Ingredjenti

4 steak tal-flett

hwawar

tursin

bzar u melh

25gr butir

grok port

Tadam

Metodu

1. Il-laham li irridu nuzaw ghandu ikun tal-flett jew inkella stirlon. Huwa importanti li nuzaw il- kwalita tal-laham ghaliex inkella il- laham ikun iebes.
2. Roxx ftit bzar u melh fuq il-laham. Dewweb il-butir u aqli l-isteaks malajr minn zewg nahat. Baxxi in- nar u kompli sajjar skond kif tiggosta l-isteak. malajr minn zewg nahat . Waqt it-tisjir zid il-hwawar.
3. Hekk kif l-steaks ikunu lesti itfa’ grokk port fuqhom . Servi shun iddekorat bit-tadam igriljati u tursin.

Ingredienti

2 bzariet hodor

bott zghir sweetcorns

200gr Tadam imqaxxar

200gr tadam

25gr kunserva

bzar u melh

margerina

400gr fwied bicciet zghar

200gr karotti

1 litre stock

dqiq

mixed spice

1. Sahhan il- margerina, ghaddi il- fwied mid- dqiq u qalli minn barra . Nehhi mit- tagen u poggi go casserole.
2. AQta’ il-basal u il-bzar mit-tul u qalli. Zid fuq l-fwied. Zid ukoll il-bicciet tat-tadam, slices tal-karotti, kunserrva, mixed spice, basal bzar u melh.
3. Zid l-istock jahraq u sajjar fil-forn ghal madwar siegha (60 minutes). Servi shun.

Ingredients

800gr canga

tewma

100zebbug iswed

2 kikri nbid abjad

bzar u melh

tursin

dqiq

200gr basal

Qoxra ta’ lumija

100gr tadam imqaxxar

1litre stock

thyme

randa

1. Qatta il-laham bicciet zghar. Nehhi il- grass kollu , ghaddi mid dqiq u roxx bzar u melh fuqu .
2. Sahhan ftit zejt u qalli malajr sakemm jibda jiehdu il-kulur minn barra.
3. Qaxxar il-basal u it-tewma u aqta roti u qalli malajr mal-laham. Zid it-tadam, tyme randa , bzar u melh . Kompli sajjar xott ghal ftit hin .
4. Zid l-inbid, stock, qoxra zghira u laringa u zebbug . Ghalli u kompli sajjar fuq nar baxx jew fil-forn ghal madwar siegha u kwart . Servi shun u roxx ftit tursin fil-wicc .

Ingredienti

400gr Asparagus

200gr gambli

tewma

basla zghira

bzar u melh

50gr zebbug iswed

hassa

2 kikri hall

ftit zejt

Method

1. Jekk qed tuza gambli friski ghalli l-ilma bil-melh u lumi ghal madwar 2 minuti. Kessah u qaxxar mill- ewwel . Jekk qed tuza gambli tal-friza aghmel dak li jghidlek il-pakett. Asparagus tista tuza frisk jew tal-bottijiet.
2. Naddaf u ahsel il-hassa u irranga madwar ir- receipjent . Aqta’ l-asparagus u flimkien mal-gambli u iz-zebbug irranga f ‘nofs il-hassa.
3. Qaxxar it-tewma u il-baslau aqta f’bicciet irqaq hafna. Fi skutella aghmel tahlita ta’ basal, bzar u melh. Itfa din fuq il-gambli.
4. Servi kieshin .

Ingredienti isservi 4.

200gr basal

25gr kunserva

50gr margerina

400gr gambli kbar imqaxra

10gr kari

pineapple

25gr dqiq

bzar u melh

metodu

Qaxxar u qatta’ il-basal. Dewweb il-margerina u qalli.

Zid il-kari, kunserva u dqiq. Hawwad sewwa. zid il-mushun.

zid il-gambli u pineapple. Sajjar fuq nar baxx ghal 10 minuti. Servi shun mar-ross mgholli .

Ingredienti ghal 4 persuni.

600gr Canga

200gr patata

2 bzariet hodor

bzar u melh

litru stock / ilma

200gr karotti

200gr basal

karfus u tursin

tyme

50gr margerina

Metodu

1. Naddaf u qatta’ il-laham u il-bzar bicciet zghar tal-bzar ahdar.

2. Qaxxar il-karotti u il-patata. Ta’ l-ewwel aqta fi slices u il-patata kwadra. Qatta ukoll il-karfus u it- tursin.

3. Poggi il-laham go casserole. zid il-haxix, tyme , stock , bzar u melh. Ghatti b’ ghatu u kompli sajjar fil-forn ghal madwar siegha u nofs .

Ingredients

10 Tamliet Medjool

3 imgharef butir tal- karawett

kwart ta tazza karawett inkaljat

Nofs tazza cikkulata skura

Methodu

Aghmel qasma sghira mit- tul fit-tamal u nehhi il-ghadma tan- nofs .

Imla it-bi ftit butir tal- karawett u bi ftit karawett imfarrak .

Aghfas it-trufijiet flimkien .

Holl ic-cikkulata banju Maria .

Iksi it-tamal bic-cikkulata mahlulha u halli taghqad ghal madwar 10 minuti.

Tajjeb ukoll ghal xi cocktail party .

Ingredienti Ricetta ghal 4 persuni .

300gr gambli

Bajda

dqiq

zejt

Lumija

Frak tal-hobz

Ftit halib

tewm

tursin

Metodu

1. Ghaddi il-gambli mid-dqiq. Wara mit-tahlita ta bajd u halib u fl-ahhar mil-frak tal-hobz.

2. Sahhan iz-zejt u aqli il-gambli.

3.Qaxxar u qatta it-tewm. Sahhan ftit zejt. Qalli it-tewm zid tursin imqatta ‘ u il-meraq tal-lumi.

4. Itfa’ dan it-tewm fuq il-gambli u servi shan.

Dan ikunsidrat bhala lussu

Ingredienti Ricetti ghal 4 persuni .

25 gandofla imdaqsa

200gobon cheadar

Tadama

bzar u melh

25gr margerina

50gr basal

hwawar

meraq tal-lumi

Tursin

1. Sajjar il-gandofla bl-ilma bil-melh. Meta ikunu lesti kessah u nehhi il-laham.
2. Aqta’ il-basal bicciet zghar . Dewweb il-margerina u qalli il-basla u it-tewm.
3. zid l-inbid, hwawar lumi , bzar u melh u kompli sajjar ghal ftit hin.
4. Zid bicciet zghar ta’ gobon u il- gandofli . zid ukoll bicciet zghar tat- tadam . Irranga dawn go qoxra ta gandofli kbar . Sahhan . Roxx ftit tursin u servi.

Ingredienti ghal 4 persuni

Granc kbir (crab)

Avocado

Laringa

Tursin

Bzar u melh

Hassa

2 bajdiet iebsin

Grapefruit

Mayonaise

Metodu

1. Sajjar il-granc b’hafna ilma bil-melh. Meta ikun lest kessah u nehhi il- laham .
2. Ahsel il-hassa qaxxar l-avocado u aqsam fi flieli.
3. Qaxxar il-laringa u il-grapefruit u aqsam fi flieli .
4. Irranga il-hassa fuq dixx. aghmel tahlita ta’ granc, laring, grapefruit u avocado . Irranga b’ Nogfsijiet ta’ bajd u tursin imqatta irqiq.

Ghazel hut minghajr xewk

Ingredienti Isservi 4

Bott maskli

200gr gambli

flett tal- hut

600gr ilma

100gr basal

50gr dqiq

tazza inbid abjad

tursin imqatta irqiq

Lumija

Hobz mixwi

bzar u melh

50gr margerina

Metodu

1. Qaxxar u aqta’ il-basal. Poggi il-basal b’nofs lumija, ilma u inbid go borma fuq in-nar .
2. Poggi il-hut f’ din it-tahlita u sajjar . Nehhi il-hut mill-ilma.
3. Dewweb il-margerina f’kazzola ohra. Zid id-dqiq. Hawwad sewwa. Zid il-likwidu u erga’ hawwad. Sajjar ghal ftit minuti.
4. Saffi, zid il-melh u il-bzar. Itfa din iz-zalza fuq il-hut u fil-wicc itfa’ itfa il- gambli u il-maskli.
5. Sajjar ghal ftit minuti fil-forn.
6. Servi shuna u decorata bil- hobz mixwi.

Ingredients

organic new potatoes

organic celery rib

cooked quartered artickole hearts

sliced pitted black olives

organic peeled fresh garlic

organic fresh parsley

shrimp optiouns

Wild gulf shrimp

wild tail jumbo shrimp

sweet paprika

red chile flakes

kosher salt

fresh ground blk pepper

olive oil

large sauce pot

large frying pan .

Method

In a large pot toss together the celery , artichokes, olives , sherry , vignette base and 1 or 2 tablespoon olive oil Prepare and cook the shrimp . Thinly slice the garlic . Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside half the garish . Rinse and drain the shrimp . pat dry on a paper towel – lined plate . season lightly with salt and pepper . In a large frying pan over medium high heat warm 2 tablespoons olive oil until hot . Add the garlic and shrimp and 1/2 minutes per side for regular shrimp 2 or 3 minutes per side for jumbo shrimp . stir in the paprika and as many chili flakes as you like and cook fragrant and the shrimp are cooked through , about 30 seconds . Remove from the heat and stir in half the parsley . season to taste in half the parsley season to taste with salt and pepper. To the bowl with the other salad ingredients add the cooked potatoes and toss to combine . Season to taste with salt and pepper . . Transfer the shrimp to individual bowls and spoon over any remaining oil from the pan .

Arrange the potatosalad alongside . Garish with the remaining parsley and serve .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients

1 cup evaporated milk

1 cup water

¾ cup granulated sugar

¼ cup flour

¼ teasepoon salt

1 teasepoon butter

1 teasepoon flavorings baked pie shell

1 cup evaporated milk

1 cup water

¾ cup granulated sugar

¼ cup flour

¼ teasepoon salt

1 teasepoon butter

1 teasepoon flavoring baked pie shell

Method

Process as for standard receipe cream pie

Using one, cup brown sugar in place of granulated sugar and adding an additional tablespoon of butter . when cream mixture is cool stir in ½ cup finely chop pecan nut meats . Flavor with  vanilla and pour into a baked shell 8 inch . Cover with meringue. Sprinkle top of meringue with chopped pecan – meats Baked as directly for cream pie.

Ingredients serve 2

1*400coconut milk

¼ ground nutmeg

½ vanilla pod

100gr quinua

One and one half tablespoon light honey

1 large banana

25gr unsalted butter

25soft brown sugar

Pinch of salt

25gr coconut flakes toasted

1 tablespoon sesame seeds

Method

Pour 300ml coconut milk into a medium – zised pan over a low heat . add the nutmeg and vanilla pod and bring to a simmer . add the quinua bring to the boil and cook for 10-15 minutes.

Lower the heat , stir through the honey and simmer . add the quinua , bring to the boil and cook for a further 5 minutes .

Remove from the heat and take out the vanilla pod . stir through the remaining milk and leave covered while you halve the banana lenghtways , then halve again .

Place a medium sized pan over a medium- sized frying pan over a high heat and melt the butter and brown sugar with the salt until the mixture starts to foam . add the sliced banana and fry it gently on both sides for 3-4 minutes or until the banana starts to brown and become caramelized

Spoon the porridge into 2 bowls and top with the banana toasted flakes and sesame seeds . serve immediately

Ingredienti

dan id- dixx jista iservi ukoll l- ewwel platt

4 patatiet kbar

nofs kilo spinaci

150gr ricotta

bajda

bzar u melh

100gr gobon cheadar

50gr butir

Metodu

Ahsel u nehhi il-hamrija kollha mill- patata . Sajjar bil-qoxra b’ kollox fil-forn. l- ahjar li isajar il- patata f’ dixx bi kwantita ta melh ohxon.

Naddaf u sajjar l-ispinaci. Meta tkun lesta saffi u nehhi kemm jista ikun ilma wara qatgha f’bicciet zghar .

Hallat il-bajda mal-irkotta ftit bzar u melh

Meta il-patata tkun kwazi saret mill-forn ohrog mil-forn nehhi parti minn fuq ta’ gewwa kollu .

Imla bl-irkotta , tibqax timla sa fuq nett . Hallat nofs il- butir ma l- ispinaci u zid il- bzar u il- melh . Poggi l- ispinaci fuq l- irkotta u zid ftit melh u bzar . Poggi l- ispinaci fuq l- irkotta . butir u gobon fil- wicc . Sajjar forn moderat ghal qawwi ghal madwar nofs siegha .

Ingredients serve 4

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Prepare pizza dough

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together

Method

 Knead the dough again and roll each piece into an 18cm in circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients serve 4 .

Salt and pepper ,

100plain flour ,

2 tablespoons olive oil ,

4 chicken tights ,

2 small onion finely copped ,

2 garlic cloves

3 carrots diced,

150gr kunserva three hills

200gr provista sugu ,

150gr red cooking wine

500gr chicken 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 chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Stanard receipe for cream pie

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients serve 4

1*Sea beam or any fish

Onion sliced

2*garlic cloves diced

1*fresh tomato sliced

8-15 capers

3-6 olives diced

Pepper

Basil leaves or mint leaves

Tin foil

Method

Prepare all the ingredients before proceeding . Spread tin foil on a baking tray . 

Place the fish on a baking tray.  Place the fish in the centre and spread some of the mixture of onion , garlic tomato , olived , capers and spices over and around the fish.

Drizzlewith olive oil and lemon juice .  Cover the fish and cook in the oven for approximately 20-35 minutes , until such time as the fish is ready .

This is a delicious served with some roasted vegetables .

Ingredients serve 6 .

4 croissant ham and cheese splits

150gr sliced ham

1 cup grated tasty cheese paprika

Split croissant in half cut side up top splits of turn table, top with sprits of ham sprinkle with cheese . Cover with absorbent paper . cook on high 2 minutes . Sprinkle lightly with paprika.

Serve immediately.