Ingredienti:

Tuffieha imqaxxra u imqatta

100gr gambli

nofs bzaru ahmar imqatta

Nofs bzaru ahdar imqatta

50gr ross ismar

mgharfa soy sos

2 bajdiet imhabta

ftit melh jekk trid

gambli jew tursin biex izejjen il-platt

Go tagen (Non stick ) qalli il-basla u it-tuffieha.

Meta jihmaru zid il-gambli u il-bzar u sajjar sakemm ikunu nofs sajran. Meta il-tahlita tkun shuna is-soy sos u wara zid il-bajd u il-melh(jekk trid ) u kompli sajjar ghal 2 minuti ohra sakemm tara li saru l- ingredienti

Poggi it-tahlita go dixx u zejjen bil-gambli u it-tursin.

2 tuffihat tal- ikel

600gr tuffieh tat- tisjir

mgharfa meraq tal-lumi

600 tuffieh tat-tisjir

3 imgharef gulepp (Golden syrup)

150gr hafur .

150gr lewz mithun

150gr zokkor moscovado light

150butir ftit mielah

imkessah u imqatta f’ cubes

50gr tofee jew fudge , imqatta

Metodu

Sahhan il-forn ghal 200/c gas 6.

Qaxxar it-tuffieh aqsamhom f’ 4 u naddafhom minn gewwa .

QAttarhom fi flieli irqaq u poggihom fil-meraq tal-lumi . Wara irrangahom f’dixx tal-forn Ovali ta’ 30cm . Roxxhom bil-gulepp .

Farrak flimkien il-hafur, il-lewz mithun, iz- zokkor u il-butir fi processur ta l-ikel sakemm jinkiser kollox u it-tahlita tibda tifforma xi ftit capep . Roxx fuq is-saff tat-tuffieh u imbaghad ferrex it-tofee u il-fudge fil-wicc.

Ahmi ghal 30-40minuta sakemm tibda tiehu kulur dehbiu il- frott jibda ibaqbaq fit- truf . Servi shuna bil-krema jew il-custard wara xi 15-20 minuta li tkun hrigtha mil-forn jew ladarba tkun tibred.

Ingredienti

350ghagina tat-torti

2 isfra ta’ daqs medju imhabta

4 bajdiet ta’ daqs medju

250ml halib

nucimuskata mahkuka friska

175gr cheadar matur , mahkuk

tahlita ta’ ingredienti ta vdal tal- ikel li ikollok

8 zalzettiet mzajra u imrembla fil- bejken

125ml mili tal- ghazla tieghek

4 zunnerijiet bojod mohmija

4 karotti mohmija

2 basiet imqatta’ flieli u mohmija

metodu:

Iksi turtiera tonda b’ dijametru ta’ 23cm bl- ghagina .

Taqqadbha b’furketta. kessahha fil-friza ghal 10-15 minuta jew sakemm tisoda ftit.

Sahhan il-forn ghal 200/c / gas 6 .Poggi bicca kartaforn fuq l-ghagina u poggiha fuqha iz-zibeg tal-hami jew fazola . Ahmiha hekk ghal 20 minuta jew sakemm tiehu kulur dehbi .

Nehhi iz- zibeg/fazola u idlek il-qoxra tal-ghagina bi ftit mill-isfar tal-bajd imhabta . Erga dahhal fil-forn ghal 5 minuti ohra sakemm jitbaskat, imbaghad ohrogha mil-forn u hallieha tibred . Baxxi it-temperatura tal-forn ghal 180/ gas 4. Habbat l-isfar tal-bajd li ikun ghad fadal mal-kumplament tal-bajd u zid maghhom il-halib .

Zid il-hwawar u ftit nocimuskata mahkuka . Roxx nofs il-gobon fil-qiegh tal-ghagina sakemm tiksieha, imbaghad zid l-ingredienti u qassamhom fil-wicc kollu . Poggi il- quiche fuq turtiera tal-forn u ferra bil-mod it-tahlita tal-bajd, imbaghad roxx il- kumplament tal-gobon.

Sajjar f’temperatura mdaqsa tal-forn ghal 45-50 minuta jew sakemm thossha soda meta tmissha. Hallieha tibred ghal ftit qabel isservi u serviha shuna jew kiesha.

Ingredienti

6 patatiet imdaqsa, imqaxra

mgharfa butir

basla zghira imqatgha irqiq

100gobon normali

bzar u melh

kuccarina paprika , smoked

ftit bacon

Metodu:

Hokk il-patata, il-gobon, bacon. Go tagen sahhan nofs imgharfa zejt, x’ hin jishnu jew poggi it-tahlita u ccatja . Aqli min-naha ghal madwar 3 minuti . Dawwarha u aqlibha min- naha l-ohra .

Kompli sejjer hekk sakemm taqli ir-rosti kollha . poggihom fuq bicca kitchen towel halli tixrob iz-zejt zejjed . Jekk ma tuzahhomx dak il-hin sahanhom ftit fil-forn.

Ingredients Serve 4.

4 large coloured peppers halved and seeded removed

175gr mozzarella drained and cut into pieces

200cooked peeled prawns

1 large avocado , peeled , stoned and chopped

2 tablespoon pesto sauce

1 tablespoon olive oil

fresh basil to garish

Method:

Preheat the oven to 200 degrees celcius / gas 6 .

Place the peppers cut side up on a baking tray and bake for 20 minutes until soft .

fill the peppers with mozzarella with mozzarella , praws avocado and peppers , mix together , the pesto sauce, and oil and drizzle over over the top , season and oil and drizzle over the top . season with the black peppers until the cheese starts to melt and the filling is hot . Serve garished with black leaves .

Ingredients serve 4

preparation 30 minutes

Hin totali 45

2 imgharef zejt taz- zebbuga

2 sinniet tewm imqatta irqiq

3 kuccarini zokk tal-karfus celery

1/4 kikra patata li tinhall

kikra bacon imqatta zghir

2 tuffihat imqaxxrin u imqatghin (wedges) .

1/2 basla hamra imqatta strixxi rqaq

1/4 inbid abjad

2 karfusiet mqatghin u ftit irqaq ghat-tisjir

Metodu

go kazzola kbira sahhan imgharfa zejt taz- zeebbuga , zid it- tewm u sajjar sakemm jirtab mhux jinharaq .

zid il- karfus iz- zokk u il- patata u hawwadhom sew .

Sajjarhom sakemm jaghli imbaghad baxxi in- nar u hallih itektek ghal 30 minuta sakemm il- karfus jilhaq jirtab .

iblendja go blender biex isir puree’

sadanitant ghalli l-ilma go boorma kbira bi ftit melh u sajjar sakemm isir al dente . warrab kikkra minn dan l-ilma qabel ma tnehhi u tarmi l-ilma ta l-ghagin .

Kompli sajjar it-tuuffieh sakemm jigi ikaramelizzat u ftit artab u il- basal ghal madwar 7 minuti aktar. Filwaqt li qed isir l- ghagin al dente sahhan il- kumplament taz-zejt taz- zebbuga go tagen kbir 30cm u aqli il-bejken sakemm isir iqarmec ghal madwar 5 minuti.

Imbaghad zid it-tuffieh u il-basal. Hawwad l-ghagin mat-tahlita tat-tuffieh u il-bejken.

Hawwad l-ghagin mat-tahlita tat- tuffieh u il-bejken . Imbaghad ferra’ il-puree u iz-zalza . Taghmilx il-puree kollu ghandu biss jiksil- ghagin mhux jgharqu fil-puree .

Zid l-ilma tigi wisq maghquda . zid l-ilma li kont warabt Zejjen bil- weraq tal- karfus u servi immedjatament mill-ewwel shun.

Ingredients

preparation time 5 minutes

total time for cooking 5 minutes

serve 5.

454 canellini beans

1 jar polpa di pomodori sechi

59ml lemnon juice

1/4 sea salt and black peppercorns approximately 2 tablespoons method

in a food processor combine all the ingredients and blend until smoothscarping with a wood spatula as needed . when desired texture is achieved immediately plate as serve .

Ingredients 6 persuni.

hin: siegha u 20 minuta u hin biex tiksah u hin biex tibred .

225gr zokkor fin

65 dqiq mgharbul

100gr butir

4 bajdiet

100gewz tal-indi= (coconut)

100gr gewz imqatta rqiq mit-tul (silweed desicated coconut)

2 imgharef qxur tal-laring

mgharfa qxur tal-lumi mahkuk

125ml qxur tal-laring

250gr halib tal-coconut

Metodu

Sahhan il- forn ghal temperatura ta’ 180/c. Poggi l-ingredienti kollhafi bowl tal- forn u ahmi sakemm jihmar il-wicc . Hallieha tibred u kessahha fil-frigg ghal siegha . Servi it- torta mal-krema imhabta.

1 kg injoki friski

2 imgharef zejt taz- zebbuga

2 basliet homor imqattgha

500gr tadam imqatta tal- bott

u imgharef imbulgati tursin imqatta

10 flieli parma ham

4 igharef pesto

Sahhan iz- zejt f’ dixx kbir u aqli ghal 7 minuti . zid it- tewm u kompli aqli ghal 5 minuti

Zid it- tadam imqatta u ghalli it- tahlita . Tektek fuq nar baxx ghal 10 minuti . Zid it- tursin u wara il- bzar u il- melh . Fl- istess hin sajjar l- injokki biz- zalza li trid int . saffihom mill- ilma u zid iz- zalza . poggi il- perzut f’ munzell fuq l- injokki b’ mod li ma imissux ma’ xulxin u qattar ftit pesto fuqhom jekk trid .

POggi gol- forn ghal siegha u nofs sakemm il- perzut jitbaskat u l- injokki jiehdu kulur dehbi .

Ingredienti isservi 4

4 bzariet ikuluriti kbar

maqsuma min-nofs u minghajr zerriegha

175gr mozzarella, imsaffija mill-ilma u imqatta

200gr gambliu imqaxxra

Avokado kbira mqaxxra minghajr ghadma u imqatgha

2 imgharef kappar , imsaffija

2 imgharef zalza tal- pesto

Mgharfa zejt taz- zebbuga

weraq tal- habaq biex izejjen

Metodu

Sahhan il-forn ghal 200/c .

Poggi in-nofsijiet tal-bzar wicchom l-fuq fuq turtiera u ahmi ghal 20minuta sakemm jirtabu .

Imla l-bzar bil-mozzarella, il-gambli , l-avocado u il-kappar .

Hallat flimkien iz- zalza tal- pesto u iz- zejt u roxx fuq il- wicc . zid il- bzar u ahmi ghal 5-10 sakemm il- gobon jibdajinhall u il- mili jishon sew. servi mzejjen bil- weraq ta habaq biex izejjen

Ingredients serve 6.

butter for greasing

100gr self raising flour

pinch of salt

125gr light ground nutmeg

5 tablespoon sunflower oil

125carrots grated

12 chopped toasted mixed nuts

Frosting

40gr butter softened

3 tablespoon cream cream cheese

175gr icing sugar

1 tablespoon orange fresh juice

Grated rind of 1/2 orange

Walnut halves to pieces to decorate

Method

Preheat the oven / gas mark 4. Greese on 18cm square cake tin and line with baking paper .

Sift the flour , mixed spice and nutmeg into the bowl . put in the brown sugar then stir in the eggs and oil . Addthe carrots , banana and nuts and mix well together .

Spoon the mixture in the prepared tin. Bakein a preheated oven for 35-40 minutes or until risen . Golden and sprinkle to the touch . Leaveto cool slightly . then transfer to a a wire rack to cool completely .

To make the frosting put the cream cheese , icing sugar and orange juice and rind into a bowl and mix together until creamy . spread the frosting over the top of the cake, then use a fork to make the lines in the front of the cake . scatter over the walnuts and cut the cake into 6 pieces

Ingredients

120salamon fillets

100gr dried papardelle with eggs

2 tablespoon olive oil

2 tablespoon pesto

60gr rocket leaves

salt and pepper .

200gr normal cheese grated

put the salamon and pour the water until barely covered . bring to the boil and put the salamon in a low heat for 5 minutes each side . Put the salamon on a serving plate , then when the papardelle is ready first eat the papardelle till al dente . Drain well and return to the pan , shavings with olive oil.

Add the parmeasan cheese shavings and olive oil. Cut the salamon into 1cm to brak the flakes . Add the rocket , salt, pepper and olive oil and season together . serve immediately on warm plates . Add together the rocket leaves salt and pepper and with the remaining parmeasan cheese .

Ingredients serve 10.

55gr caocao

7 tablespoon caocao powder

200butter softened

70gr soft light brown sugar

4 eggs beaten

1 tablespoon vanilla extract

200gr self raising flour

for frosting .

200plain chocolate broken into pieces

115gr butter

100gr caocao powder

100gr fresh cream

Method

Preheat the oven to 180/c gas 4.

Blend the caocao powder and water to a smoth paste and set aside. Put the butter, caster sugar and brown sugar into a large bowl and beat together until lightly and creemy . Gradually beat in the eggs then in the caocao and then in the vanilla extract .

Divide the mixture evenly beetween thee prepared tins beetween tins and smooth and surface .

Bake in a preheat oven for 25-30minutes or until spingy to the touch , leave to cool for 20 minutyes , then chilly in the refrigerator for 410-45 minutes , stairing occasionally , until thick .

Sandwithch the cakes together one a third of the frosting , spread the remainder over the top and side of the cake .

ingredienti

2 bottijiet halib kbar imkessha fil-freezer minn lejl qabel

kejk plain

gamm tal-frawli

2 kuccarini essenza tal-vanilla

2 kuccarini essenza tal-lewz

ftit konfettura

ftit lewz inkaljat u imqatta rqiq

ftit kuccarina skura , imqatta bicciet

mgharfa zokkor u ghasel

Method

Habbat il-mixer il-halib maz-zokkor sakemm tara li il- halib tela’ bhal krema maghquda .

Zid il-vanilla u l-essenza tal-lewz u ic-cikkulata fil-krema . ferrex 9it- tahlita go konteniitur li jista jidhool gol- friza . iffriza ghal madwar saghtejn . Ohorgu madwar 20 minuta qabel isservi

Tista tvarja it-toghma tal-gelat billi tnaqqas l-ingredient (bhal konfettura , ic- cikkulata jew il-lewz u zzid il-kokotina biex isir gelat tac-cikkulata!)

Ingredients

serve 6-8 2 egg yolks

put egg yolks

2 tablespoon Dijon mustard

1 tablespoon white wine vinegar

salt and pepper

1 tablespoon white wine vinegar

1 cup olive oil

sall and pepper

Method

Put egg yolks , 1 tablespoon vinegar a little salt and pepper and beat lightly and whisk to combine .

Beat continously start adding a few drops at a time until the sauce starts to thicken .

Gradually add the oil in every thin steam until the mayoneise.

If hapens try beating 1 tablespoon water . if the mixture curls completely beat another egg yolk in a seperate bowl and grsadually beat into the cured sauce . check the seasoning , adding in more vinegar if the sauce taste bland . mayoneiser can be kept covered for 2 days .

Ingredienti isservi 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 . Tektek 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 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba 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 .

Ingredients

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- tiegiega low salt

½ kuccarina qoxra tal- laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallta b’ imgharfa ilma

Metodu

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 okkazjonalment, 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 .

Ingredienti

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- tiegiega low salt

½ kuccarina qoxra tal- laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallta 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 okkazjonalment, 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 .

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 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.

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 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.