Author: USER

Spinach and Tuna Pie
By: Klara Cachia, Janine Hall & Laetitia Amodio
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Short Crust Pastry:
Ingredients:
100 grams whole meal flour
100grams plain flour
100grams margarine
Cold water

Filling:
200 grams spinach
1 large can of tuna
1 onion
3 tablespoons capers
1 tablespoon extra-virgin olive oil
1 tablespoon tomato puree

Method:
Grease a pie plate. Preheat the oven at 200 Degrees Celsius.
Sieve the flour in a bowl. Add the margarine to the flour, cut into small pieces.
Rub the fat into the flour using your fingertips, until the mixture looks like breadcrumbs.
Add the water to make a firm smooth dough.
Knead until smooth.
Make the filling by mixing all the ingredients in a mixing bowl.
Divide the pastry into two parts.
Roll the pastry thinly.
Line the pan with pastry and fill with filling.
Cover with other part of pastry.
Bake for 35-45 minutes.

Carrot and Pineapple Cupcakes
By: Latoya Grech and Nicole Magro
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Ingredients and Method:
1. Sift together:
140 grams self-raising flour
85 grams whole meal flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
Pinch of salt
2. In another mixing bowl, beat:
150 ml sunflower oil
100 grams golden caster sugar
3. Add:
200 grams mashed cooked carrots
3 Pineapple slices, cut into cubes
2 tablespoons pineapple juice
1 egg
1 teaspoon vanilla extract
Mix in 50 grams sunflower seeds
4. Fold dry mix into the wet one.
5. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin.
6. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds.
7. Bake at 200C / 180C fan/gas 6 for 20-25 minutes or until a skewer comes out clean.
8. Leave to cool (Makes 12).

Pittabread filled in with Maltese filling
By: Leah Deleonardo and Francesca Despott
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Ingredients:
1 Pitta Bread
1 large can of tuna
2 large tomatoes
1 peppered cheeselet
50 grams olives
2 tablespoons capers
50 grams beans
50 grams cucumbers
1 small onion, finely chopped
1 Greek yoghurt or plain yoghurt
Rucola or crisp lettuce leaves
Season with salt and pepper
Method:
Preheat the oven to 300 Degrees Celsius. Bake the pitta bread for 5-7 minutes until warmth through.
In a large mixing bowl, combine the other ingredients.
Fill the pitta bread with the mixture.
Serve.
(Preparation Time: 30 minutes)

Timpana
By: Shannah Vella Rapa and Julianne Deguara
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 bay leaves
150 grams bacon, chopped
300 grams minced chicken
100 g chicken livers, cleaned, roughly chopped
2 tablespoons tomato paste
200 grams fresh tomatoes
Pinch of grated nutmeg
250 grams penne or other tubular pasta
60 grams (¾ cup) finely grated parmesan
3 eggs
400 grams of short crust pastry
1 tablespoon skimmed milk
P.T.O.

Timpana
By: Shannah Vella Rapa and Julianne Deguara
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Method:
Heat oil in a large, heavy-based pan over medium heat. Add onion and cook, stirring occasionally, for 7 minutes or until softened.
Add garlic, bay leaves and bacon, and cook for 4 minutes or until bacon starts to brown.
Add chicken, and cook, breaking up lumps with a wooden spoon, for 7 minutes.
Add livers and cook, stirring, for 4 minutes or until browned.
Add tomato paste and cook for 2 minutes, then add tomatoes and nutmeg.
Season with salt and pepper, and bring to the boil.
Reduce heat to low and cook, covered, for 15 minutes or until liquid has reduced slightly.
Remove from heat.
Meanwhile cook pasta in a large pan of boiling salted water until al dente. Drain, add to sauce with parmesan and 2 lightly beaten eggs, mixing to combine. Cool.
Preheat oven to 220°C. Using a 20 cm plate, cut 4 rounds from 4 pastry sheets, then cut 4 smaller rounds from remaining pastry sheet. Lightly grease 4 x 375 ml (1½-cup) springform pans or baking dishes, then line with the large pastry rounds.
Divide pasta mixture among pans and top with smaller pastry rounds, crimping edges to seal and trimming excess.
Whisk remaining egg with milk, then brush tops of pastry.
Bake for 10 minutes, then reduce oven to 180°C and bake for a further 15 minutes or until pastry is golden. Set aside for 10 minutes.

Cereal Bars
By: Michela Azzopardi and Samaya Sammut
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Ingredients: breakfast bars
200 grams dark chocolate
50 ml light vanilla yoghurt
100 grams chopped apricots
50 grams flaked almonds
200 grams wholegrain breakfast cereal or oats
Orange zest
4 tablespoons honey
1 egg white from a large egg
Yoghurt Drizzle:
1 tablespoon yoghurt
5 tablespoons icing sugar
Method:
Preheat the oven to 170 Degrees Celsius and line a 20x20cm baking tin with baking parchment.
Combine all of the breakfast bar ingredients in a large bowl. Mix to combine and spoon out into your baking tin. Flatten and squash the mixture down hard (you can use the back of a spoon, but if you want to reduce the chance of crumbling then place a piece of greaseproof paper on top of the flattened mixture, place a same-size baking tin on top and really squash down hard. Then you can peel the paper off) ensuring the mixture reaches all the edges of the tin. Place in the oven and bake for 20-25 minutes until lightly golden on top.
Take out of the oven and leave to cool in the tin for 10 minutes, then lift out of the tin by holding onto the baking parchment. Place on a chopping board on the baking parchment and leave to cool completely before cutting into 12 bars, using a sharp knife. You should be able to slice the bars no problem, but if you do find that the bars crumble when slicing, then place in the fridge for a couple of hours before slicing the rest.
Make the drizzle by whisking the powdered sugar with half of the yoghurt. Add a little more yoghurt until you get a thick sauce. Drizzle this over the breakfast bars and serve.
5. Leave the drizzle to dry for half an hour or so before wrapping and storing any remaining bars in an air-tight box. These bars are best eaten within 3-4 days.

Ricotta Pie
By: Maya Scerri and Roberta Mifsud
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Short Crust Pastry:
Ingredients:
100 grams whole meal flour
100grams plain flour
100grams margarine
Cold water
Filling:
250 grams ricotta
2 eggs
Parsley

Method:
Grease a pie plate. Preheat the oven at 200 Degrees Celsius.
Sieve the flour in a bowl. Add the margarine to the flour, cut into small pieces.
Rub the fat into the flour using your fingertips, until the mixture looks like breadcrumbs.
Add the water to make a firm smooth dough.
Knead until smooth.
Make the filling by mixing all the ingredients in a mixing bowl—ricotta, eggs and parsley.
Divide the pastry into two parts.
Roll the pastry thinly.
Line the pan with pastry and fill with filling.
Cover with other part of pastry.
Bake for 35-45 minutes.

Pea Pie
By: Maya Scerri and Roberta Mifsud
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Short Crust Pastry:
Ingredients:
100 grams whole meal flour
100grams plain flour
100grams margarine
Cold water
Filling:
250 grams ricotta
200 grams peas
2 eggs

Method:
Grease a pie plate. Preheat the oven at 200 Degrees Celsius.
Sieve the flour in a bowl. Add the margarine to the flour, cut into small pieces.
Rub the fat into the flour using your fingertips, until the mixture looks like breadcrumbs.
Add the water to make a firm smooth dough.
Knead until smooth.
Make the filling by mixing all the ingredients in a mixing bowl—ricotta, eggs and peas.
Divide the pastry into two parts.
Roll the pastry thinly.
Line the pan with pastry and fill with filling.
Cover with other part of pastry.
Bake for 35-45 minutes.

Rolled Pizza
By: Maya Scerri and Roberta Mifsud
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

Ingredients: Whole Multigrain pizza dough
2 tablespoons wholegrain bulgur
2 tablespoons quinoa
1 tablespoon flaxseeds
3/4 cup warm water
1 teaspoon honey
1 teaspoon active dried yeast
1 1/2 cups white whole-wheat flour
1 tablespoon extra virgin olive oil
1 tablespoon toasted sunflower seeds

Method for the whole multigrain pizza dough:
Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open. 2. Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
3. Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the centre of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
P.T.O. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/whole-multigrain-pizza-dough.html?oc=linkback

Rolled Pizza
By: Maya Scerri and Roberta Mifsud
{Senior IV—Home Economics Students}
St. Joseph School, Sliema.

4. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired.

Filling:
Sugo al Pomodoro
200 grams ham
2 eggs