ingredients serve 6 persons.

155gr firmly poached brown sugar

170gr plum jam

1tablespoons fresh orange juice

6 whole star anaise .

7 kg whole leg ham on a bone whole cloves

250gr water

star anaise to decorate

method

Preheat an oven to 180 degrees celcius . place in the lowest position , LIne a large roasting baking paper .

place the sugar , orange juice over low heat . cook stairing for 5 minutes or until the sugar dissolves . set aside to cook . use a small sharp knife patern about 10 cm from the end . Carefully run the knife under the rind around the edge of the ham. Carefully lift off the rind in one piece by running your fingers beetween the rind and the fat .

Trim the excess fat from the ham leaving a 1cm cover all over .. Use a knife to score the fat in a diamond patern about 5cm apart and 5cm deep . Stud the centures of diamond with cloves . Pour the water into the prepared pan . place the ham on a wire rack in the pan . Wrap the shanksin foil . Pour half the glase over the ham and brush to coat . With the remaining glase reserving the star anaise and the extra star anaise . Set the ham aside for 15 minutes to rest carving . Transfer to a serving platter .

Ingredienti

400gr penne

1 mgharfa zejt taz- zebbuga

1 basla kbira , imqatta

3 sinniet tewm , mithunin .

1 bhar ahmar kbir , imqatta

445cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat- tiegiega low salt

½ kuccarina qoxra tal- laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhal;latb’ imgharfa ilma

Metodu

Sajjar il- penne f’ borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’ tagen non stick , sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il- basla u it- tewm u sajjar okazzjonalment, sakemm il-basla tirtab , madwar 7 minuti. Zid il- bhar ahmar u sajjar hawwad okkazjonalment , sakemm il- bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

ingredienti , isservi 4

• 300gr tigieg ikapuljat

• 1 basla medja imqatta, irqiqa

• 2 sinniet tewm mghafgin

• 6 mushrooms

• 50 qamh ifrizat

• 50gr piselli ifrizat

• 1 zunnerija kbira mahkuka

• 1 mgharfa tursiin frisk

• 1 mgharfa zaghtar frisk

• 200gr fazola franciza friska imqatta u imsajra

• ftit bzar iswed

• 2 imgharef dqiq
• cornflour
• 2 imgharef zejt sunflower oil
• 200ilma

Metodu

Qaxxar u ahsel il- patata u sajjar f’ tagen ta’ das medju .

F’ tagen iehor sajjar il- basla u it- tewm biz- zejt sunflower oil . Zid it- tigieg kkapuljat u sajjar ghaal ftit minuti . Zid iz- zunnerija , mushrooms , bzar ahdar , il- fazola imsajra u l- ilma . hallih itektek sakemm ihaxix . jekk hemm bzonn zid id- dqiq tal- qamh biex thaxxen it- tahlita . p;oggi it- tahlita tat- tigieg , f’ dixx tal- forn u ifrex lest fuq temperatura ta 180degrees celciuus / gas 4 ghal madwar 30 minutajew sakemm isir kannella dehbi .

preparation 5 minutes

total time 5 minutes

Ingredients Serve 5

450Cannelloni beans

1 jar lombardi caputato di pomodori sechi (Drained )

59 lemon juice

1/4 sea salt + black pepper

Method

In a food processor combine ingredients and blend until smooth scarping with a spatula as needed.

When drained texture is archieved. Imediately serve on a plate and serve

Ingredienti isservi 4

preparazjoni 30 minuta

hin totali 45 minuta

2 imgharef zejt taz- zebbuga

2 sinniet tewm imqatta irqiq

3 kikri gheruq tal-karfus

(Celiac and celery root ) imqatghin zghar

1/4 kikra patata li tinhall

Nofs kilo ghagin legumi

kikra bacon imqatta zghir

2 tuffihat imqaxxrin u imqatghin kunjardi (wedges)

1/2 basla hamra imqatta strixxi rqaq

1/4 inbid abjad

2 karfus imqatghin irqaq u ftit weraq tat- tisjir

Metodu

Go kazzola kbira sahhan mgharfa zejt taz-zebbuga . Zid it-tewm, mgharfa zejt taz-zebbuga . Zid it-tewm u sajjar sakemm jirtab jibqa abjad mhux isir ismar . Zid l-gheruq tal-karfus u krafes imhalltin sakemm il-patata tibda tirtab . Sajjar sakemm l-gheruq tal-karfus jirtab ompli sajjar it- tuffiieh sakemm jikaramelizzakh u ftit artab u il- basal jirtab ghal madwar 5-7minuti aktar .

Filwaqt li qed isir l-ghagin sahhan il-kumplament taz-zejt taz-zebbuga go tagen kbir 30cm u aqli il-bejken sakemm isir iqarmec fit-trufijiet ghal madwar 5 minuti . Imbaghad zid it-trufijiet u il-basal. Hawwad l-ghagin mat-tahlita tat-tuffiehu bejken . Taghmilx il-puree kollu biss iksi l-ghagin imma mhux jgharqu fil-puree .

Jekk it-tahlita tigi wisq tigi wisq zid l-ilma biss maqughda zid l- ilma li kont wadabt . Zejjen bil- weraq u servi immediajatament

Ingredients

2/3 cup reduced fat

2 per cent cottage cheese

2 tablespoons cottage cheese .

1 tablespoon Apple cider vinegar

15.5once can cannelloni beans rinsed and drained .

kosser salt and freshly ground black pepper

2 tablespoons olive oil

chopped choives for garished .

Method

Method the cottage cheese , vinegar , thyme beans

1/4 salt

1/4 teasepoon salt and pepper in a food processor .

Puree until smooth scaping down the sides as needed .

Chill for 30 minutes to 1hour.

Ingredients

about 400gr pork bones

1 small onion

300ml pint stock or cold water

Hot water crust using 400gr flour

500gr 18, lean pork minced

1.25ml dried sage

Beaten egg for glasing

method

Simmer the pork bones , onion and stock or water , covered for 2c hours . stain and cool .

Make sure 15cm jam jar , keeping the pastry about 5mm/ 1/4thick . use the remainder for the lids . set the oven at 220/c /425/F/gas 7.

Season the pork with salt and pepper . Divide between the prepared pie . remove the greaseproof paper from the last 30 minutes and brush the top of the sides of the pastry with egg .

When cooked , remove from the oven and leave to cool . warm the reminders at the jelled stock .

Using a fennel, pour the stock through the hole in the pastry lids until the pies are full .

Leave them to cool

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr french mustard

Seasoning

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve.

Ingredienti

100gr gambli

basla imqatta

Nofs bzaru ahmar imqatta

Nofs bzaru isfar imqatta

Nofs bzaru ahdar imqatta

50ross tilda mill- abjad

mgharfa soy sauce

2 bajdiet imhabta

ftit melh u bzar (Jekk trid )

Gambli u tursin biex izejjen il-platt

Tuffieha imqatta u imqaxxra

Metodu

Go tagen non stick qalli il-basla u it-tuffieha . Meta jihmaru zid il-Gambli u il-bzar kollu u sajjar sakemm isir nofs sajran . Zid ir- ross u kompli sajjar filwaqt li thawwad ta’ spiss . meta it- tahlita tkun kwazi saret zid is- soy sauce u wara ftit zid il- bajd u kompli sajjar ghal 2 minuti ohra sakemm tara li l-ingredienti dahlu go xulxin . Poggi go platti u Zejjen bil-Gambli u it- tursin .

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr French mustard

seasoning with salt and pepper

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other then cut it with individual servings .

Grill on both sides until almost done and serve.

Ingredients

Sea bass fillet from the bone

For the black olive template

100 gr pitted black olives

30 gr sun dried tomatoes

30 gr capers 1 fillet anchovy

Extra virgin olive oil

 1 tablespoon chilli

1 clove garlic

For the risotto

Carnoli or amborio rice

1 small onion finely chopped

2 cloves garlic , finely chopped

1 fresh squid , cut into chunks, including ink

30gr sun dried tomatoes

Parsley finely chopped

Basil finely chopped

 1 cup fresh tomatoes

Dash of fresh cream

Freshly grinned pepper

 ½ grined pepper ½ chardoney Knob of butter, 1 tsp sugar

Method

Make a black olive tempenade by blending all the ingredients in a food processor

In a oven dish drizzled with olive oil and a dash of chardonnay place one sea bass fillet . Cover with a thin layer of black oil tempenade and put the second piece of fish on top of it . cook in a hot oven at 180 degrees celcius . In the meantime make the risotto

In a pan saute the onion and garlic and add the sugar . add the squisd , sun dried , fresh tomatoes basil and parsley . add the squid ink and chardonnay . reduce on medium heat for aboutv seven minutes . add the fresh cream pepper to taste . Pork fillet with parma ham sun dried tomatoes and brandy

Ingredients

300 farfalle

zejt taz- zebbuga

incova nadifa

10 sinniet tewm

Metodu

Ghalli il-farfalle ghal 4minuti . Qabel ma ssaffih mill-ilma itfaghlu 2 tazzi ilma biex l-ghagin ma jibqax jehxien F’ tagen fond ghamel ftit zejt u l-incova . Wara li jkun shun sew it-tagen itfa’ fl-istess borma minghajr ilma . wara 5 minuti isir servi mill-ewwel shun .

Ingredienti

tadam minghajr zerriegha u imqatta rqiq

1 mgharfa habaq frisk

2 sinniet tursin imqatta

2 kuccarini melh

1 bzaru ahmarzghir minghajr zerriegha u mithun

3 baby zuchini imqatghin irqaq

350gr zuchini imqatghin irqaq

1/3 tazza zejt taz- zebbuga extra virgin

1/4 tazza gobon parmigjan frisk mahkuk u ftit zejjed biex isservi

350 linguine

Metodu

Fi skutella kbira, hawwad it-tadam mal-habaq, tursin, tewm, melh u bzar u chilli , mal-habaq , tursin tewm , melh, bzar, chilli ,zejt taz-zebbuga .

F’ borma kbira mimlija ilma jbaqbaq u ftit mielah sajjar il-linguine sakemm jigu al dente . Hallihom iqattru , zid il-bzaru fi skutella flimkien maz- zuchini u hawwad kollox flimkien . Servi shun bil-gobon parmegjan fuqu mahkuk.

Ingredients

½ receipe pie crust

3 eggs slightly beaten

6 tablespoon sugar

1.4 teasepoon salt .

1 quart strawberries

1 and ½ water

3 tablespoon cornstarch

One and one half tablespoons water.

Method

One and one half tablespoons water.

Preheat the oven to 425 degrees celcius. combine eggs, sugar, stir in vanilla. pour into pie shell. Bake for 40 minutes or until knife inserted near rim and comes out clean .

Wash strawberries , hull , simmer 1 cup nof the berries, sugar and 1cup of the berries , and one cup of the water with cornstarch.

Add the cooked berries, sugar and 1 cup of the water 15 minutes . mix remaining water with cornstarch, add the cooked berries. cook until thick, starring constantly, cool. add cooked berries. spoon over pie chill.

Ingredients serve 4

1 kg fish

4 king prawns

8 chives (sticks )

Thyme

Prawn sauce

Himalaya salt and cayenne pepper

20 celery carrots

onion finely chopped

glass of white wine

2 tomatoes chopped

Method

Remove the internal post part of the fish, remove the head and the king prawns peel and clean the tails.

Slice the aubergeines in a very thin slices . put the prawns in a deep frying pan and wrap the fish into the aubergeines, then close it with the spring onions stick.

Roast the heads of the prawns in the oven for 20 minutes at 200/c with celery , onions tomatoes and carrots . Put everything in a pan , add white wine and put water and rice . Then bring it to the boil and Flavour with the thyme . Put the monk fish in the finish with fresh leeks and celery on the top . Put Himalaya salt and cayenne pepper to your taste .

Ingredients

400gr taghliatelle

8king prawns 50gr pine nuts

glass wine

200gr celery

carrots

and onion

finely chopped thyme

2 tomatoes chopped

2 tablespoon extra virgin olive oil

rocket leaves

200gr vongole veraci

Method

peel and clean the king prawns , cut four of the king prawns in cubes and their add their tails in cubes

. put the pan with the extra virgin olive oil on heat add the garlic clove and then blend everything together . Cook the tagliatelle in boiled salty water for 8 minutes to another pan fry the four kingprawns and the rocket leaves paste.

Serve put on the pasta on the plate and add the whole king prawns prawns to the top for the sauce . roast the heads of the king prawns in an oven for 20 minutes at 200/c with celery , onions , tomato and carrots . put everything in a pan and with a glass of wine water and ice . then bring it to the boil and flavour with thyme .

Ingredients 10 donuts.

2 cups all purpose flour

one and one half teasepoons baking powder

one and one half pumpkin rice pie

1/4 teasepoon salt

1cup pumpkin puree

2 eggs

1/4ml cup milk 1/4 butter – softened

glase sugar

1//2 water

1 teasepoon vanilla extract

Method

preheat onen to 165/c . Line a baking sheet with parchment paper .

Stir all purpose – flour , brown sugar , baking powder , pumpkin puree with a electric blender on a low speed until well combined into a batter spoon into a donut pan .

Bake in a preheated oven until donuts spring back when bounced for 10 minutes . Beat the brown and the white sugar together melted spring back and vanilla extract together in a bowl smooth dip warm donuts into a glase and let any excess glase drip back in the bowl before placing glase donuts on a prepared sheet to cool .

Ingredients

1 red pepper

1 yellow pepper

 courgettes

1 aubergine

4 large mushrooms

a little oil for brushing

1 mild green chili opitional

a few mint leaves

salt and freshly ground pepper

Method

Quarter the peppers remove the core, seeds and white dip.

Slice the courgettesand aubergines lenghtwise . Clean the mushrooms and trim the stalks

Brush all the vegtableswith oil and heat a grilled pan until hot. Grill the vegtables in batches untilenough to eat .

Transfer to a platter . Put the extra virgin oil in a  bowl and the chilli and season well .

Drizzle over the vegtables and garish with mint .

You can use any vegetables of your choice and serve this mix with either fish or meat and what’s more you cn serve a simple couscous .

Ingredients serve 6.

60gr fresh bail leaves + basil leaves for garish

3 tbsp pine nuts

4 garlic cloves , crushed

1/2 tsp sugar +1/2 tsp salt

5 tbsp mild olive oil

375gr spagetti

Method

Combine basil, pine nuts garlic, sugar and salt in a blender or food processor .

Process briefly to mix. With otor running gradually add oil through lid or feeder tube as when making mayoneise

The mixture will form a thick sauce . Scarpe pesto into a bowl or ug , cover and set aside .

Brig alage saucepan of liightly salted water to the boil Add spagetti and cook just like ender.

Drain spaghetti’s and tip into a heated bowl . Add pesto and toss until the spaghetti’s is evenly coated . Serve at once garnished with fresh basil .

Ingredienti serve 4

2 crusty bread oils , cut in half

 3 tbsp tomato puree

8 small slices prosciutto

4 slices mozzarella cheese

2 tbsp finelyhoppe red pepper

2 tbsp chopped fresh parsley

Method

Preheat oven to 180/ degrees celcius . Spread each half roll with tomato puree . Top with two slices of prosciutto, then add cheese. Combine red pepper and parsley in a small bowl and sprinkle a quarter of mixture over each roll .

Arrange on a baking dish . Bake for 10 minutes or until cheese has melted . Serve at once .