Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb broccoli cut into florets stem sliced

 ground almonds three and three forths

minestrone vegetable or chicken stock

one and one forhs cup milk

salt and pepper

1 tablespoon butter

6 tablespoon plain yougourt

3 tablespoon silvered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften . Stir in the broccoli until coated in tbhe butter and then add the ground almonds , stock and a little salt and pepper . Bring to the boil then cover and simmer for 10 minutes until the boccoli is just tender and still bright green.

Allow to cook slightly , then puree in batches in a blender or food processor until they speckled with green . Pour the puree back into the saucepan and stir in the milk . reheat then taste and adjust the seasoning if needed . Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes stairing until golden . Ladle the soup in the bowls dizzle a spoonful of yougourt over each bowl then sprinkle with almonds .

For broccoli and stirlon soup

Omit the ground almonds and cook as above adding 4 oz. derided and crumbled . Stirlon cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper .

Ingredients serve 3

28 ounces can whole tomatoes drained

½ teasepoon kosher salt .

¼ teasepoon fresh black pepper

Method

Using a food mill fitted with a large – holed disk or a food processor , puree the tomatoes until slightly course and loose not completely smooth . Season with salt and pepper.

Ingredients serve 3

100gr Rice

2 eggs

200gr green peppers

20gr carrots

Pinch of salt

Pinch of sugar

3 tablespoon oil

Method

Boil the rice in 1 litre of boiling water until it assorb all the liquid . Put the rice aside. Fluff it up so it does not stick and leave to cool. . Once cooled refrigerate for 1 hour.

Whisk the eggs in the plate with a fork and heat the oil in a hot wok or pan . Pour the egg and continue to whisk until it sodisfies your style . Chop the peppers and the carrots into small pieces,  and add it to the pan. 

Finely put the rice in the wok , add a pinch of salt and sugar and mix while frying for 2 minutes more . Then serve.  

Ingredients

6 green peppers (on a small side)

1 large tin tuna fish

1 large tomatopeeled and chopped

Handful of finely chopped parsley

1 egg

1 tablespoon capers

1 small onion finely chopped

2 tablespoon olive oil

2 tablespoon margarine  

Method

Wash the peppers, remove and discard tops, stalks and seeds. Stuff green peppers , pressing in well.

Heat oil and margarine in a frying pan and when hot add stuffed peppers . Cook slowly with the pan on top of them . Allow to cook until almost black . Serve as a starter or as a main dish with boiled potatoes and oven roasted tomatoes .   

Ingredients

Organic shreaded cabbage

Organic shreaded carrots

Chimichurri sauce

Organic scalliouns

Wild gulf shrimp

Organic lime

Wild skin on snapper fillets 

Chilli powder

Onion powder

Garlic sweet smoked paprika

Dried Mexican  oregano

Tortillas

Guacamole

Method

In a medium bowl toss together the cabbage , carrots and half the chimichirri sauce .

Season to taste . Let stand while woy prepare the remaing ingredients.  In a large frying pan over medium high heat warm 2 tablespoon oil .

Add the shrimp and cook , turning once until firm and cooked through 2 minutes per side . Transfer to a plate.

Add the snapper , skin side down and cook until crisp is crisp . Turn and cook until the flesh is apaque and flaky 4 minutes . Transfer to a plate . Using a fork , flake the snapper into bite –size pieces discarding the skin if desired . On the stovetop directly on a flame or in a dry medium frying pan over medium heat warm the 6 tortillas turning once until just piable and warmed through about 30 seconds per side . Transfer to a clean kitchen towel and keep warm

Serve out tortillas , seafood, cabbage , slaw , gramole , scalliouns , remaing chimichurri sauce and lime wedges to invite everyone to essemble their own tacos .

Chimichurri is a herb – flecked sauce that hails from Argentina and Uruguay where it is traditionally used as an accompaniment to grilled meats. While vinegar , parsley garlic and olive oil are mainstay components recipes vary widely .

Ricetta tal-klabb tat-tisjir

Ingredients serve 3

200gr ross

2 bzar ahdar

200gr qargha baghli

tewma

ftit zejt taz-zebbuga

200gr perzut

100gr basal

tuffieha

200gr tadama

bzar u melh

Method

1. Sajjar ir-ross f’hafna ilma bil-melh. Meta ikun lest saffi. Qatta’ il-perzut f’bicciet zghar. u hallat mar- ross . Waqt li dan ikun shun, poggi go forma tonda midluka . Kessah .
2. Qaxxar il-haxix kollu u qatta f’ bicciet zghar . Sahhan iz-zejt taz-zebbuga u ibda qalli il- basla u it-tewm.
3. Zid il-bzar ahdar, tuffieha u qargha baghli. Roxx ftit bzar u melh u kompli sajjar fuq nar baxx , sakemm isir kollox xott . Irranga ir-ross f’nofs dixx bil-haxix imdawwar mieghu.
4. Servi dan id- dixx ma xi insalata . Ideali ghal min hu bid-dieta

Ingredienti

Ricetta ghal 3 persuni .

8 slices vitella

basal tal-kurrat

qoxra ta’ nofs laringa

mgharfa vermouth

ftit margerina

meraq tal- lumija

Karotti

salvja friska

tazza inbid ahmar

bzar u melh

200gr mushrooms zghar

mgharfa kunserva

Metodu

Qaxxar u qatta il-haxix . Poggi il-karotti basal salvja, qoxra ta’ laringa u il-vitella go receipjent . Zid l-inbid, vermouth bzar u melh. Ghalli tajjeb poggi fil-fridge ghal madwar 3 sieghat .

Saffi il-vitella u zomm il-meraq separat. Dewweb il-margerina. Dewweb il-margerina . Aqli malajr il-vitella fuq iz-zewg nahat sakemm dawn jiehdu il-kulur hamrani u wara zid l-ilma tal-immarinat . Sajjar fuq nar baxx ghal madwar 45 minuta .

Ahsel il-mushrooms, ixutahom u roxx il-meraq tal-lumi fuqhom. Wara qalli il-mushrooms fl-istess tagen li qlejt il-vitella. Zid il-mushrooms u il-kunserva . Hawwad u sajjar fuq nar baxx ghal madwar 30 minuta ohra. Servi shun.

Ricetta tal-klabb tat-tisjir

Ricetta ghal 3 persuni .

Ingredienti

200gr basal

25grb kunserva

50gr margerina

300ml ilma

400gr gambli kbar imqaxxar

10gr kari

pineapple

25gr dqiq

bzar u melh

Methodu

1. Qaxxar u qatta il-basal . Dewweb il-margerina u qalli.
2. Zid il-kari , kunserva u dqiq . Hawwad sewwa . Zid il-mishun . Hawwad u sajjar ghal ftit hin.
3. Zid il-gambli u pineapple. Sajjar fuq nar baxx ghal 10 minuti . Servi shun bir-ross mgholli
4. Jista jisserva bhala l-ewwel platt jew waqt xi curry party

Ricetta tal-klabb tat-tisjir

Ricetta ghal 3 persuni.

Ingredienti

800gr zaqq tal-majjal

3 bajdiet u salvja

Bzar u melh

200gr ikapuljat tal-majjal

100gr ikapuljat tac-canga

Tursin imqatta

2 bajdiet iebsin

Methodu

1. Iftah iz-zaqq tal-majjal nehhi kemm tista xaham u ghadam . Iccatja kemm tista .

2. Aghmel tahlita ta ikapuljat kollu, frak tal-hobz u fil-mili dahhal il-bajd iebes, bzar u melh . Hawwad sewwa.

3. Poggi dan il-mili go nofs il-majjal u il-mili dahhal il-bajd iebes wahda wara l-ohra . Kebbeb sewwa .

4. Orbot il-laham sewwa u sajjar forn moderat ghal madwar 2hr . Kultant zmien xarrab il- laham bil- likwidu li ikun hareg minnu stess . Servi shun jew kiesah .

5. Servi patata il-forn jew roast. Haxix tista tuza pastard , qara baghli jew karotti .

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni.

Ingredienti

4 tadamiet kbar

200gr ross

100gr mushrooms

bzar u melh

1 litre stock

4 bajdiet

25gr basal

25gr margerina

tursin

Method

Qaxxar u aqta’ il-basla f’bicciet zghar. Ahsel ir-ross sewwa, ahsel u aqta il-mushrooms.

Dewweb il-margerina , qalli il-basla u il-mushrooms meta din tkun se tiehu il-kulur zid ir-ross u hawwad sewwa. Zid l-istock.

Kompli sajjar ir-ross fuq nar baxx jew gol-forn ghal madwar 25 minuta .

Haffer it-tadama-ofsoq bajda nejja got-tadama , poggi bicca margerina fil-wicc u sajjar forn moderat sakemm il-bajda issir.

Irranga ir-ross go platt bit-tadama fin-nofs. Servi shan.

Servi bhala l-ewwel platt jew waqt xi party.

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni

Ingredienti

300gr ikapuljat tac-canga

Basla, tadam u paprika

bzar u melh

ftit margerina

bajda u bajda iebsa

100gr frak tal-hobz frisk

Method

L-ikapuljat li trid tuza irid ikun imqatta rqiq hafna . Zid il-bajda, frak tal-hobz frisk, bzar u melh u ftit paprika .

Haddem sewwa u fforma pulpetti zghar u ftit catti.

Sahhan ftit margerina jew zejt u sajjar fuq nar baxx jew inkella taht il-grill.

Servi shan b’insalata u b’nofs tadam mimlijin bil-bajd iebes

Hamburgers hija wahda mil-ikliet favoriti tat-tfal .

Facli biex isiru u ma jqumux flus

Ingredienti

2 kikri inbid abjad

bastun tal- kannella

mgharfa zokkor

2 grokkijiet gnibru

ftit lewz shih u imqaxxar

qronfla

Method

Poggi l-inbid, zokkor, u lewz f’kazzola zghira u sahhan fuq in-nar u wara ghalli ghal 4 minuti.

Meta tkun ghalejt, nehhi minn fuq in-nar u wara ghalli ghal 4 minuti.

Zid il-gnibru u il-weraq tal-qronfol . Servi kiesah.

Dan il- coctail tista iservih waqt xi party specjalment jekk tkun se isservi il- hut

Ingredienti

400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

 Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il-margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u Imla b’ din it-tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar siegha u kwart . Servi shan .

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat yogurt

Ingredients serve 4.

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to I ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges.

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in food processor and almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season Rumesco sauce with salt.

Spoon Rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

Ingredients

60gr chopped glanced cherries

And candied orange peel

3 tablespoon brandy

500gr plain flour

1 pkt instant yeast

90gr castor sugar

150ml milk frian flag

90gr butter softened

4 beaten eggs

2 tablespoon pine nuts

6 teasepoon sugar crushed

2 tablespoon warm sieved apricot

glanced half cherries and strips of candied orange peel to decorate

Method

Mix the cherries and orange peel in a small ball stir in the brandy and leave to stalk . Put 100gr of the flour into a large mixing bowl stir in the yeast and a teasepoon of caster sugar and make a hole in the center . Add the milk and stir to make a thick batter, then cover with a cloth and let it stand for 20 minutes until froth. Beat the rest of the sugar with the better until pale and fluffy then beat in the 4 eggs one at a time .

Add this to the yeast mixture together with the rest of the nuts and the fruit and brandy and mix it all to a soft but not sticky dough adding extra flour if necessary . Turn it out to a flavored surface and kneald 8minutes until smooth and elastic .Return the dough to the washed dried and greased cover bowl with a cloth and leave to use until doubled in size.

Turn the dough out punch it down and kneald it for a couple of minutes then cut it off and reserve a third. Roll the longer piece into a 50cm coil and coil it on a greased baking sheet joining the ends together firmly. Cut the remaing into 8 pieces and roll them into balls . . Make 8 dents with your thumb at intervals round the ring to brush the rolls with a dab and beaten and sit them in the dents cover with a cloth to leave and rise until doubled in size . Brush with egg yolks and with a crushed sugar lumps . Bake in a 180/c for about 40/c until golden brown and decorate with cherry and candied orange peel jewels .

Ingredients

500gr plain flour

1/2 tablespoon ground cloves

all spice

2 eggs beaten

60gr butter melted

approx. 150ml milk frian flag

100gr glanced peas

3 tablespoon brandy

1 pkt yeast

Method

Sift the flour and spice into a large bowl and stir in the sugar and 1 pkt yeast . Make a hole in the center and add the beaten eggs and melted butter start to mix drawing in the flour and adding sufficient milk to make not sticky dough . Turn it out on a flavored surfaced and kneald for 10 minutes until smooth and elastic dough . Return to the dough and put the peas and fig into the pan put on the brandy and add just enough water to bravely cover . Bring the fruit to the boil cool in the liquid and drain it well .

When the dough has doubled in size to turn out punch it down and kneald it for a few minutes. Then cut off and reserve a third piece and sketch it to about 20cm square . scatter the fruit all over the dough and roll it up like a swiss roll then kneald for a few minutes until it is evenly distributed.

Take the smallerpiece of dough and roll it and sketch it until large enough to enclose the fruity dough completely .

Roll it up tightly and transfer to a well greased loaf tin about 24cm long and cover and leave to prove until doubled in size . Brush with melted butter and bake in an oven 180/c for about 45minutes or until risen and golden . turn out on a wire rack or tie a ribbon round the loaf when cool. .

Ingredients

115gr zokkor

600ml ilma .

il-meraq imsoffi ta 4 laringiet

il-qoxra mahkuka ta laringa kbira

Method

Poggi iz- zokkor u l- ilma f’ kazzola u hawwad fuq nar moderat sakemm jinhall iz- zokkor . Halli it-tahlita tiftah taghli imbaghad hallieha itektek ghal 5 minuti biss . Nizzel minn fuq in-nar u berred . hawwad il- meraq tal-laring imsoffi u il-qoxra ferra din it- tahlita recipjent baxx biex tifriza minghajr ma thawwad . Servi f’tazza bis-saqajn twal, irranga il-ftieli tal-laring fil-wicc u ferrex ftit marsala fil-wicc ukoll.

Ingredients

Brungiela ta’ daqs mezzan

2 kuccarini melh

kikra dqiq

kuccarina baking powder

2 kuccarini hwawar taljani

kuccarina trab tal- basal

kwart ta kuccarina tewm

2 bajdiet imhabta

2/3 ta kikra halib

mgharfa zejt tal- haxix ghal qali.

Method

Qaxxar il-brungiela u qataghha fi strixxi ta 1.7cm . Poggi dawn l- istrixxi go borma u ferra bizejjed ilma fuqhom u ferra kuccarina melh . Halli il- brungiela tixxarrab ghal siegha saffi u ixutha bi srievet tal-karti tal-kcina.

Ghaqad id dqiq, il-melh u il-baking powder u il-hwawar taljani u it-trab tal-basal u il-bzaru il-bzar tat- tewm go borma. zid il-bajd imhallat bil-halib u l-imgharfa taz-zejt tal-haxix . Hallat sakemm jithaltu tajjeb l-ingredienti kollha u it-tahlita tigi lixxa . Sahhan iz-zejt fuq nar medju sakemm l-istrixxi jiehdu il-kulur .