Ingredients serve 4 .

4 lamb racks

150 olive oil

2 tablespoon ground cinnamon

1 tablespoon ground ginger

1 tablespoon garlic powder

2 tablespoon ground cumin

2 tablespoon ground coriander

2 tablespoon ground cardamon seeds

2 tablespoon ground cayenne

2 tablespoon ground nutmeg

2 tablespoon ground black pepper

1 tablespoon ground cloves

1 tablesoon table salt

1 tablespoon tumeric

300gr peas , frozen and defrosted

60gr onions , finely chopped

60gr butter

150gr water , hot

1medium Aubergine

1 clove of garlic , finely chopped

2 tablespoon basil and mint chopped

Method

Blend all the spices together and mix with the olive oil , marinade the lamb (preferibly 24 hours) in advance and refregerate

For aubergine caviar prick the aubergine with a fork and bake in a preheated oven 140/c for 1 hour and cooked gently . Remove the skin and finely chop .

Mix the garlic and herbs adding some olive oil if dry and keep warm .

Prepare the pea ‘ puree by swetting off the onion in the butter in a pot , add the peas and 2 minutres remove from the heat and cover with the lid and stand for 8 minutes . Blend until smooth .

Drain the lamb rack from the marinade

Seal on a very hot griddle pan or barbiecue to give it charred flavour and effect remove and continue to cook in a preheated oven 185/c for 10 minutes.

When cooked leave to rest for 5minutes To serve pull a line on the pea’ puree on the plate using a tablespoon the aubergine caviar and carve the rack of lamb . Serve hed potatoes flavoured with nspring onions .

Ingredients serve 4

500gr Fettucine

20 medium sized prawns

100 gr Limpets

8 Artichoke hearts (preferible)fresh, when in season)in chunky pieces

2 garlic cloves finely chopped

2 tablespoon extra virgin olive oil

Half a cup white wine

2 tablespoon fish stock

Fresh parsley

salt and pepper .

Fry the garlic with olive oil and in the artickole hearts .

Add the white wine.

Add the fish stock .

Add the prawns and limpets .

In the meantime boil the fettucine in salted water until al dente.

Add the pasta to the sauce and garish with fresh chopped parsley .

Ingredients

Ingredients

3 slices Aubergines

10 cherry tomatoes

1 tablespoon chopped onions

1/4 sea urchins

pinch of salt

Grill Aubergines

2 slices smoked salamon

10 cherry tomatoes

1/2 chopped garlic

2 slices smoked salamon

1 teasepoon chopped urchins

pinch of salt

Method

Grill aubergines

Add garlic , onions and chopped cherry tomatoes to a pan and cook .

Add sea urchins to taste.

To serve place one slice of aubergine on a plate and top with a slice of smoked salamon and tomato sauce

Continue to layer with the remain ing ingredients.

Garish the basil oil and roasted cherry tomato. To make the basil oil, blend basil ,olive oil, garlic and a pinch of salt .

Ingredients

1 fresh chicken whole

4 scallions or onions thinly sliced

4 fennel bulbs

olive oil

sea salt

Marinade

1 bunch fresh coriander

Few parsley sprigs

Peanut oil

peanuts

lime juice

Method

Using Kitchen scissors cut along the chicken backbone from the neck down.

Combine the ingredients for the marinade, ideally overnight bFor a minimum of 2 hours .

Place directly to the barbiecue and turn from time to time

In the meantime you can prepare the vegetablesslicing them thinly and springling some olive oil and sea salt .

Cook them separately on the barbicue using cabbage leaves and a little veggie containers turning them occasionally .

Ingredients

Ingredients

1 pound ground beef

3/4 cup sliced green onions

1 large carrots finely sliced

1/2 dried thyme

1/2 teasepoon rubbed sage

1/2 teasepoon salt

1/2 teasepoon pepper

1/2 teasepoon celery stalk

Pinch ground cinnamon

1/4teasepoon fresh parsley

parsley for double crust pie {9 inchis}

1 teasepoon Dijon mustard

1/2 teasepoon 2 per cent milk .

Method

In a saucepan in a large skillet , brown beef , no longer pink .

Stir in the next 9 minutes Ingredients simmer for 5minutes . stir in the potatoes , parsley and chilli sauce .

Remove from the heat .

PLace bottom pastry in a 9inch pie in plate with mustard . Addthe meat mixture and top with remaining and flute edges . Cut in the top crust and serve .

Ingredienti serve 4

90gr oak flakes

20 trab tal-halib xkumat

ftit kannella

2 imghared zokkor tad- dieta

banana mghafga

madwar 40gr dqiq

bajda

Madwar90Halib xkumat jew il- gulepp ta l-anananas

Metodu

Sahhan il-forn u dellek receipjent kwadru. Hallat l-oat flakes, it-trab tal-halib ,id-dqiq u il-baking powder mgharbulha fl-essenza tal-vanilla u iz-zbib . Ferrex ir-receipjent u ahmi kif jishnu sewwa. qatta’ slices ta’ 4 porzonijiet .

Ingredients , hin tas-sajran 25minuta b’ temperatura ta’ 170/c

155 dqiq

kucarina u nofs baking soda

ftit essenza tal-vanilja

6 imgharef zejt vegitali

madwar 40gr zbib

120 halib tas-soya

120ml ilma

Method

Ibda bhas-soltu u pprepara il-muffins cases. Hallat flimkien id- dqiq u il- kokotina u ftit ftit zid bizejjed halib u ilma normali.

Poggi il- mufins cases ipreparati u dejjem imla aktar min- nofs . ahmi ghal 25 minuta go forn moderat fuq temperatura ta 170/c

Ingredients serve 2-4

125gr chinese noodles (cooked and ready to use)

75gr frozen sweet corn

400 chicken breasts 3 tablespoon vegtable oil

2 tablespoon mild curry paste

150gr chicken stock

150gr coconut milk

pinch of red chilli flakes .

method

Heat the olive oil in a wok or frying pan . stir for 2 minutes . Now add the chicken stripes and stir for 5 minutes . Add the curry paste, stock, coconut milk and chilli flakes . Stir welbing it to a simmer and let it cook for a furthur 3 minutes, add the noodles , sweet corn and cook everything for a furthur 3 minutes . Last add the lime juice, give everything to a final stir and stir in bowls .

Ingredienti

Kikra kafe’ ta’ l- ghazla tieghek mithun

4 imgharef ilma

zokkor jew ghasel

silg

halib minn liema tiggosta

Method

Go buqar imdaqqas poggi il-kafe’mithun, Zid mieghu l-ilmaHawwad sakemm tara li il- kafe’ kollu thallat ma’ l- ilma

GHatti il-buqar bil-plastik u dahhal it-tahlita fil-frigg.

l-ghada ferra il- kafe’ minn go passatur jew filter .

zid iz- zokkor jew l- ghasel .

Zid il-halib mal cafe’ skond il-tista tuza kull tip ta’ halib maqud tal- pakkett tal- bott , halib tal- lewz jew tal- coconuts . jekk tixtieq iktar kiesah zid iz- zewg zilgiet fit- tazza . dan il- kafe jigi sabih hafna servut b’ tazza tal- hgieg trasparenti .

San’t Ambrog u ic-canga Milanese

Ingredient’s:

4 bicciet Canga Milanese (Steaks)

50gr pancetta or bacon

20gr butir

ftit dqiq

nofs tazza inbid abjad

ftit klin (rosemary)

melh u bzar

Metodu

Go tagen poggi il-butir u il-pancettaf’kubi zghar, sajjar sakemm il-pancetta ma tihmarx izejjed

Wara warrab go platt.

Ghaddi il-laham mid-dqiq u aqli f’tagen miz-zewg nahat, sakemm jihmaru filwaqt li titfa’ il-melh u il-bzar fuqhom.

Wara zid l- inbid u poggi ftit pancettafuq kull porzon tal-laham.

Ingredienti

Sponge

Vermouth

1000ml Custard safra

150gr Cikkulata skura imqatta’, bicciet

500gr ricotta

100gr zokkor

100 gr lewz inkaljat , imfarrak

zewg kuccarini vanilla

300ml krema friska , imhabta cirasa, maqsuma min- nofs

gellewz inkaljat , imfarrak , vermicelli

Metodu

Aghmel saff sponge Aghmel saff sponge go dixx fond u idlek bil-gamm

Iprepara bil-vermouth u idlek bil-gamm.

Iprepara 3 tahlitiet ta’ kremi Aqsam il-krema safra min-nofs u ferrex nofsha fuq l-ispange. Kessah fil-frigg

Man-nofs l-iehor il-krema safra kif tkun ghadha tahraq, hawwad ic-cikkulata sakemm jithaltu is-shana tal-krema.

AghmeL saff iehor sponge fuq il-krema is-safra tad-dixx , erga’ xarrab bil-vermouth u dellek bil-gamm . dahhal fil-frigg. Aghmel saff iehor sponge fuq il-krema kannella, xarrab bil-vermouth u dellek bil-gamm.

Fil- wicc ferrex ic- cirasa, il- gellewzu il- vermicelli . Kessah sew qabel isservi .

Ingredients

25gr zunnerija imqatta rqiqa

29gr bbasla imqatta’

29karfus imqatta’

200gr zalzett

250ml stokk tat-tigieg

50gr hobz moqli ()Croutons

klin

bzar u melh

bzaru jahraq niexef

gobon parmegjan

Method

Nehhi il-gilda minn maz-zalzett . Sahhan tagen qiegh ohxon u sajjar il-basla u il-haxix imqatta’ sakemm jirtabu, zid iz-zalzett u l-istokk. Sajjar sakemm il-likwidu jevapora kwazi kollu . Zid il-klin u il-croutons tal- hobz u ftit gobon parmegjan.

Lesti platt shun u uza forma tonda ta l- aluminium . poggi it- tahlita fil- formau ghafas sew b’ imgharfau hallieha toqoghod . Nehhi il-forma u servi bit-tahlita tal-ghadz u il-fazola . Zejjen bi ftit klin .

Ingredients

1 prawn

1 clamari

1 small octopus

1 tortilla

cabbage leaf

cherry tomatoes

Method

1. Shape the tortilla in a torn of a cone and bake or deep fried .

2. Grill the prawn , clamari and octopus

3. Skewer the prawn, clamari and octopus .

4. To plate the chopped fried cabbage leaves into the tortilla come andb place the octopus on top

5. Arrange the skeweredand prawns against the cone.

Ingredients 3 slices Aubergines

2 slices smoked salamon

10 cherry tomatoes

1 tablespoon chopped onions

1/2 tablespoon chopped garlic 1 tsp sea urchins

pinch of salt

Method

1.Grill aubergines

2.Add garlic, onions and chopped cherry tomatoes to the pan and cook .

3. Add sea archiinsto taste

4. To serve place one slice of aubergines on a plate and top with a smoked salamon and tomato paste .

5.Continue to layer with the remaining ingredients

6. Garish with basil oil and the roast cherry tomato. To make the basil oil , blend basil , olive oil , garlicand a pinch of salt .

Ingredients

1 melon

1 lemon zest and juice

mint leaves

Sorbet

one half litre ilma

300gr sugar

300gr lemon juice

Method

Boil sugar and water and remove from heat allowing it cool . Once cool add the lemon juice

Place in the sorbet maker and follow the manufactures instructiouns.

Using a melon baller , scoop tthe entire melon and mint leaves.

Top with sorbetusing lemon zest and a spring of mint to garish .

Ingredients

1 fresh chicken whole

4 scallions or onion thinnly sliced

garlic ,

olive oil

sea salt

marinade

1 bunch fresh coriander

few parsley sprigs

garlic

peanut oil

lime juice

Method

Using kitchen scissors cut alone the chicken backbone from the neck down . Combine the ingredients for the marinade , ideally overnight for a minimum of 2 hours .

Place directly on a barbiecue and turn to time to time

In the meantime you may prepare the vegetables slice them thinly and sprinkle some olive oil and sea salt

Cook them separetely on the barbecue using cabbage leaves and little veggie containers turing them occasionally .

Ingredients

115gr zokkor

600ml ilma

meraq imsoffi ta’ 4 laringiet

il- qoxra mahkuka ta’ laringa kbira

biex izejjen

2 laringiet imqaxra u mifrudin flieli flieli

4 imgharef marsala .

Method

poggi iz-zokkor u l-ilma f’kazzola u hawwad fuq nar bati sakemm jinhall iz-zokkor

Halli it-tahlita tiftah taghli imbaghad hallieha ttektek ghal 5 minuti biss.

Nizzel minn fuq in-nar u berred. Hawwad il-meraq tal-laring imsoffi i il-qoxra mahkuka tal-laringa . Ferra din it-tahlita f’ receipjent baxx bex tiffriza minghajr ma thawwad . Servi f’tazzi bis-saqajn twal irranga il-flieli tal-laring fil-wicc u ferrex il-marsala fil-wicc ukoll .

These yummy nut– free and low fat cinnamon energy ballscall for just 4 simple ingredients and make a perfect sweet and satisfing snack.

Ingredients

2 cups oats (200gr)

1 1.5cups or (283gr ) pitted soft dates

1 tbsp. cinnamon

1/4 sea salt, optional but enhances flavor

Method

Add the oats to a food processor and pulse a few times to break down into a grainy flour .

Add the rest of the ingredients and mix until it forms a thick sticky dates were on a dry side and the mixture seems too crumbly between your fingers . If your dates were on the dry side and the mixture seems too crumby you, you may need to add 1 tablespoon warm water and process again . with your hands to roll into about 20 balls .

Option to sprinkle with the roll balls in shreaded , cinnamon or a mixture of coconut sugar .

notes

It is important to use soft , moist dates in this recipe . if your dates are dry and hard soak them in just “boiled water” for 15 minutes and then drain them before using in this recipe .

Ingredients serve 4 to 6 .

3 cups potatoes peeled boiled and cut into cubes, when cooled aproximately 1Libra (Translation)

4 tablespoon butter

4 tablespoon flour

2 cups milk

1/2 teasepoon salt

1/4 tablespoon pepper

1/2 lb Velvets cheese , diced

1 skinless smoked sausage 1/2 sharp cheese cheadar shreaded

1/8 teasepoon paprika

Method

Cut skinless sausages in half lenghtwise and then chop into 1/2 inch Half moon sized . cook in a frying pan turning frequently to slightly brown . meanwhile put cooked and diced potatoes in a 2 quarter casserole . add cooked and give in a gently toss . mix all the remaing ingredients expect the shreaded cheadar cheese anmd the paprika in a saucepan medium heat . (use a whisk and stir constatly) . pour white cheese shreaded cheese cheadar on top. Bake in a greased 185’c (350F) oven until golden brown on top .