Ingredienti

400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il-margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u Imla b’ din it-tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar siegha u kwart . Servi shan .

Din ir-ricetta sibtha fuq il-word.

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat yogurt

din ir-ricetta sibtha jiena minn fuq l-internet.

Ingredienti

300gr ross mgholli

250gr ikapuljat tac-canga

Basla mdaqsa, imqattgha irqiq

100gr bacon

Bott tadam kbir

2 imgharef zejt taz-zebbuga

2 imgharef curry

Bzar iswed

Method

Qalli il-basal fiz-zejt taz- zebbuga sakemm il-basla tirtab. Zid il- bacon sakemm tara li beda jiehu il-kulur . zid l-ikapuljat, il-curry u il-bzar iswedKompli sajjar sakemm it-tahlita tixotta u il- kapuljat ikun sar . zid it-tadam u ftit ilma. Sajjar fuq nar baxx ghal madwar siegha u hallieha itektek fuq in-nar . Servi hekk kif ikun ghadu jahraq . Tista tfexfex ftit gobon fil- wicc.

Din ir-ricetta sibtha jiena minn fuq l-internet.

Ingredients

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to I ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges.

Ricetta tal-klabb tat-tisjir.

Ingredienti Ricetta 20.

200gr ross

2 bzar ahdar

200gr qargha baghli

ftit zejt taz-zebbuga.

200gr perzut

100gr basal

200gr tadam

bzar u melh

tuffieha

Methodu

1. Sajjar ir-ross f’hafna ilma bil-melh. Meta ikun lest , saffi . Qatta il-perzut f’ bicciet zghar. u hallat mar- ross . Waqt li dan ikun shun poggi go forma tonda midluka . Kessah.
2. Qaxxar il-haxix kollu u qatta’ f’bicciet zghar. Sahhan iz-zejt taz-zebbuga u ibda qalli il-basal u it-tewm.
3. Zid il-bzar ahdar, tuffieha u qargha baghli. Roxx ftit bzar u melh u kompli sajjar fuq nar baxx kollox xott . Irranga ir-ross f’nofs dish bil-haxix imdawwar mieghu. Servi shun.
4. Servi dan id- dixx ma xi insalata . Ideali ghal min hu bid dieta.

Ricetta tal-klabb tat-tisjir. Ricetta 22.

Ricetta ghal 4 persuni.

Ingredienti:

200gr laham tat-tigieg imsajjar

50gr pimentos imqatta’

zejt taz-zebbuga

50gr piselli tal-friza

lumija u bzar cayenne

100 tadam imqatta’

600ml stock tal-hut

250gr ross

100grbasal imqatta’

50gr zebbug iswed

100gr gambli imsajrin

lobster zghir

bzar u melh

tewma imqatta’

pakett saffron

Method

1. Sahhan ftit zejt u qalli il-basla u it-tewma minghajr kulur. Zid ir ross u kompli sajjar.
2. . Dewweb is-saffron f’kikra bi ftit stock . Zid l-istock u is-saffron fuq ir-ross. Kompli sajjar ghal ftit hin sakemm ir-ross ikun sar.
3. Ghalli il-lobster fl-ilma bil-melh. Qatta it-tigieg f’bicciet zghar.
4. Zid it-tigieg, pimentos, piselli, zebbug, qoxra ta’ lumija u bzar u melh fuq ir-ross
5. Meta ir-ross ikun lest, zid il-frott tal-bahar, tadam u cayenne . Hawwad u servi shun.
6. Biex dan id- dixx ma jigix ghali hafna tista tuza xi frott tal- bahar flok lobster

Ricetta tal-klabb tat-tisjir Ricetta 10.

Ingredients serve 4

8 bajdiet

Bzaru ahmar helu

Tewma

bzar u melh

Ftit halib

Bzaru ahdar

2 tadamiet imqaxrin

tursin imqatta irqiq

margerina

Method

1. Qatta il-bzar irqiq hafna. Qaxxar u qatta’ it-tewma. Qalli it-tewma fil-margerina . Wara zid il-bzar u kompli sajjar .
2. Meta il-bzar ikun irtab , zid it-tadam u kompli sajjar ghal ftit hin.
3. Habbat sewwa il-bajd , zid ftit halib . Dewweb il-margerina go kazzola u zid il-bajd . Hawwad il-hin kollu b’furketta sakemm it-tahlita.
4. Zid ftit bzar u melh u it-tahlita tal-bzar. Hawwad sewwa Zid it-tursin u servi shuna.
5. Dan il-platt jista jaghmel ikla tajba li isir malajr .
6. Ma dan id- dixx servi patata chips.

Ricetta tal-klabb tat-tisjir- Ricetta 14.

Ricetta ghal 4 persuni.

Ingredienti

Ghagina puff pastry

500gr spinaci

100gr gobon

Nocemuskata

Gunglien

2 bajdiet

bzar u melh

Method

1. Naddaf , ahsel u ghalli l- ispinaci f’ hafna ilma bil- melh . Meta tkun lesta saffi u nehhi kemm tista mill-ilma

2. Poggi l- ispinaci go borma vojtha . Sahhan sewwa . Zid il- bajd , in- nocemuskata , gobon , bzar u melh . Sajjar ghal ftit hin sakemm taghqad .

3. Iftah l-ghagina u aqta daqs platina . Poggi ftit spinaci u tella il- genb l- iehor . Wahhal bi ftit ilma .

4. Idlek il-wicc bil-bajd . Roxx ftit gunglien u sajjar f’ forn moderat ghal 25minuta . Servi shan.

5. Ideali ghal xi coctail party .

Ricetta tal-klabb tat-tisjir Ricetta 24.

Ingredients Isservi 4.

1kg Vitella spalla jew zaqq

Bacon

Rosemarie

200gr perzut

ftit margerina

bzar u melh

Method

1. Nehhi l-ghadam, xaham u glud. Iftah sewwa. Roxx ftit bzar u melh . Poggi il-perzut wahda hdejn l- ohra.
2. Kebbeb il-laham u orbot sewwa. Fil-wicc tal-laham poggi slices tal-bacon. Roxx ftit bzar, melh u rosemarie .
3. Poggi F’ dixx zid ftit ilma u sajjar forn moderat ghal madwar 75 jew 90 minuta . Servi shuna bil-gravy.
4. Servi basal zghar mghollija u patata roast.

Ricetta tal-klabb tat-tisjir. Ricetta no 10.

Ingredienti ghal 4 persuni.

800gr Vitella

200gr basal

bzaru ahdar

25gr kunserva

1 litre stock

25gr margerina

tewm u paprika

25gr dqiq

bzar u melh

Methodu

1. Qaxxar u qatta il- basal u it-tewm .
2. Dewweb il-margerina . Qalli il-basal u it-tewm .
3. Naddaf il-laham mil-grass u qatta f’bicciet zghar . zid fuq il-basal u kompli qalli sakemm il-laham jiehu kulur hamrani minn barra. .
4. Zid il-bzaru ahdar imqatta, paprika, kunserva u dqiq . Hawwad sewwa . zid l-istock shun ftit ftit , roxx ftit bzar u melh u kompli sajjar fuq nar baxx ghal madwar siegha u kwart.
5. Ma dan id-dixx tista iservi ross mgholli jew patata mgholija u qargha baghli.

ricetta tal-klabb tat-tisjir. Ricetta no 19.

Ingredients serve 4 .

bott maskli

200gr gambli

flett tal- hut

600ml ilma

100gr basal

50gr dqiq

tazza inbid abjad

tursin imqatta irqiq

lumija

hobz mixwi

bzar u melh

50gr margerina

Method

1. Qaxxar u aqta’ il-basal. Poggi il-basal , nofs lumija , ilma u inbid go borma fuq in-nar .
2. Poggi il-hut f’din it-tahlita u sajjar . Nehhi il-hut mil-ilma .
3. Dewweb il-margerina f’kazzola ohra . Zid id-dqiq. Hawwad sewwa. Zid il-likwidu u erga hawwad.
4. Sajjar ghal ftit minuti .
5. Saffi, zid il-bzar u il-melh . Itfa’ din iz-zalza fuq il-hut u fil-wicc itfa’ il-gambli, u il-maskli. Roxx ftit tursin . Sajjar ghal ftit hin fil-forn.
6. Servi shuna u ddekora bil-hobz mixwi.
7. Aghzel hut abjad minghajr xewk .

the Gozo table book pg. 66 .

Ingredients for 4 persons .

1 kg cleaned octopus

1 litre water

1 litre red wine (mhux bilfors taghmel l-inbid)

10 black peppercorns.

2 bay leaves

for the sauce:

1 red onion finely sliced 2 garlic cloves finely chopped

10 pitted black olives

12 cherry tomatoes , quartered

Majoram, mint, basil finely chopped

1/2 teasepoon crushed chilli

zest of 1 lime

100extra virgin olive oil

100extra virgin olive oil

sea salt and freshly black pepper

1 tablespoon honey

Method

In a deep pan put the water , wine , peppercorns bay leaves and octopus , bring to the boil reduce the heat and simmer for about an hour or until octopus is cooked.

Remove the octopus from liquid and cut into large pieces reserving some of the liquid.

In a shallow pan heat the oil and saute the onions until golden brown, add the chilli, garlic and herbs and cook for a further 3 minutes.

finely add the octopus, honey and lime add some liquid and cook for 10 minutes has been reduced to the desired consistency .

Season and serve..

Sunbasket receipe .

Ingredients serve 2 .

Organic boneless skinless chicken breasts

organic boneless skinless chicken tights

organic pear

peeled roasted beets

organic fresh mint

baby spinach and other leafy greens

walnut

goat cheese

Sun basket lemon tahini dressing base

Sun basket pumpkin seeds dukkan

Method

In a large frying pan over medium high heat warm 2 tablespoon oil until hot .

Add the chicken and cook turning occasionally through 4 minutes per side for tights and 6 minutes for breasts. Transfer to a cutting board to rest for 5 minutes then cut into 1/2 inch thick slices . While the chicken is cooking and resting start the salad .

Set aside half the dukkan for garish . Core and cut the pear into 1/4 inch thick slices . Cut a small corner from the beet packaging and drain off any access liquid , cut the beets in half then 1/4 inch thick half -moons . Strip the mint from the stem , tear the leaves for garish .

In a large bowl , stir together the lemon Tahini dressing base 2 tablespoons oil and half the dukkan sear to taste with salt and pepper and beats with salt and pepper .

Serve

Transfer the salad to individual plates and top with the chicken . Sprinkle with the walnuts , goat cheese and garish with the remaining dukkan to serve .

Ricetta tal-klabb tat-tisjir ricetta no 2

Ingredients

• 600gr canga
• 100gr karotti
• 50gr basal tal-kurrat
• 50gr margerina
• stock
• rosemarie
• 50gr bacon
• 100gr basal
• 50gr piselli
• qoxra ta lumija
• bzar u melh
• dqiq

Method

1. il-laham f’bicciet kwadri wara li tkun nehhejt ix-xaham kollu . Ghaddi mid-dqiq . Dewweb il- margerina u qalli il-laham sakemm jiehu kulur minn kull naha .
2. Qaxxar iz-zewg kwalitajiet ta’ basal. Waqt li il-laham ikun qed isir sajjar ukoll il-basal.
3. Poggi kollox go casserole, roxx il- bzar melh u rosemarie u piselli. Sajjar forn moderat ghal 60 minuta.
4. Qaxxar il-karotti u qatta f’bicciet tawwalin . Ixwi il-bacon . Ohrog il-casserole mil-forn, zid il-karotti. Basal u bacon u kompli sajjar fil- forn ghal madwar 40 minuta ohra. Servi shun.
5. Ma dan il-casserole tista iservi ftit patata mgholija. Ma hemmx ghalfejn iservi ukoll xi haxix.

Ricetta tal-klabb tat-tisjir Ricetta 17.

Ingredienti ghal 4 persuni

• 400gr vitella
• 100gr piselli
• karfus
• 50gr ilma
• 1 litre ilma
• meraq ta lumija
• bzar u melh
• ross mgholli
• 100gr karotti
• 150gr basal
• 300gr mushrooms
• 50gr dqiq
• 300gr mushrooms
• tazza inbid abjad( jekk trid)
• isfar ta bajda
• ftit krema friska

Method

1. Qatta il-laham bicciet zghar kwadri. Qatta il-haxix ukoll bicciet zghar. Zomm kollox separat.
2. Poggi il-laham go borma. Zid l-ilma u l-inbid, meraq tal-lumi u sajjar ghal 40 minuta. Meta tkun lest igbor il-laham u zommu separat .
3. Dewweb il-margerina , ghalli il-basal u qabel jibda jiehu kulur zid id-dqiq u ftit ftit ibda zid il- likwidu li fih separajt il-laham .
4. Zid il-laham, haxix bzar u melh u kompli sajjar fuq nar baxx ghal 30 minuta. Qabel isservi zid l- isfar ta bajda u ftit krema friska .
5. Dan id- dixx ghandu toghma tajba hafna u tista iservih ma ross imgholli separat.

Ricetta tal- klabb tat-tisjir Hut no 12.

Ingredients

600gr flett tal-plaice

200gr basal

2 bajdiet iebsin

habaq

zejt

lumija

200gr tadam

tewm

tarragon

ftit hall

bzar u melh

ilma

Method

1. Qaxxar it-tadam , basal u tewm. Qatta il-basal u it-tewm f’bicciet zghar hafna . Sahhan iz-zejt u qalli sakemm dawn ikunu rotob izda jibqghu bojod.
2. Zid it-tadam li tkun qattajt bicciet zghar , tarragon , habaq ftit hall , bzar u melh . Kompli sajjar fuq nar baxx ghal madwar kwarta.
3. Iprepara borma jew dixx bi ftit ilma melh u lumija. Meta ikunu lesti igbor mill- mishun u stiva go dixx.
4. Qaxxar u qatta’ il-bajd f’bicciet irqaq hafna u zid maz-zalza . Hawwad sewwa u iranga din iz-zalza fuq ix-xfarijiet tal-hut . Servi shuna.
5. Ma din il-huta tista iservi xi insalata tajba u ftit patata mgholija.

Ingredients serve 2

1 whole rabbit loin , boned

1 rabbit liver

8 sun dried tomatoes soaked in warm water

2 fresh rosemary sprigs

2 cloves garlic sprigs

100gr lard thin sliced

2 shallots chopped

1 carrot

60gr parma ham thinly sliced

1litre rabbit stock

250meat juice

baby vegetable of your choice

25ml balsamic vinegar

25gr cannelloni beans soaked overnight

25gr pinto beans soaked overnight

Method

Sear the liver on high heat and leave it rare . Set aside and start the rabbit preparations place the parma ham slices on a sheet of greased proof paper . Top with the slices of lard and set on a board loin on top . season with loin with salt and pepper and spread the garlic , rosemary leaves sun dried tomatoes and the liver .

Roll tight and boil the beans separately. state the shallots , add the carrot and cook with some white rabbit stock . Let it reduce by the third and the cooked beans clerk seasoning and simmer until cooked .

In a saute pan put the balsamic vinegar and remaining rabbit stock and reduce by one third and add the cooked beans , check seasoning and simmer until cooked loin on a heat grill or on a dry pan . cook in a fairly hot oven 170/c for about 20 minutes . Checked by inserted a metal skewer in the center and see that a clear juice comes out

the gozo table book pg 10

Ingredients

5 kg fish bones preferable grouper clean heads and tails can also be included .

parsley stalks

2 onions

4 tomatoes

majoram

5 garlic cloves

Method

to make the stock peel the onions and garlic and roughly cut the vegetables and place them in a pan full of water and simmer , then stain and reserve.

Din ir-ricetta sibtha fuq l- internet jiena

Ingredients

400gr tagliatelle

50gr pine nuts

8 king prawns

200gr vongole

Salt and pepper

100gr prawn

2 tbsp extra virgin olive oil

200gr celery , carrot and onion finely chopped

1 cup white wine( if you prefer)

1 rocket leaves

Method

Peel and clean the king prawns . Cut 4 of the king prawns in cubes and their tails in cubes. Put a pan with the extra virgin olive oil on heat , add the garlic and then the tails and the clams .

Then add the white wine and leave it to adsorb. In a blender put the rocket and then blend everything together . cook the tagliatelle in salted boiled water for 8 minutes.

In another pan fry the king in a bit of the extra virgin olive oil and add the prawn sauce. Remove from heat and add the rocket leaves .

To serve; Put the pasta into the plates and add the whole king prawns on the top.

For the sauce: Roast the heads of the king prawns in the oven for 2o minutes with celery and carrots . Put everything in a pan and add white wine and water . Then bring it to a boil and flavor with thyme

Din ir-ricetta sibtha fuq l- internet jiena

Ingredients

1 kg monk fish

4 king prawns

8 chives sticks

prawn sauce

Aubergine

Salt and pepper , Cayenne pepper

Onion finely chopped, thyme

200gr celery , carrots

2 tomatoes chopped

1 tap white wine (if you want)

Method

Remove the internal part of the fish (Ix- xewk). Remove the head of the king prawns and clean the tails . Slice the aubergine in a very thin slice . Put the prawns into the aubergine monk fish and wrap it into the Aubergine. Then close it with the spring onions sticks .

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 Water . then bring to the boil and flavor with thyme . Put the monk fish on the top . finish with some onion leeks on the top Himalaya sea salt and cayenne pepper.