Ingredients

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with ½ tbsp flour

Method

In a large bowl combine the almonds , canied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°Cline a 28cm can pan with oven paper and butter well. In a saucepan over a low heat , heat the honey into the flour mixture , blending for about 2 minutes Stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake . Bake the cake until golden brown for no longer than 20 minutes . Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any leftover cahke can be stored in an airtight container .

Ingredients

Mgharfa zejt taz- zebbuga

Basla , sinna tewm, 300gr brokkoli

900gr stokk tal- haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel . qatta l-basal u it-tewm. Sahhan mgharfa zejt f’ tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . zid il- buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l- istokk kwazi inxtorob . imbaghad zid l-  istokk l- istess mod sakemm l- istokk jifdallek kuccarun wiehed biss Dan il- process jiehu 25 minuta .

Qatta is- salamun , zid is- salamun u il- kumplament tal- istokk fit- tagen fit- tagen u hallih itektek ghal 2 minuti . Hu hsieb li is- salamun huwa msajjar u il- buckwheat ikun tari

Qatta il-brokkoli fi fjuri zghar > Sajjar il- brokkoli fl- ilma sakemm isiru Saffihom fl- ilma u zidhom mal- buckwheat , flimkien ma xibt il- qoxra ta’ lumija mfarka u il- yougourt . Hawwar bil- melh u il- bzar u servi.

Ingredienti

800gr majjal

ftit pruna msajra

bzar u melh

300gr basal

ilma

margerina

2 tuffiehat

4 imgharef gamm

25gr cornflour

300gr karotti

rosemarie

Method

1. Il-Majjal tista tkun bicca koxxa jew spalla. Ara liema parti li tiggosta. Qaxxar il-basal u il-karotti u aqta f’ bicciet kbar.
2. Poggi dawn il-basal u il-karotti f’qiegh ta’ dixx, poggi l-majjal fuq dan il-haxix. Idlek bi ftit margerina, roxx bzar melh u rosemarie, zid ftit ilma u sajjar, forn moderat sakemm isir.
3. Kultant zmien ohrog mill-forn u fil-wicc itfa il-likwidu li ikun hareg mil-laham stess. Meta il-laham ikun lest nehhi minn dan id- dixx .
4. Qaxxar it-tuffieh, aqsam min-nofs u ghalli fi ftit ilma. Nehhi il-laham mil-pruna u hallat din mal- gamm. Meta it-tuffieh ukun lest aghmel hofra fin-nofs u imla din it-tahlita.
5. Dewweb il-cornflour. Erga sahhan dak il-likwidu li ikun hareg mil-laham u hu daqs 50ml minnu. Zid il-cornflour . Erga ghalli u hawwad sewwa. Servi il-majjal b’ dan il-gravy u ddecora bit-tuffieh .

Ingredients

600gr Flett tal-majjal

2 tuffihat

2 basliet

25 margerina,

stock

ftit zejt

bzar shih

Rosemary

bzar u melh.

Metodu

1. Naddaf sewwa l-flett minn xi xaham li jista ikun hemm. Roxx ftit bzar u melh.
2. Sahhan ftit zejt u il-margerina aqli malajr il-flett sakemm dan jiehu il-kulur. Nehhi it- tagen u poggi go casserole .
3. Fl-istess tagen aqli il-basal u wara zid ftit slices tat-tuffieh. Meta tigi il-qoxra imma imma nehhi ta’ gewwa.
4. Meta dawn ikunu lesti l-istock , sajjar ghal 2 minuti u zid kollox fuq il-laham . Roxx ftit rosemarie u zid ukoll bzar shih.
5. Kompli sajjar fil- forn ghal madwar tliet kwarti . qabel tista zzid ftit krema jew inkella mgharfa halib tal-bott

Ingredienti

200ikapuljat tac- canga

50gr laham taz-zalzett

basla u ftit dqiq

mgharfa kari

bzaru melh

200 ikapuljat tal-majjal

50gr breadcrumbs

tewma

nofs tuffieha

ftit zejt

bajda

Method

1. Qaxxar il- basla , tewma u tuffieha u qatta f’ bicciet zghar jew ahjar jekk ikunu ikapuljathom

2. Hallat il-laham kollu basla, tewma tuffieha , kari , hobz bajda , melh u bzar . ghaffeg sewwa sakemm kollox ikun haga wahda

3.. Ifforma fi tmiem pulpetti zghar, tnejn ghal kull persuna. Sahhan ftit zejt, ghaddi mid-dqiq u sajjar fuq nar baxx sakemm isiru sewwa minn gewwa .

Ingredienti isservi 4

Sponge normali u 2 abjad tal-bajd

banana, laringa u cirasa

meraq tal-lumija

vanilla u 100zokkor

pineapple u ilma

grand manier u langasa

bastun tal-kannella (Cinnamon)

metodu

1. Ipprepara l-isponge din tkun normali.
2. Qaxxar u qatta il-frott kollu. Poggi go kazzola bi ftit zokkor, bastun kannella, vanilla u ftit ilma. Ghalli ghal ftit hin. Kessah u saffi.
3. Poggi il-frott fuq l-isponge . Xarrab bix-xorb
4. Aghmel xkuma billi thaddem l-abjad tal-bajd u wara zid iz-zokkor .
5. Irranga l-ixkuma fil-wicc bic-cirasa u sajjar forn jahraq ghal ftit hin .

Ingredients serve 6

• 500gr dried yellow split soaked overnight
• 25gr butter
•  1 large onion,
• 125gr ridless smoked steaky bacon rashes roughly chopped
•  1 garlic clove crushed
•  1.7litres (3 pintts well –flavoured ham or vegetable stock
•  1 bouquet (1 bay leaf)
•  a few fresh parsley and thyme sprigs
•  1 tsp cooked ham chopped
•  Salt and freshly ground black pepper
•  Cracked black pepper to serve.

Method

Drain the soaked split peas. melt the butter in a large pan, add the onionsbacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredients

400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il- margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u I mla b’ din it- tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar sieghau kwart . Servi shan .

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.

Spoon rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

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

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 serve 6.

500gr dried yellow split soaked overnight

,25gr butter

1 large onion,

125gr ridless smoked steaky bacon rashes, roughly chopped

1 garlic clove , crushed

 1.7litres (3 pintts well –flavoured ham

or vegetable stock 1 bouquet

 (1 bay leaf)

a few fresh parsley and thyme

sprigs 1 tsp cooked ham chopped

 Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

Drain the soaked split peas.

 melt the butter in a large pan,

 add the onions bacon

and garlic and cook over a low heat for about 10 minutes until the onion is soft

. Add the split peas to the pan with the stock .

 bring to the boil and use a spotted to remove the surface add the bourget garni

 and oregano then season with salt and ground black pepper.

 Transfer to the slow cooker

, cover and cook on high for 3-4 hours until the peas are very soft.

  Leave the soup to coker cover and cook on high until the peas are very soft.

 Leave the soup to cool ,

 then whiz half the soup in a blender of food processor until smooth.

 Leave the soup to cool a little for 3-4 until the peas are very soft.

 Leave the soup to cool a little, then whiz half the soup in a blender

or food processor until smooth.

  Pour the soup into the pan and reheat

, then add the ham and check the seasoning with cracked black pepper

 to serve.

Ingredienti ghal 12 il-persuna.

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

750 ilma soda jew luminata tal-lumi

Silg 

Method

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor

 u iz-zokk tal-kannella u l-imsiemer tal-qronfol.

 Hawwad sa ma jinhall iz-zokkor

 Go buqar li jiflah is-shana

 poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna

Ghatti bil-clingfilm u kessah ghal 3 sieghat.

Nehhi iz-zokk u l-imsiemer u zid l-inbid ,

il-brandi u il- luminata jew ilma soda.

 Zid is-silg u servi immedjatament .

tista flok inbid ahmar tista tuza inbid abjad

Ingredienti

300gr hobz xott imqatta f’ dadi

2 basliet homor imqatta roti

8 bajdiet

80gr mozzarella mahkuka

melh

zejt taz- zebbuga

ftit tursin niexef

ilma

Method

Poggi il-hobz fl-ilma ghal ftit hin.

Poggi il-hobz go skutella , zid it-tursin u imgharfa zejt taz-zebbuga u hawwad flimkien. Go skutella ohra hawwad sew il- bajd u zid nofs kuccarina melh .

Go tagen ferrex ftit zejt taz zebbuga u aqli ir-roti tal-basal ma ftit melh . Ixhet it-tahlita tal-bajd fuq il- basal , ferrex il-mozzarella. u poggi il-hobz fil-wicc fil waqt li taghfsu l- isfel b’ imgharfa ta l- injam . Ghatti it-tagen u halli il-froga issir sew . Aqleb il-froga u sajarha min-naha l-ohra jekk tara li hemm bzonn.

Ingredients

5 large eggs

2 tablespoon mirin

1/2 tsp white or regular soy sauce

1/2 tsp kosher salt

2oz parmeasan, shaved with a vegtable peeler

6 seasoned toasted seaweed snacks

Method

Whish eggs , mirin , soy sauce and salt measuring glass . Heat oil in a 2 cup measuring glass . Heat oil in a medium non stick skillet over medium low . Pour in one third of egg mixture roating skillet to evenly distributed . Cook until egg is most cooked about 1 minute . Scatter one third of parmeasan over and shingle 2 seaweed snacks vertically down the center .

Use a rubber spatula and starting from one side , fold egg and over itself thinly push to one side . Repeat cooking process with half of the remaing egg mixture, parmeasan and seaweed snacks then flip existing egg roll over onto flat egg and roll again .

Repeat one more time with remaining ingredients . Transfer Gyerean Mari to a plate and let cool 5 minutes . Slice into 1/2 inch pieces.

Ingredients

12 dried wheat noodles

kosher salt

1/2 cup chunky or creamy peanut butter

2 tablespoon unseasoned rice vinegar

4 pure tablespoon maple syrup or honey

1 tablespoon soy sauce

4 small Persian cucumbers thinly sliced

1 small garlic cloves finely grated

freshly ground black pepper

2 scallions finely chopped

1/3 cup salted roasted peanuts coarsely chopped

raw seasoned oil or chilli oil for serving

Method

Cook noodles in a large pot of boiling salted water until tender . Drain and rinse under cold running water . set aside .

Whisk peanut butter vinegar , maple syrup , soy sauce , garlic and 1/4 cup warm water in a large bowl until smooth .

Dressing should be a consistency of heavy cream . If it too thick add a little more water as needed . Season with salt and pepper . If noodles are sticky together , rinse briefly to seperate . Drain well. Transfer to a bowl with dressing toss to coat.. Add cucumbers and scallions and season well with salt and pepper . Divide noodles among bowls top with season with peanuts and drizzle with oil .

Ingredienti ghal 4 persuni .

4 bananiet

75gr zokkor

grokk brandy jew grand mariner

lumija

vanilla

300ml halib

Metodu

Qaxxar u qatta’ il- banana bicciet zghar

Roxx iz- zokkor fuqhom u aghsar lumija fuqhom ukoll . Halliehom joqoghdu ghal 5 minuti.

Poggi go kazzola bil-halib u vanilla fuq nar baxx ghal 15 il- minuta . Ghaffeg tajjeb f’ liquidizer u wara minn passatur . zid il- brandy jew xorb iehor . Kessah u servi.

Ingredienti .

300gr gambli

bajda

dqiq

zejt

lumija

frak tal- hobz

ftit halib

tewm u tursin

Methodu

Ghaddi il-gambli mid-dqiq wara mit-tahlita tal-bajd u il-halib u fl-ahhar il-frak tal-hobz.

Sahhan iz-zejt u aqli il-gambli.

Qaxxar u qatta it-tewm . Sahhan iz-zejt , Qalli it-tewma . Zid it-tursin imqatta u il-meraq tal-lumi. Itfa dan it-tewm fuq il-gambli u servi shan .

Ingredienti ghal 4 persuni

Basla

2 bzariet hodor

karfus

naghniegh

thyme

bzar u melh

tewma

2 tadamiet

tursin

oregano

2 containers Yoghurt

Metodu

Naddaf, qaxxar u qatta il-haxix kollu bicciet zghar

Poggi il-haxix go liquidizer, zid il- hwawar u haddem sewwa sakemm jigi kollox ilma

Ghaddi minn passatur fin . Zid il- yougourt , bzar u melh . Servi kiesah .

Dan id- dixx huwa tajjeb hafna ghal min hu bid dieta , specjalment ghan- nisa tqal

Ingredienti

Tigiega

100karotti

kikra krema

50gr dqiq

meraq tal- lumi

bzar u melh

ilma

250mushrooms

10basliet zghar

50gr margerina

isfar ta’ bajda

kikra nbid abjad

kuccarina mustarda

Metodu

Iprepara borma ftit kbira imla bl-ilma , poggi it-tigiega karotti , basal , mushrooms inbid, lumi bzar u melh Ghalli u sajjar fuq nar baxx sakemm isir it-tigiega. Nehhi kemm tista xaham li jitla fil-wicc. Nehhi it- tiegiega u saffi l- ingredienti l- ohra kollha . Zommhom f’ genb

F’ kazzola zghira dewweb il-margerina zid id-dqiq u ftit ftit zid nofs il-meraq li ikun hemm fil-borma tat-tigiega. Hawwad il-hin kollu . Hallat l-isfar tal-bajda u il-mustarda mal-krema. Zid fuq iz- zalza u saffi mil- ewwel . Zid ftit bzar u melh . Zid l-ingredienti li tkun saffejt fiz-zalza u servi fuq it- tigiega