Whish together the eggs, vanilla, extract 1/2 ground cinnamon in a shallow dish . Place the slices of bread in the mixture turning to coat both sides as they assorb the liquid
Heat the butter in a non stick skillet . Let the spatula to remove the soak bread from the dish and fry the slices for 2 minutes on each side until golden . cut the toast in half diagonally into rectangles sprinkle with a little superfine sugar and serve .
Il-laham li irridu nuzaw ghandu ikun tal- flett jew inkella stirlon . Huwa importanti li nuzaw din il- kwalita ta laham ghax inkella ikun iebes.
Roxx ftit bzar u melh fuq il- laham . Dewweb il-butir u aqli l-isteaks malajr miz-zewg nahat . Baxxi in- nar u kompli sajjar skond kif tiggosta l- isteaks . Waqt it-tisjir zid il-hwawar.
Hekk kif l-steaks ikunu lesti itfa’ grokk port fuqhom. Servi shun iddekorat bit- tadam igriljati u it- tursin .
Naddaf u qatta’ il-laham u il-basal. Qaxxar il-karotti u il-patata. Ta’ l-ewwel aqta’ fi slices u il-patata. kwadra . Zid il-bicciet zghar tal-bzar ahdar.
Qaxxar il- karotti u il-patata. Ta’ l-ewwel aqta’ fi s- slices u il- patata kwadra. qatta ukoll il-karfus u it- tursin.
Poggi il-laham go casserole . Zid il-haxix, timu (thyme) stock , bzar u melh . Qaghtti b’ghatu u kompli sajjar fil-forn ghal madwar siegha u nofs.
Haddem sewwa l-bajd u z-zokkor. Dawn tant iridu jithaddmu li t-tahlita trid tikber u ssir bajda hafna. Aghrbel id-dqiq, zid mieghu l-kafe.
Ftit ftit ibda zid id dqiq fuq il-bajd, haddem bil-mod. Ipprepara forma midluka bil-margerina. Roxx ftit dqiq u imla bit-tahlita tal-isponge. Sajjar f’forn moderat ghal madwar 25 minuta. Meta tkun lesta ohrog mill-forma u halliha tiksah.
Haddem il-margerina sewwa sakemm it-tahlita tigi hafifa u bajda. Aghrbel iz-zokkor u zid mal-margerina, kompli haddem u zid il-bajda.
Zid il-kafe u kompli haddem. Duq il-krema, u jekk tahseb li ghandha wisq toghma ta’ margerina, zid ftit iehor kafe jew xi xorb.
Aqsam l-isponge, idlek bil-gamm u roxx xi xorb jekk jista’ jkun tal-kafe. Ifrex il-krema w erga poggi t-tieni parti ta’ l-isponge. Dewweb il-gamm bi ftit mishun u idlek l-isponge minn barra b’dan il-gamm. Ifrex il-lewz li tkun inkaljajt ghal ftit hin fil-wicc u mal-gemb. Poggi fuq dixx u servi meta tigi bzonnu.
Il-laham li irridu nuzaw ghandu ikun tal-flett jew inkella stirlon. Huwa importanti li nuzaw il- kwalita tal-laham ghaliex inkella il- laham ikun iebes.
Roxx ftit bzar u melh fuq il-laham. Dewweb il-butir u aqli l-isteaks malajr minn zewg nahat. Baxxi in- nar u kompli sajjar skond kif tiggosta l-isteak. malajr minn zewg nahat . Waqt it-tisjir zid il-hwawar.
Hekk kif l-steaks ikunu lesti itfa’ grokk port fuqhom . Servi shun iddekorat bit-tadam igriljati u tursin.
Sahhan il- margerina, ghaddi il- fwied mid- dqiq u qalli minn barra . Nehhi mit- tagen u poggi go casserole.
AQta’ il-basal u il-bzar mit-tul u qalli. Zid fuq l-fwied. Zid ukoll il-bicciet tat-tadam, slices tal-karotti, kunserrva, mixed spice, basal bzar u melh.
Zid l-istock jahraq u sajjar fil-forn ghal madwar siegha (60 minutes). Servi shun.
Qatta il-laham bicciet zghar. Nehhi il- grass kollu , ghaddi mid dqiq u roxx bzar u melh fuqu .
Sahhan ftit zejt u qalli malajr sakemm jibda jiehdu il-kulur minn barra.
Qaxxar il-basal u it-tewma u aqta roti u qalli malajr mal-laham. Zid it-tadam, tyme randa , bzar u melh . Kompli sajjar xott ghal ftit hin .
Zid l-inbid, stock, qoxra zghira u laringa u zebbug . Ghalli u kompli sajjar fuq nar baxx jew fil-forn ghal madwar siegha u kwart . Servi shun u roxx ftit tursin fil-wicc .
Jekk qed tuza gambli friski ghalli l-ilma bil-melh u lumi ghal madwar 2 minuti. Kessah u qaxxar mill- ewwel . Jekk qed tuza gambli tal-friza aghmel dak li jghidlek il-pakett. Asparagus tista tuza frisk jew tal-bottijiet.
Naddaf u ahsel il-hassa u irranga madwar ir- receipjent . Aqta’ l-asparagus u flimkien mal-gambli u iz-zebbug irranga f ‘nofs il-hassa.
Qaxxar it-tewma u il-baslau aqta f’bicciet irqaq hafna. Fi skutella aghmel tahlita ta’ basal, bzar u melh. Itfa din fuq il-gambli.
Sajjar il-gandofla bl-ilma bil-melh. Meta ikunu lesti kessah u nehhi il-laham.
Aqta’ il-basal bicciet zghar . Dewweb il-margerina u qalli il-basla u it-tewm.
zid l-inbid, hwawar lumi , bzar u melh u kompli sajjar ghal ftit hin.
Zid bicciet zghar ta’ gobon u il- gandofli . zid ukoll bicciet zghar tat- tadam . Irranga dawn go qoxra ta gandofli kbar . Sahhan . Roxx ftit tursin u servi.
In a large pot toss together the celery , artichokes, olives , sherry , vignette base and 1 or 2 tablespoon olive oil Prepare and cook the shrimp . Thinly slice the garlic . Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside half the garish . Rinse and drain the shrimp . pat dry on a paper towel – lined plate . season lightly with salt and pepper . In a large frying pan over medium high heat warm 2 tablespoons olive oil until hot . Add the garlic and shrimp and 1/2 minutes per side for regular shrimp 2 or 3 minutes per side for jumbo shrimp . stir in the paprika and as many chili flakes as you like and cook fragrant and the shrimp are cooked through , about 30 seconds . Remove from the heat and stir in half the parsley . season to taste in half the parsley season to taste with salt and pepper. To the bowl with the other salad ingredients add the cooked potatoes and toss to combine . Season to taste with salt and pepper . . Transfer the shrimp to individual bowls and spoon over any remaining oil from the pan .
Arrange the potatosalad alongside . Garish with the remaining parsley and serve .
Blend evaporated milk with water . Mix ½ cup sugar,flour and salt
Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.
Using one, cup brown sugar in place of granulated sugar and adding an additional tablespoon of butter . when cream mixture is cool stir in ½ cup finely chop pecan nut meats . Flavor with vanilla and pour into a baked shell 8 inch . Cover with meringue. Sprinkle top of meringue with chopped pecan – meats Baked as directly for cream pie.
David's Recipes 