LifeWay Update
Thank you for praying for Team Malta in LifeWay’s VBS Outrigger Island!
You can see a LifeWay's update by clicking here
Find out more about Team Malta and the ministry here on this website.
Would you like to try some Maltese recipes?
Angel’s Bread (I took this from one of my Maltese cookbooks but to be honest I’ve not eaten it or seen it in the nearly ten years we’ve been here.)
6 trimmed bread slices
2 eggs
Oil
Cinnamon
Jam
Milk
Sugar
Spread the bread with jam (or Americans call it jelly) and put one on top of another. Cut in half. Soak in milk. Beat the eggs and heat the oil. Coat bread with beaten eggs and fry on both sides until golden colored. Sprinkle with some sugar and cinnamon before serving.
Bruschetta (Actually originated in Italy I think but very common here too and fun and easy to do with kids.)
You need bread similar to maybe a French loaf that will be crusty when you bake it. Slice in small slices and place on a baking tray. Then add any of the following ingredients:
Chopped tomatoes
Tomato paste
Olive oil
Garlic
Olives
Onions
Shredded cheese
Parsley
Bake until crusty and warm and serve immediately.
"Good Eating" in Malta
Maltese Appetizers Potatoes in the oven
Many times one of the first questions folks ask us is, "What do you eat in Malta?" Suffice it to say, this is not one of those countries you come visit to lose weight! :-D
Our "National Meal" is called a "fenkata" (fin-ka-ta). It consists of a starter portion of spaghetti with rabbit sauce and is followed by rabbit fried in a wine and garlic sauce, "chips" (french fries), and mixed vegetables. Dessert is usually fresh fruit and peanuts.
Of course the other immediate answer to what we eat is "fish." (We do live on a tiny island in the middle of the Mediterranean!)
Some of the more typical everyday meals show a heavy Italian influence-dishes like ravioli and baked macaroni. Baked chicken and potatoes are also popular.
We would be leaving out something very important if we didn't mention the traditional Maltese breads- yummy! Some of the starters come from generations ago and each bakery has a different taste to their breads. The "Hobz Malti" or Maltese loaf is very tough on the outside but soft on the inside.
Traditional Goat cheese (called gbejna (juh-bain-uh) and the peppered version is delicious as well as the tomatoes, garlic, onions, olives, and capers that flavor many meals.
Maltese also have a traditional Easter sweet called "Figola" that is made of an almond paste and decorated in shapes like lambs, hearts, ducks, etc. I'm including a photo of some Team Malta kids enjoying our first attempt at making them!
See if some of these photos can tempt you to try our cuisine!
More Pastries Easter Figolla Enjoying Figolla!
Robin took a while to break into the fish cooking habit but here is her favorite recipe for baked salmon (courtesy of Tony Grixti at Evangelical Baptist Church.) Try it- it's healthy! :-D If you prefer your salmon more "pink" and less "done" then simply reduce the cooking time.
Baked Salmon
Olive oil
Fresh tomato chunks
Capers
Olives
Onion
Garlic
Salt
Pepper
Fresh lemon juice
Put the salmon steak on a baking sheet with edges. Drizzle olive oil directly on it. Then use the other ingredients to make a "salad" of sorts and put half of it on top of the steak. (I usually have mostly tomatoes and olives, plenty of lemon, and a little of the seasonings.) Cook for about one hour. Then flip it over, remove the scaly part (if you prefer), drizzle with more olive oil and use the rest of the salad. Cook for another hour or until nice and flaky- easily separated.
