Traditional Gozitan Easter Qassatat with dried sheep's milk cheese and egg filling. 

November Bones, or "Għadam tal-Mejtin" are bone-shaped almond sweets made for All Souls' Day (November 2nd) and throughout November. They symbolize the dead and are part of Maltese traditions honoring the departed.

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.

Small couscous pies, perfect for a snack or lunch. If you are on a diet, you can simply enjoy the couscous filling as a salad.

A cheesy variation of the famous Maltese water biscuit.

Qassatat are Traditional Maltese dough parcels normally filled with cheese or a mushy pea mixture.

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.

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.

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.

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.

Frigolli - Not the traditional figolli!

Soft little fried dough balls filled with a creamy almond filling and coated with a crunchy chocolate almond shell.

This is Ch-EAT's take on these Maltese famous biscuits. Traditionally served at Christenings and decorated with blue or pink icing swirls, these little treats go perfectly with that cup of tea or coffee. This recipe makes around 10 large biscuits.

Who doesn't like stuffed marrows? Whether baked with potatoes, steamed or boiled within a soup, these are definitely a Maltese favourite. This is Ch-EAT's version of this dish. You can serve it with baked or mashed potatoes and vegetables. Gravy is optional.

Leftover Panettone from Christmas? If not, you can always buy it at a heavily discounted price. Add some Baci, and it's a match made in h-Oven! Trust me it's delicious!

You're gonna love this one! Ch-EAT's take on the traditional Maltese Christmas log.