Fil- kcina

Kontrta it-tbajja tat-te u il-cafe . Imla il-maggijiet tahlita ta’ bicarbonate ma 2 partijiet ilma hallihom il-lejl kollu jixxarbu . Fil-ghodu battal u ahsel sew .

Inehhi l-irwejjah mil-kontenituri ta l-ikel . Halli ghal matul il-lejl. imla il- kontenitur bil- bicarbonat u l-ilma Halli ghal matul il-lejl. sa fil- ghodu ir- riha tkun telqert .

Ferrex ftit bicarbonater of soda imla bil- mishun u hallihom jixxarbu mal- lejl . Fil- ghodu ahsel il- borom Inehhi l-ikel mahruq mil-qiegh tal-borom .

Inaddaf il- petne u il- brushes bi ftit ilma bil-bicarbonat.

Inehhi il- marki tal- crayons minn makl- hitan . Aghmel tahlita b’ dozi inqas ta’ bicarbonat u ilma biex tohloq bhala paste . Poggi ftit minn din it- tahlita mal- hajt hallieha tinxef (din ahjar li tuza zebgha tal- kulur taz-zebgha tista titlaq xi ftit ).

GHat- twapet li ikollhom riha tinten . Ferrex ftit bicarbonat ghal 15 il- minuta . imbaghad ghaddi bil- vacum cleaner

1. inehhi il-marki tal-crayons . poggi ftit toothpaste mal-hajt fejn ikun hemm it-thazziz tal-crayons . imsah it- tebgha bicca niedja . lahlah bl- ilma u it- tebgha ghandha titlaq
2. ifewwah idejk . ma tistax tnehhi ir-riha tat-tewm minn ma idejk . Ahsilhom bit- toothpaste u ara l- effett .
3. GHAndek dvd mibrux Jekk ghandek xi barxa hafifa aqbad bicca tajjara ghamel ftit toothpastde u oghrok bil- mod Imsah kollox bi ftit ilma min- naha ta gewwa tac- cd ghal barra .
4. IL- googles tal- ghawm . idellek il- googles minn gewwa bit- toothpaste . Imsahhom u suppost jigu ileqqu daqs il-kristall
5. Jekk ikollok xi harqa tal-forn jew hraqt subajk bil-burners . Aghmel it-toothpaste u itaffilek l-ugieh.
6. Minflok tuza hafna detergenti qawwija biex tahsel il-kamra tal-banju aghmel tahlita ta’ hallu 1/3 sapun tal-platti.
7. Meta taghmel it-tacos poggi il-gobon qabel il-laham. Meta jinhall ma ihallix il-laham ixarrab it-tacos bil-gravy tieghu .
8. Ixrob il-meraq tal-pineapple biex tipreveni l-irjihat u tajjeb ukoll kontra is-soghla.
9. Id- dulliegh jghinek izomm il-gilda tieghek b’ sahitha
10. Jekk ghandek gidma ta’ nemusa poggi fuqha imgharfa msahna u il- hruq ghandu itaffi .
11. Ghal waqt il-barbiecueuza tray tal- muffins biex fih iservi is- sauces nli se iservi l- ikel
12. Dawn li gejjin huma rimedji b’ ingredienti naturali kontra l- ugieh fi grismejk b’ mod naturali .
13. Hallat 2 kuccarini ghasel 2 imgharef hall abjad jew tat-tuffieh , meraq tal-lumi. ftit trab tal- kannella ma’ 2 tazzi ilma fietel . ixrob it-tahlita.
14. Ghamel kuccarina cayenne pepper , kuccarina melh u kuccarina imsiemer tal-qronfol. Hu 1/4 ta’ kuccarina minn din it-tahlita u igargarizza biha . attent li ma tmissiex ma xuftejk minhabba il- bzar jahraq hafna .
15. Sahhan kikra halib . zid 1/2 kuccarina trab tal-kannellau 1/2 kuccarina trab tal- ginger . zid ukoll 2 kuccarini ghasel ixrob ftit ftit .

Ingredients

250 pitted dates

90ml expresso cofee

80gr polenta

180ml vegetable oil

1*400tin red kidney beans drained

(Reserve120ml of the liquid of the batter)

80gr coacao powder

2 tablespoons vanilla bean paste

2 tablespoons (gluten free) baking powder

1 teasepoon sea salt

for the icing

2 very ripe avocados

4 tablespoon coacao powder

4 tablespoon carob syrup

some blue berries to decorate

50gr dark chocolate , grated

Method

Preheat the oven to 200/c. gas 6 . Line in a 21cm cake tin with baking paper . Roughly chop the dates , place in a small heatproof bowl , then pour over the hot coffee , put into a food processor and blend the dates , add the rest for the cake and blend until the mixture is a perfectly smooth ; transfer the mixture in a prepared cake tin and smooth the top with a spoon ; bake for 30minutes ; when tested with a skewer , it should sill comes out wet , leave to cool in the tin for 10minutes before transferring to a wire rack to cool. To make the icing , scoop the avocadoes out of their skins and the cocoa and carob syrup , taste and add more syrup to your liking . When ready to serve , translate the cake to a serving plate and using a palette knife , spread the icing over the top ; decorate with the blueberries . and finish with the grated chocolate.

Ingredients

300gr ricotta

100gr feta

1 cup uncooked baby spinach

1 egg

250gr plain flour

150gr Wholemeal flour

175gr butter

water

Method

Bake in a pre heated oven at 180until golden .

Let it cool for a few minutes before placing the pie over the salad

Ingredients

240gr whole grain pasta

200gr mushrooms

1 red pepper

200Aubergines sliced

1 tablespoon fresh pesto

200gr cherry tomatoes halves

fresh spinach

Roasted pumpkin and sunflower seeds

Goat cheese shaving

Method

Boil pasta . drain and add the pesto , cherry tomatoes and mushrooms . Cook on low heat for a minute or two

Add the roasted vegetables fresh spinach and seeds . Serve immediately with goat cheese shavings on top

Ingredients

Method

2 ki,kri ross imsajjar

2 zalzettiet mit- twal imqatghin f’ dadi zghar

80gr perzut imqatta irqiq

tad\ama kbira imqatgha f’ dadi

basla imqatgha f’ dadi zghar

nofs kikra halib

nofs kikra dqiq

3 bajdiet imhabta

kuccarina melh

kuccarina bzar iswed mithun

kuccarina trab taz- zaghfran

kuccarina oregano

mgharfa chives mqatgha fina

mgharfa butir

Poggi ir- ross go skutella kbira

zid ir-ross maz-zalzett, il-perzut, it-tadama, il-basla, il-bajd, il-halib , il- bzar , iz- zaghfran , l- oregano u ic- cavella u hawwad sew flimkien

Zid id-dqiq fuq nar baxx u hawwad sew.

Go tagen fuq nar baxx , ixhet il-butir u x’hin jinhall zid it-tahlita Ghatieha u hallieha isir .

DAwwarha u sajarha min-naha l-ohra

Ingredients

250 dqiq self raising

3 bajdiet

2 qatta vanilla

kuccarina ghasel

butir tal-karawett

banana , lewz, ghasel

frott niexef bhal zbib , etc.

Method

GHarbel id-dqiq go go skutella kbira . Habbat il-bajd go skutella ohra . Zid il-bajd u hawwad kollox flimkien sakemm it-tahlita tigi lixxa . Zid il-vanilla . Hawwad u halli it-tahlita toqoghod ghal 10 minuti.

Sahhan tagen non stick . Itfa daqs. Sahhan tagen non stick . Itfa daqs 2 imgharef mit-tahlita sakemm tifforma id-daqs li tixtieq int . IL-pancakes ghandhom jigu miftuhin stil American .

Imla bil-buir tal-karawett u imla il-vanilla barra u imla l-vanilla b’ tahlita li jogbok .

Jekk ma triduhomx helwin l- vanilla barra u imla b’ tahlita li jogbok , per ezempju xi ricotta u gobon , hwawar , perzut jew xi bicca salamun affumikat .

• Meta tixtri ghanqud banana ifred il-banana wahda minn ma l-ohra biex ma isirux hafna f’daqqa
• Geswer bicciet tal-gobon bil-foil biex idum aktar u ma jimmuffax malajr
• Meta taqli il-kapuljat, zid daqs kuccarina ilma biex tghin tixrob ftit mix- xaham
• Biex l-omlette tigi izjed ricca , zid mal-bajd 2 imgharef krema jew gobon artab . Jekk ghandek toghma qawwija ta’ tewm zid it-tewm l-ahhar haga fir ricetta u jekk ma tridiex daqshekk qawwija itfghu l-ewwel haga.
• Meta tixtri bott frosting habbtu bil- beaker biex jirdopja fil-qies.
• uza bicca tajjara mxarba biex tigbor il-hgieg li ikun imkisser.
• Jekk se tkejjel xi haga idellek bhal ghasel fil-kikra jew kuccarina xarrab il- kontenitur fil- mushun halli l-ghasel ma jehilx .
• Jekk ghalaqt envelope u tiftakar li trid idahhal xi karta poggih ghal saghtejn fil- friza u jerga jinfetah minghajr ma tqatghu.
• Jekk ikollok hafna insetti fil- frott tas- sigar imla kontenitur bil- hall tat- tuffieh u zid 2 imgharef sapun tal-platti.
• Waqt li tghalli il-bajd zid 1/2 kuccarina baking soda mal-ilma u il-qoxra ghandha tinqala’ facilment.

Ricetta hafifa ta malajr

Qatta 2 tuffihat go dixx tal-forn u fil-wicc qatta bictejn cikkulata li ikollha il- karawett maghha . ahmi ghal madwar kwarta forn moderat .

Ingredienti

2 bajdiet imhabta

bajda ohra imhabta

200gr zokkor

2 tazzi inbid abjad

Qoxra ta lumija mahkuka

kuccarina baking powder

500gr dqiq

ftit ilma

Metodu

Hallat sew flimkien id-dqiq – il-baking powder , iz-zokkor u il-qoxra tal-lumija

Hallat sew iz-zewg bajdiet u l-inbid u zidhom mat-tahlita tad-dqiq.

Ifforma f’ghagna u zid ftit ilma jekk ikun hemm bzonn.

Halli l-ghagina tistrieh ghal siegha fil-frigg.

Hu bicciet mil- ghagina u ifforma strixxi hoxnin daqs seba’u ghamilhom forma ta’ s li ifisser silenzju

Ahmihom f’temperatura ta’ 180’c ghal madwar 20 minuta sa ma jihmaru

Ingredienti

ftira maltija

tadam ta malta jew kunserva

zejt taz- zebbuga

landa tonn taz-zejt

mgharfa kappar

tliet zebbugiet morri

bicca basla

bicca gbejna tal-bzar

bzar iswed u habaq

Method

Aqsam il-ftira min-nofs. Dellek iz-zewg nahat bit-tadama jew bil-kunserva. Ferra ftit zejt taz- zebbuga fi platt . Bill il-ftira fiz-zejt.

Iftah il-landa tonn taz-zejtu nehhi iz-zejt . Farku go skutella . Mieghu zid il-kappar, imqatta irqiq , il- ġbejna il-bzar u il-habaq.

Imla il- ftira b’ din it- tahlita . kessah fil- frigg ghal madwar 30 minuta .

Ingredients for the cream

350 ml whole milk

150ml cream

75gr sugar

150ml dark chocolate

5 egg yolk

Strawberry ice- cream

300ml ice cream

200ml cream

100ml sugar

1 vanilla pod

6 egg yolks

550gr strawberries

vanilla ice cream

300ml whole milk

200ml cream

100ml sugar

2 vanilla pods

6 egg yolks

Method

Strawberry ice cream

Boil milk and cream pour on the whisk egg yolks and sugar . Add the chocolate and stain ice and churn. Vanilla ice cream

Same as vanilla ice cram but add the strawberries reduce the heat by half and stain . Serve as berry complote canned orange . zest and a chocolate cigar .

Ingredients

2 fennel bulbs about 1lb to 5lb in total

10oz radishes

2 tablespoon roughly chopped parsley

Dressing

4 tablespoon lemon juice

2 tablespoon olive oil

salt and pepper

Method

Slice the fennel and radishes as thinly as possible on a mandolin or with a knife , reserving the fennel frauds for garishes . toss together in a large salad bowl with the parsley .

Ingredients

1/2 chickpea flour

3 tablespoon + 4 tablespoon olive oil divided

kosher salt

4 medium red onion thinly sliced

4 garlic cloves , smashed

1 cup brussels sprouts thinly sliced

1 small bunch Tuscan kale or other kale , ribs and stems removed thinly sliced .

2 tablespoon soy sauce +more for serving

4oz sharp cheadar coarsely grated plain yougourt for serving .

method

Preheat oven to 350’c . Whish chickpeas and 1/2 cup plus 2 tablespoon cold water in a small bowl . whisk in 1 tablespoon oil and a pinch of salt Let at least 10 minutes and up one hour to allow flour to hydrate . Meanwhile heat 2 tablespoon oil in a large non stick over medium high . Add tossing occasionally until softened and lightly browned about 3 minutes . Add kale and cook tossing softened until tender about 3 minutes . add 2 teasepoon hot sauce and tossing well . Transfer to a medium bowl , wipe out skillet . Swirl 1 teasepoon oil in skillet to coat , heat over medium heat . pour over medium high . Pour 1/4 batter center to form a thin diameter pancake . Cook until well browned underneath and drizzle and crispy around edges about 2 minutes . flip pancake and cook just until second side is lightly browned about 1 minute . transfer to a rimmed baking sheet . Repeat process and remaing batter and 3 tablespoon oil to make 4 total . Divide vegetables between 2 pancakes . Bake until cheese is melted 6-8minutes . Serve topped with yogurt and more hot sauce.

Ingredients

4 English muffins

4 eggs

125gr gaily mustard

30gr butter melted

2 green shallots chopped

8 sliced ham

1 teasepoon chopped fresh dill

1 cup sour cream

Method

Split muffin in half , scoop some of the bread from the middle of each muffin to form a cavity , sprinkle each with cheese . Lightly beat eggs with mustard , butter and shallots . pour over cheese in each muffin , top with a slice of ham . Arrange muffin halves around outside edge of turntable . cook on high 4 minutes , stand 2 minutes before serving . serve hot with combined dill and sour cream .

Ingredients

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Method

Plae potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it ) Cut the cooled potatoes in half lenghtwise . Topp with th dessing chill for at least 1 hour before serving to allow the potatoes to assorb ome of the dressing .  

Ingredients

2 artichoke globes

half a lemon

80 gr parmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary

2 pine kennels toasted

Method

Snap the coarse , outside leaves of the artichoke . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finely the hairy choke Place 250 ml water in a small bowl . squeeze the lemon into the water , add the squeezed half lemon and immerse the archives in the mixture Cover with cling film With a vegetable peeler , shave the chicken escalope’s with salt and pepper , then chargill on hot cast iron ringed grill pan .   It will take only  a few minutes to cook the chicken . To serve drain the artichoves , pat dry , slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

Ingredients

2 pounds(nofs artal)

new red skinned potatoes

¾ cup sour cream

½ cup minced green onions

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Method

Plae potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it ) Cut the cooled potatoes in half lenghtwise . Topp with th dessing chill for at least 1 hour before serving to allow the potatoes to assorb ome of the dressing .

Ingredients

1/2 cup Chickpea flour

3 tablespoons plus 4 tablesspoons olive oil

kosher salt

1/2 medium red onion thinly sliced

4 garlic cloves , smashed

1 cup brussels sprouts thinly sliced

kale , ribs and stem removed thinly sliced

2 tsp hot sauce, plus more for serving

4 sharp cheadar coarsely green

plain yougourt

Method

Preheat oven to 350/c . Whish chickpeas flour and 1/2 cup plus 2 tablespoon cold water in a small bowl. Whisk 1 tablespoon oil and a pinch of salt . let sit at least 10minutes and up to 1 hour to allow flour to hydrate . Meanwhile heat 2 tablespoons oil in a large non stick skillet over medium high . Add tossing occasionally until softened and lightly browned about 3 minutes . Add kale and cook tossing often until tender about 3 minutes . add 2 tablespoon hot sauce season with salt and toss well . Transfer to a medium bowl ; wipe out skillet. Swirl 1 tablespoon oil in skillet to coat , heat over medium high . pour 1/4 cup batter into center of skillet and swirl to form a thin until browned in spots about 3minutes . Reduce heat to medium add 1/4 cup water and cover . cook until tender about 2 minutes . Reduce het to low and uncover . Grate in garlic , add reserved shallot mixture . cook stairing, until vinegar is mostly evaporated about 15 seconds . Transfer to a bowl . Reserve skillet . Mix mayoneise and chilli sauce in a small bowl . Taste and add more chilli sauce if desired . Broil bread cut side up , in reserved skillet and lightly toasted about 1 minute (watch carefully). Remove from oven cut side up in reserved mayo mixture over . spoon brokkoli mixture on top , going all the way to the edges (Don’t be afraid to pile it on . Drape a slice of cheese over (Hear in half if needed). Broil watching carefully until cheese is bubbling and browned about 3 minutes . Season with pepper.

Ingredients

• 1 tablespoon vegtable soup,
• 1 onion diced,
• 1 tbsp chilli powder,
•  1 tsp salt ,
• 1 tbsp ground cumin
•  2 tbsp tomato puree,
•  850ml chiken stock
• ,400gr canned chopped tomatoes
• ,1green chilli diced deseeded and finely chopped
• 450gr bone in skinless chiken tights
• 40gr tortilla chips broken into small pieces + extra to serve,
• 1 ripe avokado diced Chopped fresh coriander ,
• 1 lime cut in wedges

Method

Heat the oil in a large frying pan over a medium high heat . Add the onion and cook medium high heat . Add the onion and cook stir occasionally for about 5  minutes until soft .

Add the chilli powder,salt,cumin and tomato puree and cook stairing and scrapping up any brown bits from the base of the pan and bring to the boil stairring and scraping up and brown bits from the basev of the pan .

Transfer the mixture to a slow cooker . add the  remaining stock , the tomatoes , chilli chicken and tortilla chips, then cover and cook on high for about 4 hours or low for 8 hours until the chiken is cooked through and very tender. Lift out the chicken using a spotted spoon remove and discard the bones and shread the meat. Remove the chicken to slow cooker cover and heat for 5 minutes until heated through. Serve immediately accompanied the wedges and tortilla chips.

Ingredients

1 teasepoon each of caraway and cumin seeds

1 medium onion , diced

1 garlic clove

200gr pumpkin peeled and cut into small cubes

1/2 small green cabbage , shreaded

1 small head brokkoli broken into flourets

1 stick celery sliced

1 small carrot diced

1/2 medium leek finely sliced

1.5fresh chicken or vegetable stock or add one and one half tablespoon yeast bouillion powder to 1.5litres water

1 bay leaf

Method

Put the seeds in a small heavy based pan and toast over a medium heat for a few minutes until browned .

Gently heat two tablespoons of olive oil in a large pan and softened the onion and garlic for 5 minutes . Add the rest of the vegetables and the seeds . Heat them together in the oil for another five minutes or so then just add enough stock to cover the vegetables and simmer for ten minutes . Ad the remaining stock and bay leaf . season with black pepper and simmer for about 20minutes until the vegetables are cooked. Divide the soup into three portions and store in the fridge or freezer .