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 chills 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.

Ingredienti:

500ml halib tal-lewz normal

45gr cornflour

100gr zokkor jew ghasel

4 imgharef rose water

75 gr pistacci imfarkin

150gr zerriegha tar-rummien jew frawli imfarkin

4 tazzi tawwalin u trasparenti.

Metodu:

Go kazzola hallat sew flimkien il-halib, il-cornflower, iz- zokkor u l-ghasel u ir- rose water.

Shahan minn fuq in-nar u kompli hawwad ftit iehor sakemm it- tahlita tigi  kremuza.

Sadanitant itfa il-qiegh tat-tazzi tal-pistachio imfarkin. 

Hu nofs it-tahlita u poggieha fit-tazzi u wara zid  nofs  ir-rummien/frawli .

  Erga poggi in-nofs it-tahlita u poggieha fit-tazzi u wara zid nofs ir-rummien frawli. 

Din ir-ricotta tista sservieha kemm shuna kif ukoll kiesha mill-frigg.

Ingredienti:

200gr Fazila Banda niexfa

3 basliet ta days medju

3 imgharef zejt taz- zebbuga

Grit frieghi klin frisk

2 laned ta 400gr tadam imqatta

2 chilies shah ta daqs medju

2 imgharef ghasel iswed

Mgharfa mustarda whole grain

2 chilies shah ta’ days medju

Mgharfa mustarda Dijon

2 werqiet rand 2 imgharef ghasel  iswed

metodu:

Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah.  Hallieha tixxarrab til il-lejl kollu biex tinfetah.  L-ghada qattarha mill-ilma u lahlahha.  Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz- zejt taz-zebbuga.  Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car.  Hawwad mind hin goal him biex ma jehlux mal-kazzola.  Zid il-klin u il-it- madam imqatta. Zid 200ml ilma u fazola u ghalli.   Zid il-bzar mithun frisk, , il- melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. Ghatti parzjalment u halli itektek goal madwar 30-35 minuta sakemm iz-zalzatibda taghqad ftit.

tip . jekk trid li il- fazola ddum 2 biex issir trid titfaghlha 2 kuccarina baking powder u flok idum 7 sieghat fuq in- nar. Saffieha u lahlaha sew qabel ma tuzaha.

Ingredienti:

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

Metodu

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il-Kari , zid il-mushrooms u il-bejken u kompli aqli ghal 15  il-minuta ohra. Saffi l- ispagettini , itfa it-token u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it-tahlita tal-mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . AQlihom sakemm jiehdu il-kulur u servihom shan. 

Ingredienti:

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-Kaviar 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.

Ingredients

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

Method:

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 creemy 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 .

Ingredienti

2 flett tat-tigieg

2 imgharef zejt taz-zebbuga  

Kuccarina trab tal-kurry

Bott halib tal-coconuts

Bott halib tal-coconuts 

Bicca dada tat-tigieg

Bzar iswed

Basla imdaqsa imqatta bicciet zghar

Kikra ross tilda ross abjad.

metodu

Ghalli ir-ross u halli joqtor u jiksah .

Naddaf it-tigieg u qatta fi strixxi rqaq . ixxuttahom sew b’sarvetta tal-karti . Go tagen sahhan iz-zejt u id-dada imfarka u qalli it-tigieg sakemm tara li gew il-kulur hamrani sabih. Nehhi it-tagen u warrabhom go platt. Fl-istess tagen qalli il-basla mal-curry. Zid il-bzar u il-halib u sajjar ghal madfwar 5 minuti fuq nar baxx . kompli sajjar sakemm tara li il-likwidu beda jonqos, zid it-tigieg u sajjar ghal 5 minuti ohra Servi fuq ir-ross .

Ingredients serve 4

3 peppers green

3 yellow peppers

4 garlic cloves

Fresh basil + extra to garish

Extra virgin olive oil

Salt and ground pepper

For the mushrooms

450gr mushrooms

60ml/ or 4 tablespoon olive oil

1 large garlic clove

1  tablespoon chopped fresh rosemary

250gr dry white wine

Fresh rosemary sprigs to garish

1 dried red chilli crushed

Grated rind of 1 lemon

120ml olive oil

225ml black olives

30ml chopped fresh flat leaves parsley

1 lemon wedges to serve

Method

Place the peppers under a hot grill. Turn occasionally until they are blackened and blistered all over . Remove from the heatand place in a large plastic bag .

When cool remove the skin , halve the peppers and seed . Cut the fresh into sprigs lenghtwise and place them in a bowl and the garlic and basil . Add salt to cover with oil and marinate for 3-4 hours tossing occasionally .

Serve garished with more bay leaves .

Thickly slice the mushrooms and place it in a large bowl.

Heat the oil in a small pan and add the garlic and rosemary .

Add salt and pepper. Pour in the mushrooms . Mix well and leave to cool stairing occasionally . Cover and marinate overnight . Serve garished with rosemary . place the olives and heat for 3 minutes more. Tip in the bowl and leave to cool . Marinate overnight . Sprinkle the parsley over just before with lemon wedges .

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 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

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

 

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

3 eggs seperated

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 marsichio liquire

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 8 hours . 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 4

For the peppers

3 bell peppers

3 yellow bell peppers

4 garlic cloves sliced handfull fresh basil plus extra to garish

Extra virgin olive oil Salt and ground black pepper

For the mushrooms

450 gr open cup mushrooms

60 ml 4 tablespoons extra virgin olive oil

1 large garlic clove crushed

15ml 1 tablespoon chopped fresh rosemary

250ml cup dry white wine

Fresh rosemary springs to garish

For the olives .

1 dried red chilli crushed grated rind of 1 lemon

120ml extra virgin olive oil

225gr black olives

30ml 2 tablespoons chopped fresh flat leaf parsley

1 lemon wedge to serve

Method

Place the pepperes under a hot grill . Turn occasionally until they are blackened and blistered all over. Remove from the heat and place in a large plastic bag .

When cool remove the skin , halve the peppers and seed . Cut the freshly into strips lenghtwise and place them in a bowl with the garlic and basil .

Add salt to tastecover with oil and marinate for 3 or 4 hours , tossing occasionally .

Serve garished with more basil leaves.

Thickly slice the mushrooms and place in a large bowl . Heat the oil in a small pan and add the garlic and rosemary . Add the wine , bring to the boil then lower the heat and simmer for 3 minutes . Add salt and pepper to taste . pour on to the mushrooms . mix well and leave to cool , stairring occasionally . Cover and marinate overnight . Serve garished with rosemary .

Prepare the olives . Place the chilli and lemon rind in a small pan with oil . Heat gently for about 3minutes . Add the olives and heat for 1 minute more.

Tip into a bowl and leave to cool . marinate overnight. Sprinkle the parsley over just before serving with lemon wedges .

Ingredienti

6 patatiet imdaqqsa imqaxxra

mgharfa butir

basla zghira imqatghin irqiq

bzar u melh

paprika smoked

steaky bacon

100gr gobon mahkuk normali

Metodu:

Hokk il-patata min-naha tal hakkieka bit-toqob hoxnin. Zid kuccarina melh maghhta, hawwad u poggi go passatur. Aghfas b’mgharfa jew furketta biex kemm jista’ jkun jitlaq il-likwidu minnha.

Hawwas il-basla, il-gobon, il-paprika, il-bzar u k-melh mal-patata. Jekk se tuza l-bacon zidu ukoll.

Go tagen sahhan nofs imgharfa butir ma’ nofs imgharfa zejt. X’ hin jishnu sew, poggi ftit mit-tahlita u ccattja.Aqli min-naha ghal madwar 3 minuti, dawwarha u aqlija min-naha l-ohra. Kompli sejjer hekk sakemm tahmi ir-rosti kollha. Zid il- butir u z-zejt skont il-bzonn. poggihom fuq bicca kitchen paper halli tixrob iz- zejt zejjed.

Jekk ma tuzahhomx dak il-hin sahhanhom fil-forn.

Ingredients serves 4.

2 medium Aubergines(brungiel) cut into 1cm torn slices

2 tablespoon extra virgin olive oil.

2 tablespoon sherry vinegar

4 tablespoon greek yougourt

1 small clove garlic , crushed

2 mint sprigs leaves picked and chopped

1 red chilli finely chopped

1 tspoon red finely chopped

1 tsp nigela seeds one and one half clear honey .

Method

Preheat a griddlepan over a high heat until very hot .

Spread out the slices on a board on tray and brush lightly with olive oil, season with a little salt and freshly ground black pepper when the griddle is hot and the aubergines slices in batches , oil side down pressing firmly with tongs . After a few minutes , turn them over to cook on the other side , make sure soft and tender .

Arrange the cooked Aubergines in a single layer on a large platter , sprikle over the vinegar , mix the yogurt and garlic in a small bowl , top each slice of Aubergines with just a dallop of yougourt dividing it beetween the slices , then scatter over the mint and nigela seeds and a little extra olive oil . Serve while still a little warm .