Ingredients

120salamon fillets

100gr dried papardelle with eggs

2 tablespoon olive oil

2 tablespoon pesto

60gr rocket leaves

salt and pepper .

200gr normal cheese grated

put the salamon and pour the water until barely covered . bring to the boil and put the salamon in a low heat for 5 minutes each side . Put the salamon on a serving plate , then when the papardelle is ready first eat the papardelle till al dente . Drain well and return to the pan , shavings with olive oil.

Add the parmeasan cheese shavings and olive oil. Cut the salamon into 1cm to brak the flakes . Add the rocket , salt, pepper and olive oil and season together . serve immediately on warm plates . Add together the rocket leaves salt and pepper and with the remaining parmeasan cheese .

Ingredients serve 10.

55gr caocao

7 tablespoon caocao powder

200butter softened

70gr soft light brown sugar

4 eggs beaten

1 tablespoon vanilla extract

200gr self raising flour

for frosting .

200plain chocolate broken into pieces

115gr butter

100gr caocao powder

100gr fresh cream

Method

Preheat the oven to 180/c gas 4.

Blend the caocao powder and water to a smoth paste and set aside. Put the butter, caster sugar and brown sugar into a large bowl and beat together until lightly and creemy . Gradually beat in the eggs then in the caocao and then in the vanilla extract .

Divide the mixture evenly beetween thee prepared tins beetween tins and smooth and surface .

Bake in a preheat oven for 25-30minutes or until spingy to the touch , leave to cool for 20 minutyes , then chilly in the refrigerator for 410-45 minutes , stairing occasionally , until thick .

Sandwithch the cakes together one a third of the frosting , spread the remainder over the top and side of the cake .

ingredienti

2 bottijiet halib kbar imkessha fil-freezer minn lejl qabel

kejk plain

gamm tal-frawli

2 kuccarini essenza tal-vanilla

2 kuccarini essenza tal-lewz

ftit konfettura

ftit lewz inkaljat u imqatta rqiq

ftit kuccarina skura , imqatta bicciet

mgharfa zokkor u ghasel

Method

Habbat il-mixer il-halib maz-zokkor sakemm tara li il- halib tela’ bhal krema maghquda .

Zid il-vanilla u l-essenza tal-lewz u ic-cikkulata fil-krema . ferrex 9it- tahlita go konteniitur li jista jidhool gol- friza . iffriza ghal madwar saghtejn . Ohorgu madwar 20 minuta qabel isservi

Tista tvarja it-toghma tal-gelat billi tnaqqas l-ingredient (bhal konfettura , ic- cikkulata jew il-lewz u zzid il-kokotina biex isir gelat tac-cikkulata!)

Ingredients

serve 6-8 2 egg yolks

put egg yolks

2 tablespoon Dijon mustard

1 tablespoon white wine vinegar

salt and pepper

1 tablespoon white wine vinegar

1 cup olive oil

sall and pepper

Method

Put egg yolks , 1 tablespoon vinegar a little salt and pepper and beat lightly and whisk to combine .

Beat continously start adding a few drops at a time until the sauce starts to thicken .

Gradually add the oil in every thin steam until the mayoneise.

If hapens try beating 1 tablespoon water . if the mixture curls completely beat another egg yolk in a seperate bowl and grsadually beat into the cured sauce . check the seasoning , adding in more vinegar if the sauce taste bland . mayoneiser can be kept covered for 2 days .

Ingredienti isservi 6

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . ghatti bil-fojl.

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien .

Ingredients

400gr penne

1 mgharfa zejt taz-zebbuga

1 basla kbira, imqatta

3 sinniet tewm, mithunin.

1 bhar ahmar kbir, imqatta

445gr cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat- tiegiega low salt

½ kuccarina qoxra tal- laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallta b’ imgharfa ilma

Metodu

Sajjar il-penne f’borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’tagen non stick, sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il-basla u it-tewm u sajjar okazzjonalment, sakemm il-basla tirtab, madwar 7 minuti. Zid il-bhar ahmar u sajjar hawwad okkazjonalment, sakemm il-bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

Ingredienti

1 mgharfa zejt taz-zebbuga

1 basla kbira, imqatta

3 sinniet tewm, mithunin.

1 bhar ahmar kbir, imqatta

445gr cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat- tiegiega low salt

½ kuccarina qoxra tal- laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallta b’ imgharfa ilma

Method

Sajjar il-penne f’borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’tagen non stick, sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il-basla u it-tewm u sajjar okazzjonalment, sakemm il-basla tirtab, madwar 7 minuti. Zid il-bhar ahmar u sajjar hawwad okkazjonalment, sakemm il-bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

Ingredients Serve 4.

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

Method

1 cook butternut sqash ravioli according to package directions.

Meanwhile season chiken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino.

Ingredients Serve 4.

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

Method

1 cook butternut sqash ravioli according to package directions.

Meanwhile season chiken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino.

Ingredients serve 4.

Butter to greese

4 sun dried tomatoes

4 medium eggs

4 tablespoon double cream

Salt and freshly ground black pepper

Granary bread to serve (opitional)

Method

Preheat the oven to 180°C/ gas 4 .

Greese 4 individuals remekins . put a tomato into each remekins and season to taste with salt and ground black pepper . carefully break an egg on top of the tomato then drizzle 1 tablespoon of each egg . Bake for 15-18minutes – the egg will continue to cook once3 they have been out of the oven . Leave to stand for 2 minutes before serving . Serve with granary bread.

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 trasparenti .

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 .

Ingredients

2 tablespoon coriander seeds

1 tablespoon cumin seeds

2 tablespoon ground cinnamon or 1/2 cinnamon stick

1 tablespoon cardamon seeds

1 teasepoon fennel seeds

1/2 teasepoon whole cloves

4 dried bay leaves

Method

Toast the whole spices in a small pan until they are aromatic and have turned to skip the stale as it really enchaes the flavours .

Tip into a spice grainder to use as a persley and morman

Then add the ready ground spices and dry herbs as it required then crushto a fine powder . store in a seated jar up to 6 months .

Ingredienti

2 Avocadoes misjura hafna

50gr kokotina

banana mqattgha roti

2 imgharef butir tal-karawett(jekk tixtieq )

4 tamiet

2 kuccarini vanilla

Metodu

Qaxxar l- avokado u qattagha bicciet zghar .

Poggi il-bananafil- food processor u haddem sakemm il- banana tibda tirtab

u tifforma qisha krema . Jekk trid tista tghinha bi ftit halib.

zid l- avokado u it- tamal u kompli haddem.

Zid il-kokotina, il-vanilla u iz- zejt tal- coconut . jekk se tuza il- butir tal- karawett zidu ukoll.

Kompli haddem sakemm tara li l-ingredienti ffurmaw krema sabieha.

kessahha sew fil- frigg u tista tiekolha hekk wehidha jew tuzaha ma’ xi helu bhal biex timla il- kannoli jew biex tiksi jew timla xi kejk jew pastini .

Ingredienti isservi 8-10.

zejt vegitali biex tidlek

1.5gr frott tal-bosk imhallat, ifrizat jew frisk

Miswed tal-vanilja maqsum jew kuccarina u nofs estratt tal-vanilja

200gr zokkor fin (caster sugar)

800gr hobz abjad tal-kexxun li ikun niexef ftit

Metodu

Idlek zingla tal- pudina ta’ 2 litribi ftit zejt u iksi bil-clingfilm .

Halli iz- zejjed tal-clingfilm jaqleb fuq barra . Itfa il-frott tal-bosk f’borma kbira u zid l- iswed tal-vanilja, mgharfa ilma u iz-zokkor . Sahhan sakemm kwazi jaghlu, imbaghad tektek ghal 3-4 minuti . Ipprova thawwadx it-tahlta sabiex il- frott ma jitfarakx .

Ferra’ it- tahlita f’ passatur li ikun qed jistrieh fuq bieqja . Halliha tiskula ghal 10 minuti. biex iqattar is-sugu tal-frott, nehhi il- qoxra tal- hobz u erfa 125ml mill- meraq tal- frott biex isservi mieghu . Zid il-mizwed tal-vanilja biex din tkompli tnehhi it-toghma taghha . Zomm dan il- meraq imkessah .

Ferra l-kumplament tal-meraq f’dixx baxx u aqsam bicca hobz min-nofs. ghadasha fil- meraq ghal ftit hin biex ma tixxarabx hafna u aghmel hekk bil-hobz sakemm tiksi l-qiegh u il-gnub tat-turtiera . Rikkeb wahda fuq l- ohra u kemm jista ikun aqta it- trufijiet iz-zejda sakemm ghalkemm ma fiha xejn hazin jekk xi ftit mill- hobz johrog il- barra mat- tarf tat-turtiera . Erfa’ bictejn hobz biex tkun tista tiksi il- wicc .

B’ imgharfa poggi il-frott fuq il-kisja tal-hobz u aghfas it-tahlita kollha bil-mod. Xarrab l- ahhar bicciet fil-meraq u fl-ahhar roxx il-meraq il- meraq li jibqa fuq is-sajf tal-frott. Aqleb it-trufijiet il-gewwa . Uza l-hobz li ikun fadal li ikun ghad fadal fil-wicc u aqta’ l- partijiet iz-zejda tal-gnub.

Poggi iz-zingla fuq dixx u ghatti bil- clingfilm . Poggi platt fuq il- wicc u zid xi pisijiet fuqu, bhal xi laned biex izomm kollox kompatt. Halli il-pudina fil-frigg ghal matul il-lejl.

Meta tkun se isservi,nehhi il-platt u l-clingfilm mill- wicc, poggi il-plattli tkun ser isservi fih wiccu l-isfel. Aqleb il-pudina ta’ taht fuq malajr ghal fuq dan il-platt . igbed il- kisja tal- clingfilm biex tkun tista tohrogha sew mis- singla . nehhi il- clingfilm u roxx il- kumplament tal- meraq tal- frott li tkun erfajt fil- wicc , ezatt qabel ma isservi.

ingredients serve 6

45ml / 3 medium dry sherry

6 eaten apples

4 cloves

30/ 2 tablespoon light soft brown sugar

3 egg whites

45ml /3 tablespoon caster sugar

Short crust pastry

75gr margerine (or half butter , half hard).

Peel and core the apples cutting them into 8 sections . place in a heatproof bowl add the cloves and cherry and cut and cover closely . place the bowl in a deep sauce pan . Add boiling water to come halfway up the sides and cook for 20 minutes until the apple until the apple are tender and still impact.

Set the oven at 200 degrees celcius / gas 6. Sift the flour and salt in the dough . Add cold water to make a stiff dough . Add enough cold water to make a stiff dough

Roll out the pastry on a lightly -flavored and use a line a 23cm / 9 cm line tin ;Line the pastry with grease proof paper and film with baked beans . Bake for 10 minutes. Remove the paper and beans; cook for 5 minutes. Set aside .

Lower the temperture to 140/ gas 1 .

Arrange the apples in the flan. Sprinkle with 30ml / 2 teasepoon of the cooking liquid and the brown sugar

In a clean , greese , free bowl , whisk the egg whites until stiff . Whisk in 10ml / 2 tablespoons of the caster sugar and spread lightly over the apples . Sprinkle with the remaining sugar over . Bake for 1hr . Serve warm and cold .

ingredients

225gr plain flour

7.5ml grated nutmeg

1.25ml 5ml baking powder . pinch of salt

100gr butter or margerine

100gr caster sugar

2 eggs

125ml dry cider milk

method

Line and lightly grease a shallow 20cm/ 8 inch square cake . set the oven at 180/350/gas 4.

sift the flour into a bowl with the spices baking powder and salt . Cream the butter or margarine with the sugar light and fluffy then beat in the eggs . Beat half the flour mixture into the creamed mixture . Beat in half the cider Repeat using the remaining flour and cider . Spoon the mixture in the prepared tin and bake for 50-55 minutes until the cake is cooked through and firm to the touch Cool the cake on a wire rack .

ingredients serve 6 .

• 50gr butter

• 1 large onion chopped

• 1 head celery , thinly sliced

• 500potatoes peeled and cut into 1cm chunks

• 900gr vegtable stock

• 150vegtable stock

• 150gr single cream

• 150gr stirlon cheese chrumbled

• chopped chives to serve

Method

Melt the butter in a large pan add thee onion and celery , cover and cook over a low heat for 10 minutes . Add the potatoes and some seasoning , cover again and cook gently for another 20 minutes . Leave to cool to a few minutes , then liquidize , half until smooth ,, return to the pan , stir in the cream and bring back to simmer point and adjust the seasoning to taste. Served in warmed bowls garished with the remaining cheese and chopped chives .

ingredienti

• 2 Avocadoes misjurin hafna

• 50gr kokotina skura

• banana imqatta roti, ffrizata

• 2 imgharef butir tal- karawett (jekk tixtieq)

• 4 tadamiet

• 2 kuccarini vanilla

metodu

Qaxxar l-avocado u qattaghha bicciet zghar

Poggi il-banana fil-food processor u haddem sakemm tibda tirtab u tifforma qisha krema. Jekk trid tista tghinha bi ftit halib .

Zid l-avcado u it-tamal u kompli haddem . Zid il- kokotina , il- vanilla u iz- zejt tal- coconut . Jekk se tuza il- butir tal- karawett zidu ukoll .

Kompli haddem sakemm tara li l- ingredienti ffurmaw krema sabieha .

Kessahha sew fill- frigg u tista tiekolkha hekk wehidha jew tuzaha ma xi helu biex timla l- kannoli jew biex timla xi kejk jew pastini .

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

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 .

ingredients

4 steaks salamon

25gr tursin frisk imqatta

2 imgharef hwawar friski jew niexfin

Qatta dill – habaq , kurrat u sage

Bzar mithun frisk

1 mgharfa ilma

1 mgharfa meraq tal-lumi

method

Sahhan il-forn ghal 230˚C. Poggi is-salamon fuq fojl

Ferrex it-tursin.

Hwawar u bzar fil-Kavita / Hofra. Hallat l-ilma tal-meraq tal-lumi u ferrex fuq in-naha ta’ barra tas-salamon .

Itwi l-fojl u ssilja.  

Poggi il-hut fuq baking sheet u ahmi ghal 20 minuta. Ifrex is-salamon , Nehhi il-gilda u poggi il-hut fuq plat shun.   Zejjen il-bicciet tal-hjar u tursin . Irranga il-haxix imsajjar madwar is-salamun.