Author: davidedwardfarrugia
ingredients
900ripe tomatoes
1 clove garlic
Various herbs
Thyme, sage , olive oil
salt, pepper , oregano , (bay leaves randa ).
Blend the tomatoes with the blenderHeat the oil in a saucepan and saute the garlic until golden brown .
Remove the garlic and add the puree’ tomatoes.
Simmer until sauce is thick .
Add the herbs and season with sugar, salt and pepper .
Ingredients
1 egg
1 tablespoon vinegar or juice of 1 lemon
150ml sunflower oil
salt
Method
Put the egg, vinegar , salt and oil in a beaker
insert
the hand blender to the botytom of the beaker
covering covering the egg yolk with the hand blender with the hand blender against the bottom .
Switch and blend until the mixture hs an oily oily consistency
Without reasing the switch to the top of the mixture and black down again once or twice , but do not raise the blade out of the mixture .
½ receipe pie crust
3 eggs slightly beaten
6 tablespoon sugar
1.4 teasepoon salt .
1 quart strawberries
1 and ½ water
3 tablespoon cornstarch
One and one half tablespoons water.
Preheat the oven to 425 degrees celcius. combine eggs, sugar, stir in vanilla. pour into pie shell. Bake for 40 minutes or until knife inserted near rim and comes out clean .
Wash strawberries , hull , simmer 1 cup nof the berries, sugar and 1cup of the berries , and one cup of the water with cornstarch.
Add the cooked berries, sugar and 1 cup of the water 15 minutes . mix remaining water with cornstarch, add the cooked berries. cook until thick, starring constantly, cool. add cooked berries. spoon over pie chill.
.
½ kg di pasta di pane leviata allo extravergine
3 cuchai di zuchero
Sale
100gr di uva sulttanina
1 chuchiaio di pinoli
Method
Infarinato lavorate la pasta di pane da vostra fornaio aggiungendo d’alio, lo un incorporarte I pinoli l’uvetta precedentemente vl’ammollata in aqua tiepidae poi stizzata e amalgatamente il tutto.
Dal impasto ricavate dei piccoli panetti coprite con un ntelo elasciatele riposare per un mezza giornata a temperatura ambiente. Ora potete vcuocerli in fornoa 180°C per 20 minuti.
1 receipe pie crust
1 cup sugar
¼ cup flour
Three and one half cups red sour pitted cherries drained
¾ cup cherry juice
½ teasepoon almond extract.
Preheat oven to 400 degrees celcius.
Mix sugar and flour in a saucepan. Stirin cherries juice and flavouring. Cook over medium heat stairring constatly until mixture thickens and boils.
Pour into pastry lined plate. place top crust over filling trim and seal. Prick to allow for escape of stem. bake in hot oven about 30 minutes or until crust is nicely browned.
Cherry pie variations
Line 2 cups sliced apples and 2 pitted cherries. Add 1 teaspoon and ½ teasepoon nutmeg and other ingredients.
Bake as usual
Cherry nut pie
Add 1 cup silvered almonds or chopped nuts cherry be filling.Bake as usual .
Cherry pineapple pie.
Use 1and a half pineapple chunks and 2 cups cherries. Use only ½ cup sugar.
Bake as usual
1 removed point from a whole smoked brisket into 1“square pieces
1 cup beef broth
2 cups sweet BBQ sauce
4 humberger buns.
sandwitch
Reynolds wrap heavy duty aluminum foil.
Preheat the grill to medium
Form 2-2 feet pieces of reynolds wrap.
Heavy duty Aluminium foil into a largebowl like shape with the sides being 2 inches tall and add it to the grill on medium heat.
Add the cut up point from the whole smoked basket to the foil bowl along with the beef broth and bbq sauce and mix until combined.
Cook the basket for 30 minute on medium for 30 minute on medium heat with the grill door closed or until they appear to be caramelized and deeply browned almost as if were burnt.
Serve the bbq burnt ends on humberger buns.
Green olive tapenade.
1/3 cup parmeasan coarsely grated
Prepare a grill for medium high heat, cut lemon in half crosswise and thinly sliced 1 half, remove seeds. Set remaining lemon half aside for serving. Grill lemon slices turning occasionally until lightly charred about 2 minutes . Transfer to a cutting board and coarsely chop.
Place in a medium bowl .Using long tongs place clams directly on grill . Carefully transfer to a large bowl as they are open. Try to save as much clam liquor as possible, but some will inevitable split into coals let cool. Remove clams from their shells and coarsely chop . transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes and ¼ cup oil season with salt and black pepper. Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred about 5 minutes. Top toasts with clam mixture, some green olive tapenade, then parmesan dividing evenly, cut into pieces, cut reserved lemon into wedges and serve alongside toast for squeezing over
1 large shallots, chopped
2 garlic cloves, chopped
¼ cup packed light brown sugar
¼ cup fish sauce
2 tablespoon dark or irregular soy sauce
2 tablespoon vegtable oil
2 tablespoon freshly ground black pepper
½ thick bone in pork chops
Kosher salt
3 firm red plums cut into ½ wedges
2 scallations dark or pale green parts only thinly sliced
1 frenco chile , thinly sliced
2 cups torn mixed herb leaves
Such as thai or sweet basil cilantro and or mint
½ cup bean sprouts
2 tablespoon unseasoned rice vinegar
Lime wedges for serving
Blend shallots, garlic brown fish sauce, soy sauce oil and pepper in a blender
Transfer marinade to a large resable plastic bag.
Marinade to a large resealable plastic bag. Add pork chop and turn to coat . seal bag, pressing out air, chill for at least 1hr and up to 12 hours.
Prepare a grill for medium high heat. (Alternatively) heat a grill pan over medium high. Remove pork chops from marinade, letting excess drip bag into bag, season both sides with salt .
Meanwhile toss plum scallations, chile herbs, bean spouts and vinegar in a large bowl. Season with salt toss again. Serve pork with salad and lime wedges.
Vanilla seeds
Vanilla beam
Thai chilli split
3 oranges
24 hibiscius tea bags
1/3 cup sugar
Boiling water
Fresh lime juice
2 cups cold water
Cold water in the fridge for 1hr
Lime leaves
Scarpe vanilla seeds from vanilla bean, split
In half lengthwise for 3 sides and add pot. Thai chili split in half lengthwise for 3 strips orange or 24 hibiscus , tea bags 1/3 cup sugar and 2 cups boiling water let steep until until infusion cools to room temperature 25 to 30 minutes. Stain through a fine mesh. Sieve into a large bowl pressing all solids. stir in ½ cup fresh lime juice and 2 cups cold water. Chill aqua fresco for 1hr. Divide aqua fresco among ice filled glasses. Garish with lime leaves. . Aqua fresco can be made 3 days ahead. Cover and chill
6 bicciiet hobz
Dixx tal-forn
Grill
2 laringiet bil-qoxra
300ml halib
100ml double cream
3 bajdiet
50gr zokkor
Ftit kannella
Forn gas 4 /180/c
Ferrex 6 bicciet hobz bil-butir u aqsamhom min-nofs f’dixx tal-forn u ggriljhom triangle u zid bejniethom 2 laringiet bil-qoxra u bil-qalbha imnehhija imqatghin f’ bicciet . hallat 300ml halib ma 100ml double cream, 3 bajdiet u 50gr zokkor. ferrex fuq il-hobz fid-dixx. Ferrex ftit kannella u halli id-dixx joqoghdu ghal madwar siegha . Ahmi forn li ikun midluk fuq gas 4 /180 °C ghal madwar 30 minuta.
Mgharfa zejt taz-zebbuga
Basla imqatta
500gr patata maqsuma f’bicciet
1 litru brodu tal-haxix .
Kwart ta kuccarina nocemuskata mahkuka
Bzar u melh .
Sahhan iz-zejt f’kazzola, itfa il-basla u aqlieha ghal madwar 3 minuti u kompli sajjar sakemm tara li it-tahlita tigik lixxa . itfa u hawwad il-krema friska u in-nocemuskata . hawwad il-bzar u il-melh .
One and one half driied chichpea soaked overnight
1small onion , quartered
3 garlic cloves
¾ parsley
2 tablespoon olive oil
5 cups vegetable stock of ½ lemon
Salt and pepper
Drain the chickpeas soaked overnight in cold water and drain again. Put them in a saucepan of fresh water, bring to the boil , boil rapidly for 10 minutes then simmer for one and one half hours until just tender .
Put the onion, garlic and parsley in a food processor, or blender until finely chopped. Heat the oil in a saucepan until cook for 20 minutes or until the chichpeas are really tender .
Allow the soup to cool a little, then mash it with a fork so it retains plenty of texture . cover and chill until required.
When ready pour the soup into a clean pan , add the lemon juice adjust the season as necessary with salt and pepper and leave it hot until served .
Serve the soup topped with grated lemon zest. Serve hot.
200gr dqiq plain , mgharbul
Erba’ bajdiet
2 ingharef halib
50gr gewz, imkisser
225gr butir, artab mgharbul f’mgharfa mishun
2 kuccarini u nofs baking powder
Nofs kuccarina bicarbonate of soda
Ingredient ghal (frosting)
Gewz biex izejjen
2 kuccarini u nofs trab tal-café mgharbul b’ imgharfa mushun
175gr butir artab
Poggi iz-zokor u i-gewz go food processor u farrak kollox.
Zid il-butir, id-dqiq it-tahlita tal-café, il-baking powderi bicarbonate of soda u il-bajd
Erga hawwad kollox fil-food processor sakemm ikollok tahlita sabieha u lixxa
Bil- food processor ghadu ghaddej, zid ftit ftit il-halib sakemm it-tahlita tigik ftit ratba
Sahhan fil-forn temperature 180 degrees celcius . Idlek dixx tond ta’ madwar 24cm bil-butiru iksi b’ karta strazza . Ferrex it- tahlita fid- dixx, illixxa l-wicc u ahmi ghal madwar 40 minuta .
Biex taghmel il-frosting, habbat flimkien il-butir, l-icing sugar, u il-café sakemm tigi tahlita cara u maghquda.
Meta il-kejk jibred, aqsmu min-nofs bil-frosting .
Aghlaq il-kejk u iksi il-wicc .
Zejjen bil-gewz .
Ingredients serve 6-8
25gr shelled pistachoes
100gr butter at room temperture
100gr light brown sugar
1 large egg +2 egg yolks
85gr self raising fl,our
2 tablespoon milk
2 egg whites
100gr light brown sugar
250fgr resh cream whipped
200gr strawberries cleaned and hulled
Line a 20cm round, loose bottomed sandwich tin and parchment.
Grind the pistachios till fine.
Beat the butter and sugar for 3-4 minutes till pale.
Beat in the eggs and egg yolks.
Gently stir in the flour and ground nuts together with the milk . Spoon the mixture into the tin and level till smooth . To make the meringue whish the egg whites until stiff . Whisk in the sugara couple of spoon at a time till smooth.
To make the meringue whisk the egg whites till stiff . Whisk in the sugar a couple of spoons at a time till glossy . Spoon over the cake in the tin and spread . Bake for 45minutes till meringue is crisp and lightly coloured . Remove the oven and leave to cool . To serve cover with the lightly whipped cream and strawberries .
175gr butter butter cut into small pieces.
225gr flour.
Quarter of a teasepoon flour.
Quarter of a teasepoon salt,
4 egg yolks
5 gr marsala.
½ grated lemon.
Quarter tablespoon.
Salt.
½ tablespoon sugar.
½ tablespoon vanilla essence.
2 tablespoon flour.
Grated rind of 1 orange.
Grated rind of 2 lemons. 3 tablespoon sugar.
2 tablespoon finely chopped.
Candied peel.
2 tablespoon sieved almonds.
1 egg slightly beaten.
Lightly grease a 23 cm 9cm springform pan a little butter and springfield.
Pan a little butter and set aside.
To make the pastry sift the flour and salt and drop in the butter , the egg yolks. The sugar, the marsala wine and the lemon juice. And the lemon rind. Conbine all the ingredients. Then kneald the dough until it is smooth and can be formthe dough untilit is smooth and can be formin a ball.do not cover the handle.
Cover the dough and chill in the refregerator for another 5 minutes or until it is fairly thin.
Break off about the quarter of the dough.and the lemon rind. Dust it with flour cover and return to the refregerator.
Re- shape the rest of the dough intio a ball and flatter into a circle..
Roll out to a pin gentle easy the dough into the pan to form a case.
Trimming off any access. Preheat in a moderate oven to 180degrrs celcius.
To make the filling beat all the ingredients. Together.
Eccept the almonds and egg whites.
Until they are blended.
Spoon into the dough case and sprinkle with the almonds.
Remove with thereserved dough from the refregerator and roll to a rectangle.
At least 25cm.
cut into strips and arrangethem cross the filling to create a lettice pattern.
Put the pie in the oven and bake for 1hr or until the crust is golden and the filling is firm to the touch.
Remove the pie from the oven take out from the pan and leave to cool. Serve cold in wedges.
125gr spagetti u ftit butir.
Landa tonn taz-zejt,
sinna tewm. Mghafga
basla imqaxxra
150ml double cream,
Il-qoxra mahkuka u il-meraq tan-nofs lumija.
2 bananiet hodor imqattghin, melh u bzar
Il-qoxra mahkuka u il-meraq ta’ nofs lumija.
Tursin frisk.
Sajjar l-ispagetti , saffih tajjeb.
1 red snapped potatoes sweet .
200gr medium potatoes
40g cherry tomatoes
50g porcini mushrooms
10g shallot
20ml fresh cream
4ml white wine vinegar
15gr butter (unsalted)
20 gr mustard cross 15g aberigines
Clean scale and fillet the fish and remove all the bones. Season with salt and pepper, squeese a little lemon juice and roll over.
Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done.
To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a chinoise. Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill. Saute the porcini mushrooms
and add to the sauce.
To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil.
Steam the fish for 10 minutes and then serve.
1 cup One and one half peaches in my case Honey or sugar,
1 tablespoon lemon juice 2 or 3 black regular tea bags,
Water
Ice
Mint
peaches for garish
Blend all the ingredients until you reach the consistency you prefer
I like blending just until it’s fully combined to keep you need and keep some of the chocolate chip texture. Add whipped cream peach slices add more never less add whipped cream , peach slices and chocolate chips and top for added flair .
place the salamon in a saucepan with the water
400gr salamon fillet skinned
225ml water
225ml dry white wine
20gr butter
350gr mushrooms
225gr cream
150gr parmeasan grated
Salt and freshly ground black pepper
275gr ricotta
75gr breadcrumbs
3 tablespoons freshly parsley chopped
3 tablespoons fresh chives snipped
20-24 pasta shells
Place the salamon in a saucepan with the water and wine, heat until just simmering , then remove from the heat and let sit for 15 minutes and flake the fish reserving the liquid
Preheat the oven 190°/ gas 5. Melt the butter in a small saucepan , add the onion and cook for 10 minutes stairring until it softenbed , stir in the flour , then add the cooking liquid from the salamon and the mushrooms . bring to the boil , stairring and simmer gently for 3 minutes . mix in the cream , 3 tablespoonsof the parmeasan and salt and pepper to taste ; pour the mushrooms and the sauce into an oven proof dish .
Mix the salamon with the ricotta, breadcrumbs , parsley , chives and salt and pepper to taste . cook the pasta shells with the ricotta breadcrumbs, parsley , chives and salt and pepper .
Cook the pasta with the salamon in boiling salted water for 12 minutes or until tender with the salamoon arrange them on top of the sauce and sprinkle the remaining parmeasan over them on topof the sauce and sprinkle parmeasan over for about , bake in a preheated oven for about 30 minutes or until browned , serve at once .
1 cipolla
½ tazza di piselli lessati
½ tazza di asparagi lessati a fettine
¼ di tazza di cavolo
¼ tazza di fagioli
¾ tazza di brodo
¾ tazza di latte
1 cuchaio di farina
2 chuchai di burro
Sale e pepe
Versate il latte ed il brodo in una pentola .
Aggungere gli altri ingredienti. Mescolare con il frullatore. Portare ad ebollizione. e mescolare. Abbasare la fiamma e lasciare bollire per altri 10 minuti. Sa desiderate una zuppa meno densa aggungete una altro po di latte. Servire bollente.
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
Seal shanks and put ingredients in slow cooker and simmer for 4 hours.
David's Recipes 