Category: Uncategorized
300qarabaghli mahkuka
2 bajd imhabta
150gr irkotta
50gr perzut imqatta bicciet zghar
ftit gobon mahkuk
bzar u melh
Ghaffeg l- irkotta u zid l- ingredienti l- ihra flimkien . Hawwad sewwa b’ imgharfa ta l- injam . Poggi it- tahlita go receipjent tajjeb ghal forn . Ahmi ghal madwar 30minuta f’ temperatura 200/c .
1ngredients
organic sweet potato
organic romaine heart or other lettuce
organic grape or cherry tomato
organic scallions
organic fresh parsley
sherry vinegar
sunbasket berger spice blend (onion powder ,
granulated onion sweet smoked paprika )
kosher salt . ground black , olive oil
1.Scrub or peel the sweet potato . Cut the potatoes in half lengthwise into 1/2 inch thick slices. On a sheet pan drizzle the sweet potato with 1 tablespoon oil , season generously with salt and pepper and toss to coat . Spread in an even layer and roast , turning once halfway through until the potato is tender and lightly brown 20-25minutes and prepare the rest of the meal. Prepare the romaine make the tomato relish . 2.Trim the root end from romaine heart , remove as many of the largest leaves as you like for the burgers and save any remaing romaine for other use . Cut the tomatoes into quarters . Trim the root ends from scallion thinly slice the scallions Trim the root ends from scallion thinly slice the scallion keeping the white and green parts separate . Set aside the white parts for the parties . Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside half for the patties . In a medium bowl stir together the tomatoes sherry vinegar , green parts of the scallion , half of the parsley and 1 to 2 oil . Season to taste oil . Let stand , stairing occasionally while you prepare the burgers. 3.cut a small corner from the ground meat packing and drain off the excess liquid . Transfer to a plate pat dry with thick patties In a large frying pan into n4 thick patties .
4.In a large frying over medium high heat warm 1 or 2 tablespoons oil hot. Add the patties. cook turning once until browned and cook through 4 to 6 minutes per side
Transfer the romaine leaves to individual plates . top with the burgers . spread each with 1 tablespoon mayo and spoon on the tomato relish . serve the sweet potato and remaining mayo on the side
2 pounds(nofs artal) new red skinned potatoes
¾ cup sour cream
½ cup minced green onions including the green onions greens
1 tbsp of fresh fresh minced dill.
1/3 cup apple cider vinegar
2 tsp kosher salt
½ teasepoon freshly ground black pepper
Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower the heat to maintain a low simmer until they are easily pierced with a fork . Strain the potatoes in cold water , then set them aside to cool
In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )
Cut the cooled potatoes in half lengthwise . Top with the dossing chill for at least 1 hour before serving to allow the potatoes to absorb one of the dressing .
Ingredients
500gr ghagina tat- torti
2 imgharef zejt taz- zebbuga
Basla hamra imqatta ftieli hoxnin
150gr halib
2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin
145ml krema dopja
3 bajdiet ta daqs medju
3 imgharef tursin imqatgha
50gr parmigjan mahkuk
Shavings tal- parmegjan biex izejjen
Method
Sahhan il-forn ghal 200 °C./ gas mark 6
Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir. Usa turtiera kwadra daqs ta 34 cm b’ 24cm . Ghatti l- ghagina b’ karta strazza u poggi fuqha il- baked beans . ahmi ghal 10 minuti , nehhi il- baked beans u b’ karta ztrazza u sajjar ghal 5 minuti ohra sakemm l- ghagina tiehu kulur dehbi car . sahhan iz- zejt f’ tagen kbir u sajjar il- basal , it- tewm u il- bzar fuq nar medju ghal 5-8 minuti sakemm il- bzar jirtab u jiggemmed ftit . Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il- bzar mithun frisk u il- melh u habbat f’ furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew. Irranga il- bzar fil- qafas tal- ghagina . ferra’ it- tahlita tal- bajd u roxx il-parmigjan mahkuk . Ahmi ghal 30-35 minuta sakemm it- torta tiehu kulur dehbi u toqoghod. Servi t-tortashuna jew inkella kiesha imzejna bis- shavings tal- parmigjan .
Ingredienti
300gr tigieg ikapuljat
1 basla medja
Imqatta irqiq
2 sinniet tewm mghafgin
6 mushrooms mqatghin slajsis
50gr Qamh ifrizat/frisk
50gr 50gr piselli frizati
2 tadamiet imqatghin
1 zunnerija kbira mahkuka
1 mgharfa tursin frisk
1 mgharfa zaghtar frisk
200gr fazola francize friska imqatta u imsajra
Ftit bzar iswed
2 imgharef dqiq (cornflour
2 imgharef zejt taz-zebbuga (extra virgin )
200ml ilma
Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.
F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir. Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.
1 chicken breasts fillet aprox 300gr
1/3 cup plain flour
1 egg beaten
1 cup breadcrumbs
1 tablespoon grated parmeasan
2 tablespoon olive oil
1/3 cup mayoneise
2 tablespoon chilli sauce
1 lemon juiced
Cut chicken into 1cm stripe . Lightly dust in flour . Dip in egg
Combine breadcrumbs and parmeasan season well . coated chicken liberally in breadcrumbs mixture . Heat over medium heat in a large frying pan . Cook crumbled chicken stripes for 5 minutes or until cooked turning often so they are brown on all sides .
Remove to a plate lined with absorbed paper . Combine mayoneise . Sweet chilli sauce and a squeezed . serve chicken with diping sauce on the side .
3 bajdiet
75gr zokkor fin,
75gr lewz imfarrak
150ml jogurt tal-frott,
25gr lewz imfarrak,
50gr tip icing sugar
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 delle 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 fuqhaFerrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.
kikra u nofs stock
400gr tigieg nej
50gr margerina
meraq ta’ nofs lumija
2 abjad tal- bajd
400Vitella mqatgha f’ bicciet zghar kwadri
50gr kunserva
hobza zghira xotta 50gr
Nocemuskata
Tursin imqatta irqiq
Poggi l- istokk u nofs tazza ilma go borma u qalli . Itfa il- vitella u it- tigieg . Sajjar ghal madwar 50 minuta minghajr melh Jekk titla xi rawha fil-wicc u xaham ipprova igbru b’kuccarun jew imgharfa kbira.
Meta il-vitelli u it-tigieg ikunu lesti, igbor mill-ilma u kessahizda il- likwidu zzommu . Fl- ilmaitfa hobza zghira li tkun xotta idlek forma ta’ kejk tawwalija
Igbor il-hobz mill-likwidu u flimkien mat-tigiega u il-vitella, poggi go, liquidizer u hawwad sewwa . Zid il-kunserva, meraq tal-lumija , bzar u melh u nocimuskata .
Hawwad tajjeb l-abjad tal-bajd sakemm dawn jigu nieqsin . Zid l-abjad tal- bajd fuq it- tahlit tal- laham . roxx ftit tursin .
Poggi it- tahlita go forma li bajd fuq it- tahlita tal- laham . Roxx ftit tursin . Poggi it- tahlita go forma li tkun dik . Ghatti b’aluminium fol u dawwar tajjeb ix- xfarijiet biex it- tahlita ma’ tohrogx . Poggi il-forma li ghandek bit-tahlita go dixx bl-ilma, banju marija u sajjar fil- forn li tkun dlikt . Ghatti b’aluminium foil u dawwar biex it-tahlita ma tohrogx .
Poggi l-forma li ghandek bit-tahlita go dish bl- ilma banju marija u sajjar fil- forn ghal madwar siegha . meta tiksah ,ohrog fuq dish u servi b’ mayoneise u insalata .
Thejija
Ferra’ biżżejjed żejt f’taġen kbir biex tiksi l-qiegħ u saħħnu sew. B’mgħarfa mxarrba poġġi mimli mgħarfa tat-taħlita fiż-żejt sakemm joqogħdu fit-taġen. Xarrab l-imgħarfa bejn waħda u oħra biex it-taħlita ma teħilx. Bl-imgħarfa stess agħtihom forma ta’ pulpetta u aqlihom għal 2-3 minuti.
fuq kull naħa sakem jiħmaru. Tellagħhom mit-taġen u poġġihom fi platt miksi bil-karti tal-kċina biex joqtru.fuq kull naħa sakem jiħmaru. Tellagħhom mit-taġen u poġġihom fi platt miksi bil-karti tal-kċina biex joqtru.
Ingredienti
800gr patata
25gr margerina 300gr halib
tursin imqatta frisk
25gr dqiq
bzar u melh
Metodu
Sajjar il-patata bil-qoxra b’ kollox b’ hafna ilma u melh .
Meta tkun lesta nehhi l-ilmau kessah . Qaxxar u aqtaf’ bicciet ftit hoxnin
Ipprepara iz-zalza . zahhan il-halib. dewweb il-margerina f’ kazzola u ibda hawwad sewwa . Nehhi minn fuq in-nar . Ftit ftit ibda zid il-halib u hawwad il-hin kollu .
Erga poggi fuq in- nar , dejjem kompli hawwad il- hin kollu. Erga poggi fuq in- nar , dejjem kompli kompli hawwad (5.)hames minuti.
Zid ftit bzar melh u tursin .
Irranga il- patata go receipjent u fil- wicc itfa il- beshamel sajjar forn ghal madwar ghaxar minuti (10).
Servi shuna.
Ingredients
50gr butter
1 large onion chopped
1 head celery thinlysliced
500gr potatoes peeled and cut into 1cm cubes
900gr vegetable stock
150gr single cream
150gr stirlon cheese , denubded and crumbled
Chopped chives to serve
Method
Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes .
Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes.
Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .
Ingredienti
600gr karotti mqattgha
2 imgharef zejt vegitali
basla imqatgha
mgharfa ginger frisk imqatta
kuccarina trab tal-kari
litru stokk tat-tigieg jew tal-haxix
250ml halib tal- bott
2 imgharef soy sauce
2 imgharef meraq tal- lumi ahdar
niskata melh
Metodu
F’ kazzola kbira sahhan iz- zejt u zid il- basla u il- ginger . Sajarha sa ma jirtabu . zid it- trab tal- kari u hawdu sew mat- tahlita
zid l- istokk u il- karotti u x’ hin jiftah jaghli baxxi in- nar u aghsar it- tahlita fi blender . Erga’ poggi is- soppa fuq in-nar u hawwad il-halib , is-soya milk u il-melh.
Hawwad il- meraq tal- lumi ahdar ezatt qabel isservi is-soppa.
400 can chichpeas drained and rinsed
Juice of a lemon 1
garlic clove crushed,
10 tablespoons extra virgin olive oil.
4 tablespoon tahini
,Salt and fresghly ground black pepper
,Pittabread or toasted flatbreads to serve
Put the chichpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season gerenously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, thencover and chill until needed. Serve with warm pitta bread or toasted flatbread.
500gr dried yellow split soaked overnight
,25gr butter
1 large onion,
125gr ridless 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.
Drain the soaked split peas. melt the butter in a large pan, add the onionsbacon 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 .
8 small squid cleaned
500gr shelled broad beans
80 gr peppered sheep cheese , grated . Juice and zezt of 1 lemon
3 garlic cloves , finely chopped
½ teasepoon chilli flakes
15ml raspberry vinegar
Small bunch of parsley , finely chopped
12 cherry tomatoes , halved
100ml extra virgin olive oil
Sea salt and freshly cracked pepper
Method
Cut the sqid in half and using a pointed knife make criss cross on the squid
. heat a pan with the oil , cook the garlic and the chilli for 30 seconds and stir in the sqid and cook on high heat for 1 minute .
Remove from the heat , transfer to an oven dish and mix in the lemon juice , zezt , vinegar , beans , tomatoes and seasoning .
Roast in a moderate oven at 180°C. for about 7 minutes .
Remove from oven add parsley , plate and when still hot sprinkle with the cheese leaving it to melt in the sqid dish .
Heat the oven to 450/f.
Scrub or peel the sweet potato . Cut the potato in the half lengthwise then cut each half lengthwise into 1/2 inch thick slices .
On a sheet pan , drizzle the sweet potato with 1or 2 teasepoon oil season generously with salt and pepper and toss to coat . Spread in an even layer and roast, turning once halfway through until the potato is tender and lightly browned 20-25 minutes. Meanwhile , prepare the rest of the meal.
2. Prep the Romaine make the tomato relish .
Trim the root from the romaine heart remove as many of the largest outer as you like for the burger’s and save any remaining romaine for another use . Cut the tomatoes into quarters. Trim the root from the scallions; thinly slice the scallions keeping the white and green parts separate. Set aside the white parts from the patties. Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside from the patties.
In a medium bowl, stir together the tomatoes, sherry, vinegar, green parts of the scallions, half the parsley and 1 to 2 teasepoon oil. Season to taste with salt and pepper . Let stand, stairing occasionally, while you prepare the burgers .
3. Make the patties . Cut a small corner from the ground meat packing liquid. Transfer to a plate , pat dry with a paper towel.
In a large bowl , combine the ground meat burger spice blend , white parts of the scallions and remaining parsley . Season generously with salt and pepper and mix gently until just combined . Using wet hands form the mixture into 2 or 4, 1/2 thick patties .
4. Cook the patties.
In a large frying pan over medium high heat, warm 1 or 2 tablespoon oil until hot but not smoking . Add the patties . Beef , lamb, pork or plant based impossible burger; Cook turning once , until browned and cook to the doneness 2 to 4 minutes per side .
Terkey or chicken ; Cook turning once until browned 4 to 6 minutes per side .
Serve
Transfer the romaine leaves to individual plates . top with the burgers each with 1 tablespoon mayo and spoon on the tomato relish . Serve with sweet potato fries and remaining mayo on the side.
Let your mayo do double duty all of it asa berger topping transform some of it into a dipping sauce for a sweet potato fries stir in the little of the burger spice, blend and season to taste with salt and pepper .
200gr dqiq self raising mgharbul
2 bajdiet imhabta
300gr gewz imqaxxar
200gellewz imqaxxar
400gr tamal
150 tin niexef
150gr passolina
kuccarina essenza tal-vanilja
qoxra mahkuka trab tal-kannella
qoxra mahkuka u il-meraq ta’ 2 laringiet
lewz biex izejjen il-wicc
300ml luminata bajda
Kisser bicciet zghar il-gewz u il-gewz u aqta’ f’bicciet zghar u it-tama u it-tin
Xarrab it-tamal ghal madwar ghal madwar siegha f’liema fietel .
Idlek landa/dixx tal-(preferibilment it-toqba tan-nofs) bil-butir imdewweb u sahhan il- forn .
Hallat flimkien it-tamal mal-gewz u il-gellewz, it-tin il-passolina il-kannella, u il-qoxra u il-meraq tal-lumi.
Zid il-luminata, il-bajd u il-vanilja u erga’ hawwad sew.
Itfa’ ftit ftit mid-dqiq u kompli hawwad .
Poggi it-tahlita fil- landa/dixx u izejjen il-wicc bil-lewz.
Ahmi fil-forn fuq nar baxx sakemm jihmar il-wicc (Jekk tuza il- forn bil- fann ahjar).
Dejjem ticcekja it-torta tkun saret qabel tohrogha mill-forn.
Jekk tiggosta tista isservi is- soppa bi ftit “croutons”.
60gr walnutsroughly 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
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 . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .
300gr tigieg ikapuljat
1 basla medja
Imqatta irqiq
2 sinniet tewm mghafgin
6 mushrooms mqatghin slajsis
50gr Qamh ifrizat/frisk
50gr 50gr piselli frizati
2 tadamiet imqatghin
1 zunnerija kbira mahkuka
1 mgharfa tursin frisk
1 mgharfa zaghtar frisk
200gr fazola francize friska imqatta u imsajra
Ftit bzar iswed
2 imgharef dqiq (cornflour
2 imgharef zejt taz-zebbuga (extra virgin )
200ml ilma
Method
Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.
F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir. Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.
Ingredients Serve 4
2 packagages refrigerate butternut squah ravioli
2 asparagus cut into thirds
3 tablespoon butternut sqash ravioli
2 asparagus cut into thirds
3 tablespoon butter
3 kosher salt and black pepper
1 tablespoon olive oil
1 tablespoon chopped shallots
1 tablespoon chopped fresh sage
David's Recipes 