Ingredients

Pineapple

50gr zokkor

2 isfra tal-bajd

Cirasa

600ml

50gr cornflour

vanilla

Method

1. Jekk qed tuza pineapple frisk , Qaxxar u qatta’ .
2. Irranga slices tal-pineapple f’ dish .
3. Ghalli l-halib, zokkor u vanilla .
4. Dewweb il-cornflour fi ftit halib kiesah u l-isfar tal-bajd.
5. Meta il-halib jaghli zid il-cornflour u haddem sewwa .
6. Ifrex fuq il-pineapple idekora bic-cirasa u servi fietel

Ingredients

Bzaru ahdar u karfus

150gr ful

2 tadamiet imqaxra

1 litre stock

bzar u melh

tursin imqatta

500gr canga bicciet zghar

100karotti

100gr basal

150gr patata

25gr margerina

100gr gobon cheadar

Method

1. Sahhan il-margerinau qalli il-laham sakemm jiehu kulur hamrani minn barra biss.
2. Qatta u ahsel il-haxix kollu.
3. Poggi dan kollu go casserole. Zid il-laham stock , bzar u melh.
4. Sajjar il-forn ghal madwar 60 minuta. Meta jkun lest zid bicca gobon fil-wicc. Meta jkun lest zid bicciet zghar bil-gobon fil-wicc. Roxx ukoll it-tursin.

Ingredienti ghal 4 persuni

600gr tuffieh

meraq tal- lumi

imsiemer tal- qronfol 100zokkor bastun tal- kannella

Ghal ixkuma

4 abjad

3 imgharef zokkor

Metodu

1. Qaxxar it-tuffieh u poggi go borma bl-ilma, zokkor, imsiemer tal-qronfol u kannella. Sajjar sakemm it-tuffieh ikun sar .
2. Saffi u ghaffeg it-tuffieh sewwa . Zid il-meraq tal-lumi u poggi go receipjent.
3. Haddem sewwa l-abjad tal-bajd u ftit ftit ibda’ zid iz- zokkor sakemm ikollok xkuma sabieha xkuma sabieha u iebsa.
4. Poggi l-ixkuma fil-wicc tat-tuffieh dahhal fil-forn jahraq ssir fietla. Servi shuna

Ingredients

600gr Canga

randa

50gr kunsrerva

25gr cornflour

paprika

margerina

300gr basal zghir imsiemer tal- qronfol

1 litre ilma

rosemarie

bzar u melh .

Metodu

1. Aqta’ il-laham f’bicciet zghar. Dewweb il-margerina u qalli.
2. Meta ikun se jiehu kulur hamrani , zid il-paprika rosemarie, randa, imsiemer tal-qronfol kunserrva , bzar u melh . Hawwad sewwa. .
3. Zid l-ilma u il- basal . Sajjar fuq nar baxx ghal madwar siegha u nofs.
4. Igbor il-likwidu u aghmlu jaghli . Dewweb il-cornflower u zid fuq il-likwidu . Hawwad sewwa u zid fuq il-laham . Servi shun.

Ingredienti

400gr Canga

75gr piselli niexfa

mixed spice

ftit hall

1litre and 1/2 jew ilma jew dadi

75gr fazola niexfa

200gr basal

50gr kunserva

bzar u melh

50gr margerina

Method

1. Xarrab il-fazola u il- piselli f’ hafna ilma lejl qabel.
2. Aqta’ il- laham u il- basal f’ bicciet zghar . Dewweb il-margerina u qalli. Meta dawn ikunu se jiehdu kulur . zid il-kunserva, Mixed spice, bzar u melh u ftit hall.
3. Zid il-fazola u piselli u stock . Stock fuq nar baxx baxx ghal madwar saghtejn. Sajjar fuq nar baxx ghal saghtejn.

Ingredients

1/4 cup olive oil

8 oz. cremini mushrooms chopped 3/4 pieces

1/4 tsp kosher salt + more

2 garlic cloves coarsely chopped

1 cup brown lentils

1/4 cup double- concentrated tomato paste

1/2 tsp crushed red pepper flake

1 and 1/2 parmesan finely grated about 1/2 cup + more cut in pieces

1/2 cup coarsely chopped parsley + more for serving

Method

1. Heat oil in a large oven or other heavy pot over medium . Add onion and mushrooms and cook stairring occasionally , until mushrooms are deeply browned and stairing to stick to bottom of pot 12-14 minutes . Season lightly with salt .
2. . Add garlic , lentils and tomato paste stairing often until tomato paste darkens slightly and lentils are coated about 2 minutes . Add 7 cups water and bring to a boil . Reduce heat and simmer gently until lentils are tender but still have some bite .
3. Add pasta and 1 tsp salt to pot . Increase heat and bring to a boil . Reduce heat and simmer gently , stairing often (Especially as the liquid starts to reduce through the end ) and adding very hot water and 1/2 cupful’s as needed if liquid is reducing too fast until pasta is cooked through and liquid is reduced 10-14minutes .
4. Remove pot from heat and stir in parmesan butter and 1/2 parsley . Taste and season with more salt if needed .
5. Divide among bowls on top and more parmesan and parsley

Ingredients

1 cup black lentils

one and 1/4 can crushed tomatoes

1 cup low-sodium chicken broth

4 skinless bone-in chicken tights -fat trimmed

2 teaspoons unsalted butter

1 large sweet yellow onion (about one and one-half cups)

5 large garlic cloves finely trimmed

1 teaspoon kosher salt

2 teaspoons grated ginger

3 tablespoons sweet paprika

3 teasepoon Barbate spice

1/2 cup white wine

Chopped cilantro

freshly ground black pepper

Method

In a slow cooker, combine the lentils with the crushed potatoes and chicken broth. Add the chicken and set over high heat .

Heat the butter and olive oil in a large skillet over medium high heat. Add the onions , garlic, and salt and cook until softened and lightly browned about 4 minutes .

Add the barbate sauce and paprika and cook stairing until fragrant 2 minutes . Add the wine to glaze the spiced to a slow cooker . Season the stew generously with salt and black pepper. Cover and cook on high heat for 2.5hours on low for 5 hours until the chicken is cooked through and it is tender .

Transfer the chicken and lentils into bowls and serve with a Dunlop of Greek yogurt and chop cilantro.

The stew can be refrigerated for 3 days.

Ingredients

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil ,

plus extra for oiling 250 ml warm water

375gr self raising flour Pizza sauce

Tuna

prepare pizza dough

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .

Method

 Knead the ddough again and roll each piece into an 18cm iin circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients

300gr  tigieg ikapuljat

1 basla medja Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk

    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

50gr butter

1 large onion chopped

1 head  celery thinly sliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

Ingredienti isservi 12

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta Il-qoxra

u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25Caster sugar mill- ismar

270grfolji ta l-ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- branduy . Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. . Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili . Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu. Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal-brandi li forsi ikun fadallek.

Ingredients

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

  3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage Grated pecorino to serve \

Method

cook butternut sqash ravioli according to package directions. Meanwhile season chiken with kosher salt and black pepper . Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes inravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chiken and grated pecori.

Ingredienti

500gr ghagina tat- torti

2 imgharef zejt taz-zebbuga

Basla hamra imqatta ftieli hoxnin

150gr halib

2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin

145ml krema dopja

3 bajdiet ta daqs medju

3 imgharef tursin imqatgha

50gr parmigjan mahkuk

Shavings tal-parmegjan biex izejjen

Method

Sahhan il-forn ghal 200 °C./ gas mark 6 Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Usa turtiera kwadra daqs ta 34 cm b’ 24cm . Ghatti l- ghagina b’ karta strazza u poggi fuqha il- baked beans . ahmi ghal 10 minuti , nehhi il- baked beans u b’ karta ztrazza u sajjar ghal 5 minuti ohra sakemm l- ghagina tiehu kulur dehbi car . sahhan iz- zejt f’ tagen kbir u sajjar il- basal , it- tewm u il- bzar fuq nar medju ghal 5-8 minuti sakemm il- bzar jirtab u jiggemmed ftit . Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il- bzar mithun frisk u il- melh u habbat f’ furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew.  Irranga il- bzar fil- qafas tal- ghagina . ferra’ it- tahlita tal- bajd u roxx il-parmigjan mahkuk . Ahmi ghal 30-35 minuta sakemm it- torta tiehu kulur dehbi u toqoghod. Servi t-tortashuna jew inkella kiesha imzejna bis- shavings tal-parmigjan .

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrows

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil. Add potatoes and cook until tender but still , about15minutes, drain In a small saucepan heat the butter and cream over a low heat until the butter is melted . Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil . Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain . Melt the butter in the same pan over medium high heat . Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream . Cook stairing for 1 minute .   Process until smooth.  Clean and fillet the sea bass .  Score it and cut each fillet in three pieces . On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients

4 isfra tal-bajd

90ml meraq tal- laring

50ml zejt taz-zebbuga

nofs kuccarina melh

70gr dqiq 00 mgharbul

4 abjad tal-bajd

90gr zokkor

Method

1. Go skutella hawwad sew flimkien l-isfra tal-bajd il-meraq tal-laring iz-zejt u il-melh.
2. Zid id-dqiq u erga hawwad sew.
3. Ghaddi it-tahlita minn go passatur fin
4. Go skutella hawwad l-ixkuma l-abjad tal-bajd, zid iz-zokkor u erga hawwad sakemm it-tahlita tigi xkuma.
5. Itfa t-tahlita tal-abjad tal-bajd u iz-zokkor ftit ftit mal-ewwel tahlita, filwaqt li tikombina flimkien bil- galbu .
6. poggi it-tahlita go landa tal-kejkijiet midluka biz-zejt u bil-butir. poggi il- landa bit- tahlita go landa kemm kemm ikbar u itfa ftit ilma gol landa l-kbira . Ahmi forn bi shana moderata .

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks

150gr each ¼ tsp  teasepoon salt ¼ tsp pepper

Method

In a large resealable plastic bag confine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refrigerate for up to 30 minutes, turning occasionally . Remove tuna from bag and sprinkle with salt and pepper . Drain and discard marinade. Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coated grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center . Serve with grilled fresh vegetables .

Ingredients

1 cauliflower cut into large florets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .   Make sure you drain any excess moisture .    Arrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough . Continue to stir for another minute and so . Add a little milk , some 100ml .  This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan . Once this happens you can repeat this process until all the milk has been added.  Stir in the mustard add the cheese and stir until it melts.  Season to taste . Pour the cheese sauce over the flower , making sure there were no gaps .  Arrange the cooked cauliflower in a earthenware dish .  Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflower . Bake uncovered for 10 to 15 minutes or until golden brown on top. 

Ingredienti

24 gellettini areo

400gr cikkulata Kulur ta ikel ahdar

Kulur ta ikel ahmar

Toothpicks

Metodu

Aqbad dixx kbir u iksi bil-karta tat-tisjir. Dewweb ic-cikkulata fil-microwave Poggi kull aero fic-cikkulata, wahda wahda , ghattieha kollha u Imbaghad ohrogha b’ furketta . Kompli sajjar hekk sakemm l-areos kollha ikunu miksijin. Poggi fil-frigg u hallihom joqoghdu gal 20 minuta. Halli it-tfal tieghek jesperimentaw id-disinji taghhom billi igibu it-toothpick tal-kulur tal-ikel u jsejnu il-gallettini .

Ingredients

200gr fresh orange juice

200ml water

70ml Campari

250ml sugar

2 gelatine leaves

Method

Soak the gelatine in cold water . Bring the water , some oranges zest juice and sugar to the boil Remove from the heat, the Campari and stir in the gelatine. Place the mixture in a container and allow it to set in the fridge ..

Ingredienti Isservi 4

30gr noodles “wide egg”

2ml zejt vegitali

950ml brodu tat-tigiega

9gr kuccarina melh

¼ kuccarina hwawar tat-tigieg (poultry seasoning)

40gr celery imqatta

1/3 celery imqatta

15gr cornstarch

20ml  ilma

140gr laham tat-tigiega, imqatta u msajra

Method

Aqbad borma kbira b’ ilma kemxejn mielah u gibu ibaqbaq , Zid in-noodles u iz- zejt u gibu ibaqbaq ghal 8 minuti jew sakemm jirtabu u lahlah sakemm jirtabu . F’ tagen kbir jew dutch oven hawad il-brodu, melh u hwawar tat-tigieg. Gibu jbaqbaq . hawwad fih ic-celeryu il-basla Naqqas is-shana, ghatti u hallih itekek ghal 15 il- minuta . Fi skutella zghira hawwad il- cornstarch u l- lma fimkien sakemm il- cornstarch idub kompletament. Zidu bil-mod mas-soppa filwaqt li thawwad konstanti. Hawwad fih in-noodles u it- tigiegau sahhan kollox inkella l- immarina jahraq .