Category: Uncategorized
2/3 cup milk
1/3 cup oats
¼ cup quinua
¼ cup blueberries .
¼ cup maple syrup
2 tablespoon pecan pieces
2-3 dashes cinnamon .
Combine milk and oats and cook according to package instructions . stir in quinoa , blue berries , maple syrup , pecans and cinnamon and serve hot .
2 large red (bell) peppers quartered and seeded .
1 large aubergine sliced lenghtways
2 large courgettes (zucchini) sliced lenghtways .
6 tablespoon olive oil.
1 large red onion thinly sliced
75gr raisins
1 tablespoon red wine vinegar
400gr tomato passata . 2 tablespoon powered gelatine
. fresh basil to garish
. For the dressing
6 tablespoons extra virgin olive oil
2 tablespoons red wine
Vinegar
Salt and freshly ground black pepper
Place the peppers skin side up under a hot grill and cook until the skills are blackened .
Transfer to a bowl and cover with a plate . leave to cool . Aarrange the slice of aubergines and courgettes on seperate baking sheet , brush them with a little olive oil and cook under the grill , turning them occasionally until they are tender and golden brown . heat vthe remaining olive oil in a frying pan and add the sliced onion , raisins , tomato puree and red wine vinegar . cook until the mixture is soft and syrupy. Set aside and leave to cool in a frying pan . line a 1.75litre terrine with cleat film (plastic wrap)
It helps if you lightly oil the terrine , first . leave a little clear film overhanging the sides of the container. Pour half of the tomato puree’ into a pan and sprinkle with the gelatine . leave for 5 minutes to soften , then dissolve gently over a low heat stairring prevent any lumbs from foaming . place a layer of the grilled red peppers in the base of the terrine and pour in enough of the tomato passata with gelatine to cover it . Continue layerine the vegtables pouring over each layer, finishing with a layer of red peppers . add the remaining tomato puree to the mixture in the frying pan and pour into the terrine . give a sharp tap to dispense the juice .
Cover and chill until set .
To make the dressing Whisk together the oil and the vinegar , then season to taste . turn out of the terrine the clear film . Serve in thick slices drizzled with dressing and garished with basil leaves . if you don’t own a terrine , you use a loaf tin instead . it will need to be lined with clear film
2 brugiel maqsuma cubes ta’ 2cm
2 basliet imqatgha mit- tul kwart ta kikra lewn maqsum bicciet
Nofs kuccarina melh u bzar ftit hall izjed jew abjad
3 imgharef balsamic vinegar
Kwart ta’ kikra habaq frisk
Ftit oregano u tewm
Sahhan il- forn fuq 375 u dahhal dixx tal- forn dixx tal- forn vojt fih
Meta il- forn isir jahraq roxx ftit zejt sewwa fit- tagen itfa il- brungiel , il- basal , it- tadam il- lewz u aqlihom
Itfaghhom fuq dixx dahhal il- forn u ahmi ghal 30 sa 40 minuta.
Hawwad kull 10 minuti forsi ikun hemm bzonn izejjed akbar zejt biex il- haxix ma jehilx ohrog id-dixx mill-forn u hallih jibred ftit .
Poggi il-haxix fi stjuna u roxx ftit melh , il-bzar, iz-zejt, il-hall il- habaq l- oregano
U it-tewm
Hawwad tajjeb u hallih jinbred tewma qabel isservih .
1 large stale Maltese loaf
1 pkt Sultana
3 cups of milk
3 tbsp cocoa powder
4 tbsp of brown sugar
1 tsp ground cinnamon
100 g dark chocolate chopped
2 eggs
Grated rind of an orange
Method
1. Preheat the oven at a temperature 220C/428F/Gas 7.
2. Grease a 20cm x 20cm square tin and set aside.
3. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes.
4. Add the cocoa, sugar, cinnamon, eggs and orange zest and mix until well combined. Add the chopped chocolate and stir through.
5. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudina is crisp.
4 koxox imdaqsin tat-tigieg
600gr stokk tat-tigieg
120gr karotti imqatghin
300gr ross
60gr sultana
25gr kunserva
Sinna tewm mghafga
½ basla imqatgha f’ bicciet kwadri zghar
½ tuffieha imqatgha
3 imgharef halib tal-coconut
½ kuccarina zerriegha tal-kosbor
½ kuccarina zerriegha tal-kemmun
¼ kuccarina bzar
½ kuccarina bzar ahmar (chilli pepper ) imqata’ f’ bicciet kwadri
Mgharfa zejt
Jougourt grieg
Butir
Bzaru ahdar biex izejjen
Naddaf il-koxox tat-tigieg u qata’fi 3 bicciet
Qalli il-basla u it-tewm ghal ftit minuti bi ftit zejt go tagen fond .
Zid il-bicciet tat-tigieg u il- karotti . Kompli sajjar ghal ftit hin sakemm il-basla tirtabu it-tigieg jiehu il-kulur. Hawwad il- hin kollu.
Zid il-hwawar, il-bzar u il-kunserva tat-tadam u kompli sajjar ghal ftit hin iehor filwaqt li tibqa thawwad .
Zid l-istokktat- tigieg u ftit bzaru melh iehor jekk tara li hmm bzonn.
Meta it-tahlita tiftah taghli, baxxi n-nar u kompli tektek ghal madwar 15 il-minuta.
Sadanitant , ghalli ir-ross. Nehhi l-ilma qattru tajjeb u poggih go skutella .
Zid il-butir mieghu u hawwdu tajjeb .
Poggi ir-ross go dixx kbir aghmelit- tahlita bit-tigieg fuqu u ferra’ jogourt griek fil-wicc.
Zejjen bi bzaru ahdar maqsum min-nofs.
1.5kg tripe
2 tbsp sea salt
2 large onions , finely chopped
2 garlic cloves ., finely chopped
2 .5 cm piece of ginger , peeled and finely chopped
1 tsp turmeric
1tbsp mild korma curry powder
1 tsp ground coriander
2 tbsp ground coriander
4 tbsp tomato puree’
2 tbsp garam marsala
4 tablespoon tamarind paste
1 bay leaf (werqa randa )
Cut and put the washed tripe in a large saucepan . cover with cold water and add to the salt . Place over a medium high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes . Drain well , reserving four tablespoons of the cooking liquid . Put the oil , garlic and ginger in a saucepan that is large enough to eventually take tripe . Place over a medium heat and fry until lightly golden starring occasionally . reduce the heat to low . Add the spices , tomato puree tamarind and bay leaf and simmer for 7 minutes . Stir in the reserved cooking water and add the stripe . Simmer for 45 minutes on a very low starring occasionally . season to taste . Serve very hot with plain rice .
400gr ghagin preferibilment taghliatelli
2 imgharef zejt taz- zebbuga
Basla imqatta u mqattgha flieli
4 sinniet tewm imqaxxra u musjura
300 gr bicciet zghar taplain light
Gbejniet tal- bzar ippasturizzati mahkuka
Mgharfa naghniegh imqattgha biex izejjen
Metodu
Ghalli l-ghagin go borma imbaghad itfa iz-zejt go borma ta 3 litri sahhan u sa ma tibda tferrrex il-basla u it-tewm mikxufa ghal 3 minuti filwaqt li thawwad kultant
Wara zid ill-bicciet tat-tigieg, Il-hwawar imhallta u il-melh u. Hawwad ghatti baxxi in-nar u kompli qalli ghal 5 minuti .
Imbaghad zid il-yougourt hawwad u kompli sajjar mikxuf ghal ftit hin biex iz-zalza tibred ftit .
Fl-ahhar erfa l- ghagin, hawwad kollox aqleb fil- platti ferrex in-naghniegh f kull platt u servi .
500gr fresh mussels
1 garlic clove
50gr chopped onions
70gr cherry tomatoes halved
80gr white wine
5ml extra virgin olive oil
5gr parsley finely chopped
100ml fish stock
2 slices maltese bread
50gr black olives paste
Clean and rinse the mussels well and leave to drain in a colander .
On a low heat sweat the onions and garlic in extra virgin olive oil. Cover with a lid for 2 minutes , then uncover and place the mussels.
Cover again and continue cooking until the mussels open. Remove from the pot and set aside.
Add the cherry tomatoes and the wine and reduce the liquid by a third . Add the cream and simmer gently until the cream starts to thickened .
Well done add the herbs to the pot season the sauce as required and pour in the mussels . stir gently and serve .
Tip : Do not overcook the mussels as they get rubbery .
Ingredients
Fillet of beef about 180gr each
2 tablespoon olive oil
100 ml white wine
150gr beef stock
2 tbsp green peppercorns in brine, drained
1 tablespoon Dijon mustard
Green salad and potato croquettes to serve .
Brush the steaks with the olive oil and season with salt and pepper .
Heat in a large frying pan or griddle over high heat.
When the pan is hot put the steaks and cook for 2 minutes of well done .
Set aside and keep warm while you make the sauce .
Add the wine and the beef stock to the pan and allow to bubble until reduce by half .
Reduce heat to medium , add the peppercorns then whish in the mustard and cream .
Continue to simmer for 3 minutes until the sauce is slightly thickened and glossy . Place a steak on each plate spoon over the sauce and serve immediately with the green salad .
500gr chiken breasts raw
1.5 litres chiken stock made fro the cacass
1 onion peeled and sliced
3 garlic cloves, peeled
1 tsp ground coriader
2 tbsp sunflwer oil + etra for frying totillas
400gr can tomatoes drained, fresh coiander, chopped
juice of a lime, salt ,fresh ground blck pepper
2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped
6 small medium, corn tortilla halved, cut in one centimeters strips
Simmer the chiken in the stock for 20 minues or so and let it cool in the liquid
Put the stock to one side, discard bones and skin from the chiken and so let it cool in the liqud.
Put th stock to one side, discard bones and skin from th chiken and shred it finely .
Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.
Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly
Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .
Add them and the chiken o the soup, Bring to the boil for 2 to 3minutes and serve in deep soup bowls garished with chopped coriander.
2 skinless olive oil
2 boneless chiken breasts thinly sliced
2 garlic cloves , crushed
2 courgettes cut in large dice
200gr french beans cut into 12 inch pieces
350grtomatoes desceeded and roughly chopped
410gr canned pinto beans and drained
1.2litres pints vegetable stock
12 basil leaves chopped pepper
heat the oil in a large saucepan set over a medium heat . add the chicken and garlic and stairingly for 3minutes . try not the chikken to garlic brown . stir in the courgettes , beans and stock . cover and simmer for 10-12 minutes or until the chicken is cooked through and the chicken is tender . stir in the basil leaves and season to taste with pepper . ladle into warmed bowls and serve imediately .
Ingredienti isservi 4.
Rigatoni ,
100zalzett tal- malti minghajr il-gilda
50gr pure’ tal-qargha hamra ,maghmula mill-bicciet tal-qargha hamra.
50jus tal-vitella
30gr parmigjan
20ml inbid abjad
niskata melh
metodu
ibda billi taqli il-laham taz-zalzett sakemm jihmar
zid l-inbid u halih jinxturob
Zid il-jus tal-vitella u hallih jinxtorob
F’tagen iehor aqli il-kubi tal-qaragha hamra u ir-ragu taz-zalzett
zid ir-rigatonimar- ragu u zid il- parmegjan u il- melh skond il-gosti
servi
1 onion diced
2 celery stick , diced
1 kg oven ready chiken
700gr pints hot chiken stock
115gr dried chiken taghliatelle
Salt and pepper
2 tablespoon chopped fresh dill +extra to garish .
1.Place the onion , celery and carrots in a slow cooker , season the chiken all over and place the top.
Pour the stock over . cover and cook on low for 5 hours.
2. Leaving the juices in a slow cooker, carefully lift out the chiken and remove the meat from the carcass , discarding the bones and skin . cut the meat into bite- sized pieces .
3.sSkim the excess fat from the juices, then return the chiken to a slow cooker . turn the setting to high .
4.Bring a large saucepan of light salted water to the boil. Add the pastav, bring back to the boil and cook for 8-10 minutes or until tender but still firm to the bite. Drain, add to a slow cooker and stir well.
5. Add the dill to the soup and stir well. Cover and cook on high heat for 20 minutes . Garish with extra and serve imediately .
Variation
The recipe can be adopted to use weather vegetables are in season . You can also vary the type of pasta used , for an equal delicious winter warmer .
Iingredients
80gr tamal imqatta rqiqa hafna
50gr pruna imqatta irqiqa hafna
20gr zbib
175ml ilma
4 imgharef zokkor ismar
essenza tal- vanilla
2 bajdietr imhabtin
mgharfa baking powder
nocemuskata jew kannella ghat- toghma
2 imgharef gewz
metodu
ghalli l- ilma f’ borma u itfa’ il- bicciet tat- tamal zbib u zokkor.
Halli it- tahlita taghli u hallieha toqoghod sakemm il- frott jinhall . kif tkun lesta halli kollox jiksah . sahhan il- forn f’ temperatura ta’ 180/c. F’ kazzola habbat il- bajd u zid in- nocemuskata u il- kannella skond il- gosti tieghek . gharbel sew it- tqiq u il- baking powder u zid l- imgharfa jew tnejn essenza tal- vanilla . zid l- ilma frott u zokkor fl- ahhar zid il- bicciet tal- gewz. QAssam it- tahlita tal- forom tal- muffins u itfa il- forn ghal madwar 30-40 minuta sakemm is- sikkina tohrog xotta Zgur li ghal hin ghat- te ta’ nofsinhar jew tal- kaxxi tal- hobz t-tfal, dawn jinzlu ghasel .
ingredienti
Tazza halib nofs xkumat
jogurt tal- frott
banana , hawh , frawli
ftit silg imkisser
Qatta il- frott bicciet zghar
Itfa il-halib , il- yogurt u il- frott imqatta gewwa kontenitur sabiex jithawwad u isir kollox kremuz Jekk tippreferi is- smoothie kiesah zid il- biccet tas- silg u hawwad
Ingredients
50gr runner beans
15gr mint
30gr parsley
75gr grated parmeasan
100rapseed oil
2 small garlic cloves
Method
To make the pesto , pick the leaves from the mint and parsley , place in a food processor with the parmeasan , oil and garlic and a pinch of salt , pulse to a coarse paste
Bring a pan a seasoned water and cook the beands for 3minutes or until jusyt tender but still with a crunch drain and toss with the pesto and serve .
Ingredienti
200ml halib
200gr
gelletini plain
gellewz bla qoxra
220gr cikkulata tat-tisjir
Method
Farrak il-gelletini f’bicciet zghar imma mhux trab.
Aqsam il-gewz min-nofs
Dewweb ic-cikkulata banju marija
Hawwad sew flimkien il-gallettini imfarkau il-gelewz maqsum.
Zid it-tahlita mac-cikkulata mdewba u zid ftit ftit il-halib.
Poggi it-tahlita go dixx baxx u llixha nofs siegha qabel isserviha.
Ingredienti
50gr pruna imqatta irqiqa
50gr tamal imqatta irqiq hafna
20gr zbib
175gr ilma
4 imgharef zokkor ismar
essenza tal- vanilja
2 bajdiet imhabtin
mgharfa baking powder
nocemuskata u kannella ghat- toghma
2 imgharef gewz
Ghalli l-ilma u itfa’ il-bicciet tat-tamal , prune, zbib u iz-zokkor u halli it-tahlita toqoghod sakemm il-frott jirtab u iz- zokkor jinhall. KIf tkun lesta halli kollox jiksah
Sahhan il- forn f’ temperatura ta’ 180grad celcius . F’ kazzola habbat il- bajd u zid in- nocimuskata u il- kannella skond il- gosti tieghek .
Gharbel sew id- dqiq u zid mgharfa jew tnejn essenza tal- vanilla . Zid l- ilma , frott u zokkor u ibqa hawwad sew . Fl-ahhar zid il-bicciettal- gewz .
Qassam it-tahlita fil-forom tal-muffins u itfa l- formn ghal 30-40minuta sakemm is-sikkina tohrog xotta .
Zgur li ghal hin tat-te’ ta’ wara nofsinhar jew fil-kaxxi tal-hobz tat-tfal dawn jinzlu ghasel .
350ghagin bhal tortillioni (forma ta’ tubu )
3 sinniet tewm shah
mgharfa zejt taz- zebbuga
2 imgharef pesto ahdar
200gr tadam cirasa maqsuma min- nofs
200tadam cirasa maqsuma min- nofs
100gr zebbug iswed imqatta roti
melh u bzar
Metodu
Ibda billi isajjar l- ghagin u thallih al dente
SAkemm ikun qed isir tista tibda iz- zalza li ma tihux hafna hin .
Sahhan iz- zejt u qalli it- tewm shih . Attent li ma jinharaqx .
Zid it- tadam u kompli qalli
Zid iz- zebbug u il- pesto , il- bzar u il- melh u kompli sajjar ghal madwar 2 minuti ohra KIf isir l- ghagin , zid kuccarun mishun mill- borma stess maz-zalza , qattar l- ghagin u zidu maz- zalza ukoll . Hawwad sew b’ imgharfa ta l- injam
Servi shun bi ftit zejt taz- zebbuga
Ingredients
500gr ghagin mgholli ghal dente
bhal penne , fusilli jew bebbux
200gr blalen tal-mozzarella imqatra mill-ilma
2 landi kbar tonn taz-zejt
200gr tadam zghir maqsum min- nofs
100gr zebbug iswed , imqatta’ habaq imqatta
zejt taz-zebbuga
melh u bzar
Metodu
Go skutella kbira hawwad it-tonn taz-zejt, nehhi iz-zejt, it-tadam, il-mozzarella, iz-zebbug u il-habaq.
zid l-ghagin li tkun ghallejt minn qabel . Ferrex daqs 6 imgharef zejt taz-zebbuga. Roxx ftit bzar u melh skond gostik. Hawwad sew b’ imgharfa ta’ l-injam sakemm tara li l-ingredienti kollha thallat flimkien.
Ferrex it-tahlita go dixx. Ahmi f’forn moderat ghal minuta jew sakemm tara il-wicc sar hamrani.
David's Recipes 