Author: davidedwardfarrugia
2 medium sized very ripe unpeeled white peaches , halved ,
2 tablespoon (or more lemon juice )
2 tablespoon () or more simple soup
750ml chilled proscetti juice if desired
Pour peaches , lemon juice , add more syrup or lemon juice if desired .
pour 2 tablespoon , puree into each of 6 champagne flutes . fill with prosecco
1 head of puntarelle, trimmed outer leaves removed.
1 clarge egg
1/2 pound ground pork
1/2 fine fresh breadcrumbs
1/2 cup fine fresh breadcrumbs
2 tablespoons chopped fresh parsley
2 medium leeks ,
white and pale green parts only finely chopped,
salt , freshly ground pepper
1/4 cup dry white wine
6 cups low sodium chicken broth
1 tablespoon fresh lemon juice
(shaved pecorino )
Tear dark leafy parts of puntarelle into 2 inch pieces , set aside . You ‘ll be left with long white stalks and the core of the puntarelle, which is layered similar to a fennel bulb . Thinly slice care lenghtwise smaller pieces will break away ) & set aside. Using your hands , mix egg , pork , breadcrumbs, parsley , 1 leek and 2 garlic cloves in a medium bowl until well combined season with salt and pepper . Gently roll heaping teaspoonfuls of mixture into balls , transferring to rimmed baking sheets as you go (you should have about 40 meatballs) . Heat 1/4cup oil in a large heavy pot over medium high – heat . cook meatballs turning often to help maintain – high heat . cook meatballs turning often to help their round all over 5-7 minutes. Add remaining leek and 2 garlic cloves to browned and softened about 5 minutes. Add all but a small handful of reserved slices puntarelle core to pot and cook stairing occasionally until soften about 4 minutes . add wine and simmer until liquid is reduced by half about 2 minutes . Add wine and simmer until liquid is reduced by half about 2 minutes. Add broth & bring to a simmer. Add all but a small handful of puntarelle leaves to pot .
season with salt and pepper and bring to a boil. Reduce heat and simmer . Add all but a small handful of puntarelle leaves to pot . season with salt and pepper and bring to a boil . REduce heat and simmer uncovered until papardelle is cooked through and flavours have melted 23-30minutes .
Toss remaining pappardelle core and greens in a small bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper
Do ahead . Soup (without dressed puntarelle and pecorino) can be made 1 day ahead . Dress puntarelle and top soup just before serving .
ingredienti
25 konfettura
25bicciet ta cikkulata
350gr hanini irkotta helwa
karawett imfarka 25gr icing sugar
12 kannoli kbar isibhom lesto .
Zid il-bicciet u il-konfettura helwa skond il-gosti tieghek Itfa it-tahlita f’ piping u imla il-kannoci mal-frott ghal gosti tieghek.
ingredients
one and one half vanilla ice cream ice -cream softened
2*250 chocolate comb bars , chopped
1/4 holes of a 6 3/4 cup capacity texas pan with plastic wrap .
Place vanilla ice cream mixture between pan holes . smooth.
Stir to combine . Divide ice- cream mixture between three quarters of the honeycomb in a large bowl . Place peanut butter in a large bowl . Add half the chocolate ice- cream Divide ice- cream butter between prepared pan holes . Smooth tops . Freeze for 1hr or until firm . Place peanut butter or until film . Remove ice- cream from pan holes. Discard plastic wrap . Serve ice- cream topped with remaining honeycomb .
Lamb brand flour 300gr
lamb brand castor sugar
Yeast 2 teaspoon
warm water 180/deg/sec
Olive oil
2 tablespoon
Method
Stir in the yeast sugar and water in a bowl .
Stir in the yeast in the oiled, knead in the oiled bowl cover and stand in a warmed place on a lightly flavored sour flavoured surface and knead until smooth. roll dough large enough and fit into a greased until smooth. roll dough large enough to fit into a greased 35*25baking pan. Stand in a warm for another to fit 15minutes and top for another 15 minutes and top with the favourite ingredients for 30 minutes. Pastry can be frozen for 30 minutes. 180’c. pastry
300gr strawberry puree
75juice of 1 lemon
4 sheets gelatine leaves
4 medium eggs
275gr sugar
450gr creme cheese
40flour fresh lemon juice
150gr fresh cheese
Sweet pastry
20gr champagne
20ml red wine
baked lemon cheesecake
Habbat il-bajd fi blender. poggi l-affarijiet go blender . hallat sewwa sakemm Tarah maghqud
Poggi id dqiq u il-juice
Poggi fil- forn li ma ikunx daqs ta’ 25cm . il- forn huwa ta 300degrees celcius imbaghad meta zzid is- shana ghal 350 degrees celcius u meta tahmieh bi 350degrees celcius il- kejk jerga jigi postu . Meta jibred u thallih joqoghod aqilghu go borma forn ghal 30 minuta qabel isservih .
Kikra gobon moxx (chotage cheese)
6 zebbugiet hodor bla ghadma mqatghin strixxi
6 zebbugiet suwed bla ghadma maqtughin strixxi
mgharfa pistacci maqtughin mhux melhin
Mgharfa karfus imqatta
mgharfa kappar imqatta
Pistacci u karfus biex izejjen
Hallat sew flimkien l-ingredienti kollha
Ifrex it- tahlita fuq platt kbir u catt
Zejjen bil-karfus u il-pistacci.
Servi mal-hobz mixwi jew bhala insalata
Ingredients serve 4
Vanilla bean split
Pot
3 strips orange ,
tea bags
1/3cup sugar
1/3 fresh lime juice
2 cups cold water
Chill in the fridge for 30 minutes
Scarpe vanilla seeds from vanilla bean, split
In half lenghtwise for 3 sides and add pot. Thai chilli split in half lenghtwise for 3 strips orange or 24v hisbiscius , tea bags 1/3 cup sugar and 2 cups boiling water let steep until until infusion cools to room temperature 25 to 30 minutes. Stain through a fine mesh. Sieve into a large bowl pressing all solids. stir in ½ cup fresh lime juice and 2 cups cold water. Chill aqua fresca for 1hr. Divide aqua fresca among ice filled glasses. Garish with lime leaves. . Aqua fresca can be made 3 days ahead. Cover and chill
2 small heads of garlic , halved
3 tablespoon olive oil
4 cups vegetable stock
2 teasepoon butter
1 onion roughly chopped
1 lb celiac peeled in cut into chunks
2/3 milk
1, 1/2 oz sliced pancetta
2/3 lightly cream
salt and pepper
Put the halved unpeeled garlic heads into a roasting pan , drizzle with 1 teasepoon of the oil and roast in a preheated oven 400/Ffor 15 minutes .
Meanwhile add the celiac and onion cover and fry gently foor 10 minutes , cover vand fry gently for 10 minutes saking the paan from time to time.
take the garlic out of the small knife and add the celiac . poiur in the stock add a little seasoning and bringb to the boil . cover and simmer vand bring to the boil . Cover and simmer or until celiac is tender . cool slightly .
Pour the soup in batches in a food processor or blender then pour back into the pan .
cool slightly completely then chill until required .
when ready to sieve stir in the milk into the soup and reheat until piping hot .
Dry fry the pancetta until crisp and golden into long stripes . stir half the cream into the pancetta and serve immediately . Use 1 LBseeded pumpkin . peel and chop then use the pumpkin instead of the celiac . Garish with cream as above adding toasted pumpkin seeds of pancetta . serve hot or cold .
Heat the slow cooker . season the chicken , then put oil in a wide frying pan and once hot , add the chicken . don’t over could the pan you may want to do this in batches .
cook over a high heat until the chicken is brown then transfer to a slow cooker. Add the onion , garlic and ginger to the pan and cook for a few minutes until softened . Add a splash of water and scrape any lits in the bottom , then tip everything in a slow cooker .
Add the remaining ingredients except the cream and the coriander and cover with the lid . cook for 7hours or on high heat for 5 hours .
Add the cream and check the seasoning adding more vinegar or salt if needed Cook for another 10-15 minutes until hot. Ladle beetween bowls and garished with the colander . serve with rice , bread and lime wedges if needed if you like .
3 zuchini
meraq ta 3lumijiet
dqiq plain
melh
bzar iswed
zejt taz-zebbuga
2. Ixotta sew kull bicca
3. Hallihom jixxarbu ghal madwar 15 il-minuta fil-meraq tal-l;umi
4. Ghaddi iz-zuchini minn god-dqiq.
5. Poggi go dixx li tkun ksejt bil-karta forno u dellikha bi ftit zejt taz-zebbuga .
6. Ferrex ftit melh, bzar u zejt taz-zebbuga
7. Ahmi go forn moderat li tkun sahant minn qabel . Ahmi ghal madwar 30 minuta jew sakemm tara li hmaru.
500gr yougurt
1 cucumber
25gr chocolate dark fondente
2 tablespoon olive oil
1 tablespoon coriander
1 tablespoon dill
1 tablespoon white wine vinegar
1 tablespoon mint chopped
200gr roasted pistachoes
Place the yougourt in a bowl , peel half and desceeded the cucumber then grate it to the yougurt
Add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes .
Add the pistachios . Add the chocolate dark fondants and serve hot or cold .
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
Place chicken into a large frying pan in a single layer. Pour pineapple juice over chicken set pineapple pieces aside . Add thme to chicken . 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 chiken 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 chicken, pineapple pieces, mango, avocado and macadia nuts
Season with salt and pepper.
2 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves , minced
2 tablespoon minced fresh thyme
Or ½ teasepoon dried thyme
4 tuna steaks 150gr each
¼ tsp teasepoon salt
¼ tsp pepper
In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme . Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .
Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.
Moisten a paper towel with cooking oil. Using long handling tongs , lightly coatthe grill rack . Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .
Serve with grilled fresh vegetables.
500 gr veal loin , cleaned
10slices thin spec
0.5gr french mustard
Seasoning
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. .
600gr pixxispad
3 imgharef kunserva
u poggihom f’ borma .
Irranga 600gr pixxispad
basal u roxx ftit habaq u
ftit meraq tal-lumi . .
200gr basal
600200gr piselli
3 imgharef kunserva
habaq u merdqux
meraq tal-lumi
Qaxxar 200gr basal u ftit tewm u poggihom f’ borma
Irranga 600pixxispad fuq il- basal u roxx ftit habaq u ftit meraq tal- lumi . zid 200gr piselli u tlett imgharef kunserva three hills . zid tazza inbid ahmar u sajjar ghal madwar 20minuta fuq nar baxx . servi shun ma’ xi insalata u pastard mgholli
600gr tomatoes
300gr mozzarella cheese
lots of basil leaves
olive oil 125ml or sunflower oil
slice the tomatoes into even slices Drain the fresh tomatoes and slice evenly in similar thickness as the tomatoes. prepare seperate bowls for each person . and present the salad of tomatoes and mozzarella cheese overlapping slightly in several to give more colour and taste and drizzle with olive oil or sunflower oil
mgharfa zejt taz- zebbuga
basla, sinna tewm ,
300gr buckwheat
900gr stokk tal-haxix
300gr flett tas-salamun
300gr brokkoli
2 imgharef xibt
qoxra ta’ lumija
2 imgharef greek yougourt naturali
melh u bzar
lahlah il-buchwheat taht l-ilma niezel . Qatta it-tewm u il-basla
sahhan imgharfa zejt f tagen u aqli il-basla u it-tewm fuq nar medju ghal 6 minuti sakemm jirtabu ftit . Zid il-buckwheat u sajjar ghal minuta ohra u zid 2 kuccarini tal- istokk tal-haxix
Hallih itektek ghal 5 minuti u hawwad sakemm l-istokk ikun kwazi ntorob . hallih itektek ghal 5 minuti u zid 2 kuccarini stokk tal-haxix mill-istokk tal-haxix
hallih itektek ghal 5 minuti u hawwad sakemm l-istokk ikun kwazi ntorob . imbaghad ibqa’ zid l-istokk bl- istess mod sakemm jifdallek kuccarini wiehed biss . Dan il-process jiehu 25 minuta .
Qatta is-salmon . Zid is-salmon u il-kumplament ta l-istokk fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is-salmon ikun imsajjar sew biex il-buckwheat huwa tari.
Qatta’ il-broccoli fi fjuri zghar. Sajjar il- broccoli fl-ilma jaghli sakemm isiru . Saffihom fl- ilma u zidhom mal-buckwheat flimkien mal-buckwheat, flimkien ma xibt, il-qoxra ta’ lumija mahkuka u il-yougoourt . Hawwad bil-melh u il-bzar u Servi .
2 kikri madwar 50gr weraq tal- habaq frisk
50gr prinjol “pine nuts “
50gr gobon normali mahkuk
100ml sunflower oil
melh u bzar frisk
metodu
poggi il- habaq , il- gobon normali it-tewm u il-pine nuts
50gr gobon normali mahkuk
100ml sunflower oil
melh u bzar frisk
poggi il- habaq , il- gobon normali – it- tewm u il-pine nuts go blender jew kenwood u ithan sakemm jintahan kollox . ferra ftit sunflower oil sakemm jithallat kollox . zid melh u bzar skond kemm triggosta ,
kilo zuchini
5 sinniet tewm
160gr penne
4 imgharef zejt sunflower
250gr gobon normali
habaq u bzar
GHalli l-ilma u itfa ftit melh u hallih isir al dente.Peress li iz- zuchini jibqghu ftit iebsin nehhihom mill- mushun jew inkella itfaghlhom tazza ilma biex iz- zuchini ma jehxinx u poggihom go chopping board ghat- tqattiegh . Qattaghhom zghar 2cm each .
Sadanitant sahhanzejt normali f’borma kbira , zid it-tewm u sajjar fuq nar moderat dejjem thawdu biex fil-qiegh ma jehiklx l-ghagin sakemm it- tewm jirtab imma ma jridx jinharaq. zid iz- zuchini u ftit bzar u melh fit- tahlita u sajjar bil- mod dejjem thawwad sakemm jirtabu .
qalleb iz- zuchini gol- penne flimkien mal habaq u l- irkotta u 25 sakemm l- ingredienti jithalltu sew . servi ftit zejt sunflower zid il- bzar sakemm l- ingredienti kollha jithaltu sew . servi ftit zejt u il- gobon li fadal fil- wicc
David's Recipes 