Wild Thyme Flour's

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Recipe Photos

Melon Gelato ( Normal or Gluten Free Version)

Posted by Wild Thyme Flour

I had this the first time when I was 14 years old, on a trip to Italy. I couldnt get enough of it. I use a kenwood ice cream machine, the one you have to freeze 24 hours beforehand. MORE»

Recipe #377593

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Edible Candles ( Decoration for Banana Bread, Banofee Cheesecake

(1 reviews) Posted by Wild Thyme Flour

Just an idea I came up with. Hope you like it! had no cake to put it on for the pictures. You need as many strawberries as you need candles because you will be using the middle part for the flame. Choose bananas that are as straight as possible. MORE»

Recipe #377342

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Edible Candles ( Decoration for Banana Bread, Banofee Cheesecake

(1 reviews) Posted by Wild Thyme Flour

Just an idea I came up with. Hope you like it! had no cake to put it on for the pictures. You need as many strawberries as you need candles because you will be using the middle part for the flame. Choose bananas that are as straight as possible. MORE»

Recipe #377342

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Helva and Soy Gelato

Posted by Wild Thyme Flour

This is an adaptation of a recipe I created years ago to make it wheat and milk free. Helva is a tahini and sugar based sweet popular in the mediterrenean like greece and malta. I use an ice-cream machine, the kind you have to freeze 24 hours... MORE»

Recipe #371936

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Hind's Head Quaking Pudding

Posted by Wild Thyme Flour

This is a revisited recipe of a medieval dessert served at the Hind's Head Restaurant by the great chef Heston Blumenthal ( love the guy). Its a cross between a custard tart without pastry and a bread pudding. I read on another recipe that I found... MORE»

Recipe #374791

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The Incredible French Toast Pizza Bake

Posted by Wild Thyme Flour

I had french toast the first time when I was 10 years old and my aunt from America came over to Malta for a holiday. She Cooked the french toast for her children and me and served it with ketchup. This has nothing to do with her version of french... MORE»

Recipe #376527

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The Incredible French Toast Pizza Bake

Posted by Wild Thyme Flour

I had french toast the first time when I was 10 years old and my aunt from America came over to Malta for a holiday. She Cooked the french toast for her children and me and served it with ketchup. This has nothing to do with her version of french... MORE»

Recipe #376527

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The Incredible French Toast Pizza Bake

Posted by Wild Thyme Flour

I had french toast the first time when I was 10 years old and my aunt from America came over to Malta for a holiday. She Cooked the french toast for her children and me and served it with ketchup. This has nothing to do with her version of french... MORE»

Recipe #376527

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Sizzling Steak ( Chinese)

Posted by Wild Thyme Flour

Simple and wonderful. Adapted from chinese cooking class cookbook MORE»

Recipe #363099

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Sizzling Steak ( Chinese)

Posted by Wild Thyme Flour

Simple and wonderful. Adapted from chinese cooking class cookbook MORE»

Recipe #363099

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Toni's Pizza Dough

Posted by Wild Thyme Flour

A basic dough to make 6 x 20cm pizza MORE»

Recipe #371630

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After-Dinner Chocolate Salami ( to Serve With Coffee)

Posted by Wild Thyme Flour

This log looks amazing cut into slices. Choose a good quality chocolate for this recipe. I use this recipe sometimes as a christmas log. Some amaretti biscuits are naturally gluten free because they are made with apricot kernels, sugar and egg... MORE»

Recipe #374912

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Ciobar (Thick Hot Chocolate)

(2 reviews) Posted by Wild Thyme Flour

This is an italian thick hot chocolate drink served in cappuchino cups with a spoon. I like this even as a hot dessert. Its like a hot dense chocolate fondue. The cocoa powder has to be dark and bitter, not the sugary version. MORE»

Recipe #374459

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Valentine's Day Pasta in Pink Beetroot Sauce

Posted by Wild Thyme Flour

This is a vegetarian dish ( if you don't use anchovies, instead replace with parmesan ) but you may put some steamed peeled prawns on top or a tbsp of black caviar. The beetroot are roasted with their skin on in the oven until tender, this makes... MORE»

Recipe #374421

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Valentine's Day Pasta in Pink Beetroot Sauce

Posted by Wild Thyme Flour

This is a vegetarian dish ( if you don't use anchovies, instead replace with parmesan ) but you may put some steamed peeled prawns on top or a tbsp of black caviar. The beetroot are roasted with their skin on in the oven until tender, this makes... MORE»

Recipe #374421

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Tortoise Shell Pizza ( A.k.a. Stuffed Pizza Balls)

Posted by Wild Thyme Flour

This is perfect for little hands, tv dinners and picnics. You can freeze it for oamc. MORE»

Recipe #326044

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Ravjul Malti (Maltese Home-Made Ravioli)

(1 reviews) Posted by Wild Thyme Flour

A traditional maltese food. Serve with a plain tomato sauce poured on top, a drizzle of olive oil and parmesan cheese. MORE»

Recipe #374527

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Aubergine and Tomato Crostata ( Italian Rustic Pie)

Posted by Wild Thyme Flour

This light pie is a joy to make and adored by my vegetarian mum. MORE»

Recipe #374332

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Skewered Calamari Stuffed With Tuna ( for the BBQ or Grill)

Posted by Wild Thyme Flour

You need to use small calamari for this recipe. The secret for calamari is not to overcook them. Once overcooked they become rubbery. I would say that about 2-3 minutes on each side is enough. Better a bit on the raw side tha overcooked, infact... MORE»

Recipe #374310

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Tagliata T-Bone ( Whole Roast T-Bone)

Posted by Wild Thyme Flour

A Kilogram t-bone is cooked whole, then sliced into pieces and served. You may cook this on a BBQ too, but you'll have to do without the lovely pan juices. MORE»

Recipe #374309

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