Ingredients

Dawn huma il pulpetti maghmula mic-cicri.

Jistghu jinqlew jew jinhmew fil-forn. Jekk taghzel li tahmihomimportanti li iz-zejt ikun jghaddi l-felafel li ikollok it-tagen jew fil-borma li ikun jaghli u li waqt li taqlighom it- temperatura taz-zejt ma titbaxxiex. Il-cilantro hija haxixa li tixbah hafna it-tursin mid- dehra imma ghandha toghma partikulari .

2 kikri cicri niexfin

Kikra tursin

Kikra cilantro

Bzar, melh ,

Basla zghira, imqatta’ 4 sinniet tewm

Mghafga

Kuccarina trab tal-kemmun

Kuccarina nocemuskata (trab)

Mgharfa lumi

22 imgharef zejt tgaz- zebbuga

Kuccarina Bicarbonate of soda

Metodu

Xarrab ic-cicri ghal 24 siegha fl-ilma . Zid l-ilma jekk tarah li inxtorob. Halli ic-cicrimqattra , il-bzar u il-melh , il-kemmun u in-nocemuskata, it-tursin u ic-cilantro , il-basal, il-basla u it-tewma . Ghaffeg sew go food processor u il-bicarbonat . Hawwad sewwa . Kessah fil-frigg ghal 45 minuta . Idlek pjanca tal-forn biz-zejt u iksieha bil- carta forno . Ifforma it-tahlita fi blalen zghar. 

Erga’ kessah ghal kwarta . Sahhan il-forn 200˚C.   Ahmi fil-fornghal madwar 40 minuta jew sakemm tara li il-felafel ghaqdu u ghandu lewn dehbi sabih . Servihom shan jew kieshin.

Ingredients

1 banana

1/2 tazza di gelato alla vanilja

1 tazza di latte

Method

Frullate la banana e poi aggungeti per alcuni secondi .

Ingredienti: per 4 persona.

1 kg di cardi.

Succo di un limone.  

15gr di farina.

Burro.

100gr di panna di cucina

Sale e pepe

Formaggio gratuggiato Olio extravergine

Method

Pulitei cardi utiliziando il pelapate, Taghliatli a pezzi, lavateli e matteteli in aqua bollente leggermente salata e con l’aggunta del succo di limone. Dopo Averli  il lessati per per circa 15-20 minuti. Sciolateli e ascigungateli. In un pentilo amalgamare la farina con un farina con un noce di burro e stemperate con un il liquido e stempate con il liquido di cottura dei cardi, ottenente cosi una salina, da ottimo, da ultimo incorporate la panna e aggiustate la panna di sale e pepe.    

A questo punto unigete una profila con I burro e fate un strato di cardi e qualche cuchiata di salsa. Ripiente il procedimento per un alto strato. per finire, ricoprite tutto con abbondante formaggio gratuggiato. Una spolverata di panagratto, un filo d’ alio e qualche fioccheto di burro. Informate a 200°C per 20 minuti la superata sara adorbata. Servite caldi .

Ingredients serve 12

2 sheets rice paper

45 dark chocolate roughly chopped

1 small cinnamon stick

4 whole cloves

4 black peppercorns

3/4 tsp grated nutmeg

180soft brown sugar

90clear honey

280unskinned whole almond , roasted

25gr walnut roasted

25gr hazelnuts skinned and roasted

115gr plain flour sifted

375mixed canied fruit chipped

Icing sugar to dust

Method

Preheat the oven to 180/c/ gas 4 / greese a 20*2.5cm cake tin; line a base and side with the rice paper.

Melt the chocolate in the microwave in 30 second burst, grind the cinnamon cloves and peppercorns until powered and stir into the chocolate with the nutmeg .

Place the sugar and honey in a pan and stir slowly to the boil then boil for 30 seconds stirring for 30 seconds, stirring ; from the heat and mix in the nuts , flour , candied fruit and chocolate, fruit and chocolate . press in the mixture into the cake tin , flatten with the black of a wet spoon and bake for 30 minutes .

Cool the tin for for 5minutes then remove , tin , leaving the rice paper on the panaforte cool on a wire rack with icing sugar .

ingredients serve 4

1 thin sliced into 3mm circles

2-3 cut into 5mm diagonal slices

100 olive oil

1 teasepoon chopped fresh thyme

1 fennel bulb

1 red,

4 tablespoon finely sliced parmeasan

Method

Place the zuchini in the bowl add 40ml of olive oil and all, the thyme and toss, to coat, and toss to coat , remove the woody stocks at the top at the top of the fennel bulb , cut the bulb in half from the top and down through the root , cut away the root from each half then cut the fennel into 5cm sliced . preheat the oven to 200/c/ gas 6 . heat a frying pan. , then cook the onion for for 2 minutes or until tender and remove to a seperate bowl finely cook the zuchini for about 5 minutes or until tender .

Place four metal rings on an oiled baking tray .

Begining and ending with the aubergines , fill the rings with layers of the vegetables sprinkle some grated parmeasan cheese beetween each layer and season with salt and black pepper , bake for about 6-8minutes or until the aubergines are browned .

Lift the gateux onto a plate , remove the rings and serve.

ingredienti isservi 4

800gr qarnit imnadfa u mahsula

2 imgharef zejt taz- zebbuga

3 basliet imqatta’

4 sinniet tewm imqatta’

2 imgharef kunserva

1 mgharef naghniegh frisk imqatta

2 weraq rand , Bzar iswed mithun

Qoxra u meraq ta’ nofs lumija

Method

The stew closely follows the cooking process of the octopus and the pasta.

The carrots and the potatoes should be included with the concept of the frying stage. When the ingredients really begin to stew the walnuts and raisins towards the end when the sauce is left to reduce over a low flame . Feel free to add water a little by little if you feel the consistency has thickened too much before the octopus and the vegetables are tender enough . A crusty loaf of maltese bread is best companion for this dish.

Ingredienti

1 kg swordfish , cut in to 3cm cubes

1.2kg ripe tomato sliced

100gr capers

8 clove garlic

olive oil

crushed pepper and salt

Method

In a pan lightly fry the swordfish cubes and put aside. In a seperate saucepan prepare a tomato sauce by first lightly frying the garlic then adding the tomatoes , pepper and salt and covering the pan , staring occasionally. .

Add the capers , simmer gently until the sauce starts thickening if so put some more olive oil . Add the swordfish and keep simmering through the sauce . Do not allow the fish to melt . Take off the heat , allow to rest and serve immediately .

ingredienti

400cicri tal-bott tkun imsajra waqt li in-niexfa trid bejn 40-90 minuta sabiex tirtab

basla imqatta rqiqa hafna

mgharfa zejt taz-zebbuga

nofs kuccarina trab tal- bzar ahdar. mgharfa meraq tal- lumi

ftit meraq tal-lumi

ftit meraq tat-tadam

bzar

metodu

Kun cert li ghandek l-ingredienti kollha qabel tibda it-tisjira. Saffi ic-cicri u poggi f’buqar tal-misjura, kompli l-ilma sa 250ml. F’tagen bi ftit aqli l-basla mqatta rqiq u itfa l-bzar ahmar jew ahdar .

Zid ftit bzar ghal gosti tieghek u itfa it-tahlita tac-cicri u ilma .

Issa mat-tahlita , itfa il-puree tat-tadam u ghalli ghal 10 minuti .

Zid il-meraq tal-lumi u bzar .

Dan id-dixx jista jigi servut bi ftit patata l-forn ross jew insalata –

Ingredienti

400dqiq self raising, jekk jista jkun Isamar

mgharfa zejt taz- zebbuga

kuccarina melh

ilma biex taghqad

ghal mili tal-pizza

zalza tat-tadam

tewm imqatta irqiq

zebbug iswed imqatta

rignu niexef “Bott oregano”

Metodu

Gharbel id-dqiq mal-melh. Zid iz-zejt u l-ilma, u aghagen sakemm tifforma ghagina ratba. Hallieha toqoghod ghal madwar 30 minuta . Sadanitant idlek dixx tal- forn bi ftit zejt taz- zebbuga.

Ferrex ftit dqiq

Ingredienti 

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon , imaqatta f’ dadi zghar

200gr faqqieh , imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmegjan mahkuk

Metodu

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz- zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .

Ingredienti Isservi 6

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

metodu:

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt.

Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran. 

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients serve 6 .

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pintts well –flavouredham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

method

Drain the soaked split peas. melt the butter in a large pan, add the onionsbacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredienti,

500gr “brussels sprouts”

basla imqatta irqiqa

2 kuccarini tewm mghaffeg

mgharfa zejt taz- zebbuga

mgharfa butir

melh u bzar

metodu

Naddaf il-brussels sprouts

Aghmel salib f’kull wahda b’ sikkina bil-ponta.

Holl il- butir flimkien maz- zejt fuq nar gholi

Zid il- brussels sprouts u il- basla . sajjar u qalli ghal madwar 8 minuti jew sakemm tarahhom jehmaru

zid it- tewm u kompli qalli ghal 2minuti ohra

Zid bzar u melh skond il-gosti tieghek

Servi shan ma xi serduk mimli jew inkella mad-dundjan tal-Milied .

Ingredienti

200gr Incova

6 sinniet tewm

50gr butir

hobz tal-Malti

Metodu:

Qaxxar it- tewm qattghu irqiq u ghafgu .

Ahsel l-incova mill-imluha billi tahsilha bl-ilma u l-inbid abjad. Zid il-kumplament taz- zejt u l-incova u kompli sajjar sa ma tinhall l-incova. Halli it-tahlita tibred. Aqta il-hobz u imlieh bit-tahlita . Dellek il-hobz mixwi bid-dipp ta l-incova.

Ingredienti

1 cauliflower , cut into large florets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

method;

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    Arrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste.

Pour the cheese sauce over the florets , making sure there were no gaps .  Arrange the cooked cauliflower in a earthenware dish . 

Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflower .

Bake uncovered for 10 to 15 minutes or until golden brown on top. 

Ingredients serve 6 to 8

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredients serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt.

Freshly ground black pepper.    

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough. With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garnished with olives and topped with another than red pepper , such as auberge or courgettis for a mixture of different peppers and tomatoes .

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;

2 large zuchini

1 onion diced

1 tablespoon salt

1 cup tomato paste

300gr Corned beef

1 small green red pepper sliced

1 can tomato sauce

1/4 red wine

2 tablespoon chopped basil

1 tablespoon chopped oregano

hot water is needed.

1 egg , 1 pouched tomatoes , sliced

1 container packed frozen spinach thawed and drained

8 ounces shredded mozzarella cheese

8 ounces parmesan cheese

Method ;

Preheat oven to 165/c. Greeze a deep 9*13inch baking dish

Slice zuchini lenghtwise into thin slices.

Sprinkle slices lightly with salt , set aside and drain in the fridge . To prepare the meat , sauce , cook and stir meat is no longer pink . stir in the tomato paste , tomato sauce , wine, basil and oregano . Stir in tomato paste , and put amount of hot water tomato sauce , wine, basil and oregano , adding a small paste . if the hot water is enough put hot water if sauce is too thick . Bring to the boil reduce heat and simmer for about 20 minutes stairing frequently .

Meanwhile stir , egg ricotta and parsley together in a bowl until combined .

To Assemble lasagna spread 1/2 of the meat into the bottom of the prepared pan . The layer 1/2 zucchini , slice thee mozzarella cheese 1/2 of the ricotta mixture all of spinach. followed remaining meat sauce , ricotta mixture and mozzarella . bake for 45 minutes . Remove from raisins over temperature. Bake for 45minutes . Remove foil raisins the top. Cover with foil . Bake for 45minutes . Remove foil raisins over temperture of 175/c and bake additional . Remove foil , add 15minutes more cooking let it rest for 5 minutes before serving .

Bring to the boil and reduce heat for about 20 minutes staring frequently . Meanwhile stir in the egg , ricotta and parsley together in a bowl until combined . to assemble lasagna spread 1/2 of the meat