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Bacon Asparagus pasta

A five ingredient pasta dish.

Ingredients:
Makes 4 servings

125g bacon, diced
250g fresh asparagus, ends trimmed and cut into 2-inch pieces
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
salt and pepper

Directions:
Heat a tbsp of oil in a pan. When hot, add the diced bacon to the pan. Cook it until it’s nice and crispy, then remove it with a slotted spoon, and leave the leftover grease in the pan.

Add the fresh asparagus, and sauté it in the bacon grease until it is cooked but still has a bit of bite to it. This should take about 5 minutes. Add the white wine, and give the bottom of the pan a good stir to deglaze the pan. Let the white wine boil down for a few minutes until it is reduced by about half. Once the pasta is ready, put a couple of tablespoons of the pasta water in the pan, then drain the pasta and add it to the pan, along with the cooked bacon and asparagus and half of the Parmesan. Give it a good toss, season with salt and pepper, and serve with the rest of the Parmesan.

Adapted from Original Recipe

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Jeremy's Mediterranean Pasta

A staple recipe we love.

Ingredients:
Makes 4 servings

1 large can tuna, crumbled
handful of black olives, chopped
2 tbsp capers
1/2 tin anchovies
1 onion, chopped
2 garlic cloves, chopped finely
salt and pepper
1 can chopped tomatoes
1 tsp curry powder
1 tsp garlic powder
fresh basil to serve

Directions:
Heat a tablespoon of oil in a pan. When hot, add the garlic and anchovies and fry for a couple of minutes. Add the onions and curry powder and fry for a further 4 minutes. Add the tuna, olives, and capers and mix well. Cook for about 5 minutes, then add the chopped tomatoes, garlic powder and salt and pepper.

Add the pasta cooked al dente to the pan, mix well, and serve topped with chopped fresh basil.

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Quick Blueberry Puff

Prepared and baked in minutes.

Ingredients:
Makes 8 servings

1 sheet puff pastry
125g cream cheese
4 tbsp icing sugar
1 tsp vanilla essence
250g blueberries
1 egg, beaten

Directions:
Preheat oven to 180 degrees Celsius. Open the puff pastry and divide into 8 rectangles. Place onto a greased baking tray. Brush the pastries with the beaten egg.

Mix the cream cheese, icing sugar and vanilla essence in a bowl. Divide it between the 8 rectangles of puff pastry, being careful to put it in the middle of the pastry and spreading towards the edges. Spread the blueberries over all the rectangles.

Bake for about 10 minutes, or until pastry is puffed and golden. Once ready, cool for a couple of minutes on a wire rack. Serve warm sprinkled with icing sugar.

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Basilica

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Luzzu

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Farmhouse Door

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Bajtra

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Gozo Cathedral

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Spinach Stuffed Chicken with Blistered Tomatoes

A very quick and simple chicken dish...with nonetheless an amazing taste.

Ingredients:
Makes 4 servings

4 chicken breasts
4 tbsp cream cheese
3 cubes frozen spinach
1 small onion, chopped
1 tbsp onion powder
salt and pepper
1/2 tsp ground nutmeg
250g cherry tomatoes, halved
1+1 tbsp olive oil
balsamic vinegar

Directions:
Preheat oven to 190 degrees Celsius. Thaw the frozen spinach in the microwave and strain to remove as much liquid as you can. You should have about 6 tbsp of thawed spinach. In a small bowl add the cream cheese, spinach, chopped onion, onion powder, nutmeg and salt and pepper. Mix until blended to make your stuffing.

Cut a slit in the chicken breasts creating a pocket. Be careful not to cut all the way through to the other side of the breast. Salt and pepper both sides of the chicken. Stuff each breast with 1/4th of the spinach and cheese mixture. Place the chicken in a greased baking dish. Brush each chicken breast with olive oil, sprinkle a bit more salt and pepper and then drizzle with balsamic vinegar.

Put the halved tomatoes in a small bowl. Drizzle with a little olive oil and sprinkle with salt and pepper. Put some foil on a baking sheet and place the tomatoes in a single layer.

Put both the chicken and tomatoes in the oven for about 20 minutes or until the chicken is no longer pink in the thickest part. If the tomatoes aren't blistered enough you could broil for a couple minutes. Just cover your chicken with foil to keep it warm.

Top the chicken with the oven roasted tomatoes and serve immediately!