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Bigilla, Maltese fava bean puree.

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Bigilla, Maltese fava bean puree.
Instructions
  1. Soak fava beans for at least 12 hours, changing water until it stays clear. After this time put fava beans in a pan with water, bring it to a boil and cook for 30 minutes. After that, if needed, peel of the cuticle from beans.
  2. In a large skillet sautee chopped onion with garlic and olive oil. Add fava beans and water enough, little by little, to cook for about 1 hour without burning or getting all too dry.
  3. Puree the beans with a blender, add parsley, spices and the right amount of salt. Serve with fresh vegetables as carrots, celery, cherry tomatoes or toasted bread and breadsticks.

Spinach savoury crumble.

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Spinach savoury crumble.
Servings
4
Servings
4
Instructions
  1. Put spinach in a pan with garlic, oil, salt and pepper. Cook until all the water is evaporated and spinach are cooked.
  2. Mix in a bowl breadcrumbs, feta cheese, Parmesan and salt and pepper to taste. You have to end up with a sandy and crumbly mix, you can add a little oil if the mix is too dry.
  3. Put spinach in a ovenproof pan, cover with crumbles and bake at 356°F until the crumble is golden.
Recipe Notes

Of course you can use fresh spinach, it's even better and the making off is the same, you have to wash and rinse well the vegetables then put them in the pan until all the water is gone and the spinach are cooked.

You should use about 31 oz fresh spinach.

You can also sautee spinach in the pan with butter and some Parmesan to enrich this side dish.

Greek style stuffed eggplants.

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Greek style stuffed eggplants.
Instructions
  1. Cut eggplants in half on the long side, empty them with a knife or a spoon.
  2. Dice the pulp and sautee it in a pan with oil and garlic then adjust salt and pepper.
  3. Put pulp in a bowl with crumbled feta, breadcrumbs and pine nuts slightly roasted in a pan, mix well.
  4. Stuff the eggplant's halves, pour a little oil then bake at 356°F for about 20 minutes.

Eritrean zighinì.

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Eritrean zighinì.
Instructions
  1. Sautee in a pan with oil thin sliced onions with the garlic clove.
  2. In another pan brown meat, chopped in cubes of about 1 inch in a little oil.
  3. Add berberè to onions, then meat and mix well then add tomatoes.
  4. Cook with a lid on low fire for about 2 hours and half adding some water if sauce become too thick.
  5. Add a pinch of salt before the end of the cooking, serve hot.

Spinach cream with stracchino cheese mousse.

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Spinach cream with stracchino cheese mousse.
Servings
2
Ingredients
Servings
2
Ingredients
Instructions
  1. Sautee cleaned spinach in a pan with olive oil, garlic and salt. When cooked remove garlic and blend spinach in a mixer with as much as needed cold water to have a smooth cream.
  2. In a tall glass blend with a mixer stracchino cheese with a couple of hot water spoons. Keep on blending adding oil little by little and, if needed, more hot water. The cream could become granulose but it's not a problem, keep on blending untill it's fluffy ( you will need 3-4 tabsp oil, no more).
  3. When the spinach cream is at room temperature put it in a dish, add teaspoons of cheese mousse and, if you like, radish and/ or asparagus. I added only a hint of lemon zest, I liked it.