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.

Ingredients, makes about 350gr.

• 225gr plain flour
• 45gr butter
• 25gr caster sugar
• 150ml/ 1/4 pint milk

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.

Ingredients makes about 225gr.

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 .

ingredienti

500gr ghagina sfiljolata

mili mielah

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

mili helu

3 imgharef nutella

25gr gewz imqatta’

bajda imhabta

mgharfa gellewz mohmi imqatta ghal wicc

metodu verzjoni mielha

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 .

Verzjoni helwa

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

Metodu

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.

Ingredients serve 4.

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

method

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

Ingredienti isservi ghal 6

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

Metodu

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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Ingredienti

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

Metodu

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 .

ingredients

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

method

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

ingredienti

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

Ingredients Serve 2.

8-10 mushrooms

half a green pepper

2 carrots

Method

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 .

method

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 .

.

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 .

Ingredients: cook time 150min , serve 1

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

Method

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.