Last week I was looking for some good recipes to try during Easter.  I came across with this traditional recipes from Naples ‘Tortano Napoletano’.  It looked yummy , so I had to try it out.  It’s uses a yeast dough as base and is topped up with salamis and cheese…as expected it is delicious.

Follow the link for the recipe.

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

Have you completed your figolli yet? This year I experimented and came up with this cute bunny to decorate an egg shaped figolla. I started off by lightly spreading jam on the figolla and rolled out the blue paste to cover the top half of the figolla, and the brown paste to cover the bottom part of the figolla.

I used royal icing, to do the basket weaving ( yes it was time consuming 😉 ) and then i finished off with the cute bunny, flowers and butterfly.

Hope you like it.

Happy Figolli baking, for the recipe follow the link