Ingredienti ghal 4 persuni.

Ma dan id-dixx tista isservi pastarda Polonaise u patata il-forn.

Papra

basla kbira

Karotta kbira

kikra nbid abjad

kikra stock

150gr mushrooms

100gr zebbug

bzar u melh

nofs mgharfa Arrowroot

Rosemarie

1. Qaxxar il-basla u il-karotti. Qatta’ f’bicciet kbar . Poggi il-paprafuqhom u roxx ftit bzar , melgh u rosemarie . Sajjar f’ forn moderat sakem isir .
2. Nehhi il-papra mid-dixx. Nehhi il-likwidu u zomm il-haxix.
3. Zid l-istokk u inbid fuq il-haxix .Zid il-mushrooms u zebbug . Ghalli. Dewweb il-arrowroot u zid fuq dan is-sauce.
4. Aqsam il-papra f’ 4 bicciet u itfa’ dan is-sauce. Kompli sajjar ghal 10 minuti . Servi shun.

Ingredients

Method

Ingredients

2 tablespoon , warmed

1.25 ounce envelope fast rise yeast

3/4 cup milk warmed

1/4 cup granulated sugar

1/2 teasepoon salt

1 large egg

3 tablespoon shortening or lard

two and one half all purpose flour

vegetable oil or peanut oil for frying

for glaze 2 tablespoon whole milk

1 teasepoon vanilla extract

1 and one half powered sugar

method

1. In the bowl of your stand mixer , with the paddle attachment (or in a large bowl if you are going to knead the donut by hand).
2. Add milk, sugar salt , egg , shortening and 1 cup of flour . Mix on medium low for 2 minutes, then switch to the dough hook . Turn up the speed on medium high and continue to kneald down for 3 or 4 minutes until dough is smooth .
3. Transfer dough to a greased bowl and cover with a slightly damp tea towel . Place bowl in a warmed area (or in an oven preheated to 200’c and then turned off for about 1 hour .) Dough is ready when it double it sise.
4. Transfer raised dough to a lightly flavored surface and carefully roll out until it is 1/2 thick . Cut out donuts with a flavored 2 : buiscuit cutter and then cut out the center of each donut with a flavored 1 ” buiscuit cutter
5. Place donuts and donut holes on a lightly flavored 2 buiscuit cookie sheet and cover again with a slightly damp tea towel .Place in a warmed area Or in a preheated oven for 200/c and slightly damp towel area . Place in a warmed area or in the oven preheated to 200/c with a slightly and then turn off for about 1 hr . Dough is ready when double in size .
6. Heat oil in a large skillet or a deep fryer to 350/c .
7. Once oil is hot worki9ng for 4 to 6 donuts at a time carefully drop donuts into oil fry for 1/2 minutes or until golden brown . flip each donut to a other side .
8. Remove and drain on the plate lined with paper towels or newspaper . Continue this process until each donut has been fried .
9. Place wax paper under the wire rack to collect any drippings for an easy clean up. Then in a small bowl whisk together milk and vanilla extract . Add powered sugar whisking until smooth .
10. While the donuts are still warm dip the top of each donut and donut hole into the glaze , Transfer on a wire rack and let for 5 minutes . Serve immediately donuts can be stored in an airtight container for up to 3 days but are best served fresh

Ingredients

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

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 .

Ingredienti

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz-zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt. Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran.  Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga  Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin 4

  5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk imqatta

 Mgharfa zerriegha tal-girasol mohmija

Method

 Idlek il-ftieli tal-brungiel biz-zejt taz-zebbugau roxx il-bzar u il-melh. Jekk il- ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb   Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minutasakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungielu il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar- minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod.  Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .

Ingredienti

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill-artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger Ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.   Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . ghatti bil- fojl Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 .  Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien.

Ingredienti

400gr penne

1 mgharfa zejt taz-zebbuga

1 basla kbira imqatta,

3 sinniet tewm, mithunin.

1 bhar ahmar kbir,imqatta

445cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat-tigiega low salt

½ kuccarina qoxra tal-laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch 

imhallat b’imgharfa ilma

Method

Sajjar il- penne f’ borma bl-ilma sakemm jirtab. Nixxef sew. Sadanitant f’ tagen non stick , sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja. Zid il basla u it-tewm u sajjar okazzjonalment, sakemm il-basla tirtab , madwar 7 minuti. Zid il- bhar ahmar u sajjar hawwad okkazjonalment , sakemm il- bhar jirtab madwar 5 minuti . Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta . Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

Ingredients

1 kg Mandolin

3 containers krema friska

150gr zokkor

kannella

ftit gheneb iswed

4 imgharef kbar gelatina

vanilla

750gr ilma

Method

• Qaxxar il-mandolin u iftah fi flieli. Poggi tliet kwarti tal-mandolin fl-ilma, zid iz- zokkor, vanilla u kannella . Ghalli ghal 7 minuti . Meta tkun lest ghaddi minn passatur u zid il-gelatina.
• Meta tkun lest ghaddi minn passatur u zid il-gelatina
• Hawwad sewwa u poggi fil-fridge ghal madwar 10 minuti. Zid 2 containers krema mit-tahlita ta’ mandolin.
• Hawwad sewwa u itfa’ it-tahlita go forma b’ toqba fin-nofs.
• Poggi fil- fridge sakemm tibbies.
• Haddem il-krema l-ohra bi ftit zokkor . Meta il-krema li ikollok fil-fridge tkun lesta ohrog il-forma u dekora bil-krema friska, gheneb u mandolin.
• Servi kiesha

Dixx tajjeb hafna . Minflok vitella tista tuza majjal

Ingredienti

1 kg vitella

50gr basal

50gr margerina

200gr mushrooms

tursin, bzar ,melh u randa u zejt

kuccarina mustarda

2 tadamiet imqaxra

rosemarie

1/2 kikra inbid abjad

1/2 stock tac- canga

2 imgharef krema friska

Method

Ghorbot il-vitella . idlek bil- mustarda u roxx ftit bzar u melh .

Qaxxar il-basla u dahhal l-imsiemer tal-qronfol fiha. Sahhan ftit zejt u qalli il-laham minn kull naha.

Poggi go casserole dixx u zid il-basla, werqa randa, nbid , stock u rosemarie . Sajjar forn moderat ghal madwar siegha . Qalleb il-hin kollu. Dewweb il- margerina u qalli il-mushrooms. zid il- krema .

Nehhi il-laham u il-basal mis- sauce . zid it- tahlita tal- mushrooms u tadam . Sajjar ghal ftit tal- hin .

Servi dan is- sauce mal- vitella . Roxx ftit tursin fil- wicc . Servi shun.

Ingredienti

8 slices Vitella

basal tal-kurrat

qoxra ta’ nofs lumija

mgharfa vermouth

ftit margerina

meraq ta lumija

Karotti

salvja friskat

Tazza inbid abjad

bzar u melh

200mushrooms zghar

mgharfa kunserva

Metodu

Qaxxar u aqta’ l-haxix.

Poggi il-karotti, basal, salvja, qoxra ta’ laringa u il-vitella go receipjent.

Zid l-inbid vermouth , bzar u melh . ghalli tajjeb . Poggi fil-fridge ghal madwar tliet sieghat .

Saffi il-vitella u zomm il-meraq separat . Dewweb il-margerina . Aqli malajr il-vitella fuq iz-zewg nahat sakemm dawn jiehdu kulur hamrani u wara zid l-ilma tal-imarinat Sajjar fuq nar baxx ghal 45 minuta.

Ahsel il-mushrooms, ixutahom u roxx il-meraq tal-lumi fuqhom . Wara ghalli il-mushrooms fl-istess tagen li qlejt il-vitella . Zid il-mushrooms u il-kunserva fuq il-vitella . Hawwad u sajjar fuq nar baxx ghal madwar 30 minuta. Servi shuna

Ma dan id-dixx tista isservi ross mgholli jew patata mgholija u qara baghli .

Ingredienti

800gr Vitella

200gr basal

bzaru ahdar

25gr kunserva

1litre stock

25gr margerina

tewm

paprika

25gr dqiq

bzar u melh

Metodu

Qaxxxar u qatta’ il-basal u it-tewm . Dewweb il-margerina.

Qalli il-basal u it-tewm.

Naddaf il-laham mil-grass u qatta bicciet zghar. Zid fuq il-basla u kompli qalli sakemm il-laham ha kulur hamrani minn barra.

Zid il-bzaru ahdar imqatta’, paprika , kunserva u dqiq. Hawwad sewwa . Zid l- istock shun ftit ftit roxx ftit bzar u melh u kompli sajjar fuq nar baxx ghal madwar siegha u kwart .

Servi basal zghir mgholija u patata roast

Ingredienti

1 kg Vitella spalla (jew zaqq)

bacon

rosemarie

200gr perzut

ftit margerina

bzar u melh

Metodu

Nehhi l-ghadam , xaham u glud . Iftah sewwa . Roxx ftit bzar u melh.

Poggi il-perzut fuq il-laham wahda hdejn l-ohra.

Kebbeb il-laham u ghorbot sewwa . Fil-wicc tal-laham poggi slices ta bacon . Roxx ftit bzar melh u rosemarie

Poggi bicciet tal-margerina fil-wicc

Poggi dixx, zid ftit ilma u sajjar forn moderat . servi shuna bil-gravy .

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat yogurt

Ingredients

400gr ikapuljat tal-majjal

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 imla b’ din it-tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar siegha u kwart . Servi shan .

Ingredienti Isservi 4

400gr penne

1 mgharfa zejt taz- zebbuga

1 basla kbira , imqatta

3 sinniet tewm , mithunin .

1 bhar ahmar kbir , imqatta

445cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat- tiegiega low salt

½ kuccarina qoxra tal-laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallat b’ imgharfa ilma

Metodu

Sajjar il- penne f’ borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’ tagen non stick , sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il- basla u it- tewm u sajjar okazzjonalment, sakemm il-basla tirtab , madwar 7 minuti. Zid il- bhar ahmar u sajjar hawwad okkazjonalment , sakemm il- bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

Ingredients serve 4 .

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  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 ° jew sakemm isir kannella dehbi.

Ingredients serve 4

4 sidriet tat-tigieg

300gr basal

tursin

ftit halib

frak tal-hobz

300mushrooms

50gr margerina

2 bajdiet

dqiq

bzar u melh

zejt

Method

Ghaddi it-tigieg mid-dqiq , bajd u halib u fl-ahhar mill-frak tal-hobz . Aqli fi ftit margerina u zejt .

Qaxxar il-basal u flimkien mal-mushrooms u il- basal . zid il-bzar, melh u tursin. Servi shun fuq it-tigieg.

Ingredienti

4 sider tat-tigieg

ftit halib

margerina

bzar u melh

2 bajdiet

dqiq

zejt

frak tal- hobz

Method

Aghmel tahlita ta’ bajd u halib .

Roxx il-bzar u melh fuq it-tigieg , ghaddi mid-dqiq bajd u halib u wara fil-frak tal-hobz

Aqli fuq nar baxx ftit margerina u zejt . Sajjar dejjem fuq nar baxx.