Scotts Supermarket, Sliema (2026)

20/04/2026

TUNA, POTATO AND DILL BAKE
Serves 6
Ingredients
1kg potatoes, cut into 0.5cm slices
4 medium egg yolks
300ml milk
300ml double cream
Zest of 1 lemon
½ tsp fine salt
3 x 120g tins tuna
50g capers
10g dill roughly chopped
10g chives, snipped
30g unsalted butter

Method
- Preheat the oven to 200C/Gas6. Bring a large saucepan of salted water to the boil. Carefully add the sliced potatoes, return to the boil and cook for 6-8 minutes until just tender. Drain and set aside to cool for a few minutes.
- Meanwhhile, in a large measuring jug or bowl, whisk together the egg yolks, milk, cream, lemon zest, salt and plenty of black pepper until combined. Drain the tins of tuna, tip into a bowl and gently mix through the capers. Combine the chopped herbs in a separate bowl.
- Butter 28cm x 22cm x 6cm oven dish. Arrange about a third of the potatoes in the base of the dish, spreading them out into a layer. Top with half the tuna mixture, followed by one third of the herbs. Repeat the layers, finishing with a top layer of potatoes and reserving the remaining herbs. Give the egg mixture another quick whisk, then pour it all over the layers. Melt the butter in a small pan and spoon over the top layer of potatoes. Season with a little extra salt, then transfer to the oven, bake for 50-55 minutes until the egg mixture is just set and the potatoes are crisp and golden. Leave to stand for 10-15 minutes.
- Scatter over the reserved herbs and serve.

PATATA U TONN TAŻ-ŻEJT FIL-FORN BIX-XIBT
Għal 6 persuni
1kg patata mqattgħa slices ta’ 0.5cm
4 isfra tal-bajd
300ml ħalib
300ml krema doppja
Qoxra maħkuka ta’ lumija
½ kuċċarina melħ fin
3 x 120g laned tat-tonn taż-żejt
50g kappar
10g xibt imqatta’
10g chives, imqatta’ fin
30g butir mingħajr melħ

- Saħħan il-forn għal 200C/Gas6. Għalli ilma bil-melħ ġo borma kbira u itfa s-slices tal-patata bil-galbu, ħalliha terġa tiftaħ tgħali u sajjar għal 6-8 minuti sakemm il-patata tkun kemm, kemm saret. Saffiha u ħalliha tibred għal ftit minuti.
- Sadanittant, ġo buqar, ħabbat flimkien l-isfra tal-bajd, il-ħalib, il-krema, il-qoxra maħkuka tal-lumija, melħ u ħafna bżar iswed. Saffi l-laned tat-tonn taż-żejt, itfa’ ġo skutella u ħallat bilmod il-kappar. Ħallat flimkien il-ħxejjex aromatiċi ġo skutella oħra.
- Idlek bil-butir dixx tal-forn ta’ 28cm x 22cm x 6cm. Poġġi terz tas-slices tal-patata fil-qiegħ u rranġhom f’saff. Poġġi nofs it-taħlita tat-tonn, u wara terz mil-ħxejjex aromatiċi. Erġa rrepeti s-saffi, spiċċa b’saff patata. Warrab it-terz tal-ħxejjex aromatiċi. Erġa ħallat it-taħlita tal-bajd u ferragħha fuq il-patata. Dewweb il-butir u itfagħu fil-wiċċ. Ħawwar bi ftit melħ ieħor imbagħad sajjar fil-forn għal 50-55 minuta sakemm it-taħlita tal-bajd tkun għaqdet u l-patata tkun tqarmċet u ħadet kulur dehebi. Ħalliha toqgħod għal 10-15 il-minuta.
- Roxx il-ħxejjex aromatiċi li warrabt u servi.

20/04/2026

MEATLOAF
Serves 6
Ingredients
100g pancetta
1 onion finely chopped
1 tbsp oil
100ml milk
1 beef stock cube
500g beef mince
2 tsp coarse sea salt
50g breadcrumbs
1 egg
½ tsp grated nutmeg
1 tsp Dijon mustard
3 tbsp fresh parsley finely chopped
1 tsp tomato puree
200g streaky bacon rashers
For the sauce
100ml cream
200ml milk
2-3 tsp redcurrant jelly
Worcestershire or soy sauce
1-2 tbsp cornflour

Method
- Add the pancetta and onion to a saucepan with the oil and fry over a low heat for around 10 minutes or until the onion starts to caramelize.
- In another small saucepan, heat the milk, add the stock cube and allow to dissolve. Mix together the beef and salt in a mixer. Then add the breadcrumbs, the egg, nutmeg, mustard, parsley and puree. Add the pancetta-onion mixture and the milk with the stock and combine season. Place the mixture in the fridge to chill for at least 30 minutes before using.
- Preheat the oven to 240C/Gas7. Shape the meatloaf into a rectangle about 20cm long and place in an ovenproof dish. Lay the streaky bacon all across the top, taking care to tuck the ends underneath. The whole loaf should be covered.
- Bake in the preheated oven for 20 minutes, then remove from the oven. To make the sauce, mix the cream with 100ml plus 1 tablespoon of the milk and pour into the dish around the meatloaf, along with 2 teaspoons of redcurrant jelly.
- Turn the oven down to 200C/Gas6 and cook the meatloaf for a further 20-25 minutes, remove from the oven and stain all the creamy goodness and meat juices into a saucepan, cover the meatloaf and allow to rest while you finish the sauce.
- Add the remaining milk to the sauce. Bring to the boil, then taste and add another teaspoon of jelly if necessary and season with salt and pepper and maybe a few drops of Worcestershire sauce of soy sauce. In a small dish, dissolve the cornflour with a little water, add half of it to the gravy and thicken for a minute or so at boiling point. Add more cornflour if you prefer a thicker sauce. Strain the sauce through a sieve and keep warm. Serve the meatloaf in thick slices with the sauce.

PULPETTUN
Għal 6 persuni
100g pancetta
Basla mqattgħa fin
Mgħarfa żejt
100ml ħalib
Dada tal-istokk taċ-ċanġa
500g kappuljat taċ-ċanġa
2 kuċċarini melħ tal-baħar oħxon
50g frak tal-ħobż
Bajda
½ kuċċarina noce moscata mitħuna
Kuċċarina mustarda dijon
3 mgħaref tursin frisk, imqatta’ fin
Kuċċarina kunserva
200g strixxi tal-bacon, streaky
Għaz-zalza
100ml krema
200ml ħalib
2-3 kuċċarina jam tal-frott irqiq
Zalza Worcestershire jew soy
1-2 mgħaref cornflour

- Poġġi l-pancetta u l-basla ġo borma flimkien maż-żejt u sajjar fuq nar baxx għal 10 minuti jew sakemm il-basla tibda tikkaramelizza. Neħħi minn fuq in-nar.
- Ġo borma oħra, żgħira, saħħan il-ħalib, żid id-dada tal-istokk u ħaliha ddub. Poġġi ġo mixer, il-kappuljat u l-melħ u ħawwad għal ftit minuti mbagħad żid il-frakk tal-ħobż, il-bajda, in-nutmeg, il-mustarda, it-tursin u l-kunserva. Żid it-taħlita tal-pancetta u basla u l-ħalib bl-istokk. Ħallat u ħawwar bil-melħ u bil-bżar. Poġġi t-taħlita ġol-fridge għal mill-anqas 30 minuta qabel ma’ tuża.
- Saħħan il-forn għal 240C/Gas7. Ifforma il-meatloaf f’rettangolu ta’ madwar 20cm twil u poġġi ġo dixx tal-forn. Għatti l-puppettun kompletament bil-bacon.
- Sajjar għal 20 minuta imbagħad oħorġu minn ġol-forn. Biex tagħmel iz-zalza, ħallat il-krema flimkien ma 100ml u mgħarfa mil-ħalib u ferragħ ġod-dixx madwar il-puppettun. Żid 2 mgħaref jam.
- Baxxi l-forn għal 200C/Gas6 u sajjar il-pulpettun għal 20-25 minuta oħra. Oħroġ minn ġol-forn u saffi iz-zalza u l-meraq tal-laħam għal ġo borma. Għatti l-pulpettun u ħallih joqgħod sakemm tispiċċa z-zalza.
- Żid il-ħalib li fadal maz-zalza. Ħallih jiftaħ jagħli, mbaghad duqha u żid ftit iktar jam jekk ikun hemm bżonn u ħawwar bil-melħ u bil-bżar u forsi ftit qtar tal-Worcestershrire sauce jew soy sauce. Ħoll il-cornflour ġo dixx żghir fi ftit ilma, żid nofsu mal-gravy u saħħan sakemm jaqgħad ftit. Tista żżied iktar cornflour jekk tippreferi zalza iktar maqgħuda. Saffih u ħallih fis-saħna. Servi l-pulpettun maz-zalza

20/04/2026

ALMOND CAKE
Serves 6-8
Ingredients
5 large egg whites
175g ground almonds
225g caster sugar
30g toasted flaked almonds
For the coffee buttercream
225g unsalted butter softened
350g icing sugar, sifted
50ml cold strong black coffee

Method
- Preheat the oven to 180C/Gas4. Grease two 18cm non-stick baking tins and line the base and sides with baking paper.
- Whisk the egg whites in a bowl until completely stiff. Mix the ground almonds and sugar together in a bowl and then fold this into the whites. Divide the mixture between the prepared tins. Put straight in the oven and cook for around 25-35 minutes until golden and just firm to the touch. Once baked, remove from the oven and leave to cool in the tins, then turn the cakes out onto a wire rack and once cold, peel off the baking paper.
- In the meantime, make the buttercream. Beat the butter in a large bowl until soft, then gradually beat in the icing sugar to create a smooth, thick buttercream. Beat in the cold coffee slowly (do it slowly so that it doesn't slip).
- When the cakes are cold, place one cake upside down on a serving plate and then cover with half the buttercream. Put the other cake on the top the right way up and cover that with the remaining buttercream. Scatter with the flaked almonds, then place in the refrigerator to set.
- Do not serve straight from the refrigerator, bring it out half an hour before you wish to serve it.

CAKE BIL-LEWŻ
Għal 6-8 persuni
5 abjad tal-bajd kbar
175g lewż mitħun
225g zokkor fin
30g biċċiet tal-lewż inkaljati
Għal krema tal-butir bil-kafe
225g butir mingħajr melħ
350g icing sugar, mgħarbul
50ml kafe iswed

- Saħħan il-forn għal 180C/Gas4. Idlek 2 forom tal-cake ta’ 18cm u iksihom bil-karta tal-forn.
- Ħabbat il-bajd bil-whisk ġo skutella sakemm ikunu għaqdu sew. Ħallat flimkien il-lewż midħun u z-zokkor u żidhom mal-abjad tal-bajd. Qassam it-taħlita bejn iż-żewġ forom li ppreparajt. Poġġi mil-ewwel fil-forn u sajjar għal 25-35 minuiti sakemm jiħmaru u jkunu kemm, kemm għaqdu meta tmisshom. Oħroġ minn ġol-forn u ħallihom jibirdu fil-forma, mbagħad oħroġhom mil-forom għal fuq wire rack u meta jkunu kesħu neħħilhom il-karta.
- Sadanittant, għamel il-buttercream. Ħabbat il-butir ġo skutella, sakemm jirtab imbagħad żid l-icing sugar bil-mod sakemm ikollok taħlita lixxa u magħquda. Żid il-kafe bil-mod biex it-taħlita ma taqtalekx.
- Meta l-cakes ikunu kesħu poġġi wieħed minnhom rasu l-isfel, fuq platt imbagħad iksi b’nofs il-buttercream. Poġġi l-cake l-ieħor fuqu wiċċu l-fuq u għatti bil-buttercream li fadal. Roxx il-biċċiet tal-lewż u poġġih fil-fridge biex jaqgħad.
- Isservihx mill-ewwel minn ġol fridge. Oħorġu nofs siegħa qabel ma tkun ser isservih.

06/04/2026

MARMALADE AND CARDAMOM PUDDINGS
Serves 4
Ingredients
90g unsalted butter, softened
80g orange marmalade
2 clementines or tangerines
120g caster sugar
2 eggs
90g self-raising flour
60g ground almonds
¼ tsp ground cardamom (from the seeds of 4-5 pods)
¼ tsp fine salt
150ml single cream to serve

Method
- Preheat the oven to 200C/Gas6. Butter four individual pudding moulds (about 180-200ml each) and line the bases with small circles of baking paper. Spoon 20g marmalade into each one. Zest the clementines. Peel the clementines then use a small, serrated knife to cut two rounds from the middle of each. Nestle the clementine slices into the marmalade. Cut four squares of foil, a little larger than the tops of your pudding moulds and brush the non-shiny side of each with butter. Fold a pleat in the centre of each one – this will give the puddings room to expand as they bake.
- In a large mixing bowl, beat the butter, sugar and zest until pale and fluffy. Beat in the eggs, one at a time. Fold in the flour, almonds, cardamom and salt until smooth and combined. Divide the batter evenly among the pudding moulds and tightly cover each one with the prepared foil ‘hats’.
- Bring a kettle of water to the boil. Place the puddings in a roasting tin, then fill with just-boiled water until the water is 2cm deep. Carefully transfer to the oven and bake for 35-40 minutes or until puffed up, the tops are dark golden, and a skewer inserted into the sponge comes out clean. Remove the puddings from the roasting tin with oven gloves, peel off the foil hats and leave to stand for 5 minutes.
- Run a cutlery knife around the insides of the moulds to loosen then turn out the sponges onto serving plates or into bowls and serve with cream.

PUDINI ŻGĦAR BIL-MARMALADE U BIL-KARDAMUM
Għal 4 persuni
90g butir mingħajr melħ, imrattab
80g marmalade tal-larinġ
2 klementini jew mandolini
120g zokkor fin
2 bajdiet
90g dqiq self-raising
60g lewż mitħun
¼ ta’ kuċċarina kardamum mitħun (miż-żerriegħa ta’ 4-5 miżwed)
¼ ta’ kuċċarina melħ fin
150ml krema biex isservi

- Saħħan il-forn għal 200C/Gas6. Idlek bil-butir 4 forom tal-pudini żgħar (madwar 180-200ml il-waħda) u iksi il-qiegħ bi ċriki żgħar tal-karta tal-forn. Poġġi 20g marmalade ġo kull waħda. Ħokk il-qoxra tal-mandolina, qaxxarhom u aqta’ żewġ slices f’sikkina bis-snin, min-nofs ta’ kull waħda. Poġġi dawn is-slices ġol forom ġol-marmalade. Aqta’ erba’ biċċiet kwadri tal-foil ftit ikbar mil-wiċċ tal-forom u idlek bil-butir in-naħa li ma tleqqx. Itwi pig fin-nofs biex il-pudini jkollhom fejn jespandu meta jsiru.
- Ġo skutella kbira, ħabbat il-butir- iz-zokkor u l-qoxra maħkuka tal-mandolina sakemm jiċċaraw u jiħfifu. Żid il-bajd waħda, waħda u ħabbat sew kull darba. Daħħal id-dqiq, il-lewż, il-kardamum u l-melħ u ħalat sakemm ikollok taħlita lixxa. Qassam it-taħlita bejn l-erba’ forom tal-pudini u għattihom bil-kawdri tal-foil.
- Għalli kitla. Poġġi l-pudini ġo dixx tal-forn u ferragħ l-ilma li għadu kemm għala ġod-dixx sakemm ikollok 2cm fond. Poġġihom ġol-forn u sajjar għal 35-40 minuta jew sakemm jgħolew u l-wiċċ ikun ta’ kulur dehebi u meta ddaħħal seffud, joħroġ nadif. Neħħi l-pudini minn ġod-dixx bl-ingwanti tal-forn, neħħilhom il-kappel tal-foil u ħallihom joqgħodu għal 5 minuti.
- Daħħal sikkina mad-dawra tal-pudini biex taqlagħhom minn mal-forma. Oħroġhom fuq platti jew skutelli u servi bil-krema.

06/04/2026

BROWN BUTTER POTATO SALAD
Serves 8
Ingredients
1.5kg small potatoes
115g unsalted butter, cubed
60ml olive oil, plus extra to serve
200g capers, drained
1 large red onion, sliced into thickish wedges
60ml white wine vinegar
4 tbsp wholegrain mustard
1 ½ -2 handfuls dill, coarsely chopped

Method
- Bring a large pan of well-salted water to the boil. Boil the potatoes until very tender, about 15-18 minutes; drain and let cool slightly.
- Meanwhile, melt the butter in a medium pan over a medium-high heat. Cook stirring occasionally, until it starts to foam and then brown, 2-3 minutes. Add the olive oil and capers and cook until browned and starting to crisp, 5-8 minutes. Capers have a lot of moisture in them; frying them until crisp is getting rid of that moisture, so it can take a while. Add the onions, season with salt and pepper and cook, tossing or stirring every so often, until the onions are tender and starting to brown at the edges and the capers are very crispy, around 6-10 minutes.
- Remove the pan from the heat, add the vinegar and toss to coat. Transfer the butter-onion mixture to a large bowl and add the mustard and dill.
- Once the potatoes are cool enough to handle, crush them to expose their insides. I like to do this in my palm, but you can also smash them on a cutting board. Add them to the bowl and toss very well to coat, crushing the potatoes further as you go, seasoning again with salt and lots and lots of pepper. Season to taste with more vinegar or a drizzle of olive oil if you think it needs it.

INSALATA TAL-PATATA BIL BUTIR KANELLA
Għal 8 persuni
1.5kg patata żgħira
115g butir mingħajr melħ, imqatta’ dadi
60ml żejt taż-żebbuġa u ftit extra biex isservi
200g kappar, imsoffija
Basla ħamra kbira, mqattgħa fi flieli ħoxnin
60ml ħalli tal-inbid abjad
4 mgħaref mustarda biż-żerriegħa
Madwar ponn u nofs xibt imqatta’

- Għalli ilma b’ħafna melħ u għalli l-patata sakemm tkun ratab ħafna, madwr 15-18 il-minuta; faffiha u ħalliha tibred ftit.
- Sadanittan, dewweb il-butir ġo borma ta’ daqs medju fuq nar medju-ogħli. Sajjar filwaqt li kulltant, sakemm jibda jagħmel ir-rawa u jieħu kulur kanella, madwar 2-3 minuti. Żid iż-żejt taż-żebbuġa u l-kappar u sajjar sakemm jsiru kannella u jibdew jirqarmċu, 5-8 minutes. Il-kappar għandu ħafna ilma u jieħu ftit ħin mhux ħażin biex jitqarmeċ. Żid il-basla u ħawwar bil-melħ u bil-bżar u sajjar. Ħawwad sakemm il-basla tkun saret u tibda titqarmeċ fit-truf u l-kappar ikun imqarmeċ sew, madwar 6-10 minuti.
- Neħħi l-borma minn fuq in-nar, żid il-ħall u erġa ħawwad. Poġġi t-taħlita tal butir u basal ġo skutella kbira u żid il-mustarda u x-xibt.
- Meta l-patata tkun kesħet biżżejed biex tista żżommħa f’idejk, għaffiġa biex jidher ġewwa. Jiena nħobb ngħaffiġhom b’ideja iżda tista tgħafffeġihom fuq chopping board. Żidhom ma l-iskutella u ħallata sew filwaqt li tkompli tfarrak il-patata. Ħawwar bil-melħ u ħafna, ħafna bżar. Ħawwar bi ftit ħall u żejt taż-żebbuġa jekk taħseb li jkun hemm bżonn.

06/04/2026

BAKED GNOCCHI WITH SALMON AND LEEKS
Serves 4
Ingredients
4 salmon fillets
1 tbsp olive oil
500g leeks, sliced
1 vegetable stock cube
100g crème fraiche
50g hard goat’s cheese, grated
Zest of 1 lemon
2 tsp Dijon mustard
10g fresh tarragon
500g fresh gnocchi

Method
- Preheat the oven to 200C/Gas 6. Heat the olive oil in a large frying pan. Add the sliced leeks with a pinch of salt and cook over a medium heat for 5 minutes or until softened. Meanwhile dissolve the stock cube in 300ml just boiled water.
- Put the crème fraiche, grated cheese, lemon zest and mustard in a large bowl. Reserve some tarragon leaves for serving, then chop the rest and stir into the crème fraiche mixture with plenty of black pepper. Use a balloon whisk to gradually whisk in the hot stock, then stir in the leeks and gnocchi. Transfer to an approximately 30cm x 20cm x 5cm roasting tin or oven dish, spreading it into an even layer. Bake in the oven for 10 minutes.
- Meanwhile pat the salmon fillets dry with kitchen paper and season. After the gnocchi has had 10 minutes in the oven, sit the salmon on top and return to the oven for 10 minutes until the salmon is cooked through. Remove from the oven, scatter over the reserved tarragon and divide among plates to serve.

GNOCCHI BIS-SALAMUN U BIL-KURRAT FIL-FORN
Għal 4 persuni
4 fletti tas-salamun
Mgħarfa żejt taż-żebbuġa
500g kurrat imqatta’ slices
Dada tal-istokk tal-ħaxix
100g creme fraiche
50g ġobon tal-moża maħkuk
Qoxra maħkuka ta’ lumija
2 kuċċarini mustarda Dijon
10g stragun frisk
500g gnocchi friski

- Saħħan il-forn għal 200C/Gas6. Saħħan iż-żejt taż-żebbuġa ġo taġen kbir. Żid is-slices tal-kurrat flimkien ma ponta melħ u sajjar fuq nar medju għal 5 minuti jew sakemm jirtabu. Sadanittant dewweb id-dada tal-istokk ġo 300ml ilma li jkun għadu kemm għala.
- Poġġi l-creme fraiche, il-ġobon maħkuk, il-qoxra maħkuka tal-lumija u l-mustarda ġo skutella kbira. Warrab ftit weraq tal-istragun u qatta’ l-kumplament u żidhom mat-taħlita tal-creme fraiche flimkien ma ħafna bżar iswed. Uża whisk kbira biex tħabbat ftit, ftit l-istokk sħun, imbagħad żid il-kurrat u l-gnocchi. Poġġi ġo dixx tal-forn ta’ madwar 30cm x 20cm x 5cm u ifrexx it-taħlita. Sajjar għal 10 minuti.
- Sandanittant ixxotta s-salamun bil-karta tal-kċina u ħawwar. Meta l-gnocchi jkun ilhom fil-forn għal 10 minuti, poġġi s-salamun fil-wiċċ u erġa poġġi fil-forn għal 10 minuti oħra sakemm is-salamun ikun sar. Oħroġ minn ġol-forn, roxx il-weraq tal-istragun li warrabt u qassam fil-platti.

30/03/2026

FIGOLLI

Makes 2 or 3
Ingredients
Pastry
500g plain flour
200g margarine
200g sugar
2 egg yolks
1 whole egg
1 tsp grated lemon rind
A few drops vanilla essence
Filling
200g ground almonds
200g sugar
1 egg white lightly beaten
A few drops almond essence
Grated rind and juice of half an orange

Method
- rub the margarine into the flour until it looks like fine breadcrumbs
- add the sugar, mix well; make a well in the centre and add the slightly beaten eggs, rind and essence
- knead lightly to form a smooth dough and let it rest for at least 30 minutes before using
For the filling
- put all the ingredients in a bowl except the egg whites; mix well, add the egg white a little at a time until you obtain a firm paste; this should not be runny
To assemble the figolli
- roll out the pastry to about 1cm thickness and cut out 2 shapes for each figolla; spread some of the filling over one of the shapes and moisten the edges; cover with the other shape and lightly press the sides
- bake in a pre-heated oven at 180C/Gas4 for about 30 to 40 minutes until lightly golden
- decorate to your liking

FIGOLLI
Toħroġ 2 jew 3
Għall-għaġina
500g dqiq plain
200g marġerina
200g zokkor
2 isfra tal-bajd
Bajda sħiħa
Kuċċarina qoxra tal-lumija maħkuka
Ftit qtar tal-vanilla
Għall-mili
200g lewz midħun
200g zokkor
2 abjad tal-bajd mħabbta ħafif
Ftit qtar tal-essenza tal-lewż
Qoxra maħkuka u meraq t’nofs larinġa

- daħħal il-marġerina fid-dqiq b’subgħajk sakemm it-taħlita tiġi tixbaħ il-frak tal-ħobż
- żid iz-zokkor u ħawwad sew; għamel ħofra fin-nofs u żid il-bajd li tkun ħabbat, il-qoxra tal-lumija u l-essenza tal-vanilla
- għaġen biex tgħaqqad l-għaġina u Ħalliha tistrieħ għal mill-inqas 30 minuta qabel tużaha

Għall-mili
- poġġi l-ingredjenti kollha, minbarra l-abjad tal-bajd fi skutella; ħawwad sew; żid l-abjad tal-bajd ftit ftit sakemm ikollok taħlita magħquda; ma tridx tkun immerqa
Biex tifforma il-figolli
- iftaħ l-għaġina u ħalliha ħoxna madwar ċentimetru; aqta’ żewġ forom għal kull figolla; ifrex ftit mil-mili fil-wiċċ ta’waħda mil-forom u xarrab ix-xfur; għatti bil-forma l-oħra u għafas bil-mod il-ġnub
- sajjar f’forn imsaħħan 180C/Gas4 għal madwar 30-40 minuta sakemm jibdew jiħmaru
- żejjen għal gosti tiegħek

30/03/2026

STILTON, BUTTERNUT AND SPINACH LASAGNE
Serves 6
Ingredients
For the base
1 medium butternut squash
peeled and cut into chunks (about1.3kg)
3 garlic cloves
2 tbsp olive oil, plus 1 tsp
50g full-fat soft cheese
9-10 lasagne sheets
80g mild cheddar, grated
70g stilton
5 sage leaves
For the white sauce
40g butter
40g plain flour
600ml whole milk
70g stilton
Grating of nutmeg
For the spinach
1 tsp olive oil
3 garlic cloves, finely crushed
1 tsp chilli flakes
400g baby leaf spinach
5 sage leaves, finely chopped

Method
- Preheat the oven to 200C/Gas6. Toss the squash and garlic cloves on a large baking tray with 2 tablespoons of olive oil and plenty of seasoning. Transfer to the oven and roast for 40 minutes, stirring halfway through, until tender and starting to caramalise.
- Meanwhile make the white sauce. Melt the butter in a large saucepan and stir in the flour to make a paste. Add a little of milk, whisking continuously to prevent lumps. Keep adding the milk, a little at a time, until all the milk is added and you have a smooth sauce. Stir in the stilton along with a few gratings of nutmeg and season to taste.
- For the spinach, heat the olive oil in a large frying pan. Add the garlic and cook for 30 seconds until fragrant. Stir in the chilli flakes and cook for a further 30 seconds, then add the spinach in batches, waiting for one portion to mostly wilt before adding the next. Once all the spinach has been added and wilted, continue to cook over a medium-high heat for about 2 minutes to bubble off any excess liquid in the bottom of the pan. Stir in the chopped sage, season to taste and set aside.
- Once the squash is ready, transfer it to a large bowl and squeeze in the roasted garlic discarding the skins. Add the soft cheese and roughly mash, it should be a little chunky, so don’t worry if the cheese isn’t fully combined. Season to taste.
- In a 17cm x 24cm baking dish, spread half the squash across the base. Pour one-third of the sauce over the squash, then top with a single layer of lasagne sheets, snapping as necessary to fill any gaps. Add the spinach in an even layer and top with half the remaining sauce. Follow with more pasta, the remaining squash, another layer of pasta and finally the remaining white sauce.
- Scatter over the cheddar and crumble over the stilton. Transfer to the oven and bake for 30 minutes. Brush the sage leaves with the remaining 1 teaspoon of oil and place them on top of the lasagne. Return to the oven for another 15 minutes until the lasagne is golden and bubbling and the sage is crisp. Stand for 10 minutes before serving.
LASAGNE BL-ISTILTON, BUTTERNUT SQUASH U SPINAĊI
Għal 6 persuni
Għal bażi
Butternut squash ta’ daqs medju mqaxxra
U mqattgħa f’dadi kbar (madwar 1.3kg)
3 sinniet tewm
2 mgħaref u kuċċarina żejt taż-żebbuġa
50g ġobon artab
9-10 folji tal-lasagne
80g cheddar (mild) maħkuk
70g stilton
5 weraq tas-salvja
Għaz-zalza bajda
40g butir
40g dqiq plain
600ml ħalib
70g stilton
Ftit noċemuskata
Għall-ispinaċi
Kuċċarina żejt taż-żebbuġa
3 sinniet tewm, mgħaffġa
Kuċċarina biċċiet taċ-chilli
400g spinaċi żgħira
5 weraqiet tas-salvja, mqattagħin fin

- Saħħan il-forn għal 200C/Gas6. Ħallat l-isquash u t-tewm ġo tray tal-forn kbir flimkien ma 2 mgħaref żejt u ħafna bżar u melħ. Sajjar għal 40 minuta, ħawad wara 20 minuta, sakemm jirtab u jibda jikkarmelizza.
- Sadanittant għamel iz-zalza bajda. Dewweb il-butir ġo borma kbira u żid id-dqiq biex taghmel paste. Żid il-ħalib ftit, ftit filwaqt li tħawwad il-ħin kollu bil-whisk biex ma jkollox boċċi, żid l-istilton flimkien ma ftit noċemuskata.
- Għall-ispinaċi, saħħan iż-żejt ġo taġen kbir. Żid it-tewm u sajjar għal 30 sekonda sakemm jibda jinxtamm. Żid il-frak taċ-chillies u sajjar għal 30 sekonda oħra mbagħad żid l-ispinaċi mazz, mazz u stenna sakemm l-ewwel mazz jitbil qabel mażżied porzjon ieħor. Meta tkun żid l-ispinaċi kollha, sajjar għal 2 minuti oħra biex jinxtorob il-likwidu kollu li jkun hemm fil-qiegħ. Żid is-salvja mqattgħa u hawwar għal gosti tiegħek u ħalli fil-ġenb.
- Meta l-isquash jkun lest, poġġi ġo skutella kbira u għafas it-tewm minn ġol-qoxra. Żid il-ġobon artab u mmxaxxja kollox. Suppost jkun baqa’ xi ftit biċċiet għalhekk tinkwetax jekk il-ġobon ma jitħallatx kompletament. Ħawwar għal gosti tiegħek.
- Ġo dixx tal-forn ta’ 17cm x 24cm, ifrex nofs it-taħlita ta’ l-isquash fil-qiegħ. Ferragħa terz taz-zalza bajda fuq l-isquash imbagħad poġġi folja waħda tal-lasagne. Żid l-ispinaċi f’saff wieħed u poġġi nofs iz-zalza li fadal. Erġa poġġi folja tal-lasagne, l-isquash li fadal u folja oħra tal-pasta u fl-aħħar ifrex iz-zalza bajda li fadal.
- Roxx iċ-cheddar u farrak l-istilton fil-wiċċ. Sajjar għal 30 minuta. Idlek il-weraq tas-salvja bil-kuċċarina żejt li fadal u poġġihom fuq il-lasagne. Erġa poġġi fil-forn għal 15 il-minuta oħra sakemm tieħu kulur dehbi u tibda tbaqbaq u l-salvja tkun tqarmeċ. Ħalliha toqgħod għal 10 minuti qabel mas-servi.

15/02/2026

SPINACH GNUDI WITH SAGE BUTTER
Serves 4
Ingredients
550g young spinach
500g ricotta
30g parmesan, finely grated
Zest of ½ lemon
1 egg beaten
½ tsp fine salt
100g fine semolina plus extra to dust
To serve
100g unsalted butter
About 16 sage leaves
Parmesan to sprinkle

Method
- Rinse the spinach in batches, shake off the excess water and add to your largest pans. Cover and cook over a high heat until the spinach has, wilted (about 5 minutes). Drain well in a colander and leave to cool.
- Meanwhile pour off the excess liquid from the ricotta, then place it in the middle of a clean tea towel. Bring together the corners and then, over the sink, wring out as much liquid as possible from the cheese. Set aside in a large bowl.
- Once cooled, pile the spinach into the same tea towel and wring out in the same way to squeeze out as much water as possible, then roughly chop. Add to the ricotta with the parmesan, lemon zest, egg, salt and 50g semolina. Season with black pepper, then mix well with a fork until combined.
- Put the remaining semolina in a bowl and dust extra into a lipped baking tray to form a shallow layer. Shape the ricotta mixture into approximately 24 balls (around 30-35g each). Roll in the bowl of semolina to coat, then arrange on the prepared tray. Chill for at least 5 hours (or overnight), uncovered, to create a skin that helps the gnudi hold together.
- Bring a saucepan of salted water to a gentle boil. Melt half the butter in a large frying pan over a medium heat. Once foaming, add the sage leaves and fry for 2-3 minutes until beginning to crisp. Remove with a slotted spoon onto kitchen paper. Add the remaining butter to the pan and leave to melt over a low heat. Lower half the gnudi into the boiling water and cook for 5 minutes, or until they start to bob to the top. Use a slotted spoon to transfer them to the butter in the pan and repeat with the remaining gnudi, carefully roll the gnudi in the melted butter, then divide among bowls. Top with the crispy sage and extra parmesan to serve.

GNUDI TAL-ISPINAĊI BIL-BUTIR TAS-SALVJA
Għal 4 persuni
550g spinaċi żgħira
500g irkotta
30g parmiġġjan maħkuk fin
Qoxra maħkuka ta’ nofs lumija
Bajda mħabbta
½ kuċċarina melħ fin
100g smid u ftit extra biex troxx
Biex isservi
100g butir mingħajr melħ
Madwar 16 il-werqa tas-salvja
Parmiġġjan biex troxx

- Laħlaħ l-ispinaċi, farfar l-ilma kollu u poġġi ġo l-akbar borma li għandek. Għatti u sajjar fuq nar għoli sakemm l-ispinaċi tidbil (madwar 5 minuti). Saffiha sew ġo passatur u ħalliha tibred.
- Sandanittant neħħi l-ilma żejjed mil-irkotta, imbagħad poġġiha fin-nofs ta’ sarvetta. Għaqbad it-truf u għasar, fuq sink, kemm tista ilma minn ġol-irkotta. Ħalliha fil-ġenb ġo skutella kbira.
- Meta l-ispinaċi tkun birdet, poġġiha fl-istess sarvetta u għasarha biex tneħħilha kemm tista mill-ilma, imbagħad qattagħha. Żidha mal-irkotta flimkien mal-parmiġġjan, il-qoxra maħkuka tal-lumija, il-bajda, il-melħ u 50g semolina. Ħawwar bil-bżar iswed, imbagħad ħawwad sew b’furketta sakemm kollox jaqgħad flimkien.
- Poġġi s-smid li fadal ġo skutella u roxx l-extra fuq dixx tal-forn bix-xifer. Qassam t-taħlita tal-irkotta f’madwar 24 ballun (madwar 30-35g il-wieħed). Gerbibhom ġo s-semolina biex tiksihom, imbagħad irranġhom fid-dixx tal-forn. Kessaħ għal mill-anqas 5 sighat imma aħjar minn lejliet, biex jifformaw qoxra li tgħinhom biex ma jinfetħux.
- Għalli bil-mod ilma mielaħ ġo borma. Dewweb nofs il-butir ġo taġen kbir fuq nar medju. Meta jibda jagħmel ir-rawa, żid il-weraq tas-salvja u għaqlihom għal 2-3 minuti sakemm jibdew jitqarmċu. Neħħi minn ġot-taġen b’mgħarfa bit-toqob u poġġihom fuq il-karta tal-kċina. Żid il-butir li fadal fit-taġen u ħallih idub bil-mod fuq nar baxx. Poġġi nofs il-gnudi ġo l-ilma jgħal u sajjarhom għal 5 minuti jew sakemm jibdew jitilaw fil-wiċċ. Uża mgħarfa bit-toqob biex toħroġhom mil-borma u itfaghħom ġot-tagen, ġerbibhom bil-mod fil-butir imdewweb imbagħħad qassamhom bejn skutelli. Spiċċhom bil-weraq iqarmċu tas-salvja u l-parmiġġjan.

15/02/2026

MANGO AND LIME MOUSSE SANDWICHES
Serves 8
Ingredients
400g puff pastry
15g icing sugar
100ml double cream
For the mango and lime curd
75g unsalted butter
150g caster sugar
1 small ripe mango, peeled, stoned and flesh pureed
2 eggs, lightly beaten
Zest and juice of 2 limes
To serve
1 mango, peeled and sliced into thin wedges
Icing sugar for dusting

Method
- To make the mango and lime curd, put the butter, sugar, mango puree, beaten eggs, the grated zest of one of the limes and all the lime juice into a medium pan, gently heat, stirring, to dissolve the sugar. Keep stirring for about 10 minutes or until it coats the back of the spoon, you should end up with about 400g of curd. Pass the curd through a fine sieve into a medium bowl, transfer 150g to another bowl, leave to cool for about an hour, then put in the fridge to firm up.
- Preheat the oven to 200C/Gas6. Roll out the pastry to a thickness of 2mm. Using an 8cm round cutter, cut out 12 circles, then reroll the trimmings and stamp out 4 more. Prick each one all over with a fork, put them on a baking tray lined with baking paper, chill for 15 minutes.
- Put a sheet of baking paper and another baking tray on top of the puff pastry circles and bake in the oven for 10 minutes. Then take the top tray and baking paper off, dust generously with the icing sugar and bake for another 10 minutes or until the tops turn golden grown. Leave to cool.
- Whisk the double cream to soft peaks. Stir a third of it into the reserved 150g mango curd. Gradually fold in the rest of the cream. Chill for about 1 hour to firm up.
- When the pastry circles are cool and the mousse is firm, sandwich the pastry circles together with the mousse. Decorate with some sliced mango and the remaining lime zest and dust with icing sugar.

SANDWICHES BIL MOUSSE TAL-MANGO U TAL-LIME
Għal 8 persuni
400g għaġina sfuljurata
15g icing sugar
100ml krema doppja
Għall-mousse tal-mango u tal-lime
75g butir mingħajr melħ
150g zokkor fin
Mango żgħira, misjura, mqaxxra u mgħaffġa puree
2 bajdiet, imħabbtin ftit
Qoxra u meraq ta’ 2 limes
Biex isservi
Mango, mqaxxta u mqattgħa flieli rqaq
Icing sugar biex troxx

- Biex tagħmel il-mousse tal-mango u tal-lime, poġġi l-butir, iz-zokkor, il-puree tal-mango, il-bajd imħabbat, il-qoxra maħkuka ta’ waħda mil-limes u l-meraq kollu tal-limes, ġo borma u saħħan bil-mod, ħawwad sakemm id-dubb iz-zokkor. Kompli ħawwad għal 10 minuti sakemm it-taħlita tgħatti n-naħħa ta’ wara ta’mgħarfa. Suppost tispiċċa b’400g curd. Għaddi l-curd minn ġo passatur irqiq, għal ġo skutella. Warrab 150g ġo skutella oħra, imbagħad poġġih fil-fridge biex jaqgħad.
- Saħħan il-forn għal 200C/Gas6. Iftaħ l-għaġina għal ħxuna ta’ 2mm. Aqta’ 12 il-ċirku ta’ 8cm imbagħad erġa iftaħ il-biċċiet li fadal u aqta’ 4 ċriki oħra. Taqqab kull ċirku b’furketta, poġġihom fuq tray tal-forn miksi bil-karta tal-forn u kessaħ għal 15 il-minuta.
- Poġġi biċċa karta tal-forn u tray tal-forn ieħor fuq iċ-ċriki tal-għaġina u sajjar fil-forn għal 10 minuti. Imbagħad neħħi it-tray tal-wiċċ u l-karta, roxx ħafan icing sugar fuqhom u sajjar għal 10 minuta oħra jew sakemm il-wiċċ isir kulur deħebi. Ħallihom jiksħu
- Ħabbat il-krema sakemm taqgħad ftit. Żid terz minnha mal-curd tal-mango li warrabt. Daħħal bil-mod il-kumplament tal-krema. Kessaħ għal madwar siegħa biex jaqgħad.
- Meta ċ-ċriki jkunu kesħu u l-mousse ikun għaqad, għamel sandwiches biċ-ċriki tal-għaġina u bil-mousse. Żejjen bi ftit flieli tal-mango u l-qoxra tal-lime l-oħra. Roxx ftit icing sugar fuq kollox.

Scotts Supermarket

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