"Mqarrun Il-Forn" Maltese Baked Macaroni

This recipe is from one of the cookbooks I bought while in Malta earlier this year. I was intrigued by the use of egg in the pasta and thought I would try it. It turned out well.

1/2 kilo macaroni (just over a pound)
1/2 kilo mixed ground pork and ground beef (just over a pound)
2 onions
2 beaten eggs
2 tablespoons tomato paste
4 tablespoons grated Parmesan
salt and pepper
oil

Instructions:

Lightly fry the finely chopped onions until golden, add the minced meat, allow it to brown and season with salt and pepper. Mix the tomato paste with a tumbler of warm water, pour into the pan with the meat, and cook slowly for about an hour.

Boil the macaroni in salted water making sure you leave them slightly hard to the bite. Drain the macaroni and transfer them to a large bowl. After the macaroni has cooled a bit, mix it well with the eggs and 3 tablespoons of the cheese.

When the meat sauce is ready, add this too and mix thoroughly. Transfer everything to a buttered oven-proof dish. Sprinkle with the rest of the grated cheese and bake on medium for about half an hour, until the macaroni at the top of the dish becomes quite dark and crunchy.

Yield: About 6 servings.

Welshcakes

While in Wales over the weekend I had my first Welshcake at a little shop in Cardiff Bay called "Fabulous Welshcakes." The cake may appear to be a docile little ditty but don't be fooled- these little buggers are like a cross between a sugar cookie and mini doughnut, warmly melting in your mouth. YUM! If I were you I would make some as soon as possible!

1 lb. all purpose flour

1 teaspoon baking powder
1 pinch allspice
1 pinch salt
4 oz. butter
4 oz. lard
7 oz. sugar
4 oz. raisins
2 eggs, beaten
milk to mix
finely granulated sugar for sprinkling

Instructions:

Stir together flour, baking powder, allspice and salt in a large bowl. Rub in the butter and lard. Add the sugar and raisins. Beat the eggs and add to the mixture, with a little milk, to make a fairly stiff dough. Roll out on a lightly floured surface to a thickness of about 1/4 inch. Cut into 2 inch rounds. Cook on a greased griddle or heavy based frying pan for about 3 minutes on each side until golden brown. Sprinkle with sugar and serve warm.

Off Eating...

Off eating in Bath, England and Cardiff, Wales March 20-22, 2010.

Brazilian Pastel

Last night I went over to my Brazilian friend Cristiane's house for Brazilian Pastel. Pastel are crispy deep fried pastries filled with either savory or sweet fillings. They were great and easy enough to make. Cristiane bought the dough pre-maid at a Brazilian market but if you don't have a Brazilian market in your town you can make the dough yourself at home. For full pastel details and recipe click here.

ANZAC Biscuits

I received this recipe from my good Australian mate, Lois. These traditional Australian biscuit were sent overseas to those serving in the Australian New Zealand Army Corps during World War 1 because of their excellent keeping abilities.

1 cup all purpose flour
1 1/4 cup rolled oats
1 cup brown sugar
2/3 cups flaked coconut
125 gs. butter
2 tablespoons golden syrup (corn syrup)
1 tablespoon water
1/2 teaspoon baking soda

Instructions:

Preheat oven to 350 F. Sift flour into a bowl. Add the oats, sugar, and coconut. Melt the butter in the microwave and add the golden syrup and water. Stir in the baking soda and mix well. Add the liquid to the dry ingredients and mix thoroughly. Roll into small balls and place on a greased baking tray. Bake for about 10-15 minutes or until golden brown. Remove biscuits from tray and allow to cool on wire racks. Biscuits will be quite soft when you remove them from the tray but will firm up while cooling.

Yield: About 27 cookies.

Snicker Bar Salad

This is a good ol' American dessert. I mean what more could you ask for than a bowl full of Snickers, apples, marshmallow fluff and whipped cream?! It's a great dessert to take to a party as its easy to throw together and it will be a novelty to most people.

6-8 Granny Smith apples, diced
2 bags of mini Snicker bars, frozen
1 large jar of marshmallow cream
1 carton (8 oz.) cool whip

Instructions:
Chop up 1 1/2 bags of frozen snicker bars, set aside the rest. Combine apple, snicker bars, marshmallow cream and whipped cream. Place remaining snicker bars on top. Refrigerate for 4 hours before eating.

Yield: Serves About 10

Belgian Abbey Bread

This mild flavored black bread from Belgium originated in the Abbeys where monks baked bread daily for the poor. Heart healthy and versatile, this bread needs to be started the day before baking. Its great served in slices with pork sausages and mustard.

For the Poolish:
2/3 cup white bread flour
2/3 cup rye flour
1/2 teaspoon dried yeast
2/3 cup water

1/2 cup flaxseeds, plus water for soaking
2 1/4 cups white bread flour
2 1/4 cups whole wheat bread flour
2 1/4 cups rye flour
1 tablespoon salt
1 tablespoon dried yeast
1 1/4 cups lukewarm water

Instructions:

Start by making the poolish. Mix all the dry ingredients in a bowl. Stir the water in to make a smooth paste. Cover the bowl and leave the mixture to stand for 8-12 hours at room temperature.

Put the flaxeeds in a bowl and pour over about 1/2 cap hot water. Leave to stand for at least an hour.

Put the flours into a large mixing bowl. Add the salt and yeast. Make a well in the center and add the poolish, with the lukewarm water. Mix, gradually incorporating the flour, until the mixture comes together to form a dough. Transfer to a lightly floured surface and need dough for 10 minutes. Knead the flaxseeds into the dough until well distributed, a few more minutes. Transfer the dough to an oiled pan. Pat it out, then fold it over like a blanket, cover and leave to rise in a warm dry place until it doubles in size, about 1 hour.

Punch down the dough, then divide into 2 equal portions. Shape each into a ball or loaf and place on oiled pan. Score the bread with a knife. Cover and leave to raise again for 30-60 minutes, until doubled in size.

Preheat the oven to 450 F. Introduce steam into the over by lightly spraying it with a water bottle (if you don't have a water bottle you can place a shallow pan of water in the bottom of the oven). Place the breads in the oven and spray again. Bake for 40 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on wire racks.

Yield: 2 loaves.

Crescent Casserole

Casseroles are a staple up in the Midwest where I am originally from. My sister made this easy and yummy casserole while I was home over Christmas.

1 lb. ground beef
1 small onion, chopped
2 cloves garlic, minced
1 carrot, peeled and thinly sliced
1 stalk of celery, chopped
1/2 teaspoon oregano
15 oz. tomato sauce
4. oz mushrooms, sliced
4 oz. shredded Italian style cheese
1 tube of refrigerated crescent rolls
1 cup sour cream
1/2 teaspoon basil

Instructions:

Preheat the oven to 375 F. Brown the beef in a large skillet over medium high heat with onions, garlic, carrot, and celery. Add sauce, salt and pepper, and mushrooms. Pour the sauce mixture into a large pie plate. Sprinkle cheese over the top. Mix the sour cream and basil in a small bowl. Unwrap the crescent rolls and lay out. Spread about 1 tablespoon of sour cream mixture onto each crescent. Roll up each crescent, starting at the wide end rolling toward the point. Place the crescents on top of the casserole. Bake for about 25 minutes or until crescents are baked through. Garnish each serving of the casserole with a dollop of the remaining sour cream mixture.

Yield: Serves 4

German Cheese and Leek Soup

I found this recipe in a German cookbook I bought while in Berlin this past fall and have been meaning to make it. Not only was it really simple and fast, it was also very flavorful and filling. I served with freshly made soda bread.

2 1/4 pounds leeks
2 tablespoons cooking oil
9 oz. ground beef
9 oz. ground pork
4 1/2 cups meat stock
10 oz. sliced mushrooms
7 oz. cream cheese, herb and garlic flavored
salt and freshly ground black pepper

Instructions:
Remove the outer leaves of the leeks, cut off the root ends and the dark green leaves. Slice the leeks into rings. Place the rings into a bowl of fresh water and let the leeks soak for about 10 minutes; the dirt will sink to the bottom. Fish the floating leeks out with a slotted spoon and set aside to dry until ready to use.

Heat the oil in a large pan, add the ground beef and pork and fry it in the hot oil. Season with salt and pepper. Once the meat is done add the leeks and brown them lightly for a few minutes. Add the meat stock, bring the mixture to a boil, cover, turn heat down and simmer for about 15 minutes.

Add mushrooms to the soup (if using canned mushrooms, drain). Remove the soup from heat, add the cheese and allow to melt.

Yield: Serves 4.