Recipes — familymeal

Vegan Roasted Cauliflower Soup

Posted by Giselle Muscat on

I can't get over the delicate creaminess of this soup. The trick to this tasty soup must be the roasting step.

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Pumpkin and Sweet potato Soup

Posted by Giselle Muscat on

This soup is to die for and the perfect recipe to cosy up on chilly days. Pumpkin soup always tastes better when the pumpkin has been roasted before. If you are making it from scratch, at the herbs and seasoning while you are roasting it.

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Pumpkin Risotto

Posted by Giselle Muscat on

INGREDIENTS 600g Pumpkin 2 shallots or 1 onion 300ml white wine 900ml-1L organic vegetable or chicken stock 50g butter 50g Parmesan 1 tsp thyme 1 tsp sage smoked paprika garlic powder Halloumi or goats cheese (optional) METHOD Chop up the pumpkin, spread out on a baking tray, drizzle a tiny bit of olive oil, and sprinkle some smoked paprika, garlic powder and salt. Put in pre-heated oven at 200C for half an hour While it is cooking, heat some oil in a deep saucepan over medium heat and add the onion. Cook for a couple of minutes until softened, stirring...

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Warm Autumn Salad with Halloumi

Posted by Giselle Muscat on

A warm autumn salad with pumpkin, and other roasted veg, topped with a slab or two of grilled cheese

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Broad bean and pancetta risotto

Posted by Giselle Muscat on

When broad beans are in season, they are very popular in Malta, but I'm one of those who is not keen on eating them raw. This lovely risotto brings out their taste and is a delicious family dinner

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