ingredients

1 red snapper fillet

3 tomatoes chopped

1 tablespoon capers .

5 black olives

1/2 onion sliced

1 big potato thinly sliced

100ml water or fish stock

30ml olive oil

1 garlic clove sliced

seasoning with salt and pepper

juice of 1 lemon

Method

Preheat the oven to 180/c . In the meantime mix the sliced potatoes with all the other ingredients on the bottom of the tray. Score lightly the skin of the fish , rub the oil , season and place the potatoes . Skin side pour the stock around the fish . Wet a piece of baking sheet and put it on top of the fish to act as a cover. After these 10 minutes uncovered and cook for a further 5-7minutes . Plate and serve .

Ingredients serve 12 zeppoles

150 flour 00

lamb brand table salt pinch

water 250ml

butter 50gr

eggs 4

For filling and decoration

icing sugar 60gr

dark chocolate chips 50ml

toppings mix 50ml already whipped

lamb cherries 12

lamb pistachoes dusting sugar 4 tbs

500gr ricotta

Preheat the oven to 200’c start by preparation the choux pastry . place the water and a pinch of salt in a saucepan until it comes to a rolling boil . Add the sifted flour all at once for about a minute until the mixture forms a ball . turn off the heat and allow to cool slightly .

Beat in the eggs until well incorporated before adding the next egg until it batter is smooth and sanity . Transfer the mixture to a piping bag with a star spout and line a baking sheet and parchment paper . form the zeppoli by making two rings one on top of the other in order to create a 6cm diameter circle spacing them apart . Bake in a preheated oven for 23 minutes , then lower the temperature to 180/c and bake for 5minutes . Meanwhile prepare the filling Mix the ricotta with the confectionary icing sugar and whipped cream with a spatula. Stir in the chocolate chips . Now place in the ricotta cream with a plain spout . once cooled cut the zeppoli in half . once cooled cut the zeppoli in half . pipe the ricotta on the bottom half and sift with snow dusting sugar . pipe another swirl of ricotta cream on top, sprinkle with chopped pistachoes and decorate with a cherry . The baked zeppoli are ready to be enjoyed!!!.

Ingredients

1 large red snapper fillet

3 tomatoes chopped

1 tbsp capers

5 black olives

1/2 onion

1 big potato thinly sliced

30ml olive oil

1tbsp fennel seeds

few sprigs of parsley , marjoram and mint chopped roughly

juice of 1 lemon

seasoning with maltese aromatic herbs

Method

Preheat the oven to 180/c.

In the meantime , mix the sliced potatoes with all the other ingredients except the stock or water and oil . Line a baking tray , arrange the infused potatoes on the bottom of the tray . Line a baking tray with baking paper, arrange the infusion potato on the bottom of the tray . Score lightly the skin of the fish to act as a cover . score lightly the skin of the fish rub the season and place on the potatoes . skin side up pour the stock around the fish . Wet a piece of baking sheet and put it on top of the fish to act as a cover . bake in the oven for 10 minutes . After these 10 minutes uncover and cook for a further 5 to 7 minutes. plate and serve .

ingredients serve 2

2 large potatoes

4 tablespoon olive oil

salt and pepper

butter of creme fraiche

fresh chives

Method

Scrub the potatoes and dry them with a tea towel . Roll each potato in a bowl fillet in olive oil , rock salt them in square of aluminium foil and prikling each side with a fork . bake in a hot oven / on barbiecue coals for about an hour or until soften and a sparkling of chopped chives or a dallop of chreme fraiche .

ingredients

For the ragu

750gr pork minced

1 tablespoon Olive oil

1 small fennel bulb finely chopped

5 garlic cloves , crushed

½ teasepoon dried chilli flakes

1 teaspoon fennel seeds

300gr white wine

400gr conad chopped tomatoes

1 tablespoon faster sugar

Grated zest of 1 lemon

For the pasta

300penne

150gr grated mozzarella , diced

30gr parmesan grated

method to make the ragu

Heat a large frying pan and tip the half the mince , fry without extra fat for 5 minutes over a high heat stairing to make up the mince transfer to a casserole repeat the rest of the mince .

Add the oil in a frying pan then cook the fennel and garlic for 5 minutes over a medium heat stir in the chilli flakes and fennel seeds and cook for 1 minute more before adding the wine , let it bubble for a couple of minutes then pour this into the casserole , add the chopped tomatoes sugar and lemon zest and season

Cover and bring to the boil , then reduce the heat and simmer for 45 minutes until rick and slightly reduced.

To make the pasta

Preheat the oven to 200°C gas 6 cook the penne for 3 minutes in a pan of salted boiling water drain and mix with the ragu and half the mozzarella and the parmeasan over the top. Bake the oven for 35 -40 minutes until golden brown on top .

Ingredients

350gr penne

250gr broken into small florets

200gr pancetta, cubed

200gr cream cheese

250 gr sun dried tomatoes

100gr fresh course breadcrumbs

Method

Cook the pasta in a large pan of boiling for 8 minutes adding the broccoli for the final 4 minutes.

While the pasta is cooking put the frying pan over a medium heat and cook the pancetta cubes until golden crisp, then remove from the heat and set aside preheat the oven to 200 degrees celcius / gas 6.

Drain the pasta and broccoli reserving 2 tablespoons of the cooking water, return the pasta and broccoli on the pan, add the cream cheese the reserving cooking water and the vegetable stock then stir to combine. Add the bacon and sun dried tomatoes, then season to taste and stir to combine; transfer the mixture to a large ovenproof dish , scatter over the breadcrumbs and bake for 15 minutes until the top is golden and crisp .

 Ingredients serve 4  

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.

F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients

Almond 12

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25Caster sugar mill- ismar

270folji ta l- ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- brandy .

Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. .

Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili .

Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu.

Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal-butir tal-brandi li forsi ikun fadallek.

Ingredients

1 cup evaporated milk

1 cup warer

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.

Ingredienti

4 tadamiet kbar biz-zokk, ghal mili

4 faqqieh kbar ghal mili

Madwar 150gr frak tal- hobz niexef

 3 sinniet tewm imqatghin irqaq

4 imgharef tursin imqatta irqiq

2 imgharef gobon parmigjan mahkuk

3 filets tal- incova mqathin

Melh fin

Zejt taz- zebbuga zejjed

Ghal mili :

Mgharfakappar

Kuccarina rignu niexef

Kuccarina zokor

Ghal mili tal- faqqiegh poonta ta kuccarina ncemuskata mahkuka

Kuccarina weraq tas- saghtar frisk

  Metodu ;

Ahsel it-tadama u il- faqqiegh . nehhi iz- zokk u il- faqqiegh , qatghu u poggih go scutella . b’ sikkina tajba aqta slajsis mil-wicc tat-tadam min-naha taz-zokk .   Zomm dan it-tat-tadam biex tuzah aktar tard f’kull tadama , pakett.  B’ kuccarina nehhi il-qalbha u iz-zerrieha tat-tadam , dawwar it-tadama ta’ that fuq u halli joqoghdu ghal 30 minuta . wara imsah sew il-gewwieniu tat-tadam b’ karta tal- kcina . idlek dixx tal-forn li tkun ser isservi fih iz-zejt taz-zebbuga . poggi it-tadam u il-faqegh wicchom il- fuq .

Naddaf il- bzaru u ahmar u qatta iz- zerriegha u qatta irqiq.

Ma’ nofs tahlita zid iz- zokk tal- faqqiegh mqatta u l- ingredient tal- mili tal- faqqiegh . hallat sew. Imla it- tadama un il- faqqiegh ghal jahraq jew sakemm jigi kulur sabih u ikunu saey . ohrog id- dixx mill- forn xerred ftit zejt taz- zebbuga u servi fietel jew anki kiesah fis-sajf .

Ingredienti

4 tadamiet kbar biz- zokk ghal mili

4 mushrooms kbar ghal mili

4 imgharef sunflower oil

madwar 150gr frak tal- hobz niexef

3 sinniet tewm imqatghin irqiq

Bzaru ahmar chilli

4 imgharef tursin imqatta’ irqiq m

2imghaaref gobon normali.

3 fillets tal- incova imlahalhin sew mill-melh. zejt tas- sunflower zejjed

Ghal mili tat-tadam

Mgharfa kappar

mgharfa oregano niexef

Ghal mili tal-mushrooms.

Ponta ta’ kuccarina nocemuskata mahkuka

Kuccarina weraq tas- saghtar frisk

Metodu

Ahsel it-tadam u il-mushrooms

. nehhi iz- zokk tal- mushrooms qatghu u poggieh fi skutella .

B’ sikkina tajba, aqta’, slajsis mil-wicc tat-tadam min-naha taz-zokk.

Zomm dan il- kapell tat- tadam biex tuza aktar tard . b’ kuccarina nehhi l- qalbha u iz- zerriegha tat- tadam , xerred ftit melh f’ kull tadama , dawwar it- tadama ta taht fuq u halli joqoghdu ghal 30 minuta .

Wara imsah sew il-gewwieni tat- tadam b’ karta tal- kcina . idlek dixx tal- forn li tkun se isservi fih biz- zejt tal- sunflower . Poggi it- tadam u il- mushrooms wicchom il’fuq . Poggi it- tadam u il- mushrooms wicchom il’fuq . Naddaf il- bzaru ahmar miz- zerriegha u qattghu irqiq . Fi skutella hallat l- ingredienti tal- mili tat- tadam . Hallat sew .

Imla it-tadam u il-mushrooms bil-mili taghhom .

Poggi il-kapell il-fuq kull tadama u ahmi forn ghal jahraq ghal madwar 20 minuta jew sakemm tara li it- tadam u il- mushrooms hadu kulur sabih u servi fietel jew anki kiesah fis-Sajf .

Ingredients makes about 30

4 oz. butter

1 level tablespoonful golden syrup

1 level teaspoonful bicarbonate of soda

2 teaspoonfuls water

3 oz. desiccated coconut

4 oz. rolled oats

1oz halved walnuts, chopped

Method

1. Melt the butter with syrup in a saucepan, cool for a short time.
2. Add the soda, blended with water.
3. In a bowl stir together the remaining ingredients, Gradually stir in the saucepan contents, in Blend well .
4. Roll into walnut-size balls . Place on a greased baking sheets, allow room to spread.
5. Bake for 350/F. (mark 4) for 12-15 mins . Cool slightly before removing from sheet.

Ingredienti

500 gr natural yougourt

500flaked almond

50gr sultanas

2 apples

method

Put the yougourt into a bowl and add the almonds and sultanas . grate the apples , add to the bowl and mix together . Chill in the fridge overnight . use a topping for breakfast cealing and serve as a snack .

Ingredients

140 gr chopped dried apricots 

125 ml cold water 

170 gr caster sugar 

1.2 kg apples, peeled quatered cored 

1 teasepoon ground cinnamon 

16 slices white bread , crusts removed . 

80gr butter melted 

90gr apricot jam

Method

Preheat oven to 180 degrees celcius.

Greese a 8cm – deep 20cm base measurement round skin form pan.

Stir the apricot water and 70gr sugar in a saucepan over low heat for 2 minutes or until the sugar dissolve. Bring to the boil. Reduce heat to low.

Add the apple and cook covered for 8 minutes minutes or until just tender. Cool.

Combine cinnamon and remaining sugar in a shallow bowl. 

Coat bread in sugar mixture .

Arrange bread overlapping slightly over the base. Overlapping slightly around the side of the pan. Reserving slightly over  the base.

Spoon the apple mixture into the center. Bake for 30 minutes or until crisp and golden. Brush top with jam. Bake for 5 minutes or until sticky and golden.

Cool in pan for 1 hour.

Ingredients serve 12.

3 medium apples

1 tablespoon cinnamon

1/2 mixed spice

325gr (1,1/2 cups )caster sugar

375gr (3 cups ) self raising flour

1 tsp baking powder

pinch of salt

4 eggs

200ml olive oil

80ml Apple juice

2 tbsp icing sugar

Method

Greese a 23cm cake tin with some butter and line in a bottom with greaseproof paper . Preheat the oven to 180or gas mark 4 .

Peel and core the app,es . cut them into small chunks and place it in a mixing bowl with the cinnamon , mixed spice and 25gr of the caster sugar . Mix and set aside .

In a large mixing bowl , whisk together the flour , baking powder salt and remaining caster sugar . Mix a well in the center & crack in the eggs , then pour the olive oil and apple juice . Whisk everything until the ingredients are incorporated . Put half the cake batter into the cake into the cake tin and crack in the eggs , then remaining apple mixture and any juices left in the bowl . Put the cake into the oven and bake for 60-70 minutes until cooked through .

Leave to cool transering to a cooling rack and dust with icing sugar .

Ingredienti

400gr ghagina helwa

300gr irkotta

100gr icing sugar

qtar tal-vanilla

100gr lewz inkaljat u imfarrak

100gr cikkulata skura , imqatgha

2 bajdiet

50gr konfettura

Metodu

iftah l-ghagina fi crieki kbar . (Uza platt bhala forma)

Ipprepara il-mili billi tghaffeg l-irkotta . Zid l-icing sugar , il-vanilla, ic-cikkulata il-lewz u il-konfettura . Hawwad sewwa sakemm tigi qisha krema . Habbat il-bajd u zidhom mat-tahlita . Poggi ftit mit- tahlita u fforma forma ta qassatat

Ahmi il- forn li tkun sahhant minn qabel ghal madwar 25-30 minuta sakemm isiru kulur dehbi

Ingredients serve 8

500gr green king prawns

1 egg

2 tablespoon cornflour

salt and pepper

thick slices of bread

1 hard boiled egg yolk (L-isfar biss )

1 slice ham

1 shallot

oil for deep frying

Method

Shell prawns leaving tails intact . Remove back veins. cut down back gently flatten out prawn . Combine lightly beaten egg with cornflour salt and pepper . Mix well to coat completely .

Remove crust from bread , cut slices in half the packaged slices toast-bread is ideal for this . Put one prawn cut side down on each piece of bread with palm of hand . with finger rub over prawn lightly with left over conflour mixture (this will help topping add here)

Ingredients yields ;  10 granola bars

1 tsp coconut oil , melted

½ cup (120gr) unsweetened applejuice , room temperature

1/3 cup (80ml) skimmed milk

1 tbsp (15ml) honey

1 tsp ground cinnamon

250ml old fashion oats

(1 cup) oats

140gr frozen unsweetened rasberries , diced.

method

Preheat the oven to 350°F, and lightly coat an 8 square baking pan with nonstick cooking spray .

In a large bowl , stir together the oil and applesauce until smooth . Mix in the milk , honey and cinnamon until thoroughly combined . Stir in the oats until evenly coated with the applesauce mixture . gently fold in the rasberries .

Press the oat mixture into the prepared pan, and bake at 350°Ffor 16-19 minutes . Cool completely to room temperature in a pan before slicing into 10 bars .

Notes ; For a vegan version ,substitute your favourite non dairy milk and agave in place of the honey .

Ingredients

Lamb brand rolled oats 45gr

lamb brand chia seeds 1 teasepoon

125ml milk of your choice 125ml

60gr Greek yougourt

Honey or maple syrup 1 tbsp

Apple pie topping

2 teasepoon chopped ground cinnamon

1/4 cup diced apples

2 tsp maple syrup

Almond topping

20gr shreaded coconut lamb brand

2 teasepoon chopped lamb brand almonds , chopped

Chocolate chips 1 teasepoon lamb brand .

2 teasepoon maple syrup

Directions

Place all the base ingredients into a jar and mix until combined .

Chill in the refrigerator for at least 4 hours or overnight.

Top with your preferred topping before serving.

Ingredients serve 1 ring

soft white bread mix 500gr

red almonds 12

sesame seeds , to garish

lukewarm water 315ml

sunflower oil 40ml

place the bread mix in a food mixer attached a dough hook and lukewarm and oil and mix on a low speed until the dough comes together then on a high speed for 5 minutes . Dough can also be kneaded by hand .

Put the dough in the oiled bowl and cover the plastic wrap or a damp cloth . Place the bowl in a warm , humid place and leave it to rise for 1hour or until double in size . Knock down and knead by folding on itself for 2 minutes . cover again the bowl and let the dough rest for another 30 minutes . take the dough and roll out a rope approx 40cm long on a baking paper . Join the ends by pinch them to form a circle. Place the bread ring together with a baking paper on a baking tray . Sprinkle the bread ring with sesame seeds and press down gently the red almonds on top of the ring . Let it rest for another 30 minutes .

In the meantime , preheat the oven to 230and bake for 20 minutes or until golden brown .