Ingredients

100gr salamun   

2 basliet imdaqqsa   

Tlett tadamiet zghir 

2 basliet zghar 

3 brussels sprouts 

2 basliet mit-twil  

Pakkett saffron (zaghfran )

600ml stokk tal-hut 

10ml Krema friska

Metodu

Naddaf l-ispnot u aqsamha f’zewg Fillets.  Qatta  is-salamundawwar l- ispnot maghha u sikkithom bil-“cling film”.

Sajjar l-istokk fuq nar baxx  ghal 15 il-minuta. 

Qaxxar u qalli il-patata.  Qalli il-basla.  It-twil u aqlih bi ftit zejt. 

Itfa il-patata u il- krema u ghaffeg kollox . Zid il-melh u il-bzar . Itfa il-brussels sprouts fil-mishun ghal u imbghad kompli sajjar f’tagen. Bi ftit butir mat-tadam u il- basla iz- zghira , kollox maqsum min-nofs. 

Hallat l-is-saffron Zaghfran ma zewg kuccarini stokk tal- hut u hallieh jaghli sakemm jonqos bit-terz. 

Ara li il-huta tkun saret qieghda fuq il-patata.  U il-haxix min-nofs tal-platt u dawwar bis-sauce tas-saffron zaghfran li tkun hejjejt. 

Ingredients

Koxxa ta’ papra 

Xaham tal-papra jew zejt taz-zebbuga vegitali. 

Zewg imgharef hoi sin sauce

4 sinniet tewm 

Qalb tal-qaqocc 

Kabocca hamra   

Zewg imgharef ghasel 

Gbejna tal-bzar 

100ml Krema  

Zewg patatiet imdaqqsa 

200ml Stokk tal-papra 

Tina imdaqqsa u il-weraq tar-rand. 

Pinta inbid abjad. 

Tlett imgharef Gobon Parmiggjan

method

Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u  iz-zewg papri jew zejt taz-zebbuga. 

Vegitali sakemm tghatti nofsha.  

Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.

Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewmi nbid abjad, ftit stokk u sajjar fil forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel. 

Qaxxar il-patata qattaghha f ’bictejn ta’ 3cm u aqlihom nofs sajran fil-mishun..

Ingredients

115gr plain flour. 

½ teasepoon paprika

 ½ teasepoon ground cayeen pepper.

 Pinch of salt.

 1.1kg waitbait towed if frozen.

 Lemon wedges to serve.

Method

Mix together all the day in a large mixing bowl and coat through.

 Heat the oil in a large heat based sausepan until it reaches a temperture of 190 degrees celcius in beaten for 2 minutes or until the fish. Is golden and chrispy.

 Drain well on absorbed kitchen paper and serve hot.

Ingredients

350gr passolina minghajr zerriegha.

225gr cornflour .

225gr sultanas.

 225gr zbib.

 350gr zokkor.

 450gr tuffieh tat- tisjir.

 Il-qoxra mahkuka  u il-meraq tal-laringa.

 Il-qoxra makkuka u l-meraq tan-nocemuskata mahkuka.

 150gr brandy rum jew birra.

 Xaham tal-kilwa.

 Mixed sppice.

 Kwart ta’ kuccarina nocemuskata.

Method

Qatta il-passolina poggieha f’borma kbira u hallat mal-konfettura ,sultanas, xaham tal- kilwa. u zokkor.

Qaxxar it-tuffieha u hokkhom min-naha tat-toqob il-kbar..

Il-kbar tal-hakkieka..

Zidhom fil-borma il-kbira mal-laring u il-lumija u l-mixed spice u ix-xorb jew il-birra. 

Hallat kollox flimkien. Zommhom fil-borma ghal 24 siegha u sakemm toqoghdu  it- tahlita.

Qalleb it-tahlita kull tant sieghat..

Ferra f’post mudlam.frisk u xott.

Ingredients

 4 largge egg whites.

Pinch of salt.

 200gr cusor sugar.

300 gr cream whipped.

2 cartons of strawberies

Sliced icing sugar.

Mint strips of whole strawberies.

Method

Preheat the oven to its lowest setting and cover a large baking tray with non stick baking paper.

Whisk the egg whites..

Stand in glossy peaks . Gentle fold the rest of the sugar.

Put the meringue in a wiping bag fitted with a large stanozzle and wipe star for 4 cm in diameter on to the baking paper.

 We’re they aare ready they shold come off the paper. Easily.

 .If they look as through they started to too much prop and oven door ajar and cool them in an airtight tin until ready to assemble. About an hour before serving put a layer of kisses on a serving dish Gentle spread with some cream and add a layer of strawberries into the pyramid , finishing with meringue . Dust the icing sugar and garish with springs of mint and a few strawberries.

  

Ingredienti

 25 dried mushrooms.

 100gr bamboo.

100gr green pease.

 100gr lean ham.

2 cups chiken stock.

 150gr chiken

 150gr pork.

 Half a teasepoon  salt

 2 kg sugar.

Method

Cut the mushrooms into small pieces and soak in boiling water for 1 hour.

Thinly slice the bamboo shoots and spread or minced ham .

  Bring the stock to the boil, mince the chiken and pork and add the stock to simmer foe 10 minutes.

 Add the drained mushroomsbamboo shoots and ham mix well and add the salt and pease. Cut the top of the melon and scoop out the seeds and some of the pulp.

 Stand the in a basin and scoop out the seeds.

 And some of the pulp.

 Stand the melon in the basin and steam for 90 minutes.

 Until the melon is cooked . the correct way to stand the soup cutting the peel down as level of soup is lowered.

Ingredienti isservi 4

nofs kilo patata zghira bil- qoxxra b’ kollox Kul potato maqluba minn nofs 100ml ghadz ahdar nej mgharraq fl- ilma

2 imgharef majonej  light.

75mg salamun smoked imqattgha fergha zghira naniegh frisk biex izejjen .

method

 hu borma ta-3 litri aghmel il-patata l- ghadz u l- ilma itfaghha fuq nar gholi poggihom go skutella ta’ l- insalata u hallihom jibirdu sewwa.

Ingredients ghal 4persuni .

4 koxxa tat- tiegieg bit- tewm u il- lumi.

 imqaxxrin

 2 imgharfef zejt  taz- zebbuga 29 sinna tewm imqaxxra u misjura hafif

nofs lumijaf’ erbgha roti rqaq.

2 kikri 125ml nbid abjad mhux helu.

mgharfa cornflour mahlul go nofs kikra 125ml ilma.

bzar u melh.

mgharfa tursin frish imqattgha irrqiq biex iizejjen,

method

hu tagen ta’ 3 litri u ghamel iz- zejt u sahhnu fuq nar medju sa ma jibda ifeffex.

wara itfa it-tewm u u il- koxox qallihom mikxufa sakemm jinharqu minn kullimkien.

imbghad fuqhom ippostja r-roti tal-lumi roxx il-bzar u il-melh , roxx il-bzar u il-melh u zid l-istokk u l-inbid fuq kollox.

Zid l-istokk u l-inbid fuq kollox.

baxxi in-nar u tektek ghal madwar 20 minuta.

jew sakemm tniggizhom u minnhom johrog likwidu car minghajr demm.

imbghad warrab  b’ attenzjoni wahda mill- koxox f’ postha ferra il- pastarda mahlula u hawwad bla ma tieqaf .

Sa ma iz- zalza tehxien fl- ahhar erga poggi il- koxxox halli ftit joqoghdu qassam fil- platti halli ftit joqoghdu roxx servi bit- tursin u iz- zebbuga

Ingredients

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross  15g aberigines 

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a  chinoise.  Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

and add to the sauce. 

To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve .

Ingredients

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar  

5 g fresh cilantro

30gr mistresses 

20gr Ocular 

20 gr lollo rosso 

200gr potatoes 

Method

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes . 

Then wash peel and grate the potatoes and place in the container.  

Add the peel chopped garlic and butter and cook in a rosti pan. 

They should take 10 minutes over low heat on each side. 

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top. 

Garish with the walnuts and the cherry tomatoes and serves. 

Ingredients

250g fresh vine leaves   

2 tops olive oil 

1 large finely chopped 

250g minced lamb 

75gr cooked rice 

2 tbsp chopped fresh mint  

2 top fresh chives 

3/4 spring unions finely chopped  or 2 lemons 

2 tpsp tomato puree (optional)  

2 tpsp sugar 

Salt and fresh ground black sugar

Yogurt and pitta bread to serve (optional)

Method

Blanch the vine leaves in boiling water for one of two to soften them.  Heat the olive oil in a large frying pan. 

And frying for a few minutes until slightly softens.  Add the lamb and fry on a moderate heat until well browned stirring frequently. 

Add salt and pepper  

Stir the cooked rice, chopped herbs .Spring unions and the juice of one of the lemons into the lamb. 

 Add the tomato puree, if using, and the knead the mixture with the hands until thoroughly blended. 

Line the base of a large saucepan with several unstuffed leaves and arrange the rolled lemon juice leaves in tight layers on top. 

Stir the remaining lemon juice and the sugar into about 152ml cup water and pour over the leaves. Plates a heat plate over the dolomates to keep them in shape.  Cover the tightly then cook over a low heat for two hours, checking occasional and adding a little water should the pan begin to boil dry.  Serve warm or cold with yoghurt our and warm pitta bread. 

Ingredients serve 4

 225gr oyster mushrooms

. 2 small leeks juliennes

2 cups 125ml white wine.

2 cups 125ml white wine

2 cups heavy cream.

2 cup 125ml heavy cream.

30ml butter

1 teaspoon 5 ml salt

 1 teaspoon pepper.

Pinch nutmeg.

method

Remove the stems from mushrooms. In a large skillet heat butter over medium heat.

 Until leeks are strong.

. Add the mushrooms to skillet . cover and high heat until sauce has thickened and simmed simmer gently for 10 to 15 minute. Remove chiken and keep warm.

. Add the mushrooms to skillet . Cover over high heat until sauce has thickened and gently for 1 minute.

Season with salt and pepper and nutmeg.

Spoon sauce over chicken and serve hot.

225gr plain flour

1/2 salt

1.25ml water

175gr butter cut in chunks and chilled

flour for rolling out

sift the flour and salt into a bowl . Add the butter and mix in the lightly using a round blaked knife . Mix in the lemon juice and enough cold iced water to make a soft dough . The mixture should take about 125ml , or every slightly more, but add the water a spoonfull at atime to avoidmaking the dough too wetThe dough should be soft and very lumpy .

On a lightly flavored roll out the dough into an oblong corners square . Mark the oblong of dough into thirds , then fold and roll as it is for flaky pastry . Repeat the process four times in all chilling the dough between each rolling as necessary . The rolled dough should be smooth . Wrap it in cling film and chill and well before rolling it out to see as required

Ingredients serve 4

1-2 olive oil

1 large onion chopped

2 garlic cloves , chopped

500diced butternut squash

1 tablespoon chopped sage

350ml hot vegetable stock

100cooked chesenut chopped

4 tablespoon chopped parsley

4 tablespoon freshly grated parmeasan

Method

Heat the oil in a large pan cook for 5 minutes add the squash sage and rice and cook for 2minutes.

Pour in the stock and cook staring regularly for 15minutes , add the chestnuts and cook for a furthur5minutes or until the rice is ten der and stock has been absorbed . Split in the butter , parsley and parmeasan , divide risotto between bowls , scatter , season and serve .

.

Ingredients

3 tablespoon 45ml .butter.

1 tablespoon 15ml olive oil

 1 tablespoon 2ml salt

 1 cup 75ml brandy.

 6 tablespoon 50ml orange juice concentrated.

 4 orange slices.

method

In a large skillet heat butter and oil over medium heat. Add garlic to skillet. Saute for 2 minutes until golden.

 Remove garlic and skillet and discard. Place potato in a skillet.

Cook stirring occasionally for 8 to 10 minute until potatoes are skillet. Remove potatoes from skillet and place in a serving dish. . Sprinkle potatoes with paprika, parsley and mint serve hot.

Ingredients

3 kiwi fruit peeled roughly choppedthawed if frozen

4 tablespoon greek yougourt

Put the kiwi fruit in a blender . If using fresh raspberries remove the halls , then wash . Add to the blender remove

if the food has been frozen with kitchen paper add the juices as well . pour the orange juice and yougourt and blend until smooth then pour into 2 glasses and serve .

Ingredients serve 6

500gr dried yellow split soaked overnight

125gr butter , 1 large onion

1 garlic clove crushed

125gr steaky bacon

1.7litres flavoured pan vegetable stock

1 bay leaf (fresh parsley and thyme)

1 tsp cooked ham chopped

cracked pepper to serve

Drain the soaked peas , melt the butter in a ;large pan , add the onion , bacon , and garlic until the onion is soft . Add the split peas to the pan with the stock . add the peas to the pan with the onion is soft .

Bring to the boil and use a spotted to remove the pepper . Transfer to a slow cooker cover and cook on a slow cooker on high 3-4 hours until they are soft . Until the soup to cover and cook until the peas are very smooth . Leave the soup to cool a little for 3/4minutes until they are soft . then whiz in a blender or in a food processor until smooth . pour the soup in a pan and reheat and then add the ham and check the seasoning with creaked pepper to serve.

Ingredients

Irish mussels 240gr

irish clams 180gr

finely chopped garlic 25gr

finely chopped parsley 50gr

olive oil 75gr

crushed black pepper pinch

Half celery tomatoes 4

leeks gr

Tomato sauce 100ml

white wine 75ml

water 200ml

Heat a saute pan and put the olive oil , place the garlic , half tal- parsley , leeks . Add the cherry tomatoes and clams to the pan and leave 5minutes until crushed black pepper are all open . ADd the crushed black pepperand stir . garished with the remaining parsley and serve .

300ml tigieg ikapuljat

1 basla medja imqatta

2 sinniet tewm imghafgin

6 mushrooms mqatghin slices

50 gr qamh ifrizat

2 tadamiet imqatghin

1 zunnerija kbira imqatgha

1 mgharfa tursin frisk

1 mgharfa zaghar frisk

1 mgharfa fazola imqatta u msajra bi baking powder

ftit bzar iswed

200ml ilma

2 imgharef dqiq (cornflower)

Qaxxar u ahsel il- patata u sajjar f’ tagen ta’ daqs medju . F’ tagen iehor sahhan il- basla u it- tewm fiz- zejt taz- zebbuga ikapuljat zid it- tewm u sajjar ghal ftit minuti .

Ingredients serve 6

50gr butter

1 large onion chopped

500gr potatoes

peeled cut into 1cm chunks

900ml vegetable stock

150gr single cream

150stirlon cheese derunded and crumbled

chopped chives to garish

Method

melt the butter in a large saucepan add the onion and celery and cook over a low heat for 10 minutes and add the potatoes gently for another 10 minutes , add the stock and simmer for 1hour . Leave to cool a few minutes then liquidize half the soup until smooth , return tto the pan stir in the half cheese and adjust the seasoning to taste served in warmed bowls garished with the remaining cheese and chopped chives .