Ingredients for peanut sponge

200gr whole eggs, 200grms sugar 200gr flour , 50grms peanut butter

Method

Whip the eggs and sugar until light and fluffy , fold in the flour and peanut butter. Lay on a sheet approximately 1cm thick and at 200 /c for 10 minutes.

Caramel mousse

200grms sugar ,25grms butter ,200grms fresh cream ,20grms gelatin leaves 50grms crushed peanuts, 500gr whipped cream

Milk chocolate peanut coating

500grmilk chocolate, 100grms crushed peanuts

Method

Gently melt oil and milk chocolate onto a Bain Marie or microwave then add peanuts .

Assembling

Cut 2 pieces of sponge into a desired and soak with syrup . Put mousse between layers of sponge and cover again with mousse . Set in the freezeruntil hard . Demould and put on wire rack . pour warm milk chocolate and peanut mix until well coated . put in the fridge . Best serve cold .

Ingredients

400gr micro bait

300gr zuchini shreaded

50gr finely chopped onions

20grms garlic

10grms ginger

50gr mixed chopped herbs (parsley, marjoram, mint )

50gr white flour

4 eggs

salt and pepper

200gr mayoneise

minced garlic

30gr finely chopped chives , parsley and mint

Juice of 1 lemon

For the jam

200ml mayoneise

minced garlic

30gr finely chopped chives , parsley and mint

juice of 1 lemon

salt and pepper

Method

Take the microbat and leave in a strainer to drain well . Then place on a cloth to remove excess water . Sweat all the chopped vegetables until cooked, let it cool down . Place in a bowl and add the fish , herbs , the flour and eggs to form a soft paste . take a spoon full and fry in a non stick pan on medium heat , turn twice until golden brown . Place on a mat to drain excessive fats .

for the dressing ; take the minced garlic and herbs and lemon juice, add the mayonnaise and desired seasoning serve separately .

Ingredients serve 4-6

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

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese  . for the rick tart use , mascarpone for something less rick use ricotta . The ideal is propable mixture or both . melt the honey with the milk and safron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream  .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperature but I prefer it warm .

Ingredients Serve 6.

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

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 taz-zebbuga

Kuccarina Bicarbonate of soda

Method

Xarrab ic-cicri ghal 24 siegha fl-ilma . Zid l-ilma jekk tarah li inxtorob. Halli ic-cicri mqattra , 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-bicarbonate . 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- felafelghaqdu u ghandu lewn dehbi sabih . servihom shan jew kieshin.

Ingredients serve 4

2 small heads of garlic

3 tablespoon olive oil

3 tablespoon olive oil

4 cups vegetable stock

3 tablespoons butter

1 onion rough , chopped

1 cewliac soup. Peeled and cut into small chunks

2/3 light cream

Salt and pepper

Method

Put the garlic, the celiac soup , and onion in a small roasting bowl in a preheat oven for 15 minutes . Shake the pan from time to time serve hot .

Bring to the boil . Cover the celiac is tender . cool slightly completely and chill until required . When ready to serve . Stir in the milk into the soup and reheat until hot . Dry fry the pancetta and serve immediately . For the roast garlic and pumpkin soup for the celiac soup . Garish the cream as above adding toasted pumpkin seeds of bacon .

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about 15minutes, drain.

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients serve 4

1 whole chichen

3 peppers green

3 yellow peppers

4 garlic cloves

Fresh basil + extra to garish

Extra virgin olive oil

Salt and ground pepper

For the mushrooms

450gr mushrooms

60ml/ or 4 tablespoon olive oil

1 large garlic clove

1  tablespoon chopped fresh rosemary

250gr dry white wine

Fresh rosemary sprigs to garish

1 dried red chilli crushed

Grated rind of 1 lemon

120ml olive oil

225ml black olives

30ml chopped fresh flat leaves parsley

1 lemon wedges to serve

Method

Place the peppers under a hot grill. Turn occasionally until they are blackened and blistered all over . Remove from the heatand place in a large plastic bag .

When cool remove the skin , halve the peppers and seed . Cut the fresh into sprigs lenghtwise and place them in a bowl and the garlic and basil . Add salt to cover with oil and marinate for 3-4 hours tossing occasionally .

Serve garished with more bay leaves .

Thickly slice the mushrooms and place it in a large bowl.

Heat the oil in a small pan and add the garlic and rosemary .

Ingredienti.

For the brine

One and one half chicken tights and drumsticks

180gr sea salt flakes

2 tablespoon chilli flakes

90gr soft dark brown sugar

2 tablespoon chilli flakes

2 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 tablespoon sea salt flakes

1 tablespoon dark brown sugar

75 gr  butter

125gr hot chili sauce 

1 tablespoon maple syrup

metodu

 Put the chicken in the big bowl.  In a pan heat 1 litre of water in the salt, brown sugar and chilli flakes.  When it’s dissolve , add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper.  Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr  or until crisp and caramelized. Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup.  Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.

Ingredienti

250gr ikapuljat tat-tigieg

250gr ikapuljat tal-majjal

4 sinniet tewm imqatgha zghar

Bzar u melh

Cube tat-tigiega imfarka

Kuccarina sauce tal-bzar ahmar

Kuccarina paprika

3 imgharef zejt taz-zebbuga

Mgharfa meraq tal-lumi.

4 sinniet tewm mghafga

400 noodles

metodu

Go skutella kbira hallat flimkien l-ikapuljat tat-tigieg u tal-majjal, flimkien mat- tursin jew kosbor . Zid it-tewm imqatta, is-sauce,il-paprika,il-cube,il-bzar u il-melh. . Hawwad kollox flimkien . Sahhan 2 imgharef miz-zejt go tagen u aqli ghal madwar 10 minuti fuq kull naha. Kif isiru tella go platt, zid l-imgharfa l-ohra biz-zejt, zid il-meraq tal-lumi u it-tewm mghaffeg . sajjar ghal ftit minuti.   

 Sadanitant ghatti in-noodles saffi mill-ilma zid it-tagen u qalli mat-tewm. Zid il- pulpetti sahhan sew u servi immejatament .

braised with rosemary and red wine juice

Ingredients

2 tablespoon 6 lamb shanks

Fresh ground salt and pepper

2 tablespoon olive oil

3 cloves salt and pepper

3 cloves garlic , finely chopped

1 onion finely chopped

2 small carrots finely chopped

3 bay leaves  3 rand

Few sprigs fresh tyme & rosemary

Tied up

1 tsp whole peppercorns

500gr tesco chianti red wine

400gr Hot Stocks

2/3 Heaped tablespoon and curry jelly

Mashed potatoes

The whole green beans

Method

Start this receipe a day before you wish to serve . You will need to marinade the shanks in red wine and stock which will tenderise the meat. . Start this receipe by seasoning the shanks with salt & pepper. Heat the olive oil in a large oven proof casserole dish & seal the lamb shanks on all sidesin 2 batches . Remove from the pan and add the garlic , onions & carrots to the pan and fry for just 2 minutes

Remove from the heat and place the heat shanks back to the pan along with the bay leaves , tried herbs and peppercorns . Pour over the red wine and stock and allow to cool down. Place in the fridge overnight When you are ready to cook the shanks, cover the casserole dish With a lid or tin foil and hot in a preheated oven at 170°Cfor 2/2 for 1/2hours . When ready remove all the liquid and juices from the pan along with the vegetables . Place all the juices into another pan and heat over a high heat to reduce by half . Stir in the recurrent jelly followed by the reserved vegetables and  heat to melt the jelly and create a followed by the reserved vegetables and heat to melt the jelly and create a  heat sauce.

Serve the lamb shanks with the warmed mashed potatoes , blanched fine green beans and drizzled with the delicious red wine juice .

Ingredienti ghal 4 persuni:

 4 koxox tat-tigieg bit- tewm u il-lumi.

 imqaxxrin

 2 imgharef zejt  taz-zebbuga 29 sinna tewm imqaxxra u misjura hafif

nofs lumija F ‘erbgha roti rqaq.

2 kikri 125ml nbid abjad mhux helu.

mgharfa cornflour mahlul go nofs kikra 125ml ilma.

bzar u melh.

mgharfa tursin frish imqattgha irrqiq biex iizejjen,

metodu

 hu tagen ta’ 3 litri u ghamel iz- zejt u sahhnu fuq nar medju sa ma jibda ifeffex.

wara itfa it-tewm u u il- koxox qallihom mikxufa sakemm jinharqu minn kullimkien.

imbghad fuqhom ippostja r-roti tal-lumi roxx il-bzar u il-melh , roxx il-bzar u il-melh u zid l-istokk u l-inbid fuq kollox.

Zid l-istokk u l-inbid fuq kollox.

baxxi in-nar u tektek ghal madwar 20 minuta.

jew sakemm tniggizhom u minnhom johrog likwidu car minghajr demm.

imbghad warrab  b’ attenzjoni wahda mill- koxox f’ postha ferra il- pastarda mahlula u hawwad bla ma tieqaf .

Sa ma iz-zalza tehxien fl-ahhar erga poggi il-koxxox halli ftit joqoghdu qassam fil-platti halli ftit joqoghdu roxx servi bit-tursin u servi shun jew kiesah

Ingredients

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.

Ingredienti ghal ghagina

350gr dqiq self raising

Plain yougourt tista tuzah bhala light brown

Kuccarina baking powder ,

Bajda, mgharfa vanilla

100gr zokkor

Jew icing sugar

100gr butir

Mgharfa vamnilla

Qoxra mahkuka ta’ laringa ta’ malta

Ingredienti ghal mili

500gr ricotta ta’ malta

250gr mascarpone jew cream cheese

2 kuccarini vanilla

100gr chocolate chips

Metodu

Ibda billi tiprepara id-dqiq u il-baking powder.  

Hadem il-butir mad-dqiq b’idejk sakemm igibu frak tal-hobz , zid iz-zokkor il-yougourt , il-bajd ilqxur u il-frott u ghaqad sakemm tifforma ghagina ratbau llixxa forma ta’ ballun Hallieha toqoghod fil- frigg ghal mhux inqas minn siegha .  Ahmi ghal madwar 25-30 minuta . kif tiksah ssew dahalha fil- frigg ghal madwar saghtejn jew  jekk ikollok hin ghal matul il- lejl. servi din it-torta ma ftit gelat jew double cream

Ingredients;

4 egg whites and 2 egg yolks

4 tablespoons soy sauce

black pepper

2 tablespoon vegetable oil

2 garlic cloves , chopped

1 small red chilli , chopped

4 spring onions, sliced

200gr cauliflower

200cooked brown rice

1 teasepoon Chinese 5 spice

200gr mixed frozen vegetables , defrosted

70gr cooked prawns

30gr water-thin ham

50gr cooked chiken

method

Mix the egg yolks together with 2 tablespoons of the soy sauce and some black pepper ,. heat 1 tablespoons of the oil in a frying pan over a medium heat, then add the eggs and spread out evenly ; gently draw omelette from the edges of the pan so you end up with a nice flat omelette ; once fully cooked about 3-4 minutes put the omelette on the plate . process the cauliflour to rise consistency , heat the remaining tablespoons of oil in an non stick frying pan on high heat , fry the grill , chill and spring onions for 21-2 minutes , then add the cauliflour – rice and stir wellto relise some of its moisture .

Add the brown rice , chinese 5 spice and the remaining 2 tablespoons of soy sauce , add the defrosted vegetables to the frying pan and stir for a further 2-3 minutes.

Add the prawns ham and chicken and cook for 3/4 minutes to warm through ensuring they are properly heated.

Ingredienti

tip- it-temperatura tal-forn trid tkun gas 7, biex isajjar il-hobz.

500gr dqiq tal- hobz dqiq plain

7gr hmira

8 gr melh

315gr ilma fietel

Metodu

1. GHarbel id-dqiq go bieqja kbira.
2. Zid il-hmira, il-melh u l-ilma.
3. Ibda hawwad kollox b’imgharfa sakemm tifforma ghagina.
4. Ibda haddem l-ghagina ghal madwar 5 minuti.
5. Ghatti l-ghagina b’sarvetta u halli toqoghod ghal siegha fis-shana.
6. Wara li tghaddi siegha se tara li l-ghagina tkun gholiet sew .
7. Dan hu minhabba li il- hmira tkun bdiet tahdem .
8. Ferrex ftit dqiq fuq il-mejda u erga’ ghagen l-ghagina b’idejk . Poggi mill-gdid fil- bieqja u ghattieha bis-sarvetta . Hallieha toqoghod ghal madwar 45 minuta ohra.
9. Sadanitant bl-ghajnuna ta’ xi adult, imla dixx bl-ilma u poggih fl-ixkaffa ta’ taht il- forn. Il-fwar li jifforma jghin biex il-hobza tifforma qoxra ahjar.
10. Ixghel il- forn u ghamlu temperatura ta’ 220/c, halli jishon sew.
11. ipprepara dixx iehor billi tidlek il-qiegh bi ftit zejt u poggi karta tal-forn fuqu.
12. Aqleb l- ghagina fuq il- mejda u ferrex ftit dqiq fuqha . haddimha sew b’ idejk .
13. Aqsamha f’madwar 6 bicciet u rrombla kull bicca qisha ballun. Poggihom fuq id- dixx li tkun dellikt bi ftit zejt.
14. Dahhal id-dixx fil-forn u ahmi ghal madwar 25 minuta jew sakemm tara li il-hobz sar u il-wicc gie ahmar.

Ingredienti isservi 4:

preparazjoni 30 minuta

hin totali 45 minuta

2 imgharef zejt taz- zebbuga

2 sinniet tewm imqatta irqiq

3 kikri gheruq tal-karfus (Celiac or celery root )

1/4 patata li tinhall

kikra u nofs stokk tal- haxix . nofs kilo ghagin linguine

kikra acon imqatta zghir

2 tuffihat imqaxxrin u imqatghin kunjardi (wedges).

1/4 inbid abjad

2 karfusiet mqatghin irqaq u ftit weraq ghat-tisjin.

Metodu:

Go kazzola kbira sahhan mgharfa zejt taz-zebbuga . Zid it- tewm u sajjar sakemm jirtab mhux jinharaq .

zid l-gheruq tal-karfusu hawwadhom sew . ahsilhom sew mill-hamrija !!. Sajjarhom sakemm il- atata tibda tirtab . sajjar sakemm jaghli . imbaghad baxxi in- nar u hallih itektek ghal 30 minuta sakemm l- gheruq tal- karfus jirtab

Ibblendja kollox biex isir puree.

Sadanitant ghalli l-ilma go borma kbira bi ftit melh . Warrab kikra minn dan l-ilma qabel ma tnehhi l-ghagin. Kompli sajjar it- tuffieh sakemm ikaramelizzaat ghal madwar 7minuti .

Filwaqt li qed isir l-ghagin sahhan il-kumplament taz-zejt taz-zebbuga go tagen kbir 30cm u aqli il-bejken sakemm isir iqarmec. fit-trufijiet ghal madwar 5minuti aktar .

Imbaghad zid it-tuffieh u il-basal. Hawwad l-ghagin mat-tahlita u bejken . imbaghad ferra il-puree’.

Zalza hemm imnejn ma ikollokx bzonn il- puree kollu. . Jekk it-tahlita tigi wisq maghquda zid l-ilma li kont warabt.

zejjen bil-weraq u servi immedjatament .

Ingredienti ; Isservi 8 .

300gr cramberries friski

125gr caster sugar

250gr mascarpone

300ml custard tal- vanilla

5 imgharef likur tal-limoncell .

6 imgharef lemon curd

Kejk medira 190gr

method

Poggi il-cramberries f’borma zghira ma 100ml ilma u ghalihom.Tektek ghal 10 minuti ohra u kompli sakemm jirtabu u jibdew jiehdu is-sura ta’ zalza. Zid iz- zokkor u kompli hawwad sakemm jinhall. Tektek ghal 4-5 minuti ohra sakemm it- tahlita tibda tixxotta, imbaghad nehhi minn fuq in-nar u hallieha tibred . Iksi l-qiegh u il-gnub tal-landa tal-hobz bil-clingfilm. habbat flimkien il-mascarpone u il-castard, imbaghad zid 4 imgharef tal-limoncell u 3 imgharef lemon curd.

Ferra’ tliet kwarti mat-tahlita fil-landa li tkun preparajt u ifrex iz-zalza tal-frott li tkun hallejt tiksah .Itfa il-kumplament tuza biex tohloq effett ta’ rham billi tghatti is- seffud minn got-tahlita tal-cramberries u il-krema llixxa l-wicc wara bl-imgharfa . 

Qatta il-kejk tal-medira fi flieli rqaq u idlikhom bil-kumplament tal-lemon curd.

Poggihom wicchom l’isfel bin-naha midluka tal-curd fuq wicc it-tahlita fil-landa , ferrex il-bqija tal-limoncell u poggi l-landa tal-hobz fil-friza ghal matul il-lejl .    

Biex isservi ohrog it-turtiera mill-friza u poggieha ghal ftit hin fl-ilma jahraq. Aqleb il-gelat fuq il-platt li fuqu se isservi halli joqoghood ghal 5-10 minuti . Qatta l-ftieli u servi .

Ingredients serve 4

1 tablespoon light olive oil

2 garlic cloves chopped

8 chicken tights boneless skin removed cut  in bite sized pieces

700gr chicken stock

2 tablespoon plain flour

1 star anise

1 cinnamon stick

2 celery stick

2 large carrots peeled into 1,5 cubes

300 small new potatoes scrubbed and halved

2 tablespoon finely chopped fresh tarragon

Method:

Salt and freshly ground fresh tarragon

Salt and freshly ground black pepper 

Heat the oil in a wide frying pan over a medium heat add the onion , garlic and chicken and stir fry for 2-3 minutes. Meanwhile pour the stock into a saucepan and bring to the boil. Stir in flour into the chicken and fry for 3 minutes on a medium heat. Stir the flour into the chicken and gradually add to the hot stock . stir in the mustard , star anaise , cinnamon , celery carrots and potatoes.

Bring to the boil , cover and reduce the heat to medium. Cook for 20 minutes. Uncover increase the heat and cook for 5 minutes or until the chicken is cooked through the vegetables are tender. Stir in the soya beans and cook for 3 minutes. Season well and stir in the tarragon serve immediately into four warm bowls.