Ingredienti isservi 4.

2 isdra tat- tiegiega imdaqsin u maqsumin min- nofs

b’kollox ikollok 4 bicciet

4 kuccarini pesto ahdar jew ahmar

mozzarella mqatgha irqiqa

2 bajdiet imhabta

100gr lewz mithun

ftit parmegjan mahkuk frisk

zejt taz- zebbuga

toothpicks

metodu

Poggi bicca sider tat-tigieg go borza tal-plastik . Permezz ta’ lenbuba kompli icatja il-laham tieghu . irrepeti dan il-process ghal bicciet l-ohra .

fuq kull bicca tigiega dellek kuccarina pesto . Ferrex ftit mozzarella

Irrombla it-tigiega u aghlaq permezz ta’ toothpick . Aghmel l-istess mal-kumplament

Poggi it-tigieg fil-bajd imhabbat . Gerbeb it-tahlita tal-lewz u il-parmigjan. Idlek dixx tal-forn bi ftit zejt taz-zebbuga . Poggi it-tigieg . Ferrex ftit zejt fil-wicc.

Ahmi ghal madwar 45 minuta f’ forn moderat .

Ingredients serve 4 .

1 pint mixed cherry tomatoes

7 tablespoon or more extra virgin olive oil divided

sea salt

2 pounds mixed medium and large tomatoes , cut into thinly slices or wedges

8 ounces Buffalo mozzarella , room temperture , torn into pieces

coarsely ground black pepper 5 small basil leaves and toasted bread for serving .

Toss cherry tomatoes with 1 tablespoon olive oil in a small bowl season with salt .

Arrange tomato slices on a platter slightly overlapping ; season generously with salt . Arrange mozzarellaover tomatoes ; lightly season mozzarella with drizzle with 6 tablespoon sherry tomatoes over salad and drizzle with 6 tablespoon oil’; season with pepper . letflavours meld and release juices from tomatoes and mozzarella .

Top salad with basil and additional salt and oil if desired . serve with bread alongside .

Ingredients 12 servings

Combine shrimp , peeled and chopped rosemary in a large bowl , toss to coat

36 large shrimp

5 tablespoon fresh rosemary plus whole sprigs for garish .

Combine shrimp , oil and chopped rosemary in a large bowl , toss to coat .

Prepare barbiecue (medium high heat )

Line platter with fresh rosemary sprigs as bed for shrimp

Thread 3 shrimps as bed for shrimp. THread 3 shrimp on each of the pepper . GRill until shrimp om each metal skewers Sprinkle with salt and pepper . Grill until shrimp are just Apaquein center about 2 minutes per side . Arrange skwers atop rosemary .

Do Ahead . Can be made 1 day ahead .

Cover and Chill .

Ingredients

Serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.   

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes .

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 .

Feeshly grated nutmeg

4 eggs

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , translucent and just beginning to turn color . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in the cream . Bring to the boil starring continuously 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 temperture but I prefer it warm .

Ingredients

1 cauliflower , cut into large flourets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    A rrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste

.

Pour the cheese sauce over the flourets , making sure there were no gaps .  Arrange the cooked cauliflour in a earthenware dish . 

Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflour .

Bake uncovered for 10 to 15 minutes or until golden brown on top. 

Ingredients serve 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 

Ingredienti

Bott halib maghqud 

480gr krema whipping cream jew double cream

400gr frawli, friska jew tal-friza.  

Method

Ghaffeg il-frawli go skutella u poggiha f’genb.  Zid il-bott tal-halib li tkun kiesha hafna biex il-krematitla sew u tibqa wieqfa

Zid il- bott tal- halib maghqud mal- mkrema giet  maghqughda u kremuza . zid il- frawli mghafga u hawwad kollox . Zid il-frawlimghafga u hawwad kollox b’ imgharfa twila . Poggi it-tahlita go kontenitur u ffriza ghal madwar 4 sieghat.  Qabel isservi il- gelat tajjeb li tohorgu mill- frizer madwar 15 il- minuta biex jilhaq jirtab ftit .

Varjazzjonijiet Val- vanilla . Minflok frawli tista tuza essenza tal- vanilla pod u tuza iz- zerriegha taghha .

Tac-cikkulata minflok il-frawli tista tholl 200gr cikkulata

Tal-hawh . Minflok il-frawli tista tuza l- istess ammont ta’ hawh imma important li tholl madwar mis- siropp tieghu qabel tuzah .

ingredients

400gr lean ground beef , 90/cent lean

1 onion chopped

2 garlic cloves

1 teasepoon chilli powder

1/2 ground cumin

14.5 ounces Mecican died tomaoes

150gr reduced fat ricotta cheese

3 tablespoon minced fresh parsey

4 whole wheat tortillas (8 inchis )

Method

Preheat oven to 400/c . In a large skillet cook and crumble beef with onion and garlic over medium heat until no longer pink 4-6minutes . Stir in spices and tomatoes. Bring to the boil ; remove from heat . In a small bowl, mix ricotta cheese .

Place 1 tortilla in a 9 inch round baking pan coated with cooking spray . Layer with half the meat sauce , 1 tortilla , ricotta mixture , another tortilla and remaining meat sauce . Top with remaining tortilla sprinkle with the mixed tortilla.

Bake , covered with heated through 15-20minutes.

Ingredienti

one half kilos di rapa catologne di roccasecca oppure cicoria o broccolettione

olio extravergine di oliva

spicchio di agio

di pane raffermo

sale .

Metodu

Mondate le verdure lavate e lassatele in abondante aqua bollente

Mettete a soffrigere ollo e agio in una padella caplente . assugete poi la verdure , due mestoili ndi aqua fresca e sale di piacere

Incorporate quindi il pane taghliato a tocca tochetti e continuate aper alcuni minuti .

servirev arrochiendo il- piatto con filo d’ olio .

Ingredients

2 kikri weraq tal-habaq

2 imgharedf gewz u pine nuts

2 sinniet tewm kbar tewm

½ zejt taz-zebbuga tajjeb

¼ kikra gobon parmigjan jew grana mahkuk

½ kuccarina melh

method

Naddaf sew il-weraq tal-habaq flimkien mal-gewz u pine nuts  u it-tewm imqaxxar

Zid ukoll il-melh .

Haddem il-food processor . Waqt li dan ikun ghaddej , itfa bil-mod il-mod iz-zejt taz- zebbuga sakemm tara li fforma sauce lixx u sabih u kulur hadrani .

Aghlqu sewwa fil-vasett u poggih fil-frigg sakemm tigi bzonnu . Kemm tista tghalli l-ghagin u thawwad il- pesto mieghu . imma tista tuza ukoll mal- hobz u forsi ftit irkotta u gobon u taghmilhom toast . Idhol f’ hafna ricetti ohra, la darba tkun thobbu .

Ingredients

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.   

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as auberges or courgettes for a mixture of different peppers and tomatoes .

Ingredienti

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed

Gobon tal-hakk

Method

Ghalli it-tarja uhallieha ghal dente

Hallieha toqtor go passatur

Poggi it- tarja f’ borma kbira u maghha zid l- irkotta mghafga il- pesto , il- bajd , il- gobon u ftit bzar vkemm tiggosta

Hawwad kollox sew

. sahhan tagen non stick

Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi

Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’ diversi frejjeg .

Servi it-tarja moqlija shuna. Tista tferrex ftit gobon mahkuk fil-wicc u servieha mal-insalata fil-genb tal- platt .

Ingredients

200gr zokkor

200gr butir minghajr melh

200gr dqiq plain

4 bajdiet ,

ftit melh

50ml halib

kuccarina baking powder

1 kuccarina bicarbonate of soda

1 kuccarina essenza tal- vanilja

N.B Importanti li il- bajd u il- halibma ikunux kieshin

Method

Ixghel il-forn fuq 170/c . Ipprepara d-dish tal-cupcakes u ifrex il-karti tal-cupcakes. Iprepara id-dixx tal-cupcakes u ifrex il-karti tal-cupcakes. Zid iz-zokkor ikun dahhal sew fil-butir. zid il-bajd wahda wahda.

Aghti cans li it-tahlita tkun thawdet sew qabel izid il-bajd li imiss . Aghrbel id- dqiq , il- melh il- baking powder u il- bicarbonate of soda . Zid it- tahlita mad- dqiq u il- halib mal- kumplament tat- tahlita u hawwad fuq speed baxx sakemm tara li it- tahlita hi bla bocci .

Imla il- forom tal- cupcakes ftit min- nofs u ahmi fil- forn ghal 15 sa 20minuta . Biex tkun cert li saru dahhal toothpick u jekk titla’ nadifaikunu saru .

Biex izejjen il-cupcakes.

Ftit jam frawli jew berquq minghajr bicciet, cornflower, gelu (kuluri differenti )

Method

Halli il-cupcakes jikshu sew u sahhan ftit jam u dellek il-wicc .

Ifrex ftit cornflower u ghagen il-gelu sakemm isir komdu biex tahdem .

Aghmel forom differenti li huma relatati mal ghid bhal fellus u fenek u zejjen il-wicc tal-cupcakes.

u zejjen il- wicc tal- cupcakes .

NB. Tista tuza xi tip ta essenza ohra minflok il-vanilja ezempju ta’ lewz u tista ukoll minflok essenza tuza il-juice u il-qoxra ta lumija jew tal-laringa .

Ingredienti

454 gr lewz pur mithun

340gr zokkor caster

3 abjad tal- bajd

Qoxra ta’ 2 lumijiet

Nofs kuccarina essenza tal- vanilla

Ftit lewz shih

Metodu

Hawwad sew l-abjad tal-bajd u zid ftit ftit l-ingredienti 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 iddellek wisq zid ftit ohra intrita jew zid ftit dqiq tal-lewz

Ahmi forn moderat ghal madwar 10 minuti jew kwarta .

Ingredients serve 6

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

Method

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

Ingredients serve 6

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 )

Method

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 .

Ingredients

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