Ingredients

1 kg octopus

1 litre water

1 red onion

2 garlic cloves finely chopped

10 pitted whole black pepper corns marjoram , mint , basil finely chopped

1 teasepoon honey

1/2 teasepoon crushed chilli

1 tablespoon of lime

100ml extra virgin olive oil

salt and fresh cracked pepper

1 teasepoon of wine red

Method

In a deep pan fried put the water, 1 teaspoonful of wine , 10 pinned black peppercorns 1/2 teasepoon of chilli, bay leaf and octopus . Bring to the boil , reduce the heat and simmer for about an hour or until octopus is cooked . Remove the octopus from liquid and cut into bite pieces . Reserving some of the liquid . In a shallow pan heat the oil and saute the onions until brown , add the chilli garlic and herbs for a further 3 minutes . Finally add the octopus add the honey add the lime zests about 10 minutes until the liquid has reduced to the desired consistency.

Seaon and serve.

Ingredients

1 kg of denci

sea salt and black pepper

olive oil for frying

200gr tomatoes

2 garlic cloves

125gr white wine

250ml fish stock

leaves of 2 sprigs of thyme

leaves of 3 sprigs of tarragon chopped

2 fresh sage leaves

1 bay leaf

Method

put the tomatoes and oil in a pan and simmer until it cook to a pulp crushing them occasionally . Add wine and simmer for until they cook to a pulp crushing them occasionally . add wine and simmer until absorbed then add the stock tarragon thyme sage , bay leaf salt and pepper . brush the fish with oil and season with salt and pepper . spoon half into a roasting tin . Place in a serving dish and keep warm pour the roasted juice back i into the saucepan of sauce bring to the boil and then add salt and pepper pour out the sauce around the fish add the olives and fennel pieces and serve

Ingredienti

100 spinaci friska

2 bajdiet

150gr zokkor castor

200dqiq plain

meraq ta’ nofs lumija

120gr jogurt tal-vanilla

2 kuccarini baking powder

150zejt vegitali

2 bajdiet

Method

Sahhan il-forn f’temperaturata’ 180’c .

Go food processor jew blender ghaffeg u hawwad iz-zejt, il- bajd , il- meraq tal- lumi , il- yougurtu l- ispinaci sakemm tigi qisha krema mahlulha hadra .

Fi skutella kbira gharbel id-dqiq u il-baking powder . Zid iz-zokkor u hawwad . Dahhal it- tahlita l- hadra u hawwad bil- mod u bil- galbu sakemm jithaltu flimkien .

Iprepara dixx midluk bi ftit butir u ftit dqiq fil-qiegh. Ferrex it- tahlita go fih . Dahhal fil- forn imsahhan u ahmi ghal madwar 35minutajew sakemm ma tibqax idellek minn gewwa

Dan il- kejk tajjeb hafna jekk iservuh kif inhu meta jiksah u imlih bil-krema maghmulha minn bott mascarpone imhallat ma mgharfajew imhallat ma mgharfa icing sugar u ftit vanilla

Ingredienti ghal 6 persuni.

700gr bakkaljaw jew cofd fitters

200dqiq self raising

tewma hadra imqatgha irqiqa

tursina imqatgha irqiqa

ftit bzar u melh

2 imgharef zejt taz-zebbuga

basla kbira imqatgha irqiqa

410gr bott zalza maltese tal-mayor

30gr kappar

naniegha imqatta frisk

Metodu

Qatta il- bakaljaw u xarbu fl-ilma min lejl qabel ma tkun se issajru , nehilu l-ilma, l-ghada ghalli il-hut ghal madwar 30 minuta .

600gr klamari zghar

mgharfa zejt taz- zebbuga

2 basliet , tewma normali, ftit bzar u melh .

mgharfa three hills kunserva

400gr bott polpa mayor

100gr zebbug iswed tal-ghadma

100ml ilma fietel

ftit habaq

ftit naniegh

225gr dipp tat-tonn

100gr frak tal-hobz. , ftit inbid

Metodu

Naddaf il-klamari u go skutella hallat l- ingredienti u imla il-klamari b’ din it-tahlita b’ toothpick.

Aghlaq it-truf tal-klamari , zid il-basal u it-tewma imqatta – it-tree hills kunserva u il-mayor polpa, zid l- istock tal-hut, iz-zebbug il-hwawar , id-dip u ftit bzar u melh ghal gosti tieghek.

Nota. Meta taghzel il-klamari ghazel dawk li ikunuzghar ghax il- hut taghhom ikun iktar tari .

Ingredients

800gr lampuki mqatghin

500gr smid

4 imgharef zejt taz-zebbuga.

bzar u melh

2 sinniet tewm imqatghin

400gr bott polpa mayor

100gr zebbug iswed bl-ghadma

30gr kappar

habaq imqatgha zghir

naghniegh imqatgha zghir

dada tal-hut ma 100ml ilma ma’ ilma fietel

ftit bzar u melh

Method

Sahhan tagen sew u zid iz-zejt . Gerbeb il-lampuki go l-ismid u wara aqlihom fiz-zejt taz-zebbuga,

Zid il-bzar u il-melh u ftit meraq tal-lumi. Zid il-kunserva u il-polpa mayor u l-istokk tal-hut u halli itektek ghal ftit hin . Wara itfa’ iz-zebbug, il-kappar , il-habaq u in-naghniegh.

Tista tuza il- fried lampuki mal- patata il- forn mixwija bil-lumi marinate bil-hall u it-tewm

Noti : Poggi il-hut go (floxx) (net) li tista tigbor ix xewk iktar malajr tal-huta.

Il-lampuka hija huta versali hafna . Tista tuza mal-patata il-forn mixwija bil-lumi jew imarinata bil-hall u it-tewm

Ingredients

2 basliet imqatghin

2 tewm hodor imqatghin roti jew 6 tewm

Mgharfa zejt taz-zebbuga

ftit merdqux imqatta’ irqiq

ftit habaq frisk imqatta irqiq

ftit naniegh imqatgha

mgharfa three hills kunserva

hut ghal aljotta

dada tal-hut

2 litri ilma

4 patatiet imqaxrin u shah

melh u bzar

400gr bott mayor pelati

Method

Go borma qalli il-basla u it-tewm fiz-zejt taz-zebbuga u wara il-haxix.

Il-polpa mayor u three hills kunserva, il-hut u l-istokk. Itfa’ il- patata u hallih itektek ghal madwar 45minuti sakemm il- hut ikun sar . Tista isservi ftit ross mgholli ma din ir-ricetta. Nehhi ix- xewk.

Ingredients

400gr spirals pasta or twist

4 tablespoon lemon juice

1/2teasepoon sugar

200gr packed smoked salmon , torn into sprigs

2 large spring onions

ground black pepper

large handful rocket parcels

Method

Cook the pasta in boiling salted water and while whisk together the oil, lemon juice and some salt and pepper . Drain the pasta, return to the pan and add the dressing , smoked salmon tomatoes and onions . Toss it all together then stir through the rocket parcels. Divide between 4 bowls and sprinkle with black pepper .

If sprinkle cold the pasta into a colander and rinse under cold water. Drain well then stir in the rest of the ingredients

Ingredients serve 8

ghagina helwa

150gr margerina

100gr zokkor

50gr lewz imfarrak bicciet kbar

150gr dqiq

method

Jekk se tuza il-mixer. ir-rizultat jigi l-istess. . Fil-bieqja tal-mixer poggi il-margerina u iz-zokkor. Haddem tajjeb sakemm il-margerina tigi qisha krema u iz-zokkor ma jibqax jinhass. Zid il-bajd wahda wahda.

Zid l-intrita , id-dqiq u il-lewz . Hawwad kollox sakemm l-ingredienti kollha jithaltu sew. . Nehhi it-tahlita tal-mixer u poggieha go dixx tal-forn. Meta tkun ksejt id-dixx bl-ghagina idlek bil-gamm u ferrex it- tahlita tal-lewz.

Jekk se taghmel l-istrixxi tal-ghagina trid tidlikhom trid tidlikhom bil- bajda imhabta qabel ma isajjar it- torta. Sajjar il-forn f’ temperatura, gas no 4 ghal madwar 45/55 minuta.

Nota: Jekk tiggosta tista izid ftit konfettura u cirasa mqatghin irqaq hafna . Inti u izidhom trid thawwad b’ imgharfa ta l-injam.

Ingredients for 6 persons .

900gr potatoes

600gr swede or turnips

50gr butter

2 carrots peeledand chopped

1 large onion chopped

cream fresh

black pepper

Method

Ingredients

500gr plain flour

half tablespoon each ground cloves

1 tablespoon yeast

60gr dried peas and chopped stemed

50ml tablespoon brandy

Method

Sift the flour spice into a large bowl and stir in the sugar and yeast .

Stir in the sugar and yeast .

Return the dough to the washed dried and a greased bowl . While the dough is rising put and fig to the pan pour on the kirsch or brandy and add just to barely cover . Bring the fruit to the boil , lower the heat and simmer for 5 minutes . When the dough is size to turn it until . Take a smaller piece of dough in size to turn it down punch it and kneald it for a few minutes to make sure the fruit is evenly distributed .

Take a smaller piece of dough and roll it until large enough to enclose the fruity dough completely . Roll out it lightly and transfer to a well greased loaf tin 240cm long cover and leave to proof until doubled in size . Brush with melted butter and bake in a 180/c for 45minutes or until rizen and golden . Turn out on a rock and tie a ribbon around the loaf when cool .

Ingredients

2 imgharef zejt taz- zebbuga

Ftit butir

700gr canga ta l-istuffat maqsuma f’bicciet

Mgharfa dqiq

Basla imqatgha

320ml pint birra

werqa randa

4 karotti mqaxra u maqsuma f’bicciet

900gr brodu tac-canga.

Worchester sauce . ferrex ftit sewwa

4 patatiet imdaqsa u maqsuma bicciet .

200gr mushrooms zghir

ponn tursin imqatta irqiq .

Method

Sahhan il-forn fuq gas no 5 180/c jekk ikun bil-(fan 160/c) . Sahhan iz-zejt u il-butir f’kazzola kbira u tista dahlu fil-forn . Itfa il-laham ftit ftit u sajjar ghal ftit minuti sakemm jiehu il-kulur kanella thalliehx jinharaq.

Itfa il-laham ftit ftit u itfa iktar laham halli jinqela . Zid iz-zejt jekk ikun hemm bzonn . Zid il- karotti u hawwad ghal ftit minuti fuq nar bati ghal ftit minuti imbaghad itfa il- kunserva u hawwad ghal minuta ohra .

.Itfa il- birra ghalli in-nar u halli it-tahlita tbaqbaq ghal 4 minuti . Itfa il- brodu tac- canga u hallih jibda jaghli , baxxi in-nar biex it- tahlita ttektek bil-mod zid il-laham flimkien mal worchesire sauce , il-patata u il-mushrooms .

Poggi l- ghatu fuq il- kazzola u dahhal fil- forn iccekjah . WAra siegha u jek tara li xxotta zid ftit mishun jekk ikun hemm bzonn.Kompli ahmi ghal madwar siegha ohra. Ferrex ftit tursin fil-wicc .

Ingredienti

2 kikri 500ml ilma 100gr fazola samma

 mgharqa fl- ilma minn lejl qabel u u msajjra

 3 kikri stokk tal- haxix

 2 imgharef zejt taz- zebbuga

 basla imqaxxra u mqattgha irqiqa hafna

 2 sinniet tewm u mahruqa

4 frieghi zghar tat- tursin imqatgha

Metodu

Hu borma ta’ 4 litri aghmel l- ilma u in- nar iftaghha taghli fuq nar gholi.

ghal madwar 45 minuta.

jew sa x’ hin il- fazola tkum kwazi saret.

imbghad itfi in- nar, ikxef il- borma u hallieha tibred ftit.

sadanitant hu il- borma ta’ 2 litri fiha ghamel iz- zejt , il- basla it- tewm u il- karfusa hawwadhom .

Imbghad ghaddashom go liquidizer il- borma tal- fazola ithan il- fazola izda ipprova halli xi ftit minnha u kompli tektek ghal 15 il- minuta ohra.

fl- ahhar halli ftit  joqoghdu u qassam fil- platti zejjen il- platt bil- frieghi tan- naghniegh u merdqux u servi

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr French mustard

Seasoning

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve.

Ingredients

3 eggs

115gr  caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour  

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

Method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegtables .

Ingredients

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter cuicke or pie dish with pastry and pour in the filling . Place the dish on a bakimng sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .