Ingredients

 225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream

Method

 In a bowl mix the breadcrumbs , grated cheese and parsley finely choppedminture. In the same pan melt the butter and add to the garlic

Worchester sauce and mustard

 Dip the chiken sauce and mustard.

Dip eeach chiken breast in mustard sauce and place it in a overproof. Press the breadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutesin when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat throufgh.

Pour the green sauce over on top of the chiken fillets.

Ingredients serve 4 .

8 slices bacon  

1 teasepoon  garlic powder  

1 teasepoon  salt  

1 teasepoon  dried basil  

1 teaspoon dried oregano  

2 pounds tenderloin

2 tablespoon butter

2 tablespoon olive oil

Method

Preheat the oven to 400 degrees F (200 degrees Celcius).  

Place the bacon in a large oven safe skillet and cook over medium high heat, turning occasionally , until lightly brown and still flexiable 6 to 7 minutes. 

Drain the bacon slices on a paper towel lined plate . Remove any excess bacon greese from the skillet . Conbine garlic powder , seasoning salt, basil, oregano in a small bowl.  Set aside .  

Wrap the pork tenderloin with the bacon strips securing in 1 or 2 toohpicks per stip of bacon .  

Slice the tenderloin between each bacon both sides of the medillations in seasoning mix.  Melt butter and oil together in the same skillet over medium high meat . cook each medillloin for 4 minutes on each side . 

Place skillet into the preheat oven and bake until the pork is no longer pink in the center , 17 to 20 minutes .  An instant- read thermometer inserted to the center should read 160 degrees F or (70 degrees Celsius).     

Ingredients

200gr mozzarella di bufalo with its liquid  

20ml fresh cream  

10ml crushed ice  

2 fresh basil leaves  

6gr gluconolactato (Textures Algin Availiable from Specialist food shops ).    

For the bath;   

500ml  distilled water     

5gr  natrium alginic (Textures Algin Availiable from specialist food shops ).   

Method

Get mozzarella , the fresh cream and the basil leaves chilled down to 4 degrees celcius or in the fridge temperture. 

Cut the mozzarella into small pieces and puree’  together with all the other ingredients in the food processor till smooth (Don’t let it get warm ). 

Stain the mixture in the fine –mesh sieve and keep in the fridge for 12 hours . 

Blend the water together with the natrium aliginit and keep in the fridge for 12 hours. 

Stain the natrium bath through a fine sieve in a small pot that it becomes a depth of 5cm minutes. 

Put the mozzarella mixtures with the round measures spoon of 1 tablespoon carefully in the bath and release the mixture (shold be covered in the bath avoid contact beetween the single spheares ! ). 

After 4-5 minutes take the sphear with the small skimmer and put it in the slightly salted water bath to rinse .    

Continue the procedure until all the mixture is used .   

The spheres can be served on a spoon with a small slice of a cherry tomato and basil leavers in a nice tomato consume’ .  However the sheared should be eaten whole since it will be liquid inside.     

Ingredients serve 4 .

1 tablespoon olive oil  

1 brown union , cut into thin wedges  

1 tablespoon thin finely grated ginger

1 tablespoon curry paste  

400ml can coconut cream  

500gr peeled pumpkin cut into 2cm pieces 

1 tablespoon brown sugar 

1 tablespoon fish sauce  

500gr white fish fillets cut into 3cm pieces  

200gr peas, trimmed .

200gr (1 cup) rice 

1 tablespoon grated fine rind  

1 tablespoon lime juice  

Fresh coriander spings to serve 

Method

1. Heat oil in a large sausepan over medium- high heat .  Cook the onion and ginger , stirring for 1 minute .  Add curry paste .  Cook for 1 minute .  Stir in coconut cream., pumpkin , sugar and fish sauce . 

Cover .  Bring to the boil.  Reduce heat to medium – low .  Simmer for 5 minutes or until fish and pumpkin are cooked through .

• Meanwhile ,  cook the rice following packet directiouns . 
• Stir lime rind and lime juice into curry .  Top with coriander.  Serve with rice .   

Ingredients

 225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream

Method

 in a bowl mix the breadcrumbs , grated cheese and parsley finely choppedminture. In the same pan melt the butter and add to the garlic

Worchester sauce and mustard

 Dip the chiken sauce and mustard.

Dip eeach chiken breast in mustard sauce and place it in a overproof. Press the breadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutesin when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat throufgh.

Pour the green sauce over on top of the chiken fillets.

Ricetta tal- klabb tat- tisjir

Ingredients ghal 4 persuni.

100gr fazola

150gr basal

bzaru ahdar

25gr kunserva

5 kikri ilma tad- dadi

paprika

gobon mahkuk gruyere tat-toqba

300gr tadam imqaxxar

tursin, bzar shih , tewm

Method

1. Xarrab il-fazola f’hafna ilma matul il-lejl. Wara ghalli ghal 30 minuta.
2. Aqta il-haxix kollu kwadri f’bicciet zghar. Sahhan ftit zejt u qalli il-basal u il-bzaru .
3. Zid it-tadam, ilma dadi u kunserva. Roxx ftit bzar u melh tewm u paprika . Sajjar fuq nar baxx ghal 10 minuti.
4. Hallat il-fazola u ghalli kompli sajjar fuq nar baxx sakemm isir kollox. Servi shuna bil- gobon u it- tursin
5. Soppa tajba hafna li tista tintuza bhala platt principali.

Ingredients ricetta 125.

6 bajdiet

250gr zokkor

2 kuccarini essenza tal- vanilla

Qoxra mahkuka ta’ 2 laringiet

500gr dqiq

3 kuccarini baking powder

ghal-gelu tal-wicc.

300gr zokkor fin

meraq ta nofs lumija

ftit qtar tal-ilma

Method

Ghar ravioli

1.Habbat sew iz-zokkor u il-bajd. Zid l-essenza tal-vanilla u il-qoxra mahkuka ta’ laringa.

2. Habbat id-dqiq u il-baking powder flimkien.

3. Zid bil-mod il-mod id-dqiq mat-tahlita tal-bajd u hawwad il-hin kollu

4. Lesti pjanca miksija bil-kartaforn.

5. B’imgharfa itfa it-tahlita fuq il-pjanca. Halli spazju bejn imgharfa u ohra ghax dawn jikbru huma u jinhmew.

6. Poggi fil-forn f’temperatura ta’ 150/c ghal 10 minuti.

7. Ohroghom u hallihom jikshu.

ghal gelu

8. Itfa’ iz-zokkor fin go skutella zghira . Itfa il-meraq tal-lumi u b’imgharfa hawwad sa ma ikollok tahlita la immerqa u lanqas iebsa izejjed. Jekk ikun hemm bzonn, zid ftit qtar tal-ilma.

9. Kif tlesti tista idellek ir-ravioli bil-Gelu.

10. Importanti li ma tqaghdhomx fuq xulxin ghax jehlu u lanqas tpoggihom fil-frigg ghax il- gelu jinhall bil-kesha.

Ingredienti

Brungiela

4 imgharef zejt

bzar u melh

tewm

8 tadamiet kbar

tursin imqatta irqiq

rosemarie

ftit ilma

Method

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

2. Irranga slice brungiel, wara slice tadam go dixx.

3. Zid iz-zejt u ftit ilma. Roxx ftit bzar, melh u rosemarie. 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 jiserva mal-hut

Ingredienti

4 patata kbar

200gr spinaci

100gr ricotta

2 bajdiet

tursin imqatta irqiq

ftit butir

bzar u melh

ftit gobon mahkuk

Method

1. Nehhi il-hamrija taht hafna ilma . Sajjar forn ftit bati ghal madwar 30minuta . Sajjar bil- qoxra b’ kollox .
2. Naddaf l-ispinaci . Meta din tkun lesta saffi u nehhi kemm tista jkun ilma .
3. Meta il-patata tkun lesta nehhi il-parti ta fuq u haffer.
4. Thaffirx izejjed ghax inkella tinfaqa u imla il-patata b’din it-tahlita. Haddem sewwa u imla din 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.
6. Poggi fil-wicc tal-patata. Roxx il-kumplament tal-gobon u erga’ sajjar forn moderat ghal madwar 8 minuti.
7. Dan id-dixx jista jiserva bhala l-ewwel platt jew inkella f’xi cold buffet .

Ingredienti

Sponge tac-cikkulata

Rum

vanilla

600gr qastan imqaxxar tal- imbuljuta

ghal kisi

3 abjad tal-bajd

meraq ta lumija

480gr icing sugar

Method

1. Aghmel l-isponge l-istess bhal dik ta gateau tac-cikkulata . Meta tkun lesta u keshet aqsam fi tlieta .

2. Sajjar il-qastan bhal imbuljuta . zid ir-rum, vanilla saffi u ghaddi minn magna ta l-ikapuljat.Zid ir- rum , vanilla u ftit mil- ilma ta l- imbuljuta . Haddem fi krema.

3. Bejn sponge u ohra imla b’ din it-tahlita.

4. Iprepara ir- royal icing . Iksi u ddekora bil-qastan . Hallih joqoghod gurnata u servi.

5. Helu tajjeb ghal habta tal-milied ghal mat-te’

Ricetta tal-klabb tat-tisjir

Ingredients serve 4 .

Sponge

ghal mili tal-berquq

Bott berquq

lewz inkaljat

xorb li tiggosta

zokkor

2 containers krema friska

jam

tut

Method

1. Jekk trid tista tuza berquq frisk. f’ Dan il-kas sajjar l-ilma u iz-zokkor. Wara aqsam u nehhi l-ghadma

2. Aqsam l-isponge . Idlek bil-gamm u ix-xorb li tiggosta .

3. Habbat sewwa il-krema friska. Zid ftit zokkor . Idlek ftit krema madwar l-isponge

4. Irranga il-wicc tal-gateu tal-berquq , tut, krema friska u dawwar il-gateeu bil-lewz inkaljat

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni .

Ingredienti

Ghagina helwa

500gr gheneb abjad

3 bajdiet

vanilla

600ml halib

75gr zokkor

Method

1. Aghmel l-ghagina l-istess bhal flan tal-berquq . Idlek forma u iksi l-ghagina.
2. Ahsel u aqta l-gheneb , irranga hdejn xulxin gol ghagina.
3. Ghalli il-halib zokkor u vanilla .
4. Itfa din it- tahlita fuq l- gheneb . Sahhan forn moderat ghal madwar 25 minuta.

Ricetta tal-klabb tat-tisjir.

Ricetta ghal 4 persuni .

Ingredienti

200gr majjal ikapuljat

200gr canga ikapuljat

100basal

2 bajdiet

300ml stock jew ilma

150gr karotti

100gr bacon imqatta f’ bicciet zghar

50gr margerina

ghal ghagina

450gr dqiq

125gr margerina

melh

50gr xaham

120ml ilma

Method

1.Iprepara l-ghagina . Aghrbel id-dqiq, zid il-melh . Haddem sewwa ix-xaham il-margerina u id-dqiq. Dan tant iridu jithadmu sewwa li jigu qishom haga wahda qishom ramel . Zid l-ilma u aghgen Ifforma l- ghagina forma ta’ ballun u hallieha toqoghod mhux inqas minn siegha qabel

2. Qaxxar il-karotti u il-basal. Aqta’ bicciet zghar. Dewweb il-margerina u qalli il-basla u il-karotti. Wara hames minuti zid il-laham u il-bacon. Kompli sajjar sakemm dan ikun lest.

3. Zid il-bzar u il-melh u l-istock. Sajjar fuq nar baxx ghal madwar 15 il-minuta jew sakemm l-istock ikun kwazi inxtorob kollu. Zid il-bajd.

4. Iprepara receipjent li tkun sajart it- torta fih,. Idilku bil-margerina . Iftah nofs l-ghagina fuq il-qiegh u il- genb ta dan id dixx . Itfa it-tahlita tal-laham fuq l-ghagina . Hallieha toqoghod ghal hames minuti.

5. Idlek ix-xfarijiet bl-ilma u erga ifrex l-ghagina l-ohra.. Irranga sewwa ix- xfarijiet u il- wicc . Idlek il- wicc bil- bajd u sajjar forn moderat ghal madwar 45minuta . Servi shuna jew fietla.

Ingredients

250gr fwied tat-tigieg

50gr basal

bzar u melh

25gr margerina

25gr kunserva

kikra stock

Risotto

200gr ross

25gr basal

1 litre stock

25gr margerina

melh

Method

1.Qaxxar u qatta il-basal f’bicciet zghar hafna .

2.Sahhan il-margerina, aqli il-basla u wara zid il- fwied . Aqli sakemm il-fwied ikun ha il-kulur . Zid il- kunserva, bzar, melh u l-istock . Sajjar fuq nar baxx ghal madwar 10 minuti.

3. Iprepara ir-risotto. Dewweb il-margerina, qaxxar il-basal u aqta’ f’bicciet zghar . Qalli u sajjar sakemm jiehdu il-kulur.

4. Zid ir-ross u kompli sajjar fix xott ghal 4 minuti. Zid l-istock u ftit melh. Ghatti tajjeb b’ghatu u kompli sajjar jew fil-forn jew fuq nar baxx. Importanti li meta ir-ross ikun lest l-istock irid ikun inxtorob kollu. Jista ikun hemm tip ta ross li ikun mehtieg iktar stock . Jekk f’kas l-istock ikun inxtorob kollu allura zid ftit aktar stock. Mhux izejjed.

5. Iprepara forma tonda midluka bil-margerina . Imla bir-ross. Hallieha tiksah ftit . Aqleb il-forma biex johrog ir-ross. Imla bit- tahlita u erga sahhan. Servi shun.

6. Dan il- platt jista jiserva bhala l-ewwel platt jew il-platt principali. Flok fwied tista tuza laham jew frott tal-bahar.

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 chiken and grated pecori

Ingredients

1 tsp granola bars

120gr unsweetened applesauce  room temperature

1/3 cup skimmed milk

1/3 honey 15ml

1 teasepoon ground cinnamon

250gr old fashion oats

1 cup frozen unsweetened rasberries diced

Method

Preheat the oven to 350and lightly coatan 8 square meters baking pan with nonstick cooking spray .

In a large bowl stir together the oil and applesauce until smooth . Mix in the milk – honey and cinnamon until through until through combined . Stir in the oats until evenly coated with the applesauce mixture .

Gently fold in the rasberries . press the oat mixture into the prepared pan and bake at 350°F. for 16-19 minutes, cool completely to room temperature in a pan before slicing into 10 bars . For the vegan version substitute your favorite . Non daily milk and agave in place of the honey

Ingredients

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50grr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju. F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 /c jew sakemm isir kannella dehbi.

Ingredients .

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes .

Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes.

Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

Ingredients

1 cup evaporated milk

1 cup warer

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 wine 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

1 large chicken

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

 600ml hot vegetable stock

200gr smoked tufu, cubed,

 200gr choi, chopped, A handful of sugar snap peas ,

A  4 spring onions , chopped

Method

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugar snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Put also the whole chicken for the broth .