Ingrediens serve 3 .

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

   Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato

4 zunnerijiet

Kuccarina curry

Kuccarina ginger frisk mahkuk

Method

 Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Mozzarella and tomato salad

Ingredients serve 3.

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr extra virgin olive oil and Fresh Basil

Method

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes.

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls. 

Sprinkle the fresh basil leaves on top to give more color and taste, and drizzle with olive oil. 

Ingredients

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

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 serve 3 .

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

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garnished with the remaking cheese and chopped chives .

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 wine 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 3 .

Salt and pepper

 100gr plain flour

 2 tablespoons olive oil

 4 chicken tights

2 small onion finely copped

2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

150gr red cooking wine

 500gr chicken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chicken tights

In a large oven proof pan warm the olive oil and fry chicken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves

Ingredients

400gr can chichpeas drained and  rinsed

Juice of a lemon

 1 garlic clove crushed,

 5 tablespoons extra virgin olive oil.

 4 tablespoon tahini

 5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pittabread or toasted flatbreads to serve

Method

Method

Put the chichpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season gerenously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, thencover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredients  serve 3

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

 600ml hot vegetable stock

200gr smoked tofu, cubed,

 200gr choy, chopped, a handful of sugar snap peas,

A 4 spring onions, chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tofu pack choy sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufupak ,choy , sugar snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Ingredients serve 3

One and one pounds skinless boneless chicken breasts halved cubed

1 tablespoon salt

 1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chicken flavored dry bread stuffing

 2 tablespoon Italian seasoning

Method

Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread the soften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes

Ingredients serve 3

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 and 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 cooker 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 .

Ingredients serve 3 .

3 bajdiet

75gr zokkor fin

75gr lewz imfarrak

 150ml jogurt tal-frott

25gr lewz imfarrak

50gr tip icing sugar

Method

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6. Poggi l-ixkaffa in-naha ta fuq tal-forn. Idlek d-dixx b’bicca karta tal-hami midluka bi ftit butir gharbel id-dqiq go skutella kbira. Itfa iz- zokkor u il- bajd u habbat it-tahlita tigi kremuza. Gharbel id-dqiq u zidu mat-tahlita tal-bajd permezz ta’ imgharfa. Fera’ fid-dixx li tkun hejjejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur. Sadanitant hejja sarvetta erga iftah l- isponge u delle il-jogurt tal- isponge fiha. Erga iftah l-isponge u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqhaFerrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredients serve 3 .

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

   Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato

4 zunnerijiet

Kuccarina curry

Kuccarina ginger frisk mahkuk

Method

 Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Ingredients serve 4

Fish

1*Sea beam or any fish

Onion sliced

2*garlic cloves diced

1*fresh tomato sliced

8-15 capers

3-6 olives diced

Pepper

Basil leaves or mint leaves

Tin foil

Method

Prepare all the ingredients before proceeding . Spread tin foil on a baking tray . 

Place the fish on a baking tray.  Place the fish in the centre and spread some of the mixture of onion , garlic tomato , olived , capers and spices over and around the fish.

Drizzlewith olive oil and lemon juice .  Cover the fish and cook in the oven for approximately 20-35 minutes , until such time as the fish is ready .

This is a delicious served with some roasted vegtables .

Ingredients serve  6.

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil  and Fresh Basil

Method

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls . 

Sprinkle the fresh basil leaves on top to give more colour and taste, anddrizzle with olive oil. 

Ingredients

1 litre stock tal-haxix

100gr basal

100gr ghagin stilel

Karfus

100gr karotti

100gr piselli

Bzar u melh

Method

Poggi il-haxix u qatta f’bicciet zghar hafna . Poggi kollox f’kazzola u zid l-istock .

Ghalli u sajjar fuq nar baxx ghal madw\ar  tliet kwarti .

Hames minuti qabel ma isir l- ghagin zid l- ghagin , bzar u melh . Servi Shun .

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 serve 3.

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to  ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges

Ingredients serve 3

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr Swiss cheese , grated , paprika

Crab filling

1 clove garlic

250gr mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce 

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine and cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . Stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients serve 4

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chilies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact, remove black vein. Divide oil, butter garlic and chilies evenly between 4 individual’s dishes. Cook on high 4 minutes or until oil is bubbling. Add prawns, cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice.

Ingredients

Method