Ingredienti

200gr geletini minghajr zokkor

200gr hafur, mithun go food processor

Bott nessle cream

100gr gelewz inkaljat

jogurt cream ta’ minghajr xaham

100gr lewz inkaljat

100gr gelewz inkaljat

100gr cikkulata skura imqatgha bicciet zghar

(preferibilment minghajr zokkor)

qoxra mahkuka ta’ laringa ta’ malta

meraq ta’ nofs laringa ta’ malta

kuccarina vanilla

100gr cikkulata bajda , imbewba lewz jew gellewz imfarrak ftit qtar ta’ kulur ta’ l-ikel

Metodu

IKsi stjuna mdaqsa bl-isketch and seal . Warabha fil-genb .

Farrak il-geletini halli xi ftit bicciet zghar

. Zid maghhom il-hafur . Zid il-lewz u il-gelewz, il-qxur u il-meraq tal-laringa ic-cikkulata skura u il-vanilla . Hawwad kollox sew.

Zid il- jogurt u in- nestle cream . Hawwad kollox b’ imgharfa ta’ l-injam sakemm tara li it-tahlita likwida dahlet got-tahlita xotta u saret tahlita wahda . poggi l-istjuna li tkun ksejt . Dahhal fil-frigg u kessakh preferibilment ghal matul il-lejl .

Ohrog il-prinjolata fuq dixx jew platt catt . IKsi il- prinjolata bic-cikkulata bajda u bi ftit qtar tal-kulur ta l-ikel

Ingredients

200gr plain flour

1.25ml plain flour

1/4 tsp salt

90gr butter

50gr caster sugar

1 egg yolk

flour for rolling out

Method

Sift the flour and salt into the bowl . cut the butter into 2 pieces and rub into the flour until the mixture resembles fine breadcrumbs . Mix in the sugar , then the egg yolk and add enough cold water to make a stiff dough . Roll out on a lightly flavoured surface and use as required.

Ingredients

8 bicciet irqaq canga

8 bicciet irqaq perzut

2 imgharef zejt taz- zebbuga

300gr zunnerija imqaxxra u imqatta irqiq

75gr parmegjan frisk mahkuk

200gr basal imqatta fina

75gr parmigjan frisk mahkuk

2 tewmiet

100inbid ahmar

4 imgharef frak tal- hobz

melh u bzar

Sahhan mgharfa zejt f’tagen, zid iz-zunnerija, il- basal , it- tewm , il- melh u il- bzar u sajjar ghal madwar 10minuti . nizzel minn fuq in- nar u hallih jibred ftit . zid il- parmigjan mat- tahlita

Ferrex ftit bzar u melh mac- canga . qieghed il- perzut fuq kull bicca canga .

Aqsam it- tahlita taz- zunnerija fuq is-slajsis tac-canga bejn wiehed u iehor trid tuza 2 imgharef ma kull bicca . Irrombla il-bicciet tal-laham tac-canga biex taghlaq il-mili u taghlaq it- truf . Issigilla ir-romblu bit toothpicks . Rembel il-bicciet tac-canga fil-frak tal-hobz

Sahhan il-bqija taz-zejt sakemm jiehu il-kulur fuq fjamma medja .

Zid l-inbid u hawwad tektek ghal madwar 20 minuta sakemm il-laham tara li ikun sar

Erfa’ il-laham go platt f’genb u hehhi it- toothpicks

Itfa ftit melh u bzar

Servi flimkien ma zalza li tippreferi .

Ingredients serve 4

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

For the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

Method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes.sauce for a further 10-15minutes. Season to taste . Once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

Ingredienti .

8 folji lazagni

100gr mozzarella mqatgha

parmigjan mahkuk frisk biex isservi

Ingredienti ghaz-zalza tat-tadam

400gr passata tat- tadam jew tadam

basla mqatgha

2 tewmiet

mgharfa zejt taz-zebbuga

kuccarina zokkor

weraq tal-habaq frisk

nofs kuccarina melh

bzar kemm tiggosta

Ingredienti ghal mili

250grspinaci friski jew ifrizati, imqatghin

250gr irkotta

100gr parmegjan mahkuk

bajda wahda

Nofs kuccarina nocemuskata

kuccarina melh

bzar iswed

Metodu

Ghaz-zalza ta-tadam sahhan iz- zejt f’ tagen . Zid it-tewm u sajjar ghal 10 sekondi . Imbaghad zid il-basla . Sajjar il-basla sakemm tiehu il-kulur .Sajjar ghal 2 minuti imbaghad nehhi minn fuq in- nar .

Ghal mili iddifrostja l-ispinaci . Zid u hawwad l-irkotta, il-bajd in- nocemuskata il-melh, il-bzar mal-ispinaci u hawwad sewwa . Warrab din it-tahlita f’genb. Ghalli l-ghagin tal-lazagna f’borma ilma jaghli sakemm jirtab . Warrab fil-genb biex jibred Ixghel il- forn ghal temperatura ta’ 180/c , gass 4 .

qieghed folja tal-lazagna mimduda . Ifrex irqiq ta’ zalza bajda fin-nofs tal-folja tal-lazagna . Qieghed folja ta lazagna din id darba wieqfa fuq iz-zalza bajda li ghadek kemm frixt fuq il-folja mimduda . Ifrex aktar zalza bajda fin-nofs u wara ifrex ftit mit-tahlita tal-irkotta u tal-ispinaci zid il-mozzarella . Biex taghlaq il- pockets tal- lazagna itwi saff fuq xulxin. Irrepeti il- folji tal-lazagna it- tahlita ta l- irkotta u l- ispinaci li fadal. Poggi fuq karta tal- hami miksija bi ftit zejt forn ghal 20minuta sakemm il- gobon isir lewn id deheb . Halli il- lazagna toqoghod ghal 5 minuti qabel isservi. Servi bi ftit tursin imqatta fuq il- lazagna .

225gr plain flour

2.5tsp salt

100gr margerine (or half butter)

half lard

flour for rolling out

sift the flour and salt into the bowl then rub on a margerine until the mixture resembles fine breadcrumbs . Add enough cold water to make a stiff dough . Press the dough together with your fingertips . If time persists wrap in greeseproof paper and rest in the refregerator for 30 minutes . To use roll out on a light flavoued surface

variation : wholemeal short crust pastry Although wholemeal flour may be used on its own , this does tend to create a rather chewy pastry . Using 100gr of each plain or wholemeal flour that gives a very satisfactory result

Ingredienti bl- isponge

50gr zokkor

50gr Dqiq self raising

Ingredienti biex izejjen

300gr berries imhalta

125gr zokkor

Pakett whiping cream

QAtta il- berries u sajarhom flimkien ma 180 diametru . Marka tal- gass 4 . Idlek bil- butir turtiera tonda ta’ 8 diametru . Fi skutella habbat tajjeb il- bajd u iz- zokkor sakemm isir qisu krema . La darba tkun lesta hallieha tibred ftit . Iccekjal- frott u nehhih minn fuq in- nar . Aqsam f’ temperatura ta’ 180/c

La darba tkun lesta hallieha tibred ftit

Iccekja l- frott u nehhih minn fuq in- nar . Aqsam l- isponge min- nofs . poggi saff frott imbaghad krema u rrepeti sakemm timla it- tazza . Ferra ftit mil- likwidu tal frott mad- dawra tat- tazza . Spicca bi ftit krema u frott fil-wicc.

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.

Ingredienti

250puff pastry

500gr flett tac-canga

250gr Faqqiegh bojod imqatgha

2 sinniet tewm

2 weraq saghtar frisk

mgharfa butir minghajr melh

6 slajsis parma ham

50gr parmegjan mahkuk

Bajda

melh u bzar

Metodu

Aqli il-laham f’tagen fuq fjamma gholja sakemm isir kannella minn barra . Hallih jibred .

F’ food processor hallat il-faqqiegh, il-parmegjan ,il-melh ,il-bzar, it-tewm, is-saghtar frisk u il-butir.

Sahhan iz-zejt f’tagen itfa’ din it-tahlita u sajjar sakemm isir pejst. Poggi il-parma fuq il-clingfilm . Idlek il-pejst tal-faqqiegh fuq il-parma ham u qieghed il-laham tac-canga fl-ahhar . Irromblasewwa u poggi fil- frigg ghal 30 minuta .

Irrombla l-ghagina holl ir-romblu tac-canga u qieghed . Fic-centru . Kebbeb il laham tac- canga mal- ghagina u nehhi l- ghagina zejda . Kessah fil- frigg ghal 5 minuti . Idlek il-bil- bajda fil- wicc u ferrex ftit melh . Ahmi ghal 30minuta fil- forn f’ temperatura ta’ 200, marka tal-gas 6. Hallih tistrieh ghal 5 minuti qabel ma isservi . Servi ma ftit haxix mgholli u patata maxx.

Ingredienti

Almond 12

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25Caster sugar mill- ismar

270folji ta l- ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- branduy .

Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. .

Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili .

Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu.

Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal- brandi li forsi ikun fadallek.

Ingredients

200gr pachieri pasta

1 piece chicken breast cut into chunks

100gr steaky bacon

100gr grated pecarino cheeese

50gr roasted cashew nuts

1 small onion finely chopped

2 cloves garlic  finely chopped

1 teasepoon Cajun spice

1 teasepoon sweet paprika

Worchesire sauce

Light soy sauce

1 shot bourdon wisky

1 cup chicken stock

Fresh parsley finely chopped ,  Fresh cream Knob of buttter ,Olive oil

Method

Pan fry the onion and garlic in the butter and olive oil .  Add the chicken breast and bacon and fry over high heat .

Turn heat on medium and add the curry , Cajun nd paprika .  Cook for two minutes and flame with the wisky .  Add a dash of worchesire sauce& lightly soy sauce . Pour the white wine and simmer for 5 minutes or until alcohol evaporates .   Add a dash of worchester and light soy sauce .   Add the chiken stock and reduce to half .  Add the fresh cream and pecorino cheese.  Cook the the pachieri as instructed on packet .   Leave al dente and continue to cook in the sauce.

Ingredients

4 bzar ikulurit

2 brungiliet imqatghin f’ dadi

2 bocci mozzarella

2 basliet imqatghin slajsis

2 bocci mozzarella

2 basliet imqatghin slajsis

2 tadamiet ta’ daqs medju mqatgha

imqaxxra u bla zerriegha

2 landi kbar tonn taz- zejt

2 bajdiet imgholija

2 imgharef kappar

niskata oregano u habaq 3 imgharef frak tal- hobz

melh u bzar

120gr zebbug ahdar mimli

mgharfa zejt taz- zebbuga

2 sinniet tewm imqatghin irqaq

mgharfa karfus imqatta

Poggi il-fi skutella bl- ilma u ferrex ftit melh fuqhom . hallihom ghal siegha u imbaghad laghlaghhom u xutaghhom mill- ilma . Aqli fiz-zejt taz-zebbuga madwar 15 il-minuta . Qattarhom miz- zejt .

Ithan il-brungiel fi blender . Poggi go skutella u zid it-tonn taz-zejt it-tewm iz-zebbug il-bajd ftit zejt taz-zebbuga, oregano , kappar , karfus , il- melh u il- bzar . Hawwad sew .

Aqta il- kapell tal- bzar u nehhi iz- zerriegha .

Sahhan il- forn minn qabel temperatura ta’ gas no 4. Poggi id- dixx bi ftit ilma.

Poggi sjajsis tadam u mozzarella fuq kull bzaru u roxx ftit zejt

Ferrex kuccarina frak tal- hobz u habaq . Ghatti il- bzar bil- kapell . Ahmi fil- forn 30-35 minuta .

Ingredienti

150gr digestive buiscuits imfarkin

15butir mhux mielah

Ingredienti ghal mili

150cream cheese

20gr zokkor ismar

20gr zokkor abjad

kuccarina corn starch

nofs kuccarina kannella

Kwart ta’ kuccarina ginger

nofs kuccarina vanilla

tuffieha hadra imqaxra u imqatgha irqiqa

Ingredienti ghal crumble

25gr hafur

25dqiq ismar

25gr zokkor ismar

nofs kuccarina kannella

mgharfa butir mhux mielah

Ingredienti ghal karamella

55gr zokkor ismar

55gr butir mhux mielah

30gr halib

kuccarina vanilla

Metodu

Dewweb il-butir fuq nar baxx u hallat il-gelletini imfarka Poggi it-tahlita fil-qiegh ta tazza trasparenti u aghfas l’isfel. Poggi fil- frigg biex tiksah u taghqad. Fi skutella ohra hallat l- ingredienti kollha tal- mili barra it- tuffieh

Uza l-electric whisk biex trattab u thawwad il-cream cheese u il-vanilla . Ifrex it-tahlita fuq il-basi ta’ gelettina. QAtta it- tuffieh u poggihom fuq it-tahlita. Fi skutella ohra hallat l- ingredienti tal- crumble . Poggi it- tahlita go dixx zghir b’ karta tal- hami u ahmi forn temperatura ta’ 180, gas mark 4 ghal madwar 15 il-minuta sakemm il- crumble isir lewn id- deheb

Ghal karamella hallat iz-zokkor ismar il-butir u il-halib f’kazzola u hallihom jaghlu bil- mod sakemm tibda taghqad . Nehhi minn fuq in-naru zid il-vanilla . Meta il-crumble ikun lest, hallih jiksah . Ifrex is-saff tal-crumble fuq is-saff tat-tuffieh. Ferrex ftit Karamella fuq l-ahhar saff u servi.

Ingredients

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

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 . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

ingredienti

2 paketti gellettini , plain

4 mgharef kokotina

100gr gellewz inkaljat u imfarrak

50gr gellewz inkaljat u mithun

3 imgharef ghasel , preferibilment ta’ malta

150gr halib tal-pakett

200gr cikkulata tal-halib, imdewweb

4 imgharef coconuts

Metodu

Farrak il-gellewz fin hafna.

Go skutella kbira kbira, hallat flimkien il-gellettini, il-kokotina, il-gelewz imfarrak. l-ghasel, il- Coconuts u il-halib . Hawwad sew sakemm l-ingredienti isiru haga wahda .

Ghaqad it-tahlita fi blalen zghar. Fuq kull ballun poggi gellewza. Dahhal fil-frigg ghal madwar 4 sieghat jew ghal matul il-lejl biex ic- cikkulatini jaghqdu sew .

Bl-ghajnuna ta’ 2 ifrieket , iksi ic-cikkultini mdewba li tkun hallejt tibred sewwa.

Erga’ dahhal fil-frigg sakemm ic-cikkulatini taghqad sewwa.

Ingredients

300gr plain dqiq

125gr margerina

70ml ilma kiesah

250gr frawli

Method

Sahhan il-forn ghal temperatura ta’ 180/c marka tal- gass 4

Dellek dixx tal-forn bil-forom tal-pastini, biz zejt vegitali . Qatta il-margerina f’ dadi

Biex taghmel l-ghagina gharbel id-dqiq go skutella kbira . Haddem il-margerina fid-dqiq billi tuza il-ponot ta’ subajk sakenmm it-tahlita tigi qisha frak tal-hobz . B’Imgharfa tal-metal zid l-ilma kiesah ftit ftit biex taghqad l-ghagina

Rembilha forma ta’ ballun kebbibha fil-cling film u dahhalha fil-frigg ghal 15il minuta.

Ferrftit dqiq fuq il- mejda iftah 3/4 tal- ghagina daqs nofs centimetru hxuna . Uza forom tondi biex taqta l- ghagina ftit ikbar mid dixx imbaghad qedhom fid dixx . Poggi kuccarina gamm fuq kull bicca ghagina .

Erga ferrex ftit dqiqfuq il- mejda u iftah il- kumplament tal- ghagina daqs nofs centimetru hxuna . Uza forom differentibiex izejjen il- pasti tal- gamm . Ahmi il- forn ghal 15 il-minuta jew sakemm jiehdu il- kulur . Ohrog it- torti mill- forn u hallihom jikshu

Ingredienti

4 flettijiet tat-tonn

mgharfa zejt taz-zebbuga

melh u bzar

60ml meraq tal-lumi frisk

600gr patata

mgharfa oregano

2 imgharef zejt taz-zebbuga

Basla sinna tewm

mgharfa kunserva

mgharfa zejt taz- zebbuga

4 tadamiet fiski imqatghin

2 imgharef kappar

50ml inbid abjad

melh u bzar

oregano

Metodu

Qaxxar il- patata u qataghha. poggi go borma bl- ilma u sajjar sakemm isiru nofs sajran .

Qatta’ l-basla u it-tewma u aqlihom f’tagen ma’ ftit zejt taz-zebbuga . Zid il-kappar.

Poggi l-patata go dixx , itfa iz- zejt taz- zebbuga u l- oregano u hawwad sew . Ixtwi il-patata fil-forn f’ temperatura ta’ 180/c, marka tal-gass 4 sakemm jiehu il-kulur.

Poggi il-flettijiet tat-tonnfuq platt u ferrex fuqhom il-meraq tal-lumi. Hawwar bil-melh u il-bzar ghat-toghma . Sajjar il-flettijiet tat-tonn fuq gradilja msahna sakemm isiru . Zervi iz-zalzatal- kappar u il- patata .

Ingredienti

3 bajdiet

75gr jogourt fin

75gr dqiq self raising

150gr jogurt tal-frott

25gr gewz imfarrak

50gr zokkor tip icing sugar

Metodu

Sahhan il-forn ghal temperatura ta’ 200/c marka tal-gass 6 . Poggi l-ixkaffa n-naha ta’ forn, iksi id-dixxbicca karta tal- hami midluka bi ftit butir . Gharbel id-dqiq go skutella kbira, itfa iz-zokkor u il-bajd u habbat tajjeb sakemm it-tahlitatigi kremuza . Gharbel id- dqiq u zidu ftit ftit mat-tahlita tal-bajd permezz ta’ imgharfa . Ferra id-dixx li tkun hejejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur

Sadanitant hejji sarvetta nadifa u ferrex icing sugar fuqha . Meta l-isponge tkun lesta poggieha l-isponge fiha . Erga irrombla l- isponge biex tifforma swiss roll . Aqta il-gnub u servi .

Ingredients

One and one half chicken tights and drumsticks

180gr sea salt flakes

2 tablespoon chilli flakes

90gr soft dark brown sugar

2 tablespoon chilli flakes

2 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 tablespoon sea salt flakes

1 tablespoon dark brown sugar

75 gr  butter

125gr hot chili sauce 

1 tablespoon maple syrup

method

 Put the chicken in the big bowl.  In a pan heat 1 litre of water in the salt, brown sugar and chilli flakes.  When it’s dissolve , add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper.  Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr  or until crisp and caramelized.

Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup.  Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.

Ingredienti

8 filetti di sogliola

olio extra vergine di oliva

2 grosse arance

sale e pepe

1 cuffo di prezemolo .

Preparazione

Lasciate i filetti in aqua fresca , asugateli con un strofinachino e saltele .

SCaldate due cucchiai di olio di una padella a fiamma bassa e fate i filetti pochi minuti per parte sino a quando saranno perfetti dorati . Abbasate ora la fiamma e aggungiete nella padella di 2 arance

Salate e continuate la cottura fino a quando il succo non ci sara divendano ben denso

Mettete nel piatte versando sul pesce l’ intrigolo che si sara formato dalla cottura decorate con il prezemolo tirato un filo di olio crudo pepe miachiato e qualche scorzetta arancia .