Ingredients

225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard

 a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream 

Method

 In a bowl mix the breadcrumbs , grated cheese and parsley finely chopped minture. In the same pan melt the butter and add to the garlic

Worchester sauce and mustard

 Dip the chicken sauce and mustard.

Dip each chicken breast in mustard sauce and place it in a overproof. Press the breadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutes in when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat through.

Pour the green sauce over on top of the chicken fillets.

Ingredients

3/4 cup walnuts

1/4 cup fresh lemon juice

1/2 crushed red pepper flakes

1 Tbsp +1/4 cup Exra virgin olive oil

4 medium eggplant length wise cut 2 inch thick

One and one half cups mint leaves

Salt

2 tablespoon date syrup or honey

Method

1. Preheat oven to 350. Toast walnuts on a rimmed baking sheet , tossing occasionally , until golden brown 10minutes . Let cool , then chop and set aside.

2. Meanwhile whisk lemon , juice cinnamon , red pepper flakes and 1 tablespoon oil in a large bowl to combine.

3. Heat Remaining1/4 cup oil in a large skillet , preferably nonstick over Medium-High. Add eggplant and cook tossing occasionally until browned in spots and tender 9 minutes. Using a spoon or tongs , transfer eggplant to bowl with dressing , leaving any oil in the pan behind , discard oil. Add onion , mint and 3/4of reserved walnuts to bowl . Season with salt to combine

4. Transfer eggplant salad to a platter . Drizzle with date syrup then top with remaing walnuts .

Ingredients Ricetta 112

2 kikri ross abjad imsajjar tilda

2 zalzettiet mit-twal imqatghin f’ dadi zghar

80gr perzut imqatgha zghir

Tadama kbira imqatgha f’ dadi zghar

Basla mqatgha f’ dadi zghar

Nofs kikra halib

nofs kikra dqiq

3 bajdiet imhabta

kuccarina melh

kuccarina bzar iswed mithun

kuccarina trab taz- zaghfran

kuccarina Oregano

mgharfa (Chives) mqatgha fina

Mgharfa butir

Method

1. Poggi ir-ross go skutella kbira

2. Zid ir-ross, iz-zalzett, il-perzut, it-tadama, il-basla, il-bajd, il-halib, il-melh, il-bzar, iz- zaghfran, oregano u ic-chives u hawwad sewwa flimkien .

3. Zid id-dqiq u erga hawwad sew.

4. Go tagen fuq nar baxx ixhet il-butir, u x’ hin jinhall itfa it-tahlita, Ghatieha b’ghatu ta borma u hallieha isir.

5. Dawwarha u sajjarha min-naha l-ohra .

Ingredients serve 6

6 skinless chicken breasts fillets

3 garlic cloves , crushed

4 tablespoon orange marmalade

Zest and juice of 1 orange

20gr unsalted butter

300ml chicken stock

watercress , orange slices , olives , thinly sliced , red onion and low fat feta to serve .

Method

1. Preheat the oven to 180’c.
2. . Season chicken breasts with salt and pepper. Place garlic, marmalade , orange zest and butter in a bowl and beat with a fork to combine .
3. Place chicken in a roasting pan, spread orange mixture over the chicken nd cover pan with foil.
4. Place in oven and bake for 10minutes , then remove foil and bake for a further 15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside. Add juice and stock in a roasting pan and stir over low heat until well reduce and sticky then pour over chicken . Serve with a salad of watercress , fresh orange slices , olives red onion and low fat feta .

Ingredients serve 8

1/4 cup white choc bits

one and one half cups milk

1/2 cup caster sugar

1 teasepoon vanilla extract

1/4 dark choc bits

2 tablespoon silvered almonds

6 cross buns

6 eggs

Method

1. Greese a cake tin and line base with non stick baking paper . Cut each hot cross bun into four slices . Line base of tin with half the slices , fitting snugly . Sprinkle with white choc bits .

2.Whisk milk , cream, eggs, sugar and vanilla together in a large jug . Pour halfthe mixture over buns

3. Top with remaing slices , pour rest of mixture over . Stand 30 mins to soak up liquid preheat oven to 160.

Top with dark choc bits and almonds .

4. Stand cake in a baking dish and pour in boiling water to come halfway up the side .

Bake for 1 hour until set and browned (It will rise well cooked but sink on cooling).

5. REmove tin from dish and cool completely. Run a knife round edge of pudding turn to a plate. Remove paper and invent pudding onto a serving plate. Cut into wedges to serve.

Ingredients serve 12eggs .

1 tablespoon capacity Easter egg moulds.

100gr white chocolate , chopped

2 tablespoon thickened cream

1/2 teasepoon coconut essence

200ml milk chocolate, chopped

Method

1. Place white chocolate and cream in a microwave save bowl . Microwave on high for 30 seconds to 1 minute or until smooth

Stir in coconut . Cool.

2. Place chocolate milk in a microwave safe bowl . Microwave on high for 1 minute stairing with a metal spoon after 30 seconds or until smooth . Cool slightly

3. Spoon 1 teasepoon of milk chocolate into each mould hole . Using the back of spoon , spread chocolate up sides of shell to coat and create outer shell , adding more chocolate if necessary . place in freezer for 5 minutes or until firm .

4. Divide the chocolate mixture between each chocolate shell . Place in freezer for 5 minutes or until firm . Spread remaining milk chocolate over tops to enclose mixture . Place in freezer for 10 minutes or until firm.

5.Carefully turn out eggs. Serve.

Ingredients

400gr rigatoni pasta

1 head broccoli, cut into florets.

200gr speck or smoked prosciutto cut into cubes

1 spring onion

1mdium red onion

2 tbsp chopped parsley

50ml extra virgin olive oil

200fine grated parmeasan cheese .

Method

Prepare a pot of salted water and bring to the boil . Put the pasta and broccoli and simmer for about 9 minutes or according to packet instructions.

In a pan , heat the oil and fry the spec cubes gently until crisp . Fry the onions . Stain the pasta and broccoli and add to the spec with a little pasta cooking water . Stir without cooking until the broccoli break . Add the parsley and fold in the parmeasan.

Drizzle a little olive oil and serve.

.

Ingredients

100gr risotto

100gr porcini mushrooms

500gr butter

10gr garlic

2gr olive oil

5gr basil

30gr shallot

50ml white wine

5gr truffle paste

50ml white wine

200ml fresh cream

100ml chicken stock

5 gr basil

5 gr parsley

5gr chives

Method

Slice the onion and garlic thinly and cut the porcini mushrooms in chunks .

Prepare the herbs by chopping and slicing them and put aside .

Sweat the onion and garlic in olive oil for a few seconds.

Add the mushrooms and risotto .

Deglaze with wine and reduce . Start pouring the stock and cooking stairing all the time.

While the stock is reducing continue to add more stock little by little until the risotto is almost done .

When ready , stir in some cream and butter knobs.

Add the herbs and truffle paste and serve.

Garish with the parmeasan crisp .

Ingredients

6 mussels in half shelled

50gr broccoli

10gr green peppers.

10gr bamboo shoots

10gr carrots

5gr onion

5gr ginger

garlic

pinch of black pepper

pinch of salt

pinch of sugar

1 teasepoon of oil

5gr cornflour (soaked in water).

Method

Finely chop the ginger , onion and garlic . Cut the bamboo shoots , the carrots and the green pepper in small slices .

Mix the ginger , onion and garlic with the black pepper salt and sugar , then sprinkle on the meat of the mussels .

Place the bamboo shoots the carrots and the green pepper in the mussels shells and sprinkle some soaked cornflour on each one.

Place the mussels shells on a round plate with the broccoli , perhaps a red cherry tomatoes in between each one . Then steam in a bain marie for 8 minutes, after bringing the water to boil

Ingredients serve 6 .

6 skinless chicken breasts fillets

3 garlic cloves , crushed

4 tablespoon orange marmalade

Zest and juice of 1 orange

20gr unsalted butter

300ml chicken stock

Watercress, orange slices , olives, thinly sliced red onions and low fat feta to serve

Method

1. Preheat the oven to 180/c
2. Season chicken breasts with salt and pepper . Place garlic , marmalade orange zest and butter in a band beat with a fork to combine .
3. Place chicken in a roasting pan spread orange mixture over the chicken and cover pan with foil . Place in oven and bake for 10 minutes, then remove foil and bake for a further 15minutesor until the chicken is cooked through.
4. Remove from the chicken and set the chicken aside . Add Juice and stock to roasting pan and stir over low heat until well reduced and sticky , then pour over chicken . Serve with the salad of watercress , fresh orange slices , olives , red onion and low feta cheese.

Ingredients serve 4 .

750gr chat potatoes

olive oil cooking spray

4 (160gr each ) chicken breasts fillets

4 large bocconcini cheese , thinly sliced

1/2 baby spinach

4 garlic cloves thinly sliced

1/4cup fresh sage leaves

20gr butter sliced

Method

1. Preheat oven to 200/c . Lightly grease a large baking tray . Place potatoes in a saucepan and cover with cold water . Bring to a boil. Cook for ten minutes or until potatoes are tender . Drain . Place on prepared tray . Using a potato masher, partially squash potatoes . Spray with oil . Bake for 25minutes or until golden.

2. Meanwhile using a small sharp knife, cut a silt in the side of each fillet to form a pocket . Divide cheese and spinach between pockets . Secure with toothpicks . Season with salt and pepper.

3. Heat oil in a large frying pan over medium heat . Add garlic . Cook for 1 minute or until fragrant . Add sage is crisp and garlic golden . Using a fork transfer mixture to a late lined with baking towel . Increase heat to high . Add chicken to pan . Reduce heat to medium . Cook for 6minutes each side or until cooked through . Transfer to a plate. Set aside for 5minutes .

4. Drain excess oil from pan. Heat over medium high heat. Add 1/3 cup cold water. Bring to a boil.Cook , scraping pan 2 minutes or until reduce by half . Add butter. Cook swirling pan 2 minutes or until butter has melted. Stir in garlic and sage .

5.Place chicken on plates . Remove and discard toothpicks . Top with sauce . Serve with potatoes and salad leaves .

Ingredients

4 ramp tal-haruf ittrimjat li (jiznu madwar 180gr kull wahda)

50zejt taz- zebbuga

Fergha saghtar frisk

2 sinniet tewm

4 bicciet incova minghajr is- salmura

4 tadamiet ta’ daqs medju

400gr artichokes mghorka sewwa izda mhux imqaxra

80gr butir bla melh

50gr weraq tal-pitravi

150ml meraq tal- haruf

Bzar u melh .

Method

1. Ibda billi taghmel il-krisps tal-artichokes billi taqbad artichokk kbira wahda u tqataghha irqiq hxuna ta’ 1cm. u imbaghad aqli fi fryer f’ temperatura ta’ 160/c sakemm tihmar u tkun tqarmec. Saffi. Biex taghmel il-puree tal- artichokes poggihom f’ dixx tal- forn , roxx ftit zejt taz- zebbuga . ghatti u sajjar fil- forn f’ temperatura ta’ 160/c sakemm jirtabu madwar 40minuta . X’ hin isiru nehhihom mill-forn ikxifhom aghzel 4 bicciet sbieh indaqs u u poggihom fil- genb ghal iktar tard . L- artichokes imsajjar li jifdal poggihom fi blender mal- butir bla melh u hawwad f’velocita gholja sakemm isir puree’ lixx. GHaddi minn pasatur fin , hawwar bil-melh u il- bzar .
2. Hawwar ir ramp tal-haruf bil-melh u il-bzar, Xawwat u hammar in- nahat kollha u zid is sinniet tewm u fergha saghtar f’ nofs dan il-process. Imbaghad poggi zid is- sinniet tewm u il- fergha saghtar f’ nofs dan il- process . Imbaghad poggi it- tagen fil- forn f’ temperatura ta’ 160u sajru kemm tixtieq . Nisugerixxi li isajru medium rare jigiefieri madwar 8 minuti . Ohorgu u hallih joqoghod ghal madwar 7 minuti.
3. Biex tiprepara it-tadam qaxxar imbaghad hawwar bil-melh u il-bzar u iz-zejt taz-zebbuga u ixwi fil-forn f’temperatura ta’ 170/c ghal 7 minuti .
4. Biex isservi; sahhan ftit pure tal-artichokes u poggih fuq platt shun, poggi l- artichokes shah imsahna li rfajt fil- mgenb iktar kmieni u imbaghad poggi it-tadam . Ittrimja l-haruf imsajjar wara li ikun qaghad u poggih f’nofs il-platt u fuqu il-bicciet tal-incova.Ikompleta l-platt bi ftit chrisps tal-artichokk moqli u il-meraq tal-haruf.

Ingredients .. Makes 1 quarter stock.

2 pounds beef or soup bone

2 quarts cold water

4 peppercorns

2 cloves

1 bay leaf

1 blade mace

1 tablespoon diced carrots

1 teasepoon sweet herbs

1 tablespoon diced onions

1 tablespoon diced celery

spring onions

1 teasepoon salt

Method

Cut meat into small pieces. Combine with other ingredients in a kettle. Heat to boil slowly and simmer for 3 hours . Stain stock for several thickness of cheesecloth and cool quickly. When cold remove fat from the top. Remove and serve hot. If a darker colour is desired brown the meat in 2 tablespoon shortening before adding water and other ingredients .

Ingredients Makes 1 quarter consumme

1 pound lean beef

1 veal knuckle

one and one half cold water or 1 pint chicken stock

2 peppercorns

1 clove

1/2 teasepoon sweet herbs

1 tablespoon diced celery

1 teasepoon diced carrots

1 tablespoon diced onions

Serve Parsley

1 teasepoon salt

Method

Cut meat into small pieces . combine all ingredients in a kettle heat slowly to boil and simmer four four hours . Stain consume through several thickness through of cheese cloth and cool quickly . When cool remove fat from the top. Reheat and serve from the hot.

Ingredients

Diced vegetable

Bouillon

Salt

Method

Add 1 cup cooked vegetable uncooked or cooked . If uncooked vegetables are used simmer in bouillon until tender . It may be necessary to add more salt .

Ingredients

2 tablespoon barley

Rice

Sago

Method

Add 2 tablespoon barley, rice or sago .Soak rice or Sago 1/2 hour in water to cover before adding to bouillon . Barley should be soaked overnight . Add to the bouillon and simmer for 1/2 hour .

112

Ingredients , makes 1 quarter per person soup .

2 pounds chicken or knuckle of veal

one and one forth quarts cold water .

1 clove

1/2 teasepoon sweet herbs

1 tablespoon diced onion

1 teasepoon diced celery

1 teasepoon salt

Method

Cut chicken into small pieces add remaing ingredients 3 hours . Stain through several thickness of cheesecloth . Cool quickly and remove far from surface . Reheat move fat from surfaces . Reheat and serve hot .

Ingredients

Maccaroni , Noodles or

Vermicelli

Method

Add 1/4 cup macaroni , noodles spaghetti or vermicelli (Broken into small pieces to stock ). Simmer until tender.

Ingredients

2 pound round steak

1 pound beef makes 4ounces or one half juice

Method

Have meat cut 1 inch thick .

Place under the broiler and broil until meat is warm and the juice has started to flow about 2 minutes .

Remove meat sprinkle with salt , cut into small pieces , place in a small piece of cheesecloth a presser , place in a small piece of cheesecloth a presser , lemon squeezer or a potato richer and squeeze out all the juice . Serve cold or heat very carefully over water stairing constantly to prevent overheating and coagulating of proteins. Beef juice is rich in phosphorous and iron under doctor directions.

Ingredients makes 1 cup broth

1 pound lean beef

1 cup water

1/2 teasepoon salt

Method 1.

Put beef through a food grinder using a course knife . Place in top of double boiler and add to the water .

Simmer over very low heat about three and a half hours . Add salt . Remove all fat stains and keep liquid in a cool place . It may be diluted with some boiling water to the strength desired.

Method 2 .

Place ground meat in a fruit jar add 2 cups cold water and let stand 1 hour .

Place jar on a cloth in a saucepan of cold water and heat slowly to 140/c . Do not allow to boil .

Keep at this temperture for 2 hours.