Category: Uncategorized
Ingredients, makes about 350gr.
put the flour into thebowl .
Rub in the butter until the mixture resembles fine breadcrumbs , then stir in the sugar .
Bring the milk to the boil in a small saucepan . add the boiling milk to the flour mixture and knead until smooth. Use at once by rolling milk to the flour and kneald until smooth . Use at once by rolling out on a lightly flavoured surface.
225gr plain flour
2.5ml /1/2 tspoon salt
100gr margerine or half butter , half lard
flour for rolling out
sift the flour and salt into a bowl , then rub on the margerine until the mixture resembles the breadcrumbs .
Add enough cold water to make a stiff bowls .
press the bowls together with your fingers . If time permits , wrap in grease proof paper and rest in the refrigerator for 30 minutes . To use roll out a lightly – flavored surface .
500gr ghagina sfiljolata
3 imgharef pesto
2 imgharef zebbug iswed imqatta rqiq
2 imgharef tadam imqadded imqatta irqiq
2 qlub tal- articoks imqatta irqiq
120mozzarella mahkuka
bajda imhabta
gunglien
3 imgharef nutella
25gr gewz imqatta’
bajda imhabta
mgharfa gellewz mohmi imqatta ghal wicc
Sahhan il-forn ghal 200 gradi celcius /gas 6.
hallat flimkien iz- zebbug , it-tadam imqadded u il-qlub tal-articoks.
iftah l- ghagina u qatta 2 crieki ta’ 25cm .
Poggi cirku minnhom f’turtiera miksija bil-kartaforn u idilku bil-pesto . Halli bordura ta’ 2.5cm madwar ic- cirku mhux midluka.
Roxx il-mili taz-zebbug, tadam imqadded u il-qlub tal-articoksfuq il- pesto u roxx il- mozzarella fuq il- wicc. Poggi ic-cirku u l-ilma fil-wicc .
Immarka ic-centru b’tazza zghira . Aqta’ l-ghagina f’4 kwadriu minghajr ma’ tmiss ic- cirku tan-nofs u imbaghad erga’; aqta’ kull kwarta min-nofs kull bicca. Hekk ghandu jkollok erba’ strixxi f’kull kwadrant b’ kollox 16 il-srtixxa . Poggi fil-freezer ghal 5 minuti biex ikun aktar facli tobrom l-istrixxi . Obromhom kull strixxa ghal darbtejn u nhalli it-truf catti . Erga’ dahhal fil-freezer biex ikun aktar facli li tidlikhom bil-bajd imhabta .
Tista tiprepara it-torta gurnata qabel . Ghattieha b’ kartastrazza u erga’ itfaghha fil-frigg jew fil-freezer . Ahmieha frizata kif tkun ghal 20-25 minuta sakemm tiehu kulur dehbi u tinfertah .
Idlek in-nutella fuq wiehed mic-crieki . Halli bordura vojta ta’ 2.5cm madwar ic-cirku kollu . Roxx il- gelewz imqatta fuq in- nutella u poggi ic- cirklu l- iehor fil- wicc .
Aghmel l-istess procedura deskritta fil-verjoni mielha . Wara li tohrog mill-forn idlek it- torta bl-ghasel imsahhan u roxx il-gellewz imqatta fil-wicc .
Ingredienti
100gr patata
100karotti
100gr qarabaghli
1 bajda
2 imgharef cornflower
meh u bzar
zejt
Hakkek il-patata il-karotti u il-qarabaghi
Aghsarhom sewwa go sarvetta sabiex jissaffew mill-ilma li ikollom.
Itfaghhom go suppiera
Hallat maghhom il-bajda, il-melh u il-bzar u il-cornflower
Sahhan iz-zejt go tagen u mit-tahlita ohrog frejjeg zaghar u aqlihom.
6 chicken tights fillet trimmed half
1 tablespoon olive oil
1 garlic clove crushed
1/2 can dried wine
1 tablespoon custer sugar
1/4 finely black olives halved
1/3 pitted black olives halved
couscous and steamed broccoli to serve
Heat oil in a large deep frying pan over medium heat
Cook chiken for 5 minutes or until browned . Transfer to a plate. Add onion has softened . Add wine . cook for 3 minutes or until reduced by half . Add tomato sugar and stock . Bring to the boil Return chiken to pan.
Reduce heat to low . Simmer partiallycover for 25 minutes . Add parsley and olives . SEason woith salt and pepper . cook stairingly for 2 minutes or until heated through .
Divide couscous between plates spoon over chicken mixture . serve with broccoli
1 kg injokki tal- patata friska
2 imgharef zejt taz- zebbuga
2 basliet homor imqatta
2 sinniet tewm , mishuqa
500gr tadam imqatta tal- landa .
2 imgharef imbulgiati tursin imqatta
10 flieli parma ham
4 imgharef pesto
sahhan iz- zejt f’ dixx kbir u baxx . zid il- basla u aqli ghal 6/7 minuti kompli aqli ghal minuta
Zid it-tadam imqatta u ghalli it-tahlita . Tektek ghal madwar 10 minuti .
Zid it-tursin u wara l-bzar u il-melh skond gostik.
Fl-istess hin sajjar linjokki skond l-iztruzzjonijiet li ghandek fuq il-pakett sakemm jitilghu fil-wicc . Saffihom mill-ilma u zid iz- zalza.
Sahhan il- grill . Poggi il-perzurt f’munzell ghal madwar 4-5 minuti sakemm il-perzut jitbaskat u jibda jiehu kulur dehbi . Servi minnufih
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400gr fazola niexfin
2 basliet
3 sinniet tewm shah
1 randa
5ml zejt taz- zebbuga
100gr mushrooms
400gr tadam imqatta
1 kuccarina paprika
1 mgharfa saghtar
2 immgharef tursin frisk
2 tazzi frak tal- hpbz frisk imqatta
bzar iswed
12 il-zunnerija mqatta
Qieghed il-fazola f’receipjent b’ilma kiesah u hallihom matul il-lejl . Nixxifhom u lahlahhom taht l-ilma kiesah . Poggihom f’tagen flimkien ma 7 tazzi ilma kiesah u ir-randa . Gib kollox ibaqbaq u sajjar malajr ghal 10 minuti.
Gibu ibaqbaq mal-basal u itfaghlha ftit tewm. Qatta il-basla li fadal u poggih go casserole kbira fllimkien mat-tewm mithun u iz-zejt taz-zebbuga. Sajjar bilmod ghal 5 minuti jew sakemm jirtabu .
Sahhan il-forn 160 degrees celcius . Ghamel iz- zunnerija, faqqiegh, tadam u saghtar mal-casserole , imbaghad ferra fih masdwar 40ml stokk li fadal.
Gibu ibaqbaq, ghattiu hallih itektek ghal 10 minuti . Hawwad fih il-fazola msajra u it- tursin . Ferrex il-frak tal-hobz u ahmi mikxuf ghal 35 minuta jew sakemm it-topping jigi kannella dehbi u iqarmec .
Akkumpanja il-platt b xi hobz shun .
8 small lamb fillets
8 Parma ham
2 tablespoons capers , rinsed and chopped
2 tablespoon chopped parsley
1 tablespoon chopped
3 chopped anchovy fillets
2 large cloves garlic crushed
handfull parsley leaves to garish
preheat the oven to 200/ gas 6
mix the capers in a bowl with the olive oil , add the rosemary , parsley anchovy fillets and crushed garlic , transfer vto a small food processor until they form a thich paste .
lay 4 slices of parma ham on a chopping board , slightly overlapping , then spread with half the caper mixture ; top with 4 lamb fillets well repeat slices of ham aand the other lamb fillets .
Place in roasting tin , drizzle with a little olive ioil and roast for about 30 minutes and serve garished with the parsley leaves
1 basla zghira imqatta
1 basla zghira imqatta
1/2 ross kannella
1/2 lentils
2 tazzi ilma
2 kuccarini mustarda
1 kuccarina taz- zebbuga non stick
1 kuccarina trab tat- tewm
Metodu
F’ tagen F’tagen medju , haawwad il-basla ,ross, lentils, u ilma . Gibu itektek imbaghad aghtti u sajjar ghal madwar 50 minuta
jew sakemm ir-ross u il-lentils jirtabu u l-ilma jigi assorbit kollu .
Qatta iz-zunnerija f’ bicciet zghar (jekk tuza food processor taghmlu hafif u zidha mat- tahlita flimkien mal- ingredienti li fadal
Hawwad it- tahlita , imbaghad kessah kompletament .
Ifforma it- tahlita f’ patties . Dellek harira tagen kbir non stick , non stick non stick . sajjar il- patties fuq nar medju ghal madwar 4 minuti kul naha jew sakemm jigu ftit kannella .
Servi panini wholemeal
This can be prepared in a wokmor in an ordinary frying pan with the lid.
Cut the green peppers into thin sliced and slice the onions and mushrooms thinly . Heat to low . Add the vegetables and stir constantly about 2 minutes . Add hot water . Stir in the mixture and cover the pan lightly for 4 minutes . Ad the hot water stir in the moisture over low heat for 4 minutes or until they are tender but still crisp . Serve imediately with the cooked rice passta and potatoes
Stir fry with a very quick method of cooking vegetables . A wok is a traditional pan for stir fry . You can use an ordinary pan . To make sure that the heat all the vegetables cook in a proper texture . Vegetables should be cut relatively small . Make sure that the pan is hot or the food will cut relatively small . Make sure the pan is hot or the food will asorb too much and it will stick . you can also stoir frywith the non stick spray oil .
Ingredients
450rump steak or topside freshly minced
1 onion grated
2 garlic cloves crushed
2 tablespoon wholegrain mustard
2 tablespoon olive oil
450gr onion finely sliced
2 tablespoon moscovado sugar
pepper
Humberger buns to serve
Method
Place the minced steak , onion , garlic , mustard and pepper in a large bowl and mix together shape into 4-6 equal sized burgers , ten cover and leave to chill for 30 minutes .
Meanwhile heat oil in a heavy based frying pan , add the onions and saute over a low heat for 10/15 minutes or until onions have caramelized , add the onions and saute stir occasionally during cooking . Drain well on kitchen paper and keep warm . Preheat the barbiecue . cook the burgers over hot coals on each side or until cooked to personalm preference . Serve i n burgers buns and onions .
ingredients
225gr plain flour
2.5 ml 1/2 teaspoon salt
100margerine or half butter / hald lard
flour or rolling out .
Sift the flour into a bowl then rub on the margerine until the mixture resembles fried breadcrumbs add enough cold water to make a stiff dough
Press the dough together with your fingers . if time permits wrap in greeseproof paper and rest in the refregerator for 30 minutes . to use roll up a lightly – flavoured surface
makes about 225gr / 8oz
variation
wholemeal shortcrusty pastry . Although wholemea;lflour can be used on its own this does not tend to create a rather chewy pastry . using 100gr 4ozeach of plain wholewheat flour gives a very satisfactory result
ingredients for 2 persons
2 wholemeal wraps
100per person of smoked salamon
4-6 triangles of soft cucumber cheese
1*cucumber
Method
Preheat the the grill
Peel the cucumber since waxed and out of season cucumber skin is pleasant to eat .
Slice down the middle and scoop out the seeds with a spoon . Dice cheese into small chunks and mix with the cucumber .
Open the wrapsand distribute the smoked salamon in an even layer
Spoon out the cucumber and soft cheese mix on top of the salamon
Place in the grill and heat the contents till you see the wrap has a nice crisp texture .
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Ingredienti
200barley , imsajjar
sitt tadamiet niexfin imqatta
100gobon feta , imqatta ‘ f’ kaxxa
bzar
ghaxar zebbugiet imqatta
naghniegh , habaq u merdqux friski
metodu
Hawwad l- Ingredienti kollha flimkien . halli l-ewwel tigi room temperture . halli it-tahlita tiksah fil-frigg. Tista isserviha bhala platt centrali jew inkella bhala kontorn ma’ xi ikel sajfi.
Ideali wkoll ghal hdejn il-bahar .
lamb brand self raising flour 300gr
lamb brand brown sugar 200 gr
lamb brand sultanas 200gr
lamb brand currants 200gr
lamb brand golden raisins 100gr
lamb brand black raisins 100gr
lamb brand candied peel 100gr
lamb brand glace cherries 100gr
lamb brand almonds 100gr
lamb brand hazelnuts 100gr
lamb rand ground cinnamon
lamb brand mixed spice 1tsp
lamb brand ground cinnamon 1tsp
lamb brand table salt 1/2tsp
lamb brand bicarbonate of soda 1/4tsp
Unsalted butter 250gr
6 eggs
brandy 3 tablespoon
black treckle
lemon rind 1
covering and decorating
lamb brand sugar paste 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 almond , hazelnuts and lemon rind . In another separate bowl mix the eggs and brandy until creamy . Gradually blend in the flour mixture . Blend in the eggs mixture and finely blend in the fruits mixture and keep the mixing everything together.
Greese the inside of the tin pan with butter and line the inside of a greased baking paper . tie up a thick strap of paper with a greased baking paper. Tie up a tick strap of paper with the outside. tie up a thick strap of paper with the outside of the pan and turn the mixture into the prepared pan . Bake in a preheated 135/coven for 2hours or until a skewer inserted in the center of the cake comes out clean . remove cake from pan and allow to cool in the same cover with marzipan and sugar paste .
ingredienti, isservi 4
4 steaks salamun
25gr tursin frisk imqatta
imqatghin dill , habaq , kurrat sage
Bzar mithun frisk
1 mgharfa ilma
1 mgharfa meraq tal-lumi
Metodu:
Sahhan il- forn ghal 230 degrees celcius . Poggi is-salamun fuq fojl. Ferrex it-tursin , hwawar u bzar fil-kavita/ hofra. Hallat l-ilma mal-meraq tal-lumi u ferrex fuq in-naha ta’ barra tas-salamun . Itwi l- fojl u ssilja
Poggi il- hut fuq baking sheet u ahmi ghal 20 minuti . ikxef is- salamun , nehhi il- gilda u poggi l- hut fuq platt shun .
Izejjen b’bicciet ta’ hjar u it-tursin. Irranga l-haxix imsajjar madwar is-salamun . Servi bi flieli tal-lumi.
2 bajdiet
250spagettini mghollija
300gr mushrooms
300gr irkotta
50gr gobon tal-hakk
basla
nofs kuccarina kari
mgharfa zejt taz- zebbuga
Imla borma kbira bl-ilma . ghalli l-ghagin bil-melh sakemm ibaqbaq.
Qatta il-bejken u qatta u qatta l-basla .
Sahhan tagen bi ftit zejt . Aqli il- basla u il- kari zid il- mushrooms u il- bejken u kompli aqli ghal 15 il-gurnata ohra . Saffi l-ispagettini , itfa it-tagen u fi skutella kbira , itfa l- irkotta, il-gobon tal-hakk, il- bajd l- ispagettini , it- tahlita tal- faqqiegh u hawwad sew . Aqsam it-tahlita f’erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il-kulur u servihom shan .
400gr ghagin preferibilment taljatelli.
2 imgharef zejt taz-zebbuga
Basla imqaxxra u mqattgha flieli.
4 sinniet tewm imqaxxra imqaxxra u misjura.
300gr bicciet zghar tal-laham tat- tiegieg nej.
3 kuccarini hwawar imqattgha flieli. Niexfa (mixed herbs.)
Kikra (250ml) nbid abjad mhux helu
2 imgharef yougourt plain light.
Gbejniet tal- bzar ipasturizzata mahkuka.
Mgharfa naniegh imqattgha biex izejjen.
Ghalli l- ghagin go borma. Imbghad itfa iz- zejt go borma ta’ 3 litri sahhnu sa ma tibda tferfex u qalli il- basla u it- tewm mikxufa ghal 3 minuti filwaqt li thawwad kultant. Wara zid il- bicciet tat-tiegieg, il- hwawar imhallta u il- melh hawwad ghatti, baxxi in- nar u kompli qalli ghal 5 minuti.
Imbghad zid l-yougourt hawwad u kompli sajjar mikxuf ghal ftit hin biex iz- zalza tingibed ftit.
Fl-ahhar erfa l-ghaginhawwad kollox aqleb fil-platti ferrex in- nanieghf’ kull platt u servi.
1 roasted chichen
1/2 garlic cloves
1 teasepoon salt
1/2 lemon cut in wedges
1/2 teasepoon ground black pepper
Prepare the brine , combining garlic water, salt and pepper and olive oil in a blender
stir in bay leaves . place chichen in a large resemble plastic bag or in a non recitable bowl
Pour the brine all over the chichen or in a bowl . Add the already squeezed lemon wedges . pour the brine in a bowl . add the squeezed out of the air from the bag and seal or place it in a plastic wrap over the chichen in the bowl . refrigerate 24 hours . Remove the chichen from the brine .
Sprinkle salt and pepper in a roasting pan breast side up . roast for about an hour and a half until the juices run clear from the tights when pierced with a fork . Roast for about 1hour, Tights should have the internal temperature of 175/c. Let to rest for 10 minutes before carving or serving .
1.5kg chicken prepared for cooking
seasoning
5gr 1 tablespoon salt
1/2 tsp five spice powder
40gr maltose
30ml 2 tbsp malt vinegar
140pint white vinegar
oil for deep frying
Time preparation takes 3 hours cooking takes 13-14 minutes
Cooks tip; Maltese is similar to molasses and can be substituted by honey, treckle or golden syrup.
1.Wash the chichen and hang up by a hook to drain and dry. The skin will dry quickly . pour boiling water over the chichen 4-5 times to partially cook the skin . This will make the skin crisp during frying . rub salt and five spice powder well inside the chichen cavity .
2. Dissolve the maltose and vinegars in a pan over a gently heat . pour over the chichen . Repeat several times catching the Maltese solution in a drip dry tray.
3.Leave the chicken to hang and dry for one and one half hours until the skin is smooth and skinny.
4. Heat the oil in a deep fry Deep fry the chichen for 10 minutes . ladle hot oil carefully over the chicken continually until the chichen is deep brown in color . The skin puffs out slightly. Cook for a further 3-4 minutes for 10 minutes and remove the oil . drain on absorbent paper . Cut into small pieces and serve with a dip
David's Recipes 