Budget-Friendly Batch Cooking Ideas for Busy Lives in Malta

Cook Once, Eat All Week: Budget-Friendly Recipes for Busy Lives in Malta

As autumn sets in, life in Malta becomes a little busier. With shorter days and the start of a new school term, many of us find ourselves juggling work, family, and leisure, often wondering what to put on the table. The stress of midweek dinners can feel overwhelming, but the solution is simple: batch cooking. This culinary hack saves time, money, and energy, allowing you to prepare meals in advance that are not only nutritious but also delicious. Cook once over the weekend, and enjoy stress-free dining all week long.

Batch cooking is perfect for health-conscious food lovers in Malta who want to maintain a balanced diet without sacrificing flavour or breaking the bank. It’s not just about filling your fridge with reheated leftovers—it’s about creating vibrant, wholesome dishes with minimal effort. Whether you're feeding a family or planning ahead for busy workdays, these recipes will help you embrace batch cooking with style and substance.

Veggie Three-Bean Chilli

This hearty, plant-based chilli is a fantastic meal prep option for busy Maltese households. Packed with fibre-rich beans, fragrant spices, and roasted peppers, it’s a colourful dish that gets better with every reheat.

Serves: 6 | Time: 50 minutes

Ingredients:

• 2 brown onions
• 6 cloves garlic
• 450g jarred roasted red peppers
• 4 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp ground coriander seed
• 2 tsp mild chilli powder
• 2 tsp dried oregano
• 3 tbsp tomato purée
• 800g tinned chopped tomatoes
• 1 vegetable stock cube
• 400g tinned black beans
• 400g tinned kidney beans
• 400g tinned pinto beans
• 30g fresh coriander
• 1 lime

Method:

1. Finely chop onions, garlic, and roasted peppers. Heat olive oil in a large saucepan and sauté onions and garlic with salt until golden.
2. Add cumin, paprika, coriander seed, chilli powder, and oregano, cooking until fragrant. Stir in the peppers and tomato purée.
3. Pour in chopped tomatoes and crumble in the stock cube. Simmer, then add beans. Cook uncovered for 30 minutes until thickened.
4. Stir in chopped coriander, lime zest, and juice. Adjust seasoning and serve with rice, tortilla chips, or bread. Add toppings like avocado or sour cream for extra flavour.

Batch Notes: Freeze in portions for up to 3 months or store in the fridge for 3-4 days.

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Tadka Daal with Spinach

A staple in Indian cuisine, daal is a comforting lentil stew that’s full of protein, iron, and warming spices. With added spinach, this dish is nutrient-rich and perfect for meal prepping.

Serves: 6 | Time: 50 minutes

Ingredients:

• 500g red lentils
• 1.2L water
• 1 tsp ground turmeric
• 1 red onion
• 6 cloves garlic
• 30g fresh ginger
• 2 green chillies
• 2 beef tomatoes
• 40g unsalted butter
• 1 tbsp cumin seeds
• 2 tsp mustard seeds
• 1 tsp ground coriander seed
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp mild chilli powder
• 600g fresh spinach
• 1 lemon
• 30g fresh coriander

Method:

1. Cook rinsed lentils with turmeric and salt until creamy.
2. Prepare a fragrant tadka by frying cumin and mustard seeds in butter, then adding onion, garlic, ginger, chillies, and tomatoes. Stir in ground spices and cook until aromatic.
3. Add the tadka to the lentils and simmer. Gradually stir in spinach until wilted. Finish with lemon juice and coriander.

Batch Notes: Store daal in the fridge for 3-4 days or freeze for up to 3 months.

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Slow-Roast Ratatouille

Using Malta’s abundant fresh vegetables, this slow-roast ratatouille is a celebration of seasonal produce. It’s a versatile dish packed with vitamins and ideal for pairing with rice, couscous, or crusty bread.

Serves: 6 | Time: 1¾ hours

Ingredients:

• 3 aubergines
• 3 courgettes
• 3 red bell peppers
• 2 red onions
• 6 cloves garlic
• 10g fresh thyme
• 5g fresh rosemary
• 4 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 800g tinned chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp red wine
• 30g fresh basil

Method:

1. Toss chopped vegetables with herbs, olive oil, oregano, and paprika in a roasting tray. Add tomatoes, tomato purée, and red wine. Roast covered for 40 minutes, then uncovered for 30-45 minutes until caramelised.
2. Stir in fresh basil before serving.

Batch Notes: Freezes well for up to 3 months. Add basil fresh when reheating.

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Moroccan Chickpea and Vegetable Stew

Bright and aromatic, this Moroccan-inspired stew is perfect for Malta’s mild autumn evenings. Loaded with chickpeas, apricots, and warming spices, it’s a dish that feels indulgent yet healthy.

Serves: 6 | Time: 50 minutes

Ingredients:

• 2 brown onions
• 4 cloves garlic
• 20g fresh ginger
• 2 medium carrots
• 2 red bell peppers
• 1 courgette
• 100g dried apricots
• 1 tsp ground cumin
• 1 tsp ground coriander seed
• 1 tsp smoked paprika
• 1 tsp ground cinnamon
• ½ tsp chilli flakes
• 1 tbsp harissa paste
• 800g tinned chopped tomatoes
• 800g tinned chickpeas
• 30g fresh parsley
• 30g fresh coriander

Method:

1. Sauté onions, garlic, ginger, and carrots in olive oil. Add spices, harissa, and tomato purée. Cook until fragrant.
2. Stir in peppers, apricots, chopped tomatoes, and chickpeas. Simmer until thickened, adding courgette halfway through.
3. Finish with lemon zest, juice, parsley, and coriander.

Batch Notes: Keeps in the fridge for 4 days or freezes for up to 3 months.

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Pizza Meatball Traybake

Craving pizza but looking for something homemade and affordable? This traybake combines comforting meatballs with mozzarella and tomato sauce for a family-friendly dinner.

Serves: 6 | Time: 50 minutes

Ingredients:

• 60g panko breadcrumbs
• 50ml milk
• 1 egg
• 6 pork sausages
• 500g beef mince
• 140g diced pancetta
• 450g jarred roasted red peppers
• 400g cherry tomatoes
• 300g mozzarella
• 30g fresh basil

Method:

1. Mix breadcrumbs, milk, and egg. Combine with sausage meat, beef mince, pancetta, and seasoning. Roll into meatballs.
2. Add peppers, tomatoes, and garlic to a tray. Nestle meatballs into the mix and bake. Top with mozzarella and basil before serving.

Batch Notes: Freeze leftovers or refrigerate for up to 3 days.

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Mushroom Stroganoff

A creamy, budget-friendly take on classic stroganoff, this dish makes the most of earthy mushrooms and simple pantry staples.

Serves: 6 | Time: 50 minutes

Ingredients:

• 1kg chestnut mushrooms
• 2 brown onions
• 4 cloves garlic
• 2 tsp smoked paprika
• 300ml sour cream
• 1 tbsp Dijon mustard

Method:

1. Brown mushrooms in batches for depth of flavour. Sauté onions and garlic, adding paprika, tomato purée, and white wine.
2. Stir in sour cream, mustard, and stock. Simmer until silky.

Batch Notes: Swap sour cream for crème fraîche if freezing.

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Batch cooking is more than a cost-saving strategy—it’s a way to maintain a healthy lifestyle while enjoying flavourful meals every day. From vibrant vegetarian dishes to indulgent comfort food, these recipes are tailored for Maltese families and individuals seeking balance, nutrition, and convenience in their busy lives. Dive into meal prepping and make your dining experience in Malta stress-free and delicious!