ingredienti

sidra shiha tat- tigiega mqatta’ f’ bicciet kwadri

2-3 tadamiet kbar imqatta f’ bicciet

2-3 sinniet tewm

Yougourt naturali hafif

zejt taz- zebbuga

ftit paprika

ftit italian seaoning

Taghliatelli “ghas-sahha ” tista tuza il-kannella .

Metodu

Poggi tagen fuq in-nar bi ftit zejt u meta jishon itfa xi kwarta mill-bicciet tat-tigieg li diga qattajt . Meta jihmaru jkunu lesti u delizjuzi . Waqt li qed isiru zid il-paprika u xi ftit italian seasoning . Meta it-tigieg ikunu lesti zid il-kwart l-iehor tat-tigieg u irrepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqax xi demm man-nofs tat-tigieg.

Fl- istess tagen , (minghajr it-tigieg ) itfa it-tewm, aqli u kif jihmaru zid it- tadam , il-bzaru imqatta’ spinaci u l- bicciet tat- tigieg . Kif thawwad kollox sew zid il- krema u kompli hawwad .

Zid il-parmegjan fuq it-tahlita u halli joqoghod ftit hin . Ibda hawwad sakemm it-tahlita tigi kremuza . Zgur li it-tahlita li tkun mahlulha hafna u l-anqas xotta . Trid tigi qisha krema.

Ghalli il-mishun f’borma u kun lest itfa’ l-ghagin u sajru ghal gosti tieghek . Saffieh sew . Zid it-it- tahlita u hawwad sew . Erga’ sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita.

ingredients

1 red onion diced

2 large carrots , sliced

1 parsnip , diced

1-2 garlic cloves crushed

225gr dried red split lentils

1/2 litres of homade vegetable stock

2 tsp paprika

fresh ground black pepper

some fresh chives to garish

6 tablespoon low fat natural fomage frais (this is opitional but does not thicken the soup and adds lots of delicious taniness to the soup).

Method

Measure out and prepare all ingredients for soup

Place lentils, onion, vegetables, garlic, homade vegetable stock and paprika into a large saucepan . Bring to the boil and keep ingredients on boil and keep ingredients on boil for 10 minutes . then reduce , heat , cover and simmer for a further 20minutes . it is important that vegetables and lentils at this point . if not , continue to simmer .

once mixture is soft , until mixture is smooth . once pureed , heat soup and serve with a tablespoon of fromage frais and sprinkle and chives to garish . soup is delicious with some crusty bread .

Ingredients

1 cup evaporated milk

1 cup water

¾ cup granulated sugar

¼ cup flour

¼ teasepoon salt

1 teasepoon butter

1 teaspoon flavoring baked pie shell

method

Process as for standard recipe cream pie

Using one, cup brown sugar in place of granulated sugar and adding an additional tablespoon of butter . when cream mixture is cool stir in ½ cup finely chop pecan nut meats . Flavor with  vanilla and pour into a baked shell 8 inch . Cover with meringue. Sprinkle top of meringue with chopped pecan – meats Baked as directly for cream pie.

ingredients

1 cup evaporated milk

1 cup water

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

ingredients

2 tablespoon olive oil

2 thinly boneless chiken thinly sliced

2 cloves garlic crushed

2 courgettes cut into large diced

200gr French beans cut into ½ drained and rinsed

1.2litres vegtablestock

1.2gr fresh basil leaves

Pepper and salt 

410gr canned pinto beans drained and rinsed

Method

Heat the oil in a large sauce pan over a medium heat . Add the chiken and  garlic and cook stirringly for 3 minutes . not try to let the chiken and garlic brown .

Stir in the courgettes beans, tomato , pinto beans and stock . Cover and simmer for 10-12 minutes or until the chiken is cooked through and the vegtables are tender . Stir in the basil and season to taste with salt and pepper . Ladle into warmed bowls and serve immediacy 

 

ingredienti

100gr patata

100gr karotti

100gr qarabaghli

1 Bajda

2 imgharef cornflower

Melh u bzar

Zejt 

Metodu

Hakkek il-patata, il-karotti, u il-qarabaghli.

Aghsarhom sewwa go sarvetta, sabiex jissaffew mill-ilma li ikollhom .

Itfaghhom go suppiera . 

Hallat maghhom il-bajda, il-melh u il-bzar u il-cornflower . 

Sahhan iz-zejt go tagen u it-tahlita fforma frejjeg zghar u aqlihom. 

ingredients serve 2

350gr laham dghejf tal-majjal ta‘ malta.

Sinna tewm mithuna

Mgharfa ginger frish mahkuk

90gr stokk tal- majjal

2 imgharef dry sherry

Mgharfa soy sauce

Kuccarina zokor

3 imgharef zejt

4 bzariet kuluriti jew hodor kollha imhalltin

Basla imqatta’

Tliet imgharef black bean imqatta irqiq

Metodu

Aqta’ il-majjal ta’ malta f’bicciet irqaq u poggihom go dixx u hallathom mat-tewm u il- ginger.   Immarinahom ghal 15 il- minuta . Hallat l-istokk ,is-sherry is-soy sauce, iz-zokkor u il-cornflower go bieqja zghira u halli it-tahlita toqoghod. Sadanitant sahhan iz-zejt go tagen . non stick u aqli il-majjal ghal tliet minuti . zid il- basla u il- bzar ikulurit u sajjar 2 minuti ohra . itfa il- fazola sewda u it- tahlita tas- sauce u sajjar sakemm taghqad .

ingredients

1 red pepper

1 yellow pepper

 courgettes

1 aubergine

4 large mushrooms

a little oil for brushing

1 mild green chili optional

a few mint leaves

saltand freshly ground pepper

Method

Quarter the peppers remove the core, seeds and white pip

Slice the courgettesand aubergines lenghtwise . Clean the mushrooms and trim the stalks

Brush all the vegtableswith oil and heat a grilled pan until hot. Grill the vegtables in batches untilenough to eat .

Transfer to a platter . Put the extra virgin oil in a  bowl and the chilli and season well .

Drizzle over the vegtables and garish with mint .

You can use any vegetables of your choice and serve this mix with either fish or meat and what’s more you can serve a simple couscous .

ingredients

400gr fresh clams

400gr spagetti

125ml olive oil

3 garlic cloves crushed

1 red chilli finely chopped

4 bay leaves rand

4 small handfull of basil

parsley togarish

extra virgin olive oil for drizzling

put theclams in a pan osalted water for about 30 minute , then rinse in clear water and drain.

Discard any clams that are broken or do not close when ou tap them gently .

Meanwhile boil the pagetti in plenty of salted water . Heat the oil in a non stick frying panand cook the garlic , chilli bay leaves on low for 1 minute . Add the clams and 125ml water then cover and cook for 4 minutes until the clams are open .

Stir in most of the herbs . Drain the pasta onto a serving dish then ladle the clam sauce on top.

Garish with the remaining herbs and a drizzle of extra virgin olive oil and serve .

Ingredienti

Kikra mimlija u marsusa  weraq tal-habaq frisk

2 imgharef pine nuts

2 sinniet tewm mghafga ,

nofs kikra zejt taz-zebbuga

4 imgharef gobon parmigjan mahkuk frisk .

Taljatelli jew spaghetti.

Metodu

Itfa il-habaq , il-pine nuts , it- tewm u il-melh fil-blender biex tnissel it-tahlita li wehhlet maghhom. Itfa z-zejt . Kompli hawwad sakemm it-tahlita tigik lixxa .

Zid il-gobon u kkompli hawwad ghal sekonda ohra sakemm il-gobon jithallat tajjeb .

Jekk it-tahlita tigik maghquda zzejjed zidilha ftit mishun imkella zid kuccarina jew tnejn zejt 

Sajjar l-ghagin b’hafna ilma u melh skond il- gosti . Hallieh kemxejn haj .  Meta isaffi l- ghagin tqattrux sa l-ahhar thalli dak il-ftit mishun mieghu.

Itfa il-pesto mhux kollu fil-qiegh tad- dixx li tkun se isservi minnu u uza il-bqija tal-pesto li ikun fadal biex titfa ftit fil-wicc tal-platt.

Ingredients

500gr  red unions sliced

 150gr butter

 1 tablespoon curry powder

200 gr grated gruere cheese .

4 tablespoon flour

120ml stock

12 thin slices of roasted bread

4 tablespoon single cream salt .

Method

 Gently fry the unions in a pan in 130gr butter until golden.

Add the flour and curry cook to a sandy texture and add the boiling stock

Stir continuously with a wooden spoon to prevent lumps foaming and when the soup has reached the right consistency simmer for 15 minutes .

Place the toasted bread on the bottom of an oven proof and cook with 150gr grated cheese . pour the onion soup and finish off soup by sprinkling the rest of the grated cheese . place a few knots of butter on top and bake at 220 degrees celcius until the surface is well browned .

Ingredients.

1 tablespoon 5ml salt

2 tablespoon white pepper.

170gr center pork chops.

3 tablespoons 45ml olive oil.

2 medium red union sliced.

 2 cups 45ml  olive oil.

 2 medium red union sliced.

 2 cups whole stewed tomatoes undrained .

1 cup 250ml red wine .

1 cup pricled unions drained.

 1 tablespoon 15ml cider vinegar.

1 tablespoon 2ml fresh tyme , chopped. 

Salt and black pepper.

1 tablespoon 15ml brown sugar .

Method

preheat oven 175degrees celcius . in a medium bowl conbine the flour and seasoned flour . in a heavy skilletheat 2 tablespoons 30ml oil over medium heat.

Cook pork chops in skillet until browned on both sides . transfer pork chops over a overproof casserole dish .Using the same skilled heat remaining oil over medium heat.

preheat oven 175degrees celcius . in a medium bowl conbine the flour and seasoned flour . in a heavy skilletheat 2 tablespoons 30ml oil over medium heat.

 Staute union for five minutes until soft.. in a medium bowl crush tomatoes and wine to skillet. Simmer for 5 minutes. Add pricled unions and vinegar for an additional 3 minutes. . Stir in tyme and season with salt and pepper . pour over over pork chops . sprinkle and brown sugar. . Cover and bake for 1 hr until pork chops are tender. Serve hot.

Cook pork chops in skillet until browned on both sides . transfer pork chops over a overproof casserole dish .Using the same skilled heat remaining oil over medium heat.

Biex itejjeb it-toghma tal-ingredienti xarrab il-frott bil-halib jew fl-inbid, abjad inkella ftit te’ kiesah.
Ingredienti.

100gr cirasa

 100gr tamal inghajr ghadma.

 100 berquq imqadded.

 100gr konfettura mhallta.

 200gr sultana

 125gr margerina 150ml halib.

 6 imgharef golden syrup.

 100gr dqiq ismar. (wholewheat)

 Kuccarina mixed spice.

 2 bajdiet.

 Nofs kuccarina bicarbonate of soda.

Mgharfa zokkor fin abjad.

Metodu:

Ippinzella landa ta’ 18cm tonda tal-kejk.

Bil- margerine imdewwba.

. iksi il- qiegh u il- gnub b’ karta strazza dopja u erga ipinzella l- karta ukoll.

Qatta ic- cirasa , it- tamar u il- berquq.

 . poggihom go f’ kazzola mdaqqsa.

 Flimkien mal- konfettura. 

ingredienti isservi 4

400gr kapuljat tac-canga

150gr bejken imqatta strixxi

4 imgharef zalza tat-tadam

2 bajdiet

2 imgharef frak tal-hobz

bieba tal- hobz imxarba bil- halib

mgharfa rignu u ftit weraq tar-rignu frisk

ftit habaq frisk

bzar u melh (kemm tiggosta)

gobon mahkuk

butir

Metodu

Go skutella hawwad flimkien il-kapuljat , il-bajd , il-gobon u il-bieba tal-hobz. zid il- melh u ftit frak tal-hobz biex taghqad it-tahlita. poggi l-istrixxa tal-bejken roxx il-frak tal-hobzu ccatja it-tahlita fuq kollox. Idlek fuqha l- istrixxi tal-bejken u ferrex iz-zalza tat-tadam u ccatja it-tahlita fuq kollox . Ahmi forn moderat u thallix il-pizza tixotta . Servi bil-weraq frisk tar-rignu u il-habaq.

Ingredienti serve 8-10

100ml oil

2.5kg potatoes cut even-sized chunks

100finely grated parmeasan

1/2 tablespoon garlic granules

1 teasepoon smoked paprika

1 teasepoon plain flour

1 teasepoon finely chopped rosemary

2 tablespoons leaf parsley

method

preheat the oven to 220/gas 8 , put a very large roasting tin in in the oven , adding the oil to get hot for 10minutes or so

meanwhile , add the potatoes to a large pan of boiling salted water return to the boil and cook for 5 minutes until starting to soften at the edges into a colander then shake the roughten at the edges into a colander then shake to roughten up the edges . combine the grated parmeasan garlic , smoked paprika , flour herbs and some freshly ground black pepper in a medium bowl to make a coating . while the potatoes are still hot tip a third of them back in the pan they were cooked and sprinkle in a third of the coating mix gently repeat twice more until they are coated . get the roating tin out of the oven and carefully tip the potatoes in the hot oil turn to coat in the oil and return to the boil until starting to soften at the edges a colander then shake to roughten up to the edges . combine the grated parmeasan garlic, smoked , paprika flour herbs and some freshly ground black pepper in a medium bowl to make the coating . while the potatoes are still hot tip a third back in the pan they were cooked in sprinkle in a third of the coating , mix gently , repeat twice they are all evenly coated . get the roasting tin out of the oven and carefully tip the potatoes in a hot oil turn to coat in the oil and return to the hot oil and return to the oven for 15 minutes turn down the oven to 200 / gas 6 turn the potatoes again the oven the roast for another 40 to 50 until lighten golden brown and turn once or twice . at the stage you can remove from the oven , leave to cool and cover if not serving away . to repeat and crisp turn the roasting tin of potatoes to the oven at 200/ gas 6 for 30-40 minutes turning once or twice.

ingredienti

5 bajdiet

200gr gobon tal- hakk

180 qalbha tal-hobz imfarka

tewm , tursin , melh u bzar

Metodu

Hallat sewwa l– ingredienti kollha flimkien barra iz- zejt

sahhan iz- zejt go tagen

Hu mgharfa mimlija bit- tahlita u aqlihom sewwa miz- zewg nahat sahemm jihmaru

ingredients serve 4

800gr laham dghejf tal-majjal ta’ malta

bott pruna

berquq niexef

8 weraq tar- rand

laringa u lumija

4 imgharef meraq tal-laring

2 imgharef zejt taz-zebbuga

melh u bzar

. nehhi ix- xaham tal- majjal u aqta f’bicciet kwadri

. poggi il- majjal f’ dixx non stick u zid il- pruna u il- berquq . biex taghmel l- immarinar hallat l- iskutella hallat fi skutella l- meraq l- meraq tal- lumi , iz- zejt , 4 weraq tar- rand u ftit melh u bzar . ferrghu fuq il- majjal u il- frott u hawwad sakemm jinksew sew . Hallih jimmarahfil- frigg ghal mill- inqas siegha . xarrab 4 skewers tal- injam fl- ilma kiesah . nehhi il- majjal u il- frott mill- immarinar aktar tard . dahhal il- majjal il- pruna u il- berquq fl- iskewers u alterna bl- uzu tal- berquq u alterna bl- uzu tal- weraq tar- rand . igrilja l- iskewers u alterna bl- uzu tal- werawq tar- rand . igrilja l- iskewers fuq nar medju ghal bejn 15 sa 20 minuta . aqlibhom ta’ spiss u xarabhom ta’ sikwit bl- immarinar sakemm il- majjal ikun sar . zejjen bi ftit flieli tal- laring u il- lumi u servi shun .

600gr majjal ta malta dghejf imqatta f’ dadi

basla zghira imqatta

2 bottijiet tadam imqatta

bott kbir kidney beans bojod imhalltin

250gr spinaci friska jew tal- friza

750ml stokk tat-tigieg

2 kuccarini zejt

2 hwawar taljani italian seasoning

metodu

F’ Tagen fond non stick sajjar fi ftit zejt il-basla zghira mqatgha, il-majjal u il-hwawar sakemm il-basla jirtab . wara zid l-ingredienti ohra hlief l-ispinaci . stenna sakemm jiftah jaghli u hallih itektek fuq nar baghti ghal 15 il-minuta . zid it- tahlita u sajjar ghal 2 minuti . servi bi ftit parmegjan mahkuk .

il- bejjiegh tal- laham tieghek jistta jghinek taghzel l- ahjar qatghat tal- majjal ta’ malta ghar- ricetta li tkun se preparata . hu parir minn ghand u / ha

Ingredienti isservi 4

4 pork chops ta; majjal ta malta minghajr ghadma

3 imgharef dijon mustard

3 imgharef zokkor ismar

2 imgharef meraq tat-tuffieh

2 imgharef worchestershire sauce

4 tuffihat

Fi skutella hallat il-mustarda , iz-zokkor , il-meraq tat-tuffieh u il-worchesire sauce . minn din it-tahlita erfa 2 imgharef go tazza . Il-bqija itfghu f’borza tal-plastik kbira flimkien mal-pork chops tal-majjal, aqghlaq il-borza sew u hallieha jimmarinah ghal mill- inqas 4 sieghat. Sadanitant nehhi il-qalbha tat-tuffieh u qatta’ fi flieli ta madwar pulzier il-wahda . Idlek it-tuffieh l-imarinar li kont erfajt go tazza . Wara li jghaddi il-hin ta l- imarinar tal-majjal . sahhan il- forn ghal 160. poggi il- majjal go dixx non stick u fuqu itfa it-tuffieh Sadanitant sahhan il-forn u itfa fuq it-tuffieh . sajjar fil-forn ghal madwar 45 minuta jew sakemm il-majjal isir u it-tuffieh jirtab . servi bi ftit patata maxx