Ricetta mill-klabb tat- tisjir Majjal 19.

Ingredienti ghal 4 persuni.

4 kustilji tal- majjal

2 bananiet

Ftit margerina

4 tadamiet

Rosemarie

Tazza nbid abjad

Method

Naddaf sewwa il-kustilji mix-xaham . Sajjar fit- tagen bi ftit margerina u aqli il- kustilji miz- zewg nahat . Roxx ftit bzar melh u rosemarie.

Zid l-inbid u kompli sajjar sakemm dawn ikunu lesti.

Qaxxar il-banana, aqsam it-tadam min-nofs u sajjar taht il-grill Irranga il-kustilji mal-banana, tadam u servi bil-gravy li kollok. Servi shun.

Ma dan id-dixx tista iservi insalata jew haxix li tiggosta.

Mehud mill-magazine malta misjunarja Mejju Awwissu 2024

Ingredients

3 bajdiet imhabta

200gr zokkor

2 tazzi inbid abjad

Qoxra ta lumija mahkuka

Kuccarina baking powder

500gr dqiq

ftit ilma

Method

Hallat sew flimkien id-dqiq, il-baking powder iz-zokkor il-qoxra tal-lumija.

Hallat sew flimkien it-tliet bajdiet u l-inbid u zidhom mat-tahlita tad-dqiq.

Ifforma f’ ghagina u zid ftit ilma jekk ikun hemm bzonn.

Halli l- ghagina tistrieh ghal siegha (60 minutes ) fil-frigg.

Hu bicciet tal- ghagina ifforma stixxi daqs saba u aghmilhom forma ta’ S li ifisser silenzju.

Idlek il-forma ta S bil-bajd u poggihom f’dixx tal-forn miksi b’ karta tal-forn.

ahmihom f’ temperatura ta’ 180/c ghal madwar 20 minuta sa ma jihmaru.

Ricetta tal-klabb tat-tisjir- Majjal 21.

Ricetta ghal 4 persuni.

Ingredients

1 kg zaqq tal-majjal

400gr karotti

Margerina

400gr Basal

basilico

bzar u melh

Method

1. Nehhi kemm jista ikun grass u ghadam. Ifrex fuq il-mejda u roxx ftit bzar u melh u basilico.
2. Rembel u kebbeb sewwa. Orbot bi spag jew xibka ghal ta l-apposta.
3. Qaxxar il-haxix. Poggi f’qiegh ta dixx bil-laham fuqu. Idlek bil-margerina u zid ftit ilma.
4. Sajjar forn moderat ghal madwar saghtejn. Xarrab il-hin kollu bil-meraq li ikun hemm fid-dixx.
5. Servi shun.
6. Servi b’tipi differenti ta’ haxix.

Ricetta tal-klabb tat-tisjir majjal 15.

Ricetta ghal 4 persuni .

Ingredients

800gr zaqq tal-majjal

3 bajdiet

100gr frak tal-hobz

bzar u melh

200gr ikapuljat tal-majjal

tursin imqatta

2 bajd iebesin

100gr ikapuljat tac-canga

Method

1. Iftah iz-zaqq tal-majjal, nehhi kemm tista xaham u ghadam. Iccatja kemm tista.
2. Aghmel tahlita ta ikapuljat kollu , frak tal-hobz, salvja, tursin, bajd, bzar u melh.
3. Hawwad sewwa.
4. Poggi dan il-mili go nofs il-majjal u fil-mili dahhal il-bajd iebes, wahda wara l-ohra.
5. Kebbeb sewwa.
6. Orbot il-laham sewwa u sajjar forn moderat siegha u nofs jew saghtejn. Kultant zmien xarrab il- laham bil-likwidu li jkun hareg minnu stess.
7. Servi shun jew kiesah.
8. Servi patata l-forn jew roast haxix tista tuza pastard, qargha bali u karotti.

Lehen is-sewwa tal-hadd 29 ta ‘ Settembru 2024.

Dan ir-ross tista’ isservih jew wahdu jew inkella stir fry mal-laham, mal-haxix jew mat-tigieg.

Ingredienti

300gr ross basmati jew tilda abjad

bicca ginger zghira

kuccarina trab tat-tumeric

2 imgharef zejt vegitali

bott halib tal-coconut low fat

400ml mishun

basla zghira

bzar u melh

Method

Sahhan iz-zejt go borma u aqli il-basla. Zid il-ginger u it-tumeric u kompli qalli ghal madwar 5 minuti.

Zid ir-ross u hawwad sew biex ir-ross jidhol maz-zejt u l-ispices.

Zid il-halib tal-coconut u il-mishun u sajjar sakemm ikun se jibda jaghli. Zid niskata melh u bzar. Baxxi in- nar u kompli sajjar fuq nar baxx sakemm il-likwidu jinxtorob u ir-ross ikun sar. Servi imedjatament

Lehen is-sewwa tal-Hadd 1 ta Settembru 2024.

Ingredients

Ghagina sfiljulata (puff pastry ) forma rectangular

4 bananiet imdaqsa misjura

200gr cikkulata skura jew tal-halib

2 imgharef ghasel

100gr inkaljat u imfarrak

3 Imgharef butir mielah imdewweb

Method

Iftah l-ghagina fuq karta tal-forn u poggieha go dixx.

B’sikkina taqta’ tajjeb, aghmel forma tat-truf tal-ghagina biex tifforma il-burdura. Idlek l-ghagina kollha bil-butir. Sahhan il-forn f’ temperatura ta 200/c. Qatta’ ic-cikkulata u ferrixha fuq l-ghagina. Qaxxar u aqta’ il-banana mit-tul. Poggieha fuq ic-cikkulata. Ferrex l-ghasel u il-gewz fil-wicc. Ahmi ghal madwar 25 minuta jew sakemm tara li il-gnub hadu kulur dehbi. Hallieha tibred ftit. Serviha fietla ma ftit gelat tal- vanilla jekk tixtieq.

Lehen is-sewwa tal-hadd 24 ta Awwissu 2024.

Ingredients

500gr tarja

300gr irkotta ta Malta

3 bajdiet imhabta

ftit bzar iswed

gobon tal-hakk.

Method

Ghalli it-tarja u hallieha “al dente”. Hallieha toqtor go passatur.

Poggi it-tarja go borma kbira maghha zid l-irkotta mghafga, il-pesto , il-bajd , il-gobon u ftit bzar iswed kemm tiggosta.

Sahhan tagen non stick. Ixhet it-tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi sabih. Jiddependi il-kobor tat-tagen ghax jekk ikun tagen zghir tista tinqasam it-tahlita.

Servi it-tarja moqlija shuna . Tista tferrex ftit gobon mahkuk fil wicc u serviha bi ftit insalata fil-genb tal- platt.

Lehen is- sewwa tal-hadd 15 ta Setembru 2024.

Ingredients

• 500gr ghagin tortiglioni jew mackurunelli
• 700gr ricotta ta malta
• bajda
• 5 abjad tal-bajd
• gobon tal-hakk
• tursin frisk, imqatta’ irqiq
• kilo tadam frisk
• basla imqatgha irqiq
• 4 sinniet tewm
• 2imgharef zejt
• bzar u melh

Method

Iprepara iz-zalza tat-tadam. F’ tagen fond qalli il-basla u it-tewma.

Zid it-tadam imqaxxar u imqatta . Sajjar u tektek it-tadam sakemm it-tadam isir u tara li iz-zalza maghquda. Zid il-bzar u il-melh. Sadanitant ghalli l-ghagin u qattar go passatur. Hallih al dente . Go platt fond ghaffeg l-irkotta halli il-gobon mahkuk, it-tursin u il-bajd. Hawwad sewwa mal-ghagin. Poggi l- ghagin f’dixx

Ferrex iz-zalza fuqu . Ferrex ftit gobon mahkuk u ahmi forn moderat sakemm tara li il-bajd ghaqad imma fl-istess hin baqa artab.

Mehuda mill- magazine R+M2000 Pg 36.

Ingredients

300gr tarja

100gr zebbug iswed imqatta

40gr kappar

30gr prinjol

30gr zbib

sinna tewm

melh u bzar

tursin frisk

zejt

Method

1. Qalli it-tewma f’tagen kbir u wara zid il-kappar, iz- zbib u il- prinjol u sajjar ghal madwar 3 minuti.

2. Sadanitant ghalli it-tarja bi ftit melh.

3. Warrab it-tewma mit-tagen u mat-tahlita zid ftit ilma tat-toghlija tat-tarja.

4. Saffi it-tarja, zidha mat-tahlita u hawwad sew flimkien.

5. Zid iz-zebbug u erga hawwad.

6. Zid iz-zejt u aqli il-froga sa ma jihmar miz-zewg nahat.

7. Serviha shuna.

Mehuda mil-gazetta il-lehen 29 ta’ December 2024.

Ingredients

200gr gelettini plain

200gr gellewz inkaljat, imfarkin

100gr wafers tac-cikkulata jew tal-gellewz imfarkin

250gr cikkulata tal-halib

200gr cikkulata skura, mahlulha

20 gellewza, inkaljati

Method

Holl ic-cikkulata tal-halib banju Maria . Kif ic-cikkulata tinhall zid il butir li tkun qattajtu bicciet u hallih jinhall mac-cikkulata. Fi skutella kbira poggi il-gelettini, il-wafers u il-gellewz imfarrak.

Halli it-tahlita tac-cikkulata u il-butir tibred ftit sakemm tigi qisha ghagina. Jekk it-tahlita taraha ghadha frak u xi ftit xotta zid ftit halib. Jekk tiggosta flok halib tista tuza xorb. Dahalha fil-frigg u hallieha tiksah ghal madwar saghtejn. Ifforma blalen zghar daqs ta cikulatina u ccatja ftit il-wicc. Fil- wicc ta kull wahda deffes gellewza imma halli parti minnha barra. Sadanitant ibda holl banju Maria ic-cikkulata skura.

Iksi ic-cikkulatini fic-cikkulata u erga dahhalhom fil-frigg biex taghqad ic-cikkulata.

Mill- magazine R+m 2000, pg 35.

Ingredients Ricetta 115.

2 bananiet medji

165gr butir

165gr zokkor

165gr dqiq self raising

3 bajdiet

Kuccarina u nofs essenza tal-vanilla.

Method

Sahhan il-forn fuq 180/c.

Go skutella ohra habbat flimkien il-butir u iz-zokkor.

Go skutella ohra habbat sew flimkien il-bajd u l-essenza tal-vanilla.

Qaxxar u ghaffeg il-banana, zidhom mat-tahlita u hawwad sew.

Gharbel id-dqiq fuq it-tahlita u hawwad bil-mod.

Poggi it-tahlita f’karti tal-pasti u ahmi ghal madwar 20 minuta.

Jekk trid tista tifriza dawn il-pastini.

Ingredients

Tigiega

400gr tadam

tewm

nofs flixkun inbid abjad

ftit ilma

500gr bzar ahdar u ahmar

200gr basal

2 imgharef zejt

Bzar, melh , thyme u rosemarie.

method

1. Idlek it-tigiega bi ftit zejt. roxx il-bzar melh u hwawar. Poggi go casserole jew borma li taghlaq sewwa.

2. zid l-inbid u ftit ilma. Sajjar fil-forn sakemm isir.

3. Qaxxar il-haxix kollu u qatta. Dewweb ftit margerina qalli il-basal u it-tewm. Zid il-bzar u kompli sajjar.

Wara xi 10 minuti zid it-tadam, bzar u melh u kompli sajjar ghal ftit hin.

Meta it-tigiega tkun lesta, nehhi mill-borma u poggi fuq dan il-haxix . Servi shuna.

Ricetta no 9 mil-klabb tat-tisjir

Ingredients

Tigiega

200gr zebbug ahdar

Karfus u tyme

kikra stock

200basal zghir

25gr margerina

kikra inbid abjad

Bzar u melh

Method

1. Idlek it-tigiega b’nofs il-margerina, melh u hwawar. Poggi go dixx li tkun sajart fih u zid ftit ilma. Sajjar forn moderat sakemm isir. Kultant zmien erfa ftit mil-likwidu u itfghu fuq it-tigiega.

2.Dewweb il-kumplament tat-tigiega. Qaxxar il-basal. Dawn iridu ikunu zghar hafna. Qalli minghajr kulur zid l-istock, bzar u melh.

3. Fuq il-basal Zid bicciet zghar tal-karfus (Jekk isib karfus frisk kbir ahjar) Zid l- inbid u kompli sajjar ghal madwar 10 minuti. Fl-ahhar zid iz-zebbug.

4. Meta tkun lesta it-tigiega servi shuna bit-tahlita taz-zebbug fuqha.

Ricetta ghal 4 persuni.

Ingredients

400gr majjal

50gr margerina

tewm

ftit dqiq

2 kikri stock

rosemarie

100gr basal

bzar u melh

25gr kunserva

krema friska

paprika

Method

mill-ktieb tisjir mil-qalb 2020

minn Kevin Bonello pg. 31. .

Isservi 4 persuni.

Ingredients

8 gambli homor (Kbar

Fanfru ffilitjat

100gr salmura (90ml ilma, 10gr melh),

Hjar mqatgha rqiqa b’ peeler

Ftit weraq imhallat, qlub tal-karfus u xibt frisk.

Ftit pitravi imqatta irqiq

Ravinell abjad imqatta irqiq

Ingredienti ghal Tapjoka

100gr perli tat-tapjoka

5gr linka tal- qarnita

125ml ilma

Gamm tat-tadam

Zejt imhawwar biex tikkompleta il-platt

Method

1. L-ewwel aghmel il-galetta tat-Tapjoka biex isajjar it-Tapjoka fl-ilma sakemm jevapora l-ilma kollu, saffi u lahlah hallat maghha il-linka tal-qarnita u ifrex fuq karta tal-forn sakemm ikollok saff irqiq. Nixxef il-forn f’temperatura ta 120/c ghal 30 minuta . X’hin tinxef, sahhan fryer ghal 180/c u aqli it- tajpoka malajr sakemm tinfetah, saffi u zommha fil-genb.
2. Qaxxar il-gambli homor u naddafhom. Ghaffeg l-irjus u il-meraq li johrog minnhom ghadihom go passatur. Zid ftit zejt taz-zebbuga ma dan il-meraq ghal 30 minuta. Immarina il-gambli mqaxxra b’ dan il-meraq ghal 30 minuta.
3. Naddaf u ttrimja il-fanfru ffiletjat u poggih fis-salmura ghal 30 minuta. Saffi il-fanfru billi tuza “blow torch” , ixwi ftit il-genb tal-laham tal-huta biex taghti sawra differenti.
4. Biex isservi; Poggi il-fanfru f’nofs platt kiesah, u imbaghad poggi il- gambli imarinati fuq iz- zewg nahat tal-huta. Imbaghad zid il-hjara, ir-ravinell abjad u il-pitravi imqatghin irqaq. Zid il-gamm tat- tadam u iz-zejt imhawwar bil-galetta tat-Tapjoka fil-genb imzejnabi ftit gamm tat-tadam.

Ricetta tal- Klabb tat- tisjir

Ricetta ghal 4 persuni

Ingredients

100gr fazola

150gr basal

bzaru ahdar

25gr kunserva

5 kikri ilma bid dadi

paprika

gobon mahkuk Gruyere’

tursin u tewm

300gr tadam imqaxxar

bzar shih

Method

1. Xarrab il-fazola f’ hafna ilma matul il-lejl. Wara ghalli ghal 30 minuta.

2. Xarrab il-haxix kollu f’bicciet kwadri zghar. Sahhan ftit zejt u qalli il-basal u il-bzaru.

3. Zid it-tadam, ilma, dadi u kunzerva. Roxx ftit bzar, melh, tewm u paprika. Sajjar fuq nar baxx ghal 10. minuti.

4. Hallat il-fazola u ghalli. Kompli sajjar fuq nar baxx sakemm isir kollox. Servi shuna bil-gobon tat-tursina.

Klabb tat- tisjir

Ingredients

75gr zokkor

25gr butir

300ml ilma

8 tiniet sbieh imdaqsin .

2 grokkijiet rum

Method

Aghmel tahlita ta ilma , zokkor u rum

Itfa kollox jaghli fuq in- nar

Zid it- tin u sajjar fuq nar baxx ghal madwar 30 minuta . Zid il- butir ghal ftit sekondi u wara servi shan.

The Artisanal kitchen Perfect pizza at home.

Ingredients

Fanny pizza dough

one and one bunches , trimmed

3 tablespoons extra virgin olive oil plus more for drizzling

1/4 teasepoon kosher salt

all purpuse flour

1 teasepoon Calabrian chilli paste or to taste

4 large garlic to taste

4 large garlic cloves ,

shaved into paper thin slices with a knifeor a mandoline

10 ounces fresh cow ‘s milk

mozzarella pulled into large bite – sized pieces

2 ounces grana padano finely grated

plus more for sprinkling

juice for 2 lemons or to taste sea salt

Method

Preheat the oven to 500/c , with the pizza stone on a rack in the top third of the oven. Let heat for 1 hour. Remove the pizza dough from the refrigerator at least 30 minutes before baking.

Meanwhile once the oven has preheated (While the pizza stone continues to heat), toss the asparagus with the olive oil and salt . Spread on a large trimmed baking sheet and roast , tossing the asparagus once or twice , until completely browned and caramelized 16to 20 minutes. Let cool, then cut into 1-inch pieces.

Turn a large baking sheet upside down to use the pizza peel. Dust the surface with flour. Form 1 piece into a 12 inch around and set it on a baking sheet or peel.

Working quickly dab the dough with 1/4 of the chilli paste dispersing it so that every pizza slice will get a pop of spice ness. Scatter 1/4 of the garlic asparagus and mozzarella over the dough. Drizzle with the olive oil and sprinkle with 1/4 of the grana Padano.

Jiggle the pizza gently on the pan (or peel ) To make sure It is not sticking (If it is, loosen and sprinkle a little more flour under the area where it stuck). Slide the pizza on a hot stove making sure to start the stone back end so that the pizza will fit on it.

Cook the pizza for 3 minutes. Turn on the broiler. Broil the pizza until golden crisp and a bit blistery nand charred in places 1 to 3minutes (Watch it carefully to see that it does not burn). If You don’t have a peel , use tongs to slide the pizza on a large platter.

Sprinkle a little more of grana Padano and 1/4 of the juice lemon. Drizzle with more olive oil and finish with a generous sprinkle of sea salt . Repeat with the remaining dough and toppings .

Note: You can buy a Calabrian chilli in Italian markets or sprinkle hot chilli powder over each pizza instead You’re looking for a spicy bite To contrast the sweetness of the roasted asparagus.

Ingredienti

Bettiegha zghira

Marsala

50gr zokkor

150gr krema

Methodu

Qaxxar il-bettiegha, nehhi iz-zeriegha kollha u aqta f’ bicciet zghar hafna. Poggi il- bettiegh go receipjent , roxx iz- zokkor u iksi bil-Marsala . Poggi gol- fridge ghal madwar 2hr

Imla go 4 tazzi twal .

haddem il-krema friska bi ftit zokkor . Idekora il-wicc bi ftit krema ippajpjatha . Servi kiesah

Ingredients serve 4 .

all purpose flour

8 ounces flowering greens such as broccoli rabe

4 small garlic cloves into paper thin sliced

a knife of a mandolin

chilli flakes

4 ounces parmigiana Reggiano or grana Padano finely grated about 1 cup

1/4 cup extra virgin olive oil +more for drizzling

2 ounces pecorino romano finely grated about 1/2 cup

2 lemons halved

Method

Preheeat the oven to 500Fwith a pizza stone on a rack in the top third of the oven. let heat for 1 hour . Remove the pizza dough from the refrigerator at least 30 minutes before baking. Coarsely chop the tops of the flowering greens . trim away any woody stem end and cut the remaining into halves or quarters 1/4 inch thick is good you should have 4 cups greens and stem total.

Turn a large baking sheet upside down or use a pizza peel . Dust the surface with flour . Form one pieceof the dough into a 12inch round and set it on a baking sheetor peel.

Working quickly scatter the dough with one forth of the garlic and a pinch of chilli flakes followed by one forth of the greens . Sprinkle with one forth of the parmigiana Reggiano and drizzle with 1 tablespoon of the olive oil . Jiggle the pizza gently through the pan or peel to make sure it is not sticking , if it is loosen and sprinkle more a little more flour under the area where it stuck. Slide the pizza onto a hot stone , making sure to start at a stone ‘s back end so that the entire pizza fit it on . Cook the pizza for 3 minutes . Turn on a broiler . Broil the pizza until golden , crisp and a bit blistery and charred in places , 2 to 4 minutes (Watch it carefully to see that it does not burn .) if you don’t have a peel use tongs to slide the pizza onto a large platter. Drizzle more olive oil, sprinkle with one forth of the pecorino. Romano and squeeze of 1/2 lemon over the top.