Claire Borg
17 features / 102 recipes:
- Claire Borg's recipes
- Cold desserts for hot weather
- Cooking with borage
- Cooking with offal
- Cooking with pomegranates
- Cool down in summer
- Going to Croatia
- Gozo ravjul
- Pies with ġbejniet
- Recipes from a Florentine market
- Recipes with roe
- Salting tuna
- Summer food from a Gozo childhood
- Summer fresh
- Tea at the Lanesborough
- Traditional soups
- Warm up in Advent
- Apple and loquat crumble with vanilla and loquat ice cream
- Apricot, nougat, almond and cinnamon parfait
- Baked chicken
- Baked lemon cheesecake with peaches
- Banana pecan bread
- Barbuljata
- Bebbux il-forn
- Blinis with herring roe and horseradish
- Borage and split pea soup
- Borage flower and wild asparagus quiche
- Borage flowers and strawberries with sparkling wine
- Brain fritters
- Bresaola, walnut and pomegranate antipasto
- Caviar kisses
- Chocolate tangerine figs
- Colli di pollo ripieni (stuffed chicken necks)
- Cranberry and orange sauce
- Dark chocolate mousse with plum compôte
- Fennel and loquat sauce for pasta
- Fig and sweet ricotta semi freddo roulade
- Fried ravjul with sugar
- Ftira tal-ġobon
- Ginger and lemon granita
- Ginger star biscuits
- Gorgonzola, pears and walnuts
- Grape jelly
- Gregada de Hvar
- Hummingbird cake
- Hungarian potato bread with roe and sour cream
- Ħobż biż-żejt
- Iced cinnamon capuccino
- Iced tea with peach or lemon
- Imbuljata
- Kamut and fresh fruit with lemon ice and sweet spices
- Kidneys
- Kusksu
- Lemon and poppy-seed cake
- Liver
- Loquat and lemon frangipane tart
- Loquat and mango yoghurt smoothie
- Loquat and rose-petal chutney
- Loquat and sesame chicken salad
- Loquat jelly
- Loquats in white wine
- Marmellata di peperoncino (chilli marmalade)
- Medenjaci/honey biscuits
- Melon and chocolate ice cream bombe
- Minestra with chestnuts
- Muffins with ricotta and salmon roe
- Mulled wine
- Olive all’Ascolana, coccoli fritti and polenta fritta
- Omelette with trout roe
- Ox-tail broth
- Panettone
- Pastizzi
- Pastizzi or torta tal-piżelli
- Pasurate
- Peperoncini ripieni con tonno, sott’olio (peppers filled with tuna, preserved in oil)
- Pig-heart stew
- Pita pockets filled with Indian cress, smoked salmon and pecan and avocado mash
- Pomegranate and chicken liver pâté crostini
- Pomegranate jelly
- Pomegranate juice
- Pomegranate risotto
- Pomegranate vodka jelly cubes
- Pomegranate with wine
- Preserved capers in salt
- Prickly pear sorbet
- Pumpernickel with cream cheese and trout roe
- Pumpkin and apricot chutney
- Qassatat
- Qassatat dough
- Qassatat tal-Għid
- Quinoa with prawns, pistachio and hijiki
- Ravjul
- Red quinoa with roasted vegetables and cashew nuts
- Ricotta, apple and adzuki bean sprouts wrap
- Risotto con zucchini (courgette risotto)
- Scrambled eggs with borage flowers
- Smoked salmon pancake roulade with salmon roe
- Smoked salmon with borage and grapefruit
- Smoked salmon, vodka and roe dip
- Soppa ta' l-armla
- Spiced pear chutney
- Stracotto al Chianti
- Stuffat tal-ħass
- Stuffat tal-pastard
- Stuffed pig's stomach
- Summer minestra
- Tea scones
- Testicles
- The long drink
- Tomato, mint and loquat salsa
- Tomatoes filled with millet tabouleh
- Tongue
- Torta ta’ San Martin
- Torta tal-ġobon bil-ful
- Trotters
- Vietnamese spring roll with crab and alfalfa
- Watermelon ice-lollies
- White wine with peaches
- Wild rice, quail's egg and prawn salad