Ingredients

4 small Aubergines / brungiel.

8 baby marrows / qara baghli.

cooking salt

300ml olive oil

4 cloves garlic peeled and crushed

1 tablespoon chopped fresh thyme

a handful of blanched almonds

3 tablespoons white wine vinegar

possible a few stuffed green peppers

Method

Cut Aubergines Length wise leaving skin on after slicing top and bottom off . Place in a colander sprinkle with rock salt and allow to stand for 30 minutes

Rinse slice under cold water and pat dry with kitchen paper . Also cut baby marrows lenghtwise and pat dry .

Make a mixture in a processor with olive oil , crushed garlic and thyme and almonds, if used and brush on both sides of a prepared aubergines and marrows with is placing them on oiled shallow baking trays.

Bake in a moderate oven for 30 minutes , brushing occasionally with the oiled mixture until the vegetables are tender and turning brown. Allow to cool. Place on a platter in two rows.

Quarter red and yellow peppers, remove seeds and membranes . The seeds should be blister and blackened . When cool peel off skin and then slice pepper into stripes . Put on a platter with the other vegetables . Drizzle with the wine vinegar and sprinkle and chopped parsley and freshly ground pepper .

Ingredients

150gr caster sugar

150plain flour and extra for dusting

150ground almonds

pinch ground cinnamon

150cold butter cut in cubes

1 egg beaten

1/2 teasepoon icing sugar to decorate (optional).

Method

Put the sugar, almonds and stir well combined. Add the cubes of butter and rub them in the flour mixture . With your fingertips put them in the breadcrumbs . It should be quite moist . Add an egg and stir with a wooden spoon until the dough comes together then kneald lightly into a ball . Place the dough in the center of a 24 cm base until it is halfway up the sides of the tin and the tin in covered .

Spread the jam over the tart as evenly as possible into 1.5cm stripe . Place the stripe in one direction and the other to create a criss cross pattern for the filling.

Refrigerate the tart for 60 minutes .

Ingredients for the zuchini

4 medium zuchini trimmed

2 tablespoon olive oil

3/4teasepoon kosher salt

Ingredients for the pizza

pizza dough

all purpose flour

4 small garlic cloves, shaved

into paper thin slices with a knife or a mandoline

1/2 teasepoon chilli flakes

12 ounces(2 cups) fresh mozzarella

1 bunch basil

scant 3 tablespoon olive oil +moore for drizzling

2 ounces grated cheese

sea salt

Method.

To make the zuchini:

Preheat the oven to 450/c. Slice the zucchini length wise to 1/4 inch thick slabs . Spread them in a single layer on a rimmed baking sheet . Drizzle with the olive oil and sprinkle with salt . Roast until tender but not limp 7-10minutes . Cool. (You can roast the zuchini 8 hours ahead. Store in a room temperture ). Increase the oven to 500/c arrange a rack in the top third of the oven and place the pizza stone on the rack . Let heat for 1 hour . Remove the pizza dough from the refrigerator at least 30 minutes before baking . Turn a large baking sheet upside down or use a pizza peel . Dust the surface with flour . Form 1 piece of the dough into a 1/2 inch round and set it on a baking sheet or peel. Working quickly , scatter the dough with one forth of the garlic and a generous pinch of chilli flakes . Scatter one forth of the mozzarella and 5to 7 basil leaves depending on the size over the zuchini . Drizzle with 2 tablespoon of the olive oil. Jiggle the pizza gentle on the pan (or peel) to sticking if it is, loosen it and sprinkle a little more flour under the area where it stuck . Slide the pizza onto the hot stone making sure to start at the stone back so that the entire pizza will fit on it . Cook the pizza for 3 minutes Turn on a broiler . Broil the pizza until golden crisp , and a bit blistery and charred in places 2 to 4 minutes. Watch it carefully to see if does not burn.) If you don’t have a peel use tongs to slide the pizza onto a large platter . Sprinkle with one forth of the grated cheese and a pinch of sea salt and drizzle with olive oil Repeat the remaing dough and toppings

Ingredients

12 large eggs

800gr sausages , skinned

5 tbsp curly parsley finely chopped

2 tsp Worcheshire sauce

2 tsp English mustard powder

2 tsp ground mace

12 rashes smoked steaky bacon

85gr plain flour

200gr dried breadcrumbs

1 ¾ pints sunflower or vegtable, oil for frying

Scapes of bread for testing oil

Method

Put 9 eggs into a large saucepan . Cover wih cold water and bring to the boil

When 5 mins is up, quickly in the eggs out with a fork and plunge into a big bowl or cold water . Put a sausage meat , parsley , worcestershire sauce , mustar powder and mace into a bowl with plenty of easoning . Break in 1 of the remaiing eggs and mix everything together. Crack remaining 2 eggs into a bowl , beat with afork then sieve onto the plate . Tip the lour onto another plate and season well . Finally,  tip the bradcrumbs onto a third plate . Bring a large saucepan of water to the boil. Drop in the bacon rashes . Turn off the pan and fish out the bacon with a pair of tongs – it should be just cooked  When the egs ar cool ,tap lightly on a hard surface to crack the shell, then peel . If you hold the egg over te bowl of water as you peel , all te shellbits will collect in there and you can dip in he eggs to wash off any fragments . wrap a slic of bacon around the midle of each egg overlaping , line a belt. Now finish coating the eggs.  I set up the ingredients along my bench like a conveyr belt : eggs, then flour, mince , beaten egg and finelly breadcumbs, plua baking parchment – lined tray at the end to put the finish scoth eggs on. Roll the bacon – wrapped eggs in the flour, saking off excess . take a good chuk of mince and pat out to thinly, shaking off excess . Take a good chunk of mince and pat out to tinly cover one hand . Sit the eggs on the meat , then mould over the mince to cover , squeezing and pattin so it is an even thikness . Dip in the egg ,  shaking off the excess , then roll in the breadcrumbs to coat and transfer to your tray . Repeat to cover all9 eggs , then cover with cling film and chill for 4 hrs o overnight . To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread bowns in about 1 minute . Carefully lower in a skootch egg and fry for 5 minutes, turning gently until even browned . You can probably do 2-3 at a time but don’ overcrowd . lit out onto a kitchen paper – lined tray (If you likeyour skootch eggs warm , pop them into a low oven while you fry  the rest.).   Keep an eye on the oil might be too hot and you risk the pork not being browned . If the oil is browned before the schotch egg i browned. If the oil gets too cool the skootch egg may overcook before it is browned enjoy warm and cold; best eaten within 24 hours of frying .

Ingredients

400gr cikkulata

Kulur ta ikel ahdar

Kulur ta ikel ahmar

Toothpicks.

Method

Aqbad dixx kbir u iksi bil-karta tat-tisjir. Dewweb ic-cikkulata fil-michrowave

Poggi kull areo fic-cikkulata, wahda wahda , ghattieha kollha u mbaghad ohrogha b’ furketta . Kompli sejjer hekk sakemm l-areos kollha ikunu miksijin.

Poggi fil-frigg u hallihom joqoghdu gal 20 minuta.

Halli it-tfal tieghek jesperimentaw id-disinji taghhom billi igibu it-toothpick tal-kulur tal-ikel u jsejnu il-gallettini .

Ingredients

2 artichole globes

Half a lemon

80 grparmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennels toasted

Method

Snap the coarse , outside leaves of the artickole . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl . squeeze the lemon into the water , add the squeezed half lemon and immerse the archikoves in the mixture .   Cover with cling film

With a vegetable peeler , shave the chciken escalopes with salt and pepper , then chargill on hot cast iron ringled grill pan .   It will take only  a few minutes to cook the chicken .

To serve drain the artichoves , pat dry , slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper

Ingredients

1 cauliflower, cut into large flourets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs.

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    A rrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste

Pour the cheese sauce over the flourets , making sure there were no gaps .  Arrange the cooked cauliflour in a earthenware dish . 

Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflour .

Bake uncovered for 10 to 15 minutes or until golden brown on top. 

Ingredients

400gr  strawberry hulled

150 custer sugar

100 digestive buiscuits , crushed

50 gr unsalted butter , melted

500 gr mascarpone

300 gr fresh vanilla custards

1 teasepoon vanilla extract

 Thick cream, whipped , to serve .

Method

Place 250 of the strawberries and 100 of the sugar in a food processor and process until smooth .

Set aside

Conbine buiscuits and butter

 Press into base of a 23 cm spring form pan . Refregerate for 15 minutes to chill .

Place mascarpone custard vanilla and remaining sugar in a food processor . Process until smooth . Pour over the buiscuit base . Drizzle with strawberry sauce , then use a skewer to swirl it through . Freese for at least 2 hours . Transfer to fridge 30 minutes before serving Slice the cheesecake semifreddo and serve with cream , garished with the remaining strawberries .

Serve 6 to 8

Ingredients

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredients serve 8 .

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.   

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes.

Serve 4 to 6 .

Ingredients

Pinch of safron

350gr short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Method

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese  . for the rick tart use , mascarpone for something less rick use ricotta . The ideal is propable mixture or both . melt the honey with the milk and safron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream.

 

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

  salt.

Freshly ground black pepper .

Fresh  grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter cuicke or pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .

Ingredients serve 6 .

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar.

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

Method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegtables.

Ingredients

3 eggs

115gr caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour

For the gateau 

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

500 gr veal loin, cleaned

10gr slices thin spec

0.5gr french mustard

Seasoning

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve. .

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients

750gr chicken breasts , filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

chicken into a large frying pan in a single layer . pour pineapple juice over chiken . set pineapple pieces aside . Add thme to chiken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chicken aside to cool in pouching liquid . remove chicken . reserving ¼ cup pouching liquid Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chiken , pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 3 .

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb some of the dressing .