Ingredients

One and one pounds skinless boneless chiken breasts halved cubed

1 tablespoon salt

 1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chiken flavoured dry bread stuffing

 2 tablespoon Italian seasoning

Method

Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread the soften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes.

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 –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 and 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 .

Ingredient isservi 4

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-yougourt tal- isponge fiha. Erga iftah l-isponge u dellek il-yougourt tkun lesta poggiha fuq din is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqha Ferrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredients

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

   Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato

4 zunnerijiet

Kuccarina curry

Kuccarina ginger frisk mahkuk

Method

 Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi.

  

Ingredients serve  6

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil  and Fresh Basil

Method

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls . 

Sprinkle the fresh basil leaves on top to give more colour and taste, and drizzle with olive oil. 

Soppa tal-haxix u ghagin

Ingredients serve 4.

1 litre stock tal-haxix

100gr basal

100gr ghagin stilel

Karfus

100gr karotti

100gr piselli

Bzar u melh

Method

Poggi il-haxix u qatta f’bicciet zghar hafna . Poggi kollox f’kazzola u zid l-istock .

Ghalli u sajjar fuq nar baxx ghal madw\ar  tliet kwarti .

Hames minuti qabel ma isir l- ghagin zid l- ghagin , bzar u melh . Servi Shun .

Ricetta tal-klabb tat-tisjir

Ricetta ghal 3 persuni .

Ingredienti

Karotta

karfusa

200gr ikapuljat

Tursin

bzar u melh

4 kikri stock

Basla

2 kikri ross

200gr fwied tat-tigieg

Bajda

ftit margerina

Method

1. Qaxxar u qatta’ il-haxix kollu f’bicciet zghar. Sajjar fi ftit ilma bil- melh . Meta tkun lest saffi .
2. Ghalli 4 kikri stock . Zid ir-ross . Ghalli u kompli sajjar fuq nar baxx ghal madwar 15 il- minuta
3. Sahhan il- margerina u qalli il- basla ikapuljat u fwied . Zid bzar u melh u ftit hwawar .
4. Aghmel tahlita ta’ ross, laham , fwied u haxix . Zomm kollox shun . Hallat sewwa . Lahlah kikra bil- mishun , imla bir-ross ippressa . Halliha ghal ftit toqoghod u wara ohrog fuq dixx . Zommha shuna.
5. Dan id- dixx jista jiserva bhala l- ewwel platt jew waqt xi super party.

Ricetta tal-klabb tat-tisjir

Ingredienti ghal 3 persuni.

300gr karotti

300gr piselli

120gr ross

4 imgharef aspic jelly

200gr kabocci

300gr fazola twila

200gr karfus

50gr perzut

750ml ilma

Method

1. Qaxxar u qatta’ il-haxix f’bicciet zghar . Sajjar kollox separat b’hafna ilma bil-melh.
2. Ghalli ir-ross fl-ilma bil-melh . Meta tkun lest kessah u saffi. L-istess aghmel bil-haxix.
3. Qatta il- perzut bicciet zghar u aghmel tahlita ta’ perzut ross u haxix .
4. Poggi din it-tahlita go forma, ghalli l-ilma zid l-aspic u itfa’ dan fuq it-tahlita ta ross u haxix.
5. Poggi fil- fridge ghal madwar 5 sieghat . Idekora bil- kabocci imqatta irqiq . Jekk isib uza kabocci ahmar .
6. Dan id-dixx huwa tajjeb hafna biex jiserva ghal xi cold buffet party

Ricetta tal-klabb tat-tisjir

Ricetta ghal 3 persuni .

Ingredienti

400gr ghagina

1 kg tadam

450ml halib

25gr mustarda

400gr Ghagina

4 bajdiet

bzar u melh

Method

1. Qaxxar it-tadam u aqsmu min-nofs. Nehhi kemm jista ikun iz-zerriegha.
2. Iftah l-ghagina u pprepara qisek qed taghmel flan.
3. Ghamel tahlita ta’ bajd , halib, mustarda, bzar u melh . Hawwad sewwa.
4. Irranga it-tadam go flan u fil-wicc itfa it-tahlita tal- halib . Sajjar forn moderat ghal madwar 35-40 minuta . Servi shuna.
5. Din it-torta hija original hafna u bhala tista issir ohra bil-basal jew qargha bali.

Ricetta tal-klabb tat-tisjir.

Ricetta ghal 3 persuni

Ingredienti ghal isponge

300gr bajd

125gr dqiq

25gr trab tac-cikkulata

225gr zokkor

1/2 kuccarina glycerin

Ingredienti ghal krema

200gr zokkor

isfar tal-bajda

grokk rum

150gr margerina

cikkulata imdewba jew trab

Method

1. Aghrbel it- trab tac-cikkulata (sponge) u dqiq. Haddem sewwa il-bajd u iz- zokkor sakemm jigu krema bajda. zid id- dqiq ftit ftit u wara il-glycerin .
2. Idlek pjanca . Poggi karta strazza u ferrexl- isponge . Sajjar forn 238/c ghal madwar 5minuti.
3. Ohrog mil-forn. Nehhi il- karta strazza u kebbeb l- isponge fuq karta gdida bi ftit zokkor fuqha . Kebbeb u hallieha tiksah .
4. Iprepara il-krema. Haddem il- margerina . Zid iz- zokkor u wara ftit il- bajda . Kompli haddem . Zid ic- cikkulata mdewba jew trab zid ir- rum
5. Meta l-isponge tkun keshet poggi ftit krema gewwa,kebbeb u iksi barra bil- krema bil- furketta . Irranga forma ta’ zokk.
6. Helu tradizjonali tal-milied jew ghal mat-te.

Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb broccoli cut into florets stem sliced

 ground almonds three and three forths

minestrone vegetable or chicken stock

one and one forhs cup milk

salt and pepper

1 tablespoon butter

6 tablespoon plain yougourt

3 tablespoon silvered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften . Stir in the broccoli until coated in tbhe butter and then add the ground almonds , stock and a little salt and pepper . Bring to the boil then cover and simmer for 10 minutes until the boccoli is just tender and still bright green.

Allow to cook slightly , then puree in batches in a blender or food processor until they speckled with green . Pour the puree back into the saucepan and stir in the milk . reheat then taste and adjust the seasoning if needed . Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes stairing until golden . Ladle the soup in the bowls dizzle a spoonful of yougourt over each bowl then sprinkle with almonds .

For broccoli and stirlon soup

Omit the ground almonds and cook as above adding 4 oz. derided and crumbled . Stirlon cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper .

Ingredients serve 3

28 ounces can whole tomatoes drained

½ teasepoon kosher salt .

¼ teasepoon fresh black pepper

Method

Using a food mill fitted with a large – holed disk or a food processor , puree the tomatoes until slightly course and loose not completely smooth . Season with salt and pepper.

Ingredients serve 3

100gr Rice

2 eggs

200gr green peppers

20gr carrots

Pinch of salt

Pinch of sugar

3 tablespoon oil

Method

Boil the rice in 1 litre of boiling water until it assorb all the liquid . Put the rice aside. Fluff it up so it does not stick and leave to cool. . Once cooled refrigerate for 1 hour.

Whisk the eggs in the plate with a fork and heat the oil in a hot wok or pan . Pour the egg and continue to whisk until it sodisfies your style . Chop the peppers and the carrots into small pieces,  and add it to the pan. 

Finely put the rice in the wok , add a pinch of salt and sugar and mix while frying for 2 minutes more . Then serve.  

Ingredients

6 green peppers (on a small side)

1 large tin tuna fish

1 large tomatopeeled and chopped

Handful of finely chopped parsley

1 egg

1 tablespoon capers

1 small onion finely chopped

2 tablespoon olive oil

2 tablespoon margarine  

Method

Wash the peppers, remove and discard tops, stalks and seeds. Stuff green peppers , pressing in well.

Heat oil and margarine in a frying pan and when hot add stuffed peppers . Cook slowly with the pan on top of them . Allow to cook until almost black . Serve as a starter or as a main dish with boiled potatoes and oven roasted tomatoes .   

Ingredients

Organic shreaded cabbage

Organic shreaded carrots

Chimichurri sauce

Organic scalliouns

Wild gulf shrimp

Organic lime

Wild skin on snapper fillets 

Chilli powder

Onion powder

Garlic sweet smoked paprika

Dried Mexican  oregano

Tortillas

Guacamole

Method

In a medium bowl toss together the cabbage , carrots and half the chimichirri sauce .

Season to taste . Let stand while woy prepare the remaing ingredients.  In a large frying pan over medium high heat warm 2 tablespoon oil .

Add the shrimp and cook , turning once until firm and cooked through 2 minutes per side . Transfer to a plate.

Add the snapper , skin side down and cook until crisp is crisp . Turn and cook until the flesh is apaque and flaky 4 minutes . Transfer to a plate . Using a fork , flake the snapper into bite –size pieces discarding the skin if desired . On the stovetop directly on a flame or in a dry medium frying pan over medium heat warm the 6 tortillas turning once until just piable and warmed through about 30 seconds per side . Transfer to a clean kitchen towel and keep warm

Serve out tortillas , seafood, cabbage , slaw , gramole , scalliouns , remaing chimichurri sauce and lime wedges to invite everyone to essemble their own tacos .

Chimichurri is a herb – flecked sauce that hails from Argentina and Uruguay where it is traditionally used as an accompaniment to grilled meats. While vinegar , parsley garlic and olive oil are mainstay components recipes vary widely .

Ricetta tal-klabb tat-tisjir

Ingredients serve 3

200gr ross

2 bzar ahdar

200gr qargha baghli

tewma

ftit zejt taz-zebbuga

200gr perzut

100gr basal

tuffieha

200gr tadama

bzar u melh

Method

1. Sajjar ir-ross f’hafna ilma bil-melh. Meta ikun lest saffi. Qatta’ il-perzut f’bicciet zghar. u hallat mar- ross . Waqt li dan ikun shun, poggi go forma tonda midluka . Kessah .
2. Qaxxar il-haxix kollu u qatta f’ bicciet zghar . Sahhan iz-zejt taz-zebbuga u ibda qalli il- basla u it-tewm.
3. Zid il-bzar ahdar, tuffieha u qargha baghli. Roxx ftit bzar u melh u kompli sajjar fuq nar baxx , sakemm isir kollox xott . Irranga ir-ross f’nofs dixx bil-haxix imdawwar mieghu.
4. Servi dan id- dixx ma xi insalata . Ideali ghal min hu bid-dieta

Ingredienti

Ricetta ghal 3 persuni .

8 slices vitella

basal tal-kurrat

qoxra ta’ nofs laringa

mgharfa vermouth

ftit margerina

meraq tal- lumija

Karotti

salvja friska

tazza inbid ahmar

bzar u melh

200gr mushrooms zghar

mgharfa kunserva

Metodu

Qaxxar u qatta il-haxix . Poggi il-karotti basal salvja, qoxra ta’ laringa u il-vitella go receipjent . Zid l-inbid, vermouth bzar u melh. Ghalli tajjeb poggi fil-fridge ghal madwar 3 sieghat .

Saffi il-vitella u zomm il-meraq separat. Dewweb il-margerina. Dewweb il-margerina . Aqli malajr il-vitella fuq iz-zewg nahat sakemm dawn jiehdu il-kulur hamrani u wara zid l-ilma tal-immarinat . Sajjar fuq nar baxx ghal madwar 45 minuta .

Ahsel il-mushrooms, ixutahom u roxx il-meraq tal-lumi fuqhom. Wara qalli il-mushrooms fl-istess tagen li qlejt il-vitella. Zid il-mushrooms u il-kunserva . Hawwad u sajjar fuq nar baxx ghal madwar 30 minuta ohra. Servi shun.

Ricetta tal-klabb tat-tisjir

Ricetta ghal 3 persuni .

Ingredienti

200gr basal

25grb kunserva

50gr margerina

300ml ilma

400gr gambli kbar imqaxxar

10gr kari

pineapple

25gr dqiq

bzar u melh

Methodu

1. Qaxxar u qatta il-basal . Dewweb il-margerina u qalli.
2. Zid il-kari , kunserva u dqiq . Hawwad sewwa . Zid il-mishun . Hawwad u sajjar ghal ftit hin.
3. Zid il-gambli u pineapple. Sajjar fuq nar baxx ghal 10 minuti . Servi shun bir-ross mgholli
4. Jista jisserva bhala l-ewwel platt jew waqt xi curry party

Ricetta tal-klabb tat-tisjir

Ricetta ghal 3 persuni.

Ingredienti

800gr zaqq tal-majjal

3 bajdiet u salvja

Bzar u melh

200gr ikapuljat tal-majjal

100gr ikapuljat tac-canga

Tursin imqatta

2 bajdiet iebsin

Methodu

1. Iftah iz-zaqq tal-majjal nehhi kemm tista xaham u ghadam . Iccatja kemm tista .

2. Aghmel tahlita ta ikapuljat kollu, frak tal-hobz u fil-mili dahhal il-bajd iebes, bzar u melh . Hawwad sewwa.

3. Poggi dan il-mili go nofs il-majjal u il-mili dahhal il-bajd iebes wahda wara l-ohra . Kebbeb sewwa .

4. Orbot il-laham sewwa u sajjar forn moderat ghal madwar 2hr . Kultant zmien xarrab il- laham bil- likwidu li ikun hareg minnu stess . Servi shun jew kiesah .

5. Servi patata il-forn jew roast. Haxix tista tuza pastard , qara baghli jew karotti .

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni.

Ingredienti

4 tadamiet kbar

200gr ross

100gr mushrooms

bzar u melh

1 litre stock

4 bajdiet

25gr basal

25gr margerina

tursin

Method

Qaxxar u aqta’ il-basla f’bicciet zghar. Ahsel ir-ross sewwa, ahsel u aqta il-mushrooms.

Dewweb il-margerina , qalli il-basla u il-mushrooms meta din tkun se tiehu il-kulur zid ir-ross u hawwad sewwa. Zid l-istock.

Kompli sajjar ir-ross fuq nar baxx jew gol-forn ghal madwar 25 minuta .

Haffer it-tadama-ofsoq bajda nejja got-tadama , poggi bicca margerina fil-wicc u sajjar forn moderat sakemm il-bajda issir.

Irranga ir-ross go platt bit-tadama fin-nofs. Servi shan.

Servi bhala l-ewwel platt jew waqt xi party.