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maltatoday, WEDNESDAY, 4 JANUARY 2017 14 Food Simple dishes to ease into the new year Gourmet Today rounded up last year on New Year's Eve with some easy nibbles you could easily whip up when unexpected guests arrive. Even though the New Year celebrations are a thing of the past, these recipes work well when you need to put something together with just store-cupboard staples. Michael Diacono makes some delicious snacks without much fuss. Don't miss Gourmet Today on TVM, every Saturday at 16:05. Anchovy palmiers Artichoke and ricotta wraps Tuna dip COMING UP THIS WEEK After a long December of cooking extravagant meals, those responsible for food prep in the family feel like they need a break. Michael Diacono puts together some really easy pasta dishes that can be made in the time it takes the pasta to boil. Warming pumpkin and mushrooms and bottarga, black olives and orange, don't miss Gourmet Today, this Saturday at 16:05. Ingedients • 1 roll puff pastry Filling • 10 anchovy fillets • 2 garlic cloves • 5 sundried tomatoes • Handful parsley • Pepper • ½ tsp chilli flakes • Handful breadcrumbs • Handful Parmesan • Olive oil • 1 egg, beaten • Handful sesame seeds Method 1. To make the paste put the ingredients into a food processor and blitz into a paste. 2. Open up the pastry and spread the filling over the top and roll. 3. Cut into thick slices and place in a baking tray. 4. Cover in egg wash and sprinkle with sesame seeds. 5. Bake in the oven at 200°C for 20 mins until golden. with the rum. 9. Mix well and serve with a sprinkling of ground cinnamon. This recipe first appeared on Gourmet Today TV, aired on TVM on 31 December, 2016. Ingedients • 1 tin artichokes • 2 tbsp capers • 1 tub Benna irkotta 1 clove garlic • Salt and pepper • Olive oil • Parsley • Tortilla wraps Method 1. Place the ingredients aside from the tortilla wraps in a food processor and blitz until smooth. 2. Spread over the wraps, roll and cut into wedges. 3. Sprinkle with parsley and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 31 December, 2016. Ingedients • 1 tin tuna (in oil or in brine) • 1 tbsp pesto • 1 clove garlic • Handful parsley • 1 tsp chilli flakes • Salt and pepper • Olive oil Mayonnaise • 1 egg • 1 tsp sugar • 1 tsp mustard powder • 1 tbsp white wine vinegar (or lemon juice) • Salt and pepper • 1 - 1½ cups flavourless oil Method 1. Place ingredients in a food processor and blitz. 2. To make the mayonnaise place the ingredients into a blender and blitz until smooth, adding the oil slowly whilst blitzing. 3. Place the remaining ingredients in the food processor and blitz until smooth. 4. Add the homemade mayonnaise to the processor and mix well. 5. Serve with galletti, crudités and bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 31 December, 2016.