Ingredients serve 4

Fish

1*Sea beam or any fish

Onion sliced

2*garlic cloves diced

1*fresh tomato sliced

8-15 capers

3-6 olives diced

Pepper

Basil leaves or mint leaves

Tin foil

Method

Prepare all the ingredients before proceeding . Spread tin foil on a baking tray . 

Place the fish on a baking tray.  Place the fish in the centre and spread some of the mixture of onion , garlic tomato , olived , capers and spices over and around the fish.

Drizzlewith olive oil and lemon juice .  Cover the fish and cook in the oven for approximately 20-35 minutes , until such time as the fish is ready .

This is a delicious served with some roasted vegtables .

Ingredients serve  6

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil  and Fresh Basil

Method

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls . 

Sprinkle the fresh basil leaves on top to give more colour and taste, anddrizzle with olive oil. 

Ingredients serve 4 .

1 litre stock tal-haxix

100gr basal

100gr ghagin stilel

Karfus

100gr karotti

100gr piselli

Bzar u melh

Method

Poggi il-haxix u qatta f’bicciet zghar hafna . Poggi kollox f’kazzola u zid l-istock .

Ghalli u sajjar fuq nar baxx ghal madw\ar  tliet kwarti .

Hames minuti qabel ma isir l- ghagin zid l- ghagin , bzar u melh . Servi Shun .

Ingredients

400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

 Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il- margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u I mla b’ din it- tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar sieghau kwart . Servi shan .

Ingredients

300gr ross mgholli

250gr ikapuljat tac-canga

Basla mdaqsa, imqattgha irqiq

100gr bacon

Bott tadam kbir

2 imgharef zejt taz-zebbuga

2 imgharef curry

Bzar iswed

Method

Qalli il-basal fiz-zejt taz- zebbuga sakemm il-basla tirtab. Zid il- bacon sakemm tara li beda jiehu il-kulur . zid l-ikapuljat, il-curry u il-bzar iswedKompli sajjar sakemm it-tahlita tixotta u il- kapuljat ikun sar . zid it-tadam u ftit ilma. Sajjar fuq nar baxx ghal madwar siegha u hallieha itektek fuq in-nar . Servi hekk kif ikun ghadu jahraq . Tista tfexfex ftit gobon fil- wicc.

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder.

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat yougurt

Ingredients serve 4.

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to  ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges

Ingredients serve 4 .

50grpiece mozzarella

3 sprigs fresh rosemary

550gr pork and veal mince

2 garlic cloves, finely chopped

1 tablespoon chopped fresh oregano

1 egg, lightly beaten

3/4 cup fresh breadcrumbs

1 medium brown onion , chopped

one and one half cups chicken stock

410 gr can tomatoes and paste

3/4 cup dried Risoni pasta

grated parmeasan and oregano leaves to serve

Method

1. Cut mozzarella into 8 equal pieces . Remove leaves from rosemary sprigs and finely chop . Combine mince , garlic chopped rosemary, oregano egg and breadcrumbs in a bowl . Season with salt and pepper. Mix well.
2. Shape 1/4 cup , mince mixture in a ball. Flatten to form a disc. Place 1 piece of cheese in center of disc . . Shape mince into a ball to enclose cheese. Place on a baking paper lined tray . Repeat with remaining mince mixture and cheese to make 8 large meatballs. Refrigerate for 30 minutes.
3. Preheat oven to 190/170 Fan forced. Heat 1 tablespoon oil in an 8cup capacity heavy – based flameproof roasting pan over medium high heat . Cook meatballs turning for 6 minutes each side .
4. Heat remaining oil in pan. Add onion . Cook stairing for 5minutes . Add stairing for 1 minute . Add remaining rosemary sprig . Cook stairing for 1 minute . Add stock and tomatoes . Bring to the boil Stir in Risoni. SEAson with salt and pepper. Return meatballs to pan.
5. Bake for 25minutes , stairing gently halfway through cooking or until risoni is tender and meatballs are cooked through . Discard rosemary sprigs . Serve sprinkled with parmeasan and oregano .

Ingredients

400gr Rigatoni pasta

1 head broccoli , cut into florets

200gr speck or smoked prosciutto cut into cubes

1 spring onions

1 medium red onion

2 Tbsp. chopped parsley

50ml extra virgin olive oil

200gr fine grated parmeasan cheese

Method

Prepare a pot of salted bring to the boil. Put the pasta and broccoli together and simmer for about 9 minutes or according to packet instructions.

In a pan , heat the oil and fry the speck cubes gently until crisp. Fry the onions.

Stain the pasta and broccoli andadd to the speck with a little cooking water . Stir without cooking until the broccoli break.

Add the parsley and fold in the parmeasan.

Ingredients

100gr risotto

100gr porcini mushrooms

500gr butter

10gr garlic

2gr olive oil

5gr basil

30gr shallot

50ml white wine

5gr truffle paste

200ml truffle paste

200ml fresh cream

100ml chicken stock

5 gr basil

5gr parsley

5 gr chives

Method

Slice the onions and garlic thinly and cut the porcini mushrooms in chunks.

Prepare the herbs by chopping and slicing them and put outside .

Sweat the onion and garlic in olive oil for a few seconds.

Add the mushrooms and risotto.

Glaze and white wine and reduce.

Start pouring the stock and cook stirringly at all time.

While the stock is reducing continue to add more stock little by little until the risotto is almost done.

When ready stir in cream and butter knobs.

Add the herbs and truffle paste and serve.

Garish with a parmeasan crisp.

Ingredient isservi 6.

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt.

Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran. 

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredienti isservi ghal 6 .

500gr ghagina tat- torti

2 imgharef zejt taz- zebbuga

Basla hamra imqatta ftieli hoxnin

150gr halib

2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin

145ml krema dopja

3 bajdiet ta daqs medju

3 imgharef tursin imqatgha

50gr parmigjan mahkuk

Shavings tal- parmegjan biex izejjen

Method

Sahhan il-forn ghal 200 °C./ gas mark 6

Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Usa turtiera kwadra daqs ta 34 cm b’ 24cm . Ghatti l- ghagina b’ karta strazza u poggi fuqha il- baked beans . ahmi ghal 10 minuti , nehhi il- baked beans u b’ karta ztrazza u sajjar ghal 5 minuti ohra sakemm l- ghagina tiehu kulur dehbi car . sahhan iz- zejt f’ tagen kbir u sajjar il- basal , it- tewm u il- bzar fuq nar medju ghal 5-8 minuti sakemm il- bzar jirtab u jiggemmed ftit . Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il- bzar mithun frisk u il- melh u habbat f’ furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew.  Irranga il- bzar fil- qafas tal- ghagina . ferra’ it- tahlita tal- bajd u roxx il-parmigjan mahkuk . Ahmi ghal 30-35 minuta sakemm it- torta tiehu kulur dehbi u toqoghod. Servi t-tortashuna jew inkella kiesha imzejna bis- shavings tal- parmigjan .

Ingredienti isservi 6.

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750ml ginger Ale

 Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . ghatti bil- fojl

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien .

Ingredienti isserrvi 8

500 kapuljat dejf ta malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

3 imgharef cili mithun

2 bottijiet kidney beans jew black beans imhallta u mgharqa fl- ilma bott sweetcorn

Hwawar taljani (Italian seasoning)

Method

 go tagen kbir sajjar fuq nar medju , il- kapuljat jew il- mili taz- zalzett tal- malti u hawwad kultant . meta il- majjal ikun sar tajjeb nehhi ix- xaham iz- zejjed . zid it tadam tal- bott bil- meraq b’ kollox , kif ukoll ic-cilli mithunin . sajjar sakemm jiftah jaghli imbaghad naqqas in-nar u tektek ghal 5 minuti . zid il- beans u is- sweetcorn . hallih itektek ghal 5 minuti ohra . servi mal bziezen whole wheat . jekk trid fuq il- hobz zid is- sour cream u gobon mahkuk .

Ingredients

Basla zghira imqatta

2 bottijiet tadam imqatta

Bott zghir kidney beans bojod imhaltin

250gr spinaci friska jew tal- friza

750gr stokk tat- tiegieg

50gr parmeggiano Reggiano jew gobon mahkuk

2 kuccarini hwawar taljani (Italian seasoning)

Method

 F’tagen fond non stick sajjar fi ftit zejt il-basla, il-majjal u il-hwawwar sakemm il- basla tirtab . Wara zid l-ingredienti l-ohra hlief l-ispinaci . sakemm jiftah jaghli u hallih itektek fuq nar bati ghal 15 il-minuta . Sadanitant qatta’ l-ispinaci f’bicciet zghar u zid it-tahlita u sajjar ghal 2 minuti . 

Ricetta tal- klabb tat- tisjir

Ricetta ghal 4 persuni

Ricetta no 8.

Ingredienti

Tigiega

400gr tadam

Tewm

Nofs flixkun inbid abjad

Ftit ilma 

500gr bzar ahdar u ahmar

200gr basal

50gr margerina

2 imgharef zejt

Bzar, melh , thyme u rosemarie.

Method

1.Idlek it-tigiega bi ftit zejt, roxx il-bzar melh u hwawar .

Zid go casserole jew borma li taghlaq sewwa .

2. Zid l-inbid u ftit ilma . Sajjar fil-forn sakemm isir .

3. Qaxxar il-haxix kollu u qatta’ Dewweb ftit margerina u qalli il-basal u it-tewm, zid il- bzar u kompli sajjar . Wara xi 10 minuti zid it- tadam bzar u melh u kompli sajjar ghal ftit hin .

4.Meta it- tigiega tkun lesta nehhi mil- borma u poggi dan il-haxix . Servi shuna. Minflok haxix ma din it- tigiega tista iservi ross. 

Preparation time 10 minutes, C8 slice bacon

1 tablespoon Cook time 30 minutes, ready in 40 minutes

Serve 4 persons.

Ingredients    

8 slices bacon  

1 teasepoon  garlic powder  

1 teasepoon  salt  

1 teasepoon  dried basil  

1 teaspoon dried oregano  

2 pounds tenderloin

2 tablespoon butter

2 tablespoon olive oil

Method

Preheat the oven to 400 degrees F (200 degrees Celcius).  

Place the bacon in a large oven safe skillet and cook over medium high heat, turning occasionally , until lightly brown and still flexiable 6 to 7 minutes. 

Drain the bacon slices on a paper towel lined plate . Remove any excess bacon greese from the skillet . Conbine garlic powder , seasoning salt, basil, oregano in a small bowl.  Set aside .  

Wrap the pork tenderloin with the bacon strips securing in 1 or 2 toohpicks per stip of bacon .  

Slice the tenderloin between each bacon both sides of the medillations in seasoning mix.  Melt butter and oil together in the same skillet over medium high meat . cook each medillloin for 4 minutes on each side . 

Place skillet into the preheat oven and bake until the pork is no longer pink in the center , 17 to 20 minutes .  An instant- read thermometer inserted to the center should read 160 degrees F or (70 degrees Celcius).     

Ingredients   

For the Mozzarella spears:

For the Mozzarella speares:

200gr mozzarella di bufalo with its liquid  

20ml fresh cream  

10ml crushed ice  

2 fresh basil leaves  

6gr gluconolactato (Textures Algin Availiable from Specialist food shops ).    

For the bath;   

500ml  distilled water     

5gr  natrium alginit (Textures Algin Availiable from specialist food shops ).   

Method

Get mozzarella , the fresh cream and the basil leaves chilled down to 4 degrees celcius or in the fridge temperture. 

Cut the mozzarella into small pieces and puree’  together with all the other ingredients in the food processor till smooth (Don’t let it get warm ). 

Stain the mixture in the fine –mesh sieve and keep in the fridge for 12 hours . 

Blend the water together with the natrium aliginit and keep in the fridge for 12 hours. 

Stain the natrium bath through a fine sieve in a small pot that it becomes a depth of 5cm minutes. 

Put the mozzarella mixtures with the round measures spoon of 1 tablespoon carefully in the bath and release the mixture (shold be covered in the bath avoid contact beetween the single spheares ! ). 

After 4-5 minutes take the sphear with the small skimmer and put it in the slightly salted water bath to rinse .    

Continue the procedure until all the mixture is used .   

The spheares can be served on a spoon with a small slice of a cherry tmato and basil leaveor in a nice tomato consumme’ .  However the spheare shold be eaten whole since it will be liquid inside.     

Ingredients: 

500g fennel  

2 medium union chopped    

2 garlic cloves chopped     

10ml olive oil

2.5kg tomatoes (preferible plum )  pureed in a food processor 

4gr fine sea salt  

1kg black pepper 

8 large egg whites, chilled  

5g chopped flat- leaf fresh parsley  

4gr tablespoons chopped fresh basil  

2 tablespoons chopped fresh tarragon  

300 ice , lightly crushed 

4ml dry sherry

Method

Cut whole clean fennel in half lenghtwise and chopped including stalks . 

Cook uniouns , garlic and chopped fennel in oil over moderate heat stirring frequently , until softened, 10 minutes .  Stir in pureed tomato sea salt and pepper and simmer uncovered, stirring occasionally, 20 minutes. 

Pour tomato mixture througha fine mesh sieve into a saucepan , pressing hard on solids , chill down to 4 ° Cand add dry sherry .  

Whisk together egg whites , herbs and ice , in a bowl until frothy , then pour into chilled broth, whisking vigorosly 2or 3 times and rehead all together while stirring carefully till Egg mixture will rise to surface and forms a ‘’”raft ”.  Cook broth a bare simmer uncovered without stirring (keep raft center clear by gentle spooning out a froth), until broth is clear , 15 to 20 minutes. 

Remove saucepan from heat and disturbing raft as little as possible., carefully take of the raft with a fine skimmer and discard . Transfer the remaining consumme’ to a fine mesh sieve lined with a double layer of dampered paper towels set over a bowl or glass measured . Can be served chilled (in summer). 

Just before serving season consumme’ with salt to your like . I recommend to serve it with sph eres of Bufalo mozzarella or if to time (consumming) grilled asparagus tips and tomato concasses.      

Preparation time 30 minutes , Cook time 30 minutes , Ready in 65 minutes,

Serves 4 persons .

Ingredients

1 tablespoon olive oil  

1 brown union , cut into thin wedges  

1 tablespoon thin finely grated ginger

1 tablespoon curry paste  

400ml can coconut cream  

500gr peeled pumpkin cut into 2cm pieces 

1 tablespoon brown sugar 

1 tablespoon fish sauce  

500gr white fish fillets cut into 3cm pieces  

200gr peas , trimmed .

200gr (1 cup) rice 

1 tablespoon grated fine rind  

1 tablespoon lime juice  

Fresh coriander spings to serve 

Method

1. Heat oil in a large sausepan over medium- high heat .  Cook the onion and ginger , stirring for 1 minute .  Add curry paste .  Cook for 1 minute .  Stir in coconut cream., pumpkin , sugar and fish sauce . 

Cover .  Bring to the boil.  Reduce heat to medium – low .  Simmer for 5 minutes or until fish and pumpkin are cooked through .

• Meanwhile ,  cook the rice following packet directiouns . 
• Stir lime rind and lime juice into curry .  Top with coriander.  Serve with rice .