Ingredienti

500gr ghagina sfiljolata

Mili mielah

3 imgharef pesto

2 imgharef zebbug iswed imqatta irqiq

2 imgharef tadam imqadded imqatta irqiq

2 qlub tal- articokes imqatghin irqaq

120gr mozzarella mahkuka

Bajda imhabta

Mili helu

3 imgharef nutella

25 gelewz imqatta bajda imhabta

2 imgharef ghasel imsahhan gunglien

Mgharfa gellewz mohmi mqatta fil- wicc

Metodu versjoni miellha

Sahhan il-forn ghal 200˚C/ gas 6 .

Hallat flimkien iz-zebbug, it-tadam imqadded u il-qlub tal-articokks .

Iftah l-ghagina u aqta’ 2 crieki ta’ 25cm.   Poggi cirklu minnhom f’turtiera miksija bil-kartaforn u idilku bil- pesto. Halli bordura ta’ 2.5cm madwar ic cirku mhux midluka . Roxx il-mili taz-zebbug, tadam imqadded u il- qlub tal- articokks fuq il- pesto u roxx il-mozzarella fil-wicc.  Poggi ic-cirku l-iehor fil-wicc. Immarka ic- centru b’ tazza zghira . Aqta l-ghagina f’4 kwadri minghajr ma tmiss ic-cirklu tan- nofs u imbaghad erga’ aqsam min-nofs kull bicca . Hekk ghandu ikollok 4 strixxi kull kwadrant, b’ kollox 16 is-strixxa . Poggi fil- freezer ghal 5 minuti biex ikun facli tobrom l-istrixxi.  Obrom kull strixxa ghal darbtejn u halli it-truf catti. Erga’ dahhal fil-freezer biex tkun iktar facli tidlikhom bil- bajda imhabta.

Idlek it-torta tal- bajda imhabta u roxx il-gunglien . Erga’ dahhal fil-freezer ghal 5minuti biex it-torta izomm il- forma taghha .

Tista tiprepara it-torta gurnata qabel . Ghattieha b’kartastrazza u erfaghha fil- fridge jew fil-freezer .

Ahmieha ifrizata kif tkun ghal 20-25 minuta jew sakemm tiehu kulur dehbi u jinfetah .

Verzjoni helwa

Idlek in- nutella fuq wiehed mic-criki . Halli bordura vojtha ta’ madwar 2.5cm madwar ic-cirklu kollu.  Roxx il-gellewz imqatta fuq in- nutella u poggi ic-cirklu l- iehor fil- wicc . Aghmel l-istess procedura descritta fil-verzjoni mielha . Wara li tohrogha mill-forn idlek it-torta bl-ghasel u roxx il-gelewz imqatta fil-wicc .

Ingredients serve 4 .

Butter to greese

4 sun dried tomatoes

4 medium eggs

4 tablespoon double cream

Salt and freshly ground black pepper

Granary bread to serve (opitional)

method

Preheat the oven to 180°C/ gas 4 .

Greese 4 individuals ramekins . put a tomato into each ramekins and season to taste with salt and ground black pepper . carefully break an egg on top of the tomato then drizzle 1 tablespoon of each egg . Bake for 15-18minutes – the egg will continue to cook once3 they have been out of the oven . Leave to stand for 2 minutes before serving . Serve with granary bread if you like.

Ingredienti

500 gr pakett (Bebbux  ) ghagin 

Zejt taz-zebbuga 

Basla imqatta’ irqiq .

2 tewmiet imqatta’

 Bott ta’ 400gr salsa Bolognese mayor .

Bott ta’ 400gr polpa tat-tadam mayor .

700gr irkotta friska

2 bajdiet

Tursin

Mgharfa kunserva three hills .

50gr gobon mahkuk.

Methodu

Sahhan il-forn ghal 200ₒC. Sahhan iz-zejt , gewwa tagen f’ qiegh ohxon u zid il- basla,  u it- tewm u hallihom isiru ghal 2 jew 3 minuti .  Ixhet il-polpa tad-tadam, iz-zalza Bolognese u il- kunserva u hallihom itektku.

Itfa l-irkotta go dixx fond , itfa’ l-irkotta . itfa zewg bajdiet , il- melh bzar u hallat sewwa. Imla l-ghagin bl-irkotta , hallat zewg bajdiet u iksi dixx baxx li tista idahhal il- forn . Ferra iz- zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk.  Dahhal id-dixx gewwa il-forn ghal madwar nofs siegha.

Isservi 2 persuni

Ingredienti

½ basla medja imqattgha fin

4 sinniet tewm medji imqatghin fin

120 haruf jew dundjan ikkapuljat

2 imgharef brodu tat-tigiega

 3 tazzi kaleimlahalhin u imqatghin fini minghajr zokk 5 bajdiet

 Melh u bzar ghat toghma

Metodu

Qatta il-basala u it-tewm fin u hallihom joqoghdu ghal 5 minuti biex isahhah il-beneficji sustanzjuzi taghhom . Fuq nar baxx sahhan mgharfa brodu f’tagen stainless steel Sajjar il- basla fuq nar medja , ghal madwar 3 minuti u hawwad ta spiss . zid it-tewm il-haruf jew dundjan ikapuljat u sajjar ghal 3 minuti ohra fuq nar medja u holl il- bicciet maqudin . zid il- kale u 2 imgharef broth . naqqas is-shana ghal baxxa u kompli sajjar , mghotti ghal 5 minuti . roxx il- melh il- bzar u hawwad. Habbat il-bajd roxx ftit melh u ferra it-tahlita fil- wick imdaqqas sajjar fuq temperature baxxa ghal 2 minuti ohra minghajr ma thawwad . poggi it- tagen that il- boiler f’ nofs il- forn madwar 7 pulzieri l’ boghod minn nar biex ikollu cans isir minghajr ma jinharaq il- wick . kif jibbiesu il-bajd ikun sar , madwar 3 minuti.

Ingredients serve 4

4 tbsp butter

8 shallots , thinly sliced

2 sticks celery , thinly sliced

225skinless boneless chiken breasts finely chopped

3 lemons

1.2dried spagetti , broken into small pieces

150ml double cream

salt and pepper

2 lemons slices , half to garish.

Method

Melt the butter in a large saucepan . add the shallots , carrots , celery and chiken and cook over a low heat , stirring occasionally for 5 minutes .

Thinly pare the lemons and blanch the lemons rind in boiling water for 3minutes . squeeze the juice from the lemon and reserve .

Add the lemon rind and juice to the saucepan together with the stock . Bring to the boil , then reduce the heat and simmer for 40 minutes stirring occasionally .

Add the spagettini to the saucepan and cook for 15 minutes or until the spagetti is tender and the chiken is cooked through . Season to taste with salt and pepper and add the cream . heat through gently , do not allow the soup to boil .

Ladle into warmed bowls , garished with slices of lemon and serve immediately .

Ingredients serve 4

850 chiken stock

2 skinless boneless chiken breasts

3sprigs onions sliced into 5cm pieces

4cm pieces fresh ginger thinly sliced

1 tablespoon soy sauce

85gr ramen noodles

115gr baby corn cobs diagonally sliced into 3pieces

60gr mung beansprouts

salt and pepper

method

pour 600ml of the stock in a wok with a lid . add the chiken sprigs onions , ginger and soy sauce

. slowly bring to the boil skimming off any foam . reduce the heat , cover and simmer gently for 30 minutes until the chiken is cooked throught and the juices run clean when a skewer is inserted into the thickest part of the meat .

Pour the contents of the wok into a large bowl and leave the chiken to cool slightly in the liquid.

Remove the chiken from the liquid and slice into thin pieces . set aside and keep warm

Stain the liquid through a sieve

Ingredienti: isservi 4-6

450gr zunnerija tarija

mgharfa zejt tas- sunflower

3 imgharef butir

basla imqatta

zokk karfusa u xi 2-3werqiet karfusa biex izejjen il- wicc

2 patatiet zghar, imqatta

litru stokk tat-tigiega

2-3 mgharef kosbor mithun

mgharfa kosbor shih

200ml halib

melh u bzar iswed mithun frisk

metodu

1. QAxxar iz-zunnerija u qataghha f’bicciet . Sahhan iz- zejt u 2 imgharef butir go kazzola kbira b’ qiegh ohxon u qalli il-basla fuq nar baxx ghal madwar 3-4 minuti .
2. AQta iz-zokk tal-karfusa fi slajsis . Zid il-karfusa u il- patata mal-basla gol-kazzola, sajjarhom ghal ftit minuti u zid iz-zunnerija . Aqlihom fuq nar baxx ghal 3-4 minuti waqt li thawwad u ghatieha . Kultant caqlaq il-kazzola biex il-haxix ma jehilx .
3. zid l-stokk , ifthu jaghli u ghattih izda izda hallilu ftit arja. Hallih itektek bejn 8-10 minuti sakemm iz- zunnerihja u il-patata jirtabu
4. Warrab 6 werqiet zghar tal-karfus biex izejjen bihom filwaqt li qatta il-bqija tal-weraq . Dewweb il-bqija tal-weraq. Dewweb il- bqija tal-butir go kazzola zghira u qalli il- kosbor mithun ghal madwar minuta. Hawwad il-hin kollu .
5. Baxxi in-nar u zid il-weraq tal-karfusa mqatta u il-kosbor frisk u qallihom fuq nar baxx ghal madwar minuta. Warrabhom fil-genb.
6. Ithan is-soppa go food processor jew blender u ferrahha go kazzola nadifa. itfa il- halib , it- tahlita tal- kosbor , melh u bzar . Sahhanha fuq nar baxx mzejna bil- weraq tal- karfus fil-wicc.

Ingredienti: isservi 4-6 .

Mgharfa zejt tas- sunflower

2 imgharef butir

Basla kbira slasjsatha

675gr Qarabaghli maqtugha bicciet kbar

450gr patata slasjsatha

600ml stokk tal- haxix

ftit mhux hazin Nocemuskata

kuccarina tarragon frisk imqatta

600ml halib

madwar kuccarina jew tnejn meraq tal- lumi

melh u bzar mithun frisk

metodu:

1. Sahhan iz- zejt u il-butir go tagen u qalli il- butir go tagen u qalli il-basla ghal madwar 4-5minuti. Hawwad spiss.

2. Itfa il-basla go kazzola u zid il-qara hamra u il-patata. Hawwad sew, ghatieha u hallieha tfawwar bil- mod fuq nar baxx ghal 10 minuti . Kultant hawwad il- haxix biex ma jehilx .

3. Zid l-istokk, nocemuskata, tarragon, melh u bzar. Meta taghli hallih itektek ghal madwar 10 minuti jew sakemm tara li il-haxix irtab sew.

4. Halli il-likwidu jibred ftit u imbaghad ithan is-soppa . Itfa’ is-soppa lura fil-kazzola u zid il-halib . Sahanha ftit u zid il- meraq tal-lumi melh u bzar jekk ikun hemm bzonn . Serviha tahraq flimkien mal- hobz ismar .

Ingredienti; isservi 4.

275gr faqqiegh

mgharfa zejt taz- zebbuga

3 imgharef butir

basla zghira imqatta irqiq

mgharfa dqiq plain

450ml stokk tal-haxix

ftit habaq niexef

3 imgharef krema (jekk trid )

weraq friska tal-habaq biex izejjen

melh u bzar mithun frisk

Metodu

1. Ifred l-irjus tal-faqqiegh minn maz-zokk . Slassja l-irjus rqaq u qatta’ iz-zkuk irqaq u zommhom separati .

2. Sahhan iz-zejt u nofs il-butir go kazzola b’qiegh ohxon u zid il-basla z-zkuk tal-faqqiegh u zid il-basla , iz-zkuk tal-faqqiegh . u bejn nofs u tliet kwarti ta’ l- irjus slajsjati tal- faqqiegh . Qallihom ghal madwar 1-2 waqt li thawwad spiss u imbaghad ghattihom u hallihom itektku fuq nar baxx ghal madwar 6-7minuti . Hawwad kultant.

3. Zid id-dqiq u sajjar ghal madwar minuta . ftit ftit zid l- istokk u il- halib u hawwad sakemm is- soppa tibda taghqad . Zid il-habaq melh u bzar . Ifthu jaghli , baxxi in- nar u hallih tektek ghal madwar kwarta .

4. Halli is-soppa tibred ftit u imbaghad ithanha go food processor jew blender. Dewweb il-bqija tal-butir go tagen b’qiegh ohxon u imbaghad aqli il- bqija tal-faqqiegh fuq nar baxx bejn 3-4minuti .

5. Itfa is-soppa go kazzola nadifa u zid il-faqqiegh slajzjat . Sahhan sakemm jishon izda mhux jaghli u zid ftit melh u bzar ghat-toghma . Zid ftit krema jekk se tuza . Servi is- soppa f’ 4 skutelli shan u servi fil-pront . Ferrex ftit weraq tal-habaq fil-wicc .

Ingredienti

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 .  

Ingredienti , serve 4

50gr margerina

450gr basal imqatta

3 dadi tac-canga mahlulin go litru ilma shun

15 il-gr dqiq

kuccarina sos worchesire

bzar u melh kemm tiggosta

4 hobz hobz normali

50gr gobon cheadar mahkuk

Metodu

Holl il-margerina go borma u fiha qalli il-basla sakemm jihmar

Hawwad il- hin kollu sakemm l- ilma jiftah jaghli

kompli sajjar fuq nar baxx ghal madwar nofs siegha

Sadanitant ferrex il-gobon kull biccahobz u ixwihom taht grilja

Servi is-soppa shuna b’bicca hobz fil-wicc .

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries.

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat with the remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredients

250gr salamun smoked

250gr gobon artab Soft cheese

Basla imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

caviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

Method

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed

Kessah il-bragioli fil-frigg ghal matul il-lejl

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film

Zejjen bil- caviar fuq kull bragiola tas-salamun

Zid xi weraq tat-tursin jew hxejjex ohra biex izejjen il-platt.

Ingredients 4 to 6

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

method

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese  . for the rick tart use , mascarpone for something less rick use ricotta . The ideal is propable mixture or both . melt the honey with the milk and safron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream  

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperature but I prefer it warm .

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble 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 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.   

ingredients

120gr salmon fillets

2 tablespoon olive oil

60gr rocket leaves

2 tablespoon pesto

salt and pepper

2gr parmeasan shavings

method

Put the salmon in a pan and pour the water and barely uncovered and put the salmon in a low heat for 5 minutes . Put the salmon on a plate and cook the pappardelle since al dente Add the pesto parmeasan shavings and olive oil. Cut the salmon in 1cm due to break the flakes . Add salt and pepper until well combined serve imediately on warm plates with the remaining parmeasan shavings