ingredients

400 gr chiken breasts

2 tablespoon sweet paprika

2 tablespoon hoi sin sauce

6 slices steaky bacon

1 whole mango

2 tablespoon chopped coriander

1 leek

4 tablespoon yougourt

4 button mushrooms

method

Slice the chicken in thin escalopes and mix with the paprika and hoi sin grill both baconand chicken or in a well preheated pan . Soak the barley in water for 5 hours and wash well and drain afterwards than boil in salted water until cooked through . quarterthe mushrooms and grill , dice the mango and shread the leeks , mix well with coriander, barley and yougoiurt and serve with grilled chicken and bacon

Ingredients

1 kg octopus

3 spring fresh thyme

1 onion thinly sliced

2 bay leaves

1 carrot roughlly chopped

1 stalk celery roughly chopped

1 garlic bulb cut in half horizontally

8 black peppercorns whole

For the marinade

4 tablespoon olive oil

1 red chilli seed removed and sliced

1 lemon zest and juice only

2 tablespoon fresh mint roughly chopped

2 tablespoon fresh parsley roughly chopped

For the artikole salad

2 springs fresh thyme

250ml chicken stock

6 baby artichoke peeled and choked, remove and sliced

1 fennel bulb thinly sliced on a mandolin

15gr rocket leaves

15gr babby spinach

1 tablespoon Cabernet Sauvignon Vinegar

1 tablespoon honey

3 tbsp extra virgin olive oil

1 tablespoon fresh parsley chopped

1 red chilli thinly sliced

Method

for the chargrilled octopus

Place all the ingredients in a large saucepan and cover with water. Bring to the boil and simmmer for 2 hours. Remove from the pan and discard the vegetables and set aside for the octopus to cool. Once cool cut the octopus into pieces and place in a large bowl. Add the marinade ingredients and simmer for 2 hours.

For the artikole salad

Heat a large frying pan and add the thyme, stock and artichoke. Cover with the lid on and cook for 5-6 minutes.

Heat a large griddle pan until hot, place the marinadew octopus on a griddle and cook for 2 minutes on each side or until bar marks appear.

Place the cooked baby artichoke and fennel in a large bowl along with the rocket and spinach.

Place the vinegar, honey and oil in a small box and mix.

Add the octopus and dressing to the salad and mix.

To serve place the salad into a shallow serving bowls and sprinkle over the parsley and chilli .

Ingredienti

3 bicciet flett tac- canga ta’ madwar 7 oz

1oz kappar imqatta

4 sinniet tewm

kuccarina naghniegh

kuccarina tursin

ftit klin

kikra stokk tat- tiegieg

meraq tal- lumija

Qoxra ta lumija mahkuka

kuccarina mustarda ingliza

krema friska

2 folji incova

‘ ftit bzaru ahmar niexef chilli .

kuccarina zebbug minghajr ghadma mqatta bicciet zghar

Metodu

Naddaf il- bicciet tal- flett u qataghhom f’ porzjonijiet ta 7 uqiji il- wahda . ghasar lumija ghal madwar 10 minuti . SAhhan f’ tagen bi ftit zejt taz-zebbuga itfa’ 2 sinniet , ftit klin u aqli il- flett minn kull naha . dahhal il- forn u kompli sajjar ghal gosti tieghek .

F tagen iehor sahhan iz- zejt flimkien mal butir itfa’ il- kumpolament tat- tewm , zid l- incova u qalli sakemm it- tewm jiehu daqsxejn taz- zebbug , il- qxur tal- lumi u il- krema u hallih itektek fuq nar bati.

Meta tara li iz- zalza giet kremuza zid il- mustarda , il- bzaru , il- flett tal- forn u poggih fuq il- kontorni .

Ingredients

1. small bunch chilantro , though stems removed leaves and tender stems coarsely chopped

4 scallions coarsely , chopped

4 garlic cloves . 1 tablespoon Diamond cystal or 1/2 salt .

1/3 vegetale oil unsalted or roasted peanuts crushed .

11/2 thick steak cut into 5 long pieces

Flaky sea salt

Method

Pulse cil, scalliouns , chiles , garlic and 1 tablespoon Diamond cilantro , salt in a food processor . transfer to a small heatproof bowl

Heat 1/2 oil in a small skillet over medium -high . cook cumin until fragrant about 10 seconds . transfer to a bowl with paste, add peanuts and mix well . set scallionthhrecha aside and serving . Pat steaksdry with paper towels and season with both sides with salt . Rub a little oil over steaks to coat lightly .

Heat a large cast iron skillet over medium- high heat . add half of the steaks , arranging a single layer and cook , undistributed until a gold crust forms 2-3minutes . (Steak should be thin enough once it seared it will be cooked to medium rare about 125’c on an instant read thermomether .) If you have hot pan this will happen quickly . Transfer steak to a cutting board and repeat process with remaining steak . let rest 10 minutes .

Slice steak against the grain and on a platter . top with reservedscallion thecha and sprinkle with sea salt .

Ingredients

serve 4

hands on time 15 minutes

1/2 iceberg lettuce shreaded

175gr cooked peeled , prawns , shrimps , flaked white crab meat or lobster meat if thawed

cucumber slices or lemon to garish

for the dressing

2 tablespoon mayoneise

2 tablespoon tomato ketchup

2 tablespoon natural yougourt or a dash of worchesire sauce salt and freshly ground black pepper

1. lime 4 small glasses with the shreaded lettuce ,

2. to make the dressing put the mayoneise into the bowls and mix with the ketchup n, yougurt and lemon juice or worchesire sauce . season with salt and ground pepper .

3. combine the shellfish and dressing them then pale the mioxture into the glasses . garish eachglass of cucumber slices , capers or lemon wedges and serve immediately .

serve 6

cooking time 10 minutes

Ingredients

400gr can chickpeas

juice of 1 lemon

4 tablespoon tahini

1 garlic clove , crushed

5 tablespoon xtra virgin olive oil

salt and freshly ground black pepper

pitta bread or toasted flatbreads to serve

Ingredienti

300gr flett tac-canga

gbejna

zalzett malti

pastard

curry

melh u bzar

bajd

krema friska

ghaz- zalza

basla

tewm

brandy

stokk tal- laham

krema friska

Metodu

Sajjar il-laham fuq gradilja u ghamel feli fil-wicc u imla bil-gbejna u biz-zalzett . Kompli sajjar fil-forn ghal 15 il-minuta.

ghalli il- pastard u saffi.

hallih jiksah u hallat mal 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-brandyu l- istokk . spicca l- laham mal- haxix u maz- zalza.

Ingredients

one and one half dry 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 and the other ingredients on it . Cook them in the oven for about 10 minutes or until golden

Ingredienti isservi 8

ghal qiegh

200gr cikkulata tal- halib

6 paketti rolo cikkulata u tofi

2 paketti ta’ 37 gr maltesers

Fudge sauce

4 imgharef kawkaw

300ml krema dopja

400gr marchmellows

ghal mili

300gr gelat conad panna

300gr gelat pistachio u Giaduia

Metodu

iksi turtiera mil- molla ta’ 21cm b’ kartastrazza u dewwibha fil- michrowave . Battal 4 paketti Rolo u pakett Maltesers fit-turtiera u mal genb aghmel rolo ma’ Malteser. Ferrex il-kumplament tac-cikkulatini f’saff wiehed u llival mal-qiegh kollu. Halli kollox jiksah fil-frigg.

Biex taghmel il-fudge sauce:

Poggi il-kawkaw f’kazzola flimkien ma 8 imgharef krema dopja u il-marchmellows. Hawwad din it-tahlita kontinwament fuq nar bati

Ingredienti

Almond 12

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25Caster sugar mill- ismar

270folji ta l- ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- branduy .

Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. .

Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili .

Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu.

Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal- brandi li forsi ikun fadallek.

Ingredienti

300gr plain dqiq

180gr ilma fietel

200gr spinaci

basla zghira imqatta irqiq

200gobon feta, imfarrak

tursin imqatta’ rqiq

bzar u melh

zejt iz- zebbuga ghal wicc

metodu

Ibda billi tiprepara l-ghagina. Gharbel id-dqiq u zid bil-mod il-mod l- ilma fietel . Haddem bil-magna jew b’idejk sakemm tara li it-tahlita saret ghagina.

GHamel ftit dqiq fuq il- mejda u ghagen it- tahlita ghal madwar 5minuti sakemm tara li giet elastika . Halli toqoghod ftitn ghal ftit minuti. Ibda it- tahlita . Qalli il- basla bi ftit zejt u x’ hin tara li giet trasparenti. nehhieha u poggihha fi platt . Fl- istess tagen itfa’ l- ispinaci u sajarha sakemm tara li ma tibqax johrog aktar ilma minnha .

Hallat l-ispinaci mal-basla, zid il-gobon feta, u zid il-bzar u il-melh skond gostik.

Halli it-tahlita tibred.

Aqsam it-tahlita fi 3 . Ghagen kull bicca u iftahhom b’ lembuba.

Idlek il-wicc bi ftit zejt u sajjar taht il- grill jew fuq gradilja qisek qed tifforma pakett . Idlek il- wicc u sajjar taht il-grill jew fuq il-gradilja ghal madwar 10 minuti sakemm tara li l-ghagina saret kulur dehbi .

Servi shan jew kieshin .

Ingredienti

60gr butir artab

60gr zokkor

l-isfar tal-bajd.

60gr intrita tal lewz

500gr ghagina sfiljulata

Lewza shiha

Bajda imhabta biex idellek

grokk rum

Icing sugar

karta tal-forn.

Kartuna tal-karti biex izejjen

Method

Hawwad flimkien il-butir u iz-zokkor sakemm jinhall iz-zokkor .

Wara zid l-isfar tal-bajda , il-grokk rum u l-intrita .

Iftah l-ghagina u ara li tiksi il-qiegh tat-turtiera tonda u hejji l-ghatu ghal wicc tat-torta.

Itfa’ il-mili tat-torta u erga iksi il-wicc tal-ghagina

Ghalaq id-dawra ta l-ghagina.

B’sikkina aghmel toqba fin-nofs tat-torta u b’sikkina fellel kif jidher fl-istampa tar-ricetta .

Ahmi kejk torta fin-nofs tal-forn b’ temperaturata’ 180/c ghal madwar 30 minuta.

WAra ohrog il-kejk u gharbel icing sugar fil-wicc, u erga’ ahmi fil-forn ghal 10minutisakemm jinhall iz- zokkor .

Jista jittiekel shun jew kiesah u tista izzejnu b’ kuruna li tissimbolizza is-slaten magi .

Ingredients

60gr walnutsroughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

method

In a dry frying pan over medium heat , toast the walnuts and pistachoes until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredients, serve 4.

200gr red canned salmon drained

1 egg white

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and ground fresh pepper

For the filling

2 eggs +1 egg yolk , beaten

4 tablespoon creme fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped

Method:

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin.

Mix together the tart cases ingredients then press the mixture into the muffin holes using a teaspoon to make 6 tart cases. Mix all the ingredients for the filling together , season then pour into the salmon cases and bake for 13-15minutes until the filling is set ,; remove from the oven and leave for about five minutes to firm up.

Run a knife round each targets then using a spoon to lift out of the tin , serve with more dill scattered on top .   

Ingredients

Non stick looking spray

1 cup uncooked Quinoa dinner according to package directions

2 packs plain flour one and three froths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredienti

4 patatiet zghar

landa salamun

200gr salamun iffumikat

100gr zebbug

ftit kappar

habaq frisk jew hwawar ohra

zewg bajdiet, imhabta

bzar

lumi biex isservi

method

Ghalli il- patata u ghafigha hekk kif tkun ghadha shuna.

Zid maghha is-salamun tal-bott imfarrak b’ furketta u is- salamun affumikat imqatta’ bicciet zghar .

Kessah it- tahlita ghal madwar 30 minuta sakemm tara li ghaqdet .

Ifforma it- tahlita fi blalen u iccatjahom forma ta’ pulpetti. Tista jew tahmihom sakemm isiru jew inkella sahhan tagen fuq in-nar bi ftit zejt fil- qiegh u aqlihom hafif ghal madwar 4 minuti fuq kull naha .

Servihom ma’ ftit haxix mgholli u bil- wedges tal- lumi li tista ukoll tghasru fuqhom.

Ingredients serve 24

1 large duck breasts excessed fat trimmed off

1 tsp chopped thyme

chop the breast then caramelized with the onions and put the chutney . serve hot

Ingredienti

Pakett ghagin sfiljulata rettangolari lesta

2bajdiet kbar

170gr zokkor

150dqiq 00

50lamtu tal- patata (potato starch

120gr butir

50gr sultana

50gr lewz imqaxxar

40gr qoxra ta’ laringa

mahkuka

3imgharef gamm tal-hawh

kuccarina essenza tal-vanilla )

metodu

Go skutella habbat flimkien il- bajd u iz- zokkor u il- vanilja sakemm jigu xkuma

Dewweb il- butir go michrowave

Farrak nofs il-lewz halli il- bqija shah

iftah l- ghagina u poggi il- karta b’ kollox fuq tilar

Go skutella hallat flimkien il- lewz imfarrak , is-sultana , il-qoxra tal- laring, il-gamm tal-hawh , id-dqiq 00, u il- laghmtu tal-patata (potato starch , u it- tahlita tal- bajd).

Imla b’din it-tahlita .

Poggi il- lewz shih fil- wicc u ahmi fil- forn b’ 180/cghal madwar 30-35minuta . Hu hsieb li it- tahl.ta tibred sewwa qabel isservi minnha .

Ingredients

400gr lean ground beef (90per cent lean)

1 onion chopped

2 garlic cloves

1 teasepoon chilli powder

2 garlic cloves minced

1 can 14(2 ounces ) Mexian diced tomatoes , drained

150gr reduced ricotta fat cheese

3 tablespoons minced fresh parsley

4 whole wheat tortillas (8 inches).

Method

Preheat oven to 400/c In a large skillet , cook and crumble beef with onion and garlic, over medium heat or until pink 4-6 minutes . stir in spices and tomatoes . Bring to a boil ‘ remove from heat until no longer pink 4-6minutes . Stir in spices and tomatoes . bring to a boil , remove from heat . In a small bowl , mix ricotta cheese . place 1 tortilla in a 9in round baking pan coated with cooking spray , 1 tortilla and remaining meat sauce . Top with remaining meat sauce . top with remaining tortilla sprinkle with mixed ricotta . Bake , covered until heated through 15-20minutes .

Ingredients

12 whole grain baguettes

2 tablespoon olive oil

450can cannelloni beans drained and rinsed

2 small dill pickles cut into bite- size pieces

1 small red onion thinly sliced

2 tablespoon red wine vinegar 1 small red onion thinly sliced

1/4 teasepoon pepper

500gr tuna no salt added

2 tablespoon finely chopped fresh parsley

Method

Preheat the oven . Place the baguettes pieces on a heavy cookie sheet and brush with 1 teasepoon of the oil . place 1 or 2 minutes until golden . turn the bread pieces and broil for additional 1 or 2 minutes .

In a large bowl combine the remaining oil , prickets , onion , vinegar and pepper . fold in the broiled baguette pieces . fold in the broiled baguette pieces . divide the mixture among 4 bowls and top with tuna and parsley