400gr

Dried curly fettucine pasta .

250ridless bacon rashes , thinly sliced

40gr butter

400gr cup mushrooms , thinly sliced

5 shallots , ends trimmed , thinly sliced

425ml pouring cream

30gr shreaded parmeasan 

Parmeasan opitional extra to serve .

Method

Cook the pasta in a large saucepan of salted boiling water until al dente .

Drain .

Meanwhile cook the bacon in a large non stick frying pan in a large non stick frying pan over medium heat , stairring often for a 4 minutes or until golden . Use a fork to transfe to a plate .

Heat the butter in a frying pan .  

Add the mushrooms and cook , stairring oftenfor 5 minutes or until tender & the liquid has reduced .

 Add a pale section of the shallot and stir to combine .  stir to combine . stir in the bacon and cream .

Simmer for 6 minutes or until the mixture thickens slightly .   Add the parmeasan & romano & stir until well combined .

Add the pasta and green section of the shallot to the sauce .   Season with salt & pepper & toss untl well combined .   Add the pasta and green section of the shallot to the sauce . Season with salt & pepper& toss until well combined .

Divide the extra pasta among serving dishes .

Ingredients and method

 Aqli il-lampuki u fl- istess tagen aqli basla u ftit tewm flimkien ma ftit merdqux , naghniegh u habaq . Zid 2 imgharef kunserva three hills u hallih itektek ghal ftit .

Zid il-kappar u bicca dada tat-tigiega . zid tazza nbid ahmar .  Zomm it-tahlita .

Zid il-lampuki li tkun qlejt fil- bidu u wara erga bl- ghagina . taqqab il- wicc b’,furketta , qabbad il- forn halli jishon ghal 10 minuti u ahmi f’ forn moderat xi nofs siegha sakemm l- ghagina tihmar .

Ingredients serve 4

2 large sweet potato

1 large butternut squash peeled and cut into chunks

1 onion cut i nto wedges

2 garlic cloves peeled

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper paste opitional

+ extra to garish (opitional)

3and a half gluten free vegetable stock

1 teasepoon garam marsala

salt and black pepper

Put the sweet potato onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle with the baking sheet . sprinkle over the cumin seeds and drizzle with the oil . Place in a preheated oven 400/f and roast for 25-30 minutes until tender and golden

Tip; The roasted vegetables into a large saucepan with the pepper flakes and stock and bring to the boil and simmer for 10 minutes

Stir ; In the remaing ingredients heat through until piping hot then puree in a food processor or blender until smooth . Serve garished with a pinch of chilli flakes if liked and toasted gluten free bread .

For squash and lentil soup roast the squash and onion and garlic as above , omiting the sweet potatoes , for 20 minutes until nearly cooked

. transfer to a large saucepan and add 3 oz split lentils () rinsed and drained and 5 cups gluten free vegetable stock . Bring To a boil and simmer for about 25minutes until the lentils and squash are soft. Puree in a food processor or blender until smooth and season well with salt and pepper . Serve with warm crusty golden gluten free bread .

Ingredients serve 4

1 tablespoon olive oil

1 onion chopped

1 garlic chopped

1 red chilli pepper seeded and chopped

bunch of cilantro stalks and leaves chopped separetely

1 green red pepper cored seeded and chopped

1 tablespoon ground cumin

1 teasepoon smoked paprika

2*13cans black eyed peas , drained and rinsed

2 tablespoon sundried tomato paste

2 and one half gluten free vegetable stock

salt and black pepper

Method

Heat the oil in a large saucepan , add the onion , garlic and chilli and fry for 2 minutes . Add the cilantro stalks and green pepper and continue to fry for 2-3 minutes then stir in the cumin and paprika .

Stir in the beans , tomatoes , tomato paste and stock and bring to a boil and simmer for 20minutes .

Puree’ half of the soup in a food processor or blender then return to the pan with the cilantro leaves , (reserving 4 to garished ) season with salt and pepper and heating through until piping hot. Serve garished with the reserved cilantro leaves .

For guamule . To serve as an accompaniment roughly mash 1 stoned and peeled large ripe avocado with the juice of 1 lime in the bowls. . Stir in 1/2 cup chopped tomatoes , 4 sliced scalliouns , a handfull of chopped cilantro , 1 small seeded and a good seasoning of salt . Add a spoonful of the guacamole to the soup before serving .

ingredienti isservi 4

800gr Laham dghejf tal-majjal ta’ malta

bott pruna

berquq niexef

8 weraq tar-Rand

laringa u lumija

4 imgharef meraq tal-lumi

2 zejt taz- zebbuga

melh u bzar

kif isajjar

nehhi ix-xaham mill-majjal u aqta’ bicciet kwadri . Poggi il-majjal u aqta f’ bicciet “non- stick” u zid il-pruna u il-berquq. Biex taghmel l-imarinat hallat l-iskutella l-meraq tal- laring , iz- zejt, 4 weraq tar-rand u ftit melh u bzar . ferrghu fun il-majjal u il-frott u hawwad sakemm jinksew sew . Hallieh jimmarinar fil-frigg goal mill- inqas siegha.

Xarrab 4 skewers tal-injam fl-ilma kiesah . Nehhi l-immarinar u il-front mill-immarinar , izda erfa’ l-immarinar ghal-altar tard. dahhal il-majjal , il-pruna u il-berquq fl-skewers u alterna bl-uzu tal-weraq tar-rand .

Iggrilja l-skewers fun nar medju been 15 as 20 minuta . Aqlibhom ta’ spiss u xarrabhom u sikwit bl-imarinar sakemm il-laham tal-majjalikun sar Zejjen bi ftit flieli tal-laring u tal lumi u serve shun.

Ingredienti

250gr rkotta

Ftit spinaci friska jew tal- friza

ftit faqqiegh Mushrooms

Perzut tal- koxxa

Tadam zghir

4 bajdiet

ftit gobon mahkuk

bzar

Go skutella kbira habbat sew il- bajd flimkien mal- gobon mahkuk u il- bzar

Ghaffeg l-irkotta, zidha mat-tahlita u hawwad sew.

Go tagen jew fil-michrowave sahhan ghal ftit minuti il-perzut u il-faqqiegh

Qatta’ l-ispinaciu zidha mat-tahlita flimkien ghal ftit minuti mal-perzut u il-faqqiegh.

Idlek sew biz-zejt dixx tal-forn u ferra’ it-tahlita fiha.

Ahmi il-fritata go forn shun fuq shana moderata ghal madwar nofs siegha sakemm tkun saret minn kullimkien.

ingredienti isservi 8

500gr ikapuljat dghejf ta’ Malta jew milk taz- zalzett tal- malti .

milk taz- zalzett tal- malti

. 2 bottijiet polpa

3 imgharef cumin

2 bottijiet kidney beans u black beans imhallat u minghajr ilma

bott sweetcorn

hwawar taljani. Italian seasoning .

kif isajjar

go tagen kbir fun nar medju , il- kapuljat tal- majjal jew it- tahlita taz- zalzett u hawwad kultant . Meta il-majjal ikun imsajjar tajjeb, nehhi ix-xaham zejjed . zid il-beans u il-corn . . hallih itektek goal 5 minuti ohra. Hallie itektek goal hames minuti ohra . servi ma bziezaq whole wheat. Jekk trid fuq il- hobz zid is-sour cream u gobon mahkuk.

Ingredients

2 tablespoon of fat- free chocolate syrup 2 tsp instant espresso granulates or instant coffee , granulates

one and one half cups vanilla soya ice- cream

1/2 teasepoon low fat plain soy milk .

Method

combine syrup and 1/8 teasepoon expresso in a small bowl , stairing well .

Using a spoon , drizzle half of syrup mixture around the inside rim of 2 narrow glasses . Combine remaining 2 teasepoon expresso granules , ice cream and milk in a blender ; process until smooth .

Pour 1 cup ice cream mixture into each glass. Top with soy whipped cream if desired . Serve immediately .

Ingredients serve 6.

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredienti

1 avocado misjura

melh ohxon ohxon u bzar mithun

2 imgharef zejt taz- zebbug

kuccarini meraq tal-lumi.

Kuccarina meraq tal-lumi.

madwar 12 il-cherry tomatoes

Metodu

Sahhan il-idlek iz-zejt nahat ta’ kull slajz lil hobz forn minn qabel ta’ 180, Ahmi fuq pjanca tal-forn ghal madwar 8 minuti sakemm il-hobz jihmar. Aqsam l-avocado min-nofs mit-tul u nehhieha l-ghadma. Aqla ta’ gewwa u itfghu go skutella zghira . Ghaffeg mal- meraq tal-lumi, hwawar bil-bzar u melh . Idlek it-tahlita fuq il-hobz mixwi u qassam il-cherry tomatoes fuq il-hobz.

Ingredients

125gr dqiq self raising

100 gobon mahkuk

35gr faqqiqgh imqatta irqiq

nofs bzaru ahmar isfar jew orangjo imqatta irqiq

mgharfa tursin imqatta irqiq

50ml zejt jew 50gr margerina imdewba

115gr halib xkumat

bajda imhabta

Method

Gharbel id-dqiq f’ recipjent imdaqqas.

Zid il-faqqiegh, il-bzar it-tursin u il-gobon u hawwad sew.

Zid il-margerina jew zejt, il-halibu il-bajda u hallat sew .

Sajjar go forn f’temperatura ta’ 180/c marka tal-gass 4 ghal 25minuta sakemm sikkina mdahla fil-muffins tohrog nadifa.

servi shan jew kieshin .

ingredients serve 4

1 tablespoon olive oil & extra for drizzling

300cooked Brussels sprouts

2 garlic cloves crushed

650ml vegetable soup

4 tablespoons suingle cream

100gr stirlon cubed ,&extra to serve

. method

heat the oil in a frying pan and fry the onions over a medium heat until soft 8-10 minutes , meanwhile , roughly chop alf the sprouts and cut the rest into halves or quarters depending on the size.

add the garlic to the pan and stir fry for 1 , then add the chopped sprouts and stock , cover with a lid and bring to the boil , bring to the boil ; take the pan off the heat and leave to cool slightly .

Puree the soup , stir in the cream , remaining sprouts cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted with a drizzle of IL and a scattering of extra cheese .

Ingredients

300oats, Kikra halib

tliet tamiet kbar, minghajr imhallat, inkaljat

150gr lewz, gellewsz inkaljat ta’ Malta Qoxra mahkuka, vanilla

Qoxra mahkuka ta’ laringa ta’ Malta

2 bananiet misjura

2 tuffihat, imqaxxra u mahkuka

2 kuccarina vanilla

2 imgharef kokotina skura

Kuccarina trab ta kannella

Gunglien ghal wicc

Metodu

Ibda billi sahhan il-forn f’ temperatura 180/c. Sadanitant iprepara dixx kwadru biex tidlek il-b qiegh tal- isprey u tiksi il- qiegh b’ karta ta forn . Go skutella hallat flimkien mit-Tuffieh l-oats u il-halib.

Ghaffeg il-banana mat-tuffieh. Zid l-ingredienti l-ohra kollha. Ifrex it- taghlita god- dixx li ipprepajt . Illixxa il- wicc u ferrex il- gunglien.

Ahmi ghal madwar 30 minuta jew sakemm is-sikkina tohrog nadifameta ticcekjail- pudina saritx . Servi jew kiesha kemm mal deserta u zid ftit custard .

Ingredienti

4 Qarabaghli zghar

4 imgharef zejt taz-zebbuga

4 imgharef hall balsamiku

250gr irkotta

meraq ta’ lumija

50gr gewz imfarrak

bzar iswed mithun frisk

Metodu

Qatta’ il-qarabaghli fi strixxi . Ferrex ftit zejt taz-zebbuga u il-hall balsamiku fuq 2 platti kbar u poggi il-qarabaghli fejn xulxin

ferrex izjed u hall balsamikku. Qatta’ u halli jimmarina fil-frigg ghal mill-inqas 20zid il- habaq u il- gewz u hawwad kollox flimkien.

Poggi kuccarina mit- tahlita ta l- irkotta fit- tarf takull strixxi u irrombla . Irrepeti ftit zejt u balsamiku vinegar fit- tarf ta’ kull strixxi u irrombla . irrepeti ftit zejt u balsamic vinegar qabel ma isservi

N.B ;Tista taghmel kemmun tumeric balsamic vinegar cardamon u kari mat- tahlita ta’ l- irkotta ghal toghma differenti .

Ingredienti

2 imgharef zejt tal-Qamhirrun

Basla

Bzaru ahmar helu bla zerriegha u imqatta

450gr qamhirrun

600ml stokk tat-tigieg

100krema friska

melh u bzar iswed mithun frisk

1/2 bzaru ahmar helu bla zerriegha u imqatgha f’ dadi

Metodu

Sahhan iz- zejt go tagen u aqli il- bzaru ahmar ghal 5 minuti sakemm jirtabu . Zid l-imqarrunu kompli aqli ghal 2 minuti ohra .

Poggi it- tahlita go food mixer u ithan sew . Zid ftit stokk jekk ikun hemm bzonn.

Itfa kollox go borma u zid l-istokk; hwawar bil-melh u bzar u hallat il-krema bil-mod fis-soppa; Servi bid dadi tal-bzaru fil-wicc

Ingredienti ghal 4 persuni.

4 faqqiegh

mgharfa butir

3 patatiet mghollija

100gr bacon imqatta irqiq

basla imqatta irqiq

ftit bicciet ta’ mozzarella

bzar

ghagina tat- torti jew

sfilulata shortcrust(jien uzajt shortcrust)

Metodu

1. Ibda billi tnaddaf il-faqqiegh u taqta is-sieq taghhom. Ir-ras tal-faqqiegh tista trid tibqa shiha

2. Holl il-butir go tagen u qalli hafif il-faqqiegh sakemm jirtabu ftit imma ma jitilfux il-forma taghhom

Tella’ fuq platt

3. Fl-istess tagen qalli il-basla u il-bacon. Qatta’is- sieq tal-faqqiegh u zid mat-tahlita. Qalli hafif.

4.Zid mat-tahlita tal-patatau il-basal u il-karotti. Itfa’ ftit bzar iswed

5. KIf tkun ghadha shuna zid il-mozzarella u hawwad sakemm il-gobon jinhall.

6. Itfa l- ghagina u aqsam f’ erba’ kaxxi zghar. Fuq kull bicca ghagina poggi ras tal- faqqiegh . AQsam it- tahlita bejniethom l- erba’

7. Aghlaq l- ghagina qisha pakett bhalma jidher fir- ritratt .

Ahmi ghal madwar 20minuta f’ temperatura ta’ 180/c.

Ingredienti

kuccarina trab tal-kosbor

kuccarina trab tal-kemmun

kuccarina oregano

1/2 bzar

1/2 melh

1/2 kuccarina bzar shih

Sinna tewm

Zewg Imgharef zejt taz- zebbuga

1 kg qarahamra

4 sweet potatoes .

litru u nofs stokk tat-tigiega

Metodu

Sahhan il-forn ghal temperatura, marka tal-gass 6. Go skutella zghira hallat il-kosbor, il-kemmun, l-oregano, il-melh ,il-bzar u il-bzar shih imfarrak. Zid it-tewm u fakkru maghhom flimkien ma mgharfa zejt taz-zebbuga sakemm it-tahlita tigi qisha paste . Ahsel u nehhi iz-zerriegha sakemm it-tahlita tal-qarahamra u qataghha f’ dadi . Aghmel l-istess bil-patata .

Immarina il-qarahamra u il-patata, bil-paste tal-hwawar u itfaghhom go dixx. Ahmi il- forn u il- patata bil- paste tal- hwawar u itfaghhom go dixx . Ahmi fil-forn ghal bejn 30 jew 40 minuta sakemm il- haxix jiehu ftit kulur u tghaffeg b’ furketta . Go borma mdaqsa aqli il- basla sakemm tirtab b’ imgharfa zejt taz- zebbuga .

Erga qatta l-haxix f’bicciet zghar u itfaghhom fil-blender. Laqqat il-hwawar sew minn fuq id-dixx. Erga qatta l- haxix f’ bicciet izghar u itfaghhom fil- blender . Laqqat il-hwawar sew minn fuq id-dixx . Aghmel il-haxix f’ bicciet izghar u itfaghhom fil- blender . Laqqat il-hwawar sakemm it-tahlita tigi kremuza .Aghmel il- haxix puree u itfa ftit stokk tat-tigieg sakemm it- tahlita tigi kremuza . ITfa il- puree fil- borma mal basal . Iitfa il- kumplament tal- istokk ftit sakemm tara li is- soppa giet kremuza .

Tista sservi is- soppa shuna bi ftit krema friska , frak tal- hobz u ftit tursin

Ingredienti

500gr zunnerija

250gr basal

250gr patata

50gr karfus

3 tadamiet

240ml Halib

Bzar u melh

500gr stokk tat- tigieg

Method

Qatta il-baslau il- karfus u aqlihom ghjal madwar 10 minuti .

Zid iz-zunnerija mqattgha f’ dadi u l-istokk tat- tiegieg u sajjar ghal madwar 15 il minuta .

Zid il-karfus , il-patata u it-tadam imqatta. Aghsar is- soppa permezz ta’ blender zid

Serviha go hobza tal-malti imhafra.

2ingredients

250gr dqiq self raising

100gr margerina

30gr zokkor

125ml Halib xkumat

50gr frott niexef

25Gewz tal-indi (coconut)

Method

Sahhan il-forn ghal temperatura ta’ 200/c . Idlek il-forma tal-bunsbil- margerina u zejt vegitali. Gharbel id-dqiq go skutella billi tuza il-ponot ta’ subajk sakemm tara li it-tahlita qisha frak tal-hobz. Zid iz-zokkor ,il-frott niexef u il-coconut u hawwad sew Zid il-halib xkumat u ghaqad it-tahlita f’ghagina ratba izda mhux twahhal . Kebbeb l-ghagina fil-cling film u dahhal fil-frigg ghal15 sa 20 minuta. Ferrex ftit dqiq fuq il-mejda iftah l-ghagina daqs centimetru u nofs hxuna . Uza forom tondi biex taqta’ l-ghagina mbaghad qedhom u poggihom fil-forn. Dellek l-iscones bil-halib u qieghdhom fil-forn . Ahmi fil-forn ghal 12-15minuta jew sakemm jiehdu il-kulur . Servi bil-frawli friska.

Ingredients

60ml zejt taz- zebbuga

basla imdaqsa mqatgha

2 zunnerija , imqaxxrin u imqatghin f’ bicciet

4 sinnietimqattghin irqaq

2 kuccarini kemmun mithun

kuccarina kari/ kuccarina melh

1/2 kuccarina saghtar / ftit bzar mithun

bott kbir tadam imqatta’

pakett legumi ma imhalta (imxarrab minn lejliet).

900ml stokk tal- haxix

ponta ta’ kuccarina bzar ahmar niexef imfarrak.

60ml kale frisk imqatta, nehhi il-bicca il-hoxna taz-zokk

Metodu

Sahhan iz-zejt taz-zebbuga f’ borma imdaqsa fuq nar moderat . Zid il-basal imqatta u iz-zunnerija.

Zid il-basla imqatta u iz-zunnerija . Sajjar sakemm il-basla jirtab u jigi trasparenti madwar 5 minuti filwaqt li thawwad sikwit . zid it-tewm, il-kemmun il-kari u is- saghtar . sajjar filwaqt li thawwad ghal xi 30 sekonda . Sajjar filwaqt li thawwad ghal xi 30 sekonda. Zid it-tadamimqatta u sajjar ghal ftit minuti ohra filwaqt li thawwad kultant . Itfa il-legumi u l-istokk tal-haxix. Zid il- kuccarina melh u il- bzar ahmar imnixxef . Zid il-bzar mithun frisk ghat-toghma. GHolli il- fjamma tan- nar sa ma is- soppa tiftah taghli ttektek . Sajjar ghal madwar 30 minutaminuta jew inkella jirtabu il-legumi

Zid il-kale mqatta’ u sajjar ghal madwar5 minuti ohra jew sa ma jirtab il-kale. Servi shuna .