Ingredients serve 4.

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce  

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine vand cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients serve 4  

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chillies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals dishes . Cook on high 4 minutes or until oil is bubbling . Add prawns , cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice .

Ricetta tal-klabb tat-tisjir. Ricetta 8

Ingredienti ghal 4 persuni.

tigiega

400gr tadam

tewm

nofs flixkun inbid abjad

ftit ilma

500gr bzar ahdar u ahmar

200gr basal

50gr margerina

2 imgharef zejt

bzar, melh, timu u rosemarie

Methodu

1. Idlek it-tigiega bi ftit zejt, roxx il-bzar, melh u hwawar.
2. Poggi go casserole jew borma li taghlaq sewwa.
3. Zid l-inbid u ftit ilma. Sajjar fil-forn sakemm isir.
4. Qaxxar il-haxix kollu u qatta.
5. Dewweb ftit margerina u qalli il-basal, it-tewm u il bzar u kompli sajjar .
6. Wara xi 10 minuti zid it-tadam , bzar u melh u kompli sajjar ghal ftit hin.
7. Meta it-tigiega tkun lesta nehhi mill-borma u poggi dan il- haxix .
8. Servi shuna .
9. Minflok haxix ma din it-tigiega tista tuza ross.

Ricetta tal-klabb tat-tisjir Ricetta no 22.

Ingredients

4 slices majjal imsajjar

Rafinell

Pimentos

Tursin u ilma

Bajda iebes

Basal tal-pikles

gherkins

Pakett Aspic Jelly

Method

1. Irranga slices tal-majjal fi platt. Irid ikollok platt ghal kull persuna

2. Idekora bil-bajd rafinell, basal, pimentos, gherkins u tursin.

3. Dewweb l-gherkins fil-mishun (skond kemm hemm miktub fuq il-pakett)

4. Zid l-aspic fuq il-laham u kessah.

5. Tajjeb hafna ghal xi cold buffet.

Ricetta tal-klabb tat-tisjir-majjal no 8

Ingredienti ghal 4 persuni

4 qatghat Majjal

Bajda u zebbug iswed

Dqiq u ftit halib

200gr Spagetti

Tursin imqatgha irqiq

Lumija

Breadcrumbs 50gr margerina

Tadama u bzar u melh.

Methodu

1. Naddaf il-laham minn kull ghadam u grass . Aghmel tahlita ta’ bajd u halib.

2. Ghaddi il-laham mid-dqiq, wara mill-bajd u fl-ahhar mill-breadcrumbs. Sahhan il-margerina u sajjar il- laham minn zewg nahat fuq nar baxx.

3. Sajjar l-ispagetti go borma b’hafna ilma bil-melh. Meta tkun lest saffi sewwa.

4. Irranga il-laham go platt bl-ispagetti hdejh bit tursin u zebbug fil-wicc . Idekora bil-lumi u tadam . Servi shun.

5. Mhux mehtieg ili ma dan id-dixx iservi patata u haxix minhabba li hemm l-ispagetti.

Ingredients

Method

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.

Spoon Rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

Ingredients

¼ cup plain flour

2 teasepoons French mustard

½ cup milk

½ cup cream ½ cup dry white wine

60ml mozzarella cheese vgrated

1 tablespoon graed parmeasan cheese

4 green shallots chopped

1 tablespoon chopped parsley 2*200gr cans crab drained

Method

Put butter in dish , cook on high 1 minute add flour and mustard , cook on high 1 minute . Gradually srtir in the milk , cream and wine stir until smooth , cook on high 3 minutes or until mixture boils and thickens . stir in mozzarella and parmeasan cheese shallots , parsley and crab . Spoon into four individual dishes . Sprinkle with topping , cook on high 2 minutes or until cheese is melted . Combine all ingredients .

Ingredients

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce  

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine vand cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chillies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals dishes . Cook on high 4 minutes or until oil is bubbling . Add prawns , cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice .

Ingredients

2 tablespoon olive oil

1onion chopped

1 garlic clove

2 celery sticks

1 leek finely chopped

1 carrot chopped

13 chopped tomatoes

2 and one half chicken or vegetable stock

1 zuchini sliced

½ small cabbage, shreaded

1 bay leaf randa

3canned navy beans

3 oz spaghetti broken into small pieces or small pasta shapes

1 tablespoon chopped flat leaf  parsley salt and pepper grated parmeasan cheese to serve .

Method

 Heat the oil in a large saucepan . Add the onion garlic , celery , leek and carrot and cook over a medium heat stairing occasionally for 5 minutes . Add the tomatoes , stock , zucchini , cabbage , bay leaf and navy beans . Bring to the boil, lower the heat and simmer for 10 minutes .

Add the pasta and season to taste . Stir well and cook for an additional 8 minutes . keep stairing because the soup may stick to the base of an open . Just before serving add the parsley and stir well . Ladle ito individual bowls and serve with the grated parmeasan .

For minestrone with aragula and b asil pesto make up the soup as above then ladle into bowls . Top with spoonful of pesto made by finely chopping ½ cup of aragula leavesand ½ basil leaves 1 garlic clove and 3 tablespoon pinenuts. Mix well 2 tablespoon freshly grated parmeasan and a little salt and pepper and ½ cup olive oil . Alternatively put all the pesto sauce ingredients in a blender or a food processor and whiz together .    

Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb broccoli cut into florets stem sliced

 ground almonds three and three forths

minestrone vegetable or chicken stock

one and one forhs cup milk

salt and pepper

1 tablespoon butter

6 tablespoon plain yougourt

3 tablespoon silvered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften . Stir in the broccoli until coated in tbhe butter and then add the ground almonds , stock and a little salt and pepper . Bring to the boil then cover and simmer for 10 minutes until the roccoli is just tender and still bright green.

Allow to cook slightly , then puree in batches in a blender or food processor until they speckled with green . Pour the puree back into the saucepan and stir in the milk . reheat then taste and adjust the seasoning if needed . Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes stairing until golden . Ladle the soup in the bowls dizzle a spoonful of yougourt over each bowl then sprinkle with almonds .

For broccoli and stirlon soup

Omit the ground almonds and cook as above adding 4 oz de – rined and crumbled . Stirlon cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper .

Ingredients

28 ounces can whole tomatoes drained

½ teasepoon kosher salt .

¼ teasepoon fresh black pepper

Method

Using a food mill fitted with a large – holed disk or a food processor , puree the tomatoes until slightly course and loose not completely smooth . season with salt and pepper .

Ricetta tal- klabb tat-tisjir majjal 1

Ingredienti

600gr flett tal-majjal

400gr ross

pakett zaghfran

25gr margerina

busbies

melh u bzar

meraq tal-lumi

Method

1 Idlek il-flett il-margerine , roxx il- busbies , bzar u melh u sajjar forn moderat sakemm dan isir sewwa . Bejn hin u iehor ohrog mill-forn u itfa ilma fil-wicc li johrog minnu stess.

2. Iprepara kazzola bil-mishun u ftit melh . Itfa iz-zafran u ftit melh . Kompli sajjar ir-ross sakemm ikun lest sewwa

3. Saffi u erga’ itfa fil-kazzola, zid ftit margerine u haddem b’ furketta.

4. Nehhi il-laham mid-dixx u aqta slajsis irqaq . Roxx fuqhom ftit meraq tal-lumi. Poggi ir- ross fin- nofs ta dixx u madwaru poggi il-laham pulit . Servi shun.

5. Dan id-dixx iservih mal-patata il-forn u il-pizelli jew thallih wahdu.

Ricetta mill-klabb tat- tisjir Majjal 19.

Ingredienti ghal 4 persuni.

4 kustilji tal- majjal

2 bananiet

Ftit margerina

4 tadamiet

Rosemarie

Tazza nbid abjad

Method

Naddaf sewwa il-kustilji mix-xaham . Sajjar fit- tagen bi ftit margerina u aqli il- kustilji miz- zewg nahat . Roxx ftit bzar melh u rosemarie.

Zid l-inbid u kompli sajjar sakemm dawn ikunu lesti.

Qaxxar il-banana, aqsam it-tadam min-nofs u sajjar taht il-grill Irranga il-kustilji mal-banana, tadam u servi bil-gravy li kollok. Servi shun.

Ma dan id-dixx tista iservi insalata jew haxix li tiggosta.

Mehud mill-magazine malta misjunarja Mejju Awwissu 2024

Ingredients

3 bajdiet imhabta

200gr zokkor

2 tazzi inbid abjad

Qoxra ta lumija mahkuka

Kuccarina baking powder

500gr dqiq

ftit ilma

Method

Hallat sew flimkien id-dqiq, il-baking powder iz-zokkor il-qoxra tal-lumija.

Hallat sew flimkien it-tliet bajdiet u l-inbid u zidhom mat-tahlita tad-dqiq.

Ifforma f’ ghagina u zid ftit ilma jekk ikun hemm bzonn.

Halli l- ghagina tistrieh ghal siegha (60 minutes ) fil-frigg.

Hu bicciet tal- ghagina ifforma stixxi daqs saba u aghmilhom forma ta’ S li ifisser silenzju.

Idlek il-forma ta S bil-bajd u poggihom f’dixx tal-forn miksi b’ karta tal-forn.

ahmihom f’ temperatura ta’ 180/c ghal madwar 20 minuta sa ma jihmaru.

Ricetta tal-klabb tat-tisjir- Majjal 21.

Ricetta ghal 4 persuni.

Ingredients

1 kg zaqq tal-majjal

400gr karotti

Margerina

400gr Basal

basilico

bzar u melh

Method

1. Nehhi kemm jista ikun grass u ghadam. Ifrex fuq il-mejda u roxx ftit bzar u melh u basilico.
2. Rembel u kebbeb sewwa. Orbot bi spag jew xibka ghal ta l-apposta.
3. Qaxxar il-haxix. Poggi f’qiegh ta dixx bil-laham fuqu. Idlek bil-margerina u zid ftit ilma.
4. Sajjar forn moderat ghal madwar saghtejn. Xarrab il-hin kollu bil-meraq li ikun hemm fid-dixx.
5. Servi shun.
6. Servi b’tipi differenti ta’ haxix.

Ricetta tal-klabb tat-tisjir majjal 15.

Ricetta ghal 4 persuni .

Ingredients

800gr zaqq tal-majjal

3 bajdiet

100gr frak tal-hobz

bzar u melh

200gr ikapuljat tal-majjal

tursin imqatta

2 bajd iebesin

100gr ikapuljat tac-canga

Method

1. Iftah iz-zaqq tal-majjal, nehhi kemm tista xaham u ghadam. Iccatja kemm tista.
2. Aghmel tahlita ta ikapuljat kollu , frak tal-hobz, salvja, tursin, bajd, bzar u melh.
3. Hawwad sewwa.
4. Poggi dan il-mili go nofs il-majjal u fil-mili dahhal il-bajd iebes, wahda wara l-ohra.
5. Kebbeb sewwa.
6. Orbot il-laham sewwa u sajjar forn moderat siegha u nofs jew saghtejn. Kultant zmien xarrab il- laham bil-likwidu li jkun hareg minnu stess.
7. Servi shun jew kiesah.
8. Servi patata l-forn jew roast haxix tista tuza pastard, qargha bali u karotti.

Lehen is-sewwa tal-hadd 29 ta ‘ Settembru 2024.

Dan ir-ross tista’ isservih jew wahdu jew inkella stir fry mal-laham, mal-haxix jew mat-tigieg.

Ingredienti

300gr ross basmati jew tilda abjad

bicca ginger zghira

kuccarina trab tat-tumeric

2 imgharef zejt vegitali

bott halib tal-coconut low fat

400ml mishun

basla zghira

bzar u melh

Method

Sahhan iz-zejt go borma u aqli il-basla. Zid il-ginger u it-tumeric u kompli qalli ghal madwar 5 minuti.

Zid ir-ross u hawwad sew biex ir-ross jidhol maz-zejt u l-ispices.

Zid il-halib tal-coconut u il-mishun u sajjar sakemm ikun se jibda jaghli. Zid niskata melh u bzar. Baxxi in- nar u kompli sajjar fuq nar baxx sakemm il-likwidu jinxtorob u ir-ross ikun sar. Servi imedjatament

Lehen is-sewwa tal-Hadd 1 ta Settembru 2024.

Ingredients

Ghagina sfiljulata (puff pastry ) forma rectangular

4 bananiet imdaqsa misjura

200gr cikkulata skura jew tal-halib

2 imgharef ghasel

100gr inkaljat u imfarrak

3 Imgharef butir mielah imdewweb

Method

Iftah l-ghagina fuq karta tal-forn u poggieha go dixx.

B’sikkina taqta’ tajjeb, aghmel forma tat-truf tal-ghagina biex tifforma il-burdura. Idlek l-ghagina kollha bil-butir. Sahhan il-forn f’ temperatura ta 200/c. Qatta’ ic-cikkulata u ferrixha fuq l-ghagina. Qaxxar u aqta’ il-banana mit-tul. Poggieha fuq ic-cikkulata. Ferrex l-ghasel u il-gewz fil-wicc. Ahmi ghal madwar 25 minuta jew sakemm tara li il-gnub hadu kulur dehbi. Hallieha tibred ftit. Serviha fietla ma ftit gelat tal- vanilla jekk tixtieq.