Ingredients serve 3

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 color and taste, and drizzle with olive oil. 

Ingredients serve 3 .

Ingredients

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 pickled red chilies (optional)

Lime wedges. For serving.

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands until 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

675gr gr potatoes

1*225gr pkt frozen spinach

125gr lean smoked ham thinly sliced

175gr Gauda cheese grated

1*15gr fresh parsley

salt and ground black pepper

1*15gr cornflour

150gr vegtable stock

1*2.5ml spoon paprika

oven temperture 200gas no 6 .

Method

Place half the potatoes in the base of an oven proof dish. Season well.

Layer the spinach , ham, onion and 75gr of cheese over the potatoes . Sprinkle with parsley and season . Top with the remaining potatoes .

Top with the remaining cheese with a little cold water and then mix with the stock in the saucepan . Bring to the boil and pour over the potatoes . Top with the remaing cheese and sprinkle with paprika . Bake for 35minutes until golden bown . Serve with lightly boiled leeks .

 Ingredienti serve 3.

500gr ikapuljat dejf ta’ malta jew mili taz-zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Method

Go tagen fuq nar medju poggi l-ikapuljat tal-majjal jew iz- zalzett tal-malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk.

Ingredients  serve  3

1 flett tal- majjal ta malta

2 sinniet tewm imqatta irqiq

1 zalzett tal-malti

100gobon normali mahkuk

Ftit worchesire sauce

4 bicciet perzut tal-koxxa

Zejt taz-zebbuga

Method

Nehhi ix-xaham tal-flett u wara biex igibu catt. itfa ftit melh u bzar u  wara poggi

4 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 .

Poggi fuq 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/c hallih isir ghal 25 minuta jew sakemm il-flett jilhaq temperatura ta’ 76/c .

Ingredienti 3 persuni.  

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 tistatghalli l-ghagin u thawwad il-pesto mieghu. Tista tuza ukoll mal-hobz u forsi ftit irkottau gobon u taghmilhom toast.  

Ingredienti  ghal 3 persuni.

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed

Gobon tal-hakk

Method

Ghalli it-tarja u hallieha 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 kemm 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

Sabih. 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-insalatafil-genb tal-platt .

Ingredients serve 3.

50gr wholewheat pasta

½ medium onion chopped

½ tbsp fat- free natural fromage faits

½ tsp fresh lemon juice

1 tbsp fresh parsley

8 olives in brine pitted

1 tsp capers in brine

80gr can tuna in brine , drained

Half of lettuce torn

8 cherry tomatoes.

Method

Cook the pasta according to  pack insuctions then drain. Tip into a mixing bowl . Stir through the red onions, fromage faits, lemon juice and fresh parsley while the pasta is still hot . Stir well.

Then add the olives capers and tuna and stir throughly with a spoon. Season and serve with the lettuce and tomatoes.

Ingredients serve 3.

1 tablespoon olive oil

6 chicken tights fillets, trimmed halved

1 medium brown onion finely chopped

1 garlic clove crushed

½ cup dry wine

400gr roasted capsicum

1 teaspoon caster shook

¼ cup finely chopped fresh flat leaf parsley leaves

1/3 cup pitted blk olives halved

Couscous and steamed broccoli to serve

Method

Heat oil in a deep frying pan over medium high heat. Cook chicken for 5 minutes or until browned.

Transfer to a plate

Add onion has softened add wine for or 3 minutes or until reduced by half.

Add tomato, sugar and stock. Bring to the boil

Return chicken to pan. Reduce heat to medium low

Simmer partially cover for 20 to 25 minutes or until chicken is cooked.  Add parsley and olives. Season with salt and pepper. Divide couscous between plates

Spoon over chicken mixture and serve with broccoli.

Ingredients

2 cups uncooked white tilda rice

6 cups water

1 tablespoon olive oil

1 large white onion , chopped

4 cloves garlic , minced

3 tablespoon grated fresh ginger root

1 can diced tomatoes with juice

1/8 gr tsp cayenne pepper

1 cup chunky natural peanut butter

Method

Place rice and water in a large saucepan and bring to the boil 

Cover and reduce heat to low. 

Simmer until rice is tender and water has absorbed about 30 minutes.

Heat olive oil in a large saucepan over medium low heat.

Add onion and cook until soft and golden stirring frequently.

Add garlic and ginger and cook until fragrant about 5 minutes. Stir tomatoes and season with cayenne pepper. Increase heat to medium and bring to a gently simmer. Stir in peanut butter and heat through. The mixture will thickened

Serve with rice.

Ingredients serve 3

300gr dqiq plain

250gr butir artab

140gr zokkor

Isfar tal-bajd

Method

Ixghel il-forn fuq 180°C bil-fann 160°C.

Iksi il-qiegh ta 2 pjanci tal-fornb’ kara tal- forn umda

Gharbel id-dqiq

Haddem tajjeb il-butir u iz-zokkor go skutella kbira sakemm it-tahlita tigi hafifa  u bajdanija. Zid l-isfar tal-bajd u kompli habbad . Zid id-dqiq ftit ftit .   Ingredienti

Haddem tajjeb b’idejk sakemm it-tahlita tigi qisha ghagina . Gerbeb fl- ghagina fi sketch and seal u hallieha toqoghod ghal ftit tal-hin. Jekk trid tista taghmilha fil-frigg. Din l- ghagina tista ssir minn xi granet qabel u titpogga fil-frigg.

Qatta’ bicciet mill-ghagina li jkun ftit akbar minn gewza. Aghtihom forma tonda u poggihom fuq il- pjanciri tal-forn . Iccattjahom ftit.

Ahmi ghal madwar kwarta jew sakemm tara li hadu kulur dehbi car .

Nehhi l-cookiesmill-pjanca bil-mod hafna u poggihom fuq xibka tal-hadit biex jikshu .

Ingredients serve 3.

3 koxox imdaqsin tat-tigieg

600gr stokk tat-tigieg

120gr karotti imqatghin

300gr ross

60gr sultana

25gr kunserva

Sinna tewm mghafga

½ basla imqatgha f’ bicciet kwadri zghar

½ tuffieha imqatgha

3 imgharef halib tal-coconut

½ kuccarina zerriegha tal-kosbor

½ kuccarina zerriegha tal-kemmun

¼ kuccarina bzar

½ kuccarina bzar ahmar (chilli pepper ) imqata’ f’bicciet kwadri

Mgharfa zejt

Jougourt grieg

Butir

Bzaru ahdar biex izejjen

Method

Naddaf il-koxox tat-tigieg u qata’fi 3 bicciet

Qalli il-basla u it-tewm ghal ftit minuti bi ftit zejt go tagen fond . Zid il-bicciet tat-tigieg u il- karotti . Kompli sajjar ghal ftit hin sakemm il-basla tirtabu it-tigieg jiehu il-kulur. Hawwad il- hin kollu.

Zid il-hwawar, il-bzar u il-kunserva tat-tadam u kompli sajjar ghal ftit hin iehor filwaqt li  tibqa thawwad .

Zid l-istokk tat- tigieg u ftit bzaru melh iehor jekk tara li hmm bzonn.

Meta it-tahlita tiftah taghli, baxxi n-nar u kompli tektek ghal madwar 15 il-minuta.

Sadanitant , ghalli ir-ross. Nehhi l-ilma qattru tajjeb u poggih go skutella .

Zid il-butir mieghu u hawwdu tajjeb .

Poggi ir-ross go dixx kbir aghmelit-tahlita bit-tigieg fuqu u ferra’ jogourt griek fil-wicc.

Zejjen bi bzaru ahdar maqsum min-nofs.

Ingredients

1 large stale Maltese loaf

1 pkt Sultana

3 cups of milk

3 tbsp cocoa powder

4 tbsp of brown sugar

1 tsp ground cinnamon

100 g dark chocolate chopped

2 eggs

Grated rind of an orange

Method

Preheat the oven at a temperature 220C/428F/Gas 7.

2. Grease a 20cm x 20cm square tin and set aside.

3. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes.

4. Add the cocoa, sugar, cinnamon, eggs and orange zest and mix until well combined. Add the chopped chocolate and stir through.

5. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudding is crisp.

Serve 3 ingredients

6 rashes middle bacon trimmed, thinly sliced

3 cups

Chiken stock

25gr butter

1 tablespoon

½ cup rice

½ cup dry white wine 

2 cups fraged board beans

100 baby spinach

 ½ baby spinach

½ grated parmeasan cheese

Method

Place stock and 1 cup cold water in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low . simmer unti needed mdium heat . Add onion and garlic . Cook stairring for 5 minutes or until softened.  Add rice and garlic.  Cook stairing for 5 minutes or until softened . add rice . cook stairring for 1 medium. Add add wine . Bring to the boil.  Cook until wine is absorbed. Reduce heat to low . Add 1/3 cup stock mixture to rice mixture . Cook stairringly until stock has absorbed. Repeat with remaining stock mixture until all liquid is absorbed and rice is tender and creamy. (This should take 25 minutes).

Meanwhile bring a a saucepan of water to the boil over high heat . cook beans for 2 hours or until just tender . Add some baking powder .

Drain rinse under cold water . Peel and discard the shells . Add spinach, baked and beans to rice mixture  untilthe lat ladle of sock . Cook for 3 minutes or until heated through . remove from heat . Stir in cheese . Season with pepper .

Serve warm .

Ingredients serve 3.

3 brugiel maqsuma cubes ta’ 2cm

3 basliet imqatgha mit- tul kwart ta kikra lewn maqsum bicciet

Nofs kuccarina melh u bzar ftit hall izjed jew abjad

3 imgharef balsamic vinegar

Kwart ta’ kikra habaq frisk

Ftit oregano u tewm

Method

Sahhan il-forn fuq 375 u dahhal  dixx tal-forn.  

Meta il-forn isir jahraq roxx ftit zejt sewwa fit- tagen itfa il-brungiel , il-basal , it- tadam il- lewz u aqlihom

Itfaghhom fuq dixx dahhal il- forn u ahmi ghal 30 sa 40 minuta.

Hawwad kull 10 minuti forsi ikun hemm bzonn izejjed akbar zejt biex il-haxix ma jehilx ohrog id-dixx mill-forn u hallih jibred ftit .

Poggi il-haxix fi stjuna u roxx ftit melh , il-bzar, iz-zejt, il-hall il-habaq l- oregano

U it-tewm

Hawwad tajjeb u hallih jinbred tewma qabel isservih .

Ingredients serve 3

10 mushroms

Nofs bzaru ahdar

2 zunnerija

1mharfa zejt taz-zebuga

1 Basla zghira

2 imghare ilma

Method

 Dan jista jigi ppreparat f’wok jew tagen normali mghotti b’ghatu.  Qatta z- zunnerija fi slajsis iraq u qatta l-basal u l-mushroms f’bicciet irqaq .  Sahhan iz-zejt taz- zebbuga fil-wok fuq nar moderat ghal 2 minuti.  Naqqas in-nar ghal baxx zid il-haxix u hawwad kostanti ghal minuta. Zid l-ilma jahraq , hawwad kostanti ghal minuta. Zid l- ilma jahraq hawwad it- tahlita u ghatti ftit it- tagen . Halli l-haxix jistimja fl- umdita fuq nar baxx ghal 4 minuti jew sakemm jigu tarjin imma xorta jqarmcu.  Seri mill-ewwel b’ross, imsajjar, ghagin jew patata.

Ingredients Serve 3 .

1 mgarfa zejt taz-zebbuga.  

1 basla

3 tazzi stokk tat-tigiega

2 zkuk celery, maqtugh f’dadi

2 zunnerija u 2 qarabaghli zghar maqtughin f’dadi ta’ 1cm.

500gr frot tal-bahar (gambli, scallops, flett tal-hut ). 

1 tazza tursin

Method

Itfa z-zejt f’tagen medju. Zid il-basla u sajjar sakemm isiru trasparenti. Zid ir-ross u hawwad sew . Zid l-istokk, celey, zunnerija, u qarabaghli.  Hawwad sew, naqqas in-nar ghal baxx u hallih tektek ghal madwar 20 minuta waqt li thawwad okkazjonalment sakemm il-likwidu kollu jinxtorob.   Hawwad il-frott tal-bahar bil-mod mat-tahlita tar-rossu hallih fuq nar bxx ghal 3 minti sakemm isir . Poggih fi skutella, u ferrex ftit tursin.

Servi b’insalata u il-hobz.  Tist tuza liema trid bhala tahlita tal-frott tal-bahar.

Serve 6

Ingredients

900gr kabocca imqatta ohxon

400gr tadam , mhux niexef

1 tuffieha

½ kuccrina paprika

1 kuccarina oregano

½ kuccarina bzar mithun .

50gr Gobon Adam jew gbejniet, mahkuk

75gr oats

Method

Sahhan il-forn ghal 180°C. Sajjar il-kabocca f’ilma jbaqbaq ghal madwar 6 minuti sakemm jidbielu ftit, niexef sew . Hallat it-tadam, tuffieha, paprika u oregano waqt li tfarak it-tadam bil-wara ta’ mgharfa.  Poggii- kabocca f’ dixx ta’ forn non greased. Ferrex it-tahlita  tat-tadam, imbaghad gobon.  Ferrex l-oats fil-wicc.  Ahmimikxuf ghal 30 minuta jew sakemm isir kollu.  Jekk ikun hemm bzonn ghamlu taht il-grill biex jigi kannella. Roxx fuq il-platt, hwawar meraq tal-lumi minflok melh.  Ipprova zid weraq tar-rand, nokemuskata, coriander jew tumeruic mar-ross.  Zid dill frisk , tewm jew naghniegh mal-patata.

Ingredients serve 3 .

2 karotti

Qaraaghlija zghira

½ bzar ahmar imqatta’ strixxi

Mgharfa basla tar-rebbiegha mzejna

2 imgharef tursin frisk imqatta’

½  kuccarina kari pikkanti

3 tadam imqadded imqatghin trixxi

Mug peaks free from Quinua seeds.

Method

Poggi il-quinua f’borma b’ 2 mugs u nofs ilma . Ghatti il-borma u hallieha fuq emperatura baxxa ghal 10 minuti jew sakemm l-ilma kollu jinxtorob.

Qatta il-karottiu il- qarabaghlijafi strixxi irqaq u diagonali biex turi d-disinn sbieh li ghandhom fuq gewwa .

Itfa il- basla tar- rebbiegha u il- karifi ftit ghee jew zejt u aqlilhom hafif ghal 2 minuti

Itfa il-karotti, u l-bzar ahmar u itfa’ ftit melh u hallihom ghal 3 minuti. Sajjarhom ghal madwar 5 minuti. Itfa ftit ilma u ghattihom gha 3 minuti

Itfa il-qarabaghliu it- tursin u gattihom ghal 2 minuti.

Nehhi l-ghatu, u hawwad ghal minuta.

Ingredients serve 8.

225gr plain flour

1 tsp salt

25gr stock block

7 satchet fast action dried yeast

40gr sugar

15gr cocao powder

55gr milk chocolate chopped

55gr dried apriots chopped

Zest 1 orange

1 level tsp mixed spice

150ml (1/4 pint)  semi skimmed milk

Crosses

25gr  stork tub

55gr plain flour

Glaze

2 tablespoon sugar

1 tablespoon fresh orange juice

Method

Sieve the flour and salt into a mixing bowl and rub in the stark until mixture resebles fine breadcrumbs. Stir in the yeast , sugar, cocoa spice and orange zest .

Warm the milk to 37°C or lukewarm, pour into the flour mixture and mix to a soft dough.

Turn out onto aflavoured surface and knead dough until elastic and no longer sticky . Cover with lightly ailed cling film and leavein a warm place until the dough has doubled in size. Knead in the chocolate and apricots and shape into a 8-9 buns and place them on a greased baking sheet . cover with lightly ailed clingfil and leave in a warm place for about 45 minutes. To make the crosses, blend the stork with the flour and 4 tbsp of water.  Gently remove the cling film from turns and pipe the mixture into a cross on top of each one .  

Bake in a preheated oven at 210°C/ fan forced 190°C / gas 7 for about15 minutes until golden brown.

To make the glase, genty warm the sugar, and orange juice until dissolved . Brush over the hot burns return to the oven and cook for a further 2 minutes .