Author: davidedwardfarrugia
Tomato sauce.
Crushed peanuts olive oil.
Bite seze chiken pieces
2 tablespoon curry.
Coriander seeds.
Cumin seeds black pepper.
Cilli flakes,
Onion salt and ginger
mix oil + unions + ginger fry chiken with spics mix hot water.
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.
4 cups all pupose flour.
4 tablespoon salt.
4 tablespoon baking powder.
2 tablespoon butter.
one and one half water
Mix flour salt baking powder, warm water to get soft but not strictly dough knead on lightly floured tablespoon for 45 minutes.
Divide into form tortillas. .
Heat pan over medium high heat and brown 1 side and put them on the other serve them hot.
3 tablespoon olive oil
1 onion finely chopped
1/2 teasepoon ground cumin
450frozen spinach thawed and squeezed dry
200gr cooked terkey breasts shredded
100 feta cheese crumbled
100soft goat’s cheese
6 sheets filo pastry
heat the oven to 200/gas 6 , heat 1 tablespoon of the olive oil and cook gently for 2-3minutes until softened , stir in the cumin for 30 seconds , take feta and goat cheese , season to taste .
Brush a baking dish approximately 30 by 20cm with a little of the remaing oil, line a 3of the sheets of filo , brushing each sheet with a little so that the pastry hangs over the edges of the dish , spread spinach and turkey over them , then cover with the remaining filo brushing oil between the sheets as before tuck the overhang filo edges to seal the pie and brush once more , bake for 20 minutes and golden serve warm and cold .
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ingredienti
500gr ghagina tat- torti ftit butir ftit butir jew zejt biex idellek id- dixx
mgharfa zejt taz- zebbuga
500gr imqarrun imsajjar ghal dente
300gr ikapuljat
bott
basla imqatta irqiqa
bott tadam
brungiela imqattgha
mghollija u imqatra mill- ilma
250ml ilma
mgharfa kunserva
kuccarina curry
ftit melh u bzar
2 bajdiet imhabbta
2 bajdiet mghollija , imqatta, roti
100 gobon tal-hakk
Metodu Sahhan il- forn f’ temperature moderata ta’ 200/c . Ippreparadixx billi tidilku bil- butir . Iftah l- ghagina i iksi il- qiegh tad- dixx .
Itfa mgharfa zejt fit-tagen u aqli il-basla sakemm jihmar u tirtab . Zid il-ikapuljat , il-curry u il-bzar . kompli qalli .
Zid il- bott tat- tadam u il- kunserva. zid l- ilma u hallih jiftah jaghli . Hekk kif jaghli kompli sajjar sakemm iz- zalza tigi maghquda u sabieha.
Zid ftit melh skond gostik . zid ukoll il-brungiela u tektik hafif ftit minuti maz-zalza Hallat iz-zalza ma l- ghagin li tkun ga ghallejt u qattar mill-ilma . Hawwad sew b’ imgharfa ta’ l- injam . Zid il- bajd imhabbat u nofs il- gobon mahkuk Ferrex l ghagin god- dixx miksi bl-ghagina . Poggi il-bajt iebes fil-wicc . Iftah il- kumplament ta’ l- ghagina u iksi il- gobon fil- wicc . Iftah il- kumplament u iksi il-wicc tat-timpana biha . B’furketta taqqab il-wicc ta l-ghagina. Bil-pinzell tal-kcina , idlek il- wicc bil- halib u jekk tiggosta ferrex ftit gunglien . Ahmi ghal madwar 45 minuta sakemm tara li il-wicc gie hamrani u sabih
Start this receipe by heating together the cream and 100 of the grated cheese to create a sauce then put aside . Put the remaining parmeasan in a food procerssor along with the thyme and stale bread and blitz to a crumb with 1 tablespoon olive oil. Next the butterand a drop of olive oil and add in the asparagus and garlic in a row side by side . Season with salt and pepper and cook for 4minutes . When ready . Transfer into an oven dish and lay in the asparagusand garlic . Grate over the zest of 1/2 lemon and pour over the breadcrumb mixture and place under a hot grill for 2-3minutes until golden brown .
ingredienti isservi 8
500gr kkapuljat dghejf tal-majjal ta’ malta
mili taz- zalzett ta malta
2 bottjiet polpa
3 imgharef chilli mithun
2 bottijiet kidney beans jew black beans imhallta u minghajr ilma
bott sweetcorn
hwawar taljani (italian seasoning). Go tagen kbir fuq nar medju il-kapuljat tal-majjal jew it-tahlita taz-zalzett tal-malti. u hawwad kultant . zid it- tadam tal- bott bil- meraq b’ kollox kif ukoll ic- chilli mithun .
Sajjar sakemm jiftah jaghli . Imbaghad naqqas in-nar u tektek ghal 5 minuti ohra . servi ma bziezen whole wheat . trid fuq il- hobz , zid is- sour cream u gobon mahkuk
Flett tal- majjal ta’ malta
2 sinniet tewm imqatta irqiq
1 zalzett tal-malti , tursin, melh u bzar
100gr gobon worchesire sauce , soy sauce
4 bicciet perzut tal-koxxa
zejt taz-zebbuga
Nehhi ix- xaham tal- flett u wara biex igibu catt . itfa ftit melh u bzar u wara poggi4 bicciet perzut tal- koxxa . wara aqsam iz- zalzett tal- malti . nehhilu il- qoxra . itfa ukoll it- tewm imqatta irqiq u ftit tursin .Itfa ukoll 100gr gobon normali mahkuk . Aqbad it- tarf tal- flett u rremblu isikkat biex meta ikun qed isir .
Poggifuq bicca fojl u itfa il- flett mimli ftit soy sauce , ftit worchesire sauce u tursin . issa dawwar il-flettbiex jiehu l- istess toghma minn kullimkien u remblu issikkat bil- fojl . Itfa’ il- forn imsahhan 190/cu hallih isir ghal 25minuta jew sakemm il- flett jilhaq temperatura ta’ 76/c .
65ml meraq tal- lumi
50ml zokkor caster
zokk tal-kannella,
silg
lumija slajsjatha irqiqa
laringa slajsjatha irqiqa
750mm ilma soda jew luminata tal-lumi
Ara li il- kapuljat ikun mghoddi darbtejn mil-magna
hallat sewwa flimkien il- kapuljat , il- perzut u il- hxejjex aromatici. zid il-melh , l- inbid u il- brandi u halli it- tahlita toqoghod ghal madwar saghtejn . Iksi il-qiegh tad-dixx bil-karta tal- forn bl- istrixxi tal- bejken . ixhet it- tahlita u aghfas sew bil- furketta . zejjen il- wicc bir0 rand u sajjar banju marija go forn baxx ghal 2hrs .
x’ hin isir il- pate ikun sar u aqilbu wiccu l’ isfel . servi kiesah mal- biccuiet tal- hobz mixwi jew contorn ta l- insalata . din ir- ricetta hija ideali ghal bufe. fid- dar .
1 tablespoon vegetable oil
1 onion , choped
2 garlic cloves finely chopped
2 skinless boneless chicken stock
175gr tomatoes diced
juice of 1 lemon
. 1/4 chipolette chilli powder
1/4 ground cumin
1avocado peeled stoned and cubed
2 tablespoon chopped fresh coriander .
200gr tortilla chips broken .
55gr cheddar cheese coarsely grated
Place a large saucepan over a medium heat add the oil and garlic and cook for 3minutes .
over a medium heat , add the oil , onion and garlic and cook for 3minutes . Add the chicken stock , tomatoes lemon juice , chilli powder , cumin and chipotle and chilli powder .
heat until simmering , the heat to low and cook for a furthur 20minutes until the chicken is tender and cooked through . remove from the heat and stir in the avocado and coriander . divide the tortilla chips four warmed bowls and pour over the soup . top the cheese and serve immediately.
4 whole bone in quails
2 medium sized sweet potatoes
2 medium sized stuffed fennel
2 small red oniions
3 garlic clove
3 garlic clove
4 medium sized parsnips
1 pomegrate (rummien)
4 tablespoon balsamico di modena
50gr butter
olive oil
thyme
50gr butter
30gr flour
splash of red wine
Salt and pepper
Method
Rub seasoning and thyme and same oil into quil skin and cavity .
Place in a struggle fit container or zip log along with the red wine and leave to 200 centigrade . cut fennel , sweet potato , parsnips into a medium dice .
Chop onion and garlic not too small and add to mix , season well and toss with olive oil and more thyme . Roast in oven dice brown takes about 90 mins depends on your thyme . add small until golden brown takes about 90 minutes , mins depends on the oven . add small whole cleaned button mushrooms to the roasting tray for final 30mins of cooking . Remove quill from marinade and pat dry using using a paper towel , toss liberally in flour . Heat a cast iron pan with some add a knob of butter three minutes into a cooking .. Heat a a cast iron pan and some canola oil and cook the quills in the oven over a roasting vegetables , after , after golden brown . Add a knob of butter over the roasting vegetables after browning in the pan they will take 8-10mins to cook in the oven . Crack open a pomegrate . Serve the quill over a roast vegetable mins , dress with over a roast vegetable mix dress with pomegrate (rummien) ,seeds and aged balsamic .
800minced beef
2 carrots finely chopped
200gr peas
2 medium unions finely chopped
2 tablespoons 2 medium onions finely chopped
30gr butter
1/4 cup teasepoon worchesire sauce
salt and pepper to taste
potato topping
1/2 cup hot milk
30gr butter
6 large potatoes , cooked and mashed
salt and pepper to taste b
potato topping
1/2 cup hot milk
Brush 6 *250ml deep moulds and melted butter or oil
melt the butter in a large saucepan
Add the onion and carrots until while soft . Sprinkle the flour and mustard until you have a smooth gravy . Bring to the boil , reduce , reduce the heat and simmer for 3minutes . add the meat and sauce stir well
Sprinkle the flour and mustard and stir for a minute . Gradually add the stock and stir constantly until you have smooth and gravy . Bring to the boil . REduce the heat and simmer for 3 minutes . add the milk and butter to the mashed potatoes and season with salt and pepper . cook for 5 minute and remove from the heat .
Add the milk and butter to the mashed potatoes and season and simmer for 3 minutes and remove from the heat . Mix well and spread evenly over the top of each pie . rough out the top of each pie ;, . Rough up the top with a fork .
Bake for thirty or fourty minutes in a preheated oven until the potato topping is lightly golden , serving piping hot .
3 banana imqatghin roti u ffrizati .
jogurt tal-vanilja
2 imgharef kokotina skura
gewz imqatta bicciet zghar
kuccarina vanilla
Ghaffeg il-banana ffrizata fil-food processor . zid il-yougourt , il-vanilja u il-kokotina . Kompli hawwad fil food processor . Zid il- gewz jekk trid u ferra it- tahlita go kontenitur tal- plastik . iffriza it-tahlita ghal madwar siegha u servi
200gr basal
ftit tewm
600gr pixxispad
habaq u merdqux
meraq ta lumi
200gr pizelli
3 imgharef kunserva
200gr polpa mayor
insalata
patata
pastard mgholli
Qaxxar 200gr basal m u ftit tewm u qattarhom f’ bicciet u poggihom f’borma.
Irranga 600gr pixxispad fuq il-basal u roxx ftit habaq u meraq tal-lumi. zid 200gr piselli, 200gr polpa mayor u 3 imgharef kunserva three hills .
. sajjar ghal madwar 20 minuta fuq nar baxx . servi shuna ma l- insalata jew patata u pastard mgholli .
250gr tortellini niexfa mhux friski tal-frigg
Basla kbira , imqatta irqiq
100gr bacon , imaqatta f’ dadi zghar
200gr faqqieh , imqatghin roti
Mgharfa zejt
Bzar iswed
Pakett krema friska
50gr parmegjan mahkuk
Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .
Zid il-bacon u kompli qalli sakemm il-bacon jihmar .
Zid il-faqqiegh u sajjar sajjar sakemm it-tahlita tixxotta. Ghalli it-tortellini u hallihom ghal dente .
Qattar go passatur u zid iz- zalza . Hawwad u zid il-krema friska.
Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan.
Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .
One and one half dried yeast
1tsp sugar
2 tablespoon olive oil , plus extra for oiling
250 ml warm water
375gr self raising flour
Pizza sauce
Tuna
Prepare pizza Dough ;
Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .
Knead the dough again and roll each piece into an 18cm in circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .
2 packagages refrigerate butternut squah ravioli
2 asparagus cut into thirds
3 tablespoon butternut sqash ravioli
2 asparagus cut into thirds
3 tablespoon butter
3 kosher salt and black pepper
1 tablespoon olive oil
1 tablespoon chopped shallots
1 tablespoon chopped fresh sage
Grated pecorino to serve
Cook butternut squash ravioli according to package directions. Meanwhile season chicken with kosher salt and black pepper . Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chiken and grated pecorino .
Tigiega maqsuma fi 2
2 laringiet bil- qoxra maqtughin fi flieli
basla , tewma 2 sinniet tewm
zejt taz- zebbuga
melh u bzar
ftit salvja sage jew klin rosemary
poggi il-patata fil- qiegh tad- dixxi mhalta mal basal , tewm , iksi il-brungiel . poggi saff patata imhabta mal basal u it- tewm . iksi il- brungiel . poggi il-bicciet tat-tigiega hdejn xulxin fid-dixx . Irranga it-tuffieh u il-laring imbaghad is-salvja.
u is-sage friska. sajjar fil-forn f’temperatura ta’ 200/c ghal 45minuta. Halli it- tigiega toqoghod qabel isservieha fi platti .
Ingredients
1 kg pork belly
2 tablespoon vegetable oil
2 tablespoon vegetable oil
11/2 sea salt
1 tablespoon Thai red curry paste
125ml coconut milk
2 tablespoon green beans cut into 5 cm pieces .
2 tablespoons caster sugar + extra to serve .
4 kaffir lime leaves thinly sliced
Thai basil leaves to serve , (optional )
rice to serve
preheat the oven to 150/130 fan forced . Use a sharp knife to score the pork skin in 1cm apart .
Transfer the pork to a roasting tray lined with foil . Roast for 1hr 30 minutes . increase heat to 230/c /210fan forced for a furthur 10-15minutes . Transfer the pork to a roasting traay or until cracking is crisp . set aside for 10 minutes to cool slightly before transfering in the fridge for 30 minutes or overnight to grill .
Cut the pork belly for 4pieces .
Heat the oil in a wok or large frying pan over medium heat . Add curry paste . Cook stirringly for 30 seconds or until aromatic . stir in the coconut milk beans , fish sauce and sugar . Bring to a simmer.
Reduce heat to low .
Simmer for 5minutes or until thickened . Add pork belly and get toss until combined and warmed through .
Season pork mixture with extra fish sauce . Transfer to a serving bowl . Tap with kaffir lime coriander basil and rice .
600fettucine
basla mdaqsa
sinna tewm
kuccarina rignu niexef
6 bicciet bacon imqatghin u msajrin.
Ponn u tursin frisk
Gbejnamahkuka u bejken u tursin imqatta’
Mgharfa zejt taz- zebbuga
Qxxar it-tadam u qataghhom zghar . Poggi it-tadam, il-basla u it-tewm u il-bacon flimkien.
SAjjar go borma biz- zejt taz- zebbuga fuq nar baxx ghal nofs siegha .
Sajjar il- fettucine skond fuq il- pakett . Hallat maz-zalza . Ghal wicc ftit gbejna mahkuka u it-tursin imqatta rqiqa .
Kilo u nofs gandofli
450gr spagetti
6 sinniet tewm mishuqin
bzaru fillet imqatgha irqiq
100gr inbid abjad
4 imgharef tursin frisk
imqatta
1/2 kuccarina melh ohxon
. Metodu
Ghalli l-ghagin f’borma kbira bil- melh sakemm isir al dente . Sadanitant sahhan nofs iz-zejt f’ tagen kbir fuq nar moderat u zid il-gandofli u it- tewm u il-fillet . GHalli it-tagen sakemm tara li il-gandofli jinfethu kollha. Sajjar l-ghagin u aqilbu mal-gandofli. Hawwad kollox biex l-ispagetti jinkesa it-tahlita u servi fil-pront .
David's Recipes 