ingredients

6 tablespoon olive oil

4 tablespoon honey

4 tablespoon soy sauce

fresh ground pepper

2 skinless chiken breasts

garlic

1 green red bell

1 red bell pepper

mushrooms

Method

In a large bowl whisk together , the oil honey , soy sauce and pepper . before adding the chiken reserve a small amount of marinade to brush on the kebabs while cooking

Cut the chiken in a medium size cubes and seal them and put them in the refregerator for 2 hours () this longer the better preheat the grill to high .

. Drain the marinade from the chiken , cut the peppers into large cubes peel the onions (if they are too small use whole onions .) Thread the chicken and vegetables alternatively onto thee skewers .

Lightly oil the grill grate . place the skewers on the grill grate. Cook for 12-15minutes until chiken juices run clear . turn and brush with reserve marinade frequently .

Note. If using car skewers sink them in water for an hour in water in order to get burnt.

ingredients serve 6

1 small red onion , very thinly sliced

one and one half tablespoon lime juice

one and one third greek yougourt

2 tablespoons tandori paste

1kg chiken tights fillets trimmed cut into 3cm pieces

1 cup coriander sprigs

1/4 mint leaves

2 garlic cloves crushed

1 long green chilli, chopped

lime wedges to serve

method

lack onion and 1 tablespoon lime juice in a glass bowl . season with salt stand covered for 1hr

meanwhile combine 1 cup of the yougourt and the tandori paste in a large bowl . add chiken and toss to coat . thread place in the fridge for at least 15 minutes to marinate . season . Heat a barbiecue on chargrill on medium . cook chiken turning 10 minutes or until cooked and lightly charred . serve with dip and onion .

ingredients

120gr salamon fillets

100gr dried papardelle

2 tablespoon olive oil

2 tablespoons pesto

60 rocket leaves

sea salt fresh and black pepper

20gr parmeasan shavings

method

Put the salamon in a pan and pour the water until barely covered bring to the boil and simmer in a low heat for 5 minutes .

Put the salamon on a plate and leave to cook the papardelle in a large boiling salted water for 6 minutes or until al dente . Drain well and return to the pan .

Add the parmeasan shavings and olive oil.

Cut the salamon into 1cm due to break into flakes . add to the pasta together with the rocket salt and pepper and well combined . serve immediately on warm plates topped with the remaining parmeasan shavings .

Ingredienti ghal 12 il-persuna. 

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

 750 ilma soda

 jew luminata tal-lumi,

Silg 

Metodu

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor u iz-zokk tal-kannella u l-imsiemer tal-qronfol. Hawwad sa ma jinhall iz-zokkor Go buqar li jiflah is-shana poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna Ghatti bil-clingfilm u kessah ghal 3 sieghat. Nehhi iz-zokk u l-imsiemer u zid l-inbid , il-brandi u il- luminata jew ilma soda . Zid is-silg u servi immedjatament . tista flok inbid ahmar tista tuza inbid abjad

Ingredients

Serve 4

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve \

Method

1 cook butternut sqash ravioli according to package directions.

Meanwhile season chiken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chiken and grated pecorino .

ingredients , serve 4-6

one and one half dried chickpea soaked overnight

1 small onion quatered

3 garlic cloves

3/4 cup parsley

2 tablespoon olive oil

5 cups vegetable stock of 1/2 lemon

salt and pepper

Method

Drain the chickpeas , rinse in cold water and drain again . put them in a saucepan of fresh water of fresh water , bring to the boil , boil rapidly for 10 minutes then simmer for one and one half until just tender.

Put the onion garlic and parsley in a food processor or blender and blend until finely chopped . Heat the oilin a large saucepan and cook for 20 minutes or until the chichpea are really tender .

Allow the soup to cool a little then part – puree it in a food processor or blender or mash it with a fork so that it remains plenty of texture . cover and chill until required .

when ready to serve , pour the soup into a clean pan , add the lemon juice adjust the seasoning as necessary and heat through .

Serve the soup into a clean pan add the lemon juice adjustthe season as necessaryand heat through . serve the soup topped with grated lemon zest and cracked black pepper .

Ingredients

Lamb brand walnuts 200gr

lamb brand milk

Dark chocolate bar 150gr

lamb brand glace cherries 150gr

lamb brand candied peel 150gr

lamb brand hazelnuts 100gr

lamb brand almonds 100gr

morning cofee buiscuits 450gr

Brandy 45ml

condenced milk2 tins

for covering and decorating

lamb brand milk

dark chocolate bar 150gr

lamb brand icing sugar 1 tablespoon

Method

Roast the hazelnuts and almonds in a preheat oven at 180/cfor about 10-12 minutes or until light tan and fragrant . Crush together the buiscuits , walnuts , hazelnuts and almonds . Grate the chocolate.

Mix all the ingredients with your hands. Form the mixture in a shape of a log , wrap in waxed paper and store in a refregerator for at least 12 hours .

Remove from the refrigerator and cover with beanie Marie melted chocolate. Once the chocolate dries sprinkle over the sifted icing sugar to resembles snow and decorate with holly .

Isservi għal 6 persuni

Ingredjenti

600g tuffieħ tat-tisjir

Mgħarfa meraq tal-lumi

3 imgħaref ġulepp (golden syrup)

150 ħafur (rolled oats)

150g gewz mitħun

150g zokkor (moscovado light)

150g butir ftit mielaħ imkessaħ u mqatta’ f’kubi (cubes)

50g toffee jew fudge, imqatta’

Metodu

Saħħan il-forn għal 200 gradi °C / Gas 6 Qaxxar it-tuffieħ aqsamhom f’4 u minn ġewwa; qatagħhom fi flieli rqaq u poġġihom fil-meraq tal-lumi . Wara irranġahom f’dixx tal-forn ovali ta’ 30ċm . Roxxhom bil-ġulepp (golden syrup ).

Farrak flimkien il-ħafur (rolled oats), il-lewz mitħun, iz-zokkor u l-butir fi proċessur tal- ikel sakemm jitkisser kollox u t-taħlita tibda tifforma xi ftit ċapep .

Roxx fuq is-saff tat-tuffieħ u mbaghad ferrex it-toffee u il-fudge fil-wiċċ.

Aħmi għal 30-40 minuta sakemm tibda tieħu kulur dehbi u l-frott jibda jbaqbaq fit-truf. Servi sħuna bil-krema jew bil-custard wara xi 15-20 minuta li tkun hrigtha mill-forn, jew la darba tibred.

ingredienti

1 kg dqiq

350gr zokkor

250gr butir helu

4 bajdiet

2 qxur ta’ lumijiet mahkuka

inbid abjad biex taghqad

forom biex tifforma il-gellettini

metodu

1. Charbel id-dqiq u il-baking powder go skutella.
2. Qatta il-butir bicciet zghar u itfa mad-dqiq.
3. ‘ B’Idejk oghrok id-dqiq u il-butir sew sakemm iggibhom wisdom frak tal-hobz .
4. Zd iz-zokkor u lumi mahkuk u hawwad sew.
5. Habbat il-bajd u itfa mat-tahlita u ibda ghaqad l-ghagna.
6. Bill-mod il-mod ferra l-inbid abjad u kompli sakemm tifforma ghagna.
7. kif tlesti poggi l- Ghana go skutella u ghattiejha bil-cling film .
8. hallieha tistrieh ghal-sieghah
9. wara itfaghha bil- lenbuba u halli ftit gholi u aqta il- forom
10. Poggihom f’dixx b’karta forn, dellikhom b’pinzell bil-bajd imhabbat u ahmihom go forn 180˚C ghal 20 minuta .
11. wara li jikshu zejjinhom kif trid.

Ingredienti isservi ghal 6

6 kbar ghagina filo

125butir imdewweb

24 gamblu (tiger prawns ) imsajjar u imqaxxar

2 imgharef naghniegh frisk imqatta ; u ftit zejjed biex isservi

2 imgharef xibt frisk imqatta’ meraq ta’ 2 lajm

melh tat- tewm

12 il-gamblu iehor imsajjar

flieli tal-lajm biex isservi.

metodu

metodu

Zomm il-folji tal-ghagina mghottija b’ bicca carruta nadifa sabiex l-ghagina ma tixxuttax. aqta wahda mill- folji tal- ghagina min- nofs mill- wisa taghha u idlikha bil- butir imdewweb . poggi nofs fuq iehor .

Sahhan il-forn ghal 230 /gas 8 . Aqsam il-gambli min-nofs minn darhom u nehhilhom il- vina is-skura .

Poggi 4 gambli f’nofs l-ghagina li tkun preparajt. Aqsam in-naghniegh, ix-xibt u il-meraq tal-lajm f’6porzjonijiet u roxx porzjon minnhom fuq il-gambli. Zid ftit melh tat-tewm ghal gosti tieghek . Aqleb il-gnub tal-ghagina fuq xulxin, idlek mbil-butir u it- wi biex tifforma pakett .

La darba tkun ghalaqt il-paketti kollha poggihom wicchom l-isfel fuq turtiera tal-forn midluka bil-butir

Ahmi ghal 10 minuti jew sakemm jiehdu kulur dehbi. Servi mal-gambli mhux imqaxxra , flieli tal-lajm u naghniegh.

Ingredienti isservi 2

350gr laham dghejf tal-majjal ta‘ malta.

Sinna tewm mithuna

Mgharfa ginger frish mahkuk

90gr stokk tal-majjal

2 imgharef dry sherry

Mgharfa soy sauce

Kuccarina zokor

3 imgharef zejt

4 bzariet kuluriti jew hodor kollha imhalltin

Basla imqatta’

Tliet imghareef black bean imqatta irqiq

metodu;

Aqta’ il-majjal ta’ malta f’bicciet irqaq u poggihom go dixx u hallathom mat-tewm u il- ginger.   Immarinahom ghal 15 il- minuta . Hallat l-istokk ,is-sherry is-soy sauce, iz-zokkor u il-cornflower go bieqja zghira u halli it-tahlita toqoghod. Sadanitant sahhan iz-zejt go tagen . non stick u aqli il-majjal ghal tliet minuti . zid il- basla u il- bzar ikulurit u sajjar 2 minuti ohra . itfa il- fazola sewda u it- tahlita tas- sauce u sajjar sakemm taghqad.

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

1 red snapped blanched

200gr medium potatoes

400gr tomatoes

10gr shallot

15gr unsalted butter

20gr mustard

15gr Aubergine

Method

Clean scale and fillet the fish . Remove all skins and all the xewk . Season with salt and pepper . Squeese and roll over the potatoes squeeze and roll over the potatoes with a small vegtables knife and the edge of a battle .

Boil the water . To make the vinegar wine , lemon juice and add the peeled shallots with a pot . Bring to the boil and add the cream and reduce by half over a low heaat and add the fresh dill . Add the pass through a blender . thickens with the butter over a low heat and place in a washed cut cherry .

Saute the porcini nmushrooms . To add the sauce , make the garish , slice the aubergines into long slices and in a pan and fry for 5minutes more . Steam the fish for 10 minutes and then serve hot .

Ingredients serve 4.

4 nofsijiet sider tat-tiegiega minghajr ghadam madwar 100 kull wahda

8 slices gobon mozzarella

1 bott 425gr zalza tal-pizza.

metodu

Iccatja it- tiegiega ghal 1/4 ta’ pulzier hxuna .

3 slices peperoli u slajsis gobon kull wahda iromblatha sew .

Poggi dixx tal- forn imdellek . Ferrex iz-zalza tal- pizza fil- wicc .

Ghatti u sajjar fil- forn fuq temperatura ta’ 350ghal 40 minuta jew sakemm it- tiegiega ma tibqax nejja rosa imma isir bajda. Ikxef ferrex il- wicc il- gobon li fadal . Sajjar fil- forn ghal 5minuti ohra sakemm idub il- gobon .

Ingredients serve 6 .

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

Put the onion and 2 tsp lime juice in a glassbowl .

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

Ingredients serve 4:

1 kg rockfish (Cippullazz).

1 cloveof garlic

1egg yolk

pinch of thyme

15gr pine nuts

salt and pepper

1 chilli

10 cherry tomatoes

fresh basil

500ml vegtable stock

1 pkt black ink spagettini

Method

In a preheated 100 degrees C oven stem the rockfish cipullazz  for 40 minutes and seperate the fish from the bones .

In a bowl , mix the ish , the egg yolk , half a clove of garlic , thyme , pine nuts , chilli , salt and pepper .

If the mixture is too fluid add some breadcrumbs to thicken it .

Take a teasepoonful of the above mixture and roll into a ball . Set aside and repeat ntil the whole nixture is finihed .

Add 10 raw in the middle of each spagettini .

In a deep pan , cook the cherry tomatoes with half a clove of garlic and add the vegtable stock .

When boiled slowly add the fish balls with the spagettiini and cook for 10 minutes on high heat .

Serve the fish balls with the spagettini and add as spoon of sauce on top of each spagettini.

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 for10 minutes stairring occasionally. 

Add the mussels and heated through.

Ingredienti

500 ikapuljat tal-majjal

100gr bacon imqatta irqiq

2 bajdiet, imhabta

2 imgharef frak tal-hobz

bzar u melh

basla zghira imqatta irqiq

4 sinniet tewm imqatta irqiq

ftit zejt taz- zebbuga

Metodu

Go skutella kbira habbat il-kapuljat u il-bacon , zid il-bajd imhallat.

Sadanitant qalli fi ftit zejt taz- zebbuga , il- basla, it- tewma sakemm isir tranparenti .

x’ hin jibirdu zidhom mat- tahlita tal- kapuljat u il- bacon .

Zid bzar u il- melh skond gostik .

Zid il- frak tal- hobz u hawwad sew b’ imgharfa ta’ l- injam .

Poggi it- tahlita fil-frigg ghal 30 minuta .

Ifforma il- (Pulpetti) . Sahhan tagen u idilku bi ftit zejt

Ibda aqli il-pulpeti sakemm tarahom li baqghu rotob imma gew kulur sabih .

Servi shan ma’ xi insalata jew patata moqlija jew mghollija.

Ingredients serve 4.

4 lamb cutlets cleaned and trimmed

2 tablespoon tomato puree

Half a litre vegtable stock

150ml coconut milk

2 tablespoon mango chutney

Dessicated coconuts

For the curry sauce

1 large carrot

3 large onions

¼ of a pineapple

 2 apples

3 tablespoon curry powder

Incorporated witht the following

Coriander , tumeric , mustard, cloves,

  cumin , Chilli, Cassia, ginger and pimentos .

 Method

Season lamb cutlets and fry in hot pan . seal on both sides and bake in 180°Ccover for 8 to 10 minutes. It is best to serve the lamb medium rare . remove from the oven dip in coconut milk and sprinkle with coconut . brown lightly under grill on both sides . Serve lamb with traditional garishes and almond and cucumber salad

To make the sauce

Swear the carrot , garlic and apple and cutinto dice , caramelized onion and pineapple and then add curry powder . Cook , add tomato puyree and stir continously . Add vegtable stock and bring to boil . simmer for 20 minutes and then add the coconut milk and chutney . blend pass and adjust seasoning if needed .

Add a squeeze of blood orange if available and a few drops of almond essence .