Ricetta tal-klabb tat-tisjir Ricetta 9

Ingredients iservi 4.

Tigiega

200gr zebbug ahdar

Karfus

thyme

kikra stock

200gr basal zghir

rosemarie

25gr margerina

kikra inbid abjad (mhux bilfors)

Bzar u melh .

Method

Idlek it-tigiega b’nofs il-margerina, roxx il-bzar u il-melh u hwawar . Poggi go dixx li se isajar fih u zid ftit ilma.

Sajjar forn moderat sakemm isir. Kultant zmien erfa ftit mil-likwidu u itfghu fuq it-tigiega.

Dewweb il-kumplament tal-margerina . Qaxxar il-basal . Dawn iridu ikunu zghar hafna . Qalli minghajr kulur , zid l-istock , bzar u melh .

Fuq il-basal zid il-bicciet zghar tal-karfus . (Jekk isib karfus frisk kbir ahjar). Zid l-inbid u kompli sajjar ghal madwar 10 minuti . Fl-ahhar zid iz-zebbug .

Meta tkun lesta it-tigiega serviha shuna bit-tahlit taz-zebbug fuqha

Ma dan id-dixx servi patata roast, karotti u brussels sprouts.

Ricetta tal-klabb tat-tisjir. Ricetta 25

Ingredients sservi 4.

400gr majjal

50gr margerina

tewm

ftit dqiq

2 kikri stock

rosemarie

100gr basal

bzar u melh

25gr kunserva

krema friska

paprika

Method

Aqta il-laham f’bicciet zghar. Dewweb il-margerina.

Ghaddi il-laham mid-dqiq u sajjar fil-margerina.

Meta dan ikun ha kulur hamrani, zid il-basal u it-tewm li tkun qattajt f’bicciet zghar.

Zid il-paprika u ir-rosemarie. Hawwad sewwa . Zid il- kunserva , stock , bzar u melh . Kompli sajjar ghal madwar 45minuta fuq nar baxx .

Qabel iservih zid 2 imgharef krema friska.

Servi b’ ross mgholli separat .

Ingredients serve 4.

200gr Fazila Bajda niexfa

3 basliet ta days medju

3 imgharef zejt taz- zebbuga

Grit frieghi klin frisk

2 laned ta 400gr tadam imqatta

2 chilies shah ta days medju

2 imgharef ghasel iswed

Mgharfa mustarda whole grain

2 chilies shah ta’ days medju

Mgharfa mustarda Dijon

2 werqiet rand

2 imgharef ghasel  iswed

Method

Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah.  Hallieha tixxarrab tul il-lejl kollu biex tinfetah.  L-ghada qattarha mill-ilma u lahlahha.  Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz-zejt taz-zebbuga.  Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car.  Hawwad mind hin goal him biex ma jehlux mal-kazzola.  Zid il-klin u il-it-tadam imqatta. Zid 200ml ilma u fazola u ghalli.   Zid il-bzar mithun frisk, , il-melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. Ghatti u halli itektek goal madwar 30-35 minuta sakemm iz-zalza tibda taghqad ftit.

Ingredients

2 flett tat-tigieg

2 imgharef zejt taz-zebbuga  

Kuccarina trab tal-kurry

Bott halib tal-coconuts

Bott halib tal-coconuts 

Bicca dada tat-tigieg

Bzar iswed

Basla imdaqsa imqatta bicciet zghar

Kikra ross tilda rice  

Method

Ghalli ir-ross u halli joqtor u jiksah .

Naddaf it- tigieg u qatta fi strixxi rqaq . ixxuttahom sew b’sarvetta tal-karti . Go tagen sahhan iz- zejt u id- dada imfarka u qalli it-tiegieg sakemm tara li gew il- kulur hamrani sabih . Nehhi it-tagen u warrabhom go platt. Fl-istess tagen qalli il-basla mal-curry. Zid il-bzar u il-halib u sajjar ghal madfwar 5 minuti fuq nar baxx . kompli sajjar sakemm tara li il-likwidu beda jonqos , zid it-tigieg u sajjar ghal 5 minuti ohra Servi fuq ir-ross tilda rice.

Ingredients

1 large cauliflower about 1 kg

2 tablespoon Olive oil

300tub creme fraiche

1 teaspoon Dijon mustard

1 large egg yolk

100gr Gruyere, grated

3 spring onions

25gr parmesan grated

Pinch cayenne pepper

Method

Preheat the oven to 220°C. / gas 6 , cut the cauliflower into reaseable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cornflower is not too crowded or until tender and lightly brown.

Meanwhile mix the creme fraiche , mustard and egg yolk together with a good amount of freshly ground black pepper then stir in the grated greyere .

When the cauliflower is ready spoon it into a baking dish that will hold it more snugly ; spoon the creepy cheese sauce over the top  then scatter with a spring , onions, parmesan and a pinch of cheyere , return to the oven and bake for 12-15 minutes or until golden brown and bubbling.

Ingredienti serve 4 .

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

Method

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il- Kari , zid il- mushrooms u il- bejken u kompli aqli ghal hmistax  il-minuta ohra. Saffi l- ispagettini , itfa it-taken u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il-kulur u servihom shan. 

Ingredients Serve 4 .

250gr salamun smoked

250gr gobon artab Soft cheese

Basla imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

caviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

Metodu

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed

Kessah il-bragioli fil-frigg ghal matul il-lejl

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film

Zejjen bil- caviar fuq kull bragiola tas-salamun

Zid xi weraq tat-tursin jew hxejjex ohra biex izejjen il-platt.

Ingredients

Serve 10 persons

150gr pine nuts

300gr plain flour , sifted

1 teaspoon baking powder

2 tablespoon ground cinnamon

4 large eggs

275gr light muscovado sugar

250gr vegetable oil

1 teaspoon vanilla peeled and descended butternut squash

100gr  dark chocolate

200gr dark chocolate

200ml double cream

50gr icing sugar

Method

Preheat the  oven to 180°C. /gas 4 / greese 2*20cm sandwich tins and line the bases with baking paper .

Bake the nuts for 8-10 minutes ; tip the flour , baking powder and cinnamon into a food mixer ; mix in the eggs , sugar , oil and vanilla , stir in the squad and chocolate , chop the nuts and add 100gr . divide the  mixture between the time and bake for 35-40 minutes , cool for a few minutes then turn on to a wire rack and leave until cold.

 for the icing break the chocolate into pieces in a bowl ; heat  the cream and sugar stairring until just below simmering point , pour the cream onto the chocolate ; stir to melt , cool , then chill the icing for 20 minutes .

Sandwich the cake with the icing , spread the rest on the top and sides, sprinkle with the remaining nuts

Ingredients

200gr red canned salamon drained

1 egg white

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and ground fresh pepper

For the filling

sugar and honey if desired .

2 eggs +1 egg yolk , beaten

4 tablespoon creme fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped

Method

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin.

Mix together the tart cases ingredients then press the mixture into the muffin holes using a teaspoon to make 6 tart cases. Mix all the ingredients for the filling together , season then pour into the salmon cases and bake for 13-15minutes until the filling is set ,; remove from the oven and leave for about five minutes to firm up.

Run a knife round each targets then using a spoon to lift out of the tin , serve with more dill scattered on top .   

Ingredients serve 4

Method

Ingredients serve 4

200gr local prawns

Dash of olive oil

2 fresh garlic leaves

Salt and pepper

Garish with lemon slice

Fresh rosemary

Method

Clean all the prawns from the shell and cut into small pieces . Add the olive oil , chopped fresh garlic , strawberry , lemon juice

Salt and pepper in a bowl and mix togewther .

In a circular shape or berger press add the mixture together .

Transfer on a plate., and add the garish . Serve cold .

Ingredients serve 4.

4 garlic clove , minced

4 tablespoon caraway seeds

6 tablespoon olive oil 

4 thick pork chops on the bone

2 apples , quatered 2  onion , slices

4 tbsp apple cider vinegar

2 tbsp brown vinegar

4 tbsp  paprika

6 sage leaves

Handful of rasberries opitional

Salt and pepper

Method

In a large bowl, combine the minced garlic, caraway seeds,  3 tablespoon olive oil, sea salt flakes , & the pork chops . Cover and refregerate for at least 1 hour.

Preheat the oven to 180/c fan or gas mark 5 .

Put the cooked beetrooth , apples , onion , the remaining 3 tablespoon olive oil , vinegar olive oil , brown sugar , paprika , sage leaves , salt &pepper into the roasting tin , ensuring they lie in a single layer. Toss with your hands and roast in the oven for 10-15minutes .

Heat the frying griddle pan over high heat and colour the pork chops on both sides . Season with salt & pepper as you go .      Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes , the meat should be tender & cooked through . Add the rasberries at this stage if you are using them . serve with potatoes & couscous .

Ingredients

60gr walnuts roughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

Method

In a dry frying pan over medium heat , toast the walnuts and pistachoes until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmeasan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredienti isservi 4 persuni.  

4 imgharef butir mhux mielah

Basla tal-busbies  imqatta

Basla zghjira imqatta 

2 karotti

Patata imqatta

Saghtar frisk u werqa randa

Dada tat-tigieg

Bzar u melh

Halib jew krema friska   

Fi skutella tal-majjal ta’ malta minghajr ghadma

3 imgharef dijon mustard

3 imgharef zokkor

2 imgharef meraq tat-tuffieh

2  imgharef worchesire sauce

Method

Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira afghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh bl-imarinah li kont erfajt go tazza . wara li jghaddi il- hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar .. sadanitant sahhan il-forn ghal 160.c . pogi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patatta maxx.

Ingredients serve 6.

105ml olive oil

675gr small onion peeled

150 drywhite wine

2 bay leaves

2 garlic clove

2 small dried red chillies

15ml coriander seeds toasted and lightly crushed

2.5ml fresh sprigs thyme

30currants 5ml grated rind

Method

15ml chopped fresh flat parsley 30-45ml 3 tablespoons pine nuts leaf chopped

Salt and fresh ground black pepper 

10ml fresh chopped fresh oregano or majoram

Place 30 ml of the oil in a wide pan .

Add the onions plce over a medium heat and cook gently for 5 minutes . use a fork to remove from the pamn and set aside .

Add the remaining oil , the wine and thyme to the panh

Cook gently brisky for 5 minutes .

Return to the onion toi the pan . add the currants , reduce the heat and cook gently 15-20minutes or until the onions are tender but not falling apart .

Use a fork transfer the onions to a serving dish thyen boil the liquid vigoursly until it reduce by half . taste and adjust the season and pour onto the liquid over the onions . Scatter the onions with the oregano or marjoram and cool and chill just before you are ready to serve . stir in the lemon rind chopped flat leaf parsley and pine nuts into the onions .

Ingredients

Non stick looking spray

1 cup uncooked Quinua dinner according to package directions

2 packs plain flour one and three forths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

Method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredients serve 4

4 garlic clove , minced

4 tablespoon caraway seeds

6 tablespoon olive oil 

4 thick pork chops on the bone

2 apples , quatered 2  onion , slices

4 tbsp apple cider vinegar

2 tbsp brown vinegar

4 tbsp  paprika

6 sage leaves

Handful of rasberries opitional

Salt and pepper

Method

In a large bowl, combine the minced garlic, caraway seeds,  3 tablespoon olive oil, sea salt flakes , & the pork chops . Cover and refregerate for at least 1 hour.

Preheat the oven to 180/c fan or gas mark 5 .

Put the cooked beetrooth , apples , onion , the remaining 3 tablespoon olive oil , vinegar olive oil , brown sugar , paprika , sage leaves , salt &pepper into the roasting tin , ensuring they lie in a single layer. Toss with your hands and roast in the oven for 10-15minutes .

Heat the frying griddle pan over high heat and colour the pork chops on both sides . Season with salt & pepper as you go .      Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes , the meat should be tender & cooked through . Add the rasberries at this stage if you are using them . serve with potatoes & couscous .

Ingredients

60gr walnuts roughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

Method

In a dry frying pan over medium heat , toast the walnuts and pistachoes until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmeasan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredienti isservi 6 persuni

Basla tal-busbies  imqatta

Basla zghjira imqatta 

2 karotti

Patata imqatta

Saghtar frisk u werqa randa

Dada tat-tigieg

Bzar u melh

Halib jew krema friska   

Method

Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira aghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh fl-imarinat li kont erfajt go tazza . wara li jghaddi il-hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar . Sadanitant sahhan il-forn ghal 160.c . poggi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patata maxx.

Ingredients serve 6.

105ml olive oil

675gr small onion peeled

150 drywhite wine

2 bay leaves

2 garlic clove

2 small dried red chillies

15ml coriander seeds toasted and lightly crushed

2.5ml fresh sprigs thyme

30gr currants

5ml grated rind

Method

15ml chopped fresh flat parsley 30-45ml 3 tablespoons pine nuts leaf chopped

Salt and fresh ground black pepper 

10ml fresh chopped fresh oregano or majoram

Place 30 ml of the oil in a wide pan .

Add the onions plce over a medium heat and cook gently for 5 minutes . use a fork to remove from the pamn and set aside .

Add the remaining oil , the wine and thyme to the panh

Cook gently brisky for 5 minutes .

Return to the onion toi the pan . add the currants , reduce the heat and cook gently 15-20minutes or until the onions are tender but not falling apart .

Use a fork transfer the onions to a serving dish to the liquid vigoursly until it reduce by half . taste and adjust the season and pour onto the liquid over the onions . Scatter the onions with the oregano or marjoram and cool and chill just before you are ready to serve . stir in the lemon rind chopped flat leaf parsley and pine nuts into the onions .