Ricetta tal-klabb tat-tisjir.

Ricetta 24.

Ricetta ghal 4 persuni

Ingredients

1 kg vitella

bacon

rosemarie

200gr perzut

ftit margerina

bzar u melh

Method

Nehhi l-ghadam, xaham u glud. Iftah sewwa. Roxx ftit bzar u melh.

Poggi il-perzut fuq il-laham wahda hdejn l-ohra. Kebbeb il-laham u orbot sewwa . Fil-wicc tal-laham poggi slices tal-bacon. Roxx ftit bzar, melh u rosemarie. Poggi bicciet tal-margerine fil-wicc. Poggi f’ dixx , zid ftit ilma u sajjar forn moderat ghal madwar 75 jew 90 minuta . Servi shuna bil-gravy.

Servi basal zghar mgholija jew patata roast.

Ricetta tal-klabb tat-tisjir- Ricetta 17.

Ingredienti ghal 4 persuni.

4 bajdiet

Langasa u pineapple

ftit margerina

Banana

mgharfa sultana

mgharfa zokkor

grokk rum.

Method

Qaxxar il-frott kollu u qatta’ bicciet zghar. Zomm kollox separat.

Habbat il-bajd u iz-zokkor , zid il-frott . Hawwad sewwa . Zid ir-rum .

Sahhan il- margerina u itfa’ fit-tahlita, hawwad ghal ftit hin.

Wara kompli sajjar fuq iz-zewg nahat. Servi shuna.

Din il-froga tista’ tisserva bhala helu ghal mal breakfast .

Ricetta mil-klabb tat-tisjir- Ricetta 23.

Ingredienti ghal 4 persuni.

4 bicciet tonn

400gr tadam imqaxxar

100gr karotti

Tazza inbid

Bzar cayenne

ftit zejt, tewm u incova

200gr basal

tursin imqatta, naghniegh u lumi .

Methodu

Qaxxar il-haxix u aqta’ bicciet zghar. Sahhan ftit zejt u qalli il-basal u it-tewm.

Meta dawn ikunu se jibdew jiehdu il-kulur zid il-karotti, sajjar ghal ftit hin . Zid it-tadam, naghniegh, inbid, incova u cayenne pepper, baxxi in- nar u kompli sajjar fuq nar baxx .

Idlek il-huta bi ftit zejt u sajjar taht il-grill jew f’tagen. Aghsar ftit lumi fuq il-huta .

Poggi il-hut goz-zalza u kompli sajjar ghal 10 minuti ohra. Roxx it-tursin u servi shun.

Servi ma xi insalata , patata mgholija u qargha baghli.mmm

Ricetta tal-klabb tat-tisjir- Ricetta 20 .

Ingredienti ghal 4 persuni.

4 bicciet tonn

200gr basal

200gr tadam

bzar u melh

Naghniegh

Tursin

Tewm

200gr mushrooms

Tazza inbid ahmar (jekk trid0

Paprika , zebbug u zejt

Methodu

Qaxxar it-tadam, basal u tewm flimkien mal mushrooms. Qatta’ bicciet zghar zomm kollox separat.

Sahhan ftit zejt . Qalli il-basal u it-tewm. Meta jkunu se jibdew jiehdu il- kulur zid it-tadam, mushrooms , inbid , tursin , u zebbug . kompli msajjar . Fi ftit zejt iehor aqli il- hut fuq iz- zewg nahat . Poggi iz- zalza . Zid in- naghniegh , bzar, melh u paprika . Sajjar fil-forn ghal 20 minuta. Servi bil-patata mgholija u insalata. Tista tuza pixxispad.

Klabb tat-tisjir Ricetta 4

Ingredienti ghal 4 persuni .

Trill imdaqqas ghal kull persuna

Tewm u Fennel

Lumija u ftit inbid abjad

Bzar u melh

zejt taz-zebbuga

Method

Naddaf sewwa il-hut u lahlah taht hafna ilma .

Nehhi l-ewwel qoxra tal-fennel u aqta’ f’bicciet irqaq qisek qed taqta il-basal.

Qaxxar it-tewm . Sahhan ftit zejt u aqli it-tewm . Sajjar il-hut fuq nar baxx.

Zid il- fennel u kompli sajjar, zid il- bzar , melh , meraq ta’ lumija u ftit ftit inbid abjad (Jekk trid).

Kompli sajjar sakemm il-hut ikun lest.

Fennel hija kwalita ta haxixa li tinsab f’pajizna (Malta) ukoll, izda ma tantx hija popolari. L- ghamla taghha qisha basla.

Ricetti tal-klabb tat-tisjir -Ricetta 19 .

Ingredienti

4 bajd iebes

tursin

600ml halib

paprika

50gr dqiq

100gr bacon

50gr margerina

100gr gobon cheadar

bzar u melh .

Method

Aqsam il-bajd u nehhi l-isfar . Aqta’ il-bacon f’bicciet zghar u qalli.

zid l-isfar tal-bajd, tursin, bzar u melh . Erga imla il- bajd b’ din it-tahlita

Ghalli il-halib f’kazzola. F’kazzola ohra dewweb il-margerina . Zid id-dqiq u ftit ftit zid il-halib. Hawwad sewwa.

Zid il- gobon , bzar u melh . Hawwad il-hin kollu sakemm il-gobon idub. Sajjar fil-forn ghal ftit hin. Roxx il-paprika. Servi shuna

Platt tajjeb biex iservi l-ewwel platt.

Dawl frangiskan Awissu settembru pg 34.

Ingredienti

5 bajdiet

500gr dqiq

70gr gobon Pecorino mahkuk

50gr gobon Emmental imqatta’ kubi (Cubes).

50gr butir

50gr hmira

150parma ham

zejt u melh .

Methodu

1. Fi skutella itfa’150dqiq u nofs il-hmira li tkun dewwibt fi ftit ilma hawwad u ghaqad sakemm tiforma l- ghagina.

2.Ghatieha u hallieha toghla sa 30 minuta.

3.Sadanitant fi skutella itfa il-bqija tad-dqiq flimkien mal-bajd u il-bqija tal-hmira u hawwad b’idejk. Itfa ukoll il-butiru il-gobnijiet barra il-gobon (Emmental) u ftit zejt.

4. Aghgen sa ma tifforma ghagina.

5. Wara zid il-bicca ghagina l-ohra u ghagen flimkien.

6. Dellek receipjent tond u gholi hafna.

7. Poggi l- ghagina fih u poggi il- wicc il- bicciet tal- gobon Emental Ghatti b’ sarvetta u hallieha toqoghod ghal saghtejn.

8. Ahmi forn 180’c ghal siegha sakemm isir.

9. Wara li tiksah aghlaqha u poggieha fuq tray u servi il- parma ham madwarha biex tkun tista tiehu sufle tal- gobon u bicca parma ham fuqha .

Ingredients

4 medium sized marrows (4 karotti).

2 eggs

50gr grated cheese

semolina

salt and freshly ground black pepper .

Method

Wash the marrows , remove the tops and carefully scoop the marrows making sure not to breaking them . Put the ricotta in a large mixing bowl and beat it well until it becomes a creemy mixture . Add the eggs and salt and pepper and cheese . Mix everthing well .

Put the marrows in a small pan or casserole and half cover with water . Bring to the boil and simmer until cooked . check carefully to make sure there is enough water in the pan

Ingredients serve 6 .

6 large tomatoes

6 large fresh basil

4 garlic cloves

2 tablespoon extra virgin olive oil

Rock salt

Fresh milled black pepper

Dressing

2 tablespoon olive oil

To garish

6 large fresh basil leaves

Black olives .

Method

Preheat the oven to 200/c / 400/F (gas mark 6).

To prepare the tomatoes pour boiling water over them and leave for 1 minute.

Drain off water , cool slightly and peel carefully . Cut each tomato in half and place in a roasting tin , cut side up . Season with salt and pepper . Sprinkle with chopped garlic and a few dops of olive oil and half basil leaf on each tomato .

Roast for 1 hour until the edges blacken . Remove the tray and cool .

To garish , place half a basil leaf on each tomato and sprinkle with oil whisked with balsamic vinegar . Top with black olive and serve at room temperture with crusty farmhouse bread.

Ingredients

6 green peppers

1 large tuna fish .

1large tomato peeled and chopped

handful of finely chopped parsley

2 tablespoon fresh breadcrumbs

1 egg

salt and ground black pepper

1 tablespoon capers

1 small onion finely chopped

2 tablespoon olive oil

2 tablespoon margerine

Method

Wash peppers, remove and discard top , stalk and seeds . Mix all filling ingredients together. Stuff green peppers with the mixture , pressing in well.

Heat oil and margerine in a frying pan and when hot add stuffed peppers cooking slowly in a pan lid on top of them . Allow to cook until almost black .

Remove from fat and allow to cool.

Serve as a starter or even as a main dish with boiled potatoes and oven roasted tomatoes in the following receipe.

Ingredients

4 small Aubergines / brungiel.

8 baby marrows / qara baghli.

cooking salt

300ml olive oil

4 cloves garlic peeled and crushed

1 tablespoon chopped fresh thyme

a handful of blanched almonds

3 tablespoons white wine vinegar

possible a few stuffed green peppers

Method

Cut Aubergines Length wise leaving skin on after slicing top and bottom off . Place in a colander sprinkle with rock salt and allow to stand for 30 minutes

Rinse slice under cold water and pat dry with kitchen paper . Also cut baby marrows lenghtwise and pat dry .

Make a mixture in a processor with olive oil , crushed garlic and thyme and almonds, if used and brush on both sides of a prepared aubergines and marrows with is placing them on oiled shallow baking trays.

Bake in a moderate oven for 30 minutes , brushing occasionally with the oiled mixture until the vegetables are tender and turning brown. Allow to cool. Place on a platter in two rows.

Quarter red and yellow peppers, remove seeds and membranes . The seeds should be blister and blackened . When cool peel off skin and then slice pepper into stripes . Put on a platter with the other vegetables . Drizzle with the wine vinegar and sprinkle and chopped parsley and freshly ground pepper .

Ingredients

150gr caster sugar

150plain flour and extra for dusting

150ground almonds

pinch ground cinnamon

150cold butter cut in cubes

1 egg beaten

1/2 teasepoon icing sugar to decorate (optional).

Method

Put the sugar, almonds and stir well combined. Add the cubes of butter and rub them in the flour mixture . With your fingertips put them in the breadcrumbs . It should be quite moist . Add an egg and stir with a wooden spoon until the dough comes together then kneald lightly into a ball . Place the dough in the center of a 24 cm base until it is halfway up the sides of the tin and the tin in covered .

Spread the jam over the tart as evenly as possible into 1.5cm stripe . Place the stripe in one direction and the other to create a criss cross pattern for the filling.

Refrigerate the tart for 60 minutes .

Ingredients for the zuchini

4 medium zuchini trimmed

2 tablespoon olive oil

3/4teasepoon kosher salt

Ingredients for the pizza

pizza dough

all purpose flour

4 small garlic cloves, shaved

into paper thin slices with a knife or a mandoline

1/2 teasepoon chilli flakes

12 ounces(2 cups) fresh mozzarella

1 bunch basil

scant 3 tablespoon olive oil +moore for drizzling

2 ounces grated cheese

sea salt

Method.

To make the zuchini:

Preheat the oven to 450/c. Slice the zucchini length wise to 1/4 inch thick slabs . Spread them in a single layer on a rimmed baking sheet . Drizzle with the olive oil and sprinkle with salt . Roast until tender but not limp 7-10minutes . Cool. (You can roast the zuchini 8 hours ahead. Store in a room temperture ). Increase the oven to 500/c arrange a rack in the top third of the oven and place the pizza stone on the rack . Let heat for 1 hour . Remove the pizza dough from the refrigerator at least 30 minutes before baking . Turn a large baking sheet upside down or use a pizza peel . Dust the surface with flour . Form 1 piece of the dough into a 1/2 inch round and set it on a baking sheet or peel. Working quickly , scatter the dough with one forth of the garlic and a generous pinch of chilli flakes . Scatter one forth of the mozzarella and 5to 7 basil leaves depending on the size over the zuchini . Drizzle with 2 tablespoon of the olive oil. Jiggle the pizza gentle on the pan (or peel) to sticking if it is, loosen it and sprinkle a little more flour under the area where it stuck . Slide the pizza onto the hot stone making sure to start at the stone back so that the entire pizza will fit on it . Cook the pizza for 3 minutes Turn on a broiler . Broil the pizza until golden crisp , and a bit blistery and charred in places 2 to 4 minutes. Watch it carefully to see if does not burn.) If you don’t have a peel use tongs to slide the pizza onto a large platter . Sprinkle with one forth of the grated cheese and a pinch of sea salt and drizzle with olive oil Repeat the remaing dough and toppings

Ingredients

12 large eggs

800gr sausages , skinned

5 tbsp curly parsley finely chopped

2 tsp Worcheshire sauce

2 tsp English mustard powder

2 tsp ground mace

12 rashes smoked steaky bacon

85gr plain flour

200gr dried breadcrumbs

1 ¾ pints sunflower or vegtable, oil for frying

Scapes of bread for testing oil

Method

Put 9 eggs into a large saucepan . Cover wih cold water and bring to the boil

When 5 mins is up, quickly in the eggs out with a fork and plunge into a big bowl or cold water . Put a sausage meat , parsley , worcestershire sauce , mustar powder and mace into a bowl with plenty of easoning . Break in 1 of the remaiing eggs and mix everything together. Crack remaining 2 eggs into a bowl , beat with afork then sieve onto the plate . Tip the lour onto another plate and season well . Finally,  tip the bradcrumbs onto a third plate . Bring a large saucepan of water to the boil. Drop in the bacon rashes . Turn off the pan and fish out the bacon with a pair of tongs – it should be just cooked  When the egs ar cool ,tap lightly on a hard surface to crack the shell, then peel . If you hold the egg over te bowl of water as you peel , all te shellbits will collect in there and you can dip in he eggs to wash off any fragments . wrap a slic of bacon around the midle of each egg overlaping , line a belt. Now finish coating the eggs.  I set up the ingredients along my bench like a conveyr belt : eggs, then flour, mince , beaten egg and finelly breadcumbs, plua baking parchment – lined tray at the end to put the finish scoth eggs on. Roll the bacon – wrapped eggs in the flour, saking off excess . take a good chuk of mince and pat out to thinly, shaking off excess . Take a good chunk of mince and pat out to tinly cover one hand . Sit the eggs on the meat , then mould over the mince to cover , squeezing and pattin so it is an even thikness . Dip in the egg ,  shaking off the excess , then roll in the breadcrumbs to coat and transfer to your tray . Repeat to cover all9 eggs , then cover with cling film and chill for 4 hrs o overnight . To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread bowns in about 1 minute . Carefully lower in a skootch egg and fry for 5 minutes, turning gently until even browned . You can probably do 2-3 at a time but don’ overcrowd . lit out onto a kitchen paper – lined tray (If you likeyour skootch eggs warm , pop them into a low oven while you fry  the rest.).   Keep an eye on the oil might be too hot and you risk the pork not being browned . If the oil is browned before the schotch egg i browned. If the oil gets too cool the skootch egg may overcook before it is browned enjoy warm and cold; best eaten within 24 hours of frying .

Ingredients

400gr cikkulata

Kulur ta ikel ahdar

Kulur ta ikel ahmar

Toothpicks.

Method

Aqbad dixx kbir u iksi bil-karta tat-tisjir. Dewweb ic-cikkulata fil-michrowave

Poggi kull areo fic-cikkulata, wahda wahda , ghattieha kollha u mbaghad ohrogha b’ furketta . Kompli sejjer hekk sakemm l-areos kollha ikunu miksijin.

Poggi fil-frigg u hallihom joqoghdu gal 20 minuta.

Halli it-tfal tieghek jesperimentaw id-disinji taghhom billi igibu it-toothpick tal-kulur tal-ikel u jsejnu il-gallettini .

Ingredients

2 artichole globes

Half a lemon

80 grparmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennels toasted

Method

Snap the coarse , outside leaves of the artickole . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl . squeeze the lemon into the water , add the squeezed half lemon and immerse the archikoves in the mixture .   Cover with cling film

With a vegetable peeler , shave the chciken escalopes with salt and pepper , then chargill on hot cast iron ringled grill pan .   It will take only  a few minutes to cook the chicken .

To serve drain the artichoves , pat dry , slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper

Ingredients

1 cauliflower, cut into large flourets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs.

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    A rrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste

Pour the cheese sauce over the flourets , making sure there were no gaps .  Arrange the cooked cauliflour in a earthenware dish . 

Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflour .

Bake uncovered for 10 to 15 minutes or until golden brown on top. 

Ingredients

400gr  strawberry hulled

150 custer sugar

100 digestive buiscuits , crushed

50 gr unsalted butter , melted

500 gr mascarpone

300 gr fresh vanilla custards

1 teasepoon vanilla extract

 Thick cream, whipped , to serve .

Method

Place 250 of the strawberries and 100 of the sugar in a food processor and process until smooth .

Set aside

Conbine buiscuits and butter

 Press into base of a 23 cm spring form pan . Refregerate for 15 minutes to chill .

Place mascarpone custard vanilla and remaining sugar in a food processor . Process until smooth . Pour over the buiscuit base . Drizzle with strawberry sauce , then use a skewer to swirl it through . Freese for at least 2 hours . Transfer to fridge 30 minutes before serving Slice the cheesecake semifreddo and serve with cream , garished with the remaining strawberries .

Serve 6 to 8

Ingredients

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredients serve 8 .

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.   

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes.