Tahwira ta’ patata u spinaci

Ingredienti

2 imgharef zejt taz- zebbuga

6 patata zghar mahkuka

300gr spinaci tal- friza imsoffi sew mill- Ilma

basla imdaqsa imqatta’ bicciet zghar

2 sinniet tewm bicciet zghar

melh u bzar

6 bajdiet imhabta

200gr gobon cheddar mahkuk

Metodu

sahhan iz- zejt go tagen fuq nar bati

itfa il-patata fit-tagen u aqli ghal 10 minuti , u dawwar il-patata minn hin ghal iehor sakemm tihmar u tirtab . Hallat l-ispinaci, il-basal u it-tewm

zid il-melh u kompli hawwad waqt li sajjar.

ferra il-bajd fuq it-tahlita.

Xerred fil-wicc il gobon mahkuhk – ic-cheadar.

Ghatti it- tagen bil- ghatu sakemm tara li il- bajd sar .

servi shun

Ingredienti

Farfalle

zejt taz- zebbuga

incopva 200 nadifa

tewm

metodu

ghalli il- farfalle ghal 2 minuti , wara saffih u zomm l-ilma li ghallejt l- ilma l- ghagin fih

L-ghagin itfaghlu 2 kuccarini ilma halli ma jibqax jehxien..

Zid daqs 5ml u 10sinniet tewm.

Wara li ikun sahan it- tagen itfa l- ghagin mill- ilma kiesah li ikun ghallejtl- ghagin fih .

Wara 5 minuti isir servi mill- ewwel shun.

Ingredients serve 6

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredienti isservi 6.

500gr ghagina tat- torti

2 imgharef zejt taz- zebbuga

Basla hamra imqatta ftieli hoxnin

150gr halib

2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin

145ml krema dopja

3 bajdiet ta daqs medju

3 imgharef tursin imqatgha

50gr parmigjan mahkuk

Shavings tal- parmegjan biex izejjen

Method

Sahhan il-forn ghal 200 °C./ gas mark 6

Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Usa turtiera kwadra daqs ta 34 cm b’ 24cm . Ghatti l-ghagina b’ karta strazza u poggi fuqha il-baked beans . Ahmi ghal 10 minuti . Nehhi il-baked beans u b’ karta strazza u sajjar ghal 5 minuti ohra sakemm l-ghagina tiehu kulur dehbi car. Sahhan iz-zejt f’tagen kbir u sajjar il-basal, it-tewm u il-bzar fuq nar medju ghal 5-8 minuti sakemm il-bzar jirtab u jiggemmed ftit. Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il-bzar mithun frisk u il-melh u habbat f’ furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew.  Irranga il- bzar fil- qafas tal- ghagina . ferra’ it- tahlita tal- bajd u roxx il-parmigjan mahkuk . Ahmi ghal 30-35 minuta sakemm it-torta tiehu kulur dehbi u toqoghod. Servi t-torta shuna jew inkella kiesha imzejna bis- shavings tal-parmigjan.

Ingredients serve 6.

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Itektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz-zalza tinxtorob bin-nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’turtiera b’sikkina aghmel xquq fihom u ferra nofs iz-zalza fit-turtiera . Ghatti bil-fojl

Sahhan il-forn ghal 200 grad celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . La darba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien .

Ingredienti

400gr penne

1 mgharfa zejt taz- zebbuga

1 basla kbira , imqatta

3 sinniet tewm , mithunin .

1 bhar ahmar kbir , imqatta

445gr cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat-tigiega low salt

½ kuccarina qoxra tal- laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch 

imhallat b’imgharfa ilma

Method

Sajjar il-penne f’borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’ tagen non stick , sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il-basla u it- tewm u sajjar okazzjonalment, sakemm il-basla tirtab. Madwar 7 minuti. Zid il-bhar ahmar u sajjar hawwad okazzjonalment , sakemm il-bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Method

Knead the dough again and roll each piece into an 18cm iin circle .

Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients serve 4 .

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

Method

1 cook butternut sqash ravioli according to package directions.

Meanwhile season chicken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino .

Ingredients

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Method

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .

Ingredients serve 12.

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25Caster sugar mill- ismar

270folji ta l- ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-Milied u il-qastan f ’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il-brandy.

Hallieha tibred. Hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. .

Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili .

Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u il-mili kollu.

Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal- Brandi li forsi ikun fadallek.

Ingredienti isservi 4.

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Metodu

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.

F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg ikapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 °C jew sakemm isir kannella dehbi.

Ingredients serve 6 .

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer 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 and simmering for 20 minutes.

Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer. Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . Pour gradually over well beaten egg yolks. Return to double boiler and cook until egg is set. Remove from fire add butter.

Cool. Add flavouring and pour into baked pie shell. Cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar .

Bake flavouring 15 minutes in moderate oven 350°C, until brown.

Ingredients serve 4.

Salt and pepper

100plain flour

2 tablespoons olive oil,

4 chicken tights,

2 small onion finely copped,

2 garlic cloves

3 carrots diced,

150gr kunserva three hills

200gr provista sugu

150gr red cooking wine

500gr chicken stock,

Basil leaves

Method

Add some salt and pepper to the flour and cover the chicken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes .

Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half, garish with some roughly basil leaves.

Ingredients serve 6 .

400can 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.

Ingredients

 Soy sauce.

 Sesame seeds  rice vinegar. , peanut butter.

Chilli sauce.

 Tomatoes, peanut butter , peanuts, curry and chilli dip.

Method

Mix all the ingredients and put them in the chiken serve hot or cold.

ingredients serve 2

2 chiken breasts fillet cut into small pieces

2 cloves garlic finely chopped

200gr mushrooms

130gr pesto

50gr pine nuts

400-or 500 pasta tagliatelle

6 cubes of frozen spinach or fresh spinach

2 tablespoon oil

salt and pepper

method

Add the pine nuts to the pan till they become toasted . Do not allow to burn

Heat a large frying pan with the oil .

Heat a large frying pan with the oil . Make sure the oil is hot before adding in the garlic and some pieces of the chicken. I would advise that you sear the chicken pieces till they achieve a golden brown and crispy covering . This gives extra taste is achieved but not moving the chicken around the pan too much . Remove from pan when cooked through Add the remaining pieces in small amounts so you achieve same light brown , tasty crisp texture on all the chicken pieces . Once chicken pieces are ready , add the sliced mushrooms and once fried also put aside

Add the spinach to an and heat well . Remove all water reduce by frying . Remove all water residue from frying .

Once pasta is cooked drain and add the pesto in the same pan and stir till pasta is evenly covered .

Finally add the garlic , chiken , mushrooms . this is a nutrisitious healthy meal that can be enyoyed by all the family . I also like to make bigger portions so I have leftovers for the children’s school as it is also tasty serve cold .

Ingredienti ghal 4 persuni

 Mgharfa zejt

2 basal imqattghin

2 sinniet tewm imqattghin bicciet zghar

2 imgharef three hills kunserva

3 litri ilma

4 patatiet imqaxrin u

maqsumin f’erba’ 300gr ful ahdar

 2 karotti mqattghin bicciet

Ftit bzar u melh

4 hanini ġbejniet friski

200gr kusksu

Metodu

Sahhan iz-zejt go borma u qalli il-basla u it-tewm sakemm jihmaru ftit.

Zid il-kunserva tat-three hills u l-ilma . Hallieh jaghli u itfa’ l-patata , l-ful u il-karotti kif ukoll ftit melh u bzar .

Kompli sajjar fuq nar moderat ghal 30 minuta.  Itfa il-ġbejniet friski tal-hanini u ftit wara itfa il-kusksu gol-borma , hawwad sew u ghatti .

 Sajjar ghal 10 minuti u servi shun.

Ghal platt aktar bnin ipprova il-kunserva tat-tree hills minghajr melh mizjud jew b’ inqas zokkor

Ingredients serve 4

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

method

1 cook butternut squash ravioli according to package method .

Meanwhile season chiken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino .