Ingredients serve 4.

4 lamb cutlets cleaned and trimmed

2 tablespoon tomato puree

Half a litre vegtable stock

150ml coconut milk

2 tablespoon mango chutney

Dessicated coconuts

For the curry sauce

1 large carrot

3 large onions

¼ of a pineapple

 2 apples

3 tablespoon curry powder

Incorporated witht the following

Coriander , tumeric , mustard, cloves ,  

Fenugreek , cumin , Chilli, Cassia, ginger and pimentos  .

Method

Seaon lamb cutlets and fry in hot pan . seal on both sides and bake in 180°Ccover for 8 to 10 minutes. It is best to serve the lamb medium rare . remove from the oven dip in coconut milk and sprinkle with coconut . brown lightly under grill on both sides . Serve lamb with traditional garishes and almond and cucumber salad

To make the sauce

Swear the carrot , garlic and apple and cutinto dice , caramelized onion and pineapple and then add curry powder . Cook , add tomato puyree and stir continously . Add vegtable stock and bring to boil . simmer for 20 minutes and then add the coconut milk and chutney . blend pass and adjust seasoning if needed .

Add a squeeze of blood orange if availiable and a few drops of almond essence .

Something different for Easter .

Ingredients

sweet potato peeled and cut intocubes

 2 tablespoon fresh cream

1 teasepoon chopped chives

1 tablespoon olive oil

2 sweet red peppers

2 sweet green peppers

2 sliced onions

Seasoning

Method

Put sweet potato in a pan and boil until soft.

Prepare the ramekins . put the cooked potato and cream in a food processor and blend until smooth, fold the egg whites in the potato mixture and add the chives.

Divide the mixture into the remekins  in the baking tray

Fill two thirds of the tray with hot water and bakeing tray

Fill two thirds of the tray with hot water and bake for 30 minutes .

For the sauce swear one of the onions add the green peppers and cook in a little stock for 10 minutes

When ready blend the pass sauce through a nylon sieve for a smooth finished sauce .

Use the same process for the red pepper . To serve mould the timbles on individual plates garish with fresh cooked vegtables and a spoonfull of each sauce.

Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garlic cloves, crushed

4drainedanchov fillets

1 small rchillidceeded and finelychopped

1kg ripe tomatoes.

½ cup white wine

50gr clean clamari cut into 1cm thick rings , parsley , chopped

400g Tagliatelle

40gr tomato paste

Method

Heat oil in a saucepan, over medium heat . Add onion, garlic , Anchovies and Chilli . Cook for 5 minutes

Staring on until onion softens. Add the chopped tomatoes and some tomato paste  .

Bring to the boil , and then reduce  heat to medium low .

Simmer, partially covered for 10 minutes . Add the calamari, cook for 3 minutes or until tender .

Ingredients

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross 

15g aberigines

 Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife; turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream, and reduce by half over a low heat and the fresh drill. And then pass through a chinoise.  Thickens with the butter over a low heat and place in the washed, cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

And add to the sauce. 

To make the garish slice, the aborigine into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve as a photo. 

ingredienti

500gr sidra tat-tigiega

mgharfa zejt taz- zebbuga

mgharfa hwawar tal-cajun

meraq ta’ nofs lumija

basla imqatta f’ dadi

300gr ross

50gr piselli tal- friza

50gr”sweetcorn ” qamhirrun tal-friza

kebabs tal-injam

metodu

Aqta it-tigieg 24 dada u poggithom go skutella flimkien maz- zejt hwawar u lumi . Hallihom jimmarinaw fil-frigg ghal xi kwarta .

Xarrab l- istikek tal-kebabs fl-ilma . Sajjar ir-ross u lejn l-ahhar zid il-pizelli u il- “sweetcorn “qamhirrun , saffi kollox . dahhal id-dadi tat-tigieg u id-dadi tal-basla fl- istikek.

Sahhan tagen tal-grilja sajjar u sajjar il-kebabs ghal madwar 10 minuti filwaqt li thawwd ta’ spiss .

Servi mar-ross. servi shun.

Isservi 3 tuzzani

Ingredjenti

3 bananiet

2 tazzi rolled oats

1/3 Tazza zejt vegitali

 Kuccarina essenza tal-vanilla

Metodu

Sahhan il-forn ghal 175°C. Fi skutella kbira ghaffeg il-banana.

Hawwad fihom il-oats, tamal zejt u il-vanilla.

Hawwad sew u hallieha toqoghod ghal 15 il-minuta.

B’ kuccarina aqtab mit-tahlita u itfa kuccaina fuq karta tat-tisjir ungreased

Ahmi ghal 20 minuta fil-forn imsahan jew sakemm jigu ftit kannella.

Ingredienti isservi 2

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz- zebbuga

Ftit paprika

Ftit seasoning taljan

Taghliatelle ghas-sahha tista tuza il-kannella

Metodu

Poggi tagen fuq in- nar bi ftit zejt u meta jishon itfa xi kwart mill- bicciet tat- tiegieg li diga qattajt . meta jihmaru jkunu lesti u delizjuzi .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin- nofs tat tigiega. Fl- istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihmau zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’bormau kif tkun lest itfa l- ghagin u sajjru ghal gosti tieghek . saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .

2 Tbsp. clearing apple cider vinegar with the mother

1 tablespoon clear spring rice malt syrup and maple syrup

1 tablespoon fresh squeezed lemon juice

1/2 freshly squeezed lemon juice

1/2 tsp tumeric powder

1/2 Ginger powder or grated ginger

Dash of cayenne pepper powder

pinch of ground black pepper

Glass of hot water around 250ml

Method

Mix all the ingredients together apart from the hot water in a mug or a proof glass.

Slowly pour the hot water into the mixture and enjoy at your desired temperture . stir occasionally as the mixture mset at the bottom of the cup .

2 tablespoon . Apple cider vinegar

Ginger , Tumeric and black pepper .

2 tablespoon cleanspring rice malt syrup

2 tablespoon cleanspring tamari soya sauce –

single strength ‘ Using single strength for a lighter sauce , both in and texture

Vegan gyoza Dumplings

Mix all the ingredients together until on a pack .

Dip the Gyoza into the sauce while it’s hot

enjoy as a side dish with rice .

Ingredients

60gr walnutsroughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

Method

In a dry frying pan over medium heat , toast the walnuts and pistachios until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredients

4 garlic clove , minced

4 tablespoon caraway seeds

6 tablespoon olive oil 

4 thick pork chops on the bone

2 apples , quatered 2  onion , slices

4 tbsp apple cider vinegar

2 tbsp brown vinegar

4 tbsp  paprika

6 sage leaves

Handful of rasberries opitional

Salt and pepper

Method

In a large bowl, combine the minced garlic, caraway seeds,  3 tablespoon olive oil, sea salt flakes , & the pork chops . Cover and refregerate for at least 1 hour.

Preheat the oven to 180/c fan or gas mark 5 .

Put the cooked beetrooth , apples , onion , the remaining 3 tablespoon olive oil , vinegar olive oil , brown sugar , paprika , sage leaves , salt &pepper into the roasting tin , ensuring they lie in a single layer. Toss with your hands and roast in the oven for 10-15minutes .

Heat the frying griddle pan over high heat and color the pork chops on both sides . Season with salt & pepper as you go .      Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes , the meat should be tender & cooked through . Add the raspberries at this stage if you are using them . serve with potatoes & couscous

Ingredients

200gr local prawns

Dash of olive oil

2 fresh garlic leaves

Salt and pepper

Garish with lemon slice

Fresh rosemary

Method

Clean all the prawns from the shell and cut into small pieces . Add the olive oil , chopped fresh garlic , strawberry , lemon juice

Salt and pepper in a bowl and mix togewther .

In a circular shape or berger press add the mixture together .

Transfer on a plate., and add the garish . Serve cold .

Ingredients

Non stick looking spray

1 cup uncooked Quinua dinner according to package directions

2 packs plain flour one and three forths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

Method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries .

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat with he remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries .

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat witht he remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredienti

250gr zebbug

250gr cicri tal- bott

2 sinniet tewm

6 imgharef zejt taz- zebbuga

.Jekk jogbok tista zzid bzaru ahmar

metodu

poggi kollox go food processor u fforma paste

din it-tahlita tista tuzaha mal-galettini , mal-hobz jew mal-pitta bread

ecc.

.

Ingredienti

500gr weraq tal- ispinaci friski

200gr ricotta

40gr gobon tal- hakk 40gr gobon pecorino mahkuk

6 bajdiet

2 paketti pecorino mahkuk

6 bajdiet

2 pakketti ghagina sfiljulata tonda jew retangulari

melh u bzar

Metodu;

Ahsel sew il- weraq tal-ispinaci u wara ghalihom ghal 10 minuti f’ ilma bi ftit melh

Wara saffi u hallieha toqtor ghal xi hin u hu hsieb li taghsarha b’ idejk fil-passatur

Go skutella hejji il-mili tat-torti ta’ l-Ghid billi thallat l-irkotta u 2 bajdiet imhabta u il-gobnijiet .

Itfa ftit melh u bzar u hallat sew

Wara hallat ukoll l-ispinaci.

Dellek di8xx bil-butir u ifrex l-ewwel ghagina.

Poggi il-mili fuq l- ghagina

Bil-qieghta’ tazza nadifa ghafas it-tieni ghagina u ghafas erba’ inhawi tat-torta fil-mili biex tifforma 4 speci ta’ toqbiet. Taqqab il-wicc b’ furketta

dellek il-wicc tat-torta bl- isfar u ghalaq u aghlaq mad-dawra kollha tat-torta .

Taqqab il-il- wicc b’ furketta

Dellek il- wicc tat- torta b’ isfar tal- bajda u ftit ilma imhabta.

Sajjar fil- forn 180/c ghal madwar 45minuta .