My very own easy version of the famous Swedish or ‘IKEA’ style meatballs. Also, I air-fried them to make things quicker.

Crispy on the outside, soft and creamy on the inside. Fast to prepare potato gnocchi with a creamy fresh Gozo cheese filling and simply fried in butter and sage.

A different kind of quiche with ricotta filling and a qassatat crust. Easy and quick to make and can be served warm or cold.

Lumaconi pasta shells filled with a delicate ricotta and butternut squash filling baked in a creamy garlic sauce and crispy prosciutto crust.

Similar to a ‘froġa tat-tarja’, but baked and having a Camembert cheesy center.

Vegan-Friendly pasta with a delicate creamy peanut butter & basil sauce.

Do you feel like making baked pasta but have little time? Try this recipe! Also, I’m using gluten-free pasta which makes it easier on the stomach.

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

This is not an everyday recipe and requires a lot of preparation. But trust me, the result is definitely worth it! This is ChEAT’s take on the famous Italian Timpano, or Timballo.

Quick and easy pasta especially for garlic lovers.

Quick and easy pasta especially for garlic lovers.

Easy to make, creamy Brie, chicken & walnut pasta.

Pasta filled with creamy cheese and baked with a simple meat sauce. An alternative for baked cannelloni.

Naan bread is not only for dipping in sauces or curries. It is so flexible. Here we are combining it with local flavours creating a very tasty Gozitan style pizza.

A crispy deep pan pizza with a soft centre topped with typical Maltese toppings and finished off with fresh Gozo cheeselets.

This quick and easy recipe might be the ideal appetizer for your Valentine's Dinner. Creamy Brie enclosed in a puff pastry crust and flavoured with walnuts, cranberries and Maltese bigilla. Best served with galletti or grissini and your favourite glass of wine.

Gibanica is a pie made with feta cheese and filo pastry. Famous in the Balkans, this is Ch-EAT's version with a Gozitan twist.

This is not a traditional Carbonara but based on its principles. This recipe has a hint of Maltese flavour.

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.

Cheesy 'cake' filled with delicious tortelloni of your choice.