Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Maltese recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Maltese recipes?),it will help you,my kids.
Where can I find recipes for Maltese dishes? Dishes from Malta?
Answer:
go to http://www.angelfire.com/mt/pick/recepes...
I've been told that in Korea and Vietnam, there are great recipies for a maltese, along with dachsund, beagle and shitzu recipies that are quite tasty.
As far as a belgian (sheepdog) I bet the same recipies would work, but you're going to need a bigger pot.
Cherry Tart
[Reset]
Keys : Desserts Tarts Maltese Malta European
Ingredients :
CRUST
2cupall-purpose flour
1/2cupsugar
1tspsalt
1cupchilled unsalted butter - (2 sticks) cut 1/2" cubes
1lrgegg
FILLING
1cupcherry preserves
1/2cupchopped dried Bing (sweet) cherries (abt 2 1/2 oz)
1/2tspgrated lemon peel
1/4tspalmond extract
1/4cupunsalted natural pistachios chopped
GLAZE
1lrgegg
2tblwhole milk
2tblsugar
Method :
* For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
* For Filling: Position rack in bottom third of oven and preheat to 325 degrees. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
* Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios.
* Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4-inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
* For Glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
* Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)
* This recipe yields 8 to 10 servings.
* Comments: From Malta - This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.
Maltese Chicken with Red Wine and Honey Gravy
[Reset]
Keys : Chicken Main Dish Poultry Alcoholic Maltese Malta European
Ingredients :
1whlchicken - (abt 4 lbs) cut 8 pieces
2tblextra-virgin olive oil
1cupdry red wine
(such as Zinfandel)
2tblhoney
Salt to taste
Freshly-ground black pepper to taste
Chopped fresh parsley
Method :
* Rinse chicken and pat dry. Heat oil in heavy large deep skillet over medium heat. Add chicken to skillet. Cover and cook until golden brown, about 15 minutes per side.
* Turn chicken skin-side up; continue to cook uncovered until cooked through, about 10 minutes longer. Transfer chicken to platter; tent with foil to keep warm.
* Pour off excess fat from skillet. Add wine and honey. Simmer until reduced to 1/3 cup, stirring often, about 8 minutes. Season with salt and pepper. Pour sauce over chicken. Sprinkle with parsley.
* This recipe yields 4 servings.
* Comments: At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.
Grilled Rudderfish with Maltese Sauce
Servings [Reset]
Keys : Fish Maltese Malta European
Ingredients :
1tblOlive oil
1lrgChopped onion
4xCloves garlic, chopped
400gmPeeled tomatoes with juice
1tblLemon juice
Salt and pepper to taste
2tblCapers
1smLemon, zest only
1tblFinely chopped fresh mint
4xServing size pieces rudderfish
Method :
* Good capers are essential to this dish. If possible, visit a deli whose owners are of Mediterranean extraction and buy bulk capers which have been packed in salt. Rinse them to remove the salt before using. If you have to use the more readily available capers bottled in a vinegar solution, blot them dry of vinegar before using.
* In a tablespoon of olive oil. gently fry a large onion, chopped. until transparent. Add 4 cloves of garlic, crushed or finely chopped, and cook for a minute or so longer, then add a 400 g tin of peeled tomatoes.
* chopped, together with their juice, 1 tablespoon lemon juice and salt and pepper to taste. Simmer for about 20 minutes, then add 2 heaped tablespoons of capers, the zest of a small lemon and a tablespoon of finely chopped fresh mint. Simmer again until the sauce is thick. Meanwhile heat the grill to very hot, dip 4 serving-size pieces of rudderfish in olive oil and put them under the grill for 3-5 minutes, turning once if using a conventional grill. You may not need to turn the fish at all if you have a fan assisted grill.
* Spoon the sauce onto warmed plates, add the fish and serve, preferably with good bread to ensure no sauce is wasted.
Baked Macaroni Pie (Timpana)
Ingredients
14oz flaky dough
2 lbs. uncut macaroni*
1lb extra lean hamburger**
3 tbs tomato paste
4 well-beaten eggs
2 cups water or stock
1 small finely chopped onion
pepper and salt
14oz grated Parmesan cheese
* Uncut macaroni are sometimes hard to find. However you can usually find them in Italian stores. If you cannot get uncut macaroni, substitute with cut macaroni, preferably plain cut macaroni.
** You can substitute Corned Beef (2 cans) for the hamburger. I personally prefer Corned Beef as it gives the Timpana extra flavour.
In a large saucepan, cook the onion until tender. Add the meat and brown for a couple of minutes. Add the tomato paste and two cups of water or stock and mix well. Add salt and pepper to taste. Cover the saucepan and let the sauce simmer for about twenty minutes.
In the mean time, cook the macaroni in salted boiling water till tender, drain, and place in a large mixing bowl. Add the sauce, the Parmesan cheese and the beaten eggs and mix well.
Grease a large baking dish (28x18x4cm Pyrex dish is ideal) with lard or margarine. Roll out the dough and line the dish with the dough. Pour the pasta and sauce mix into the baking dish. Cover the top with dough. Press the edges to seal the dish. Decorate with a dough flower in the middle. With a fork, pierce the dough. Then brush with a beaten egg.
Preheat the oven to 375F (190C) Gas 5. Bake for about one hour. The dough should turn golden-brown.
Serve the Timpana hot or cold in large pieces with grated parmesan cheese.
FIGOLLI - TRADITIONAL MALTESE EASTER PASTRY )
DOUGH (SOUR CREAM COOKIES DOUGH)
Ingredients:
1/2 cup shortening (part butter or margarine)
1 cup granulated sugar
1 egg
1 egg slightly beaten
1 tsp. pure Vanilla extract
2? cups all-purpose flour
1 tsp. baking powder
? tsp. Baking soda
? tsp. Salt
? cup sour cream
Mix shortening, sugar, egg and vanilla extract thoroughly. Measure flour by dipping method or by sifting. Blend the dry ingredients (flour, baking powder, baking soda and salt.) Add to sugar mixture alternating with sour cream. Divide dough.
ALMOND PASTE
Ingredients:
10 ounces grated almonds
4 ounces icing sugar
4 ounces fine sugar
2 small eggs
1 tsp. pure Almond extract
1 tsp. sugar water
Sherry (to taste)
Mix the sugar, icing sugar and the almonds. Combine the eggs with the almond extract and the Sherry without whipping. Combine the egg mixture to the Almond mixture until the mixture is smooth.
MAKING THE FIGOLLI
Heat oven to 325oF. Roll out a piece of dough until it is ?" thick on a well-floured surface. Cut into desired shapes (two cut-outs for each Figolla.) Spread almond past on one of the cut-outs. Place the other cut-out on top and press the edges to seal. Brush the top of the Figolli with the beaten egg. Bake until the Figolli turn to a golden colour. Let the Figolli cool down and then decorate with coloured icing. Pace a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.
Maltese Cheese and Meat Cakes (Pastizzi)
Ingredients for Rikotta cheese pastizzi
2 lbs. flaky pastry dough
2 lbs. ricotta cheese
salt
2 eggs
Ingredients for meat pastizzi
2 lbs. flaky pastry dough
1 or 2 small onions
1 lb lean ground beef
2 cans of pees
2 teaspoons tomato paste
half a teaspoon spices
Preparing the Rikotta cheese pastizzi
Note: You can substitute Pillsbury Flaky Pastry Dough for home-made flaky pastry dough...if you're lazy like me!
Mix the rikotta cheese with the two eggs until the eggs are thoroughly mixed into the rikotta cheese. Add a bit of salt to the mixture for taste. Roll out the dough (do not make the dough too thin.) Cut the dough into three- to four-inch circles. Put one tablespoon of the rikotta cheese mix in the middle of each circle. Fold each circle from the top and the bottom to the centre and squeeze the edges together so that the pocket is sealed (the horizontal ends should be formed into points.) Put the pastizzi on a margarine greased baking sheet. Bake in a moderate oven (350-425 degrees) for about one hour.
You will need to experiment a bit with the oven temperature and the cooking time. The pastizzi should be a golden-brown colour when they're ready. They're best eaten when they are warm with a cup of good coffee or tea. Enjoy!
Preparing the meat pastizzi
Mince the onions and fry in a bit of oil. When the onions start turning dark in colour add the hamburger. Cook for a bit and then add the tomato paste and the spices. Mix well and then add the pees. Add pepper and salt to taste. Roll out the dough (do not make the dough too thin.) Cut the dough into three- to four-inch circles. Put one tablespoon of the meat mix in the middle of each circle. Fold each circle from the top and the bottom to the centre and squeeze the edges together so that the pocket is sealed (the horizontal ends should be formed into points.) Put the pastizzi on a margarine greased baking sheet. Bake in a moderate oven (350-425 degrees) for about one hour.
You will need to experiment a bit with the oven temperature and the cooking time. The pastizzi should be a golden-brown colour when they're ready. They're best eaten when they are warm with a cup of good coffee or tea. Enjoy!
Visit www.raycalleja.com and then click on the recipes.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Maltese recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Maltese recipes?),it will help you,my kids.
Where can I find recipes for Maltese dishes? Dishes from Malta?
Answer:
go to http://www.angelfire.com/mt/pick/recepes...
I've been told that in Korea and Vietnam, there are great recipies for a maltese, along with dachsund, beagle and shitzu recipies that are quite tasty.
As far as a belgian (sheepdog) I bet the same recipies would work, but you're going to need a bigger pot.
Cherry Tart
[Reset]
Keys : Desserts Tarts Maltese Malta European
Ingredients :
CRUST
2cupall-purpose flour
1/2cupsugar
1tspsalt
1cupchilled unsalted butter - (2 sticks) cut 1/2" cubes
1lrgegg
FILLING
1cupcherry preserves
1/2cupchopped dried Bing (sweet) cherries (abt 2 1/2 oz)
1/2tspgrated lemon peel
1/4tspalmond extract
1/4cupunsalted natural pistachios chopped
GLAZE
1lrgegg
2tblwhole milk
2tblsugar
Method :
* For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
* For Filling: Position rack in bottom third of oven and preheat to 325 degrees. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
* Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios.
* Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4-inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
* For Glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
* Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)
* This recipe yields 8 to 10 servings.
* Comments: From Malta - This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.
Maltese Chicken with Red Wine and Honey Gravy
[Reset]
Keys : Chicken Main Dish Poultry Alcoholic Maltese Malta European
Ingredients :
1whlchicken - (abt 4 lbs) cut 8 pieces
2tblextra-virgin olive oil
1cupdry red wine
(such as Zinfandel)
2tblhoney
Salt to taste
Freshly-ground black pepper to taste
Chopped fresh parsley
Method :
* Rinse chicken and pat dry. Heat oil in heavy large deep skillet over medium heat. Add chicken to skillet. Cover and cook until golden brown, about 15 minutes per side.
* Turn chicken skin-side up; continue to cook uncovered until cooked through, about 10 minutes longer. Transfer chicken to platter; tent with foil to keep warm.
* Pour off excess fat from skillet. Add wine and honey. Simmer until reduced to 1/3 cup, stirring often, about 8 minutes. Season with salt and pepper. Pour sauce over chicken. Sprinkle with parsley.
* This recipe yields 4 servings.
* Comments: At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.
Grilled Rudderfish with Maltese Sauce
Servings [Reset]
Keys : Fish Maltese Malta European
Ingredients :
1tblOlive oil
1lrgChopped onion
4xCloves garlic, chopped
400gmPeeled tomatoes with juice
1tblLemon juice
Salt and pepper to taste
2tblCapers
1smLemon, zest only
1tblFinely chopped fresh mint
4xServing size pieces rudderfish
Method :
* Good capers are essential to this dish. If possible, visit a deli whose owners are of Mediterranean extraction and buy bulk capers which have been packed in salt. Rinse them to remove the salt before using. If you have to use the more readily available capers bottled in a vinegar solution, blot them dry of vinegar before using.
* In a tablespoon of olive oil. gently fry a large onion, chopped. until transparent. Add 4 cloves of garlic, crushed or finely chopped, and cook for a minute or so longer, then add a 400 g tin of peeled tomatoes.
* chopped, together with their juice, 1 tablespoon lemon juice and salt and pepper to taste. Simmer for about 20 minutes, then add 2 heaped tablespoons of capers, the zest of a small lemon and a tablespoon of finely chopped fresh mint. Simmer again until the sauce is thick. Meanwhile heat the grill to very hot, dip 4 serving-size pieces of rudderfish in olive oil and put them under the grill for 3-5 minutes, turning once if using a conventional grill. You may not need to turn the fish at all if you have a fan assisted grill.
* Spoon the sauce onto warmed plates, add the fish and serve, preferably with good bread to ensure no sauce is wasted.
Baked Macaroni Pie (Timpana)
Ingredients
14oz flaky dough
2 lbs. uncut macaroni*
1lb extra lean hamburger**
3 tbs tomato paste
4 well-beaten eggs
2 cups water or stock
1 small finely chopped onion
pepper and salt
14oz grated Parmesan cheese
* Uncut macaroni are sometimes hard to find. However you can usually find them in Italian stores. If you cannot get uncut macaroni, substitute with cut macaroni, preferably plain cut macaroni.
** You can substitute Corned Beef (2 cans) for the hamburger. I personally prefer Corned Beef as it gives the Timpana extra flavour.
In a large saucepan, cook the onion until tender. Add the meat and brown for a couple of minutes. Add the tomato paste and two cups of water or stock and mix well. Add salt and pepper to taste. Cover the saucepan and let the sauce simmer for about twenty minutes.
In the mean time, cook the macaroni in salted boiling water till tender, drain, and place in a large mixing bowl. Add the sauce, the Parmesan cheese and the beaten eggs and mix well.
Grease a large baking dish (28x18x4cm Pyrex dish is ideal) with lard or margarine. Roll out the dough and line the dish with the dough. Pour the pasta and sauce mix into the baking dish. Cover the top with dough. Press the edges to seal the dish. Decorate with a dough flower in the middle. With a fork, pierce the dough. Then brush with a beaten egg.
Preheat the oven to 375F (190C) Gas 5. Bake for about one hour. The dough should turn golden-brown.
Serve the Timpana hot or cold in large pieces with grated parmesan cheese.
FIGOLLI - TRADITIONAL MALTESE EASTER PASTRY )
DOUGH (SOUR CREAM COOKIES DOUGH)
Ingredients:
1/2 cup shortening (part butter or margarine)
1 cup granulated sugar
1 egg
1 egg slightly beaten
1 tsp. pure Vanilla extract
2? cups all-purpose flour
1 tsp. baking powder
? tsp. Baking soda
? tsp. Salt
? cup sour cream
Mix shortening, sugar, egg and vanilla extract thoroughly. Measure flour by dipping method or by sifting. Blend the dry ingredients (flour, baking powder, baking soda and salt.) Add to sugar mixture alternating with sour cream. Divide dough.
ALMOND PASTE
Ingredients:
10 ounces grated almonds
4 ounces icing sugar
4 ounces fine sugar
2 small eggs
1 tsp. pure Almond extract
1 tsp. sugar water
Sherry (to taste)
Mix the sugar, icing sugar and the almonds. Combine the eggs with the almond extract and the Sherry without whipping. Combine the egg mixture to the Almond mixture until the mixture is smooth.
MAKING THE FIGOLLI
Heat oven to 325oF. Roll out a piece of dough until it is ?" thick on a well-floured surface. Cut into desired shapes (two cut-outs for each Figolla.) Spread almond past on one of the cut-outs. Place the other cut-out on top and press the edges to seal. Brush the top of the Figolli with the beaten egg. Bake until the Figolli turn to a golden colour. Let the Figolli cool down and then decorate with coloured icing. Pace a hollow chocolate egg in the center of each Figolla using some soft icing to hold it in place.
Maltese Cheese and Meat Cakes (Pastizzi)
Ingredients for Rikotta cheese pastizzi
2 lbs. flaky pastry dough
2 lbs. ricotta cheese
salt
2 eggs
Ingredients for meat pastizzi
2 lbs. flaky pastry dough
1 or 2 small onions
1 lb lean ground beef
2 cans of pees
2 teaspoons tomato paste
half a teaspoon spices
Preparing the Rikotta cheese pastizzi
Note: You can substitute Pillsbury Flaky Pastry Dough for home-made flaky pastry dough...if you're lazy like me!
Mix the rikotta cheese with the two eggs until the eggs are thoroughly mixed into the rikotta cheese. Add a bit of salt to the mixture for taste. Roll out the dough (do not make the dough too thin.) Cut the dough into three- to four-inch circles. Put one tablespoon of the rikotta cheese mix in the middle of each circle. Fold each circle from the top and the bottom to the centre and squeeze the edges together so that the pocket is sealed (the horizontal ends should be formed into points.) Put the pastizzi on a margarine greased baking sheet. Bake in a moderate oven (350-425 degrees) for about one hour.
You will need to experiment a bit with the oven temperature and the cooking time. The pastizzi should be a golden-brown colour when they're ready. They're best eaten when they are warm with a cup of good coffee or tea. Enjoy!
Preparing the meat pastizzi
Mince the onions and fry in a bit of oil. When the onions start turning dark in colour add the hamburger. Cook for a bit and then add the tomato paste and the spices. Mix well and then add the pees. Add pepper and salt to taste. Roll out the dough (do not make the dough too thin.) Cut the dough into three- to four-inch circles. Put one tablespoon of the meat mix in the middle of each circle. Fold each circle from the top and the bottom to the centre and squeeze the edges together so that the pocket is sealed (the horizontal ends should be formed into points.) Put the pastizzi on a margarine greased baking sheet. Bake in a moderate oven (350-425 degrees) for about one hour.
You will need to experiment a bit with the oven temperature and the cooking time. The pastizzi should be a golden-brown colour when they're ready. They're best eaten when they are warm with a cup of good coffee or tea. Enjoy!
Visit www.raycalleja.com and then click on the recipes.
correctness,It's Non-profit and only for informational purposes.
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