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 .

Ingredienti Isservi 6

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

metodu:

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt.

Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran. 

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients serve 6 .

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pintts well –flavouredham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

method

Drain the soaked split peas. melt the butter in a large pan, add the onionsbacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredienti,

500gr “brussels sprouts”

basla imqatta irqiqa

2 kuccarini tewm mghaffeg

mgharfa zejt taz- zebbuga

mgharfa butir

melh u bzar

metodu

Naddaf il-brussels sprouts

Aghmel salib f’kull wahda b’ sikkina bil-ponta.

Holl il- butir flimkien maz- zejt fuq nar gholi

Zid il- brussels sprouts u il- basla . sajjar u qalli ghal madwar 8 minuti jew sakemm tarahhom jehmaru

zid it- tewm u kompli qalli ghal 2minuti ohra

Zid bzar u melh skond il-gosti tieghek

Servi shan ma xi serduk mimli jew inkella mad-dundjan tal-Milied .

Ingredienti

200gr Incova

6 sinniet tewm

50gr butir

hobz tal-Malti

Metodu:

Qaxxar it- tewm qattghu irqiq u ghafgu .

Ahsel l-incova mill-imluha billi tahsilha bl-ilma u l-inbid abjad. Zid il-kumplament taz- zejt u l-incova u kompli sajjar sa ma tinhall l-incova. Halli it-tahlita tibred. Aqta il-hobz u imlieh bit-tahlita . Dellek il-hobz mixwi bid-dipp ta l-incova.

Ingredienti

1 cauliflower , cut into large florets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

method;

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    Arrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste.

Pour the cheese sauce over the florets , making sure there were no gaps .  Arrange the cooked cauliflower in a earthenware dish . 

Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflower .

Bake uncovered for 10 to 15 minutes or until golden brown on top. 

Ingredients serve 6 to 8

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredients serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt.

Freshly ground black pepper.    

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough. With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garnished with olives and topped with another than red pepper , such as auberge or courgettis for a mixture of different peppers and tomatoes .

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 large zuchini

1 onion diced

1 tablespoon salt

1 cup tomato paste

300gr Corned beef

1 small green red pepper sliced

1 can tomato sauce

1/4 red wine

2 tablespoon chopped basil

1 tablespoon chopped oregano

hot water is needed.

1 egg , 1 pouched tomatoes , sliced

1 container packed frozen spinach thawed and drained

8 ounces shredded mozzarella cheese

8 ounces parmesan cheese

Method ;

Preheat oven to 165/c. Greeze a deep 9*13inch baking dish

Slice zuchini lenghtwise into thin slices.

Sprinkle slices lightly with salt , set aside and drain in the fridge . To prepare the meat , sauce , cook and stir meat is no longer pink . stir in the tomato paste , tomato sauce , wine, basil and oregano . Stir in tomato paste , and put amount of hot water tomato sauce , wine, basil and oregano , adding a small paste . if the hot water is enough put hot water if sauce is too thick . Bring to the boil reduce heat and simmer for about 20 minutes stairing frequently .

Meanwhile stir , egg ricotta and parsley together in a bowl until combined .

To Assemble lasagna spread 1/2 of the meat into the bottom of the prepared pan . The layer 1/2 zucchini , slice thee mozzarella cheese 1/2 of the ricotta mixture all of spinach. followed remaining meat sauce , ricotta mixture and mozzarella . bake for 45 minutes . Remove from raisins over temperature. Bake for 45minutes . Remove foil raisins the top. Cover with foil . Bake for 45minutes . Remove foil raisins over temperture of 175/c and bake additional . Remove foil , add 15minutes more cooking let it rest for 5 minutes before serving .

Bring to the boil and reduce heat for about 20 minutes staring frequently . Meanwhile stir in the egg , ricotta and parsley together in a bowl until combined . to assemble lasagna spread 1/2 of the meat

Ingredients makes 50

1packet pre- rolled pastry sheets

2 rectangular sheets

6 pork sausages casting removed

1 tablespoon chopped fresh rosemary

3 tablespoon fine chopped walnuts

2 tablespoon fresh breadcrumbs

1 egg beaten

1 tablespoon poppy seeds

This is a very simply receipe to prepare

Place the sausage fillings in the bowl and break with a fork . Mix in the rosemary parmesan , walnuts and breadcrumbs Unroll the puff pastry sheets and brush very lightly with the egg . Roll the sausage fillings between 2 sheets of baking paper the same size as the pastry . Use the paper to make it easier to filling onto the pastry sheets . Next roll the pastry up on both until they meet in the middle forming a heart Press together well and and chill for an hour When ready to bake cut in slices place on a baking sheets covered with non sticky baking powder and glaze with more egg over the poppy seeds . Bake for 20-25 minutes at 200/c till golden brown . Serve either cold or hot

Ingredients

3 kg roasted potatoes , peeled and quartered

coarse salt and pepper

400/500ml cooking oil

Method

Place the potatoes in a large saucepan and cover with water . Season with salt and pepper and bring to the boil . lower the heat and simmer gently for 15 minutes . Drain all the water, place on the lid and shake the pan . Meanwhile place the oil into a large roasting pan and heat in the oven .

Remove from the oven carefully place in a pre- boiled potatoes and season well with salt and pepper . Using a large spoon drizzle the hot oil from the pan over the potatoes Place in the oven at 200/c for 30-35 minutes without touching them then turn outside down and continue to cook for 20 minutes to brown the other side Sprinkle a little extra salt and serve.

Ingredients

Lamb brand self raising flour 300gr

lamb brand brown sugar

lamb brand sultanas

lamb brand golden raisins

lamb brand black raisins

Lamb brand candied peel

lamb brand almonds

lamb brand glace cherries

lamb brand ground cinnamon

lamb brand mixed spice

lamb brand table salt 1/2 tsp

lamb brand bicarbonate of soda 1/4 tsp

unsalted butter 250gr

eggs 6

brandy 3 tablespoon

black treckle 1 tbsp

lemon rind 1 tbsp

lamb brand sugar white

marzipan

Sift the flour and add the cinnamon , spice , bicarbonate of soda and salt . In a separate bowl , mix together the sultanas , currants , raisins , candied peel , glace cherries , almonds , hazelnuts and lemon rind . In another separate bowl , mix the eggs and brandy well . in a mixer beat the butter , brown sugar and black treckle until creamy . gradually blend in the flour mixture and finely blend in the fruits and mixture and keep mixing everything together .

Greese the inside of the tin pan with butter and line the inside with a greased baking paper . Tie a thick strap of paper with the outside of the pan and turn the mixture into the prepared pan . Bake in a preheated 135’c oven for about 2 hours or until a skewer inserted in the center of the cake of the cake comes out clean . Remove cake for oven and allow to cool in the same tin pan . You can also cover it with marzipan and sugar paste .

Ingredients

Cooking time 60 minutes, makes 2 logs

Lamb brand walnuts 200gr

lamb brand milk

Dark chocolate bar

lamb brand glace cherries 150

lamb brand candied peel 150

lamb hazelnuts 100gr

lamb brand almonds

morning coffee biscuits 450gr

brandy 45ml

condensed milk 2 tins

lamb brand milk

dark chocolate bar

Lamb brand icing sugar 1 tbsp.

Method

Roast the hazelnuts and almonds in a preheated oven for 180’c for about 10-12 minutes or until light and fragrant . Crush together into biscuits, 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 the refrigerator for at least 12 hours . Remove from the refrigerator and cover with Bain Marie melted chocolate . once the chocolate dries , Sprinkle over with sifted icing sugar to resembled snow and decorate with holly .

Ingredients serve 20

300d dried mixed fruit

75gr candied peel 75red cherries , halved

100whisky, 65 butter , 75 , sugar

235ml milk, 1 tsp double cream

2 small eggs , 4 tots whisky

200light brown sugar

125self raising flour

2 tsp ground cinnamon

1 tsp ground mixed spice

225gr butter chilled and grated

120gr brown breadcrumbs 150gr ( nuts, pecans walnuts brazil nuts )

method

Start this recipe the day before by soaking the mixed fruit , candied peel and cherries in a bowl with the whisky overnight . Greese 1.5litre pudding bowl . In the medium bowl , mix together the milk , eggs and brown sugar . Sift in the flour and spices, then add the grated butter and breadcrumbs to the bowls and mix together . next mix in the soaked fruit and the nuts . pour in the mixture into prepared pudding and even out . cut 2 foil discs larger then the bowl and butter . Cut 2 foil disks larger in the bowl and butter .Fold into the rim and tie with string . place in the saucepan and oil round and hot water up to 3/4 of the way . Steam the pudding for 5 or 6 hours adding more water to the pan when necessary. If you are storing the pudding allow to cool , remove the foil and wrap up in baking paper and store . For the sauce , place the butter sugar, vanilla ice- cream and tot whisky in the saucepan and heat together 2-3 minutes until bubbling hot . the sugar should be dissolve the sauce be thick. Place the hot pudding on a serving tray . Heat the extra tot of whisky and pour over the pudding nd flame using a lighter . Immediately pour over the whisky cream and serve

Ingredients serve 6.

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pintts well –flavouredham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the Bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .