Ingredients serve 6.

400gr can chichpeas drained and  rinsed

Juice of a lemon

 1 garlic clove crushed,

 5 tablespoons extra virgin olive oil.

 4 tablespoon tahini

 5 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Pittabread or toasted flatbreads to serve

Method

Put the chickpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredients

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

 600ml hot vegetable stock

200gr smoked tufu, cubed,

 200gr choi, chopped, A handful of sugar snap peas ,

A  4 spring onions , chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugar snap and spring onions, then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Ingredients

One and one pounds skinless boneless chiken breasts halved cubed

1 tablespoon salt

 1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chiken flavored dry bread stuffing

 2 tablespoon Italian seasoning

Method

Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread the soften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes.

Ingredients serve 6

500gr dried yellow split soaked overnight

25gr butter

 1 large onion,

125gr ridless smoked steaky bacon rashes roughly chopped

 1 garlic clove crushed

 1.7litres (3 pintts well –flavoured ham or vegetable stock

 1 bouquet (1 bay leaf)

 a few fresh parsley and thyme sprigs

 1 tsp cooked ham chopped

 Salt and freshly ground black pepper

 Cracked black pepper to serve.

Method

Drain the soaked split peas. melt the butter in a large pan, add the onionsbacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredienti

3 bajdiet

75gr zokkor fin

75gr lewz imfarrak

 150ml jogurt tal-frott

25gr lewz imfarrak

50gr tip icing sugar

Method

 Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6. Poggi l-ixkaffa in-naha ta fuq tal-forn. Idlek d-dixx b’bicca karta tal-hami midluka bi ftit butir gharbel id-dqiq go skutella kbira. Itfa iz- zokkor u il- bajd u habbat it-tahlita tigi kremuza. Gharbel id-dqiq u zidu mat-tahlita tal-bajd permezz ta’ imgharfa. Fera’ fid-dixx li tkun hejjejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur. Sadanitant hejja sarvetta erga iftah l- isponge u delle il-jogurt tal- isponge fiha. Erga iftah l-isponge u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqhaFerrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredienti

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

   Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato

4 zunnerijiet

Kuccarina curry

Kuccarina ginger frisk mahkuk

Method

Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat Yogurt

Ingredients

Fish

1*Sea beam or any fish

Onion sliced

2*garlic cloves diced

1*fresh tomato sliced

8-15 capers

3-6 olives diced

Pepper

Basil leaves or mint leaves

Tin foil

Method

Prepare all the ingredients before proceeding . Spread tin foil on a baking tray . 

Place the fish on a baking tray.  Place the fish in the centre and spread some of the mixture of onion , garlic tomato , olived , capers and spices over and around the fish.

Drizzlewith olive oil and lemon juice .  Cover the fish and cook in the oven for approximately 20-35 minutes , until such time as the fish is ready .

This is a delicious served with some roasted vegtables .

Ingredienti serve 6 .

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil  and Fresh Basil

Methodu

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls . 

Sprinkle the fresh basil leaves on top to give more colour and taste, and drizzle with olive oil.

Ingredienti

1 litre stock tal-haxix

100gr basal

100gr ghagin stilel

Karfus

100gr karotti

100gr piselli

Bzar u melh

Method

Poggi il-haxix u qatta f’bicciet zghar hafna . Poggi kollox f’kazzola u zid l-istock .

Ghalli u sajjar fuq nar baxx ghal madw\ar  tliet kwarti .

Hames minuti qabel ma isir l-ghagin zid l-ghagin, bzar u melh . Servi Shun.

Ingredienti

400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il-margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u Imla b’ din it-tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar siegha u kwart . Servi shan .

Din ir-ricetta sibtha fuq il-word.

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat yogurt

din ir-ricetta sibtha jiena minn fuq l-internet.

Ingredienti

300gr ross mgholli

250gr ikapuljat tac-canga

Basla mdaqsa, imqattgha irqiq

100gr bacon

Bott tadam kbir

2 imgharef zejt taz-zebbuga

2 imgharef curry

Bzar iswed

Method

Qalli il-basal fiz-zejt taz- zebbuga sakemm il-basla tirtab. Zid il- bacon sakemm tara li beda jiehu il-kulur . zid l-ikapuljat, il-curry u il-bzar iswedKompli sajjar sakemm it-tahlita tixotta u il- kapuljat ikun sar . zid it-tadam u ftit ilma. Sajjar fuq nar baxx ghal madwar siegha u hallieha itektek fuq in-nar . Servi hekk kif ikun ghadu jahraq . Tista tfexfex ftit gobon fil- wicc.

Din ir-ricetta sibtha jiena minn fuq l-internet.

Ingredients

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to I ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges.

Ricetta tal-klabb tat-tisjir.

Ingredienti Ricetta 20.

200gr ross

2 bzar ahdar

200gr qargha baghli

ftit zejt taz-zebbuga.

200gr perzut

100gr basal

200gr tadam

bzar u melh

tuffieha

Methodu

1. Sajjar ir-ross f’hafna ilma bil-melh. Meta ikun lest , saffi . Qatta il-perzut f’ bicciet zghar. u hallat mar- ross . Waqt li dan ikun shun poggi go forma tonda midluka . Kessah.
2. Qaxxar il-haxix kollu u qatta’ f’bicciet zghar. Sahhan iz-zejt taz-zebbuga u ibda qalli il-basal u it-tewm.
3. Zid il-bzar ahdar, tuffieha u qargha baghli. Roxx ftit bzar u melh u kompli sajjar fuq nar baxx kollox xott . Irranga ir-ross f’nofs dish bil-haxix imdawwar mieghu. Servi shun.
4. Servi dan id- dixx ma xi insalata . Ideali ghal min hu bid dieta.

Ricetta tal-klabb tat-tisjir. Ricetta 22.

Ricetta ghal 4 persuni.

Ingredienti:

200gr laham tat-tigieg imsajjar

50gr pimentos imqatta’

zejt taz-zebbuga

50gr piselli tal-friza

lumija u bzar cayenne

100 tadam imqatta’

600ml stock tal-hut

250gr ross

100grbasal imqatta’

50gr zebbug iswed

100gr gambli imsajrin

lobster zghir

bzar u melh

tewma imqatta’

pakett saffron

Method

1. Sahhan ftit zejt u qalli il-basla u it-tewma minghajr kulur. Zid ir ross u kompli sajjar.
2. . Dewweb is-saffron f’kikra bi ftit stock . Zid l-istock u is-saffron fuq ir-ross. Kompli sajjar ghal ftit hin sakemm ir-ross ikun sar.
3. Ghalli il-lobster fl-ilma bil-melh. Qatta it-tigieg f’bicciet zghar.
4. Zid it-tigieg, pimentos, piselli, zebbug, qoxra ta’ lumija u bzar u melh fuq ir-ross
5. Meta ir-ross ikun lest, zid il-frott tal-bahar, tadam u cayenne . Hawwad u servi shun.
6. Biex dan id- dixx ma jigix ghali hafna tista tuza xi frott tal- bahar flok lobster

Ricetta tal-klabb tat-tisjir Ricetta 10.

Ingredients serve 4

8 bajdiet

Bzaru ahmar helu

Tewma

bzar u melh

Ftit halib

Bzaru ahdar

2 tadamiet imqaxrin

tursin imqatta irqiq

margerina

Method

1. Qatta il-bzar irqiq hafna. Qaxxar u qatta’ it-tewma. Qalli it-tewma fil-margerina . Wara zid il-bzar u kompli sajjar .
2. Meta il-bzar ikun irtab , zid it-tadam u kompli sajjar ghal ftit hin.
3. Habbat sewwa il-bajd , zid ftit halib . Dewweb il-margerina go kazzola u zid il-bajd . Hawwad il-hin kollu b’furketta sakemm it-tahlita.
4. Zid ftit bzar u melh u it-tahlita tal-bzar. Hawwad sewwa Zid it-tursin u servi shuna.
5. Dan il-platt jista jaghmel ikla tajba li isir malajr .
6. Ma dan id- dixx servi patata chips.

Ricetta tal-klabb tat-tisjir- Ricetta 14.

Ricetta ghal 4 persuni.

Ingredienti

Ghagina puff pastry

500gr spinaci

100gr gobon

Nocemuskata

Gunglien

2 bajdiet

bzar u melh

Method

1. Naddaf , ahsel u ghalli l- ispinaci f’ hafna ilma bil- melh . Meta tkun lesta saffi u nehhi kemm tista mill-ilma

2. Poggi l- ispinaci go borma vojtha . Sahhan sewwa . Zid il- bajd , in- nocemuskata , gobon , bzar u melh . Sajjar ghal ftit hin sakemm taghqad .

3. Iftah l-ghagina u aqta daqs platina . Poggi ftit spinaci u tella il- genb l- iehor . Wahhal bi ftit ilma .

4. Idlek il-wicc bil-bajd . Roxx ftit gunglien u sajjar f’ forn moderat ghal 25minuta . Servi shan.

5. Ideali ghal xi coctail party .

Ricetta tal-klabb tat-tisjir Ricetta 24.

Ingredients Isservi 4.

1kg Vitella spalla jew zaqq

Bacon

Rosemarie

200gr perzut

ftit margerina

bzar u melh

Method

1. Nehhi l-ghadam, xaham u glud. Iftah sewwa. Roxx ftit bzar u melh . Poggi il-perzut wahda hdejn l- ohra.
2. Kebbeb il-laham u orbot sewwa. Fil-wicc tal-laham poggi slices tal-bacon. Roxx ftit bzar, melh u rosemarie .
3. Poggi F’ dixx zid ftit ilma u sajjar forn moderat ghal madwar 75 jew 90 minuta . Servi shuna bil-gravy.
4. Servi basal zghar mghollija u patata roast.

Ricetta tal-klabb tat-tisjir. Ricetta no 10.

Ingredienti ghal 4 persuni.

800gr Vitella

200gr basal

bzaru ahdar

25gr kunserva

1 litre stock

25gr margerina

tewm u paprika

25gr dqiq

bzar u melh

Methodu

1. Qaxxar u qatta il- basal u it-tewm .
2. Dewweb il-margerina . Qalli il-basal u it-tewm .
3. Naddaf il-laham mil-grass u qatta f’bicciet zghar . zid fuq il-basal u kompli qalli sakemm il-laham jiehu kulur hamrani minn barra. .
4. Zid il-bzaru ahdar imqatta, paprika, kunserva u dqiq . Hawwad sewwa . zid l-istock shun ftit ftit , roxx ftit bzar u melh u kompli sajjar fuq nar baxx ghal madwar siegha u kwart.
5. Ma dan id-dixx tista iservi ross mgholli jew patata mgholija u qargha baghli.