Ingredients

24 large candied snails

1 medium shallot

8 large garlic cloves

1 small parsley bunch about 1cup

12 large basil leaves rand

salt and pepper

Method

In a pan on medium heat 1once of butter and sweat the shallots and snails for 4minutes . season with salt and pepper

stir and store the snails in a bowl .

In a small bowl chop the garlic and basil leaves .

Add the cubed butter salt and pepper until the butter is soft and the ingredients are throughly combined

Arrange the sautéed snails in individual oven proof serving dish. Cover each dish with a generous tablespoon of garlic butter . before baking sprinkle a teasepoon of breadcrumbs on top of the butter . Before baking put them in an ovenproof dish at 400/for 10/15minutes until the butter begins to bubble and it is dark brown . serve with a crusty French baguette for shoping up the sauce .

ingredienti

2 karottiet imdaqsa u imqaxra

200pastard 150gr piselli

3 patatietzghar , imqaxra

2 bottijiet corn

2 cbajdiet

100bacon

4 listi hobz 100gr halib

4 imgharef frak tal- hobz

100gobon isfar , mahkuk , bzar iswed

ftit ffrak tal- hobz ghal panura

2 imgharef zejt taz- zebbuga

Metodu

ghalli ftit il- haxix , minbarra il- piselli u il- corn u qattar sew fil- passatur .

xarrab il- hobz fil- halib u hallih joqoghod ghal madwar 10 minuti . aghsar il hobz sewwa mill- halib . ghaffeg il- haxix u zid il- piselli u il- corn . hawwad sew .

zid il- bajd il- bacon , il- bzar iswed , il- gobon u 4 imgharef frak tal- hobz . hawwad sewwa sakemm tara li l- ingredienti dahli f’ xulxin . halli it- tahlita ghal 30 minuta fil- frigg . sahhan z- zejt go tagen non stick . ifforma it- tahlita f’ pulpetti zghar . gerbeb fil- frak tal- hobz u aqli hafif miz- zewg nahat . jekk tixtieq tista ukoll thalli barra il- bacon

servi dawn il- pulpetti jew bhala kontorn jew bhala ikla principali . jistghu jittieklu kemm shan kif ukoll kieshin

8 tuffiehat

4 imgharef butir

kwart takikra zokkor ismar

nofs kuccarina trab tal- kannella

100cikkulata skura , imqatta zghir

100 gr lewz u gellewz inkaljat u imqatta zghir

ftit zbib

kuccarina vanilla

Metodu

Ahsel it- tuffieh u haffer minn gewwa .

kannella , ic- cikkulata , il- lez u il- gellewz , iz- zbib u il- vanilla

F’ bieqja hallat il- butir iz- zokkor , it- trab tal- kannella u il- vanilla

hallat sewwa

imla it- tuffieh b’ din it- tahlita .

ahmi ghal madwar 45minuta f’ forn moderat jew sakemm tara li il- tuffieh irtab u sar kulur sabih .

servi shan ma ftit gelat tal- vanilla jew inkella hallihom jibirdu u servihom fi custard shuna .

Ingredients

250grflour

2 tsp cinnamon

400 caster sugar

250gr vegetable oil

4 eggs

350gr grated carrots

120gr chopped walnuts

Method

Heat the oven to 180/ gas 4 . oil and lime the base and side of 2 20cm cake tins with baking parchment . Whisk the oil and eggs in a jug .

Then add the flour sugar, cinnamon .

Add the wet ingredients with the dry along with the carrots the chopped walnuts . Mix well to combine , then pour it in the cake tin .

Bake for 30 tins or until a skewer inserted into the center of the cake comes out clean . If any wet mixture return to the oven for 5minutes . then check again . leave to cool.

Ingredienti

Basla imqatta fin

2 sinniet tewm

mgharfa jew tnejn zejt taz- zebbuga

100gr spinaci

100gr ikapuljat tad-dundjan

100gr gobon feta

10 tadam zghir

50gr frak tal- hobz

bajda imhabta

Metodu

iksi dixx tal-forn b’karti tax-xemgha

Sahhan il-forn fuq 180/c

Qatta il-gobon bicciet zghar . Sajjar l-ispinaci u armi l-ilma iz-zejjed. Aqli il-basla u it-tewm f’zejt taz-zebbuga ikapuljat tad-dundjan.

f’ Borma zid il-basal tewm kkapuljat tad- dundjan l- ispinaci msajra , it-tadam imqatta , il-gobonfid- dixx tal- forn . kompli hekk sakemm tispicca it- tahlita kollha

issa dahhal id-dixx id-dixx fil-forn u u sajjar ghal 30-40minuta sakemm jihmaru . F’nofs sajran tista tqalleb il-pulpetti .

Dawn il-pulpetti jitghu jittieklu shan jew kieshin

Ingredienti

nofs kikra patata helwa maxx

2 imgharef butir mhux mielah imdewweb

kikra dqiq tal- ghagina mgharbul

kwart ta’ kikra zokkor ismar

mgharfa baking powder

ponn melk

kuccarina trab tal- kannella (cinnamon ) kwart ta’ kikra passolina

kwart ta’ kuccarina passolina

metodu

Sahhan il-forn fuq temperatura moderata

Go skutella kbira hawwad flimkien il- butir u il- patata helwa

Hawwad sew flimkien tifforma ghagina u zid il- passolina

Poggi l- ghaginafuq wicc miksi bid- dqiq haddimha sew

. Iftah l- ghagina fi hxuna ta’ nofs pulzier u aqta l- forom tal- gallettini . u poggihom fil- karta tal- forn go pjanca .

Ahmi il- gallettini ghal madwar kwarta sa ma jitwaqfu, imma mhux jibbiesu .

Qabel isservi halli il-gallettini jibirdu.

Ingredienti

100 ml frawli friska

banana

nofs kuccarina meraq tal- lumi frisk

350 halib xkumat

metodu

Ahsel sew il- frawli u hallihom joqtru sew

Nehhi il- weraq l- ahdar minn fuq il- frawli

qatta il- banana bicciet

Itfa il-frott f’ bicciet zghar

itfa’ il- halib , jogort u il- frott imqatta gewwa f’ kontenitur sabiex jithawwad sew flimkien isir kollox kremus .

jekk tipreferi is- smoothie kiesah zid il- bicciet tas- silg u hawwad ,

Ingredienti

tazza halib nofsu xkumat

yougourt tal- frott

ghazel 2 frottiet tal- ghazla tieghek

(Preferibilment banana , hawh jewn frawli )

ftit silg imkisser

Metodu

Qatta il- frott f’ bicciet zghar

Itfa il- halib , il- yougourt u il- frott imqatta gewwa kontenitur sabiex jithawwad sew sakemm isir kollox kremuz

Jekk tipreferi is- smoothie zid il- bicciet tas- silg u hawwad .

Ingredients

500qargha hamra , imqatta bicciet zghar

100ross abjad , imxarrab u imqattar

4 kurratiet , imqatta rqiq ,

4 tewm imqatta , (jekk ikun mill-frisk ta’ malta ahjar)

landa tonn taz- zejt kbira

imqattra miz- zejt

naghniegh u habaq

bzar iswed

zewg imgharef zejt taz- zebbuga

500ghagina tat- torti

ponn ross extra

Sahhan il- forn temperatura ta’ 180/c

Qalli ill- kurrat u it- tewm fiz- zejt sakemm jirtabu u jsiru trasparenti .

Zid il- qargha hamra ahmar u halli kollox itektek fiz- zejt fuq nar baxx sakemm tara li il-qargha hamra nhallet . Hawwad ta’ sikwit .

Zid it- tonn taz- zejt taz- zejt u il- hwawar . kompli tektek ghal madwar 5minuti ohra . Iftah l- ghagin u iksi il- qiegh tad- dixx . Ferrex ir- ross u iksi il- qiegh tad- dixx . Ferrex ir- ross biex tuixrob il- likwidu zejjed . Imla it- tahlita u iksi il- wicc bl- ghagina

Ahmi ghal madwar 45minuta jew sakemm l- mghagina saret ta kulur dehbi.

Ingredients serve 6

500gr runner beans

150mint

30gr parsley

75gr parmeasan water

100ml rapenseed oil

2 small garlic cloves

Method

To make the pesto , pick the leaves from the mint , place in a food processor together with the parmeasan water oil and garlic and a pinch of salt to a course paste to the boil and cook the beans for 3minutes or until just tender but still with a crunch . Drain well and toss with the pesto and serve .

Ingredienti

250gr butir , kiesah

250gr zokkor

3 bajdiet

250gr dqiq plain (ftit aktar biex tiftah l- ghagina )

Ghal mili

500 lewz mithun

500gr zokkor

ftit ilma

1 tsp essenza tal-lewz

metodu

L- ewwel hawwad il- butir u id-dqiq b’ idejk( sakemm jigi qishom frak tal-hobz )

F’ kontenitur iehor hawwad il- bajd iz- zokkor u il- qxur tal- laring u il- lumija u hawwad kollox mit- tahliqa tad- dqiq . Ghaffeg kollox b’ idejk sakemm tifforma ghagina (taghginx izejjed). Aghti l- ghagina sew u hallieha tistrieh fil- frigg ghal madwar nofs siegha .

Hawwad iz- zokkor u il- lewz u itfa ftit ilma sakemm taghqad . fl- ahhar zid l- essenza tal lewz Fl- ahhar zid l- essenza tal- lewz daqsxejn trid tigi daqsxejn .

Biex il- forn sa 200/c . ifrex ftit dqiq fuq bank nadif u ibda iftah l- ghagina daqs 2 hxuna u aqta l- forma li tixtieq .

Fuq naha minnhom ifrex il- mili tal- lewz u halli ftit bordura . Idlek ftit ilma mat- tarf halli tehel l- ghagina tal- wicc u ghafaskemm kemm it- trufijiet ta l- ghagina flimkien . itfaghhom fuq pjanca u thalli daqsxejn spazju bejn wahda u l- ohra

Ahmihom ghal madwar 18-20minutes sakemm jiehu kulur hamrani. zejjinhom il- cikkulata jew gelu .

ingredienti

200gr lewz mithun

2 gr bastun tal- kannella mithun

5ml ilma zahar

50gr abjad tal- bajd

ftit qxur mahkuk tal- mandolin / lumi

200frak tal- gallettini

200zokkor

10kokotina skura

2 imsiemer tal- qronfol mithun

Hawwad flimkien il-lewz, il,-frak tal-gallettini , iz-zokkor kokotina il-hwawaru il-bajd iebes, il- qxur tac- cidru sakemm jithalltu flimkien . Wara zid l- ilma zahar , l-abjad tal-bajd u il-bajd bicciet tal- ghagina zghar u ibda hawwad sakemm ikollok konsistenza ta ‘ ghagina . Qatta bicciet ta’ ghagina irrombla b’ idejk (mhux hafna) u b’ sikkina sajjar il- wicc wahda kontra l- ohra.

Dawn jigu mdelka bi ftit golden syrup msahhan u tferrex ftit frak tal- lewzfil- wicc u thallihom joqoghdu ftit qabel ma’ tigborom .

Din ir- ricetta tista tinhadem kemm bl-idejn u kemm mixer tal- kcina sabiex ma jinxfux u ma jibbisux nirakomanda li jigu merfugha f’ kontenitur li ikun bil- ghatu la darba jkunu keshu sewwa.

Ingredients

5 bananiet imdaqsa msajrin

2 kikri oats mill-irqiq

Kikra butir tal-karawett

Jew butir ta’ lewz iehor

Kikra chocolate chips skuri

Method

Sahhan il-forn f’temperatura ta 180 °celcius.

Idlek dixx tal-hobz bi ftit buir jew zejt u iksi il-qiegh u il-gnub bil-karta tal-forn . 

Poggi il-banana l-oats u il-butir tal-karawett go blender jew food processor.  Haddem kollox sew sakemm ikollok tahlita lixxa. Zid ic-chocolate chips.. Ferra it- tahlita go dixx.Jekk trid tista tqatta ftit roti tal-banana rqaq fil-wicc u ferrex xi ftit chocolate chips. Ahmi ghal madwar 30 minuta.Dejjem iccekja jekk ikun sar bill-idahhal skewer jew fic-centru tal-kejk / hobza. Meta ikun kiesah sew aqla il- kejk minn god-dixx bil-mod biex ma jitfarrakx . Zomm fil-frigg minhabba il-banana .

Ingredients

5 eggs separated

175gr gluten free plain flour

One and a half tablespoons  gluten free baking powder

Pinch of salt

150ml semi skimmed milk

1 tablespoon oil for oiling

70gr flaked almonds toasted

60ml agave syrup

100ml blueberries

Method

Mix the egg yolks with the flour baking powder and salt . Stir in the milk .

Whisk the egg whites and delicately fold them into the mixture until well combined

Heat the oil in a heavy based flying pan and drop spoonfulls of the batter into the hot pan . heat for about 1 minute or until bubbles starts to form , and use a spatula to turn over and cook the other side . remove the pancakes from the pan and keep them warm in the oven

Serve the pancakes topped with the almonds agave syrup and blueberries .

Variation

If you have a sweet tooth add a dash of vanilla essence to the batter of the heavy vanilla pancakes .

Ingredients serve 2 .

1*400coconut milk

¼ ground nutmeg

½ vanilla pod

100gr quinua

One and one half tablespoon light honey

1 large banana

25gr unsalted butter

25gr soft brown sugar

Pinch of salt

25gr coconut flakes toasted

1 tablespoon sesame seeds

Method

Pour 300ml coconut milk into a medium – zised pan over a low heat . add the nutmeg and vanilla pod and bring to a simmer . add the quinua bring to the boil and cook for 10-15 minutes.

Lower the heat , stir through the honey and simmer . add the quinua , bring to the boil and cook for a further 5 minutes .

Remove from the heat and take out the vanilla pod . stir through the remaining milk and leave covered while you halve the banana lenghtways , then halve again .

Place a medium sized pan over a medium- sized frying pan over a high heat and melt the butter and brown sugar with the salt until the mixture starts to foam . add the sliced banana and fry it gently on both sides for 3-4 minutes or until the banana starts to brown and become caramelized

Spoon the porridge into 2 bowls and top with the banana toasted flakes and sesame seeds . serve immediately .

Ingredients serve 4.

1 tablespoon light olive oil

2 garlic cloves chopped

8 chiken tights boneless skin removed cut in bite sized pieces

700ml chicken stock

2 tablespoon plain flour

1 star anaise

1 cinnamon stick

2 celery stick , sliced

2 large carrots peeled into 1,5cubes

300ml small new potatoes scubbed and halved

2 tablespoons finely chopped

Salt and freshly ground black pepper

Method

Heat the oil in a wide frying pan over a medium heat add the onion , garlic , and chiken and stir fry for 2-3 minutes meanwhile pour the stock into the saucepan and fry for 2-3 minutes. Meanwhile pour the stock into the saucepan and bring to the boil . stir the flour into the chiken and gradually add to the hot stock . stir in the mustard star anaise cinnamon, celery , carrots and potatoes . bring to the boil cover and reduce the heat  to medium.

Cook for 20 minutes uncover , increase the heat and cook for 5 minutes or until the chiken is cooked through the vegetables are tender . stir in the soya beans and cook for 3 minutes season well and stir in tarragon. Serve immediately into four bowls serve hot .,

Ingredients serve 4 .

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 cipolates adobo () chiken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole 1 green jalapeno or serrano chilli desceededand finely chopped ½ small onion finely chopped

1 lime juice only .

Small handfull fresh coriander roughly chopped

To serve

½ lettuce shreaded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chiken is cooked through as the juices run clear . slice the chiken into stripes . divide the tortillas beetween four plates , with the rice, chiken sauces and lettuce.

Fold up the bottom of each tortillas , then fold the side and roll to container the filling , cut in half and serve .

Ingredients serve 6 .

5 large eggs , seperted

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 rasberries

6 tablespoon runny honey

method

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

2, Place the egg yolks cacoa and sugar in a medium – sized bowl well with a wooden . stir in the butterv. Slowly beat in the milkuntil 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 intructions . 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 , rasberies and honey .

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Seal shanks and put ingredients in slow cooker and simmer for 4 hours.

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .