Ingredients serve 6 .

500gr chicken breasts raw

1.5 litres chicken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriader

2 tbsp sunflwer oil + etra for frying totillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small / medium , corn / tortilla halved , cut in one- centimeters strips.

Method

Simmer the chicken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken &so let it cool in the liqud .

Put th stock to one side, discard bones and skin from th chicken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boi lfor 2 to 3 minutes and serve in deep soup bowls garished with chopped oriander.

Ingredients

2 cups  white quinua

One and one half cups firmly packed chopped fresh

 herbs, parsley, coriander, basil and mint .

1 cup peeled board beans

1 tsp fiely grated lemon zest

Salt and pepper

1 tsp basil pesto

For the dressing

3 tbsp olive oil

1 tbsp wine vinegar

Method  

Whisk together the ingredients for the dressng. Mix the other ingredients n a large bowl  drizzle with the dressing and season to taste.  

Ingredients, 

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caoao

4 juniper berries

1 tablespoon five spice powder

1 tablespoon cinnamon

4 bay leaves rand

Few mint leaves

Few sage leaves

1 carroot diced

1 tin tomato peeled

1 stick celery

Extra virgin olive oil

Salt

Pepper

Method    

Seal shanks and pull ingredients in slow cooker and simmer for 4 hours.  

Ingredients. 

2 matese orange

1 small onion

A handfull of fresh mint

2 peppered gbejna

10 blk  olives

4 carrots

Olive oil

Balsamic vinegar

Salt and pepper

1 teasepoon sesame seeds black or white

Method   

Peel the oranges, slice one and dice the other. Place the slice done at the base on the plate and the diced one in a mixing bowl. In the bowl put the grated peeled carrots, the fennel chopped mint, sliced onion and grated ġbejna. Add two tablespoons of olive oil and about half a teasepoon of balsamic vinegar . Mix all the ingredients, season with salt and pepper and place this on the sliced oranges on the plate. Garish with mint leaves, black olive sand a sprinkle of season seeds.             

Ingredients serve 4 .

400gr majjal

50gr margerina

Tewm

Ftit dqiq         

2 kikri stock

Rosemarie

100gr basal

Bzar u melh

25gr kunserva

Krema friska

Paprika

Method

Qatta il-laham bicciet zghar .

Dewweb il-margerina. Ghaddi il-laham u sajjar fil-margerina.  

Meta dan jiehu il-kulur hamrani, zid il-basal u it-tewm li tkun qatajt bicciet zghar .

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

Qabel iservi zid 2 imgharef krema friska.  

Servi b’ross mgholli separat.         

Ingredients serve 4.

900gr large rew prawns

60 ml olive oil

45ml vegetable oil

75gr breadcrumbs

1 garlic clove crushed

15ml chopped fresh parsley

Salt and freshly ground black pepper

 Lemon wedges to serve.

Method

1. Stir in the prawn down their backs and remove the dark vein.   
2. Put the olive oil and vegetable oil in a large bowl and add the prawns , mixing them to coat evenkly . ADD the breadcrumbs garlic and parsley and season with salt and pepper . toss theprawns throughly to give them an even coating of breadcrumbs . Cover amd leave to marinate for 1 hour.   
3. Thread the prawns on a four metal or wooden skewers curling them as you do so , so that the tails are firmly skewed in the middle.  
4. Preheat the grill broiler . Place the skewers in the grill pan and cook for about 2 minutes on each side until the bradcrumbs are golden. Serve with lemon wedges.  
5. Soak wooden skewers in cold water for a few hours before threathing so that they do not burn.     
6. To give a citrus zinc to the prawns add the finelly grated rind of half a lemon or 1 lime to the breadcrumb mixture.     

Ingredients serve 4.

10ml olive oil

1 onion chopped

1 garlic chopped

2 celerey sticks

1 red pepperr seeded and diced

5ml ground coriander

Ground cumin and grund ginger

2.5ml  tablespoon hot chilli powder

2.5ml teasepoon garam marsala

2 tablespoon plain wholewheat flour

300ml fish stock 225gr chopped tomatoes

225ml mushrooms sliced

450ml frozen cooked shelled mixed seafood thawed

175gr frozen corn kennels

225gr fresh mussels

225gr grain brown rice

45ml mixed herbs

Salt and freshly black pepper

Fresh parsley sprigs to garish

Method

1. Heat the oil in a large non stick pan. Add the onion, garlic , celery and red pepper and cook stairing occasionally for 5 minutes . Add the ground spices and cook stairing for 1 minute then add the flour and cook continuing to stir for 1  minute .
2. Gradually stir in the stock and wine then add the tomatoes and mushrooms . Bring to the boil , stairing continously then coover and simmer , stairing occasionally for 20 minutes .
3. Stir in the rest of the seafood corn kennels and mussels and cook stairing occasionally for a further 10-15minutes until hot Descard an unopened mussels.
4. Meanwhile cook the brown rice in a large pan of lightly salty wateror just until tender .
5. Rinse the cooked rice in fresh boiling water and drain through , then toss the rice together with mixed herbs . Season the stew to taste and serve on a bed of herbed rice . Garished with freshly parsley sprigs and serve immmediately .

Ingredients serve 4.

10ml olive oil

1 onion chopped

1 garlic chopped

2 celerey sticks

1 red pepperr seeded and diced

5ml ground coriander

Ground cumin and grund ginger

2.5ml  tablespoon hot chilli powder

2.5ml teasepoon garam marsala

2 tablespoon plain wholewheat flour

300ml fish stock 225gr chopped tomatoes

225ml mushrooms sliced

450ml frozen cooked shelled mixed seafood thawed

175gr frozen corn kennels

225gr fresh mussels

225gr grain brown rice

45ml mixed herbs

Salt and freshly black pepper

Fresh parsley sprigs to garish

Method

1. Heat the oil in a large non stick pan. Add the onion, garlic , celery and red pepper and cook stairing occasionally for 5 minutes . Add the ground spices and cook stairing for 1 minute then add the flour and cook continuing to stir for 1  minute .
2. Gradually stir in the stock and wine then add the tomatoes and mushrooms . Bring to the boil , stairing continously then coover and simmer , stairing occasionally for 20 minutes .
3. Stir in the rest of the seafood corn kennels and mussels and cook stairing occasionally for a further 10-15minutes until hot Descard an unopened mussels.
4. Meanwhile cook the brown rice in a large pan of lightly salty wateror just until tender .
5. Rinse the cooked rice in fresh boiling water and drain through , then toss the rice together with mixed herbs . Season the stew to taste and serve on a bed of herbed rice . Garnished with freshly parsley sprigs and serve immediately .

Ingredients serve 3 .

2 packages refrigerate butternut squash ravioli

2 asparagus cut into thirds

3 tablespoon butternut squash 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

Grated pecorino to serve

Method

1 cook butternut squash ravioli according to package instructions

Meanwhile season chicken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino

Ingredients

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

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 3

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 garnished with the remaking cheese and chopped chives .

Ingredients serve 3

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 wine 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

Ingredients serve 3

Salt and pepper

 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

Method

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.

Ingredients serve 3

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

Method

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

Method

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.

Ingredients serve 3

Ingredients

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

Method

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.

Ingredients serve 3

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.

Method

 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

400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il- margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u I mla b’ din it- tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar sieghau kwart . Servi shan .

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat yougurt

Ingredients

300gr ross mgholli

250gr ikapuljat tac-canga

Basla mdaqsa, imqattgha irqiq

100gr bacon

Bott tadam kbir

2 imgharef zejt taz-zebbuga

2 imgharef curry

Bzar iswed

Method

Qalli il-basal fiz-zejt taz- zebbuga sakemm il-basla tirtab. Zid il- bacon sakemm tara li beda jiehu il-kulur . zid l-ikapuljat, il-curry u il-bzar iswedKompli sajjar sakemm it-tahlita tixotta u il- kapuljat ikun sar . zid it-tadam u ftit ilma. Sajjar fuq nar baxx ghal madwar siegha u hallieha itektek fuq in-nar . Servi hekk kif ikun ghadu jahraq . Tista tfexfex ftit gobon fil- wicc.