Category: Uncategorized
Ingredients serve 4
200gr local prawns
Dash of olive oil
2 fresh garlic leaves
Salt and pepper
Garish with lemon slice
Fresh rosemary
Clean all the prawns from the shell and cut into small pieces . Add the olive oil , chopped fresh garlic , strawberry , lemon juice
Salt and pepper in a bowl and mix togewther .
In a circular shape or berger press add the mixture together .
Transfer on a plate., and add the garish . Serve cold .
Ingredients serve 4.
4 garlic clove , minced
4 tablespoon caraway seeds
6 tablespoon olive oil
4 thick pork chops on the bone
2 apples , quatered 2 onion , slices
4 tbsp apple cider vinegar
2 tbsp brown vinegar
4 tbsp paprika
6 sage leaves
Handful of rasberries opitional
Salt and pepper
In a large bowl, combine the minced garlic, caraway seeds, 3 tablespoon olive oil, sea salt flakes , & the pork chops . Cover and refregerate for at least 1 hour.
Preheat the oven to 180/c fan or gas mark 5 .
Put the cooked beetrooth , apples , onion , the remaining 3 tablespoon olive oil , vinegar olive oil , brown sugar , paprika , sage leaves , salt &pepper into the roasting tin , ensuring they lie in a single layer. Toss with your hands and roast in the oven for 10-15minutes .
Heat the frying griddle pan over high heat and colour the pork chops on both sides . Season with salt & pepper as you go . Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes , the meat should be tender & cooked through . Add the rasberries at this stage if you are using them . serve with potatoes & couscous .
Ingredients
60gr walnuts roughly chopped
40gr pistachoes , roughly chopped
One and one half pistachoes roughly chopped
One and one half tbsp butter Extra plus
1 smoked maltese sausage, diced
4 sage leaves
Zest of 1 vlemon
300gr dried taghliatelle
50gr parmeasan , shaved
Bunch of parsley
2 tablespoon lemon juice
Salt and pepper
In a dry frying pan over medium heat , toast the walnuts and pistachoes until slightly coloured . Transfer to a plate and set aside.
In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .
Add the lemon zest cream
½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little.
Remove from the heat immediately and set aside
Bring a large pan of salted water to the boil and cook the pasta until al dente .
Drain reserving some of the cooking liquid and place on a large bowl
Warm the sauce and add some of the reserved cooking water to thin it.
Add the sauce to the pasta, along the nuts . Parmeasan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .
Ingredienti isservi 4 persuni.
4 imgharef butir mhux mielah
Basla tal-busbies imqatta
Basla zghjira imqatta
2 karotti
Patata imqatta
Saghtar frisk u werqa randa
Dada tat-tigieg
Bzar u melh
Halib jew krema friska
Fi skutella tal-majjal ta’ malta minghajr ghadma
3 imgharef dijon mustard
3 imgharef zokkor
2 imgharef meraq tat-tuffieh
2 imgharef worchesire sauce
Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira afghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh bl-imarinah li kont erfajt go tazza . wara li jghaddi il- hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar .. sadanitant sahhan il-forn ghal 160.c . pogi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patatta maxx.
Ingredients serve 6.
105ml olive oil
675gr small onion peeled
150 drywhite wine
2 bay leaves
2 garlic clove
2 small dried red chillies
15ml coriander seeds toasted and lightly crushed
2.5ml fresh sprigs thyme
30currants 5ml grated rind
15ml chopped fresh flat parsley 30-45ml 3 tablespoons pine nuts leaf chopped
Salt and fresh ground black pepper
10ml fresh chopped fresh oregano or majoram
Place 30 ml of the oil in a wide pan .
Add the onions plce over a medium heat and cook gently for 5 minutes . use a fork to remove from the pamn and set aside .
Add the remaining oil , the wine and thyme to the panh
Cook gently brisky for 5 minutes .
Return to the onion toi the pan . add the currants , reduce the heat and cook gently 15-20minutes or until the onions are tender but not falling apart .
Use a fork transfer the onions to a serving dish thyen boil the liquid vigoursly until it reduce by half . taste and adjust the season and pour onto the liquid over the onions . Scatter the onions with the oregano or marjoram and cool and chill just before you are ready to serve . stir in the lemon rind chopped flat leaf parsley and pine nuts into the onions .
Non stick looking spray
1 cup uncooked Quinua dinner according to package directions
2 packs plain flour one and three forths milk divided
½ loosely package powder
½ teasepoon salt
¼ plain zero fat Greek yougourt
2 large eggs
1 teaspoon vanilla extract
4 tablespoon peanut butter
¼ tablespoon butter
¼ strawberry or tinned strawberries
Preheat oven to 250°C.
And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk . Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed
In a large bowl sugar baking powder and salt and which to combine
Flour , brown sugar , baking powder and salt and whisk to combine
In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups
Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.
Ingredients serve 4
4 garlic clove , minced
4 tablespoon caraway seeds
6 tablespoon olive oil
4 thick pork chops on the bone
2 apples , quatered 2 onion , slices
4 tbsp apple cider vinegar
2 tbsp brown vinegar
4 tbsp paprika
6 sage leaves
Handful of rasberries opitional
Salt and pepper
In a large bowl, combine the minced garlic, caraway seeds, 3 tablespoon olive oil, sea salt flakes , & the pork chops . Cover and refregerate for at least 1 hour.
Preheat the oven to 180/c fan or gas mark 5 .
Put the cooked beetrooth , apples , onion , the remaining 3 tablespoon olive oil , vinegar olive oil , brown sugar , paprika , sage leaves , salt &pepper into the roasting tin , ensuring they lie in a single layer. Toss with your hands and roast in the oven for 10-15minutes .
Heat the frying griddle pan over high heat and colour the pork chops on both sides . Season with salt & pepper as you go . Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes , the meat should be tender & cooked through . Add the rasberries at this stage if you are using them . serve with potatoes & couscous .
Ingredients
60gr walnuts roughly chopped
40gr pistachoes , roughly chopped
One and one half pistachoes roughly chopped
One and one half tbsp butter Extra plus
1 smoked maltese sausage, diced
4 sage leaves
Zest of 1 vlemon
300gr dried taghliatelle
50gr parmeasan , shaved
Bunch of parsley
2 tablespoon lemon juice
Salt and pepper
In a dry frying pan over medium heat , toast the walnuts and pistachoes until slightly coloured . Transfer to a plate and set aside.
In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .
Add the lemon zest cream
½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little.
Remove from the heat immediately and set aside
Bring a large pan of salted water to the boil and cook the pasta until al dente .
Drain reserving some of the cooking liquid and place on a large bowl
Warm the sauce and add some of the reserved cooking water to thin it.
Add the sauce to the pasta, along the nuts . Parmeasan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .
Ingredienti isservi 6 persuni
Basla tal-busbies imqatta
Basla zghjira imqatta
2 karotti
Patata imqatta
Saghtar frisk u werqa randa
Dada tat-tigieg
Bzar u melh
Halib jew krema friska
Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira aghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh fl-imarinat li kont erfajt go tazza . wara li jghaddi il-hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar . Sadanitant sahhan il-forn ghal 160.c . poggi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patata maxx.
Ingredients serve 6.
105ml olive oil
675gr small onion peeled
150 drywhite wine
2 bay leaves
2 garlic clove
2 small dried red chillies
15ml coriander seeds toasted and lightly crushed
2.5ml fresh sprigs thyme
30gr currants
5ml grated rind
15ml chopped fresh flat parsley 30-45ml 3 tablespoons pine nuts leaf chopped
Salt and fresh ground black pepper
10ml fresh chopped fresh oregano or majoram
Place 30 ml of the oil in a wide pan .
Add the onions plce over a medium heat and cook gently for 5 minutes . use a fork to remove from the pamn and set aside .
Add the remaining oil , the wine and thyme to the panh
Cook gently brisky for 5 minutes .
Return to the onion toi the pan . add the currants , reduce the heat and cook gently 15-20minutes or until the onions are tender but not falling apart .
Use a fork transfer the onions to a serving dish to the liquid vigoursly until it reduce by half . taste and adjust the season and pour onto the liquid over the onions . Scatter the onions with the oregano or marjoram and cool and chill just before you are ready to serve . stir in the lemon rind chopped flat leaf parsley and pine nuts into the onions .
350gr ross tilda rice
50ml ilma
Sinna tewm
Niskata melh
1 kg canga imqatta irqiq 300
fjuretti tal Broccoli
Avocado imqaxxra minghaajr zerriegha
Mgharfa zokkor ismar
3 imgharef cornstarch
2 imgharef zerriegha tal-qara hamra
2 nofsijiet bzar ikulurit differenti.
Ghalli ir-ross ghal madwar 15 il-minuta. Hallih joqoghod . jekk trid ghamlu go borma
Go kazzola hawwad 3 imgharef cornstarch u 3 imgharef ilma .Itfa it-tewm u il-melh
Qalli il-laham fi mgharfa zejt taz-zebbuga u hawwad spiss .
500gr ikapuljat dejf ta’ malta jew mili taz-zalzett ta’ malti
2 bottijiet polpa
2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.
Bott sweetcorn
Hwawar taljani italian seasoning
Go tagen fuq nar medju poggi l-ikapuljat tal-majjal jew iz- zalzett tal-malti
Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar
Nehhi ix-xaham zejjed . Sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is-sour cream u il- gobon mahkuk.
1 flett tal-majjal ta’ malta
2 sinniet tewm imqatta irqiq
1 zalzett tal-malti
100gobon normali mahkuk
Ftit worchesire sauce
4 bicciet perzut tal-koxxa
Zejt taz-zebbuga
Nehhi ix-xaham tal-flett u wara biex igibu catt. itfa ftit melh u bzar u wara poggi
4 bicciet perzut tal-koxxa. Wara aqsam iz-zalzett tal-malti. Nehhilu il-qoxra. Itfa ukoll it-tewm imqatta irqiq u ftit tursin .Itfa ukoll 100gr gobon normali mahkuk . Aqbad it-tarf tal-flett u rremblu isikkat biex meta ikun qed isir .
Poggi fuq bicca fojl u itfa il-flett mimli ftit soy sauce , ftit worchesire sauce u tursin. Issa dawwar il flett biex jiehu l- istess toghma minn kullimkien u remblu issikkat bil-fojl. Itfa’ il-forn imsahhan 190/c hallih isir ghal 25 minuta jew sakemm il-flett jilhaq temperatura ta’ 76/c .
2 kikri weraq tal-habaq
2 imgharedf gewz u pine nuts
2 sinniet tewm kbar tewm
½ zejt taz-zebbuga tajjeb
¼ kikra gobon parmigjan jew grana mahkuk
½ kuccarina melh
Naddaf sew il- weraq tal- habaq flimkien mal- gewz u pine nuts u it- tewm imqaxxar
Zid ukoll il- melh .
Haddem il- food processor . Waqt li dan ikun ghaddej , itfa bil- mod il- mod iz- zejt taz- zebbuga sakemm tara li fforma sauce lixx u sabih u kulur hadrani .
Aghlqu sewwa fil-vasett u poggih fil- frigg sakemm tigi bzonnu. Kemm tista ghalli l-ghagin u thawwad il- pesto mieghu . imma tista tuza ukoll mal- hobz u forsi ftit irkotta u gobon u taghmilhom toast. Idhol f’ hafna ricetti ohra la darba tkun thobbu .
Ingredienti ghal 4 persuni
300gr irkotta ta’ malta
500gr tarja
3 bajdiet
4 imgharef pesto
Ftit bzar iswed
Gobon tal-hakk
Ghalli it-tarja u hallieha ghal dente.
Hallieha toqtor go passatur.
Poggi it-tarja f’borma kbira u maghha zid l-irkotta mghafga il-pesto , il-bajd , il-gobon u ftit bzar kemm tiggosta.
Hawwad kollox sew sahhan tagen non stick.
Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi.
Sabih. Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’ diversi frejjeg .
Servi it-tarja moqlija shuna. Tista tferrex ftit gobon mahkuk fil-wicc u servieha mal-insalata fil-genb tal- platt .
Ingredients
1 red snapped
200gr medium potatoes
40g cherry tomatoes
50g porcini mushrooms
10g shallot
20ml fresh cream
4ml white wine vinegar
15gr butter (unsalted)
20 gr mustard cross
15g aberigines
Method
Clean scale and fillet the fish and remove all the bones. Season with salt and pepper, squeese a little lemon juice and roll over.
Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done.
To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a chinoise. Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill. Saute the porcini mushrooms
and add to the sauce.
To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil.
Steam the fish for 10 minutes and then serve as a photo.
400gr majjal
50gr margerina
Tewm
Ftit dqiq
2 kikri stock
Rosemarie
100gr basal
Bzar u melh
25gr kunserva
Krema friska
Paprika
Method
Aqta’ il-laham f’bicciet zghar. Dewweb il-margerina . Ghaddi il-laham mid-dqiq u sajjar fil-margerina
Meta dan ikun ha kulur hamrani, zid il-basal u it-tewm li tkun qatajt bicciet zghar .
Zid il-paprika u ir-rosemarie . Hawwad sewwa . Zid il-kunserva , stock bzar u melh . Kompli sajjar ghal madwar 45minuta fuq nar baxx . Qabel iservi zid 2 imgharef krema friska.
Servi b’ ross mgholli separat
Ingredients
80gr beef tenderloin
15gr lemon juice
10gr olive oil
5mg red wine vinegar
5 g fresh cilantro
30gr mistresses
20gr Octopus
20 gr vino rosso
200gr potatoes
1 clove garlic
10gr butter
20gr cherry tomatoes
15gr walnuts
1g crushed black pepper
Method
To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes .
Then wash peel and grate the potatoes and place in the container.
Add the peel chopped garlic and butter and cook in a rosti pan.
They should take 10 minutes over low heat on each side.
Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top.
Garish with the walnuts and the cherry tomatoes and serves.
Ingredients
For the Mozzarella spears:
200gr mozzarella di bufalo with its liquid
20ml fresh cream
10ml crushed ice
2 fresh basil leaves
6gr gluconolactato (Textures Algin Availiable from Specialist food shops ).
For the bath;
500ml distilled water
5gr natrium alginic (Textures Align Available from specialist food shops ).
Method
Get mozzarella , the fresh cream and the basil leaves chilled down to 4 degrees celcius or in the fridge temperture.
Cut the mozzarella into small pieces and puree’ together with all the other ingredients in the food processor till smooth (Don’t let it get warm ).
Stain the mixture in the fine –mesh sieve and keep in the fridge for 12 hours .
Blend the water together with the natrium aliginit and keep in the fridge for 12 hours.
Stain the natrium bath through a fine sieve in a small pot that it becomes a depth of 5cm minutes.
Put the mozzarella mixtures with the round measures spoon of 1 tablespoon carefully in the bath and release the mixture (shold be covered in the bath avoid contact beetween the single spheares ! ).
After 4-5 minutes take the sphear with the small skimmer and put it in the slightly salted water bath to rinse .
Continue the procedure until all the mixture is used .
The spheres can be served on a spoon with a small slice of a cherry tomato and basil leaver in a nice tomato consume’ . However the sphere should be eaten whole since it will be liquid inside.
500g fennel
2 medium union chopped
2 garlic cloves chopped
10ml olive oil
2.5kg tomatoes (preferible plum ) pureed in a food processor
4gr fine sea salt
1kg black pepper
8 large egg whites, chilled
5g chopped flat- leaf fresh parsley
4gr tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
300 ice , lightly crushed
4ml dry sherry
Cut whole clean fennel in half lenghtwise and chopped including stalks .
Cook uniouns , garlic and chopped fennel in oil over moderate heat stirring frequently , until softened, 10 minutes . Stir in pureed tomato sea salt and pepper and simmer uncovered, stirring occasionally, 20 minutes.
Pour tomato mixture througha fine mesh sieve into a saucepan , pressing hard on solids , chill down to 4 ° Cand add dry sherry .
Whisk together egg whites , herbs and ice , in a bowl until frothy , then pour into chilled broth, whisking vigorosly 2or 3 times and rehead all together while stirring carefully till Egg mixture will rise to surface and forms a ‘’”raft ”. Cook broth a bare simmer uncovered without stirring (keep raft center clear by gentle spooning out a froth), until broth is clear , 15 to 20 minutes.
Remove saucepan from heat and disturbing raft as little as possible., carefully take of the raft with a fine skimmer and discard . Transfer the remaining consumme’ to a fine mesh sieve lined with a double layer of dampered paper towels set over a bowl or glass measured . Can be served chilled (in summer).
Just before serving season consume’ with salt to your like . I recommend to serve it with spheres of Bufalo mozzarella or if to time (consuming) grilled asparagus tips and tomato concusses.
David's Recipes 