Ingredients

Nofs kabboca

Ftit karotti

Basla

Mayoneise

Bzar u melh

Zejt taz-zebbuga

Extra virgin  olive oil  

Method

Qatta’ il-kabocca rqiqa hafna. Tista taghmel dan bil- food processor jew  mixer . Poggi bieqja bl-ilma

Ipprepara jekk m’ ghandekx food processor jew mixer allura uza l-imhakka. Poggihom l- ilma flimken mal-kabocci.

Qatta’ il-basla u mal-karotti u l-kabcci. 

Nehhi l-ilma u qattar sewwa . Importanti li tixxotta il-haxix tajjeb ghax inkella il- mayoneise ma jaqbadx. Meta tkun zgurli il-haxix kollu xxotta qieghdu fid- dixx fejn se sservi l-insalata.

Zid ftit mayoneise, bzar u melh u hawwad tajjeb.

Jekk trid flok mayonneise tista zzid biss zejt taz-zebbuga extra virgin.

Ingredients serve 3.

Tadam

Hass jew rucola

Nofs kuccarina mustarda

3 imgharef zejt taz-zebbuga extra virgin

Mgharfa hall

Bzar u melh.

Method

Ahsel sewwa il-haxix kollu

Hu dixxx fejn se isservih u il-qiegh tieghu pprepara tal-hass jew rukola u fuqhom irranga b’ mod pulit is-slices tat-tadam.

Go bieqja qieghed il-basla mqatgha rqiqa il-mustarda, il-kappar, il-hall iz-zejt, il-bzar u il- melh. Hawwad tajjeb. Ferrex din it-tahlita fuq it-tadam. 

Insalata tal-hjar

Hjar

Dressing li tiggosta

Bzar ahmar (chili pepper) 

Tursin imqatta jew watercress

Din l-insalata tigi preparata fi zmien qasir hafna

Qaxxar il-hjar u aqsam fi tnejn mit-tul . B’ kuccaina nehhi l-parti ta’ gewwa u qatta il- hjar f’ bicciet hoxnin.

Irranga fuq il-platt fjn se sservi.

Ghamel dressing li tiggosta . Jekk trid tista tuza l-istess li hemm l-insalata tat-tadam

Fil-wicc roxx ftit bzar ahmar (chilli pepper) u tursin jew watercress.

Ingredients serve 3 .

Forma ta’ ghagina baked blind jew vol-au vents individwali

Tahlita ta’ haxi li tiggosta

Bzar  u melh

Zet taz- zebbuga extra virgin jew dressing li tiggosta

Ipprepara forma ta ghagina baked blind jew vol- au vents

Individali . Jekk trid tista tixtri dawn lesti.

Method

Ahsel il-haxix sewwa u jekk ikun hemm bzonn qattghu rqiqa hafna.

Imla il-forom tal-ghagina b’din l-insalata.     

Roxx ftit bzar u melh u ferrex ftitzejt jw dressing ghal gosti teghek. 

Din ir-ricetta ideali ghal meta ikolok il-mistednin ghal ikel.

Dan ghaliex tista tlesti il-forom tal-ghagina minn gurnata qabel  l- ghada taghmel l- insalata.

Ingredients serve 6 .

500gr chicken breasts raw

1.5 litres chicken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriader

2 tbsp sunflwer oil + etra for frying totillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small / medium , corn / tortill halved , cut in one- centimeters strips.

Method

Simmer the chicken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken &so let it cool in the liqud .

Put th stock to one side, discard bones and skin from th chicken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boil for 2 to 3 minutes and serve in deep soup bowls garished with chopped coriander.

Ingredients

2 cups  white quinua

One and one half cups firmly packed chopped fresh

 herbs, parsley, coriander, basil and mint .

1 cup peeled board beans

1 tsp fiely grated lemon zest

Salt and pepper

1 tsp basil pesto

For the dressing

3 tbsp olive oil

1 tbsp wine vinegar

Method  

Whisk together the ingredients for the dressng. Mix the other ingredients n a large bowl  drizzle with the dressing and season to taste.  

Ingredients,    

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caoao

4 juniper berries

1 tablespoon five spice powder

1 tablespoon cinnamon

4 bay leaves rand

Few mint leaves

Few sage leaves

1 carroot diced

1 tin tomato peeled

1 stick celery

Extra virgin olive oil

Salt

Pepper

Method

Seal shanks and pull ingredients in slow cooker and simmer for 4 hours.

Ingredients

2 matese orange

1 small onion

A handfull of fresh mint

2 peppered gbejna

10 blk  olives

4 carrots

Olive oil

Balsamic vinegar

Salt and pepper

1 teasepoon sesame seeds black or white

Method

Peel the oranges, slice one and dice the other. Place the slice done at the base on the plate and the diced one in a mixing bowl. In the bowl putthe grated peeled carrots, the finnel chopped mint, sliced onion and grated gbejna. Add two tablespoonss of olive oil and about half a teasepoon of balsamic vinegar . Mix all the ingredients, season with salt and pepper and place this on the sliced oranges on the plate. Garish with mint leaves, black olives and a sprinkle of season seeds. 

Ingredients

400gr majjal

50gr margerina

Tewm

Ftit dqiq         

2 kikri stock

Rosemarie

100gr basal

Bzar u melh

25gr kunserva

Krema friska

Paprika.

Method

Qatta il-laham bicciet zghar .

Dewweb il-margerina. Ghaddi il-laham u sajjar fil-margerina.  

Meta dan jiehu il-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 45 minuta fuq nar baxx.

Qabel iservi zid 2 imgharef krema friska.  

Servi b’ross mgholli separat. 

Ingredients serve 4.

900gr large rew prawns

60 ml olive oil

45ml vegetable oil

75gr breadcrumbs

1 garlic clove crushed

15ml chopped fresh parsley

Salt and freshly ground black pepper

 Lemon wedges to serve

Method

1. Stir in the prawn down their backs and remove the dark vein.   
2. Put the olive oil and vegetable oil in a large bowl and add the prawns , mixing them to coat evenkly . Add the breadcrumbs garlic and parsley and season with salt and pepper . toss theprawns throughly to give them an even coating of breadcrumbs . Cover amd leave to marinate for 1 hour.   
3. Thread the prawns on a four metal or wooden skewers curling them as you do so , so that the tails are firmly skewed in the middle.  
4. Preheat the grill broiler . Place the skewers in the grill pan and cook for about 2 minutes on each side until the bradcrumbs are golden. Serve with lemon wedges.  
5. Soak wooden skewers in cold water for a few hours before threathing so that they do not burn.     
6. To give a citrus zinc to the prawns add the finelly grated rind of half a lemon or 1 lime to the breadcrumb mixture.     

Ingredients serve 4.

10ml olive oil

1 onion chopped

1 garlic chopped

2 celerey sticks

1 red pepperr seeded and diced

5ml ground coriander

Ground cumin and grund ginger

2.5ml  tablespoon hot chilli powder

2.5ml teasepoon garam marsala

2 tablespoon plain wholewheat flour

300ml fish stock 225gr chopped tomatoes

225ml mushrooms sliced

450ml frozen cooked shelled mixed seafood thawed

175gr frozen corn kennels

225gr fresh mussels

225gr grain brown rice

45ml mixed herbs

Salt and freshly black pepper

Fresh parsley sprigs to garish.

Method

1. Heat the oil in a large non stick pan. Add the onion, garlic , celery and red pepper and cook stairing occasionally for 5 minutes . Add the ground spices and cook stairing for 1 minute then add the flour and cook continuing to stir for 1  minute .
2. Gradually stir in the stock and wine then add the tomatoes and mushrooms . Bring to the boil , stairing continously then coover and simmer , stairing occasionally for 20 minutes .
3. Stir in the rest of the seafood corn kennels and mussels and cook stairing occasionally for a further 10-15minutes until hot Descard an unopened mussels.
4. Meanwhile cook the brown rice in a large pan of lightly salty wateror just until tender .
5. Rinse the cooked rice in fresh boiling water and drain through , then toss the rice together with mixed herbs . Season the stew to taste and serve on a bed of herbed rice . Garished with freshly parsley sprigs and serve immmediately .

Ingredients serve 3.  

¼ cup plain flour

2 teaspoons French mustard

½ cup milk

½ cup cream ½ cup dry white wine

60ml mozzarella cheese grated

1 tablespoon graed parmeasan cheese

4 green shallots chopped

1 tablespoon chopped parsley

2*200gr cans crab drained 

Method

Put butter in dish , cook on high 1 minute add flour and mustard , cook on high 1 minute . Gradually srtir in the milk , cream and wine stir until smooth , cook on high 3 minutes or until mixture boils and thickens . stir in mozzarella and parmeasan cheese shallots , parsley and crab . Spoon into four individual dishes . Sprinkle with topping , cook on high 2 minutes or until cheese is melted . Combine all ingredients .

Ingredients serve 3.  

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr Swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce 

Method

Melt butter in bowl on high for 5 minutes , stir in flour , then wine and cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . Stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chilies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice.

Method

Shell prawns leave tail intact, remove black vein. Divide oil, butter garlic and chilies evenly between 4 individual’s dishes. Cook on high 4 minutes or until oil is bubbling. Add prawns, cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice.

Ingredients serve 3 .

2 tablespoon butter

1onion roughly chopped

1 lb. broccoli cut into florets stem sliced

 Ground almonds three and three froths

Vegetable or chicken stock

One and one forks cup milk

Salt and pepper

1 tablespoon butter

6 tablespoon plain yogurt

3 tablespoon slivered almonds

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften. Stir in the broccoli until coated in the butter and then add the ground almonds, stock and a little salt and pepper. Bring to the boil then cover and simmer for 10 minutes until the broccoli is just tender and still bright green.

Allow to cook slightly, then puree in batches in a blender or food processor until they speckled with green. Pour the puree back into the saucepan and stir in the milk. Reheat then taste and adjust the seasoning if needed. Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes staring until golden. Ladle the soup in the bowls drizzle a spoonful of yogurt over each bowl then sprinkle with almonds.

For broccoli and sirloin soup.  

Omit the ground almonds and cook as above adding 4 Oz de – rimed and crumbled. Sirloin cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper.

Ingredients serve 3. 

450 gr potatoes peeled sliced and cooked

225gr low fat sausages

50gr lean bacon and removed and chopped

1 small onion chopped

1*200can sweetcorn gained

1*15gr spoon mixed herbs

Salt and freshly ground black pepper

1 tomato  cut into quarters

Low fat cheadar cheese grated 

Oven temperture 200/c /400/F/ Gas mark 6. 

Method

1. Line a lightly greased shadow 20.5cm serving dish with a potato slices

        Gently fry the sausages in a non stick frying pan to extract any fat for about 5        minutes.  

2. Add the bacon and onion and fry untiol the onion is transparent.
3. Remove the sausages and slice , add to the dish with the bacon , onion and sweetcorn . Add half the mixed herbs and season
4. Arrange the tomato on the center and sprinklewith cheese and the remain ing mixed herbs . Pour over the eggs and bake for 40 minutes until golden brown.  Serve with Colesaw.  

Ingredients serve 3.

1 egg

1 tablespoon healthy butter substitute spread

1 teasepoon fresh lemon juice

½ teasepoon dijon mustard

Pinch paprika

Method

In a ½ pint michrowave liquid measure combine the egg and the spread . Michrowave on low 20(per cent) for 1 minute stairing once halfway through cooking until the spread is softened.

Stir the lemon juice and mustard into the egg mixture and michrowave on low for 3 minutes stairing every 30 seconds until thickened. Stirin the paprika (if the mixture curdles transfer to a blender and process on low speed for 30 seconds until smooth).

Ingredients serve 3

1,25gr onions

2 sage leaves finely chopped

1 bay leaf

200ml  dry cider

1 tablespoon cider vinegar

2 tablespoon salt lightly brown sugar

35 gr currants

Small loaf maltese bread , crusts removed and roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Method

Finely slice the onions in a large saucepan and fry the onions , gently , uncovered with a pinch of salt , the sage and the bay leaf for 30 minutes , or until very soft and golden , stir occasionally to stop them from sticking to the pan . turn up theheat under the onions and add the cider , cider vinegar , brown sugarand currants . boil for 15 minutes until reduced and sticky ; season to taste and transfer to an ovenproof serving dish ; keep warm in the oven , cover the foil upup to 20 minutes . heat the oil in a frying pan and fry the maltese bread for 20 minutes. Heat the oil in a frying pan and fry the maltese bread croutons for ¾ minutes . Heat the oil in a frying pan and fry the maltese bread croutons for 3-4 minutes ; stairring frequently until golden and crisp ; toss with thhe parsley until golden and scatter over onions and serve

Ingredients serve 3

1/3 cup Extra virgin olive oil

1kg green beans , trimmed patted dry

Salt

Garlic cloves thinly sliced

1 tsp crushed red pepper flakes  

Method

1. Heat oil in a large skillet over high. Cook green beans covering skillet if beans are spattering intil browned underneight about 3 minutes . using tongs carefully turn beans over and red distribute so they brown evenly but don’t toss them since the hot oil can easily splash out of the skillet . Continue to cook turning ocasionally until browned all over are tender . Continue to cook turning occasionallyuntil browned all over and tender, about 5 minutes longer; season with salt . Add garlic, capers and red pepper flakes until just garlic turns golden about 1 minute
2. Transfer to a platter , spoon garlic mixture with some oil over , season with salt.

Ingredients almond 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 serve 3

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.