Ingredients serve 4

280gr ghagin rigatoni
3 imgharef zejt taz- zebbuga
Tewma imqatta’
120gr Three hills tadam imqadded bil- habaq imqatta’ bicciet zghar
195gr vasett three hills stukku taz- zebbug
2 Hanini ġbejniet tal- bzar
250gr irkotta mghafga
200 gr rukola mqattgha f’ bicciet
40 gr pine nuts mixwijin
Ftit bzar u melh

method

F’ borma ghalli l- ghagin skond l- istruzzjonijiet ta’ fuq il- pakett F’ tagen sahhan iz- zejt taz- zebbuga u qalli it- tewma .

Zid it- tadam imqadded tat three hills Deli  imqatta bicciet zghar u l- istukku taz- zebbug , ma’ ftit mushun mill- borma ta l- ghagin  . Saffi l- ghagin mill- mishun u zidu fit- tagen mat- toqlija

Zid il- gobon imqatta f’ bicciet zghar u l- irkotta tal- hanini ir- rikola tal- hanini u il- pine nuts . itfa ftit bzar u il- mel u servi

Dan il- platt jittiekel ukoll kiesah

ingredienti

5 bajdiet

200gr gobon tal- hakk

180 qalbha tal-hobz imfarka

tewm , tursin , melh u bzar

Metodu

Hallat sewwa l– ingredienti kollha flimkien barra iz- zejt

sahhan iz- zejt go tagen

Hu mgharfa mimlija bit- tahlita u aqlihom sewwa miz- zewg nahat sahemm jihmaru

1. 200gr cicri tal-bott mhalta u imqatra sew.

2. Ithan ic-cicri.

3. Hawwad flimkien il-basla

4. Zid it-tonn taz-zejt u ic cicri .

5. Zid il-bajda imhabbta u hawwad sew .

6. Ifforma il-pulpetti u dawwarhom fid-dqiq

7. Aqli sakemm jiehdu il-kulur.

8. Servi flimkien madi dipp tal-yougourt.

Ingredienti

9 folji lasagna

100gr margerina

2 basiet

sinna tewm

70 gr dqiq

kuccarina melh

450gr stokk tat- tigieg

300ml halib

400gr mozzarella mahkuka

125gr parmigjan

Kuccarina habaq

kuccarina oreganu

1/2 kuccarina bzar

500gr irkotta

300gr sidra tat- tigieg

mgharfa tursin frisk imqatta’

mgharfa zejt taz- zebbuga

300parmegjan mahkuk fil- wicc

Metodu:

Sahhan il-forn ghal temperatura ta 200gr marka tal-gass 6 .

Go borma bl-ilma jaghli itfa’ il-folji tal- lazagna u sajjar ghal madwar 8-10 minuti

Sahhan iz- zejt f’ tagen. Sajjar it-tigieg imqatta f’dadi . F’tagen iehor dewweb il- margerina u aqli il- basla u it- tewm imqatghin . Zid id- dqiq u il- melh. Zid l-istokk tat-tigieg u il- halib u ibqa hawwad ghal minuta

Zid il- mozzarella u il- parmigjan , l- irkotta it-tigieg , il- habaq l- oregano u il- bzar . Hawwad kollox flimkien f’ dixx tal- forn ferrex terz mit- tahlita zid saff lasagna erga aghmel saff iehor mit- tahlita u ibqa sejjer hekk sakemm tlesti it- tahlita kollha ferrex ftit tursin u parmegjan fil- wicc u ahmi ghal 40 minuta

Ingredients serve 4

4 garlic clove, minced

4 tablespoon caraway seeds

6 tablespoon olive oil

4 thick pork chops on the bone

500gr cooked beetroot, quartered

2 apples, quartered

2 onions, sliced

4 tablespoon Apple cider vinegar

2 tablespoon brown sugar

4 tablespoon paprika 6 sage leaves

Handfull of rasberries (opitional)

Salt and pepper

Method:

In a large bowl , combine the minced garlic, caraway seeds, 3 tablespoon, olive oil , sea salt, flaked and the pork chops . Using your hands, message the marinade into the pork chops. Cover and refrigerate for at least 1hr.

Preheat the oven to 180/c, fan or gas mark 5. Put the cooked beetroot apples, onion, the remaining 3 tablespoon olive oil, vinegar , brown sugar , paprika , sage leaves , salt and pepper into the roasting dish , ensuring them lie in a single layer toss with your hands and roast in the oven for 10-15 minutes.

heat the frying griddle pan over high heat and colour the pork chops on on both sides . Season with pepper and salt as you go .

Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes,: the meat should be tender and cooked through . Add the rasberries at this stage if you are using them .

Serve with potatoes and couscous.

Ingredients serve 4

Ghagina tat-torti

600ml halib

150gr asparagus friski jew tal-bott

4 bajdiet

150gobon gruyere

melh u bzar

Method

1. Jekk qed tuza asparagus friski sajjar f’hafna ilma bil-melh.
2. Iftah l- ghagina go forma. sahhan il- halib , habbat il- bajd .
3. Aqta’ il-gobon bicciet zghar . Poggi l-ghagina . Zid il-halib ghal madwar 25 minuta

Ingredients

300qarabaghli mahkuka

2 bajd imhabta

150gr irkotta

50gr perzut imqatta bicciet zghar

ftit gobon mahkuk

bzar u melh

Method

Ghaffeg l- irkotta u zid l- ingredienti l- ihra flimkien . Hawwad sewwa b’ imgharfa ta l- injam . Poggi it- tahlita go receipjent tajjeb ghal forn . Ahmi ghal madwar 30minuta f’ temperatura 200/c .

1ngredients

organic sweet potato

organic romaine heart or other lettuce

organic grape or cherry tomato

organic scallions

organic fresh parsley

sherry vinegar

sunbasket berger spice blend (onion powder ,

granulated onion sweet smoked paprika )

kosher salt . ground black , olive oil

method

1.Scrub or peel the sweet potato . Cut the potatoes in half lengthwise into 1/2 inch thick slices. On a sheet pan drizzle the sweet potato with 1 tablespoon oil , season generously with salt and pepper and toss to coat . Spread in an even layer and roast , turning once halfway through until the potato is tender and lightly brown 20-25minutes and prepare the rest of the meal. Prepare the romaine make the tomato relish . 2.Trim the root end from romaine heart , remove as many of the largest leaves as you like for the burgers and save any remaing romaine for other use . Cut the tomatoes into quarters . Trim the root ends from scallion thinly slice the scallions Trim the root ends from scallion thinly slice the scallion keeping the white and green parts separate . Set aside the white parts for the parties . Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside half for the patties . In a medium bowl stir together the tomatoes sherry vinegar , green parts of the scallion , half of the parsley and 1 to 2 oil . Season to taste oil . Let stand , stairing occasionally while you prepare the burgers. 3.cut a small corner from the ground meat packing and drain off the excess liquid . Transfer to a plate pat dry with thick patties In a large frying pan into n4 thick patties .

4.In a large frying over medium high heat warm 1 or 2 tablespoons oil hot. Add the patties. cook turning once until browned and cook through 4 to 6 minutes per side

Transfer the romaine leaves to individual plates . top with the burgers . spread each with 1 tablespoon mayo and spoon on the tomato relish . serve the sweet potato and remaining mayo on the side

Ingredients

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground black pepper

Method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower the heat to maintain a low simmer until they are easily pierced with a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lengthwise . Top with the dossing chill for at least 1 hour before serving to allow the potatoes to absorb one of the dressing .

Ingredients

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 .

Ingredienti

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  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

1 chicken breasts fillet aprox 300gr

1/3 cup plain flour

1 egg beaten

1 cup breadcrumbs

1 tablespoon grated parmeasan

2 tablespoon olive oil

1/3 cup mayoneise

2 tablespoon chilli sauce 

1 lemon juiced

Method

Cut chicken into 1cm stripe . Lightly dust in flour . Dip in egg  

Combine breadcrumbs and parmeasan season well . coated chicken liberally in breadcrumbs mixture . Heat over medium heat in a large frying pan . Cook crumbled chicken stripes for 5 minutes or until cooked turning often so they are brown on all sides .

Remove to a plate lined with absorbed paper . Combine mayoneise . Sweet chilli sauce and a squeezed . serve chicken with diping sauce on the side .

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.

kikra u nofs stock

400gr tigieg nej

50gr margerina

meraq ta’ nofs lumija

2 abjad tal- bajd

400Vitella mqatgha f’ bicciet zghar kwadri

50gr kunserva

hobza zghira xotta 50gr

Nocemuskata

Tursin imqatta irqiq

Poggi l- istokk u nofs tazza ilma go borma u qalli . Itfa il- vitella u it- tigieg . Sajjar ghal madwar 50 minuta minghajr melh Jekk titla xi rawha fil-wicc u xaham ipprova igbru b’kuccarun jew imgharfa kbira.

Meta il-vitelli u it-tigieg ikunu lesti, igbor mill-ilma u kessahizda il- likwidu zzommu . Fl- ilmaitfa hobza zghira li tkun xotta idlek forma ta’ kejk tawwalija

Igbor il-hobz mill-likwidu u flimkien mat-tigiega u il-vitella, poggi go, liquidizer u hawwad sewwa . Zid il-kunserva, meraq tal-lumija , bzar u melh u nocimuskata .

Hawwad tajjeb l-abjad tal-bajd sakemm dawn jigu nieqsin . Zid l-abjad tal- bajd fuq it- tahlit tal- laham . roxx ftit tursin .

Poggi it- tahlita go forma li bajd fuq it- tahlita tal- laham . Roxx ftit tursin . Poggi it- tahlita go forma li tkun dik . Ghatti b’aluminium fol u dawwar tajjeb ix- xfarijiet biex it- tahlita ma’ tohrogx . Poggi il-forma li ghandek bit-tahlita go dixx bl-ilma, banju marija u sajjar fil- forn li tkun dlikt . Ghatti b’aluminium foil u dawwar biex it-tahlita ma tohrogx .

Poggi l-forma li ghandek bit-tahlita go dish bl- ilma banju marija u sajjar fil- forn ghal madwar siegha . meta tiksah ,ohrog fuq dish u servi b’ mayoneise u insalata .

Ingredienti isservi 4 persuni.

Hin 1hr u 15 il minuta.

• 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

Thejija

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

Ingredienti

800gr patata

25gr margerina 300gr halib

tursin imqatta frisk

25gr dqiq

bzar u melh

Metodu

Sajjar il-patata bil-qoxra b’ kollox b’ hafna ilma u melh .

Meta tkun lesta nehhi l-ilmau kessah . Qaxxar u aqtaf’ bicciet ftit hoxnin

Ipprepara iz-zalza . zahhan il-halib. dewweb il-margerina f’ kazzola u ibda hawwad sewwa . Nehhi minn fuq in-nar . Ftit ftit ibda zid il-halib u hawwad il-hin kollu .

Erga poggi fuq in- nar , dejjem kompli hawwad il- hin kollu. Erga poggi fuq in- nar , dejjem kompli kompli hawwad (5.)hames minuti.

Zid ftit bzar melh u tursin .

Irranga il- patata go receipjent u fil- wicc itfa il- beshamel sajjar forn ghal madwar ghaxar minuti (10).

Servi shuna.

Ingredients

50gr butter

1 large onion chopped

1 head  celery thinlysliced

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

600gr karotti mqattgha

2 imgharef zejt vegitali

basla imqatgha

mgharfa ginger frisk imqatta

kuccarina trab tal-kari

litru stokk tat-tigieg jew tal-haxix

250ml halib tal- bott

2 imgharef soy sauce

2 imgharef meraq tal- lumi ahdar

niskata melh

Metodu

F’ kazzola kbira sahhan iz- zejt u zid il- basla u il- ginger . Sajarha sa ma jirtabu . zid it- trab tal- kari u hawdu sew mat- tahlita

zid l- istokk u il- karotti u x’ hin jiftah jaghli baxxi in- nar u aghsar it- tahlita fi blender . Erga’ poggi is- soppa fuq in-nar u hawwad il-halib , is-soya milk u il-melh.

Hawwad il- meraq tal- lumi ahdar ezatt qabel isservi is-soppa.

Ingredients serve 6

400 can chichpeas drained and  rinsed

Juice of a lemon 1

 garlic clove crushed,

 10 tablespoons extra virgin olive oil.

 4 tablespoon tahini

,Salt and fresghly ground black pepper

,Pittabread or toasted flatbreads to serve

Method

Put the chichpeas , 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.

Ingredients

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 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 onionsbacon 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 .