Ingredients

 Peeled prawns

 50ml double cream chopped parsley.

Salt and pepper to taste

 Tiger prawns

For the sauce 150ml extra virgin olive oil.

2 shallots cloves peeled and finely chopped finish minced herbs and chives chopped grated zest and juice of 2 lemons

method

Blend the prawns with cream and parsley and season to taste. Set the set the mixture aside and keep and season.

Set the mixture aside and keep chilled.

Roll out the pasta dough until it is paper thin and cut into the 6cm cutter.

Place the spoonful.  Of the chilled prawn mixture on half of the circle with a tiger prawn and then close with another layer of dough.

Make sure the edges are sealed well so no filling breaks out during cooking cook the ravioli for three or four minutes until tender to make the sauce first, heat the oil and then remove it from heat.

Stir in the shallots garlic herbs, lemon juice and tomatoes. Drain the pasta and spoon the warm sauce over the top. Smeared chicken with half lemon sauce.

ingredients

2 kilos of black grapes. White ones are used too. .

 1kg sugar preferable serving sugar use a little less if the grapes are very sweet.

 Juice of a lemon

1 tablespoon oil.

method

The grapes have been washed and then put the sticks, picked off, put them in a large pot that has been.

 Put the pot on a low heat and simmer within the lid on until the grapes are soft.

(About 30 minutes.

 Sieve the cooked grapes until the juice is back into the pot.

. Then pull the juice and cook gently until the sugar. Dissolves.

Stirring continuously. Turn up the heat and bring to the boil. .

Allow the jam to boil steadily until it sets.

 To test the testing boil, put the saucer that has been chilled in the fridge.

ingredients

Tomato sauce.

 Crushed peanuts olive oil.

 Bite seze chiken pieces

2 tablespoon curry.

 Coriander seeds.

Cumin seeds black pepper.

 Cilli flakes,

 Onion  salt and ginger

method

 mix oil + unions + ginger fry chiken with spics mix hot water.

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

ingredients

4 cups all pupose flour.

4 tablespoon salt.

 4 tablespoon baking powder.

 2 tablespoon butter. 11/2 cup warm water.

Mix flour salt baking powder, warm water to get soft but not strictly dough knead on lightly floured tablespoon for 45 minutes.

Divide into form tortillas. .

Heat pan over medium high heat and brown 1 side and put them on the other serve them hot.

ingredients serve 4

4 lamb cutlets cleaned and trimmed

2 tablespoon tomato puree

Half a litre vegtable stock

150ml coconut milk

2 tablespoon mango chutney

Dessicated coconuts

For the curry sauce

1 large carrot

3 large onions

¼ of a pineapple

 2 apples

3 tablespoon curry powder

Incorporated witht the following

Coriander , tumeric , mustard, cloves ,  

Fenugreek , cumin , Chilli, Cassia, ginger and pimentos  .

method

Seaon lamb cutlets and fry in hot pan . seal on both sides and bake in 180°Ccover for 8 to 10 minutes. It is best to serve the lamb medium rare . remove from the oven dip in coconut milk and sprinkle with coconut . brown lightly under grill on both sides . Serve lamb with traditional garishes and almond and cucumber salad

To make the sauce

Swear the carrot , garlic and apple and cutinto dice , caramelized onion and pineapple and then add curry powder . Cook , add tomato puyree and stir continously . Add vegtable stock and bring to boil . simmer for 20 minutes and then add the coconut milk and chutney . blend pass and adjust seasoning if needed .

Add a squeeze of blood orange if availiable and a few drops of almond essence .

Something different for easter .

ingredients

500sweet potato peeled and cut intocubes

 2 tablespoon fresh cream

1 teasepoon chopped chives

1 tablespoon olive oil

2 sweet red peppers

2 sweet green peppers

2 sliced onions

Seasoning

method

Put sweet potato in a pan and boil until soft

Prepare the remekins . put the cooked potato and cream in a food processor and blend until smooth, fold the egg whites in the potato mixture and add the chives

Divide the mixture into the remekins  in the baking tray

Fill two thirds of the tray with hot water and bakeing tray

Fill two thirds of the tray with hot water and bake for 30 minutes .

For the sauce swear one of the onions add the green peppers and cook in a little stock for 10 minutes

When ready blend the pass sauce through a nylon sieve for a smooth finished sauce .

Use the same process for the red pepper . To serve mound the timbles on individual plates garish with fresh cooked vegtables and a spoonfull of each sauce.

Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garlic cloves, crushed

4 drainedanchov fillets

1 small rchillidceeded and finelychopped

1kg ripe tomatoes.

½ cup white wine

50gr clean clamari cut into 1cm thick rings , parsley , chopped

400g taghliatelle

40gr tomato paste

method

Heat oil in a saucepan , over medium heat . add onion , garlic , anchovies and chilli . cook for 5 minutes

Stairing on untl onion softens. Add the chopped tomatoesandwine nd addtomato paste  .

Bring to the boil , and then reduce  heat to medium low .

Simmer , partially covered for 10 minutes . Add the clamari , cook for 3 minutes or until tender .

Ingredients

 

1 red snapped 

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 aborigines 

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 aborigine into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve

ingredienti

mgharfa zejt taz- zebbuga

basla

sinna tewm

900gr stokk tal- basal

300gr buckwheat

300gr flett tas- salamun

300gr brokkoli

2 imgharef xibt

qoxra ta’ lumija mahkuka

2 imgharef greek yogourt naturali

melh u bzar

metodu

Lahlah il-buchwheat taht l-ilma niezel . Qatta il-basal u it-tewm .

Sahhan mgharfa zejt f’tagen u aqli il-basla u it-tewm f’ nar medju ghal 6-8 minuti sakemm jirtabu ftit . Zid il-buchwheat u sajjar ghal minuta ohra u zid 2 kuccarini mill- istokk tal-haxix . Hallih itektek ghal 5 minuti ohra u hawwad sakemm l-istokk ikun kwazi inxtorob . Imbaghad ibqa zid l-istokk bl-istess stokk sakemm jifdallek kuccarun wiehed biss . dan il-process jiehu 25 minuta .

Qatta is-salamun . zid is-salamun u il-kumplament ta’ l-istokk fit-tagen u hallih itektek ghal 2 minuti ohra . Hu hsieb li is-salamun huwa imsajjar sew u il-buckwheat huwa tari .

Qatta il-brokkoli fi fjuri zghar fl-ilma jaghli sakemm isiru. saffihom mill- ilma u zidhom mal-buckwheat, flimkien max-xibt, il-qoxra ta’ lumija u il-Yogurt . Hawar bil- melh u il- bzar .

A popular combination that works extremely well .

Time preparation 15 minutes , cooking times 15 minutes

A few chunks of pineapple will add extra to the dish .

350gr chiken breasts , sliced into 1 inch

15gr , 1 tablespoon salt

15ml olive oil

15ml light light soy sauce

1/2 tsp sugar

oil for deep frying

100cashew nuts

2 spring onions

1 small onion

peeled and cubed

2.5ml fresh ginger root peeled and sliced

2 cloves of garlic , sliced

75gr manger tout

50gr bamboo shoots , thinly sliced

sauce

10ml 2 tab;lespoon 15ml / 1 tbsp hosin sauce

200ml (just over 1/3 pint )chiken stock

pinch monosodium / granamalte opitional

method

10ml 2 tablespoon cornflour

15ml /1 hosin sauce

200ml just over 1/3 chiken stock

pinch monosodium . granamate (opitional )

method

Roll the chiken pieces in cornflour. discard the remaining cornflour.

2. mMthe seasonal ingredients together and pour over chiken . leave to stand for 10 minutes .

3. heat oil for deep frying fry cashew nuts until golden brown . Remove the nuts and drain on kitchen paper .

4. Heat 30ml /2 tbsp oil in a wok and stir frythe oniions , ginger and garlic for 2-3 minutes. Remove the fried ingredients

5. Add manage tout and bamboo shoots and stir fry for 30 minutes . Remove the fried ingredients.

6. Add 15ml, 1 tbsp oil in a wok and fry the chicken for 3 or 4 minutes. Remove the chicken.

7. Clean the wok and add a further 10ml /2 tbsp oil and return chicken , cashew nuts and fried onions etc. to the wok.

8. Prepare the sauce by mixing the cornflour , Hosin saain sauce , chiken stock and monosodium gratamate together .

9. Pour over the chiken . mix well and cook until the sauce thickens and becomes transparent .

.

THese delicious chiken wings can be served on any occasion.

time preparation time takes 1hoor 10 minutes , cook time 20 minutes

Buying guide . peanut oil and sesame oil should both be availiable from supermarkets

ingredidients serve 4

1 kg chiken wings

1/2 teasepoon crushed root ginger

15ml, 1 tablespoon cornflour

15ml , 1 tablespoon sugar

1 tspoon cornflour

10ml, 2 tablespoon sesame oil

2 tablespoon dry sherry

salt and pepper

30ml ,/ 2 tablespoon peanut oil

2 spring onions

15ml/ 1 tbsp dark soy sauce

1 statr anaise

45ml / 3 tablespoon water

method

1.Wash chiken wings and dry on absorbent paper .

2. Mix together ginger light soy sauce , sesame oil , wine and seasoning . pour marinade over chiken wings and leave for at least 1hr turning occasionally .

3. Heat peanut oil until very hot . Add spring onions and chiken wings and fry until chiken is browned well on all sides .

4. Add dark soy sauce , star anaise and water and simmer for 15 minutes

5. remove star anaise . serve hot or cold .

Pineapple comoliments the chiken wonderfully in this dish 2-3 persons

time Preparation time 30 minutesCooking takes 15 minutes

ingredients

30/2 tablespoon light soy sauce

15ml, 1 tablespoon oil

15, 1 tablespoon cornflour

5gr 1tsp salt

30ml 2 tablespoon water sauce

750ml boned chiken breasts cut into cubes

sauce

7.5ml, 1/1/2 tablespoon cornflower

250ml /8 fl water or chiken stock

10ml / 2 tablespoon 2 tablespoons dark soy sauce

30ml /2 tablespoon oil

1 onion peeled and thinly sliced

2 spring onions finely chopped

30ml / 2c tablespoon oil

1 onion peeled and cut into chunks

2 spring onions , finely chopped

2.5cm / 1 inch fresh root ginger and thinly sliced

4-5 pineapple rings , cut into chunks

1. Mix the season ingredients together
2. Add the cubed chiken and marinade for 10-12 minutes . Mix the sauce ingredients together in a bowl
3. Mix the sauce ingredients together in a bowl . 4.Heat the oil in a wok and fry the onions for 2 minutes until just tender .. add the drained chiken and fry for 3-4 minutes . 5. Add the ginger root and fry for 1 minute 6. Add the remaining marinade and the sauce ingredients and bring to the boil . cook stairing until the sauce and bring to the boil . cook stairing until the sauce thickens then add the pineapple chunks . Heat throught . Remove from the heat and serve with fried rice .

ingredients serve 4

Time preparation takes about 10 minutes and cooking takes approximately 10 minutes .

12 prawns peeled

8 eggs beaten

1/2 stick celery cut into small diced

1 spring onion , chopped

5ml

1 tablespoon fish sauce

Method

1. Cut the prawns into small pieces

2. stir the prawns into the eggs and add the celery , spring onions and fish sauce

3. season with a little salt and pepper

4, Cook by stairing over a gentle heat . when cooked to your liking , serve immediately .

ingredienti isservi 4

280spagetti mghollija

150gr bejken

300gr irkotta

50gr gobon tal- hakk

2 bajdiet

nofs kuccarina kari

mgharfa zejt taz- zebbuga

metodu

imla borma kbira bl-ilma. Ghalli l-ilma sakemm jaghli u sajjar l-ispagettini Sakemm qed isiru l-ispagettini, naddaf u qatta il-mushrooms, u il-bejken u kompli ghal 15 il-minuta ohra . Saffi l- ispagettini , it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erba’u fforma pulpetti u hawwad sew . Aqlihom sakemm jiehdu il- kulur u servihom shan .

ingredienti

3 large egg yolks

Exrta virgin olive oil

40gr parmeasan cheese + extra to serve

1 clove of garlic , peeled

150gr neroni cubetti pancetta affumicata

method

Cook the egg yolks in a bowl , finely grated in the parmeasan cheese . Season with pepper , then mix well with a fork to put one side . cook the spagetti into a large boiling salted water until al dente , then mix with a fork to one side.

Meanwhile rub the pancetta skin . if you have any all over the base of a medium frying pan then place over a medium heat . crush the garlic clove with the palm of uour hand .

Add it to the pan and leave it to flavour the fat for a minute . stir in the pancetta then cook for 4 minutes or until it starts to crisp up .

Pick out the garlic from the pan reserving some of the cooking water , drain and add the spagetti . Toss over the heat it really soaked up that lovely flovour then remove it from the heat .ADd a splash of the cooking water and toss well with pepper and pour in the egg mixture and scrambled it . Toss well adding cooking water until it’s lovely and glossy . serve with a grated of parmeasan and extra twist of pepper .

Ingredienti

280gr spagettini mghollija

200 mushrooms

150gr bejken

300irkotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nofs kuccarina kari

Mgharfa zejt taz-zebbuga

Metodu

Imla borma kbira bl- ilma . ghalli l-ilma sakemm ibaqbaq . Sajjar l-ispagettini. Sakemm qed isiru l- ispagettini naddaf u qatta il- mushrooms . qatta il-bejken u qaxxar u qatta il-basla.sahhan f’ tagen bi ftuit zejt  Aqli Il-basla il- kari u zid il- mushrooms u kompli aqli ghal 5 minuti ohra . Saffi l- ispagettini . itfa it- tagen fi skutella kbira , itfa’ l- irkotta , il- gobon tal- hakk , il- bajd l- ispagettini , it- tahlita tal- faqqiegh u  hawqwadsew Aqsam it- tahlita f’ erbgha u fforma pulpetti Aqlihom sakemm jiehdu il- kulur u servihom shan .

ingredienti

750gr irkotta

175gr icing sugar

4 bajdiet

qoxra ta’ laringa mahkuka (jekk tiggosta)

85 gr buttuni tac- cikkulata kannella

metodu

Hawwad sew flimkien l-irkottal -icing sugar u il- bajd

zid il-qoxra ta’ laringa u il-buttuni tac-cikkulata

poggi it-tahlita go landa tal-kejkijiet

Ahmi f’forn b’temperatura ghal madwar 50 minuta.

ingredienti

4 tuffihat

2 kuccarini meraq tal-lumi

2 kuccarini estratt tal-vanilla

2 kuccarini trab tal-kannella

1/2 kuccarina nocemuskata

100gr lewz

60ml zejt tal- coconut

75gr lewz imqatta

2 kuccarini ghasel

100gr tamal

gelat tal-kannella jew helwa tat-tork

Metodu

Sahhan il-forn ghal 180 / marka tal-gass 4

qaxxar u qatta irqiq it-tuffieh.

Go receipjent poggi it-tuffieh, il-meraq tal-lumi, l-ghasel, it- tamal u kuccarina estratt tal- vanilla . zid kuccarina trab tal-kannella u in-nocemuskata u erga hawwad . Poggi go remekins zghar .

Holl iz-zejt tal-Coconut,. halltu mal- lewz mithun , il- gewz u il- kuccarina kannella . xerred fuq it-tuffieh u imbaghad xerred l- estratt tal- vanilla fuq kollox . Ahmi mghotti fil- forn ghal 20 minuta u imbaghad mghux mghotti ghal 10-20 minuta ohra . it- tuffieh ghandu jirtab u jibda ibaqbaq . Servi bi gelat tal- hlewwa tat- tork jew tal- kannella .

Ingredients

1 kg flour water as needed 300 salt butter at room temperature

 ½ teasepoon salt

Method

Put the flour in the mixing bowl with the salt adding enogh water to make a stiff dough .

Work on medium speed for some time . leave the dough to rest for ½ hour

Roll pastry on a flavoured top and spread butter evenly over the spread the whole surface using your hands .

Roll up as for a swiss roll and leave to rest preferably in a refrigerator for at least 1 hour . now  it is ready to be used . cut small pieces as required and open them either and open either on flavoured surface or an oiled surface .

ingredients serve 6.

1 small red onion very thinly sliced

one and one halkf lime juice

one and one third cups light greek yougourt

2 tablespoon tandori paste

1 kg chiken tight fillets trimmed into 3 pieces

1 cup coriander sprigs

1/4 mint leaves

2 garlic cloves crushed

1 long green chilli chopped

lime wedges to serve

method

lack onion and 2 tablespoons in a glass bowl . season with salt stand covered and the tandori paste 1 cup of the yougourt and the tandori paste in a large bowl . ADD chiken and toss to coat . thread onto skewers place in the fridge for at least 15 minutes to marinate . season

Heat a barbiecue or a chargrill on medium turning 10 minutes or until cooked lightly charred . serve with dip and onion . serve hot .