Ingredients

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 delle 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 fuqhaFerrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredients

200gr local prawns

Dash of olive oil

2 fresh garlic leaves

Salt and pepper

Garish with lemon slice

Fresh rosemary

Method

Clean all the prawns from the shell and cut into small pieces . Add the olive oil , chopped fresh garlic , strawberry , lemon juice

Salt and pepper in a bowl and mix togewther .

In a circular shape or berger press add the mixture together .

Transfer on a plate., and add the garish . Serve cold .

Ingredients

Organic Zuchini

Organic scallions

organic lemon

protain

burger spice blend

cooked peas

organic bell pepper

lemon tahini dressing

salt black pepper olive oil

method

Using the large holes of the box , grater , coarsely grate enough zuchini in a kitchen towel and squeeze to remove as much moisture as possible . Trim the root ends from the scallion thinly slice keeping the white and green parts separate . Set aside the green parts for the salad . Cut a small corner from the ground meat and drain off the excess liquid . Transfer to a plate and pat dry with a paper towel . In a medium bowl combine the zuchini white parts of the scallions lemon zest meat and burger slice blend . In a large frying pan over medium high heat warm 2 or 3 teaspoons oil until hot . Add the patties . Cook turning until browned and cooked to the desired doneness to and 4 minutes per side . Transfer to a plate . meanwhile prepare the salad.

Rinse the peas . Trim the root end from the lettuce chop the leaves . Remove the stem and seeds from the bell pepper from the pepper into 1/2 inch pieces . In a large bowl stir together 2 tablespoons lemon juice and 1 tablespoon oil season to with salt and pepper . Add the black eyed peas lettuce bell pepper the green parts of the scallion and toss to coat . Transfer the burgers and black eyed eyed pea salad . Spread 1 teasepoon to individual plates . Spread 1 tablespoon on the burger and serve the remaing dressing on the side .

Ingredients

Ingredients

500gr spagetti

2 chiken breasts

1 jar of pesto alla genovese sauce

A handfull of cherry tomatoes

Borges extra virgin olive oil

Ingredients serve 4

30 minutes preparation

Method

Cut the chiken breasts and saute over a low heat in a large frying pan with a little olive oil and  salt for about 5 minutes or until they turn golden brown. Remove & put by.

Boil the spagetti in plenty of salted water for 8 minutes in the meantime warm up the pesto sauce . In  the meantime warm up the pesto sauce in the same frying pan you use for the chiken . when the pasta is ready add the chiken back to the frying pan you use for the chiken. When the pasta is ready , add the chiken back to the frying pan followed by stained pasta adding a little of the water from the pasta as well . Mix together and serve with halved cherry tomatoes .

Tips :If you like contrast finish off the spagetti receipe with some grated cooking apple for a really original touch.

Ħin: siegħa u 15-il minuta

Isservi: 4 persuni

• 4 tadamiet imdaqqsin
• 100 g ġobon feta
• Basla, maħkuka
• Mgħarfa tursin frisk, imqatta’ rqiq
• Mgħarfa ħabaq frisk, imqatta’ rqiq
• Mgħarfa origanu frisk, imqatta’; jew kuċċarina mnixxef
• 60 g dqiq
• Kuċċarina trab tal-ħami (baking powder)
• Melħ u bżar mitħun frisk
• Żejt taż-żebbuġa, biex taqli

Tħejjija:

1. Aqsam it-tadam, neħħilu ż-żerriegħa u b’kuċċarina aqlagħlu l-laħam u qattgħu. Poġġih f’passtur, roxxu bi ftit melħ u ħallih joqtor għal 30 minuta.
2. Fi skutella ħallat flimkien it-tadam, il-basla, it-tursin, il-ħabaq, u l-origanu, u farrak ukoll il-ġobon feta. Fi skutella oħra ħallat id-dqiq mat-trab tal-ħami.
3. Żid it-taħlita tad-dqiq ma’ dik tat-tadam u ħawwadhom sewwa b’mgħarfa sakemm it-taħlita tkun xotta biżżejjed biex tifforma l-pulpetti. Jekk tkun għadha ratba żid ftit aktar dqiq. Poġġi t-taħlita fil-friġġ għal 30 minuta.

Ferra’ biżżejjed żejt f’taġen kbir biex tiksi l-qiegħ u saħħnu sew. B’mgħarfa mxarrba poġġi mimli mgħarfa tat-taħlita fiż-żejt sakemm joqogħdu fit-taġen. Xarrab l-imgħarfa bejn waħda u oħra biex it-taħlita ma teħilx. Bl-imgħarfa stess agħtihom forma ta’ pulpetta u aqlihom għal 2-3 minuti

fuq kull naħa sakem jiħmaru. Tellagħhom mit-taġen u poġġihom fi platt miksi bil-karti tal-kċina biex joqtru.

Ingredients

Small  part baked bagette

1 garlic clove, halved

 6 tablespoon tomato puree,

12 tablespoon passata, selection of toppings,

 Ham,

 salami ,

 tuna,

 olives

Red and yellow peppers,

 mushrooms

Cherry tomatoes,

 sweetcorn,

 mozzarella,

 grated parmeasan

 pesto

Method

Preheat the oven to 220 gas 7 . bake the bagette for 12/15minutes or until cooked

halve the bagette , lengthways , place on a baking trauy and put back in the oven for a further 5 minutes to crisp up . while until warm , rub each bagette half and cut aside of the garlic . spread each piece with 1 tablespoon of puree followed by 2 tablespoon of passata . decorate with the different toppings sliced , according to taste. Put the pizzas on a baking trayand bakand bake for 6/8 minutes until the cheese is melted and golden   

Ingredients

4 tablespoons olive oil

1 lb red bell peppers halved cored and desceeded

2*13 cans chickpeas drained and rinsed .

5 oz feta cheese crumbled

1 red chilli peppers crumbled

1 red chilli seeded and finely seeded

2 cups aragula leaves or baby leave spinach

8 cherry tomatoes quatered

handfull of mint chopped

handfull of cilantro chopped drizzle of red wine vinegar

black pepper

Put the red peppers on a baking sheet and drizzle over half the olive oil . place vin a preheated oven 400/c to 15minutes turning after 5 minutes

Remove from the oven off the skins and slice the flesh chill aragula leaves or spinach , tomatoes and herbs to nthe serving bowl and mix together with a large spoon . drizzle the remaining olive oil over the salad , add the red wine vinegar . season with pepper and gently mix .

Serve the salad with grilled meats or fish with warmed gluten free pitta bread . For lentil and tomato salad and crispy bacon . One and one forth . put lentilin a saucepan of boiling water according to the package instructiouns then drain well . Whisk together 2 tablespoons olive oil , 2 tablespoon gluten free . 2 tablespoons olive oil . gluten free dijon mustard . 2 tablespoon honey .

1 tablespoon balsamic vinegar and a handfull of chopped fresh herbs in the bowl . Stir in the warm lentils with 2 large handfulls of chopped stir in the warm lentils gluten free Dijon mustard 2 teasepoon honey , chopped fresh herbs in a bowl . stir in the warm lentil with 2 large handfulls of baby spinach , 1 cup sundried tomatoes in oil and 4 oz crumbled soft goats cheese . broil 6 bacon slices until brown and crisp , cool a little , then roughly chop and sprinkle over the salad .

Ingredients serve 4

1 teasepoon butter

1 teasepoon vegetable oil

1 onion finely chopped

4 oz. Bacon – chopped

1 lb. flavored potatoes peeled and cubed

1 lb. Mixed skinless firm white fish fillets , cubed

10 oz. skinless smoked haddockj fillets , cubed

8 oz raw shrimp , peeled and devined

2/3 cup light cream

salt and black pepper

chopped parsley to garnished

Method

Heat the butter and oil in a large saucepan, add the onion and fry for 3 minutes until softened. Add the bacon and fry for 3-4 minutes more or until beginning to brown.

Add in the cornstarch and cook stairing for 1 minute, then gradually, add the stock and milk and cook, stairing all the time, until thickened and smooth. Mix in the potatoes and simmer for 10 minutes , then add the fish and cook gently for 5-6minutes more until just cooked through.

For spiced corn chowder , fry the onion as above , adding 1 seeded and chopped red chili , omit the bacon . Stir in the cornstarch then gradually stir in 2and 1/2 cups gluten free vegetable stock and the milk as above. Mix in 1 and 1/4 peeled and chopped potatoes and 2 *7oz cans drained corn kennels and simmer until the potato is tender . Season well ladle into bowls and sprinkle with a handful of parsley or cilantro .

Ingredients serve 6

400gr can chickpeas drained and rinsed

Juice of a lemon

1 garlic clove crushed,

 5 tablespoons extra virgin olive oil.

 4 tablespoon tahini

5 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Pitta bread or toasted flat breads to serve

Method

Put the chickpeas, lemon juice, tahini, garlic and oil into a blender or food processor . Season gerenously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, thencover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Serve 4

Ingredients

155gr firmly packed brown sugar

170gr plum jar

1 tablespoon fresh orange juice

6 whole star anisette

7 kg whole leg ham on a bone,

Whole cloves sliced thinly,

250gr water

250gr star anizetta to decorate

Method

Preheat oven to 180 degrees celcius. Place on oven shelf in the lowest position and remove the other shelves.   Line a large roasting baking paper. Place the sugar, jam, orange juice, over low heat.

Cook staring for 3 minutes or until the sugar dissolves . Set aside to cook.  Use a sharp knife to cut around the shanks in a zigzag pattern about 10 cm from the end of the ham.

Carefully lift off the rind around the edge by running your fingers between the rind and the fat . Trim the excess fat from the ham leaving a 1 cm cover all over. 

Trim the excess fat from the ham, leaving 1 cm thick, covering all over.  Use a knife to score the fat in a diamond pattern about 5 cm deep .  

Stud the centries of diamond with cloves .  Place the ham on a wire rack in the pan .  Wrap the shanks in foil. Pour half the glase over the ham and brush to coat .

Bake for 30 minutes . Brush the ham with the remaining glase reserving the star anaisetta and the remaining anisette . Set the ham aside to rest before carving. 

Transfer to a serving platter .

Ingredients serve 6 .

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 –flavouredham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and 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 onions bacon 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 cooker 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 half the 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 .

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refregerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients Serve 6 to 8

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredients

For the pudding

750gr water

600gr red apples , peeled and diced

400gr soft butter

600gr Brown sugar

3 large eggs

600gr sieved plain flour

30gr baking powder

20gr soft

for the compote sauce

250gr chopped dried figs

50gr toasted and chopped walnuts

200gr water

75gr red wine

60gr brown sugar

25gr cocoa powder

1 tsp orange zest

Pinch cinnamon

Pinch ground nutmeg

Pinch ground star anise

Method for pudding

Preheat the oven to 150/c . Ingredients in a pot and bring to a simmer. Once dates have softened down. take off the heat and blitz with a hand blender until smooth, put aside to cool. once cooled, add ingredients to a blended date mixture and whisk in till full incorporated . finally , add Ingredients to a mix and fold in with a spatula till fully incorporated and no lumps are present . Add pudding mix to a loaf tin or a shallow baking tray lined with parchment paper and bake for 40 minutes or till a knife emerges clean after inserting into the pudding . Set aside to cool and cut to desired thickness and size .

Method for sauce

Place all the ingredients into a pot and bring to a simmer. Cool down to a thick, syrup -like consistency When ready to serve, slightly warm the pudding in a microwave and serve with a spoonful’s of compote Finish with a scoop of vanilla ice-cream and toasted crushed hazelnuts .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperature but I prefer it warm .

Ingredients serve 4 .

Butter to greese

4 sun dried tomatoes

4 medium eggs

4 tablespoon double cream

Salt and freshly ground black pepper

Granary bread to serve (opitional)

method

Preheat the oven to 180°C/ gas 4 .

Greese 4 individuals ramekins . put a tomato into each ramekins and season to taste with salt and ground black pepper . carefully break an egg on top of the tomato then drizzle 1 tablespoon of each egg . Bake for 15-18minutes – the egg will continue to cook once3 they have been out of the oven . Leave to stand for 2 minutes before serving . Serve with granary bread if you like.

Ingredients

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Method

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Feeshly grated nutmeg

4 eggs

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , translucent and just beginning to turn color . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in the cream . Bring to the boil starring continuously and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre-heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .