Ingredients

3 cups gluten free vegetable stock

2 lemon grass stalks halved and bruised

2 garlic clove finely sliced handfull of cilantro stalks finely chopped and leaves torn

2 kaffir lime trees

2 red chillies seeded and halved

2 inch fresh ginger peeled and halved

3/4 sliced green peas topped and tailed then sliced

7 oz can water chestnuts drained and sliced

7oz Firm tufu , cubed

4 scalliouns sliced

1 cup basmati rice

Method

Pour the stock into a large saucepan, stir in the lemon grass vginger, cilantrostalks , lime leaves , chillies and ginger and simmer for 10 minutes .

Remove the pieces of ginger and lemon grass .

Add the beans , water chestnuts , tufu and coconut cream and simmer until the beans are just tender . Meanwhile cook the basmati rice in a saucepan of boiling water according to the packet instructions .

Sprinkle the remaining cilantro leaves over the soup ladle into bowls and garish with the remaining rice , for each person .

For thai chicken noodle soup make the soup as above , replacing the tutu with 10 oz cooked and bell pepper . omit the rice and replace with 1 oz cooked rice noodles

Ingredients

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed Gobon tal-hakk

Method

Ghalli it-tarja uhallieha ghal dente

Hallieha toqtor go passatur

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

Hawwad kollox sew

sahhan tagen non stick

Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi

Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’diversi frejjeg .

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

Ingredients

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

1 lb red bell peppers

halved and seeded

2 tablespoon olive oil

1 large onion, chopped

2 garlic cloves , crushed

5oz choriso sausage, sliced

1 teasepoon ground cumin

1 teasepoon smoked paprika

1 lb tomatoes halved and desceeded

two and one half gluten free chicken or vegetable stock

handfull of parsley , chopped

salt and black pepper

Method

Put the red peppers on a baking sheet and roast in a preheated oven, 400/f, for 10-15 minutesturning for 5 minutes .

Heat the remaining olive oil in a large saucepan while the peppers are roasting and add the onion, garlic and chorizo and fry for 3-4 minutes or until the onion is softened and the choriso nis begining to brown . stir in the spices for 1 minute .

Add the tomatoes and the stock to the saucepan and season well. Bring to a boil and simmer for a furthur 5minutes.

Remove the peppers from the oven , skin and and roughly chopped the flesh. Add to the soup and simmer for a further 15minutes .

Remove from the heat and allow to cool for 5minutes . Roughly blend in a food processor or blender if desired then stir in the parsley and stir .

For tomato soup and creamy basil omit the red peppers omit the red peppers as above, replacing the chorizo and spices and 1 chopped carrot and 1 chopped carrot and one chopped celery stalk. Add the tomatoes and vegtable stock in a food processor or blender until smooth. Puree in a food processor or blender until smooth . REturn to the pan and stir in 2 tablespoon mascarpone cheese and 1tablespoon pesto. Season and serve .

Ingredients

240gr wholegrain pasta

2 tablespoon olive oil

4 garlic cloves crushed

250gr chickpeas raised and drained

500ml homemade chicken stock

500gr fresh spinach chopped

2 tablespoon grated cheeslet

cracked black peppercorns to taste

Method

Fill a large pot 3/4 full of water and bring to hte boil . Add the pasta and cook until al dente according to the packet directions

In a large skillet , heat the olive oil and garlic over medium heat . Add the chickpeas and vegetable broth .

Stir until warmed through . Add the spinach . Heat until the spinach is wilted .

Divide the pasta among the plates . Top each serving with the prepared sauce , 1 teasepoon grated cheeslet and peppercorns to taste .

Ingredients serve 4 .

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 chipolata’s adobo chicken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole

1 green jalapeno or serrano chilli deseeded and finely chopped ½ small onion finely chopped

1 lime juice only .

Small handful fresh coriander roughly chopped

To serve

½ lettuce shredded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chicken is cooked through as the juices run clear . slice the chicken into stripes . divide the tortillas between four plates, with the rice, chicken sauces and lettuce.

Fold up the bottom of each tortillas, then fold the side and roll to container the filling, cut in half and serve .

Ingredients

4 red peppers

1 onion quartered

4 garlic cloves

50gr cashews

3320spagetti or other any other pasta

250ml unsweetened- plant based milk

1 tablespoon dried mixed herbs , parsley , oregano sage , basil

50gr sun dried tomatoes in oil , drained , 1 tablespoon balsamic vinegar

3 tablespoon nutrition yeast

salt and pepper for topping handfull of fresh basil

handful of cashews red chilli flakes .

Method

Preheat the oven to 230/c .

Transfer the cashewsto a bowl in hot water straight from the kettle to one side to soak . When the oven is hot enough add the red peppers to a roasting tray for 15 minutes .

Remove the tray from the oven . add the quartered onions and garlic cloves to the tray and return the oven for another 15minutes then leave the veggies to cool for 5 minutes. cook the pasta in boiling salted water as per packet instructiouns make sure you reserve your pasta water. carefully peel the skin off the red peppers , remove the stalks and scape out any of the seeds . transfer the roasted red peppers to blend with the onion and garlic (peeling and discard the skins of the garlic as you go.)

Next drain the cashews and then to the blender along with the milk , 250ml (_1 cup) of the pasta water you reserved earlier mixed herbs n, sun -dried tomatoes , balsamic vinegar , nutritional yeast and very generous pinches of salt and pepper .

Blend everything until the sauce a lovely smooth consistency which can take a minute or so . Give the sauce a more seasoning if necessary . Pour the sauce into a large saucepan , on a low – medium heat . Gently heat the sauce until it begins to bubble , then add the cooked spagetti.

Meanwhile roughly chopped the cashews and toast them in a pan on a medium high heat until they began to brown . this should take a couple of minutes . wghen you’re ready to serve distribute the pasta into bowls .

Roughly chop the basil leaves and sprinkle them on top , followed by the toasted cashews and red chilli flakes .

Ingredients

500gr dried yellow split soaked overnight

,25gr butter

 1 large onion,

125gr rindless smoked steaky bacon rashes,roughly chopped

1 garlic clove crushed 1.7litres (3 pints well –flavoured ham or vegetable stock

 1 bouquet

 (1 bay leaf)

 a few fresh parsley and thyme sprigs

 1 tsp cooked ham chopped

Salt and freshly ground black pepper

 Cracked black pepper to serve.

Method

 Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve

Ingredients

400 strawberry hulled

150 custer sugar

100 digestive buiscuits , crushed

50 gr unsalted butter , melted

500 gr mascarpone

300 gr fresh vanilla custards

1 teasepoon vanilla extract

 Thick cream , whipped , to serve .

Method

Place 250 of the strawberries and 100 of the sugar in a food processor and process until smooth .

Set aside

Conbine buiscuits and butter

 Press into base of a 23 cm spring form pan . Refregerate for 15 minutes to chill .

Place mascarpone custard vanilla and remaining sugar in a food processor . Process until smooth . Pour over the buiscuit base . Drizzle with strawberrysauce , then use a skewer to swirl it through . Freese for at least 2 hours . Transfer to fridge 30 minutes before serving Slice the cheesecake semifreddo and serve with cream , garished with the remaining strawberries .

Ingredients

Grilled chicken escalopes on an artichoke salad  

Snap the coarse , outside leaves of the artickole . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl . squeeze the lemon into the water , add the squeezed half lemon and immerse the archikoves in the mixture .   Cover with cling film

Method  

With a vegetable peeler , shave the chicken escalopes with salt and pepper , then chargill on hot cast iron ringled grill pan .   It will take only  a few minutes to cook the chicken .

To serve drain the artichoves , pat dry , slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

Ingredients

180gr kale through stalks removed leaves finely sliced .

2 garlic cloves finely sliced

one and one half chilli flakes or to taste

1 lemon zested and juiced

400gr butter beans drained and rinsed .

Method

1 Heat the oil in a large oil in a large saucepan over low heat , then cook the garlic , chili flakes lemon zest and 1 teasepoon sea salt for 3 minutes . stir in the butter beans and warm through for 5-8 minutes stairing frequently.

2. Tip the beans out of the bowl leaving approximately 1 tablespoon oil in the pan . Return to the pan to a medium heat , then add the kale along with 50ml boiling water from the kettle . Cook for 8 to 10 minutes until wilted stairing frequently .

3. Remove the kale from the pan and gently mix through the beans and serve warm .

Ingredients

steamed sustainable raised shrimp .

cooked pinto beans

diablo sauce

organic fresh cilantro

Queso freso

organic lime MiRancho Artian tortillas

Pricled japapagos (opitional)

kosher salt

fresh ground black pepper

Coarsely chop the cilantro crumble the questo fresco if needed . cut the lime into wedges

Method ; In a large frying pan over medium warm 1 tablespoon oil and hot Heat the shrimp

Add the shrimp and cook until warm through, 30 seconds to 1 minute . Stir in the pinto beans and diabo sauce and cooked until warm through, 30seconds to 1 muinute . Remove from the heat and season to taste with salt and pepper . Michrowave oven 6 to 8 minutes . Tranfer the shrimp , pinto beans and Diabo sauce into a michrowave safe dish and stir . Place a damp towel over the top of the michrowave for 5 minutes . Stir Re cover and michrowave to 1 to 3 minutes more or until heated through . While THe shrimp Diabo is heated prepare the remaing Ingredients

Prepare the garish ; Heat the tortillas ; On the stovepot Directly over a flame or in a dry medium frying pan , heat , warm 6 tortil;las just pliable and warmed through about 30 mseconds per side . Transfer to a clean kitghen towel cover and keep warm

Serve . Setout the tortillas , shrimp diablo , cilantro , queso fresco , lime wedges and pricled Jalapegos , if using . invite everyone to assemble their own tacos

Ingredients

1 kg majjal Spalla jew zaqq

laringa

kikra inbid abjad

salvja

margerina

bzar u melh, paprika , 2 imgharef hall , 2 kikri stokk , karotti ,kuccarina zokkor .

Method

Nehhi il-gilda u kemm hemm xaham minn mal laham . Roxx ftit bzar u melh u paprika . Orbot sewwa u poggi f’ dixx .

Poggi is- salvja fil-wicc. Zid l-istokk u l-inbid sakemm isir . Kultant zmien erfa ftit likwidu u zidu mal-laham . sib ftit karotti zghar . Qaxxar u ghalli fl-ilma bil-melh . Meta tkun lesti igbor l-ilma . Sahhan ftit margerina . Sahhan il-karotti fil-margerina zid iz- zokkor, hall u meraq ta laringa . Hawwad il-hin kollu u servi mal-majjal

Ingredients

2 cups milk

Almond milk

cashew milk or oat milk

1 Teasepoon Turmeric

Pinch of blk pepper

1/4 teasepoon ground cinnamon

Ground ginger or cardamon

extra spicy ginger or cardamom in turmeric.

Extra spicy taste.

Maple syrup or honey is ideal

Method

Add all the ingredients to a saucepan over medium heat and bring for 10minutes to a sauce to let the flavored mild

turmeric powder and cinnamon . Don’t cling up path in golden milk into a cup and enjoy

Ingredients

2 large sweet potatoes ,1 tablespoon olive oil, 1/4 cup chopped chopped red union ,1/4 chopped pepper ,1/2 frozen corn, 1/2 Cooked Quinoa ,1 cup canned beans drained and rinsed, 1 tablespoon chili powder ,1 tablespoon smoked paprika ,Himalayan salt to taste. 1 avocado mashed , tahini/ hot sauce , chopped cilantro.

Method

Preheat the oven to 400/f. Place potatoes in a baking sheet and prick with a fork . Place in the oven and bake for 40 minutes .

Meanwhile heat the oil in a large skillet . Add the onion and pepper and saute until tender about 5 minutes .

Add corn, quinua, black beans and spices and cook 2-3more minutes.

When sweet potatoes are fork tender , remove from oven and let rest for 5 minutes . Slice in half and place each half on a plate . Top with quinoa mixture avocado and drizzle of of both tahini and hot sauce . Finish with a sprinkle of cilantro.

Ingredients

cups brussels sprouts

1 tbsp. Extra virgin olive oil

350 grms Salamon fillet

2 Tbsp. Dijon Mustard

2 Tablespoon Mixed seasoning

1 Teasepoon Sesame seeds

1 Teasepoon minced dried garlic

1 teasepoon minced dried onion

Method

Preheat the oven to 400/f/ 204/c and line a baking sheet with parchment paper. Mix the seeds seasoning in a bowl and put it aside .Add the bussels sprouts to the pan . Drizzle with the oil and toss to coat . Bake in the oven for 15minutes . Remove from the pan from the oven and season the Brussels sprouts of the seeds seasoning toss to coat evenly. Place the salamon on the pan and spread the Dijon Mustard evenly over the top side of the fillets . Generously coat the top side of the salamon with the remaining seed seasoning . Continue to for 15 to 18 u until the salamon is cooked through . Divide between plates and enjoy .

Ingredienti ghal ghagina;

250 gelettini shortbread tal-lewz , Bajda kbira kiesha mill- frigg ,4 imgharef butir mielah ,mahlul u biered ,nofs tazza dqiq plain, terz ta’ kikra zokkor , nofs kuccarina melh, Kikra essenza ta’ lewz ,3 langasiet , maqtugha slices ,kuccarina trab tal- kannella ,kuccarina zokkor ismar ,mgharfa, terz ta’ kikra cikkulata skura imqatta bicciet , 2 imgharef butir, kwart ta’ kikra + 2 imgharef halib + 2 imgharef butir mhux mielah, kwart ta kikra+ 2 imgharef halib +kuccarina essenza ta’ lewz+ Bajda isfar +isfar ta’ bajda ohra , 3 imgharef zokkor + 3 imgharef dqiq plain, 2 imgharef kokotina skura.

Metodu

Sahhan il-forn f’temperatura ta’ 190/c . Ibda l-ghagina billi tfarrak il-gelettini. Zid il-bajda, il-butir mgharbul, id-dqiq , iz-zokkor, il-melh u l-essenza tal-lewz. Haddem kollox go food processor sakemm tara li ffurmat ghagina lixxa u ratba . Gezwer fil-plastic u kessahha ghal madwar 30 minuta . B’ Idejk iprocessa l-ghagina go dixx tond . Taqqab l- ghagina b’ furketta. Poggibicca karta tal- forn fuq l-ghagina u imla ir-ross jew bil-fazola niexfa. Ahmi l-ghagina vojta ghal madwar 7 minuti . Ohrog mill-forn u hallieha tibred. Go skutella hallat il-langas mat-trab tal-kannella , iz- zokkor ismar u il-lumi . Go Kazzola zghira hallat il-butir mac- cikkulata u poggi fuq in-nar sakemm jithaltu. Zid il-halib l-essenza tal-lewz u il-melh. Fil-food processor, hawwad il-bajd u iz- zokkor, id-dqiq, il-kokotina ghal madwar 2 minuti . Zid it-tahlita tal-halib u tac-cikkulata u kompli haddem sakem mit-tahlita tigi lixxa. Gol-ghagina li tkun ippreparajt poggi il-bicciet tal-langas, bil-qoxra il-fuq. Ferrex it-tahlita tac-cikkulata sakemm tilhaq ix- xifer ta ‘ l-ghagina. Ahmi ghal madwar 30 minuta jew sakemm tara li l-ghagina saret u it-tahlita tal-krema tkun ghaqdet. Kessah sew qabel ma isservi ma ‘ ftit gelat tal-vanilla.

Ingredienti

500gr piselli niexfa maqsuma

mgharfa zejt taz-zebbuga

basla kbira imqatta’ bicciet zghar hafna

karottu kbir, imqatta, irqiq

litru stokk tal-haxix jew tat-tigiega

225gr perzut tal-koxxa

kwart ta’ kuccarina saghtar niexef

Werqa randa u Saghtar

melh u bzar

Metodu

Xarrab il-piselli fl-ilma ghal madwar kwarta. Nehhi ir-rawha li titla fil-wicc . Ghalli ghal madwar 3minuti . Ghalli il-piselli go passatur . Sahhan iz-zejt go borma kbira fuq nar modertat . Zid il-basla u sajjar ghal madwar 5 minuti, hawwad kultant sakemm tara li il-basla irtabet . Zid il-karotti u il-karfus u kompli sajjar sakemm il-haxix ikun sar . Zid il-piselli , waddab l-istokk u il-haxix u l-ilma u hawwad kollox f’daqqa . Poggi fuq in- nar sakemm tkun se tibda taghli . Zid il-perzut il-werqa randa u is-saghtar . sajjar ghal madwar siegha u nofs, sakemm tara li l-ingredienti kollha gew rotob hafna . Nehhi il-werqa randa . Zid il-bzar u il-melh skond gostik . Servi is-soppa shuna.

Ingredienti

3 patatiet kbar

basla kbira

70gr butir

200ml halib

600ml stokk tal- haxix

Gobon mahkuk

Metodu

Qaxxar u qatta f’ bicciet zghar il-patata u il-basal.

Qalli il-baslafil-butir sa ma jihmar, zid il-patata u sajjarha fuq nar baxx sa ma tirtab .

Zid il-halib u l-istokk u kompli sajjar ghal madwar nofs siegha ohra

Servi is-soppa shuna bil-gobon mahkuk