Category: Uncategorized
Servi bil-patatata llayonise, pastard, karotti u brussels sprouts.
4 bicciet vitella
tazza inbid abjad
Tewma
bzar cayenne
25gr margerina
laringa
meraq tal- lumija
melh u bzar
Icatja il-vitella . Roxx ftit bzar u melh . Sahhan ftit margerina . Aqli il- laham malajr fuq iz- zewg nahat . Qaxxar u aghsar it- tewm fuq il- laham (jew qatta’bicciet irqaq). Zid l- inbid , meraq tal-laring u lumi .
Kompli sajjar ghal ftit minuti u zid ftit bzar cayenne . Servi shun .
Servi bil-fazola twila u patata il-forn
Ingredienti isservi 4
4 bicciet vitellia sbieh
8 flett tal- incova
ftit inbid
zejt
500gr tadam
Basla
Tewma
bzar u melh
Qaxxar it-tadam, basal u tewm, qatta’ kollox f’bicciet zghar . Zomm kollox separat .
Sahhan ftit zejt u qalli il- basla u it- tewm . Meta ikunu se jibdew jiehdu il- kulur , zid it- tadam , inbid , bzar u melh . Kompli sajjar fuq nar baxx .
Sahhan ftit zejt go tagen u aqli il-vitella fuq nar baxx . Sajjarsewwa. Nehhi mit- tagen . Poggi ftgit zalza fuq kull bicca vitella , poggi l- incova fuq kollox . Servi shan .
4 tuffiehat
300ml inbid ahmar
300ml ilma
150ml krema friska
2lumijiet
100ml zokkor
10 folji gelatina
Poggi il-gelatina fl-ilma biex din tirtab.. Wara saffi mil-ilma. Poggi go kazzola u dewweb. Poggi l- ilma , zokkor u inbid go kazzola u ghalli . Aghsar il-lumi u zid fuq l-inbid. Qaxxar it-tuffieh u nehhi iz-zerriegha min-nofs permezz ta’ apple corer. Poggi fit-tahlita ta’ l-ilma u ghalli ghal 5 minuti. Igbor mil- mishun . Nehhi dan il-likwidu minn fuq in-nar u zid mieghu il- gelatina . Hawwad sewwau halli it- tahlita tiksah .
Poggi ftit minn din it-tahlita go receipjent . Poggi fil-fridge u hallih jiksah sakemm jaghqad. Irranga it- tuffieh f’dan ir-receipjent fil-qiegh u mad-dawra. Imla bit-tahlita tal-jelly u hallieha toqoghod. Haddem sewwa il-krema u hallieha toqoghod.
Haddem sewwa il-krema bi ftit zokkor sakemm taghqad . Meta tkun cert li il-krema ghaqdet, ohrog ir- receipjent ghal fuq platt.
Zejjen bil-krema friska. zomm fil-fridge sakemm iservi .
400gr bacon
ftit margerina
200gr karotti
karfus
tursin imqatta irqiq
1/2 ml stock
500gr patata
200gr basal
bott zalzett
rosemary
bzar u melh
bott piselli
Nehhi il-gilda tal-baconu qatta bicciet zghar . Qaxxar il- haxix kollu . Qatta’ il-patatal- forn u il- kumplament tal-haxix f’bicciet zghar . Dewweb ftit margerina u qalli il-basla u il-bacon . Qallihom sakemm dawn ikunu homor .
F’Casserole poggi saff tal-patata fil-qiegh u saff wara l-iehor ibda poggi il-haxixbacon u zalzett . Roxx tajjeb bzar , melh u rosemary . Zid l- istock u sajjar f’ forn moderat ghal madwar siegha sa siegha u kwart . Servi shuna u qabel isservi roxx ftit tursin fil-wicc.
450gr injokki
40gr habaq , melh u bzar
2 sinniet tewm mithuna
2 imgharef pine nuts ftit mixwijin
25gr gobon mahkuk parmigjan
75ml zejt taz- zebbuga extra virgin
175gr patata zghira imqaxra
125gr fazola twila biz-zokk maqtugh
Gobon parmigjan mahkuk biex isservi
2. Sajjar il-patata fil-mishun ghal 12-14 il-minuta jew sakemm isir. madwar 4 minuti qabel isir Itfa’ il-fazola nehhihom mil-mishun u lahlahhom bl-ilma kiesah. Warrab il-fazola u qatta il-patata f’biciet hoxninjew aqsamha min-nofs jekk tkun zghira hafna.
3. Sahhan iz-zejt taz-zebbuga f’tagen u zid il-patata. Aqliha fuq nar medju ghal 5 minuti jew sakemm jiehu il-kulur. Zid il-fazola u il-pesto u sajjar ghal 2 minuti ohra. Sajjar l-ghagin. Nehhih mil-mishun, erga’ itfghu fil-borma u zid it-tahlita tal-pesto.
4. Sajjar l- ghagin , nehhih mil- mishun , erga’ itfghu fil- borma u zid it- tahlita tal- pesto . Hallat kollox sew u erga’ sahhan kollox ghal 2 minuti . Poggi l-ghagin f’dixx ghal 2 minuti f’dixx u servi mal-gobon parmegjan .
a herb white yellow flowers
8 blood oranges
1 medium onion
2 spring onions
12 black olives
some fresh mint leaves
4 tablespoon olive oil
salt and pepper .
Peel the oranges and remove as much ofthe pith as possible .
Cut into wedges and remove any pips . Wash the fennel and cut into strips . Peel the onion , cut in half and cut into strips as well . Wash the spring onions and slice at an angle .
To make up the salad place the oranges into an attractive serving dish . Top with the fennel onion spring onions and olives . Spring some mint and parsley leaves over . Mix very gently and leave in a fridge for about 1 hour .
To make the dressing simple shake the oil and vinegar together with some salt and pepper and dress the salad before serving .
900boneless chicken chicken breasts
1 medium oinion
4 sticks celery trimmed and roughly chopped
1 bay leaf (Randa)
1 litre cold water
250gr mayoneise
125gr greek yougurt or sour cream
50gr double cream
1 tablespoo n curry paste
50ml red pepper , diced
50gr red onion diced
125ripe mango , diced
50gr pineapple , diced
50gr trimmed apricot halved chopped
juice of 1 lime (Lumija)
salt and freshly ground pepper
Place the chicken , onion celery , bay leaf and water in a large pot over a medium heat and poach the chicken and cooked , remove from the pan and set aside tocool completely .
In a large bowl combine all of the sauce ingredients and mix well .
cut the chicken into bite sized pieces and fold into the sauce , mix , spoon the coronation chicken into a large serving platter and chill in the fridge until required
served with rice .
250 gr pitted dates
90gr cafe espresso
80gr polenta
180 gr vegetable oil
1*400red kidney beans drained
reserve 120ml of the liquid for the batter
80gr coacao powder
2 tablespoons vanilla bean paste
2 tablespoons gluten free baking powcder
1 teasepoon sea salt
2 very ripe advocadoes 4 tablespoons caocao powder
4 tablespoon carob syrup
some blue berries to decorate
50gr chocolate grated
Preheat the oven to 200.c/gas 6 .
roughly chop the dates place in a small heatproofbowl then pour over the hot cofee pour in a food processor and blend the dates to a sticky paste , add the rest of the ingredients for the cake and blend until the mixture is perfectly smooth , transfer the mixture to a preferred cake tin and smooth the top with a smooth bake for 30 minutes when tested with a skewer it should come still wet leave to cool . In the tin for 10 minutes before transferring to a wire rack to cool .
To make the icing scoop the advocades out of their skins and blend in a food processor with the coaoa and carob syrup taste and add more syrup to your liking . When ready to serve transfer the cake to a serving plate and using a palette knife , spread the icing over the top , decorate with the blueberrries and finish with the grated chocolate .
When ready to serve transfer the cake to a serving plate and usingg a palette knife , spread the icing over the top ;decorate with the blueberries and finish with the grated chocolate .
1kg potatoes peeled
175gr thinly sliced pancetta or steaky bacon
12 slices cambozola fortina or guyere cheese
Salt and freshly black pepper
Cut the potatoes into quarters and bring them to the boil in a covered pan of salted water , turn down to a simmer until they are hot through but not fully cooked and leave them to cool .
Dry fry the pancettaor bacon in a shallow pan until the fart turns golden, grate the potatoes coarsely , season with salt and pepper , thensqash the grated potato into the patties about the size of a palm of your hand you shold end up to 12 patties.
Melt the butter with the olive oil in a frying pan , when the butter starts to fizz slice in 3 of the potato cakes using a palette knife , cook over a moderate heat for 4minutes until golden underneath then carefully flip them over and continue to cook for a further 4minutes until they are golden and cooked right through . , lift them out , adding a little more butter and olive oil if necessary .
Return the cooked potato cakes to tthe pan and, divide the cooked bacon or pancetta beetween the cakes , then place the slice of the cheese on top ; cover the pan with the lid and continuetocoomk for a couple of minutes until thje cheese has melted , serve immediately .
250gr tamal minghajr ghadma
90gr café espresso
80gr polenta
180ml zejt, Vegetable oil
Landa ta’ 400gr fazola hamra
(Imsafija mill-ilma ) (Erfa’ 120ml mil-likwidu ghal mat-tahlita )
80gr kokotina
2 imgharef vanilla bean paste
2 kuccarini baking powder minghajr gluten
kuccarina melh ohxon
ghal gelu
2 avocadoes misjurin hafna
4 imgharef trab tal- kokotina
4 imgharef guleb tal harrub
Ftit mirtilli biex izejjen
50gr cikkulata skura , mahkuka
Sahhan il-forn ghal 200/c. u iksi b’turtiera ta’ 21cm bil-kartaforn.
Qatta it-tamal f’ bicciet kbar u poggi fi skutella li tiflah is-shana . Ferra’ fuqhom il-kafe jahraq. poggi fi processatur ta l-ikel u kisser it-tamal sakemm ikollok tahlita kremuza. Zid il- kumplament ta l- ingredienti tal- kejk u hawwwad sakemm ikollok tahlita kollha capep ,. Poggi it- tahlita fit- turtiera li tkun ipreparajt u llixxa il- wicc b’ imgharfa . Ahmi ghal 30 minuta . Meta ddahhal skewer din xorta tibqa imxarba. . Halli il- kejk jibred ghal 10 minuti qabel taqilghu min mat turtiera u poggih go gradilja biex ikompli jibred .
Biex taghmel il-gelu aqla il-qalbha tal-avocadoes minn mal qoxra u hawwad fi processatur ta’ l-ikel flimkien mat-trab tal-kokotina u il-gulepp tal-harrub. Duq it- tahlita u jekk trid zid aktar gulepp ghal gosti tieghek . Meta tkun wasalt biex iservi poggi il- kejk fuq platt li ser isservi fuqu u idlek il- gelu b’ sikkina palettta. Zejjen il-mirtilli u roxx ic-cikkulata mahkuka fil-wicc.
4 imgharef zejt taz- zebbuga
2 kg brugieliet imqatta flieli hoxnin
2 tewm mishuqa
2 kg tadam minghajr qoxra u zerriegha u imqatta f’ bicciet imdaqsa
150gr parmigjan mahkuk
500gr mozzarella imqatgha
bukett kbir weraq tal-habaq
melh u bzar mithun frisk
Sahhan il-forn ghal 180/c gas 7 . Poggi il-flieli tal-brungiel fuq 2 turtieri midluka biz zejt u idlek il-flieli bi 3 imgharef miz-zejt taz-zebbuga . Sajjar il-forn ghal 10 minuti jew sakemm jibdew jihmaru . Dawwarhom wara 5 minuti.
Sahhan il-kumplament taz-zejt f’tagen u aqli it-tewm ghal 2 minuti .
Zid it- tadam imqatta u ponn habaq u zid il-bzar u il-melh. Halli it-tahlita taghli, imbaghad baxxi in-nar u tektek ghal 15 il-minuta sakemm iz-zalza tibda tinxtorob.
Biex taghmel il-parmigiana ifrex 3 imgharef miz-zalza fil-qiegh tat-turtiera . poggi saff brungiel imrikba fuq xulxin . Roxx ftit parmigjan mahkuk u ghatti b’ saff mozzarella u ftit habaq . Kompoli ahdem b’dan il- mod u spicca b’saff zalza .
Sahhan forn imsahhan ghal madwar siegha u kwart jew sakemm il-wicc jihmar. Hallieha tibred il-wicc jihmar. Hallieha tibred ghal ftit qabel iservi .
2 mgharef zejt taz- zebbuga
6 patatiet zghar mahkuka
300spinaci imsoffija tal-friza msoffija sew mil-ilma
basla mdaqsa mqatgha f’ bicciet zghar
2 sinniet tewm imqatghin irqiq
6 bajdiet imhabta
200gr gobon cheadar mahkuk
bzar u melh kemm tiggosta
1Go tagen sahhan iz-zejt fuq nar baxx.
2. Aqli il-patata ghal madwar 10 minuti sakemm jihmar u jirtab
3. zid il-basal u it-tewm l-ispinaci , u il-bzar u il-melh u hawwad sew waqt li isajjar
4. Ferra il-bajd fuq it-tahlita u xerred il-gobon fil-wicc.
5. GHatti it-tagen sakemm isir il-bajd .
6. Servi shuna .
kilo u nofs merluzz
4 patatiet
3 basliet
4 weraq naghniegh
mgharfa hall abjad
melh u bzar
8 egg yolks
11oz sugar
1pint of milk
vanilla extract
pinch of salt
5gr powdered gelatine
1 pinch of double cream
cannied orange peel
golden and red glaced cherries
crystallised pineapple
stem ginger in syrup
sponge fingers
a little more for decoration
Soak the gelatine in enough water to cover it . In a heatproof bowl beat the egg yolks and sugar with a pinch of salt until pale . Bring the milk to the boil . Ladle some of the milk into the eggs to temper it beating all the time . once tempered add the rest of the milk. PLace the bowl over simmering water and stir the mixture to make a custard . A thermomether is helpfull, and you shold aim for 83 v. Do not go above 85. As soon as it thickened remove from the heat , add vanilla extract add the gelatine . Stir well and strain if necessary . Leave to cool you chop the fruit and ginger 1/2cm bites . Pour in a little of the stem ginger syrup and then add it all to the custard . stir again and refregerate . When the custard is cool , but not set whip the cream and then fold it into the custard . Return to the fridge . line the bottom of a sprig release cake tin with baking paper and then stick the top on . You can cut away the excess round the bottom of the cake tin . This bit is a little fiddly , and you have to cut the fingers flat so they can stand up . Give the custard mixture a vigorous stir so that it pours easily into the tin . Do this carefully so as not upset the sponge fingers . if any become dislodged, reajust them . cover with cling film and leave to set, ideally overnight.Once set , undo the spring release and slide the puddi ng onto a plate . Decorate the top with stiffly whipped cream and golden glace cherries . Serve with cold , sweetpudding wine of your choice after all there’s feast to be kept.
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Ingredienti
4 patatiet imdaqsin
2 tadamiet kbar
2 imgharef karfus frisk imqatta
2 basliet
2 karotti
tazza nbid abjad
ilma
100gr zebbug ta malta bla ghadma
2 mgharef tursin frisk imqatta
Metodu
2 Wara zid it-tadam imqatta , il-karotti , il-karfus , l-inbid u l-ilma . Sajjar ghal madwar 20 minuta
3. Zid il-patata mqatgha bicciet kbar u komli sajjar sakemm tara li il-patata irtabet.
4. Fl-ahhar zid il- bzar , il- melh u iz- zebbug u kompli sajjar ghal ftit hin iehor
Nehhi minn fuq in- nar u ferrex it- tursin fil- wicc ta’ kull platt li sservi u erfa’ ftit zejt ukoll.
Jitiekel flimkien ma kisriet hobz tal malti .
250spiral 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
250mushrooms
15gr butter
6 spinach leaves , chopped
1 tablespoon lemon juice
185gr can crab meat drained Cheese sauce
Melt butter in bowl on high 1 minute , stir in flour , then wine vand 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 .
1lb ground turkey
1 large egg beaten to blend
1/3 cup panko
1 tsp ground cumin
1 tsp onion powder
1 tsp paprika
¼ cup finely chopped parsley +more coarsely for serving
¾ kosher salt plus more for serving
16oz jar fire roasted peppers in water drained
2 small garlic cloves crushed
1tbsp red wine vinegar
¼ cayenne pepper
½ lemon
Preheat oven to 425 degrees celcius.
Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs
Heat 2 Tbsp oil in a large ovenproof skilled over medium working in batches,
Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .
While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.
Spoon rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .
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 .
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 I 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
1lb ground turkey
1 large egg beaten to blend
1/3 cup panko
1 tsp ground cumin
1 tsp onion powder
1 tsp paprika
¼ cup finely chopped parsley +more coarsely for serving
¾ kosher salt plus more for serving
16oz jar fire roasted peppers in water drained
2 small garlic cloves crushed
1tbsp red wine vinegar
¼ cayenne pepper
½ lemon
Preheat oven to 425 degrees celcius
Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs
Heat 2 Tbsp oil in a large ovenproof skilled over medium working in batches,
Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .
While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.
Spoon Rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .
8 chichen tights fillets
2 large carrots thinly sliced
2 bay leaves
1 cup chicken stock
1/4 cup plain flour
2 tablespoon water
1 cup frozen peas
125gr mushrooms sliced .
Method
Cut fillets in half, place in dish, add carrots, bay leaf and stock , cover cook on high 10minutes . Blend peas and mushrooms . cook on high 10minutes or until chicken is tender remove bay leaves before serving .
David's Recipes 