Ingredients serve 4

4 garlic clove, minced

4 tablespoon caraway seeds

6 tablespoon olive oil

4 thick pork chops on the bone

500gr cooked beetroot, quartered

2 apples, quartered

2 onions, sliced

4 tablespoon Apple cider vinegar

2 tablespoon brown sugar

4 tablespoon paprika 6 sage leaves

Handfull of rasberries (opitional)

Salt and pepper

Method:

In a large bowl , combine the minced garlic, caraway seeds, 3 tablespoon, olive oil , sea salt, flaked and the pork chops . Using your hands, message the marinade into the pork chops. Cover and refrigerate for at least 1hr.

Preheat the oven to 180/c, fan or gas mark 5. Put the cooked beetroot apples, onion, the remaining 3 tablespoon olive oil, vinegar , brown sugar , paprika , sage leaves , salt and pepper into the roasting dish , ensuring them lie in a single layer toss with your hands and roast in the oven for 10-15 minutes.

heat the frying griddle pan over high heat and colour the pork chops on on both sides . Season with pepper and salt as you go .

Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes,: the meat should be tender and cooked through . Add the rasberries at this stage if you are using them .

Serve with potatoes and couscous.

Ingredienti

2 imgharef zejt taz- zebbuga extra vergin

Nofs kikra basal abjad imqatta

sitt sinniet tewm imqaxxra u mghafga

landa ta’ 28 uqija (uzin) tadam imqaxxar

2 imgharef estratt tat-tadam.

nofs kikra habaq frisk imqatta mhux irqiq .

nofs kikra habaq frisk imqatta mhux irqiq .

kuccarina u nofs melh ohxon

1/4 ta’ kuccarina bzar iswed

1/8 ta’ kuccarina u nofs melh ohxon

1/8 ta’ kuccarina bzar ahmar imfarrak jew bzar cayenne .

zewg qarabalijiet imqatghin fit-tulspiralized

gobon parmigjan mahkuk frisk ghal wicc

Metodu

Sahhan ftit zejt fuq nar medju gholi . zid il-basal u ftitestratt tat- tadam ghal 5minuti . Hawwad kultant hin sakemm il- basal jirtabu u jiccaraw . zid it- tewm u ftit estratt iehor ghal minuta . Hawwad sikwit sakemm terga tibda hierga ir- riha.

Issa itfa’ il-prodotti tat-tadam, habaq, bzar, melh u il-bzar ahmar imfarrak . Sajjar sakemm ttektek . Naqqas it- temperatura ghal baxxa – medja u halli kollox fuq in- nar ghal xi 15 il- minuta jew sakemm iz- zejt fil- wicc jihmar u is- sos jibda jaghqad duq it- tahlita u zid iktar melh u bzar ghal gosti tieghek .

Issa itfa’ il- qarabaghli u qallibhom sakemm jinksew kollha bit- tahlita . Kompli sajjar ghal xi 2-3minuti sakemm isiru il- qarabaghli jirtabu ftit . Nehhi minn fuq in- nar u servi mill-ewwel roxx il-gobon normali fil-wicc.

Ingredienti serve 1, 30 hin ta sajran

350gr dqiq li jtella wahdu

200ml ilma fietel

2-3 imgharef zejt taz- zebbuga

kuccarina melh ohxon

ftit hwawar imfarkin ez klin , tursin, saghtar .

Ftit zejt iehor , melh u hwawar ghal wicc qabel tahmi

Metodu

sahhan il- forn ghal 190/c

Saffi id-dqiq fi skutella kbira

zid il-hwawar u il-melh.

zid 2-3 imgharef zejt

hawwad b’Idejk sakemm it-tahlita ikollok ghagina ratba u zid ftit ilma jekk ikollok bzonn. kompli ghagen sakemm it- tahlita tibda tehel ma subajk – jista jkollok bzonn xi ftit dqiq iktar jew ilma .

Ifrex karta tal-forn u fforma fit-tond gewwa dixx tal- forn u fforma fit- tond .

b’Subajk ifforma hofor fil-wicc tal-hobza.

Ferrex ftit qtar taz-zejt fil-wicc u ahmi ghal 30 minuta iccekja kontinwalment.

Ghal din ir- ricetta l- ingredienti jistghu jipreparawhom it-tfal ghaliex jiehdu pjacir ihawdu specjalment l-ghagina izda wiehed ghandu izomm ghajnejh fuq it-tfal meta juzaw il-forn.

Ingredients

3 packets tea buiscuits

(I used morning coffee buiscuits) or another semi sweet plain buiscuits.

3 tins (170gr) each Nestle creamor any other pure daily sterilized cream

2 tablespoon instant cofee

2 large tablespoon nutella or any other chocolate hazelnut spread

2 large tablespoon Nutella , or another chocolate hazelnuts spread

optional whisky just a dash of taste

75gr hazelnuts chopped

2 squares chocolate grated shavings

Method

line 7*9 dish with cling film (you can use other similar – sized dish).

Cover the base of a dish with a layer

of semi sweet tea- buiscuits.

fill a mug with hot water , dissolve a teasepoon of instant cofee and add a shot of whisky to taste . (you can ommit to taste to use vanother liquire of your choice )

Sprinkle the hot cofee over the buiscuits until they are wet but not soaked .

In another container whisk the cream with the chocolate hazelnut spread . Cover the wet buiscuit with a layer of chocolate cream .

Line up another layer of buiscuits with a layer of chocolate cream .

Line up another layer of buiscuits and repeat steps 4 and 6 for a few times and finish with a layer of chocolate .

Sprinkle the top layer with generous amounts of chocolate hazelnuts and chocolate shavings.

Cover the dish with cling film or aluminum foil and set in the fridge for 4 hours.

When set , use the cling film to help you take it gently out of the dish . cut into squares and serve cold.

Ingredienti isservi 8

2 tablespoon butter to coat the froll pan

2 cups almond milk , at room temperture (480ml)

1/2 cup vegan butter melted (115gr)

1/4 cup organic sugar (50gr)

1 packet active dry yeast

5,1/2 flour divided (690gr)

1 tablespoon salt

3/4 vegan butter (170gr )

3/4 cup Brown sugar (165gr)

2 tablespoon ground cinnamon

1 cup powdered sugar (160gr)

2 tablespoon almond milk

1/2 teasepoon vanilla extract

Method

Generously rub 2 disposable foil pie pans with vegan powder In a large bowl whisk together the almond milk , melted butter and sugar . The almond milk melted butter and sugar . the mixture shold be just warm registered beetween 37-43/c . if it is hotter allow to cool slightly .

Sprinkle the yeast even over the warm mixture and let set for 1 minute . Add 5 cups flour and 1 teasepoon of salt to the milk mixture and mix with a wooden spoon until just combined. cover the bowl with a towel or plastik wrap and set in a warm place to rise for 1 hour .

Preheat oven to 180/c . After an hour the dough should be nearly doubled in size. REmove the towel and add an aditional 1/2 cup 95gr of flour and salt , then turn out to a flavoured surface . stir well then turn out to a well floured surface . knead the dough lightly lightly as neccessary , until the dough just looses it stickness and does not stick to the surface .

roll the dough onto a large rectangle , about about 1/2 inch( 1cm) thick . Fix corners and make sure they are sharp and even . Spread the soften vegan butter evenly over the dough . Sprinkle evenly the brown sugar and cinnamon . Roll up the dough forming closed Place steam side down . Trim over any unevenness on either end.

cut the log in half then divide each half in 7v evenly sized pieces About 1/2 inches (8cm )thick each . place 7 cinnamon rolls in each cake pan one in the center , six around the sides . Cover with plastik wrap and place in a warm place to rise for 30 minutes . To place the frosting . In a medium sized mixing bowl whisk together powdered sugar and vanilla until smooth . remove plastik wrap . Bake the cinnamon rolls in a preheated oven at 180’c for 25-30minutes until golden brown . While still warm, drizzle evenly with frosting .

Ingredients

1 red fenso chile , seeded removed

3 garlic cloves ,

1 whole , 2 finely grated

1/2 cup roasted red peppers from a jar drained

2 tablespoon , red wine vinegar

4 tablespoon extra – virgin olive oil divided +more for drizzling

2,3/4 diamond crystal or 13/4 tsp mortan kosheer salt , divided

1,1/2 smoked paprika , divided

2/3 panko (japanese breadcrumbs

1 large egg

3/4 ground cumin

1lb cup whole milk greek yougurt

method

1. pure chile whole garlic clove , red peppers , vinegar , 3 tablespoon oil

1,1/2 diamond crystals or 1 ,1/2 morton kosher salt and 1 tsp paprika in a blender until very smooth . transfer piri – piri sauce to a small bowl

2. place a rack in upper third oven preheat to 450/c . using a fork , mix panko , 2 tbsp piri – piri sauce and 1 tbsp water in a medium bowl . add egg and mash with fork with home generous about 1 minute . let sit until panko is softened about 3 minutes .

3. Add finely grated garlic, cumin , 1 tbsp oil , 1,1/4 diamond crystal or 3/4 mortar kosher salt and remaining 1/2 tsp paprika and panko mixture and mix well . Add about one third of beef and gently work into panko mixture with your hands until well incorporated and no longer feels well .

Add about one third of beef and gently work with panko mixture with your hands until well , incorporated and it no longer gets wet . Add remaining beef and gently mix with evenly dispensed. Form a 12 2 ” diameter balls and space out evenly on a foiled rimmed baking sheet . bake meatballs 5 minutes , then turn on broiler . You can leave in the meatballs while the boiler heats up . Broil until golden brown on top andjust barely cooked through about 5minutes . Spread yougurt into plates and arrange meatballs cooked through . Drizzle with remaining piri- piri sauce and more oil

Sauce can be made 1 day ahead . Cover and chill

Ingredients

2 skinless black bass fillets

kosher salt

1 4*3 piece dried kombu Optional

2 tbsp sake or dry white wine

2 tablespoon soy sauce

1/2 medium head of Napa cabbage sliced leaves torn

4 oz. mixed mushrooms such as oyster , beech or militate , torn into pieces

2 piece ginger , peeled and cut into matchsticks

cooked rice (for serving)

1 tablespoon toasted sesame oil on a diagonal .

Method

slice each fillet into 3pieces . season all over with salt . set aside

combine kombu (sauce) sake , soy sauce , mirin and 3/4 cup in a medium dionabe or Dutch oven or large saucepan . Bring to the boil , then reduce , heat to low , layer cabbage stems to low . layer cabbage stems , then leaves in pot . Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until the fish is cooked through 8-10minutes . spoon some rice into bowls and top with vegetables and fish dividing evenly , ladle broth over .

Drizzle with sesame oil and top with scallions .

16oz can passion fruit

1 level tablespoonful 6oz 2 tablespoon orange squash

4 tablespoon

6oz sugar orange squash

4 tablespoonsfuls lemon juice

Method

1. Drain the passion fruit and make the juice3-4 pint of water

2. put the gelatine and sugar in a saucepan with half the liquid and bring to the boil stairing

3. Blend the flour with the rest of the liquid and stir into the gelatine mixture . Boil for 2-3 minutes stairing . Add orange squash and lemon juice cool until its consistency of beaten egg white . Mash the passion fruit and stir into mixture. Pour into the serving ash the passion fruit and stir into mixture . Pour into a serving dish and chill into the beaten mixture . An electric blender is ideal for beating .

ingredients

6oz prawns

21/2 tablespoon sherry

3 tablespoons oil

1/2 level teaspoonful salt

6 oz. bean sprouts

11/2 teaspoonfuls light soy sauce

Method

Soak the prawns in the sherry for 11/2 . heat the oil and fry the drained prawns for 2 mins and add the soy sauce and the salt .

Add the bean sprouts and fry for 1 minute and then add the soy sauce and sugar .

Mix and serve with plain boiled rice.

6 oz shelled prawns

21/2

Ingredients

250gr gelletini savoiardi (Lady fingers)

100gr xorb tal-coconut imkessah fil-frigg matul il-llejl

250gr mascarpone.

250gr krema friska, imkessah

50gr krema friska, imkessah

50gr coconuts

250gr coconuts

150gr cikkulata bajda, imdewba

metodu

Ipprepara dixx kwadru . Nehhi il-parti tal-halib tal-coconut li thun kessaht u ghadiet . Hallat il-likwidu li ikun fadal max-xorb .

Sadanitant ilhaq habbat il-krema friska , zid il-mascarpone tal-coconut li tkun fadal ghax-xorb . Xarrab il-gelletini. B’din it-tahlita tal-coconutil- maghqud u ic-cikkulata li tkun birdet . habbat tajjeb sakemm tifforma krema lixxa fuq il- galletini .

Irrepeti il- process sakemm ikollok zewg saffi gelletini krema.

Ingredienti

300gr dqiq

200gr butir

400gr irkotta

2 bajdiet

50gr prinjol

50gr prinjol

50gr zbab

50gr zokkor

ftit figel

ftit salvja

ftit zaghfran (Saffron)

ftit ginger

3 imgharef tursin frisk imqatta ‘

Metodu

1. Go skutella hallat id- dqiq , ftit melh u 125gr butir imqatta’ bicciet , farrak b’ subghajk u zid ftit ilma kiesah biex taghqad l- ghagina

2. Halli l- ghagina tistrieh fil- frigg ghal siegha .

3. Go skutella zghira poggi 3 imgharef tursin grisk imqatta ‘ , qatta ukoll il- figel , il-ginger u is-salvja .

4. Go skutella ohra farrak l-irkotta u zid bajda mhabta , iz-zbib u il-hwawar l-ohra .

5 iftah l- ghagina b’ mod regulari .

6. Ferrex it-tahlita tal-Irkotta matul l-ghagina kollha .

7. Bil-mod irrumblaha u xarrab it-tarf bl-ilma u aghlaq , dawwarha fit-tond u poggi go dixx midluk bil- butir u mfarfar mid- dqiq .

8. Ahmi il- forn b’ 180gradi celcius ghal madwar 40 minuta .

9. Fl- ahhar ohrog it- torta u ferrex iz- zokkor u il- prinjol fuqha u kompli sajjar ghal 2 minuti ohra.

Ingredienti isservi 8

115gr butir

225gr zokkor ismar

50gr dqiq self raising

Kuccarina mixed spice

Kwart ta kuccarina nocemuskata

2 bajdiet

Nofs kuccarina Kannella mithun

115Frak tal- hobz abjad frisk

175 sultana

175gr zbib

115gr currants

3 imgharef konfettura mqatta

25 lewz imkisser

oxra irqiqa ta’ laringa jew lumija

Meraq tal- laring jew lumija mizjuda bil- brandy rum jew sherry sakemm tilhaq 150ml

Metodu

1. Aghzel skutella poggieha go kartaztrazza madwar il-qiegh ta’ l-iskutella fuq il-karta strazza . Aqta ic-cirklu idilku bil-butir li qtajt fil-qiegh ta’ l- iskutella
2. habbat il- butir u iz-zokkor flimkien ma wisker sakemm jirtabu . Zid maghhom id-dqiq hwawar u bajd . kompli hawwad . Zid il-bqija ta l- ingredienti u hawwad sew . it-tahlita trid tkun ratba hafna
3. Itfa l-it-tahlita fi skutella fuq karta strazza u ccatja il-wicc
4. ghatti l- iskutella b’ bicca karta strazza ohra billi tqatta bicca tonda ohra ghal wicc.
5. Aqbad bicca karta strazza ohra u aghmel pieg fin-nofs. Iksi l-iskutella biha billi torbot il-karta strazza bi spaga ma’ l-iskutella. Irepeti il-process bicca foil. U orbot bicca spaga ohra ma’ l-iskutella biex tuzaha bhala handle minn fejn taqbad .
6. Sajjar il-pudina banju marijaghal madwar 6 sieghat . Iccekja spiss l- ilma . Jekk jinxef zidu bl- ilma jaghli.
7. Meta il- pudina u l- karta strazza tkun lesta u poggi ohrajn godda minn flokhom biex terga itieha saghtejn ohra fwar qabel iservieha . Hallieha toqoghod 5 minuti qabel taglaq l-iskutella

ingredienti isservi 8

6 imgharef butir

175gr dqiq plain

2 imgharef zokkor fin

isfar ta’ bajda

kwart ta’ kuccarina essenza tal-lewz

icing sugar mgharbul biex izejjen

ghal wicc imqarqac

115gr plain dqiq

kwart ta’ kuccarina mixed spice

4 imgharef butir maqtugh f’ dadi zghar

4 imgharef zokkor

50gr flakes tal- lewz

ghal mili

675gr tuffieh

2 imgharef zboib jew sultana

metodu

1. Biex taghmel l-ghagina farrak il-butir fid dqiq billi tuza idejk jew food processor , sakemm it-tahlita tigi qisha frak tal- hobz . zid il- lewz mithun u iz-zokkor . habbat l- isfar tal- bajda , ilma u essenza tal- lewz flimkien u hawwad mat- tahlita tad-dqiq biex tifforma ghagina . Ahdimha sakemm tilixxa , gezwirha fil- plastik u hallieha toqoghod f’ post frisk jew fil- frigg ghal madwar 20 minuta .
2. Sadanitant biex taghmel il- wicc , , gharbel id- dqiq u il- mixed spice go skutella u farrak il- butir maghhom . Zid iz- zokkor u il- lewz .
3. Iftah l-ghagina fuq wicc id- dqiq u iksi il- qiegh u il- gnub ta’ dixx li ikun 23cm .
4. Nehhi l-ghagina zejda u dahhal id- dixx fil- frigg ghal madwar kwarta
5. Sahhan il-forn minn qabel fuq 190/c gas 5 /375/F. Qaxxar haffer u Slajsja it- tuffieh rqaq . Irranga is- sjajsis fid- dixx bl- ghagina. Ferrex ftit sultana jew zbib fil-wicc . It- torta tidher li mimlija izejjed izda waqt is- sajran il- mili jinzel .
6. IKsi it- tuffieh bit- tahlita ghal madwar 25-30minuta jew sakemm il- wicc jiehu kulur dehbi u it-tuffieh jirtabu . Hallieha tibred ghal 10 minuti qabel taqlaghha mid- dixx . tista sservieha kiesha kif ukoll shuna . fil- wicc gharbel l- icing sugar .

Ingredienti Isservi 8.

Ghal mili :

Basla mdaqsa mqatta irqiqa

4 imgharef butir imdewweb

350gr ikapuljat dejf tal-majjal

115gr bacon steaky mqatta’

mgharfa tursin frisk imqatta’

2 kuccarini saghtar frisk , imqatta

115 frak tal- hobz abjad

bajda kbira imhabta

25gr zebbug iswed bla ghadma (madwar 12)

Melh u bzar iswed mithun frisk

metodu :

Biex taghmel il-mili, qalli il-basla fit-tagen b’ 2 imgharef butir .

Poggihom go skutella biex tibred . Zid il-bqija ta’ l ingredienti hallat sew u itfa fil-melh u il-bzar

Poggi it- tigiega fuq chopping board nadifa u nehhilha l-ghadam. ibda billi tuza sikkkina zghira biex tnehhi il- ponta tal- gwienah . Dawwar it-tigiega fuq is- sider u aqta fil-fond ix- xewka tad- dahar . Ifred il- laham minn mal- ghadam. B’ attenzjoni aqta dawk l-gheruq li jaghqdu il-muskoli ma l-ghadam ta madwar is-saqajn u il-gwienah tau ehles mill- ghadam . Nehhi il- karkassa izda oqoghod attent li ma taqtax il- laham tas- sider biex il- mili ma johrogx waqt is- sajran . Biex timla it-tiegiega, poggieha catta, bil-gilda l-isfel u kemm tista ticcatjail- laham f’ livel wiehed . POggi il- mili fin- nofs tat- tiegiega u itwi il- gnub fuqu .

Hit il-laham billi tuza hajt skur (Dan jghin bex tara ahjar waqt is- sajran ) Orbot il- laham bi spaga biex tifforma romblu

Sahhan il- forn minn qabel fuq 180’c / gas 4 . Poggi ir- romblu fuq dixx tal- forn u idilku bil-bqija tal-butir imdewweb . Ahmih mikxuf ghal madwar siegha u kwart jew sakemm tara li misjur sew . Kultant xarbu Hallih jibred qabel tnehhilu l- ispaga kompletament . Dawru fil- foil u dahlu fil- frigg sakemm tigi biex tuzah . tista ukoll tifrizah .

Ingredienti Isservi 8.

Ghal mili :

Basla mdaqsa mqatta irqiqa

4 imgharef butir imdewweb

350gr ikapuljat dejf tal-majjal

115gr bacon steaky mqatta’

mgharfa tursin frisk imqatta’

2 kuccarini saghtar frisk , imqatta

115 frak tal- hobz abjad

bajda kbira imhabta

25gr zebbug iswed bla ghadma (madwar 12)

Melh u bzar iswed mithun frisk

metodu :

Biex taghmel il-mili, qalli il-basla fit-tagen b’ 2 imgharef butir .

Poggihom go skutella biex tibred . Zid il-bqija ta’ l ingredienti hallat sew u itfa fil-melh u il-bzar

Poggi it- tigiega fuq chopping board nadifa u nehhilha l-ghadam. ibda billi tuza sikkkina zghira biex tnehhi il- ponta tal- gwienah . Dawwar it-tigiega fuq is- sider u aqta fil-fond ix- xewka tad- dahar . Ifred il- laham minn mal- ghadam. B’ attenzjoni aqta dawk l-gheruq li jaghqdu il-muskoli ma l-ghadam ta madwar is-saqajn u il-gwienah tau ehles mill- ghadam . Nehhi il- karkassa izda oqoghod attent li ma taqtax il- laham tas- sider biex il- mili ma johrogx waqt is- sajran . Biex timla it-tiegiega, poggieha catta, bil-gilda l-isfel u kemm tista ticcatjail- laham f’ livel wiehed . POggi il- mili fin- nofs tat- tiegiega u itwi il- gnub fuqu .

Hit il-laham billi tuza hajt skur (Dan jghin bex tara ahjar waqt is- sajran ) Orbot il- laham bi spaga biex tifforma romblu

Sahhan il- forn minn qabel fuq 180’c / gas 4 . Poggi ir- romblu fuq dixx tal- forn u idilku bil-bqija tal-butir imdewweb . Ahmih mikxuf ghal madwar siegha u kwart jew sakemm tara li misjur sew . Kultant xarbu Hallih jibred qabel tnehhilu l- ispaga kompletament . Dawru fil- foil u dahlu fil- frigg sakemm tigi biex tuzah . tista ukoll tifrizah .

Ingredienti Isservi 8.

225gr ross ismar

50gr ross selvagg

2 Tuffihat maqsuma f’ 4 bla zerriegha u imqatta’

2 zkuk karfusa slajsisti .

115gheneb bla zerriegha

3 imgharef meraq tal-laring jew tal-lumi .

150gr mayoneise maqughda

350gr Dundjan misjur iswed mithun frisk

meraq tal-hass , biex isservi .

Method

Ghalli ir-ross kollu fl-ilma bil-melh ghal 25 minuta jew sakemm isir .

Lahalhu taht l-ilma gieri u saffi .

Poggi ir-ross imsoffi sew go skutella kbira u zid it-tuffieh, karfus u gheneb.

Habbat il-meraq tal-lumi jew laring gol mayoneise , itfa’ melh bzar u itfghu gor-ross.

Zid id- dundjan u hawwad sew .

Irranga il-hass fil-qiegh u madwar il-gnub tas-skutella u servi ir-ross fuqu .

Ingredienti isservi 4.

350gr zunnerija zghira, mahkuka rqiqa

2 tuffihat

mgharfa meraq tal-lumi

ghad-dressing

3 imgharef zejt taz- zebbuga

4 imgharef zejt tas- sunflower

3 imgharef meraq tal- lumi

sinna tewm , mishuqa

4 imgharef Yogurt naturali

mgharfa hwawar imhalta friski , mqatta , bhakl tarragon, tursin jew kurrat selvagg .

Melh u bzar skond gostik .

Metodu

Poggi iz- zunnerija go skutella kbira .

Aqsam ittuffieh f’ 4 nehhi il- bicca tan-nofs u slajsahom irqaq. ferrex fuqhom il-meraq tal-lumi biex ma jitilfux il- kulur u imbaghad zidhom maz-zunnerija . B’sikkina tajba . Nehhi il-qoxra u it-tuffieh .

Biex taghmel id-dressing ,

Poggi iz-zewgt izjut flimkien mal-melh u il-bzar, tewm mishuq , yogurt naturali , hwawar friski , melh u bzar go vazett bl- ghatu u awwad sew biex thaltu .

Qabel isservi , ferraid- dressing fuq l-insalatta u hawwad kollox flimkien .

Ingredienti , isservi 2-4

2 Lobsters hajjin madwar 675gr il- wahda

Mgharfa u nofs butir

2 imgharef dqiq plain

2 imgharef brandy

120ml halib

mgharfa mustarda

meraq tal-lumi , melh u bzar abjad

Gobon parmigjan

Tursin u Xibt frisk , biex izejjen

Metodu

Ghalli il-lobsters go kazzola kbira bl- ilma mielah ghal madwar 8-10 minuti

Aqta l-lobsters min-nofs ghat tul u armi il-parti is-sewda ta’ waral- ghajnejn u imbaghad minn denbha igbed il-musrana tkun forma ta’ spaga .

Nehhi l-laham minn mal-qxur tieghu. Irriserva biss il-qroll u il-fwied u imbaghad lahlah il-qxur sew taht l-ilma gieri u imsahhom sew .

Aqta’ il-laham bicciet ta’ gidma .

Dewweb il-butir go kazzola fuq nar moderat. zid id-dqiq u sajjar billi thawwad sakemm jiehu kulur dehbi.

Itfa il-brandy u il-halib u habbat sew bil-whisker sakemm tilixxa .

Habbat maghhom il-krema u il-mustarda . . Dewweb il-butir go kazzola fuq nar moderat . Zid id-dqiq u sajjar billi thawwad sakemm tiehu kulur dehbi .

Itfa’ il-brandy u il-halib u habbat sew bil-whisker sakemm tilixxa.

habbat maghhom il-krema u il-mustarda . Ghadi il-qroll u il-fwied tal-lobster minn go passatur ghal goz-zalza u habbathom maghhom bil-krema u il-mustarda .

Ghaddi il-qroll u il-fwied tal-lobster minn go passatur ghal hallieha ttektek bil-mod ghal 10 minuti , hawwad spiss sakemm taghqad. Iftah il-melh jekk ikun hemm bzonn u imbaghad zzid il-bzar u il-meraq tal-lumi .

Sahhan il-grill minn qabel. Irranga il-qxur tal-lobster it-tahlita in-meraq tal-lumi . Irrangai Il-qxur tal-lobster go dixx baxx . Hawwad il-laham tal- lobster .

Ferrex il-parmigjan u ixwi taht il- grill sakemm jiehu kulur dehbi . Servi jahraq , imzejna bi hwawar friski .

Ingredienti

2 fillets tat-tigieg

2 imgharef zejt taz-zebbuga

Kuccarina trab tal-curry

Bott Halib tal-coconuts

Bicca cube tat-tigieg

bzar iswed

Basla mdaqsa, imqatta bicciet zghar

kikra ross Tilda abjad

Metodu

Ghalli ir-ross u hallih joqtor u jiksah

Naddaf it-tigieg u qatta fi strixxi rqaq . ixxutahhom sew b’ sarvetta fi strixxi rqaq . Ixxutahhom sew b’ sarvetta tal- karti .

Go tagen sahhan iz-zejt u il-cube mfarka u qalli it-tigieg sakemm tara li gew kulur hamrani sabih . Nehhi mit-tagen u warabhom go platt .

Fl-istess tagen qalli il-basla ghal madwar hames minuti fuq nar baxx . Kompli sajjar sakemm tara li il-likwidu beda jonqos .

,zid it- tigieg u sajjar ghal madwar 5minuti ohra . Servi fuq ir- ross.