Ingredients serve 6

Butter for greasing

100gr self raising

Pinch of salt

1 tsp ground nutmeg

2 eggs beaten

5 tablespoon sunflower oil

1 banana chopped

25gr chopped toasted mixed nuts

40gr butter soften

3 tablespoon cream cheese

175gr icing sugar

1 tsp orange fresh juice

Grated rind of ½ orange

Walnut halves of pieces to decorate

Method

Preheat the oven to 180degrees celcius /  gas mark 4 . greese on 18cm , 7 inch square cake tin and line with baking paper

Sift the f;lour , mixed spice and nutmeg in the bowl. Stir in the eggs the oil, and the carrots , banana and nuts and mix well together .

Spoon the mixture in the prepared tin . Bake in a preheated oven over 35-40 minutes or until risen , golden and springly to the touch .  Leave to cool slightly , then transfer to a wire rach to cool completely . to make the freezing  , put the cream cheese , icing sugar and orange juice and rind into a bowl and beat together until creamy Spread the frosting over the top of the cake and use a fork to make wavy lines in the frosting. Scatter over the walnuts and cut the cake into 6pieces .

Variation

For a different more flavoured frosting wrap the orange juice and lime juice and rind instead.

Ingredienti

Bott 400 gr tadam pomodorini mayor

200 gr zejt taz-zebbuga

Nofs basla mqatgha irqiqa

2 sinnit tewm imqata’

2 imgharef habaq frisk .

Metodu

Aqla il-basla u it-tewm

tadam pomodorini mayor

Zejt taz- zebbuga

U roxx il-bzar mithun frisk .

Ixhet il-habaq 500gr u hawwad kollox sewwa.

Ghalli l-ghagin skond l-istruzzjonijiet tal-pakett u hallat iz-zalza go tagen u servi.

Ingredienti, isservi 2 persuni

½ basla medja imqattgha fin

4 sinniet tewm medji imqatghin fin

120 haruf jew dundjan ikkapuljat

2 imgharef brodu tat-tigiega

 3 tazzi kaleimlahalhin u imqatghin fini minghajr zokk 5 bajdiet

 Melh u bzar ghat toghma

Metodu

Qatta il-basala u it-tewm fin u hallihom joqoghdu ghal 5 minuti biex isahhah il-beneficji sustanzjuzi taghhom . Fuq nar baxx sahhan mgharfa brodu f’tagen stainless steel Sajjar il-basla fuq nar medja , ghal madwar 3 minuti u hawwad ta spiss . zid it-tewm il-haruf jew dundjan ikapuljat u sajjar ghal 3 minuti ohra fuq nar medja u holl il- bicciet maqudin zid il-kale u 2 imgharef broth. Naqqas is-shana ghal baxxa u kompli sajjar, mghotti ghal 5 minuti . roxx il-melh il-bzar u hawwad. Habbat il-bajd roxx ftit melh u ferra it-tahlita fil- wick imdaqqas sajjar fuq temperature baxxa ghal 2 minuti ohra minghajr ma thawwad . Poggi it- tagen that il-boiler f’nofs il-forn madwar 7 pulzieri l’boghod minn nar biex ikollu cans isir minghajr ma jinharaq il- wick . kif jibbiesu il-bajd ikun sar , madwar 3 minuti.

Ingredienti

500 gr pakett (Bebbux  ) ghagin 

Zejt taz-zebbuga 

Basla imqatta’ irqiq .

2 tewmiet imqatta’

 Bott ta’ 400gr salsa Bolognese mayor .

Bott ta’ 400gr polpa tat-tadam mayor .

700gr irkotta friska

2 bajdiet

Tursin

Pinta halib frisk

Mgharfa kunserva three hills .

50gr gobon mahkuk.

Metodu

Sahhan il-forn ghal 200ₒC. Sahhan iz-zejt , gewwa tagen f’ qiegh ohxon u zid il-basla,  u it- tewm u hallihom isiru ghal 2 jew 3 minuti .  Ixhet il-polpa tad-tadam, iz-zalza Bolognese u il- kunserva u hallihom itektku.

Itfa l-irkotta go dixx fond , itfa’ l-irkotta . itfa zewg bajdiet , il-melh bzar u hallat sewwa .

Imla l- ghagin bl- irkotta , hallat zewg bajdiet mal-halib u iksi dixx baxx li tista idahhal il- forn .

Ferra iz- zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk.  Dahhal id-dixx gewwa il-forn ghal madwar nofs siegha.

Ingredienti

Bott 400gr sugu tat-tadam

200gr sugu tal-grapefruit

Ponta ta’ kuccarina felfel

2 imgharef habaq

Vodka bil-lumi biex isservi (jekk trid).

Metodu;

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.

Ingredienti

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

Metodu

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.    

Ingredients serve 6.

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

Method

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.

Ingredients serve 6

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

For the filling;

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

Method

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 .

Ingredients

Dqiq ,

melh,

naghniegh niexef,

zejt taz- zebbuga

ilma kiesah 

Ghagina

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.

Metodu

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 .

Ingredienti ghal ghagina

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

Ingredienti ghal mili .

500gr ricotta ta’ malta

250gr mascarpone jew cream cheese

2 kuccarini vanilla

100gr chocolate chips

Metodu

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.

Ingredienti isservi 6 .

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

Metodu

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.

Ingredients

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

Method

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 .

Ingredienti

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

Metodu

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.

Ingredients serve 8.

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

Method

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 .

Ingredients

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

Method

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.

Ingredienti

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

Metodu

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.

Ingredients serve 6.

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

Method

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.

Ingredienti isservi 2

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

Metodu

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 .

Ingredients for dough

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

Method

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 .