Pastizzi are a traditional Maltese food. These flakey pastry pockets are traditionally filled with either fresh ricotta or mushy peas, but nowadays, the variety of fillings are endless and can be sweet or savoury. Fillings are usually distinguished by the unique shape, ricotta-filled pastizzi are diamond shaped, pea-filled pastizzi are a rounded semi-circle. It is […]

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]

A super quick and easy pork sausage dish with crispy potatoes and cabbage for those busy midweek dinners.

A simple but delectable roasted capsicum soup with fried provolone polenta.