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 .

Ingredients

500gr sweet potato peeled and cut intocubes

 2 tablespoon fresh cream

1 teasepoon chopped chives

1 tablespoon olive oil

2 sweet red peppers

2 sweet green peppers

2 sliced onions

Seasoning

Method

Put sweet potato in a pan and boil until soft
Prepare the ramekins . put the cooked potato and cream in a food processor and blend until smooth, fold the egg whites in the potato mixture and add the chives
Divide the mixture into the ramekins in the baking tray
Fill two thirds of the tray with hot water and baking tray
Fill two thirds of the tray with hot water and bake for 30 minutes .
For the sauce swear one of the onions add the green peppers and cook in a little stock for 10 minutes
When ready blend the pass sauce through a nylon sieve for a smooth finished sauce .
Use the same process for the red pepper . To serve mould the timbles on individual plates garish with fresh cooked vegetables and a spoonful of each sauce.

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.

Ingredients

280 pork fillet

80 gr sin dried tomatoes

80 gr parma ham

70ml  brandy

30gr onions

10gr garlic

150gr fresh cream

5 gr fresh sage

80 gr butter

Method

Heat a large pan on medium high heat place the pork fillet and seal well all the sides until gilden brown

Remove and place in the oven for about 10 minutes .

In the same pan sweat the onions and garlic for 2 minutes add the parma ham and sun dried tomatoes and cook until golden brown . Pour the brandy in a pan and reduce .

Add the fresh cream to the mix and reduce a bit . cut the pork fillet into thick pieces and simmer for five minutes or more

To finish add some chopped sage and season well to and serve .

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

Cannoli or arborio 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 grinned pepper

½ chardonnay

Knob of butter,

1 tsp sugar

Method

Make a black olive tapenade 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 tapenade 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 sauté the onion and garlic and add the sugar . add the squids , sun dried , fresh tomatoes basil and parsley . add the squid ink and chardonnay . educe on medium heat for about seven minutes . add the fresh cream pepper to taste . Pork fillet with Parma ham sun dried tomatoes and brandy

Ingredients serve 4 .

400gr green lentils , rinsed drained

2 tbs olive oil

8 thick pork sausage

2 onions finely chopped

3 garlic cloves crushed

1 apple , peeled, cored in 1cm pieces  

1 small bunch thyme

1 bay leaf

330gr alcoholic apple cider .

330gr chiken stock

1 celery stock

Sour cream , to serve .

Method

Cook the lentils in a saucepan of boiling water for 15 to 20 minutes until tender .

Drain, and set aside until needed . 

Meanwhile heat 1 tbs oil in a large frying pan over medium – low heat .  Cook the sausages turning 6 to 8 minutes until browned .   Transfer to a plate & set aside . 

Heat the remaining 1 tbs of oil over -medium low heat  Add onion & garlic , then cook for a further 3 or 4 minutes until soft . . Add the cider and stock , then bring to a simmer and cook for 7 to 8 minutes, or, until  liquid is slightly reduced .  

Return the sausages to the pan witht he celery and lentils , then cool for 4 to 5 minutes ,  until warmed through . 

Ladle lentil mixture among serving plates and top with the sausages .  Serve with sour cream  desired .

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 shreaded ginger combined with the red vinegar for dumplings .

Ingredients

 4 cups all pupose flour.

4 tablespoon salt.

 4 tablespoon baking powder.

 2 tablespoon butter.

11/2 cup warm water.

Method

Mix flour salt baking powder, warm water to get soft but not strictly dough knead on lightly floured tablespoon for 45 minutes.

Divide into form tortillas. .

Heat pan over medium high heat and brown 1 side and put them on the other serve them hot.

Ingredients no11.  

500gr ghagina tat-torti lesti

Basla imdaqqsa roti irqiqa

400gr qarabaghli tawwali

200gr tadam  frisk imqaxxar

4 bajdiet imhabbta

Dadi tal-haxix

Mgharfa margerina

100ml halib

Ftit bzar

Method

Naddaf il-qarabaghli u qattghu roti rqaq. Nehhi iz-zerriegha tat-tadam u qatghu f’ dadi.

Go tagen fond qalli il-basla fil-margerina sa ma jihmaru.

Sadanitant habbat sew flimkien il-bajd il-halib u il-bzar.

Iftah l-ghagina f’turtiera kbira midluka bi ftit zejt.

Poggi it-tahlita ta’ got-tagen fit-turtiera u wara it-tahlita tal-bajd fil-wicc. Ferrex il- goboon midluk fil-wicc .

Sajjar forn shun 190°C 375F, Gas mark 5 ghal madwar nofs siegha

Ingredients

2 hard boiled egg yolks, cooled

One and one half all purpose flour

3 tablespoons semolina flour or fined –grined – cornmeal

1 tablespoon baking powder.  

¼ kosher salt

3 tablespoon granulated sugar

Cut into pieces

2/3cup plus

2 tablespoon heavy cream

Quatered if large

¼ cup granulated sugar

1 tsp finely grated lemon zezt

Kosher salt

2 tsp fresh lemon juice

½ vanilla bean, halved, lenghtwise.

Method

Preheat oven to 350°C.  Pulse egg yolks, both floours, baking powder,  salt and granulated sugar in a food processor to combine. Add butter and pulse 2-3 times to barely incorporate. Transfer dough to a work in a dry spots, 6 balls and place on a parchment-lined baking sheet. Do not flatten. Or measure out mounded scoops and ¼ cup measuring cup. Cover and chill until cold 20-25minutes.

Brush tops of shortcakes can be baked 1 day ahead. Store airtight at room temperture. Preheat before serving toss strawberries, granulated, sugar,lemon zest and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 tablespoon water let remaining water let remaining strawbereries macerate while you bring strawberries in saucepan to a gentle simmer over medium low. Cook stairing occasionally and reducing heat it strawberries are stairring to break down and become jammy and liquid is syrup 12-18 minutes .Let cool and stir in 1 teasepoon, lemon juice. Stir remaaining1 tablespoon into a macerated strawberries . Combine heavy cream, powered sugar, and a pinch of salt in a medium bowl. Scarpe in seeds from vanilla beam reserve pod for another use. Beat cream until soft peaks form.

Split shortcakes and divine strawberry complete, macerated strawberries and whipped cream among bottoms. Close with shortcake tops.  

Ingredients

1 removed point from a whole smoked brisket into 1“square pieces

1 cup beef broth

2 cups sweet BBQ sauce

4 humberger buns.

Reynolds wrap heavy duty aluminium foil.

Method

Preheat the grill to medium

Form 2-2 feet pieces of reynolds wrap.

Heavy duty Aluminium foil into a largebowl like shape with the sides being 2 inches tall and add it to the grill on medium heat.

Add the cut up point from the whole smoked basket to the foil bowl along with the beef broth and bbq sauce and mix until combined.

Cook the basket for 30 minute on medium for 30 minute on medium heat with the grill door closed or until they appear to be caramelized and deeply browned almost as if were burnt.

Serve the BBQ burnt ends on Hemberger buns.

Ingredients

2 cups milk

½ cup instant tacioca

½ cup sugar

1/8 teasepoon salt

Grated rind of ½ orange

2 eggs seperated

½ cup shreaded coconut

Directions

Preheat oven to 400°C.

Mix all dry ingredients

Method

Add orange rind . Cut in shortening coarsely . Add orange juice 5 tablespoons should blind ingredients together.

Roll out on lightly floured board. Line orange juice 5 tablespoons vry cloosely with pastry . Prick bottom and sides, line flavoured board. Line pie plate very closely with pastry . prick bottom and sides line pastry shell with parchment of wax paper and partially fillwith rice or beans or pie weights made specifically for this purpose . Be sure . Remove paper and weights you are using to the sides , line pastry shell with parchment of wax paper and partially fill with rice or beans or pie weights made specifically for this purpose . Be sure to push whichever weights you are using to the sides to keep walls of crust from collapsing . Remove paper and weights after first 10 minutes of baking and bake 5 more minutes .

Heat milk in double boiler. Mix tapioca, sugar and salt . Stir to milk.

Cook until mixture begins to thickens . Add orange rind . cook 15 minutes and stir to prevent lumping. Add beaten eggs yolks and cook for 1 minute longer . Cool . Then fold in shifty beaten egg whites . pour into pastry shells . Sprinkle top with coconut . Bake for 400°C until lightly browned . Chill through .

Ingredienti  per 6 persone.

½ kg di pasta di pane leviata allo extravergine

3 cuchai di zuchero

Sale

100gr di uva sulttanina

1 chuchiaio di pinoli

Preparazione.

Infarinato lavorate la pasta di pane da vostra fornaio aggiungendo d’alio, lo un incorporarte I pinoli l’uvetta precedentemente vl’ammollata in aqua tiepidae poi stizzata e amalgatamente il tutto.

Dal impasto ricavate dei piccoli panetti coprite con un ntelo elasciatele riposare per un mezza giornata a temperatura ambiente. Ora potete vcuocerli in forno a 180°C per 20 minuti.

Ingredients

4 shallots

2 garlic cloves

511Aubergines

2 red peppers

2 carrots

1cm piece fresh ginger root

fry olive oil

397 ml passata

1 tbsp cumin seeds

2 tablespoon mild curry powder

salt and black pepper

100ml sweet corn, ginger

fresh coriander to garish

Method

chop the ingredients , chop the shallots , garish the garlic , trim half the aubergines lenghtwise .

Cut the peppers into small pieces, roughly chop the peppers and grate the ginger. put the olive oil , cook the shallots , garlic , cumin , seeds , curry powder for 5minutes

serve hot .

Ingredients

one half receipe pie crust baked or 1 receipe crumb crust .

one and one half cold milk

2 ounces baking chocolate melted

3 tablespoons cornstarch

1 cup flour

1 cup sugar

one half teasepoon salt

4 egg yolks

2 tablespoon lighten beaten

2 tablespoon butter

one and one half teasepoon vanilla

Method

Scald 2 cups milk and melted chocolate in double boiler , beaten until

smooth , sift flour , cornstarch until thickened . cook 10minutes longer then beat through . Add the butter and vanilla . cool. pour into baking shell .

Cover with meringue by folding 8 tablespoon sugar into 4 egg stiffand beaten

Bake for 12minutes at 300or until delicate brown

Ingredients

1ml cup evaporated milk

1 cup water

1/4 granulated sugar

1/4 cup flour

1/4 cup water

2 eggs seperated

baked pie shell 8 inch

Method

process as for standard cream pie using one cup brown sugar in place of granulated sugar and adding by additional teasepoon of butter . When cream mixtures cool stir in 1/2 cup finely chopped pecan nut meals . Flavour with vanilla and pour mixture. Sprinkle top with meringue with chopped nut meats. Baked for cream pie.

Ingredients

750gr chiken breasts , filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chiken into a large frying pan in a single layer . pour pineapple juice over chiken . set pineapple pieces aside . Add thme to chiken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chicken aside to cool in pouching liquid . remove chiken . reserving ¼ cup pouching liquid . Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chiken , pineapple, pieces , mango , avocado and macadia nuts

Season with salt and pepper.