Author: davidedwardfarrugia
Ma din il- vitella tista isservi insalata , patata il-forn , piselli u karotti .
4 slices vitella
300gr mushrooms
bzar , melh u dqiq
kikra stock
50gr margerina
container krema
tursin imqatta irqiq .
2 grokkijiet cognac
Nehhi ix-xaham kollu mil-laham. ahsel u qatta’ l-mushrooms bicciet zghar. Dewweb il- butir u qalli l- bzar u il- melh .
Zid l-istock u il-cognac . Sajjar ghal 5 minuti u zid il- krema . Servi shuna bi ftit tursin fil-wicc
750gr chicken breasts , filled trimmed , 440 gr can pineapple pieces in natural juice 4 springs thyme 1 tablespoon olive oil 1 small mango putney 1 small brown union finely chopped 1 tablespoon mild curry powder ½ cup whole egg mayoneise 1 butter lettuce trimmed washed dried 1 mango peeled cut into thin wedges 1 avocado peeled sliced ½ cup macadamia nuts roughly chopped
Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken . set pineapple pieces aside . Add thme to chiken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes . Set chicken aside to cool in pouching liquid . remove chcken . reserving ¼ cup pouching liquid . Slice chiken diagonally . Heat oil in a frying pan over medium heat . Add onion . Cook for 3 minutes or until tender . Stir in the curry powder . And cutney Remove from heat . Stir through mayoneise and reserved poaching liquid Tear lettuce leaves in half . Place onto a serving platter. Top with slice chicken , pineapple , pieces , mango , avocado and macadia nuts Season with salt and pepper..
3 heads broccoli into bite pieces
1/2piece cheddar shredded
1/4 toasted sliced almonds 3 slice bacon cooked and crumbled
2 tablespoons freshly chopped chives
2/3 mayonnaise and kosher salt
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
freshly ground black pepper
In a medium pot or saucepan bring 6 cups of water to the boil . While waiting for the water to boil add broccoli florets and cook until tender . While waiting for the water to boil prepare a large ice water . Add broccoli florets to the boil water and wait until boiling tender for 5 minutes . Remove with a fork and immediately place the bowl of ice water . when cool spin the broccoli in a salad spinner . You will spin it at twice . In a medium bowl whisk to combine dressing ingredients . season to taste with salt and pepper . Combine all dressing ingredients . Season to taste with salt and pepper Combine all salad . Toss until ingredients and combine and fully coated with dressing .. Refrigerate and ready to serve .
Osso buco huwa dish Taljan maghmul mill-laham tal-pexxun tal-vitella
400gr tadam imqaxxar
100gr basal imqatta irqiq
Tewm
kikra stock
werqa randa
rosemarie
tursin,
ftit dqiq
kunserva
qoxra ta’ laringa
100gr bacon
200gr karotti
ftit karfus
kikra nbid abjad
4 bicciet laham Osso buco (pexxun tal-vitella )
bzar u melh
meraq ta’ lumija
2 imgharef zejt taz- zebbuga,
msiemer tal-qronfol
Ingredients serve 4
1 tablespoon light olive oil
2 garlic cloves chopped
8 chiken tights boneless skin removed cut in bite sized pieces
700ml chicken stock
2 tablespoon plain flour
1 star anaise
1 cinnamon stick
2 celery stick , sliced
2 large carrots peeled into 1,5cubes
300ml small new potatoes scubbed and halved
2 tablespoons finely chopped
Salt and freshly ground black pepper
Heat the oil in a wide frying pan over a medium heat add the onion , garlic , and chicken and stir fry for 2-3 minutes meanwhile pour the stock into the saucepan and fry for 2-3 minutes. Meanwhile pour the stock into the saucepan and bring to the boil . stir the flour into the chiken and gradually add to the hot stock . Stir in the mustard star anaise cinnamon, celery , carrots and potatoes . bring to the boil cover and reduce the heat to medium.
Cook for 20 minutes uncover , increase the heat and cook for 5 minutes or until the chicken is cooked through the vegetables are tender . Stir in the soya beans and cook for 3 minutes season well and stir in tarragon. Serve immediately into four bowls serve hot .,
5 large eggs , seperted
Pimnch of salt
1 tbsp pure dark caocao powder
40gr caster sugar
50gr unsalted butter melted and cooled slightly
250gr semi – skimmed milk
225gr gluten free plain flour
1 tablespoon oil for brushing
To serve
150gr greek style yougourt
200gr fresh rasberries
6 tablespoon runny honey
1 You will need on 7 inch round waffle make for for this receipe
2, Place the egg yolks cacoa and sugar in a medium – sized bowl well with a wooden . stir in the butterv. Slowly beat in the milkuntil it is fully incorporated . gradually add the the flour until you have a thicker batter
3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .
4, Heat the waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in . do not overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yougourt , raspberries and honey .
Ingredients serve 4
500gr yougourt
1 cucumber
3 garlic cloves
1 tablespoon dill
1 tablespoon coriander
2 tablespoon olive oil
1 tablespoon mint chopped
1 tablespoon whhite wine vinegar
1 tablespoon mint chopped
200gr roasted pistachios
Place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . add the crushed garlic and vinegar and mix well .
Season with salt and pepper . serve well , chilled and garished with roasted pistachoes .
Treckle filling
1 tablespoon rasberry jam .
Small quantity sweet pastry chocolate moose
For the treckle filling
300gr golden syrup
85gr fresh whiite breadcrumbs
60gr ground almond
200gr dark chocolate
200gr whipped cream
Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180 degrees celcius gas mark 4 . Spread the jam into the bottom. Spoon the treckle filling and place four to six pecans on top .
Reduce the oven to 150°C gas mark 2. For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream
Refrigerate for about one and a half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .
500gr yougourt
1 cucumber
25gr chocolate dark fondente
2 tablespoon olive oil
1 tablespoon coriander
1 tablespoon dill
1 tablespoon white wine vinegar
1 tablespoon mint chopped
200gr roasted pistachios
Place the yougourt in a bowl, peel half and desceeded the cucumber then grate it to the yougourt
Add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes.
1/3 BBq sauce
1tspoon cajun sauce
1 tsp smoked paprika
½ Himalayan salt
1 ripe avocado
1 tbsp lime juice
Salt and pepper
3 wholegrain burger buns
1 cup purple cabbage
3 slices vegan cheese
2 ripe tomatoes
Start with the jackfruit – drain the excess liquids from mthe packet . Using your hands seperate the jackfruit and spiceinto the fruit . Add the ½ cup Bbqto the mixture and mix well until evenly coated . Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .
When it starts to dry up and the rest of the bbq sauce and mix again . Bake a setting for 120/c for another 20 minutes . When done , split the burgers buns in half into halves and toast on the hob . When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .
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
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 cake can be stored in an airtight container .
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
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 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.
500gr fusilli
300gr desalted cod
100pitted black olives
3 firm salad tomatoes
Salt
For the romesco sauce
1 roast tomato
3 roast of garlic
A handful of toasted hazelnuts
The flesh of a blached nora dried red pepper
A slice of fried bread a dash of vinegar
100ml extra virgin olive oil
Flake the raw cod and put by .
Cut the olives into thin stripes and put by . cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then plunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the rumesco sauce simply gring the blend all the ingredients together .Bake the tomatoes and garlic on an oven tray with a little borges olive oil at 180for about 20 minutes . boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .
If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead . Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .
Put the cheese, chicken and salsa in the slow cooker, stir to mix well, cover and cook on low for 2 hours. Stir in the sour cream, re-cover and cook on high for a further for 20 minutes until heated through. Serve hot garished with spring onions and coriander and tortilla chips for dipping.
1 onion diced
2 celery stick , diced
1 kg oven ready chiken
700gr pints hot chiken stock
115gr dried chiken taghliatelle
Salt and pepper
2 tablespoon chopped fresh dill +extra to garish .
1.Place the onion , celery and carrots in a slow cooker , season the chiken all over and place the top.
Pour the stock over . cover and cook on low for 5 hours.
2. Leaving the juices in a slow cooker, carefully lift out the chiken and remove the meat from the carcass , discarding the bones and skin . cut the meat into bite- sized pieces .
3.Skin the excess fat from the juices, then return the chiken to a slow cooker . turn the setting to high .
4.Bring a large saucepan of light salted water to the boil. Add the pastav, bring back to the boil and cook for 8-10 minutes or until tender but still firm to the bite. Drain, add to a slow cooker and stir well.
5. Add the dill to the soup and stir well. Cover and cook on high heat for 20 minutes . Garish with extra and serve imediately .
Variation
The recipe can be adopted to use weather vegetables are in season . You can also vary the type of pasta used , for an equal delicious winter warmer .
Toss radishes and vinegar in a small bowl to combine . Set aside . Preheat oven to 400’c. Heat 2 tablespoons oil in a large skillet over medium high . Cook garlic, tossing often until golden around edges about 2 minutes . Add cauliflower. cook undisturbed until golden browns underneath about 3 minutes . Toss then continue to cook tossing occasionally until browned all over and crisp tender about 3 minutes more . Add coriander cumin, paprika and remaining 1 teasepoon oil . cook tossing very fragrant about 1 minute , season with salt. Spread half of chips on a small rimmed baking sheet . Arrange half of chips on a small rimmed baking sheet . Arrange half of cauliflower on top . Dollop half of the beans over then sprinkle with half of the cheese . Repeat layer one more time . Bake until cheese is melted 10-12minutes . Top with drained radishes , avocado , cilantro and yogurt
4 bicciet steak (entercode jew flett)
basla, tadam, melh, margerina, tazza inbid abjad , bzar shih, rosemary
300gr mushrooms
2. Dewweb ftit margerina u qalli l-laham min-zewg nahat. Zid il-basal u it-tewm li tkun qaxxart u qattajt.
3. Zid il-mushrooms, u rosemary, nbid u komplisajjar kif tiggosta . servi shun b’ nofsijiet bit-tadam.
1 grapefruit
2 teasepoon brown sugar
1/4 teasepoon cinnamon
Cut grapefruit in half lengthways . Sprinkle with combined brown sugar and cinnamon and cook on high 2 minutes stand before serving .
Flixkun luminata
4 imsiemer tal-qronfol
meraq ta’ lumija
laringa
hawha
langasa
tuffieha
grokk cointreau
tazza nbid rose’
Method
Hassa
hjara
karotti mgholija
bzar u melh
Rafinelli
bzaru ahdar
patata mgholija
Tuffieha
Lumija
David's Recipes 