Ingredients serve 4 to 6 .

16 oz. can passion fruit

1 level teaspoonful gelatin

6 oz. sugar 3 tablespoonfuls orange squash

4 tablespoon lemon juice

Method

Drain the passion fruit and make the juice up to 3/4 pint of water .

put the gelatin and sugar in a saucepan with half the liquid and stir into the gelatine mixture .

Blend the flour with the rest of the liquid and stir into the gelatine mixture. Boil for 2-3 mins , stairing into a beaten mixture.

Add orange squash and lemon juice, cook until it is the consistency of unbeaten egg white.

Mash the passion fruit and stir into the beaten mixture . Pour into a serving dish and chill until set.

NB. An electric blender is ideal for beating .

Ingredients

12 boneless skinless chicken tights cut into 3 chunks

2 tablespoon vegetable or rapseed oil

1 large onion

2 garlic clove crumbled

thumb – sized ginger finely or chopped

3 tablespoon curry tikka paste

50gr tomato puree 1 tablespoon light brown soft sugar

1 cardamon pods

100ml doubble cream

handful chopped coriander

cooked tilda rice lime wedges and nana bread to serve “optional”

Method

Heat the slow cooker . Season the chicken , then put the oil in a wide frying pan and , once , add the chicken .

(Don’t overcrowd the pan you may do this in batches). Add the onion , garlic and ginger to the pan then transfer to a slow cooker . Add 15 minutes until soften. Add the remaining ingredients except the cream , colander , then season well and cover with the lid . Cook for 7 hours on high heat .

Add the cream and check the seasoning adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garished with colander . Serve with tilda rice bread and lime wedges if you like .

Zebbug “Helu ” ta’ Sant Agata

Ingredienti

500gr intrita tal-lewz mithun

500gr zokkor

nofs tazza ilma

2 imgharef xorb irqiq

2 imgharef kulur ahdar ta’ l-ikel .

Method

1. Go skutella ixhet l-intrita flimkien maz-zokkor u il-kulur l-ahdar.
2. Zid l-ilma ftit ftit sakemm taghqad ghagina ratba.
3. Go kazzola poggi l-ghagina u dawwarha ghal 15 il-minuta fuq nar baxx hafna .
4. Fl-ahhar zid ix- xorb.
5. Nehhi minn fuq in-nar u poggi l-ghagna fi platt u hallieha tibred.
6. Aqbad ftit ftit it-tahlita u forom ta’ zebbug zenguli.
7. Wara ghadihom miz-zokkor u hallihom joqoghdu ghal madwar 4 sieghat qabel iservihom.

Ingredienti 4 persuni, biex isajjar 20 minuta , hin biex tiprepara 10 minuti

nofs imgharef zejt taz- zebbuga extra virgin

Nofs mkikra basal abjad imqatta’

6 tewmiet imqaxra u mghafga

28 tadam imqaxxar

2 imgharef estratt tat- tadam

nofs kikra habaq frishk imqatta mhux irqiq

nofs kikra habaq frisk imqatta mhux irqiq

kuccarina u nofs melh ohxon

1/4 ta’ kuccarina bzar iswed

1/8 ta’ kuccarina bzar ahmar imfarrah jew bzar cayenne.

2 qarabaliet imqatghin mit-tul (spirilzed ).

gobon normali mahkuk frisk ghal wicc .

Metodu

Sahhan ftit zejt f’kazzola fuq nar medju-gholi Zid il-basal u ftit estratt tat-tadam ghal 5 minuti, kultant hawwad hin sakemm il-basal jirtabu u jiccaraw.. Zid it-tewm u ftit estratt iehor ghal minuta, Sakemm tibda hierga ir-riha. Issa itfa’ il-prodotti tat-tadam, habaq, bzar, melh, il-bzar ahmar imfarrak u kompli hawwad sew . Sajjar sakemm it-tahlita tibda itektek.

Naqqas it-temperatura ghal baxxa medja u halli kollox fuq in-nar ghal 15 il- minuta jew sakemm iz-zejt fil-wicc jihmar u is-sos jibda jaghqad. . Duq ftit it-tahlita u zid ftit melh u bzar ghal gosti tieghek .

Issa itfa’ il-qarabaghli u qallihom sakemm jinksew kollha bit-tahlita. Ghal 2-3 minuti sakemm in-noodles (qarabaghli ) jirtabu ftit. Nehhi minn fuq in-nar u servi mill-ewwel. Roxx ftit gobon normali fil-wicc .

Ingredients

Non stick looking spray

1 cup uncooked Quinu 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 toothpick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredients

For the brine

One and one half chicken tights and drumsticks

180gr sea salt flakes

2 tablespoon chilli flakes

90gr soft dark brown sugar

2 tablespoon chilli flakes

2 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 tablespoon sea salt flakes

1 tablespoon dark brown sugar

75 gr  butter

125gr hot chili sauce 

1 tablespoon maple syrup

Method

Put the chicken in the big bowl.  In a pan heat 1 litre of water in the salt, brown sugar and chilli flakes.  When it’s dissolve , add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper.  Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr  or until crisp and caramelized.

Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup.  Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.

Ingredients

One and one half chicken tights and drumsticks

180gr sea salt flakes

2 tablespoon chilli flakes

90gr soft dark brown sugar

2 tablespoon chilli flakes

2 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 tablespoon sea salt flakes

1 tablespoon dark brown sugar

75 gr  butter

125gr hot chili sauce 

1 tablespoon maple syrup

method

 Put the chicken in the big bowl.  In a pan heat 1 litre of water in the salt, brown sugar and chilli flakes.  When it’s dissolve , add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper.  Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr  or until crisp and caramelized.

Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup.  Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.

Ingredients , makes 12 servings

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

Method

Place steak . Tobacco sauce and lemon juice in a seaseable plastic bag and mix well.  Refrigerate for at least 8 hours up to 30 hours . Preheat grill to medium. 

Let steak  to desired boneless for 5 minutes. Brush one side for a tortilla with oil and place side down in skillet.  Sprinkle tortilla with one and one half top with ¼ cup sliced steak.  Top with another tortilla and brush with olive oil Top with another tortilla with brush with olive oil. Cook with golden brown and bottom about 90 seconds. Turn and cook until one side is golden and cheese in melted about 1 minute . keep the fish warm and in oven while preparing five more with remaining ingredients . Cut the fish into quarters and serve with four cream and granola.

Ingredients

Beef rump steak , cut into cubes ,

Onions cut into cubes

Carrots cut into cubes

Garlic finely chopped

Celery stick cut into cubes

Parsnip peeled and cut into cubes

Rosemary guiness beer

Beef stock

Potatoes

Butter

Method

In a pan over high heat , seal the beef from all sides . Add to the vegetables and cook for 10 minutes . add the beer and leave to reduce by half in volume . add the fresh rosemary and beef stock . Bring to the boil and simmer for about 30 minutes or until the beef is tender . serve with mashed potatoes and warm crusty bread.

Ingredients serve 4

500gr yougourt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

Place the yougourt in a bowl , peel half and desceeded the cucumber then grate it to the yougourt

add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes.

Ingredients

Treckle filling

method

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon cocoa

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 pepper

Extra virgin olive oil

Method

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

Ingredients serve 4

500gr yougourt

1 cucumber

3 garlic cloves

1 tablespoon dill

1 tablespoon coriander

2 tablespoon olive oil

1 tablespoon mint chopped

1 tablespoon whhite wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

 place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . add the crushed garlic and vinegar and mix well .

Season with salt and pepper . serve well , chilled and garished with roasted pistachios .

Ingredients serve 6 .

5 large eggs , seperted

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh rasberries

6 tablespoon runny honey

Method

1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacoa and sugar in a medium – sized bowl well with a wooden . stir in the butterv. Slowly beat in the milkuntil it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yougourt , raspberries and honey .

Ingredients serve 4

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 cipolates “adobo” chiken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole 1 green jalapeno or serrano chilli desceededand finely chopped ½ small onion finely chopped

1 lime juice only .

Small handfull fresh coriander roughly chopped

To serve

½ lettuce shreaded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chiken is cooked through as the juices run clear . slice the chiken into stripes . divide the tortillas beetween four plates , with the rice, chiken sauces and lettuce.

Fold up the bottom of each tortillas , then fold the side and roll to contacted filling , cut in half and serve .

Ingredients serve 4

1 tablespoon light olive oil

2 garlic cloves chopped

8 chiken tights boneless skin removed cut in bite sized pieces

700ml chicken stock

2 tablespoon plain flour

1 star anaise

1 cinnamon stick

2 celery stick , sliced

2 large carrots peeled into 1,5cubes

300ml small new potatoes scubbed and halved

2 tablespoons finely chopped

Salt and freshly ground black pepper

Method

Heat the oil in a wide frying pan over a medium heat add the onion , garlic , and chiken and stir fry for 2-3 minutes meanwhile pour the stock into the saucepan and fry for 2-3 minutes. Meanwhile pour the stock into the saucepan and bring to the boil . stir the flour into the chiken and gradually add to the hot stock . stir in the mustard star anaise cinnamon, celery , carrots and potatoes . bring to the boil cover and reduce the heat  to medium.

Cook for 20 minutes uncover , increase the heat and cook for 5 minutes or until the chicken is cooked through the vegetables are tender . stir in the soya beans and cook for 3 minutes season well and stir in tarragon. Serve immediately into four bowls serve hot .

Ingredients

250gr ghagina tat-torti

350gr qarabaghli mit- twil

350gr zunnerija

250gr brungiel

Bzaru ahmar, jekk trid

40ml zejt taz- zebbuga extra virgin

Ghaz-zalza bajda

300halib

25gr dqiq

Niskata nocimuskata mahkuka friska

40gr parmigjan  mahkuk

2 bajdiiiet

Bzar u melh ghal gosti tieghek

method

Sahhan il-forn ghal 180˚C.

Biex taghmel iz-zalza bajda ferra il-halib f’kazzola flimkien man-nocimuskata u ghalli.  

Sadanitant dewweb il-butir borma ohra. Zid id-dqiq f’ borma ohra . Zid id- dqiq u il-melh u hawwad sew .  zid il-halib u il-pamigjan bil-modu hawwad sew. Hallieha tibred ghal temperatura ambjentali.

Idlek turtiera tal-kejkijiet baxxa dijametru ta’ 23cm bil- butir .

Iftah l-ghagina u iksi it-turtiera . B’sikkina aqta zejjed li jista ikun hemm max- xifer. Taqqab il-qiegh tal-ghagina b’furketta. Habbat il-bajd u zid mat-tahlita tal-halib u id-dqiq.  Qaxxar iz-zunnerija u b’ potato pealer qatta il- qarabaghli , il-brungiel , iz zunnerija minn tulhoom jigu qishom bicciet taz-zigarella. Zejjen it-torti biz- zigarella tal-haxix billi tpoiggihom fi crieki mad-dawra kollha biex tiksi il-qiegh kollu . Idlek  biz-zejt b’pinzell u zid il-bzar u il-melh ghal gosti tieghek . Ahmi forn shun ghal 60 minuta . Hallih jiksah imbaghad qatta fi flieli u servi .

Ingredients serve 6

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

method

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux foonda tal-forn biex tishon, u poggi it- turtiera biex tishon.. meta tkun hrigtha l- ilma li fi skutella li tiflah is-shana .

Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr . 

Saffi fi pasatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur . 

Meta tkun hrigtha l-ilma li stajt taptap l-ispinaci b’tissue; poggiha fuq board ta l-injam u qataghha .   Erfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f’tagen .

Zid il-baslal-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .

Iksi it-turtiera f 4 folji tal-ghagina filo.fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera.

Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.

Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir

GHaffeg iz- zewg iz- zewg foolji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew .

Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il- folja tal-forn .

Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh .

Ingredients

Treckle filling
1 tablespoon rasberry jam
Small quantity sweet pastry
Chocolate moose
For the trecke filling
300gr golden syrup
85gr fresh white breadcrumbs
60ml ground almond
200gr whipped cream

Method

Combine all the ingredients together

Roll out the sweet pastry about 0,5thi9ck and cut with a round cutter and –press it to the mould carefullly . Preheat the oven to 180degrees celcius gas mark 4

Spread thejam into nthe bottom spoon the treckle filling and place  four to six pecans on top. Reduce the oven temperture to 150degrees celcius mark 2 and bake for 20-30minutes depending on the tart sise.

For the chocolate moose . Bring the cream to the boil . Pour it on the chocolate and whisk by hands until; all the chocolate melts Set aside and cool down .

Whip the cream until soft peaks form then fold the chocolate mixturev  intoo the cream Refregerate for about one and a half hours . Scoop up the chocolate moose on each tart and decoratewith golden leaf . 

Ingredients serve 4

500gr yougourt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

method

Place the yougourt in a bowl, peel half and desceeded the cucumber then grate it to the yougourt

Add the crushed garlic, dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes