Ingredients

2 Tbsp. sugar

2 red or green Thai chillies , thinly sliced

1 garlic clove , finely grated

juice of 1 lime

1 tsp kosher salt

8oz large shrimp , peeled , deveined

1/2 head small green cabbage

2 medium carrots peeled and shaved

1/2 medium red onion thinly sliced

1/4 cup coarsely torn cilantro

1/4 cup coarsely torn mint

1/4 cup/ store – fried shallots

1/4 cup crushed dry roasted peanuts

Method

• Combine sugar with 7 tbsp warm water in a small bowl and whisk until sugar is dissolves . Stir in chillies , garlic , lime juice and fish sauce . Set aside
• Bring coconut milk 1 tsp salt and 1/2 water to a simmer in a small saucepan over medium heat . Remove from heat and add shrimp . Cover and let sit until shrimp are opaque and pink about 4 minutes . Drain and chill and ready to use .
• Toss cabbage , carrots , onion cilantro , onion and minty in a large bowl . Pour half of reserved over and gently message into vegetables until evenly distributed . Cover and chill .

Ingredients

4 carrots roughly chopped

1 small head celery roughly chopped

1 medium onion quartered

2 garlic cloves

3.5litres 6 pints water

3 sprigs parsley , chopped

large handful fresh leaf spinach

1 teasepoon cayenne pepper

fresh lemon juice to taste

Method

Put the carrots , celery onion and garlic in a large saucepan . Add the water , bring to the boil and simmer on a low heat for 20 minutes . Add the parsley and shredded spinach and simmer for a further than 10 minutes . Turn off the heat and stain the soup through a sieve into a jug , then throw the vegetables away Flavour the soup with cayenne pepper and a squeezes of lemon juice. if you want the soup to have a bit of kick . Store in the fridge for the duration of the diet .

Ingredients

1 medium onion , diced

2 stalks celery sliced

1 carrot diced

1 large garlic clove , crushed

400gr can plum tomatoes , chopped

1 sprig fresh rosemary

1 flat teasepoon mango powder or the juice of 1 lemon

1 litre fresh chicken or vegtables stock or add 1 teasepoon yeast bouillon powder or 1 litre water

50gr shredded spinach

1 medium head pak choi , shredded

Method

Heat 2 tablespoon of the olive oil in a large saucepan . Add the onion , celery and garlic and cook gently on a low heat until the vegtables begin to soften. Stir in the tomatoes and add a rosemary and mango powder or lemon juice . Simmer for 5 minutes , then add the stock and simmer for 15 minutes or so until the vegtables are cooked but not soggy . Stir in the spinach and pak choi and cook for 2 or three minutes until they wilt . Remove the rosemary and season with freshly ground black pepper . Divide the soup into 3 individuals portions and then store in the fridge

Ingredients

Hot apple oats

120ml water

2 tablespoon live natural yougourt

Method

Place the oats in a small and pour the water on top .

Leave the oats to soak while you grate the apple reserving a few slices for a garish at the end . Add the grated apple to the pan and cook the mixture over a low heat until simmering .

let the oats cook a couple of minutes more and then divide into 2 portions , each topped with a tablespoon of yougourt and a few slices of apple

Choose the ripest juiciest pears and you can find to make the refreshingly tasty breakfast .

Ingredients serve 2 .

Method

200ml natural yoghurt

2 ripe pears cored and chopped into bite sized pieces

2 tablespoon sunflower seeds

2 tablespoon pumpkin seeds

. Combine the yougurt with the pears and divide into 2 portiouns . Sprinkle a teasepoon each of the seeds over the top of each portion and serve .

Ingredients serve 4

4 tablespoons of any 4 of the following

barley flakes rice flakes

rye flakes quinoa flakes

oat flakes buckwheat flakes

millet flakes (gluten free)

4 tablespoons mixed nuts such as

hazelnuts, cashew nuts , braze nuts , almonds , walnut

2 tablespoons each dried fruit such as ,

raisins, sultanas , dried apple rings (avoid very sweet dried fruit) such as mango , papaya and pineapple

2 tablespoons live natural yoghurt (unsweetened daily fruit such as rice or soya milk )

Method

Mix all the ingredients together thoroughly and divide into two bowls . Serve each as a tablespoon of yogurt and the milk of your choice .

Dan it- tadam tista iservihom f’ xi cocktail jew f’ xi cold Buffet.

Ingredienti ghal 4 persuni .

4 tadamiet

tursin imqatta irqiq

Bzar u melh

mayonnaise

4 bajd iebesin

2 laned tonn taz-zejt

basla zghira

paprika

Metodu

Naddaf it-tadam biex tkun tista timla.

Qaxxar il- basla u aqta’ zghar hafna .

F’ Receipjent hawwad il-basal, tonn taz-zejt, Mayoneise, bzar, tursin, melh, paprika u bajd iebes. imqatta’ bicciet zghar hafna . Hawwad kollox sewwa.

Imla it-tadam b’din it-tahlita. Fil-wicc idecora bil-mayoneise u iz-zebbug. Irranga fuq il-hass u servi kieshin .

Dan il-platt jiserva bhala l-ewwel platt

Ingredienti isservi 4

Gambli

Bzaru ahdar

qlub tal-Qaqocc

meraq tal-lumi

Hjar

Rafanel

Mayoneise

Method

1. Sajjar il-gambli f’ hafna ilma bil-melh ghal ftit minuti. Kessah taht l-ilma.
2. Qaxxar parti mil-gambli .
3. Irranga dixx bil-haxix imqatta’ gambli bil-qoxra u gambli bla qoxra.
4. Poggi il-qlub tal-qaqocc go liquidizer u hawwad sewwa. Zid il-mayoneise bzar u melh . Hawwad .  Servi mal-gambli

Ingredienti

10 bicciet hobz tat-toast

flixkun halib

75gr sultana

cinnamon

butir

2 tuffiehat

3 bajdiet

qoxra a’ lumija

75gr zokkor

metodu

1. Idlek il-hobz bil-butir u aqsam min-nofs .
2. Ghalli il-halib, zokkor, cinnamon u il-qoxra ta’ lumija. Ofsoq il-bajd u hawwad sewwa.
3. Qaxxar it-tuffieh u qatghu i flieli.
4. Ibda irranga il-hobz f’dixx li tkun ser issajjar fih. Waqt li qed taghmel saffi bil-hobz zid it-tuffieh u is- sultana bejn dawn is- saffi.
5. Zid it- tahlita tal- halib cfuq il- hobz u wara zsajjar f’ forn moderat ghal madw\ar 50 minuta. Servi fietel.

Ingredients

500 each strawberry diced

2 eggs (room temperture)

1 cup greek yougourt

1 teasepoon vanilla

1 lemon zest and rind of one large lemon

400 gr self raising flour

4 tsp baking powder

Method

1. Preheat the oven to 200/c.
2. In a bowl mix the eggs , yougourt , lemon zest and rind.
3. Mix and dry ingredients together with the wet ingredients until evenly distributed . Add the diced strawberries and mix well.
4. Transfer all to a mixture into a cake dish for 45minutes .
5. Optional
6. Honey instead of maple syrup
7. Greek yougourt or plain yougourt instead of oat yougourt

Gateau b’ toghma differenti . Minflok kiwi li hija frotta tropicali bnina hafna tista tuza frott iehor

Ingredienti

6 bajdiet

150gr dqiq

bott krema condensed

kiwi

vanilla

75gr zokkor

150gr zokkor

300gr gobon abjad (soft cheese)

xorb li tiggosta

lewz inkaljat

Metodu

1 Haddem il-bajd u 150gr zokkor go mixer. Meta dawn ikunu kibru , nehhi mill-mixer, zid ftit ftit id- dqiq . hawwad b’imgharfa ta l-injam.

2. Poggi din it-tahlita go forma midluka . Sajjar forn moderat ghal madwar 30 minuta. Meta l-isponge tkun keshet aqsam min-nofs.

3. Haddem tajjeb il-gobon abjad (soft cheese) u zid il-krema Kompli hawwad.

4. Poggi ftit krema fin-nofs ta l-isponge . Ghatti bil-bicca l-ohra ta l-isponge u roxx ftit xorb.

5.Iksi dawra tond bi ftit krema mhux hoxna. Mal-genb roxx ftit lewz li jehel mal-krema u fuq zejnu bil- kiwi . Servi kiesah

Ingredients

1and one half basmati rice

2 Tbsp grapeseed or vegetable oil

1 large shallot , finely chopped

1 tsp ground tumeric

1/2 tsp cayenne pepper

one and one half skinless boneless chicken

2 and 1/2 kosher salt , divided

13.5oz can unsweetened coconut milk

1 bunch tuscan kale ribs and stems removes leaves thinly sliced crosswise into strips ()about 4 cups)

store bought sliced pickled red chillies (optional )

Lime wedges . (For serving )

Method

Ingredients

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

Method

Kuccarina ginger frisk mahkuk 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

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil

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. 

Ma din il- vitella tista isservi insalata , patata il-forn , piselli u karotti .

Ingredienti

4 slices vitella

300gr mushrooms

bzar , melh u dqiq

kikra stock

50gr margerina

container krema

tursin imqatta irqiq .

2 grokkijiet cognac

Method

Nehhi ix-xaham kollu mil-laham. ahsel u qatta’ l-mushrooms bicciet zghar. Dewweb il- butir u qalli l- bzar u il- melh .

Zid l-istock u il-cognac . Sajjar ghal 5 minuti u zid il- krema . Servi shuna bi ftit tursin fil-wicc

Ingredients

750gr chicken breasts , filled trimmed , 440 gr can pineapple pieces in natural juice 4 springs thyme  1 tablespoon olive oil 1 small mango putney  1 small brown union finely chopped 1 tablespoon mild curry powder  ½ cup whole egg mayoneise 1 butter lettuce trimmed washed dried  1 mango peeled cut into thin wedges  1 avocado peeled sliced  ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken . set pineapple pieces aside . Add thme to chiken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes . Set chicken aside to cool in pouching liquid . remove chcken . reserving ¼ cup pouching liquid . Slice chiken diagonally . Heat oil in a frying pan over medium heat . Add onion . Cook for 3 minutes or until tender . Stir in the curry powder . And cutney Remove from heat . Stir through mayoneise and reserved poaching liquid  Tear lettuce leaves in half . Place onto a serving platter. Top with slice chicken , pineapple , pieces , mango , avocado and macadia nuts Season with salt and pepper..

3 heads broccoli into bite pieces

1/2piece cheddar shredded

1/4 toasted sliced almonds 3 slice bacon cooked and crumbled

2 tablespoons freshly chopped chives

2/3 mayonnaise and kosher salt

2 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

freshly ground black pepper

In a medium pot or saucepan bring 6 cups of water to the boil . While waiting for the water to boil add broccoli florets and cook until tender . While waiting for the water to boil prepare a large ice water . Add broccoli florets to the boil water and wait until boiling tender for 5 minutes . Remove with a fork and immediately place the bowl of ice water . when cool spin the broccoli in a salad spinner . You will spin it at twice . In a medium bowl whisk to combine dressing ingredients . season to taste with salt and pepper . Combine all dressing ingredients . Season to taste with salt and pepper Combine all salad . Toss until ingredients and combine and fully coated with dressing .. Refrigerate and ready to serve .

Osso buco huwa dish Taljan maghmul mill-laham tal-pexxun tal-vitella

Ingredienti

400gr tadam imqaxxar

100gr basal imqatta irqiq

Tewm

kikra stock

werqa randa

rosemarie

tursin,

ftit dqiq

kunserva

qoxra ta’ laringa

100gr bacon

200gr karotti

ftit karfus

kikra nbid abjad

4 bicciet laham Osso buco (pexxun tal-vitella )

bzar u melh

meraq ta’ lumija

2 imgharef zejt taz- zebbuga,

msiemer tal-qronfol

Method

1. Qatta it-tadam f’bicciet zghar u sajjar fuq nar baxx sakemm it-tadam jigi forma maghquda jigiefieri jispicca l-ilma kollu.
2. F’tagen iehor, sahhan iz-zejt, qalli il-bicciet tal-bacon zghar u meta dawn ikunu se jiehdu il-kulur. Zid il-basal, karfus u il-biccietu il-bicciet zghar tal-karotti. Zid ukoll l-istokk, werqa randa, msiemer tal- qronfol, bzar u melh u sajjar fuq nar baxx ghal madwar 20 minuta.
3. Roxx ftit bzar u melh u hawwar il-laham. Ghaddi mid-dqiq, sahhan ftit margerina u qalli il-laham sakemm jigi il-kulur hamrani.
4. Poggi il-laham go casserole nadifa. Zid it-tahlita tal-haxix u sajjar fuq nar baxx minghajr ghatu sakemm il-likwidu jinxtorob xi ftit . zid il-kunserva, meraq tal- lumi u il-qoxra irqiqa ta’ laringa. Kompli sajjar ghal madwar siegha.
5. . Meta il-laham ikun lest, igbru , poggih go dixx iehor, nehhi il-qoxra tal-laringa u saffi is-sauce li sajart il-laham fih, il-werqa randa u saffi is-sauce li sajart il-laham fih u itfghu fuq il-laham. Fil-wicc itfa xi ftit rosemary qabel isservi.

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 chicken 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 chiken 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

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 .