Category: Uncategorized
Ingredients
4 swordfish pixxispad steaks , approximately each skin removed
1 fennel bulb
4 star anise
50gr pine nuts
100ml olive oil
salt and blk pepper
Method
Sheet or baking paper and top with fennel leaves pine nuts seasoning with oil . close the sides to form small purchase and cook in a moderate oven at 180/c for 15minutes or until the bbq grill for 10 minutes . Serve the fish in 4 individual plates .
Ingredienti
400gr tarja
2 bajdiet imhabtin ma l- irkotta
250gr hanini irkotta mghafga
Method
F’ borma ghalli l-ghagin u hallih al dente . ghaffeg l- irkotta u hawwad sew mal- 2 bajdiet . zid ftit melh u bzar , ftit tursin.
X’ hin isir al dente saffih , hallat il-kunserva ftit butir u it- tahlita tal- bajd . Aqlibha ta taht fuq u servi shuna jew kiesha skond gostik.
Ingredients
8 small squid cleaned
500gr shelled board beans
80gr peppered cheese sheep grated
Juice of zest of 1 lemon
3 garlic cloves finely chopped
15ml raspberry vinegar
12 tomatoes halved
100ml extra virgin olive oil
salt and black pepper.
Method
Cut the squid in half and using a pointer knife make a chis cross cuts on the squid . Heat a pan with the oil and the chilli for 30 seconds and stir in the squid and cook on highest heat for 1 minute . Remove from the heat transfer to an oven dish and mix in the lemon juice zest, vinegar , lease tomatoes and seasoning . Roast in a moderate oven at 180/c for about 7minutes . Remove from the oven , add parsley plate and well skill hot sprinkle with the cheese leaving a cheese leaving in a melt a squid dish.
Ingredients
300gr board beans (weighing out of the shell and without the peel).
1.25ml capfuls of board beans
fresh peas
3 tablespoon of extra virgin olive oil
2 tablespoon of fresh mint leaves +6 sprigs to garish
1 tablespoon of grated lemon peel 400ml of halloumi cheese (cut lenghtways into 12slices and patted dry)
2 tablespoons of fresh lemon juice
16 slices of salami calabrese or chorizo
1 lemon cut in quarters
Method
Blanch the beans into a medium saucepan of boiling salted water for 2 minutes . Transfer the peas in the same saucepan of boiling salted water until just tender . Using a spotted spoon transfer the peas to iced water and cool them . Drain well .
Place the beans , peas , olive oil , two tablespoon of mint leaves and lemon leaves in a large frying pan . Warm them through over medium heat for about 3 minutes . Season them with salt and pepper . Heat a large nonstick griddle pan over a medium flame for a minute on each side .
Arrange 4 slices of salami on each plate followed by three cheese slices . Spoon over the warm vegetables and drizzle them with lemon juice . Garish open with lemon wedges and mint sprigs and serve immediately
14gr dried yeast
75gr caster sugar
500gr strong baker flour
a pinch of ground cinnamon
A cup full of sultanas
8 eggs
150ml milk
60gr unsalted butter
1 teasepoon red food colouring
Place the yeast with 150ml of warm water and one teaspoonfuls of sugar . SEt aside for 15minutes or until bubbles appear on the surface .
Stir the flour into a large bowl and add the remaining sugar , two teaspoonful of salt , 3 beaten eggs butter and 100ml water until you have dough . Scatter flour onto a board and turn out dough onto this . Kneald it with your hands for 5 minutes leave it soft . Place it in a lightly greased bowl covering it with setting it aside . In a warm place for about an hour or until it has doubled in size . Then return it to the board and knock it back . divide it into two pieces roll them out into long sprits and plait them together . place this plan on a large greased baking tray . Leave it to rise for an hour
Meanwhile make the coloured eggs . Place 4 eggs in a saucepan of cold water with red food coloring and bring this to the boil. Simmer for 10 minutes , remove from pan from the heat and let the eggs in the water until they have cooled .
Preheat the oven to 190/ gas 5 . REmove the coloured eggs from the water , dry them and set them down in the center of the plaited dough . lightly beat the last egg and brush this over the dough . Bake it for 25minutes . Serve it warm . the coloured eggs are decorative and should not be eaten .
Ingredienti
2 bananiet medji
165 gr butir
165gr zokkor
165gr dqiq self raising
3 bajdiet
kuccarina u nofs essenza tal- vanilla
Metodu
Sahhan il- forn fuq 180/c
Go skutella kbira habbat flimkien il-bajd u l-essenza tal- vanilla
Go skutella ohra habbat sew flimkien iz- zokkor u habbat sew .
Qaxxar u ghaffeg il- banana zidhom mat- tahlita bil- mod .
Poggi it-tahlita f’karta strazza ghal madwar 20 minuta
Jekk trid tista tifriza dawn il-pasti .
Ingredienti
175gr dqiq self raising
170gr butir
2 kuccarini vanilla
Qoxra mahkuka ta’ lumija ta’ malta
meraq ta laringa
bajda imhabta
isfar ta bajda imhabta ma imgharfa halib fil-wicc.
ftit cikkulata skura
50gr gewz imqatta irqiq
2 imgharef ilma
Metodu
Biex taghmel l-ghagina gharbel id-dqiq u il-melh go skutella
zid il-butir u hawwad sakemm it-tahlita tigi qisha frak tal-hobz .
Zid il-qxur , il-frott u il-vanilla.
zid il-bajda u hawwad b’ idejk. zid ftit mil-meraq tal-laringa sakemm tara li l-ghagina irtabet u saret qisha ballun u giet ftit ratba . Aghmel l- ghagina fil- frigg ghal nofs siegha. Iftah nofs l- ghagina u aghmilha go dixx . Iprepara il-mili tat-torta billi thallat it-tuffieh u iz-zokkor .
Maghhom zid ic-cikkulata u il-gewz . Poggi din it-tahlita fuq l-ghagina . Ahmi it-torta ghal madwar 45 minuta f’forn moderat li tkun sahhant minn qabel.
Servi it- torta kiesha jew shuna flimkien ma scoop gelat tal- vanilla jew ma ftit krema safra .
Ingredients
8 fillets if fish cleaned and skin removed
4 potatoes finely sliced
16 cherry tomatoes halved
small bunch marjoram
small bunch parsley roughly chopped
120ml extra virgin olive oil
salt and freshly ground pepper
50gr breadcrumbs
2 garlic cloves finely chopped .
Method
Heat the oven at a temperature of 180/c in the oven lay a bed of potatoes with the fish and sprinkle with the tomatoes herbs and olives . finish the breadcrumbs oil with season and cook covered for about 15 minutes until potatoes and fish are cooked serve immediately until very hot.
Ingredients
1 kg octopus
1 litre water
1 red onion
2 garlic cloves finely chopped
10 pitted whole black pepper corns marjoram , mint , basil finely chopped
1 teasepoon honey
1/2 teasepoon crushed chilli
1 tablespoon of lime
100ml extra virgin olive oil
salt and fresh cracked pepper
1 teasepoon of wine red
Method
In a deep pan fried put the water, 1 teaspoonful of wine , 10 pinned black peppercorns 1/2 teasepoon of chilli, bay leaf and octopus . Bring to the boil , reduce the heat and simmer for about an hour or until octopus is cooked . Remove the octopus from liquid and cut into bite pieces . Reserving some of the liquid . In a shallow pan heat the oil and saute the onions until brown , add the chilli garlic and herbs for a further 3 minutes . Finally add the octopus add the honey add the lime zests about 10 minutes until the liquid has reduced to the desired consistency.
Seaon and serve.
Ingredients
1 kg of denci
sea salt and black pepper
olive oil for frying
200gr tomatoes
2 garlic cloves
125gr white wine
250ml fish stock
leaves of 2 sprigs of thyme
leaves of 3 sprigs of tarragon chopped
2 fresh sage leaves
1 bay leaf
Method
put the tomatoes and oil in a pan and simmer until it cook to a pulp crushing them occasionally . Add wine and simmer for until they cook to a pulp crushing them occasionally . add wine and simmer until absorbed then add the stock tarragon thyme sage , bay leaf salt and pepper . brush the fish with oil and season with salt and pepper . spoon half into a roasting tin . Place in a serving dish and keep warm pour the roasted juice back i into the saucepan of sauce bring to the boil and then add salt and pepper pour out the sauce around the fish add the olives and fennel pieces and serve
Ingredienti
100 spinaci friska
2 bajdiet
150gr zokkor castor
200dqiq plain
meraq ta’ nofs lumija
120gr jogurt tal-vanilla
2 kuccarini baking powder
150zejt vegitali
2 bajdiet
Method
Sahhan il-forn f’temperaturata’ 180’c .
Go food processor jew blender ghaffeg u hawwad iz-zejt, il- bajd , il- meraq tal- lumi , il- yougurtu l- ispinaci sakemm tigi qisha krema mahlulha hadra .
Fi skutella kbira gharbel id-dqiq u il-baking powder . Zid iz-zokkor u hawwad . Dahhal it- tahlita l- hadra u hawwad bil- mod u bil- galbu sakemm jithaltu flimkien .
Iprepara dixx midluk bi ftit butir u ftit dqiq fil-qiegh. Ferrex it- tahlita go fih . Dahhal fil- forn imsahhan u ahmi ghal madwar 35minutajew sakemm ma tibqax idellek minn gewwa
Dan il- kejk tajjeb hafna jekk iservuh kif inhu meta jiksah u imlih bil-krema maghmulha minn bott mascarpone imhallat ma mgharfajew imhallat ma mgharfa icing sugar u ftit vanilla
Ingredienti ghal 6 persuni.
700gr bakkaljaw jew cofd fitters
200dqiq self raising
tewma hadra imqatgha irqiqa
tursina imqatgha irqiqa
ftit bzar u melh
2 imgharef zejt taz-zebbuga
basla kbira imqatgha irqiqa
410gr bott zalza maltese tal-mayor
30gr kappar
naniegha imqatta frisk
Metodu
Qatta il- bakaljaw u xarbu fl-ilma min lejl qabel ma tkun se issajru , nehilu l-ilma, l-ghada ghalli il-hut ghal madwar 30 minuta .
600gr klamari zghar
mgharfa zejt taz- zebbuga
2 basliet , tewma normali, ftit bzar u melh .
mgharfa three hills kunserva
400gr bott polpa mayor
100gr zebbug iswed tal-ghadma
100ml ilma fietel
ftit habaq
ftit naniegh
225gr dipp tat-tonn
100gr frak tal-hobz. , ftit inbid
Metodu
Naddaf il-klamari u go skutella hallat l- ingredienti u imla il-klamari b’ din it-tahlita b’ toothpick.
Aghlaq it-truf tal-klamari , zid il-basal u it-tewma imqatta – it-tree hills kunserva u il-mayor polpa, zid l- istock tal-hut, iz-zebbug il-hwawar , id-dip u ftit bzar u melh ghal gosti tieghek.
Nota. Meta taghzel il-klamari ghazel dawk li ikunuzghar ghax il- hut taghhom ikun iktar tari .
Ingredients
800gr lampuki mqatghin
500gr smid
4 imgharef zejt taz-zebbuga.
bzar u melh
2 sinniet tewm imqatghin
400gr bott polpa mayor
100gr zebbug iswed bl-ghadma
30gr kappar
habaq imqatgha zghir
naghniegh imqatgha zghir
dada tal-hut ma 100ml ilma ma’ ilma fietel
ftit bzar u melh
Method
Sahhan tagen sew u zid iz-zejt . Gerbeb il-lampuki go l-ismid u wara aqlihom fiz-zejt taz-zebbuga,
Zid il-bzar u il-melh u ftit meraq tal-lumi. Zid il-kunserva u il-polpa mayor u l-istokk tal-hut u halli itektek ghal ftit hin . Wara itfa’ iz-zebbug, il-kappar , il-habaq u in-naghniegh.
Tista tuza il- fried lampuki mal- patata il- forn mixwija bil-lumi marinate bil-hall u it-tewm
Noti : Poggi il-hut go (floxx) (net) li tista tigbor ix xewk iktar malajr tal-huta.
Il-lampuka hija huta versali hafna . Tista tuza mal-patata il-forn mixwija bil-lumi jew imarinata bil-hall u it-tewm
Ingredients
2 basliet imqatghin
2 tewm hodor imqatghin roti jew 6 tewm
Mgharfa zejt taz-zebbuga
ftit merdqux imqatta’ irqiq
ftit habaq frisk imqatta irqiq
ftit naniegh imqatgha
mgharfa three hills kunserva
hut ghal aljotta
dada tal-hut
2 litri ilma
4 patatiet imqaxrin u shah
melh u bzar
400gr bott mayor pelati
Method
Go borma qalli il-basla u it-tewm fiz-zejt taz-zebbuga u wara il-haxix.
Il-polpa mayor u three hills kunserva, il-hut u l-istokk. Itfa’ il- patata u hallih itektek ghal madwar 45minuti sakemm il- hut ikun sar . Tista isservi ftit ross mgholli ma din ir-ricetta. Nehhi ix- xewk.
Ingredients
400gr spirals pasta or twist
4 tablespoon lemon juice
1/2teasepoon sugar
200gr packed smoked salmon , torn into sprigs
2 large spring onions
ground black pepper
large handful rocket parcels
Method
Cook the pasta in boiling salted water and while whisk together the oil, lemon juice and some salt and pepper . Drain the pasta, return to the pan and add the dressing , smoked salmon tomatoes and onions . Toss it all together then stir through the rocket parcels. Divide between 4 bowls and sprinkle with black pepper .
If sprinkle cold the pasta into a colander and rinse under cold water. Drain well then stir in the rest of the ingredients
Ingredients serve 8
ghagina helwa
150gr margerina
100gr zokkor
50gr lewz imfarrak bicciet kbar
150gr dqiq
method
Jekk se tuza il-mixer. ir-rizultat jigi l-istess. . Fil-bieqja tal-mixer poggi il-margerina u iz-zokkor. Haddem tajjeb sakemm il-margerina tigi qisha krema u iz-zokkor ma jibqax jinhass. Zid il-bajd wahda wahda.
Zid l-intrita , id-dqiq u il-lewz . Hawwad kollox sakemm l-ingredienti kollha jithaltu sew. . Nehhi it-tahlita tal-mixer u poggieha go dixx tal-forn. Meta tkun ksejt id-dixx bl-ghagina idlek bil-gamm u ferrex it- tahlita tal-lewz.
Jekk se taghmel l-istrixxi tal-ghagina trid tidlikhom trid tidlikhom bil- bajda imhabta qabel ma isajjar it- torta. Sajjar il-forn f’ temperatura, gas no 4 ghal madwar 45/55 minuta.
Nota: Jekk tiggosta tista izid ftit konfettura u cirasa mqatghin irqaq hafna . Inti u izidhom trid thawwad b’ imgharfa ta l-injam.
600gr swede or turnips
50gr butter
2 carrots peeledand chopped
1 large onion chopped
cream fresh
black pepper
500gr plain flour
half tablespoon each ground cloves
1 tablespoon yeast
60gr dried peas and chopped stemed
50ml tablespoon brandy
Sift the flour spice into a large bowl and stir in the sugar and yeast .
Stir in the sugar and yeast .
Return the dough to the washed dried and a greased bowl . While the dough is rising put and fig to the pan pour on the kirsch or brandy and add just to barely cover . Bring the fruit to the boil , lower the heat and simmer for 5 minutes . When the dough is size to turn it until . Take a smaller piece of dough in size to turn it down punch it and kneald it for a few minutes to make sure the fruit is evenly distributed .
Take a smaller piece of dough and roll it until large enough to enclose the fruity dough completely . Roll out it lightly and transfer to a well greased loaf tin 240cm long cover and leave to proof until doubled in size . Brush with melted butter and bake in a 180/c for 45minutes or until rizen and golden . Turn out on a rock and tie a ribbon around the loaf when cool .
Ingredients
2 imgharef zejt taz- zebbuga
Ftit butir
700gr canga ta l-istuffat maqsuma f’bicciet
Mgharfa dqiq
Basla imqatgha
320ml pint birra
werqa randa
4 karotti mqaxra u maqsuma f’bicciet
900gr brodu tac-canga.
Worchester sauce . ferrex ftit sewwa
4 patatiet imdaqsa u maqsuma bicciet .
200gr mushrooms zghir
ponn tursin imqatta irqiq .
Method
Sahhan il-forn fuq gas no 5 180/c jekk ikun bil-(fan 160/c) . Sahhan iz-zejt u il-butir f’kazzola kbira u tista dahlu fil-forn . Itfa il-laham ftit ftit u sajjar ghal ftit minuti sakemm jiehu il-kulur kanella thalliehx jinharaq.
Itfa il-laham ftit ftit u itfa iktar laham halli jinqela . Zid iz-zejt jekk ikun hemm bzonn . Zid il- karotti u hawwad ghal ftit minuti fuq nar bati ghal ftit minuti imbaghad itfa il- kunserva u hawwad ghal minuta ohra .
.Itfa il- birra ghalli in-nar u halli it-tahlita tbaqbaq ghal 4 minuti . Itfa il- brodu tac- canga u hallih jibda jaghli , baxxi in-nar biex it- tahlita ttektek bil-mod zid il-laham flimkien mal worchesire sauce , il-patata u il-mushrooms .
Poggi l- ghatu fuq il- kazzola u dahhal fil- forn iccekjah . WAra siegha u jek tara li xxotta zid ftit mishun jekk ikun hemm bzonn.Kompli ahmi ghal madwar siegha ohra. Ferrex ftit tursin fil-wicc .
David's Recipes 