Preserving Chevre


Chèvre (pronounced shĕv·rǝ) is French for goat and refers to any cheese made from goats milk.  Fresh (not aged) chèvre is usually just referred to as chèvre.

Yesterday I was thrilled to find out that a gallon of goat’s milk makes 1 1/2lb of cheese!  Well,  that thrill quickly changed to panic when I realised that it only keeps for about a week!

So I set about looking for ways to preserve the cheese in any way or form, and after hours of searching, I came across this site that shows how to stretch that week to a month!!

Today I decided to try the Chèvre Marinated with Pine Nuts, Thyme and Orange.  I intend to try the cherry and walnut one too and a combination of sun dried tomatoes with chili and garlic might be nice! I think that would take care of my batch of cheese for the coming weeks!

Of course you don’t have to make your own Chèvre to make this recipe…store bought will do just as nicely.

Chèvre Marinated with Pine Nuts, Thyme and Orange
Makes 8 ounces

  • Extra-virgin olive oil
  • 4 ounces chèvre, sliced or rolled into balls
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon thinly sliced orange zest
  • 4 sprigs fresh thyme

Pour a touch of olive oil into the jar. Layer the chèvre with pine nuts and orange zest. Tuck in the thyme sprigs along the sides and add enough olive oil to cover.

I can’t wait to try it after it’s been marinading a while!


Cover in Olive Oil and Refrigerate
Cover in Olive Oil and Refrigerate


Cherry On Top ~ Pastini biċ-Ċirasa


Pastini biċ-Ċirasa

My mum knows me more than I know myself and lucky for me, she takes what I say with a grain of salt.

Success Bil-Helu 2
By Edward Calleja

She had been telling me about this Maltese Recipe Book  for months and just how good the recipes were. We’d be sharing a cup o’ coffee together over skype when I’d catch a glimpse of a tray of cookies she’d just made and every time she would say that she had followed  a recipe from Edward’s  Book!  And every time she’d say that she’ll send it to me, and every time I tell her not to.  It was a game we played quite often, with me having the last word of course!

Or so I thought because she sent it to me anyway…knowing fully well that she’d get told off for it but also that I’d love it and sure enough, my mum was right as she always is.

This book is fast becoming my go to book for Maltese Baking.  I have had excellent results with all the recipes I’ve tried so far and I thought I’d share this one with you.  These are my favourite traditional Almond Cookies.  They are a staple at weddings and baptisms and  Cafes any time of the year!

Almond Cookies
Almond Cookies

So for those of us who can’t just pop into a cafe and order a dozen or two to take home, this is a simple recipe that will definitely satisfy your craving.  One thing you have to remember is that you need to start these the night before as they need to dry overnight or from 6-8 hours!

Another thing is that even though these are easy to make, you do need a bit of muscle as the consistency of the dough does not pipe easily. So consider yourselves warned!!



The recipe makes about 3 dozen and is adapted from Suċċess Bil-Helu by Edward Calleja.


250g pure ground almond

250g powdered sugar

3/8 cup egg whites or the whites of 3 eggs

rind of half a lemon

1tsp almond essence

rice paper optional

cherries for decoration

Place the dry ingredients together in a bowl.

Beat egg whites in a separate bowl.

Slowly pour egg whites in with the almonds and sugar and stir until you see it’s well mixed.  The mixture should not be too soft.

Put rice paper in the pan.

Scoop the mixture and put in a 16-18 inch piping bag with a Wilton 1M tip. Pipe the mixture on top of rice paper or silpat as shown about an inch apart.

Place a quarter cherry on top.

Let dry overnight.

Let them dry overnight

Next morning preheat oven at 375 degrees and bake for about 10-12 mins until light golden colour depending on your oven.

Cherry On Top
Cherry On Top