My Recipes, tried and tasted

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Spaghetti in fresh mussels sauce

Paġella Mixwija (Grilled Red Seabream)

A quick and easy recipe for fresh cod that can be made in under 20 minutes:

Ingredients:

4 fresh cod fillets (approx 200g each)
1/4 cup all-purpose flour
1 tsp sweet paprika
1 tsp lemongrass (optional)
1/2 tsp garlic powder
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine
2 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh parsley

Method:
- Preheat your oven to 400°F.
- In a shallow dish, combine the flour, paprika, lemongrass (optional), garlic powder, salt, and pepper.
- Dredge each cod fillet in the flour mixture, shaking off any excess.
- In a large oven-safe skillet over medium-high heat, heat the olive oil and butter until the butter is melted and the mixture is hot.
- Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant.
- Add the dredged cod fillets to the skillet and cook for about 2-3 minutes per side, until golden brown.
- Pour the white wine and lemon juice over the fish, and then transfer the skillet to the preheated oven.
- Bake the fish for about 8-10 minutes, or until the internal temperature reaches 145°F.
- Remove the skillet from the oven and sprinkle the chopped parsley over the fish.
- Serve the fish hot, garnished with lemon wedges and extra parsley, if desired.
- Enjoy!

Pan-Seared Cod (merluzz) with Lemon Butter Sauce:

Season 4 cod fillets with salt and pepper.
In a large pan, heat 2 tablespoons of olive oil over medium-high heat.
Add the cod fillets and cook for 3-4 minutes on each side until golden brown and fully cooked.
Remove the cod from the pan and set aside.
In the same pan, melt 2 tablespoons of unsalted butter over low heat.
Add 2 cloves of minced garlic and 2 tablespoons of freshly squeezed lemon juice. Stir until combined.
Place the cod back into the pan and spoon the lemon butter sauce over the top of each fillet.

Turkey in honey and mustard sauce

Ingredients:

turkey legs
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
Salt
Pepper

Instructions:
- Preheat your oven to 350°F (180°C).
- In a small bowl, whisk together the honey, mustard, olive oil, and minced garlic.
- Place the turkey legs in a baking dish.
- Brush the honey mustard mixture over the turkey legs, making sure to coat them well.
- Season the turkey legs with salt and pepper.
- Place the baking dish in the preheated oven and roast the turkey legs for 1 hour and 15 minutes, or until the internal temperature of the turkey legs reaches 165°F (74°C).
- Remove the turkey legs from the oven and let them rest for about 10 minutes before serving.
- Enjoy!

Stuffed/Closed pancakes

Cold Pasta Salad

Ingredients
- pasta of your choice
- chopped onion
- chopped garlic
- chopped tomatoes
- olives
- capers
- artichoc hearts
- sweetcorn
- chopped capsicum (coloured bell pepper)
- shrimps
- mussels
- crab-flavoured sticks
- chopped parsley
- lemongrass
- olive oil

Method
- Boil the pasta according to the manufacturer's instructions, then let it cool down.
- In a large bowl mix all the ingredients. When cooked, add the pasta to the other ingredients.
- Refrigerate.
- Optional: add mayonnaise or salad cream.

BON APPÉTIT

Mussels in wine and rosemary

Ingredients:
- Mussels
- Onion
- Garlic
- Rosemary
- Parsley
- Olive oil
- Butter
- White wine

Method:
Cover the bottom of the (deep) pan in olive oil. When hot add the onion, garlic, parsley and rosemary, and sauté on medium heat.

When the onion becomes translucent, add the butter. Wait until the butter melts, and then pour in the wine and add the mussels.

Cover the pan and cook for 10 minutes without removing the lid.

Stuffed mushrooms for lunch

Stuffing (finely chopped):
- Mushroom stems
- Spring Onion
- Garlic
- Tomato
- Parsley
- Parmesan cheese
- Breadcrumbs
- Olive oil

Method:
Mix all the ingredients in a bowl and fill in the mushroom caps
Sprinkle some Parmesan cheese and breadcrumbs on top and drizzle some olive oil.
Bake on gas mark 6 for 20-25 minutes

Butterflied prawns with butter, garlic, and parsley

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STUFFED MEAT ROLL (v.3)

Ingredients

Meat roll:
500 gr minced meat of your choice (in this recipe I used chicken)
Maltese sausage (ATTN: contains pork)
Bacon (optional - to use as on outer layer) (ATTN: contains pork) (not used in this recipe)
1 egg
Finely chopped garlic
Finely chopped onion
Finely chopped parsley
Lemon zest
Lemon juice (half lemon)
1 tablespoon BBQ sauce or ketchup
Salt
Pepper
Mixed herbs
Lemongrass

Filling:
Spinach
Hardboiled eggs
Soft cheese (or Emmenthal)

Roasted butternut squash:
- Drizzle some oil and spread it over the two halves using your fingers or a brush to coat them
- Flavour with seasalt, black pepper, ground nutmeg, and ground cinnamon
- Bake for around 1 to 1.5 hour or until soft on Gas Mark 5 / 190C / 375F

I will scoop out the roasted butternut squash flesh to make butternut squash and bacon risotto

Marinade:
2 Lime juice
2 Lime zest
1 Lemon juice
1 Lemon zest
1/3 cup white wine
4 Minced garlic
1 inch finely chopped Ginger
2 tablesppons Oil
2 tabelsppon Soy sauce (dark)
2 tablespoon Honey
1/4 cup Parsely
1 teaspoon Cummul
Salt and pepper to taste

Marinate for at least 2 hours

Cooking:
Fry the chicken pieces on high heat for at least 5 minutes, or until golden brown, skin side first. Turn and ry for another 5 to 10 minutes.
Pour the marinade over the chicken. Transfer the pan to the oven, gas mark 5, and bake until ready.