Ingredienti

300di fragoline di bosco

250di panna fresca

500gr di Yogourt alle frafole

50gr di zucherato semolato

1 cucchiaio di succo di limone

Preparazione

Pulite e lavate delicatamente le fragoline di bosco . Montate a neve la panna fresca in modo che risuldi soda.

Frullate 150di fragoline con lo yougourt , lo zuchero e ilsucco di limone

Aggungete la panna montagta e fatele amalgamare

Suddiviete la crema ottenuta in alcuni copetta di vetro da deserte decoratele con le fragolatina rimastre .

Lascolate in frigorerifero almeno per 30 minuti prima di servire .

Ingredients

2 eggs

1 cup torn baby spinach leaves

1 tablespoon grated parmeasan cheese

1/4 onion pinch of ground nutmeg

teasepoon olive oil

salt and pepper serve 1 .

Method

Beat eggs in the bowl and stir in the baby spinach and parmeasan cheese . Season with nutmeg , salt and pepper . Spread the olive oil on a small skillet and place it over medium heat , then saute the onion . once done add in the egg mixture about 3 minutes . Flap it over and cook it for 3minutes more . REduce heat and continue cooking until the omelette reaches the desired consistency .

Ingredients

5 sheets shortcrust pastry frozen

3 veal steaks

3 potatoes

1 turnip

1 carrot

2 small onions

salt and pepper

15knob butter

1 beaten egg

Method

Preheat oven to 220/c Cut the meat and vegetable into small pieces and mix together .

Pile filling into the middle of each sheet of pastry . Top with 3 knobs of butter for each for each one . Dampen the edges of pastry with water and pull edges up to seal and make a parcel . Pinch and twist the pastry edges together and then brush the pastry with a beaten egg. Place on a greased baking tray . Bake for 10minutes . Reduce heat to 180and bake for a furthur 30 minutes . EAch with homade tomato sauce .

Ingredienti

1 kg di Cardi di massimo

Succco di suna limona

15gr di farina burro

Sale e pepe

Formaggio gratugiato

panegratto

olio extravergine

Preparazione

Puliti i cardi utiliziando , e pelepatate . Taghliate a pezzi lavateli e metterli in aqua bollente legermente salata e con aggungiata del succo di limone Dopo averli lessati per circa 20 minuti scolatele e asciugateli.

In una pentolino amalgamatele la farina con un noco di burro e stemperete con il likwido di cottura del cardi ottendo cosa una salina ; da ultimo incorporate la panna e aggiustate le sale e pepe .

A questo punto unigete una pirofila con i burri e fate un stratto di cardi e qualche cucchiaata di salsa . Rimempite il- procedimento per un altro strato .

Per finire ricomprite tutta con abbondante formaggio gratugiato una spolverata di pangratto . Un filo d’ olio e qualche fiocchetto di burro . Infornate a 200/cper 20 minutei circa fino a quando la superfice sara donata servite caldi .

Ingredienti

150gr Kale

150gr spinaci

300 gr dqiq

Niskata bicarbonate of soda

2 sinniet tewm

300gr gobon pecorino

niskata nocemuskata

zejt taz- zebbuga

melh u bzar

Metodu

Hallat id- dqiq mal bicarbonate of soda u 100zejt u fforma ghagna

Ghatieha u hallieha tistrieh ghal siegha fil-fridge

Qatta il-bicciet tal-kale.

Qalli fi ftit zejt il-kale u l-ispinaci flimkien mat-tewm imqatta’.

Meta tara li il-haxix sar, zid il-gobon mahkuk, in-nocemuskata, melh u bzar. Itfa’ l-ghagina go dixx midluk bil-butiru tella l- ghagina madwar it-torta kollha. Ferrex it-tahlita tal-haxix fil-wicc.

Ahmi go 180/c ghal madwar siegha .

Ingredienti

8 piccole pere cotogne

4 stechie di vanilla

200di zuchero di canna e burro .

Preparazione

Scaldata ilForno a 160’c . intanto lavateli asugateli eliminate il piccolo e infinite togliete i torsolo lasciando il frutta intero e serza bucate il fondo

infiltrate nel apertura di ogni frutto una mezza stecce divanighlia molto prufumata

Deponate tutte le pere . in una taghlia dal bordi altri e versateci un dritto di aqua .

Metete un po di zuchero e un fioco di burro su ogni frutto e metete anche due chuchai di zuchero e quadra fiochetti di burro , sulfondo delle teglia due chuchai di zuchereo e quattro fiochetti di burro .

Fate quacete per una circa e servite quando le pere sono anche calde .

Ingredienti

300gr di bruscandoli

300di riso

1 cipolla

1 litro brodo vegetale

60gr di burro

1/2 bicchiere di olio extravergine di oliva

1 cuffo di prezemolo tirato

formaggio grana gratuggiato

sale e pepe

Preparazione

Prima di tutto il brodo vegitale . Nel fratempo la bruscandoli e taghliate a pezzetti . Tirata la cipola sotile e fate sofrigete in una padella con l’ olio d’ oliva e 30gr di burro . Aggungete i bruscandoli e lasciate cuacete per pochi minuti .

Incorporate con i riso e mescolate delicatamente lasciando insaporire a tutto .

Versate il brodo caldo nella quantita necessaria man mano che la cottura del riso le chediete

Lasciate cuchiere una ventina di minuti . A fine cotturatoghliete la padella dal fuoco mettendo i prezemolo tirato altri 30 gr di burro il- grana gratuggiato e fate amalgamare bene prima di servire a tavola .

Ingredienti

250dqiq self raising

100gr margerina

30gr zokkor

125ml halib xkumat

50gr frott niexef

25gr gewz tal-indi

300gr frawli friski

Method

Sahhan il-forn f’temperatura ta’ 200, marka tal-gass 6. Idlek forma tal-buns bil-margerina jew zejt vegitali.

Ghabel id-dqiq go skutella kbira. Qatta il-margerina u zidha mad-dqiq. Haddem il-margerina u zidha mad-dqiq.

zid iz-zokkor, il-frott niexef u il-coconut u hawwad sew.

Zid il-halib xkumat u ghaqad it-tahlita b’ ghagina ratba imma mhux twahhal.

Kebbeb l-ghagina fil-cling filmu dahhal fil-friggghal 20 minta . Ferrex ftit dqiq fuq il- mejda iftah l-ghagina daqs centimetru u nofs hxuna . Uza forom tondi biex taqta l- ghagina mbaghad qedhom fil- forom sakemm jiehdu il- kulur . Ohrog mill- forn u hallihom jikshu .

Servi bil- frawli friski .

ingredienti isservi 4

400gr kapuljat tac-canga

150gr bejken imqatta strixxi

4 imgharef zalza tat-tadam

2 bajdiet

2 imgharef frak tal-hobz

bieba tal- hobz imxarba bil- halib

mgharfa rignu u ftit weraq tar-rignu frisk

ftit habaq frisk

bzar u melh (kemm tiggosta)

gobon mahkuk

butir

Metodu

Go skutella hawwad flimkien il-kapuljat , il-bajd , il-gobon u il-bieba tal-hobz. zid il- melh u ftit frak tal-hobz biex taghqad it-tahlita. poggi l-istrixxa tal-bejken roxx il-frak tal-hobzu ccatja it-tahlita fuq kollox. Idlek fuqha l- istrixxi tal-bejken u ferrex iz-zalza tat-tadam u ccatja it-tahlita fuq kollox . Ahmi forn moderat u thallix il-pizza tixotta . Servi bil-weraq frisk tar-rignu u il-habaq.

Ingredients

1.5 kg ripe tomatoes

 2 garlic cloves

 1 small union

20ml raspberry vinegar

 1 orange

½ honen dew melon

 Bunch of fresh herbs , mint basil thyme and parsley

 Sea salt and freshly cracked pepper

200ml extra virgin olive oil

method

Plunge the tomatoes in boiling water for 15 seconds , drain , cool peel the skin , remove the seeds and roughly chop.

Remove the skin and seed from a melon and cut into cubes .

Lightly press the garlic leaving the skin on .

Finely chop the onion and the herbs . zest the orange in boiling water for 5 minutes and drain

Heat a deep pan with half the oil and put in the garlic , leave to cook for 1 minute , remove and discard

Place the melon in the same pan and oil and saute for 3 minutes stir the vinegar and the union and cook for a further minute

Add the tomatoes and cook for 15 minutes adding water if necessary .

Blend the soup to a fine sauce and mix in the orange zest .

Season and chill perfectly overnight

Serve chilled sprinkle with olive oil and herbs .

ingredienti

2 karottiet imxaxxra u imdaqsa

200gr pastard

200gr brokkoli

150gr piselli

3 patatiet zghar imqaxxra

bott zghir corn

2 bajdiet

100gr bacon

4 slices hobz

100ml halib

4 slices hobz

100gr gobon isfar mahuk

bzar iswed

ftit frak tal-hobz ghal panura

2 imgharef zejt taz-zebbuga

metodu

Ghalli ftit tal-haxix minbarra il-piselli u il-corn u qattar sew fil-passatur

Xarrab il-hobz fil-halib u hallih joqoghod ghal 10 minuti.

Aghsar il-hobz sewwa bil-halib

GHaffeg il-haxix u zid il-piselli u il-corn. Hawwad sew Zid il-bajd il-bacon , il-bzar iswed , il-gobon u 4 imgharef frak tal-hobz . Hawad sewwa sakemm tara li l-ingredienti dahllu f’xulxin . Halli it-tahlita toqoghod ghal 30 minuta fil-frigg . Sahhan iz-zejt go tagen non stick . Ifforma it- tahlita f’ pulpetti zghar . Gerbeb il-frak tal-hobz u aqli hafif iz-zewg nahat .

Jekk tixtieq tista ukoll thalli barra il-bacon . Servi dawn il- pulpetti jew bhala kontorn jew bhala ikla principali . Jistghu jitieklu keshin kif ukoll shan.

ingredienti isservi 6

4 bajdiet

50gr butir

u minghajr il-gilda

700gr flett tas-salamun minghajr xewk.

bajda imhabbta biex idellek

ghal mar- ross

kuccarina zerriegha tal- kemmun

kuccaruina zerriegha tal- kosbor

4 mwiezed tal- kardamonju

2 stilel tal-anisetta

bicca zokk tal-kannella 200ross basmati

werqa randa

bicca zokk tal- kannella ta 4cm

400ml styokk tal- hut u il0- meraq tan- nofs

lumija

bukett kbir xibt

metodu

ghalli il- bajd ghal 8 minuti ezatt , borma ilma mielah jaghli .

Saffi mill-ilma u kessah taht l-ilma kiesah mill- vit . QAxxarhom u warrabhom f’ genb . QAtta is- salamun hoxnin daqs ta’ suba’ Sahhan nofs il- butir f- tagen non stick u aqli il- bicciet tas- salamun ghal minuta ghal kull naha pero issajarhomx kompletament . x’ hin tlesti warrabhom fi platt.

Biex issajjar ir- ross , dewweb il- kumplament tal- butir fl- istess tagen . Zid il- basla il- kemmun iz- zerriegha tal- kosbor tal- kardamonju u l- anizetta u aqli bil- mod ghal 8 minuti sakemm jiehu kulur dehbi . Zid ir- ross , il- werqa randa u l- istokk tal- kannella.

Ferra l-istokk kollox u zid il-bzar u il-melh . Ghatti u ghalli. imbaghad baxxi in-nar kemm jista ikun, u nkompli sajjar ghal 10 minuti

Warrab genb biex it- tahlita jibred . La darba tibred zid ix- xibt li tkun qattajt.

Biex taghmel it-torta iftah wahda mill-bicciet tal-ghagina forma retangolu ta’ 23cm *40cm. Poggi din l-ghagina fuq turtiera . Poggi nofs ir- ross fuq l-ghagina u u halliu halli bordura ta’ 5cm. nehhi l-anizetta u iz- zokk tal-kannella. Poggi is-salamun fuq ir-ross qatta il-bajd roti u poggi fuq is-salamun. Poggi il-kumplament tar-ross fuq is- saff tal- bajd u aghfas il-mili b’ idejk biex tippakjah sew . idlek ix- xifer tal-ghagina bil- bajd imhabbat .

Iftah it- tieni bicca tal- ghagina b’ retanglu ftit ikbar minn dak ta’ qabel . ghatti il- mili bih u ghafas it-trufijiet flimkien . Ghatti il-mili u ghafas it-trufijiet flimkien. Aqta il-bicciet iz-zejda u ghafas it-truf b’ furketta.

,. sahhan il- forn ghal 220/gas 7. idlek it- torta kollha bil- bajd imhabbat u aghmel qasmiet min- naha ta; fuq tas- sikkina . ahmi ghal 20 minuta sakemm tiehu kulur dehbi .

halli toqoghod ghal 10 minutiu imbaghad servi ghal ghazla tieghek .

Ingredienti

300 flett tac- canga

gbejna

zalzett malti

pastard

curry

melh

bzar

bajd

krema friska

ghaz- zalza

basla tewm

bzar shih

stokk tal- laham

krema friska

Metodu

Sajjar il-laham fuq gradilja u ghamel feli fil-wicc u imla il-gbejna u iz-zalzett. kompli sajjar fil-forn ghal 15 il-minuta . Ghalli il-pastard u saffi . Hallih jiksah u hallat il-curry , il-melh bzar , bajd u krema. Poggi f’dixx midluk bil-butir u sajjar fil-forn ghal 10 minuti.

Ghaz-zalza

Aqli il-basla u it-tewm flimkien mal-bzar shih . Zid il-u l-istokk . Spicca bil-brandy u l- istokk . Servi l- laham mal-haxix u iz-zalza.

Ingredienti

2 karottietkbar , mahkuka

Brokkola zghira , mahkuka

ftit sweetcorn , imqattar sew mill-ilma

2 qarabaghlijiet tawwalin mahkuka

gbejna niexfa , mahkuka

2 bajdiet imhabta

bzar u melh

2 spring onions , imqatghin irqiq irqiq

2 patatiet mghollija u mghafga

ftit gobon tal-hakk

dqiq

Metodu

Poggi il-haxix kollu nej b’sarvetta nadifa .

Aghsarha sew biex tohrog kemm tista ilma minnu.

Zid il-gbejna u il-gobon , il-bzar u il-melh

Fl-Ahhar zid il-bajd u hawwad sew.

Ghandek ikollok tahlita daqsxejn maqughda, ghalkemm dqiq zid kemm hemm bzonn.

Kessah it- tahlita ghal madwar siegha . ifforma blalen u ahmihom forn sakemm tara li ghaqdu .

Tista ukoll taqlihom .

Ingredients

350gr ross tilda rice

50ml ilma

Sinna tewm

Niskata melh

1 kg canga imqatta irqiq 300

fjuretti tal brikkolkji

Avocado imqaxxra minghaajr zerriegha

Mgharfa zokkor ismar

3 imgharef cornstarch

2 imgharef zerriegha tal- qarahamra

2 nofsijiet bzar ikulurit differenti

Method

Ghalli ir-ross ghal madwar 15 il-minuta. Hallih joqoghod . jekk trid ghamlu go borma

Go kazzola hawwad 3 imgharef cornstarcxh u 3 imgharef ima .itfa it- tewm u il- melh

Qalli il-laham fi mgharfa zejt taz-zebbuga u hawwad spiss .

Ingredients serve 4

Some fresh basil leaves + more for serving

Some fresh mint + more for serving

200gr shelled toasted pistachios +more for serving

2 tsp lemon zest

1 tap lemon juice

50gr freshly grated parmesan + more for serving

2 tablespoon extra virgin olive oil, divided

1 zuchini very thinly sliced

fresh ground black pepper

400gr spaghetti whole grain

Method

Bring large pot of salted water to the boil .

In a food processor, pulse together, basil, mint, pistachoes , lemon zest and juice , Parmeasan and 2 tablespoon of olive oil .

In a large saute pan , then cook zuchini for 4 to 5 minutes or until browned .

Add spaghetti to boiling water . Drain , reserving pasta water and return to the pot . Toss pasta with pesto , zuchini and cooking water . Serve spaghetti in bowls with additional mint and basil, pistachios and parmesan

Ingredienti

patatiet imqatta rotio roti rqaq

laham tal- friza

tewm imqatta irqiq

bzar u melh

zejt taz-zebbuga

tadam maqsum min-nofs

dada tac- canga

Method

Poggi dixx tal-forn ifrex saff patata .

poggi saff laham tal-friza

Ifrex it-tewm , it-tursin , il-bzar il-melh kemm tiggosta . Holl id-dada tac-canga u ifrex il-gravy fid dixx .

ghatti id-dixx .

Poggi mad- dawra tad- dixx xi tadam .

Ghatti d- dixx b’ ghatu jew fil- forn u ahmi fuq shana moderata ghal madwar siegha.

Servi ma hobz frisk .

Ingredients isservi 4 .

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.