Ingredienti

700gr onion thinly sliced,

2 tablespoon olive oil ,

50gr saghtar

,2 cloves crushed

, ½ granulated sugar ,

1,2 litres beef stock ,

275gr dry white wine ,

2 tablespoon cognac ,

Salt and freshly ground pepper ,

1 bagette cut into 2,5 slices ,

1 tablespoon olive oil,

 2 cloves garlic crushed ,

225gr guyere cheese.

Method    

First make the croutons, preheat the oven to 180 degrees celcius 180/ gas 4 ; drizzle the olive oil on a large baking sheet, add the crushed garlic , all over the baking sheet , then turn over so that both sides are coated with the olive oil on a large baking sheet , add the crushed garlic all over the baking sheet place the bread slices on top of the oil and garlic , then turn over so that both sides are coated with the oil; bake for 20-25 minutes until crispy. Place a large saucepan on a high heat and melt the oil and butter together ; when they hot add the onions , garlic and sugar and keep staring for abot 6 minutes or until the edges of the onions have turned dark, reduce the to its lower setting and leave the onions to carry on cooking very slowly for about 30 minutes pour in the stock and white wine, season then stir with a wooden tom scrape the caramelized film from the bottom of the pan , bring to the boil and immediately lower the temperture again a its lower setting and let it simmer for about an hour , uncovered then stir in the cognac.  Warm a mureen or soup bowls in the oven and pre-heat the grill to the highest setting; ladle the hot soup into the bowls and top with the croutons. Allowing them to float on the top of the soup. Warm the tureen or soup bowls in the oven and preheat the grill to the highest setting ; ladle the hot soup into the bowls and top with the crotons , allowing them to float on top of the soup. Sprinkle the great gruyere, thickly over the croutons and place under the grill brown and bubbling , serve immediately whilst still very hot .

ingredients serve 4

4 tablespoon butter

8 shallots thinly sliced

2 carrots thinly sliced

2 sticks celery, thinly sliced

225gr skinless boneless chicken breasts finely chopped

3 lemons

1.2litres / chiken stock

225gr dried spagetti broken into small pieces 150double cream

salt and pepper

2 lemons slices halved to garished

Method

Melt the butter in a large saucepan . add the shallots , carrots , celery and chicken and cook over a low heat staring occasionally for 5 minutes

Thinly pare the lemons and blanched the lemons rind in boiling water for 3 minutes . squeeze the juice from the lemons and reserve .

add the lemon rind and juice to the saucepan together with the stock . bring the soup to the boil then reduce the heart and simmer for 40 add the lemon rind and juice to the saucepan together with the stock . bring the soup to the boil , then reduce the heat and simmer minutes staring occasionally .

Add the spagetti to the saucepan and cook for 15 minutes or until the spagetti is tender and the chicken is cooked through . season to tastewith salt and pepper and add the cream . Heat through gently , do not allow to boil

Ladle into warmed bowls . garished with slices of lemon and serve immediately .

Ingredients serve 6

500gr chiken breasts raw

1.5 litres chiken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriander

2 tbsp sunflwer oil + etra for frying totillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small medium, corn tortilla halved, cut in one centimeters strips

method

Simmer the chiken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken and so let it cool in the liqud.

Put th stock to one side, discard bones and skin from th chiken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boiler 2 to 3minutes and serve in deep soup bowls garished with chopped coriander.

Ingredients

200gr rimmed lamb loin

3 parma ham slices

6 washed potatoes not peeled

20ml lambgravy

salt and pepper

method

season the lamb loin with salt and pepper . wrap sage leaves and parma ham around  together with some cooking string.

Heat some olive oil in a pan and sear the lamb on all sides . Transfer the loin to the oven and cook to your likeing

In a seperate pot boil the potatoes for a few minutes until almost tender then remove the water and add the lamb gravy together with the tamarind  paste. Slowly reduced the sauce until the potatoes are fully cooked . place the potatoes in the center of the of the plate and three and three medallions of parma ham over the sauce.

For garish drizzle some olive oil and place some dried leek on top.

Ingredients

2 racks of lamb 3.5 tablespoon of oil

100gr shallots

100gr sun dried cherry tomatoes

2 garlic cloves

A bunch of thyme

Salt and pepper

100 dry white wine

100ml veal jus

4 tablespoon soy  sauce

2 sliced  white bread

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh rosemary

1 tablespoon grayted parmeasan cheese

1 tablespoon fresh mushrooms

method

Pre-heat the oven to 200°C. Trim the most of the fat from the racks of lamb , leaving a thin layer . Scarpe off all the meat from the end of the bones . Heat a firm of olive oil in a roasting tin. On top of the stove and seal the rack of lamb with salt and pepper and then place them in a hot oven and roast for 6 minutes. Meanwhile peel and chop the shallots and the tomatoes .

Remove the rack of lamb from the oven and leave to rest on a wine rack . Place over a dish in a warm place for about 10 minutes . Pour off all but two tablespoon of the fat of the roasting tin, add the shallots to the tinand cook over a moderate heat on top of the stove for 2 minutes. Add the tomatoes , crushed garlic cloves thyme and white wine to stir well. Bring to the boil and then simmer for five minutes . stain through a very fine sieve or muslin into the saucepan and put aside.Conbine the bread with parsley , fresh herbs and parmeasan cheese into a food processor and blend for one minute or until fine. Spread the mustard over the meaty side of the laamb racks in a hot grill until the crumble, pressing with your hands and make it sticky well.

Place the racks in a hot grill until the topping is nice and, golden . for garish serve with pepper noodles or vegetable noodles.

ingredients

One and one half tablespoon olive oil

Divided

½ cup yellow onions

8 ounces lean ground turkey

2 tablespoon ground chilli powder

½ teasepoon onion powder

250gr fresh baby spinach leaves

1 teasepoon garlic minced

1 teasepoon fresh sage minced

1/3 cup fat free milk .

2/3 cup grated raw potatoes Without skin.

½  cup shreaded mozzareella.

2 tablespoon shreaded parmeggiano

Salt (optional)

Method

Preheat an oven to 400° C.

Greese a small cup casserole dish or ovenproof dishwith non stick spray . heat ½ tablespoon olive oil in an non stick spray . Heat ½ olive oil in an non stick akillet over medium high heat or until soft and fragrant . add the turkey chilli powder salt  (if using ) and onion powder .

Brown the meat until fully cooked and  and crumbled . transfer to a bowl and set aside . add the remaining olive oil and reduce the heat to medium low . add the garlic and sage and saute for 3 minutes . add the spinach and stir until wilted about 2 minutes . transfer to a bowl and set aside . in a mixing bowl whisk the eggs and 1/3 cup milk . add the cooked turkey , spinach, potatoes and mozzarella . stir until combined .  transfer to  the casserole dish . top with the parmeasan cheese . bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.

Ingredients

2/3 cup milk

1/3 cup oats

¼ cup quinua

¼ cup blueberries .

¼ cup maple syrup

2 tablespoon pecan pieces

2-3 dashes cinnamon .

Method

Combine milk and oats and cook according to package instructions . stir in quinoa , blue berries , maple syrup , pecans and cinnamon and serve hot .

Ingredients serve 6

2 large red (bell) peppers quartered and seeded .

 1 large aubergine sliced lenghtways

2 large courgettes (zucchini) sliced lenghtways .

6 tablespoon olive oil.

1 large red onion thinly sliced

75gr raisins

1 tablespoon red wine vinegar

400gr tomato passata . 2 tablespoon powered gelatine

. fresh basil to garish

. For the dressing

6 tablespoons extra virgin olive oil

2 tablespoons red wine

Vinegar

Salt and freshly ground black pepper

Method

Place the peppers skin side up under a hot grill and cook until the skills are blackened .

Transfer to a bowl and cover with a plate . leave to cool . Aarrange the slice of aubergines and courgettes on seperate baking sheet , brush them with a little olive oil and cook under the grill ,  turning them occasionally until they are tender and golden brown . heat vthe remaining olive oil in a frying pan and add the sliced onion , raisins , tomato puree and red wine vinegar . cook until the mixture is soft and syrupy. Set aside and leave to cool in a frying pan . line a 1.75litre terrine with cleat film (plastic wrap) 

It helps if you lightly oil the terrine , first . leave a little clear film overhanging the sides of the container. Pour half of the tomato puree’ into a pan and sprinkle with the gelatine . leave for 5 minutes to soften , then dissolve gently over  a low heat stairring prevent any lumbs from foaming . place a layer of the grilled red peppers in the base of the terrine and pour in enough of the tomato passata with gelatine to cover it . Continue layerine the vegtables pouring over each layer, finishing with a layer of red peppers . add the remaining tomato puree to the mixture in the frying pan and pour into the terrine . give a sharp tap to dispense the juice .

Cover and chill until set .

To make the dressing Whisk together the oil and the vinegar , then season to taste . turn out of the terrine the clear film . Serve in thick slices drizzled with dressing and garished with basil leaves . if you don’t own a terrine , you use a loaf tin instead . it will need to be lined with clear film

Ingredienti

2 brugiel maqsuma cubes ta’ 2cm

2 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

metodu

Sahhan il- forn fuq 375 u dahhal  dixx tal- forn dixx tal- forn vojt fih

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 .

Ingrediets

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

 1. 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 pudina is crisp.

Ingredienti isservi 4

4 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-istokktat- 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

1.5kg tripe   

2 tbsp sea salt 

2 large onions , finely chopped 

2 garlic cloves ., finely chopped  

2 .5 cm piece of ginger , peeled and finely chopped  

1 tsp turmeric 

 1tbsp mild korma curry powder

1 tsp ground coriander

2 tbsp  ground coriander

4 tbsp tomato puree’

2 tbsp garam marsala

4 tablespoon tamarind paste

1 bay leaf (werqa randa ) 

Method

Cut and put the washed tripe in a large saucepan . cover with cold water and add to the salt . Place over a medium high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes .  Drain well , reserving four tablespoons of the cooking liquid . Put the oil , garlic and ginger in a saucepan that is large enough to eventually take tripe .  Place over a medium heat and fry until lightly golden starring occasionally . reduce the heat to low . Add the spices , tomato puree tamarind and bay leaf and simmer for 7 minutes . Stir in the reserved cooking water and add the stripe .  Simmer  for 45 minutes on a very low starring occasionally . season to taste .   Serve very hot with plain rice .

Ingredienti ghal 4 person

400gr ghagin preferibilment taghliatelli

2 imgharef zejt taz- zebbuga

Basla imqatta u mqattgha flieli

4 sinniet tewm imqaxxra u musjura

300 gr bicciet zghar taplain light

Gbejniet tal- bzar ippasturizzati mahkuka

Mgharfa naghniegh imqattgha biex izejjen

Metodu

Ghalli l-ghagin go borma imbaghad itfa iz-zejt go borma ta 3 litri sahhan u sa ma tibda tferrrex il-basla u it-tewm mikxufa ghal 3 minuti filwaqt li thawwad kultant

Wara zid ill-bicciet tat-tigieg,   Il-hwawar imhallta u il-melh u.  Hawwad ghatti baxxi in-nar u kompli qalli ghal 5 minuti .

Imbaghad zid il-yougourt hawwad u kompli sajjar mikxuf ghal ftit hin biex iz-zalza tibred ftit .

Fl-ahhar erfa l- ghagin, hawwad kollox aqleb fil- platti ferrex in-naghniegh f kull platt u servi .

Ingredients

500gr fresh mussels

1 garlic clove

50gr chopped onions

70gr cherry tomatoes halved

80gr white wine

5ml extra virgin olive oil

5gr parsley finely chopped

100ml fish stock

2 slices maltese bread

50gr black olives paste

method

Clean and rinse the mussels well and leave to drain in a colander .

On a low heat sweat the onions and garlic in extra virgin olive oil.  Cover with a lid for 2 minutes , then uncover and place the mussels.  

Cover again and continue cooking until the mussels open.   Remove from the pot and set aside. 

Add the cherry tomatoes and the wine and reduce the liquid by a third .   Add the cream and simmer gently until the cream starts to thickened .

Well done add the herbs to the pot season the sauce as required and pour in the mussels . stir gently and serve .

Tip :  Do not overcook the mussels as they get rubbery .

Ingredients

Fillet of beef about 180gr each

2 tablespoon olive oil

100 ml white wine

 150gr beef stock

2 tbsp green peppercorns in brine, drained  

1 tablespoon Dijon mustard

Green salad and potato croquettes to serve .

Method

Brush the steaks  with the olive oil and season with salt and pepper .

Heat in a large frying pan or griddle over high heat.

When the pan is hot put the steaks and cook for 2 minutes of well done .

Set aside and keep warm while you make the sauce .

Add the wine and the beef stock to the pan and allow to bubble until reduce by half .

Reduce heat to medium , add the peppercorns then whish in the mustard and cream .

Continue to simmer for 3 minutes until the sauce is slightly thickened and glossy .  Place a steak on each plate spoon over the sauce and serve immediately with the green salad .

Ingredients serve 6 .

500gr chiken breasts raw

1.5 litres chiken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriader

2 tbsp sunflwer oil + etra for frying totillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small medium, corn tortilla halved, cut in one centimeters strips

Method

Simmer the chiken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken and so let it cool in the liqud.

Put th stock to one side, discard bones and skin from th chiken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boil for 2 to 3minutes and serve in deep soup bowls garished with chopped coriander.

Ingredients serve 4.

2 skinless olive oil

2 boneless chiken breasts thinly sliced

2 garlic cloves , crushed

2 courgettes cut in large dice

200gr french beans cut into 12 inch pieces

350grtomatoes desceeded and roughly chopped

410gr canned pinto beans and drained

1.2litres pints vegetable stock

12 basil leaves chopped pepper

method

heat the oil in a large saucepan set over a medium heat . add the chicken and garlic and stairingly for 3minutes . try not the chikken to garlic brown . stir in the courgettes , beans and stock . cover and simmer for 10-12 minutes or until the chicken is cooked through and the chicken is tender . stir in the basil leaves and season to taste with pepper . ladle into warmed bowls and serve imediately .

Ingredienti isservi 4.

Rigatoni ,

100zalzett tal- malti minghajr il-gilda

50gr pure’ tal-qargha hamra ,maghmula mill-bicciet tal-qargha hamra.

50jus tal-vitella

30gr parmigjan

20ml inbid abjad

niskata melh

metodu

ibda billi taqli il-laham taz-zalzett sakemm jihmar

zid l-inbid u halih jinxturob

Zid il-jus tal-vitella u hallih jinxtorob

F’tagen iehor aqli il-kubi tal-qaragha hamra u ir-ragu taz-zalzett

zid ir-rigatonimar- ragu u zid il- parmegjan u il- melh skond il-gosti

servi

Ingredients

1 onion diced

2 celery stick , diced

1 kg oven ready chiken

700gr pints hot chiken 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 chiken 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.sSkim the excess fat from the juices, then return the chiken 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 recipe can be adopted to use weather vegetables are in season . You can also vary the type of pasta used , for an equal delicious winter warmer .

Iingredients

80gr tamal imqatta rqiqa hafna

50gr pruna imqatta irqiqa hafna

20gr zbib

175ml ilma

4 imgharef zokkor ismar

essenza tal- vanilla

2 bajdietr imhabtin

mgharfa baking powder

nocemuskata jew kannella ghat- toghma

2 imgharef gewz

metodu

ghalli l- ilma f’ borma u itfa’ il- bicciet tat- tamal zbib u zokkor.

Halli it- tahlita taghli u hallieha toqoghod sakemm il- frott jinhall . kif tkun lesta halli kollox jiksah . sahhan il- forn f’ temperatura ta’ 180/c. F’ kazzola habbat il- bajd u zid in- nocemuskata u il- kannella skond il- gosti tieghek . gharbel sew it- tqiq u il- baking powder u zid l- imgharfa jew tnejn essenza tal- vanilla . zid l- ilma frott u zokkor fl- ahhar zid il- bicciet tal- gewz. QAssam it- tahlita tal- forom tal- muffins u itfa il- forn ghal madwar 30-40 minuta sakemm is- sikkina tohrog xotta Zgur li ghal hin ghat- te ta’ nofsinhar jew tal- kaxxi tal- hobz t-tfal, dawn jinzlu ghasel .