Ingredients: serve 4.

Vanilla seeds

Vanilla beam

Thai chilli split

3 oranges

24 hibiscius tea bags

1/3 cup sugar

Boiling water

Fresh lime juice

2 cups cold water

Cold water in the fridge for 1hr

Lime leaves

Method

Scarpe vanilla seeds from vanilla bean, split

In half lengthwise for 3 sides and add pot. Thai chili split in half lengthwise for 3 strips orange or 24 hibiscus , tea bags 1/3 cup sugar and 2 cups boiling water  let steep until until infusion cools to room temperature 25 to 30 minutes. Stain through a fine mesh. Sieve into a large  bowl  pressing all solids. stir in ½  cup fresh lime juice and 2 cups cold water. Chill aqua fresco for 1hr. Divide aqua fresco among ice filled  glasses. Garish with lime leaves. . Aqua fresco can be made 3 days ahead. Cover and chill   

Ingredienti

6 bicciiet hobz

Dixx tal-forn

Grill

2 laringiet bil-qoxra

300ml halib

100ml double cream

3 bajdiet

50gr zokkor

Ftit kannella

Forn gas 4 /180/c   

Metodu

Ferrex 6 bicciet hobz bil-butir u aqsamhom min-nofs f’dixx tal-forn u ggriljhom triangle u zid bejniethom 2 laringiet bil-qoxra u bil-qalbha imnehhija imqatghin f’ bicciet . hallat 300ml halib ma 100ml double cream, 3 bajdiet u 50gr zokkor. ferrex fuq il-hobz fid-dixx. Ferrex ftit kannella u halli id-dixx joqoghdu ghal madwar siegha . Ahmi forn li ikun midluk fuq gas 4 /180 °C ghal madwar 30 minuta.

Ingredienti

Mgharfa zejt taz-zebbuga

Basla imqatta

500gr patata maqsuma f’bicciet

1 litru brodu tal-haxix .

Kwart ta kuccarina nocemuskata mahkuka

Bzar u melh .

Metodu

 Sahhan iz-zejt f’kazzola, itfa il-basla u aqlieha ghal madwar 3 minuti u kompli sajjar sakemm tara li it-tahlita tigik lixxa . itfa u hawwad il-krema friska u in-nocemuskata . hawwad il-bzar u il-melh .

Ingredients:

Preparation 15 minutes.

Cooking time 2 hours.

Serve 4-6 persons.

One and one half driied chichpea soaked overnight

1small onion , quartered

3  garlic cloves

¾ parsley

2 tablespoon olive oil

5 cups vegetable stock of ½ lemon

Salt and pepper

Method

Drain the chickpeas soaked overnight in cold water and drain again.  Put them in a saucepan of fresh water, bring to the boil , boil rapidly for 10 minutes then simmer for one and one half hours until just tender .

Put the onion, garlic and parsley in a food processor, or blender until finely chopped.   Heat the oil in a saucepan until cook for 20 minutes or until the chichpeas are really tender .

Allow the soup to cool a little, then mash it with a fork so it retains plenty of texture . cover and chill until required. 

When ready pour the soup into a clean pan , add the lemon juice adjust the season as necessary with salt and pepper and leave it hot until served .

Serve the soup topped with grated lemon zest. Serve hot.

Ingredienti ghal gewz

200gr dqiq plain , mgharbul  

Erba’ bajdiet 

2 ingharef halib 

50gr gewz, imkisser 

225gr butir, artab mgharbul f’mgharfa mishun  

2 kuccarini u nofs baking powder 

Nofs kuccarina bicarbonate of soda 

Ingredient ghal (frosting) 

Gewz biex izejjen 

2 kuccarini u nofs trab tal-café mgharbul b’ imgharfa mushun 

175gr butir artab  

Metodu

Poggi iz-zokor u i-gewz go food processor u farrak kollox. 

Zid il-butir, id-dqiq  it-tahlita tal-café, il-baking powderi bicarbonate of soda u il-bajd 

Erga hawwad kollox fil-food processor sakemm ikollok tahlita sabieha u lixxa             

Bil- food processor ghadu ghaddej, zid ftit  ftit il-halib sakemm it-tahlita tigik ftit ratba

Sahhan fil-forn temperature 180 degrees celcius .  Idlek dixx tond ta’ madwar 24cm bil-butiru iksi b’ karta strazza . Ferrex it- tahlita fid- dixx, illixxa l-wicc u ahmi ghal madwar 40 minuta . 

Biex taghmel il-frosting, habbat flimkien il-butir, l-icing sugar, u il-café sakemm tigi tahlita cara u maghquda. 

Meta il-kejk jibred, aqsmu min-nofs bil-frosting . 

Aghlaq il-kejk u iksi il-wicc . 

Zejjen bil-gewz . 

Ingredients serve 6-8

25gr shelled pistachoes

100gr butter at room temperture

100gr light brown sugar

1 large egg +2 egg yolks

85gr self raising fl,our

2 tablespoon milk

2 egg whites

100gr light brown sugar

250fgr resh cream whipped

200gr strawberries cleaned and hulled

Method

Line a 20cm round, loose bottomed sandwich tin and parchment.

Grind the pistachios till fine.

Beat the butter and sugar for 3-4 minutes till pale.

Beat in the eggs and egg yolks.

Gently stir in the flour and ground nuts together with the milk . Spoon the mixture into the tin and level till smooth . To make the meringue whish the egg whites until stiff . Whisk in the sugara couple of spoon at a time till smooth. 

To make the meringue whisk the egg whites till stiff . Whisk in the sugar a couple of spoons at a time till glossy . Spoon over the cake in the tin and spread . Bake for 45minutes till meringue is crisp and lightly coloured . Remove the oven and leave to cool . To serve cover with the lightly whipped cream and strawberries .

Ingredients

175gr butter butter cut into small pieces.

 225gr flour.

 Quarter of a teasepoon flour.

Quarter of a teasepoon salt,

 4 egg yolks

 5 gr marsala.

½ grated lemon.

Quarter tablespoon.

 Salt. 

½ tablespoon sugar.

 ½ tablespoon vanilla essence.

 2 tablespoon flour.

 Grated rind of 1 orange.

 Grated rind of 2 lemons. 3 tablespoon sugar.

 2 tablespoon finely chopped.

Candied peel.

2 tablespoon sieved almonds.

1 egg slightly beaten.

Method

Lightly grease a 23 cm 9cm springform pan a little butter and springfield.

Pan a little butter and set aside.

 To make the pastry sift the flour and salt and drop in the butter , the egg yolks. The sugar, the marsala wine and the lemon juice. And the lemon rind. Conbine all the ingredients. Then kneald the dough until it is smooth and can be formthe dough untilit is smooth and can be formin a ball.do not cover the handle.

 Cover the dough and chill in the refregerator for another 5 minutes or until it is fairly thin.

 Break off about the quarter of the dough.and the lemon rind. Dust it with flour cover and return to the refregerator.

Re- shape the rest of the dough intio a ball and flatter into a circle..

Roll out to a pin gentle easy the dough into the pan to form a case.

 Trimming off any access. Preheat in a moderate oven to 180degrrs celcius.

To make the filling beat all the ingredients. Together.

 Eccept the almonds and egg whites.

 Until they are blended.

 Spoon into the dough case and sprinkle with the almonds.

Remove with thereserved dough from the refregerator and roll to a rectangle.

At least 25cm.

cut into strips and arrangethem cross the filling to create a lettice pattern.

Put the pie in the oven and bake for 1hr or until the crust is golden and the filling is firm to the touch.

Remove the pie from the oven take out from the pan and leave to cool. Serve cold in wedges. 

Ingredienti

125gr spagetti u ftit butir.

Landa tonn taz-zejt,

sinna tewm. Mghafga

basla imqaxxra

150ml double cream,

Il-qoxra mahkuka u il-meraq tan-nofs lumija.

2 bananiet hodor imqattghin, melh u bzar

Il-qoxra mahkuka u il-meraq ta’ nofs lumija.

Tursin frisk.

Method

Sajjar l-ispagetti , saffih tajjeb.

Ingredients

1 red snapped  potatoes sweet .

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar  

15gr butter (unsalted) 

20 gr mustard cross  15g aberigines 

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a  chinoise.  Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

and add to the sauce. 

To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve.  

Ingredients:

1 cup One and one half peaches in my case Honey or sugar,

 1 tablespoon lemon juice 2 or 3 black regular tea bags,

 Water

 Ice

 Mint

 peaches for garish

Method

Blend all the ingredients until you reach the consistency you prefer

I like blending just until it’s fully combined to keep you need and keep some of the chocolate chip texture. Add whipped cream peach slices add more never less  add whipped cream , peach slices and chocolate chips and top  for added flair .

Ingredients serve 6 .

 place the salamon in a saucepan with the water

 400gr salamon fillet skinned

225ml water

225ml dry white wine

20gr butter

350gr mushrooms

225gr cream

150gr parmeasan grated

Salt and freshly ground  black pepper

275gr ricotta

75gr breadcrumbs

3 tablespoons freshly parsley chopped

3 tablespoons fresh chives snipped

20-24 pasta shells

method

Place the salamon in a saucepan with the water and wine, heat until just simmering , then remove from the heat and let sit for 15 minutes and flake the fish reserving the liquid

Preheat the oven 190°/ gas 5. Melt the butter in a small saucepan , add the onion and cook for 10 minutes stairring until it softenbed , stir in the flour , then add the cooking liquid from the salamon and the mushrooms . bring to the boil , stairring and simmer gently for 3 minutes . mix in the cream , 3 tablespoonsof the parmeasan and salt and pepper to taste ; pour the mushrooms and the sauce into an oven proof dish .

Mix the salamon with the ricotta, breadcrumbs , parsley , chives and salt and pepper to taste . cook the pasta shells with the ricotta breadcrumbs, parsley , chives and salt and pepper . 

Cook the pasta with the salamon in boiling salted water for 12 minutes or until tender with the salamoon arrange them on top of the sauce and sprinkle the remaining parmeasan over them on topof the sauce and sprinkle parmeasan over for about , bake in a preheated oven for about 30 minutes or until browned , serve at once .

Ingredienti

1 cipolla

½ tazza di piselli lessati

½ tazza di asparagi lessati a fettine

¼ di tazza di cavolo

¼ tazza di fagioli

¾ tazza di brodo

¾ tazza di latte

1 cuchaio di farina

2 chuchai di burro

Sale e pepe

metodu

Versate il latte ed il brodo in una pentola .   

Aggungere gli altri ingredienti.  Mescolare con il frullatore.  Portare ad ebollizione.   e mescolare.  Abbasare la fiamma e lasciare bollire per altri 10 minuti.  Sa desiderate una zuppa meno densa aggungete una altro po di latte.    Servire bollente.

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Seal shanks and put ingredients in slow cooker and simmer for 4 hours.

Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil. pour it on the chocolate and whisk by a blender until all the chocolate melts. Set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf.

Ingredients  makes 12 servings

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

metodu

Place steak . Tobacco sauce and lemon juice in a seaseable plastic bag and mix well.  Refrigerate for at least 8 hours up to 30 hours . Preheat grill to medium. 

Let steak  to desired boneless for 5 minutes. Brush one side for a tortilla with oil and place side down in skillet.  Sprinkle tortilla with one and one half top with ¼ cup sliced steak.  Top with another tortilla and brush with olive oil Top with another tortilla with brush with olive oil. Cook with golden brown and bottom about 90 seconds. Turn and cook until one side is golden and cheese in melted about 1 minute . keep the fish warm and in oven while preparing five more with remaining ingredients . Cut the fish into quarters and serve with four cream and granola.

Ingredients

250gr salamun smoked

250gr gobon artab Soft cheese

Basma imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

Kaviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

Metodu

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra.

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista.

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed.

Kessah il-bragioli fil-frigg ghal matul il-lejl.

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film.

Zejjen bil- caviar fuq kull bragiola tas-salamun.

Zid xi weraq tat-tursinjew hxejjex ohra biex izejjen il-Platt.

Ingredients

200gr red canned salamon drained

1 egg whites

1 egg whites

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and  freshly ground black pepper

For the filling

1 eggs plus 1 egg yolk beaten

4 tablespoon crème fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped.

Method

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin

Mix together the tart cases ingredients then press the mixture into  the muffin holes using  a tablespoon to make 6 tart cases .  mix all the ingredients for  the filling together , season , then pour into the salmon cases and bake for 13-15minutes using the filling is set remove from the oven and leave for about 5 minutes to firm up .

Run a knife round the edge of the targets then use a spoon to lift out of the tin , serve with more dill on scatter on  top.

Ingredienti

1 large cauliflower about 1 kg

2 tablespoon Olive oil

300ml creme fraiche

1 tablespoon Dijon mustard

1 large egg yolk

100gr gruyere , grated

3 spring onions

25gr parmesan cheese

Pinch cayenne pepper

Preheat the oven to 200°C

Gas 6 , cut the caulifower into reasonable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cauliflower is not too crowded is not too crowded , roasted for 20 minutes or until tender and lightly browned . meanwhile mix the creme fraiche ,  mustard and egg yolk together with a good amount of freshly ground black pepper and a little salt then stir in the grated greyere .

When the cauliflower is ready , spoon it into a baking dish that will hold it more snugly , spoon or cremy cheese sauce over the top then scatter with a spring onions , parmesan with a pinch of  cayenne , return to the oven and bake or until 12-15 or until golden brown and bubbling .

Ingredients serve 8

175gr butter soften

Gas 180/c gas mark 4 and extra for greasing

175gr moscovado sugar

3 large eggs beaten

3 tablespoon strong black coffee

175gr self raising flour

115gr walnut pieces

Walnut halves to decorate

Freezing in the freezer  

115gr butter softened

200gr icing sugar

1 tablespoon black cofee

1 tablespoon vanilla extract

Method

Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .

Beat the butter and moscovado sugar together until lightly and creamy . 

Gradually add the eggs well after each eddiction .   Beat in the cofee .

Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly , then transfer to a wire rack to cool completely .

To make the frosting to sandwich the cakes together, then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.

Decorate with walnut halves .

Ingredients serve 8

175gr butter soften

Gas 180/c gas mark 4 and extra for greasing

175gr moscovado sugar

3 large eggs beaten

3 tablespoon strong black coffee

175gr self raising flour

115gr walnut pieces

Walnut halves to decorate

Freezing in the freezer  

115gr butter softened

200gr icing sugar

1 tablespoon black cofee

1 tablespoon vanilla extract

Method

Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .

Beat the butter and moscovado sugar together until lightly and creamy . 

Gradually add the eggs well after each eddiction .   Beat in the cofee .

Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly , then transfer to a wire rack to cool completely .

To make the frosting to sandwitch the cakes together , then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.

Decorate with walnut halves .