Klabb tat- tisjir

Ingredients

75gr zokkor

25gr butir

300ml ilma

8 tiniet sbieh imdaqsin .

2 grokkijiet rum

Method

Aghmel tahlita ta ilma , zokkor u rum

Itfa kollox jaghli fuq in- nar

Zid it- tin u sajjar fuq nar baxx ghal madwar 30 minuta . Zid il- butir ghal ftit sekondi u wara servi shan.

The Artisanal kitchen Perfect pizza at home.

Ingredients

Fanny pizza dough

one and one bunches , trimmed

3 tablespoons extra virgin olive oil plus more for drizzling

1/4 teasepoon kosher salt

all purpuse flour

1 teasepoon Calabrian chilli paste or to taste

4 large garlic to taste

4 large garlic cloves ,

shaved into paper thin slices with a knifeor a mandoline

10 ounces fresh cow ‘s milk

mozzarella pulled into large bite – sized pieces

2 ounces grana padano finely grated

plus more for sprinkling

juice for 2 lemons or to taste sea salt

Method

Preheat the oven to 500/c , with the pizza stone on a rack in the top third of the oven. Let heat for 1 hour. Remove the pizza dough from the refrigerator at least 30 minutes before baking.

Meanwhile once the oven has preheated (While the pizza stone continues to heat), toss the asparagus with the olive oil and salt . Spread on a large trimmed baking sheet and roast , tossing the asparagus once or twice , until completely browned and caramelized 16to 20 minutes. Let cool, then cut into 1-inch pieces.

Turn a large baking sheet upside down to use the pizza peel. Dust the surface with flour. Form 1 piece into a 12 inch around and set it on a baking sheet or peel.

Working quickly dab the dough with 1/4 of the chilli paste dispersing it so that every pizza slice will get a pop of spice ness. Scatter 1/4 of the garlic asparagus and mozzarella over the dough. Drizzle with the olive oil and sprinkle with 1/4 of the grana Padano.

Jiggle the pizza gently on the pan (or peel ) To make sure It is not sticking (If it is, loosen and sprinkle a little more flour under the area where it stuck). Slide the pizza on a hot stove making sure to start the stone back end so that the pizza will fit on it.

Cook the pizza for 3 minutes. Turn on the broiler. Broil the pizza until golden crisp and a bit blistery nand charred in places 1 to 3minutes (Watch it carefully to see that it does not burn). If You don’t have a peel , use tongs to slide the pizza on a large platter.

Sprinkle a little more of grana Padano and 1/4 of the juice lemon. Drizzle with more olive oil and finish with a generous sprinkle of sea salt . Repeat with the remaining dough and toppings .

Note: You can buy a Calabrian chilli in Italian markets or sprinkle hot chilli powder over each pizza instead You’re looking for a spicy bite To contrast the sweetness of the roasted asparagus.

Ingredienti

Bettiegha zghira

Marsala

50gr zokkor

150gr krema

Methodu

Qaxxar il-bettiegha, nehhi iz-zeriegha kollha u aqta f’ bicciet zghar hafna. Poggi il- bettiegh go receipjent , roxx iz- zokkor u iksi bil-Marsala . Poggi gol- fridge ghal madwar 2hr

Imla go 4 tazzi twal .

haddem il-krema friska bi ftit zokkor . Idekora il-wicc bi ftit krema ippajpjatha . Servi kiesah

Ingredients serve 4 .

all purpose flour

8 ounces flowering greens such as broccoli rabe

4 small garlic cloves into paper thin sliced

a knife of a mandolin

chilli flakes

4 ounces parmigiana Reggiano or grana Padano finely grated about 1 cup

1/4 cup extra virgin olive oil +more for drizzling

2 ounces pecorino romano finely grated about 1/2 cup

2 lemons halved

Method

Preheeat the oven to 500Fwith a pizza stone on a rack in the top third of the oven. let heat for 1 hour . Remove the pizza dough from the refrigerator at least 30 minutes before baking. Coarsely chop the tops of the flowering greens . trim away any woody stem end and cut the remaining into halves or quarters 1/4 inch thick is good you should have 4 cups greens and stem total.

Turn a large baking sheet upside down or use a pizza peel . Dust the surface with flour . Form one pieceof the dough into a 12inch round and set it on a baking sheetor peel.

Working quickly scatter the dough with one forth of the garlic and a pinch of chilli flakes followed by one forth of the greens . Sprinkle with one forth of the parmigiana Reggiano and drizzle with 1 tablespoon of the olive oil . Jiggle the pizza gently through the pan or peel to make sure it is not sticking , if it is loosen and sprinkle more a little more flour under the area where it stuck. Slide the pizza onto a hot stone , making sure to start at a stone ‘s back end so that the entire pizza fit it on . Cook the pizza for 3 minutes . Turn on a broiler . Broil the pizza until golden , crisp and a bit blistery and charred in places , 2 to 4 minutes (Watch it carefully to see that it does not burn .) if you don’t have a peel use tongs to slide the pizza onto a large platter. Drizzle more olive oil, sprinkle with one forth of the pecorino. Romano and squeeze of 1/2 lemon over the top.

Helping hands magazine

Ingredients

2 cups white sugar

1 and 1/4 cups vegetable oil

4 large eggs

2 tablespoon vanilla extract

2 cups all purpuse flour

2 teasepoon baking powder

2 teasepoon ground cinnamon

1/2 teasepoon salt

3 cups grated carrots

2 cups walnuts

Method

Gather all ingredients. Preheat the oven to 350 degrees F (175/c) and flour a 9*13 inch pan.

Beat sugar, oil, eggs and 2 tablespoons vanilla together in a bowl with an electric mixer until well combined . Mix in flour, baking soda baking powder cinnamon and salt . Stir in carrots and walnuts . Pour into the prepared pan.

Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean about 40 minutes . Let cool in the pan for 10minutes . Then turn onto a wire rack and cool completely .

Ingredients

6*lemon (zest) and juice separated.

300*caster sugar

100gr butter

6 eggs beaten

Approx. 3*250jars (sterilized) .

Method

Prepare a pan with water on the hob till the water is gently simmering.

place a heatproof bowl with lemon zest , lemon juice, sugar and butter in the water (bain marie) . Do not allow any simmering to leak to your mixture. Gently mix with a wooden spoon until all the butter has melted

Taken your beaten eggs and add to the mixture stairing to the mixture., stairing all the time for approx15minutes until the mixture is creamy and thick enough to coat the back of a spoon. Once consistency is right, allow to cool. Stir occasionally.

Once cooled place in a sterilized jars store in fridge .

Lemon curd is wonderful in cakes tarts with toast or pancakes .

Ingredienti

Hobz xott Madwar 4 panini

4 kikri halib

5 bajdiet

nofs kikra zokkor

nofs kikra butir imdewweb

nofs kikra zokkor

kikra passolina

kuccarina essenza tal-vanilla

Method

Aqta’ il-hobz bicciet zghar u poggih go skutella kbira.

Xarrab il-hobz fil-halib ghal madwar 10 minuti u saffih.

Itfa il-bajd, iz-zokkor u il-butir mal-hobz u hawwad sew flimkien.

zid il-passolina u l-essenza tal-vanilla u erga hawwad.

Idlek landa tal-forn bil-butir u ferra’ ftit dqiq.

Ferra it-tahlita tal-hobz fil-landa.

Sajjar forn moderat ghal madwar tliet kwarti.

X’ hin tkun lesta halieha tibred nehhiha mil-landa u ferrex ftit icing sugar fil-wicc

R+ M 2000 u magazine

Ingredients

60gr butir artab

60gr zokkor

60gr intrita tal-lewz

50gr ghagina sfiljulata puff pastry

isfar tal- bajda

bajda imhabta

lewza shiha

grokk rum

zokkor fin mgharbul

karta forno biex tiksi turtiera tonda

kuruna tal-karti li tisimbolizza is-slaten magi

method

1. Go skutella hawwad sew flimkien il-butir u iz-zokkor.

2. Zid l-isfar tal-bajda ir-rum u l-intrita, u erga hawwad.

3. Iftah l-ghagina u iksi il-wicc bl-ghagina u ghalaqha sew .

4. Itfa il-mili, icatjah, u iksi l-il-wicc ta l-ghagina u ghalaqha sew.

5. B’ sikkina aghmel toqba fin-nofs u fellel il-wicc f’disinn pulit.

6. Idlek il-wicc bil-bajda imhabta.

7. Ahmi fin-nofs b’temperatura ta ‘ 180/c ghal madwar nofs siegha.

8. Ohrog il-kejk, ferrex iz-zokkor fin u erga’ ahmi ftit iehor sa ma jinhall iz-zokkor.

9. Zejjen il-wicc bil- kuruna tal- karti . Dan il- kejk jista jitiekel kemm shun kif ukoll biered

R+ m 2000 magazine

Ingredienti

kikra basal ahmar imqatgha fin

kikra u nofs zejt

terz ta kikra sos tal-bzar ahmar

2 kikri dqiq tac-cicri

kwart ta’ kuccarina cardamom

nofs kuccarina trab tal-ginger

melh (kemm tiggosta)

2 kikri ilma

method

Aqli il- Bbasla go tagen sna ma jihmar

Zid nofs kuccarina ilma u hawwad

ZZZid is soss tal- bzar ahmar u erga’ hawwad

Zid il- kumplament tal- ilma u hallih jiftah jaghli

Ferrex ftit ftit id-dqiq filwaqt li thawwad biex tevita li isiru il-bocci .

Servi din it- tahlita shuna jew kiesha mal- hobz bhala “Apitizer:

Klabb tat- tisjir

Ingredienti

Bettieha imdaqsa

2 tuffieh

2 hawhiet

langasa

laringa

mandilina

ftit cirasa

ghas- syrup

300 ilma

150inbid abjad

200gr zokkor

imsiemer tal-qronfol

bastun tal-kannella

Method

1. Nehhi il-parti ta’ fuq tal-bettiegha u wara nehhi iz-zerriegha kollha. Haffer gewwa u dak li nehhi qatghu bicciet zghar jew inkella uza scoops tonda biex meta thaffer dawn jigu forma ta blalen.

2. Qaxxar it-tuffieh ,langas, hawh ,laring, mandolin. Qatta’ f’bicciet kwadri it-tuffieh, il-langas u il-hawh. Il-laringa u il-mandilina Ifred il-flieli. Hallieh jiksah sewwa.

3. F’kazzola zghira ferra l-ilma, zid iz-zokkor, imsiemer tal-qronfol u il-bastun tal-kannella. Ghalli ghal 15 il-minuta. Nehhi minn fuq in-nar u zid l-inbid. Hallih jibred sewwa.

4. Poggi il-frott kollu inklus ic-cirasa f’receipjent tal-hgieg jew plastik. Ferrgha is-syrup fuq il-frott u kessah ghal madwar siegha Kessak il-bettiegha vojtha ukoll.

5. Saffi il-frott mis-syrup u imla il-bettiegha b’ dan il-frott. B’imgharfa roxx is-syrup fuq il-frott.

6. Kessah sewwa qabel isservi. Tista jekk trid izid xi xorb alkoholiku bhalma hu Cointreau.

R+M 2000 magazine, Ricetta 122.

Ingredienti

3 patatiet kbar

basla zghira

70gr butir 200ml halib

600ml stock tal-haxix

gobon mahkuk

Methodu

Qaxxar u qatta f’ bicciet zghar il-patata u il-basal.

qalli il-basal fil-butir sa ma jihmar , zid il-patata u sajjarha fuq nar baxx sakemm tirtab . zid il-halib u l- istock u kompli sajjar fuq nar baxx ghal madwar siegha ohra. Servi is-soppa shuna bil-gobon mahkuk

Klabb tat-tisjir

Ingredienti

4 laringiet

60gr zokkor

gelat

2 abjad tal-bajd

vanilla

Method

Nehhi il-parti ta fuq ta l-laringa u haffer gewwa

Haddem sewwa l-abjad tal- bajd , zokkor u vanilla sakemm jigu xkuma .

Imla il-laring bil-gelat . Poggi ftit xkuma fil-wicc u ahmi taht il- grill jew fil-forn sakemm jigu homor .

Servi mil-ewwel

Klabb tat- tisjir

Ingredienti

4 langasiet

100gr zokkor

imsiemer tal-qronfol

25gr arrow root jew cornflour

tazza inbid ahmar

tazza ilma

bastun tal-kannella

Method

Qaxxar il-langas . Poggi f’borma bl-ilma, inbid , zokkor imsiemer tal- qronfol u bastun tal- kannella .

Ghalli u sajjar sakemm ikunu lesti .

Nehhi il-langas mil-likwidu. Dewweb il-cornflour jew arrowroot u zid il-likwidu. Irranga il-langas f’dixx u zid is-sauce li tkun ghamilt.

R+M 2000 magazine ricetta 121.

Ingredienti

2 pkt ghagina sfiljulata

500gr weraq ta l- ispinaci friski

40gr gobon tal- hakk

40gr gobon pecorino mahkuk

6 bajdiet u isfar ta bajda

bzar u melh

Method

ghalli l-ispinaci fl-ilma bil-melh

Saffi l-ispinaci u ghasarha sew b’ idejk fil-passatur

Go skutella hallat sew flimkien l- irkotta , 2 bajdiet , il- gobnijiet , bzar u melh kemm tiggosta u l- ispinaci.

Go turtiera / dixx tal-forn midluk bil- butir ifrex l-ghagina u il-mili. B’qiegh ta tazza haffer 4 toqbiet 4 kantunieri u fihom ofsoq 4 bajdiet. iksi il- wicc bl- ghagina , aghlaq id-dawra sew u taqqab il- wicc b’ furketta . Idlek il- wicc b’ isfar ta’ bajda mhallat ma ftit ilma.

Ahmi forn moderat ghal madwar tliet kwarti.

Klabb tat-tisjir

Ingredienti

Ghagina

60gr zejt

2 abjad tal-bajd

tuffieh

250ml ilma

300ml ilma jew halib

ftit melh

zalza tal-gamm

200gr gamm tal-berquq

nofs lumija

4 imgharef ilma

Methodu

Habbat l-abjad tal-bajd sakemm igibu xkuma . Hallat id-dqiq, zejt, melh, ilma jew halib , zid l-ixkuma , Halli it-tahlita toqoghod ghal siegha.

Aqta it-tufffieh bicciet hoxnin, ghaddi minn ftit dqiq u wara mit-tahlita li tkun ipreparajt , Aqli f’hafna zejt. Meta tkun lesti erfa’ u roxx ftit zokkor. Ghalli sewwa u servi fuq it-tuffieh. Servi shan.

Ingredienti

8 tiniet sbieh imdaqsin

2 grokkijiet rum

75gr zokkor

25gr butir

300ml ilma

Methodu

Aghmel tahlita ta l-ilma, zokkor u rum . Itfa kollox jaghli fuq in-nar .

Zid it-tin u sajjar fuq nar baxx ghal madwar 30 minuta , Zid il-butir ghal ftit sekondi u wara servi shan.

Klabb tat- tisjir

Ingredienti

Ghagina helwa, sultana

bajda

4 tuffieh

imsiemer tal-qronfol

zokkor ismar

Methodu

Haffer it-tuffieh u immla bi ftit sultana, imsiemer tal-qronfol u zokkor ismar.

Iftah l-ghagina fi strixxi twal u dawwar mat-tuffieh .

Sajjar forn moderat ghal 20 minuta.

Klabb tat- tisjir

Ingredienti

Paktt jelly u ilma

frott tal-bott jew frisk

Methodu

Jekk se tuza frott frisk allura qaxxar u qatta bicciet zghar u hallat . Jekk se tuza tal- bott saffi . Uza l-ilma tal- frott , jekk qed tuza tal- bott zid mieghu kemm suppost tuza ilma ghal jelly u ghalli u zid il-jelly . Poggi il-frott go forma u imla bil- jelly . Poggi fil- fridge sakemm jaghqad , Servi kiesah bil- krema friska .

Klabb tat- tisjir

Ingredienti

4 nofsijiet tal-langas

cirasa

200gamm tal- frawli

ftit gheneb

pineapple

grokk maraschino

Methodu

Jekk qed tuza frott frisk allura sajru u meta jiksah aqsmu min-nofs

Qaxxar l-gheneb u qatta’ il-pineapple. Imla in-nofsijiet tal-langas u pineapple cirasa u gheneb .

Zid il-Maraschino u grokk mishun fuq il- gamm u hawwad sewwa . Itfa din it-tahlita fuq il-frott . Servi kiesah.

Klabb tat- tisjir

Ingredients

600ml stock jew ilma bid-dati

400gr pineapple

bzar u melh

ross mgholli

panura u dqiq

25gr arrowroot u zejt

Methodu

Iprepara il-panura skond ir-ricetta u hallieha toqoghod.

Naddaf il-laham mil-grass u ghadam. Aqta bicciet zghar .

Ghaddi mid dqiq wara mill-panura u b’ hafna zejt

Ghalli l-istock, dewweb l-arrowroot u ghalli. Zid il-piselli u pineapple.

Servi shuna .