Ingredients

For the Gnocchi

1 kg fresh maltese cheeslet drained

100gr aged cheeslet grated

300gr semolina

4 eggs

2egg yolks

salt

For the pea puree’

1 whole unions

4 cloves garlic

1 sprig of thyme

300gr peas

For the crispy Artichokes

1 globe artichoke

100corn flour

For the sauce

500gr vegetable stock

50gr butter

2 minced garlic

100gr cherry tomatoes cut in half

fresh chives

Method for the Gnocchi

In a food processor , mix the cheeslet , eggs and salt together . Then slow fold in the semolina until you have a dough consistency. Refrigerate for 30 minutes . Once set , hand roll 15gr of the dough to form the gnocchi.

Method for the pea puree

Sautee’ the onions and garlic with the sprig of thyme in butter. Once sautéed, in the same pan add the vegetable stock and blanch the peas for 3 minutes . Blitz the peas together with the onions and garlic adding the liquid in a small additions as needed . Blend until you have a fairly thick smoothie puree’ . Then pass the puree through a fine sieve to have a silky finish . Season with salt to taste .

Method for the crispy Artichokes

Boil the Artichokes in salted boiling water for 1 hour . once cooked , cool down and remove the outer layers keeping the artichoke heart, toss in corn flour . fry at a temperture at 180/c until golden and crispy

Method for the sauce

Fry the minced garlic in butter and add the vegetable stock . Once it starts to boil , add the gnocchi and cook about 3 to 4 minutes until soft . Finish off with cherry tomatoes , chives and season for a creamy and flavored dish

Ingredienti isservi 4

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga 

Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin f’erba’ 

5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk , imqatta  ,

Mgharfa zerriegha tal-girasol mohmija

Method

Idlek il-ftieli tal-brungiel biz-zejt taz-zebbugau roxx il-bzar u il-melh. Jekk il- ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb  

Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minutasakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungielu il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar- minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod. 

Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .

Ingredients serve 4

1/2 small red onion thinly sliced

1 lemon halved

3/4 Diamond Crystal or 1 tsp Morton kosher salt plus more 4 large eggs , room temperature

2 garlic cloves , finely grated

1 packet cup baby spinach

2/3 cup whole milk , room temperature

1 cup tender herb leaves such as( dill, cilantro basil and or parsley), plus more for serving

2 tablespoon cornstarch

freshly ground black pepper

2 tablespoon butter , cut into pieces

4 oz smoked salamon

Method

1.Place a rack in the middle of oven and place a medium ovenproof skillet , preferibly cast iron , on rack . preheat oven to 425/c . place onion in a small bowl squeeze in juice of 1/2 lemon and add a big punch of salt . set aside. Slice remaining 1/2 lemon into wedges and set aside for serving .

2. Blend eggs and egg whites in a blender on high speed until very frothy about 1 minute. Add garlic , cornstarch and 3/4 teasepoon diamond cystal or 1/2 teasepoon , kosher salt and season with lots of pepper . blend to combine .

3. Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom . Immediately pour batter into pan . and bake pancakeuntil puffed and brown around the edges 20-25 minutes.

(It will start to deflate as soon as it comes out of the oven but don’t worry that’s normal. )

Top Dutch baby with smoked salamon , onion and more herbs ; season with pepper . serve with reserved lemon wedges for squeezing over.

ingredienti

65 meraq tal- laring

50gr zokkor “caster”

Zook tal- kannella

4 msiemer tal- qronfol shah

laringa slajsjatha rqiqa

lumija slajsjatha rqiqa

laringa slajsjatha irqiqa

750ml inbid ahmar

65 ml brandy

750ml ilma soda

jew luminata tal- lumi

silg

Metodu

Ara li il-kapuljat ikun mghoddi darbtejn mill-magna.

Hall at sew flimkien il- kapuljat , il- perzut , it- team u il-hxejjex aromatici.

Sid il-melh , l-inbid , l-inbid u il- Brandi.

U halli it- tahlita toqoghod goal madwar saghtejn .

Iksi il-qiegh tad-dixx tal-hgieg tal-forn bl-istrixxi tal-bejken, ixhet it- tahlita u aghfas b’ furketta

Zejjen il-wicc bir-rand u sajjar banju Marija go forn baxx goal him twil .

X’hin isir pate, hallieh jibred u aqilbu wiccu l-isfel.

Servi kiesah ma’ tal- hobz mixwi jew ma kontorn ta l-insalata

din ir- ricotta hija ideali goal bufe’ abjad

Ingredients

1 john dori ()approx. 1.6-2 kg

3 leeks

1 fennel bulb

3 celery stalks

1 litre white wine

1 sheet konbu seaweed

6 sheets nori

3 gr high quality saffron

300cream

200gr butter

salt

method

Start by filtering the fish carefully and divide into 4 equal portions , rest in tray with absorbent paper and put aside in the fridge . Clean carefully all the “xewk “put in a small pot add the vegetables and white wine cover bones with water and bring to the boil Skim off impurities at the top , simmer for 20 minutes . switch off and let stock rest for an hour ; pass through a fine strainer Soak seaweed in 200ml of the stock and set aside for 10 minutes . stain again the 200ml stock and put in a small pot and reduce on high heat with 3 grams saffron till thick . Add cream and reduce again . finish with 2 knobs ice- cold butter . Arrange seasoning with salt and lemon juice . Bring fish fillets to room temperture and season with salt . warm up to a pan with a bit of neutral oil . pat dry fish and start frying on high heat with 3 grams saffron till thick . Add cream and reduce again . Finish with 2 knobs ice- cold butter . arrange seasoning with salt and lemon juice .

Bring fish fillets out at room temperture and season with a bit of salt . Warm up a pan with a bit of nuetral oil( no olive oil).

pat dey fish fillets and start frying on high heat skin side foe 5minutes each side . . Add baste fillets fish fillets till butter is almost burst . Remove fish from pan and season with lemon juice

Warm up the sauce and put each fillet in a plate , garished with the seaweed and put sauce on top of the fish fillets .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

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 sanding 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 flavoring 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 flavoring 15 minutes in moderate oven 350°C. until brown.

Ingredients

3 cups gluten free vegetable stock

2 lemon grass stalks halved and bruised

2 garlic clove finely sliced handfull of cilantro stalks finely chopped and leaves torn

2 kaffir lime trees

2 red chillies seeded and halved

2 inch fresh ginger peeled and halved

3/4 sliced green peas topped and tailed then sliced

7 oz can water chestnuts drained and sliced

7oz Firm tufu , cubed

4 scalliouns sliced

1 cup basmati rice

Method

Pour the stock into a large saucepan, stir in the lemon grass vginger, cilantrostalks , lime leaves , chillies and ginger and simmer for 10 minutes .

Remove the pieces of ginger and lemon grass .

Add the beans , water chestnuts , tufu and coconut cream and simmer until the beans are just tender . Meanwhile cook the basmati rice in a saucepan of boiling water according to the packet instructions .

Sprinkle the remaining cilantro leaves over the soup ladle into bowls and garish with the remaining rice , for each person .

For thai chicken noodle soup make the soup as above , replacing the tutu with 10 oz cooked and bell pepper . omit the rice and replace with 1 oz cooked rice noodles

Ingredients

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed Gobon tal-hakk

Method

Ghalli it-tarja uhallieha ghal dente

Hallieha toqtor go passatur

Poggi it- tarja f’ borma kbira u maghha zid l-irkotta mghafga il-pesto , il-bajd , il-gobon u ftit bzar kemm tiggosta.

Hawwad kollox sew

sahhan tagen non stick

Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi

Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’diversi frejjeg .

Servi it-tarja moqlija shuna. Tista tferrex ftit gobon mahkuk fil-wicc u servieha mal- insalata fil-genb tal- platt .

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 dough again and roll each piece into an 18cm in 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 serve 4

1 lb red bell peppers

halved and seeded

2 tablespoon olive oil

1 large onion, chopped

2 garlic cloves , crushed

5oz choriso sausage, sliced

1 teasepoon ground cumin

1 teasepoon smoked paprika

1 lb tomatoes halved and desceeded

two and one half gluten free chicken or vegetable stock

handfull of parsley , chopped

salt and black pepper

Method

Put the red peppers on a baking sheet and roast in a preheated oven, 400/f, for 10-15 minutesturning for 5 minutes .

Heat the remaining olive oil in a large saucepan while the peppers are roasting and add the onion, garlic and chorizo and fry for 3-4 minutes or until the onion is softened and the choriso nis begining to brown . stir in the spices for 1 minute .

Add the tomatoes and the stock to the saucepan and season well. Bring to a boil and simmer for a furthur 5minutes.

Remove the peppers from the oven , skin and and roughly chopped the flesh. Add to the soup and simmer for a further 15minutes .

Remove from the heat and allow to cool for 5minutes . Roughly blend in a food processor or blender if desired then stir in the parsley and stir .

For tomato soup and creamy basil omit the red peppers omit the red peppers as above, replacing the chorizo and spices and 1 chopped carrot and 1 chopped carrot and one chopped celery stalk. Add the tomatoes and vegtable stock in a food processor or blender until smooth. Puree in a food processor or blender until smooth . REturn to the pan and stir in 2 tablespoon mascarpone cheese and 1tablespoon pesto. Season and serve .

Ingredients

240gr wholegrain pasta

2 tablespoon olive oil

4 garlic cloves crushed

250gr chickpeas raised and drained

500ml homemade chicken stock

500gr fresh spinach chopped

2 tablespoon grated cheeslet

cracked black peppercorns to taste

Method

Fill a large pot 3/4 full of water and bring to hte boil . Add the pasta and cook until al dente according to the packet directions

In a large skillet , heat the olive oil and garlic over medium heat . Add the chickpeas and vegetable broth .

Stir until warmed through . Add the spinach . Heat until the spinach is wilted .

Divide the pasta among the plates . Top each serving with the prepared sauce , 1 teasepoon grated cheeslet and peppercorns to taste .

Ingredients serve 4 .

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 chipolata’s adobo chicken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole

1 green jalapeno or serrano chilli deseeded and finely chopped ½ small onion finely chopped

1 lime juice only .

Small handful fresh coriander roughly chopped

To serve

½ lettuce shredded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chicken is cooked through as the juices run clear . slice the chicken into stripes . divide the tortillas between four plates, with the rice, chicken sauces and lettuce.

Fold up the bottom of each tortillas, then fold the side and roll to container the filling, cut in half and serve .

Ingredients

4 red peppers

1 onion quartered

4 garlic cloves

50gr cashews

3320spagetti or other any other pasta

250ml unsweetened- plant based milk

1 tablespoon dried mixed herbs , parsley , oregano sage , basil

50gr sun dried tomatoes in oil , drained , 1 tablespoon balsamic vinegar

3 tablespoon nutrition yeast

salt and pepper for topping handfull of fresh basil

handful of cashews red chilli flakes .

Method

Preheat the oven to 230/c .

Transfer the cashewsto a bowl in hot water straight from the kettle to one side to soak . When the oven is hot enough add the red peppers to a roasting tray for 15 minutes .

Remove the tray from the oven . add the quartered onions and garlic cloves to the tray and return the oven for another 15minutes then leave the veggies to cool for 5 minutes. cook the pasta in boiling salted water as per packet instructiouns make sure you reserve your pasta water. carefully peel the skin off the red peppers , remove the stalks and scape out any of the seeds . transfer the roasted red peppers to blend with the onion and garlic (peeling and discard the skins of the garlic as you go.)

Next drain the cashews and then to the blender along with the milk , 250ml (_1 cup) of the pasta water you reserved earlier mixed herbs n, sun -dried tomatoes , balsamic vinegar , nutritional yeast and very generous pinches of salt and pepper .

Blend everything until the sauce a lovely smooth consistency which can take a minute or so . Give the sauce a more seasoning if necessary . Pour the sauce into a large saucepan , on a low – medium heat . Gently heat the sauce until it begins to bubble , then add the cooked spagetti.

Meanwhile roughly chopped the cashews and toast them in a pan on a medium high heat until they began to brown . this should take a couple of minutes . wghen you’re ready to serve distribute the pasta into bowls .

Roughly chop the basil leaves and sprinkle them on top , followed by the toasted cashews and red chilli flakes .

Ingredients

500gr dried yellow split soaked overnight

,25gr butter

 1 large onion,

125gr rindless smoked steaky bacon rashes,roughly chopped

1 garlic clove crushed 1.7litres (3 pints well –flavoured ham 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 coker 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 halfthe 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

400 strawberry hulled

150 custer sugar

100 digestive buiscuits , crushed

50 gr unsalted butter , melted

500 gr mascarpone

300 gr fresh vanilla custards

1 teasepoon vanilla extract

 Thick cream , whipped , to serve .

Method

Place 250 of the strawberries and 100 of the sugar in a food processor and process until smooth .

Set aside

Conbine buiscuits and butter

 Press into base of a 23 cm spring form pan . Refregerate for 15 minutes to chill .

Place mascarpone custard vanilla and remaining sugar in a food processor . Process until smooth . Pour over the buiscuit base . Drizzle with strawberrysauce , then use a skewer to swirl it through . Freese for at least 2 hours . Transfer to fridge 30 minutes before serving Slice the cheesecake semifreddo and serve with cream , garished with the remaining strawberries .

Ingredients

Grilled chicken escalopes on an artichoke salad  

Snap the coarse , outside leaves of the artickole . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl . squeeze the lemon into the water , add the squeezed half lemon and immerse the archikoves in the mixture .   Cover with cling film

Method  

With a vegetable peeler , shave the chicken escalopes with salt and pepper , then chargill on hot cast iron ringled grill pan .   It will take only  a few minutes to cook the chicken .

To serve drain the artichoves , pat dry , slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

Ingredients

180gr kale through stalks removed leaves finely sliced .

2 garlic cloves finely sliced

one and one half chilli flakes or to taste

1 lemon zested and juiced

400gr butter beans drained and rinsed .

Method

1 Heat the oil in a large oil in a large saucepan over low heat , then cook the garlic , chili flakes lemon zest and 1 teasepoon sea salt for 3 minutes . stir in the butter beans and warm through for 5-8 minutes stairing frequently.

2. Tip the beans out of the bowl leaving approximately 1 tablespoon oil in the pan . Return to the pan to a medium heat , then add the kale along with 50ml boiling water from the kettle . Cook for 8 to 10 minutes until wilted stairing frequently .

3. Remove the kale from the pan and gently mix through the beans and serve warm .

Ingredients

steamed sustainable raised shrimp .

cooked pinto beans

diablo sauce

organic fresh cilantro

Queso freso

organic lime MiRancho Artian tortillas

Pricled japapagos (opitional)

kosher salt

fresh ground black pepper

Coarsely chop the cilantro crumble the questo fresco if needed . cut the lime into wedges

Method ; In a large frying pan over medium warm 1 tablespoon oil and hot Heat the shrimp

Add the shrimp and cook until warm through, 30 seconds to 1 minute . Stir in the pinto beans and diabo sauce and cooked until warm through, 30seconds to 1 muinute . Remove from the heat and season to taste with salt and pepper . Michrowave oven 6 to 8 minutes . Tranfer the shrimp , pinto beans and Diabo sauce into a michrowave safe dish and stir . Place a damp towel over the top of the michrowave for 5 minutes . Stir Re cover and michrowave to 1 to 3 minutes more or until heated through . While THe shrimp Diabo is heated prepare the remaing Ingredients

Prepare the garish ; Heat the tortillas ; On the stovepot Directly over a flame or in a dry medium frying pan , heat , warm 6 tortil;las just pliable and warmed through about 30 mseconds per side . Transfer to a clean kitghen towel cover and keep warm

Serve . Setout the tortillas , shrimp diablo , cilantro , queso fresco , lime wedges and pricled Jalapegos , if using . invite everyone to assemble their own tacos

Ingredients

1 kg majjal Spalla jew zaqq

laringa

kikra inbid abjad

salvja

margerina

bzar u melh, paprika , 2 imgharef hall , 2 kikri stokk , karotti ,kuccarina zokkor .

Method

Nehhi il-gilda u kemm hemm xaham minn mal laham . Roxx ftit bzar u melh u paprika . Orbot sewwa u poggi f’ dixx .

Poggi is- salvja fil-wicc. Zid l-istokk u l-inbid sakemm isir . Kultant zmien erfa ftit likwidu u zidu mal-laham . sib ftit karotti zghar . Qaxxar u ghalli fl-ilma bil-melh . Meta tkun lesti igbor l-ilma . Sahhan ftit margerina . Sahhan il-karotti fil-margerina zid iz- zokkor, hall u meraq ta laringa . Hawwad il-hin kollu u servi mal-majjal

Ingredients

2 cups milk

Almond milk

cashew milk or oat milk

1 Teasepoon Turmeric

Pinch of blk pepper

1/4 teasepoon ground cinnamon

Ground ginger or cardamon

extra spicy ginger or cardamom in turmeric.

Extra spicy taste.

Maple syrup or honey is ideal

Method

Add all the ingredients to a saucepan over medium heat and bring for 10minutes to a sauce to let the flavored mild

turmeric powder and cinnamon . Don’t cling up path in golden milk into a cup and enjoy