Ingredients

One and one pounds skinless boneless chiken breasts halved cubed

,1 tablespoon salt

 ,1 can diced tomatoes with juice

,1 tablespoon minced garlic

1 box chiken flavoured dry bread stuffing

 2 tablespoon Italian seasoning

Method

Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread thesooften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes

Ingredients

57gr gewz imqatta zghir

227gr dqiq

kuccarina baking powder

113gr margerina

75gr zokkor fin

bajda -isfar ghalih u abjad ghalih

mgharfa ilma

113gr icing sugar

jam tal-berquq

Method

Gharbel flimkien id-dqiq u il-baking powder . Oghrok il-margerine, zid iz-zokkor. Habbat l-isfar tal-bajda mal-ilma u ghaqad ghagina . Iftahha u biha iksi pjanca 9*12 pulzier. Idlek il-gamm fuqha. Gharbel l-icing sugar u hawdu mal-abjad tal-bajd imhabbat ftit . Aghmlu fuq il-gamm. Ifrex il-gewz fil-wiccu ahmi 375/c ghal 20 minuta. Meta tkun shun aqta’ fingers. Halli jiksah qabel ma tohrog mil-pjanca.

Ingredients serve 2 .

100gr Rice

2 eggs

200gr green peppers

20gr carrots

Pinch of salt

Pinch of sugar

3 tablespoon oil

Method

Boil the rice in 1 litre of boiling water until it assorb all the liquid . Put the rice aside. Fluff it up so it does not stick and leave to cool. . Once cooled refrigerate for 1 hour.

Whisk the eggs in the plate with a fork and heat the oil in a hot wok or pan . Pour the egg and continue to whisk until it sodisfies your style . Chop the peppers and the carrots into small pieces,  and add it to the pan. 

Finally put the rice in the wok , add a pinch of salt and sugar and mix while frying for 2 minutes more . Then serve.  

Ricetta tal-klabb tat-Tisjir.

Ricetta ghal 4 persuni.    

Ingredients

6 green peppers (on a small side)

1 large tin tuna fish

1 large tomato peeled and chopped

Handful of finely chopped parsley

1 egg

1 tablespoon capers

1 small onion finely chopped

2 tablespoon olive oil

2 tablespoon margarine  

Method

Wash the peppers, remove and discard tops, stalks and seeds. Stuff green peppers , pressing in well.

Heat oil and margarine in a frying pan and when hot add stuffed peppers . Cook slowly with the pan on top of them . Allow to cook until almost black . Serve as a starter or as a main dish with boiled potatoes and oven roasted tomatoes .   

Ingredients

Organic shreaded cabbage

Organic shreaded carrots

Chimichurri sauce

Organic scalliouns

Wild gulf shrimp

Organic lime

Wild skin on snapper fillets 

Chilli powder

Onion powder

Garlic sweet smoked paprika

Dried Mexican  oregano

Tortillas

Guacamole

Method

In a medium bowl toss together the cabbage , carrots and half the chimichirri sauce .

Season to taste . Let stand while woy prepare the remaing ingredients.  In a large frying pan over medium high heat warm 2 tablespoon oil .

Add the shrimp and cook , turning once until firm and cooked through 2 minutes per side . Transfer to a plate.

Add the snapper , skin side down and cook until crisp is crisp . Turn and cook until the flesh is apaque and flaky 4 minutes . Transfer to a plate . Using a fork , flake the snapper into bite –size pieces discarding the skin if desired . On the stovetop directly on a flame or in a dry medium frying pan over medium heat warm the 6 tortillas turning once until just piable and warmed through about 30 seconds per side . Transfer to a clean kitchen towel and keep warm

Serve out tortillas , seafood, cabbage , slaw , gramole , scalliouns , remaing chimichurri sauce and lime wedges to invite everyone to essemble their own tacos .

Chimichurri is a herb – freckled sauce that hails from Argentina and Uruguay where it is traditionally used as an accompaniment to grilled meats. While vinegar , parsley garlic and olive oil are mainstay components receipe vary widely .

Ricetta mil-klabb tat-tisjir.

Ricetta ghal 4 persuni.

Ingredienti

200gr maskli Imqaxxra

100gr basal

25gr kunserva

100gobon mahkuk

60gr macurunelli jew pinen zghar

Oregano

Bzar u melh

Tewm

Method

Qaxxar u qatta il-basal u it-tewm f’bicciet zghar . Zahhan ftit zejt u qalli. Zid l-oregano, tadam u kunserva . Baxxi in-nar u kompli sajjar ghal ftit hin. Zid il-maskli , bzar u melh.

Ghalli l-ghagin f’hafna ilma bil-melh . Servi iz- zalza fuq l-ghagin u gobon mahkuk.

Ricetta tal-klabb tat-tisjir.

Ingredients

500gr taghliatelli

200gr tadam imqaxxar

Bzar u melh

Zejt

150gr basal

150gr perzut

Tursin imqatta irqiq

Method

 Qaxxar u qatta’ il-basal u it-tewm. Sahhan ftit zejt u qalli. Meta jkunu se jibdew jiehdu kulur zid it-tadam . Zid it-tadam imqaxxar . Zid ftit bzar u melh u kompli sajjar ghal 10 minuti .

Ipprepara borma b’hafna ilma u kompli u ftit zejt . meta jaghli itfa l-ghagin u sajjar ghal gosti tieghek Aqta il-perzut f’ bicciet zghar kwadri . Zid maz-zalza . Meta l-ghagin ikun lest servi din iz- zalza mieghu .

Flok taghjiatelli tista iservi spaghetti jew tarja .

Ingredients

6 bajdiet

1 kikra zokkor

2 imgharef ghasir tal-lumi

qoxra ta 2 lumijiet mahkuka

Method

Habbat l- isfar sewwa . Zid iz- zokkor . Habbat sewwa . Zid l- ghasir u il- qoxra ta lumija. Habbat tajjeb nofs l- abjad tal- bajd . zid fold in.

Fold in flour mixture

Fold in the remaing egg whites . Cook in oven gas 5 about 25 minutes.

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni

Ingredienti

8 slices irqaq bacon jew gammon

randa

500gr brungiel

50gr margerina

50gr basal

tewm

bzar u melh

Method

1. Qaxxar u qatta il- brungiel f’ bicciet zghar l- istess basal u tewm.
2. Sahhan ftit margerina qalli il-basal u it-tewm. Wara zid ir-randa, brungiel, bzar u melh.
3. Irranga slices tal-gammon jew bacon bi ftit minn din it-tahlita fin-nofs u ghatti bil-bicca gammon l- ohra .
4. Sajjar fil-forn jew taht il-grill miz-zewg nahat. Servi shuna.
5. Tista tkebbeb dan il-gammon go mindil li tixtrih minghand tal-laham.

Ricetta tal-klabb tat-tisjir.

Ricetta ghal 4 persuni

Ingredienti

1kg ghagina puff pastry

400gr patata

100gr zebbug iswed

Oregano

400gr basal

200gr incova

ftit zejt

bzar u melh

Method

1. Idlek dixx bi ftit zejt u iksi l-ghagina filo ftit hoxna u hallieha toqoghod ghal madwar 20 minuta.

2.Qaxxar il- haxix u aqta il- basal fi slices irqaq hafna u l- patata f’ roti irqaq . . Importanti tkun irqiqa bhal crisps ghax inkella ma jsirx .

3.Poggi saffi tal-patata u basal fuq l-ghagina. Roxx tajjeb bil- melh u il- bzar . Irranga il- wicc bl- incova u zebbug.
4. Roxx ftit oregano u zejt . Sajjar go forn moderat ghal madwar 45 minuta.

5. Din it- tip ta torta tista iserviha flok pizza.

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni.

Ingredienti

4 langasiet

3 isfar tal-bajd

2 grokkijiet rum

imsiemer tal-qronfol.

600ml ilma

75gr zokkor

50gr lewz

bastun tal-kannella

krema friska

Method

1. Qaxxar il-langas u aqsam fi tnejn jew f’erbgha. Iprepara kazzola bl- ilma , zokkor bastun tal- kannella u imsiemer tal- qronfol .
2. Poggi fuq in-nar u ghalli . itfa’ il-langas u kompli sajjar sakemm ikunu lesti.
3. Erga ghalli l-ilma ghal ftit hin. Dewweb il-cornflour bi ftit ilma u zid l-isfar tal-bajd. Hawwad sewwa. Nehhi minn fuq in- nar u saffi .
4. Zid ir-rum . Qaxxar il-lewz u inkalja ghal ftit hin . Meta dawn ikunu lesti farrak biex wara titfa fil-wicc .
5. Poggi il-langas go tazza jew receipjent zghir, itfa is-sauce li tkun ghamilt. Meta dawn jikshu ddekora bil-krema friska li tkun ghamilt . Meta dawn jikshu, ddekora bil-krema friska li tkun haddimt sewwa u roxx ftit lewz inkaljat fil-wicc.
6. Dil-Coupe tigi tajba hafna u ideali bhala helu hafif .

Ricetta tal-klabb tat-tisjir

Ingredienti

isservi 4 persuni .

Trill imdaqqas ghal kull persuna

Tewm, fennel u lumija

bzar u melh

zejt taz- zebbuga

ftit inbid abjad

Method

1. Naddaf sewwa il-hut ,nehhi il-gargi u l-interjuri , lahlah taht hafna ilma.

2. Nehhi l-ewwel qoxra tal-fennel u aqta f’ bicciet irqaq qisek qed taqta il-basal

3. Qaxxar it-tewm. Sahhan ftit zejt u aqli it- tewm . Sajjar il-hut fuq nar baxx.

4. Zid il-fennel u kompli sajjar , zid il-bzar, melh, meraq ta lumija u ftit inbid abjad . Kompli sajjar sakemm il-hut ikun lest.

5. Fennel hija kwalita ta’ haxixa li tinsab f’pajjizna ukoll. izda ma tantx hija popolari . L-ghamla taghha qisha basla

Ricetti tal-klabb tat-tisjir.

Ricetti ghal 4 persuni

Ingredienti

4 bicciet tonn

200gr basal

200gr tadam

bzar u melh

naghniegh

tursin

tewm

200gr

tazza inbid abjad

paprika

zebbug

zejt

Method

1. Qaxxar it-tadam, basal, tewm flimkien mal-mushrooms. Zomm kollox separat.

2. Sahhan ftit zejt. Qalli il-basal u it-tewm. Meta jkunu se jibdew jiehdu il-kulur, zid it-tadam , mushrooms, inbid ahmar, tursin u zebbug . Kompli sajjar.

3. Fi ftit zejt aqli il-hut fuq iz-zewg nahat. Poggi iz-zalza. Zid in-naghniegh, bzar, melh u paprika. Sajjar fil- forn ghal 20 minuta .

4. Servi il-patata mgholija u insalata . Tista tuza pixxispad.

Ricetta tal-klabb tat-tisjir

Ingredienti

4 bicciet tonn

400gr tadam imqaxxar

100gr karotti

tazza inbid

bzar cayenne

ftit zejt

200gr basal

tewm

incova

naghniegh

tursin imqatta

lumi

Method

1. Qaxxar il-haxix u aqta’ f’bicciet zghar.

2. Sahhan ftit zejt u qalli il-basal u it-tewm . Meta dawn ikunu se jiehdu il-kulur zid il-karotti . Sajjar ghal ftit hin .

3. Zid it-tadam, naghniegh, inbid, incova u cayenne; baxxi n-nar u kompli sajjar fuq nar baxx. Idlek il- huta bi ftit zejt u sajjar taht il-grill jew f’tagen. Aghsar ftit lumi fuq il-huta

4. Poggi il-huta goz-zalza u kompli sajjar ghal 10 minuti ohra. Roxx it-tursin u servi shun.

5. Servi ma xi insalata , patata mgholija u qargha baghli.

Ricetta mill-klabb tat-tisjir

Ingredienti ghal 4 persuni

4 bajdiet
laringa

pineapple

ftit margerina

banana

mgharfa sultana

mgharfa zokkor

grokk rum

Method

1. Qaxxar il-frott kollu u qatta’ f’bicciet zghar. Zomm kollox separat.

2. Habbat il-bajd u iz-zokkor . Zid il-frott. Hawwad sewwa. Zid ir-rum.

3. Sahhan il-margerina u itfa it-tahlita . Hawwad ghal ftit hin . Wara kompli sajjar fuq zewg nahat .

4. Serviha shuna .

5. Din il-froga tista isserviha bhala helu ghal mal breakfast .

Ingredients serve 4.

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 .

Method

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.

Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb broccoli cut into florets stem sliced

 ground almonds three and three forths

minestrone vegetable or chicken stock

one and one forhs cup milk

salt and pepper

1 tablespoon butter

6 tablespoon plain yougourt

3 tablespoon silvered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften . Stir in the broccoli until coated in tbhe butter and then add the ground almonds , stock and a little salt and pepper . Bring to the boil then cover and simmer for 10 minutes until the boccoli is just tender and still bright green.

Allow to cook slightly , then puree in batches in a blender or food processor until they speckled with green . Pour the puree back into the saucepan and stir in the milk . reheat then taste and adjust the seasoning if needed . Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes stairing until golden . Ladle the soup in the bowls dizzle a spoonful of yougourt over each bowl then sprinkle with almonds .

For broccoli and stirlon soup

Omit the ground almonds and cook as above adding 4 oz de – rined and crumbled . Stirlon cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper .

Ingredients

28 ounces can whole tomatoes drained

½ teasepoon kosher salt .

¼ teasepoon fresh black pepper

Method

Using a food mill fitted with a large – holed disk or a food processor , puree the tomatoes until slightly course and loose not completely smooth . season with salt and pepper.

Ingredients serve 2 .

100gr Rice

2 eggs

200gr green peppers

20gr carrots

Pinch of salt

Pinch of sugar

3 tablespoon oil

Method

Boil the rice in 1 litre of boiling water until it assorb all the liquid . Put the rice aside. Fluff it up so it does not stick and leave to cool. . Once cooled refrigerate for 1 hour.

Whisk the eggs in the plate with a fork and heat the oil in a hot wok or pan . Pour the egg and continue to whisk until it sodisfies your style . Chop the peppers and the carrots into small pieces,  and add it to the pan. 

Finely put the rice in the wok , add a pinch of salt and sugar and mix while frying for 2 minutes more . Then serve.  

Ricetta tal-klabb tat-Tisjir.

Ricetta ghal 4 persuni.    

Ingredients

6 green peppers (on a small side)

1 large tin tuna fish

1 large tomato peeled and chopped

Handful of finely chopped parsley

1 egg

1 tablespoon capers

1 small onion finely chopped

2 tablespoon olive oil

2 tablespoon margarine  

Method

Wash the peppers, remove and discard tops, stalks and seeds. Stuff green peppers , pressing in well.

Heat oil and margarine in a frying pan and when hot add stuffed peppers . Cook slowly with the pan on top of them . Allow to cook until almost black . Serve as a starter or as a main dish with boiled potatoes and oven roasted tomatoes .