Ingredienti

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 il-qxur 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.

2 tablespoon olive oil

2 onions finely chopped

1 kg pumpkin or squash (like kobacha) peeled

desceeded and choppedinto chunks

700vegetable or chiken stock

150ml double cream

for the croutons

2 tablespoon olive oil

4 slices wholemeal seeded bread ,

pumpkin seeds

method

Heat 2 tablespoon in a large saucepan then gently cook 2 finely choped onions for 5 minutes . ADD 1 kg pumpkin or 2 finely chopped onions for 5minutes . add 1kg pumpkin or squash , cut into chunks , to the pan , then carry on cooking for 8-10 minutes . Pour 700ml stock into the pan abnd season with salt and pepper . Bring to the boil , then simmer for 10 min. Pour 150double cream into the pan bring back to the boil then puree with a hand blender .

for the croutons , cut 4slices of the bread into small squares . Heat 2 tablespoon olive oil in a frying pan then fry the bread until it starts to become crisp . Hen add a handful of pumpkin seeds to the pan and cook for a few minutes .

Ingredients

25gr shelled pistachoes

100gr butter at room temperture

100gr light brown sugar

1 large egg

2 egg yolks

85 self raising flour

2 tablespoon milk meringue

2 egg whites

100light brown sugar

to top

250fresh cream 200gr strawberries cleaned and hulled .

Method

line a 20cm round loose bottomed sandwitch tin with baking parchment

grind the pistachoes till fine

beat the butter and sugar togetrher for 3-4 minutes till pale and creamy . 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 whisk the egg whites till stiff Whisk in the sugar a couple of spoon at a time till glossy . Spoon over the cakemix in the tin and spread . bake for 45 minutes till meringue is crisp and lightly coloured Remove from oven and leave to go cold . to serve with the lightly whipped cream and strawberries .

Ingredienti isservi 4

280 spagetti mghollija

200gr mushrooms

150gr bejken

2 bajdiet

mgharfa zejt taz-zebbuga

300gr irkotta

basla

nofs kuccarinav kari

50gr gobon parmegjan mahkuk

Metodu

Imla borma kbira . Ghatti l-ilma sakemm jaghli . Sajjar l-ispagetti 10 minuti. Sakemm qed isiru l-ispaagetti naddaf u qatta il-faqqiegh . Qatta l-bejken u qaxxar u kompli aqli ghal 15 il- minuta ohra .

Saffi l-ispagettiini, it-tahlita tal-mushrooms, itfa l-irkotta . Il-gobon tal-hakk , il-bajd l-ispagettini u it-tahlita tal-faqqiegh u hawwad sew Aqsam it-tahlita f’erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il- kulur u serrvihom shan .

Ingredienti isservi 8

500gr sidra tat-tigiega

mgharfa zejt taz-zebbuga

mgharfa hwawar tal-cajun

meraq ta nofs lumija

basla imqatta f’ Dadi

300gr ross 50gr piselli tal-friza

50gr qamhirrun (sweetcorn tal-friza kebabs ta l-injam

metodu

Aqta it- tigieg 24 dadi u poggihom go skutella flimkien maz-zejt , hwawar u lumi . Hallihom jimmarinaw fil-frigg ghal xi kwarta . Xarrab l-istikek tal-kebabs fl- ilma

Sajjar ir-ross u lejn l- ahhar zid il-piselli u is- sweetcorn . Dahhal it-tigieg fl-istikek sahhanhom fi grilja shuna ghal madwar 10 minuti filwaqt li ddawarhom spiss .

Servi mar-ross u ftit haxix . servi shun

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.    

Ingredienti ghal 4 persuni.

Mgharfa zejt

2 basal imqattghin

2 sinniet tewm imqattghin bicciet zghar

2 imgharef three hills kunserva

3 litri ilma

4 patatiet imqaxrin u

maqsumin f’erba’ 300gr ful ahdar

 2 karotti mqattghin bicciet

Ftit bzar u melh

4 hanini ġbejniet friski

200gr kusksu

Metodu

Sahhan iz-zejt go borma u qalli il-basla u it-tewm sakemm jihmaru ftit.

Zid il-kunserva tat-three hills u l-ilma . Hallieh jaghli u itfa’ l-patata , l-ful u il-karotti kif ukoll ftit melh u bzar .

Kompli sajjar fuq nar moderat ghal 30 minuta.  Itfa il-ġbejniet friski tal-hanini u ftit wara itfa il-kusksu gol-borma , hawwad sew u ghatti .

 Sajjar ghal 10 minuti u servi shun.

Ghal platt aktar bnin ipprova il-kunserva tat-tree hills minghajr melh mizjud jew b’ inqas zokkor

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 4

500gr volute chopped into small cubes

300gr chiken stock

150gr grated parmeasan

15gr black trifle

salt and pepper

fresh tarragon

Method

melt the butter in a heavy bottomed pan or 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 a boil Gently transfer the soup to a blender or use a hand blender to blend into smooth silky consistency . season with salt and pepper . Grate the black trifle and enjoy the descant soup bursting into flavors.

Ingredients:

Mgharfa butir

2 sinniet tewm maqsuma erbgha

kwart faqqiegh zghir

mgharfa soy sauce

meraq ta’ nofs lumija mahkuka fina

Holl il-butir go tagen u aqli it-tewm

Zid il-faqqiegh u it-tursin u hawwad ta’ spiss

f’ Nofs sajran zid is-sauce – il-meraq u il-qoxra tal-lumija

Kompli sajjar il-faqqiegh sakemm ikun sar.

Ingredienti

4 bajdiet

nofs kikra eyrthritol () bhal zokkor tajjeb ghal min hu diabetiku

Kuccarina vanilla

2 imgharef butir jew zejt tal-coconut

2 kikri lewz mithun (intrita pura)

kuccarina baking powder .

metodu

Idlek dixx tal- kejkijiet ta’ 9 pulzieri

. Iksi il- qiegh u il- gnub tad- dixx tal- forn li tigi midluka ukoll bi ftit butir jew zejt

Go Bieqja mdaqsa hallat il- bajd tal-erythritol,iz- zejt jew il-butir mahlul u il-vanilla.

Itfa il- lewz mithun u il- baking powder u hawwad kollox

Ferra’ it- tahlita tad- dixx li tkun preparajt

Ahmi il-forn ghal madwar 25 minuta sakemm tara li il- kejk ikun ghaqad u sar .

2 avocadoes misjurin hafna

50gr kokotina skura

banana imnqatta roti roti ifrizata

2 imgharef butir tal- karawett jekk tixtieq

4 tamliet

2 kuccarini vanilla

Metodu

Qaxxar l-avokado u qattaghha bicciet zghar.

Poggi il-banana fil-food processor u haddem sakemm il-banana tibda tirtab u tifforma qisha krema jekk trid tista tghinha bi ftit halib

Zid l-avocado u it-tamal u kompli haddem. zid il-kokotina, il-vanilla u iz-zejt tal-coconut. Jekk se tuza il-butir tal-karawett zidu ukoll. Kompli haddem sakemm tara li l-ingredienti ffurmaw krema sabieha .

Kessahha sew fil-frigg u tista tikolha hekk wehidha jew tuzaha ma xi helu biex timla il- kannoli jew timla xi kejk jew pastini

Ingredienti

8slices hobz tal-kexxun

nutella

4 bajdiet

kikra u kwart halib

2 kuccarini vanilla

ftit trab tal-icing sugar

metodu;

Idlek dixx bi ftit butir . Sadanitant habbat il-bajd , zid il-halib u il-vanilla . Aqbad slice hobz u dellek il-nutella minn naha bwahda . Irrombla l-hobz u gezwru fit-tahlita tal-bajd u il-halib . Irepeti l-istess process bil-kumplament tal-hobz u poggihom wahda wahda hdejn xulxin fid-dixx . Ferrex it-tahlita likwida fil-wicc . Dahhal fil-frigg jew ghal matul il-lejl ghal madwar saghtejn biex il- hobz jassorbihafna mil-likwidu

Sahhan il-forn f’ temperatura moderata ghal madwar 35 minuta .

Servi shan u jekk trid tista isservi xi ftit krema jew gelat tal-vanilla maghha .

Ingredienti

900 gr ikapuljat tal-majjal

pakett bejken imqatta irqiq

50gr gobon normali mahkuk

tursin frisk

6 bajdiet

kikra frak tal-hobz

kuccarina saghtar niexef

nofs kuccarina kosbor mithun

nofs kuccarina kosbor mithun

kuccarina hwawar imhallta

melh u bzar

Metodu

Ghalli borma zghira u webbes 2 bajdiet . Sadanitant go skutella kbira hallat sew l- ingredienti kollha hlied il-bajd nej u il-bajd iebes. itfa melh u bzar skond il- gosti tieghek . f’ bieqja habbat 4 bajdiet u hallathom mal- bqija tat-tahlita . Fuq mejda aqta’ bicca aluminium fojl imdaqsa u poggi nofs bicca tahlita fuqha . poggi il- bajd iebes fuqhom u warta ghatti il-bqija tat-tahlita . Rembel it-tahlita sew fil-fojl u sajjar ghal madwar 25 minuta go forn imsahhan ghal 180/c qabel tohrog fil-forn it-tempertura interna tal- pulpettun ghal 77/c . Servi bil-patata maxx jew patata l-forn.

Ingredients serve 4

4 large coloured peppers

halved and seeded

175gr mozzarella drained and torn

200gr cooked peeled prawns

1 large avocado peeled, stoned stoned and chopped

2 tablespoons capers , drained

2 tablespoon pesto sauce

1 tablespoon olive oil

fresh basil to garished

method

preheat the oven to 200/c gas 6. place the peppers cut side up on a baking tray and bake tray and bake for 20 minutes until soft .

fill the peppers with mozzarella , prawns , avocado and capers , mix together the pesto sauce and drizzle over the top season with black pepper bake for 5-10 minutes until the cheese starts to melt and the filling is hot , serve garished with bay leaves .

Ingredienti isservi 6

600gr majjal ta’ malta dghejf imqattgha f’ dadi

basla zghira imqatta

2 bottijiet tadam imqatta

bott kbir kidney beans bojod imhallatin

250spinaci friska jew tal- friza

750gr stokk tat- tiegieg

50gr gobon normali

2 kucarini zejt

2 kuccarini hwawar taljani.

metodu

f’ tagen fond non stick sajjar xi ftit zejt , il- basal , il- majjal u il- hwawar sakemm il- basal jirtab

Wara zid l-ingredienti l-ohra hlief l-ispinaci . Stenna sakemm jiftah jaghli u hallih itektek fuq nar bati ghal 15 il- minuta .

Sadanitant qatta l-ispinacif’ bicciet zghar u zid it- tahlita u sajjar ghal 2 minuti . servi bi ftit gobon normali mahkuk .

Il-bejjiegh tal-laham jista jghinek tista jghinek taghzel l-ahjar qatghat tal-majjal ta’ malta.

Ghar-ricetta li tkun se tiprepara . Hu parir min ghandu / ha

4 tablespoons extra virgin olive oil

500gr skinless boneless chiken tights halved

3 tablespoon capers

2 tablespoon red wine

3 tablespoon red wine

3 fennel bulbs reserve the frouds

3 large garlic cloves

500gr cooked butter bean

450gr chiken stock

method

heat 1 tablespoon of the oil in a large frying pan season the chiken tights then fry over a high heat for 5 minutes on each side ; transfer to a plate

to make the herbs drizzle , chop the parsley and capers as finely as you can , mix with the vinegar , mustard and 2 tablespoon of the olive oil season to tas and set aside.

add the fennel to the same frying pan in which you cooked the chicken and cook staring in the crispy bits of the base in the pan and cook until softened and lightly caramelized; add the garlic and cook for 1 minute more,; tip the butter beans and chicken stock; mix well then place the chicken tights on top of the butter beans and cook for about 5 minutes or until everything is piping hot and the chicken is cooked through . spoon the herb drizzle over the chicken and beans and serve with the fennel frauds.

4 tablespoons extra virgin olive oil

500gr skinless boneless chiken tights halved

3 tablespoon capers

2 tablespoon red wine

3 tablespoon red wine

3 fennel bulbs reserve the frouds

3 large garlic cloves

500gr cooked butter bean

450gr chiken stock

method

heat 1 tablespoon of the oil in a large frying pan season the chiken tights then fry over a high heat for 5 minutes on each side ; transfer to a plate

to make the herbs drizzle , chop the parsley and capers as finely as you can , mix with the vinegar , mustard and 2 tablespoon of the olive oil season to tas and set aside.

add the fennel to the same frying pan in which you cooked the chicken and cook staring in the crispy bits of the base in the pan and cook until softened and lightly caramelized; add the garlic and cook for 1 minute more,; tip the butter beans and chicken stock; mix well then place the chicken tights on top of the butter beans and cook for about 5 minutes or until everything is piping hot and the chicken is cooked through . spoon the herb drizzle over the chicken and beans and serve with the fennel frauds.

Ingredients:

6 stufed clamari, cleaned tentacles chopped and reserved

1 egg

10 olives chopped

2 tablespoons capers chopped

4 anchovy fillets chopped

50gr pecorino cheese grated

25gr parsley finely chopped

2 sprigs rosemary finely chopped

3 garlic cloves finely chopped

5 tablespoons breadcrumbs

salt and freshly ground black pepper

200ml white wine

200gr tomato passata or polpa .

Grated zest of 1 lemon

Method

Whisk the egg in a large bowl and stir in the tentacles , olives, capers , anchovy fillets , pecorino cheese , lemon zest , herbs , garlic and breadcrumbs and mix well, season to taste with salt and pepper . Fill the calamari loosely with the mixture loosely with the mixture and close by treading the top with a toothpick .

Heat the olive oil in a large pan and brown the squid on all sides over high heat sprinkle a few extra drops of oil and pour in the wine ; cover and braise over low heat for about 25 minutes until tender , add the tomato passata or polpa and cook for 5 minutes more serving piping hot .

Ingredients serve 4.

2 duck legs

1 onion diced

1 celery stalk, diced

1 carrot, diced

2 garlic cloves, crushed

1 tablespoon cinnamon

2 tablespoon tomato puree’

150ml red wine

1*400gr tin plum tomatoes

300gr chicken stalk

40gr raisins

1 tablespoon chopped fresh sage

2 bay leaves

150ml milk

2 tablespoon olive oil

600gr Gnokki

sage leaves to scatter

method

Preheat the oven to 220/c gas 7; use a fork to prick of the duck legs, use a fork to prick the skin of the duck legs then place in a small roasting tin and roasting tin and roast for 20 minutes , spoon off the excess fat (keep it for the sauce) and turn the oven down to 180\c gas 4 and slow roast for 40 minutes.

Soften the onion celery and carrot in 2 tablespoon of the duck fat for 8-10 minutes, add the garlic, cinnamon and tomato puree’ and cook, staring for 2 minutes pour in red wine and cook briskly; until it has almost evaporated, add the plum tomatoes , breaking them up with a wooden spoon, then rinse out the tin with the chicken stalk and add it , stir in the raisins , sage and bay leaves, plus some seasoning . , bring to a simmer and cook gently covered for 30 minutes .

when the duck is ready, lift the legs onto a board, discarding the skin and shred the meat, discarding the bones; stir the duck and the milk into the sauce and simmer for 15 minutes .

When almost ready to serve , heat the oil in a large frying pan, tip in the Gnokki and stir fry for 5 minutes until golden and crisp , staring occasionally ; add the extra sage leaves for a final minute , serve with the duck ragu ‘ spooned over .