Ingredients

2 basliet imqatghin

2 tewm hodor imqatghin roti jew 6 tewm

Mgharfa zejt taz-zebbuga

ftit merdqux imqatta’ irqiq

ftit habaq frisk imqatta irqiq

ftit naniegh imqatgha

mgharfa three hills kunserva

hut ghal aljotta

dada tal-hut

2 litri ilma

4 patatiet imqaxrin u shah

melh u bzar

400gr bott mayor pelati

Method

Go borma qalli il-basla u it-tewm fiz-zejt taz-zebbuga u wara il-haxix.

Il-polpa mayor u three hills kunserva, il-hut u l-istokk. Itfa’ il- patata u hallih itektek ghal madwar 45minuti sakemm il- hut ikun sar . Tista isservi ftit ross mgholli ma din ir-ricetta. Nehhi ix- xewk.

Ingredients

400gr spirals pasta or twist

4 tablespoon lemon juice

1/2teasepoon sugar

200gr packed smoked salmon , torn into sprigs

2 large spring onions

ground black pepper

large handful rocket parcels

Method

Cook the pasta in boiling salted water and while whisk together the oil, lemon juice and some salt and pepper . Drain the pasta, return to the pan and add the dressing , smoked salmon tomatoes and onions . Toss it all together then stir through the rocket parcels. Divide between 4 bowls and sprinkle with black pepper .

If sprinkle cold the pasta into a colander and rinse under cold water. Drain well then stir in the rest of the ingredients

Ingredients serve 8

ghagina helwa

150gr margerina

100gr zokkor

50gr lewz imfarrak bicciet kbar

150gr dqiq

method

Jekk se tuza il-mixer. ir-rizultat jigi l-istess. . Fil-bieqja tal-mixer poggi il-margerina u iz-zokkor. Haddem tajjeb sakemm il-margerina tigi qisha krema u iz-zokkor ma jibqax jinhass. Zid il-bajd wahda wahda.

Zid l-intrita , id-dqiq u il-lewz . Hawwad kollox sakemm l-ingredienti kollha jithaltu sew. . Nehhi it-tahlita tal-mixer u poggieha go dixx tal-forn. Meta tkun ksejt id-dixx bl-ghagina idlek bil-gamm u ferrex it- tahlita tal-lewz.

Jekk se taghmel l-istrixxi tal-ghagina trid tidlikhom trid tidlikhom bil- bajda imhabta qabel ma isajjar it- torta. Sajjar il-forn f’ temperatura, gas no 4 ghal madwar 45/55 minuta.

Nota: Jekk tiggosta tista izid ftit konfettura u cirasa mqatghin irqaq hafna . Inti u izidhom trid thawwad b’ imgharfa ta l-injam.

Ingredients for 6 persons .

900gr potatoes

600gr swede or turnips

50gr butter

2 carrots peeledand chopped

1 large onion chopped

cream fresh

black pepper

Method

Ingredients

500gr plain flour

half tablespoon each ground cloves

1 tablespoon yeast

60gr dried peas and chopped stemed

50ml tablespoon brandy

Method

Sift the flour spice into a large bowl and stir in the sugar and yeast .

Stir in the sugar and yeast .

Return the dough to the washed dried and a greased bowl . While the dough is rising put and fig to the pan pour on the kirsch or brandy and add just to barely cover . Bring the fruit to the boil , lower the heat and simmer for 5 minutes . When the dough is size to turn it until . Take a smaller piece of dough in size to turn it down punch it and kneald it for a few minutes to make sure the fruit is evenly distributed .

Take a smaller piece of dough and roll it until large enough to enclose the fruity dough completely . Roll out it lightly and transfer to a well greased loaf tin 240cm long cover and leave to proof until doubled in size . Brush with melted butter and bake in a 180/c for 45minutes or until rizen and golden . Turn out on a rock and tie a ribbon around the loaf when cool .

Ingredients

2 imgharef zejt taz- zebbuga

Ftit butir

700gr canga ta l-istuffat maqsuma f’bicciet

Mgharfa dqiq

Basla imqatgha

320ml pint birra

werqa randa

4 karotti mqaxra u maqsuma f’bicciet

900gr brodu tac-canga.

Worchester sauce . ferrex ftit sewwa

4 patatiet imdaqsa u maqsuma bicciet .

200gr mushrooms zghir

ponn tursin imqatta irqiq .

Method

Sahhan il-forn fuq gas no 5 180/c jekk ikun bil-(fan 160/c) . Sahhan iz-zejt u il-butir f’kazzola kbira u tista dahlu fil-forn . Itfa il-laham ftit ftit u sajjar ghal ftit minuti sakemm jiehu il-kulur kanella thalliehx jinharaq.

Itfa il-laham ftit ftit u itfa iktar laham halli jinqela . Zid iz-zejt jekk ikun hemm bzonn . Zid il- karotti u hawwad ghal ftit minuti fuq nar bati ghal ftit minuti imbaghad itfa il- kunserva u hawwad ghal minuta ohra .

.Itfa il- birra ghalli in-nar u halli it-tahlita tbaqbaq ghal 4 minuti . Itfa il- brodu tac- canga u hallih jibda jaghli , baxxi in-nar biex it- tahlita ttektek bil-mod zid il-laham flimkien mal worchesire sauce , il-patata u il-mushrooms .

Poggi l- ghatu fuq il- kazzola u dahhal fil- forn iccekjah . WAra siegha u jek tara li xxotta zid ftit mishun jekk ikun hemm bzonn.Kompli ahmi ghal madwar siegha ohra. Ferrex ftit tursin fil-wicc .

Ingredienti

2 kikri 500ml ilma 100gr fazola samma

 mgharqa fl- ilma minn lejl qabel u u msajjra

 3 kikri stokk tal- haxix

 2 imgharef zejt taz- zebbuga

 basla imqaxxra u mqattgha irqiqa hafna

 2 sinniet tewm u mahruqa

4 frieghi zghar tat- tursin imqatgha

Metodu

Hu borma ta’ 4 litri aghmel l- ilma u in- nar iftaghha taghli fuq nar gholi.

ghal madwar 45 minuta.

jew sa x’ hin il- fazola tkum kwazi saret.

imbghad itfi in- nar, ikxef il- borma u hallieha tibred ftit.

sadanitant hu il- borma ta’ 2 litri fiha ghamel iz- zejt , il- basla it- tewm u il- karfusa hawwadhom .

Imbghad ghaddashom go liquidizer il- borma tal- fazola ithan il- fazola izda ipprova halli xi ftit minnha u kompli tektek ghal 15 il- minuta ohra.

fl- ahhar halli ftit  joqoghdu u qassam fil- platti zejjen il- platt bil- frieghi tan- naghniegh u merdqux u servi

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr French mustard

Seasoning

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve.

Ingredients

3 eggs

115gr  caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour  

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

Method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegtables .

Ingredients

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered 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 assorb 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

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter cuicke or pie dish with pastry and pour in the filling . Place the dish on a bakimng sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .

Ingredients

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Method

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese  . for the rick tart use , mascarpone for something less rick use ricotta . The ideal is propable mixture or both . melt the honey with the milk and safron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream  

Ingredients serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.    

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes .

Serve 6 to 8

Ingredients

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredienti

400gr linguine jew spagetti ismar

300gr fazola hadra

1 tazza pesto

¼ gbejna mahkuka

¼ tazza lewz pine mixwijin, jekk trid

Metodu

Sajjar l-ghagin skond il-pakett . Saffi, Zid il- fazola u sajjar sakemm jirtabu madwar 5 minuti . Zid il-fazola b’passatur. Hallihom joqoghdu ftit . Qatta’ il- fazola f’ biccie ta’ pulzier . Poggi l-ghaginfi skutella kbira u zid il- fazola hadra , gbejna u lewz pine (jekk se tuzohom ) Hawwad kollox f’ daqqa.

isservi 2 persuni.

Ingredienti

400gr merluzz

2 basal imqatghin

4 tadamiet imqaxxrin u mqatghin

200gr inbid abjad

½ kuccarina menta

½ kuccarina habaq

Metodu

Sajjar sautee’ il-basal u zid it-tadam . Zid l-inbid maz- zalza. Zid il-hut u sajjar sakemm jigi tari. Zid il-habaq u il-menta fl-ahhar tat-tisjira        

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes

Method

Start with the jackfruit – drain the excess liquids from the packet . Using your hands seperate the jackfruit and spiceinto the fruit . Add the ½ cup bq to the mixture and mix well until evenly coated . Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the bbq sauce and mix again . Bake a setting for 120 for another 20 minutes . When done , split the burgers buns in half into halves and toast on the hob. When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese bbq jackfruit granola and shredded cabbage . Serve by itself or with the side salad .