Ingredients

500gr fusilli

300gr desalted cod

100pitted black olives 3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handful of toasted hazelnuts

The flesh of a blached nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil

Flake the raw cod and put by .

Method

Cut the olives into thin stripes and put by . cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then plunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the rumesco sauce simply gring the blend all the ingredients together .Bake the tomatoes and garlic on an oven tray with a little borges olive oil at 180for about 20 minutes . boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead . Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .

Ingredients

1 kg chicken 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 chicken wings and mix until they are through coated , then transfer to warmed serving bowls . serve immediately with pork. Steamed pork choi to serve .

Ingredienti Isservi 6.

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Method

Melh u bzar mithun frisk

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux fonda tal-forn biex tishon, u poggi it- turtiera biex tishon. Meta tkun hrigtha l-ilma li fi skutella li tiflah is-shana . Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr .   Saffi fi passatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur .  Meta tkun hrigtha l-ilma li stajt tap tap l-ispinaci b’ tissue; poggiha fuq board ta l-injam u qattaghha .   Itfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f ’tagen .  Zid il-basla l-ispinaci .  Nehhi minn fuq in-nar u halli it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .  Iksi it-turtiera f 4 folji tal-ghagina filo. Fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera. Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.  Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir. Ghaffeg iz- zewg iz- zewg folji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew . Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il- folji tal-forn . Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    Hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegha .

Ingredients

240 gr gingernut biscuits

200 gr unsalted butter

125 coconut milk

250gr white chocolate , chopped tropical fruits such as mango , melon and banana , thinly sliced to serve

 Shaved dried coconut to serve

Method

Greese eight 10cm loose bottomed tart pans

Bottomed tart pans

Whiz biscuit in a food processor until fine crumbs . Melt 100 gr of the butter then add the crumbs and process to conbine . press into the base and sides of the tart pans .

For the filling place the remained 100gr butter and coconut milk in a pan , bring to the boil , then remove  from the heat . Add the chocolate and stir until smooth . Pour into tart shells and chill for 2 hours or until set

Serve topped with topical fruit and shaved coconut .

Ingredients serve 4

2 tablespoon olive oil

1 large onion , chopped

400canned whole plum tomatoes

300vegtable stock

1 tablespoon tomato puree

1 tablespoon hot pepper sauce

handfull of fresh basil

Salt and pepper

Heat the oil in a medium heat , then nadd the onion and fry for 4-5minutes stairing until soft.

Add the tomatoes , tomato puree, hot pepper sauce and half the basil leaves .

Process using a hand blender until smooth . Then season to taste with salt and pepper .

Serve in a warmed serving bowls garished with the remaining basil leaves .

Variation

For a smoky twist on a classic soup replaced the canned tomatoes with roasted red peppers . Olive oil and some red peppers and green peppers on a hot grill , turning frequently until the skin is blackened . Remove the canned skin when is blackened , the stalks and the seeds and roughly chopped . serve hot or cold .

Ingredients serve 6.

500gr semi skimmed milk ,

35gr unsalted butter melted plus 10gr for greasing

60gr brown sugar

75stoned cooking apple peeled into 1cm inch cubed

200gluten free rolled oats.

1 teasepoon baking powder

1 large cooking apple into 1cm inch cubed

4 ripe lemons peeled and cut into 8 pieces

1 tsp cinnamon

pinch of salt

50gr flaked almonds

method

Preheat the oven to 180/c/gas mark 4 .

In a small bowl or jug , gently whisk the milk with the eggs and melted butter , 2 tablespoon of the sugar and the maple soup .

Greese the bottom of a 2 litre ovenproof dish and put half of the plums , the aple cubes and maple syrup . greeseand salt spoon .

Gently pour the milk mixture over the fruit mixture and let everything soak for a few minutes oats , baking powder , cinnamon and salt spoon . Gently over the remaining plums and let everything soak for a few minutes . Sprinkle over the remaining plums soak for a few minutes , sprinkle over the remaining plums , the almonds and remaining sugar .

Bake for 45minutes until the milk has been absorbed .

Ingredients serve 6

500gr red fettucine

125gr snow peas

125gr prosiutto, chopped.

1/2 cup olive oil

1/4 cup lemon juice

1 clove of garlic , crushed

Italian seasoning

Method

Combine all the ingredients in jar and shake well .

Add pasta to a large pan of rapidly boiling water until just tender .

Combine pasta in dressing in bowl , top and tail snow peas , boil stem and microwave until just tender , drain . boil steam or microwave snow peas just tender .Place into the bowl of iced water with prosiutto , chopped

Put the olive oil , lemon juice , garlic clove , black olives and italian seasoning .

Ingredients serve 6 .

1/2 cup honey

2 tablesoon lobster gails

2/3 tablespoon white wine

1 teasepoon grated fresh ginger

2 carrots

1 teasepoon cornflour

2 tablespoon water

1 small red chilli

Remove lobster from shells , cut fresh into 1cm combine honey , wine and ginger , pour half the mixture large shallow pan , reserve remaining mixture for sauce . Cover reduce reduce heat , simmer for about 4minutes or until lobster is tender .

Or you can microwave on medium high for 5minutes. Cut carrots and zuchini in bowl , cover , refrigerate for 1 hour . Place lobster and carrots remaining honey mixture into pan , stir constantly until mixture boils and thickens and chilli . serve imediately over cold lobster. serve cold or hot .

Ingredients serve 4

Gluten free plain corn .

One and one forth ready fresh tomato salsa

Tortilla chips

1 cup grated montary chedar cheese

handfull and chilantro chopped

Sour cream to serve

method

Add also the cream sauce. Add the, gluten free corn , the fresh tomato salsa , the grated cheese and the chilantro together and the three lobsters . Add in the tortilla and grill it or in a barbiecue . serve 4 .

Ingredients serve 4 .

4 large colored pepper .

175gr mozzarella drained and torn

200tablespoon ppled prawns

1 large avocadoes peeled and chopped

2 tablespoon capers drained

2 tablespoon pesto sauce

fresh basil leaves to garish

Method

Preheat the oven to 200/c/ gas 6. fill the peppers on a baking tray or minutes until soft .

fill the peppers with mozzarella prawns avocadoes , capers and oil and drizzle over the top . Season with blackpepper bake for 5-10minutes until the cheese starts to melt and the filling is hot , served garnished with basil leaves.

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.