Ingredients serve 4.

4 chicken breasts fillets

30gr butter

1 onion finely chopped

2 tablespoon curry powder

1 teasepoon tumeric

2 tablespoon Benedictine

1 cup chicken stock

2 tablespoon plain flour

2 tablespoon water

!/4 cup cream

Method

Cut chicken into thin stripes . Combine butter , onion , curry powder and tumeric in dish , cook on high 5 minutes . Stir in chicken Benedictine and stock , cook on high 8 minutes or until chicken is tender . Remove chicken to serving plate blend flour , water , stir in liquid in dish with cream cook on high 3 minutes or until sauce boils and thicken. Pour over chicken .

Ingredients

1 kg chicken pieces

1 onion finely, chopped

1 stick celery, chopped

4 medium ripe tomatoes, peeled chopped

1 tablespoon cornflour

2 tablespoon vinegar

1 garlic , crushed

1/4 cup water

1 tablespoon worchesire sauce

1/2 cup water

1 tablespoon tomato paste

1 tablespoon sugar

1 tablespoon chopped parsley

Method

Combine onion and celery in shallow dish , cook on high 3 minutes add tomatoes cook on 2 minutes . Blend cornflour and vinegar in bowl, stir in garlic , sauces, water , tomato paste and sugar . Add the tomato mixture cook on high 5 minutes stairing once. Add chicken , mix well , cook on high sprinkle with parsley .

Ingredients

1 ba

Method

Ingredients

8 chicken drumsticks

1 tablespoon lemon sauce

1garlic clove

1/2dried oregano leaves

Pimento sauce

200gr can sweet red pimentos

1/2 teasepoon sugar

1 cup mayoneise

1/2 cup thickened cream

1 tablespoon chopped parsley

Method

Combine chicken , lemon juice , garlic and oregano , marinate several hours or refrigerate in single layer in shallow dish, cover, cook on high 10 minutes. Remove chicken , cool . serve cold with pimento sauce . 

Pimento sauce ; cut half the pimentos into thin stripes , reserve for mayoneise and lemon sauce in blender or processor until smooth . Fold in lightly whipped cream and parsley. Garish chicken with remaining pimento stripes. 

Ingredients; Serve 4 to 6 .

1 chicken stock cube

1 clove garlic

15gr butter

1 onion finely chopped

1 small red pepper sliced

2 sticks celery sliced

1 tablespoon plain flour

1/2 teasepoon paprika

1 teasepoon dry sherry

2 egg yolks

1/4 cup cream

Method

Cook garlic and butter in shallow dish on high 2 minutes . Place Chicken in dish , brush chicken with garlic butter, cook on high 12 minutes . Turn chicken , brush with pan dripings , cover with absorbent paper, cook on high further 12 minutes. Remove chicken from pan wrap in aluminum foil stand 2o minutes while preparing vegetable mixture . Place onion , mushrooms , pepper, and celery into dish with pan dripings cook on high 5 minutes .
Blend flour with water, add paprika , sherry , egg yolks , cream and crumbled stock cube . Stir into vegetable mixture , cook on high 2 minutes . Remove chicken from foil. Stir reserve 1/4cup of juices from foil . Remove skin and bones from chicken , cut chicken into chunky pieces . stir reserved juices into cover, cook on high 3 minutes , stir once . Stir with rice and noodles .

Ingredienti isservi 2

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz- zebbuga

Ftit paprika

Ftit seasoning taljan

Tagliatelle ghas-sahha tista tuza il-kannella

Method

Poggi tagen fuq in-nar bi ftit zejt u meta jishon itfa xi kwart mill-bicciet tat-tigieg li diga qattajt . Meta jihmaru jkunu lesti u .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irrepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin- nofs tat tigiega. Fl-istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihma u zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’borma u kif tkun lest itfa l- ghagin u sajjru ghal gosti tieghek . saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .

Ingredients serve 4 .

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

For the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

Method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes. Sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

Ingredients serve 4.

 3 bajdiet

 75gr zokkor fin,

75gr lewz imfarrak

150ml jogurt tal-frott

,25gr lewz imfarrak,

50gr tip icing sugar

Method

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6.

Poggi l-ixkaffa in-naha ta fuq tal-forn.

 Idlek d-dixx b’bicca karta tal-hami

 midluka bi ftit butir gharbel

 id-dqiq go skutella kbira.

 Itfa iz-zokkor u il-bajd

u habbat it-tahlita tigi kremuza.

 Gharbel id-dqiq

u zidu mat-tahlita tal-bajd

 permezz ta’ imgharfa.

 Fera’ fid-dixx li tkun hejjejt u ahmi

 ghal madwar 8-10 minuti sakemm jiehu il-kulur.

 Sadanitant hejja sarvetta erga iftah l- isponge

 u dellek il-jogurt tal-isponge fiha.

 Erga iftah l-isponge

 u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta

 u gerbeb l-isponge fiha.

 Erga rrombla l-isponge u dellek

 il-yougourt tal-frott fuqha. 

Ferrex il- lewz imfarrak .

Erga rromnbla l-isponge

 biex tifforma swiss roll.

 Aqta il-gnub u servi.

Ingredients serve 4

Salt and pepper

,100plain flour

,2 tablespoons olive oil

 ,4 chiken tights

 ,2 small onion finely copped

,2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu ,

150gr red cooking wine

 500gr chiken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Ingredients

300gr ross mgholli

250gr ikapuljat tac-canga

Basla mdaqsa, imqattgha irqiq

100gr bacon

Bott tadam kbir

2 imgharef zejt taz-zebbuga

2 imgharef curry

Bzar iswed

Method

Qalli il-basal fiz-zejt taz- zebbuga sakemm il-basla tirtab. Zid il- bacon sakemm tara li beda jiehu il-kulur . zid l-ikapuljat, il-curry u il-bzar iswedKompli sajjar sakemm it-tahlita tixotta u il- kapuljat ikun sar . zid it-tadam u ftit ilma. Sajjar fuq nar baxx ghal madwar siegha u hallieha itektek fuq in-nar . Servi hekk kif ikun ghadu jahraq . Tista tfexfex ftit gobon fil- wicc.

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat yougurt

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. 

• metric           imperial
• 3mm           1/8 in
• 6mm           1cm
• 1cm            1/2 in
• 2cm            2 in
• 2.5cm           1 inch
• 6cm            2and one half inch
• 8 inch           3in
• 10cm           4 in
• 13cm           5 inch
• 15cm           6 inch
• 18cm           7 inch
• 20cm           8 inch
• 25 cm           10 inch
• 28cm           11 inch
• 30cm            12 inch (1 feet)

15gr  1/2 oz

30gr  2 oz

60gr   3oz

125gr    4 (1/4 lb)

155gr     5oz

185gr     6oz

220gr     8 oz

280gr     10oz

315gr      11oz

345gr      12oz

410gr      13oz

440gr      15oz

500gr  16oz   1lb

750gr  24oz one and one half lb

1kg   oz 32     2 lb

• very slow       120/c      250Fehenheith  gas 1
• slow         150/c       300 Fehenheith gas 2

• moderate slow    160/c      325/Fehenheith  gas 3
• moderate      180/c      350 Fehenheith  gas4
• moderate hot    190/c      375 Fehenheith  gas 5
• Hot         200/c      400 Fehenheith  gas6
• Very hot       230/c       450Fehenheith   gas 7

• Liquid measures
• 30ml      1 fluid oz
• 60ml      2 fluid  oz
• 100ml    3 fluid oz
• 125ml    4 fluid oz 
• 150ml    5 fluid (1/4 pint 1 gill )
• 190ml    6 fluid oz
• 250ml    8 fluid oz
• 300ml    10 fluid oz (1/2 pint )
• 500ml    20 fluid oz 1 pint
• 1000ml 1 litre one and three forths pints

Ingredients

250gr dqiq self raising

175gr butir

175gr zokkor castor

4 bajdiet

qoxra mahkuka ta lumija ta’ malta

qoxra mahkuka ta’ laringa ta’ malta

meraq ta laringa

2 imgharef xorb jew halib

Ftit zbib

Ftit lewz

Method

Fil- mixer habbat sewwa il- butir maz- zokkor biex jinhall u li telghet bhal krema cara .

Ithan , gharbel id- dqiq . Habbat ukoll il-bajd wahda wahda go skutella zghira . Ibda itfa il-bajd wahda wahda fil- mixer . Ma l-ahhar bajda li titfa , waddab ukoll mgharfa dqiq mgharbul .

Waddab id dqiq ftit ftit u kompli hawwad b’ imgharfa ta l-injam. Zid iz-zbib u ftit ftit zid ix-xorb jew il- halib. Kompli hawwad sewwa. Ferra’ it- tahlita go dixx li ikun ipreparat minn qabel , midluk bi ftit butir u b’ karta strazza. Fil- wicc ipostja il- lewz u ahmi forn imsahhan 180/c, li tkun sahhant minn qabel. Ahmi ghal 45 minuta jew sakemm idahhal skewer u tohrog nadifa.

1. jekk trid tuza tahlita ta’ kejk biex jaghmel ghagina ta’ gelettini zid maghha 2 bajdiet u nofs kikra zejt
2. Biex taghmel ftit pancakes tajbin ghas- sahha , li b’ kollox ikollhom 250 kalorija , ghandek tuza banana misjura , 2 bajdiet , ftit vanilla u trab tal- kannella
3. Jekk waqt li qed taghmel il- galettini tinduna li m’ ghandekx bajd , uza nofs banana ghal kull bajda li tehtieg ir-ricetta
4. Ftit nutella mal- halib ghal ftit sekondi gol- michrowave , jaghtuk l- ahjar tazza cikkulata skura
5. Meta tixtri bott frosting lest , habtu ftit bil- mixer biex tkabbar l- ammont . b’ hekk tkun tista tkabbar ikl- volum u tkun qed tiekol inqas kaloriji .
6. ipprova imsah is- sink li se tqatta il- basal biha bi ftit zejt taz- zebbuga jew tal- kanola biex tevita li jaharquk ghajnejk .
7. Jekk ricetta jkun fiha tahlita ta’ pured riceu marchmellows xarrab idejk bi ftit ilma biex tevita li it- tahlita jehel ma idejk
8. Jekk jizloqlok xi ftit melh iktart milli suppost fir- ricetta waddab bicca patata imqaxra waqt li qed isajar l- ikel biex tassorbi l- imluha zejdha .
9. L- ahjar mod kif tghaffeg il- patata maxx hija permezz ta halib fietel u mhux kiesah .
10. Poggi bicca tuffieha gol borza taz- zokkor ismar jekk ikun ghaqad biex jerga jigi li kien .

Ingredienti

500gr frawli

100gr zokkor

galetini jew sponge Fingers

600gr halib

50gr cornflower

vanilla

grokk rum

l-isfar tal-bajd

Method

1. Naddaf il-frawli u zomm l-ahjar biex tiddekora l-wicc. Irranga il-galletinijew l- isponge fingers madwar receipjent .
2. GHalli il-halib u iz-zokkor, vanilla u rum. Hallat l-isfar tal-bajd u il-cornflowert u ftit halib u hawwad sakemm idub. Meta l- halib jaghli, zid it-tahlita u hawwad il-hin kollu.
3. Aqta’ il-frawli f’bicciet zghar u zid mat-tahlita tal-krema. Iddekora il-wicc bil-frawli li tkun erfajt .

Ingredients ghal isponge

5 bajd

100gr dqiq

100gr zokkor

25gr trab tac- cikkulata

Ghad- dekorazjoni

Krema ara cakes u torti 16

Icing sugar

Vermicelli tac- cikkulata

Cikkulata tat-tisjir

xorb

Method

Iprepara l- isponge . Haddem sewwa il- bajd u iz- zokkor .

Aghrbel id- dqiq u ic- cikkulata u meta it- tahlita tikber u tibjad . Zid id- dqiq ftit ftit

Iprepara forma midluka . Roxx ftit dqiq u itfa ‘ l- isponge . Wara sajjar

Iprepara il- krema . Halli nofsha bajdha . Meta l- isponge tkun keshet , aqsam fi tlieta , roxx ftit xorb u idlek bil- krema bajda .

Idlek il- ewicc u il- genb bil- krema kannella . Fil- genb wahhal ftit vermicelli .

Dewweb ic- cikkulata , ifrex fuq mejda . Meta tiksah aqla ‘ b’ sikkina . Poggi fil- wicc . Roxx ftit icing sugar .

Dawn it- tadam tista isservihom f’ xi coctail party jew cold buffet .

Ingredienti

4 tadamiet

Tursin imqatta irqiq .

Bzar u melh

Zebbug

Mayoneise

4 bajdiet iebsin

2 laned tonn taz- zejt

Basla zghira

Paprika .

Method

1. Naddaf it-tadam biex tkun tista timla . Qaxxar il-basal u aqta f’bicciet zghar hafna .

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

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