Ingredients

480gr peeled and cut into batons

2 tablespoon olive oil

40gr butter

2 tablespoon honey b

good pinch coarse salt and pepper

1 tablespoon thyme leaves

Heat the oil , butter and honey in a large frying pan and toss in the carrots and parsnips Cook for 3/4 minutes until they are just begining to brown around the edges . Transfer the carrots to a large baking tray side by side . Season well with coarse salt and pepper and sprinkle over the thyme leaves . place in the oven at 200/c and cookfor 15-20minutes until golden all over

Ingredients serve 4

700pork fillet

4*150duck breasts , skinned

500gr chicken livers , trimmed

150ml Medira or port

1 teasepoon orange zest

2 tablespoon chopped fresh thyme

100gr cramberries

25grb butter

4 shallots , peeled and finely chopped

3 garlic cloves , peeled and finely chopped

3 garlic cloves garlic, peeled and very finely chopped

1 teasepoon coriander seeds crushed

1/4 teasepoon ground all spice

1 large egg beaten

3 tablespoons creme fraiche

100shelled pistachio nuts

300gr sliced steaky bacon

10-12 bay leaves (0Rand

salt and freshly ground black pepper

Method

Chop the pork fillet, 2 duck breasts and half the chicken livers into fairly small pieces , place the pork and whiz until add the duck and livers and whiz until finely minced but not a paste, place in a bowl coverwith clingfilm and chill in the fridge

Cut the remaining duck breasts into long thin strips and the remaining chichen into bite sized and place them in a non – metallic dish reserve 2 tablespoons of the Medira or port, then pour over the rest of the duck livers , mix in the orange zest and half the thyme and leave to marinade in the fridge for at least 2 hours , mix the dried cranberries with the remaining , 2 tablespoons of Medira or Port , cover and leave to soak .

Heat the butter in a pan and cook the shallots and garlic gently for 5 minutes until golden ; add the coriander seeds cook for another minute to cool .

Take the minced mixture out of the fridge and mix in the shallots, remaining thyme, all spice, beaten egg and crème fraiche; drain the duck stripes and liver pieces , reserving the marinade and mix that into the mixed; too ; season with 1 tablespoon each of the salt and black pepper , mix well in the dried apricots and any soaking liquid and the pistachio nuts , preheat the oven to 170/c /gas 3 .

Line two 900gr /loaf tins, with most of the steaky bacon strips , letting them overhang the sides and tuck half of the tins , place a third of the minced mixture in the tins of half the duck and chicken liver pieces of both tins , this season ; add another third of the mixture, then the remaining third of the minced meat ; fold over the overhanging strips , then use the remaining bacon to cover the terries and tuck in the remaining bay leaves , press down gently on the mixture and enchase both tins in the kitchen foil .

Place in a large roasting tin and pour boiling water into the tin to come halfway up the tins , cook for 2 hours uncovering them for the last 25minutes , check the water level after 1hour, to see if they are ready , insert a skewer into the center of the terrines should be clear or golden not pink.

Leave to cool, then cover the tins with foil and weight down with tins of food; chill for at least 24 hours before eating.

Ingredients

Gataeu Pit ivier

For the franipine

3 eggs

115caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour

For the gateau 

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase

  30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon , imaqatta f’ dadi zghar

200gr faqqieh , imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmegjan mahkuk

method

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz-zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .

ingredienti isservi 6

4 bajdiet

50gr butir

u minghajr il-gilda

700gr flett tas-salamun minghajr xewk.

bajda imhabbta biex idellek

ghal mar- ross

kuccarina zerriegha tal- kemmun

kuccaruina zerriegha tal- kosbor

4 mwiezed tal- kardamonju

2 stilel tal-anisetta

bicca zokk tal-kannella 200ross basmati

werqa randa

bicca zokk tal- kannella ta 4cm

400ml styokk tal- hut u il0- meraq tan- nofs

lumija

bukett kbir xibt

metodu

ghalli il- bajd ghal 8 minuti ezatt , borma ilma mielah jaghli .

Saffi mill-ilma u kessah taht l-ilma kiesah mill- vit . QAxxarhom u warrabhom f’ genb . QAtta is- salamun hoxnin daqs ta’ suba’ Sahhan nofs il- butir f- tagen non stick u aqli il- bicciet tas- salamun ghal minuta ghal kull naha pero issajarhomx kompletament . x’ hin tlesti warrabhom fi platt.

Biex issajjar ir- ross , dewweb il- kumplament tal- butir fl- istess tagen . Zid il- basla il- kemmun iz- zerriegha tal- kosbor tal- kardamonju u l- anizetta u aqli bil- mod ghal 8 minuti sakemm jiehu kulur dehbi . Zid ir- ross , il- werqa randa u l- istokk tal- kannella.

Ferra l-istokk kollox u zid il-bzar u il-melh . Ghatti u ghalli. imbaghad baxxi in-nar kemm jista ikun, u nkompli sajjar ghal 10 minuti

Warrab genb biex it- tahlita jibred . La darba tibred zid ix- xibt li tkun qattajt.

Biex taghmel it-torta iftah wahda mill-bicciet tal-ghagina forma retangolu ta’ 23cm *40cm. Poggi din l-ghagina fuq turtiera . Poggi nofs ir- ross fuq l-ghagina u u halliu halli bordura ta’ 5cm. nehhi l-anizetta u iz- zokk tal-kannella. Poggi is-salamun fuq ir-ross qatta il-bajd roti u poggi fuq is-salamun. Poggi il-kumplament tar-ross fuq is- saff tal- bajd u aghfas il-mili b’ idejk biex tippakjah sew . idlek ix- xifer tal-ghagina bil- bajd imhabbat .

Iftah it- tieni bicca tal- ghagina b’ retanglu ftit ikbar minn dak ta’ qabel . ghatti il- mili bih u ghafas it-trufijiet flimkien . Ghatti il-mili u ghafas it-trufijiet flimkien. Aqta il-bicciet iz-zejda u ghafas it-truf b’ furketta.

,. sahhan il- forn ghal 220/gas 7. idlek it- torta kollha bil- bajd imhabbat u aghmel qasmiet min- naha ta; fuq tas- sikkina . ahmi ghal 20 minuta sakemm tiehu kulur dehbi .

halli toqoghod ghal 10 minutiu imbaghad servi ghal ghazla tieghek .

Time preparation about 15 minutes and cooking aproximately 15 m inutes

variation add other types of seafood to the dish

watchpoint In step 5 heat the noodles throught , turning them into the sauce

Chinese noodles with mussels , cocles and vegetables and serve in a rich ginger and wine flavoured sauce

225gr chinese noodles 1/2 green peppers , seeded

1/2 green peppers seeded

15ml 1 tablespoon olive oil

1/2 chopped garlic

1/2 chopped fresh ginger root

1/2 spring onion chopped

125ml uncooked mussels , shelled

50gr 50gr uncooked cockles shelled

15ml chinese wine

30ml 2 tablespoon soy sauce

salt and pepper

1.Cooked the noodles in boiling , salted water . Rinse under them cold water and set aside to drain .

2Cut the peppers into thin slices .

3. heat the oil in a wok and stir fry the garlic , ginger peppers and spring onions for 1 minute

4. Stir in the mussels cockles – chinese wine , , soy sauce and cooked noodles . mix together well using chopsticks season with salt and pepper . mix together well using chopssticks . season with salt and pepper and serve when cooked through completely

40gr habaq

2 sinniet tewm mithuna

2 imgharef pine nuts 25 gobon parmegjan mahkuk

75ml zejt taz- zebbuga extra virgin

melh u bzar

175gr patata zghira imqaxxra

125fazola twila biz- zokk maqtugh

2 imgharef zejt taz- zebbuga

450 ignokki

gobon parmegjan biex isservoi

ingredienti isservi 6

1. poggi il-habaq, it-tewm il-pine nuts u il- gobon parmegjan go food processor u ithan kollox flimklien. Poggi it-tahlita f’ bieqja zghira zid il-melh u il-bzar u it-tahlita tal- pesto .
2. Sajjar il-patata fil-mishun ghal 12-14 il-minuta jew sakemm isir. Itfa’ il-fazola . Nehhihom mill-mishun u lahlahhom bl-ilma kiesah . Warrab il-fazola u qatta’ il-patataf’ bicciet hoxnin jew aqsamha min-nofs jekk tkun zghira hafna.
3. Sahhan iz-zejt taz-zebbuga u f’tagen zid il-patata. Aghlieha fuq nar medju ghal 5 minuti jew sakemm tiehu il-kulur. Zid il-fazola u il-pesto u sajjar ghal 2minuti ohra .

4. Sajjar l-ghagin. Nehhih mill- mishun , itfghu fil- borma u zid it- tahlita tal-pesto. Hallat kollox sewwa u erga’ sahhan kollox ghal 2 minuti ohra . Poggi l- ghagin f’ dixx u servi bil- gobon parmegjan.

Ingredienti

200gr fazola hadra friska jew tal-pakett

100gr mushrooms imqatta roti

6 sinniet tewm

Basla zghira imqatta irqiq

2 imgharef zejt taz-zebbuga

Bzar, melh u paprika

Metodu

Sahhan iz-zejt go tagen. Zid il-basal, it-tewm u il-mushrooms u aqli ghal madwar 10 minuti sakemm il-faqqiegh qishom jinxfu, ma jibqghux bl-ilma.

Zid il-melh, il-bzar u il-paprika skond gostik.

Kompli qalli ghal ftit minuti ohra. 

Poggi kollox go dixx. Ahmi ghal madwar 20 minuta li tkun saħħnat minn qabel ghal temperatura moderata.

Servi bhala kontorn mal-hut jew laham.

Ingredienti

200gr incova

6 sinniet tewm

50gr butir

hobz tal-malti

Metodu

Qaxxar it-tewm qattghu irqiq u ghafgu .

Ahsel l-incova mil-imluha billi tahsilha bl-ilma u l-inbid abjad.

Zid il-kumplament ta’ l-incova sa ma tinhall l-incova f’Tagen.

Halli it-tahlita tibred .

Dellek il-hobz mixwi bid-dipp tal-incova .

Ingredients serve 4 to 6 .

When serving the medevial safron , cheese and honey tart from real special occiasions . I use a little gold leaf to decorate on top .

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs.

method

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Ingredients

Dawn huma il pulpetti maghmula mic-cicri.

Jistghu jinqlew jew jinhmew fil-forn. Jekk taghzel li tahmihomimportanti li iz-zejt ikun jghaddi l-felafel li ikollok it-tagen jew fil-borma li ikun jaghli u li waqt li taqlighom it- temperatura taz-zejt ma titbaxxiex. Il-cilantro hija haxixa li tixbah hafna it-tursin mid- dehra imma ghandha toghma partikulari .

2 kikri cicri niexfin

Kikra tursin

Kikra cilantro

Bzar, melh ,

Basla zghira, imqatta’ 4 sinniet tewm

Mghafga

Kuccarina trab tal-kemmun

Kuccarina nocemuskata (trab)

Mgharfa lumi

22 imgharef zejt tgaz- zebbuga

Kuccarina Bicarbonate of soda

Metodu

Xarrab ic-cicri ghal 24 siegha fl-ilma . Zid l-ilma jekk tarah li inxtorob. Halli ic-cicrimqattra , il-bzar u il-melh , il-kemmun u in-nocemuskata, it-tursin u ic-cilantro , il-basal, il-basla u it-tewma . Ghaffeg sew go food processor u il-bicarbonat . Hawwad sewwa . Kessah fil-frigg ghal 45 minuta . Idlek pjanca tal-forn biz-zejt u iksieha bil- carta forno . Ifforma it-tahlita fi blalen zghar. 

Erga’ kessah ghal kwarta . Sahhan il-forn 200˚C.   Ahmi fil-fornghal madwar 40 minuta jew sakemm tara li il-felafel ghaqdu u ghandu lewn dehbi sabih . Servihom shan jew kieshin.

Ingredients

1 banana

1/2 tazza di gelato alla vanilja

1 tazza di latte

Method

Frullate la banana e poi aggungeti per alcuni secondi .

Ingredienti: per 4 persona.

1 kg di cardi.

Succo di un limone.  

15gr di farina.

Burro.

100gr di panna di cucina

Sale e pepe

Formaggio gratuggiato Olio extravergine

Method

Pulitei cardi utiliziando il pelapate, Taghliatli a pezzi, lavateli e matteteli in aqua bollente leggermente salata e con l’aggunta del succo di limone. Dopo Averli  il lessati per per circa 15-20 minuti. Sciolateli e ascigungateli. In un pentilo amalgamare la farina con un farina con un noce di burro e stemperate con un il liquido e stempate con il liquido di cottura dei cardi, ottenente cosi una salina, da ottimo, da ultimo incorporate la panna e aggiustate la panna di sale e pepe.    

A questo punto unigete una profila con I burro e fate un strato di cardi e qualche cuchiata di salsa. Ripiente il procedimento per un alto strato. per finire, ricoprite tutto con abbondante formaggio gratuggiato. Una spolverata di panagratto, un filo d’ alio e qualche fioccheto di burro. Informate a 200°C per 20 minuti la superata sara adorbata. Servite caldi .

Ingredients serve 12

2 sheets rice paper

45 dark chocolate roughly chopped

1 small cinnamon stick

4 whole cloves

4 black peppercorns

3/4 tsp grated nutmeg

180soft brown sugar

90clear honey

280unskinned whole almond , roasted

25gr walnut roasted

25gr hazelnuts skinned and roasted

115gr plain flour sifted

375mixed canied fruit chipped

Icing sugar to dust

Method

Preheat the oven to 180/c/ gas 4 / greese a 20*2.5cm cake tin; line a base and side with the rice paper.

Melt the chocolate in the microwave in 30 second burst, grind the cinnamon cloves and peppercorns until powered and stir into the chocolate with the nutmeg .

Place the sugar and honey in a pan and stir slowly to the boil then boil for 30 seconds stirring for 30 seconds, stirring ; from the heat and mix in the nuts , flour , candied fruit and chocolate, fruit and chocolate . press in the mixture into the cake tin , flatten with the black of a wet spoon and bake for 30 minutes .

Cool the tin for for 5minutes then remove , tin , leaving the rice paper on the panaforte cool on a wire rack with icing sugar .

ingredients serve 4

1 thin sliced into 3mm circles

2-3 cut into 5mm diagonal slices

100 olive oil

1 teasepoon chopped fresh thyme

1 fennel bulb

1 red,

4 tablespoon finely sliced parmeasan

Method

Place the zuchini in the bowl add 40ml of olive oil and all, the thyme and toss, to coat, and toss to coat , remove the woody stocks at the top at the top of the fennel bulb , cut the bulb in half from the top and down through the root , cut away the root from each half then cut the fennel into 5cm sliced . preheat the oven to 200/c/ gas 6 . heat a frying pan. , then cook the onion for for 2 minutes or until tender and remove to a seperate bowl finely cook the zuchini for about 5 minutes or until tender .

Place four metal rings on an oiled baking tray .

Begining and ending with the aubergines , fill the rings with layers of the vegetables sprinkle some grated parmeasan cheese beetween each layer and season with salt and black pepper , bake for about 6-8minutes or until the aubergines are browned .

Lift the gateux onto a plate , remove the rings and serve.

ingredienti isservi 4

800gr qarnit imnadfa u mahsula

2 imgharef zejt taz- zebbuga

3 basliet imqatta’

4 sinniet tewm imqatta’

2 imgharef kunserva

1 mgharef naghniegh frisk imqatta

2 weraq rand , Bzar iswed mithun

Qoxra u meraq ta’ nofs lumija

Method

The stew closely follows the cooking process of the octopus and the pasta.

The carrots and the potatoes should be included with the concept of the frying stage. When the ingredients really begin to stew the walnuts and raisins towards the end when the sauce is left to reduce over a low flame . Feel free to add water a little by little if you feel the consistency has thickened too much before the octopus and the vegetables are tender enough . A crusty loaf of maltese bread is best companion for this dish.

Ingredienti

1 kg swordfish , cut in to 3cm cubes

1.2kg ripe tomato sliced

100gr capers

8 clove garlic

olive oil

crushed pepper and salt

Method

In a pan lightly fry the swordfish cubes and put aside. In a seperate saucepan prepare a tomato sauce by first lightly frying the garlic then adding the tomatoes , pepper and salt and covering the pan , staring occasionally. .

Add the capers , simmer gently until the sauce starts thickening if so put some more olive oil . Add the swordfish and keep simmering through the sauce . Do not allow the fish to melt . Take off the heat , allow to rest and serve immediately .

ingredienti

400cicri tal-bott tkun imsajra waqt li in-niexfa trid bejn 40-90 minuta sabiex tirtab

basla imqatta rqiqa hafna

mgharfa zejt taz-zebbuga

nofs kuccarina trab tal- bzar ahdar. mgharfa meraq tal- lumi

ftit meraq tal-lumi

ftit meraq tat-tadam

bzar

metodu

Kun cert li ghandek l-ingredienti kollha qabel tibda it-tisjira. Saffi ic-cicri u poggi f’buqar tal-misjura, kompli l-ilma sa 250ml. F’tagen bi ftit aqli l-basla mqatta rqiq u itfa l-bzar ahmar jew ahdar .

Zid ftit bzar ghal gosti tieghek u itfa it-tahlita tac-cicri u ilma .

Issa mat-tahlita , itfa il-puree tat-tadam u ghalli ghal 10 minuti .

Zid il-meraq tal-lumi u bzar .

Dan id-dixx jista jigi servut bi ftit patata l-forn ross jew insalata –

Ingredienti

400dqiq self raising, jekk jista jkun Isamar

mgharfa zejt taz- zebbuga

kuccarina melh

ilma biex taghqad

ghal mili tal-pizza

zalza tat-tadam

tewm imqatta irqiq

zebbug iswed imqatta

rignu niexef “Bott oregano”

Metodu

Gharbel id-dqiq mal-melh. Zid iz-zejt u l-ilma, u aghagen sakemm tifforma ghagina ratba. Hallieha toqoghod ghal madwar 30 minuta . Sadanitant idlek dixx tal- forn bi ftit zejt taz- zebbuga.

Ferrex ftit dqiq

Ingredienti 

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon , imaqatta f’ dadi zghar

200gr faqqieh , imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmegjan mahkuk

Metodu

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz- zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .