ricetta tal-klabb tat-tisjir. Ricetta no 19.

Ingredients serve 4 .

bott maskli

200gr gambli

flett tal- hut

600ml ilma

100gr basal

50gr dqiq

tazza inbid abjad

tursin imqatta irqiq

lumija

hobz mixwi

bzar u melh

50gr margerina

Method

1. Qaxxar u aqta’ il-basal. Poggi il-basal , nofs lumija , ilma u inbid go borma fuq in-nar .
2. Poggi il-hut f’din it-tahlita u sajjar . Nehhi il-hut mil-ilma .
3. Dewweb il-margerina f’kazzola ohra . Zid id-dqiq. Hawwad sewwa. Zid il-likwidu u erga hawwad.
4. Sajjar ghal ftit minuti .
5. Saffi, zid il-bzar u il-melh . Itfa’ din iz-zalza fuq il-hut u fil-wicc itfa’ il-gambli, u il-maskli. Roxx ftit tursin . Sajjar ghal ftit hin fil-forn.
6. Servi shuna u ddekora bil-hobz mixwi.
7. Aghzel hut abjad minghajr xewk .

the Gozo table book pg. 66 .

Ingredients for 4 persons .

1 kg cleaned octopus

1 litre water

1 litre red wine (mhux bilfors taghmel l-inbid)

10 black peppercorns.

2 bay leaves

for the sauce:

1 red onion finely sliced 2 garlic cloves finely chopped

10 pitted black olives

12 cherry tomatoes , quartered

Majoram, mint, basil finely chopped

1/2 teasepoon crushed chilli

zest of 1 lime

100extra virgin olive oil

100extra virgin olive oil

sea salt and freshly black pepper

1 tablespoon honey

Method

In a deep pan put the water , wine , peppercorns bay leaves and octopus , bring to the boil reduce the heat and simmer for about an hour or until octopus is cooked.

Remove the octopus from liquid and cut into large pieces reserving some of the liquid.

In a shallow pan heat the oil and saute the onions until golden brown, add the chilli, garlic and herbs and cook for a further 3 minutes.

finely add the octopus, honey and lime add some liquid and cook for 10 minutes has been reduced to the desired consistency .

Season and serve..

Sunbasket receipe .

Ingredients serve 2 .

Organic boneless skinless chicken breasts

organic boneless skinless chicken tights

organic pear

peeled roasted beets

organic fresh mint

baby spinach and other leafy greens

walnut

goat cheese

Sun basket lemon tahini dressing base

Sun basket pumpkin seeds dukkan

Method

In a large frying pan over medium high heat warm 2 tablespoon oil until hot .

Add the chicken and cook turning occasionally through 4 minutes per side for tights and 6 minutes for breasts. Transfer to a cutting board to rest for 5 minutes then cut into 1/2 inch thick slices . While the chicken is cooking and resting start the salad .

Set aside half the dukkan for garish . Core and cut the pear into 1/4 inch thick slices . Cut a small corner from the beet packaging and drain off any access liquid , cut the beets in half then 1/4 inch thick half -moons . Strip the mint from the stem , tear the leaves for garish .

In a large bowl , stir together the lemon Tahini dressing base 2 tablespoons oil and half the dukkan sear to taste with salt and pepper and beats with salt and pepper .

Serve

Transfer the salad to individual plates and top with the chicken . Sprinkle with the walnuts , goat cheese and garish with the remaining dukkan to serve .

Ricetta tal-klabb tat-tisjir ricetta no 2

Ingredients

• 600gr canga
• 100gr karotti
• 50gr basal tal-kurrat
• 50gr margerina
• stock
• rosemarie
• 50gr bacon
• 100gr basal
• 50gr piselli
• qoxra ta lumija
• bzar u melh
• dqiq

Method

1. il-laham f’bicciet kwadri wara li tkun nehhejt ix-xaham kollu . Ghaddi mid-dqiq . Dewweb il- margerina u qalli il-laham sakemm jiehu kulur minn kull naha .
2. Qaxxar iz-zewg kwalitajiet ta’ basal. Waqt li il-laham ikun qed isir sajjar ukoll il-basal.
3. Poggi kollox go casserole, roxx il- bzar melh u rosemarie u piselli. Sajjar forn moderat ghal 60 minuta.
4. Qaxxar il-karotti u qatta f’bicciet tawwalin . Ixwi il-bacon . Ohrog il-casserole mil-forn, zid il-karotti. Basal u bacon u kompli sajjar fil- forn ghal madwar 40 minuta ohra. Servi shun.
5. Ma dan il-casserole tista iservi ftit patata mgholija. Ma hemmx ghalfejn iservi ukoll xi haxix.

Ricetta tal-klabb tat-tisjir Ricetta 17.

Ingredienti ghal 4 persuni

• 400gr vitella
• 100gr piselli
• karfus
• 50gr ilma
• 1 litre ilma
• meraq ta lumija
• bzar u melh
• ross mgholli
• 100gr karotti
• 150gr basal
• 300gr mushrooms
• 50gr dqiq
• 300gr mushrooms
• tazza inbid abjad( jekk trid)
• isfar ta bajda
• ftit krema friska

Method

1. Qatta il-laham bicciet zghar kwadri. Qatta il-haxix ukoll bicciet zghar. Zomm kollox separat.
2. Poggi il-laham go borma. Zid l-ilma u l-inbid, meraq tal-lumi u sajjar ghal 40 minuta. Meta tkun lest igbor il-laham u zommu separat .
3. Dewweb il-margerina , ghalli il-basal u qabel jibda jiehu kulur zid id-dqiq u ftit ftit ibda zid il- likwidu li fih separajt il-laham .
4. Zid il-laham, haxix bzar u melh u kompli sajjar fuq nar baxx ghal 30 minuta. Qabel isservi zid l- isfar ta bajda u ftit krema friska .
5. Dan id- dixx ghandu toghma tajba hafna u tista iservih ma ross imgholli separat.

Ricetta tal- klabb tat-tisjir Hut no 12.

Ingredients

600gr flett tal-plaice

200gr basal

2 bajdiet iebsin

habaq

zejt

lumija

200gr tadam

tewm

tarragon

ftit hall

bzar u melh

ilma

Method

1. Qaxxar it-tadam , basal u tewm. Qatta il-basal u it-tewm f’bicciet zghar hafna . Sahhan iz-zejt u qalli sakemm dawn ikunu rotob izda jibqghu bojod.
2. Zid it-tadam li tkun qattajt bicciet zghar , tarragon , habaq ftit hall , bzar u melh . Kompli sajjar fuq nar baxx ghal madwar kwarta.
3. Iprepara borma jew dixx bi ftit ilma melh u lumija. Meta ikunu lesti igbor mill- mishun u stiva go dixx.
4. Qaxxar u qatta’ il-bajd f’bicciet irqaq hafna u zid maz-zalza . Hawwad sewwa u iranga din iz-zalza fuq ix-xfarijiet tal-hut . Servi shuna.
5. Ma din il-huta tista iservi xi insalata tajba u ftit patata mgholija.

Ingredients serve 2

1 whole rabbit loin , boned

1 rabbit liver

8 sun dried tomatoes soaked in warm water

2 fresh rosemary sprigs

2 cloves garlic sprigs

100gr lard thin sliced

2 shallots chopped

1 carrot

60gr parma ham thinly sliced

1litre rabbit stock

250meat juice

baby vegetable of your choice

25ml balsamic vinegar

25gr cannelloni beans soaked overnight

25gr pinto beans soaked overnight

Method

Sear the liver on high heat and leave it rare . Set aside and start the rabbit preparations place the parma ham slices on a sheet of greased proof paper . Top with the slices of lard and set on a board loin on top . season with loin with salt and pepper and spread the garlic , rosemary leaves sun dried tomatoes and the liver .

Roll tight and boil the beans separately. state the shallots , add the carrot and cook with some white rabbit stock . Let it reduce by the third and the cooked beans clerk seasoning and simmer until cooked .

In a saute pan put the balsamic vinegar and remaining rabbit stock and reduce by one third and add the cooked beans , check seasoning and simmer until cooked loin on a heat grill or on a dry pan . cook in a fairly hot oven 170/c for about 20 minutes . Checked by inserted a metal skewer in the center and see that a clear juice comes out

the gozo table book pg 10

Ingredients

5 kg fish bones preferable grouper clean heads and tails can also be included .

parsley stalks

2 onions

4 tomatoes

majoram

5 garlic cloves

Method

to make the stock peel the onions and garlic and roughly cut the vegetables and place them in a pan full of water and simmer , then stain and reserve.

Din ir-ricetta sibtha fuq l- internet jiena

Ingredients

400gr tagliatelle

50gr pine nuts

8 king prawns

200gr vongole

Salt and pepper

100gr prawn

2 tbsp extra virgin olive oil

200gr celery , carrot and onion finely chopped

1 cup white wine( if you prefer)

1 rocket leaves

Method

Peel and clean the king prawns . Cut 4 of the king prawns in cubes and their tails in cubes. Put a pan with the extra virgin olive oil on heat , add the garlic and then the tails and the clams .

Then add the white wine and leave it to adsorb. In a blender put the rocket and then blend everything together . cook the tagliatelle in salted boiled water for 8 minutes.

In another pan fry the king in a bit of the extra virgin olive oil and add the prawn sauce. Remove from heat and add the rocket leaves .

To serve; Put the pasta into the plates and add the whole king prawns on the top.

For the sauce: Roast the heads of the king prawns in the oven for 2o minutes with celery and carrots . Put everything in a pan and add white wine and water . Then bring it to a boil and flavor with thyme

Din ir-ricetta sibtha fuq l- internet jiena

Ingredients

1 kg monk fish

4 king prawns

8 chives sticks

prawn sauce

Aubergine

Salt and pepper , Cayenne pepper

Onion finely chopped, thyme

200gr celery , carrots

2 tomatoes chopped

1 tap white wine (if you want)

Method

Remove the internal part of the fish (Ix- xewk). Remove the head of the king prawns and clean the tails . Slice the aubergine in a very thin slice . Put the prawns into the aubergine monk fish and wrap it into the Aubergine. Then close it with the spring onions sticks .

For the sauce :

Roast the heads of the king prawns in an oven for 20 minutes at 200/c with celery , onions , tomato and carrots . Put everything in a pan and Water . then bring to the boil and flavor with thyme . Put the monk fish on the top . finish with some onion leeks on the top Himalaya sea salt and cayenne pepper.

Ricetta tal-klabb tat-tisjir Ricetta no 8

Ingredienti isservi 4 .

1 kg bakkaljaw

100gr basal

tursin u habaq

meraq ta lumija

250gr mushrooms

200gr tadam

bzar u melh

2 kikri inbid( jekk trid)

ftit zejt taz-zebbuga

Method

1. Jekk qed tuza bakkaljaw niexef allura l-ahjar li dan thallih jixarrab ghal xi hin. Izda l-ahjar li tuza bakaljaw tal-friza . Jekk qed tuza dan ta l-ahhar, allura hallih sakemm il-friza tinzel kollha.
2. Iprepara kazzola bl-ilma u il-meraq ta lumija. Ghalli ghal madwar 20 minuta.
3. Qaxxar il-basal u aqta’ bicciet zghar. aqta il- mushrooms u aqta bicciet zghar ukoll. Sahhan ftit zejt u qalli u aqli il-basal u il-mushrooms sakemm dawn jirtabu u ikunu lesti .
4. Qaxxar it-tadam u aqsmu min-nofs.
5. Iprepara receipjent li tkun se isajjar il-hut fih . Poggi l-bakkaljaw fin-nofs. Poggi it-tahlita ta’ basal u mushrooms fuq u madwar il- huta , it- tadam fil- genb u roxx ftit bzar u melh, tursinhabaq u ftit zejt .
6. Zid ukoll l-inbid u sajjar forn moderat ghal jahraq ghal madwar 35 minuta . Servi shun.
7. Ma dan id- dixx tista iservi pastard, qargha baghli jew patata mghollija.

Ricetta tal-klabb tat-tisjir no 9.

Ingredients Serve 4.

800gr bakaljaw

2 lumijiet

300gr stock tal-hut.

bzar u melh .

tursin imqatta rqiq

200gr mushrooms

25gr butir

150 inbid abjad (Jekk trid)

paprika

container Yogurt

Method

1. L-ahjar li tuza bakkaljaw tal-friza. Halli il-friza tinzel u aqta’ f’4 portjonijiet.
2. Poggi dan il-hut go dixx li tkun se isajjar fih. Roxx ftit bzar u melh u il-meraq tal-lumi. Halli joqghod ghal madwar nofs siegha.
3. Dewweb il-butir u qalli il-mushrooms. Zid l-inbid jekk trid u l-istock tal-hut, paprika u sajjar fil-forn ghal madwar 10 minuti.
4. zid il-yogurt, hawwad u kompli sajjar ghal 10 minuti ohra. Servi shun.
5. Ma dan id-dixx tista sservi patata mgholija piselli, u kabocci.

Ricetta tal-klabb tat-tisjir. Ricetta numru 11.

Ricetta ghal 4 persuni.

Ingredients.

4 Trout (Hut)

Nofs luminja

25gr margerina

25gr grunere

150gr gambli imqaxra

busbies

100gr basal

kikra inbid abjad( jekk trid)

25gr dqiq

600stock tal- hut

isfar ta bajda

Method.

1. Naddaf il-hut sewwa. Ahsel , idlek bi ftit margerina u sajjar taht il-grill.
2. Qaxxar il-basal, dewwebil- kumplament tal- margerina u qalli sakemm ikunu jiehdu kulur hamrani . Zid id- dqiq hawwad sewwa.
3. Zid l-istock jahraq, meraq ta nofs lumija, inbid, meraq ta nofs lumija. Hawwad sewwa u kompli sajjar ghal madwar 10 minuti. Saffi.
4. Zid l-isfar tal-bajd, gambli, Gruyere , bzar u melh . Itfa din iz-zalza fuq il-hut. Idekora bit-tursin jew busbies. Servi shun.
5. Ma dan il-hut tista iservi xi insalata mhawra, patata saute jew mghollija.

Ricetta tal- klabb tat-tisjir Riceta no 5.

Ingredients Serve 4 persons.

4 qatghat Accola

Inbid abjad (jekk trid)

Bzar u melh

Tewma

zejt taz-zebbuga

Lumija

Hwawar differenti bhal habaq u merdqux

tursin imqatta irqiq

basla

stock tal- hut jew ilma

Method

1. Naddaf il-huta f’4 bicciet. Qaxxar u aqta il-basal u it-tewma f’bicciet zghar. F’ receipjent zghir aghmel ftit zejt , basal u tewma , hwawar u ftit meraq tal-lumija . Halli il-huta tixxarrab sewwa f’din it- tahlita ghal madwar saghtejn.
2. Iprepara borma zghira bi ftit ilma, inbid (jekk trid) hwawar, zejt, bzar u melh u ftit lumi. Meta dan jibda jaghli , Poggi il-hut u sajjar sakemm dawn isiru sewwa. Issajarx izejjed ghaliex inkella il-huta titfarrak.
3. Ma din il-huta tista iservi insalata jew patata mgholija u kwalitajiet ta haxix li tiggosta. Meta tigi biex iservi il-huta itfa ftit meraq u tursin imqatta irqiq fil-wicc tal-huta.
4. L- Accola hija wahda mil-itjeb hut li jeziztu. Tant hu hekk li jghidulha ir-regina tal-bahar

Ricetta tal-klabb tat-tisjir. Ricetta no 7

Ricetta ta 4 persuni .

Ingredienti

800gr Mazzola(Hut minghajr xewk).

50gr margerina

basla

werqa randa

Tursin imqatta irqiq

litru ilma

100gr gobon grunere

50gr dqiq

Lumija

Bzar shih

Lewz

bzar u melh

Method

1. Qaxxar il-Mazzola u nadafha sewwa. Aqta bicciet imdaqsin. Iprepara kazzola bl-ilma, basla lumija , randa u bzar. Ghalli u sajjar il-huta fih.
2. Meta il- huta tkun lesta nehhi mill-ilma. Bil-mod il-mod nehhi il-laham tal-huta minn mal-ghadma . Ipprova zomm bicciet kbar ta laham.
3. Dewweb il-margerina, zid id-dqiq u hawwad kollox sewwa. Ftit, ftit, ibda zid il-likwidu li tkun sajart il-huta fih. Hawwad u kompli sajjar ghal madwar 20 minuta fuq nar baxx . Saffi .
4. Poggi il- huta go dixx li tkun se isajjar fih . Zid ftit bzar u melh fuq iz-zalza u itfa’ din fuq il-huta. Iksi sewwa.
5. Fil-wicc itfa’ bicciet zghar ta’ gobon u lewz. Sajjar forn moderat ghal madwar nofs siegha.
6. Roxx ftit tursin fil-wicc u servi shun.
7. Flok mazzola tista tuza hut abjad minghajr xewk.

R+m 2000 ta Gunju -Lulju 2025. Ricetta 123.

Ingredienti

Pakett ghagina sfiljulata lesta u retangulari

2 bajdiet kbar

170gr zokkor

150gr dqiq tip 00

50gr patata

150gr butir imdewweb

50gr sultana

50gr lewz imqaxxar (nofs l-ammont imqaxxar).

40gr qxur tal-laring mahkuk

3 imgharef gamm tal-hawh

kuccarina essenza tal-vanilla

Method

Go skutella habbat flimkien il-bajd, iz-zokkor u l-essenza tal-vanilla sa ma jigu xkuma.

Go skutella ohra hallat flimkien il-butir, il-lewz imfarrak , is-sultana, il-qxur tal-laring, il-gamm, id-dqiq u il-patata.

Iftah l-ghagina u fforma speci ta qassatat bix-xoffa.

Ahmi forn moderat ghal madwar nofs siegha .

Servi il-qassatat birdin

Tisjir tal-klabb tat-tisjir.

Ricetta 4 Ricetta ghal 4 persuni.

Ingredienti

Trill (Hut ahmar) imdaqqas ghal kull persuna

Tewm

fennel

lumija

bzar u melh

zejt taz- zebbuga

ftit inbid abjad (Jekk trid).

Method

1. Naddaf sewwa il-hut, nehhi il-gargi u l-interjuri u lahlah taht hafna ilma.

2. Nehhi l-ewwel qoxra tal-fennel u aqta bicciet irqaq qisek qed taqta il-basal .

3. Qaxxar it-tewm , Sahhan ftit zejt u aqli it-tewm. Sajjar il-hut fuq nar baxx.

4. Zid il-fennel u kompli sajjar, zid il-bzar, melh , meraq ta lumija u (jekk trid ftit inbid abjad). Kompli sajjar sakemm il-hut ikun lest.

5. Fennel hija kwalita ta’ haxixa li tinsab f’pajjizna Malta ukoll, izda ma tantx hija popolari . L-ghamla taghha qisha basla.

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni

Ingredienti

4 bicciet tonn

200gr basal

200gr tadam

bzar u melh

naghniegh

tursin

tewm

20gr mushrooms

tazza inbid ahmar

paprika, zebbug u zejt

Method

1. Qaxxar it-tadam, basal u tewm flimkien mal-mushrooms .
2. Qatta bicciet zghar. Zomm kollox separat.
3. Sahhan ftit zejt. Qalli il-basla u it-tewm. Meta jkunu se jibdew jiedu il-kulur zid it-tadam, mushrooms, nbid (Tista tevitah), tursin u zebbug . Kompli sajjar .
4. Bi ftit zejt iehor aqli il-hut fuq iz-zewg nahat. Poggi iz-zalza zid in-naghniegh , melh , bzar u paprika . Sajjar fil-forn ghal 20 minuta .
5. Servi bil-patata mgholija u insalata . Tista tuza pixxispad.

Ricetta tal- klabb tat-tisjir- Ricetta 23.

Ingredienti

4 bicciet tonn

400gr tadam imqaxxar

100gr karotti

tazza inbid

bzar cayenne

ftit zejt

200gr basal

Tewm

incova

naghniegh

tursin imqatta’

lumi

Method

1. Qaxxar il-haxix u aqta’ bicciet zghar. Sahhan ftit zejt u qalli il-basal u it-tewm. Meta dawn ikunu se jiehdu il-kulur , zid il-karotti. Sajjar ghal ftit hin.

2. Zid it-tadam, naghniegh, inbid, incova u cayenne pepper. Baxxi in-nar u kompli sajjar fuq nar baxx . Idlek il-huta bi ftit zejt u sajjar taht il-grill jew f’tagen. Aghsar il- lumi fuq il- huta .

3. Poggi il-huta goz-zalza u kompli sajjar ghal 10 minuti ohra .

4. Roxx it- tursin u servi shun.

5. Servi ma xi insalata , patata mgholija jew qargha baghli.

Ricetta tal-klabb tat-tisjir- Ross no 17.

Ingredienti ghal 4 persuni.

Kikra ross

5 tadamiet kbar

tursin

2 bajdiet

ftit zejt

400gr bakkaljaw tal-friza

bzar u melh

ftit halib

tewm

Method

1. Ghalli 4 kikri bi ftit melh. Zid ir-ross u sajjar fuq nar baxx ghal 18 il-minuta. Meta ikun lest kessah u saffi .
2. Idlek dixx li tkun ser isajjar il-forn (Pie dish) u poggi ftit ross fil- qiegh .
3. Qaxxar it-tadam u aqta fi slices . Poggi fuq ir-ross.
4. Aqta il-hut f’bicciet zghar. u poggi dawn fuq it-tadam. Fil- wicc tal- hut itfa ftit zejt , tewm imqatta’ rqiq, bzar u melh .
5. Ghatti il-hut bil-kumplament tar-ross .
6. Aghmel tahlita ta’ bajd, ftit halib u tursin . Itfa fil- wicc u sajjar ghal madwar 35minuta .
7. Servi shun.
8. Servi dan id-dixx ma xi insalata, ideali ghal min hu bid dieta.