Ingredients serve 4

500gr yougurt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

Method

Place the yougourt in a bowl , peel half and desceeded the cucumber then grate it to the yougurt

 Add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes .

Add the  pistachoes . Add the chocolate dark fondant and serve hot or cold .

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes

Method

Start with the jackfruit – drain the excess liquids from mthe packet . Using your hands seperate the jackfruit and spiceinto the fruit . Add the ½ cup Bbqto the mixture and mix well until evenly coated . Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the bbq sauce and mix again . Bake a setting for 120gr for another 20 minutes . When done , split the burgers buns in half into halves and toast on the hob . When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit gramole and shreaded cabbage . Serve by itself or with the side salad .

Ingredients serve 6

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with

½ tbsp flour

Method

In a large bowl combine the almonds , canied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°Cline a 28cm can pan with oven paper and butter well. In a saucepan over a low heat , heat the honey into the flour mixture , blending for about 2 minutes Stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake . Bake the cake until golden brown for no longer than 20 minutes.   Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any leftover cake can be stored in an airtight container .

Ingredients

Mgharfa zejt taz- zebbuga

Basla , sinna tewm, 300gr brokkoli

900gr stokk tal- haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Metodu

Lahlah il-buckwheat taht l-ilma niezel . qatta l-basal u it-tewm. Sahhan mgharfa zejt f’ tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . zid il- buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l- istokk kwazi inxtorob . imbaghad zid l-  istokk l- istess mod sakemm l- istokk jifdallek kuccarun wiehed biss Dan il- process jiehu 25 minuta .

Qatta is- salamun , zid is- salamun u il- kumplament tal- istokk fit- tagen fit- tagen u hallih itektek ghal 2 minuti . Hu hsieb li is- salamun huwa msajjar u il- buckwheat ikun tari

Qatta il-brokkoli fi fjuri zghar > Sajjar il- brokkoli fl- ilma sakemm isiru Saffihom fl- ilma u zidhom mal- buckwheat , flimkien ma xibt il- qoxra ta’ lumija mfarka u il- yougourt . Hawwar bil- melh u il- bzar u servi.

Ingredients

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Method

Finely slice the onions , heat the butter in a large saucepan and fry the onions gently uncovered with a pinch of salt , the sage and the bay leaf for 30 minutes or until very soft and folden stir occasionally to stop them from sticking to the pan . turn up the heat under the onions and add the onins cider vinegar , brown sugar and currants , boil for 15minutes until reduced and sticky, season to taste and transfer to an ovenproof serving dish , keep warm in the oven covered the foil and fry the maltese bread croutons for 3-4 minutes stairring frequently until golden toss with the parsley and scatter over the onions and serve

Ingredients

500gr fusilli

300gr desalted cod

100pitted black olives 3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handfull of toasted hazelnuts

The flesh of a blached nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil

Flake the raw cod and put by .

Method

Cut the olives into thin stripes and put by . cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then plunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the rumesco sauce simply gring the blend all the ingredients together .Bake the tomatoes and garlic on an oven tray with a little borges olive oil at 180for about 20 minutes . boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead . Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .

ingredients

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

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 .

Ingredients

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

Method

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-coverand cook on high for a furthur for 20 minutes until heated through. Serve hot garished with spring onions and coriander and tortilla chips for dipping.

Ingredients

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 .

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 pasta, 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.
3. 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 .

ingredienti ghal 4 persuni

400gr spagetti

landa zghira incova biz- zejt

10 weraq habaq frisk

2 kisriet hobz tal- malti xott

2 sinniet tewm

zejt taz-zebbuga

Metodu

Sajjar l- ispagetti

hakkek it-tewm mal-wicc tal-hobz biex jiehu it-toghma

qatta l-incova f’f’ bicciet zghar

farrak il- hobz f’ bicciet zghar

qalli it- tewm ghal 3minuti u wara zid il- hobz u kompli qalli sakemm il- hobz jiehu lewn kannella . Nehhi minn fuq in-nar .

Naddaf it- tagen u itfa ftit zejt u qalli l- incova .

itfa’ l-oregano u il- bzar ahmar u qallihom ftit.

wara l- ispagetti u itfghu it- tagen ma l- incova . hawwad u itfa ukoll il- hobz moqli .

wara 2 minuti itfa il- wraq tal- habaq u hawwad . Servi mill-ewwel fil-platti u itfa fuq kull porzjon il-bqija tal-hobz

Ingredients

1 cup evaporated milk

1 cup water

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavoring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients

 Tomato sauce.

 Crushed peanuts olive oil.

 Bite size chicken pieces

2 tablespoon curry.

 Coriander seeds.

Cumin seeds black pepper.

 Cilli flakes,

 Onion  salt and ginger

Method

 mix oil + unions + ginger fry chicken with spics mix hot water.

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

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.

Ingredients

 1 kg chicken pieces

1 head of garlic coarsely chopped

 50ml ground black

 Water white wine vinegar

2 bay leaves

25ml cooking oil.

Cashew nuts and some water and simmer.

Method

Put everything in a pan . season with salt and pepper , add a head of ground cloves

Add water and some wine vinegar . add chilli pepper 2 bay leaves and cooking oil add cashew nuts for tasting better .

Ingredients

1 chicken breast

1 garlic clove

50ml butter400gr lemons fresh (juiced)

50fresh cream

40gr potato

Method

Preheat the oven at a temperature of 180/c , then add the chicken breasts , add the garlic clove in the chicken breasts for tasting . Add 50 gr butter . Add the fresh cream the 40gr potato with sesame seeds and oregano and put 4 teasepoon lemon fresh juiced . then put everything in the oven to cook for about 2 hours. . Serve hot or cold water.

Ingredients ;

225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream

Method

In a bowl mix the breadcrumbs , grated cheese and parsley finely chopped mixture. In the same pan melt the butter and add to the garlic.

Worchester sauce and mustard

 Dip the chicken sauce and mustard.

Dip each chicken breast in mustard sauce and place it in a over proof. Press the breadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutes in when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat throufgh.

Pour the green sauce over on top of the chicken fillets.

Ingredients

300 gr cherry tomatoes.

200 gr mozzarella

 200 leeks

Garlic

 Olive oil

 Oregano

Method

Boil pasta in plenty of hot water. With a little oil cook until likelly oil cooking until likely peel and slice the leeks and slice the leeks and garlic . meanwhile slice the tomatoes in half leave white.

Slice the tomatoes in half.

Cut mozzarella in square.

Pieces.

When pasta is cookeddrain all off the water. Cook until likely drain off all the water add to the unions

Add tomatoes mozzarella in square pieces when pasta is cooked . add tomatoes mozzarella oregano serve hot.

Ingredients

 225gr fresh white,

 100gr grated cheese chopped parsley

 4 to 6 rashes of bacon

2 garlic cloves

 2 tablespoon worchester sauce

60ml cream

Method

In a bowl mix the breadcrumbs and fry in a little chop the bacon and fry in a little butter. Dip the chicken sauceand mustard . dip each chiken breast overproof dish.

Press the breadcrumbs mixture on each fillet . bake uncovered for 20 to 30 minutes.

In the oven.

When ready cover in basil saucce. To make the basil sauce mix all the ingredients in the pan and heat.

Do not boil.

Pour the green sauce on top of the chicken fillets.

Ingredients

4 large ripe tomatoes or I tomato polpa.

1 tablespoon olive oil.

2 crusted garlic clove.

12 sliced black olives

 2 chopped 2 chopped small red tomatoes

 red chillies.

8 anchovy fillets

Method

Boil the spagetti in a large bowl ,then drain , add the 4 ripe tomatoes and the 4 polpa cans , add the minced meat , add some olive oil , add some salt and pepper , add some sugar , add 2 ripe tomatoes, add the black olives , add the red chillies . add the peas .

Serve hot .