Ingredients

4 shallots

1 fennel bulb

1 orange

100gr peeled couscous

quarter of a small cauliflower

2 pods board beans

1 chayote (Centinarja)

100gr cherry plum tomatoes (zenguli)

Handfull of fresh dill

Handfull of dates and prunes

2 fresh goat cheselets (Gbejna friska)

50almonds – toasted

olive oil for roasting

Extra virgin olive oil

Method

Preheat the oven to 200/c . peel the shallots and cut down the middle lenghtwise . Do the same with the fennel seeds but then continue to each half 1 inch thick wedges . Place the shallots and fennel into the mixing bowl with a drizzle of olive oil .

Zest an orange and add the zest to the shallots and fennel . set aside the orange till later . give them a good toss , arrange on a baking tray and place in the oven for 40 minutes or until cooked trough and beginning to caramelized at the wedges.

Set aside to cool . in the meantime bring a small pot of water to simmer and add a drizzle of olive oil.

Add the pearled couscous and cook for 10-15minutes . stain and set aside to cool . Break apart the cauliflower into a food processor and pulse till it it’s coursely chopped .

Alternatively chopped it on the board using a large kitchen knife , aside till later . Keeping each ingredient separately peel the board beans . peel and diced the chayate (centinarja) (the seed is also available). Peel and segment the orange , slice the cherry plum tomatoes lenghtwise and roughly chop the baby rocket leaves , fresh dill dates and prunes

Once hunger strike place oil the prepared food items into a large mixing bowl a pinch of salt , black pepper and a drizzle of extra olive oil . mixing well and place into a serving bowls . finish with fresh goat cheese and chopped almonds .

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-cover and cook on high for a further for 20 minutes until heated through. Serve hot garnished with spring onions and coriander and tortilla chips for dipping. serve hot .

Ingredients

1 kg chiken 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 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

1 raw and 2 boiled egg yolks

5 tablespoon sour cream

1 tablespoon french mustard

150ml olive oil

1/2 small onion

1 tablespoon capers / parsley

pinch of sugar

salt and pepper

Method

Place all the ingredients and work in a smooth cream .

Ingredients

1 tablespoon instant cofee

1 egg yolk

2 tablespoon confectioner’s powdered sugar

2 small cup milk

5 tablespoon whipped cream

Cognac.

Method

1. Mix all ingredients with the braun hand blender for a few seconds .

2. Serve with ice cubes.

Ingredients

125gr fresh strawberries

2 tablespoon sugar

38gr rum or Cognac.

Method

1. Wash the strawberries and puree’ them with the braun hand blender .

2. wash the other ingredients and blend for a few seconds .

3. Serve immediately .

bil-polakk imsejha {plakki}

Ingredienti

100gr patata

100gr karotti

100gr qarabaghli

1 bajda

2 imgharef cornflower

melh u bzar u zejt

Metodu

1. Hakkek il-patata, il-karotti u il-Qarabaghli .

2. Aghsarhom sewwa go sarvetta, sabiex jissaffew mill- ilma li ikollhom.

3. Itfaghhom go suppiera

4. hallat maghhom il- bajda , il- melh u il- bzar u il- cornflower

5. Sahhan iz-zejt go tagen u mit-tahlita fforma frejjeg zghar u aqlihom.

Ingredients

 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 rromnbla 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.

Ingredienti ghal 4 persuni.

400gr spagetti

Landa zghira incova fiz- zejt

Kuccarina oregano

10 werqiet habaq frisk

2 kisriet hobz biz-zejt xott

2 sinniet tewm .

Zejt taz- zebbuga

Bzaru ahmar (Felfel ) jahraq jekk thobbu

Metodu

1. Sajjar l-spagetti.

2. Hakkek it-tewm mal-wicc tal-hobz biex niehu it-toghma.

3.Qatta’ l-incova f’bicciet zghar

4.Farrak il-hobz f’bicciet zghar

5.Qalli fiz-zejt it-tewm ghal 3 minuti u wara zid il-hobz u kompli qalli u hawwad sakemm il-hobz jiehu lewm ftit kannella . Nehha minn fuq in-nar l-incova .

6. Naddaf it- tagen u itfa ftit zejt u qalli l-incova. Itfa’ l-oregano u il-bzar ahmar u qallihom ftit. Saffi is-spagetti u itfa’ftit mal- hobz moqli.

7.Saffi l-ispagetti u itfghu fit-tagen mal-incova. Hawwad u itfa’ ukoll ftit hobz moqli.

8. Wara 2 minuti itfa’ il-weraq tal-habaq u hawwad . Servi mill-ewwel fil-platt u itfa’ fuq kull potzjon il-bqija tal-hobz.

Risotto bil-qastan u il-qara hamra helwa

Ingredients

2 tablespoon olive oil

1 large onion , chopped

500gr diced butternut squash

1 tablespoon chopped sage

350gr risotto rice

1 litre hot vegetable stock

100gr hot vegetable stock

100gr cooked chestnut, chopped

Large knob of butter

4 tablespoon freshly grated parmeasan

Method

Heat the oil and the onion and garlic and cook for 5minutes , add the squash sage and rice and cook for a further 2 minutes. Pour in thestock and cook stairingly regurarly for 15minutes ; add the chestnuts and cook for 5minutes or until the rice is tender and the vstock has been absorbed .

Stir in the butter , parsley and parmeasan, divide risotto between bowls, scatter extra parmeasan, season and serve.

Ingredients serve 6 .

500gr dried yellow split soaked overnight ,

25gr butter

1 large onion,

125gr riddles 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)

parsley

thyme sprigs

1 tsp cooked ham chopped

Salt and 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

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

600ml hot vegetable stock

,200gr smoked tufu, cubed

200gr choi, chopped,

A handful of sugar snap peas

  4 spring onions, chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu, pak, choi , sugar snap and spring onions, then reduce the heat and simmer for 1 or 2 minutes. Ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Ingredients

400can chichpeas 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 freshly ground black pepper ,

Pitta bread or toasted flatbreads to serve

Method

Put the chickpeas , 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

100 plain flour

2 tablespoons olive oil

4 chicken tights

2 small onion finely copped

2 garlic cloves

3 carrots diced,

150gr kunserva 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 chiken 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 For the pastry serve 12

175gr unsalted butter

200gr semolina

200gr plain flour

60gr caster sugar

One and one half rose water

For the filling

300dates

1/2 teasepoon rose water

Method

Melt the butter in a small pan over a low to medium heat then cool slightly then cool slightly; tip, the semolina into a bowl and caster sugar, pour in the butter and add 4 tablespoons for the milk and the rose water.

Bring the mixture together into a dough (“if it looks too dry of milk “). Shape it into a ball cover and leave to rest for 30 minutes in the fridge.

To make the filling Remove the little stalks and stones from the dates, put the fruit into a food processor and the rosewater, Blitz until smooth divide into 12 balls.

put the pistachoes in a small bowl and cover with boiling water to loosen the skins for about 5minutes , then bask to chop the pistachoes into a rubble and tip them into a shallow dish .

Preheat the oven to 200’c/ gas 6.

Divide the dough into 12 portions, using your hands shape.

Place the portions into a thin oval shape, place a portion of the date mixture in the line down the center and mould around it pinching the ends closed; It will be quite delicate and crumbly but patch together any gaps; roll it tightly into a sausage shape; gently roll the buiscuits and place on a lined baking sheet, repeat with the rest, bake for 18-20 minutes until just golden at the sides; remove and leave to cool completely before serving with cream.

Ingredienti

ghal ghagina

400gr plain dqiq ,

100gr smid

200gr margerina,

ilma

zid is-smid u ghaqad bl-ilma u il-meraq tal-laring u il-lumi

mili

bott ghasel iswed

150gr zokkor

250gr passolina

250gr zbib

250gr pruna

2 imgharef kokotina

qoxra mahkuka ta laringa u lumija

qoxra ta’ mandolina mqatta fin

2 kuccarini anizetta

mgharfa baking powder

pinta u nofs ilma

zokk tal- kannella

ftit hlewwa

4 imsiemer 4 imsiemer tal- qronfol

Metodu

Gharbel id-dqiq B’idejk farrak il- margerina mad- dqiq biex jigu qishom frak tal- hobz

zid il-vanilja u il-qxur . zid is-smid u ghaqad bl- ilma u il- meraq tal- laring u il- lumi.

Go nofs pinta ilma ghalli l-imsiemer tal-qronfol u il-hlewwa u il-kannella. safejt. Poggi il-borma fuq nar baxx u halli it-tahlita tishon sewwa.

Go borma kbira waddab l-ingredienti l-ohra Zid il-mushun li tkun safejt .

Poggi l-borma fuq nar baxx u halli it-tahlita tishon sewwa

Thallijiex taghli

Zid is-smid bil-mod il-mod sakemm tara li it-tahlita mhux merhija imma lanqas maghquda hafna. ()Bis- shana tibqa taghqad .) Nehhi minn fuq in- nar u hallieha tibred sewwa.

Ifforma il-qaghaq – Iftah l-ghagina iftah l-ghagina fi strixxi shah fi strixxi twal u irqaq. Poggi ftit mit-tahlita fin-nofs u irrombla f’cirku, ghaqad it-truf permess ta l-ilma u aghmel ix- xquq b’ imqass fil-qaghaq. Ahmi saakemm il-qaghaq tal-kulur jigi dehbi forn moderat .

Ingredients

2 olive oil

150steaky bacon , rind removed and chopped

1 onion thinly sliced

fresh salt and pepper

600gr Brussels sprouts trimmed and halved

1 tablespoon balsamic reduction

1 pomegrata

Method

Heat the oil in a large pan and fry the bacon with the olive oil till crispy . Add in the sliced onion and continue to fry for 3minutes . Add in the Brussels sprouts , thyme leaves and season well with salt and pepper . Mix together well then dip into a large baking sheet and even out . Bake in the oven at 200’cfor 20-25 minutes until golden and browned around the edges . Remove from the oven and drizzle over the balsamic red onion . Spoon onto your serving dish and decorate with the pomegrate kennels

Din il-pudina hija varjazjoni tal-pudina tradizjonali tal-hobz.

Minflok hobz uza oats. Ma jintuzax butir zokkor u bajd. Il-hlewwa taghha tigi mill-banana u mit-tamal.

Ingredienti

300gr oats

kikra halib

3 tamiet kbar minghajr ghadma

150gr lewz u gellewz imhallat inkaljat

qoxra mahkuka u meraq tal-laringa ta’ malta

qoxra mahkuka ta lumija ta’ malta

2 bananiet misjurin,

2 tuffihat imqaxra u mahkuka

2 kuccarini vanilja

2 imgharef kokotina skura

kuccarina mixed spice

kuccarina trab tal-kannella

gunglien ghal wicc

Metodu

Ibda billi, isahhan il-forn fuq temperatura ta’ 180\c.

Sadanitant ipprepara dixx kwadru billi idellek il-qiegh biz-zejt tal-isprey u tiksi bil-karta tal-forn .

Go skutella kbira hallat flimkien l-oats u il-halib . hallih jixxarrab ghal madwar kwarta . Hawwad sew b’ imgharfa ta l- injam

Zid l-ingredienti l-ohra min barra il-gunglien. Hawwad sew.

Ifrex it- tahlita fid- dixx li preparajt . Illixxa il- wicc u ferrex il- gunglien .

Ahmi ghal madwar 30 minuta jew sakemm b’sikkina tohrog nadifa meta ticcekja li il-pudina saritx .

Servi fietla jew kiesha kemm ghal mal cafe kif ukoll bhala dezerta ma ftit custard.

Ingredienti

6 bajd

250gr zokkor

2 kuccarini vanilla

qoxra mahkuka ta’ 2 laringiet

500gr dqiq

3 kuccarini baking powder

ghal gelu tal-wicc

300gr zokkor fin icing sugar

meraq ta’ nofs lumija

ftit qtar ta l-ilma

Metodu

Habbat sew flimkien iz-zokkor u il-bajd.

Zid l-essenza tal-vanilja u il-baking powder flimkien.

Zid l-essenza tal-vanilja mat-tahlita tal-bajd u anke il-qoxra tal-laringa.

Zid bil-mod il-mod id-dqiq mat-tahlita tal-bajd u hawwad dejjem sa ma tuza id-dqiq kollu.

Lesti pjanca bil- karta forno.

Bi mgharfa hu it- tahlita u itfaghha fuq il- pjanca .

Hu spazju bejn wahda u ohra ghax dawk jikbru huma u jinhmew .

Poggi pjanca tal-helu fil- forn b’ temperatura ta’ 150/c ghal xi 10 minuti.

Kif lesti ohroghom u hallihom jikshu .

Ghal Gelu :

Itfa’ iz-zokkor( icing sugar) go skutella zghira

Itfa il-meraq tal-lumi

Bi imgharfa hawwad sa ma ikollok tahlita immerqa u lanqas iebsa izzejjed

Jekk tkun hemm bzonn zid ftit qtar ilma

Kif tlesti tista tidlek ir-raffioli bil-gelu

La ddahalhomx fil-fridge izda hallihom barra ghax il-gelu jinhall bil-kesha .

Lanqas tpoggihom hdejn xulxin , ghax jehlu , izda hdejn xulxin .

Ingredients serve 6

1 kg brussels sprouts

100gr chorozito

100gr maltese sausage

1 tablespoon olive oil

100cooked chestnuts

2 sprigs fresh rosemary

1 tablespoon Sherry vinegar

Method

Preheat the oven to 180/c gas 4; wash and trim the brussels sprouts, removing the other leaves, cook into 8minutes in pan of boiling salted water , then drain well

Skin the chorizo and maltese sausage and chop them up into a roasting tray with 1 tablespoon olive oil; fry over a medium heat until the oils turns slightly red and the maltese sausage is cooked, crumble in the chestnuts and add the rosemary leaves and shake about, add the sprouts and sherry vinegar .

Squash and flatten the sprouts with the potato masher and roast for 25 minutes or until starting to colour , season and serve