Ingredients serve 6   

700gr onion thinly sliced,

2 tablespoon olive oil

50gr saghtar

2 cloves crushed

 ½ granulated sugar

1,2 litres beef stock

275gr dry white wine

2 tablespoon cognac

Salt and freshly ground pepper

1 bagette cut into 2,5slices

1 tablespoon olive oil

  2 cloves garlic crushed

225gr gruyere cheese.   

Method

First make the croutons, preheat the oven to 180 degrees celcius 180/ gas 4 ; drizzle the olive oil on a large baking sheet, add the crushed garlic , all over the baking sheet , then turn over so that both sides are coated with the olive oil on a large baking sheet , add the crushed garlic all over the baking sheet place the bread slices on top of the oil and garlic , then turn over so that both sides are coated with the oil; bake for 20-25 minutes until crispy. Place a large saucepan on a high heat and melt the oil and butter together ; when they hot add the onions , garlic and sugar and keep stairing for abot 6 minutes or until the edges of the onions have turned dark, reduce the to its lower setting and leave the onions to carry on cooking very slowly for about 30 minutes pour in the stock and white wine, season then stir with a wooden tom scrape the caramelized film from the bottom of the pan , bring to the boil and immediately lower the temperature again its lower setting and let it simmer for about an hour , uncovered then stir in the cognac.  Warm a mureen or soup bowls in the oven and pre-heat the grill to the highest setting; ladle the hot soup into the bowls and top with the croutons. Allowing them to float on the top of the soup. Warm the tureen or soup bowls in the oven and preheat the grill to the highest setting ; ladle the hot soup into the bowls and top with the crotons , allowing them to float on top of the soup. Sprinkle the great gruyere, thickly over the croutons and place under the grill brown and bubbling , serve immediately whilst still very hot .

 

Ingredients

 350gr dqiq self raising

Kuccarina baking powder

100gr zokkor jew icing sugar

100gr butir

Bajda

Bott plain yougourt tista tuzah light b

Mgharfa vanilla

Qoxra mahkuka ta lumija jew laring ta malta.

Ingredienti ghal mili

500gr irkotta ta ‘ malta

250gr mascarpone jew cream cheese

Zewg kuccarini vanilla

100gr chocolate chips

Method

Ibda billi tiprepara l-ghagina.         

Gharbel id-dqiq u il-baking powder. 

Haddem il-butir mad-dqiq b’idejk sakemm jigi qisu frak tal-hobz. 

Zid iz-zokkor, il-yougourt, il-bajda, il-qxur tal-frott u ghaqad u il-vanilla u ghaqad sakemm tifforma ghagina rarba u lixxa f’forma ta ballun.  Hallieha toqoghod fil-frigg ghal mhux inqas minn siegha.  Sahhan il-forn b’ temperatura ta 180degrees celcius.  Ibda il-mili.  Fi skutella ghaffeg l-irkotta flimkien l-irkotta flimkien mal-mascarpone u iz-zokkor.  Zid il-vanilla.  It-tahlita trid tigi qisha krema lixxa.    Zid ic-chocolate chips u hawwad sew b’imgharfa u hawwad sew b’imgharfa ta’ l-injam.  Idlek turtiera tonda ta 23cm bi ftit butir.  Iftah l-ghagina, u iksi il-qiegh u il- gnub.  Imla it-turtiera tonda u llixxa il-wicc.  Ahmi ghal madwar 25-30 minuta .  Kif tiksah sew, zid dahalha fil- frigg ghal madwar saghtejn jew jekk ikollok hin ghal matul il-lejl .  Servi din it-torta ma ftit gelat jew double cream. 

Ingredients

5 large eggs , seperted

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh rasberries

6 tablespoon runny honey

Method

 1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacoa and sugar in a medium – sized bowl well with a wooden . stir in the butterv. Slowly beat in the milkuntil it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yougourt , raspberries and honey .

Ingredients

1 cup black lentil

one and one forth can crushed tomatoes

1 cup low sodium chichen broth

4 skinless bone in chicken tights – fat – trimmed

2 teasepoon unsalted butter

1 large yellow onion finely chopped

5 large garlic cloves finely minced

2 teasepoon grated ginger

1 teasepoon kosher salt

3 tablespoon barbere spice

1/2 cup white wine

freshly ground black pepper

1cup greek yougourt

fresh chilantro leaves to garish

Method

In a slow cooker combine the lentils with the crushed potatoes and add chicken broth . Add the chicken and set aside .

Heat the butter and olive oil in a large skillet over medium high heat . Add the onions , garlic, ginger and salt and cook until softened and lightly browned about 4 minutes . Add the barbere spice and paprika and cook stairing until fragrant about 2 minutes . Add the wine glase and spice to a slow cooker . Season the stew gerenously with salt and black pepper . Cover and cook on high heat for 2 and 1/2 hours or low for 5 hours until the chicken is cooked through and is tender

Transfer the chicken and lentil and serve with a dunlop[ of greek yougourt and chopped cilantro .

The stew can be refregerated up to 3 days.

Ingredients

680gr ground beef

3/4 plain breadcrumbs

1/4cup milk

1/4 grated parmeasan cheese

1/4 cup chopped parsley

3 cloves garlic minced 2 tablespoon worchesire sauce

2 tablespoon chopped fresh oregano

1 tablespoon table salt

1/4 teasepoon black pepper

Method

1. Preheat the oven to 350 degrees.
2. Crumble the ground beef into a large mixing bowl and add all the remaining ingredients .
3. Mix together all of the ingredients until evenly mixed and well combined
4. Scoop out approximately two tablespoon of the meatball and roll between the palm of your hands to form a ball. Repeat until the mixture hade been made into meatballs
5. Place the raw meatballs on a rimmed baking sheet lined with parchment paper and place in the oven for 20 minutes and turn the internal temperture reaches 160′ degrees.

Ingredients

One and one half roasted chicken

350gr penne pasta

300ml light cream

1/2 cup sun dried parmeasan cheese thinly sliced

1/3 cup finely grated parmeasan cheese

thinly sliced green onions and crusty maltese bread

Method

Cook pasta in a saucepan of boiled salted water following their directions .until tender .

Drain review 1/4 cup liquid

Return pasta to the pan over medium low heat . Add reserved liquid cream pesto , onion , chicken and tomato . stir to combine cook stairing for 2 minutes or until heated through. Divide between bowls . top with onion . Serve with bread and parmeasan cheese.

Ingredients serve 2

1400 coconut milk

¼ ground nutmeg

½ vanilla pod

100gr quinua

One and one half tablespoon light honey

1 large banana

25gr unsalted butter

25gr soft brown sugar

Pinch of salt

25gr coconut flakes toasted

1 tablespoon sesame seeds

Method

Pour 300ml coconut milk into a medium – zised pan over a low heat . add the nutmeg and vanilla pod and bring to a simmer . add the quinua bring to the boil and cook for 10-15 minutes.

Lower the heat , stir through the honey and simmer . add the quinua , bring to the boil and cook for a further 5 minutes .

Remove from the heat and take out the vanilla pod . stir through the remaining milk and leave covered while you halve the banana lenghtways , then halve again .

Place a medium sized pan over a medium- sized frying pan over a high heat and melt the butter and brown sugar with the salt until the mixture starts to foam . add the sliced banana and fry it gently on both sides for 3-4 minutes or until the banana starts to brown and become caramelized

Spoon the porridge into 2 bowls and top with the banana toasted flakes and sesame seeds . serve immediately .

Ingredients serve 4

1 tablespoon light olive oil

2 garlic cloves chopped

8 chiken tights boneless skin removed cut in bite sized pieces

700ml chicken stock

2 tablespoon plain flour

1 star anaise

1 cinnamon stick

2 celery stick , sliced

2 large carrots peeled into 1,5cubes

300ml small new potatoes scubbed and halved

2 tablespoons finely chopped

Salt and freshly ground black pepper

Method

Heat the oil in a wide frying pan over a medium heat add the onion , garlic , and chiken and stir fry for 2-3 minutes meanwhile pour the stock into the saucepan and fry for 2-3 minutes. Meanwhile pour the stock into the saucepan and bring to the boil . Stir the flour into the chicken and gradually add to the hot stock . Stir in the mustard star anaise cinnamon, celery , carrots and potatoes . bring to the boil cover and reduce the heat  to medium.

Cook for 20 minutes uncover , increase the heat and cook for 5 minutes or until the chicken is cooked through the vegetables are tender . Stir in the soya beans and cook for 3 minutes season well and stir in tarragon. Serve immediately into four bowls serve hot.  

 Ingredients Serves 6

5 large eggs , seperted

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh raspberries

6 tablespoon runny honey

Method

 1 You will need on 7 inch round waffle  make for for this recipe  

2, Place the egg yolks cacoa and sugar in a medium – sized bowl well with a wooden . stir in the butterv. Slowly beat in the milkuntil it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yougourt , raspberries and honey .

Ingredients serve 4

500gr yougourt

1 cucumber

3 garlic cloves

1 tablespoon dill

1 tablespoon coriander

2 tablespoon olive oil

1 tablespoon mint chopped

1 tablespoon whhite wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

Method

Place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . add the crushed garlic and vinegar and mix well .

Season with salt and pepper . serve well , chilled and garished with roasted pistachoes .

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Seal shanks and put ingredients in slow cooker and simmer for 4 hours.

Ingredients

Treckle filling

1 tablespoon rasberry jam

Small quantity sweet pastry

Chocolate moose

For the trecke filling

300gr golden syrup

85gr fresh white breadcrumbs

 60ml ground almond

 200gr whipped cream

Method

Combine all the ingredients together

Roll out the sweet pastry about 0,5thi9ck and cut with a round cutter and –press it to the mould carefullly . Preheat the oven to 180degrees celcius gas mark 4

Spread thejam into nthe bottom spoon the treckle filling and place  four to six pecans on top. Reduce the oven temperture to 150degrees celcius mark 2 and bake for 20-30minutes depending on the tart sise.

For the chocolate moose . Bring the cream to the boil . Pour it on the chocolate and whisk by hands until; all the chocolate melts Set aside and cool down .

Whip the cream until soft peaks form then fold the chocolate mixture  into the cream Refrigerate for about one and a half hours . Scoop up the chocolate moose on each tart and decorate with golden leaf . 

Ingredients serve 4

500gr yougourt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

Method

Place the yougourt in a bowl , peel half and desceeded the cucumber then grate it to the yougourt

 add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes

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 mthe packet . Using your hands seperate the jackfruit and spiceinto the fruit . Add the ½ cup Bbqto 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 120for 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 .

Ingredients

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with ½ tbsp flour

Method

In a large bowl combine the almonds , canied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°Cline a 28cm can pan with oven paper and butter well. In a saucepan over a low heat , heat the honey into the flour mixture , blending for about 2 minutes Stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake . Bake the cake until golden brown for no longer than 20 minutes . Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any leftover cahke can be stored in an airtight container .

Ingredients

Mgharfa zejt taz- zebbuga

Basla , sinna tewm, 300gr brokkoli

900gr stokk tal- haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel . qatta l-basal u it-tewm. Sahhan mgharfa zejt f’ tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . zid il- buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l- istokk kwazi inxtorob . imbaghad zid l-  istokk l- istess mod sakemm l- istokk jifdallek kuccarun wiehed biss Dan il- process jiehu 25 minuta .

Qatta is- salamun , zid is- salamun u il- kumplament tal- istokk fit- tagen fit- tagen u hallih itektek ghal 2 minuti . Hu hsieb li is- salamun huwa msajjar u il- buckwheat ikun tari

Qatta il-brokkoli fi fjuri zghar > Sajjar il- brokkoli fl- ilma sakemm isiru Saffihom fl- ilma u zidhom mal- buckwheat , flimkien ma xibt il- qoxra ta’ lumija mfarka u il- yougourt . Hawwar bil- melh u il- bzar u servi.

Ingredienti

800gr majjal

ftit pruna msajra

bzar u melh

300gr basal

ilma

margerina

2 tuffiehat

4 imgharef gamm

25gr cornflour

300gr karotti

rosemarie

Method

1. Il-Majjal tista tkun bicca koxxa jew spalla. Ara liema parti li tiggosta. Qaxxar il-basal u il-karotti u aqta f’ bicciet kbar.
2. Poggi dawn il-basal u il-karotti f’qiegh ta’ dixx, poggi l-majjal fuq dan il-haxix. Idlek bi ftit margerina, roxx bzar melh u rosemarie, zid ftit ilma u sajjar, forn moderat sakemm isir.
3. Kultant zmien ohrog mill-forn u fil-wicc itfa il-likwidu li ikun hareg mil-laham stess. Meta il-laham ikun lest nehhi minn dan id- dixx .
4. Qaxxar it-tuffieh, aqsam min-nofs u ghalli fi ftit ilma. Nehhi il-laham mil-pruna u hallat din mal- gamm. Meta it-tuffieh ukun lest aghmel hofra fin-nofs u imla din it-tahlita.
5. Dewweb il-cornflour. Erga sahhan dak il-likwidu li ikun hareg mil-laham u hu daqs 50ml minnu. Zid il-cornflour . Erga ghalli u hawwad sewwa. Servi il-majjal b’ dan il-gravy u ddecora bit-tuffieh .

Ingredients

600gr Flett tal-majjal

2 tuffihat

2 basliet

25 margerina,

stock

ftit zejt

bzar shih

Rosemary

bzar u melh.

Metodu

1. Naddaf sewwa l-flett minn xi xaham li jista ikun hemm. Roxx ftit bzar u melh.
2. Sahhan ftit zejt u il-margerina aqli malajr il-flett sakemm dan jiehu il-kulur. Nehhi it- tagen u poggi go casserole .
3. Fl-istess tagen aqli il-basal u wara zid ftit slices tat-tuffieh. Meta tigi il-qoxra imma imma nehhi ta’ gewwa.
4. Meta dawn ikunu lesti l-istock , sajjar ghal 2 minuti u zid kollox fuq il-laham . Roxx ftit rosemarie u zid ukoll bzar shih.
5. Kompli sajjar fil- forn ghal madwar tliet kwarti . qabel tista zzid ftit krema jew inkella mgharfa halib tal-bott

Ingredienti

200ikapuljat tac- canga

50gr laham taz-zalzett

basla u ftit dqiq

mgharfa kari

bzaru melh

200 ikapuljat tal-majjal

50gr breadcrumbs

tewma

nofs tuffieha

ftit zejt

bajda

Method

1. Qaxxar il- basla , tewma u tuffieha u qatta f’ bicciet zghar jew ahjar jekk ikunu ikapuljathom

2. Hallat il-laham kollu basla, tewma tuffieha , kari , hobz bajda , melh u bzar . ghaffeg sewwa sakemm kollox ikun haga wahda

3.. Ifforma fi tmiem pulpetti zghar, tnejn ghal kull persuna. Sahhan ftit zejt, ghaddi mid-dqiq u sajjar fuq nar baxx sakemm isiru sewwa minn gewwa .

Ingredienti isservi 4

Sponge normali u 2 abjad tal-bajd

banana, laringa u cirasa

meraq tal-lumija

vanilla u 100zokkor

pineapple u ilma

grand manier u langasa

bastun tal-kannella (Cinnamon)

metodu

1. Ipprepara l-isponge din tkun normali.
2. Qaxxar u qatta il-frott kollu. Poggi go kazzola bi ftit zokkor, bastun kannella, vanilla u ftit ilma. Ghalli ghal ftit hin. Kessah u saffi.
3. Poggi il-frott fuq l-isponge . Xarrab bix-xorb
4. Aghmel xkuma billi thaddem l-abjad tal-bajd u wara zid iz-zokkor .
5. Irranga l-ixkuma fil-wicc bic-cirasa u sajjar forn jahraq ghal ftit hin .