Ingredients

450gr tuffieh

50gr gewz

100gr tamal

100gr dqiq whole meal

100gr zokkor ismar

mgharfa ghasel

25gr butir mahlul

bajda imdaqsa

niskata melh

Method

Sahhan il-forn f’ temperatura ta’ 200/c . Iprepara dixx ta’ 20cm midluk bil-butir jew biz-zejt u miksi b’ karta tal-forn. . Qaxxar u qatta’ f’kaxxi it-tuffieh. Qatta it-tamal f’bicciet zghar u farrak il-gewz. Zid l- ingredienti l-ohra kollha u hawwad sew b’imgharfa ta’ l-injam. Ferrex it-tahlita fid-dixx. Ahmi ghal madwar 30 minuta jew sakemm tara li il- kejk sar u il- wicc ghandu kulur dehbi.

Ingredienti

4 Wraps

1 zuchini imqatta’ roti

2 imgharef zejt taz-zebbuga

2 tadamiet imqatghin roti .

4 roti gobon cheadar

8 imgharef hummus

150gr tigieg igriljati u imqatta’ bicciet

kikra kale minghajr zokk u imqatta bicciet

Metodu

Aqli iz-zuchini fiz-zejt taz-zebbuga go tagen imsahhan . Ferrex ftit melh u bzar. F’Tagen non stick sahhan ir-wraps wahda wahda. Dellek il-hummus fil-qiegh ta’ kull wrap. Imbaghad ibda ibni ir-wrap tieghek. Poggi it-tigieg iz-zuchini, il-gobon , il-kale , il-basal u it-tadam. Gezwirha u kulha dak il-hin jew inkellha tista tkessahha jew tikolha kiesha .

Varjazzjoni: Ghal min jipreferi il-hut tista taghmilha tahlita ta’ avocado , ricotta mghafga u salamun affumikat (smoked salamon)

600gr tuffieh

meraq ta lumija

Imsiemer tal-qronfol

100gr zokkor

bastun tal-kannella

ghal ixkuma

4 abjad tal-bajd

3 imgharef zokkor

Metodu

Qaxxar it-tuffieh u poggi go borma bl-ilma, zokkor imsiemer tal- qronfol u kannella . SAjjar sakemm it- tuffieh ikun sar .

Saffi u ghaffeg it-tuffieh sewwa . Zid il-meraq tal-lumi u poggih go receipjent .

Haddem sewwa l-abjad tal-bajd u ftit ftit ibda zid iz-zokkor sakemm ikollok xkuma sabieha u iebsa .

Poggi l-ixkuma fil-wicc tat-tuffieh, dahhal fil-forn jahraq sakemm l-ixkuma isir fietla . Servi shuna .

Din il-koxxa tista iserviha kiesha. L- ahjar li tuza insalata.

Ingredienti ghal 4 persuni .

800gr patata

200gr basal

20gr margerina

werqa randa

tewm

koxxa ta haruf jew muntun

bzar u melh

ftit imsiemer tal- qronfol

ilma

ghaz-zalza

naghniegh u kikra hall

15gr zokkor

Metodu

Idlek sewwa il-koxxa bi ftit margerina , roxx il-bzar u il-melh. Sajjar forn moderat ghal madwar siegha . Wara l-ewwel nofs siegha ohrog mill-forn u ibda il-likwidu li ikun hemm fid-dixx u itfa fuqu il-laham . irrepeti kull 15 il- minuta . Qaxxar il-patata basal u tewm . zid il-margerina u ilma Aqta’ fi slices zghar . Hallat kollox u poggi go dixx . Roxx il-melh u il-bzar . Zid ftit margerina u ilma . Ohrog il-koxxa mill-forn , dahhal l-imsiemer tal-qronfol u ma wiehed mil-imsiemer dendel werqa randa . Poggi il-koxxa fuq il- patata u kompli sajjar forn moderat ghal madwar siegha u kwart. Kull tant zmien tinsiex ixarrab il-likwidu li ikun hemm fid- dixx . Meta tkun lesta aqta’ bicciet ftit hoxnin servi bil-patata u iz-zalza tan-naghniegh.

Biex taghmel iz-zalza tan-naghniegh, , poggi iz-zokkor, nofs il-hall u naghniegh imqatta bicciet zghar go kazzola zghira. Ghalli ghal ftit hin . Nehhi minn fuq in-nar u zid il-kumplament tal-hall.

Ingredienti

300gr hut

300gr patata

karfus u tursin

merdqux

litru ilma

200tadam

200gr basal

bzar u melh

zejt u lumija

Metodu

Naddaf il- hut u aqta bicciet zghar .

Qaxxar il- basal patata u tadam aqta f’ bicciet zghar u zomm kollox separat . Sahhan ftit zejt . Qalli il- basal , zid il- merdqux u kompli sajjar ghal ftit hin .

Zid il-hut u il-haxix kollu . zid l-ilma. Ghalli u kompli sajjar fuq nar baxx . Zid il-meraq tal-lumi bzar u melh

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

Sauté the onion sliced in a frying pan with a little extra 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

2 Tbsp. sugar

2 red or green Thai chillies , thinly sliced

1 garlic clove , finely grated

juice of 1 lime

1 tsp kosher salt

8oz large shrimp , peeled , deveined

1/2 head small green cabbage

2 medium carrots peeled and shaved

1/2 medium red onion thinly sliced

1/4 cup coarsely torn cilantro

1/4 cup coarsely torn mint

1/4 cup/ store – fried shallots

1/4 cup crushed dry roasted peanuts

Method

• Combine sugar with 7 tbsp warm water in a small bowl and whisk until sugar is dissolves . Stir in chillies , garlic , lime juice and fish sauce . Set aside
• Bring coconut milk 1 tsp salt and 1/2 water to a simmer in a small saucepan over medium heat . Remove from heat and add shrimp . Cover and let sit until shrimp are opaque and pink about 4 minutes . Drain and chill and ready to use .
• Toss cabbage , carrots , onion cilantro , onion and minty in a large bowl . Pour half of reserved over and gently message into vegetables until evenly distributed . Cover and chill .

Ingredients

4 carrots roughly chopped

1 small head celery roughly chopped

1 medium onion quartered

2 garlic cloves

3.5litres 6 pints water

3 sprigs parsley , chopped

large handful fresh leaf spinach

1 teasepoon cayenne pepper

fresh lemon juice to taste

Method

Put the carrots , celery onion and garlic in a large saucepan . Add the water , bring to the boil and simmer on a low heat for 20 minutes . Add the parsley and shredded spinach and simmer for a further than 10 minutes . Turn off the heat and stain the soup through a sieve into a jug , then throw the vegetables away Flavour the soup with cayenne pepper and a squeezes of lemon juice. if you want the soup to have a bit of kick . Store in the fridge for the duration of the diet .

Ingredients

1 medium onion , diced

2 stalks celery sliced

1 carrot diced

1 large garlic clove , crushed

400gr can plum tomatoes , chopped

1 sprig fresh rosemary

1 flat teasepoon mango powder or the juice of 1 lemon

1 litre fresh chicken or vegtables stock or add 1 teasepoon yeast bouillon powder or 1 litre water

50gr shredded spinach

1 medium head pak choi , shredded

Method

Heat 2 tablespoon of the olive oil in a large saucepan . Add the onion , celery and garlic and cook gently on a low heat until the vegtables begin to soften. Stir in the tomatoes and add a rosemary and mango powder or lemon juice . Simmer for 5 minutes , then add the stock and simmer for 15 minutes or so until the vegtables are cooked but not soggy . Stir in the spinach and pak choi and cook for 2 or three minutes until they wilt . Remove the rosemary and season with freshly ground black pepper . Divide the soup into 3 individuals portions and then store in the fridge

Ingredients

Hot apple oats

120ml water

2 tablespoon live natural yougourt

Method

Place the oats in a small and pour the water on top .

Leave the oats to soak while you grate the apple reserving a few slices for a garish at the end . Add the grated apple to the pan and cook the mixture over a low heat until simmering .

let the oats cook a couple of minutes more and then divide into 2 portions , each topped with a tablespoon of yougourt and a few slices of apple

Choose the ripest juiciest pears and you can find to make the refreshingly tasty breakfast .

Ingredients serve 2 .

Method

200ml natural yoghurt

2 ripe pears cored and chopped into bite sized pieces

2 tablespoon sunflower seeds

2 tablespoon pumpkin seeds

. Combine the yougurt with the pears and divide into 2 portiouns . Sprinkle a teasepoon each of the seeds over the top of each portion and serve .

Ingredients serve 4

4 tablespoons of any 4 of the following

barley flakes rice flakes

rye flakes quinoa flakes

oat flakes buckwheat flakes

millet flakes (gluten free)

4 tablespoons mixed nuts such as

hazelnuts, cashew nuts , braze nuts , almonds , walnut

2 tablespoons each dried fruit such as ,

raisins, sultanas , dried apple rings (avoid very sweet dried fruit) such as mango , papaya and pineapple

2 tablespoons live natural yoghurt (unsweetened daily fruit such as rice or soya milk )

Method

Mix all the ingredients together thoroughly and divide into two bowls . Serve each as a tablespoon of yogurt and the milk of your choice .

Dan it- tadam tista iservihom f’ xi cocktail jew f’ xi cold Buffet.

Ingredienti ghal 4 persuni .

4 tadamiet

tursin imqatta irqiq

Bzar u melh

mayonnaise

4 bajd iebesin

2 laned tonn taz-zejt

basla zghira

paprika

Metodu

Naddaf it-tadam biex tkun tista timla.

Qaxxar il- basla u aqta’ zghar hafna .

F’ Receipjent hawwad il-basal, tonn taz-zejt, Mayoneise, bzar, tursin, melh, paprika u bajd iebes. imqatta’ bicciet zghar hafna . Hawwad kollox sewwa.

Imla it-tadam b’din it-tahlita. Fil-wicc idecora bil-mayoneise u iz-zebbug. Irranga fuq il-hass u servi kieshin .

Dan il-platt jiserva bhala l-ewwel platt

Ingredienti isservi 4

Gambli

Bzaru ahdar

qlub tal-Qaqocc

meraq tal-lumi

Hjar

Rafanel

Mayoneise

Method

1. Sajjar il-gambli f’ hafna ilma bil-melh ghal ftit minuti. Kessah taht l-ilma.
2. Qaxxar parti mil-gambli .
3. Irranga dixx bil-haxix imqatta’ gambli bil-qoxra u gambli bla qoxra.
4. Poggi il-qlub tal-qaqocc go liquidizer u hawwad sewwa. Zid il-mayoneise bzar u melh . Hawwad .  Servi mal-gambli

Ingredienti

10 bicciet hobz tat-toast

flixkun halib

75gr sultana

cinnamon

butir

2 tuffiehat

3 bajdiet

qoxra a’ lumija

75gr zokkor

metodu

1. Idlek il-hobz bil-butir u aqsam min-nofs .
2. Ghalli il-halib, zokkor, cinnamon u il-qoxra ta’ lumija. Ofsoq il-bajd u hawwad sewwa.
3. Qaxxar it-tuffieh u qatghu i flieli.
4. Ibda irranga il-hobz f’dixx li tkun ser issajjar fih. Waqt li qed taghmel saffi bil-hobz zid it-tuffieh u is- sultana bejn dawn is- saffi.
5. Zid it- tahlita tal- halib cfuq il- hobz u wara zsajjar f’ forn moderat ghal madw\ar 50 minuta. Servi fietel.

Ingredients

500 each strawberry diced

2 eggs (room temperture)

1 cup greek yougourt

1 teasepoon vanilla

1 lemon zest and rind of one large lemon

400 gr self raising flour

4 tsp baking powder

Method

1. Preheat the oven to 200/c.
2. In a bowl mix the eggs , yougourt , lemon zest and rind.
3. Mix and dry ingredients together with the wet ingredients until evenly distributed . Add the diced strawberries and mix well.
4. Transfer all to a mixture into a cake dish for 45minutes .
5. Optional
6. Honey instead of maple syrup
7. Greek yougourt or plain yougourt instead of oat yougourt

Gateau b’ toghma differenti . Minflok kiwi li hija frotta tropicali bnina hafna tista tuza frott iehor

Ingredienti

6 bajdiet

150gr dqiq

bott krema condensed

kiwi

vanilla

75gr zokkor

150gr zokkor

300gr gobon abjad (soft cheese)

xorb li tiggosta

lewz inkaljat

Metodu

1 Haddem il-bajd u 150gr zokkor go mixer. Meta dawn ikunu kibru , nehhi mill-mixer, zid ftit ftit id- dqiq . hawwad b’imgharfa ta l-injam.

2. Poggi din it-tahlita go forma midluka . Sajjar forn moderat ghal madwar 30 minuta. Meta l-isponge tkun keshet aqsam min-nofs.

3. Haddem tajjeb il-gobon abjad (soft cheese) u zid il-krema Kompli hawwad.

4. Poggi ftit krema fin-nofs ta l-isponge . Ghatti bil-bicca l-ohra ta l-isponge u roxx ftit xorb.

5.Iksi dawra tond bi ftit krema mhux hoxna. Mal-genb roxx ftit lewz li jehel mal-krema u fuq zejnu bil- kiwi . Servi kiesah

Ingredients

1and one half basmati rice

2 Tbsp grapeseed or vegetable oil

1 large shallot , finely chopped

1 tsp ground tumeric

1/2 tsp cayenne pepper

one and one half skinless boneless chicken

2 and 1/2 kosher salt , divided

13.5oz can unsweetened coconut milk

1 bunch tuscan kale ribs and stems removes leaves thinly sliced crosswise into strips ()about 4 cups)

store bought sliced pickled red chillies (optional )

Lime wedges . (For serving )

Method

Ingredients

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

   Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato

4 zunnerijiet

Kuccarina curry

Method

Kuccarina ginger frisk mahkuk Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Ingredients

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil

Fresh Basil

Method

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls . 

Sprinkle the fresh basil leaves on top to give more colour and taste, anddrizzle with olive oil.