Ingredients

450 gr taghliatelle

3 tablespoon olive oil

½ garlic cloves , chopped

 2 red onions , sliced

400 gr fresh salamon fillets ,

 skinned and cubed

300ml fresh cream

3 tablespoons chopped parsley

One tot vodka

Capers and dill

Method

Cook the pasta according to your taste in a pan of salted boilingb water then drain.

Meanwhile heat the oil in a frying pan and the garlic and red onions and fry for 3 or 4 minutes or until the onion have softened . Add the salamon cubes and double cream and continue cooking over a gentle heat for five minutes or until a gentle heat for five minutes or until the salamon has cooked through . Add the vodka .

Stir in the drained pasta and season to taste . stir in the parsley and decorate with capers and dill .

Ingredients

1 tablespoon olive oil

1 kg chiken tights fillet trimmed roughly chopped

1 large onion cut into wedges

2 garlic clove crushed

250gr chiken peanut chunky

1 tablespoon malesian curry paste

250gr chunky peanut butter

140gr chunky peanut butter

1 tablespoon fruit chutney

Steamed rice to serve

Method

Heat oil in a large non stick pan or wok, add satay sauce, coconut milk peanut butter and chutney . Mix to combine . Simmer uncovered for about 15 minutes until reduced and thickened . Sprinkle with coriander & serve with rice .

Ingredients

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pints well-flavored ham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the Bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients; Makes 50.

• 1 packet pre- rolled puff pastry sheets (2 rectangular sheets )

• 6pork sausages , casting removed
• 1 tablespoons chopped fresh rosemary
• 3 tablespoons grated parmeasan cheese
• 3 tablespoon finely chopped walnuts
• 2 tablespoon fresh grated parmeasan cheese
• 3 tablespoons finely chopped walnuts
• 2 tablespoons fresh breadcrumbs
• 1 egg beaten
• 1 tablespoons poppy seeds

Method

This is a simple recipe to prepare . Place the sausage filling in the bowl and break with a fork . mix in the puff pastry sheets &breadcrumbs . Unroll the puff pastry sheets and brush lightly with the egg. Unroll the sausage filling between 2 sheets of baking paper the same size as the pastry. Use the paper to make it easier to transfer up on both end till they meet in the middle foaming a heart. Press together well and chill for an hour. When ready to bake, cut in slices with non stick baking powder and glaze with more eggs and sprinkle over the poppy seeds. bake for 20-25minutes at 200/c till golden brown . Serve either hot or cold .

Ingrendienti

2ml zejt taz- zebbugfa

150bacon ghadam imnehhi u imqatta

basla imqatta slices

melh u bzar

1 imgharfa hall balsamicu

1 prinjol

Metodu

Sahhan iz- zejt taz- zebbuga f’ tagen kbir u itfa il- bacon sakemm isir

kompli sajjar ghal 3minuti ohra .

Itfa il-brussels sprouts , weraq tat-thyme u melh u bzar. ipprepara id-dixx . sajjar fil-forn ghal 200/c gas 6 ghal 20-25 minuta sakemm issir skura mad-dawra.

nehhi minn fuq in-nar u poggi il-hall balsamiku. U zejjen il-platt bil-prinjol.

ingredienti isservi 2

1 flett tal-majjal ta’ malta

2 sinniet tewm imqatta irqiq

1 zalzett tal-malti

100gr gobon

4 bicciet perzut tal-koxxa

zejt taz- zebbuga

worchesire sauce

soy sauce

tursin

melh u bzar

Nehhi ix- xaham tal- flett u wara iftah il- flett biex igibu catt . itfa fih melh u bzar u wara poggi 4 bicciet perzut tal- koxxa . wara aqsam iz- zalzett tal- malti , nehhilu il- qoxra u ifrex il- mili tieghu fuq il- perzut . itfa ukoll it- tewm imqatta irqiq u ftit tursin . wara ifrex 100gr gobon .

Aqbad it-tarf tal-flett u rremblu isikkat biex meta ikun qed isir ma johorgux affarijiet minn go fih. poggih fuq bicca fojl u itfa il-flett mimli ftit melh u bzar , iz- zejt taz- zebbuga, ftit soy sauce ftit worchesire sauce u tursin . isa dawwar il-flett biex kullimkien jiehu l- istess toghma u remblu ssikkat fil-fojl

Wara itfa fil-forn imsahhan ghal 190 gradi celcius u hallih isir ghal madwar 25 minuta jew sakemm il-flett jilhaq it- temperatura interna ta’ 76 degrees celcius

Ingredients serve 6.

400gr can chichpeas drained and  rinsed

Juice of a lemon

1 garlic clove crushed

5 tablespoons extra virgin olive oil.

4 tablespoon tahini

5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pitta bread or toasted flatbreads to serve

Method

Put the chickpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredienti

2 kikri cicri niexfin

kikra tursin

kikra cilantro

bzar

melh

Basla zghira, imqatta

4 sinniet tewm mghafga

kuccarina trab tal- kemmun

kuccarina nocemuskata (trab)

mgharfa lumi

2 imgharef zejt taz- zebbuga

kuccarina bicarbonate of soda

Metodu

Xarrab ic-cicri ghal 24 siegha fl- ilma . Zid l-ilma jekk tara li inxtorob . Qattar u ahsel sew . Halli ic-cicri joqtru sew.

go food processor poggi ic-cicri mqattra , il-bzar u il-melh u i- nocemuskata , it- tursin u ic-cilantro , il-basla u it-tewma. Ghaffeg sew bil-food processor sakemm tigi tahlita wahda. poggieha go skutella. zid il-lumi , iz-zejt u il-bicarbonate of soda . Hallat sewwa .

Idlek pjanca tal- forn biz- zejt u iksieha bil-cartaforno. Hawwad sewwa. Kessah fil-frigg ghal 45 minuta . Ifforma t-tahlita fi blalen zghar. Erga Kessah ghal kwarta. Ahmi fil-forn ghal madwar 40 minuta jew sakemm tara li felafel ghaqdu u saru kulur dehbi

. Servihom shan jew kieshin.

ingredients

400gr cauliflower flourets

400gr broccoli flourets

50gr unsalted butter

45gr plain flour

1 bay leaf

1 tablespoon Dijon mustard

1/2 teaspoon gratin nutmeg

200gr Lancashire , cheese , crumbled

50gr grated parmesan

a handful of sage leaves

1 teaspoon olive oil

method

Cook the cauliflour in boiling salted water foor 8-10 minutes until just tender , adding the broccoli halfway through, drain and set aside .

to make the sauce , melt the butter in a nonstick saucepan over a medium heat adding the flour and cookor 1 minute until floury in appearance remove from the heat and gradually work in the milk using a wooden spoon , a little at a time , add the bay leaf , return to the heat and bring to the boil stairing frequently , until the sauce vthickens ; remove the bay leaf , add the mustard and whisk until the sauce is completely smooth , season to taste with salt , freshly ground black pepper and the nutmeg . Warm the gratin dish underneath a grill ; gently stir the vegetables into the sauce and reheat ; mix in the the crumbled Lancashire cheese and tip into the dish .

Scatter over the parmeasan and grill until golden , toss the sage leaves in the olive oil to coat them and scatter over the gratin , again , grill again briefly until staring to crisp and color , serve straightaway .

Ingredienti

bott halib maghqud (whipping cream jew double cream)

400 frawli friska jew friza.

Metodu

ghaffeg il-frawli go skutella u poggieha f’genb

Go mikser habbat sew u tella’ l-krema li trid tkun kiesha hafna hafna biex titla sew u ibda wieqfa

zid il-bott tal-halib maghqud mal- krema giet maqughda u kremuza

zid il-frawli mghafga u hawwad b’ kollox b’ imgharfa twila

poggiit- tahlita mghafga u hawwad kollox kollox b’ imgharfa go kontenitur u ffriza ghal madwar 4 sieghat.

Qabel isservi il-gelat tajjeb mill-frizer madwar 15 il-minuta qabel billi tilhaq jirtab ftit.

Tal-vanilja- minflok frawli tista zzid ftit essenza tal- vanilja jew inkella tiftah vanilla pod u tuza z- zerriegha taghha

Tac-cikkulata minflok il-frawli tista tholl ghal madwar 200cikkulata

tal- hawh minflok il-frawli tista tuza l- istess ammont ta hawh . jekk se tuza hawh tal- bott importanti li tqattru sew mis- surepp tieghu qabel tuzah .

Ingredients: serve 12.

2 kuccarini dqiq

kuccarina melh .

kuccarina baking soda

kuccarina kannella mithun frisk

tazza butir

tazza zokkor kannella

tazza butir kikra u nofs imgharfa essenza tal- vanilla

2 bajdiet

tazza cholate chips

metodu

Sahhan il-forn . hallat id-dqiq , baking soda melh u bastun kannella go borma kbira

Hawwadha kollha sakemm it-tahlita tigi qisha bicca wahda. Tista tuza il-kenwood. jew blender wahdu biex ma thawwadx b’ idejk.

Hallat il-bajd u zidu l-essenza tal-vanilla, id-dqiq u il-bicciet tac-cikkulata . Hawwad sew .

Poggi kartaforno fuq dixx baxx hafna . Igbor l-imgharfa mat-tahlita u poggieha fuq cartaforn . Halli spazju bejniethom biex it- tahliita tikber gol frigg ghal siegha gol-frigg.

Ingredienti ghal 4 persuni

500gr tarja

300gr irkotta ta’ malta

3 bajdiet imhabta

4 imgharef pesto

ftit bzar iswed

gobon tal- hakk

metodu

Ghalli it-tarja uhallieha ghal dente

Hallieha toqtor go passatur

Poggi it- tarja f’ borma kbira u maghha zid l-irkotta mghafga il-pesto , il-bajd , il-gobon u ftit bzar kemm tiggosta

Hawwad kollox sew. Sahhan tagen non stick

Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi

Sabih. Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’ diversi frejjeg .

Servi it-tarja moqlija shuna. Tista tferrex ftit gobon mahkuk fil- wicc u servieha mal-insalata fil-genb tal- platt .

Ingredients

200 Tipiak wholegrain Quinua

2 apples , cored and chopped

100gr rocket leaves

1 tablespoon fresh mint , chopped

1 shallot finely chopped

180 gbejna or feta cheese , circled

seeds from 1/2 pomegrate (zerriegha tar-rummien )

8 sun dried tomatoes

2 tablespoon almond flakes toasted

for the vinagragrette molasses or honey

juice of 1/2 lemon

4 tbsp extra virgin olive oil

sea salt flakes and crushed black pepper .

Method

1. Prepare and cook the tipiak wholegrain quinua.
2. whisk the vinaigratte wholegrain quinua according to the packet instructiouns
3. whisk the vinegratte ingredients in a mixing bowl and add to the cooked Quinua
4. Add the apples , shallot , rocket leaves , mint , sun dried tomatoes pomegrate and almond flakes
5. toss everything together and season
6. serve warm and cold .

Ingredients for burgers Cooking 15mins

makes 6 to 8 patties

100gr tipiak boil in pack

200ml water

3 tablespoon olive oil

1 carrot 1

1tablespoon parsley

1 small onion

2 tablespoon chilli powder

2 tablespoon ground cumin

1 tablespoon coriander

pinch of salt and pepper

optional toppings for serving

Salad green, tomatoes , sliced avocado and +burger bun

1 garlic clove

400cooked chickpeas

1 egg beaten bring 1 l to a boil

Method

Place the tipiak quinua and cover over heat for 6 mins .

then cool the quinua in a bag under cold water to chill.

heat 1 tablespoon of olive oil in a pan on medium heat . add the onion and cook for 2 mins

then add the garlic and carrots and cook for 6-8mins . In a food processor pulse chickpeas until finely chopped , Add onion, garlic, carrots quinua egg , flax egg , herbs spices salt and pepper

Form mixture into 6-8patties Refrigerate for 30 mins or firm or until ready to use

In a large pan heat olive oil over medium heat . Cook patties on medium low until golden for 4-5mins per side .

Place the paties on a toasted bun , load on the toppings .

Ingredients makes about 350gr /12oz

225gr plain flour =extra for rolling and dredging

75gr butter

method

Put the flour in a bowl . add sufficient water about 150ml or 1/4 pint to make a smooth soft dough

roll out the dough on a lightly – flavored surface into an oblong measuring 30*15cm or12*6inch.

mark roughly into thirds. Do the middle third with the butter and dredge the fat lightly with flour.

fold top and bottom thirds over the fat to enclose it completely then roll it out again. Repeat the rolling and folding three times so that the butter is evenly distributed . to use , roll out a lightly flavored surface.

Ingredients

200gr plain flour

1.25ml or 1/4 tsp salt

90gr butter

1 egg yolk

method

Sift the flour and salt into the bowl.

cut the butter into small pieces and rub into the flour until the mixture resembles fine breadcrumbs . mix in the sugar , then the egg yolk , add enough cold water to make a stiff dough . roll out on a lightly flavored surface and use as required makes 350g

Ingredients

• 1 large stale Maltese loaf
• 1 pkt Sultana
• 3 cups of milk
• 3 tbsp cocoa powder
• 4 tbsp of brown sugar
• 1 tsp ground cinnamon
• 100 g dark chocolate chopped
• 2 eggs
• Grated rind of an orange

Method

1. Preheat the oven at a temperature 220C/428F/Gas 7. 

2. Grease a 20cm x 20cm square tin and set aside. 

3. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes. 

4. Add the cocoa, sugar, cinnamon, eggs and orange zest and mix until well combined. Add the chopped chocolate and stir through. 

5. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudina is crisp.

Difficulty: Easy

Ingredienti isservi 2

½ basla medja imqattgha fin

4 sinniet tewm medji imqatghin fin

120 haruf jew dundjan ikkapuljat

2 imgharef brodu tat-tigiega

 3 tazzi kaleimlahalhin u imqatghin fini minghajr zokk 5 bajdiet  Melh u bzar ghat toghma

Method

Qatta il-basala u it-tewm fin u hallihom joqoghdu ghal 5 minuti biex isahhah il-beneficji sustanzjuzi taghhom . Fuq nar baxx sahhan mgharfa brodu f’tagen stainless steel Sajjar il- basla fuq nar medja , ghal madwar 3 minuti u hawwad ta spiss . zid it-tewm il-haruf jew dundjan ikapuljat u sajjar ghal 3 minuti ohra fuq nar medja u holl il- bicciet maqudin . zid il- kale u 2 imgharef broth . naqqas is-shana ghal baxxa u kompli sajjar , mghotti ghal 5 minuti . roxx il- melh il- bzar u hawwad. Habbat il-bajd roxx ftit melh u ferra it-tahlita fil- wick imdaqqas sajjar fuq temperature baxxa ghal 2 minuti ohra minghajr ma thawwad . poggi it- tagen that il- boiler f’ nofs il- forn madwar 7 pulzieri l’ boghod minn nar biex ikollu cans isir minghajr ma jinharaq il- wick . kif jibbiesu il-bajd ikun sar , madwar 3 minuti.

Ingredients

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon, imqata f’ dadi zghar

200gr faqqiegh, imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmigiana mahkuk

Metodu

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz-zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .