Ingredients for 4 persons

 225gr oyster mushrooms

. 2 small leeks julienned.

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.

Ingredients

Fried mozzarella with sandwitch

1 large maltese loaf 2 days old.

 Mozzarella di bufula

3 eggs.

Salt and pepper .

Method .

 mix all the ingredients the maltese bread , mozzarella di boffola , 3 eggs fried in olive oil and some other bread for tasting , salt and pepper and some tomato ketchup for the taste .  

Preparation time 5minutes

Cooking time 15 minutes

Ingredients serve 2

4 pride eggs

1/2 bunch English spinach

1/2 small onion , finely chopped

1 garlic clove , crushed

30 reduced feta , crumbled

crusty whole-wheat bread bread and salad to serve

Pull the spinach leaves from the stalk . Wash and dry . Heat half of the oil into a 24cm (Top measured non stick frying pan. coking the onion over the onion over medium heat for about 4-5minutes until soft and lightly golden .)

cook the onion over medium heat for 4/5 minutes until soft until soft and lightly golden . Add the garlic and cook for 1minute more . Add the spinach and mix through the onion. stir until wilted slightly. Sprinkle until wilted slightly. Sprinkle the feta over slightly . Sprinkle the feta over the top . Lightly beat in the eggs into a frying pan . cook over medium to low heat for 5minutes until set underneath . Cook the top of the omelette under a hot grill for 2-3minutes minutes until set . Alternative slice the omelette onto a plate and invert back and cut into 6 wedges serve with salad and cut into 6 wedges. Serve with salad and crusty bread.

Ingredients isservi 8 .

4 sjajsis irqaq hobz abjad

zejt ghal qali

paprika biex tferrrex

25gr gobon parmegjan

lumija imqatta fi ftieli

tahlita tal-weraq tal-hass

25gr salamun smoked sjajsis irqaq

6 imgharef zejt taz-zebbuga

sinna tewm mishuqa

kuccarina mustarda

mgharfa tursin frisk imqatta

nofs kuccarina saghtar frisk

2 kuccarini kappar frisk

melh u bzar iswed mithun frisk

Metodu

L-ewwel aghmel id-dressing, poggi l-ingredienti kollha go vazett u Hawwadhom sew . Itfa il-melh u il-bzar .

B’ forma li jaqta ta’ stilla cutter, Aqta il-forum tal-hobz . Sahhan daqs 2.5cm zejt go tagen sakemm jibda hiereg id- dahhan . Ferrex fuqhom il-paprika u hallihom jibirdu .

Ahsel il- hass hallihom jinxfu u qattaghha bicciet zghar ta’ gidma . Gezwer il-weraq go paljazza nadifa u poggihom fil- frigg sakemm tigi biex tuzahom. Slajsja il-gobon parmigjan fi flakes irqaq fl-uzu tal-potato peeler . poggihom go dixx u iksihom bi plastik . Aqta is-salamun fi strixxi mhux itwal minn 5cm. Irranga il- hass fuqhom l-istrixxi tas-salamun .

Hawwad sew id-dressing u itfghu fuq l-insalata . Ferrex il-hobz moqli fil-wicc u poggi felli lumi fil-genb ta’ kull platt.

Ingredienti Isservi 4.

400gr spagetti

Landa zghira incova biz- zejt

Kuccarina oregano

10 weraq habaq frisk .

2 kisriet hobz tal- malti xott.

2 sinniet tewm

zejt taz- zebbuga

bzaru jahraq jekk thobbu

Metodu

Sajjar l-ispagetti.

Hakkek it-tewm mal-wicc tal-hobz biex tiehu it-toghma .

qatta’ l-incova f’bicciet zghar

Farrak il-hobz f’ bicciet zghar

qalli iz- zejt , it-tewm ghal 3 minuti u wara zid il-hobz u kompli qalli u hawwad sakemm il-hobz jiehu lewn ftit kannella . Nehhi minn fuq in-nar .

Naddaf it-tagen u itfa’ iz-zejt u qalli l-incova. itfa’ l-oregano u il-bzar ahmar u qallihom ftit.

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

Wara 2 minuti itfa il-weraq tal-habaq u hawwad. Servi mill-ewwel fil-platti u itfa kull porzjon il-bqija tal-hobz.

Ingredients

 4 tablespoon 60ml Butter

 4 tablespoons olive oil.

 2 garlic cloves chopped large. 

 4 potatoes peeled and sliced.

1 tablespoon 5ml paprika.

1 tablespoon ml fresh mint leaves chopped.

 Method

 In a heavy heat butter and oil over medium heat  Sauté for 2 minutes until golden.

Remove garlic to skillet and discard.

. Cool stirringly continuously . Remove potatoes from skillet and add place in a serving dish. . Sprinkle potatoes with paprika, parsley and mint serve hot.

Ingredients

Fried mozzarella with sandwitch

1 large maltese loaf 2 days old.

 Mozzarella di bufula

3 eggs.

 ½ with some flour.

Vegtable oil for frying. Salt to flavour.

Method

Remove crust from 4 thick slices brand of bread . Cut each slices in half.

Ingredients:

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . Roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180 degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to 6 pecans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart size. For the chocolate moose; bring the cream to the boil. Pour it on the chocolate and whisk by a blender until all the chocolate melts. Set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream.

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients serve 4.

500gr yougurt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

Place the yougourt in a bowl , peel half and deseeded the cucumber then grate it to the yougourt..

 Add the crushed garlic, dill coriander, mint, olive oil, and vinegar, and mix well. Season with salt and pepper . Serve well chilled and garished with roasted potatoes .

Add the  pistachios . Add the chocolate dark fondant and serve hot or cold .

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes

Method

Start with the jackfruit – drain the excess liquids from the packet . Using your hands seperate the jackfruit and spice into the fruit . Add the ½ cup Bbq to the mixture and mix well until evenly coated . Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper. Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the bbq sauce and mix again. Bake a setting for 120 /c for another 20 minutes. When done, split the burgers buns in half into halves and toast on the hob. When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .

Ingredients serve 6.

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with

½ tbsp flour

Method

In a large bowl combine the almonds , candied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°C line a 28cm can pan with oven paper and butter well.

In a saucepan over a low heat , heat the honey into the flour mixture, blending for about 2 minutes stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake. Bake the cake until golden brown for no longer than 20 minutes.   Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any left over cake can be stored in an airtight container .

Ingredients

Mgharfa zejt taz- zebbuga

Basla , sinna tewm, 300gr brokkoli

900gr stokk tal- haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel. Qatta l-basal u it-tewm. Sahhan mgharfa zejt f’tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . Zid il-buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l-istokk kwazi inxtorob. Imbaghad zid l-stokk bl-istess mod sakemm l-istokk jifdallek kuccarun wiehed biss Dan il-process jiehu 25 minuta .

Qatta is- salamun , zid is-salamun u il-kumplament tal- istokk fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is- salamun huwa msajra u il-buckwheat ikun tari.

Qatta il-brokkoli fi fjuri zghar Sajjar il-brokkoli fl-ilma sakemm isiru.

Saffihom fl-ilma u zidhom mal-buckwheat, flimkien ma xibt il-qoxra ta’ lumija mfarka u il-yougourt . Hawwar bil-melh u il-bzar u servi.

Ingredients

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Method

Finely slice the onions, Heat the butter in a large saucepan and fry the onions gently uncovered with a pinch of salt , the sage and the bay leaf for 30 minutes or until very soft and folded stir occasionally to stop them from sticking to the pan.

Turn up the heat under the onions and add the onions cider vinegar, brown sugar and currants, boil for 15 minutes until reduced and sticky, season to taste and transfer to an ovenproof serving dish.

Keep warm in the oven covered the foil and fry the maltese bread croutons for 3-4 minutes starring frequently until golden toss with the parsley and scatter over the onions and serve.

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 blanched 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 paunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the romesco sauce simply bring 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 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 tablespoon vegetable soup,

1 onion diced,

1 tbsp chilli powder,

1 tsp salt ,

1 tbsp ground cumin

2 tbsp tomato puree,

850ml chichen stock

400gr canned chopped tomatoes

1green chilli diced deseeded and finely chopped

450gr bone in skinless chichen tights

40gr tortilla chips broken into small pieces + extra to serve,

1 ripe avocado diced chopped fresh coriander

1 lime cut in wedges.

Heat the oil in a large frying pan over a medium high heat . Add the onion and cook medium high heat . Add the onion and cook stir occasionally for about 5  minutes until soft .

Add the chilli powder,salt,cumin and tomato puree and cook stairing and scrapping up any brown bits from the base of the pan and bring to the boil stairring and scraping up and brown bits from the basev of the pan .

Transfer the mixture to a slow cooker . add the  remaining stock , the tomatoes , chilli chichen and tortilla chips, then cover and cook on high for about 4 hours or low for 8 hours until the chichen is cooked through and very tender. Lift out the chichen using a spotted spoon remove and discard the bones and shread the meat. Remove the chichen to slow cooker cover and heat for 5 minutes until heated through. Serve immediately accompanied the wedges and tortilla chips.

Ingredients

2 artichole globes

Half a lemon

80 gr parmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennels toasted

Method

Snap the coarse , outside leaves of the artichoke . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finely the hairy choke.

Place 250 ml water in a small bowl . Squeeze the lemon into the water . Add the squeezed half lemon and immerse the artichoves in the mixture .   Cover with cling film.

With a vegetable peeler , shave the chicken escalope’s with salt and pepper , then chargill on hot cast iron ringed grill pan .   It will take only  a few minutes to cook the chicken.

To serve drain the artichoves, pat dry, slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

Ingredients

1 cauliflower , cut into large flourets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    A rrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste.

Ingredients

400 strawberry hulled

150 custer sugar

100 digestive buiscuits , crushed

50 gr unsalted butter , melted

500 gr mascarpone

300 gr fresh vanilla custards

1 teasepoon vanilla extract

 Thick cream, whipped , to serve .

Method

Place 250 of the strawberries and 100 of the sugar in a food processor and process until smooth .

Set aside

Combine buiscuits and butter.

 Press into base of a 23 cm spring form pan . Refregerate for 15 minutes to chill .

Place mascarpone custard vanilla and remaining sugar in a food processor. Process until smooth. Pour over the buiscuit base . Drizzle with strawberry sauce, then use a skewer to swirl it through. Freese for at least 2 hours . Transfer to fridge 30 minutes before serving. Slice the cheesecake semi freddo and serve with cream, garished with the remaining strawberries .

Ingredients serve 6 to 8.

125gr unsalted butter, softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . Do not over work it, and if you prefer ,make the pastry in a food processor. Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven, or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Roll out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan . Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . Check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .