Category: Uncategorized
1/2 small onion
6 tablespoon olive oil
2 tablespoon wine vinegar
1/4 tablespoonsuperfine sugar
pinch of ground coriander
3 tablespoon chopped parsley
Salt and pepper
Grate the onion . Beat together all the ingredients until thickened . Season to taste with salt and pepper . Alternatively , including , the grate odd onion, in a screw top jar, replace, the lid, replace and shake well.
2 kikri inbid abjad
Bastun tal-kannella
mgharda zokkor
3 grokkijiet gin
ftit lewz shih jew imqaxxar
qronfla
2. Meta tkun ghalejt, nehhi minn fuq in-nar u halli it-tahlita tiksah sewwa. Saffi.
3. Zid il-gin u il-weraq tal-qronfla . Servi kiesah.
500gr haruf
50gr margerina
me5raq tal- lumi
15gr cornflour
100gr gherkins
100gr basal
bzar u melh
kikra stock
Gherkins huma hjar zghar hafna li ikunu immarinati . Dawn issib tixtrihom jew bl-uzin jew fliexken zghar .
QAtta’ il- laham f’ bicciet zghar hafna . qatta il- basal ukoll . dewweb ftit margerina u qalli il- basal . zid il- laham u qalli sewwa . Zid ftit bzar u il- melh . meraq tal-lumi li tkun qatajt fit- tul .
Sajjar ghal madwar ghaxar minuti . dewweb il-cornflour u zid fuq il-laham . Sajjar ghal ftit sekondi u servi shan .
Ingredients
400raisins – coarsely chopped
400gr rum + 1/3 cup cream
35 roasted hazelnuts coarsely chopped
225gr white chocolate melted
12 hole (2 teasepoon capacity plastic Easter egg mould tray)
Method
Place the raisins in a small bowl , pour in the rum and let the mixture steep for 30 minutes .
In a small saucepan , heat the cream until it just comes to the boil . Pour this over the chopped dark chocolate in a bowl and stir until the chocolate has melted thoroughly into the hot cream . Add the rum and raisin mixture and the hazelnuts and stir to combine . Refregerate the granole until it firm .
Place a spoonful of melted white chocolate into each hole of the Easter egg mould tray and using the back of a spoon , spread to coat thinly . leave to set , then carefully turn onto a tray and repeat twice more . Fill each egg half with ganache, brush the edges with a little remaining melted chocolate , then press the two halves together to join and leave to set . The Easter eggs will keep refrigerated in an airtight container for up than one week .
Ingredients
200gr caster sugar
1 teasepoon rock salt
225gr dark chocolate (melted )
12 hole, 2 teasepoon capacity
plastik easter egg mould tray
Method
Place the sugar with two tablespoon of water in a heavy based saucepan. .Stir continuously over low heat for two minutes or until the sugar dissolves , then increase heat to medium high and cook until golden .
Remove the pan from the heat and taking care as mixture will split carefully add salt dissolves until combined. Transfer this caramel to a bowl and let until it is cool .
Place a spoonful of melted chocolate into each hole of the mould and using the back f a spoon , spread to coat the inside thinly . Leave it to set then carefully turn carefully turn out onto a tray and repeat twice more . Fill each egg half with caramel , brush the edges with a little remaining melted chocolate , then press the two halves together to join and leave to set . The Easter eggs will keep refrigerated in an airtight container for up to one week
ingredients
4 beef bones
2 bacon slices
2 onions quatered but with the inner brown layer still on
2 carrots thickly sliced
1 turnip diced opitional
1/4 teasepoon salt
1/2 teasepoon roughly crushed black peppercorns
3and 1/2 quarts cold water
method
Put the bones and bacon into a large saucepan and heat gently for 10minutes until the marrow begins to turn from the center of the bones . Turn the bones occasionally . add the vegetable and try for 10 minutes and turning the bones until brown .
Add the herbs salt and peppercorns then pour in the water and bring slowly to a boil .
Skim off any scrum with a spotted spoon , then reduce the heat , half covered with the lid and simmer gently for 4-5 hours until the liquid has reduced by half .Strain through a large sieve with a pitcher.
Cool then chill in the refrigerator overnight . Skim off the fat and store in the refrigerator for up to 3 days. . .
Ingredients
4 swordfish pixxispad steaks , approximately each skin removed
1 fennel bulb
4 star anise
50gr pine nuts
100ml olive oil
salt and blk pepper
Method
Sheet or baking paper and top with fennel leaves pine nuts seasoning with oil . close the sides to form small purchase and cook in a moderate oven at 180/c for 15minutes or until the bbq grill for 10 minutes . Serve the fish in 4 individual plates .
Ingredienti
400gr tarja
2 bajdiet imhabtin ma l- irkotta
250gr hanini irkotta mghafga
Method
F’ borma ghalli l-ghagin u hallih al dente . ghaffeg l- irkotta u hawwad sew mal- 2 bajdiet . zid ftit melh u bzar , ftit tursin.
X’ hin isir al dente saffih , hallat il-kunserva ftit butir u it- tahlita tal- bajd . Aqlibha ta taht fuq u servi shuna jew kiesha skond gostik.
Ingredients
8 small squid cleaned
500gr shelled board beans
80gr peppered cheese sheep grated
Juice of zest of 1 lemon
3 garlic cloves finely chopped
15ml raspberry vinegar
12 tomatoes halved
100ml extra virgin olive oil
salt and black pepper.
Method
Cut the squid in half and using a pointer knife make a chis cross cuts on the squid . Heat a pan with the oil and the chilli for 30 seconds and stir in the squid and cook on highest heat for 1 minute . Remove from the heat transfer to an oven dish and mix in the lemon juice zest, vinegar , lease tomatoes and seasoning . Roast in a moderate oven at 180/c for about 7minutes . Remove from the oven , add parsley plate and well skill hot sprinkle with the cheese leaving a cheese leaving in a melt a squid dish.
Ingredients
300gr board beans (weighing out of the shell and without the peel).
1.25ml capfuls of board beans
fresh peas
3 tablespoon of extra virgin olive oil
2 tablespoon of fresh mint leaves +6 sprigs to garish
1 tablespoon of grated lemon peel 400ml of halloumi cheese (cut lenghtways into 12slices and patted dry)
2 tablespoons of fresh lemon juice
16 slices of salami calabrese or chorizo
1 lemon cut in quarters
Method
Blanch the beans into a medium saucepan of boiling salted water for 2 minutes . Transfer the peas in the same saucepan of boiling salted water until just tender . Using a spotted spoon transfer the peas to iced water and cool them . Drain well .
Place the beans , peas , olive oil , two tablespoon of mint leaves and lemon leaves in a large frying pan . Warm them through over medium heat for about 3 minutes . Season them with salt and pepper . Heat a large nonstick griddle pan over a medium flame for a minute on each side .
Arrange 4 slices of salami on each plate followed by three cheese slices . Spoon over the warm vegetables and drizzle them with lemon juice . Garish open with lemon wedges and mint sprigs and serve immediately
14gr dried yeast
75gr caster sugar
500gr strong baker flour
a pinch of ground cinnamon
A cup full of sultanas
8 eggs
150ml milk
60gr unsalted butter
1 teasepoon red food colouring
Place the yeast with 150ml of warm water and one teaspoonfuls of sugar . SEt aside for 15minutes or until bubbles appear on the surface .
Stir the flour into a large bowl and add the remaining sugar , two teaspoonful of salt , 3 beaten eggs butter and 100ml water until you have dough . Scatter flour onto a board and turn out dough onto this . Kneald it with your hands for 5 minutes leave it soft . Place it in a lightly greased bowl covering it with setting it aside . In a warm place for about an hour or until it has doubled in size . Then return it to the board and knock it back . divide it into two pieces roll them out into long sprits and plait them together . place this plan on a large greased baking tray . Leave it to rise for an hour
Meanwhile make the coloured eggs . Place 4 eggs in a saucepan of cold water with red food coloring and bring this to the boil. Simmer for 10 minutes , remove from pan from the heat and let the eggs in the water until they have cooled .
Preheat the oven to 190/ gas 5 . REmove the coloured eggs from the water , dry them and set them down in the center of the plaited dough . lightly beat the last egg and brush this over the dough . Bake it for 25minutes . Serve it warm . the coloured eggs are decorative and should not be eaten .
Ingredienti
2 bananiet medji
165 gr butir
165gr zokkor
165gr dqiq self raising
3 bajdiet
kuccarina u nofs essenza tal- vanilla
Metodu
Sahhan il- forn fuq 180/c
Go skutella kbira habbat flimkien il-bajd u l-essenza tal- vanilla
Go skutella ohra habbat sew flimkien iz- zokkor u habbat sew .
Qaxxar u ghaffeg il- banana zidhom mat- tahlita bil- mod .
Poggi it-tahlita f’karta strazza ghal madwar 20 minuta
Jekk trid tista tifriza dawn il-pasti .
Ingredienti
175gr dqiq self raising
170gr butir
2 kuccarini vanilla
Qoxra mahkuka ta’ lumija ta’ malta
meraq ta laringa
bajda imhabta
isfar ta bajda imhabta ma imgharfa halib fil-wicc.
ftit cikkulata skura
50gr gewz imqatta irqiq
2 imgharef ilma
Metodu
Biex taghmel l-ghagina gharbel id-dqiq u il-melh go skutella
zid il-butir u hawwad sakemm it-tahlita tigi qisha frak tal-hobz .
Zid il-qxur , il-frott u il-vanilla.
zid il-bajda u hawwad b’ idejk. zid ftit mil-meraq tal-laringa sakemm tara li l-ghagina irtabet u saret qisha ballun u giet ftit ratba . Aghmel l- ghagina fil- frigg ghal nofs siegha. Iftah nofs l- ghagina u aghmilha go dixx . Iprepara il-mili tat-torta billi thallat it-tuffieh u iz-zokkor .
Maghhom zid ic-cikkulata u il-gewz . Poggi din it-tahlita fuq l-ghagina . Ahmi it-torta ghal madwar 45 minuta f’forn moderat li tkun sahhant minn qabel.
Servi it- torta kiesha jew shuna flimkien ma scoop gelat tal- vanilla jew ma ftit krema safra .
Ingredients
8 fillets if fish cleaned and skin removed
4 potatoes finely sliced
16 cherry tomatoes halved
small bunch marjoram
small bunch parsley roughly chopped
120ml extra virgin olive oil
salt and freshly ground pepper
50gr breadcrumbs
2 garlic cloves finely chopped .
Method
Heat the oven at a temperature of 180/c in the oven lay a bed of potatoes with the fish and sprinkle with the tomatoes herbs and olives . finish the breadcrumbs oil with season and cook covered for about 15 minutes until potatoes and fish are cooked serve immediately until very hot.
Ingredients
1 kg octopus
1 litre water
1 red onion
2 garlic cloves finely chopped
10 pitted whole black pepper corns marjoram , mint , basil finely chopped
1 teasepoon honey
1/2 teasepoon crushed chilli
1 tablespoon of lime
100ml extra virgin olive oil
salt and fresh cracked pepper
1 teasepoon of wine red
Method
In a deep pan fried put the water, 1 teaspoonful of wine , 10 pinned black peppercorns 1/2 teasepoon of chilli, bay leaf and octopus . Bring to the boil , reduce the heat and simmer for about an hour or until octopus is cooked . Remove the octopus from liquid and cut into bite pieces . Reserving some of the liquid . In a shallow pan heat the oil and saute the onions until brown , add the chilli garlic and herbs for a further 3 minutes . Finally add the octopus add the honey add the lime zests about 10 minutes until the liquid has reduced to the desired consistency.
Seaon and serve.
Ingredients
1 kg of denci
sea salt and black pepper
olive oil for frying
200gr tomatoes
2 garlic cloves
125gr white wine
250ml fish stock
leaves of 2 sprigs of thyme
leaves of 3 sprigs of tarragon chopped
2 fresh sage leaves
1 bay leaf
Method
put the tomatoes and oil in a pan and simmer until it cook to a pulp crushing them occasionally . Add wine and simmer for until they cook to a pulp crushing them occasionally . add wine and simmer until absorbed then add the stock tarragon thyme sage , bay leaf salt and pepper . brush the fish with oil and season with salt and pepper . spoon half into a roasting tin . Place in a serving dish and keep warm pour the roasted juice back i into the saucepan of sauce bring to the boil and then add salt and pepper pour out the sauce around the fish add the olives and fennel pieces and serve
Ingredienti
100 spinaci friska
2 bajdiet
150gr zokkor castor
200dqiq plain
meraq ta’ nofs lumija
120gr jogurt tal-vanilla
2 kuccarini baking powder
150zejt vegitali
2 bajdiet
Method
Sahhan il-forn f’temperaturata’ 180’c .
Go food processor jew blender ghaffeg u hawwad iz-zejt, il- bajd , il- meraq tal- lumi , il- yougurtu l- ispinaci sakemm tigi qisha krema mahlulha hadra .
Fi skutella kbira gharbel id-dqiq u il-baking powder . Zid iz-zokkor u hawwad . Dahhal it- tahlita l- hadra u hawwad bil- mod u bil- galbu sakemm jithaltu flimkien .
Iprepara dixx midluk bi ftit butir u ftit dqiq fil-qiegh. Ferrex it- tahlita go fih . Dahhal fil- forn imsahhan u ahmi ghal madwar 35minutajew sakemm ma tibqax idellek minn gewwa
Dan il- kejk tajjeb hafna jekk iservuh kif inhu meta jiksah u imlih bil-krema maghmulha minn bott mascarpone imhallat ma mgharfajew imhallat ma mgharfa icing sugar u ftit vanilla
Ingredienti ghal 6 persuni.
700gr bakkaljaw jew cofd fitters
200dqiq self raising
tewma hadra imqatgha irqiqa
tursina imqatgha irqiqa
ftit bzar u melh
2 imgharef zejt taz-zebbuga
basla kbira imqatgha irqiqa
410gr bott zalza maltese tal-mayor
30gr kappar
naniegha imqatta frisk
Metodu
Qatta il- bakaljaw u xarbu fl-ilma min lejl qabel ma tkun se issajru , nehilu l-ilma, l-ghada ghalli il-hut ghal madwar 30 minuta .
600gr klamari zghar
mgharfa zejt taz- zebbuga
2 basliet , tewma normali, ftit bzar u melh .
mgharfa three hills kunserva
400gr bott polpa mayor
100gr zebbug iswed tal-ghadma
100ml ilma fietel
ftit habaq
ftit naniegh
225gr dipp tat-tonn
100gr frak tal-hobz. , ftit inbid
Metodu
Naddaf il-klamari u go skutella hallat l- ingredienti u imla il-klamari b’ din it-tahlita b’ toothpick.
Aghlaq it-truf tal-klamari , zid il-basal u it-tewma imqatta – it-tree hills kunserva u il-mayor polpa, zid l- istock tal-hut, iz-zebbug il-hwawar , id-dip u ftit bzar u melh ghal gosti tieghek.
Nota. Meta taghzel il-klamari ghazel dawk li ikunuzghar ghax il- hut taghhom ikun iktar tari .
Ingredients
800gr lampuki mqatghin
500gr smid
4 imgharef zejt taz-zebbuga.
bzar u melh
2 sinniet tewm imqatghin
400gr bott polpa mayor
100gr zebbug iswed bl-ghadma
30gr kappar
habaq imqatgha zghir
naghniegh imqatgha zghir
dada tal-hut ma 100ml ilma ma’ ilma fietel
ftit bzar u melh
Method
Sahhan tagen sew u zid iz-zejt . Gerbeb il-lampuki go l-ismid u wara aqlihom fiz-zejt taz-zebbuga,
Zid il-bzar u il-melh u ftit meraq tal-lumi. Zid il-kunserva u il-polpa mayor u l-istokk tal-hut u halli itektek ghal ftit hin . Wara itfa’ iz-zebbug, il-kappar , il-habaq u in-naghniegh.
Tista tuza il- fried lampuki mal- patata il- forn mixwija bil-lumi marinate bil-hall u it-tewm
Noti : Poggi il-hut go (floxx) (net) li tista tigbor ix xewk iktar malajr tal-huta.
Il-lampuka hija huta versali hafna . Tista tuza mal-patata il-forn mixwija bil-lumi jew imarinata bil-hall u it-tewm
David's Recipes 