• CHOCOLATE & CARAMEL CHEESECAKE

    • Ingredients:

      For the base
      300g crushed Digestive biscuits (Devon)
      2 tbsp caster sugar
      120g melted butter

      For the filling
      450g cream cheese
      100g icing sugar
      2 tsp vanilla essence
      2 eggs, beaten
      3 tbsp dark cocoa powder
      3 tbsp double cream
      2 Mars bars, chopped

      To decorate
      2 Mars bars, chopped
      50g melted dark chocolate
      1 tbsp icing sugar

      Recipe and food preparation by Manuel Xuereb for Aroma Kitchen

  • Method:

    Start this recipe with the base. Blitz the biscuits in a processor and add in the melted butter and sugar. Press into the base of a greased loose bottom round cake tin. 

    To make the filling, mix the cream cheese with an electric beater to soften then add in the icing sugar, vanilla, eggs, cocoa powder and beat together well. Spoon into the cake tin ( it will be a little runny) and then evenly place on the chopped Mars bars. Place into the oven at 160`c for 40 minutes. Remove from the oven and allow to cool down completely before removing from the cake tin. Decorate the top with the remaining chopped mars bars and drizzle with the melted chocolate. Sift with icing sugar and serve. 


  • LIME and GINGER SQUARES

    • Ingredients:

      For the base layer:
      250g digestive biscuits, finely crushed  
      Half teaspoon ground cinnamon
      1 and a half teaspoons ginger powder
      100g butter, melted

      Top Layer
      1 tin condensed milk 
      3 egg yolks
      Zest from 3 limes
      100ml lime juice (about 5/6 limes)
      1cm piece of fresh root ginger, grated finely
      Sliced lime, decorate 


      Source: Cake and recipe by Livia Tabone, photographed by Alan Carville for Taste&Flair magazine, July2016 edition.

  • Method:

    1. Preheat the oven to gas mark 4/180C. Grease a 20 x 20cm baking tin and line it with baking paper.

     2. Put the crushed biscuits cinnamon and ginger into a bowl and mix them together. Drizzle the mixture

    with melted butter, so that all the biscuits are coated and moistened. Press the crumbs into the tin, in an even  layer, and smooth out the surface. Bake this on the middle rack for 10 minutes.

    3. Meanwhile, put the egg yolks and condensed milk into the bowl of your electric mixer and whisk at

    medium speed for 3-4 minutes. Add the zest and grated fresh ginger, set the mixer to a low speed and slowly pour in the lime juice. Keep mixing  for about another two minutes.

    4. Take the baked base out of the oven and pour the creamy layer over it, smoothing out the surface.

    Put the tin back into the oven and bake for a further 15 minutes. 

    5. Remove it from the oven then let it cool completely before covering it with foil and refrigerating it for a few hours.

    6. When it has set, lever it carefully out of the tin and cut it into squares. Decorate it with sliced lime before serving, and store any leftovers in the fridge.


  • FRUIT PLATTER with devon cream crackers

    • Click on the video for Ingredients and Method.


      Recipe by Lea Hogg











    • Fruit platter with Devon Cream Crackers
  • STRAWBERRY TRIFLE

    • Click on the video for Ingredients and Method.


      Recipe by Lea Hogg











    • strawberry trife
  • Mini kwarezimal 

    • Click on the video for Ingredients and Method.


      Recipe by Lea Hogg











    • Kwarezimal
  • CHOCOLATE CAKE NUA

    • Click on the video for Ingredients and Method.


      Recipe by Lea Hogg











    • Chocolate Cake Nua
  • PRINJOLATA POPS

    • Click on the video for Ingredients and Method.


      Recipe by Lea Hogg











    • Prinjolata pops
  • Gateau Marie Dessert

    • Ingredients:

      3 packets Morning Coffee biscuits
      3 tins (170grams each) Pure Dairy Sterilized Cream.
      2 teaspoons Instant Coffee
      2 large tablespoons chocolate hazelnut spread
      optional whiskey, just a dash to taste.
      75 grams hazelnuts, chopped.
      2 squares chocolate, grated shavings.

      Serves 8


      Source: Kikalina 2014, HubPages

  • Method:

    Line a 7 by 9 dish with cling film. (you can use any other similar sized dish).

    Cover the base of the dish with a layer of Morning Coffee biscuits.

    Fill a mug with hot water, dissolve a teaspoon of instant coffee and add a shot of whiskey to taste. (You can omit the whiskey or use another liquor of your choice.)

    Sprinkle the hot coffee over the biscuits until they are wet but not soaked.

    In another container, whisk the cream with the chocolate hazelnut spread.

    Cover the wet biscuits with the chocolate cream.

    Line up another layer of biscuits and repeat steps 4-6 for a few times and finish off with the layer of chocolate.

    Sprinkle the top layer with chopped hazelnuts and some chocolate shavings.

    Cover the dish with cling film or aluminium foil and allow to set in the fridge for at least 4 hours.

    When set, use the cling film to help you take it gently out of the dish. Cut into squares and serve cold.


  • VALENTINE'S STRAWBERRIES

    • Ingredients:

      6 medium sized strawberries
      2 cups ground almonds
      Half a packet crushed Devon Morning Coffee biscuits
      1 cup cocoa powder
      Maple syrup
      Melting chocolate to cover the strawberries


      Serves 2


      Recipe for Valentine's day from Cibus magazine

  • Method:

    Wash and clean the strawberries and leave the green stem on top.  In a bowl mix the ground almonds, crushed Morning Coffee biscuits, the cocoa powder and maple syrup to form in a pastry consistency.  Use your hands to mix the ingredients thoroughly. Wrap the mixture around the strawberries.  Melt the chocolate, dip each strawberry and place aside to cool down. 


  • CHOCOLATE SAUSAGE

    • Ingredients:

      200g Morning Coffee biscuits
      75g Dark chocolate
      75g Butter
      150g Castor sugar
      1 Egg (beaten)
      1 Heaped tablespoon of cocoa powder (sieved)
      1 Tot brandy, rum or similar
      4 sheets rice paper



      Photograph: Pippa Zammit Cutajar for Taste magazine.

  • Method:

    Break up the chocolate and melt it with the butter by the bain-marie method (in a basin suspended over a pan of simmering water). Put the biscuits into a large plastic bag and crush them with a rolling-pin but do not overdo it.  You do not want fine crumbs.  When the chocolate and the butter have melted, remove the bowl from the heat and add the sugar, sieved cocoa and the brandy.  Mix them well.  Thoroughly stir in the beaten egg.  Mix this into the broken biscuits and mix until consistency is thick enough to work into two sausage shapes.  Wrap these first in rice paper and then very tightly in cling-film.  Refrigerate them for at least two hours.  Cut them into thin slices before serving.  Keep them refrigerated until the last moment.


  • BISCUIT, NUTMEG & COGNAC 'EGGNOG'

    • Ingredients:

      240ml Fresh cream
      480ml Heavy cream
      75g Devon Morning Coffee biscuits (crushed)
      1/4 Fresh nutmeg (grated)
      2 Fresh bay leaves (broken)
      4 Egg yolks
      100g Granulated sugar
      1 Orange peel (grated)
      1/2 Orange (juiced)
      100ml Cognac (good quality)

      Serves 10

      Recipe by Daniel Debattista for Cibus magazine.

  • Method:

    Place the fresh cream, heavy cream, orange peel and bay leaves into a saucepan and bring to a gentle boil.  Once the mixture has come to a boiling point, remove from heat, season with grated nutmeg, soak in the biscuits and cover.  

    Allow to stand and infuse for 30 minutes.  Take out the bay leaves and blend the mixture with a hand blender.  

    Place the egg yolks and sugar into a clean mixing bowl and mix together until it turns pale yellow in colour, add the cognac and orange juice and cook over a bain-marie as for a sabayon.

    Stir in the infused cream until fully incorporated.  Let it rest for an hour and then it is ready to be served.  (Chilled or room temperature).


  • MELITZANOSALATA

    • Ingredients:

      1kg Aubergines
      30ml Lemon juice
      1 Onion
      3 Cloves of garlic
      15g Fresh parsley, finely chopped
      100ml Extra virgin olive oil
      Sea salt
      Black pepper
      Black olives, to garnish


      Serve with Devon Galletti and/or Healthline Vitabakes


      Recipe by Mark Camilleri for Taste & Flair magazine

  • Method:

    Heat the oven to gas mark 6/200C, then put in the aubergines and let them roast for 45 minutes or until the peel is brown and wrinkled.  

    Then remove them and let them cool a little until you can handle them.

    Cut them in half, scrape them out with a wooden spoon and puree the flesh with the lemon juice, onion, garlic and parsley.  While pureeing, add the olive oil gradually and also a bit of sea salt and freshly ground black pepper.

    Chill this thoroughly and serve it garnished with black olives.



  • HARISSA

    • Ingredients:

      40g Dried bird's eye chillies
      500g Red peppers (deseeded and quartered)
      100g Onion (finely chopped)
      3 Cloves of garlic (ground to paste)
      5g Ground coriander
      5g Ground cumin
      The juice and zest of one lemon
      60g Kunserva
      5g Sea salt 
      Olive oil

      Serve with Devon Galletti and/or Healthline Vitabakes

      Recipe by Mark Camilleri for Taste & Flair magazine

  • Method:

    Thoroughly blend together the chillies and peppers.  Fry the onions until they are translucent.  Put in the garlic and mix it in well. Add the ground spices and salt and brown it all well, then the chilli and pepper mixture.  Cook for 10 minutes, and then add the kunserva, lemon zest and juice, mixing well and cooking well for 10 minutes.

    Allow it to cool and then mix it to a smooth paste.  Amalgamate it by stirring in a little olive oil.  Store the harissa in sterilised jars. Top with a layer of olive oil and close the jars tightly.



  • TZATZIKI

    • Ingredients:

      500g Greek yoghurt
      1 Cucumber, peeled, halved and deseeded
      3 Cloves of garlic, crushed
      15g Fresh dill, finely chopped
      30ml Extra virgin olive oil
      15ml White wine vinegar
      Salt
      Fresh mint

      Serve with Devon Galletti and/or Healthline Vitabakes

      Recipe by Mark Camilleri for Taste & Flair magazine

  • Method:

    Grate the cucumber into the yoghurt.  Add the crushed garlic, dill, olive oil and vinegar and mix well.  Carefully add salt to taste. Chill well and serve it garnished with mint leaves.



  • TARAMOSALATA

    • Ingredients:

      8 Slices of white bread, crusts off
      1 Onion, finely chopped
      100g Salmon Caviar
      100ml Extra virgin olive oil
      50ml Lemon juice
      Fresh Parsley
      Lemon slices

      Serve with Devon Galletti and/or Healthline Vitabakes

      Recipe by Mark Camilleri for Taste & Flair magazine

  • Method:

    Soak the bread in water, then squeeze it out well.          

    Beat together the onion, caviar and bread, gradually adding the olive oil and lemon juice until you have a smooth paste.

    Chill this well and serve it with fresh bread and a garnish of lemon slices and parsley.



  • RASPBERRY AND WHITE CHOCOLATE CHEESCAKES

    • Ingredients:

      180g Devon Digestive Biscuits
      75g Butter, melted
      300g Cream Cheese
      200ml Double Cream
      75g Caster sugar
      100g White chocolate
      150g Raspberries
      Icing sugar and fresh mint leaves to decorate



      Recipe and food preparation by Manuel Xuereb for Aroma Kitchen

  • Method:

    Crumble the Devon Digestive Biscuits in a food processor, add the melted butter and mix well.  Place in a 20cm flan ring with a push-up base or individual mini rings and pat down with the back of a spoon.  Melt the white chocolate in a glass bowl set over a pan of simmering water.  Mix the cream cheese, double cream and sugar together in a medium sized bowl until smooth.  Quickly add the melted white chocolate and fold through.  Next, arrange the raspberries over the biscuit base, reserving a few to decorate the cheesecakes.  Spoon the cream cheese filling into the prepared rings and smooth the top with a palette knife, being careful not to squash the raspberries.  Place in the fridge and chill for 2 hours.  Serve decorated with more raspberries and mint leaves dusted with icing sugar. Remove the flan ring and serve.



  • WHITE CHOCOLATE & MASCARPONE CHEESECAKE

    • Ingredients:

      10 Devon Digestive Biscuits
      75g Butter
      300g White chocolate
      500g Mascarpone cheese
      150ml Double cream
      Fresh strawberries for garnish





      Recipe and food preparation by Aaron Degabriele for Aroma Kitchen



  • Method:

    Melt the butter, stir in the crushed biscuits.  Spoon and press the mixture into an 18 cm cake ring.  Chop the white chocolate, mix with 125 g of the mascarpone and melt in a bain-marie.  Allow to cool slightly, beat in the remaining mascarpone until smooth.  Stir in the cream, allow to rest until almost set.  Pour the mixture on the biscuit base and chill for 2 hours.  Decorate with the strawberries.



  • LEMON AND SULTANA CHEESECAKE WITH RICOTTA

    • Ingredients:

      350g Devon Digestive Biscuits, crushed
      75g Unsalted butter, melted
      200g Ricotta cheese
      175g Cream cheese
      45g Natural yoghurt
      100g Caster sugar
      1 teaspoon Vanilla essence
      2 Eggs
      2 teaspoons Finely grated lemon rind
      170g Sultanas
      75g Lemon curd

      Recipe and food preparation by Manuel Xuereb for Aroma Kitchen

  • Method:

    Line a 20cm spring based cake tin with greaseproof paper on the sides and base.  Mix together the melted butter and crushed Devon Digestive Biscuits and press in the bottom of the cake tin.  Refrigerate till the filling is ready.  To make the filling beat together the ricotta cheese, cream cheese, yoghurt, sugar, eggs, vanilla essence and lemon rind till smooth.  Fold in the sultanas and pour onto the biscuit base.  Bake for 20-25 minutes at 180deg C till firm.  When cooked, turn off the oven and leave the door ajar.  When cold remove the cheesecake from the tin and spread the top with the lemon curd.



  • PEANUT BUTTER AND CHOCOLATE SQUARES

    • Ingredients:

      250g Devon Digestive Biscuits
      150g Unsalted butter, melted
      200g Soft brown sugar
      300g Crunchy Peanut Butter
      1 teaspoon Vanilla essence
      50g Toasted unsalted peanuts
      200g Melted chocolate





      Recipe and food preparation by Manuel Xuereb for Aroma Kitchen

  • Method:

    Line a 20cm square tin with baking parchment, leaving some excess paper hanging over the edges as this makes it easier to lift out once set.  Blitz the Devon Digestive Biscuits and brown sugar in a blender or food processor to give fine crumbs.  Add the melted butter, peanut butter, vanilla essence and toasted peanuts and mix together until everything is well combined.  Tip the mixture into the lined tin and press it down really hard with the back of the spoon.  It needs to be really compact and tight.  Next pour over the melted chocolate and even out with a palette knife.  Place in the fridge for an hour to set.  Once the chocolate is set, lift out of the tin with the help of the baking parchment.  Remove the paper and then use a sharp knife to divide it into 16 squares before serving.



  • BAKED CHEESECAKE

    • Ingredients for the crust:

      7 Tablespoons crushed Devon Morning Coffee biscuits
      1 Tablespoon sugar
      4 Tablespoons  melted butter

      Ingredients for the filling:

      1 1/2 Cups grated cottage cheese
      1 Tablespoon thick curds
      A pinch of grated nutmeg
      100gr Condensed milk
      1 Tablespoon raisins
      1 Tablespoon icing sugar



  • Method for the crust:

    Mix the biscuits, sugar and butter and then press the mixture evenly into a 6-inch diameter, loose-bottom tin.   Refrigerate for two hours.

    Method for the filling:

    In a blender, liquidise the cottage cheese with one tablespoon of water, the curds, baking soda and nutmeg.  Whip in the condensed milk until well blended.  Add the raisins.  After 2 hours, remove the set crust from the fridge and pour in the filling.  Bake in a hot oven at 200 deg C for 9 minutes.  Remove and sprinkle the icing sugar and nutmeg on top.  Serve hot.



  • BISCUIT FUDGE

    • Ingredients:

      200ml Condensed milk
      20-25 Devon Morning Coffee biscuits
      2 1/2 Tablespoons cocoa powder
      1 Tablespoon powdered sugar
      1/4 Cup chopped mixed nuts, roasted



  • Method:

    Break the biscuits into four and coarsely powder them using your hands in a mixing bowl.  Add the cocoa powder and mix well; do the same with the chopped nuts.  Add the condensed milk and mix well using a spoon.  Line a deep dish with butter paper and transfer the mixture to the tray.  Press with your wet fingertips until everything is set and uniformly spread.  Refrigerate for at least 4-5 hours or overnight.  Cut into squares and serve immediately.