Ingredients serve 4

500gr yougourt

1 cucumber

3 garlic cloves

1 tablespoon dill

1 tablespoon coriander

2 tablespoon olive oil

1 tablespoon mint chopped

1 tablespoon whhite wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

Place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . add the crushed garlic and vinegar and mix well .

Season with salt and pepper . serve well , chilled and garished with roasted pistachoes .

Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180 degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six pecans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients serve 4

500gr yougourt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

Place the yougourt in a bowl, peel half and desceeded the cucumber then grate it to the yougourt

 Add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes.  

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes

Method

Start with the jackfruit – drain the excess liquids from mthe packet . Using your hands seperate the jackfruit and spiceinto the fruit . Add the ½ cup Bbqto the mixture and mix well until evenly coated . Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the bbq sauce and mix again . Bake a setting for 120/c for another 20 minutes . When done , split the burgers buns in half into halves and toast on the hob . When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with ½ tbsp flour

Method

In a large bowl combine the almonds , canied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°Cline a 28cm can pan with oven paper and butter well. In a saucepan over a low heat , heat the honey into the flour mixture , blending for about 2 minutes Stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake . Bake the cake until golden brown for no longer than 20 minutes . Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any leftover cake can be stored in an airtight container .

Ingredents

Mgharfa zejt taz- zebbuga

Basla, sinna tewm, 300gr brokkoli

900gr stokk tal-haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel . qatta l-basal u it-tewm. Sahhan mgharfa zejt f’ tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . Zid il- buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l- istokk kwazi inxtorob . imbaghad zid l-istokk l-istess mod sakemm l-istokk jifdallek kuccarun wiehed biss Dan il- process jiehu 25 minuta .

Qatta is- salamun , zid is-salamun u il-kumplament tal-istokk fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is-salamun huwa msajjar u il-buckwheat ikun tari

Qatta il-brokkoli fi fjuri zghar  Sajjar il-brokkoli fl-ilma sakemm isiru Saffihom fl-ilma u zidhom mal-buckwheat , flimkien ma xibt il-qoxra ta’ lumija mfarka u il- yougourt . Hawwar bil-melh u il-bzar u servi.

Ingredients

500gr fusilli

300gr desalted cod

100pitted black olives

3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handful of toasted hazelnuts

Method

The flesh of a blached nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil

Flake the raw cod and put by .

Cut the olives into thin stripes and put by . cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then plunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the rumesco sauce simply gring the blend all the ingredients together .Bake the tomatoes and garlic on an oven tray with a little borges olive oil at 180for about 20 minutes . boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead . Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .

Ingredients

• 450gr Guarda cheese coarsely grated
• 225gr cooked chicken breasts, diced
• 225ml sour cream
• 3 spring onions to garish
• chopped fresh coriander
• tortilla chips to serve

Method

Put the cheese, chicken and salsa in the slow cooker, stir to mix well, cover and cook on low for 2 hours. Stir in the sour cream, re-cover and cook on high for a further for 20 minutes until heated through. Serve hot garished with spring onions and coriander and tortilla chips for dipping.

Ingredients

1 onion diced

2 celery stick , diced

1 kg oven ready chiken

700gr pints hot chiken stock

115gr dried chiken taghliatelle

Salt and pepper

2 tablespoon chopped fresh dill +extra to garish .

Method

1.Place the onion , celery and carrots in a slow cooker , season the chiken all over and place the top.

Pour the stock over . cover and cook on low for 5 hours.

2. Leaving the juices in a slow cooker, carefully lift out the chiken and remove the meat from the carcass , discarding the bones and skin . cut the meat into bite- sized pieces .

3.Skin the excess fat from the juices, then return the chiken to a slow cooker . turn the setting to high .

4.Bring a large saucepan of light salted water to the boil. Add the pastav, bring back to the boil and cook for 8-10 minutes or until tender but still firm to the bite.  Drain, add to a slow cooker and stir well.

5. Add the dill to the soup and stir well. Cover and cook on high heat for 20 minutes . Garish with extra and serve imediately .

Variation

 The recipe can be adopted to use weather vegetables are in season . You can also vary the type of pasta used , for an equal delicious winter warmer .

Ingredients

• 1 cup thinly sliced redish, red onion , cabbage , carrots and other firm vegetable
• 1/2cup seasoned rice vinegar
• 3 tablespoon extra olive oil divided
• 2 garlic cloves smashed
• 1/2 small head of cauliflower, halved through stem and thinly sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 8 oz tortilla chips
• kosher salt
• 1 cup refined beans
• 8 sharp cheadar, coarsely grated
• chopped avocado , cilantro leaves with tender stems and plain yougourt (for serving)

Method

Toss radishes and vinegar in a small bowl to combine . Set aside . Preheat oven to 400’c. Heat 2 tablespoons oil in a large skillet over medium high . Cook garlic, tossing often until golden around edges about 2 minutes . Add cauliflower. cook undisturbed until golden browns underneath about 3 minutes . Toss then continue to cook tossing occasionally until browned all over and crisp tender about 3 minutes more . Add coriander cumin, paprika and remaining 1 teasepoon oil . cook tossing very fragrant about 1 minute , season with salt. Spread half of chips on a small rimmed baking sheet . Arrange half of chips on a small rimmed baking sheet . Arrange half of cauliflower on top . Dollop half of the beans over then sprinkle with half of the cheese . Repeat layer one more time . Bake until cheese is melted 10-12minutes . Top with drained radishes , avocado , cilantro and yogurt

Ingredienti

4 bicciet steak (entercode jew flett)

basla, tadam, melh, margerina, tazza inbid abjad , bzar shih, rosemary

300gr mushrooms

Metodu

1. Naddaf il-laham mil-grass. Roxx ftit melh u prova dahhal shih il-laham.

2. Dewweb ftit margerina u qalli l-laham min-zewg nahat. Zid il-basal u it-tewm li tkun qaxxart u qattajt.

3. Zid il-mushrooms, u rosemary, nbid u komplisajjar kif tiggosta . servi shun b’ nofsijiet bit-tadam.

Ingredients serve 2 .

1 grapefruit

2 teasepoon brown sugar

1/4 teasepoon cinnamon

Method

Cut grapefruit in half lengthways . Sprinkle with combined brown sugar and cinnamon and cook on high 2 minutes stand before serving .

Dan il-cocktail bil-frott jista jisserva f’xi barbecue jew cold Buffet .

Ingredienti . serve 4

Flixkun luminata

4 imsiemer tal-qronfol

meraq ta’ lumija

laringa

hawha

langasa

tuffieha

grokk cointreau

tazza nbid rose’

Method

1. Qaxxar il-laringa.
2. Aghmel it-tahlita ta’ luminata, meraq tal-lumi, cointreau , nbid msiemer tal-qronfol. Poggi fil- frigg biex jikshu .
3. Qaxxar il-frott u qatta bicciet zghar . Zid fuq ix-xorb u hallih jiksah sewwa.
4. Irranga f’tazzi kbar u imlihom sa fuq bil-frott u ix-xorb . Erga kessah. Meta isservi servi ukoll kuccarina twila biex il-frott ikun jista jintrefa.

Servi bhala l-ewwel platt, waqt xi ikla specjali

Ingredienti Ricetta ghal 4 persuni.

Granc crab

Hassa

hjara

karotti mgholija

bzar u melh

Rafinelli

bzaru ahdar

patata mgholija

Tuffieha

Lumija

1. Sajjar il-granc b’hafna ilma bil-melh. Meta jkun lest kessah u nehhi il-laham.
2. Aqta il- haxix bicciet zghar.
3. Hallat kollox mal-granc. Zid meraq tal-lumi, bzar u melh. Servi kiesah.

Ingredienti ghal 4 persuni.

Ma dan id-dixx tista isservi pastarda Polonaise u patata il-forn.

Papra

basla kbira

Karotta kbira

kikra nbid abjad

kikra stock

150gr mushrooms

100gr zebbug

bzar u melh

nofs mgharfa Arrowroot

Rosemarie

1. Qaxxar il-basla u il-karotti. Qatta’ f’bicciet kbar . Poggi il-paprafuqhom u roxx ftit bzar , melgh u rosemarie . Sajjar f’ forn moderat sakem isir .
2. Nehhi il-papra mid-dixx. Nehhi il-likwidu u zomm il-haxix.
3. Zid l-istokk u inbid fuq il-haxix .Zid il-mushrooms u zebbug . Ghalli. Dewweb il-arrowroot u zid fuq dan is-sauce.
4. Aqsam il-papra f’ 4 bicciet u itfa’ dan is-sauce. Kompli sajjar ghal 10 minuti . Servi shun.

Ingredients

Method

Ingredients

2 tablespoon , warmed

1.25 ounce envelope fast rise yeast

3/4 cup milk warmed

1/4 cup granulated sugar

1/2 teasepoon salt

1 large egg

3 tablespoon shortening or lard

two and one half all purpose flour

vegetable oil or peanut oil for frying

for glaze 2 tablespoon whole milk

1 teasepoon vanilla extract

1 and one half powered sugar

method

1. In the bowl of your stand mixer , with the paddle attachment (or in a large bowl if you are going to knead the donut by hand).
2. Add milk, sugar salt , egg , shortening and 1 cup of flour . Mix on medium low for 2 minutes, then switch to the dough hook . Turn up the speed on medium high and continue to kneald down for 3 or 4 minutes until dough is smooth .
3. Transfer dough to a greased bowl and cover with a slightly damp tea towel . Place bowl in a warmed area (or in an oven preheated to 200’c and then turned off for about 1 hour .) Dough is ready when it double it sise.
4. Transfer raised dough to a lightly flavored surface and carefully roll out until it is 1/2 thick . Cut out donuts with a flavored 2 : buiscuit cutter and then cut out the center of each donut with a flavored 1 ” buiscuit cutter
5. Place donuts and donut holes on a lightly flavored 2 buiscuit cookie sheet and cover again with a slightly damp tea towel .Place in a warmed area Or in a preheated oven for 200/c and slightly damp towel area . Place in a warmed area or in the oven preheated to 200/c with a slightly and then turn off for about 1 hr . Dough is ready when double in size .
6. Heat oil in a large skillet or a deep fryer to 350/c .
7. Once oil is hot worki9ng for 4 to 6 donuts at a time carefully drop donuts into oil fry for 1/2 minutes or until golden brown . flip each donut to a other side .
8. Remove and drain on the plate lined with paper towels or newspaper . Continue this process until each donut has been fried .
9. Place wax paper under the wire rack to collect any drippings for an easy clean up. Then in a small bowl whisk together milk and vanilla extract . Add powered sugar whisking until smooth .
10. While the donuts are still warm dip the top of each donut and donut hole into the glaze , Transfer on a wire rack and let for 5 minutes . Serve immediately donuts can be stored in an airtight container for up to 3 days but are best served fresh

Ingredients

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

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 .

Ingredienti

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz-zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt. Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran.  Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga  Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin 4

  5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk imqatta

 Mgharfa zerriegha tal-girasol mohmija

Method

 Idlek il-ftieli tal-brungiel biz-zejt taz-zebbugau roxx il-bzar u il-melh. Jekk il- ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb   Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minutasakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungielu il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar- minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod.  Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .