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Cooking and Baking


Want to replicate a favorite sweet or savory dish that reminds you of Malta or Nanna's cooking or improve your cooking skills. Join us for a cooking or baking class. All levels are welcomed and all classes are lead by an experienced food instructor. Check the  events page or calendar for upcoming classes. Classes fill up quickly and require pre-registration.




Can be served with eggs, Maltese cheeselets (gbejniet) and even tuna or salted cod.

 TOTAL TIME 45 mins

Author: Marlene Zammit (


  • Olive oil

  • 1 onion diced

  • Half a leek sliced thinly

  • 2 tablespoons kunserva (tomato puree)

  • 2 cloves garlic

  • 1 tsp each of cumin seeds, coriander seeds and fennel seeds ground lightly in a pestel and mortar.

  • Pinch of curry powder

  • 2 Bay leaves

  • 10 green olives chopped

  • Handful of raisins (optional)

  • Medium sized cauliflower chopped into medium sized florets

  • 200 grams broad beans or peas (or both)

  • 1 carrot diced

  • 2 potatoes peeled and diced

  • 500 ml good vegetable stock

  • 4 eggs plus 4 Maltese cheeselets (fresh gbejniet)

  • Salt and pepper

  • Olive oil

  • Parsley to garnish


  1. In a large frying pan (that has a lid) place a good amount of olive oil.

  2. Once the pan is hot add the onions and fry for about 3 minutes.

  3. Add in the leeks, tomato paste, garlic, spices and bay leave. Fry for a minute or 2.

  4. Add all the vegetables plus raisins and olives. Fry until all coated with oil and spices.

  5. Season with some salt and pepper.

  6. Add in the stock and bring to a boil. Immediately cover with the lid and simmer for 30 minutes.

  7. The potatoes should then be cooked through.

  8. Remove the lid and if using add in the cheeselets and eggs on top. Cook on a medium heat for a further 15 minutes.

  9. The liquid should have reduced down.

  10. Serve with your eggs, cheeselets or tuna, and some wonderful crusty bread!


Here are some tips for ingredients to recreate that authentic flavor

More to come!!!

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