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Healthy Grains Braġjoli A lighter twist on the traditional Maltese beef olives. Tender slices of lean beef are rolled around a wholesome filling of tasty grains, then gently braised in a rich, herby tomato sauce until tender. Ingredients: Braġjoli: * 500g lean beef topside or thinly sliced beef * 150g Tiptiaс Tasty Grains * 1 small onion, finely chopped * 1 garlic clove, minced * 1 tbsp fresh parsley, chopped * 1 tsp Maille Honey Mustard * 1 tsp olive oil * Salt & freshly ground black pepper * 1 tsp dried oregano * 2 hard-boiled eggs, crumbled Tomato Sauce: * 1 tbsp extra-virgin olive oil * 1 onion, finely chopped * 2 garlic cloves, minced * 400g tomato passata * 1 tbsp tomato paste * 150ml vegetable or beef stock * 1 tsp dried oregano * A few fresh basil leaves * Salt & black pepper * 1 bay leaf Method 1. Cook the Tiptiaс Tasty Grains according to the packet instructions and allow to cool slightly. 2. In a bowl, combine the grains with the onion, garlic, parsley, Maille Honey Mustard, oregano and boiled eggs. Season lightly with salt and pepper. 3. Lay the beef slices between sheets of baking paper and gently flatten them until thin. Season both sides with salt and pepper. 4. Place a spoonful of the grain mixture in the centre of each beef slice. Fold in the sides and roll tightly. 5. Heat the olive oil in a large deep frying pan or casserole over medium-high heat. Brown the Bragjoli on all sides, then remove and set aside. 6. In the same pan, sauté the onion for 3–4 minutes. Add the garlic and cook for another minute. 7. Stir in the tomato paste, then add the passata, stock, oregano and bay leaf. Season with salt and pepper and bring to a gentle simmer. 8. Return the Braġjoli to the sauce. Cover and simmer gently for 35–45 minutes, until the beef is tender and the filling is cooked through. 9. Remove the bay leaf, check the seasoning and finish with fresh basil. #maltatiktok #braġjoli #malta #recipes @whatsinstore

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Prickly Pear Swiss Roll A soft, light Swiss roll filled with homemade prickly pear jam and fluffy cream, finished with a generous dusting of icing sugar. A delicious way to enjoy one of Malta’s favourite summer fruits! Tray: 30 × 40 cm rectangular baking tray Serves: 10–12 Ingredients: Prickly Pear Jam * 600g peeled prickly pears * 300g caster sugar * 40ml water * Juice of ½ lemon Sponge * 1 pkt Lamb Brand Sponge Cake Mix * 4 large eggs, room temperature * 70ml water Cream Filling * 1 pkt Lamb Brand Topping Mix * 144ml cold milk To Finish * Lamb Brand Dusting Sugar Method 1. Cut the prickly pears into pieces and cook with the water for 20 minutes until softened. 2. Blend until smooth, then pass through a fine sieve to remove all the seeds. 3. Weigh the prickly pear purée and add half its weight in caster sugar, together with the lemon juice. Bring to a boil, then simmer for 45–60 minutes, stirring regularly, until thickened. Cool and refrigerate. 4. Prepare the sponge mix according to the packet instructions. Pour into a 30 × 40 cm tray lined with baking paper and bake at 180°C for approximately 15 minutes, until lightly golden. 5. Remove from the oven and generously dust with icing sugar. Place a clean tea towel over the sponge, flip it over, remove the baking paper and carefully roll the sponge while still warm. Leave to cool completely. 6. Prepare the topping mix with the cold milk according to the packet instructions. 7. Carefully unroll the cooled sponge. Spread the prickly pear jam evenly over the surface, leaving a small border around the edges. 8. Add a thin layer of cream, again leaving the edges clear to prevent the filling from squeezing out. 9. Carefully roll the sponge using the baking paper to guide you. Remove any excess cream from the sides, then wrap and refrigerate for at least 3 hours. 10. Before serving, trim both ends for a neat finish and dust generously with Lamb Brand Dusting Sugar. #bajtartaxxewk #pricklypear #swissroll #maltatiktok #recipes @Loaded Pantry

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ChEAT’s Timpano Not your everyday recipe, but definitely worth the effort! ChEAT’s take on the famous Italian Timpano (Timballo), made famous by Big Night and Stanley Tucci. Ingredients: Serves 8-10 Dough * 1kg ‘00’ flour * 2 eggs * 1 pkt Stork margarine * 1 tsp salt * Cold water, as needed Meatballs * 300g pork mince * 300g beef mince * 70g Maltese sausage * 30g Parmigiano Reggiano * Parsley, salt & pepper Cheese Filling * 500g ricotta * 20g Parmigiano Reggiano * 1 egg * Parsley, salt & pepper Tomato Sauce * 1 tsp olive oil * 2 carrots, chopped * 2 celery sticks, chopped * 1 onion, chopped * 500g passata * 1 tbsp tomato paste * Salt, pepper & a pinch of sugar Filling * 700g rigatoni * 200g pasta shells * 200g shredded mozzarella * 250g smoked Maltese sausage * 8 hard-boiled eggs Method 1. Mix flour, salt and margarine until crumbly. Add eggs and enough cold water to form a firm dough. Knead, wrap and chill for 30 minutes. 2. Mix the meatball ingredients and form small balls. Brown in olive oil and set aside. 3. In the same pan, sauté onion, carrot and celery. Add passata, tomato paste, seasoning and sugar. Simmer for 30 minutes. 4. Boil pasta shells for 6–7 minutes. Cool, fill with the ricotta mixture and refrigerate. 5. Boil rigatoni for 6–7 minutes, drain and mix with the tomato sauce. 6. Line a large ovenproof pot with baking paper and cover with the rolled-out dough. 7. Layer rigatoni, mozzarella, stuffed shells, rigatoni, boiled eggs and meatballs. Finish with more rigatoni and smoked sausage. 8. Fold the dough over to seal. Cover with baking paper and foil. 9. Bake at 190°C for 45 minutes covered, then 40–45 minutes uncovered, until golden. 10. Rest for 30 minutes, carefully turn out, slice into wedges and serve! #timpano #timballo #maltatiktok #recipes #pasta