Ricetta tal- klabb tat- tisjir

Ingredienti ghal 4 persuni

4 steaks tal- gammon

2 tuffihat

paprika

25gr butir

meraq ta lumija

bzar u melh

Method

Naddaf il-gammon mil-grass u fellel ix-xfarijiet b’sikkina biex ma jingibdux.

Idlek bil-butir, roxx paprika, bzar u melh u meraq tal-lumi.

Sajjar taht il-grill sakemm isiru miz-zewg nahat sewwa. Nehhi iz-zerriegha tat-tuffieh u aqta’ bicciet irqaq.

Sahhan il-kumplament tal-butir u aqli it-tuffieh . Meta jkunu lesti servi mal- gammon . Servi shun bi ftit tursin fil-genb.

Ricetta tal- klabb tat- tisjir

Ingredienti

1 kg ghagina puff pastry

400gr patata

1kg zebbug iswed

origano

400gr basal

200gr incova

ftit zejt

bzar u melh

Methodu

Idlek dixx bi ftit zejt u iksi l-ghagina puff pastry ftit hoxna u hallieha toqoghod ghal madwar 20 minuta.

Qaxxar il-haxix u qatta il-basal fi slices irqaq hafna u il-patata. Importanti li il-patata tkun irqiqa bhal chips ghax inkella ma issirx.

Poggi saff tal-patata u il-basal fuq l-ghagina. Roxx tajjeb bil-bzar u il-melh. Irranga il- wicc bl- incova u zebbug . Roxx ftit oregano u zejt . Sajjar go forn moderat ghal madwar 45minuta .

Ricetta tal- klabb tat- tisjir

Ingredienti ghal 4 persuni

500gr brungiel

8 slices irqaq bacon jew gammon

randa, tewm, bzar u melh.

50gr margerina

50gr basal

tewm

bzar u melh

Methodu

Qaxxar u qatta il-brungiel f’bicciet zghar. L-istess aghmel bil-basal u it-tewm.

Sahhan ftit margerina, qalli il-basla u it-tewm . Wara ftit zid ir-randa, brungiel, bzar u melh . Irranga slices tal-gammon jew bacon bi ftit minn din it-tahlita u ghatti il-bicca l-ohra.

Sajjar fil-forn jew taht il-grill miz-zewg nahat . Servi shuna.

Ricetta tal- klabb tat- tisjir

Ingredienti ghal 4 persuni.

600gr qalb

100gr basal

randa

imsiemer tal-qronfol

margerina

Tazza inbid ahmar

200gr tadam imqatta

Grokk medeira

600ml stock tal-laham

Bzar u melh u tursin

Methodu

Xarrab il- qalb fl- ilma ghal diversi sieghat biex johrog id- demm . Aqta ‘ fi slices , nehhi l- gheruq u wara aqta’ bicciet kwadri .

Sahhan ftit margerina, qalli il-qalb sakemm tiehu kulur minn barra. Aqta’ il-basal u zid il-qalb.

Zid ir-randa, imsiemer tal-qronfol , tursin , stock tal-laham , inbid, tadam , bzar u melh.

Sajjar fuq nar baxx ghal madwar siegha u nofs . Servi shun.

Ingredients

Lsien tac-canga

200gr karotti

kikra inbid bjad

grokk vermouth

Ftit cornflour

stock

200gr basal

2 kikri stock

2 laringiet

bzar u melh

ftit margerina

Method

Xarrab l-ilsien tac-canga f’ hafna ilma madwar tlett sieghat . Wara ghalli f’ilma bil-melh sakemm isir ghal saghtejn . Meta tkun lest qaxxar u hallih jiksah.

Qaxxar u qatta’ il-haxix bicciet zghar. Dewweb il-margerina u qalli . Zid il-meraq u il-qoxra tal-laringa , stock u inbid . Sajjar fuq nar baxx ghal madwar 30 minuta. Dewweb il-cornflour fi ftit ilma u zid maz- zalza. Hawwad tajjeb. Zid il-vermouth u saffi. Aqta’ l- ilsien fi slices hoxnin , irranga fuq dixx , itfa iz-zalza fil-wicc u dekora bil-laring.

Ingredienti

500gr spagetti

250gr cherry tomatoes maqsuma min-nofs

Basla imqatgha irqiqa

4 sinniet tewm imqatgha irqiq

300gr tahlita tal-frott tal-bahar

Nofs kikra inbid abjad

3 imgharef zejt taz-zebbuga

bzar iswed

habaq imqatgha irqiq

100gr ricotta mielha mahkuka

Methodu

Sahhan iz-zejt u qalli il-basla u it-tewma. Kif tarahom jirtabu , zid it-tadam minghajr ma tghatti it-tagen bl-ghatu .

Kif tara it-tadam beda jirtab , zid it-tahlita tal-frott tal-bahar. Ghatti it-tagen u kompli sajjar ghal 15 il- minuta.

Kif it-tahlita tixotta zid l-inbid u hallih jevapora. Zid ftit bzar iswed u il-habaq .

Ghalli l-ispagetti . Poggi iz-zalza mal- ghagin u hawwad ghal 2 minuti fuq in-nar .

Servi shun bi ftit ricotta mielha mahkuka fuqu .

Ingredienti

500gr qara’ hamra mqattgha cubes

2 imgharef zejt taz- zebbuga

basla kbira imqatgha

mgharfa salvja imqatgha

350 ross tar-risotto

litru stokk tal- haxix

100gr qastan misjur u imqatta

bicca butir kbira

4 imgharef tursin imqatta

4 imgharef gobon mahkuk frisk

Method

Sahhan iz- zejt f’ tagen kbir

zid il- basla u it- tewm u sajjar ghal 5 minuti . Zid il-qargha is-salvja u ir- ross u sajjar ghal 2 minuti ohra . Ferra l- istokk u sajjar ghal 15 il-minuta filwaqt li thawwad ta spiss . Zid il- qastan u sajjar ghal 5 minuti ohra sakemm ir-ross jirtab u l- istock jinxtorob . Zid il-it-tursin , il-gobon mahkuk . Qassam ir-risotto fi skutelli u roxx il-gobon mahkuk . Zid il-bzar u il-melh u butir ,

Ingredients

4 zalzettiet twal

2 bziezen rotob

bott fazola zghir

basal ikaramelizzat

2 basliet, sinna tewm, cube tal-laham. mgharfa inbid ahmar , 2 mgharef butir, ftit colesaw

2 kuccarini butir .

Method

Fawwar iz-zalzett ghal 5 minuti. Imbaghad atihom ftit kulur go tagen billi taqlihom fil-butir .

Ipprepara il-basal. Qatta il- basal roti hoxnin . Holl il- butir flimkien mal- cube tal- laham fuq nar moderat . Hallihom fuq in-nar ghal madwar 30 minuta jew sakemm tara li il-basal sar trasparenti u qisu jibda jinhall . Wara kull 5 minuti hawwad il-basal. Zid l- inbid u kompli hawwad ghal 5 minuti ohra . Kif ikollok kollox lest , aqsam il-bziezen min-nofs ghat-tul . poggi iz- zalzettiet f’ kull . Poggi il-fazola imsahnau il- basal fil- wicc . Servi dawn il-hot dogsflimkien ma ftit colesaw u daqsxejn patata .

Ingredients

100gr mirepiox

(Diced carrots leeks, celery and onions )

Bay leaf” randa”

1 small chiken , skin & fat removed

1 litre bottled water – fresh thyme

200gr oxtail , chopped in 4cm pieces

100gr pasta dough

Egg wash for ravioli

100gr diced root vegetable to garish.

Method

Put the oxtail pieces in one roasting tin and chiken in another . Set the oven to 190°/ gas mark 5 till pale brown, then add the bay leafand thyme and a litre of water. Add the roasted oxtail and chikn and bing the pot to the boil, skimming off any impurities (greesy foam) , And allowing it to simmer, (turn the heat right down) for 2 hours without mixing . keep skimming at the while so that the broth is clear and brown, this through a fine sieve an keep oxtail meat from the bone when it has cooled down .

Chop it finely , mixing in some out of the dough thinly and make 12 ravioli filled with the cooked and chilled oxtail securing the edge with egg – yolk . Gently add the ravioli and diced root vegetables to the stained broth bring it back to the heat and simmer for 5 minute . Add salt and pepper to taste and serve hot garished with with wild flower

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 –flavouredham 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 .

Ingredienti

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga 

Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin f’erba’ 

5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk , imqatta  ,

Mgharfa zerriegha tal-girasol mohmija

Method

Idlek il-ftieli tal-brungiel biz-zejt taz-zebbuga u roxx il-bzar u il-melh. Jekk il-ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . Hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb.   

Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minuta sakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungiel u il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod. 

Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .

Ingredienti

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l-ikel sakemm kollox isir trab . Hallat mieghu l-ghasel, il-meraq tal-laring u iz-zejt.

Poggi il-kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it-tahlita tall-hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . Sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran. 

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredienti isservi ghal 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 isservi 6 .

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . ghatti bil- fojl

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . La darba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz-zalza u servi wara li troxx il-gunglien

Ingredients serve 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

1 tsp granola bars

120gr unsweetened applesauce  room temperature

1/3 cup skimmed milk

1/3 honey 15ml

1 teasepoon ground cinnamon

250gr old fashion oats

1 cup frozen unsweetened rasberries diced

Method

Preheat the oven to 350and lightly coatan 8 square meters 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 through until through combined . Stir in the oats until evenly coated with the applesauce mixture .

Gently fold in the rasberries . press the oat mixture into the vprepared pan and bake at 350°F. for 16-19 minutes, cool completely to room temperature in a pan before slicing into 10 bars . For the vegan version substitute your favorite . non daily milk and agave in place of the honey

Ingredients serve 6

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives.

Ingredients serve 4 .

Salt and pepper

 100gr plain flour

 2 tablespoons olive oil

 4 chicken tights

2 small onion finely copped

2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

150gr red cooking wine

 500gr chicken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves

Ingredients

400can chichpeas drained and  rinsed

Juice of a lemon

 1 garlic clove crushed,

 5 tablespoons extra virgin olive oil.

 4 tablespoon tahini

 5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pitta bread or toasted flatbreads to serve

Method

Put the chichpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredients

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

 600ml hot vegetable stock

200gr smoked tufu, cubed,

 200gr choi, chopped, A handful of sugar snap peas ,

A  4 spring onions, chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugars snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.