The traditional Maltese pudina is very easy to make.  There seems to be different variations of how to bake this bread pudding, I prefer this recipe with coconut to give it a grainy grainy texture. For the full recipe follow the link

This is the broad beans season, and the best recipe with broad beans is the kusksu soup.  This recipe is a traditional Maltese recipe favorite during the lent period especially on Good Friday.

The recipe uses fresh goat cheese ( gbejniet ) but can be omitted if not available.  The soup can also be served by pouring the eggs on a the hot plate before serving.  Enjoy 🙂

The recipe can be found in the following link

Kwarezimal are almond biscuits whose name is derived from the Italian word ‘quaresima’ meaning lent.  These Maltese biscuits were traditionally prepared during lent period i.e. the 40 days preceding Easter time.  My sister gave me this special recipe to prepare these biscuits.  Lent or no lent these biscuits are always good to eat 🙂

Soon it will be carnival time and all confectioneries in Malta will be filled up with this huge dome shaped sweet traditionally prepared during this period – the Prinjolata.   One can either buy a whole prinjolata or buy slices of this delicious sweet.

Every year my mother prepares this easy recipe and as a family we make an ‘effort’ to finish it off before lent begins 🙂