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

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

for the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes.sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

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

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients serve 4.

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

For the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

Method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes.sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr french mustard

Seasoning

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve.

Ingredients

750gr chicken breasts , filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken. Set pineapple pieces aside . Add thyme to chickens . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chicken aside to cool in pouching liquid . remove chicken . reserving ¼ cup pouching liquid . Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chiken , pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 4

 3 bajdiet

 75gr zokkor fin,

75gr lewz imfarrak

150ml jogurt tal-frott

,25gr lewz imfarrak,

50gr tip icing sugar

Metodu

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 dellek il-jogurt tal-isponge fiha.

 Erga iftah l-isponge

 u dellek il-jougourt 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 cups assorted cherry , grate and threaddroptomatoes halved or quartered f large

1/2 small red onion , finely chopped 3 tablespoons plus additional for brushing .

3 tablespoon chopped fresh basil

1 large loaffoccachia , halved horizontally reserved half (for another use).

1 garlic clove peeled and halved

Method

combine half tomatoes , finely chopped onion , 3v tablespoon olive oil , chopped basil and balsamic vinegar in medium bowl, season , tomato toppings with salt and pepper .

preheat broiler . place focaccia half cut side up , on baking sheet , brush bread with olive oil . Toast bread in broiler until top is golden brown , watching closing to avoid burning about 2 minutes . Immediately rub cut side of bread all over with half garlic , then cut focaccia crosswise into 4 equal piecees

Top toasted focaccia with tomato mixture and serve .

Do ahead. Topping can be made 2 hours ahead . cover and stand let at room temperture , tossing occasionally .

Ingredients

1 kg thickly minced pork with fat 100gr salt

40 gr crashed black peppercorns

40 gr coriander seeds

 5 cloves of garlic

 5 tablespoon chopped parsley

Pork intestines skin for filling .

Method

Mix the pork well with the salt making sure that dispersed and that all the meat had been salted properly .

Add the other ingredients mix again through ly and let it rest in a cool place in the refrigerator for an hour .

Using a sausage filler fill the skins with the mixture then tie with strings at 3 or 4 inch apart to form sausage .

For drying prick each sausage with the pins in

ingredients serve 6

2 medium size very ripe unpeeled white peaches, halved pitted

2 tablespoon or more lemon juice

2 tablespoon or more simple soup

750ml bottle chilled prosecco

Method

puree peaches , lemon juice and syrup in blender . taste , add more or lemon juice if desired . pour 2 tablespoon of 6 champagne flutes . fill with prosecco .

130gr Farina Bianca

120di facciole do patate

3 ouva

150gr di zuchero

100gr di burro

60ml di latte

1 busting do levito do dolci

La scorza di 1 limone

1 pizzico do sale

zuchero a velo

preparation per 1 torta

Elaborate con lo sbattutore electric in una terrine lo zuchero con I pezzi do burro amorbidito

Incorporate le uova , tuna Volta , e poi aggungiete lentamente le Farina insieme allea fecola do pat\te

Unite fino a latte LA scorza gratuggiata per limone , il- levito e un pizzico do sale . Riservate con Della Carta da forno tuna turtiera dad diametro 22cm dope aver avuto . ottentuto un impasto disco , compatto ed omogeneo .

Versace l’impasto e mettete in front Gia caldo a 180degrees Celsius per 25minuti circa . vericate LA cottura con le provoa dells section , quindi toghliete LA torte dad forno lasciate rafreddare e ricompete do zuchero a velo prima do service a tavola

Ingredients

1/2 ftira

50gr butter

50gr plain flour

50gr grated smoked cheese

400gr whole milk

pinch of nutmeg

1 tbsp onion powder

100 cheese cheddar

1 tbsp onion powder

50gr thin sliced eggplants

100fresh ġbejna

a few pickled Jalapenos

A couple of rosemary sprigs

Extra virgin olive oil

Method

Gently bring 400 whole milk to the boil in a small saucepan with the onion powder and nutmeg . In the meantime melt 50gr in another saucepan then add 50gr plain flour . stir continuously until a paste forms that is called a roux. Continue cooking for 2 minutes . Add the milk to the roux gradually , stairing as you go , until you get a smooth sauce. Cook for 5-10minutes , stairing continuously until the sauce has thickened . Lastly add the grated smoked cheese . Season to taste and set aside to cool Preheat oven to 200/c. Now for the assembling . Once your béchamel has slightly cooled down spread a decent layer of the ftira. In the order, add the sliced cheddar, sliced eggplants , pulled apart goat cheese , prickled Jalapenos , fresh rosemary salt and pepper .

Place in the oven for 7 minutes or until the top is golden in color and the bread is crunchy in texture .

Finish off with a drizzle of extra virgin olive oil and wash it all down and a glass of white wine .

Ingredients serve 8

4.5tablespoon honey

4.5 tablespoon champagne

3/4 cup fresh orange juice

750ml Bottled champagna . chilled

6tablespoon strawberries opitional

6 small strawberries opitional

Stir honey and campari in 2 – cup measuring cup until honey dissolve v

. Stir in orange juice . Cover and chill until cold or , at 6 chilled Campari mixture into each of 6 chilled champagne . Garish with strawberries . if desired

Ingredients serve 1

2 tablespoon gin

2 tablespoon Campari

2 tablespoon sweet vermouth Prosecco (optional)

Method

Combine gin, Campari and sweet vermouth in an iced filled old glass , stir gently and garished with an orange twist . More format types prefer it straight up in a martini glass . my wife likes it topped with prosecco for something a bit more celebratory

Ingredients 4 cups

3 cups sugar

3 cups water

Method

Stir sugar and water in a large saucepan over medium heat until sugar dissolves

Increase heat and simmer for 3 minutes . cover and chill

Ingredienti

Ingredienti

454 lewz pur mithun

340gr zokkor caster

3 abjad tal-bajd

qoxra ta 2 lumijiet

3 abjad tal-bajd

qoxra ta 2 lumijiet

Nofs kuccarina essenza tal- vanilla

ftit lewz shih

Metodu

Hawwad sew il-bajd u zid ftit ftit l-ingredienti l-ohra kollha

Halli l-ghagina toqoghod ghal madwar nofs siegha

Ifforma l-ghagina fi blalen zghar ta madwar pulzier kull wiehed .

f’ kas li l- ghagina tigi idellek wisq zid ftit ohra intritha jew zid ftit dqiq tal-lewz

poggi lewza fin-nofs ta kull biskuttini.

Ahmi forn moderat ghal madwar 10minuti miksi bil- karti tal ostji

Ahmi forn moderat ghal madwar 10 minuti jew kwarta .

Ingredients serve 1

4 cups fresh basil (fromabout 3 large bunches )

1/2 cup pine nuts

2 garlic cloves

1/4 cup freshly grated parmeasan cheese

1/4 freshly grated pecorino sardo or pecorino cheese

1 tablespoon coarse kosher salt

Method

combine first 4 ingredients in blender . blend until paste forms , stopping often to push down basil . Add both cheese and salt blend until smooth . transfer to small bowl

Do ahead

Can be made 1 day ahead . top with 1 day ahead . Top with 1/2 inch olive oil and chill .

Ingredients

150 cooked chickpeas

80gr tahini paste

juice of 1 lemon

hot water (if needed )

olive oil Extra virgin

Method

Add chickpeas and minced garlic to a bowl of a food processor until a smooth power like mixture forms .

While processor is running put tahini and lemon juice Blend for about 4 minutes . Check for about consistency is too thick still , run process and slowly a little hot water . Blend until you reach desired smooth consistency . Spread in a serving bowl and add a generous drizzle of olive oil.

make a great dip of patties with some fresh vegetables . Slice some cucumber , yellow or green peppers and carrots . serve in plate and use to dip into the humous bowl .

Ingredients

1 white onion finely sliced

2 tablespoon olive oil

3 garlic cloves

2 carrot scrubbed and diced

150gr red lentils

1 homemade vegetable stock

generous sprigs / parsley

Method

heat the olive oil in a medium pan , add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan and cook briefly over the heat. Pour in 1 litre of the boiling from the kettle , stir in the lentils and homemade stock, then cover the pan and cook over a medium heat for 15 minutes until the lentils are tender . take off the heat and stir in the parsley . Ladle into bowls and scatter with extra parsley leaves if you like.