Ingredients

• 2 medium sliced aubergines half lenghtwise
• 2 tablespoon olive oil
• 1 large onion finely chopped
• 2 garlic cloves , sliced
• 400gr minced meat
• 2 eggs beaten
• 75gr three hills kunserva
• 75 grated gbejniet imnixfin
• Method

Scoop thhe inside of the aubergines and place aside. in a pan heat the olive oil and cook the onion and garlic . Roughly chop the aubergines left side and add the onion together with the minced meat . Cook on low heat for some minutes until meat is brown in colour . Add the three hills kunserva and mix well . Leave to cool ,down . Afterwards add the beaten eggs and fill in the half aubergines with this mixture Top up with grated cheese , place in the oven proof dish and cook in oven for about 40 minutes .

Ingredients

500gr plain flour

1*11gr sacket instant yeast

60gr sugar

11/2 crushed Aniseed.

60gr melted butter

2 eggs beaten

150ml lukewarm milk

1 egg yolk mixed with

1 tablespoon water

walnut halves to decorate

honey

Method

Sift the flour into a large mixing bowl and stir in the yeast sugar . Mix a well in the center and add the butter and eggs . Start to mix gradually adding the milk and drawing in the flour to make a soft but not sticky dough adding a little more flour and if necessary turn it out on a flavored surface and knead it for about 7 to 8 minutes until smooth and elastic.

Return to the washed dried and lightly greased bowl cover with a cloth and leave to rise until doubled in bulk . Turn the dough about the size of a small orange shape in rest into a Ball about 18cm in diameter and put on a greased baking sheet . Cut the reserved dough in half and roll each piece into a 20cm rope to make a 5cm end of the ropes .

Brush the loaf with egg yolk place the ropes in a cross on top and open out the cuts curling them around slightly then brush them with egg yolk . Arrange some walnuts halves of on the bread then cover and leave to proof for about an hour until doubled is now again . Bake at 190/c for 35-40minutes until a rich golden brown and cool on a wire rack with honey while still warm and serve.

Ingredienti

115gr zokkor

600ml ilma

Il-meraq imsoffi ta 4 laringiet

Il- qoxra mahkuka ta’ laringa kbira

2 laringiet imqaxra u mifrudin flieli flieli

4 mgharef marsala . Idum il-marsala biex isir 6minuti biss .

Metodu

Poggi iz-zokkor u l-ilma u hawwad fuq nar bati sakemm jinhall iz-zokkor . Imbaghad halli it-tahlita tiftah taghli imbaghad hallieha itektek ghal 5 minuti biss . Nissel minn fuq in- nar u hallieha tibred. Hawwad il- meraq tal- laring imsoffi u il- qoxra mahkuka tal- laringa . Ferra din it- tahlita f’ recipjent baxx biex tifriza minghajr ma thawwad . Servi f’ tazza bis-saqajn irranga il-ftieli tal-laring u ferrex il-marsala fil-wicc ukoll .

Ingredienti

Brungiela

2 kuccarini melh

kikra dqiq

kuccarina baking powder

2 kuccarini hwawar taljani

2 kuccarini trab tal-basal kikra halib

mgharfa vegetable oil

vegetable oil for frying

niskata melh u 1/2 bzar ahdar

kwart ta’ kuccarina tewm trab

Metodu

Qaxxar il-brungiela u qataghha fi strixxi 1.5cm. poggi dawn l- istrixxi go borma kbira u ferra bizejjed ilma biex jitghattew bl- ilma u ferrex kuccarina melh. . HAlli il- brungiel isir saffi mil- ilma u xxutha b’ kitchen towel .

Ghaqad id-dqiq il-melh il-baking powder , il-hwawar taljani, , it-trab tal-basal, il- bzar ahdar , il- bzar tat- tewm go borma . zid il-bajd imhallat, l- imgharfa vegetable oil . hallat sakemm jithaltu tajjeb u it- tahlita tigi lixxa. zahhan il-vegtable oil for frying fuq nar medju sakemm isir jahraq . Itfa il-strixxi ftit ftit fiz- zejt jahraq sakemm jiehdu il-kulur .

Ingredients serve 4

1 tablespoon vegetable oil

1 large red bell pepper ribs and seeds removed cut into 1 pieces

1 large shallots coarsely chopped

2 garlic cloves coarsely chopped

1 habanero chile halved

1 piece ginger piece coarsely chopped

1 tbsp or more distilled white vinegar

1 tsp dried thyme

1 tablespoon sugar

1 tsp kosher salt or dymond cystals

Method

Heat oil in a large skillet over medium . Cook bell pepper , shallot , garlic , chile and ginger stairing occasionally until softened and golden brown in spots 5-8minutes . Transfer to a blender . Add vinegar , dried thyme , sugar and 1 tsp dymond cystals or 1/2 mortar kosher salt puree until smooth . Season sauce or more vinegar and or salt if needed . Transfer to a bowl.

Ingredients

5 packages fresh ramen noodles or 4 dried ramen noodles

1 Tbsp. Vegtable oil

3 clams (such as littleneck or manila about 36 ) scrubbed

3 red thai chillies , thinly , sliced

3 garlic cloves thinly sliced

1 cup dry rice wine (such as mishio or sake )

1/4 black or toasted or roasted sesame oil

2 tablespoon oyster sauce

2 cups thai basil leaves or

4 scallions thinly sliced

Method

Cook noodles in a large of boiling water (unsalted) stairing occasionally , according to package directions. Drain noodles reserved 2 cups cooking liquid divide among bowls.

Meanwhile heat vegetable oil in a large Dutch oven or other heavy pot over medium. Cook ginger stairing often until fragrant and lightly browned on both sides about 4 minutes.

Increase heat to high and add clams , chilies , garlic , wine , sesame oil , oyster sauce and one and one half reserved cooking liquid to pot . Stir to combine , then cover and cook until clams open 5-8 minutes from heat . Uncover pot and remove from heat . Discard any clams that haven’t open . Stir on Thai basil . Taste broth and add more noodles liquid if too salty or more oyster sauce if not salty enough . Ladle clams and broth over noodles in bowls.

Ingredients

4 limes

1/2 cup packed brown sugar

3 tablespoon soy sauce

1 tablespoon ground tumeric

1/4 cayenne pepper

kosher salt

6oz cod or other flaky whitefish fillets

2 tablespoons extra virgin olive oil

cooked jasmines rice thinly sliced white onion , mint leaves and cilantro leaves and tender stems for serving

Method

Slice 3 limes and squeeze through a flesh -mesh sieve into a small bowl (You should have about 5 tablespoons juice ) discard seeds . Cut remaining lime into wedges and set aside for serving .

Whisk lime juice, brown sugar, soy sauce, tumeric, cayenne and a pinch of salt in a small saucepan to combine . Bring to the boil then reduce heat to medium low . Cook , swirling pan occasionally to keep mixture from bubbling up until thickened about 8 minutes . Let caramel cook slightly (It will continue to thickens when it cools) .

Meanwhile pat fish dry , then season with salt . Heat oil in a large nonstick over medium high . cook fish flesh is opaque cooked through and flakes easily with a fork about 3 minutes per side.

Divide rice among plates and top each with a fillet . Spoon warm caramel over .

Ingredients

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 onionsbacon 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 .

Dan it-tip ahjar jekk ikollu bicciet zghar tal- brungiel . Ghalhekk nisugerixxi li it-tahlita tinaffeg permezz ta’ furketta u mhux bi blender . IL-baba goulash tigi itjeb jekk tqatta xi jumejn fil-frigg biex l- ingredienti kollha jilhqu jifermentaw it-toghma taghhom

Ingredienti

2 brungieliet imdaqsa

4 sinnieet tewm imqaxra

zejt taz- zebbuga

60ml tahini (dip)(paste ) maghmul mil-brungiel

60ml meraq tal-lumi

kwart ta’ kuccarina trab tal-cumin

nofs kikra melh

2 imgharef tursin imqatta irqiq

Metodu

AQsam il- brungiel ,in- nofs u xarbu ghal mal- lejl . SAffi mil- ilma u deffes it- tewm shih fil- qalba tal- brungiel ghhal madwar 25 minuta . ohrog mil- forn u hallihom jibirdu xi ftit permezz ta ‘ mgharfa u sajjar il- brungiel ghal madwar 45minuta . ohrog il-platt u hallihom jibirdu xi ftit . imbaghad permezz ta mgharfa aqli il- mili tal- brungiel u poggih go skutella . zid l- ingredienti l- ohra kollha minbarra iz- zejt u it- tursin . ghaffeg kollox b’ furketta . fil- wicc ta baba goulash ferrex iz- zejt fuq it- tursin . dan id- dip tista jiserva flimkien ma xi nann bread jew pita bread

Ingredienti

400gr patata imqatgha f’ dadi zghar

4 listi gammon

basla imdaqsa imqatgha irqiq

5 bajdiet imdaqsa

6 listi gobon cheadar jew edam

mgharfa zejt

bzar u melh

Metodu

Sahhan mmgharrfa zejt go tagen u itfa il-basla u il-patata . Sajjar fuq in-nar sakemm tara li il-patata saret kulur dehbi u irtabet

itfa it- tahlita go skutella u b’ furketta ghaffeg il- patata u zid il- bajd li tkun habbat go platt .

Zid ftit bzar u melh skond gostik . Hawwad kollox flimkien.

Sahhan sew imgharfa ohra zejt fit-tagen u ferra f’ nofs it-tahlita tat-tagen. Ferrex il-kumplament tat- tahlita tal-patata fil-wicc .

Aqli ghal

Ingredients serve 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 yields ;  10 granola bars

1 tsp coconut oil , melted

½ cup (120gr) unsweetened applejuice , room temperature

1/3 cup (80ml) skimmed milk

1 tbsp (15ml) honey

1 tsp ground cinnamon

250ml old fashion oats

(1 cup) oats 140gr frozen unsweetened rasberries , diced

Method

Preheat the oven to 350°F, and lightly coat an 8 square 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 thoroughly combined . Stir in the oats until evenly coated with the applesauce mixture . gently fold in the rasberries .

Press the oat mixture into the prepared pan, and bake at 350°Ffor 16-19 minutes . Cool completely to room temperature in a pan before slicing into 10 bars .

Notes ; For a vegan version ,substitute your favorite non dairy milk and agave in place of the honey .

Ingredients

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Prepare pizza Dough ;

Method

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .

 Knead the dough again and roll each piece into an 18cm iin circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon , imaqatta f’ dadi zghar

200gr faqqieh , imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmegjan mahkuk

Method

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz- zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .

Ingredients Served 4

825gr can sliced apricots in natural fruit syrup

2 tablespoons sunflower seed kernels

2 cups bran flakes

1/4 cup coconut

1/4 cup honey

Method

Place undrained apricots in four individual dishes . Combine kenels, bran flakes, coconut , sultanas and honey in bowl . Cook on high 30seconds . Sprinkle mixture over apricots . cook on high 4 minutes.

Ingredients serve 2

1 teasepoon French mustard

30gr butter

340gr can asparagus spears drained

3/4 grated taste cheese

2 green shallots, chopped

paprika

Method

Combine butter in dish , cook on high 30 seconds. brush bread on both sides . Brush bread on both sides with mustard butter . Place two sliced bread on flat butter . Place two slices on flat dish side by side . Place asparagus on top . Top about 1/2 cup of the cheese top of remaining cheese top with remaining bread . Combine remaining cheese with shallots with shallots , sprinkle over bread , sprinkle lightly with paprika . Cook on high 2 minutes or until cheese is melted

Ingredients serve 4.

• 1 large cauliflower
• 15gr plain flour
• 300milk
• 2 teasepoon garlic powder
• 1 teasepoon onion powder
• 1 teasepoon paprika
• 1 teasepoon salt
• 1/2 teasepoon salt
• 1/4 teasepoon black pepper
• 100gr panko breadcrumbs
• 200smoked paprika sauce
• For the cashew nut sauce
• 150 cashew nuts
• 150 milk
• 1 teasepoon lemon juice
• 2 teasepoon garlic powder
• 3/4 teasepoon salt
• Handful fresh parsley
• 1 tablespoon chopped chives

Method

Preheat the oven to 180/c / gas 4 and line 2 baking trays . ADD the cashew nuts to a small saucepan of boiling water on a high heat and then run cold water to cool slightly . Break the cauliflower into florets and cut the stem into bite sized pieces, put the flour, milk, garlic powder, onion powder, cumin, paprika , salt and pepper into a bowl and whisk to a batter. Put the panko breadcrumbs into another bowl and break up slightly with your hands . Tip the cauliflower into a batter and toss to coat – transfer to the bowl of breadcrumbs a few pieces at a time and toss gently until well coated ; spread the cauliflower pieces over the lined trays and bake for 20 minutes. Meanwhile melt the butter in the microwave and stir in the smoked paprika sauce . Take the cauliflower out of the oven , pour over the sauce and carefully roll the cauliflower around until the pieces are fully coated , put the tray back in the oven for 20-25minutes or until a sharp knife into the thickest part of the cauliflower and the outsides are very golden brown and crispy, remove from the oven.

While the cauliflower is cooking put all the ingredients for the cashew sauce expect for the herbs in a food processor and whiz for 1-2minutes until smooth and creamy ; transfer to serving bowl , finely chop the parsley and chives and add most of them to the sauce reserve the rest to garish. Serve the cauliflower while still hot , sprinkled with the remaining herbs and the sauce on the side.

Dan id- dixx tista iservih bhala snack jew qabel l- ewwel platt qabel xi ikla

Ingredienti ghal 4 persuni .

4 bajd poached

25gr margerina

10gr kari

300ml stock

hobz mixwi

50gr basal

bzar u melh

25gr dqiq .

Method

1. Sajjar il- bajd poached u ixwi il-hobz
2. Qaxxar u aqta’ il-basla f’ bicciet irqaq . zid il-kari u dqiq . Hawwad sewwa .
3. Dewweb il-margerina u aqli il-basla . Ibda zid l-istock ftit ftit . Hawwad sewwa u saffi . Servi fuq il- bajd poached

Ingredients serve 4 .

one and one half cooking oats

2 cups hot water

1/2 cup cream

1/4 cup brown sugar

2 ripe bananas

Method

Combine porridge and water in a large bowl cook on high 5 minutes. Stir in cream sugar and 1 mashed banana . Top with remaining sliced banana and cream if desired.

Ingredients

1 kg maltese bread dough

6 fresh ariticokes

2 eggs

1 ½ cus fresh breadcrumbs

2  tins anchovies

 1 tin tuna

150gr pitted  black olives roughly choped

8 stem fresh garlic

A good handfull of parsley  chopped ,  

500gr peeled boar beans

100gr peas

Olive  oil

Method

Clean the artichokes down to the heart and remove the choke.

Peel and chop the artikockes stalks . . keep them in water acidulated with lemon.

Prepare the filling by mixing the fresh breadcrumbs with the anchovies and tuna . blind with the two egg and add half of he olives and garlic . mi i some chopped  parsley and the sundried tomatoes . Season with the salt and pepper . stuff the center of the artichokes and place them upright next to each other in a pan with a tight-fitting lid. Add water, chopped, garlic , olive oil and some salt and pepper . lace on the heat and bring to the boil , then cover nd simmer for about 45 minutes or until tender . Add the peas and board beans and cook a further 5 minutes. Ake a large round metal baking dish and sprinkle wit flour. Spread’s the dough out o cover the baking dish using your fingers . place the braised artichokes and bans over the pastry leaving an edge all around. Sprinkle with the remaining olives . preheat the oven to gas / ark  200°Cand bake 45 minutes until golden just before serving