Ingredients serve 4-6

450gr rump steak or topside fresh minced

1 onion grated

2 garlic cloves , cloves

2 tablespoon wholegrain mustard

2 tablespoon olive oil

2 tablespoon light sugar

pepper

hamburgers buns to serve

Method

Place the minced steak , onion garlic , mustard and salt and pepper in a large bowl and mix together shape into 4-6 sized burgers and leave to chill for 30 minutes . Meanwhile heat the oil in a heavy based frying pan and sate over a low heat or until onions or until onions have caramelized . Add the sugar after 8minutes over a low heat and 8 minutes occasionally during cooking . Drain well on kitchen paper and keep preference , serve in berger with the onions

Ingredienti 220gr zokkor

bajda

mgharfa gamm tal- berquq

kuccarina baking soda .

Ftit melh

mgharfa butir

kuccarina hall

240 ml krema dopja

180gr butir

220gr zokkor

120ml mishun

Metodu

Habbat il-bajd u niz-zokkor flimkien u zid maghhom il-gamm tal-berquq .

Dewweb il- butir u zid mieghu il- hall .

Habbat kollox sewwa flimkien .

Ferra’ it-tahlita go dixx kbir mghotti .

Sadanitant hawwad l- ingredienti kollha iz- zalza flimkien u dewweb fuuq nar baxx .

Ferra’ iz- zalza fuq il- pudina hekk kif tohrogha mill- forn

Servi Imedjatament

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 for 12 persons

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

750 ilma soda jew luminata tal-lumi

Silg 

Method

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor

 u iz-zokk tal-kannella u l-imsiemer tal-qronfol.

 Hawwad sa ma jinhall iz-zokkor

 Go buqar li jiflah is-shana

 poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna

Ghatti bil-clingfilm u kessah ghal 3 sieghat.

Nehhi iz-zokk u l-imsiemer u zid l-inbid ,

il-brandi u il- luminata jew ilma soda.

 Zid is-silg u servi immedjatament .

tista flok inbid ahmar tista tuza inbid abjad

Ingredients

200gr local prawns

dash of olive oil

2 fresh garlic leaves

1 diced strawberry

1/2 lemon squeezed

salt and pepper

garish lemon slice

fresh rosemary

method

Clean all the prawns from the shell and cut them into small pieces.

Add the olive oil, chopped fresh garlic, diced strawberries, lemon juice salt, and pepper in a bowl and mix together.

In a circular shape or burger press, add the mixture, and press together. Transfer on a plate and add garnish. serve cold.

Ingredients

4 lampuki fish around 160-180gr each

2 garlic cloves – sliced

2 stalks of fresh thyme

150ml port wine

750gr red wine

150fig molasses

800gr brown chiken stock

1 bay leaf (Randa)

method

Put the onion , garlic , bay leaf and thyme in a port with red wine port, chicken stock and fig molasses . place over a low flame and reduce (This will take a while). Stir often and glase the sides to avoid it burning .deglase the sides to avoid it burning . reduce a thick consistency . Stain through a fine sieve and place in a shallow pan to poach the fish .

Stain through a fine sieve and place in a shallow pan the fish

Over a low flame heat the reduced wine , check the seasoning and adjust if necessary .

place the fillets in a pan and keep warm and cook for 10-12minutes (or until firm to the touch )

Remove the fish and keep warm . stain the reduction and place in a clean pan to a syrup consistency , add a tablespoon of butter and whisk in.

Plate the fish with seasonal vegetables and dress with the reduced red wine sauce .

ingredienti per 4 persone

4 uova

250gr formaggio grana grattugiato

alcuni pzzi do pane raffermo

latte q.b.

80gr di burro

Sale , peep e noci moscata q.b

Preparation

Sbattate le ouva in un contenitore quasi tutto il- grano , il- pane Vecchio gratuggiato e il latte nella quality ideale per rendere il- mushoglio he troppo liquid

Amalgamate tutti gli ingredients e poi lasiate risposare per Un ora circa .

Rimempite poi tuna pentola con abbanondate aqua leggermente salata e poi a ebollizione .

Preddete un pezzetto alla volte del impasto con l’ iuto do un cucchaio e fatelo career del aqua .

Estate mestolo fornato gli gnocchi mano mano Che affarano dad aqua . sconateli dispoteli sui potato di portata , versechi il burro fuso e tuna maciata do grana gratuggiato con il Pepe maciato e noci moscata .

service bells caldi .

Ingredients

2 cups oats

1.5cups packed , pitted soft dates

1 tablespoon pure maple soup

1 tablespoon cinnamon

1/4 sea salt optional but enhances flavor

Method

Add the oats to a food processor and pulse a few minutes to break down into a grainy flour.

Add the rest of the ingredients and mix until it forms a thick sticky dough you can you can easily press between your fingers.

If your dates were on the dry side and the mixture seems too crumby m you may add 1 tablespoon warm water and process again.

Use your hands to roll the dough into 20 balls.

Optional to sprinkle with the roll balls in shredded coconut, cinnamon or a mixture of cinnamon and coconut sugar

Serve 6 to 8  Ingredients

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower the heat to maintain a low simmer until they are easily pierced it a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb some of the dressing .

Ingredienti

10 patatiet zghar

kilo qara hamra imqatta f’ kaxxi zghar

20 baby carrots tista tuza tal-pakkett inkella friska mqatgha bicciet zghar

20bicca mdaqsa spring onions

10sinniet tewm

60ml zejt taz-zebbuga

kuccarina melh

3 kuccarini rosmarin frisk imqatta fin

10 listi bejken (Preferibilment steaky)

Method

Ahsel sew il-patata. Ghalieha bil-qoxra b’ kollox ghal madwar 10 minuti

Qattarha sew.

Poggi il-patata il-qara hamra, il-karotti go dixx kbir . Hawwad sew b’imgharfa

Ahmi forn moderat li jkun imsahhan minn qabel ghal madwar siegha.

Sadanitant, ilhaq irrombla il-bejken u aghlaq kull romblu permezz ta’ toothpick . Zidhom fid-dixx u kompli ahmi ghal madwar 15 il-minuta jew sakemm tara li il-bejken jiehu kulur dehbi .

Nehhi it- toothpicks minn mal-bejken . Servi dan mal-haxix .

Ingredients

For the pudding

750gr water

600gr red apples , peeled and diced

400gr soft butter

600gr Brown sugar

3 large eggs

600gr sieved plain flour

30gr baking powder

20gr soft

for the compote sauce

250gr chopped dried figs

50gr toasted and chopped walnuts

200gr water

75gr red wine

60gr brown sugar

25gr cocoa powder

1 tsp orange zest

Pinch cinnamon

Pinch ground nutmeg

Pinch ground star anise

Method for pudding

Preheat the oven to 150/c . Ingredients in a pot and bring to a simmer. Once dates have softened down. take off the heat and blitz with a hand blender until smooth, put aside to cool. once cooled, add ingredients to a blended date mixture and whisk in till full incorporated . finally , add Ingredients to a mix and fold in with a spatula till fully incorporated and no lumps are present . Add pudding mix to a loaf tin or a shallow baking tray lined with parchment paper and bake for 40 minutes or till a knife emerges clean after inserting into the pudding . Set aside to cool and cut to desired thickness and size .

Method for sauce

Place all the ingredients into a pot and bring to a simmer. Cool down to a thick, syrup -like consistency When ready to serve, slightly warm the pudding in a microwave and serve with a spoonful’s of compote Finish with a scoop of vanilla ice-cream and toasted crushed hazelnuts .

Ingredients Serve 8

600gr Brussels sprouts, trimmed

100gr Blanched almonds

175gr pancetta cubes

4 shallots thinly sliced

5 sprigs thyme, leaves only

Method

Cook the sprouts in a large pan of boiling salted water for 3 minutes; drain, then run under a cold tap, transfer to a bowl, halve any large sprouts and cover .

Heat a dry non stick frying pan until hot, add the almonds and dry for 2-3 minutes, the pan occasionally, until toasted, remove, from the pan and set aside .

Return the pan to the heat, add, the pancetta and cook over medium heat for 6-8 minutes allowing the fat to tender out until crisp, remove the pancetta from the pan with a spotted spoon and drain on kitchen paper .

Add the shallots and thyme to the pan, increase the heat and stir fry for 2-3 minutes until the shallots and sprouts began to turn golden; add the almonds and pancetta and continue to stir dry for 2 minutes to heat through .

Serve to taste and serve.

Ingredients

3 qarabaghlijiet mit- twal zuchini

200gr gobon cheadar

100gr gobon tal- hakk

2 bajdiet imhabta

bzar u melh

100gr breadcrumbs

Methodu

Ahsel sew il- qarabaghli u hokkhom. Poggi karta tal-kcina fuqhom u igbor kemm tista ilma minnhom .

poggi il- qarabaghli mahkuk go sarvetta u aghsru b’ idejk biex tohrog kemm jista ikun ilma minnhom

Poggih go skutella imdaqsa . zid il-kumplament tal-ingredienti u hawwad sew .

kessah it-tahlita fil-frigg ghal madwar 25-30 minuta , sakemm tarahom hadu il-kulur u il- gobon ikun dab

Jistghu jisservu kemm shan kif ukoll kieshin .

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

Salt and pepper

,100plain flour

 ,2 tablespoons olive oil

 ,4 chiken tights

,2 small onion finely copped

,2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

,150gr red cooking wine

500gr chiken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chicken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft. The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves.

Ingredients

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

Method

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il- Kari , zid il- mushrooms u il- bejken u kompli aqli ghal hmistax  il-minuta ohra. Saffi l- ispagettini , itfa it-taken u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il-kulur u servihom shan. 

Ingredients serve 10 pieces

150gr pine nuts

300gr plain flour , sifted

1 teaspoon baking powder

2 tablespoon ground cinnamon

4 large eggs

275gr light muscovado sugar

250gr vegetable oil

1 teaspoon vanilla peeled and descended butternut squash

100gr  dark chocolate

200gr dark chocolate

200ml double cream

50gr icing sugar

Method

Preheat the  oven to 180°C. /gas 4 / greese 2*20cm sandwich tins and line the bases with baking paper .

Bake the nuts for 8-10 minutes ; tip the flour , baking powder and cinnamon into a food mixer ; mix in the eggs , sugar , oil and vanilla , stir in the squad and chocolate , chop the nuts and add 100gr . divide the  mixture between the time and bake for 35-40 minutes , cool for a few minutes then turn on to a wire rack and leave until cold.

 for the icing break the chocolate into pieces in a bowl ; heat  the cream and sugar stairring until just below simmering point , pour the cream onto the chocolate ; stir to melt , cool , then chill the icing for 20 minutes .

Sandwitch the cake with the icing , spread the rest on the top and sides , sprinkle with the remaining nuts

Ingredients serve 6-8

450fwied tat- tigieg

175gr butir imqatta’ f’ dadi

basla zghira imqatta’ irqiq

sinna tewm imqatta’ irqiq

nofs kuccarina saghtar niexef

2-3 mgharef brandy

melh u bzar mithun frisk

insalata hadra , biex isservi

ghal marmerlata tal- basal

2 imgharef butir

450gr basal ahmar sjasis irqaq

sinna tewm imqatta irqiqa

2–3 kuccarini hall ta inbid ahmar

mgharfa jew 2 ghasel car

40gr sultanas

. Nehhi ix- xaham zejjed mill- fwied tat- tigiega u nehhi ukoll it-tikek hodor

dewweb il- butir go tagen b’ qiegh ohxon u b’ 2 imgharef butir . zid il- basla mqatta rqiqa u sajjar ghal 5-7minuti fuq nar baxx sakemm jirtab u jiehu kulur dehbi . zid it- tewm fit- tagen u sajjar ghal minuta ohra. sajjar bejn 2-3minutii waqt li thawwad ta’ spiss. il- fwied jibqa roza minn gewwa imma mhux nej . zid il- brandy , hawwad u sajjar ghal minuta ohra b’ imgharfa imtaqba tella il-fwied mit-tagen ghal go food processor b’lima tal-metal . itfa il-meraq tat- tisjir u ithan ghal minuta jew sakemm tilixxa . waqt il- food processor tkun qed tahdem zid il-bqija tal-butir ftit ftit sakemm tinhall ma l-ingredienti. ghaddi it- tahlita tal-moose minn go passatur b’ toqob irqaq permezz ta mgharfa ta l- injam sakemm il- kostinenza taghha tigi kremuza

iksi il- qiegh u il- gnub tal- loaf tin bil- cling film . itfa’ il- moose fuqu . hallih jibred ghattih u dahhlu fil- frigg sakemm jissoda . biex taghmel il- marmellata tal- basal sahhan il- buitir go tagen zid il- basal u sajjar ghal 20 minuta sakemm jirtabu u ibidlu il- kulur zid maghhom it- tewm mqatta , saghtar, hall, ghasel u sultanas u sajjar mghotti ghal 10-15il- minuta . hawwad kultant sakemm il- basal isiru qishom jam . itfa’ it- tahlita go skutella biex isservi fiha u hallieha tibred f’ ambjent ambjentali . biex isservi deffes il- loaf tin shun ghal madwar 5 sekondi , imsah sewil- qiegh taghha , aqlibha u nehhi il- loaf tin . nehhi il- plastik minn ma l- ikel u ccatja b’ wicc b’ paletta sjajsjat flimkien mal- marmellata tal- basal u xi isalata hadra .

Ingredients

 Soy sauce.

 Sesame seeds  rice vinegar. , peanut butter.

Chilli sauce.

 Tomatoes, peanut butter , peanuts, curry and chilli dip.

method

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.