Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garrlic cloves , crushed

4 drained Anchovy fillets finely chopped

1small red chilli desceeded and finely chopped

1/2 white wine

500cleaned clamari cut into 1cm thickly rings , arsley chopped

400gr taghliattelle

400tomato paste

method

Heat oil in a saucepan over medium heat . add the onion , garlic , anchovies and chilli . cook for 5 minutes stairing on until onion soften. Add the chopped tomatoes and wine then add the tomatoes paste . Bring to the boil and then reduce heat to medium low . simmer partially cover for 10 minutes . Add the clamari or until tender .

Ingredients For the pastry

500gr plain flour

160gr butter

1 tablespoon olive oil

pinch salt

Around 200ml chilled water .

For the filoling

1kg pumpkin finely diced

2 onions , chopped

75gr anchovy fillets , chopped

250gr black olives , stoned and halved

4 large tomatoes , peeled and chopped

some fresh thyme

1 cup rice

some olive oil

salt and pepper

Method

Start by making the pastry , sift the flour and salt in a bowl and add the butter . Using your finger tips rub the butter into the flour until the mixture resembles fine breadcrumbs . Mix with the oil . Gradually add enough chilled water to get ingredients into a dough . knead over a little flavor surface for a few minutes and then wrap in the cling film . leave to rest in a cool place bowl for 30 minutes . Meanwhile , heat in the oven and add the onions . cook over a high heat until lightly brown . Lower the heat and mix in the pumpkin . cook over a medium heat for 10 minutes while staring occasionally . mix in the remaining ingredients. Mix in the remaining ingredients . Cook for 3 minutes and remove from heat . Leave to cool.

Geese a baking dish for butter and dust with flour . The rolled out pastry over a lightly flavored surface . The rolled out pastry over a lightly flavored surface . the rolled out pastry must be larger than what is needed to line a dish with the edges of the pastry overlapping the sides of the dish . place the pumpkin filling , level the top and then tip the edges of the pastry over the filling , level the top and then tip the edges of the pastry overlapping the sides of the dish . Bake in a moderate slightly hot oven 170/c for 60 minutes . Instead of the anchovies you may use 340gr of canned tuna.

Ingredienti

5 bananiet imdaqsa msajrin

2 kikri oats mill-irqiq

Kikra butir tal-karawett

Jew butir ta’ lewz iehor

Kikra chocolate chips skuri

method:

Sahhan il-forn f’temperatura ta 180 °celcius.

Idlek dixx tal-hobz bi ftit buir jew zejt u iksi il-qiegh u il-gnub bil-karta tal-forn . 

Poggi il-banana l-oats u il-butir tal-karawett go blender jew food processor.  Haddem kollox sew sakemm ikollok tahlita lixxa. Zid ic-chocolate chips.. Ferra it- tahlita go dixx.Jekk trid tista tqatta ftit roti tal-banana rqaq fil-wicc u ferrex xi ftit chocolate chips. Ahmi ghal madwar 30 minuta.Dejjem iccekja jekk ikun sar bill-idahhal skewer jew fic-centru tal-kejk / hobza. Meta ikun kiesah sew aqla il- kejk minn god-dixx bil-mod biex ma jitfarrakx . Zomm fil-frigg minhabba il-banana .

Ingredients.

5 eggs separated

175gr gluten free plain flour

One and a half tablespoons  gluten free baking powder

Pinch of salt

150ml semi skimmed milk

1 tablespoon oil for oiling

70gr flaked almonds toasted

60ml agave syrup

100ml blueberries

Method:

Mix the egg yolks with the flour baking powder and salt . Stir in the milk .

Whisk the egg whites and delicately fold them into the mixture until well combined

Heat the oil in a heavy based flying pan and drop spoonfulls of the batter into the hot pan . heat for about 1 minute or until bubbles starts to form , and use a spatula to turn over and cook the other side . remove the pancakes from the pan and keep them warm in the oven

Serve the pancakes topped with the almonds agave syrup and blueberries .

Variation

If you have a sweet tooth add a dash of vanilla essence to the batter of the heavy vanilla pancakes.

Ingredients serve 2.

1*400coconut milk

¼ ground nutmeg

½ vanilla pod

100gr quinua

One and one half tablespoon light honey

1 large banana

25gr unsalted butter

25gr soft brown sugar

Pinch of salt

25gr coconut flakes toasted

1 tablespoon sesame seeds

Method

Pour 300ml coconut milk into a medium – zised pan over a low heat . add the nutmeg and vanilla pod and bring to a simmer . add the quinua bring to the boil and cook for 10-15 minutes.

Lower the heat , stir through the honey and simmer . add the quinua , bring to the boil and cook for a further 5 minutes .

Remove from the heat and take out the vanilla pod . stir through the remaining milk and leave covered while you halve the banana lenghtways , then halve again .

Place a medium sized pan over a medium- sized frying pan over a high heat and melt the butter and brown sugar with the salt until the mixture starts to foam . add the sliced banana and fry it gently on both sides for 3-4 minutes or until the banana starts to brown and become caramelized

Spoon the porridge into 2 bowls and top with the banana toasted flakes and sesame seeds . Serve immediately.

Ingredients.

2 cipolates “adobo” chiken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole 1 green jalapeno or serrano chilli desceededand finely chopped ½ small onion finely chopped

1 lime juice only .

Small handfull fresh coriander roughly chopped

To serve

½ lettuce shreaded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chicken mix the lime juice, garlic , oil , oregano , chills , sugar and salt and pepper and place in the fridge for about 2 hours.

Meanwhile to make the chipolata cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glace mole pound the chills into the pestle and Marmara with the onion and ¼ teaspoon of salt in the lumpy paste. add the avocado and break up freshly with a fork . the result should be lumpy not smooth. Stir in the lime juice over a high heat and cook the chicken tights without the marinade until browned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chiken is cooked through as the juices run clear . slice the chiken into stripes . divide the tortillas beetween four plates , with the rice, chiken sauces and lettuce.

Fold up the bottom of each tortillas , then fold the side and roll to contathe filling , cut in half and serve .

Ingredients: serve 6.

5 large eggs , seperated

Pinch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh rasberries

6 tablespoon runny honey

Method:

 1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacao and sugar in a medium – sized bowl well with a wooden . stir in the buttery. Slowly beat in the milk until it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yogurt , raspberries and honey .

Ingredients serve 4.

500gr yogurt

1 cucumber

3 garlic cloves

1 tablespoon dill

1 tablespoon coriander

2 tablespoon olive oil

1 tablespoon mint chopped

1 tablespoon whhite wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

Method:

place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . Add the crushed garlic and vinegar and mix well .

Season with salt and pepper . Serve well , chilled and garished with roasted pistachoes .

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

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

Ingredients serve 4

500gr yougourt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes.

Method

Place the yogurt in a bowl, peel half and descended the cucumber then grate it to the yogurt.  

Add the crushed garlic, dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . serve well chilled and garnished with roasted potatoes.

Ingredients

Beef rump steak , cut into cubes ,

Onions cut into cubes

Carrots cut into cubes

Garlic finely chopped

Celery stick cut into cubes

Parsnip peeled and cut into cubes

Rosemary guiness beer

Beef stock

Potatoes

Butter

Method:

In a pan over high heat, seal the beef from all sides . Add to the vegetables and cook for 10 minutes . Add the beer and leave to reduce by half in volume . Add the fresh rosemary and beef stock . Bring to the boil and simmer for about 30 minutes or until the beef is tender . serve with mashed potatoes and warm crusty bread.

Ingredienti

250gr ikapuljat tat-tigieg

250gr ikapuljat tal-majjal

4 sinniet tewm imqatgha zghar

Bzar u melh

Cube tat-tigiega imfarka

Kuccarina sauce tal-bzar ahmar

Kuccarina paprika

3 imgharef zejt taz-zebbuga

Mgharfa meraq tal-lumi.

4 sinniet tewm mghafga

400gr noodles

Metodu:

Go skutella kbira hallat flimkien l-ikapuljat tat-tigieg u tal-majjal, flimkien mat-tursin jew kosbor . Zid it-tewm imqatta, is-sauce,il-paprika,il-cube,il-bzar u il-melh. . Hawwad kollox flimkien . Sahhan 2 imgharef miz-zejt go tagen u aqli ghal madwar 10 minuti fuq kull naha. Kif isiru tella go platt, zid l-imgharfa l-ohra biz-zejt, zid il-meraq tal-lumi u it-tewm mghaffeg . sajjar ghal ftit minuti.   

 Sadanitant ghatti in-noodles saffi mill-ilma zid it-tagen u qalli mat-tewm. Zid il-pulpetti sahhan sew u servi immejatament .

Ingredients

For the brine

One and one half chicken tights and drumsticks

180gr sea salt flakes

2 tablespoon chilli flakes

90gr soft dark brown sugar

2 tablespoon chilli flakes

2 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 tablespoon sea salt flakes

1 tablespoon dark brown sugar

75 gr  butter

125gr hot chili sauce 

1 tablespoon maple syrup

Method

Put the chicken in the big bowl.  In a pan heat 1 litre of water in the salt, brown sugar and chills flakes.  When it’s dissolve, add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper.  Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr  or until crisp and caramelized.

Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup.  Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.

Ingredienti:

500ml halib tal-lewz normal

45gr cornflour

100gr zokkor jew ghasel

4 imgharef rose water

75 gr pistacci imfarkin

150gr zerriegha tar-rummien jew frawli imfarkin

4 tazzi tawwalin u trasparenti.

Metodu:

Go kazzola hallat sew flimkien il-halib, il-cornflower, iz- zokkor u l-ghasel u ir- rose water.

Shahan minn fuq in-nar u kompli hawwad ftit iehor sakemm it- tahlita tigi  kremuza.

Sadanitant itfa il-qiegh tat-tazzi tal-pistachio imfarkin. 

Hu nofs it-tahlita u poggieha fit-tazzi u wara zid  nofs  ir-rummien/frawli .

  Erga poggi in-nofs it-tahlita u poggieha fit-tazzi u wara zid nofs ir-rummien frawli. 

Din ir-ricotta tista sservieha kemm shuna kif ukoll kiesha mill-frigg.

Ingredienti:

200gr Fazila Banda niexfa

3 basliet ta days medju

3 imgharef zejt taz- zebbuga

Grit frieghi klin frisk

2 laned ta 400gr tadam imqatta

2 chilies shah ta daqs medju

2 imgharef ghasel iswed

Mgharfa mustarda whole grain

2 chilies shah ta’ days medju

Mgharfa mustarda Dijon

2 werqiet rand 2 imgharef ghasel  iswed

metodu:

Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah.  Hallieha tixxarrab til il-lejl kollu biex tinfetah.  L-ghada qattarha mill-ilma u lahlahha.  Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz- zejt taz-zebbuga.  Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car.  Hawwad mind hin goal him biex ma jehlux mal-kazzola.  Zid il-klin u il-it- madam imqatta. Zid 200ml ilma u fazola u ghalli.   Zid il-bzar mithun frisk, , il- melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. Ghatti parzjalment u halli itektek goal madwar 30-35 minuta sakemm iz-zalzatibda taghqad ftit.

tip . jekk trid li il- fazola ddum 2 biex issir trid titfaghlha 2 kuccarina baking powder u flok idum 7 sieghat fuq in- nar. Saffieha u lahlaha sew qabel ma tuzaha.

Ingredienti:

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

Metodu

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il-Kari , zid il-mushrooms u il-bejken u kompli aqli ghal 15  il-minuta ohra. Saffi l- ispagettini , itfa it-token u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it-tahlita tal-mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . AQlihom sakemm jiehdu il-kulur u servihom shan. 

Ingredienti:

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-Kaviar 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.

Ingredients

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

Method:

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 creemy 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 .