Ingredients

1 large aubergine

1 garlic clove , crushed

1 tablespoon lemon juice

2 tablespoons sunflower seeds

3 tablespoon low fat natural plain yougourt

handfull of fresh coriander or parsley + extra to garish

ground black pepper

prepared fresh vegetable sticks

such such as celery , cucumber

and carrot to serve

Method

1. Cut the aubergines in half and place, cut side down on a baking sheet. Place under a hot grill (Broiler) for 15-20minutes until the skin is blackened and the flesh is soft.
2. Leave for a few minutes to cool slightly, then scoop the flesh into the blender or food processor. Discard the skin. Add the garlic lemon juice , sunflower seeds and yougourt . Blend together until smooth
3. Roughly chop the fresh coriander or parsley and mix into the aubergines mixture. Season with black pepper then spoon into a serving dish . Garish with coriander or parsley and serve with vegetable sticks.

Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb. broccoli cut into florets stem sliced

 Ground almonds three and three froths

Vegetable or chicken stock

One and one forks cup milk

Salt and pepper

1 tablespoon butter

6 tablespoon plain yogurt

3 tablespoon slivered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften. Stir in the broccoli until coated in the butter and then add the ground almonds, stock and a little salt and pepper. Bring to the boil then cover and simmer for 10 minutes until the broccoli is just tender and still bright green.

Allow to cook slightly, then puree in batches in a blender or food processor until they speckled with green. Pour the puree back into the saucepan and stir in the milk. Reheat then taste and adjust the seasoning if needed. Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes staring until golden. Ladle the soup in the bowls drizzle a spoonful of yogurt over each bowl then sprinkle with almonds.

For broccoli and sirloin soup

Omit the ground almonds and cook as above adding 4 Oz de – rimed and crumbled. Sirloin cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper.

Ingredients

28 ounces can whole tomatoes drained

½ teaspoon kosher salt.

¼ teaspoon fresh black pepper

Method

Using a food mill fitted with a large – holed disk or a food processor, puree the tomatoes until slightly course and loose not completely smooth. Season with salt and pepper.

Ingredients serve 4.

450 gr potatoes peeled sliced and cooked

225gr low fat sausages

50gr lean bacon and removed and chopped

1 small onion chopped

1*200can sweetcorn gained

1*15gr spoon mixed herbs

Salt and freshly ground black pepper

1 tomato  cut into quarters

Low fat cheadar cheese grated 

Oven temperture 200/c /400/fF/ Gas mark 6.       

Method  

1. Line a lightly greased shadow 20.5cm serving dish with a potato slices

        Gently fry the sausages in a non stick frying pan to extract any fat for about 5        minutes.  

2. Add the bacon and onion and fry untiol the onion is transparent.
3. Remove the sausages and slice , add to the dish with the bacon , onion and sweetcorn . Add half the mixed herbs and season
4. Arrange the tomato on the center and sprinklewith cheese and the remain ing mixed herbs . Pour over the eggs and bake for 40 minutes until golden brown.  Serve with Colesaw.  

Ingredients serve 2.

1 egg

1 tablespoon healthy butter substitute spread

1 teasepoon fresh lemon juice

½ teasepoon dijon mustard

Pinch paprika

Method

In a ½ pint michrowave liquid measure combine the egg and the spread . Michrowave on low 20(per cent) for 1 minute stairing once halfway through cooking until the spread is softened.

Stir the lemon juice and mustard into the egg mixture and michrowave on low for 3 minutes stairing every 30 seconds until thickened. Stirin the paprika (if the mixture curdles transfer to a blender and process on low speed for 30 seconds until smooth).

Ingredients serve 3.   

4 hawhiet mingharjr ghadma maqtugha flieli

Mgharfa zejt

50gr mirtil

3 imgharef laqx tal-gewz tal-indi mohmi

Ghal meringue

4 abjad tal-bajd kbar

225gr caster sugar

Mgharfa essence tal-vanilla

2 imgharef cornflour

Kuccarina hall abjad

Ghal puree tal-hawh

2 hawhiet minghajr ghadma maqsuma min-nofs

2 kuccarini icing sugar

Mgharfa meraq tal-lumi

Mgharfa meraq tal-lumi

Ghaz-zalza tal-mirtill

100gr mirtilli

50gr caster sugar

2 imgharef meraq tal-lumi

Ghal krema tal-gewz tal-indi

300krema (whipped cream)

Kuccarina estratt tal-vanilla

150gr jougourt tal-gewz tal-indi.

Method

Nofs  kuccarina estrat tal-vanilla Biex taghmel ix-xkuma (il-meringue. Sahhan il-forn ghal 130/gas 2. Habbat l-abjad tal-bajd fuq velocita medja ghal ftit minuti sakemm jehfief , joghla u jirdopja fil-volum. Gholli ghal aktar vlocita tal-mixer u zid iz-zokkor , mgharfa , mgharfa . Habbat sew bejn kull mgharfa u ohra u ara li iz-zokkor gie inkorporat kollu qabel izzid il-mgharfa li imiss . Kompli habbat it-tahlita sakemm l-ixkuma tkun ghaqdet. Tigi tleqq u zzomm f’ponot .

Zid il-vanilla, il-cornflower u il-hall, iksi turtiera kbira bil-kartaforno u b’mgharfa poggi it-tahlita f’6 porzjonijiet.  Ahmi ghal siegha imbaghad itfi il-forn u bexxaq ftit il-bieba . Hallihom jikshu hemm ghal madwar saghtejn .

Ghal puree tal-hawh, ghaffeg flimkien il-hawh ghaffeg flimkien il-hawh l-icing sugar u il-meraq tal-lumi fi processor tal-ikel . Saffi minn passatur ghal go skutella u ghatti bil-cling film. Poggi l- ingredient kollha fiz-zalza tal- mirtill f’ kazzola zghira u sajjar fuq nar medju ghal madwar 4-6 minuti sakemm il- mirtill u iz- zokkor jinhallu flimkien u ikollok zalza maghquda . hawwad ta spiss u x’ hin tlesti halli it- tahlita tibred . sahhan tagen gradilja ghal temperature medja ghal gholja u idlek il- flieli tal- hawh biz- zejt fit- tagen u ixwihom ghal 2-3 minuti fuq kull naha sakemm jibdew jiggemmdu

Taqlibhomx mill-ewwel ghax inkella jehlulek mal-qiegh. Hallihom jibirdu habbat il-krema tal-vanilla sakemmm jibda jaghqad u zommu f’ponot. Zid il-yougourt tal-gewz tal-indi fuq platt kbir u ferra il-krema tal-gewz tal-indi , iz-zalza tal-mirtill u il-pure tal-hawh fuqhom.

Ferrex il-mirtill , il-flieli tal-hawh u il-laqx tal-gewz tal-indi fil-wicc u servi.

Ingredients serve 3.   

4 peaches stoned and cut into wedges

1 tablespoon olive oil

50gr blueberries

3 tablespoon coconut flakes , toasted

For the meringue

4 large egg whites

225gr caster sugar

1 teasepoon vanilla extract

2 tablespoon cornflour

1 teasepoon white vinegar

For the peach puree

2 ripe peaches halved and stoned

2 teasepoon icing sugar

1 tablesspoon lemon juice

For the blueberry complote

100gr blueberries

50gr caster sugar

2 tablespoon lemon juice

½ teasepoon vanilla extract

For the coconut cream

300ml whipped cream

1 teasepoon vanilla extract

150gr coconut yogurt

Method

 For the meringue , preheat the oven to 130/ gas 2 , whisk the egg whites on a medium speed for a few minutes until light , fluffy and doubled in size , turn the mixer to medium high, and add the sugar  1 teasepoon at a time beating well between each addition and making sure it is completely incorporated before adding the next until the meringue is thick, glossy and holding stiff peaks, whisk in the vanilla, cornflour and vinegar line a large baking sheet with baking paper and spoon on the meringue in 6 large dallops and cook for 1 hour, then open the oven door a fraction to turn off the heat and leave to cool compleytely for about 2 hours .

For the peach puree , blend the peaches, icing sugar and lemon juice together in a processor, push through a sieve into a bowl and cover with clingfilm.

Pull all the blueberries complote ingredients in a small pan and ingredients in a small pan and cook in a medium heat until the blueberries break down and the sugar dissolves to make a thick sauce about 4-6 minutes stairring frequently leave to cool at room temperature.

Heat a griddlepan on medium heat and brush the peach wedges with the oil; add to the pan and swear  for 2-3 minutes on each sided until charred; don’t turn them over too quickly or they will stick, allow to cool . whip the cream and vanilla until it just holds soft peaks add the coconut jougourt and whisk lightly again

On a large platter, smash the meringue, dallop over the coconut cream, blueberry complote and peach puree, scatter over the blueberries, grilled peach wedges and toasted coconut flakes and serve . 

Ingredients

3 brungieliet imdaqqsa

100gr mozzarella

4 bicciet incova

Hames tadamiet imqaxxra

Ftit habaq

4 imgharef frak tal-hobz

Gobon

2 imgharef zejt taz-zebbuga

Bzar u melh

Method

Qaxxar il-brungiel u aqta mit-tul fi slajsis irqaq.

 Xarrab ghal madwar siegha biex tnehhi l-imrar taghha . Qattarhom u griljahom .

Fi skutella hallat il-frak tal-hobz 2 imgharef mill-gobon mahku ,il-habaq imqatta,

Niskata melh u bzar . Hallat kollox f’daqqa, permezz taz-zejt .

Qatta’ l-incova u il-mozzarella

Poggi ftit mit-tahlita tal-frak tal-hobz fuq kull bicca brungiela.

Poggi ftit mozzarella u ftit incova fuq kull wahda . Rembel il-brungiel u aghlaq sew b’ toothpick .

Ahmi ghal madwar 20 minuta form li tkun sahhant minn qabel f’temperatura ta 180°C .

Ricetta no 50  isservi 4

Ingredients

Mgharfa zejt taz-zebbuga

Basla imqatta fin

2 karottitiet mqatta fin

2 zkuk tal-karfus imqatta fin

Kurrasta mqatta fin

100ml inbid ahmar

100ml stokk tal- haxix

Bott kbir tadam shih

Klin frisk

Oregano frisk

Bott zghir fazola kbira

Bott kbir fazola hamra

Bott kbir fazola zghira

Bzar u melh

Hobs mixwi jew Croutons.

Method

F’ kazzola kbira  sahhan iz-zejt u qalli il-basla, il-karotti, il-karfus ghal madwar 5 minuti.  

Zid it-tewm u il-kurrata u sajjar ghal 5 minuti ohra.  zid l-ingredient l-ohra kollha .  

Kompli sajjar ghal siegha ohra.

Servi bil-hobz mixwi jew il-croutons .

.

Ingredients

3 tablespoon olive oil

1 large onion , chopped

2 leeks chopped

2 sticky celery chopped

175gr button mushrooms chopped

4 tablespoon dry white wine

1.2 litres vegetable stock

1 bay leaf (Randa) 

175gr puy lentils

350gr skinless boneless cooked chicken diced

Salt and pepper

Method

Heat the oil in a large saucepan. Add the onion, leeks, carrots, celery and mushrooms and cook over a low heat , stairring occasionally for 5-7 minutes until softened but  not coloured .

Increase the heat to medium , pour in the wine and cook for 2-3 minutes until the alcohol has evaporated but not alcohol until they are tender .

Stir in the chicken , season to taste with salt and pepper and simmer for a further 5-10 minutes until the chicken is piping hot . Remove and discharge the bay leaf and serve immediately.

Ingredients

2 litres  chicken stock

 2 tablespoon finely chopped fresh tarragon leaves

Fresh grated parmeasan cheese to serve

Pasta dough

125gr flour + extra if needed

2 tablespoon fresh tarragon leaves stem removed

1 egg

1 egg separated

2-3 tablespoon water

Pinch of salt

Filling

200gr skinless boneless chicken cooked coarsely chopped

½ chopped mixed fresh tarragon , chives and parsley

4 tablespoon whipped cream

Salt and pepper

Method

To make the pasta , combine the flour , tarragon and salt in a food processor or blender. Beat together the eggs egg yolk , oil and 2 tablespoon of water . With the machine running pour in the egg mixture and process until it forms a ball (using a further tablespoon of water if needed . wrap and chill for 30 minutes . Reserve the egg white). To make the filling , put the chicken lemon rind and mixed herbs in a food processor or blender and season to taste with salt and pepper, Chop finely . Do not over process . Started in a bowl and stir in the cream Divide the pasta dough in half . Cover one half and roll out the other half on a flavored surface to less than 1.5mm. cut out rectangles measuring about  10*5cm 4*2 inches . Place a teasepoon of filling on each one half of each rectangle . Brush the edges to seal. Arrange on a baking sheet dusted with flour and chill for 1or 2 hours. Bring a large pan of water to the boil . drop in half of the ravioli and cook for 12-15 minutes or until just tender and the filling is piping hot . Drain on a tea towel while cooking the remainder  . Meanwhile put the stock and tarragon in a large pan . Bring to the boil then cover and simmer for 15 minutes . Add the ravioli and simmer for a further 5 minutes . Ladle into warmed bowls and serve immediately with parmeasan cheese.  

Ingredients

175gr egg noodles

2 tablespoon olive oil

8 sprig onions chopped

4 bacon rashes, chopped

2 tablespoon chopped fresh tarragon

6 skinless boneless chicken , tights diced

150ml dry white wine

1.2 ml vegetable stock

Salt and pepper

Crusty bread to serve.

Method

Method

Bring a saucepan of water to the boil . add the noodles and cook accordingly to the instructions on the packet. Drain, refresh under cold running water and leave to stand in the bowl of water . Heat the oil in a large saucepan . add the spring onions and bacon and cook over a low heat . stairring occasionally for 5 minutes until the spring onions have softened and the bacon begin to colour . Add the tarragon , increase the heat to medium and cook, stairring frequently for about 8 minutes until the chicken is golden brown all over. 

Pour in the wine and cook for 2 minutes until the alcohol has evaporated, then pour it enough of the stock just to cover the meat . reduce the heat , cover and simmer for 20-30 minutes until the chicken is tender and cooked through. Pour in the remaining stock , season with salt and pepper and bring to the boil . Drain the noodles and add to the pan.   Heat through briefly, ladle the soup into warmed bowls and serve immediately with crusty bread.

  

Ingredients

3 tablespoon butter

4 shallots chopped

1 leek sliced

450gr skinless boneless chicken breasts , chopped

600ml/  chicken stock

1 tablespoon chopped fresh parsley

1 tablespoon fresh thyme plus extra sprigs to garish

Salt and pepper

Method

Melt the butter in a large saucepan over a medium heat . add the shallots and cook stairingly for 3 minutes until softened

2 add the leek and cook for a further 5 minutes , stairring

Add athe chicken , stock and herbs and season to taste with salt and pepper . bring to the boil , then reduce the heat and simmer for 25 minutes until the chicken is tender and cooked through .

Remove from the heat and leave to cool for 10 minutes . Transfer soup in a food processor or blender and process until smooth (you may need to do this in batches.) 

Return the soup to the raised- out pan and warm  over a low heat for 5 minutes .

Stir in the cream and cook for further 2 minutes , then remove from the  heat and ladle into warmed serving bowls . garished with thyme sprigs and serve immediately .

Varation

For the lower fat of the is soup omit the double cream but replace half the chicken stock with semi skimmed milk .

Ingredients

1 (20 ounce) pineapple chunks

10 skinless boneless

Chicken breasts halves

(14.5 ounce)  can stewed tomatoes

2 cups black olives

1 teasepoon ground cumin

1 teasepoon ground cinnamon

2 tablespoon water

2 tablespoon cornstarch

½ cup salsa , salt to taste

1 onion quatered

1 red bell pepper thinly sliced

Method

Drain pineapple reserving juice with salt.

In a large frying pan combine cumin and cinnamon and sprinkle over chicken.  

Add reserved pineapple juice , tomatoes , olives and salsa . cover and simmer for 25 minutes . Mix cornstarch with water. Stir into juices . Add bell pepper and simmer chunks and heat through.

Ingredients

Mgharfa zejt taz-zebbuga

Basla imqaxxra u mqatgha irqiqa hafna

350gr qargha baghli mahsul u mqatta f’cubes 

Nofs kuccarina  hwawar imhallta mixed herbs niexfa

4 imgharef (60ml ) krema friska.

Method

Hu  borma ta 4 litri aghmel iz- zejt u sahnu fuq nar gholi sa ma jibda ifexfex.

Imbaghad itfa il- basla u it- tewm u qallihom mikxufa sakemm jihmaru waqt li thawwad spiss . wara zid il- qargha baghli , kompli hawwad u qalli mikxuf l- istokk il- bzar u il- melh , ghatti stenna sa mal- borma tiftah taghli . fl- ahhar halli is- soppa fergha habaq frisk f’ nofs kull platt u jekk trid mgharfa krema friska

Nota; Jekk tbati mix-xahmijiet gholja fid-demm, minflok il-krema friska tista tuza jogourt plain light jew halib xkumat . innota li il- krema friska fiha 40per cent xaham mill jogourt plain mhux light

Ingredients

1 pkt dark chocolate

2 tablespoon vanilla extract

1 cup wine cabaret suveniour

One and one forth dark brown sugar

4 eggs

One and one all purpose flour

Method

Preheat oven to 180°C. spray 13*9cm in pan with vegtables pan spray . measure out half cup dark caocao and set aside  in a large saucepan cook of wine over medium high heat until it reduces to three tablespoon about 10minutes stairring occasionally until completely liquid and very warm to the touch . remove saucepan from heat . uickly and eggs and vanilla and whisk until combined. Addlarger portion of candy and until shiny and combined . pour into prepared pan. Bake for center of pan center comes out clean. Let cool completely in pan on a cooling grid , then center use heart cookie cutter out clean.

When ready to serve combine remaining half cup dark caocao and remaining two tables wine a michrowave safe container . michrowave at half until smooth until smooth and serve warm drizzled over brownies.

Ingredients serve 3 persons.

Lamb brand self raising flour 800gr

Lamb brand custor sugar 300gr

Lamb brand vanilla powder 1 tsp

Lamb brand table salt pinch

Margarine 300gr

4 eggs

Lemon zest grated

For filling

Lamb brand pure or substitute ground almonds 270gr

Lamb brand custor sugar 170gr

Lamb brand icing sugar 100gr

Lamb brand vanilla powder 1 tsp

1 egg

Lemon zest 1 tsp grated

For decoration

Lamb brand sugar 400gr

Lamb brand white chocolate chips

Lamb brand mixing sprinkles

Chocolate eggs 4 ,Egg 2 whites, Lemon juice ½ fresh squeezed.

Method

 Sieve the flour in a dough and mix the flour vanilla powder,  sugar, salt, margarine and lemon zest together then add the eggs and mix until a smoth dough is obtained If needed be add some water. Mix all the ingredients until a smooth paste is obtained Roll the dough on a flavoued surface with a rolling pin , cut into 2 shapes of the figolla and spread the filling icing is obtained

Pour a drop or two on the preferred food coloring and mix until the desired coloring is obtained . Spread on the baked figolla and decorate with different icing sugar or bain marie chocolate . Add mixed sprinkles and chocolate eggs.

Ingredients,

400gr milk cooking broken in cubes

200gr  cornflakes

Mini chocololate eggs to decorate

100gr butter diced

2 tablespoon cacoa powder

Method

Break the chocolate into a medium pan , along with the butter golden syrup and caocao Heat gently stairring constantly until the chocolate has melted. Remove from the heat and stir in the cereal mixing until it is well coated . Spoon in the prepare baking tin and chill in the fridge for an hour . When ready remove from the tin and place on a serving dish. Decoratively arrange the chocolate mini eggs and other Easter decorations on top  you may even tie a yellow satin ribbon around the cake if you wish.

Ingredients

 200gr Lamb brand self raising flour

200gr pure almonds lamb brand

Liam brand custor sugar 200gr

Lamb brand vanilla powder pinch

Margarine 50gr

2 eggs beaten Lemon rind finely grated

Method

Preheat the oven to 180°C. In a large bowl sieve the flour and rub in the margarine and rub until the mixture is crumbly .Add the pure ground almond , lemon rind and vanilla powder and mix well. Add the pure ground almonds , lemon rind and vanilla powder and mix well. In a separate bowl mix the sugar with eggs Gradually add the sugar mixture into the flour mixture until. Roll out the dough into a flavored surface and cut shapes , icing sugar cookies cutter Place the cookies on a lined baking tray sheet and bake for 20 minutes or until golden . Let cool completely on a wire rack to decorate.

Ingredients

400gr milk cooking broken in cubes

200gr  cornflakes

Mini chocololate eggs to decorate

100gr butter diced

2 tablespoon cacoa powder

Method

Break the chocolate into a medium pan , along with the butter golden syrup and caocao Heat gently stairring constantly until the chocolate has melted. Remove from the heat and stir in the cereal mixing until it is well coated . Spoon in the prepare baking tin and chill in the fridge for an hour . When ready remove from the tin and place on a serving dish. Decoratively arrange the chocolate mini eggs and other easter decorations on top  you may even tie a yellow satin ribbon around the cake if you wish.