l-inbid abjad, l-ilma, il-Mayor Tomato Pulp, iż-żebbuġ u l-karfus. Ħawwar bil-melħ u l-bżar u ħalliha ssir għal madwar erbgħin minuta. Servi bi ftit tursin.


When buying octopus choose the smaller

ones as they will be more tender. Make

sure you remove the ink sac before

cooking!

Serves 4

Calories 198kcal

Carbohydrate 12.1g

Sugars 10.5g

Fat 7.6g

Ingredients500g cleaned octopus2 tablespoons olive oil1 large onion, finely chopped4 garlic cloves, sliced 50g Three Hills Kunserva300ml white wine200ml water400g Mayor Tomato Pulp 50g black olives, de stoned Salt & Pepper1 Celery stick, cut in small2 tablespoons parsley, finely chopped

MethodBring a large pan to the boil and cook the octopus for around 20 minutes. When ready cut in large chunks. In a separate pan, heat the olive oil and cook the chopped onions and the garlic. Add the octopus and cook for another further 5 minutes. Add the Three Hills Kunserva, the white wine, water, Mayor Tomato Pulp, olives and celery. Season well and cook for around 40 minutes. Serve with some parsley.

Meta tixtri l-qarnita dejjem agħżel qarnita

ta’ qies żgħir sabiex il-laħam ikun aktar

bnin.

ravjul moqlifried ravioli

Qabel ma tagħsar l-lumi jew il-larinġ, ħokk il-qoxra tagħhom u ffriżaha biex issibha meta jkollok bżonnha.

Don’t throw away orange or lemon peels - before juicing, remove the zest with a grater and freeze the zest for when you need it.

Iservi 4

Ingredjenti320g ravjul (madwar 16-il waħda)75g ċikkulata tal-ħalib imqatta’ dadi75g Ħanini Creamylight For Desserts 2 mgħaref żejt taż-żebbuġaMgħarfa zokkor

MetoduSajjar ir-ravjul skont kif miktub fuq il-pakkett. Itfa’ ċ-ċikkulata f’kazzola żgħira fuq nar baxx u xħin tibda tinħall żid magħha l-Ħanini Creamylight For Desserts. Saħħan iż-żejt taż-żebbuġa f’taġen, iksi ż-żewġ naħat tar-ravjul biz-zokkor u aqlih. Ir-ravjul ikun sar meta jieħu kulur dehbi. Servih fuq platt biċ-ċikkulata maħlula.

Jekk tixtieq, tista’ żżid miegħu ftit ġelat tal-vanilja.


Ingredients

320g ravioli (approx 16 ravioli)75g milk chocolate, cut into cubes75g Ħanini Creamylight for Desserts2 tablespoons olive oil1 tablespoon sugar

Method

Cook the ravioli according to the packet’s directions. Place the chocolate in a small pan, on low heat, and when the chocolate starts melting, add the Hanini Creamylight for Desserts. In the meantime, heat the olive oil in another pan, cover each side of the ravioli with sugar and fry. Ravioli are done when they change to a gold color. Place on a plate and serve with the melted chocolate.

If one desires, one can also add a scoop of vanilla ice cream and orange wedges!

This recipe is great for left-over ravioli and is very typical of the

Maltese Islands

Serves 4

Calories 325kcal

Carbohydrate 32.9g

Sugars 15.2g

Fat 17.3g

Din ir-riċetta hija ideali għal meta

jibqgħalek ftit ravjul żejjed.


Calories 583kcal

Carbohydrate 76.8g

Sugars 61.1g

Fat 22.1g

trajfil maltijamaltese trifle

L-irkotta ingredjent versatili ta’ veru. It-togħma u l-kostitwenza tagħha hija ideali biex tużaha fiz-zlazi, mal-għaġin, għad-dips,

għad-deżerti - jew sempliċement waħedha.

Ricotta is a very versatile ingredient. Its light creamy texture makes it ideal to enrich sauces, pasta dishes, as a quick spread or dip and in

baking and desserts - or simply enjoyed on its own.

Iservi 8

Ingredjenti6 biċċiet pane di spagna (tista’ tixtriha jew tagħmilha int – jekk se tagħmilha int ara li tħalli ħafna arja tidħol fit-taħlita biex din tiġi minsuġa ħafif)2 - 3 mgħaref ġamm li jogħġob lilek250ml Sherry jew Rum375ml custard375ml custard taċ-ċikkulata500g Ħanini Irkotta5 kuċċarini zokkor60g ċikkulata tal-ħalib imqatta’60g konfettura mqatta’400g Mayor Fruit Cocktail100g karawett imfarrak

MetoduIllesti ż-żewġ tipi ta’ custard skont kif jgħidlek il-pakkett. Itfa’ saff custard (mhux taċ-ċikkulata) fil-qiegħ ta’ dixx tal-ħġieġ. Agħmel saff biċċiet tal-pane di spagna fuqha u roxxhom bi ftit sherry jew rum. Idlikhom bil-ġamm. Ħabbat il-Ħanini Irkotta sakemm tiġi lixxa. Ħawwad magħha z-zokkor, il-biċċiet taċ-ċikkulata mfarrkin u l-konfettura mqatta’. Ifrex nofs dit-taħlita fuq il-ġamm. Irrepeti s-saffi u spiċċa b’saff custard taċ-ċikkulata fil-wiċċ. Żejjen bil-Mayor Fruit Cocktail u l-karawett imfarrak.

Ingredients

6 ready made sponges or slices of homemade sponge2-3 tablespoons jam of your choice250ml sherry /rum375ml custard375ml chocolate custard1 tub 500g Ħanini Irkotta5 teaspoons sugar60g milk chocolate, cubed60g candied peel, cubed400g Mayor Fruit Cocktail, drained100g crushed peanuts

Method

Prepare the 2 custard as indicated on the packaging. In a glass dish, prepare a layer of custard. Lay a layer of sponges and spread some of the jam on top. Sprinkle some sherry/rum. Beat the Ħanini Irkotta until smooth. Stir in the sugar, the chocolate cubes and candied peel. Spread half of the mixture on top of the jam. Repeat the steps (this time using the chocolate custard). Leave the custard as the final layer. Decorate with the Mayor Fruit Cocktail and crushed peanuts.

If making your own sponge make sure

that you allow a lot of air into the mixture

for a light fluffy texture.

Serves 8

Meta issajjar l-sponge id-dar, importanti li

tħalli ħafna arja tidħol xħin tkun tipprepara

t-taħlita.

Freephone: 8007 [email protected]

Like us on:

keeping Gozitan culinary traditions alive !

join us on a factory tour to watch food in the making

including free food sampling + free gifts

riċetti minn għawdex

Documents