Sweet Basil Kitchen

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Sweet Basil Kitchen

Here at Sweet Basil Kitchen we will show you how to make simple pizza, bread and other fantastic cooking adventures.

07/06/2026

So this week, together with some amazing colleagues, i have been tasked to coordinate and cook for around 50 people...a first in my life!!

It was a thrilling experience which i really enjoyed. A lot of hard work and planning went into it.

This is some of the food we prepared

Starters
1. Zucchini rotolini filled with ricotta and cream cheese and finished off with finely cut sun dried tomato
2. "Parmigiana" with aubergines, tomato, mozarella and finished off with ricotta quenelle
3. Two types of bruschetta. One of them was with gorgonzola dolce, cream cheese, walnuts, crispy speck and honey
4. Chicken wings in brine and finished off with some amazing BBQ sauce
5. Focaccias with potato, tomato and one with caramilised onions

Mains
1. Home made burgers
2. Roasted potato
3. Home made sauces

Dessert
1. Quick and easy tiramisu with mascarpone and vanilla cream
2. An amazing apple crumble

27/05/2026

Today I went all out crazy...lumace veloci 😂
Lumace pasta, meat balls, ricotta layered and smothered in tomato sauce 😎🔥🔥🔥

Now in the oven to bake until pasta is fully cooked

23/05/2026

Looking for something very simple and vegetarian for your dinner? try this out

1. Hummus base
2. roasted bell peppers and steamed in a plastic bag to easy peel the skin
3. grill some halloumi
4. decorate with some fennel and oregano leaves and a drizzle of herbal oil.

26/04/2026

Today something rustic cooked in a wood oven the good old way.

So here we have, chicken, pork collar and enriched with potatoes, carrots, garlic, onions and marjoram. With tones of spices like tumeric, curry, pepper, paprika, coriander, fennel and sumac. No salt needed as the bacon brings that in.

18/04/2026

Today’s story from my kitchen is all about simplicity, soul, and that unmistakable Italian feeling of

Two plates of spaghetti, each telling its own quiet story.

The first: aglio, olio e peperoncino — often called . The kind of dish you make when the house is silent, when hunger is honest, and when you don’t need anything complicated to feel satisfied. Just garlic gently sizzling in golden olive oil, a touch of heat from chili, and perfectly cooked pasta that carries it all. It’s humble, bold, and deeply comforting — proof that the simplest ingredients can speak the loudest.

The second: spaghetti vongole. A dish that brings the sea straight to the table. Fresh clams opening in a fragrant bath of garlic, parsley, and white wine, creating a sauce that feels both light and indulgent at the same time. Every bite tastes like a breeze from the coast — clean, delicate, and full of life.

This is what casareccio means to me. Not perfection, not presentation, but honesty. Cooking that comes from instinct, from memory, from love. Food that doesn’t try too hard, yet gives you everything.

Two plates, two moods — both rooted in the beauty of keeping things simple. 🍝

24/02/2026

Hey guys this is one to try.... zucchini risotto with parmiggiano reggiano fondue and crispy artichokes....super mega delicious

11/01/2026

every occasion is right to train a bit on plating and experimenting a bit with some flavours. This is a ribeye steak, served over a pumpkin, gochujang and honey puree and parsley and rucola base mayo.

Always fun to play in the kitchen!

02/01/2026

New Year's lunch with family!

Some of the items

1. Amuse Bouche - pan puri filled with caponata and served with a touch of basil mayo, crispy prosciutto and basil flower
2. Main - Beef and pork skewers served with red wine jus
3. Sides -
1. roasted carrots, served on a celeriac puree garnished with a pine nut, gochujang and honey sauce.
2. fennel and chickpea served over basil hummus
3. roasted potatoes
4. Dessert - Baileys panna cotta, served with crushed chocolate biscuits and ice cream

Definitely this lunch was a learning experience. Indeed some items worked out perfected, the main and the dessert especially. The pan puri, ideally prepared on the moment to preserve crispiness.

For pasta i was meant to do ravioli, which i did but i could not serve since i did not freeze them and they stuck to each other so i could not cook them. Luckily I had a back plan (which is always important in the kitchen). But, lesson learnt, next time, doing ahead fresh pasta, freeze them.

21/12/2025

Raining outside? Then cooking inside 😎. Started off the day with a complete with caramelised apple with cinnamon and honey, crunchy muesli and apricots.

Then for dinner, rabbit filled with Parma ham, spinach, pecans, walnuts and scamorza. Served with simple oven chips and reduced rabbit stock thickened with butter and xantangam.

16/11/2025

Relax evening at home...with a nice selection of cheeses and salumis and my focaccia with semi dry cherry tomatoes, caramelised onions and fresh herbs.

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Iz-Zejtun

Website

https://mysweetbasilkitchen.com/

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