Ingredienti

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga 

Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin f’erba’ 

5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk , imqatta  ,

Mgharfa zerriegha tal-girasol mohmija

Method

Idlek il-ftieli tal-brungiel biz-zejt taz-zebbuga u roxx il-bzar u il-melh. Jekk il-ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . Hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb.   

Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minuta sakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungiel u il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod. 

Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .

Ingredienti

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l-ikel sakemm kollox isir trab . Hallat mieghu l-ghasel, il-meraq tal-laring u iz-zejt.

Poggi il-kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it-tahlita tall-hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . Sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran. 

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredienti isservi ghal 6.

 500gr ghagina tat- torti

2 imgharef zejt taz- zebbuga

Basla hamra imqatta ftieli hoxnin

150gr halib

2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin

145ml krema dopja

3 bajdiet ta daqs medju

3 imgharef tursin imqatgha

50gr parmigjan mahkuk

Shavings tal-parmegjan biex izejjen

Method

Sahhan il-forn ghal 200 °C./ gas mark 6

Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Usa turtiera kwadra daqs ta 34 cm b’ 24cm . Ghatti l-ghagina b’ karta strazza u poggi fuqha il-baked beans . ahmi ghal 10 minuti , nehhi il-baked beans u b’ karta ztrazza u sajjar ghal 5 minuti ohra sakemm l-ghagina tiehu kulur dehbi car . Sahhan iz- zejt f’tagen kbir u sajjar il-basal , it-tewm u il- bzar fuq nar medju ghal 5-8 minuti sakemm il-bzar jirtab u jiggemmed ftit . Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il-bzar mithun frisk u il-melh u habbat f’ furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew.  Irranga il-bzar fil- qafas tal- ghagina . ferra’ it-tahlita tal-bajd u roxx il-parmigjan mahkuk . Ahmi ghal 30-35 minuta sakemm it-torta tiehu kulur dehbi u toqoghod. Servi t-torta shuna jew inkella kiesha imzejna bis- shavings tal-parmigjan .

Ingredients isservi 6 .

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . ghatti bil- fojl

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . La darba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz-zalza u servi wara li troxx il-gunglien

Ingredients serve 12

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25gr Caster sugar mill-ismar

270gr folji ta l-ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- branduy . Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili . Idlek b’aktar procedura u poggi fuq turtiera Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu. Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal- brandi li forsi ikun fadallek

Ingredients

1 tsp granola bars

120gr unsweetened applesauce  room temperature

1/3 cup skimmed milk

1/3 honey 15ml

1 teasepoon ground cinnamon

250gr old fashion oats

1 cup frozen unsweetened rasberries diced

Method

Preheat the oven to 350and lightly coatan 8 square meters baking pan with nonstick cooking spray .

In a large bowl stir together the oil and applesauce until smooth . Mix in the milk – honey and cinnamon until through until through combined . Stir in the oats until evenly coated with the applesauce mixture .

Gently fold in the rasberries . press the oat mixture into the vprepared pan and bake at 350°F. for 16-19 minutes, cool completely to room temperature in a pan before slicing into 10 bars . For the vegan version substitute your favorite . non daily milk and agave in place of the honey

Ingredients serve 6

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives.

Ingredients serve 4 .

Salt and pepper

 100gr plain flour

 2 tablespoons olive oil

 4 chicken tights

2 small onion finely copped

2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

150gr red cooking wine

 500gr chicken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves

Ingredients

400can 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 fresghly ground black pepper

Pitta bread or toasted flatbreads to serve

Method

Put the chichpeas , 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 , sugars 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 flavoured 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 onions and bacon 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 .

Ingredients serve 4

500gr fish fillets

1 cup plain flour

1/2 cup cornflour

1 egg white

3/4 cup water

oil in deep frying

Sauce

1 teasepoon oil

1 teasepoon grated green ginger

3 cloves garlic

1/4 cup tomato sauce

1 tablespoon soy sauce

2 teaspoons dry sherry

2 tablespoon water

Method for sauce

Place oil, grated green ginger, crushed garlic , the bottled tomato sauce and chilli sauce in pan. , stir over medium heat, one minute add remaing ingredients and mix well. Place chilli sauce in wok or large frying pan and fish pieces and heated through .

Method of fish

1. Rub some salt on fingers this makes it easier to gasp the slippery skin . Put fish skin side down . Work from tail to head . Hold skin at tail firmly . With a sharp knife held at an angle as a lever and using sawing motion . Seperate fish from skin . Remove bones from fillets chop fish into 2.5cm , (1 inch ) cubes.
2. Sift flour and cornflour into bowl, make well in center of sifted flours with back of spoon and egg smooth batter , beat well.
3. Heat oil in large, dip fish pieces in batter to coat completely, lower, fish pieces into hot oil, mix to a smooth batter , beat well. Heat oil in a large pan dip fish pieces in batter to coat completely , drain off excess batter , lower fish pieces into hot oil . cook until golden and cooked through about 5 minutes . cooking time will depend on thickness of fish . drain on absorbent paper

Ingredients

2*500gr whole fish

oil for frying

flour

6 shallots

lemon slices for garish

batter

1 cup plain flour

salt

1 teasepoon oil

2 egg whites

lemon sauce

2 cups water

2 chicken stock cubes

salt, pepper 5cm (2inch)

2 cups water

salt, pepper2/3cup

lemon juice

5cm (2 inch) pieces green ginger

1/3cup brown sugar firmly packed firmly packed

6 shallots

1and 1/2 teasepoon cornflour

2 extra tablespoon water

Method

lemon sauce

Put water , crumbled stock , cubes , salt , pepper , lemon rind and juice peeled and sugar in pan . Bring to the boil reduce heat , simmer five minutes . Stain sauce return to pan . Blend cornflour with extra water until sauce boils and thickens , reduce heat , simmer for five minutes . stir in chopped shallots .

Clean and scale fish remove dark vein from inside sift flour and salt from inside . sift flour and salt into small bowls . Add oil and enough water to make a smooth batter , beat until smooth . Just before using, beat egg whites until soft peaks form gently fold into batter.

Cook fish lightly with flour. Dip fish into batter to coat completely . Drain off excess batter.

Cook heat in a large pan or wok , lower fish into hot oil . cook until golden brown and cooked through , about 10minutes . (If there not enough oil to cover turn once during cooking).

Drain fish well. Put on heated serving dishes . Arrange lemon lemon slices on top of fish , pour sauce over . garish with sliced shallots .

Ingredients for the cream

350whole milk

150ml cream

75mg sugar

150ml dark chocolate

5 egg yolk

strawberery ice cream

300ml ice cream

200ml cream

1 vanilla pod

6 egg yolk

550ml strawberries

vanilla ice cream

300ml whole milk

200cream

100 sugar

2 vanilla pods

6 egg yolk

method for ice cream chocolate cream

boil milk and cream . pour on the whisk egg yolks and sugar . add the chocolate and stain ice and churn

vanilla ice cream

same as above replacing the pods of chocolate

strawberry ice cream

same as vanilla but add the strawberries reduce the heat and stain . serve as a berry compote. Canned orange zest and chocolate cigar

Method

Ingredients

500gr scallops

30gr dried mushrooms

2 onion and salt

250gr beans

6 shallots

2 teasepoon dry sherry

2 chicken stock cubes

2 chicken stock cubes

1 teasepoon soy sauce

225 baby corn

method

1. Using small sharp knife make slit along dark vein of scallops. lift out dark vein as shown in picture , well pat dry .
2. Cover , dried , mushrooms with hot water , let stand 15 minutes or until softened . Drain , slice thinly, peel and quarter onions diagonally stairing beans , slice diagonally; string beans , slice shallots diagonally .
3. heat oil in a pan or wok , and onions , celery , beans , ginger and crushed garlic and saute for 2 minutes . mix cornflour with a little of water until smooth add remaing water , dry sherry crumbled stock , cubes , salt and soy sauce . Ad sauce and soy sauce . Add sauce to wok , stir until boiling . Add scallops , drained , baby corn, mushrooms and scallops, cook 3 minutes or until scallops are tender.

Ingredienti

200gr ross abjad mgholli

landa tonn taz- zejt kbira

zebbug imqatta ‘

tadam imqadded , imqatta’

zejt taz- zebbuga

gbejna tal-bzar imqattgha dadi zghar

Metodu

Hallat kollox flimkien . tista zzid l- ingredienti skond gostik . Fil- wicc ferra ftit zejt taz- zebbuga . Ideali hafna ghal dan iz-zmien tas-sena – April

Ingredienti

4 faqqiegh kbar

3 patatiet mghollija u mghafga

karottu mgholli u mghaggeg

100gr bacon imqatta

basla zghira irqiqa

ftit bicciet tal-mozzarella

bzar

ghagina tat-torti shortcrust jew sfiljulata

Metodu

Ibda billi tnaddaf il-faqqiegh u taqla’ is-sieq taghhom. ir-ras tal-faqqiegh trid tibqa shiha

Holl il- butir go tagen u qalli hafif ir-ras tal-faqqiegh sakemm jirtabu ftit imma ma jitilfuq il- forma taghhom . Tella fuq platt .

Fl-istress tagen qalli il-basla u il-bacon . Qatta’ is-sieq tal-faqqiegh u zid mat-tahlita . Qalli hafif.

Zid it-tahlita tal-patata u karotti . Itfa ftit bzar iswed .

Kif tkun ghadha shuna , zid il-mozzarella u hawwad sakemm il-gobon jinhall.

Iftah l-ghagina u aqsam f’4 kaxxi . Fuq kull bicca ghagina poggi ras tal-faqqiegh

Ahmi ghal madwar 20 minuta temperatura ta’ 180/c.

Ingredients serve 4

3 small red onions

3 cloves of garlic

1 egg plant

1 big carrot

1 large sweet potato

400 gr cherry tomatoes

2 tsp ras el hanout

1 tsp oregano

1 tsp cinnamon

2 bay leaves

750gr vegetable broth

1 harissa

1 tsp tahini

2 dates

300gr brown lentils

Method

Finely dice the onion and garlic . Bring a big pot to medium heat and saute them with some water until transuculent . Add in the spices and continue sauntering until fragrant . chop the veggies expect for the tomatoes and add them to the pot . In a food processor blend up half of the tomatoes and add them to the stew together with the vegetables broth , harissa , tahini , bay leaves and dates . Cover with the lid until the vegetables are cooked , stir every once in a while .

Finally add the lentils and the tomatoes continue stewing for another minute or so .

I suggest to serve a stew with fresh cilantro and homade humous

Ingredients

400gr chickpeas

2 tablespoon cottage cheese

1 boiled egg

1/4 avocado

1/4 onion

Cherry tomatoes

1 yellow pepper

1/4 cucumber

baby spinach leaves

Method

Put the cooked drained chickpeas in a pan along some olive oil and season with paprika onion and garlic powder .

When cooled serve over the salad .