Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil. pour it on the chocolate and whisk by a blender until all the chocolate melts. Set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf.

Ingredients  makes 12 servings

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

metodu

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

250gr salamun smoked

250gr gobon artab Soft cheese

Basma imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

Kaviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

Metodu

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra.

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista.

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed.

Kessah il-bragioli fil-frigg ghal matul il-lejl.

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film.

Zejjen bil- caviar fuq kull bragiola tas-salamun.

Zid xi weraq tat-tursinjew hxejjex ohra biex izejjen il-Platt.

Ingredients

200gr red canned salamon drained

1 egg whites

1 egg whites

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and  freshly ground black pepper

For the filling

1 eggs plus 1 egg yolk beaten

4 tablespoon crème fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped.

Method

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin

Mix together the tart cases ingredients then press the mixture into  the muffin holes using  a tablespoon to make 6 tart cases .  mix all the ingredients for  the filling together , season , then pour into the salmon cases and bake for 13-15minutes using the filling is set remove from the oven and leave for about 5 minutes to firm up .

Run a knife round the edge of the targets then use a spoon to lift out of the tin , serve with more dill on scatter on  top.

Ingredienti

1 large cauliflower about 1 kg

2 tablespoon Olive oil

300ml creme fraiche

1 tablespoon Dijon mustard

1 large egg yolk

100gr gruyere , grated

3 spring onions

25gr parmesan cheese

Pinch cayenne pepper

Preheat the oven to 200°C

Gas 6 , cut the caulifower into reasonable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cauliflower is not too crowded is not too crowded , roasted for 20 minutes or until tender and lightly browned . meanwhile mix the creme fraiche ,  mustard and egg yolk together with a good amount of freshly ground black pepper and a little salt then stir in the grated greyere .

When the cauliflower is ready , spoon it into a baking dish that will hold it more snugly , spoon or cremy cheese sauce over the top then scatter with a spring onions , parmesan with a pinch of  cayenne , return to the oven and bake or until 12-15 or until golden brown and bubbling .

Ingredients serve 8

175gr butter soften

Gas 180/c gas mark 4 and extra for greasing

175gr moscovado sugar

3 large eggs beaten

3 tablespoon strong black coffee

175gr self raising flour

115gr walnut pieces

Walnut halves to decorate

Freezing in the freezer  

115gr butter softened

200gr icing sugar

1 tablespoon black cofee

1 tablespoon vanilla extract

Method

Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .

Beat the butter and moscovado sugar together until lightly and creamy . 

Gradually add the eggs well after each eddiction .   Beat in the cofee .

Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly , then transfer to a wire rack to cool completely .

To make the frosting to sandwich the cakes together, then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.

Decorate with walnut halves .

Ingredients serve 8

175gr butter soften

Gas 180/c gas mark 4 and extra for greasing

175gr moscovado sugar

3 large eggs beaten

3 tablespoon strong black coffee

175gr self raising flour

115gr walnut pieces

Walnut halves to decorate

Freezing in the freezer  

115gr butter softened

200gr icing sugar

1 tablespoon black cofee

1 tablespoon vanilla extract

Method

Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .

Beat the butter and moscovado sugar together until lightly and creamy . 

Gradually add the eggs well after each eddiction .   Beat in the cofee .

Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly , then transfer to a wire rack to cool completely .

To make the frosting to sandwitch the cakes together , then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.

Decorate with walnut halves .

Ingredients serve 6

Butter for greasing

100gr self raising

Pinch of salt

1 tsp ground nutmeg

2 eggs beaten

5 tablespoon sunflower oil

1 banana chopped

25gr chopped toasted mixed nuts

40gr butter soften

3 tablespoon cream cheese

175gr icing sugar

1 tsp orange fresh juice

Grated rind of ½ orange

Walnut halves of pieces to decorate

Method

Preheat the oven to 180degrees celcius /  gas mark 4 . greese on 18cm , 7 inch square cake tin and line with baking paper

Sift the f;lour , mixed spice and nutmeg in the bowl. Stir in the eggs the oil, and the carrots , banana and nuts and mix well together .

Spoon the mixture in the prepared tin . Bake in a preheated oven over 35-40 minutes or until risen , golden and springly to the touch .  Leave to cool slightly , then transfer to a wire rach to cool completely . to make the freezing  , put the cream cheese , icing sugar and orange juice and rind into a bowl and beat together until creamy Spread the frosting over the top of the cake and use a fork to make wavy lines in the frosting. Scatter over the walnuts and cut the cake into 6pieces .

Variation

For a different more flavoured frosting wrap the orange juice and lime juice and rind instead.

Ingredienti

Bott 400 gr tadam pomodorini mayor

200 gr zejt taz-zebbuga

Nofs basla mqatgha irqiqa

2 sinnit tewm imqata’

2 imgharef habaq frisk .

Metodu

Aqla il-basla u it-tewm

tadam pomodorini mayor

Zejt taz- zebbuga

U roxx il-bzar mithun frisk .

Ixhet il-habaq 500gr u hawwad kollox sewwa.

Ghalli l-ghagin skond l-istruzzjonijiet tal-pakett u hallat iz-zalza go tagen u servi.

Ingredienti, isservi 2 persuni

½ basla medja imqattgha fin

4 sinniet tewm medji imqatghin fin

120 haruf jew dundjan ikkapuljat

2 imgharef brodu tat-tigiega

 3 tazzi kaleimlahalhin u imqatghin fini minghajr zokk 5 bajdiet

 Melh u bzar ghat toghma

Metodu

Qatta il-basala u it-tewm fin u hallihom joqoghdu ghal 5 minuti biex isahhah il-beneficji sustanzjuzi taghhom . Fuq nar baxx sahhan mgharfa brodu f’tagen stainless steel Sajjar il-basla fuq nar medja , ghal madwar 3 minuti u hawwad ta spiss . zid it-tewm il-haruf jew dundjan ikapuljat u sajjar ghal 3 minuti ohra fuq nar medja u holl il- bicciet maqudin zid il-kale u 2 imgharef broth. Naqqas is-shana ghal baxxa u kompli sajjar, mghotti ghal 5 minuti . roxx il-melh il-bzar u hawwad. Habbat il-bajd roxx ftit melh u ferra it-tahlita fil- wick imdaqqas sajjar fuq temperature baxxa ghal 2 minuti ohra minghajr ma thawwad . Poggi it- tagen that il-boiler f’nofs il-forn madwar 7 pulzieri l’boghod minn nar biex ikollu cans isir minghajr ma jinharaq il- wick . kif jibbiesu il-bajd ikun sar , madwar 3 minuti.

Ingredienti

500 gr pakett (Bebbux  ) ghagin 

Zejt taz-zebbuga 

Basla imqatta’ irqiq .

2 tewmiet imqatta’

 Bott ta’ 400gr salsa Bolognese mayor .

Bott ta’ 400gr polpa tat-tadam mayor .

700gr irkotta friska

2 bajdiet

Tursin

Pinta halib frisk

Mgharfa kunserva three hills .

50gr gobon mahkuk.

Metodu

Sahhan il-forn ghal 200ₒC. Sahhan iz-zejt , gewwa tagen f’ qiegh ohxon u zid il-basla,  u it- tewm u hallihom isiru ghal 2 jew 3 minuti .  Ixhet il-polpa tad-tadam, iz-zalza Bolognese u il- kunserva u hallihom itektku.

Itfa l-irkotta go dixx fond , itfa’ l-irkotta . itfa zewg bajdiet , il-melh bzar u hallat sewwa .

Imla l- ghagin bl- irkotta , hallat zewg bajdiet mal-halib u iksi dixx baxx li tista idahhal il- forn .

Ferra iz- zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk.  Dahhal id-dixx gewwa il-forn ghal madwar nofs siegha.

Ingredienti

Bott 400gr sugu tat-tadam

200gr sugu tal-grapefruit

Ponta ta’ kuccarina felfel

2 imgharef habaq

Vodka bil-lumi biex isservi (jekk trid).

Metodu;

Kessah l-ingredient kollha qabel ma tibda. Hallat is-sugu tat- tadam, is-sugu tal- grapefruit u il-felfel .  Ferra it-tahlita gewwa il-magna tal-gelati u hawwad ghal 20 sa 25 minuta

Servi il-granite go tazza twal b’ xi weraq tal-habaq .  Tista izzid zewg kuccarini vodka tal- lumi ma kull tazza.

Ingredienti

Koxxa ta’ papra 

Xaham tal-papra jew zejt taz-zebbuga vegitali. 

Zewg imgharef hoi sin sauce

4 sinniet tewm 

Qalb tal-qaqocc 

Kabocca hamra  

Zewg imgharef ghasel 

Gbejna tal-bzar 

100ml Krema 

Zewg patatiet imdaqqsa 

200ml Stokk tal-papra 

Tina imdaqqsa u il-weraq tar-rand. 

Pinta inbid abjad. 

Tlett imgharef Gobon Parmiggjan

Metodu

Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u  iz-zewgpapri jew zejt taz-zebbuga. 

Vegitali sakemm tghatti nofsha.  

Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.

Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewminbid vabjad , ftit stokk u sajjar fil- forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel. 

Qaxxar il-patata qattaghha f’bictejn ta’ 3cm u aqliha nofs sajran fil-mishun. Dewweb il- gbejna fil-krema.

Hallat il-patata li tkun nofsha msajra u zid nofs il-gobon.  Qieghed go forma tal-hadid bil-tal-gobon kumplament.    

Ingredients serve 6.

For the sponge cake

3 eggs separated

125gr caster sugar

3 tablespoon hot water

125gr plain flour

1 teasepoon baking powder

For the filling

1kg ricotta

200gr caster sugar

4 tablespoon water

½ teasepoon ground cinnamon

450 Mixed peel, chopped

80gr plain chocolate , chopped

12 maraschino liquor

¼ ground cinnamon to decorate

Some cherry halves to decorate

1tablespoon plain chocolate to decorate

Method

Grease a 26cm spring cake tin with butter . line in a baking paper a grease the paper with butter . Swift the flour with the baking powder into the bowl . Whisk the egg whites in a separate bowl until stiff peaks form . place the egg yolks and the sugar in the bowl and whisk for 1 minute . Add the lemon zest and the hot water and whisk for 3 minutes or until; light and fluffy . gently fold the flour into the egg yolk mixture and then fold it in a stiffly beaten egg whites . Mix gently.  Pour gently into the prepared baking tin and level the top.   Bake cake as golden in color and cooked through. Bring out of the oven on a wire rack Wash the cake tin and dry it well. 

Place the ricotta in the bowl . Dissolve the sugar in the 3 tablespoons water over the low heat . Leave to cool and then beat it into the ricotta until well blended.  Beat in the ground cinnamon . reserve 10 tablespoons of the mixture for decoration . still the chopped mixed peel and chocolate in the mixture and mix well.

Line the base and sides of the cake tin with baking paper . cut the sponge in half horizontally . Place half of the sponge cut side up on the base on a tined tin . sprinkle with 6 tablespoon maraschino . Spoon in all the ricotta mixture and level the surface with a spatula Place the other sponge layer on top , cut side down . Sprinkle the rest of the maraschino over the sponge and refrigerate for 8hours . Bring the gateau  out of the tin and spread some reserved ricotta mixture on top . Decorate as desired with some ricotta mixture , cinnamon , cherries and some grated chocolate.

Ingredients serve 6

12 Veal slices

6 rashes Italian pancetta

60gr butter

6 tablespoon Marsala wine

6 tablespoon dry white wine

4 tablespoon fresh sage leaves

Seme fresh rosemary sprigs

For the filling;

70gr prosciutto crudo chopped

1 whole chiken liver finely chopped

20gr dry breadcrumbs

3 tablespoon finely chopped

2 tablespoon lighten beaten

¼ grated nutmeg  

Salt and ground pepper

Method

Soak 6 skewers in water.

For the filling in a bowl . mix well and refregerate for 15 minutes .

Lightly pound the veal slices with the chiken mallet . Divide the filling in the veal slices .

Carefully roll the veal while enclosing the filling.  Cut each rashes into half each half round the veal . Thread 2 veal rolls onto a single skewer .

Heat the butter in a large frying pan.  Gently fry the veal rolls until they evenly cooked and gold4en brown . turn occasionally . Remove the veal rolls    

From the pan and place them on a warmed serving dish . Reserve the juices in the pan .  Add the marsala and the wine to the pan and bring to the boil . Scarpe the bottom of the pan clean with a wooden spatula . Add the chopped sage leaves and rosemary . Simmer for 4 minutes or slightly reduced .  Pour the sauce over the rolls and serve immediately .

Ingredients

Dqiq ,

melh,

naghniegh niexef,

zejt taz- zebbuga

ilma kiesah 

Ghagina

Naghniegh frisk,

sketchg and seal,

spinaci ,

zebbug ,

tadam ,

haxix ghatti l-ghagina.

Mili , ghagina , taqqab l-ghagina , dellek bajda imhabta fil-wicc . Ahmi ghal 180/c sakemm l-ghagina tigi kulur sabih.

Metodu

Aghrbel id-qiq , zid il-melh u in-naghniegh nixef. Haddem iz-zejt taz-zebbuga fid- dqiq . zid l-ila kiesak ftit ftit sakemm taghqad l-ghaginarembilha fin- naghniegh frisk u rembibha fi sketch and seal . Zid l- ispinaci iz- zebbug u it- tadam ghalli u sajjar sakemm il-haxix jirtab Zid it-tonn taz-zejt u ftit melh u il-bzar . iftah l-ghagina u iksi id-dixx tal-forn Poggi il-mili ghatti u aghlaq l-ghagina sew Taqqab il-wicc ta l-ghagina u uza pinzell biex idellek bajda mhabta fil-wicc. Ahmi il-forn ghal 45 minuta ta’  180˚C ghal 45 minuta sakemm l-ghagina tigi kulur sabih .

Ingredienti ghal ghagina

350gr dqiq self raising

Plain yougourt tista tuzah bhala light brown

Kuccarina baking powder ,

Bajda, mgharfa vanilla

100gr zokkor

Jew icing sugar

100gr butir

Mgharfa vamnilla

Qoxra mahkuka ta’ laringa ta’ malta

Ingredienti ghal mili .

500gr ricotta ta’ malta

250gr mascarpone jew cream cheese

2 kuccarini vanilla

100gr chocolate chips

Metodu

Ibda billi tiprepara id-dqiq u il-baking powder.  

Hadem il-butir mad-dqiq b’idejk sakemm igibu frak tal-hobz , zid iz-zokkor il-yougourt , il-bajd ilqxur u il-frott u ghaqad sakemm tifforma ghagina ratbau llixxa forma ta’ ballun Hallieha toqoghod fil- frigg ghal mhux inqas minn siegha .  Ahmi ghal madwar 25-30 minuta . kif tiksah ssew dahalha fil- frigg ghal madwar saghtejn jew  jekk ikollok hin ghal matul il- lejl. servi din it-torta ma ftit gelat jew double cream.

Ingredienti isservi 6 .

40gr habaq

2 sinniet tewm mithuna

2 imgharef pine nuts ftit mixwijin

25gobon parmegjan mahkuk

75ml zejt taz- zebbuga extra virgin

Melh u bzar

175patata zghira mqaxxra

125gr fazola twila biz-zokk maqtugh

2 imgharef zejt taz-zebbuga

450 gr ingokki

Gobon parmegjan biex isservi

Metodu

Poggi il-habaq, it-tewm , il-pine nuts u il-gobonfood processor u ithan kollox flimkien . poggi it-tahlita f’ bieqja kbira u itfa iz-zejt taz-zebbuga zid il-melh u il-bzar u it-tahlita tal-pesto sajjar oil patata fil-mishun ghal 12-14 il- minuta jew sakemm isir.

Madwar 4 minuti qabel isir itfa il-fazola . Nehhihom mill-mishun u lahlahhom bl-ilma kiesah. Warrab il-fazola u qatta il-bicciet hoxnin u aqsamhom min-nofs jekktkun kbira hafna

Sahhan z- zejt taz-zebbuga oil f’tagen u zidlu il-patata. Aqlieha fuq nar medju ghal 5 minuti jew sakemm tiehu il-kulur itfa il-fazola u pesto u sajjar ghal 2 minuti ohra sahhan u zid il-patata  aqlieha fuq nar medju ghal 5 minuti jew sakemm tiehu il-kulur .   Zid il-fazola u il-pessto u sajjar ghal 2 minuti ohra.

Ingredients

6 blood oranges

1 medium bulb

2 spring onions

12 black olives

Some fresh mint

A herb with yellow flowers

1 red red wine

Vinegar

Salt and pepper

Method

Peel the oranges and remove as much of the path . cut the wedges and remove pips into stripes . peel the onion , cut the as well wash the spring onions and slice the angle

To make up the salad place the oranges into an attractive serving dish . top with the fennel onion spring onions and olives dish . Top with the fennel , onion onion spring onions and slice and olives Mix very gently and leave in the fridge for about 1hour . To make dressing simple shake the oil and vinegar together with some salt and dress the salad just before serving .

Ingredienti

400gr cicri tal-bott

2 bottijiet tonn taz-zejt kbar

Basla imqatta irqiq

100zebbug iswed imqatta

6 sinniet tewm imqatta irqiq

Naghniegh imqatta irqiq

Tadama minghajr iz- zerriegha , imqatta irqiqa

2 imgharef lumi

2 bajdiet

Bzar iswed

Metodu

Qattar sew ic- cicri . ithan go food processor flimkien mat-tursin , il-bzar ahdar u it-tewm .

Ghaffeg it-tonn taz-zejt (minghajr iz-zejt) u hallat mat-tahlita

Zid in-naghniegh, it-tadam ,iz-zebbug il-bajd , il-lumi il- bzar iswed. Hallathom 

Qattar sew ic-cicri .  Ithan go food processor il-basal flimkien it-tewm

Hallihom joqoghdu ghal madwar 30 minuta fil- frigg . Ifforma pulpetta mdaqsin u ahmihom f’forn moderat ghal msadwar 20 minuta.

Servi mal haxix mgholli jew mal insalata.