Nanna Minies' Kitchen

07/05/2026

Good morning everyone! I am still out of action 4 weeks after my op, but hopefully I can start cooking & posting soon!

09/04/2026

Nanna Minie's on sick leave for a few weeks because I had knee replacement surgery. Going home today. I can't guarantee I will be sharing much these next 6 weeks but as you know I hate doing nothing, so you might just see a recipe pop up some time. We'll see...

08/04/2026

I am curious. How many of us ate no figolii or Kwarezimal?

02/04/2026

Good morning everyone! Gearing up for Easter? Show us your Figolli and Kwarezimal work here!

22/03/2026

Celebrating Nanna Minies' Kitchen 6th year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗🎉

24/02/2026

I am peckish.
I am obsessing with another large crochet project.
I am OD-ing on Netflix.
I cant be bothered to cook.
Does that ever happen to anyone or am I just odd?

08/02/2026

I have to admit I'm getting old and nostalgic. This week I was reminded of a dish my Neapolitan great uncle made for us when he and my great aunt visited Malta and stayed with us. Uncle Gino was the one who instilled in me the love for cooking since the age of 8, because he always allowed me to help him the kitchen using natural ingredients, never wasting food by using whatever you had in the kitchen. It was a huge treat when he made this gorgeously luscious Sartù di Riso.

The proper Sartù uses a risotto shell like this and a ragù made with different cuts of meat, the classic soffritto, splashed with red wine, bay leaves, and stewed gently simmering for hours, sometimes overnight to create this gorgeous work of art. Then peas, cheeses and hundreds of "polpettine", the size of a hazelnut are made and added into this Sartù.

Here I made my version of a very simplified but also rich dish which everybody loved.
Check out the "Nanntù" by Nanna Minies' Kitchen !

08/02/2026

23/01/2026

So my gut was behaving like Storm Harry's baby sister this week. 😀 I needed to cut fibre by doctor's orders so my diet looked pretty bleak for this month. But, I looked at what I could do with the vegetables I could eat and I thought of making this delicious and still nutricious lactose free, low fibre high protein soup. I made the vegetarian version to keep it even lighter, but chicken parts may be added to it to make it a hearty meal when your gut behaves well.

Egg-drop Soup or Stracciatella

Ingredients:
2 medium carrots
1 medium potato
1 small onion
1 long marrows
1 can of sweetcorn (if you are not sick)
Chicken parts (optional)
Salt to taste
1 bay leaf
1 stick (Maltese) celery

Method:
Place all ingredients except eggs (if using chicken add it now) in a pot. Cover well with water and bring to the boil. Lower heat and simmer until vegetables are soft (and chicken falls off bone).

If using chicken pick it out of the pot, remove skin and pull chicken flesh off bones. Discard bones & skin & set aside pulled chicken flesh. Pass the soup through a sieve and pour luquid back into the pot. You will be left with a clear broth.

Bring the broth back to the boil, and beat eggs lightly in a separate bowl. When the soup boils, trickle the eggs into the boiling broth whilst whisking all the time. This takes a few seconds. If using chicken, add the pulled chicken now.

Switch off heat & serve with roughly grated Parmesan cheese & enjoy a hearty, light and simple broth ideal for when you or someone in your family are a little "under" and is particularly comforting in this cold and rainy weather.

Enjoy it.

Nanna Minie's Kitchen
23.01.2025

PS: always seek medical advice before cooking any recipe if you are unwell.

23/01/2026

Nanna Minies' Kitchen is out of action this week.