Ingredients

500gr sieved brand  for boiling water.

1 tablespoon dried yeast.

1 tablespoon salt.

200gr warm water.  

250 gr chieve flavoured soft cream cheese.

2 cups black olives- halved.

¼ th green bell pepper and thinly sliced.

1 cup opition- thinly sliced.

¼ cup parsley- chopped.

Method

Mix the flour , flour yeast, salt .

Add warm water and mix for 5 minutes.

Let the dough to rise for about 1.5 hours in a warm place before. Rising.  

 Preheat the oven to a temperature of 180 degrees celcius . roll the dough into a 13 inch circle and place pizza, pan pressing dough.

Bake 10 to 12 minutes or until lightly brown. .

Keep bubbles from forming.  In the middle of the pizza.

By pressing dough to edges to the pan . cycle.

Remove from oven and let the cool the pizza.

Basil and salted pepper to taste.

If desired you can bake again for a further 5 minutes.

Ingredients for 12 persons . ricetta 63

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

 750 ilma soda

 jew luminata tal-lumi,

Silg 

Method

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor u iz-zokk tal-kannella u l-imsiemer tal-qronfol. Hawwad sa ma jinhall iz-zokkor. Go buqar li jiflah is-shana poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna. Ghatti bil-clingfilm u kessah ghal 3 sieghat. Nehhi iz-zokk u l-imsiemer u zid l-inbid , il-brandy u il- luminate jew ilma soda . Zid is-silg u servi immedjatament . tista flok inbid ahmar tista tuza inbid abjad.

Ingredienti isservi 4.

 3 bajdiet

75gr zokkor fin

75gr lewz imfarrak

150ml jogurt tal-frott

25gr lewz imfarrak

50gr tip icing sugar

Method

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6. Poggi l-ixkaffa in-naha ta fuq tal-forn. Idlek d-dixx b’bicca karta tal-hami midluka bi ftit butir gharbel id-dqiq go skutella kbira. Itfa iz- zokkor u il- bajd u habbat it-tahlita tigi kremuza. Gharbel id-dqiq u zidu mat-tahlita tal-bajd permezz ta’ imgharfa. Ferra’ fid-dixx li tkun hejjejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur. Sadanitant hejja sarvetta erga iftah l- isponge u delle il-jogurt tal- isponge fiha. Erga iftah l-isponge u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqha. Ferrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredients serve 6.

500gr dried yellow split soaked overnight ,

25gr butter

1 large onion,

125gr ridless smoked steaky bacon rashes, roughly chopped

1 garlic clove crushed

1.7litres (3 pints well –flavored ham

or vegetable stock

1 bouquet (1 bay leaf)

a few fresh parsley

and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

 Drain the soaked split peas. Melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . Bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker, cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool, then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredients serve 6

400can chickpeas drained and  rinsed

Juice of a lemon

1 garlic clove crushed

5 tablespoons extra virgin olive oil.

4 tablespoon tahini

5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pitta bread or toasted flatbreads to serve

Method

Put the chick peas, lemon juice, tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredients; serve 4.

Salt and pepper

100gr plain flour

2 tablespoons olive oil

4 chicken tights

2 small onion finely copped

2 garlic cloves

3 carrots diced

150kunserva three hills

200gr provista sugu

150gr red cooking wine

500gr chicken stock

Basil leaves

Method

Add some salt and pepper to the flour and cover the chicken tights

In a large oven proof pan warm the olive oil and fry chicken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

2 tablespoon butter

1 teasepoon butter

1 teasepoon flavouring

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, serve 4.

Served with oxtail ravioli.

100gr mirepiox

(Diced carrots leeks, celery and onions )

Bay leaf” randa”

1 small chiken , skin & fat removed

1 litre bottled water – fresh thyme

200gr oxtail , chopped in 4cm pieces

100gr pasta dough

Egg wash for ravioli

100gr diced root vegetable to garish.

Method

Put the oxtail pieces in one roasting tin and chiken in another . Set the oven to 190°/ gas mark 5 till pale brown, then add the bay leafand thyme and a litre of water. Add the roasted oxtail and chikn and bing the pot to the boil, skimming off any impurities (greesy foam) , And allowing it to simmer, (turn the heat right down) for 2 hours without mixing . keep skimming at the while so that the broth is clear and brown, this through a fine sieve an keep oxtail meat from the bone when it has cooled down .

Chop it finely , mixing in some out of the dough thinly and make 12 ravioli filled with the cooked and chilled oxtail securing the edge with egg – yolk . Gently add the ravioli and diced root vegetables to the stained broth bring it back to the heat and simmer for 5 minute . Add salt and pepper to taste and serve hot garnished with with wild flower.  

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 chiken sauce and mustard.

Dip eeach chiken breast in mustard sauce and place it in a overproof. Press thebreadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutesin 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 chiken 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

500gr sieved brand  for boiling water.

1 tablespoon dried yeast.

1 tablespoon salt.

200gr warm water.

Ingredients for topping.

250 gr chieve flavoured soft cream cheese.

2 cups black olives- halved.

¼ th green bell pepper and thinly sliced.

1 cup opition- thinly sliced.

¼ cup parsley- chopped.

method

Mix the flour , flour yeast, salt .

Add warm water and mix for 5 minutes.

Let the dough to rise for about 1.5 hours in a warm place before. Rising. .

Method for topping.

 Preheat the oven to a temperature of 180 degrees celcius . Roll the dough into a 13 inch circle and place pizza , pan pressing dough.

Bake 10 to 12 minutes or until lightly brown. .

Keep bubbles from forming.  In the middle of the pizza.

By pressing dough to edges to the pan . cycle.

Remove from oven and let the cool the pizza.

Basil and salted pepper to taste. If desired you can bake again for a further 5 minutes

Ingredients

tomatoes

Salt and freshly ground black pepper.

 1 celery stock trimmed and chopped.

 I in a bowl soak the mushrooms in a warm to cover for about 30 . drain the mushrooms and set aside.

In a heavy pot over, low heat warm the olive , celery and parsleyand fry gently until the union .

For about 5 minutes.

Add the chiken and cool until golden .

Add turning the pieces until golden all. Sides about 10 minutes. Add the mushrooms and tomatoes and season to taste. With salt and pepper.  Lower the heat cover, cover and cool for about 1 hr. Add a little water if the saucebecomes too thick. .

Arrange the carrots, for about a chiken and sauce on a plate. .

Serve with sliced cooked carrots.

Serve 6 persons.

Ingredients

 Mgharfa zejt taz- zebbuga

2 izkuk tal-karfusa

 4 karotti mqaxxra fi bicciet zghar

 Sinna tewm

 Imqaxxra u mqattgha f’bicciet zghat=r

 Tazza zghira inbid

 Il-meraq tal-laringa

 125ml brodu ttat-tiegiega.

4 bicciet sidra tat-tiegiega.

 Daqs ponn habaq frisk.

method

Sahhan il-karfusa u il-karrotti .

 Aqlihom bil-ghatu u sajjar fuq nar baxx sakemm isiru .

 Gholli in-nar u zid l-inbid u hallieh ibaqbaq ghal ftit minuti.  Sakemm tmur ir-riha tal- alcohol.

Imbghad itfa’ il-meraq tal-laring u poggi is-sidra tat-tiegiega fil-wicc tal-haxix.

Baxxi in-nar u hallieha ttektek ghal 25 sa minuta sakemmisir is-sidra tat-tiegiega.

 Itfa u hawwad it-tahlita u ara jekk jkunx hemm bzonn izid xi hwawar,

 Jekk it-tahlita tiegik helwa  minhabba il-meraq tal-laring itfa’ ftit soy sauce biex itaffi it-toghma.

 Servi fil-platti.

100gr of icing sugar

100ml olive oil

 One egg beaten with five tablespoons of cool water.

Strawbery jam.

 One kilo of flaked almonds.

 Four tablespoon of sugar.

Method

Sieve the flour and icing sugar if yoy are using it into a mixing bowl.

As you would with butter.

 Make a hallow in the top and put in the the top and put in the egg and oil mixture.

Stir in the doughis formed.

 Flatter the slight in your knuckles, then fold it in half and flatter it  again.

  Now roll it out and use it to a line in a flan dish.

 Bake the pastry, blind for about 115 minutes, then spread the base of the tart with the strawberry jam and cover this with a generous layer of strawberries. Sprinkle lightly with the sugar and the flaked almond.

Bake for 45 minutes in a moderate oven or until the strawberriesare roassted. .

And the pastry is with a golden.

frittata di scammaro

ingredienti

300gr tarja

100gr zebbug iswed

40gr kappar

30gr prinjol

30zbib

melh u bzar

tursin frisk

zejt

metodu

Qalli it-tewm f’ tagen .

Wara zid il-kappar , iz-zbib u il-prinjol u sajjar ghal 3 minuti .

Sajjar it-tarja go borma bl-ilma u ftit melh . Nehhi it- tewma mit-tagen . zid t-tarja u it-tahlita tat-toghlija tat-tarja

itfa it-tarja imsajjar u it- tahlita u il-kappar u hawwad . Wara dawwarhom biex jihmar min-naha l-ohra .Serviha shuna

125gr unsalted butter , room temperature

200gr 2 extra large eggs , room temperture caster sugar

30gr lemon zest3 or 4 lemons

1/4tsp baking powder

1/4 tsp baking powder

1/2 tsp salt

90ml lemon juice

90ml buttermilk

1/2 vanilla essence

Method

1.Preheat the oven 180/gas 4 . butter a 23*33pan or two 15cm round pans

2. n a large bowl using an electric mixer – cream the butter and caster sugar together about 5minutes . Beat in the eggs one at a time , then add the lemon zest

3.In a seperate bowl sift the flour baking powder , bicarbonate of soda and salt and vanilla . Slowly add the plain flour mixture and wet ingredients simultanously into the egg and combine well

4. Divide the batter the prepared round pans or sheet pans . bake for 45minutes to 1hour or a choctail stick inserted into the center and comes out clean . REmove from the oven and allow to cool in the pans .

5. Slice and desired and serve.

Ingredients

3 eggs

115caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour

For the gateau 

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

1 kg sordfish cut into 3cm cubes

1.2tomatoes ripe , diced

100maltese capers

8 garlic clove

extra virgin olive oil

crushed black pepper

extra virgin olive oil

salt and pepper .

8 garlic clove

In a pan lightly fry the swordfish cubes and put aside . in a seperate saucepan prepare a tomato sauce by first lightly fry the garlic then adding the tomatoes , pepper and salt and covering the pan staring occasionally , add the capers . simmer until the sauce starts thickening . add the swordfish and keep simmering without allowing the fish to melt . take off the heat allow to rest and serve .

Ingredients serve 4

2 tablespoon olive oil

2 skinless boneless chicken breasts thinly sliced

2 garlic cloves , crushed

2 courgettes cut into large dice

200beans cut into 1/2 inch pieces

350gr tomatoes deseeded and roughly chopped

410canned pinto beans drained and rinsed

1.2litres vegetable stock

12 basil leaves chopped

pepper

method

1. Heat the oil in a large saucepan set over a cook staring for 3minutes . try not to let the chicken and garlic brown .

2. Stir in the courgettes beans , tomatoes , pinto beans and stock . cover and simmer for 10-12minutes or until the chicken is cooked through the vegetable are tender .

3.stir in the basil leaves and season to taste with pepper . Ladle into warmed bowls and serve immediately .