Ricetta tal- klabb tat- tisjir

Ricetta ghal 4 persuni Ricetta 16 .

Ingredienti

6 bajdiet

ftit halib

ftit butir

paprika

200gr gobon cheadar jew gruyere .

Bzar u melh

Method

1Habbat sewwa il-bajd. zid ftit bzar u melh .

2. Sahhan il-halib u ftit butir . Aqta il-gobon bicciet zghar hafna.

3. Zid il-bajd u il-gobon fuq il-halib . Hawwad il- hin kollu b’imgharfa ta l-injam . Zid ftit paprika .

4. Servi shun fuq bicciet tal-hobz mixwi.

5. Dan jista jiserva bhala breakfast jew bhala ikla hafifa fil-ghaxija.

Ricetta tal-klabb tat-tisjir

Ricetta tal- haxix 4.

Ricetta ghal 4 persuni .

Ingredienti

4 patatiet kbar

200gr spinaci

100gr ricotta

2 bajdiet

tursin imqatta irqiq

ftit butir

bzar u melh u bajda . Haddem sew u imla il- platt b’ din it- tahlita

ftit gobon mahkuk

Method

1. Nehhi il-hamrija u ahsel il-patata taht hafna ilma. .Sajjar forn ghal madwar 30 minuta. Sajjar bil-qoxra b’ kollox.
2. Naddaf l-ispinaci . Meta tkun lesta saffi u nehhi kemm jista ikun ilma .
3. Meta il-patata tkun lesta u haffer . Thaffirx izejjed ghax inkella tinfaqa .
4. Hallat l-ispinaci, ricotta bzar, melh u bajda. Haddem sewwa u imla il-patata b’din it-tahlita.
5. Hu il-patata li tkun nehhejt minn gewwa ghaffeg bi ftit butir u nofs il-gobon u it-tursin. Poggi fil-wicc tal-patata . Roxx il- kumplament tal-gobon u erga sajjar forn moderat ghal madwar 8 minuti.
6. Dan id-dixx tista iservih bhala l-ewwel platt jew inkella f’xi cold buffet .

Ricetta tal-klabb tat-tisjir Ricetta 14 .

Ricetta ghal 4 persuni

Ingredients

Brungiela

4 imgharef zejt

bzar u melh

8 tadamiet kbar

tursin imqatta irqiq

rosemarie

ftit ilma

Method

1.Aqta il-brungiela u it-tadam fi slices irqaq. Nehhi kemm tista iz-zerriegha tat-tadam.

2. Irranga slice brungiel wara slice tadam go dixx . Zid iz- zejt u ftit ilma . Roxx ftit bzar , melh u rosemarie .

3.Fl-ahhar itfa bicciet zghar tat-tewm u tursin fil-wicc..

4.Sajjar forn moderat ghal madwar 50 minuta. Servi shun.

5. Dan id dixx tista iservih bhala akkumpanjament mal-platt principali . l-ahjar li iservih mal-hut

Ingredients serve 4

¼ cup plain flour

2 teasepoons French mustard

½ cup milk

½ cup cream ½ cup dry white wine

60ml mozzarella cheese vgrated

1 tablespoon graed parmeasan cheese

4 green shallots chopped

1 tablespoon chopped parsley

2*200gr cans crab drained 

Method

Put butter in dish , cook on high 1 minute add flour and mustard , cook on high 1 minute . Gradually srtir in the milk , cream and wine stir until smooth , cook on high 3 minutes or until mixture boils and thickens . stir in mozzarella and parmeasan cheese shallots , parsley and crab . Spoon into four individual dishes . Sprinkle with topping , cook on high 2 minutes or until cheese is melted . Combine all ingredients .

Ingredients serve 4.

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce 

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine vand cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients serve 4  

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chillies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals dishes . Cook on high 4 minutes or until oil is bubbling . Add prawns , cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice .

Ingredients Serve 6

500gr chicken breasts raw

1.5 litres chiken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriader

2 tbsp sunflwer oil + etra for frying totillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small / medium , corn / tortill halved , cut in one- centimeters strips

Method

Simmer the chicken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken &so let it cool in the liqud .

Put th stock to one side, discard bones and skin from th chiken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boil for 2 to 3 minutes and serve in deep soup bowls garished with chopped coriander.

Ingredients  

2 cups  white quinua

One and one half cups firmly packed chopped fresh

 herbs, parsley, coriander, basil and mint .

1 cup peeled board beans

1 tsp fiely grated lemon zest

Salt and pepper

1 tsp basil pesto

For the dressing

3 tbsp olive oil

1 tbsp wine vinegar

Method

Whish together the ingredients for the dressings . Mix the other ingredients n a large bowl  drizzle with the dressing and season to taste.

Ingredients Ricetta 5 . Isservi 4 persuni

4 qatghat Accola inbid abjad

bzar u melh

tewma

zejt taz- zebbuga

lumija

hwawar differenti bhal habaq u merdqux .

Tursin mqatta irqiq

basla

stock tal- hut jew ilma .

Method

1. Naddaf il-huta u aqsam f’4 bicciet. Qaxxar u aqta’ il-basla u it-tewma f’bicciet zghar. Recipjent zghir aghmel ftit zejt , basal, tewm, hwawar u ftit meraq ta lumija. Halli il-huta tixxarrab sewwa f’ din it-tahlita ghal madwar 2 hrs.
2. Iprepara borma zghira bi ftit ilma, inbid, hwawar, zejt, bzar u melh u ftit lumi.ghamlu fuq in-nar u meta jibda jaghli poggi il-hut sakemm dawn isiru. Isajarx izejjed ghaliex inkella il-hut jitfarrak .
3. Ma din il- huta tista iservi insalata jew patata mghollija u kwalitajiet ta’ haxix li tiggosta . Meta tigi biex iservi il- huta itfa ftit meraqu tursin irqiq fil- wicc tal- huta .
4. L-Accola hija wahda mil-itjeb hut li jeziztu . Tant hu hekk li jghidulha ir-regina tal-bahar.

Ingredienti

800gr mazzola

50gr margerina

basla

werqa randa

ftit tursin irqiq

1 litre ilma

100gobon gruyere

50gr dqiq

lumija

bzar shih

lewz

bzar u melh

Method

1. Qaxxar il-mazzola u qaxxar sewwa. Aqta’ bicciet imdaqsin. Iprepara kazzola bl-ilma, basla, lumija, randa u bzar . Ghalli u sajjar il-huta fih.
2. Meta il- huta tkun lesta nehhi mill-ilma . Bil-mod il-mod nehhi l-laham tal-huta minn ma l-ghadam u ix-xewk . Iprova zomm bicciet kbar ta l-laham.
3. Dewweb il-margerina, zid id-dqiq u hawwad kollox sewwa. Ibda ftit ftit zid il-likwidu li tkun sajart il-huta fih. Hawwad u kompli sajjar ghal madwar 20 minuta fuq nar baxx. Saffi.
4. Poggi il-huta go dixx li tkun sajart fih . Zid ftit bzar u melh fuq iz-zalza u itfa din fuq il-huta . Iksi sewwa.
5. fil- wicc itfa bicciet ta’ gobon u il- lewz. Sajjar forn moderat ghal madwar nofs siegha. Roxx ftit tursin fil-wicc u servi shun.
6. Flok mazzola tista tuza kull tip ta hut abjad bla xewk.

Ingredienti

4 bzariet

100gr basal

25gr kunserva

150gr gobon

Bajda

300ikapuljat majjal

25gr margerina

150gr ross abjad

bzar u melh

zalza tat- tadam

Method

Qaxxar u qatta il-basal u it- tewma. Dewweb il-margerina u qalli dawn it-tnejn sakemm jiehdu kulur .Wara qalli ukoll il-laham sakemm isir.

Zid il-kunserva bzar u melh. Ghalli ir-ross abjad f’hafna ilma bil-melh sakemm isir sewwa.

Hallat ir-ross mal-laham sewwa u zid il-bajda, erga hawwad . Nehhi il-parti ta’ fuq tal-bzar u nehhi ta gewwa kollu. Imla b’ din it- tahlita u erga’ poggi il-parti ta fuq tal-bzar.

Irranga il-bzar go kazzola zghira b’ mod li jibqghu wieqfin , zid ftit ilma u sajjar forn moderat ghal madwar 40 minuta .

Meta jkunu lesti nehhi il-kazzola u servi biz-zalza tat-tadam.

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caoao

4 juniper berries

1 tablespoon five spice powder

1 tablespoon cinnamon

4 bay leaves rand

Few mint leaves

Few sage leaves

1 carroot diced

1 tin tomato peeled

1 stick celery

Extra virgin olive oil

Salt and Pepper

Method

Seal shanks and pull ingredients in slow cooker and simmer for 4 hours.

Ingredients

2 matese orange

1 small onion

A handfull of fresh mint

2 peppered gbejna

10 blk  olives

4 carrots

Olive oil

Balsamic vinegar

Salt and pepper

1 teasepoon sesame seeds black or white

Method

Peel the oranges, lice one and dice the other. Place the sliced one at the base on the plate and the diced one in a mixing bowl. In the bowl put the grated peeled carrots , the fennel chopped mint, sliced onion and grated ġbejna. Add two tablespoons of olive oil and about half a teasepoon of balsamic vinegar . Mix all the ingredients, season with salt and pepper and place this on the sliced oranges on the plate . garish with mint leaves, black olives and a sprinkle of season seeds.          

Ingredients  serve 4. 

8 gambli – homor kbar

Fanfru iffilitjat

100gr salmura 90ml ilma

10gr melh

Hjara imqatta rqiqa f’peeler

Ftit weraq imhallat, Qlub tal- karfus u xibt frisk

Rafinell abjad imqatta irqiq

Ingredients ghal tapjoka. 

100gr perli tat-tapjoka

5gr linka tal-qarnita

125ml ilma

Gamm tat-tadam ghat-tisjin.

Method

1. L-ewwel ghamel il-galetta tat-tajpoka billi isajjar it-tapjoka fl-ilma sakemm jevapora l-ilma kollu, saffi u lahlah. Hallat maghha il-linka tal-qarnita u ifrex fuq karta tal-forn sakemm ikollok saff irqiq. Nixxef il-forn b’temperatura ta’ 120’c ghal 30 minuta. X’hin tnixxef sahhan fryer ghal 180’c u aqli t-tajpoka malajr sakemm tinfetah saffi u zommha fil-genb. 
2. Qaxxar il-gambli homor u naddafhom.  Ghaffeg l-irjus u il-meraq li johrog minnhom ghaddih  minn passatur.  Zid ftit zejt taz-zebbuga ma dan il-meraq immarina il-gambli imqaxra b’ dan il-meraq ghal 30 minuta.
3. Naddaf u trimja il-fanfru ifilitjat u poggih fis-samura. Saffi il-fanfru u billi tuza blow torch, ixwi ftit il-genb tal-laham tal-huta biex taghti sawra differenti.
4. Biex iservi; poggi il-fanfru f’nofs platt kiesah u imbaghad poggi il-gambli. mmarinati mbghad zid il-hjara, ir-ravanell tat-tadam u iz-zejt fil-genb imzejna bi ftit gamm tat-tadam.          

Ingredients

Forma ta’ ghagina baked blind jew vol-au vents individwali

Tahlita ta’ haxi li tiggosta

Bzar  u melh

Zet taz- zebbuga extra virgin jew dressing li tiggosta

Ipprepara forma ta ghagina baked blind jew vol- au vents

Individali . Jekk trid tista tixtri dawn lesti.

Method

Ahsel il-haxix sewwa u jekk ikun hemm bzonn qattghu rqiqa hafna.

Imla il-forom tal-ghagina b’din l-insalata.     

Roxx ftit bzar u melh u ferrex ftitzejt jw dressing ghal gosti teghek. 

Din ir-ricetta ideali ghal meta ikolok il-mistednin ghal ikel.

Dan ghaliex tista tlesti il-forom tal-ghagina minn gurnata qabel  l- ghada taghmel l- insalata

Serve 6

Ingredients

500gr chiken breasts raw

1.5 litres chiken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriader

2 tbsp sunflwer oil + etra for frying totillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small / medium , corn / tortill halved , cut in one- centimeters strips

Method

Simmer the chicken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken &so let it cool in the liqud .

Put th stock to one side, discard bones and skin from th chiken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boilfor 2 to 3minutes and serve in deep soup bowls garished with chopped oriander.

Ingredients  

2 cups  white quinua

One and one half cups firmly packed chopped fresh

 herbs, parsley, coriander, basil and mint .

1 cup peeled board beans

1 tsp fiely grated lemon zest

Salt and pepper

1 tsp basil pesto

For the dressing

3 tbsp olive oil

1 tbsp wine vinegar

Method

Whish together the ingredients for the dressng . Mix the other ingredients n a large bowl  drizzle with the dressing and season to taste.

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caoao

4 juniper berries

1 tablespoon five spice powder

1 tablespoon cinnamon

4 bay leaves rand

Few mint leaves

Few sage leaves

1 carroot diced

1 tin tomato peeled

1 stick celery

Extra virgin olive oil

Salt

Pepper

Method

Seal shanks and pull indredients in slow cooker and simmer for 4 hours.

Ingredients

1 small onion

A handfull of fresh mint

2 peppered gbejna

10 blk  olives

4 carrots

Olive oil

Balsamic vinegar

Salt and pepper

1 teasepoon sesame seeds black or white

Method

Peel the oranges, lice one and dice the other. Place the slice done at the base on the plate and the diced one in a mixing bowl. In the bowl put the grated peeled carrots , the fennel chopped mint, sliced onion and grated ġbejna. Add two tablespoons of olive oil and about half a teasepoon of balsamic vinegar . Mix all the ingredients, season with salt and pepper and place this on the sliced oranges on the plate . garish with mint leaves, black olives and a sprinkle of season seeds.          

Ingredients  serve 4. 

8 gambli – homor kbar

Fanfru iffilitjat

100gr salmura 90ml ilma

10gr melh

Hjara imqatta rqiqa f’peeler

Ftit weraq imhallat, Qlub tal- karfus u xibt frisk

Rafinell abjad imqatta irqiq

Ingredients ghal tapjoka. 

100gr perli tat-tapjoka

5gr linka tal-qarnita

125ml ilma

Gamm tat-tadam ghat-tisjin.

Method

1. L-ewwel ghamel il-galetta tat-tajpoka billi isajjar it-tapjoka fl-ilma sakemm jevapora l-ilma kollu, saffi u lahlah. Hallat maghha il-linka tal-qarnita u ifrex fuq karta tal-forn sakemm ikollok saff irqiq. Nixxef il-forn b’temperatura ta’ 120’c ghal 30 minuta. X’hin tnixxef sahhan fryer ghal 180’c u aqli t-tajpoka malajr sakemm tinfetah saffi u zommha fil-genb. 
2. Qaxxar il-gambli homor u naddafhom.  Ghaffeg l-irjus u il-meraq li johrog minnhom ghaddih  minn passatur.  Zid ftit zejt taz-zebbuga ma dan il-meraq immarina il-gambli imqaxra b’ dan il-meraq ghal 30 minuta.
3. Naddaf u trimja il-fanfru ifilitjat u poggih fis-samura. Saffi il-fanfru u billi tuza blow torch, ixwi ftit il-genb tal-laham tal-huta biex taghti sawra differenti.
4. Biex iservi; poggi il-fanfru f’nofs platt kiesah u imbaghad poggi il-gambli. mmarinati mbghad zid il-hjara, ir-ravanell tat-tadam u iz-zejt fil-genb imzejna bi ftit gamm tat-tadam.