Category: Uncategorized
Bott 400gr sugu tat-tadam
200gr sugu tal-grapefruit
Ponta ta’ kuccarina felfel
2 imgharef habaq
Vodka bil-lumi biex isservi (jekk trid).
Kessah l-ingredient kollha qabel ma tibda. Hallat is-sugu tat- tadam, is-sugu tal- grapefruit u il-felfel . Ferra it-tahlita gewwa il-magna tal-gelati u hawwad ghal 20 sa 25 minuta
Servi il-granite go tazza twal b’ xi weraq tal-habaq . Tista izzid zewg kuccarini vodka tal- lumi ma kull tazza.
Koxxa ta’ papra
Xaham tal-papra jew zejt taz-zebbuga vegitali.
Zewg imgharef hoi sin sauce
4 sinniet tewm
Qalb tal-qaqocc
Kabocca hamra
Zewg imgharef ghasel
Gbejna tal-bzar
100ml Krema
Zewg patatiet imdaqqsa
200ml Stokk tal-papra
Tina imdaqqsa u il-weraq tar-rand.
Pinta inbid abjad.
Tlett imgharef Gobon Parmiggjan
Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u iz-zewgpapri jew zejt taz-zebbuga.
Vegitali sakemm tghatti nofsha.
Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.
Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewminbid vabjad , ftit stokk u sajjar fil- forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel.
Qaxxar il-patata qattaghha f’bictejn ta’ 3cm u aqliha nofs sajran fil-mishun. Dewweb il- gbejna fil-krema.
Hallat il-patata li tkun nofsha msajra u zid nofs il-gobon. Qieghed go forma tal-hadid bil-tal-gobon kumplament.
For the sponge cake
3 eggs separated
125gr caster sugar
3 tablespoon hot water
125gr plain flour
1 teasepoon baking powder
For the filling
1kg ricotta
200gr caster sugar
4 tablespoon water
½ teasepoon ground cinnamon
450 Mixed peel, chopped
80gr plain chocolate , chopped
12 maraschino liquor
¼ ground cinnamon to decorate
Some cherry halves to decorate
1tablespoon plain chocolate to decorate
Grease a 26cm spring cake tin with butter . line in a baking paper a grease the paper with butter . Swift the flour with the baking powder into the bowl . Whisk the egg whites in a separate bowl until stiff peaks form . place the egg yolks and the sugar in the bowl and whisk for 1 minute . Add the lemon zest and the hot water and whisk for 3 minutes or until; light and fluffy . gently fold the flour into the egg yolk mixture and then fold it in a stiffly beaten egg whites . Mix gently. Pour gently into the prepared baking tin and level the top. Bake cake as golden in color and cooked through. Bring out of the oven on a wire rack Wash the cake tin and dry it well.
Place the ricotta in the bowl . Dissolve the sugar in the 3 tablespoons water over the low heat . Leave to cool and then beat it into the ricotta until well blended. Beat in the ground cinnamon . reserve 10 tablespoons of the mixture for decoration . still the chopped mixed peel and chocolate in the mixture and mix well.
Line the base and sides of the cake tin with baking paper . cut the sponge in half horizontally . Place half of the sponge cut side up on the base on a tined tin . sprinkle with 6 tablespoon maraschino . Spoon in all the ricotta mixture and level the surface with a spatula Place the other sponge layer on top , cut side down . Sprinkle the rest of the maraschino over the sponge and refrigerate for 8hours . Bring the gateau out of the tin and spread some reserved ricotta mixture on top . Decorate as desired with some ricotta mixture , cinnamon , cherries and some grated chocolate.
12 Veal slices
6 rashes Italian pancetta
60gr butter
6 tablespoon Marsala wine
6 tablespoon dry white wine
4 tablespoon fresh sage leaves
Seme fresh rosemary sprigs
70gr prosciutto crudo chopped
1 whole chiken liver finely chopped
20gr dry breadcrumbs
3 tablespoon finely chopped
2 tablespoon lighten beaten
¼ grated nutmeg
Salt and ground pepper
Soak 6 skewers in water.
For the filling in a bowl . mix well and refregerate for 15 minutes .
Lightly pound the veal slices with the chiken mallet . Divide the filling in the veal slices .
Carefully roll the veal while enclosing the filling. Cut each rashes into half each half round the veal . Thread 2 veal rolls onto a single skewer .
Heat the butter in a large frying pan. Gently fry the veal rolls until they evenly cooked and gold4en brown . turn occasionally . Remove the veal rolls
From the pan and place them on a warmed serving dish . Reserve the juices in the pan . Add the marsala and the wine to the pan and bring to the boil . Scarpe the bottom of the pan clean with a wooden spatula . Add the chopped sage leaves and rosemary . Simmer for 4 minutes or slightly reduced . Pour the sauce over the rolls and serve immediately .
Naghniegh frisk,
sketchg and seal,
spinaci ,
zebbug ,
tadam ,
haxix ghatti l-ghagina.
Mili , ghagina , taqqab l-ghagina , dellek bajda imhabta fil-wicc . Ahmi ghal 180/c sakemm l-ghagina tigi kulur sabih.
Aghrbel id-qiq , zid il-melh u in-naghniegh nixef. Haddem iz-zejt taz-zebbuga fid- dqiq . zid l-ila kiesak ftit ftit sakemm taghqad l-ghaginarembilha fin- naghniegh frisk u rembibha fi sketch and seal . Zid l- ispinaci iz- zebbug u it- tadam ghalli u sajjar sakemm il-haxix jirtab Zid it-tonn taz-zejt u ftit melh u il-bzar . iftah l-ghagina u iksi id-dixx tal-forn Poggi il-mili ghatti u aghlaq l-ghagina sew Taqqab il-wicc ta l-ghagina u uza pinzell biex idellek bajda mhabta fil-wicc. Ahmi il-forn ghal 45 minuta ta’ 180˚C ghal 45 minuta sakemm l-ghagina tigi kulur sabih .
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
500gr ricotta ta’ malta
250gr mascarpone jew cream cheese
2 kuccarini vanilla
100gr chocolate chips
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.
40gr habaq
2 sinniet tewm mithuna
2 imgharef pine nuts ftit mixwijin
25gobon parmegjan mahkuk
75ml zejt taz- zebbuga extra virgin
Melh u bzar
175patata zghira mqaxxra
125gr fazola twila biz-zokk maqtugh
2 imgharef zejt taz-zebbuga
450 gr ingokki
Gobon parmegjan biex isservi
Poggi il-habaq, it-tewm , il-pine nuts u il-gobonfood processor u ithan kollox flimkien . poggi it-tahlita f’ bieqja kbira u itfa iz-zejt taz-zebbuga zid il-melh u il-bzar u it-tahlita tal-pesto sajjar oil patata fil-mishun ghal 12-14 il- minuta jew sakemm isir.
Madwar 4 minuti qabel isir itfa il-fazola . Nehhihom mill-mishun u lahlahhom bl-ilma kiesah. Warrab il-fazola u qatta il-bicciet hoxnin u aqsamhom min-nofs jekktkun kbira hafna
Sahhan z- zejt taz-zebbuga oil f’tagen u zidlu il-patata. Aqlieha fuq nar medju ghal 5 minuti jew sakemm tiehu il-kulur itfa il-fazola u pesto u sajjar ghal 2 minuti ohra sahhan u zid il-patata aqlieha fuq nar medju ghal 5 minuti jew sakemm tiehu il-kulur . Zid il-fazola u il-pessto u sajjar ghal 2 minuti ohra.
6 blood oranges
1 medium bulb
2 spring onions
12 black olives
Some fresh mint
A herb with yellow flowers
1 red red wine
Vinegar
Salt and pepper
Peel the oranges and remove as much of the path . cut the wedges and remove pips into stripes . peel the onion , cut the as well wash the spring onions and slice the angle
To make up the salad place the oranges into an attractive serving dish . top with the fennel onion spring onions and olives dish . Top with the fennel , onion onion spring onions and slice and olives Mix very gently and leave in the fridge for about 1hour . To make dressing simple shake the oil and vinegar together with some salt and dress the salad just before serving .
400gr cicri tal-bott
2 bottijiet tonn taz-zejt kbar
Basla imqatta irqiq
100zebbug iswed imqatta
6 sinniet tewm imqatta irqiq
Naghniegh imqatta irqiq
Tadama minghajr iz- zerriegha , imqatta irqiqa
2 imgharef lumi
2 bajdiet
Bzar iswed
Qattar sew ic- cicri . ithan go food processor flimkien mat-tursin , il-bzar ahdar u it-tewm .
Ghaffeg it-tonn taz-zejt (minghajr iz-zejt) u hallat mat-tahlita
Zid in-naghniegh, it-tadam ,iz-zebbug il-bajd , il-lumi il- bzar iswed. Hallathom
Qattar sew ic-cicri . Ithan go food processor il-basal flimkien it-tewm
Hallihom joqoghdu ghal madwar 30 minuta fil- frigg . Ifforma pulpetta mdaqsin u ahmihom f’forn moderat ghal msadwar 20 minuta.
Servi mal haxix mgholli jew mal insalata.
500gr sidra tat-tigieg
Mgharfa zejt taz-zebbuga
Mgharfa hwawar tal-cajun
300gr ross
50 piselli
Basla imqatta f’ dadi
50 qamhirrun (sweetcorn tal-friza .)
Kebabs ta l-injam
Aqta it-tigieg 24 dada u poggihom go skutella flimkien maz- zejt , hwawar u lumi . hallihom jimmiraw fil- frigg ghal xi kwarta . xarrab l-istikek tal-kebabs ghal xi kwarta f’ilma.
Aqta it-tigieg 24 dadi u poggihom go skutella flimkien maz- zejt , hwawaru lumi . Hallihom jimarinaw fil-frigg ghal xi kwarta . Xarrab l-istikek f’ilma . Sajjar ir-ross u lejn l-ahhar zid il-piselli u il-qamhirrun . Dahhal id-dadi fit-tigieg fil-basal nofs lumija u lejn l-ahhar zid il- piselli u is-sweetcorn . Sahhan tagen tal-grilja u sajjar il-kebabs ghal madwar 10 minuti filwaqt li thawwad spiss . Servi mar-ross servi shun .
250gr short crust pastry
350gr zucchini
350gr carrots
250gr aubergines
1 red pepper (optional)
20ml extra virgin olive oil
For the white sauce
300ml milk ,
25butter,
2 eggs ,
salt and pepper .
Pinch of freshly ground nutmeg
Preheat the oven to 180˚C. To make the white sauce pour the milk in the saucepan together with the nutmeg and bring to the boil . Meanwhile melt the butter in another pan add the flour and salt and mix well and parmesan and mix well let it cool to a room temperture . Butter a 23 shadow cake cakt tin and line to the pan timing the edge if neccessary . Beat in the eggs and add to the milk and flour mixture and mix well . Pour on to the base of the pie , peel the carrots and using a potato pealer cut the zuchini aubergines and carrots lenghtwise into ribbons . Decorate the pie with the vegetable by placing will down the pastry until the base is covered brush with the oil for 1hour allow to cool and cut into slices and serve .
Ingredients
500gr double cream
2 garlic cloves crushed
6 sprigs of thyme
6 tablespoons wholegrain mustard
salt and pepper
8 medium potatoes
400Emmental cheese -grated
method
Preheat oven to 170/c gas 5, place double cream butter cloves , sprigs of thyme and wholegrain mustard into a saucepan ; season with salt and pepper and heat to low until simmering ; remove from the heat and set aside to infuse and cool. Thinly slice the potatoes and arrange in a vertical spiral and tightly packed in an ovenproof dish ,; pour the cooked cream mixture over the potatoes and top with Emmental cheese . Bake in about 1hour or until the potatoes are cooked through and the top is golden , serve immediately.
Tuffieha imqaxxra u imqatta’
Basla imqatta’
100gr gambli
nofs bzaru ahmar imqatta’
nofs bzaru ahdar imqatta’
50gr ross ismar
mgharfa soy sauce
2 bajdiet imhabta
ftit melh (jekk trid)
Gambli u tursin biex izejjen il-platt
Go tagen non stick qalli il-basla u it- tuffieha
Meta jihmaru zid il-gambli u il-bzar u sajjar sakemm isiru nofs sajran .
Zi ir-ross u kompli sajjar filwaqt li thawwad ta’ spiss.
Meta it-tahlita tkun shuna zid is-sos u wara ftit zid il-bajd u il-melh (jekk trid) u kompli sajjar sakemm saru l-ingredienti .
Poggi it-tahlita go dixx u zejjen bil-gambli u it-tursin.
400gr Cauliflower flourets
400gr brokkoli
500gr unsalted butter
45gr plain flour
500ml whole milk
1 tablespoon dijon mustard
1/2 teasepoon grated nutmeg
200gr lancashire cheese , crumbled
50gr grated parmeasan
A handfull of sage leaves
1 teasepoon olive oil
Cook the cauliflour in boiling salted water for 8-10 minutes or until just tender adding the brokkoli halfway through , drain and set aside
To make the sauce , melt the butter in a nonstick , saucepan over a medium heat add the flour and cook for 1minute until floury in appearance , remove from the heat and gradually work in the milk using a wooden spoon a little at a time add the bay leaf , return to the heat and bring to the boil , stairing frequently until the sauce thickens , remove the bay leaf add thee mustard and whisk until the sauce is completely smooth , season to taste with salt freshly ground pepper and the nutmeg .
Warm the gratin dish underneath a grill , gently stir the vegetables into the sauce and reheat , mix in the Lancashire cheese and tip into the dish . Scatter over the until golden , toss to save leaves in the olive oil to coat them and scatter over the gratin , gratin again briefly until starting to crisp and color , serve straight away.
125ml zejt
25mgr frak tal-hobz
55gr mushrooms imqatta
175gr spinaci friska
225gr halib xkumat
2 basliet imqatta’ rqiq
25gr gobon feta mfarrak
4 imgharef tursin frisk imqatta
2 imgharef habaq imqatta frisk
2 tadamiet imqatta’
bzar
Dellek ftit margerina mal qiegh u gnub ta’ dixx tat-torti u ferrex fuqu il-frak tal-hobz.
Itfa’ iz-zejt go tagen . Aqli il-mushrooms u il-qarabaghli u hawwad bil-mod ghal 5-7 minuti sakemm jirtabu u iz- zejt jevapora . Zid l-ispinaci u erga’ hawwad ghal ftit minuti ohra . Halli kollox jiksah .
Hawwad il-bajd u halib fi skutella kbira, int u thawwad itfa il-basal, gobon, tursina u it- tahlita tal-ispinaci /qarabaghli u mushrooms . Itfa’ kollox go dixx midluk bil-margerina u frak tal-hobz . Iksi il-wicc bit-tadam imqatta u itfa f’ temperatura ta’ 180/c sakemm tara li kollox sar u ghaqad .
125ml white flour
125ml wholewheal flour
1 rounded tablespoon
1pkt dried instant yeast
125ml water
for topping
50gr chopped tomato mixed with some tomato puree
100gr edam cheese
small amounts antichoves filletsof can of tuna
some capers
olives
pizza seasoning
Sieve the flour into a bowl and add the salt and stir in the yeast . Add the125ml (room temperture warm and mix together . ) The dough must be soft and shape into a ball . Cover the bowl with a clean cloth and place in a warm place to rise . The dough can easily be made with a food processor or mixer using the dough hook .
Preheat the oven to 180/c
Roll out a dough to preferred seze and place on a pizza tray . Spoon out the tomato sauce topping on your pizza. Place toppings and seasoning . top with the seasoning grated edam cheese Cook for about 30 minutes . Great serve with salad .
400gr penne
1red onion diced
2 cloves of garlic crushed
2 tablespoon sunflower oil
1 fresh chilli finely chopped
280gr cannelloni beans drained
1 tablespoon capers
2 tablespoon lemon juice
400gr tuna oil drained
1 tablespoon capers
lemon juice
fresh parsley
olive oil
2 tablespoon fresh parsley
Add the pasta to the boiling water and follow cooking instructions according to packet.
Fry the diced onion in some olive oil in a frying pan until soft . Add the garlic and chilli and continue cooking.
Add chunks of the tuna cannelloni beans , capers and lemon juice to the frying pan and stir till well combined .
Do not over cook .
Drain the pasta and keep some of the cooking liquid aside .
Add the tuna and bean sauce to the pasta and mix ADD tablespoon of the reserved liquid if you see the mixture is dry
Season with salt and pepper.
500gr pumpkin chopped into small cubes
100gr salted butter
300gr chiken stock
300ml chiken stock
150 normal cheese
150black trifle
fresh tarragon
Melt the butter in a heavy bottomed pan on medium heat
Add the diced pumpkin and cook mixing from time to time until soft and dry .
Add the chi ken stock to the pan and bring to the boil . Gently transfer the soup to a electric blender to blend into smooth silky consistency . Season with salt and pepper . Grate, the black trifle and the decent soup .
600gr mixed mushrooms
1 onion sliced
2 celey sticks
2 cloves of celery
a few sprigs of fresh flat parsley
a few sprigs of fresh thyme
olive oil
1.5organic chiken or vegetables
75gr single cream
extra virgin olive oil
Brush the mushrooms , clean then finely slice.
Peel and finely slice the onion, celery and garlic , then pick the parsley and finely pich the thyme leaves
Heat a splash of olive
oil in a large saucepan over a medium heat add the onion celery garlic , parsley stalks , thyme leaves and mushrooms , pop the lid a
ingredienti
2 karottiet imxaxxra u imdaqsa
200gr pastard
200gr brokkoli
150gr piselli
3 patatiet zghar imqaxxra
bott zghir corn
2 bajdiet
100gr bacon
4 slices hobz
100ml halib
4 slices hobz
100gr gobon isfar mahuk
bzar iswed
ftit frak tal-hobz ghal panura
2 imgharef zejt taz-zebbuga
Ghalli ftit tal-haxix minbarra il-piselli u il-corn u qattar sew fil-passatur
Xarrab il-hobz fil-halib u hallih joqoghod ghal 10 minuti.
Aghsar il-hobz sewwa bil-halib
GHaffeg il-haxix u zid il-piselli u il-corn. Hawwad sew Zid il-bajd il-bacon , il-bzar iswed , il-gobon u 4 imgharef frak tal-hobz . Hawad sewwa sakemm tara li l-ingredienti dahllu f’xulxin . Halli it-tahlita toqoghod ghal 30 minuta fil-frigg . Sahhan iz-zejt go tagen non stick . Ifforma it- tahlita f’ pulpetti zghar . Gerbeb il-frak tal-hobz u aqli hafif iz-zewg nahat .
Jekk tixtieq tista ukoll thalli barra il-bacon . Servi dawn il- pulpetti jew bhala kontorn jew bhala ikla principali . Jistghu jitieklu keshin kif ukoll shan.
David's Recipes 