Ingredients serve 4

2 Tablespoon olive oil

1 large onion , chopped

2 large cloves , chopped

500gr diced butternut squash

1 tablespoon chopped sage

1 litre hot vegetable stock

350gr risotto rice

1 litre hot vegetable stock

100gr cooked chestnuts chopped

Large knob of butter

4 tablespoon chopped parsley

4 tablespoon chopped fresh parmeasan

Method

Heat the oil in a large pan , add the onion and garlic and cook for another 5 minutes , add the squash , sage and rice and cook for 2 minutes .

Pour in the stock and cook stairing reguarly for 15 minutes , add the chestnuts and cook for a further 5 minutes or until the rice is tender and the stock has been absorbed .

Stir in the butter , parsley and parmeasan , divide risotto beetween bowls , scatter with extra parmeasan season and serve.

Ingredienti isservi 8

ghal qiegh

200gr cikkulata tal- halib

6 paketti rolo cikkulata u tofi

2 paketti ta’ 37 gr maltesers

Fudge sauce

4 imgharef kawkaw

300ml krema dopja

400gr marchmellows

ghal mili

300gr gelat conad panna

300gr gelat pistachio u Giaduia

Metodu

iksi turtiera mil- molla ta’ 21cm b’ kartastrazza u dewwibha fil- michrowave . Battal 4 paketti Rolo u pakett Maltesers fit-turtiera u mal genb aghmel rolo ma’ Malteser. Ferrex il-kumplament tac-cikkulatini f’saff wiehed u llival mal-qiegh kollu. Halli kollox jiksah fil-frigg.

Biex taghmel il-fudge sauce:

Poggi il-kawkaw f’kazzola flimkien ma 8 imgharef krema dopja u il-marchmellows. Hawwad din it-tahlita kontinwament fuq nar bati

Ingredients serve 24

1 large duck breasts excessed fat trimmed off

1 tsp chopped thyme

chop the breast then caramelized with the onions and put the chutney . serve hot

500gr canga mqatgha f’ dadi

mgharfa majones

mgharfa margerina

basla imqatta irqiqa

3 sinniet tewm midrusin

ftit paprika

bzar iswed mithun

melh fin

100ml ilma

mgharfa sos tat- tadam

mgharfa sos tal- mustarda

100gr cream cheese

Metodu

poggi ic-canga go dixx u hawwad maghha il-majonez .

Fuq tagen fuq nar baxx , dewweb il-margerina , zid il-basla u it-tewm u aqli sa ma jirtabu

Zid ic- canga hawwad sew u sajjar sew . Zid kemm tiggosta paprika melh u bzar u kompli hawwad u sajjar

Zis is- soy sauce , il- mustarda u il- cream cheese u erga hawwad u kompli sajjar .

servi ma ross abjad u chips .

Ingredients

250 Ricotta

2 teasepoon powered sugar and honey

1 packet filo pastry

100melted butter mixed with one spoon vegetable oil

150gr pistachoes ground . the grinder but you can also put them in a food processor

1 egg

Flaked almonds I brown them slightly in a dry non stick pan , no need to add oil powered sugar for dusting . you will also need a pastry brush .

method

to make the cigars preheat the oven to 220. line a oven tray with baking paper . combine melted butter and oil in a bowl in a bowl and whisk until it is smooth . Put a teasepoon mix near the tip of the square as you are going to do any cutting

Put a teasepoon of the ricotta mix near the tip of the squares as you are going to roll it diagonally .

The edges of the pastry this way are exposed and it gives a mare appealing finish . Roll a diagonal angle into a cigar shape .

Bake in the hot oven for 10 minutes . \

Take out of the oven and lease it cool . Dust with some prepared sugar through a fine sieve .

Do not over it . Sprinkle some lightly roasted flaked almonds on top .

Ingredients

25 dried mushrooms.

 100gr bamboo.

100gr green pease.

 100gr lean ham.

2 cups chiken stock.

 150gr chiken

 150gr pork.

 Half a teasepoon  salt

 2 kg sugar.

Method

 Cut the mushrooms into small pieces and soak in boiling water for 1 hour.

Thinly slice the bamboo shoots and spread or minced ham .

  Bring the stock to the boil, mince the chiken and pork and add the stock to simmer foe 10 minutes.

 Add the drained mushroomsbamboo shoots and ham mix well and add the salt and pease. Cut the top of the melon and scoop out the seeds and some of the pulp.

 Stand the in a basin and scoop out the seeds.

 And some of the pulp.

 Stand the melon in the basin and steam for 90 minutes.

 Until th melon is cooked . the correct way to stand the soup cutting the peel down as level of soup is lowered.

Ingredienti

2 imgharef zejt taz- zebbuga

3 bicciet bacon bil-qoxra u imqatta fin

25 gr butir

450gr patata imqatta f’ dadi

450gr basal imqatta fin

600gr stokk tat- tiegieg

600ml halib

100gr ghagin

150double cream

2 imgharef pesto

2 imgharef tursin imqatta

melh u bzar

parmegjan mahkuk biex issertvi

Metodu

Sahhan iz-zejt go borma kbira u sajjar il-bejken fuq fjamma medja ghal 4 minuti zid il-butir il-patata u il-basal zid il-butir, il- patata u il- basal u sajjar ghal 12 il- minuta filwaqt li thawwad il hin kollu. zid l-istokk u il-halib fil-borma hallih jiftah jaghli u tektek ghal madwar 5 minuti zid l-ghaginu kompli tektek ghal4 minuti , hallat il- krema ma kollox u tektek ghal 5 minuti . Zid tursin – il-pesto u il-melh u il-bzar kemm tiggosta. Ferra’ go skutella li inservi fihom u roxx il-parmegjan fil-wicc.

Ingredienti ghal-ghagina

200gr dqiq self raising

60gr zokkor fin

100ml butir bla melh

1/2 kuccarina essenza tal- vanilla

qoxra ta’ lumi u laringa

bajda

Ingredienti ghal-mili

N.B Ghandek bzonn dixx ta’ 25cm ftit icing sugar gewz tal- indi (coconut) u gellewz inkaljat u mithun biex izejjen.

375gr irkotta

mgharfa ghasel

3 bajdiet

qoxra ta’ lumija u laringa

75gr lewz u gellewz inkaljat u mithun

1/2 kuccarina essenza tal- vanilla

100gr cikkulata skura mahkuka

Metodu

Go skutell gharbel l-ghagina u il-butir imqatta. Dahhal il-butir fid-dqiqbilli tahdmu bil-ponot ta subghajk sakemm isir frak tal- hobz. Zid iz-zokkor il-vanilla u il-qxur .

Zid il-bajda u b’idejk ahdem sakemm l-ingredienti jaghqdu u jiffurmaw ghagina. Jekk it-tahlita tibqa xotta zid ftit meraq tal-laring. Iftah l-ghagina u poggieha fid-dixx. Ahmi ghal 10 minuti f’ temperatura ta’ 180/c marka tal-gass 4 (bake blind)

Poggi l-irkotta f’passaturu hallieha sakemm terhi l-ilma li ikollha. F’ Receipjent iehor poggi l-irkotta, il-bajd, l-ghasel, il-lewz , il- gellewz , il-coconut l-essenza tal-lumija u il-laringa. Hawwad sakemm ikolna tahlita lixxa. Ferra il-mili tal-irkotta fuq l-ghagina misjura u ahmi fil-forn f’temperatura ta’ 180 marka tal-gass 4 ghal 30minuta . Kif tiksah , zejjen il-wicc u servi

Ingredients ikollok bzonn ghal 4 persuni

nofs kilo patata zghira bil- qoxxra b’ kollox Kul potato maqluba minn nofs 100ml ghadz ahdar nej mgharraq fl- ilma

2 imgharef majonej  light.

75mg salamun smoked imqattgha fergha zghira naniegh frisk biex izejjen .

metodu

 Hu borma ta-3 litri aghmel il-patata l-ghadz u l- ilma itfaghha fuq nar gholi poggihom go skutella ta’ l-insalata u hallihom jibirdu sewwa.

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.

Ingredients

2/3 cup milk 1/3 cup oats

¼ cup cooked quinua

¼ blueberries

¼ maple syrup

2 tabespoon pecan pieces

2-3 dashed cinnamon

Method

Combine milk and oats and cook according to packet instructionss.

Stir in quinua , blueberries , maple syrup pecans in quinua , cinnamon and serve hot .

Ingredients

  6 slices steaky bacon tray

6 slices steaky bacon rind removed

1 good drizzle honey drizzle olive oil

Drizzle olive oil

Salt and pepper

150gorgonzola cheese chopped

2tablespoon brown sugar salt and pepper

150gr gorgonzola and drizzle with olive oil

Method

 Bake in the oven at 200°for 25 minutes Remove from the ovev and allow to cool . for 25 minutes at the same time place the bacon till crispy

Ingredients

250gr salamun smoked

250gr gobon artab Soft cheese

Basma imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

Kaviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

Metodu

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra.

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista.

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed.

Kessah il-bragioli fil-frigg ghal matul il-lejl.

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film.

Zejjen bil- caviar fuq kull bragiola tas-salamun.

Zid xi weraq tat-tursinjew hxejjex ohra biex izejjen il-Platt.

Ingrediennts serve Almond 12

200gr pudina tal- milied imqatta .

100gr Qastan imsajjar u imqatta

il- qoxra tal- meraq bi 2 klementinmgharfa brandy .

25Folji tal- ghagina filo

method

50gr Butir imdewweb

Sahhan il-forn ghal 200/c/ gas 6. Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraqtal- klementina u il- brandy . SAhhan sakemm it- tahlita tirtab . Hallieha tibred . Hallat flimkien il- mixed spice u iz- zokkor .

Aqta il-folji ta’ l-ghagina. hallat flimkien il-mixed spice u iz-zokkor . Aqta’ il-folji tal-ghagina min-nofs. Idlek kull nofs bil-butir. u roxx ftit mit-tahlita mhawra taz- zokkor . poggi madwar 2 imghaaref tahlita tal- pudina tal- antunieri ta’ kull kaxxa ghagina . Imbaghad rembel djagonalment bhala cigarru. itwi it-truf biex taghlaq mill-mili . Idlek b’aktar butir u poggi fuq turtiera Ahmi f’ forn imsahhan u poggi fuq turtirea . Aghmel l-istess procedura sakemm tiehu kulur dehbi. jitbasktu . Roxx it-trab tal-genb u servi shan mat-tahlita tal-butir tal-brandy li forsi ikun fadallek . servi immedjatament fi 12 il-platt u servi shun .

100gr salamun   

2 basliet imdaqqsa   

Tlett tadamiet zghir 

2 basliet zghar 

3 brussels sprouts 

2 basliet mit-twil  

Pakkett saffron (zaghfran )

600ml stokk tal-hut 

10ml Krema friska

Metodu

Naddaf l-ispnot u aqsamha f’zewg Fillets.  Qatta  is-salamundawwar l- ispnot maghha u sikkithom bil-“cling film”.

Sajjar l-istokk fuq nar baxx  ghal 15 il-minuta. 

Qaxxar u qalli il-patata.  Qalli il-basla.  It- twil u aqlih bi ftit zejt. 

Itfa il-patata u il- krema u ghaffeg kollox . Zid il-melh u il-bzar . Itfa il-brussels sprouts fil-mishun ghal u imbghad kompli sajjar f’tagen. Bi ftit butir mat-tadam u il- basla iz- zghira , kollox maqsum min-nofs. 

Hallat l-is-saffron zaghfran ma zewg kuccarini stokk tal- hut u hallieh jaghli sakemm jonqos bit-terz. 

Ara li il-hutatkun saret qieghda fuq il-patata.  U il-haxixmin- nofs tal- platt u dawwar bis- sauce tas- saffron zaghfran li tkun hejjejt. 

Ingredienti

Basla imqatta fin

2 sinniet tewm

mgharfa jew tnejn zejt taz- zebbuga

100gr spinaci

100gr ikapuljat tad-dundjan

100gr gobon feta

10 tadam zghir

50gr frak tal- hobz

bajda imhabta

Metodu

iksi dixx tal-forn b’karti tax-xemgha

Sahhan il-forn fuq 180/c

Qatta il-gobon bicciet zghar . Sajjar l-ispinaci u armi l-ilma iz-zejjed. Aqli il-basla u it-tewm f’zejt taz-zebbuga ikapuljat tad-dundjan.

f’ Borma zid il-basal tewm kkapuljat tad- dundjan l- ispinaci msajra , it-tadam imqatta , il-gobonfid- dixx tal- forn . kompli hekk sakemm tispicca it- tahlita kollha

issa dahhal id-dixx id-dixx fil-forn u u sajjar ghal 30-40minuta sakemm jihmaru . F’nofs sajran tista tqalleb il-pulpetti .

Dawn il-pulpetti jitghu jittieklu shan jew kieshin

Ingredients

100gr salamun   

2 basliet imdaqqsa   

Tlett tadamiet zghir 

2 basliet zghar 

3 brussels sprouts 

2 basliet mit-twil  

Pakkett saffron (zaghfran )

600ml stokk tal-hut 

10ml Krema friska

Metodu

Naddaf l-ispnot u aqsamha f’zewg Fillets.  Qatta  is-salamundawwar l- ispnot maghha u sikkithom bil-“cling film”.

Sajjar l-istokk fuq nar baxx  ghal 15 il-minuta. 

Qaxxar u qalli il-patata.  Qalli il-basla.  It-twil u aqlih bi ftit zejt. 

Itfa il-patata u il- krema u ghaffeg kollox . Zid il-melh u il-bzar . Itfa il-brussels sprouts fil-mishun ghal u imbghad kompli sajjar f’tagen. Bi ftit butir mat-tadam u il- basla iz- zghira , kollox maqsum min-nofs. 

Hallat l-is-saffron Zaghfran ma zewg kuccarini stokk tal- hut u hallieh jaghli sakemm jonqos bit-terz. 

Ara li il-huta tkun saret qieghda fuq il-patata.  U il-haxix min-nofs tal-platt u dawwar bis-sauce tas-saffron zaghfran li tkun hejjejt. 

Ingredienti

500 ikapuljat tal-majjal

100gr bacon imqatta irqiq

2 bajdiet, imhabta

2 imgharef frak tal-hobz

bzar u melh

basla zghira imqatta irqiq

4 sinniet tewm imqatta irqiq

ftit zejt taz- zebbuga

Metodu

Go skutella kbira habbat il-kapuljat u il-bacon , zid il-bajd imhallat.

Sadanitant qalli fi ftit zejt taz- zebbuga , il- basla, it- tewma sakemm isir tranparenti .

x’ hin jibirdu zidhom mat- tahlita tal- kapuljat u il- bacon .

Zid bzar u il- melh skond gostik .

Zid il- frak tal- hobz u hawwad sew b’ imgharfa ta’ l- injam .

Poggi it- tahlita fil-frigg ghal 30 minuta .

Ifforma il- (Pulpetti) . Sahhan tagen u idilku bi ftit zejt

Ibda aqli il-pulpeti sakemm tarahom li baqghu rotob imma gew kulur sabih .

Servi shan ma’ xi insalata jew patata moqlija jew mghollija.

Ingredients

Dawn huma il pulpetti maghmula mic-cicri.

Jistghu jinqlew jew jinhmew fil-forn. Jekk taghzel li tahmihomimportanti li iz-zejt ikun jghaddi l-felafel li ikollok it-tagen jew fil-borma li ikun jaghli u li waqt li taqlighom it- temperatura taz-zejt ma titbaxxiex. Il-cilantro hija haxixa li tixbah hafna it-tursin mid- dehra imma ghandha toghma partikulari .

2 kikri cicri niexfin

Kikra tursin

Kikra cilantro

Bzar, melh ,

Basla zghira, imqatta’ 4 sinniet tewm

Mghafga

Kuccarina trab tal-kemmun

Kuccarina nocemuskata (trab)

Mgharfa lumi

22 imgharef zejt tgaz- zebbuga

Kuccarina Bicarbonate of soda

Metodu

Xarrab ic-cicri ghal 24 siegha fl-ilma . Zid l-ilma jekk tarah li inxtorob. Halli ic-cicrimqattra , il-bzar u il-melh , il-kemmun u in-nocemuskata, it-tursin u ic-cilantro , il-basal, il-basla u it-tewma . Ghaffeg sew go food processor u il-bicarbonat . Hawwad sewwa . Kessah fil-frigg ghal 45 minuta . Idlek pjanca tal-forn biz-zejt u iksieha bil- carta forno . Ifforma it-tahlita fi blalen zghar. 

Erga’ kessah ghal kwarta . Sahhan il-forn 200˚C.   Ahmi fil-fornghal madwar 40 minuta jew sakemm tara li il-felafel ghaqdu u ghandu lewn dehbi sabih . Servihom shan jew kieshin.

Ingredients serve 4

500gr ikapuljat tac- canga

bzar iswed

basla zghira imqatta’ irqiqa

mozzarella imqatta f’ dadi zghar

50gr frak tal-hobz jew hafur (Oats )

Metodu

Poggi l-ikapuljat go skutella shiha

Werqa tursina imqatta irqiq

Ftit zejt taz- zebbuga

Poggi l- ikapuljat go skutella kbira. Ghaffeg sew b’imgharfa ta l-injam

Zid it-tursin il-frak tal- hobz jew il-hafur (Oats)

Hallat kollox sew b’imgharfa ta l-injam

ifforma forma ta’ burgers imdaqsa . fin-nofs ta’ kull wahda deffes mozzarella zghar .

Poggi il-burgers fil-frigg ghal madwar nofs siegha sakemm jaghqdu ftit

Dellek tagen bi ftit zejt u ibda aqli il-burgers sakemm il-kulur burgers ma jibqax ahmar imma jigi kannella skur . Servi go panura ma ftit insalata friska

Dawn il- burgers jifrizaw ruhom sew jekk jigu imgezwra fil- fojl wahda wahda biex ma jehlux flimkien. Meta tkun se tuzahom , ohroghom ftit minuti qabel . tista ukoll isajarhom fil- forn f’ temperatura moderata.