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

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.