Do you like garlic bread? Creamy cheese and garlic butter baguettes wrapped with BBQ crispy bacon.

Another Easter favourite. This is a chocolatey version of the famous buns. Might sound like a lot of work but it’s definitely worth it!

Crispy and light on the outside, soft and delicious on the inside. Quick to make, and very filling.

A soft chocolatey version of the famous eggs with a coconut shell and a crunchy Baci center.

Babka is a yeast sweet braided bread originated by Jewish Communities in Eastern Europe. There are various popular fillings. ChEAT’s version is made with silky Chocolate Butter and Crunchy Pistachios.

Simple one-pot chicken dish cooked in creamy wine and mustard sauce with a hint of thyme. Simple yet delicious.

These cannoli are like a fresh version of the traditional figolli. With soft creamy almond filling, the traditional almond crust, and finished off with dark chocolate and crushed peanuts.

Crispy figolli crust cannoli filled with smooth chocolate orange fudge.

Slow braised tender lamb ragù perfect as a first course for Easter lunch.

These little chocolate treats are so simple to make, yet very tasty and without added sugar.

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.

Pasta shells in creamy Pecorino sauce, drizzled with freshly ground pepper and crispy Maltese sausage.

Fresh creamy snack from the fridge made with Malta’s favourite milkshake.

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

Inspired by tons of cheesy broccoli soups out there, why not use a local queen of Maltese cheeses? The tanginess of the peppered cheese compliments the delicate broccoli very well.

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.

Twistees flavoured crispy Rigatoni. You can serve these with your favourite sauce or dip.