ingredients

400gr fresh clams

400gr spagetti

125ml olive oil

3 garlic cloves crushed

1 red chilli finely chopped

4 bay leaves rand

4 small handfull of basil

parsley togarish

extra virgin olive oil for drizzling

put theclams in a pan osalted water for about 30 minute , then rinse in clear water and drain.

Discard any clams that are broken or do not close when ou tap them gently .

Meanwhile boil the pagetti in plenty of salted water . Heat the oil in a non stick frying panand cook the garlic , chilli bay leaves on low for 1 minute . Add the clams and 125ml water then cover and cook for 4 minutes until the clams are open .

Stir in most of the herbs . Drain the pasta onto a serving dish then ladle the clam sauce on top.

Garish with the remaining herbs and a drizzle of extra virgin olive oil and serve .

Ingredienti

Kikra mimlija u marsusa  weraq tal-habaq frisk

2 imgharef pine nuts

2 sinniet tewm mghafga ,

nofs kikra zejt taz-zebbuga

4 imgharef gobon parmigjan mahkuk frisk .

Taljatelli jew spaghetti.

Metodu

Itfa il-habaq , il-pine nuts , it- tewm u il-melh fil-blender biex tnissel it-tahlita li wehhlet maghhom. Itfa z-zejt . Kompli hawwad sakemm it-tahlita tigik lixxa .

Zid il-gobon u kkompli hawwad ghal sekonda ohra sakemm il-gobon jithallat tajjeb .

Jekk it-tahlita tigik maghquda zzejjed zidilha ftit mishun imkella zid kuccarina jew tnejn zejt 

Sajjar l-ghagin b’hafna ilma u melh skond il- gosti . Hallieh kemxejn haj .  Meta isaffi l- ghagin tqattrux sa l-ahhar thalli dak il-ftit mishun mieghu.

Itfa il-pesto mhux kollu fil-qiegh tad- dixx li tkun se isservi minnu u uza il-bqija tal-pesto li ikun fadal biex titfa ftit fil-wicc tal-platt.

Ingredients

500gr  red unions sliced

 150gr butter

 1 tablespoon curry powder

200 gr grated gruere cheese .

4 tablespoon flour

120ml stock

12 thin slices of roasted bread

4 tablespoon single cream salt .

Method

 Gently fry the unions in a pan in 130gr butter until golden.

Add the flour and curry cook to a sandy texture and add the boiling stock

Stir continuously with a wooden spoon to prevent lumps foaming and when the soup has reached the right consistency simmer for 15 minutes .

Place the toasted bread on the bottom of an oven proof and cook with 150gr grated cheese . pour the onion soup and finish off soup by sprinkling the rest of the grated cheese . place a few knots of butter on top and bake at 220 degrees celcius until the surface is well browned .

Ingredients.

1 tablespoon 5ml salt

2 tablespoon white pepper.

170gr center pork chops.

3 tablespoons 45ml olive oil.

2 medium red union sliced.

 2 cups 45ml  olive oil.

 2 medium red union sliced.

 2 cups whole stewed tomatoes undrained .

1 cup 250ml red wine .

1 cup pricled unions drained.

 1 tablespoon 15ml cider vinegar.

1 tablespoon 2ml fresh tyme , chopped. 

Salt and black pepper.

1 tablespoon 15ml brown sugar .

Method

preheat oven 175degrees celcius . in a medium bowl conbine the flour and seasoned flour . in a heavy skilletheat 2 tablespoons 30ml oil over medium heat.

Cook pork chops in skillet until browned on both sides . transfer pork chops over a overproof casserole dish .Using the same skilled heat remaining oil over medium heat.

preheat oven 175degrees celcius . in a medium bowl conbine the flour and seasoned flour . in a heavy skilletheat 2 tablespoons 30ml oil over medium heat.

 Staute union for five minutes until soft.. in a medium bowl crush tomatoes and wine to skillet. Simmer for 5 minutes. Add pricled unions and vinegar for an additional 3 minutes. . Stir in tyme and season with salt and pepper . pour over over pork chops . sprinkle and brown sugar. . Cover and bake for 1 hr until pork chops are tender. Serve hot.

Cook pork chops in skillet until browned on both sides . transfer pork chops over a overproof casserole dish .Using the same skilled heat remaining oil over medium heat.

Biex itejjeb it-toghma tal-ingredienti xarrab il-frott bil-halib jew fl-inbid, abjad inkella ftit te’ kiesah.
Ingredienti.

100gr cirasa

 100gr tamal inghajr ghadma.

 100 berquq imqadded.

 100gr konfettura mhallta.

 200gr sultana

 125gr margerina 150ml halib.

 6 imgharef golden syrup.

 100gr dqiq ismar. (wholewheat)

 Kuccarina mixed spice.

 2 bajdiet.

 Nofs kuccarina bicarbonate of soda.

Mgharfa zokkor fin abjad.

Metodu:

Ippinzella landa ta’ 18cm tonda tal-kejk.

Bil- margerine imdewwba.

. iksi il- qiegh u il- gnub b’ karta strazza dopja u erga ipinzella l- karta ukoll.

Qatta ic- cirasa , it- tamar u il- berquq.

 . poggihom go f’ kazzola mdaqqsa.

 Flimkien mal- konfettura. 

ingredienti isservi 4

400gr kapuljat tac-canga

150gr bejken imqatta strixxi

4 imgharef zalza tat-tadam

2 bajdiet

2 imgharef frak tal-hobz

bieba tal- hobz imxarba bil- halib

mgharfa rignu u ftit weraq tar-rignu frisk

ftit habaq frisk

bzar u melh (kemm tiggosta)

gobon mahkuk

butir

Metodu

Go skutella hawwad flimkien il-kapuljat , il-bajd , il-gobon u il-bieba tal-hobz. zid il- melh u ftit frak tal-hobz biex taghqad it-tahlita. poggi l-istrixxa tal-bejken roxx il-frak tal-hobzu ccatja it-tahlita fuq kollox. Idlek fuqha l- istrixxi tal-bejken u ferrex iz-zalza tat-tadam u ccatja it-tahlita fuq kollox . Ahmi forn moderat u thallix il-pizza tixotta . Servi bil-weraq frisk tar-rignu u il-habaq.

Ingredienti serve 8-10

100ml oil

2.5kg potatoes cut even-sized chunks

100finely grated parmeasan

1/2 tablespoon garlic granules

1 teasepoon smoked paprika

1 teasepoon plain flour

1 teasepoon finely chopped rosemary

2 tablespoons leaf parsley

method

preheat the oven to 220/gas 8 , put a very large roasting tin in in the oven , adding the oil to get hot for 10minutes or so

meanwhile , add the potatoes to a large pan of boiling salted water return to the boil and cook for 5 minutes until starting to soften at the edges into a colander then shake the roughten at the edges into a colander then shake to roughten up the edges . combine the grated parmeasan garlic , smoked paprika , flour herbs and some freshly ground black pepper in a medium bowl to make a coating . while the potatoes are still hot tip a third of them back in the pan they were cooked and sprinkle in a third of the coating mix gently repeat twice more until they are coated . get the roating tin out of the oven and carefully tip the potatoes in the hot oil turn to coat in the oil and return to the boil until starting to soften at the edges a colander then shake to roughten up to the edges . combine the grated parmeasan garlic, smoked , paprika flour herbs and some freshly ground black pepper in a medium bowl to make the coating . while the potatoes are still hot tip a third back in the pan they were cooked in sprinkle in a third of the coating , mix gently , repeat twice they are all evenly coated . get the roasting tin out of the oven and carefully tip the potatoes in a hot oil turn to coat in the oil and return to the hot oil and return to the oven for 15 minutes turn down the oven to 200 / gas 6 turn the potatoes again the oven the roast for another 40 to 50 until lighten golden brown and turn once or twice . at the stage you can remove from the oven , leave to cool and cover if not serving away . to repeat and crisp turn the roasting tin of potatoes to the oven at 200/ gas 6 for 30-40 minutes turning once or twice.

ingredienti

5 bajdiet

200gr gobon tal- hakk

180 qalbha tal-hobz imfarka

tewm , tursin , melh u bzar

Metodu

Hallat sewwa l– ingredienti kollha flimkien barra iz- zejt

sahhan iz- zejt go tagen

Hu mgharfa mimlija bit- tahlita u aqlihom sewwa miz- zewg nahat sahemm jihmaru

ingredients serve 4

800gr laham dghejf tal-majjal ta’ malta

bott pruna

berquq niexef

8 weraq tar- rand

laringa u lumija

4 imgharef meraq tal-laring

2 imgharef zejt taz-zebbuga

melh u bzar

. nehhi ix- xaham tal- majjal u aqta f’bicciet kwadri

. poggi il- majjal f’ dixx non stick u zid il- pruna u il- berquq . biex taghmel l- immarinar hallat l- iskutella hallat fi skutella l- meraq l- meraq tal- lumi , iz- zejt , 4 weraq tar- rand u ftit melh u bzar . ferrghu fuq il- majjal u il- frott u hawwad sakemm jinksew sew . Hallih jimmarahfil- frigg ghal mill- inqas siegha . xarrab 4 skewers tal- injam fl- ilma kiesah . nehhi il- majjal u il- frott mill- immarinar aktar tard . dahhal il- majjal il- pruna u il- berquq fl- iskewers u alterna bl- uzu tal- berquq u alterna bl- uzu tal- weraq tar- rand . igrilja l- iskewers u alterna bl- uzu tal- werawq tar- rand . igrilja l- iskewers fuq nar medju ghal bejn 15 sa 20 minuta . aqlibhom ta’ spiss u xarabhom ta’ sikwit bl- immarinar sakemm il- majjal ikun sar . zejjen bi ftit flieli tal- laring u il- lumi u servi shun .

600gr majjal ta malta dghejf imqatta f’ dadi

basla zghira imqatta

2 bottijiet tadam imqatta

bott kbir kidney beans bojod imhalltin

250gr spinaci friska jew tal- friza

750ml stokk tat-tigieg

2 kuccarini zejt

2 hwawar taljani italian seasoning

metodu

F’ Tagen fond non stick sajjar fi ftit zejt il-basla zghira mqatgha, il-majjal u il-hwawar sakemm il-basla jirtab . wara zid l-ingredienti ohra hlief l-ispinaci . stenna sakemm jiftah jaghli u hallih itektek fuq nar baghti ghal 15 il-minuta . zid it- tahlita u sajjar ghal 2 minuti . servi bi ftit parmegjan mahkuk .

il- bejjiegh tal- laham tieghek jistta jghinek taghzel l- ahjar qatghat tal- majjal ta’ malta ghar- ricetta li tkun se preparata . hu parir minn ghand u / ha

Ingredienti isservi 4

4 pork chops ta; majjal ta malta minghajr ghadma

3 imgharef dijon mustard

3 imgharef zokkor ismar

2 imgharef meraq tat-tuffieh

2 imgharef worchestershire sauce

4 tuffihat

Fi skutella hallat il-mustarda , iz-zokkor , il-meraq tat-tuffieh u il-worchesire sauce . minn din it-tahlita erfa 2 imgharef go tazza . Il-bqija itfghu f’borza tal-plastik kbira flimkien mal-pork chops tal-majjal, aqghlaq il-borza sew u hallieha jimmarinah ghal mill- inqas 4 sieghat. Sadanitant nehhi il-qalbha tat-tuffieh u qatta’ fi flieli ta madwar pulzier il-wahda . Idlek it-tuffieh l-imarinar li kont erfajt go tazza . Wara li jghaddi il-hin ta l- imarinar tal-majjal . sahhan il- forn ghal 160. poggi il- majjal go dixx non stick u fuqu itfa it-tuffieh Sadanitant sahhan il-forn u itfa fuq it-tuffieh . sajjar fil-forn ghal madwar 45 minuta jew sakemm il-majjal isir u it-tuffieh jirtab . servi bi ftit patata maxx

ingredients makes 12 buns

250gr plain flour

250gr strong white bread flour 1*7gr sacket fine sea salt

270ml whole milk

50gr maple mple syrup

40gr butter diced

flourless oil for greasing

for the filling

225gr unsalted butter, diced

3 tablespoons maple syrup

. to make the dough , but both flours the yeast and salt into the bowls a stand mixer with the dough hook put the milk , maple syrup and butter into a saucepan and set over a high heat and butter into the saucepan and let over a high heat as the milk feels just warm remove it from the heat – the butter won’t have melted fully , pour into the bowl along with the egg , kneald with the egg , kneald on a medium speed for 7-10minutes until it smooth and elastic , shape into a ball add a tablespoon and turn the dough to coat it the bowl and leave to prove until the doubled has doubled size around 1hour . meanwhile make the brown butter filling melt the butter in a saucepan over a medium heat once melted turn up and bring to the boil. swirl the pan every 30 minutes and so as the bubbling starts to quiten and a cuppucino like foam appears on the surface , take it off the heat and pour into the shallowdish to cool and solidy .

When the doubled has doubled in size place the bowl in the freezer to firm up the dough a little making it easier to roll out while the dough chills , add the sugar , maple flour, cinnamon and a good pinch to salt to the semi set brown with a good pinch of salt to the semi set- brown butter and stir to a paste . Dust the workshops with flour and roll the dough out a 45cm square spread the filling evenly over the square over the square of dough , then roll up into a very tight spiral . trim the ends then cut the dough into 12 even portions set the dough, set the dough portions spiral side into a well greased baking tin about 20cm *30cm cover loosely and allow to proove until doubled in size bake for 20 minutes until lightly golden and cooked through

To make the frosting cream the butter beat in soft cheese fllowed by the maple syrup and beat until smooth beat the maple and beat until smoothand well combined as soon as the buns come out of the oven , spread the frosting over them cool 10-15 minutes before eating .

Ingredienti

500gr dqiq

mgharfa imbulgata baking powder

200gr butir margarine

5 bajdiet

150gr gewz

200gr zokkor

Metodu

Hallat iz- zokkor u il- butir meta jigi imhallat sew fil-kenwood( mixer).

Itfa il- bajd wahda wahda.

Wara itfa il- gewz u hallat sew, gharbel id- dqiq u itfa mgharfa imbulgata baking powder.

Sajjar fil- forn gas no 4 (190˚C) ghal 50 minuta.

ingredienti isservi 4

800laham dghejf tal- majjal ta’ malta

bott pruna

berquq niexef

8 weraq tar- rand

laringa u lumija

4 imgharef meraq tal- laring

2 imgharef zejt taz- zebbuga

melh u bzar

metodu

Nehhi ix- xaham minn mal- majjal u aqta’ bicciet kwadri . Poggi il- majjal f’ dixx non stick u zid il- pruna u il- berquq . Biex taghmel l-immarinar hallat l- iskutella l- 4 meraq tal- laring u tal- lumi , 4 weraq tar- rand iz- zejt, il- melh u il- bzar . ferrghu fuq il- majjal u il- frott . hallih jimmaerinah fil- frigg fl- ilma kiesah . Nehhi il- majjal il- frott u l- imarinar izda erfa l- imarinar ghal iktar tard Dahhal il- majjal il- pruna u il- berquq fl- iskewers u alterna bl- uzu tal- weraq tar- tand . Igrilja l- iskewers fuq nar medju ghal 15-20 minuta . Aqlibhom ta’ spiss u xarrabhom ta’ sikwit bl- imarinar sakemm il- laham tal- majjal ikun sar . Zejjen bi ftieli tal- laring il- lumi u servi shun .

ingredients serve 6

1/2 cup honey

2 tablespoon chili sauce

2 tablespoon water

1 teaspoon grated fresh ginger

2 carrots ,

1 teaspoon cornflour

2 zucchini ,

method Remove lobster fresh from shells cut into 1 cm slices

combine honey , wine and ginger for 5 minutes . cut carrots ans zucchini in bowl , cover refrigerate for 1 hour . place lobster and carrot mixture on serving place the remaining honey into pan stir constantly over the mixture boils and thickens . serve immediately over a cold lobster

preparation time 20 minutes+ soaking , finishing time about 40 minutes, makes 40 spring rolls

ingredients

Soak the noodles and fungus in seperate bowls of warm water for 20 minutes or until they are soft.

Use scissors to snip the noodles into 1 inch length, cut the fungus into small pieces . Mix together with the pork , shallots , garlic, ginger, soy sauce and pepper . Cut around each rice- paper into 4 quarters with egg and allow to soften for a couple of minutes . Place 1 heaped teaspoon of filling toward and roll up toward, the rounded edge of the rice paper, fold in the sides and roll up toward the pointed edge. Repeat with the remaining filling and rice paper. Cover and chill the rolls until required .

When ready to serve , heat the oil in a deep frying pan in a saucepan until a cube of bread browns in 2 minutes. Add about 6 spring rolls and cook for 8 minutes or until they are golden brown and the filling cooked through . Repeat with the remaining spring rolls and serve immediately with sweet chills dipping sauce.

For shrimp spring rolls

prepare the noodles , garlic and ginger as above. . Mix one and one half cups bean sprouts , 1 small grated carrot , 3 sliced scallions 5 gr cooked shrimp and 2 teaspoons Thai fish sauce . Separate the rice papers but leave whole . Brush with egg , divide the filling between them, then fold in the sides and roll up. Cook as above .

preparation 25 minutes , cook time 45 minutes , finished time 5 minutes , serve 4

ingredients

2 small heads of garlic halved

3 tablespoon olive oil

2 tablespoon butter

1 celiac peeled and cut into chunks

1 onion roughly chopped

4 cups vegetable stock

2/3 cup milk

one and one half sliced pancetta

2/3 light cream

salt and pepper

Method

Put the halves unpeeled garlic heads into a small roasting pan , drizzle with 1 teaspoon of the oil and roast in a preheated oven degrees featherweight , for 15 minutes .

Meanwhile heat the remaining oil and the butter in a saucepan add the celeriac and onion cover and fry gently for 10 minutes , shaking the pan from time to time . Take the garlic out of the paper skins and the tip of a small knife and add it to the celeriac. Pour in the stock add a little seasoning and bring to the boil . cover and simmer for 30 minutes or until the celeriac is tender. cool slightly . Puree the soup in batches in a food processor or blender then pour back into the pan . cool completely then chill until required . when ready to serve stir the milk into the soup and repeat until dipping hot . dry fry the pancetta until crisp and golden into long thin stripes . stir half the cream into the soup then ladle into serving bowls . swirl the remaining cream into the soup . Sprinkle the soup with the pancetta and serve immediately .

For roasted garlic and pumpkin soup ; use 1lb seeded pumpkin . peel and chop , then use the pumpkin instead of the celiac . garish with cream as above , adding toasted pumpkin seeds instead of pancetta .

Ingredients

A handful of dried apricots

A handful of dried cranberries

A handful of dried walnuts

200gr mushrooms diced

2 spring onions

sundried tomatoes

1 large can beans

240gr quinoa

Method

Rinse and drain quinoa before cooking. Bring the water to the boil then put the quinoa and reduce heat to simmer cook for about 20 minutes.

In the meantime cook the sliced mushrooms and spring onions in a pan for a few minutes. Dice and prepare the other ingredients. When quinua is cooked, drain well add some olive oil and let it cool.

Once cooled add all the ingredients and season with herbs.

You can serve as it is side or a main dish.