This is a variation of the traditional figolli recipe. Adding cream cheese to your filling will make a moist filling that melts in your mouth.

Easy crispy focaccia with a soft centre inspired by the Maltese Traditional tile. You can go wild with your creativity and topping choices!

Lampuki pies are very popular while the fish is in season. This is our open version and using filo pastry to give it that extra crunch.

Simple Maltese food at its finest.

A cheesy variation of the famous Maltese water biscuit.

Galletti are the simplest Maltese snack you can bake! Try experimenting by adding herbs or spices to your mix to give it that personal flavour.

The famous Maltese Bread consumed during Lent.

The idea for this cheesecake came when I had a couple of figolli which didn’t turn out so nice. So I created a baked almond flavoured cheesecake with a golden figolla crust. Just a different way to enjoy figolli.

A popular Maltese biscuit consumed mainly during Lent and its name comes from the Latin word ‘quaresima’ which refers to the 40 days of Lent. As per tradition, it’s also made without using any dairy or fats.

March 20th is World’s Flour Day. Nothing smells nicer than a freshly baked olive loaf. You can use any kind of flour but for this recipe, we are using wholemeal. So easy to make! No kneading is required.

Zeppoli, from the Italian ‘Zeppole’ or ‘Bignè di San Giuseppe’, are made with deep-fried choux pastry filled with sweetened ricotta similar to a cannoli filling. Sometimes it’s also filled with custard and this is eaten to celebrate Saint Joseph’s Day.

Minestra is a Maltese traditional vegetable soup very similar to the Italian Minestrone. Rich with beans and mixed pulses hearty soup is very healthy. Also very easy to make, you can simply throw everything in a pot, add water, and simmer. I prefer to lightly fry the onion, carrots, and celery first to give it more flavour. Nonetheless, the result is always guaranteed! You can also add some small pasta in the end.

Tiramisù is a rich layered Italian dessert made with Savoiardi (ladyfinger biscuits), strong espresso and Mascarpone cheese. This is my caramel version and contains no eggs.

Kusksu is a traditional Maltese soup made with fava beans, Gozo 'ġbejniet' and pasta beads or 'kusksu' pasta. My Ch-eat here is turning this delicious soup into a baked casserole. I can assure you that the result is absolutely delicious. Ideally use fresh fava beans when they are in season but frozen or canned can work just fine too.

Pudina tal-ħobż (bread pudding) must be one of Malta's favourite treats. This recipe will give you one of the moistest puddings you've ever made.

Not exactly an Asian variation but a 'cheat' on the Maltese Traditional Imqaret using wonton wrappers instead of the traditional dough. This makes them lighter and crispier.

The mini milk chocolate November Bones.

Although they look similar this is a 'cheat' on the traditional November Bones. Filled with everyone's favourite Kit Kat and Maltesers, it is an alternative for those who don't like the traditional filling.

Crispy on the outside, soft, and on the inside. These couscous ġibniet fritters are delicious and so easy to make!

Artichoke stuffed with a tuna and herb mix the way my grandmother used to cook it.