Ingredienti

400gr ghagina helwa

300gr irkotta

100gr icing sugar

qtar tal-vanilla

100gr lewz inkaljat u imfarrak

100gr cikkulata skura , imqatgha

2 bajdiet

50gr konfettura

Metodu

iftah l-ghagina fi crieki kbar . (Uza platt bhala forma)

Ipprepara il-mili billi tghaffeg l-irkotta . Zid l-icing sugar , il-vanilla, ic-cikkulata il-lewz u il-konfettura . Hawwad sewwa sakemm tigi qisha krema . Habbat il-bajd u zidhom mat-tahlita . Poggi ftit mit- tahlita u fforma forma ta qassatat

Ahmi il- forn li tkun sahhant minn qabel ghal madwar 25-30 minuta sakemm isiru kulur dehbi

Ingredients serve 8

500gr green king prawns

1 egg

2 tablespoon cornflour

salt and pepper

thick slices of bread

1 hard boiled egg yolk (L-isfar biss )

1 slice ham

1 shallot

oil for deep frying

Method

Shell prawns leaving tails intact . Remove back veins. cut down back gently flatten out prawn . Combine lightly beaten egg with cornflour salt and pepper . Mix well to coat completely .

Remove crust from bread , cut slices in half the packaged slices toast-bread is ideal for this . Put one prawn cut side down on each piece of bread with palm of hand . with finger rub over prawn lightly with left over conflour mixture (this will help topping add here)

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 favourite non dairy milk and agave in place of the honey .

Ingredients

Lamb brand rolled oats 45gr

lamb brand chia seeds 1 teasepoon

125ml milk of your choice 125ml

60gr Greek yougourt

Honey or maple syrup 1 tbsp

Apple pie topping

2 teasepoon chopped ground cinnamon

1/4 cup diced apples

2 tsp maple syrup

Almond topping

20gr shreaded coconut lamb brand

2 teasepoon chopped lamb brand almonds , chopped

Chocolate chips 1 teasepoon lamb brand .

2 teasepoon maple syrup

Directions

Place all the base ingredients into a jar and mix until combined .

Chill in the refrigerator for at least 4 hours or overnight.

Top with your preferred topping before serving.

Ingredients serve 1 ring

soft white bread mix 500gr

red almonds 12

sesame seeds , to garish

lukewarm water 315ml

sunflower oil 40ml

place the bread mix in a food mixer attached a dough hook and lukewarm and oil and mix on a low speed until the dough comes together then on a high speed for 5 minutes . Dough can also be kneaded by hand .

Put the dough in the oiled bowl and cover the plastic wrap or a damp cloth . Place the bowl in a warm , humid place and leave it to rise for 1hour or until double in size . Knock down and knead by folding on itself for 2 minutes . cover again the bowl and let the dough rest for another 30 minutes . take the dough and roll out a rope approx 40cm long on a baking paper . Join the ends by pinch them to form a circle. Place the bread ring together with a baking paper on a baking tray . Sprinkle the bread ring with sesame seeds and press down gently the red almonds on top of the ring . Let it rest for another 30 minutes .

In the meantime , preheat the oven to 230and bake for 20 minutes or until golden brown .

Ingredients serve 4

500 puff pastry

1 medium egg seperated

40gr caster sugar

1 medium vanilla extract

50gr pine nuts

4 fresh apricots , halved stoned and slices

icing sugar for dusting

Method

Preheat the oven to 190/c 5

Roll out half the pastry on a lightly flavoured surface and cut out a 24cm disc and place in a 24cm strips cut the rest of the pastry into 3strips flatten with a rolling pin , brush with cold water and stick flat to the pastry disc . prick the pastry base and cook for 15 minutes . Whisk the egg yolk , sugar and vanilla extract until stiff , then fold into the pastry scatter over the apricots and bake for 35minutes buntil crisp and golden , dust with icing sugar and serve .

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 artichoke.

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. Bind with the two egg and add half of he olives and garlic and some chopped parsley and the sun dried 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.

Place on the heat and bring to the boil, then cover and simmer for about 45 minutes or until tender . Add the peas and board beans and cook a further 5 minutes.

Place a large round metal baking dish and sprinkle with flour. Spread the dough out on the cover the baking dish using your fingers.

Place the artichokes and beans over the pastry leaving an edge all around. Sprinkle with the remaining olives Preheat the oven to gas / mark  200°C and bake 45 minutes until golden just before serving       

Ingredients

500gr puff pastry

1 jar*520gr Conad Carcofi alla romana

1 clove garlic , crushed

2 leeks sliced

6 black olives roughly chopped

2 anchovy fillets, chopped

2 tablespoon chopped parsley

1 tablespoon majoram chopped

Grated rind of 1 lemon

4 tablespoon sundried tomato pesto

1 large egg beaten

Method

Drain the artickoves and reserve the oil; slice the anchovies thinly .

Heat two tablespoon of the reserved oil in in a pan and gently fry the onions and garlic until soft, add the leeks and continue cooking for about 5 minutes; add the the artickokies, the pastry , the majoram and lemon zest and mix well and season to taste .Roll out the pastry to a long rectangle, about 30cm*45cm spread the sundried tomato pesto lenghtways down the middle of the pastry in the line about 5cm wide, spread the artickole and leek mixture on top of the pesto. Brush down one side of the pastry with the beaten egg,fold the other side of the pastry with the beaten egg,fold the other side over the filling then the egg washed side over this side to seal;turn over so the seal is at the bottom to look like a gaint roll; place on a baking place on a baking roll place on abaking  sheet lined with baking paper cut two thirds of the way through the roll every 4cm to make 10-12 sections  then join the two ends together with a little more egg wash to form a ring. Gently twist each piece of the ring over without tearing so that the ring over without tearing it so that the filling is side up side up.Brush the pastry with the remaining beaten egg. Bake for 40-50 minutes until the pastry is golden and puffed .

Ingredients

Marinated beef and mustard cress salad.    

Ingredients;    

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar   

5g fresh cilantro

30gr mistresses 

20gr Ocular 

20 gr lollo rosso 

200gr potatoes 

1 clove garlic 

10gr butter 

20gr cherry tomatoes 

15gr walnuts  1g crushed black pepper  

Method

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes.      

Then wash peel and grate the potatoes and place in the container.      

Add the peel chopped garlic and butter and cook in a rosti pan.    

They should take 10 minutes over low heat on each side.    

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top.    

Garish with the walnuts and serve hot.   

preparation time 15 minutes , finishing time 2 minutes serve 4

12 tuna steak

3 tablespoon soy sauce

1 teasepoon wasabi paste

1 tablespoon sake or dry white wine

4 cups mixed salad leaves

5 oz yellow tomato halved

1 cucumber sliced into wide fine stripes

dressing

2 tablespoon soy sauce

1 talespoon lime juice

1 teasepoon brown sugar

2 teasepoon sesame oil

Combine the tuna stripes with the soy sauce, wasabi and sake . Cover and Chill until required

Arrange the salad leaves Cover and chill until required Mix the dressing ingredients in a bowl and set aside.

when ready to serve heat a non stick pan and fry the tuna stripeson a high heat for about 10 seconds on each sideor unil seared. Arrange the tuna on top of the salad drizzlewith the dressingand serve immediately

For Asian pork salad.

thinly slice 12oz pork

Marinate in the soy mixture as above . Marinade in the soy heated ridged skillet for 5-6 hours turning once or twice until cooked through serve on a soy mixture as above and make the salad drizzled with the dressing

Ingredients

2kg aberigines.

 1.5gr tomatoes,

 100gr grated parmesan cheese,

 400gr mozzarella,

 Flour.

400gr grams mozzarella. .

Flour

Method

Peel the aberigines to taste. Lengthwise.  And put in a container,

Slice, with kitchen paper. . In the meantime leave salt for a least 1 hr.

. In the meantime, put the tomatoes in boiling water, then in cold water, put the tomatoes in boiling water, and then cut the cubes of the tomatoes. .

With oil, salt and basil leaves.  The sauce should be rather thick.

Rinse the aborigines, slice them and leave them dry.

In an abundant oil.

 Cut the remaining basil leaves with your hands.

Assemble the parmesan cheese in a deep oven with some tomatoes sauce then place overlapping. Then sprinkle with the grated cheese.

Carry on until the last layer of tomato sauce.

Bake in raise of temperature for the last 10 minutes. Let the parmesan cheese for about 1hr.

Let the parmesan rest for a while before serving.

Serving all the ingredients used in the recipe.

Ingredients

2kg aberigines.

 1.5gr tomatoes,

 100gr grated parmesan cheese,

 400gr mozzarella,

 Flour.

400gr grams mozzarella.

Method

Peel the aboeigines to taste. Lengthwise.  And put in a container,

Slice, with kitchen paper. . In the meantime leave salt for a least 1 hr.

. In the meantime, put the tomatoes in boiling water, then in cold water, put the tomatoes in boiling water, and then cut the cubes of the tomatoes. .

With oil, salt and basil leaves.  The sauce should be rather thick.

Rinse the aborigines, slice them and leave them dry.

In an abundant oil.

 Cut the remaining basil leaves with your hands.

Assemble the parmesan cheese in a deep oven with some tomatoes sauce then place overlapping. Then sprinkle with the grated cheese.

Carry on until the last layer of tomato sauce.

Bake in raise of temperature for the last 10 minutes. Let the parmesan cheese for about 1hr.

Let the parmesan rest for a while before serving.

Serving all the ingredients used in the recipe.

Ingredients

2kg Aubergines.

 1.5gr tomatoes,

 100gr grated parmesan cheese,

 400gr mozzarella,

 Flour.

400gr grams mozzarella. .

Flour,

Method

Peel the aborigines to taste. Lengthwise.  And put in a container,

Slice, with kitchen paper. . In the meantime leave salt for a least 1 hr.

In the meantime, put the tomatoes in boiling water, then in cold water, put the tomatoes in boiling water, and then cut the cubes of the tomatoes. .

With oil, salt and basil leaves.  The sauce should be rather thick.

Rinse the aborigines, slice them and leave them dry.

In an abundant oil.

 Cut the remaining basil leaves with your hands.

Assemble the parmesan cheese in a deep oven with some tomatoes sauce then place overlapping. Then sprinkle with the grated cheese.

Carry on until the last layer of tomato sauce.

Bake in raise of temperature for the last 10 minutes. Let the parmesan cheese for about 1hr.

Let the parmesan rest for a while before serving.

Serving all the ingredients used in the recipe.

Ingredients

2kg Aubergines.

 1.5gr tomatoes,

 100gr grated parmesan cheese,

 400gr mozzarella,

 Flour.

400gr grams mozzarella. .

Flour,

1 0z  – 25gr

1 lb- 16 0z

160z = 450gr  

Method

Peel the aborigines to taste. Lengthwise.  And put in a container,

Slice, with kitchen paper. . In the meantime leave salt for a least 1 hr.

. In the meantime, put the tomatoes in boiling water, then in cold water, put the tomatoes in boiling water, and then cut the cubes of the tomatoes. .

With oil, salt and basil leaves.  The sauce should be rather thick.

Rinse the aborigines, slice them and leave them dry.

In an abundant oil.

 Cut the remaining basil leaves with your hands.

Assemble the parmesan cheese in a deep oven with some tomatoes sauce then place overlapping… then sprinkle with the grated cheese.

Carry on until the last layer of tomato sauce.

Bake in raise of temperature for the last 10 minutes. Let the parmesan cheese for about 1hr.

Let the parmesan rest for a while before serving.

Serving all the ingredients used in the recipe.

Ingredients

50gr rolled oats 50gr

230ml water , chopped

30gr bacon chopped

parmeasan cheese 2 tablespoon , grated

chives 1 teasepoon , chopped

milk 1 tablespoon

1 teasepoon Extra virgin olive oil

Method

Bring water to the boil in a medium heat.

add oats and let cook for 5 minutes or until consistency .

Cook bacon in an oiled until desired consistency .

Cook bacon with onions oats in an oiled skilled are soft and bacon is crisp .

Combine milk and cooked oats in a bowl . stir in half of the bacon and onions half of the cheese and half of the chives .

Top oatmeal with remaining bacon , cheese and chives .

Ingredienti isservi 4 .

400gr ghagin linguine jew spagetti

kilo qarnit

150ml olive oil

150Inbid abjad

4 tadamiet imqatghin irqiq

bzaru ahmar (felfel)

minghajr zerriegha u imqatta irqiq

meraq ta’ nofs lumija

qoxra mahkuka ta’ nofs lumija

weraqa randa

weraq tan- naghniegha

tursin frisk imqatta biex isservih mal-qarnita .

Metodu

Poggi il-qarnita ffrizata f ‘kazzola ghallieha bl-ilma u zid il-weraq tar-rand u il-qoxra tal-lumi .

Poggi il-kazzola fuq nar gholi sakemm jiftah jaghli imbaghad baxxi in-nar u hallieha itektek ghal madwar 40 minuta . Halli l-qarnita tiksah fl-istess borma . Imbaghad saffieha mill-ilma nehhilha il-munqar u qattghu . F’ borma kbira ilma bil-melh sajjar l-linguine sakemm isiru al dente .

Sadanitant f ‘tagen kbir sahhan iz-zejt taz- zebbuga u qalli il-basla sakemm isir imbaghad zid it-tewm.

Ferra l-inbid abjad sakemm inxtorob mal-qarnita imbaghad zid iz-zebbug , in-naghniegha u it-tadam.

Hawwad sakemm jishon kollox sew minghajr ma jinharaq u minghajr ma jitfarraakx it-tadam.

Saffi l- ghagin u zidu maz- zalza u hawwad sew ghal minujta . Servi fil- pront bit- tursin imqatta fil- wicc u aktar zejt taz- zebbuga jekktrid . servi shun .

150gr flett tac-canga zalzett malti

weraq tal- kabocci

25gr faqqiegh

Bacon

50gr majjal

zunnarija

curry

ghagina tat- torti

Bajd

irkotta

Tadam

Basal

Qarabaghli

Brokkoli

Basal

tewm

inbid ahmar

curry

ghasel

stokk

Metodu

Qatta’ l-laham f’ bicciet rqaq u sammar biex traqghu kemm tista jitrembel

Poggi l-weraq tal-kabocci u itfa iz-zalzett, il-faqqiegh, iz-zunnerija u il-curry. Rembel f’ forma ta’ bragiola Sammar il-majjal u poggi il-bacon. Dawwar mal-bragioli tac-canga.

Ghal haxix idlek recipjent bil-butir u iftah l-ghagina. Hallat it- tahlita u itfa fit- torta . ghaz- zalza aqli il- basla u it- tewm u il- curry , zid l- ghasel u spicca bl- istokk .

servi .

Ingredienti

4 slices gammon

25gr buitir

Imsiemer tal-qronfol

4 slices pineapple

Mgharfa hall

Bzar 

Metodu

Metodu

Nehhi il-grass minn mal-laham. Dahhal l-imsiemer tal-qronfol fil-laham. Roxx il- melh u hall.

Dewweb il-butir u aqli il-gammon miz-zewg nahat jew sajjar taht il-grill bil- pineapple b’kollox . Servi shun.

Ingredienti

Bajda bil-qoxra bajda mghollija

Kuluri differenti tal-ikel

Lasktu

Kitchen towel

Par ingwanti

Metodu

Poggi l-bajda mghollija mghollija mghollija li tkun keshet min-nofs tal-kitchen towel.Gezwirha sew u ghalaqha permezz tal-lasktu. Poggi qtar ta kuluri differenti tal-karta. Ilbes l-ingwanti biex ma thammigg idejk..Sprejja l-ilma fuq kull kulur .li poggejt fuq il-kitchen toweljerhi fuq il-bajda 

Poggi il-bajda go dixx u hallieha toqoghod matul il-lejl. Imbaghad nehhieha mill- kitchen towel u ghandek tara effett sabih u kkulurit .

Ingredienti isservi 1.

Bajtar ta’ San Gwann

kuccarina gobon tat-tursina

1/2 kuccarina zokkor mhux irfinat

metodu

Aqsam il-bajtar min-nofs. Itfa il-gobon tat-tursina fil-wicc.

Itfa fil-forn sakemm jaghli u halli iz- zokkor jikaramelizza il- bajtar ta’ San Gwann .