Leftover Recipe 4: Maltese Pudding

Maltese bread pudding

Method

Tear some bread slices into pieces;  you may also add some pieces of dry cake/cupcakes etc which you might have left-over.  

Add 4 tbs cocoa, 200g sultanas, 3 tbs brown sugar or to taste,lemon and orange zest, 1tsp ground cinnamon, 1 tsp ground cloves, 1 tbs mixed spice, 100g candied lemon peel, 100g glace cherries, 100g pure ground almonds, some pitted dates.  

Mix well and add one cup strong coffee, 3 beaten eggs, 50g melted butter, 2 mugfuls warm water, one glass dry Martini.  Mix well and put mixture in a greased dish and level out.  Add some walnuts on top and sprinkle more cinnamon on top.  Bake in a moderate oven (fan electric 170) for about 45 minutes.  

Once cool add one more dash of Martini.

Leftover Recipe 3 - Courgette and Orange Cake

Courgette and Orange Cake

Ingredients

350g whole courgettes, 200g soft brown sugar, 125ml sunflower oil

3 large eggs lightly beaten, grated zest of 1 orange,1 tsp vanilla extract

100g sultanas, 300g self raising flour, 1 tsp baking powder

for the frosting: 200g full-fat cream cheese, 100g icing sugar sifted, good grating of orange zest

Method

Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy). Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don’t overmix. Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack. Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

Leftover Recipe 1: Red Wine Biscuits

Red Wine Biscuits Recipe

  

Probably our most loved sweets this Fresher's! Got some leftover cooking wine? Why not try these biscuits! We made them for a mini-campaign on Food Waste which is a huge issue in Malta. These sweets lean over more towards the savory side and have a tangy, spicy taste. These biscuits were done in collaboration with the amazing Crumbs Bakes, who specialize in sustainable but economical food made from fair trade, local and seasonal ingredients!  Check them out on facebook. Enjoy!

Red Wine Biscuits bring all the Freshers to the stand.

Makes 2-1/2 to 3 dozen

Ingredients

2-1/2 cups all purpose flour, 

1/3 cup sugar

1 tbsp baking powder

1 tsp salt

1-1/2 tsp freshly ground black pepper

1/3 cup vegetable oil

1/2 cup dry red wine

coconut oil 

sugar to sprinkle on top

Preparation
In a large mixing bowl, combine the flour, sugar, baking powder, salt and pepper. Make a well in the center and add the vegetable oil and wine. Mix thoroughly and refrigerate for about 1 hour.

Preheat the oven to 180°C.

To form the biscuits, pinch off 1-inch balls of dough and gently roll into a small log about 1/2-inch in diameter. Bring the ends together to form a circle and pinch to close.

Place the formed biscuits on a parchment-lined baking sheet. Brush with the coconut oil and sprinkle with sugar on top. Bake for 20 - 30 minutes until solid and slightly crisp on the outside. Note: These cookies do not really brown, so test them after about 15 minutes and time them according to your personal taste.

Cool on wire racks and store in an airtight container.