Ingredients

Fresh mussels 240gr

fresh clams 180gr

Finely chopped parsley 50gr

olive oil

crushed black pepper pinch

4 tablespoon tomatoes

60gr leeks

white wine 75ml

water 200ml

Method

Heat a saute and put the olive oil , place the garlic , half the parsley , leeks and celery tomatoes and fry foor 2 minutes . Addthe cleantomatoes and fry for 2 minutes . add the clean mussels to the pan and leave for annother 5minutes for another 5 minutes until the mussels and clams that arre open . Add the crushed black pepper and stir . garish with the remaining parsley and serve hot .

Ingredients

1 large onion chopped

1 head celery thinly sliced

500gr potatoes peeled and cut into 1cm chunks

900gr vegetable stock

150stirlon cheese crumbled and cjhopped chivesto garrish .

Method

Melt the butter in the large pan add thee onion and add the potatoes and some seasoning , cover again gently for another gently for another 10 minutes ad the stock and simmer for 10 minutes . leave until smooth , return to the pan 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 to simmering and adjust the seasoning to taste , serve in a warmed bowls garished with the remaining cheese and chopped chives .

Ingrediennts serve Almond 12

200gr pudina tal- milied imqatta .

100gr Qastan imsajjar u imqatta

il- qoxra tal- meraq bi 2 klementinmgharfa brandy .

25Folji tal- ghagina filo

method

50gr Butir imdewweb

Sahhan il-forn ghal 200/c/ gas 6. Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraqtal- klementina u il- brandy . SAhhan sakemm it- tahlita tirtab . Hallieha tibred . Hallat flimkien il- mixed spice u iz- zokkor .

Aqta il-folji ta’ l-ghagina. hallat flimkien il-mixed spice u iz-zokkor . Aqta’ il-folji tal-ghagina min-nofs. Idlek kull nofs bil-butir. u roxx ftit mit-tahlita mhawra taz- zokkor . poggi madwar 2 imghaaref tahlita tal- pudina tal- antunieri ta’ kull kaxxa ghagina . Imbaghad rembel djagonalment bhala cigarru. itwi it-truf biex taghlaq mill-mili . Idlek b’aktar butir u poggi fuq turtiera Ahmi f’ forn imsahhan u poggi fuq turtirea . Aghmel l-istess procedura sakemm tiehu kulur dehbi. jitbasktu . Roxx it-trab tal-genb u servi shan mat-tahlita tal-butir tal-brandy li forsi ikun fadallek . servi immedjatament fi 12 il-platt u servi shun .

Ingredients

Fillet of beef about 180gr each

2 tablespoon olive oil

100 ml white wine

 150gr beef stock

2 tbsp green peppercorns in brine, drained  

1 tablespoon Dijon mustard

Green salad and potato croquettes to serve .

Method

Brush the steaks  with the olive oil and season with salt and pepper .

Heat in a large frying pan or griddle over high heat.

When the pan is hot put the steaks and cook for 2 minutes of well done .

Set aside and keep warm while you make the sauce .

Add the wine and the beef stock to the pan and allow to bubble until reduce by half .

Reduce heat to medium , add the peppercorns then whish in the mustard and cream .

Continue to simmer for 3 minutes until the sauce is slightly thickened and glossy .  Place a steak on each plate spoon over the sauce and serve immediately with the green salad .

Ingredients

500gr fresh mussels

1 garlic clove

50gr chopped onions

70gr cherry tomatoes halved

80gr white wine

5ml extra virgin olive oil

5gr parsley finely chopped

100ml fish stock

2 slices maltese bread

50gr black olives paste

method

Clean and rinse the mussels well and leave to drain in a colander .

On a low heat sweat the onions and garlic in extra virgin olive oil.  Cover with a lid for 2 minutes , then uncover and place the mussels.  

Cover again and continue cooking until the mussels open.   Remove from the pot and set aside. 

Add the cherry tomatoes and the wine and reduce the liquid by a third .   Add the cream and simmer gently until the cream starts to thickened .

Well done add the herbs to the pot season the sauce as required and pour in the mussels . stir gently and serve . Tip :  Do not overcook the mussels as they get rubbery

4 sdieri tat- tiegieg (200il- wahda

4 imgharef butir mhux mielah

bzar iswed mithun frisk

8-12il- basla kbira mqaxxrin u maqsuma min- nofs )

4 imgharef hall ta’ l- inbid ahmar

2 sinniet tewm imqatta’ irqiq

120ml stokk tat-tigieg

mgharfa tursin frisk imqatta

metodu

B’ Sikkina tajba aqta kull sider min- nofs biex tifforma 8 bicciet

dewweb nofs il- butir go tagen fuq nar moderat

zid it- tigiega u sajjarha ghal madwar 3-5minuti . dawwarha darrba u itfa il- bzar .

zid in- nofsijiettal- basal, ghatti it-tagen u sajjar fuq nar baxx ghal 5-7minuti . Kultant caqlaq it-tagen biex thawwad l-ingredienti

Poggi il-bicciet tat- tigieg go platt. Zid in- nofsijiet tal-basal , ghatti it-tagen u sajjar waqt li thawwad spiss , ghatti it-tagen u sajjar fuq nar baxx ghal 5-7minuti . Kultant caqlaqit- tagen ,biex thawwad l- ingredienti . zid il- hall u sajjar waqt li thawwad spiss ghal madwar minuta . Zid it- tewm – stokk u hawwad .

E’rga poggi it-tigiega fit-tagen bil- likwidu li jingabar . Ghattih u hallih itektek ghal 2-3minuti sakemm it-tigieg jirtab u il-meraq johrog car meta itaqbu .

Poggi it-poggi it-tigieg u il-basal go dixx li isservi fih u ghattih biex jibqa shun .

Gholli in- naru ghalli il- meraq malajr malajr sakemm jonqos bin- nofs .

Itfi in-nar . ftit ftit zid il-bqija tal- butir u hawwad il-wisker sakemm iz-zalza taghqad ftit u tigi tleqq . zid it-tursin u itfa iz-zalza fuq it-tigieg u il- basal . servi fil-pront ma’ l-insalata hadra .

Ingredients

225gr puff pastry +Extra for rolling and dredging

75gr butter

Method

Put the flour in the bowl . Add suficient water about150to make a soft , soft dough

Roll out the dough on a lightly flavoured surface in an oblong measuring 30*15cm, 12*6inches. mark roughly into thirds . Dot the middle third with the butter and dredge the fat lightly with flour .

Fold the top and bottom thirds over the fat to enclose it complete then roll it out again. If time permits wrap the polythene and rest in the refrigeratorfor15minutes . repeat the rolling and folding three times so that the butter is evenly distributed . to use , roll out on a lightly – flavored surface.

Ingredients

 115gr plain flour. 

½ teasepoon paprika

 ½ teasepoon ground cayeen pepper.

 Pinch of salt.

 1.1kg waitbait towed if frozen.

 Lemon wedges to serve.

Method

Mix together all the day in a large mixing bowl and coat through.

 Heat the oil in a large heat based sausepan until it reaches a temperture of 190 degrees celcius in beaten for 2 minutes or until the fish. Is golden and chrispy.

 Drain well on absorbed kitchen paper and serve hot.

Ingredients

350gr passolina minghajr zerriegha.

225gr cornflour .

225gr sultanas.

 225gr zbib.

 350gr zokkor.

 450gr tuffieh tat- tisjir.

 Il-qoxra mahkuka  u il-meraq tal-laringa.

 Il-qoxra makkuka u l-meraq tan-nocemuskata mahkuka.

 150gr brandy rum jew birra.

mixed spice

Xaham tal- kilwa

Method

 Kwart ta’ kuccarina nocemuskata.

 Metodu.

 Qatta il-passolina poggieha f’borma kbira u hallat mal-konfettura ,sultanas, xaham tal- kilwa. u zokkor.

Qaxxar it-tuffieha u hokkhom min-naha tat-toqob il-kbar..

Il-kbar tal-hakkieka..

Zidhom fil-borma il-kbira mal-laring u il-lumija u l-mixed spice u ix-xorb jew il-birra. 

Hallat kollox flimkien. Zommhom fil-borma ghal 24 siegha u sakemm toqoghdu  it- tahlita.

Qalleb it-tahlita kull tant sieghat..

Ferra f’post mudlam.frisk u xott.

4 largge egg whites.

Pinch of salt.

 200gr cusor sugar.

300 gr cream whipped.

2 cartons of strawberies

Sliced icing sugar.

Mint strips of whole strawberies.

Method

Preheat the oven to its lowest setting and cover a large baking tray with non stick baking paper.

Whisk the egg whites..

Stand in glossy peaks . gentle foldthe rest of the sugar.

Put the meringue in a wiping bag fitted with a large stanozzle and wipe star for 4 cm in diameter on to the baking paper.

 We’re they aare ready they shold come off the paper. Easily.

 .If they look as through they started to too much prop and oven door ajar and cool them in an airtight tin until ready to assemble. About an hour before serving put a layer of kisses on a serving dish Gentle spread with some cream and add a layer of strawberries into the pyramid , finishing with meringue . Dust the icing sugar and garish with springs of mint and a few strawberry. .  

Ingredients :

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Seal shanks and put ingredients in slow cooker and simmer for 4 hours.

Combine all the ingredients together . Roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully .

Preheat the oven to 180 degrees celcius gas mark 4 .

Spread the jam into the bottom.  Spoon the treckle filling and place four to six pecans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart size. For the chocolate moose; bring the cream to the boil.

Pour it on the chocolate and whisk by a blender until all the chocolate melts. Set aside and cool down.

Whip the cream until soft peaks form then fold the chocolate mixture into the cream.

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredienti

2 imgharef butir

2 basliet imdaqsa

2 kurratiet

2 brokkoli

2 litres stokk tal-haxix jew tat- tigieg

2 tazzi yogurt naturali

bzar iswed mithun

zaghfran (tumeric)

Method

Sahhan iz-zejt f’borma fonda u sajjar il-basla u il-kurrat sa ma jirtab u jihmar .

Zid il-butir, il-fjuretti tal-brokkoli u it-tuffieh imqatta f’dadi.

Itfa l-istokk tat-tigieg / haxix u zaghfran. . Ithan sew it- tahlita bi blender .

Ferra’ is-soppa lura fil-borma u zid il-yogurt

Servi shuna bi ftit bzar fil- wicc .

Jekk tiggosta, tista isservi s- soppa biftit croutons.

Ingredienti

450basal imqaxxar u imqatta irqiq

450tadam imqaxxar u imqatta bicciert

Mgharfa u nofs sejt

Kuccarina zokkor

Bzar iswed

4 bajdiet

Bictejn hobz mixwija min- nofs

Method

Aqli il-basla u it-tadam f’ tagen

Hallihom jinqlew ghal 5 minuti

Zid il-brodu u iz-zokkor u il- bzar

Poggi l-ghatu u hallih itektek ghal 25 minuta.  Itfa il-bajd minghajr ma thawwadhom hallihom isiru . Malli jinghaqdu erfa il-bajda go borma poggieha fuq il-hobz u ferra is-soppa wehidha .

L-ewwel hu is-soppa wehidha, imbaghad ghamel il-bajd ghalih . Hemm minn  ihokk ftit gobon parmigjan ghalih fuq il-hobz ghat-toghma u poggih that il-grill . halli 5 minuti u servi jahraq .

Ingredienti

2 basliet ,

4 sinniet tewm frisk ,

900ml stokk tal-haxix

200ml halib tal-indi coconut

  Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato ,

4 zunnerijiet ,

Kuccarina curry ,

Kuccarina ginger frisk mahkuk

Method;

 Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi.

  

Ingredients serve 8

1 small firm tomato finely chopped

1 tiny onion peeled minced or chopped

6 avocades

2 level teasepoonfuls lemon juice

2 level teasepoon mayoneise

1 teasepoonful salad oil

4 drops tobasco sauce

sheaded lettuce

method

1. Just before saving , place tomato and onion in a bowl.
2. Cut avocados in half remove stones. Scoop out the fresh and cut in to small people, add the tomato .
3. Add the other ingredients except the lettuce . Toss lightly until blended.

Ingredienti

300gr dqiq self raising

125butir imqatta ‘f”bicciet

bajda imhabta

150zokkor castor

70gr coconuts

210gr cirasa, imqatgha f’4.

270ml halib tal-coconuts, tal-bott.

Metodu

Idlek tray ta’ 12 il-muffins bi ftit butir jew inkella tista tuza forom ta’ karti.

Gharbel id-dqiq go skutella kbira.

Gharbel id-dqiq go skutella kbira u dahhal il-butir sakemm it-tahlita tigi qisha frak . zid l-ingredienti l-ohra .

Hawwad b’imgharfa tal-hadit sakemm tara li l-ingredienti kollha dahlu f’xulxin . Thawwadx izejjed.

Imla il-muffins b’ din it-tahlita.

Ahmi forn moderat li tkun sahant minn qabel ghal madwar 30 minuta jew sakemm jigi kulur dehbi.

Ingredients

gnochi di patata

fresh basil leaves

100gr grana padano

250gr mozzarella four di latte

2 garlic cloves

200ml san marzano tomato sauce

Olio extra vergine d’ olive Bio

salt and pepper

Method

Gently fry the garlic clove entirely olive oil for 2 minutes and add the tomato sauce ; let it cool for another 5minutes , add vthe gnocci , add salt and pepper to your liking , then remove the garlic clove . Bring salted water to boil in a pod . Once they float , then let cook for 3/4 minutes .

Drain the water of the gnocci and toss them with the tomato sauce . Dice they float , let it cook for 3-4 minutes . Dice the mozzarella

and the grana padana cheese halve melted

Ingredients serve 4.

1 onion peeled and sliced

small green pepper thinly sliced

1 garlic clove , peeled and crushed

1oz butter

1 level tablespoon flour

8-oz can italian tomatoes

small “okra” fingers , drained

1 beef stock cube

2 tablespoon worchesire sauce

pinch of ground cloves

pinch of chilli powder

pinch of dried basil

1/2 bay leaf (randa )

salt and pepper

2/3 pint water

12 cooked chicken , diced

12 oz cooked chicken , diced

6oz long grain rice, freshly cooked

6oz cooked chicken , diced chopped parsley

Method

1. Sauté onion pepper and garlic until soft .

2. Blend in the flour and cook until bubbling .

3. Add the othe ingredients exept chicken , rice and parsley

4. Simmer covered for 45mins , add chicken and reheat .

Toss the hot rice and parsley together . Put into individuals heat . toss the hot rice and parsley together . THen put individual dishes , hallow the center and spoon gumbo over

Ingredients serve 6 .

4 oz. white blended vegetable fat

1 oz. butter

6 oz. plain flour

pinch of salt

3 tablespoon cold water

Filling

3 eggs

1 tablespoon milk

6 oz. demerara sugar

6 oz. maple or corn syrup

2 oz. soften butter

1/2 teaspoonful vanilla essence

6 oz. halve pecan nuts

Method

1. Cream together the white fat and butter. Gradually stir in the stiffed flour and salt. Cream well after each addition. Add the water, mix thoroughly. Knead lightly with extra flour as this pastry is sticky to handle. Chill.
2. Roll out the pastry and line a 9-in . Heatproof clear flan dish ; flute the edge . Chill while preparing the filling.
3. Beat the eggs and milk together .
4. Boil the sugar and syrup together in a saucepan for 3 mins . Slowly pour on the beaten eggs . Stir in the butter and essence.
5. Use half the nuts to cover the base of the pastry case. Spoon syrup mixture over and cover with the remaining nuts.
6. Bake for 425/f, (mark 7) for 10 mins . Reduce heat to 325/f (mark 3) for a further than 45 mins until filling is set . Serve warm or cold with unsweetened whipped cream .

Ingredients serve 2

6 oz. shelled prawns

2,1/2 tablespoonfuls sherry

3 tablespoonful salt

1,1/2 tablespoonfuls light soy sauce

1/2 teaspoonful sugar

Method

1. Soak the prawns in the sherry for 1, 1/2 tablespoon sherry. Heat the oil and fry the drained prawns for 2 mins, with the salt .
2. Add the bean sprouts and fry for 1 minute, then add the soy sauce and sugar . Mix and serve with plain boiled rice.

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