Ingredienti

8 kustilji

200gr basal

Busbies

bzar u melh

tursin

600gr patata

25gr margerina

werqa randa

3/4 stock

Metodu

Nehhi ix-xaham li ikun hemm mal-kustilji. Qaxxar il-patata u aqta’ fi slices irqaq. Poggi nofs il-patata fil- qiegh ta’ dixx li tkun se ssajar fih. Poggi il-kustilji fuq l-ewwel saff tal-patata , roxx ftit bzaru melh u ghatti bil-kumplament bil-patata u il-basal. Roxx ftit bzar u melh u busbies . Dahhal ir-randa f’nofs l-ingredienti. Poggi bicciet zghar bil-margerina fil-wicc u zid l-istock. Sajjar f’forn moderat ghal madwar siegha u kwart . Servi shun . Qabel isservi itfa’ ftit tursin fil-wicc.

Ingredients

2 eggs separated

1 tablespoon milk

1/2 teasepoon French mustard

2 tablespoon chopped parsley

2 bacon rashes , chopped

1/2Apple coarsely grated

1/4 grated tasty cheese

1 small red pepper chopped

Method

Beat egg yolks with milk , mustard, and parsley , gently fold into firmly beaten egg whites . Place bacon in shallow round glass dish (measures 20cm across) cover with absorbent paper . Cook on high 2 minutes . Remove bacon from dish . . Cook on high 2 minutes . Remove bacon from dish, leave about 2 teasepoon bacon fat in dish . Pour egg mixture in hot bacon fat . Sprinkle even with apple cheese and bacon . Cook on medium high 2and one half minutes or until set, sprinkle with red pepper , cover , stand 2 minutes . Fold omelette in half . then serve immediately.

Ingredients

15gr butter

1/2 shallots

2 eggs

1/4 milk

Method

Combine butter, shallot and curry in pie plate cook on high 30seconds. Add combined eggs and milk. Cook on high 1 minute . stir into edges into center , cook on high further for 1 minute . Served with buttered toast

Ingredienti

1 litre stock tal-haxix

100gr basal

100gr ghagin stilel

Karfus

100gr karotti

100gr piselli

Bzar u melh

Metodu

Poggi il-haxix u qatta f’bicciet zghar hafna . Poggi kollox f’kazzola u zid l-istock .

Ghalli u sajjar fuq nar baxx ghal madw\ar  tliet kwarti .

Hames minuti qabel ma isir l- ghagin zid l- ghagin , bzar u melh . Servi Shun .

Ingredients serve 8.

500gr sidra tat-tigieg

Mgharfa zejt taz-zebbuga

Mgharfa hwawar tal-cajun

300gr ross

50 piselli

Basla imqatta f’ dadi

50 qamhirrun (sweetcorn tal-friza .) 

Kebabs ta l-injam

Method

Aqta it-tigieg 24 dada u poggihom go skutella flimkien maz- zejt , hwawar u lumi . hallihom jimmiraw fil- frigg ghal xi kwarta . xarrab l-istikek tal-kebabs ghal xi kwarta f’ilma.

  Aqta it-tigieg 24 dadi u poggihom go skutella flimkien maz- zejt , hwawaru lumi . Hallihom jimarinaw fil-frigg ghal xi kwarta . Xarrab l-istikek f’ilma . Sajjar ir-ross u lejn l-ahhar zid il-piselli u il-qamhirrun . Dahhal id-dadi fit-tigieg fil-basal nofs lumija u lejn l-ahhar zid il- piselli u is-sweetcorn . Sahhan tagen tal-grilja u sajjar il-kebabs ghal madwar 10 minuti filwaqt li thawwad spiss . Servi mar-ross servi shun .

Ingredienti isservi 4

Dan id-dixx huwa tajjeb hafna ghal min ikun bid dieta

4 scalopini tal- vitella

2 laringiet

Medira (xorb)

dqiq

25gr butir

mgharfa halib tal- bott

kikra stock

bzar u melh

Metodu

Sahhan il-butir . Ghaddi il-laham mid-dqiq u aqli malajr fil-butir . Baxxi in-nar . Aghsar laringa. Zid fuq il-laham , zid ukoll l-istock bzar u melh u kompli sajjar

Qaxxar il- laringa l-ohra u aqta’ fi slices aqta parti mill qoxra irqiqa ukoll . zid fuq il-vitella . Kompli sajjar ghal qoxra rqiqa ukoll . zid fuq il- vitella Kompli sajjar ghal madwar 10 minuti u fl- ahhar zid il-Medira u il- halib tal- bott . Servi shuna .

Servi bil-patatata llayonise, pastard, karotti u brussels sprouts.

Ingredients

4 bicciet vitella

tazza inbid abjad

Tewma

bzar cayenne

25gr margerina

laringa

meraq tal- lumija

melh u bzar

Metodu

Icatja il-vitella . Roxx ftit bzar u melh . Sahhan ftit margerina . Aqli il- laham malajr fuq iz- zewg nahat . Qaxxar u aghsar it- tewm fuq il- laham (jew qatta’bicciet irqaq). Zid l- inbid , meraq tal-laring u lumi .

Kompli sajjar ghal ftit minuti u zid ftit bzar cayenne . Servi shun .

Servi bil-fazola twila u patata il-forn

Ingredienti isservi 4

4 bicciet vitellia sbieh

8 flett tal- incova

ftit inbid

zejt

500gr tadam

Basla

Tewma

bzar u melh

Method

Qaxxar it-tadam, basal u tewm, qatta’ kollox f’bicciet zghar . Zomm kollox separat .

Sahhan ftit zejt u qalli il- basla u it- tewm . Meta ikunu se jibdew jiehdu il- kulur , zid it- tadam , inbid , bzar u melh . Kompli sajjar fuq nar baxx .

Sahhan ftit zejt go tagen u aqli il-vitella fuq nar baxx . Sajjarsewwa. Nehhi mit- tagen . Poggi ftgit zalza fuq kull bicca vitella , poggi l- incova fuq kollox . Servi shan .

Ingredienti

4 tuffiehat

300ml inbid ahmar

300ml ilma

150ml krema friska

2lumijiet

100ml zokkor

10 folji gelatina

Method

Poggi il-gelatina fl-ilma biex din tirtab.. Wara saffi mil-ilma. Poggi go kazzola u dewweb. Poggi l- ilma , zokkor u inbid go kazzola u ghalli . Aghsar il-lumi u zid fuq l-inbid. Qaxxar it-tuffieh u nehhi iz-zerriegha min-nofs permezz ta’ apple corer. Poggi fit-tahlita ta’ l-ilma u ghalli ghal 5 minuti. Igbor mil- mishun . Nehhi dan il-likwidu minn fuq in-nar u zid mieghu il- gelatina . Hawwad sewwau halli it- tahlita tiksah .

Poggi ftit minn din it-tahlita go receipjent . Poggi fil-fridge u hallih jiksah sakemm jaghqad. Irranga it- tuffieh f’dan ir-receipjent fil-qiegh u mad-dawra. Imla bit-tahlita tal-jelly u hallieha toqoghod. Haddem sewwa il-krema u hallieha toqoghod. 

Haddem sewwa il-krema bi ftit zokkor sakemm taghqad . Meta tkun cert li il-krema ghaqdet, ohrog ir- receipjent ghal fuq platt.

Zejjen bil-krema friska. zomm fil-fridge sakemm iservi .

Ingredients

400gr bacon

ftit margerina

200gr karotti

karfus

tursin imqatta irqiq

1/2 ml stock

500gr patata

200gr basal

bott zalzett

rosemary

bzar u melh

bott piselli

Method

Nehhi il-gilda tal-baconu qatta bicciet zghar . Qaxxar il- haxix kollu . Qatta’ il-patatal- forn u il- kumplament tal-haxix f’bicciet zghar . Dewweb ftit margerina u qalli il-basla u il-bacon . Qallihom sakemm dawn ikunu homor .

F’Casserole poggi saff tal-patata fil-qiegh u saff wara l-iehor ibda poggi il-haxixbacon u zalzett . Roxx tajjeb bzar , melh u rosemary . Zid l- istock u sajjar f’ forn moderat ghal madwar siegha sa siegha u kwart . Servi shuna u qabel isservi roxx ftit tursin fil-wicc.

Ingredienti

450gr injokki

40gr habaq , melh u bzar

2 sinniet tewm mithuna

2 imgharef pine nuts ftit mixwijin

25gr gobon mahkuk parmigjan

75ml zejt taz- zebbuga extra virgin

175gr patata zghira imqaxra

125gr fazola twila biz-zokk maqtugh

Gobon parmigjan mahkuk biex isservi

Method

1. Poggi il-habaq it-tewm u il-pine nuts u il-gobon mahkuk go food processor u ithan kollox flimkien. Poggi mit-tahlita f’bieqja zghira u itfa’ iz-zejt taz-zebbuga. Zid ftit melh u bzar mat-tahlita tal-pesto.

2. Sajjar il-patata fil-mishun ghal 12-14 il-minuta jew sakemm isir. madwar 4 minuti qabel isir Itfa’ il-fazola nehhihom mil-mishun u lahlahhom bl-ilma kiesah. Warrab il-fazola u qatta il-patata f’biciet hoxninjew aqsamha min-nofs jekk tkun zghira hafna.

3. Sahhan iz-zejt taz-zebbuga f’tagen u zid il-patata. Aqliha fuq nar medju ghal 5 minuti jew sakemm jiehu il-kulur. Zid il-fazola u il-pesto u sajjar ghal 2 minuti ohra. Sajjar l-ghagin. Nehhih mil-mishun, erga’ itfghu fil-borma u zid it-tahlita tal-pesto.

4. Sajjar l- ghagin , nehhih mil- mishun , erga’ itfghu fil- borma u zid it- tahlita tal- pesto . Hallat kollox sew u erga’ sahhan kollox ghal 2 minuti . Poggi l-ghagin f’dixx ghal 2 minuti f’dixx u servi mal-gobon parmegjan .

Ingredients

a herb white yellow flowers

8 blood oranges

1 medium onion

2 spring onions

12 black olives

some fresh mint leaves

4 tablespoon olive oil

salt and pepper .

Method

Peel the oranges and remove as much ofthe pith as possible .

Cut into wedges and remove any pips . Wash the fennel and cut into strips . Peel the onion , cut in half and cut into strips as well . Wash the spring onions and slice at an angle . 

To make up the salad place the oranges into an attractive serving dish . Top with the fennel onion spring onions and olives . Spring some mint and parsley leaves over . Mix very gently and leave in a fridge for about 1 hour .

To make the dressing simple shake the oil and vinegar together with some salt and pepper and dress the salad before serving .

Ingredients

900boneless chicken chicken breasts

1 medium oinion

4 sticks celery trimmed and roughly chopped

1 bay leaf (Randa)

1 litre cold water

250gr mayoneise

125gr greek yougurt or sour cream

50gr double cream

1 tablespoo n curry paste

50ml red pepper , diced

50gr red onion diced

125ripe mango , diced

50gr pineapple , diced

50gr trimmed apricot halved chopped

juice of 1 lime (Lumija)

salt and freshly ground pepper

Method

Place the chicken , onion celery , bay leaf and water in a large pot over a medium heat and poach the chicken and cooked , remove from the pan and set aside tocool completely .

In a large bowl combine all of the sauce ingredients and mix well .

cut the chicken into bite sized pieces and fold into the sauce , mix , spoon the coronation chicken into a large serving platter and chill in the fridge until required

served with rice .

Ingredients

250 gr pitted dates

90gr cafe espresso

80gr polenta

180 gr vegetable oil

1*400red kidney beans drained

reserve 120ml of the liquid for the batter

80gr coacao powder

2 tablespoons vanilla bean paste

2 tablespoons gluten free baking powcder

1 teasepoon sea salt

2 very ripe advocadoes 4 tablespoons caocao powder

4 tablespoon carob syrup

some blue berries to decorate

50gr chocolate grated

Method

Preheat the oven to 200.c/gas 6 .

roughly chop the dates place in a small heatproofbowl then pour over the hot cofee pour in a food processor and blend the dates to a sticky paste , add the rest of the ingredients for the cake and blend until the mixture is perfectly smooth , transfer the mixture to a preferred cake tin and smooth the top with a smooth bake for 30 minutes when tested with a skewer it should come still wet leave to cool . In the tin for 10 minutes before transferring to a wire rack to cool .

To make the icing scoop the advocades out of their skins and blend in a food processor with the coaoa and carob syrup taste and add more syrup to your liking . When ready to serve transfer the cake to a serving plate and using a palette knife , spread the icing over the top , decorate with the blueberrries and finish with the grated chocolate .

When ready to serve transfer the cake to a serving plate and usingg a palette knife , spread the icing over the top ;decorate with the blueberries and finish with the grated chocolate .

Ingredients

1kg potatoes peeled

175gr thinly sliced pancetta or steaky bacon

12 slices cambozola fortina or guyere cheese

Salt and freshly black pepper

Method

Cut the potatoes into quarters and bring them to the boil in a covered pan of salted water , turn down to a simmer until they are hot through but not fully cooked and leave them to cool .

Dry fry the pancettaor bacon in a shallow pan until the fart turns golden, grate the potatoes coarsely , season with salt and pepper , thensqash the grated potato into the patties about the size of a palm of your hand you shold end up to 12 patties.

Melt the butter with the olive oil in a frying pan , when the butter starts to fizz slice in 3 of the potato cakes using a palette knife , cook over a moderate heat for 4minutes until golden underneath then carefully flip them over and continue to cook for a further 4minutes until they are golden and cooked right through . , lift them out , adding a little more butter and olive oil if necessary .

Return the cooked potato cakes to tthe pan and, divide the cooked bacon or pancetta beetween the cakes , then place the slice of the cheese on top ; cover the pan with the lid and continuetocoomk for a couple of minutes until thje cheese has melted , serve immediately .

Ingredienti

250gr tamal minghajr ghadma

90gr café espresso

80gr polenta

180ml zejt, Vegetable oil

Landa ta’ 400gr fazola hamra

(Imsafija mill-ilma ) (Erfa’ 120ml mil-likwidu ghal mat-tahlita )

80gr kokotina

2 imgharef vanilla bean paste

2 kuccarini baking powder minghajr gluten

kuccarina melh ohxon

ghal gelu

2 avocadoes misjurin hafna

4 imgharef trab tal- kokotina

4 imgharef guleb tal harrub

Ftit mirtilli biex izejjen

50gr cikkulata skura , mahkuka

Method

Sahhan il-forn ghal 200/c. u iksi b’turtiera ta’ 21cm bil-kartaforn.

Qatta it-tamal f’ bicciet kbar u poggi fi skutella li tiflah is-shana . Ferra’ fuqhom il-kafe jahraq. poggi fi processatur ta l-ikel u kisser it-tamal sakemm ikollok tahlita kremuza. Zid il- kumplament ta l- ingredienti tal- kejk u hawwwad sakemm ikollok tahlita kollha capep ,. Poggi it- tahlita fit- turtiera li tkun ipreparajt u llixxa il- wicc b’ imgharfa . Ahmi ghal 30 minuta . Meta ddahhal skewer din xorta tibqa imxarba. . Halli il- kejk jibred ghal 10 minuti qabel taqilghu min mat turtiera u poggih go gradilja biex ikompli jibred .

Biex taghmel il-gelu aqla il-qalbha tal-avocadoes minn mal qoxra u hawwad fi processatur ta’ l-ikel flimkien mat-trab tal-kokotina u il-gulepp tal-harrub. Duq it- tahlita u jekk trid zid aktar gulepp ghal gosti tieghek . Meta tkun wasalt biex iservi poggi il- kejk fuq platt li ser isservi fuqu u idlek il- gelu b’ sikkina palettta. Zejjen il-mirtilli u roxx ic-cikkulata mahkuka fil-wicc.

Ingredienti

4 imgharef zejt taz- zebbuga

2 kg brugieliet imqatta flieli hoxnin

2 tewm mishuqa

2 kg tadam minghajr qoxra u zerriegha u imqatta f’ bicciet imdaqsa

150gr parmigjan mahkuk

500gr mozzarella imqatgha

bukett kbir weraq tal-habaq

melh u bzar mithun frisk

Metodu

Sahhan il-forn ghal 180/c gas 7 . Poggi il-flieli tal-brungiel fuq 2 turtieri midluka biz zejt u idlek il-flieli bi 3 imgharef miz-zejt taz-zebbuga . Sajjar il-forn ghal 10 minuti jew sakemm jibdew jihmaru . Dawwarhom wara 5 minuti. 

Sahhan il-kumplament taz-zejt f’tagen u aqli it-tewm ghal 2 minuti .

Zid it- tadam imqatta u ponn habaq u zid il-bzar u il-melh. Halli it-tahlita taghli, imbaghad baxxi in-nar u tektek ghal 15 il-minuta sakemm iz-zalza tibda tinxtorob.

Biex taghmel il-parmigiana ifrex 3 imgharef miz-zalza fil-qiegh tat-turtiera . poggi saff brungiel imrikba fuq xulxin . Roxx ftit parmigjan mahkuk u ghatti b’ saff mozzarella u ftit habaq . Kompoli ahdem b’dan il- mod u spicca b’saff zalza .

Sahhan forn imsahhan ghal madwar siegha u kwart jew sakemm il-wicc jihmar. Hallieha tibred il-wicc jihmar. Hallieha tibred ghal ftit qabel iservi .

Ingredienti

2 mgharef zejt taz- zebbuga

6 patatiet zghar mahkuka

300spinaci imsoffija tal-friza msoffija sew mil-ilma

basla mdaqsa mqatgha f’ bicciet zghar

2 sinniet tewm imqatghin irqiq

6 bajdiet imhabta

200gr gobon cheadar mahkuk

bzar u melh kemm tiggosta

Methodu

1Go tagen sahhan iz-zejt fuq nar baxx.

2. Aqli il-patata ghal madwar 10 minuti sakemm jihmar u jirtab

3. zid il-basal u it-tewm l-ispinaci , u il-bzar u il-melh u hawwad sew waqt li isajjar

4. Ferra il-bajd fuq it-tahlita u xerred il-gobon fil-wicc. 

5. GHatti it-tagen sakemm isir il-bajd .

6. Servi shuna .

Ingredienti

kilo u nofs merluzz

4 patatiet

3 basliet

4 weraq naghniegh

mgharfa hall abjad

melh u bzar

Metodu

1. Naddaf il-hut u qatghu bicciet.
2. 2.Qalli iz-zejt il-basal ghal 5 minuti u wara itfa il-patata mqatgha flimkien man-naghniegh , il-melh u il-bzar. 
3. Wara zid 2 litri ilma shun u sajjar sa ma tirtab il-patata.
4. Go dixx poggi il-bicciet tal-hut u ferra it-tahlita tal-patata fuqhom
5. GHatti il-wicc tad-dixx bil-foil b’temperatura ta’ 180/c ghal 40 minuta.

Ingredients serve 12

8 egg yolks

11oz sugar

1pint of milk

vanilla extract

pinch of salt

5gr powdered gelatine

1 pinch of double cream

cannied orange peel

golden and red glaced cherries

crystallised pineapple

stem ginger in syrup

sponge fingers

a little more for decoration

Method

Soak the gelatine in enough water to cover it . In a heatproof bowl beat the egg yolks and sugar with a pinch of salt until pale . Bring the milk to the boil . Ladle some of the milk into the eggs to temper it beating all the time . once tempered add the rest of the milk. PLace the bowl over simmering water and stir the mixture to make a custard . A thermomether is helpfull, and you shold aim for 83 v. Do not go above 85. As soon as it thickened remove from the heat , add vanilla extract add the gelatine . Stir well and strain if necessary . Leave to cool you chop the fruit and ginger 1/2cm bites . Pour in a little of the stem ginger syrup and then add it all to the custard . stir again and refregerate . When the custard is cool , but not set whip the cream and then fold it into the custard . Return to the fridge . line the bottom of a sprig release cake tin with baking paper and then stick the top on . You can cut away the excess round the bottom of the cake tin . This bit is a little fiddly , and you have to cut the fingers flat so they can stand up . Give the custard mixture a vigorous stir so that it pours easily into the tin . Do this carefully so as not upset the sponge fingers . if any become dislodged, reajust them . cover with cling film and leave to set, ideally overnight.Once set , undo the spring release and slide the puddi ng onto a plate . Decorate the top with stiffly whipped cream and golden glace cherries . Serve with cold , sweetpudding wine of your choice after all there’s feast to be kept. 

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