Ingredients serve 6

• 500gr dried yellow split soaked overnight
• 25gr butter
•  1 large onion,
• 125gr ridless smoked steaky bacon rashes roughly chopped
•  1 garlic clove crushed
•  1.7litres (3 pintts well –flavoured ham or vegetable stock
•  1 bouquet (1 bay leaf)
•  a few fresh parsley and thyme sprigs
•  1 tsp cooked ham chopped
•  Salt and freshly ground black pepper
•  Cracked black pepper to serve.

Method

Drain the soaked split peas. melt the butter in a large pan, add the onionsbacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredients

400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il- margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u I mla b’ din it- tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar sieghau kwart . Servi shan .

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.

Spoon rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

Ingredients

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Ingredients

1 cup evaporated milk

1 cup water

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar, flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients serve 6.

500gr dried yellow split soaked overnight

,25gr butter

1 large onion,

125gr ridless smoked steaky bacon rashes, roughly chopped

1 garlic clove , crushed

 1.7litres (3 pintts well –flavoured ham

or vegetable stock 1 bouquet

 (1 bay leaf)

a few fresh parsley and thyme

sprigs 1 tsp cooked ham chopped

 Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

Drain the soaked split peas.

 melt the butter in a large pan,

 add the onions bacon

and garlic and cook over a low heat for about 10 minutes until the onion is soft

. Add the split peas to the pan with the stock .

 bring to the boil and use a spotted to remove the surface add the bourget garni

 and oregano then season with salt and ground black pepper.

 Transfer to the slow cooker

, cover and cook on high for 3-4 hours until the peas are very soft.

  Leave the soup to coker cover and cook on high until the peas are very soft.

 Leave the soup to cool ,

 then whiz half the soup in a blender of food processor until smooth.

 Leave the soup to cool a little for 3-4 until the peas are very soft.

 Leave the soup to cool a little, then whiz half the soup in a blender

or food processor until smooth.

  Pour the soup into the pan and reheat

, then add the ham and check the seasoning with cracked black pepper

 to serve.

Ingredienti ghal 12 il-persuna.

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

750 ilma soda jew luminata tal-lumi

Silg 

Method

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor

 u iz-zokk tal-kannella u l-imsiemer tal-qronfol.

 Hawwad sa ma jinhall iz-zokkor

 Go buqar li jiflah is-shana

 poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna

Ghatti bil-clingfilm u kessah ghal 3 sieghat.

Nehhi iz-zokk u l-imsiemer u zid l-inbid ,

il-brandi u il- luminata jew ilma soda.

 Zid is-silg u servi immedjatament .

tista flok inbid ahmar tista tuza inbid abjad

Ingredienti

300gr hobz xott imqatta f’ dadi

2 basliet homor imqatta roti

8 bajdiet

80gr mozzarella mahkuka

melh

zejt taz- zebbuga

ftit tursin niexef

ilma

Method

Poggi il-hobz fl-ilma ghal ftit hin.

Poggi il-hobz go skutella , zid it-tursin u imgharfa zejt taz-zebbuga u hawwad flimkien. Go skutella ohra hawwad sew il- bajd u zid nofs kuccarina melh .

Go tagen ferrex ftit zejt taz zebbuga u aqli ir-roti tal-basal ma ftit melh . Ixhet it-tahlita tal-bajd fuq il- basal , ferrex il-mozzarella. u poggi il-hobz fil-wicc fil waqt li taghfsu l- isfel b’ imgharfa ta l- injam . Ghatti it-tagen u halli il-froga issir sew . Aqleb il-froga u sajarha min-naha l-ohra jekk tara li hemm bzonn.

Ingredients

5 large eggs

2 tablespoon mirin

1/2 tsp white or regular soy sauce

1/2 tsp kosher salt

2oz parmeasan, shaved with a vegtable peeler

6 seasoned toasted seaweed snacks

Method

Whish eggs , mirin , soy sauce and salt measuring glass . Heat oil in a 2 cup measuring glass . Heat oil in a medium non stick skillet over medium low . Pour in one third of egg mixture roating skillet to evenly distributed . Cook until egg is most cooked about 1 minute . Scatter one third of parmeasan over and shingle 2 seaweed snacks vertically down the center .

Use a rubber spatula and starting from one side , fold egg and over itself thinly push to one side . Repeat cooking process with half of the remaing egg mixture, parmeasan and seaweed snacks then flip existing egg roll over onto flat egg and roll again .

Repeat one more time with remaining ingredients . Transfer Gyerean Mari to a plate and let cool 5 minutes . Slice into 1/2 inch pieces.

Ingredients

12 dried wheat noodles

kosher salt

1/2 cup chunky or creamy peanut butter

2 tablespoon unseasoned rice vinegar

4 pure tablespoon maple syrup or honey

1 tablespoon soy sauce

4 small Persian cucumbers thinly sliced

1 small garlic cloves finely grated

freshly ground black pepper

2 scallions finely chopped

1/3 cup salted roasted peanuts coarsely chopped

raw seasoned oil or chilli oil for serving

Method

Cook noodles in a large pot of boiling salted water until tender . Drain and rinse under cold running water . set aside .

Whisk peanut butter vinegar , maple syrup , soy sauce , garlic and 1/4 cup warm water in a large bowl until smooth .

Dressing should be a consistency of heavy cream . If it too thick add a little more water as needed . Season with salt and pepper . If noodles are sticky together , rinse briefly to seperate . Drain well. Transfer to a bowl with dressing toss to coat.. Add cucumbers and scallions and season well with salt and pepper . Divide noodles among bowls top with season with peanuts and drizzle with oil .

Ingredienti ghal 4 persuni .

4 bananiet

75gr zokkor

grokk brandy jew grand mariner

lumija

vanilla

300ml halib

Metodu

Qaxxar u qatta’ il- banana bicciet zghar

Roxx iz- zokkor fuqhom u aghsar lumija fuqhom ukoll . Halliehom joqoghdu ghal 5 minuti.

Poggi go kazzola bil-halib u vanilla fuq nar baxx ghal 15 il- minuta . Ghaffeg tajjeb f’ liquidizer u wara minn passatur . zid il- brandy jew xorb iehor . Kessah u servi.

Ingredienti .

300gr gambli

bajda

dqiq

zejt

lumija

frak tal- hobz

ftit halib

tewm u tursin

Methodu

Ghaddi il-gambli mid-dqiq wara mit-tahlita tal-bajd u il-halib u fl-ahhar il-frak tal-hobz.

Sahhan iz-zejt u aqli il-gambli.

Qaxxar u qatta it-tewm . Sahhan iz-zejt , Qalli it-tewma . Zid it-tursin imqatta u il-meraq tal-lumi. Itfa dan it-tewm fuq il-gambli u servi shan .

Ingredienti ghal 4 persuni

Basla

2 bzariet hodor

karfus

naghniegh

thyme

bzar u melh

tewma

2 tadamiet

tursin

oregano

2 containers Yoghurt

Metodu

Naddaf, qaxxar u qatta il-haxix kollu bicciet zghar

Poggi il-haxix go liquidizer, zid il- hwawar u haddem sewwa sakemm jigi kollox ilma

Ghaddi minn passatur fin . Zid il- yougourt , bzar u melh . Servi kiesah .

Dan id- dixx huwa tajjeb hafna ghal min hu bid dieta , specjalment ghan- nisa tqal

Ingredienti

Tigiega

100karotti

kikra krema

50gr dqiq

meraq tal- lumi

bzar u melh

ilma

250mushrooms

10basliet zghar

50gr margerina

isfar ta’ bajda

kikra nbid abjad

kuccarina mustarda

Metodu

Iprepara borma ftit kbira imla bl-ilma , poggi it-tigiega karotti , basal , mushrooms inbid, lumi bzar u melh Ghalli u sajjar fuq nar baxx sakemm isir it-tigiega. Nehhi kemm tista xaham li jitla fil-wicc. Nehhi it- tiegiega u saffi l- ingredienti l- ohra kollha . Zommhom f’ genb

F’ kazzola zghira dewweb il-margerina zid id-dqiq u ftit ftit zid nofs il-meraq li ikun hemm fil-borma tat-tigiega. Hawwad il-hin kollu . Hallat l-isfar tal-bajda u il-mustarda mal-krema. Zid fuq iz- zalza u saffi mil- ewwel . Zid ftit bzar u melh . Zid l-ingredienti li tkun saffejt fiz-zalza u servi fuq it- tigiega

Ingredients

450gr tuffieh

50gr gewz

100gr tamal

100gr dqiq whole meal

100gr zokkor ismar

mgharfa ghasel

25gr butir mahlul

bajda imdaqsa

niskata melh

Method

Sahhan il-forn f’ temperatura ta’ 200/c . Iprepara dixx ta’ 20cm midluk bil-butir jew biz-zejt u miksi b’ karta tal-forn. . Qaxxar u qatta’ f’kaxxi it-tuffieh. Qatta it-tamal f’bicciet zghar u farrak il-gewz. Zid l- ingredienti l-ohra kollha u hawwad sew b’imgharfa ta’ l-injam. Ferrex it-tahlita fid-dixx. Ahmi ghal madwar 30 minuta jew sakemm tara li il- kejk sar u il- wicc ghandu kulur dehbi.

Ingredienti

4 Wraps

1 zuchini imqatta’ roti

2 imgharef zejt taz-zebbuga

2 tadamiet imqatghin roti .

4 roti gobon cheadar

8 imgharef hummus

150gr tigieg igriljati u imqatta’ bicciet

kikra kale minghajr zokk u imqatta bicciet

Metodu

Aqli iz-zuchini fiz-zejt taz-zebbuga go tagen imsahhan . Ferrex ftit melh u bzar. F’Tagen non stick sahhan ir-wraps wahda wahda. Dellek il-hummus fil-qiegh ta’ kull wrap. Imbaghad ibda ibni ir-wrap tieghek. Poggi it-tigieg iz-zuchini, il-gobon , il-kale , il-basal u it-tadam. Gezwirha u kulha dak il-hin jew inkellha tista tkessahha jew tikolha kiesha .

Varjazzjoni: Ghal min jipreferi il-hut tista taghmilha tahlita ta’ avocado , ricotta mghafga u salamun affumikat (smoked salamon)

600gr tuffieh

meraq ta lumija

Imsiemer tal-qronfol

100gr zokkor

bastun tal-kannella

ghal ixkuma

4 abjad tal-bajd

3 imgharef zokkor

Metodu

Qaxxar it-tuffieh u poggi go borma bl-ilma, zokkor imsiemer tal- qronfol u kannella . SAjjar sakemm it- tuffieh ikun sar .

Saffi u ghaffeg it-tuffieh sewwa . Zid il-meraq tal-lumi u poggih go receipjent .

Haddem sewwa l-abjad tal-bajd u ftit ftit ibda zid iz-zokkor sakemm ikollok xkuma sabieha u iebsa .

Poggi l-ixkuma fil-wicc tat-tuffieh, dahhal fil-forn jahraq sakemm l-ixkuma isir fietla . Servi shuna .

Din il-koxxa tista iserviha kiesha. L- ahjar li tuza insalata.

Ingredienti ghal 4 persuni .

800gr patata

200gr basal

20gr margerina

werqa randa

tewm

koxxa ta haruf jew muntun

bzar u melh

ftit imsiemer tal- qronfol

ilma

ghaz-zalza

naghniegh u kikra hall

15gr zokkor

Metodu

Idlek sewwa il-koxxa bi ftit margerina , roxx il-bzar u il-melh. Sajjar forn moderat ghal madwar siegha . Wara l-ewwel nofs siegha ohrog mill-forn u ibda il-likwidu li ikun hemm fid-dixx u itfa fuqu il-laham . irrepeti kull 15 il- minuta . Qaxxar il-patata basal u tewm . zid il-margerina u ilma Aqta’ fi slices zghar . Hallat kollox u poggi go dixx . Roxx il-melh u il-bzar . Zid ftit margerina u ilma . Ohrog il-koxxa mill-forn , dahhal l-imsiemer tal-qronfol u ma wiehed mil-imsiemer dendel werqa randa . Poggi il-koxxa fuq il- patata u kompli sajjar forn moderat ghal madwar siegha u kwart. Kull tant zmien tinsiex ixarrab il-likwidu li ikun hemm fid- dixx . Meta tkun lesta aqta’ bicciet ftit hoxnin servi bil-patata u iz-zalza tan-naghniegh.

Biex taghmel iz-zalza tan-naghniegh, , poggi iz-zokkor, nofs il-hall u naghniegh imqatta bicciet zghar go kazzola zghira. Ghalli ghal ftit hin . Nehhi minn fuq in-nar u zid il-kumplament tal-hall.

Ingredienti

300gr hut

300gr patata

karfus u tursin

merdqux

litru ilma

200tadam

200gr basal

bzar u melh

zejt u lumija

Metodu

Naddaf il- hut u aqta bicciet zghar .

Qaxxar il- basal patata u tadam aqta f’ bicciet zghar u zomm kollox separat . Sahhan ftit zejt . Qalli il- basal , zid il- merdqux u kompli sajjar ghal ftit hin .

Zid il-hut u il-haxix kollu . zid l-ilma. Ghalli u kompli sajjar fuq nar baxx . Zid il-meraq tal-lumi bzar u melh

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

Sauté the onion sliced in a frying pan with a little extra 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 .