1 kg injokki tal- patata friski

2 imgharef zejt taz- zebbuga

2 basliet homor imqatta’

2 sinniet twm , mishuqa

500gr tadam imqatta’ tal- landa

2 imgharef imbulgati tursin imqatta ‘ 10 flieli parma ham

4 imgharef pesto

metodu

Sahhan iz- zejt f’ dixx kbir u baxx . zid il- basla u aqli ghal 7minuti . zid it- tewm u kompli aqli ghal 5minuti .

Tektek ghal madwar 10minuti . zid il- melh u il- bzar ghal gosti tieghek . fl- istess hin sajjar l- injokki skond l- ingredienti ta fuq il- pakett sakemm jitilghu fil-wicc . saffihom mill-ilma u zid iz-zalza . sahhan il grill . . Saffihom mill- ilma u zid iz- zalza . Poggi il- perzut f’ munzell fuq l- injokki li tkun ipustjajt b’ mod li ma ikunx imissu ma xulxin u qattar qtar tal-pesto fuqom

poggi taht il- grill u sajjar ghal madwar 5 minuti sakemm il- perzut jitbaskat u jibda jiehu kulur dehbi .

servi minnufih

ingredienti

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

method

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il- Kari , zid il- mushrooms u il- bejken u kompli aqli ghal hmistax  il-minuta ohra. Saffi l- ispagettini , itfa it-taken u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il-kulur u iservihom shan. 

Ingredients

400 gr spaghetti

2 garlic clove finely chopped

150 local pork sausage  taken out of the and finely chopped

10 basil leaves shredded

100cultivated white mushrooms ends trimmed and cut into quarters

 1 small bunch of parsley finel chopped

75 ml chardonnay wine

50ml extra virgin olive oil

Sea salt and freshly ground pepper

Method

In a large pan heat half the oil over high heat add the mushrooms and cook until golden about 5 minutes.

Add the garlic reduce the heat add the wine and cook until it has evaporated .

Put in the sausage meat and cook for about 3 minutes stir in basil and the parsley and leave to the side .

Put the pasta in salted boiling water and cook for about 6 minutes , drain , reserving some liquid .

Mix the pasta with the sauce ,  add some of the pasta liquid and cook for a further 2 minutes . season to taste and serve immediately with a drizzle of oil .

Ingredients

1 kg of fish

 Sea salt and blk pepper

Olive oil for bursting

200gr tinned tomatoes or 6 fresh tomatoes schinned and desceeded

2 garlic cloves , crushed

125ml white wine

250 ml fish stock

Leaves of 2 springs of thyme

Leaves 3 sprigs of tarragon chopped

2 fresh sage leaves

1 bay leaf

Sea salt and freshly ground pepper

Method

For the sauce , put the tomatoes , garlic and oil in a pan , boil , reduce heat and simmer then cook to a pulp , crushing them occasionally

 Add wine and simmer until absorbed , then , add the stock , tarragon , thyme , sage , bay leaf , salt and pepper . brush the fish and season with salt and pepper .

Spoon half of the sauce into a roasting tin , place the fish on top and roast in heated oven 180 degrees celcius / gas 4 for 10 minutes , turn the fish over and roast for the additional 10 minutes .  

Place in a serving dish and keep warm.  

Pour the roasting juices back into the saucepan of nocoise sauce , bring to the boil and then simmer until reduced to the pulp , add salt and pepper  to taste .

Pour the sauce around the fish add the olives and fennel frauds and serve .

1 kg of Lampukie fileted and cut into cubes

1 union finely chopped

 5 garlic cloves finely chopped

12 basil leaves finely chopped

Handful majoram leaves finely chopped

2 fresh tomatoes roughly chopped

 8 pitted green olives roughly chopped

 8 black olives roughly chopped

Handful mint leaves finely chopped

2 teasepoon capers

2 medium tomatoes peeled and sliced

100ml extra virgin olive oil

Sea salt and freshly cracked pepper .

method

Line a 15cm pie dish with the pastry leaving pastry hanging out of the fish to form flaps .  

Heat a pan with the oil and saute the union and garlic , mix in the fish and herbs , cook for 5 minutes and stir in the olives , capers and tomatoes , continue cooking for another 5 minutes . Line the pastry with the potatoes , season the fish mixture and put on top of the potatoes .

Close back the pastry flaps and cook in a moderate hot oven at 180 degrees for approximately 35 minutes until pastry is golden and crunchy .

ingredienti

400gr gellewz inkaljat

14 il- cream criket

350gr zokkor caster

4 imgharef kokotina helwa

kuccarina baking powder

sitt abjad tal- band

15ml butir mahlul

mgharfa trap tal-kokotina

150gr cikkulata skura imdewba

melodu

ipprepara dixx tons ta’ 20cm . idilku l- inbid bi ftit butir .

Shahan il-forn b’temperatura ta’ 170 gradi Celsius.

Farrah sew il-gewz u il-crecers . hawwad l-abjad tal- band maz- zokkor . zid l- ingredienti l- ohra minbarra ic-cikkulata imdewba .

Ahmi fil-forn ghal madwar 25 minuta, kif isir, hallih jibred u aqilghu mid-dixx .

Iksi ic-cikkulata mdewba u jekk trid tista izejjen b’xi gewza

5ml -kuccarina

15ml -mgharfa

240ml – kikra

1/4 ta’ tazza – 2 imgharef

1/3 ta tazza – 4 imgharef

1/2 ta’ tazza – 3imgharef + kuccarina

3/4 ta’ tazza – 8 imgharef

tazza – 16 il- mgharfa

300’f- 150’c

350’f- 180’c

375’f- 190/c

400’f-200/c

425’f-220’c

450’f-230’c

ingredients

1*sea bream or any fish

onion diced

2 garlic cloves diced

6 olives diced

olive oil

2 tablespoon fresh lemon juice

1*fresh tomato diced

15 capers

6 olives diced

pepper

15 capers

basil leaves or mint leaves

tin foil

Method

prepared all the ingredients before proceeding

spread tin foil on a baking tray

place the fish in the center and spread some of the mixture of onion , garlic , tomato olives , capers and spices over and around the fish.

Drizzle with olive oil and lemon juice .

Cover the fish with foil and cook in the oven for 3, 20-35 minutes until such time as the fish is ready .

this is a delicious served with side salad and some roast vegtables .

Ingredients serve 6 .

½ kg di pasta di pane leviata allo extravergine

3 cuchai di zuchero

Sale

100gr di uva sulttanina

1 chuchiaio di pinole

preparazione

Infarinato lavorate la pasta di pane da vostra fornaio aggiungendo d’alio, lo un incorporarte I pinoli l’uvetta precedentemente vl’ammollata in aqua tiepidae poi stizzata e amalgatamente il tutto.

Dal impasto ricavate dei piccoli panetti coprite con un ntelo elasciatele riposare per un mezza giornata a temperatura ambiente. Ora potete vcuocerli in fornoa 180°C per 20 minuti.

Ingredients

1/3 cup parmeasan coarsely grated

Prepare a grill for medium high heat,

 cut lemon in half crosswise and thinly sliced

1 half, remove seeds.

 Set remaining lemon half aside for serving.

 Grill lemon slices turning occasionally until lightly charred about 2 minutes . Transfer to a cutting board and coarsely chop.

Method

Place in a medium bowl .Using long tongs place clams directly on grill . Carefully transfer to a large bowl as they are open. Try to save as much clam liquor as possible, but some will inevitable split into coals  let cool. Remove clams from their shells and coarsely chop . transfer clams and any liquored to bowl with lemon and add garlic, parsley, red pepper flakes and ¼ cup oil season with salt and black pepper. Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred about 5 minutes. Top toasts with clam mixture, some green olive tapenade, then parmeasan dividing evenly, cut into pieces, cut reserved lemon into wedges and serve alongside toast for squeezing over.

Torta tal-gruere – (“quality ta’ gobon”), qlub tal-qaqocc u il-mortadella

Ingredients serve 8 .

300shortcrust pastry

baked beans

175gr gobon gruyere, grated

250grilled artichokes in oil drained and halved

250gr Mortadella, cut into 2.5cm pieces

1 tablespoon oil, reserved from the jar of artikokes

425double cream

3 large eggs

1 large egg yolk

1 level tbsp finely choppedfresh rosemary

salt and freshly ground black pepper .

Method

pour the oil, reserved from the artichokes into the frying pan set over a medium to high heat and sauté the mortadella for 4-5minutes until evenly browned remove with the spotted spoon and drain on kitchen paper . Whisk together the cream eggs , egg yolk and rosemary and season with salt and pepper .

Roll out the pastry on a flavored surface until it is at least 6cm larger than the base of a 25.5cm tart tin ; lift over the tin and press down into the bottom and up the sides of the tin ; roll the pin over the top over the top to trim the excess pastry , lightly prick the base and chill for 30 minutes .

Preheat the oven to 200’c / gas 6 line the chilled pastry with baking parchment and fill with baking beans – cook for 15 minutes until the pastry is set and very pale take outof the oven , remove the paper and beans and leave to cool a little .

Arrange the cheese , artichokes and mortadella evenly from the bottom of the art case ; pour the rosemary custard into the tart case; and bake in the tart and bake in the oven for 20 minutes or until the custard has set , then cool in the tin for 10 minutes before removing to a cooling rack , serve hot and cold .

Ingredients

1 onion diced

2 celery stick , diced

1 kg oven ready chicken

700gr pints hot chicken stock

115gr dried chiken taghliatelle

Salt and pepper

2 tablespoon chopped fresh dill +extra to garish .

Method

1.Place the onion , celery and carrots in a slow cooker , season the chicken all over and place the top.

Pour the stock over . cover and cook on low for 5 hours.

2. Leaving the juices in a slow cooker, carefully lift out the chiken and remove the meat from the carcass , discarding the bones and skin . cut the meat into bite- sized pieces .

3.Skim the excess fat from the juices, then return the chichen to a slow cooker . turn the setting to high .

4.Bring a large saucepan of light salted water to the boil. Add the pastav, bring back to the boil and cook for 8-10 minutes or until tender but still firm to the bite.  Drain, add to a slow cooker and stir well.

5. Add the dill to the soup and stir well. Cover and cook on high heat for 20 minutes . Garish with extra and serve imediately .

Variation

 The receipe can be adopted to use wheather vegtables are in season . You can also vary the type of pasta used , for an equal delicious winter warmer .

ingredients

300ml hot milk

2 tablespoon honey

1 beaker yougourt

1 teasepoon honey

A few drops of lemon juice.

Method

Mix all the ingredients with the blender for a few seconds and serve immediately

Ingredients

900gr ripe tomatoes 1 clove garlic

various herbs (Thyme and sage )

3 tablespoon olive oil

salt and pepper

oregano – bayleaf

Method

blend the tomatoes wth the blender . heat the oil in a saucepoan and saute the garlic until golden brown . remove the garlic and add the puree tomatoes . simmer until sauce is thick and saute the garlic until golden brown .

Remove the garlic and add the puree tomatoes . Simmer until sauce is Thick Add the herbs and season with sugar salt and pepper .

Ingredients

1 egg

1 tablespoon vinegar or juice of 1/2 lemon 150ml olive oil or salad oil salt

Method

Put the egg, vinegar, salt and oil to a beaker . Insert a blender to the bottom of the beaker . Covering the egg yolk with the blender hand flat against the bottom

Switch on the blender until the mixture is consistency. Without releasing the switch guide the hand blender on the top of the mixture and back down again at once or twice but do not raise the blade out of the mixture

Ingredienti isservi 5

Kikra ross ,

400gr ikapuljat tac-canga jew tal-majjal  

Basla mdaqsa mqatgha irqiq, 

Bott-tadam jew daqs 300gr basla mdaqsa, imqatgha irqiq, jew daqs 300gr tadam frisk, 3 mgharef kunserva, mgharfa mgharfa zejt. 

2 kikri ilma, kikra halib,  kuccarina curry, 150gr bacon imqatta f’dadi, 150gr bacon imqatta f’dadi,

100 gobon tal-hakk,

 2 bajdiiet,

 bzar iswed.

metodu

Sahhan il-forn f’temperatura ta’ 180/c

Xarrab ir-ross ghal madwar kwarta. Lahlah sew u qottru mill-ilma.

 Go borma Sahhan iz-zejt, qalli il-basla mal-ikapuljat u il-bacon .

Zid it-tadam, il- curry u il- kunserva . halli iz- zalza ttektek fuq nar ghal madwar siegha sakemm tara li saret maqughda u sabieha .

Sadanitant hawwad il-bajd u 2 imgharef gobon mar-ross go diixx .

Ferra iz-zalza god-dixx u b’imgharfa ta l-injam. Hawwad kollox sew.

Zid l-ilmau il- halib.  Erga’ hawwad.   

Ohrog id-dixx u hawwad ir-ross ghal ahhar darba. Ferrex il-kumplament tal- gobon fil-wicc u ferrex ftit bzar iswed.

Kompli sajjar ghal 20 minuta jew sakemm tara li ir-ross saru il-wicc sar kulur dehbi sabih.   

Ingredients

150gr dried peeled chestnuts

750ml water

100cup sugar

50cup coacoa powder

2 cinnamon sticks

1/2 cinnamon

1/2 tsp whole cloves

1/4 tsp nutmeg

1 local orange rind

1 local mandarin rind

glass 100. merlot wine or a shot anisette (opitional )

1 tsp corn flour blended in a little water water

some chocolate to serve (opitional) .

method

Soak the chestnuts . The next morning drain the chestnuts , remove , any remaing peel and place in a pan . Add the water , sugar caocao powder . cinnamon , cloves , nutmeg and the citrus rind . Boil to a boil and simmer until the chestnuts and tender , approximately an hour and a half . Once cooked remove the citrus rind and cinnamon sticks . Add the wine and anisette . Adjust stickless by adding some corn flour diluted in a little water. Serve hot in a cup or a bowl accompanied with some chocolate chips .

Ingredients

Served with oxtail ravioli

Served 4 Ingredients

100gr mirepiox

(Diced carrots leeks, celery and onions )

Bay leaf” randa”

1 small chiken , skin & fat removed

1 litre bottled water – fresh thyme

200gr oxtail , chopped in 4cm pieces

100gr pasta dough

Egg wash for ravioli

100gr diced root vegetable to garish.

Method

Put the oxtail pieces in one roasting tin and chiken in another . Set the oven to 190°/ gas mark 5 till pale brown, then add the bay leafand thyme and a litre of water. Add the roasted oxtail and chikn and bing the pot to the boil, skimming off any impurities (greesy foam) , And allowing it to simmer, (turn the heat right down) for 2 hours without mixing . keep skimming at the while so that the broth is clear and brown, this through a fine sieve an keep oxtail meat from the bone when it has cooled down .

Chop it finely , mixing in some out of the dough thinly and make 12 ravioli filled with the cooked and chilled oxtail securing the edge with egg – yolk . Gently add the ravioli and diced root vegetables to the stained broth bring it back to the heat and simmer for 5 minute . Add salt and pepper to taste and serve hot garnished with with wild flower

Ingredients

750gr chicken breasts, filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken Set pineapple pieces aside . Add thyme to chicken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chiken aside to cool in pouching liquid . remove chiken . reserving ¼ cup pouching liquid . Slice chiken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chiken, pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 6 persons

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground black pepper

Method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower the heat to maintain a low simmer until they are easily pierced ith a fork . Strain the potatoes in cold water, then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lengthwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .