Ingredienti , isservi 8-10

350 lampun iffrizat

275gr zokkor tal- gamm

mgharfa meraq tal- lumi

300caster sugar

40 glucose likwidu

5 abjad tal- bajd

kejk tond tal-isponge ta’ 20cm

litru gelat tal- vanilla

150frott irqiq (berries ) imhallat

Metodu ghal gamm poggi il- lampun u iz- zokkor f’ borma kbira

zid il- meraq tal- lumi u sajjar bil- mod sakemm il- lampun johrog is- sugu tieghu u iz- zokkor jinhall . Ferra f’ passatur u ghasar kollox isfel b’ izu ta’ kuccarun jew spatula.

Armi iz- zerriiegha u erga poggi il- lampun fil-borma . Zid il- kumplament taz- zokkor u sahhan bil- mod sakemm jinhall .

Ghalli zid il- lampun u erga u erga ghalli ghal 3minuti ohra Ferra f’ dixx baxx u ifrex biex jibred .

POggi l- isponge fuq turtiera tal-m foorn li tkun ksejt . Ferrex saff ohxon ta’ gamm u halli spazju ta’ 2cm minn mal- bordura kollha . Iksi il- wicc bil- blalen tal- gelat u frott irqiq u poggieha gol freezer

Biex taghmel l- ixkuma poggi il- caster sugar f’ borma imdaqsa flimkien mal- glucuse u 75ml ilma . Hawwad u sahhan bil- mod sakemm iz- zokkor tibda tara bziezaq zghar . Hekk kif il- gulepp jibda jilhaq it- temperatura ibda habbat il-bajd b’ mixer fuq speed medju ghal gholi sakemm ikollok ponot wieqfin . Meta il- gulepp taz- zokkor isir nehhi minn fuq in- nar u ferra l- abjad tal- bajd b’ mod konsistenti . Ipprova zommu il- boghod mil- whisk Ladarba tkun zidt il- gulepp kollu. Poggi il- mixer fuq speed baxx u kompli habbat il- bajd ghal 10minuti ohra jew sakemm it- tahlita tibred.

Ohrog l- alaska mil- friza u ferrex saff irqiq ta’ xkuma fuq il- gelat u frott b’ piping bag li maghha tkun wahhalt zennuna forma ta’ stilla . Iksi l- alaska bi stillel ta l- ixkuma . Tista tippreparha ftit sieghat qabel ma sservi u zzommha gol- friezer . Meta tkun trid tahmieha sahhan il- forn ghal 220/ gas 7 . Ahmi ghal 3-4 minuti sakemm jiehu kulur dehbi car . Jekk trid tista ttiha aktar kulur bi bloowtorch . Servi mill-ewwel

Ingredients

4 chicory

8 firm tomatoes

1 tablespoon olive oil 

60 pistachio nuts

3 chopped garlic cloves

30 gr parmeasan

Lemon to garish

Method

Slice the chicory lenghtwise in four.  Blanch the cut chicory in boiling water for 30 seconds .

Drain and refresh with cold water . slice the top of the tomato and hallow and turn upside, down on a paper towel to drain .

Heat the oil and saute the pistachio nuts for about 2 minutes and the garlic and cook until soft . Remove from heat , lay the hallowed tomatoes in beetween . fill the tomatoes with the garlic and pistachoes mix

Brush the chicory with olive oil from the pan

Mix the breadcrumbs with the parmeasan and sprinkle over the chicory

Bake for 15 minutes . Serve a garish with a lemon wedge .

ingredients

4 chicory

8 firm tomatoes

1 tablespoon olive oil 

60 pistachio nuts

3 chopped garlic cloves

30 gr parmeasan

Lemon to garish

method

Slice the chicory lenghtwise in four.  Blanch the cut chicory in boiling water for 30 seconds .

Drain and refresh with cold water . slice the top of the tomato and hallow and turn upside, down on a paper towel to drain .

Heat the oil and saute the pistachio nuts for about 2 minutes and the garlic and cook until soft . Remove from heat , lay the hallowed tomatoes in beetween . fill the tomatoes with the garlic and pistachoes mix

Brush the chicory with olive oil from the pan

Mix the breadcrumbs with the parmeasan and sprinkle over the chicory

Bake for 15 minutes . Serve a garish with a lemon wedge .

Ingredienti ghal 4 persuni.

4 bicciet vitella

kikra inbid abjad

tewm u ross

600ml stock

meraq tal- lumi

margerina u piselli

2 imgharef zejt

basla kbira

50gr karotti

imgharfa kunserva

imgharfa cornflour

bzar u melh

Method

Roxx ftit bzar u melh fuq il-vitella.

Dewweb nofs il- margerina u qalli il-vitella fuq iz-zewg nahat sakemm tihmar.

F’borma ohra dewweb il-kumplament tal-margerina . Qalli il-basal, it-tewm u il-karotti. Meta dawn ikunu se jibdew jiehdu il-kulur, zid it-tadam u il-kunserva . Kompli sajjar ghal madwar siegha, dejjem fuq nar baxx ghal 10 minuti.

Zid l-istock, inbid u il-laham u kompli sajjar ghal madwar siegha dejjem fuq nar baxx . Meta il-laham ikun lest igbor iz-zalza, dewweb il-cornflour u zid fuq iz-zalza . Hawwad sewwa . Zid ukoll il-meraq tal-lumi . Irranga it-toghma bil-bzar u il-melh. Zid ukoll il-meraq tal-lumi . Irranga it-toghma bil-bzar u il-melh, saffi tajjeb iz-zalza minn passatur kbir u servi fuq il-laham.

Ingredients serve 4 .

2 tablespoons olive oil

1 onion chopped

1 lb cooked potatoes cubed

11and 1/2oz can corned beef roughly chopped

dash of worchesire sauce

4 eggs

black pepper

to garish

chopped parsley to garish

pinch smoked paprika to garish

Method

Heat half the oil in a large skillet , add the onion and potatoes and fry for 6 minutes or until the potatoes are golden and the onions are softened .

Stir in the corned beef and season with pepper and worchesire sauce . Continue to fry for 3 minutes.

Meanwhile heat the remaing oil in a skillet pan and fry the eggs . Spoon the hash onto 4 serving plates top each with a fried egg and serve sprinkled with the chopped parsley and a little smoked paprika .

For breakfast in a pan heat the olive oil in a large fry for 4 minutes add 1 lb of gluten free sausages until and almost cooked through . Add the potatoes and continue to cook for 3 minutes until began to brown . Stir in a handfull of halved cherry tomatoes and 4 scallions , spread out evenly in the pan , then crack in the eggs and cook for 2 minutes . Cut into 4 and serve .

Ingredients serve 4

4 slices Vitella

bajda iebsa

4 tadamiet

2 lumijiet

4 bicciet incova

breadcrumbs

ftit dqiq

zejt jew margerina

ftit kappar

bajda

bzar u melh

Method

1. Iccatja ftit il-laham , roxx il-bzaru melh. Iprepara bajda mhabta . Ghaddi il-laham mid-dqiq , wara mil- bajda u fl- ahhar fil-frak tal-hobz.
2. Sahhan ftit zejt u margerina u aqli il-laham fuq nar baxx sakemm isiru sewwa miz-zewg nahat.
3. Poggi il-laham fuq platt u decora bi slice bajda iebsa ftit kappar imgezwer go l- incova , slices tal- lumi u tadam igriljati . Servi shan

Ingredients serve 4

$4 slices Vitella

bzaru ahmar helu

4 tadamiet imqaxrin

bzar u melh

basla

kikra stock

ftit zejt

lumija

100gr mushrooms

2 slices perzut

grokk sherry jew medira

frak tal- hobz

Bajda bi ftit halib

tursin

ftit margerina

dqiq

Method

1. Nehhi il-grass mil-laham, ghaddi, wara minn tahlita ta’ bajd u halib u fl-ahhar mil-frak tal-hobz.
2. Qaxxar u qatta’ il-basla irqaq , dewweb il-margerina u qalli . Qatta il-mushrooms u zid il-basal . Kompli sajjar ghal 5 minuti .
3. Aqta’ il-bzaru u it-tadam f’bicciet zghar u zid fuq il-mushroom’s, zid ftit stock u sherry u kompli sajjar ghal 10 minuti .
4. Sahhan ftit zejt u sajjar il-laham fuq nar baxx . Zid slices irqaq ta’ perzut fuq iz-zalza u roxx ftit tursin imqatta’ irqiq. Poggi il-laham fiz-zalza u servi shun bi slices ta’ lumi .

Ingredienti ghal 4 persuni

400Vitella

100gr piselli

karfus

50gr margerina

1litre ilma

meraq ta’ lumija

bzar u melh

ross mgholli

100gr karotti

150gr basal

300gr mushrooms

50gr dqiq

tazza inbid abjad

isfar ta’ bajda

ftit krema friska

Method

Qatta’ il-laham f’bicciet zghar kwadri . Qaxxar il-haxix u qatta’ ukoll bicciet zghar . Zomm kollox separat .

Poggi il-laham go borma Zid l-ilma u l-inbid u sajjar ghal madwar 40 minuta . Meta jkun lest igbor il- laham u zommu separat.

Dewweb il-margerina u qalli il-basal u qabel jibda jiehu il-kulur . zid id-dqiq, hawwad sewwa u ftit ftit ibda zid il-likwidu li fih sajart il-laham. Zid il-laham, haxix , bzar u melh u kompli sajjar fuq nar baxx ghal madwar 30 minuta . Qabel isservi, zid isfar ta’ bajda u ftit krema friska.

Ingredients serve 4

1 lb. large potatoes peeled and cut into small cubes

one and one half gluten free baking powder

2 medium eggs

5 tablespoons whole milk

vegetable oil for frying

salt and blk pepper

Method

Cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender . Drain well return to the pan and mash until smooth . Allow to cool slightly .

Beat in the baking powder , then the eggs , milk and a little salt and pepper and continue to beat until everything is evenly combined.

Heat a little oil in a heavy skillet . Drop heaped desert spoonful’s of the mixture into the pan , spacing them slightly apart and fry for 4 minutes turning once until golden. Transfer to a serving plate and keep warm while frying the remainder of the potato mixture .

Serve warm instead of toast with your favorite cooked breakfast

For salamon and potato pancakes add 100gr chopped smoked salamon , 2 tablespoons all chives and 3 sliced scallions to the potato mixture and cook as above

Ingredients

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quartered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and reserved the rest of the butter Divide the pastry in two and roll out half of it to line the pie plate Sprinkle the base of the pie with ground almonds to absorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar . Moisten the rim of a pie base. Roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish .  Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

12 large eggs 800gr sausages skinned

5 tbsp curly parsley finely chopped

2 tsp Worchesire sauce

2 tsp English mustard powder

2 tsp ground mace

12 rashes smoked steaky bacon

85gr plain flour

200gr dried breadcrumbs

1 ¾ pints sunflower or vegetable, oil for frying

Scalps of bread for testing oil

Method

Put 9 eggs into a large saucepan . Cover with cold water and bring to the boil When 5 mins is up, quickly in the eggs out with a fork and plunge into a big bowl or cold water . Put a sausage meat , parsley , Worcestershire sauce , mustard powder and mace into a bowl with plenty of seasoning . Break in 1 of the remaing eggs and mix everything together. Crack remaining 2 eggs into a bowl , beat with a fork then sieve onto a plate . Tip the eggs onto another plate and season well . Finally,  tip the breadcrumbs onto a third plate . Bring a large saucepan of water to the boil. Drop in the bacon rashes . Turn off the pan and fish out the bacon with a pair of tongs – it should be just cooked  When the eggs a cool ,tap lightly on a hard surface to crack the shell, then peel . If you hold the egg over the bowl of water as you peel , all the shellfish will collect in there and you can dip in he eggs to wash off any fragments . wrap a slice of bacon around the middle of each egg overlapping , line a belt. Now finish coating the eggs.  I set up the ingredients along my bench like a convey belt : eggs, then flour, mince , beaten egg and finely breadcrumbs, plug baking parchment – lined tray at the end to put the finish scotch eggs on. Roll the bacon – wrapped eggs in the flour, soaking off excess . take a good chuck of mince and pat out to thinly, shaking off excess . Take a good chunk of mince and pat out to thinly cover one hand . Sit the meat , then mould over the mince to cover , squeezing and patting so it is an even thickness . Dip in the egg ,  shaking off the excess , then roll in the breadcrumbs to coat and transfer to your tray . Repeat to cover all 9 eggs , then cover with cling film and chill for 4 hrs. o overnight . To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 minute . Carefully lower in a skotch egg and fry for 5 minutes, turning gently until even browned . You can probably do 2-3 at a time but don’ overcrowd . lit out onto a kitchen paper – lined tray (If you likely our skotch eggs warm , pop them into a low oven while you fry  the rest.).   Keep an eye on the oil might be too hot and you risk the pork not being brown . If the oil is browned before the skotch egg i browned. If the oil gets too cool the skotch egg may overcook before it is browned enjoy warm and cold; best eaten whiten 24 hours of frying .

Ma dan il-casserole tista isservi ftit patata mghollija Ma hemmx ghalfejn tista isservi ukoll xi haxix .

Ingredienti

600gr canga

100gr karotti

50gr basal tal-kurrat

50gr margerina

stock

Rosemary

50gr bacon

100gr basal

50gr piselli

Qoxra ta’ lumija

Bzar u melh

dqiq

Metodu

Aqta il- laham buicciet kwadri wara li tkun nehhejt ix-xaham kollu . Ghaddi il-margerina u qalli il-laham sakemm jiehu kulur minn kull naha . Qaxxar iz-zewg kwalitajiet ta’ basal . Waqt li il-laham qed isir sajjar ukoll il-basal . Poggi kollox go casserole, roxx ftit bzar melh u rosemary . Zid il-qoxra ta’ lumija mqatta irqiqa u, iksi bl-istokk. Sajjar forn moderat ghal madwar siegha. Qaxxar il-karottiu qatta f’ bicciet tawwalin Ixwi il-bacon. Ohrog il-casserole mill-forn zid il-karotti, basal u bacon u kompli sajjar ghal madwar tliet kwarti ohra servi shun.

Ingredienti

150gr gellewz inkaljat u imfarrak

150lewz inkaljat mhux frak frak

100agave jew ghasel

300gr intrita pura

50gr kokotina skura

nofs laringa maghsura

kikra u nofs bicarbonate of soda

Metodu

Hawwad kollox bil-mixer jew b’ idejk sakemm tigi ghagina ratba .

ifforma forma ta’ zalzetta u icatjaha ftit . Irrepeti sakemm tuza l- ghagina kollha

Ahmi ghal madwar 15 il minuta temperatura ta’ 200/c .

Jekk trid ghamel ftit ghasel jew lewz fil-wicc.

Ingredients

Nofs kilo chicken cut into serving pieces

1/3 soy sauce ½ cup vinegar

½ head garlic minced

1  bay leaf randa or (bay leaf)

6-8 medium pieces whole peppercorns

1 medium onion chopped

½ cup  water

¼  cooking oil for sauntering

2 cups of vegetable each spinach

green peas

asparagus (opinionable) or each side

Method

Mix the pork, vinegar, soy sauce, bay leaf, half the garlic, and onion and peppercorns, In a container and marinade for 30 minutes. In a medium pot, put the marinade together with the chicken and bring to the boil. Do not stir. Simmer for 20 minutes or chicken pieces are tender . Add the water if its drying out , put some water before the meat is tender. Cook the veggies either spinach , green peas or asparagus as a side dish. Leave a little sauce to the pan and some little oil and some little oil cover and cook for 3 minutes . Serve with hot rice.

Ingredients

Mix the chill and cilantro into a large bowl

Add the vinegar tomato paste and a little salt

Blitz in batches in a food processor or blender until smooth scarping the mixture down from the sides of the bowl if neccessary .

collect the blender mixtures together in a clean bowl and check the seasoning adding a little more salt if needed . cover and chill up to 24 hours

When ready to serve ladle the gazpacho into large bowls and sprinkle with ice cubes . Serve with creakers or slices of chorizo sausage

for gazacho topping to serve as an accompaiment . Heat 2 tablespoons olive oil in a skillet and 3 cups gluten free bread cubes and fry until golden . place the coutons in a bowl and stir 2 slices scalliouns 1 cored desceededand finely sliced green black pepper and a handfull of chopped chilantro sprinkle over the gaspacho before serving .

Ingredients

700gr piselli tal-friza friski

tadam zghir

bajd iebes

bzar

400gr mushrooms

50gr margerina

tursin

50gr Aspic jelly .

Method

Sajjar il-piselli f’hafna ilma bil-melh. Meta ikunu lesti kessah u saffi .

Dewweb pakett 50gr aspic jelly . Kessah . Ahsel il-mushrooms . Dewweb il-margerina u qalli . zid ftit bzar.

Ohrog il-forma tal-piselli fuq dixx. Poggi il-mushrooms meta jishnu fin-nofs. Irranga il-bajd u it-tursin . madwar id-dixx poggi tadam zghir .

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

Lime wedges to serve

Method

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.

Ingredients serve 6

Humous

400gr can 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 gerenously with salt and ground black pepper then whiz to a paste.

 Spoon the humous into a bowl, thencover and chill until needed.

 Serve with warm pitta bread or toasted flatbread.

Ingredients serve 4

1 Teaspoon superfine sugar

Pinch of powered mustard

2 tablespoon wine vinegar

6 tablespoons olive oil

Method

Beat together the sugar and mustard with the vinegar . Add the oil, season to taste with salt and pepper and mix together thoroughly . Alternatively , put the ingredients in a screw top , jar , the lid and shape well .

Ingredients serve 4

1 garlic clove , crushed

2 pitted black olives

2 tablespoon balsamic vinegar

2 tablespoon lime juice

1 tablespoon Dijon mustard

Method

Beat together the garlic and olives with the vinegar , lime juice and mustard . Alternatively put the ingredients in a skewer , replace the lid , and shake well.