Ingredients serve 6 .

5 large eggs, separated

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh raspberries’

6 tablespoon runny honey

1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacao and sugar in a medium – sized bowl well with a wooden . stir in the buttery. Slowly beat in the milk until it is fully incorporated. Gradually add the the flour until you have a thicker batter.  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in. Do not  overfill. Cook for 4-5 minutes and serve topped overfill . Cook for 4-5 minutes and serve topped with yougourt , raspberries’ and honey .

Ingredients serve 6 or 8 .

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.

Roll 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 .

Ingredienti , isservi 6 .

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Melh u bzar mithun frisk.

Metodu

Sahhan il-forn ghal 200 ˚C. U poggi turtiera mhux fonda tal-forn biex tishon, u poggi it- turtiera biex tishon.. meta tkun hrigtha l- ilma li fi skutella li tiflah is-shana . Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr .   Saffi fi passatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur .  Meta tkun hrigtha l-ilma li stajt tap tap l-ispinaci b’ tissue; poggiha fuq board ta l-injam u qattaghha .   Itfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f’tagen .  Zid il-basla u l-spinaci .  Nehhi minn fuq in-nar u halli it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .  Iksi it-turtiera f 4 folji tal-ghagina filo. fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera. Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.  Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir. Ghaffeg iz- zewg folji tal-ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew . Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il-folji tal-forn . Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .Hallieha toqoghod fit-turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegha .

Ingredients

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar  

5 g fresh cilantro

30gr mistresses 

20gr Ocular 

20 gr lollo rosso 

200gr potatoes 

1 clove garlic 

10gr butter 

20gr cherry tomatoes 

15gr walnuts 

1g crushed black pepper   

Method

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes . 

Then wash peel and grate the potatoes and place in the container. 

Add the peel chopped garlic and butter and cook in a rosti pan. 

They should take 10 minutes over low heat on each side. 

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top.  

Garish with the walnuts and the cherry tomatoes and serves. 

Ingredients

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross 

15g aberigines 

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a  chinoise.  Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

and add to the sauce. 

To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve as a photo. 

 

Ingredients

 8 chicken pieces

 300gr tomato juice

 200gr white wine.

100gr mushrooms sliced.

 100gr butter melted.

8 slices white bread.

2 garlic cloves crushed.

1 tablespoon olive oil.

1 tablespoon sugar.

Fresh basil.

Method

Using a sharp knife remove bones from the chicken pieces.

 Heat the oil in a large pot for four to browned all over.

Add the tomatoes juice, wine and mixed herbs to a frying pan.

 Mix the melted butter and the crushed butter until the chicken is tender. . Lightly toast the slice of bread and brush with the garlic butter serve. 

250g fresh vine leaves   

2 tops olive oil 

1 large finely chopped 

250g minced lamb 

75gr cooked rice 

2 tbsp chopped fresh mint  

2 top fresh chives 

3/4 spring unions finely chopped  or 2 lemons 

2 tpsp tomato puree (optional)  

2 tpsp sugar 

Salt and fresh ground black sugar

Yogurt and pitta bread to serve (optional)

Method

 Blanch the vine leaves in boiling water for one of two to soften them.  Heat the olive oil in a large frying pan. 

And frying for a few minutes until slightly softens.  Add the lamb and fry on a moderate heat until well browned stirring frequently. 

Add salt and pepper  

Stir the cooked rice, chopped herbs .Spring unions and the juice of one of the lemons into the lamb. 

 Add the tomato puree, if using, and the knead the mixture with the hands until thoroughly blended. 

Line the base of a large saucepan with several unstuffed leaves and arrange the rolled lemon juice leaves in tight layers on top. 

Stir the remaining lemon juice and the sugar into about 152ml cup water and pour over the leaves. Plates a heat plate over the dolmates to keep them in shape.  Cover the tightly then cook over a low heat for two hours, checking occasional and adding a little water should the pan begin to boil dry.  Serve warm or cold with youghrt our and warm pitta bread. 

Ingredients

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar  

5 g fresh cilantro

30gr mistresses 

20gr Ocular 

20 gr lollo rosso 

200gr potatoes 

1 clove garlic 

10gr butter 

20gr cherry tomatoes 

15gr walnuts 

1g crushed black pepper  

Method

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes . 

Then wash peel and grate the potatoes and place in the container.  

Add the peel chopped garlic and butter and cook in a rosti pan. 

They should take 10 minutes over low heat on each side. 

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top. 

Garish with the walnuts and the cherry tomatoes and serves. 

Ingredients

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross 

15g aberigines 

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a  chinoise.  Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

and add to the sauce. 

To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve. 

Ingredienti ghal 4 persuni

4 koxxa tat- tiegieg bit- tewm u il- lumi.

 imqaxxrin

 2 imgharfef zejt  taz- zebbuga 29 sinna tewm imqaxxra u misjura hafif

nofs lumijaf’ erbgha roti rqaq.

2 kikri 125ml nbid abjad mhux helu.

mgharfa cornflour mahlul go nofs kikra 125ml ilma.

bzar u melh.

mgharfa tursin frish imqattgha irrqiq biex iizejjen,

Metodu

 Hu tagen ta’ 3 litri u ghamel iz- zejt u sahhan fuq nar medju sa ma jibda ifeffex.

wara itfa it-tewm u u il- koxox qallihom mikxufa sakemm jinharqu minn kullimkien.

imbghad fuqhom ippostja r-roti tal-lumi roxx il-bzar u il-melh , roxx il-bzar u il-melh u zid l-istokk u l-inbid fuq kollox.

Zid l-istokk u l-inbid fuq kollox.

baxxi in-nar u tektek ghal madwar 20 minuta.

jew sakemm tniggizhom u minnhom johrog likwidu car minghajr demm.

imbghad warrab  b’ attenzjoni wahda mill- koxox f’ postha ferra il- pastarda mahlula u hawwad bla ma tieqaf .

Sa ma iz- zalza tehxien fl- ahhar erga poggi il- koxox halli ftit joqoghdu qassam fil- platti halli ftit joqoghdu roxx servi bit- tursin u iz- zebbuga.

Ingredienti

Koxxa ta’ papra 

Xaham tal-papra jew zejt taz-zebbuga vegitali. 

Zewg imgharef hoi sin sauce

4 sinniet tewm 

Qalb tal-qaqocc 

Kabocca hamra   

Zewg imgharef ghasel 

Gbejna tal-bzar 

100ml Krema  

Zewg patatiet imdaqqsa 

200ml Stokk tal-papra 

Tina imdaqqsa u il-weraq tar-rand. 

Pinta inbid abjad. 

Tlett imgharef Gobon Parmiggjan

metodu

Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u  iz-zewg papri jew zejt taz-zebbuga. 

Vegitali sakemm tghatti nofsha.  

Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.

Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewminbid vabjad , ftit stokk u sajjar fil- forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel. 

Qaxxar il-patata qattaghha f’bictejn ta’ 3cm u aqliha nofs sajran fil-mishun.

100gr salamun   

2 basliet imdaqqsa   

Tlett tadamiet zghir 

2 basliet zghar 

3 brussels sprouts 

2 basliet mit-twil  

Pakkett saffron (zaghfran )

600ml stokk tal-hut 

10ml Krema friska

Metodu

Naddaf l-ispnot u aqsamha f’zewg Fillets.  Qatta  is-salamundawwar l- ispnot maghha u sikkithom bil-“cling film”.

Sajjar l-istokk fuq nar baxx  ghal 15 il-minuta. 

Qaxxar u qalli il-patata.  Qalli il-basla.  It- twil u aqlih bi ftit zejt. 

Itfa il-patata u il- krema u ghaffeg kollox . Zid il-melh u il-bzar . Itfa il-brussels sprouts fil-mishun ghal u imbghad kompli sajjar f’tagen. Bi ftit butir mat-tadam u il- basla iz- zghira , kollox maqsum min-nofs. 

Hallat l-is-saffron zaghfran ma zewg kuccarini stokk tal- hut u hallieh jaghli sakemm jonqos bit-terz. 

Ara li il-hutatkun saret qieghda fuq il-patata.  U il-haxixmin- nofs tal- platt u dawwar bis- sauce tas- saffron zaghfran li tkun hejjejt. 

Ingredients

225gr flour

1.25ml water

225gr butter

1 lemon juice

flour for rolling up

method

sift the flour and salt into a bowl . Add the lemon juice and enough cold water to mix the ingredients to a smooth dough .The mixture shold take about 125ml water but this must be added by a spoonfull to avoid making the dough too wet .

Wrap the dough in the clingfilm and chill briefly . Shape the remaining butter into a rectangle measuring about 10*17cm 4*3inchis , then chill again . On a lightly flavored surface roll the dough into the butter in the middle of the dough, then fold the bottom third over it and fold the top third down to enclose the butter completely . Press the edge of the dough together with the rolling pin . give a dough quarter , turn into a clockwise direction . Roll out the Chill for 30 minutes . roll and fold the pastry 6 times in all dough into an oblong as before fold it again , the wrap and the cling film. Roll and fold the pastry 6 times in all , chilling well each time . to remember the number of rolling’s , mark dots in the dough with your finger tips. After the process of the rollings and folding is complete chill the pastry again before using it required.

Ingredients

  2 kilos of black grapes. White ones are used too. .

 1kg sugar preferable serving sugar use a little less if the grapes are very sweet.  Juice of a lemon.  1 tablespoon oil. .

Method

The grapes have been washed and then put the sticks, picked off, put them in a large pot that has been.

.

 Put the pot on a low heat and simmer within the lid on until the grapes are soft.

(About 30 minutes.

 Sieve the cooked grapes until the juice is back into the pot.

. Then pull the juice and cook gently until the sugar. Dissolves.

Stirring continuously. Turn up the heat and bring to the boil. .

Allow the jam to boil steadily until it sets.

 To test the testing boil, put the saucer that has been chilled in the fridge.

Ingredienti isservi 4

4 nofsijiet chiken breasts

8slices gobon mozzarella

1 bott zalza tal- pizza

Metodu

iccatja it- tiegiega u qattaghha 1/4 ta’ pulzier hxuna.

poggi 3 slajsis peperoni u sjajs gobon mozzarella kull wahda . Irrombla sew . Poggi dixx tal-forn imdellek bil- polpa .

ghatti u sajjar f’ temperatura ta’ 350ghal 40 minuta , sajjar ghal 5 minuti ohra jew sakemm idub il- gobon u servi shuna .

Ingredienti

250gr zebbug

250cicri tal- bott

6 imgharef zejt taz- zebbuga

jekk trid tista zzid bzaru ahmar

metodu

Poggi kollox go foood processor u fforma passte

D in it- tahlita tista tuzaha mal- gellettini mal- hoobz mal- pitta bread etc

Tahwira ta’ patata u spinaci

Ingredienti

2 imgharef zejt taz- zebbuga

6 patata zghar mahkuka

300gr spinaci tal- friza imsoffi sew mill- Ilma

basla imdaqsa imqatta’ bicciet zghar

2 sinniet tewm bicciet zghar

melh u bzar

6 bajdiet imhabta

200gr gobon cheddar mahkuk

Metodu

sahhan iz- zejt go tagen fuq nar bati

itfa il-patata fit-tagen u aqli ghal 10 minuti , u dawwar il-patata minn hin ghal iehor sakemm tihmar u tirtab . Hallat l-ispinaci, il-basal u it-tewm

zid il-melh u kompli hawwad waqt li sajjar.

ferra il-bajd fuq it-tahlita.

Xerred fil-wicc il gobon mahkuhk – ic-cheadar.

Ghatti it- tagen bil- ghatu sakemm tara li il- bajd sar .

servi shun

Ingredienti

Farfalle

zejt taz- zebbuga

incopva 200 nadifa

tewm

metodu

ghalli il- farfalle ghal 2 minuti , wara saffih u zomm l-ilma li ghallejt l- ilma l- ghagin fih

L-ghagin itfaghlu 2 kuccarini ilma halli ma jibqax jehxien..

Zid daqs 5ml u 10sinniet tewm.

Wara li ikun sahan it- tagen itfa l- ghagin mill- ilma kiesah li ikun ghallejtl- ghagin fih .

Wara 5 minuti isir servi mill- ewwel shun.

Ingredients serve 6

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .