Ingredients Serve 4

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

Method

1 cook butternut sqash ravioli according to package directions.

Meanwhile season chiken 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 pecori

Ingredients

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

Method

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 .

Method;

 Knead the dough again and roll each piece into an 18cm iin 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 .

Ingredients 12 serve

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25gr Caster sugar mill-ismar

270gr folji ta l-ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- branduy . Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili . Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu. Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal- brandi li forsi ikun fadallek.

Ingredients

1 tsp granola bars

120gr unsweetened applesauce  room temperature

1/3 cup skimmed milk

1/3 honey 15ml

1 teasepoon ground cinnamon

250gr old fashion oats

1 cup frozen unsweetened rasberries diced

Method

Preheat the oven to 350and lightly coatan 8 square meters baking pan with nonstick cooking spray .

In a large bowl stir together the oil and applesauce until smooth . Mix in the milk – honey and cinnamon until through until through combined . Stir in the oats until evenly coated with the applesauce mixture .

Gently fold in the rasberries . press the oat mixture into the prepared pan and bake at 350°F. for 16-19 minutes, cool completely to room temperature in a pan before slicing into 10 bars . For the vegan version substitute your favorite . non daily milk and agave in place of the honey

Ingredients

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju. F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients serve 6

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top wine meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients serve 4 .

Salt and pepper

 100gr plain flour

 2 tablespoons olive oil

 4 chicken tights

2 small onion finely copped

2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

150gr red cooking wine

 500gr chicken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves.

Ingredients serve 6.

400can chickpeas drained and  rinsed

Juice of a lemon

 1 garlic clove crushed,

 5 tablespoons extra virgin olive oil.

 4 tablespoon tahini

 5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pitta bread or toasted flatbreads to serve

Method

Put the chickpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season gerenously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredients

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

 600ml hot vegetable stock

200gr smoked tufu, cubed,

 200gr choi, chopped, A handful of sugar snap peas ,

A  4 spring onions, chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugarsnap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Ingredients

One and one pounds skinless boneless chiken breasts halved cubed

1 tablespoon salt

 1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chiken flavoured dry bread stuffing

 2 tablespoon Italian seasoning

Method

Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread the soften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes.

Ingredients

serve 6.

500gr dried yellow split soaked overnight

25gr butter

 1 large onion,

125gr ridless smoked steaky bacon rashes roughly chopped

 1 garlic clove crushed

 1.7litres (3 pintts well –flavoured ham or vegetable stock

 1 bouquet (1 bay leaf)

 a few fresh parsley and thyme sprigs

 1 tsp cooked ham chopped

 Salt and freshly ground black pepper

 Cracked black pepper to serve.

Method

 Drain the soaked split peas. melt the butter in a large pan, add the onions and bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredient isservi 4

3 bajdiet

75gr zokkor fin

75gr lewz imfarrak

 150ml jogurt tal-frott

25gr lewz imfarrak

50gr tip icing sugar

Method

 Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6. Poggi l-ixkaffa in-naha ta fuq tal-forn. Idlek d-dixx b’bicca karta tal-hami midluka bi ftit butir gharbel id-dqiq go skutella kbira. Itfa iz- zokkor u il- bajd u habbat it-tahlita tigi kremuza. Gharbel id-dqiq u zidu mat-tahlita tal-bajd permezz ta’ imgharfa. Fera’ fid-dixx li tkun hejjejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur. Sadanitant hejja sarvetta erga iftah l- isponge u delle il-yougourt tal- isponge fiha. Erga iftah l-isponge u dellek il-yougourt tkun lesta poggiha fuq din is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqha Ferrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredients

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

   Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato

4 zunnerijiet

Kuccarina curry

Kuccarina ginger frisk mahkuk

Method

 Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi.

  

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, and drizzle with olive oil. 

Soppa tal-haxix u ghagin

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 .

Ricetta tal-klabb tat-tisjir

Ricetta ghal 3 persuni .

Ingredienti

Karotta

karfusa

200gr ikapuljat

Tursin

bzar u melh

4 kikri stock

Basla

2 kikri ross

200gr fwied tat-tigieg

Bajda

ftit margerina

Method

1. Qaxxar u qatta’ il-haxix kollu f’bicciet zghar. Sajjar fi ftit ilma bil- melh . Meta tkun lest saffi .
2. Ghalli 4 kikri stock . Zid ir-ross . Ghalli u kompli sajjar fuq nar baxx ghal madwar 15 il- minuta
3. Sahhan il- margerina u qalli il- basla ikapuljat u fwied . Zid bzar u melh u ftit hwawar .
4. Aghmel tahlita ta’ ross, laham , fwied u haxix . Zomm kollox shun . Hallat sewwa . Lahlah kikra bil- mishun , imla bir-ross ippressa . Halliha ghal ftit toqoghod u wara ohrog fuq dixx . Zommha shuna.
5. Dan id- dixx jista jiserva bhala l- ewwel platt jew waqt xi super party.

Ricetta tal-klabb tat-tisjir

Ingredienti ghal 3 persuni.

300gr karotti

300gr piselli

120gr ross

4 imgharef aspic jelly

200gr kabocci

300gr fazola twila

200gr karfus

50gr perzut

750ml ilma

Method

1. Qaxxar u qatta’ il-haxix f’bicciet zghar . Sajjar kollox separat b’hafna ilma bil-melh.
2. Ghalli ir-ross fl-ilma bil-melh . Meta tkun lest kessah u saffi. L-istess aghmel bil-haxix.
3. Qatta il- perzut bicciet zghar u aghmel tahlita ta’ perzut ross u haxix .
4. Poggi din it-tahlita go forma, ghalli l-ilma zid l-aspic u itfa’ dan fuq it-tahlita ta ross u haxix.
5. Poggi fil- fridge ghal madwar 5 sieghat . Idekora bil- kabocci imqatta irqiq . Jekk isib uza kabocci ahmar .
6. Dan id-dixx huwa tajjeb hafna biex jiserva ghal xi cold buffet party

Ricetta tal-klabb tat-tisjir

Ricetta ghal 3 persuni .

Ingredienti

400gr ghagina

1 kg tadam

450ml halib

25gr mustarda

400gr Ghagina

4 bajdiet

bzar u melh

Method

1. Qaxxar it-tadam u aqsmu min-nofs. Nehhi kemm jista ikun iz-zerriegha.
2. Iftah l-ghagina u pprepara qisek qed taghmel flan.
3. Ghamel tahlita ta’ bajd , halib, mustarda, bzar u melh . Hawwad sewwa.
4. Irranga it-tadam go flan u fil-wicc itfa it-tahlita tal- halib . Sajjar forn moderat ghal madwar 35-40 minuta . Servi shuna.
5. Din it-torta hija original hafna u bhala tista issir ohra bil-basal jew qargha bali.

Ricetta tal-klabb tat-tisjir.

Ricetta ghal 3 persuni

Ingredienti ghal isponge

300gr bajd

125gr dqiq

25gr trab tac-cikkulata

225gr zokkor

1/2 kuccarina glycerin

Ingredienti ghal krema

200gr zokkor

isfar tal-bajda

grokk rum

150gr margerina

cikkulata imdewba jew trab

Method

1. Aghrbel it- trab tac-cikkulata (sponge) u dqiq. Haddem sewwa il-bajd u iz- zokkor sakemm jigu krema bajda. zid id- dqiq ftit ftit u wara il-glycerin .
2. Idlek pjanca . Poggi karta strazza u ferrexl- isponge . Sajjar forn 238/c ghal madwar 5minuti.
3. Ohrog mil-forn. Nehhi il- karta strazza u kebbeb l- isponge fuq karta gdida bi ftit zokkor fuqha . Kebbeb u hallieha tiksah .
4. Iprepara il-krema. Haddem il- margerina . Zid iz- zokkor u wara ftit il- bajda . Kompli haddem . Zid ic- cikkulata mdewba jew trab zid ir- rum
5. Meta l-isponge tkun keshet poggi ftit krema gewwa,kebbeb u iksi barra bil- krema bil- furketta . Irranga forma ta’ zokk.
6. Helu tradizjonali tal-milied jew ghal mat-te.