Ingredients

175*8 fillets of sea bass

For the fish risotto.

150tilda risotto

900gr fish stock

25gr spring onions

10gr butter

10gr garlic

fresh basil and mint

medium onions peeled and thinly sliced;

fennel bulb trimmed and thinly sliced

medium celery ribs peeled

thyme and bayleaf.

For the mussels.

20gr unsalted butter

20gr garlic

2 medium shallots peeled and thinly sliced

400gr fresh mussels scrubbed

freshly ground pepper

Fish bones not oily

Method

Wipe out a pan . Season the fish with a little salt and pepper just before cooking . heat the frying pan until very hot and add 2 tablespoons of oil .

Lay the fish fillets skin side down . As soon as it goes in, press each fillet down with your fingers or a fish knife to stop from curling up . Reduce the heat to medium then leave the fish cook for 4 minutes each side undisturbed until you can see that the flesh has cooked two thirds of the way up until the skin is crisp and brown.

Method for the risotto

Heat the fish stock in a pan with fish bones in a pan and keep warm in heavy saucepan.

In another large saucepan heat the olive oil butter and garlic season with salt and pepper and cover over moderate heat .

Make sure the rice has fully absorbed the stock before adding another ladle (through about 20 minutes ).

Add the mussels and raise the heat to high. Pour in white wine butter and garlic , season with pepper , cover and cook , shaking the pot until the mussels open 3 to 4 minutes .

Transfer the mussels into a large cloth – lined sieve set over a bowl to catch the broth.

Reserve the mussels and the broth separately.

Ingredients serve 3

450 gr potatoes peeled sliced and cooked

225gr low fat sausages

50gr lean bacon and removed and chopped

1 small onion chopped

1*200can sweetcorn gained

1*15gr spoon mixed herbs

Salt and freshly ground black pepper

1 tomato  cut into quarters

Low fat cheadar cheese grated 

Oven temperture 200/c /400/fF/ Gas mark 6.       

Method

1. Line a lightly greased shadow 20.5cm serving dish with a potato slices

        Gently fry the sausages in a non stick frying pan to extract any fat for about 5        minutes.   

2. Add the bacon and onion and fry untiol the onion is transparent.
3. Remove the sausages and slice , add to the dish with the bacon , onion and sweetcorn . Add half the mixed herbs and season
4. Arrange the tomato on the center and sprinklewith cheese and the remain ing mixed herbs . Pour over the eggs and bake for 40 minutes until golden brown.  Serve with Colesaw.   

Ingredients serve 6.

Pastry

175gr Whole meal flour

75gr potatoes , peeled , cooked sieved and cooked

40gr Polyunsaturated margerine

40gr white vegetable fat

pinch salt

Filling

3 eggs size beaten

75gr Potatoes , peeled , grated and dried

150ml Natural Yougourt

Herbs

salt and ground black pepper

400gr Cauliflower

125gr Blue brie cheese /cubed

Parsley sprig

oven temperture 200/400/F/ Gas 6.

Method

To make the pastry.

1. place all the ingredients into a bowl . Mix with fork . Do not add water . Alternatively a food processor can be used.
2. Roll out a lightly greased 20.5cm dish.
3. Put the filling ingredients apart from the cornflower, blue brie and 1*1.25ml spoon (1/2 teaspoon) of herbs into a jug. Beat and season well.
4. Arrange the cauliflower and brie over the flan of the base and pour over the filling mixture. Sprinkle with the remaining herbs and top of the tomato .
5. Bake for 45minutes until the center of the quiche is set and the top is golden brown.
6. Garish and serve with a mixed salad.

Ingredients serve 3 .

50gr wholemeal 3

self raising flour for 3 persons

125gr Potatoes peeled cooked, sieve and cooked

Topping

1*15gr spoon vegetable oil

175gr lean minced beef

Onion finely chopped

125gr Potatoes peeled, grated rinsed and dried

2*15ml spoon Chopped tomatoes

1*15ml spoon Dried basil

Salt and freshly ground pepper

3 medium Tomatoes sliced

50gr Edam cheese

Oven temperture220/425/F Mark 7.

Method

1. Place the base ingredients in a bowl . Mix with a fork until a soft dough is formed . Knead with a little flour until smooth .
2. On a floured board roll the dough into a circle approximately and quickly 25.5cm diameter . Transfer to a lightly greased baking sheet and pinch the edges of the dough to make a border.
3. For the topping, heat the oil in a saucepan and quickly fry the mince and potato to seal.
4. Add the chopped tomatoes, mushrooms, tomato puree and basil. Season well . Bring to the boil and simmer for 20 minutes until the liquid has reduced. Cool slightly .
5. Spread the toppi ng over the dough and top with overlapping sliced of tomato and grated cheese . Bake for 15minutes
6. Cut into quarters and serve with a crisp salad .

Ingredients

1*15ml spoon vegetable oil

1 medium onion chopped

1 medium Green peppers deseeded and chopped

1 heaped 15ml Spoon Cornflour

1/200gr can Pineapple chunks in natural juice, drained

5*15ml spoon vinegar

Soft brown sugar

1/15ml spoon tomato puree

200ml chicken stock

175gr chicken breasts cooked and diced

freshly ground black pepper

edam cheese grated

1*25ml spoon Dried dill

Oven temp 220/c 425/F Gas 7.

Method

1. Make up the base as for Bolognese pizza.
2. For the topping , heat the oil and lightly for the onion and pepper for 5 minutes.
3. Blend the cornflour with a little natural pineapple juice and stir in the vinegar, soy sauce, sugar, tomato puree and chicken. stock . Pour into the pan and bring to the boil stairing continuously until it thickens.
4. Add the pineapple chunks, chicken, onion and pepper to the sauce, season and spoon over the pizza base.
5. Sprinkle with cheese and dill . cook for 15minutes or until the base is crisp and the top golden brown.
6. Cut into quarters and serve with crisp salad.

Ingredients serve 4.

potatoes , peeled sliced and par boiled

1 pkt frozen spinach, thawed and drained

125gr lean smoked ham , thinly sliced

1 medium onion finely chopped

175gr gouda cheese , grated

1*15ml spoon fresh parsley , chopped

1*15ml spoon cornflour

1/2.5ml spoon paprika

150ml vegetable stock

oven temperture 200/400/F gas mark 6 .

Method

Place the potatoes in the base of an unproof dish . Season well.

Layer the spinach , ham , onion and 75gr of cheese Gouda over the potatoes . Sprinkle with parsley and season . Top with the remaining potatoes .

blend the cornflour with a little cold water and then mix with the stock in a saucepan . Bring to the boil stairing and pour over the potatoes.

Top with the remaining cheese and sprinkle with paprika . Bake for 35 minutes until golden brown . Sprinkle with lightly boiled leeks.

Ingredients

6 mussels in half shelled

50gr broccoli

10 green pepper

10gr bamboo shoots

10gr bean sprouts

10gr carrots

5gr onion

5gr ginger

2 teaspoon garlic

Pinch of black pepper

Pinch of salt

1 teaspoon of oil

Pinch of sugar

1 teaspoon of oil

5gr Cornflower (soaked in water)     

Method

Finely chop the ginger onion and garlic.  Cut the bamboo shoots , the carrots and the green pepper in small slices .

Mix the ginger , garlic with the black meat of the mussels . Place the bamboo shoots shells and sprinkle some soaked cornflower one each one. Place the mussels shells on a round plate with the broccoli (And perhaps a red cherry in between each one). Then stream on a bain-marie for 8 minutes after bringing the water to boil. 

Ingredients

400gr penne

1 mgharfa zejt taz- zebbuga

1 basla kbira , imqatta

3 sinniet tewm , mithunin .

1 bhar ahmar kbir , imqatta

445cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat- tiegiega low salt

½ kuccarina qoxra tal-laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallatb’ imgharfa ilma

Method

Sajjar il-penne f’ borma bl-ilma sakemm jirtab. Nixxef sew. Sadanitant f’tagen non stick. Sahhan iz-zejt sakemm jaghli imam ma tridx taharqu, fuq shana medja. Zid il basla u it-tewm u sajjar okazzjonalment, sakemm il-basla tirtab , madwar 7 minuti. Zid il-bhar ahmar u sajjar hawwad okkazjonalment sakemm il-bhar jirtab madwar 5 minuuti Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it-tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta. Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti, Aqsam 4 skuteli u servi.

Ingredients Serve 4

2 packages refrigerate butternut squash ravioli

2 asparagus cut into thirds

3 tablespoon butternut squash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

Method

1 cook butternut squash ravioli according to package directions.

Meanwhile season chicken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino.

Ingredients

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Method

Prepare pizza Dough ;

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .

Method;

 Knead the dough again and roll each piece into an 18cm iin circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients almond 12.

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25gr Caster sugar mill-ismar

270gr folji ta l-ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- brandy . Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili . Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu. Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal- brandi li forsi ikun fadallek.

Ingredients

1 tsp granola bars

120gr unsweetened apples sauce room temperature

1/3 cup skimmed milk

1/3 honey 15ml

1 teaspoon ground cinnamon

250gr old fashion oats

1 cup frozen unsweetened raspberries diced

Method

Preheat the oven to 350and lightly coat an 8 square meters baking pan with nonstick cooking spray .

In a large bowl stir together the oil and applesauce until smooth . Mix in the milk – honey and cinnamon until through until through combined . Stir in the oats until evenly coated with the applesauce mixture .

Gently fold in the rasberries . press the oat mixture into the vprepared pan and bake at 350°F. for 16-19 minutes, cool completely to room temperature in a pan before slicing into 10 bars . For the vegan version substitute your favourite . non daily milk and agave in place of the honey

 Ingredienti isservi 4.

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju. F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients serve 6

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve.

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garnished with the remaking cheese and chopped chives .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top wine meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients  serve 4.

Salt and pepper

 100gr plain flour

 2 tablespoons olive oil

 4 chicken tights

2 small onion finely copped

2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

150gr red cooking wine

 500gr chicken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves

Ingredients

One and one pounds skinless boneless chicken breasts halved cubed

1 tablespoon salt

 1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chicken flavored dry bread stuffing

 2 tablespoon Italian seasoning

Method

Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread the soften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes

Ingredients serve 4

Fish

1*Sea beam or any fish

Onion sliced

2*garlic cloves diced

1*fresh tomato sliced

8-15 capers

3-6 olives diced

Pepper

Basil leaves or mint leaves

Tin foil

Method

Prepare all the ingredients before proceeding . Spread tin foil on a baking tray . 

Place the fish on a baking tray.  Place the fish in the centre and spread some of the mixture of onion , garlic tomato , olived , capers and spices over and around the fish.

Drizzlewith olive oil and lemon juice .  Cover the fish and cook in the oven for approximately 20-35 minutes , until such time as the fish is ready .

This is a delicious served with some roasted vegtables .

Ingredients serve  6

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil  and Fresh Basil

Method

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls . 

Sprinkle the fresh basil leaves on top to give more colour and taste, anddrizzle with olive oil. 

Ingredients serve 4

1 litre stock tal-haxix

100gr basal

100gr ghagin stilel

Karfus

100gr karotti

100gr piselli

Bzar u melh

Method

Poggi il-haxix u qatta f’bicciet zghar hafna . Poggi kollox f’kazzola u zid l-istock .

Ghalli u sajjar fuq nar baxx ghal madw\ar  tliet kwarti .

Hames minuti qabel ma isir l- ghagin zid l- ghagin , bzar u melh . Servi Shun .