Category: Uncategorized
ingredienti
Tazza halib nofs xkumat
jogurt tal- frott
banana , hawh , frawli
ftit silg imkisser
Qatta il- frott bicciet zghar
Itfa il-halib , il- yogurt u il- frott imqatta gewwa kontenitur sabiex jithawwad u isir kollox kremuz Jekk tippreferi is- smoothie kiesah zid il- biccet tas- silg u hawwad
Ingredients
50gr runner beans
15gr mint
30gr parsley
75gr grated parmeasan
100rapseed oil
2 small garlic cloves
Method
To make the pesto , pick the leaves from the mint and parsley , place in a food processor with the parmeasan , oil and garlic and a pinch of salt , pulse to a coarse paste
Bring a pan a seasoned water and cook the beands for 3minutes or until jusyt tender but still with a crunch drain and toss with the pesto and serve .
Ingredienti
200ml halib
200gr
gelletini plain
gellewz bla qoxra
220gr cikkulata tat-tisjir
Method
Farrak il-gelletini f’bicciet zghar imma mhux trab.
Aqsam il-gewz min-nofs
Dewweb ic-cikkulata banju marija
Hawwad sew flimkien il-gallettini imfarkau il-gelewz maqsum.
Zid it-tahlita mac-cikkulata mdewba u zid ftit ftit il-halib.
Poggi it-tahlita go dixx baxx u llixha nofs siegha qabel isserviha.
Ingredienti
50gr pruna imqatta irqiqa
50gr tamal imqatta irqiq hafna
20gr zbib
175gr ilma
4 imgharef zokkor ismar
essenza tal- vanilja
2 bajdiet imhabtin
mgharfa baking powder
nocemuskata u kannella ghat- toghma
2 imgharef gewz
Ghalli l-ilma u itfa’ il-bicciet tat-tamal , prune, zbib u iz-zokkor u halli it-tahlita toqoghod sakemm il-frott jirtab u iz- zokkor jinhall. KIf tkun lesta halli kollox jiksah
Sahhan il- forn f’ temperatura ta’ 180grad celcius . F’ kazzola habbat il- bajd u zid in- nocimuskata u il- kannella skond il- gosti tieghek .
Gharbel sew id- dqiq u zid mgharfa jew tnejn essenza tal- vanilla . Zid l- ilma , frott u zokkor u ibqa hawwad sew . Fl-ahhar zid il-bicciettal- gewz .
Qassam it-tahlita fil-forom tal-muffins u itfa l- formn ghal 30-40minuta sakemm is-sikkina tohrog xotta .
Zgur li ghal hin tat-te’ ta’ wara nofsinhar jew fil-kaxxi tal-hobz tat-tfal dawn jinzlu ghasel .
350ghagin bhal tortillioni (forma ta’ tubu )
3 sinniet tewm shah
mgharfa zejt taz- zebbuga
2 imgharef pesto ahdar
200gr tadam cirasa maqsuma min- nofs
200tadam cirasa maqsuma min- nofs
100gr zebbug iswed imqatta roti
melh u bzar
Metodu
Ibda billi isajjar l- ghagin u thallih al dente
SAkemm ikun qed isir tista tibda iz- zalza li ma tihux hafna hin .
Sahhan iz- zejt u qalli it- tewm shih . Attent li ma jinharaqx .
Zid it- tadam u kompli qalli
Zid iz- zebbug u il- pesto , il- bzar u il- melh u kompli sajjar ghal madwar 2 minuti ohra KIf isir l- ghagin , zid kuccarun mishun mill- borma stess maz-zalza , qattar l- ghagin u zidu maz- zalza ukoll . Hawwad sew b’ imgharfa ta l- injam
Servi shun bi ftit zejt taz- zebbuga
Ingredients
500gr ghagin mgholli ghal dente
bhal penne , fusilli jew bebbux
200gr blalen tal-mozzarella imqatra mill-ilma
2 landi kbar tonn taz-zejt
200gr tadam zghir maqsum min- nofs
100gr zebbug iswed , imqatta’ habaq imqatta
zejt taz-zebbuga
melh u bzar
Metodu
Go skutella kbira hawwad it-tonn taz-zejt, nehhi iz-zejt, it-tadam, il-mozzarella, iz-zebbug u il-habaq.
zid l-ghagin li tkun ghallejt minn qabel . Ferrex daqs 6 imgharef zejt taz-zebbuga. Roxx ftit bzar u melh skond gostik. Hawwad sew b’ imgharfa ta’ l-injam sakemm tara li l-ingredienti kollha thallat flimkien.
Ferrex it-tahlita go dixx. Ahmi f’forn moderat ghal minuta jew sakemm tara il-wicc sar hamrani.
Ingredienti
50gr fazola twila hadra
15naghniegh
30gr tursin
75gr parmigjan mahkuk
100zejt tal- kolza RApseed oil
2 sinniet tewm zghar
Metodu
Biex taghmel il-pesto niittef il-weraq tan-naghniegh u it-tursin minn maz-zokk .
Poggihom fi processatur ta l-ikel flimkien mal-parmegjan , maz-zejt, mat-tewm u niskata melh . Farrak sakemm ikollok paste maghqud .
GHalli borma bl- ilma bil- melh u sajjar il- fazola ghal 3minuti jew sakemm tibqa issir imma tibqa hajja . Saffieha sew mill- ilma u halatha mal-pesto .
Servi
ingredienti
100frawli friska
nofs kuccarina meraq tal-lumi frisk
350halib xkumat
Metodu
Ahsel sew il- frawli
banana
nofs kuccarina meraq tal- lumi frisk
Metodu
Ahsel sew il- frawli u hallihom joqtor sew
nehhi il-weraq ahdar minn fuq il-frawli.
Qatta il-banana bicciet
Itfa’ frawli , bananau meraq tal- mlumi u il- halib fil- kontenitur u ara li jitrhawwad sew flimkien
servi ft-tazzi.
ingredienti isservi 6-8
Koxxa tal- haruf bl- ghadma ta’ madwar 2
2 rjus tewm
100gr zejt taz- zebbuga
ftit fergha klin
100 zejt taz-zebbuga
mgharfa melh mhux mill-fin
3 basliet imqatta
5 karottiet maqsuma min-nofs
minn tulhom
500ml stokk tat- tigieg
2 imgharef cornflour
Metodu
Aghmel xquq bis-sikkina madwar is-sieq kollha bil-haruf . Qaxxar u aqsam min-nofs 10 sinniet tewm u dahhalhom fil-qasmiet li tkun ghamilt . Nittef il-weraq tal-iklin u poggihom fil-kumplamenttat- toqob . Oghrok is-sieq tal-haruf bi ftit zejt u zid il-melh . POggi is- sieq tal- haruf fuq gradilja f’ dixx tal- forn u qabel ma tibda tahmiha hallieha toqoghod f’ temperatura abjentali ghal madwar siegha biex b’hekk isir l- istess minn kulimkien
Sahhan il- forn ghal 200/c gas 6 . Poggi il-basal u il-karotti fil-qiegh tad-dixx tal-forn (taht il-grill tal-haruf) mal-kumplament taz-zejt, it- tewm li tkun ghadek ma qaxxartx u ftit fergha tal- klin . incalja il- haruf fil- forn ghal 15 il- minuta u imbaghad baxxi it- temperatura ta’ 180/c /gas 4 . ahmi ghal siegha u nofs ohra jew skond kif tiggosta li tkun sajjart il- laham .
Biex isir sew trid tahmih ghal madwar saghtejn u nofs . nehhi il- haruf mill- forn u hallih joqoghod u hallih joqoghod ghal madwar 10-15 il- minuta . Sadanitant lesti its- sugu / gravy . Nehhi ix- xaham zejjed u imbaghad u imbaghad poggi id- dixx tal- forn fuq il- hob. Halli il-haxixjiehu il- kulur . Zid l- istokk tat- tiegieg , tektek u zid il- bzar u il- melh Hallat il- cornflour ma’ ftit ilma kiesah u imbaghadhaltu mal- gravy u xi suu iehor li ikun hareg m ill- haruf Tektek ghal ftit minuti .Ghafas il- haxix fl- istokk biex johrog it-m toghmiet kollha minn passatur u igbor go borma . Zommu shun sakemm tkun lest mal- gravy .
4 bride eggs
1/2 bunch English 1olive oil
1/2 small onions finely chopped
1garlic clove , crushed
30 reduced feta , crumbled
crusty whole meal bread and salad to serve
Method
Put the spinach leaves from the stalks .
Wash and dry the leaves then finely shread . Heat half of the oil in a 24cm (Top measured frying pan)
Cook the onion over medium heat for 45 minutes until soft and lightly golden. Add the garlic and cook for 1minute more . Add the spinach and mix through the onion . stir until wilted slightly .
Sprinkle the feta over the top .
lightly beat the eggs in a jug and season . pour the eggs into a frying pan Cook over medium low heat for 5minutes until slightly until set underneath . cook the top of the omelette under a hot grill for 2-3minutes until set . Alternatively slide the omelette onto a plate and invent back into the pan Slide out onto the a plate and crusty bread
1 kg chicken wings tips removed
2 celery stick chopped
700ml chiken stock
2 tablespoon cornflour
3 tablespoon white wine vinegar or rice vinegar . 3 tablespoon dark soy sauce
5 tablespoon chilli sauce
55gr light brown sugar
400gr canned pineapple chunks in juice drained
200gr canned sliced bamboo shoots drained and rinsed
1 green pepper and thinly sliced
½ red pepper desceeded and thinly sliced
Salt
Steamed pork choi to serve
Method
Put the chicken in a slow cooker and season to taste and salt. Pour in the stock cover and cover on low for 5 hours .
Drain the chiken wings reserving 350ml of the stock and keep warm . Put the reserved stock into a saucepan and stir in the cornflour . add the vinegar soy sauce and chilli sauce . Cook stairring for 5 minutes or until the sugar has disolved completely and the sauce is thicked smooth and clear .
Reduce the heat stir in the pineapple bamboo and peppers and simmer gently for 2-3 minutes . Add the chiken wings and mix until they are through coated , then transfer to warmed serving bowls . serve immediately with pork. Steamed pork choi to serve .
450gr Guarda cheese coarsely grated
225gr cooked chiken breasts, diced
225ml sour cream
3 spring onions to garish
chopped fresh coriander
tortilla chips to serve
Put the cheese, chicken and salsa in the slow cooker, stir to mix well, cover and cook on low for 2 hours. Stir in the sour cream, re-cover and cook on high for a further for 20 minutes until heated through. Serve hot garished with spring onions and coriander and tortilla chips for dipping.
1 tablespoon vegtable soup
,1 onion diced
,1 tbsp chilli powder,
1 tsp salt
,1 tbsp ground cumin
2 tbsp tomato puree
, 850ml chiken stock
,400gr canned chopped tomatoes ,
1green chilli diced deseeded and finely chopped
450gr bone in skinless chiken tights
40gr tortilla chips broken into small pieces +
extra to serve,
1 ripe avokado
diced Chopped
fresh coriander ,1
lime cut in wedges
Method
Heat the oil in a large frying pan over a medium high heat . Add the onion and cook medium high heat . Add the onion and cook stir occasionally for about 5 minutes until soft .
Add the chilli powder,salt,cumin and tomato puree and cook stairing and scrapping up any brown bits from the base of the pan and bring to the boil stairring and scraping up and brown bits from the basev of the pan .
Transfer the mixture to a slow cooker . add the remaining stock , the tomatoes , chilli chiken and tortilla chips, then cover and cook on high for about 4 hours or low for 8 hours until the chiken is cooked through and very tender. Lift out the chiken using a spotted spoon remove and discard the bones and shread the meat. Remove the chiken to slow cooker cover and heat for 5 minutes until heated through. Serve immediately accompanied the wedges and tortilla chips.
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 .
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 .
300gr dried mixed fruit
75gr candied peel
75red cherries halved
235ml milk
2small eggs
200light brown sugar
125gr self raising flour
2 tablespoon ground cinnamon
1 tablespoon ground mixed spice
225gr butter , chilled and grated
120gr butter fresh brown breadcrumbs
120grfresh ground breadcrumbs
150nuts pecans walnuts brazilian nuts
65 butter
75 sugar
1 tsp vanilla extract
150double cream
2 tots whisky You will also add 2 tablespoon whisky for serving .
Start this receipe the day before by soaking the mixed fruit , candied peel and cherries in a bowl with he wisky overnight . Greese a 1..5 litre pudding bowl.
Sift in the flour and spicesthen add the grated butter and breadcrumbs to the bowl and mix together .
Next mix in the soaked fruit and the nuts . Pour the mixture into the prepared bowls and even out . Cut 2 foil and butter . fold over the rim and tie with string . place in the saucepan and fill around with hot water up to 3/4of the way. Steam the pudding for 6hours adding more water to the pan when necessary .If you are storing the pudding allow to cool , remove the foil and wrap up in a baking paper or store . the sugar should be dissolved and the sauce should be thick . place the hot pudding place the hot pudding on a serving tray . Heat extra tot of whisky and pour over the pudding and flame using a lighter .Immediately pour over the whisky cream and serve .
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 .
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
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 .
Ingredienti
250gr dqiq mgharbul
30gr zokkor caster
5gr hmira xotta
nofs kuccarina melh fin
bajda imhabta
40 ml halib
250gr mozzarella mqatta’ roti roti
bajda imhabta
2 imgharef butir artab
nofs kuccarina melh fin
mgharfa zejt
2 imgharef basal ahdar imqatta fin
bzar iswed mithun
Metodu
Go skutella kbira hawwad flimkien id-dqiq , iz-zokkor , il-hmira u il-melh .
Zid il-bajda, il-butir u il-halib u hawwad sew b’ imgharfa ta l-injam sakemm tifforma ghagina
Sadanitant , go skutella zghira hawwad flimkien il-butir, il-melh, iz-zejt u il-basal.
Iftah l-ghagina u b’sikkina taqta’ aghmel sinjal vertikali u orizontali kemm hemm fondi biex tifforma bhal gradilja .
Idlek l-ghagina bil-bajda u wara it-tahlita tal-butir .
Ippostja ir-roti tal-mozzarella fil-linji tal-gradilja u ferrex ftit bzar iswed.
Sajjar forn moderat ghal madwar 25 minuta sa ma jihmar il-wicc u jinhall il-mozzarella.
Ingredienti
200ml halib
200gr gellettini plain
200gr gellewz bla qoxra
220gr cikkulata tat- tisjir
Metodu
Farrak il-gellettini f’bicciet zghar imma mhux trab
aqsam il- gellewz min- nofs
dewweb il- cikkulata banju Maria
Hawwad sew flimkien il-gellettini mfarka u il-gellewz maqsum
Zid it- tahlita tac- cikkulata mdewba u ftit ftit il- halib .
Hawwad bil- mod sakemm l- ingredienti jithalltu flimkien
Poggi it- tahlita go dixx baxx u llixxaha .
Kessah it- torta fil- frigg mil- inqas nofs siegha qabel ma sservieha .
Ingredienti
57gr butir bla melh imdewweb
180ml halib
2 kuccarini essenza tal- vanilja
4 bajdiet kbar
2 bajdiet ohra (l-abjad biss)
225gr dqiq plain
35gr cornflower
2 kuccarini baking powder
ponn melh
200gr zokkor
400gr icing sugar
50gr kokotina mhux helwa
125ml mishun jaghli
200gr desiccated coconut fin
Metodu
Sahhan il-forn fuq shana moderata u iksi landa tal-kejkijiet tawwalija bil-karti strazzi. Gharbel flimkien id-dqiq il-cornflour u il- melh u hawwad sew.
Go skutella ohra hawwad flimkien il-butir imdewweb u il- halib u zid l- essenza tal-vanilja
Go blender hawwad sew flimkien il- bajd u l- abjad tal- bajd u l- abjad tal- bajd sakemm jigu raghwa . itfa’ ftit ftit iz-zokkor mal-bajd filwaqt li tkompli mthawwad bil-mod. zid it-tahlita tad-dqiq ftit ftit u wara zid it-tahlita bil-mod sa ma kollox jithallat flimkien. Ifrex it-tahlita fil-landa u tektikha bil-mod mal-bank tal-kcina halli jitilqu il-bziezaq . ahmi fil-forn ghal madwar 20 minuta – . Huwa importanti li ma tiftahx il-bieba tal- forn qabel u lanqas tahmih izejjed, hallih jibred u wara transferih ghal fuq gradilja . x’ hin jibred u wara f’ kaxxi indaqs . Sadanitant hawwadsew flimkien l-icing sugar, il-kokotina u l-ilma jaghli fi skutella fonda . Go skutella ohra poggi il- coconut u prepara dixx catt miksi bil- karti strazzi .
b’ Zewg frieket bil wahda mill-bicciet tal-kejk fit-tahlita tac-cikkulata u ara li tinkesa kollha halliha tqattar ftit billi id-dawra kollha irrepeti bil-bicciet kollha tal- kejk u hallihom jinxfu sew .
David's Recipes 