Ingredienti

4 patatiet imdaqsin

2 tadamiet kbar

2 imgharef karfus frisk imqatta

2 basliet

2 karotti

tazza nbid abjad

ilma

100gr zebbug ta malta bla ghadma

2 mgharef tursin frisk imqatta

Metodu

1. Qatta’ il-basla u qalli iz-zejt sa ma jibda jihmar .

2 Wara zid it-tadam imqatta , il-karotti , il-karfus , l-inbid u l-ilma . Sajjar ghal madwar 20 minuta

3. Zid il-patata mqatgha bicciet kbar u komli sajjar sakemm tara li il-patata irtabet.

4. Fl-ahhar zid il- bzar , il- melh u iz- zebbug u kompli sajjar ghal ftit hin iehor

Nehhi minn fuq in- nar u ferrex it- tursin fil- wicc ta’ kull platt li sservi u erfa’ ftit zejt ukoll.

Jitiekel flimkien ma kisriet hobz tal malti .

Ingredients serve 4

250spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185gr can crab meat drained Cheese sauce  

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine vand cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

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 serve 4

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to I ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges

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 serve 4 to 6 .

Method

8 chichen tights fillets

2 large carrots thinly sliced

2 bay leaves

1 cup chicken stock

1/4 cup plain flour

2 tablespoon water

1 cup frozen peas

125gr mushrooms sliced .

Method

Cut fillets in half, place in dish, add carrots, bay leaf and stock , cover cook on high 10minutes . Blend peas and mushrooms . cook on high 10minutes or until chicken is tender remove bay leaves before serving .

Ingredients serve 4.

4 chicken breasts fillets

30gr butter

1 onion finely chopped

2 tablespoon curry powder

1 teasepoon tumeric

2 tablespoon Benedictine

1 cup chicken stock

2 tablespoon plain flour

2 tablespoon water

!/4 cup cream

Method

Cut chicken into thin stripes . Combine butter , onion , curry powder and tumeric in dish , cook on high 5 minutes . Stir in chicken Benedictine and stock , cook on high 8 minutes or until chicken is tender . Remove chicken to serving plate blend flour , water , stir in liquid in dish with cream cook on high 3 minutes or until sauce boils and thicken. Pour over chicken .

Ingredients

1 kg chicken pieces

1 onion finely, chopped

1 stick celery, chopped

4 medium ripe tomatoes, peeled chopped

1 tablespoon cornflour

2 tablespoon vinegar

1 garlic , crushed

1/4 cup water

1 tablespoon worchesire sauce

1/2 cup water

1 tablespoon tomato paste

1 tablespoon sugar

1 tablespoon chopped parsley

Method

Combine onion and celery in shallow dish , cook on high 3 minutes add tomatoes cook on 2 minutes . Blend cornflour and vinegar in bowl, stir in garlic , sauces, water , tomato paste and sugar . Add the tomato mixture cook on high 5 minutes stairing once. Add chicken , mix well , cook on high sprinkle with parsley .

Ingredients

1 ba

Method

Ingredients

8 chicken drumsticks

1 tablespoon lemon sauce

1garlic clove

1/2dried oregano leaves

Pimento sauce

200gr can sweet red pimentos

1/2 teasepoon sugar

1 cup mayoneise

1/2 cup thickened cream

1 tablespoon chopped parsley

Method

Combine chicken , lemon juice , garlic and oregano , marinate several hours or refrigerate in single layer in shallow dish, cover, cook on high 10 minutes. Remove chicken , cool . serve cold with pimento sauce . 

Pimento sauce ; cut half the pimentos into thin stripes , reserve for mayoneise and lemon sauce in blender or processor until smooth . Fold in lightly whipped cream and parsley. Garish chicken with remaining pimento stripes. 

Ingredients; Serve 4 to 6 .

1 chicken stock cube

1 clove garlic

15gr butter

1 onion finely chopped

1 small red pepper sliced

2 sticks celery sliced

1 tablespoon plain flour

1/2 teasepoon paprika

1 teasepoon dry sherry

2 egg yolks

1/4 cup cream

Method

Cook garlic and butter in shallow dish on high 2 minutes . Place Chicken in dish , brush chicken with garlic butter, cook on high 12 minutes . Turn chicken , brush with pan dripings , cover with absorbent paper, cook on high further 12 minutes. Remove chicken from pan wrap in aluminum foil stand 2o minutes while preparing vegetable mixture . Place onion , mushrooms , pepper, and celery into dish with pan dripings cook on high 5 minutes .
Blend flour with water, add paprika , sherry , egg yolks , cream and crumbled stock cube . Stir into vegetable mixture , cook on high 2 minutes . Remove chicken from foil. Stir reserve 1/4cup of juices from foil . Remove skin and bones from chicken , cut chicken into chunky pieces . stir reserved juices into cover, cook on high 3 minutes , stir once . Stir with rice and noodles .

Ingredienti isservi 2

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz- zebbuga

Ftit paprika

Ftit seasoning taljan

Tagliatelle ghas-sahha tista tuza il-kannella

Method

Poggi tagen fuq in-nar bi ftit zejt u meta jishon itfa xi kwart mill-bicciet tat-tigieg li diga qattajt . Meta jihmaru jkunu lesti u .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irrepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin- nofs tat tigiega. Fl-istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihma u zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’borma u kif tkun lest itfa l- ghagin u sajjru ghal gosti tieghek . saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .

Ingredients serve 4 .

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

For the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

Method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes. Sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

Ingredients serve 4.

 3 bajdiet

 75gr zokkor fin,

75gr lewz imfarrak

150ml jogurt tal-frott

,25gr lewz imfarrak,

50gr tip icing sugar

Method

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6.

Poggi l-ixkaffa in-naha ta fuq tal-forn.

 Idlek d-dixx b’bicca karta tal-hami

 midluka bi ftit butir gharbel

 id-dqiq go skutella kbira.

 Itfa iz-zokkor u il-bajd

u habbat it-tahlita tigi kremuza.

 Gharbel id-dqiq

u zidu mat-tahlita tal-bajd

 permezz ta’ imgharfa.

 Fera’ fid-dixx li tkun hejjejt u ahmi

 ghal madwar 8-10 minuti sakemm jiehu il-kulur.

 Sadanitant hejja sarvetta erga iftah l- isponge

 u dellek il-jogurt tal-isponge fiha.

 Erga iftah l-isponge

 u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta

 u gerbeb l-isponge fiha.

 Erga rrombla l-isponge u dellek

 il-yougourt tal-frott fuqha. 

Ferrex il- lewz imfarrak .

Erga rromnbla l-isponge

 biex tifforma swiss roll.

 Aqta il-gnub u servi.

Ingredients serve 4

Salt and pepper

,100plain flour

,2 tablespoons olive oil

 ,4 chiken tights

 ,2 small onion finely copped

,2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu ,

150gr red cooking wine

 500gr chiken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Ingredients

300gr ross mgholli

250gr ikapuljat tac-canga

Basla mdaqsa, imqattgha irqiq

100gr bacon

Bott tadam kbir

2 imgharef zejt taz-zebbuga

2 imgharef curry

Bzar iswed

Method

Qalli il-basal fiz-zejt taz- zebbuga sakemm il-basla tirtab. Zid il- bacon sakemm tara li beda jiehu il-kulur . zid l-ikapuljat, il-curry u il-bzar iswedKompli sajjar sakemm it-tahlita tixotta u il- kapuljat ikun sar . zid it-tadam u ftit ilma. Sajjar fuq nar baxx ghal madwar siegha u hallieha itektek fuq in-nar . Servi hekk kif ikun ghadu jahraq . Tista tfexfex ftit gobon fil- wicc.

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 yougurt

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. 

• metric           imperial
• 3mm           1/8 in
• 6mm           1cm
• 1cm            1/2 in
• 2cm            2 in
• 2.5cm           1 inch
• 6cm            2and one half inch
• 8 inch           3in
• 10cm           4 in
• 13cm           5 inch
• 15cm           6 inch
• 18cm           7 inch
• 20cm           8 inch
• 25 cm           10 inch
• 28cm           11 inch
• 30cm            12 inch (1 feet)

15gr  1/2 oz

30gr  2 oz

60gr   3oz

125gr    4 (1/4 lb)

155gr     5oz

185gr     6oz

220gr     8 oz

280gr     10oz

315gr      11oz

345gr      12oz

410gr      13oz

440gr      15oz

500gr  16oz   1lb

750gr  24oz one and one half lb

1kg   oz 32     2 lb