Ingredients

115caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour   

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .  

Beat together the butter and sugar until light and creamy .   Add the eggs and then fold in the almonds , pistachios and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

2 artichole globes

Half a lemon

80 grparmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennelys toasted

Method

Snap the coarse , outside leaves of the artickole . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl. Squeeze the lemon into the water, add the squeezed half lemon and immerse the archikoves in the mixture .   Cover with cling film

With a vegetable peeler, shave the chicken escalopes with salt and pepper, then chargill on hot cast iron ringled grill pan .   It will take only  a few minutes to cook the chicken .

To serve drain the artichoves, pat dry, slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

Ingredients

3 heads broccoli cut into bite sizes

1/2 piece cheddar shredded

1/4 red onion thinly sliced

1/4 red toasted sliced almonds

3 sliced bacon cooked and crumbled

3 sliced bacon cooked and crumbled

2 tablespoon apple cider vinegar

for the dressing

1 tablespoon Dijon mustard

kosher salt

3 tablespoon apple cider vinegar

freshly ground black pepper

method

1. In a medium pot or saucepan bring 6 cups of water to the boil . while waiting for the water prepare a large ice
2. Add broccoli florets to the boil and cook until tender for 1 minute . remote with a spotted spoon and immediately place in a prepared bowl of ice water . when cool, spin the broccoli salad in a salad spinner . you will spinner it twice .
3. In a medium bowl whisk to combine dressing ingredients . Toss the ingredients are combined and fully coated with dressing . Refrigerate and ready to serve

Ingredients

1 flett tal-majjal ta’ malta

2 sinniet tewm imqatta irqiq

1 zalzett tal- malti

100 gobon normali mahkuk

Ftit worchesire sauce

4 bicciet perzut tal-koxxa

Zejt taz-zebbuga

Method

Nehhi ix-xaham tal-flett u wara biex igibu catt . itfa ftit melh u bzar u  wara poggi4 bicciet perzut tal- koxxa . wara aqsam iz-zalzett tal-malti . nehhilu il-qoxra . itfa ukoll it-tewm imqatta irqiq u ftit tursin .Itfa ukoll 100gr gobon normali mahkuk . Aqbad it- tarf tal- flett u rremblu isikkat biex meta ikun qed isir .

Poggi fuq bicca fojl u itfa il-flett mimli ftit soy sauce , ftit worchesire sauce u tursin . issa dawwar il-flett biex jiehu l- istess toghma minn kullimkien u remblu issikkat bil-fojl . Itfa’ il- forn imsahhan 190/cu hallih isir ghal 25minuta jew sakemm il-flett jilhaq temperatura ta’ 76/c .

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

Brungiela mdaqsa

2 imgharef zejt taz- zebbuga

200frak tal- hobz

100 dqiq

2 bajdiet

2 sinniet tewm

daqs kilo bzar ahmar helu

nofs kilo tadam

nofs kilo irkotta

ftit habaq frisk

bzar u melh

qatta il-brungiel fi slajsis irqaq u ghaqadhom mad- dqiq

hawwad iz- zewg bajdiet flimkien u zid ftit ilma maghhom

ghaddi il- brungiel mill- bajd u wara mill- mfrak tal- hobz .

poggihom go dixx u sajjarhom ghal madwar 15 il- minuta sa ma jigi kulur dehbi

. sa ma ssir il- brungiel iprepara tagen fuq in- nar zid qatra zejt u aqli it- tewm

qatta il- bzar ahmar f’ bicciet zghar u zidhom mat-tewm . kif jinqlew zid il-habaq melh u bzar. Ghati bil- wonder cooker u hallih fuq nar bati . kif tara li sar il- brungiel , farrak l- irkotta u zidha maz- zalza tal- bzar ahmar . hallieha ssir ghal madwar 10 minuti li tara li it- tahlita giet bicciet . zid din it- toqlija fuq il- brungiel . fl- ahhar qatta il- mozzarella fi slajsis u ghamilha fil- wicc sajjar ghal 110 minuti ohra

tista isservi ma ftit insalata

Ingredienti

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz-zebbuga

Ftit paprika

Ftit seasoning taljan

Taghliatelle tista tuza il-kannella

Method

Poggi tagen fuq in- nar bi ftit zejt u meta jishon itfa xi kwart mill- bicciet tat- tiegieg li diga qattajt . meta jihmaru jkunu lesti u delizjuzi .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin- nofs tat tigiega. Fl- istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihmau zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’borma u kif tkun lest itfa l-ghagin u sajjru ghal gosti tieghek . saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .

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

• 400gr tagliatelle
• salt and pepper
• 8 king prawns
• 50gr pine nuts , glass wine 200celery , carrots and onion
• 2 tomatoes
• 2 tablespoon vegetable oil
• 100gr prawn
• 2 garlic cloves
• 200rocket leaves
• 200gr vongole , verruca

method

Peel and clean the king prawns . cut the king prawns and the tails in cubes . put a pan with the extra virgin olive oil add the garlic and then the tails and the clams . then add the white wine and leave into the absorb pan . in a blender put the rocket leaves pine nuts and extra virgin olive oil and blend everything together . cook the tagliatelle in boiled salty water for 8 minutes and fry the king prawns . add the rocket leaves paste serve the pasta and add the whole king prawns on the top . roast the heads of the king prawns in the oven for 20minutes at 200/c with celery , onions , tomato and carrots . put everything in a pan . put ice water and wine . then bring to the boil with thyme serve immediately serve hot

Ingredients

450gr tadam minghajr zerriegha u imqatta rqiqa

1 mgharfa habaq frisk

1 mgharfa habaq frisk

2 sinniet tewm mithunin

2 kuccarini melh

1 bzaru ahmar zghir minghajr zerriegha u mithun

1/3gr zuchini imqatta irqiq

350gr linguine

1/3 gr gobon mahkuk frisk

u ftit zejjed ghal wicc

Metodu

Fi skutella kbira hawwad it- tadam mal- habaq , tursin, tewm, melh u bzar jekk tiggosta ftit chilli . sajjar il- linguine sakemm jigu al dente , . Zid iz- zalza u hawwad flimkien mal- gobon mahkuk

Ingredients

400gr chicken breasts

2 teasepoon sweet paprika

2 tablespoon hoi sin sauce

6 sliced steaky bacon

150gr barley

1 whole mango

2 tablespoon chopped coriander

1 leek

4 tablespoon yougourt

6 button mushrooms

method

Slice the chickenin their escalopes and mix with the paprika and hoi sin grill both baxcon and chicken or on a well preheated grill pan .

soak the barley in water for 5 hours and wash well afterwards than boil in salted water until cooked through .

quarter the mushrooms and grill , dice the mango and shread the leeks well in a bowl with coriander , barley and yougourt

season with salt and pepper and serve underneaight and layeyeed grilled chicken and bacon .

Ingredients serve 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.

Ingredients serve 4.

320gr Quinoa

1 teasepoon oregano

2 boneless chicken breasts cut crosswise in half

fresh ground black pepper to taste

70gr all purpose flour

2 large egg beaten

100gr cheeselet

230mls marinara sauce homemade

30gr basil leaves

method

preheat oven to 200’c. Lightly oil in a baking sheet or coat with nonstick spray .

In a large saucepan of 350ml of water cook quinoaaccording tom packet insructiouns . Stir in Italian

seasoning. Season chicken with pepper to taste

Working in batches, dredge chicken in flour – dip into eggs , then dredge chichen in flour , dip into eggs , then dredge into quinoa mixture , pressing to coat Place the chicken onto the prepared baking dish. Bake for 20-25minutes , or until golden brown . top with shredded cheeslet. Place in oven until the cheese has melted about 5minutes more

Ingredienti

320 quinua

1 tablespoon oregano

2 boneless skinless chicken breasts cut crossside in half

freshly ground black pepper to taste

70gr all purpose flour

2 large eggs , beaten

100cheselet

230gr marinara sauce homemade

about 30gr basil leaves .

Method

Preheat oven to 200/c . Lightly oil in a baking sheet and coat with nonstick spray .

In a large saucepan of 350ml water cook quinua according to package instructions . Stir in italian seasoning . Season chicken and pepper to taste. Working in batches dredge chicken in flour , dip into eggs , then dredge in quinua mixture , pressing to coat

Place the chicken onto a prepared baking sheet . Bake for 20-25minutes until golden brown . top with shreaded cheselets . place in oven and bake until the cheese is melted about 5minutes more .

Serve immediately garished basil if desired .

Ingredients

240 wholegrain pasta

2 tablespoon olive oil

4 garlic cloves crushed

250gr chickpeas rinsed and drained

500ml homemade chicken broth

500gr chicken broth

500gr chicken broth

500gr spinach chopped

2 tablespoons grated cheselets .

Cracked peppercorns to taste

Method

Fill a large pot 3/4 full of water and bring to the boil. Add the pasta and cook until al dente (tender) In a large skillet , heat the olive oil according to the package method . In a large skillet, heat the olive oil over medium heat . Add the chickpeas and garlic over medium heat . Add the chickpeas and vegetable broth .

Stir until warmed through . Add the spinach . Heat until spinach is wilted about 3minutes . Divide the pastaamong the plates . top neach serving with the prepared sauce , 1 tablespoon grated cheseletand peppercorns to taste

Ingredienti isservi 4

400gr ghagin ismar

450gr Asparagus ittrimjat u imqatta f’ bicciet djagonalment

3 imgharef lewz/ pine jew gewz

2 imgharef meraq tal-lumi frisk

2 kuccarini zejt taz- zebbuga

1/4 kuccarina bzar iswed mithun.

30gr gobon parmegjan

Method

Sahhan il-forn . Sajjar l-ghagin skond il-pakett . zid l-asparagus fil-borma fl-ahhar 3minuti tat-tisjira . Nixxef . Ferrex il-ghagin bit-tewm . Erga itfa fil-borma u hawwad sew . Irranga il-lewz f’ saff wiehedf’dixx . Sajjar fil-forn sakemm jigu dehbin u ifuhu , waqt li thawwad okkazjonalment . zid it-temperatura tal-forn ghal 245/c . Hallat il meraq tal-lumi , zejt taz-zebbuga u bzar u hallathom flimkien . Ferrex fuq it-tahlita tal-ghaginu hawwad sew . Ferrex il- lewz u il- gobon .

ingredients base

200milk chocolate 6 pkts rolo chocolate and tofee

2*37gr pkts maltesers

fudge sauce

4 tablespoon cocoa

300ml double cream

400gr march mellows

filling

300ml panna ice – cream

300ml pistachio and Gianluca ice cream

method

line a 21cm round spring form tin with greaseproof paper break up the milk chocolate and melt in the microwave empty 4 Sackets role and 1 pkt Maltesers into the lined tin and arrange a row of alternating role chorales and Maltesers at the edge of the tin ;spread the rest of the chocolates in an even layer over the base of the tin ; drizzle the melted chocolate over the chocolates and spread from the middle out to the edges leave to chill in the fudge .

to make the fudge sauce put the cacao into a saucepan with 8 tablespoon double cream and the march mellows stir in the mixture continuously over a gently heat for 6 minutes until the march mellows are almost melted remove from the heat and set to one side take the vanilla ice cream freezer to leave to soften for 10 minutes at room temperture remove base from the fridge and spoon dollops of panna and ice cream over the base and spread evenly with a spoon beat fudge and pour three quarters over ice cream . it will spread on its own freeze for 1 hour until set remove the pistachio from the freezer to soften for 10 minutes ands scoop up balls of pistachios ice- cream over the base return to freezer.

whisk remaining double cream until softly peaking remove base the pipe cream in between balls of pistachio ice cream beat the rest of the fudge sauce and drizzle over the top scatter the pipe with the remaining role chocolates and Maltesers in the freezer for 10 minutes and serve .

Ingredients

vegetable oil for frying about 8 cups

1 cup all purpose flour

1 cup cornstarch

1/2 kosher salt plus more

2 cups chilled club soda

1/4 small squash (such as kabacha)

scrubbed very thinly sliced 1/2 small fennel bulb very thinly sliced lenghtwise

1 leek white and pale green parts only halved lenghtwise , layers separated 2 ounces may take or shitake mushrooms – trimmed torn into bite sized pieces 1 lemon very thinly sliced into rounds seeds plus rounds seeds removed plus wedges for serving

4 ounces large shrimp , peeled deveined , f lenghtwise

4 ounces squid or baby octopus tentacles

1/2 cup fresh flat leaf parsley leaves with tender stems 1/4 fresh sage leaves

method

Fit a medium heavy pot with thermometer pour in oil to measure 4 inches . heat over medium high heat until thermometer registers 350/c .

Meanwhile whisk, flour cornstarch , baking powder and 1 tablespoon salt in a large bowl . whish in club soda just bend to few lumps are ok , just don’t overmix . Dip one forth of mixed vegetables , citrus, seafood and herbs into batter letting excess drip back into bowl . fry turning occasionally to cook evenly and gently separating as needed until golden and crisp 1-3minutes . Using a spider or spotted spoon transfer to a paper towel wire rack ; season with salt . repeat 3more times more times with remaining ingredients returning oil to 350\c between batches . Serve with lemon wedges.

Ingredients serve 4

2 sdieri tat- tiegieg imdaqsin iffiltrati u maqsuma min- nofs b’ kollox ikollok 4 bicciet

4 kuccarini pesto ahmar jew ahdar

2 bajdiet imhabta

100gr lewz mithun

ftit parmegjan mahkuk irqiq

zejt taz-zebbuga

toothpicks

Method

1. Poggi bicca sider tat-tigieg go borza tal-plastik, kompli iccatja il-laham tieghu. Irepeti il- process ghal bicciet l-ohra .
2. poggi kull bicca tigiega , dellek kuccarina pesto . ferrex ftit mozzarella .
3. Irrombla it-tiegiega u ghalaq permezz ta’ toothpicks . Aghmel l-istess mal kumplament.
4. Poggi it-tigieg fil-bajd imhabbat . Gerbeb bit-tahlita tal-lewz u il-parmigjan .
5. idlek dixx tal- forn bi ftit zejt taz- zebbuga . Poggi it- tigieg bi ftit zejt taz- zebbuga . Ferrex iz- zejt fil- wicc
6. Ahmi ghal madwar 45 minutaforn moderat .

Ingredienti ghal 4 persuni

4 mushrooms

mgharfa butir

3 patata mghollija u mghafga

karottu mgholli u mghaffeg

100gr bacon imqatta irqiq

basla mqatgha irqiq

ftit bicciet tal- mozzarella

bzar

ghagina tat- torti shortcrust jew sfiljulata

metodu

1. Ibda billi tnaddaf il-mushrooms

u is-sieq u ir-ras tal-faqqiegh trid tibqa shiha.

2. Holl il-butir u tagen u qallihafif ir- ras tal- faqqiegh sakemm jirtabu ftit imma ma jitilfux il- forma taghhom. tella fuq platt.

3. Fl-istess tagen qalli il-basla u il-bacon. Qatta’ is- sieq tal-mushrooms u zid mat-tahlita-qalli hafif . Zid mat-tahlita tal-patata u il-karotti. Itfa’ ftit bzar iswed.

4. Zid it-tahlita tal-patata u il-karotti. Itfa’ ftit bzar iswed .

5. Kif tkun ghadha shuna, zid il-mozzarella u hawwadsakemm il- gobon jinhall.

6.Iftah l-ghagina u aqsam f’erbgha kwadri zghar. Fuq kull bicca ghagina poggi ras tal-mushrooms. Aqsam it-tahlita bejniethom fl-4 bicciet .