Category: Uncategorized
350gr tuffieh mhux iebes
Imqaxxar u mahkuk
200gr konfettura
350gr sultana sewda
350gr zbib
350gr passolina
350gr xaham
250gr zokkor ismar
2 kuccarini spice
2 kuccarini vanilla
250gr brandy
Qoxra u meraq ta 2 laringiiet
Hallat l-ingredienti kolha flimkien go boorma kbira.
Poggi l-mincemeat go vazett u erfaghhom f’post mudlam u xott.
Meta tigi biex tuzah dejjem dahhal mgharfa nadifa.
Jista jintuza ghal mincepies u ghal ma xi kejk.
2 isfra tal-bajd 75gr pate tal-fwied tat-tigieg
250 ghagina sfiljulata
Bajda imhabta
Melh
Bzar iswed
Sahhan il-forn 200 degrees celcius . Nehhi ix-xaham li jista ikun hemm mat-tigieg
Idlek sew is-sidra miz-zewg nahat bil-pate .
Iftah l-ghagina fi hxuna ta madwar 4mm permezz ta’ lembuba u ftit dqiq
Aqta f’kaxxa ta madwar 2*13cm u 2*15cm. Idlek il-kaxxi iz-zghar bil-bajda imhabta u poggi l-isfra ta- tigiega fuqhom. Ferrex mejh u bzar skond gostik .
Idlek it-truf tal-kaxxi tal-ghagina li jkun fadal bil-bajda.
Idlek il- wicc ta kull qartas tal- ghagina bil- bajda . poggi fuq dixx miksi b’ karta tal- forn u ahmi ghal madwar 30 minuta sakemm tara l- ghagiona saret minn lewn id- deheb u it- tigieg ikun sar. Tista isservi dawn il- wellingtons ma xi insalata u karotti mghollijin .
100gr plain flour
2 tablespoons olive oil
4 chicken tights
2 small onion finely copped
2 garlic cloves
3 carrots diced,
150gr kunserva three hills
200gr provista sugu
150gr red cooking wine
500gr chicken stock,
Basil leaves
Add some salt and pepper to the flour and cover the chicken tights
In a large oven proof pan warm the olive oil and fry chicken until golden from outside .
Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu and cook for further 5 minutes . Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves.
400gr can chichpeas drained and rinsed
Juice of a lemon
1 garlic clove crushed,
5 tablespoons extra virgin olive oil.
4 tablespoon tahini
5 tablespoons extra virgin olive oil
Salt and fresghly ground black pepper
Pittabread or toasted flatbreads to serve
Put the chickpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.
Ingredients
1-2 tablespoon medium curry paste,
200ml reduced fat coconut milk
600ml hot vegetable stock
200gr smoked tofu, cubed,
200gr choy, chopped, a handful of sugar snap peas,
A 4 spring onions, chopped
Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tofu pack choy sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufupak ,choy , sugar snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.
One and one pounds skinless boneless chicken breasts halved cubed
1 tablespoon salt
1 can diced tomatoes with juice
1 tablespoon minced garlic
1 box chicken flavored dry bread stuffing
2 tablespoon Italian seasoning
Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread the soften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes
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 pintts 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 onions and 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 cooker 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 half the 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 serve 4,
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.
2 basliet
4 sinniet tewm frisk
900ml stokk tal-haxix
200ml halib tal-indi coconut
Il-meraq u il-qoxra ta lumija mahkuka
3 sweet potato
4 zunnerijiet
Kuccarina curry
Kuccarina ginger frisk mahkuk
Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi
600gr tomatoes
300gr mozzarella cheese
Lots of fresh basil leaves
125gr Extra virgin olive oil and Fresh Basil
Slice the tomatoes into even slices.
Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .
Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls .
Sprinkle the fresh basil leaves on top to give more colour and taste, anddrizzle with olive oil.
Ingredients serve 4.
One and one half basmati rice
2 tbsp greased or vegetable oil
1 large shallot, finely chopped
2 garlic cloves, finely chopped
One and one half skinless boneless chicken tights 8 pieces
1 tablespoon ground turmeric
One and one half cayenne pepper
Two and one half salt divided 1 can unsweetened coconut milk
1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).
Store – bought sliced pickelled red chillies (opitional)
Lime wedges . for serving .
Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.
Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .
Stir to ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.
Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges
1lb ground turkey
1 large egg beaten to blend
1/3 cup panko
1 tsp ground cumin
1 tsp onion powder
1 tsp paprika
¼ cup finely chopped parsley +more coarsely for serving
¾ kosher salt plus more for serving
16oz jar fire roasted peppers in water drained
2 small garlic cloves crushed
1tbsp red wine vinegar
¼ cayenne pepper
½ lemon
Preheat oven to 425 degrees celcius
Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs
Heat 2 Tbsp oil in a large ovenproof skilled over medium working in batches,
Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .
While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.
Spoon rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .
¼ cup plain flour
2 teaspoons French mustard
½ cup milk
½ cup cream ½ cup dry white wine
60ml mozzarella cheese grated
1 tablespoon graed parmeasan cheese
4 green shallots chopped
1 tablespoon chopped parsley
2*200gr cans crab drained
Put butter in dish , cook on high 1 minute add flour and mustard , cook on high 1 minute . Gradually srtir in the milk , cream and wine stir until smooth , cook on high 3 minutes or until mixture boils and thickens . stir in mozzarella and parmeasan cheese shallots , parsley and crab . Spoon into four individual dishes . Sprinkle with topping , cook on high 2 minutes or until cheese is melted . Combine all ingredients .
Ingredients serve 4.
250gr spiral pasta , cooked
30gr butter
2 tablespoon plain flour
¼ cup dry white wine
300ml carton thickened cream
90gr swiss cheese , grated , paprika
Crab filling
1 clove garlic
250mushrooms
15gr butter
6 spinach leaves , chopped
1 tablespoon lemon juice
185can crab meat drained
Cheese sauce
Melt butter in bowl on high 1 minute , stir in flour , then wine and cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . Stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .
Crab filling
Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .
1 kg green king prawns
1 cup oil
125gr butter
8 cloves garlic crushed
2 small red chilies finely chopped
1 tablespoon chopped parsley
1 tablespoon lemon juice
Shell prawns leave tail intact, remove black vein. Divide oil, butter garlic and chilies evenly between 4 individual’s dishes. Cook on high 4 minutes or until oil is bubbling. Add prawns, cook on high 2 minutes or until prawns turn pink.
Serve immediately sprinkled with parsley and lemon juice.
2 tablespoon butter
1onion roughly chopped
1 lb. broccoli cut into florets stem sliced
Ground almonds three and three froths
Vegetable or chicken stock
One and one forks cup milk
Salt and pepper
1 tablespoon butter
6 tablespoon plain yogurt
3 tablespoon slivered almonds
Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften. Stir in the broccoli until coated in the butter and then add the ground almonds, stock and a little salt and pepper. Bring to the boil then cover and simmer for 10 minutes until the broccoli is just tender and still bright green.
Allow to cook slightly, then puree in batches in a blender or food processor until they speckled with green. Pour the puree back into the saucepan and stir in the milk. Reheat then taste and adjust the seasoning if needed. Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes staring until golden. Ladle the soup in the bowls drizzle a spoonful of yogurt over each bowl then sprinkle with almonds.
For broccoli and sirloin soup
Omit the ground almonds and cook as above adding 4 Oz de – rimed and crumbled. Sirloin cheese when reheating the soup.
Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper.
mmm
1 tin tuna in brine drained and flaked
75gr chopped cucumber
75gr chopped tomato
75gr chopped avocado
75gr chopped celery
75gr chopped radishes
1 handfull chopped romaine lettuce
4 tablespoon extra virgin olive oil
2 tablespoon fresh lime juice
2 cloves garlic finely chopped
1/2 teasepoon crushed black pepper
To make the salad : layer of tuna , cucumber , tomato , avocado , celery , radishes and lettuce in a decorative glass bowl.
To make the dressing : mix the olive oil , lime juice , garlic and pepper . Drizzle over the salad
Ingredients
28 ounces can whole tomatoes drained
½ teaspoon kosher salt.
¼ teaspoon fresh black pepper
Using a food mill fitted with a large – holed disk or a food processor, puree the tomatoes until slightly course and loose not completely smooth. Season with salt and pepper.
Ingredients serve 4.
450 gr potatoes peeled sliced and cooked
225gr low fat sausages
50gr lean bacon and removed and chopped
1 small onion chopped
1*200can sweetcorn gained
1*15gr spoon mixed herbs
Salt and freshly ground black pepper
1 tomato cut into quarters
Low fat cheadar cheese grated
Oven temperture 200/c /400/fF/ Gas mark 6.
Gently fry the sausages in a non stick frying pan to extract any fat for about 5 minutes.
Ingredients serve 2
1 egg
1 tablespoon healthy butter substitute spread
1 teasepoon fresh lemon juice
½ teasepoon dijon mustard
Pinch paprika
In a ½ pint michrowave liquid measure combine the egg and the spread . Michrowave on low 20(per cent) for 1 minute stairing once halfway through cooking until the spread is softened.
Stir the lemon juice and mustard into the egg mixture and michrowave on low for 3 minutes stairing every 30 seconds until thickened. Stirin the paprika (if the mixture curdles transfer to a blender and process on low speed for 30 seconds until smooth).
