Serving 8 persons

Ingredients

225gr plain flour

1 tsp salt

25gr stock block

7 satchet fast action dried yeast

40gr sugar

15gr cocao powder

55gr milk chocolate chopped

55gr dried apriots chopped

Zest 1 orange

1 level tsp mixed spice

150ml (1/4 pint)  semi skimmed milk

Crosses

25gr  stork tub

55gr plain flour

Glaze

2 tablespoon sugar

1 tablespoon fresh orange juice

Method

Sieve the flour and salt into a mixing bowl and rub in the stark until mixture resebles fine breadcrumbs. Stir in the yeast , sugar, cocoa spice and orange zest .

Warm the milk to 37°C or lukewarm, pour into the flour mixture and mix to a soft dough.

Turn out onto aflavoured surface and knead dough until elastic and no longer sticky . Cover with lightly ailed cling film and leavein a warm place until the dough has doubled in size. Knead in the chocolate and apricots and shape into a 8-9 buns and place them on a greased baking sheet . cover with lightly ailed clingfil and leave in a warm place for about 45 minutes. To make the crosses, blend the stork with the flour and 4 tbsp of water.  Gently remove the cling film from turns and pipe the mixture into a cross on top of each one .  

Bake in a preheated oven at 210°C/ fan forced 190°C / gas 7 for about15 minutes until golden brown.

To make the glase, genty warm the sugar, and orange juice until dissolved . Brush over the hot burns return to the oven and cook for a further 2 minutes    

Ingredients

Nofs kabboca

Ftit karotti

Basla

Mayoneise

Bzar u melh

Zejt taz-zebbuga

Extra virgin  olive oil  

Method

Qatta’ il-kabocca rqiqa hafna. Tista taghmel dan bil- food processor jew  mixer . Poggi bieqja bl-ilma

Ipprepara jekk m’ ghandekx food processor jew mixer allura uza l-imhakka. Poggihom l- ilma flimken mal-kabocci.

Qatta’ il-basla u mal-karotti u l-kabcci. 

Nehhi l-ilma u qattar sewwa . Importanti li tixxotta il-haxix tajjeb ghax inkella il- mayoneise ma jaqbadx. Meta tkun zgurli il-haxix kollu xxotta qieghdu fid- dixx fejn se sservi l-insalata.

Zid ftit mayoneise, bzar u melh u hawwad tajjeb.

Jekk trid flok mayonneise tista zzid biss zejt taz-zebbuga extra virgin.

Ingredients

Tadam

Hass jew rucola

Nofs kuccarina mustarda

3 imgharef zejt taz-zebbuga extra virgin

Mgharfa hall

Bzar u melh

Method

Ahsel sewwa il-haxix kollu

Hu dixxx fejn se isservih u il-qiegh tieghu pprepara tal-hass jew rukola u fuqhom irranga b’ mod pulit is-slices tat-tadam.

Go bieqja qieghed il-basla mqatgha rqiqa il-mustarda, il-kappar, il-hall iz-zejt, il-bzar u il- melh. Hawwad tajjeb. Ferrex din it-tahlita fuq it-tadam. 

Insalata tal-hjar

Hjar

Dressing li tiggosta

Bzar ahmar (chili pepper) 

Tursin imqatta jew watercress

Din l-insalata tigi preparata fi zmien qasir hafna

Qaxxar il-hjar u aqsam fi tnejn mit-tul . B’ kuccaina nehhi l-parti ta’ gewwa u qatta il- hjar f’ bicciet hoxnin.

Irranga fuq il-platt fjn se sservi.

Ghamel dressing li tiggosta . Jekk trid tista tuza l-istess li hemm l-insalata tat-tadam

Fil-wicc roxx ftit bzar ahmar (chilli pepper) u tursin jew watercress.

Ingredients

Forma ta’ ghagina baked blind jew vol-au vents individwali

Tahlita ta’ haxi li tiggosta

Bzar  u melh

Zet taz- zebbuga extra virgin jew dressing li tiggosta

Ipprepara forma ta ghagina baked blind jew vol- au vents

Individali . Jekk trid tista tixtri dawn lesti.

Method

Ahsel il-haxix sewwa u jekk ikun hemm bzonn qattghu rqiqa hafna.

Imla il-forom tal-ghagina b’din l-insalata.     

Roxx ftit bzar u melh u ferrex ftitzejt jw dressing ghal gosti teghek. 

Din ir-ricetta ideali ghal meta ikolok il-mistednin ghal ikel.

Dan ghaliex tista tlesti il-forom tal-ghagina minn gurnata qabel  l-ghada taghmel l-insalata.

Ingredients Serve 6.

500gr chicken breasts raw

1.5 litres chiken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriader

2 tbsp sunflower oil + extra for frying tortillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small / medium , corn / tortilla halved , cut in one- centimeters strips

Method

Simmer the chicken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken &so let it cool in the liqud .

Put th stock to one side, discard bones and skin from th chicken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boi lfor 2 to 3 minutes and serve in deep soup bowls garished with chopped oriander.

Ingredients

 2 cups  white quinua

One and one half cups firmly packed chopped fresh

 herbs, parsley, coriander, basil and mint .

1 cup peeled board beans

1 tsp fiely grated lemon zest

Salt and pepper

1 tsp basil pesto

For the dressing

3 tbsp olive oil

1 tbsp wine vinegar

Method

Whish together the ingredients for the dressings . Mix the other ingredients n a large bowl  drizzle with the dressing and season to taste

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caoao

4 juniper berries

1 tablespoon five spice powder

1 tablespoon cinnamon

4 bay leaves rand

Few mint leaves

Few sage leaves

1 carroot diced

1 tin tomato peeled

1 stick celery

Extra virgin olive oil

Salt

Pepper

Method

Seal shanks and pull ingredients in slow cooker and simmer for 4 hours.

Ingredients

2 matese orange

1 small onion

A handfull of fresh mint

2 peppered gbejna

10 blk  olives

4 carrots

Olive oil

Balsamic vinegar

Salt and pepper

1 teasepoon sesame seeds black or white

Method  

Peel the ornges, lice one and dice the other. Place the slicedone at the base on the plate and the diced one in a mixing bowl. In the bowl putthe grated peeled carrots , the finnel chopped mint, sliced onion and grated gbejna. Add two tablespoonss of olive oil and about half a teasepoon of balsamic vinegar . Mix all the ingredients, season with salt and pepper and place this on the sliced oranges on the plate . garish with mint leaves, black olives and a sprinkle of season seeds.          

Ingredients serve 4 .

400gr majjal

50gr margerina

Tewm

Ftit dqiq         

2 kikri stock

Rosemarie

100gr basal

Bzar u melh

25gr kunserva

Krema friska

Paprika

Method

Qatta il-laham bicciet zghar .

Dewweb il-margerina . Ghaddi il-laham u sajjar fil-margerina.  

Meta dan jiehu il-kulur hamrani , zid il-basal u it-tewm li tkun qatajt bicciet zghar .

Zid il-paprika u ir-rosemarie . Hawwad sewwa. zid il-kunservastock , bzar u melh . kompli sajjar ghal madwar 45 minuta fuq nar baxx.

Qabel iservi zid 2 imgharef krema friska Servi b’ ross mgholli separat.

Ricetta tal-klabb tat-tisjir

Ricetta tal- haxix 4.

Ricetta ghal 4 persuni .

Ingredienti

4 patatiet kbar

200gr spinaci

100gr ricotta

2 bajdiet

tursin imqatta irqiq

ftit butir

bzar u melh u bajda . Haddem sew u imla il- platt b’ din it- tahlita

ftit gobon mahkuk

Method

1. Nehhi il-hamrija u ahsel il-patata taht hafna ilma. .Sajjar forn ghal madwar 30 minuta. Sajjar bil-qoxra b’ kollox.
2. Naddaf l-ispinaci . Meta tkun lesta saffi u nehhi kemm jista ikun ilma .
3. Meta il-patata tkun lesta u haffer . Thaffirx izejjed ghax inkella tinfaqa .
4. Hallat l-ispinaci, ricotta bzar, melh u bajda. Haddem sewwa u imla il-patata b’din it-tahlita.
5. Hu il-patata li tkun nehhejt minn gewwa ghaffeg bi ftit butir u nofs il-gobon u it-tursin. Poggi fil-wicc tal-patata . Roxx il- kumplament tal-gobon u erga sajjar forn moderat ghal madwar 8 minuti.
6. Dan id-dixx tista iservih bhala l-ewwel platt jew inkella f’xi cold buffet .

Ricetta tal-klabb tat-tisjir Ricetta 14 .

Ricetta ghal 4 persuni

Ingredients

Brungiela

4 imgharef zejt

bzar u melh

8 tadamiet kbar

tursin imqatta irqiq

rosemarie

ftit ilma

Method

1.Aqta il-brungiela u it-tadam fi slices irqaq. Nehhi kemm tista iz-zerriegha tat-tadam.

2. Irranga slice brungiel wara slice tadam go dixx . Zid iz- zejt u ftit ilma . Roxx ftit bzar , melh u rosemarie .

3.Fl-ahhar itfa bicciet zghar tat-tewm u tursin fil-wicc..

4.Sajjar forn moderat ghal madwar 50 minuta. Servi shun.

5. Dan id dixx tista iservih bhala akkumpanjament mal-platt principali . l-ahjar li iservih mal-hut

Ingredients serve 4

¼ cup plain flour

2 teasepoons French mustard

½ cup milk

½ cup cream ½ cup dry white wine

60ml mozzarella cheese vgrated

1 tablespoon graed parmeasan cheese

4 green shallots chopped

1 tablespoon chopped parsley

2*200gr cans crab drained 

Method

Put butter in dish , cook on high 1 minute add flour and mustard , cook on high 1 minute . Gradually srtir in the milk , cream and wine stir until smooth , cook on high 3 minutes or until mixture boils and thickens . stir in mozzarella and parmeasan cheese shallots , parsley and crab . Spoon into four individual dishes . Sprinkle with topping , cook on high 2 minutes or until cheese is melted . Combine all ingredients .

Ingredients serve 4.

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce 

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine vand cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients serve 4  

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chillies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals dishes . Cook on high 4 minutes or until oil is bubbling . Add prawns , cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice .

Ingredients Serve 6

500gr chicken breasts raw

1.5 litres chiken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriader

2 tbsp sunflwer oil + etra for frying totillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small / medium , corn / tortill halved , cut in one- centimeters strips

Method

Simmer the chicken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken &so let it cool in the liqud .

Put th stock to one side, discard bones and skin from th chiken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boil for 2 to 3 minutes and serve in deep soup bowls garished with chopped coriander.

Ingredients  

2 cups  white quinua

One and one half cups firmly packed chopped fresh

 herbs, parsley, coriander, basil and mint .

1 cup peeled board beans

1 tsp fiely grated lemon zest

Salt and pepper

1 tsp basil pesto

For the dressing

3 tbsp olive oil

1 tbsp wine vinegar

Method

Whish together the ingredients for the dressings . Mix the other ingredients n a large bowl  drizzle with the dressing and season to taste.

Ingredients Ricetta 5 . Isservi 4 persuni

4 qatghat Accola inbid abjad

bzar u melh

tewma

zejt taz- zebbuga

lumija

hwawar differenti bhal habaq u merdqux .

Tursin mqatta irqiq

basla

stock tal- hut jew ilma .

Method

1. Naddaf il-huta u aqsam f’4 bicciet. Qaxxar u aqta’ il-basla u it-tewma f’bicciet zghar. Recipjent zghir aghmel ftit zejt , basal, tewm, hwawar u ftit meraq ta lumija. Halli il-huta tixxarrab sewwa f’ din it-tahlita ghal madwar 2 hrs.
2. Iprepara borma zghira bi ftit ilma, inbid, hwawar, zejt, bzar u melh u ftit lumi.ghamlu fuq in-nar u meta jibda jaghli poggi il-hut sakemm dawn isiru. Isajarx izejjed ghaliex inkella il-hut jitfarrak .
3. Ma din il- huta tista iservi insalata jew patata mghollija u kwalitajiet ta’ haxix li tiggosta . Meta tigi biex iservi il- huta itfa ftit meraqu tursin irqiq fil- wicc tal- huta .
4. L-Accola hija wahda mil-itjeb hut li jeziztu . Tant hu hekk li jghidulha ir-regina tal-bahar.

Ingredienti

800gr mazzola

50gr margerina

basla

werqa randa

ftit tursin irqiq

1 litre ilma

100gobon gruyere

50gr dqiq

lumija

bzar shih

lewz

bzar u melh

Method

1. Qaxxar il-mazzola u qaxxar sewwa. Aqta’ bicciet imdaqsin. Iprepara kazzola bl-ilma, basla, lumija, randa u bzar . Ghalli u sajjar il-huta fih.
2. Meta il- huta tkun lesta nehhi mill-ilma . Bil-mod il-mod nehhi l-laham tal-huta minn ma l-ghadam u ix-xewk . Iprova zomm bicciet kbar ta l-laham.
3. Dewweb il-margerina, zid id-dqiq u hawwad kollox sewwa. Ibda ftit ftit zid il-likwidu li tkun sajart il-huta fih. Hawwad u kompli sajjar ghal madwar 20 minuta fuq nar baxx. Saffi.
4. Poggi il-huta go dixx li tkun sajart fih . Zid ftit bzar u melh fuq iz-zalza u itfa din fuq il-huta . Iksi sewwa.
5. fil- wicc itfa bicciet ta’ gobon u il- lewz. Sajjar forn moderat ghal madwar nofs siegha. Roxx ftit tursin fil-wicc u servi shun.
6. Flok mazzola tista tuza kull tip ta hut abjad bla xewk.

Ingredienti

4 bzariet

100gr basal

25gr kunserva

150gr gobon

Bajda

300ikapuljat majjal

25gr margerina

150gr ross abjad

bzar u melh

zalza tat- tadam

Method

Qaxxar u qatta il-basal u it- tewma. Dewweb il-margerina u qalli dawn it-tnejn sakemm jiehdu kulur .Wara qalli ukoll il-laham sakemm isir.

Zid il-kunserva bzar u melh. Ghalli ir-ross abjad f’hafna ilma bil-melh sakemm isir sewwa.

Hallat ir-ross mal-laham sewwa u zid il-bajda, erga hawwad . Nehhi il-parti ta’ fuq tal-bzar u nehhi ta gewwa kollu. Imla b’ din it- tahlita u erga’ poggi il-parti ta fuq tal-bzar.

Irranga il-bzar go kazzola zghira b’ mod li jibqghu wieqfin , zid ftit ilma u sajjar forn moderat ghal madwar 40 minuta .

Meta jkunu lesti nehhi il-kazzola u servi biz-zalza tat-tadam.

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caoao

4 juniper berries

1 tablespoon five spice powder

1 tablespoon cinnamon

4 bay leaves rand

Few mint leaves

Few sage leaves

1 carroot diced

1 tin tomato peeled

1 stick celery

Extra virgin olive oil

Salt and Pepper

Method

Seal shanks and pull ingredients in slow cooker and simmer for 4 hours.