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 .

Ingredients

500gr fresh mussels

chopped leek and garlic

3/4 cup white wine

4 lrge ripe tomatoes

1/4 cup finely chopped mintand basil

extra virgin olive oil

sliced bread

Method

Clean selfish discarding any broken or open

Fill the heavy pan with water . Drop mussels and cover , steamingthem until they open very high heat . Remove the mussels from the pan and discard any that they are still closed.

Place the rest in a warm bowl .

Reserve the liquid and stain through a cheesecloth to catch any sandthat might have been released by the mussels .

Toast the bread

Heat the olive oil in a large skillet over medium heat and lightly brown the garlic .

Add the tomatoes stairring with a wooden spoon and sprinkle the herbs .

Cook fo three minutes . Dd the wine , the liquid releasd from te mussels as well as a few grids of pepper .

Simmer for 10 minutes starring occasionally. 

Add the mussels and heated through .

Ingredients

1 small red onion  thinly sliced

one and one half tbsp lime juice

oneand on third light greek yougourt 

2 tbsp tandori paste      

1 kg chiken tights fillets, trimmed, cut into 3 mm pieces

 1 cup coiander sprigs

1/4 cup mint leaves

2 garlic cloves crused

lime wedges  to serve.

Method

Lace onion and 2 tsp lime juice in a glass bowl .

Season with salt. Stand coered fo 1hr .

Meanwhile combine 1 up of the ugout nd the andoripastein a large bowl  add chken and oss t coat . Thread onto skewers . Place in te fridge for at leas 15 minutes to mainate .

 Process the coriander mint, garlic, chilli and remaiing yougourt in a smal bowl.

Stir in he coriander paste until ombied .

Season .

Heat a barbecue chargill on medium . Cook chichen turning for 10 minutes or until cooked and lightly charred . Serve with dip and onion .

Ingredients

pot sticker ginger dumplings

ingredients

2*4cm pieces ginger

250gr chinese cabbage shreaded

350 gr minced pork

2 green onions

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon saxsoying rice wine in red wine  or dry sherry

cornflour for dusting

2*275pkts gow gee parties wrappers

1/2 cup 80ml peanut oil

chinese red rice vinegar

method

In a bowl sprinklethe cabbage with one teasepoon salt and leave for 30 minutes .

Meanwhile finely grated a piece of ginger and finely shred a second piece .

Drain the cabbage of excess liquids .   Add one and a halfteasepoon grated, ginger , minced pork onions , sauces, sesame oil   and wine and combine well.

Line a tray with baking paper and dust with cornflour .  using your fingers wet the edges of a wrapper with a little water .  Place 2 levels teasepoon  of filling in the center . fold wrapper in half and using your thumb and index finger , pleat one edge then press egdes together to seal . 

Place in a single layer on a tray .  Repeat with remaining wrappers and filling .  Dumplings can be made in advance covered in the fridge .

Preheat the oven to 250degrees celcius

Heat a tablespoon peanut oil in a non stick frying pan over medium high heat .  Add 12 dumplings pleated side up in a single layer and cook for one or two or until brown underneath .

Carefully add half a cup of boiling water , then cover partially and cook for a further 4 minutes or until has evaporated and the dumplings are crisp underneath .   Transfer to an oven tray cover with foil and keep warm in the oven .

Serve with bowls of shredded ginger combined with the red vinegar for dumplings .

Ingredients

400gr fresh clams

400gr spagetti

125ml olive oil

3 garlic cloves crushed

1 red chilli finely chopped

4 bay leaves rand

4 small handfull of basil

parsley to garish

extra olive oil for drizzling

Method

Put the clams in a pan salted water for about 30 minute , then rinse in clear water and drain.

Discard any clams that are broken or do not close when ou tap them gently .

Meanwhile boil the pagetti in plenty of salted water . Heat the oil in a non stick frying panand cook the garlic , chilli bay leaves on low for 1 minute . Add the clams and 125ml water then cover and cook for 4 minutes until the clams are open .

Stir in most of the herbs . Drain the pasta onto a serving dish then ladle the clam sauce on top.

Garish with the remaining herbs and a drizzle of extra virgin olive oil and serve .

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 pip

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 vegetables 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

1 red snapped
200gr medium potatoes
40g cherry tomatoes
50g porcini mushrooms
10g shallot
20ml fresh cream
4ml white wine vinegar
15gr butter (unsalted)
20 gr mustard cross
15g aberigines

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife; turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream, and reduce by half over a low heat and the fresh drill. And then pass through a chinoise.  Thickens with the butter over a low heat and place in the washed, cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

And add to the sauce. 

To make the garish slice, the aborigine into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve .

Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garlic cloves, crushed

4drainedanchov fillets

1 small rchillidceeded and finelychopped

1kg ripe tomatoes.

½ cup white wine

50gr clean clamari cut into 1cm thick rings , parsley , chopped

400g taghliatelle

40gr tomato paste

Method

Heat oil in a saucepan , over medium heat . add onion , garlic , anchovies and chilli . cook for 5 minutes

Stairing on untl onion softens. Add the chopped tomatoesandwine nd addtomato paste  .

Bring to the boil , and then reduce  heat to medium low .

Simmer , partially covered for 10 minutes . Add the calamari , cook for 3 minutes or until tender .

ingredients

Season with salt and pepper and mix well .

Divide the stuffing among the poultry the body cavities . Arrange in the roasting tin . sprinkle with salt and pepper and drizzle over the melted butter . Roast for about one and one half hours before serving .

Method

Wipe the bird inside around out with damp paper towel . Stuff the bird if the receipe directs and tuss it .

Spread the breasts of chiken with soften or lean bird prick prick the skin or duck and goose .

Set the breast up on a rack in a small roasting tin or shallow baking dish . if you are roasting or lean game bird set the bird in the tin breast down . Rasting the bird , lasting in every 10 minutes often after the first 1/2 hour with the acumalated juices and fat in the tin , turn if directly . if browning too quickly cover loosely with foil .

ingredienti

600grv Tuffieh

mgharfa meraq tal-lumi

3 imgharef gulepp (golden syrup jew gulepp tal-harrub)

150gr Hafur (oats)

150 gr gewz mithun

150gr zokkor

150gr butir mqatta cubes

50gr tofee jew fudge imqatta

Metodu

Sahhan il- forn ghal 200.c/ gas 6 . Qaxxar it- tuffieh aqsamhom f’ 4 minn gewwa. wara irrangahom f’ dixx tal-forn ovali ta’ 30cm . Roxxhom bil-gulepp (Golden syrup)

Farrak flimkien il-hafur (rolled oats ), il-lewz mithun, iz- zokkor, il-butir fi blender jew liquidizer sakemm jitkisser kollox u it-tahlita tifforma ftit capep . Roxx is- saff tat- tuffieh u imbaghad ferrex it-tofee u il-fudge fil-wicc.

Ahmi ghal madwar 30-40 minuta . Sakemm tibda tiehu kulur dehbi u il- frott . servi shuna bil-krema u il-custard wara 20 minuta ohroghom mill-forn jew la darba tibred u serviha shuna .

Ingredients

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground black pepper

Method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lengthwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb some of the dressing .