Issue link: https://read.uberflip.com/i/1538140
27 What first sparked your love for cooking? I've always found joy in the kitchen— it's my happy place. Cooking gives me a sense of peace and purpose. Over the years, I've come to realize that precision is my secret ingredient, but it all started with a simple love for feeding the people I care about. Lolly's Kitchen has such a warm, homely vibe – how did it all begin? It actually began quite naturally. I was constantly experimenting with recipes for my family, and one day I thought - why not start sharing them? What started as posting recipes in small recipe groups turned into a passion-filled blog where I get to turn everyday meals into something special. Are there any family recipes passed down through generations that are especially meaningful to you? Absolutely. One that always comes to mind is my Maltese Kusksu. It's a dish we've enjoyed around the table for years—it's simple, comforting, and packed with love. It's those kinds of recipes that mean the most to me. Maltese cuisine is full of tradition – what dish do you feel best represents Malta? at's a tough one because there are so many delicious Maltese dishes! But I'd have to say something like our traditional Stuffed Baked Marrows, Bragioli or Fried Rabbit in Gravy really captures the heart of Maltese cooking. ere's a rustic charm and deep-rooted story behind every bite. How do you come up with new recipes – is it instinct, memory, or experimentation? A little bit of everything. Sometimes a memory sparks an idea, other times I just play around in the kitchen until something clicks. I love experimenting - especially when I know it's something my family will enjoy first! Is there a dish you keep going back to – your ultimate comfort food? Creamy Chicken Curry, again! It's definitely one of my go-to comfort meals. But I also love the ease and satisfaction of a good baked pie or spaghetti pasta which is versatile, can be made with many sauces with one of my favourites being Amatriciana. ey're reliable, quick, and never fail to make me smile. How important is storytelling to you when sharing your recipes and photos? Storytelling is everything. Every dish has a backstory—sometimes it's a memory, sometimes it's a feeling I want to capture. I try to make sure that each recipe I share brings that sense of warmth, comfort, and connection, both through the words and the photos. Do you have a favourite story or memory behind a dish you've shared? ere are so many! But my favourite memories are always around the table with family. Dishes like my Lasagna & Lamb Shanks remind me of our cozy gatherings for special occasions! What's next for Lolly's Kitchen – any new ideas or projects you're excited about? I'm always thinking up new recipes and exploring new flavours - especially ways to bring Maltese and Mediterranean tastes to life in fresh, approachable ways. I don't like to plan too rigidly -I like to stay open and let creativity lead. If you could cook a meal for anyone – past or present – who would it be, and what would you make? at's such a beautiful question. I think I'd love to cook for my Mum again, since she used to push me to prepare Sunday lunches for the whole family when I was very young which helped me a lot in my journey to learning how to cook. I'd like to share a meal that bridges past and present. Maybe something nostalgic like Lampuki Pie or a hearty family-style Roast with all the trimmings. Food is love, after all. Cappuccino Ice Cream Cake Serves 8 INGREDIENTS 250g/9oz Mascarpone Cheese 400ml Fresh Cream/Whipping Cream 200ml Sweetened Condensed Milk 10g/0.35oz Instant Coffee 70ml Water 250g/9oz Large Chocolate Wafers Toppings Nutella/Chocolate-Hazelnut Spread Chopped Roasted Hazelnuts METHOD 1. Line the inside of a 9x5-inch loaf pan with clingfilm leaving extra hanging down on the outside. 2. Dissolve the coffee in boiling water and leave to cool. 3. In a large bowl, add the mascarpone, fresh cream and sweetened condensed milk. Whisk until stiff peaks form. 4. Add in the diluted coffee and whisk until well combined. ASSEMBLY 1. Spread 1/3 of the coffee cream in the loaf pan. Top with a row of wafers the way you would slice it. Start a little further in from the edge of the pan and finish a little before the end of the pan. (When it is ready and flipped over, wafers shouldn't be showing on the outer side.) 2. Spread another layer of coffee cream and repeat with wafers. 3. Finally add another layer of cream and finish off with wafers. (is time completely cover the top with wafers as this will be the base of the Iced Coffee Cake.) 4. Now, fold over the hanging clingfilm to cover the top and place in the freezer to set overnight. 5. When ready to eat, remove from freezer 15 minutes before serving. Decorate with drizzled nutella and chopped hazelnuts.