Ingredienti

300gr di bruscandoli

300di riso

1 cipolla

1 litro brodo vegetale

60gr di burro

1/2 bicchiere di olio extravergine di oliva

1 cuffo di prezemolo tirato

formaggio grana gratuggiato

sale e pepe

Preparazione

Prima di tutto il brodo vegitale . Nel fratempo la bruscandoli e taghliate a pezzetti . Tirata la cipola sotile e fate sofrigete in una padella con l’ olio d’ oliva e 30gr di burro . Aggungete i bruscandoli e lasciate cuacete per pochi minuti .

Incorporate con i riso e mescolate delicatamente lasciando insaporire a tutto .

Versate il brodo caldo nella quantita necessaria man mano che la cottura del riso le chediete

Lasciate cuchiere una ventina di minuti . A fine cotturatoghliete la padella dal fuoco mettendo i prezemolo tirato altri 30 gr di burro il- grana gratuggiato e fate amalgamare bene prima di servire a tavola .

Ingredienti

250dqiq self raising

100gr margerina

30gr zokkor

125ml halib xkumat

50gr frott niexef

25gr gewz tal-indi

300gr frawli friski

Method

Sahhan il-forn f’temperatura ta’ 200, marka tal-gass 6. Idlek forma tal-buns bil-margerina jew zejt vegitali.

Ghabel id-dqiq go skutella kbira. Qatta il-margerina u zidha mad-dqiq. Haddem il-margerina u zidha mad-dqiq.

zid iz-zokkor, il-frott niexef u il-coconut u hawwad sew.

Zid il-halib xkumat u ghaqad it-tahlita b’ ghagina ratba imma mhux twahhal.

Kebbeb l-ghagina fil-cling filmu dahhal fil-friggghal 20 minta . Ferrex ftit dqiq fuq il- mejda iftah l-ghagina daqs centimetru u nofs hxuna . Uza forom tondi biex taqta l- ghagina mbaghad qedhom fil- forom sakemm jiehdu il- kulur . Ohrog mill- forn u hallihom jikshu .

Servi bil- frawli friski .

ingredienti isservi 4

400gr kapuljat tac-canga

150gr bejken imqatta strixxi

4 imgharef zalza tat-tadam

2 bajdiet

2 imgharef frak tal-hobz

bieba tal- hobz imxarba bil- halib

mgharfa rignu u ftit weraq tar-rignu frisk

ftit habaq frisk

bzar u melh (kemm tiggosta)

gobon mahkuk

butir

Metodu

Go skutella hawwad flimkien il-kapuljat , il-bajd , il-gobon u il-bieba tal-hobz. zid il- melh u ftit frak tal-hobz biex taghqad it-tahlita. poggi l-istrixxa tal-bejken roxx il-frak tal-hobzu ccatja it-tahlita fuq kollox. Idlek fuqha l- istrixxi tal-bejken u ferrex iz-zalza tat-tadam u ccatja it-tahlita fuq kollox . Ahmi forn moderat u thallix il-pizza tixotta . Servi bil-weraq frisk tar-rignu u il-habaq.

Ingredients

1.5 kg ripe tomatoes

 2 garlic cloves

 1 small union

20ml raspberry vinegar

 1 orange

½ honen dew melon

 Bunch of fresh herbs , mint basil thyme and parsley

 Sea salt and freshly cracked pepper

200ml extra virgin olive oil

method

Plunge the tomatoes in boiling water for 15 seconds , drain , cool peel the skin , remove the seeds and roughly chop.

Remove the skin and seed from a melon and cut into cubes .

Lightly press the garlic leaving the skin on .

Finely chop the onion and the herbs . zest the orange in boiling water for 5 minutes and drain

Heat a deep pan with half the oil and put in the garlic , leave to cook for 1 minute , remove and discard

Place the melon in the same pan and oil and saute for 3 minutes stir the vinegar and the union and cook for a further minute

Add the tomatoes and cook for 15 minutes adding water if necessary .

Blend the soup to a fine sauce and mix in the orange zest .

Season and chill perfectly overnight

Serve chilled sprinkle with olive oil and herbs .

ingredienti

2 karottiet imxaxxra u imdaqsa

200gr pastard

200gr brokkoli

150gr piselli

3 patatiet zghar imqaxxra

bott zghir corn

2 bajdiet

100gr bacon

4 slices hobz

100ml halib

4 slices hobz

100gr gobon isfar mahuk

bzar iswed

ftit frak tal-hobz ghal panura

2 imgharef zejt taz-zebbuga

metodu

Ghalli ftit tal-haxix minbarra il-piselli u il-corn u qattar sew fil-passatur

Xarrab il-hobz fil-halib u hallih joqoghod ghal 10 minuti.

Aghsar il-hobz sewwa bil-halib

GHaffeg il-haxix u zid il-piselli u il-corn. Hawwad sew Zid il-bajd il-bacon , il-bzar iswed , il-gobon u 4 imgharef frak tal-hobz . Hawad sewwa sakemm tara li l-ingredienti dahllu f’xulxin . Halli it-tahlita toqoghod ghal 30 minuta fil-frigg . Sahhan iz-zejt go tagen non stick . Ifforma it- tahlita f’ pulpetti zghar . Gerbeb il-frak tal-hobz u aqli hafif iz-zewg nahat .

Jekk tixtieq tista ukoll thalli barra il-bacon . Servi dawn il- pulpetti jew bhala kontorn jew bhala ikla principali . Jistghu jitieklu keshin kif ukoll shan.

ingredienti isservi 6

4 bajdiet

50gr butir

u minghajr il-gilda

700gr flett tas-salamun minghajr xewk.

bajda imhabbta biex idellek

ghal mar- ross

kuccarina zerriegha tal- kemmun

kuccaruina zerriegha tal- kosbor

4 mwiezed tal- kardamonju

2 stilel tal-anisetta

bicca zokk tal-kannella 200ross basmati

werqa randa

bicca zokk tal- kannella ta 4cm

400ml styokk tal- hut u il0- meraq tan- nofs

lumija

bukett kbir xibt

metodu

ghalli il- bajd ghal 8 minuti ezatt , borma ilma mielah jaghli .

Saffi mill-ilma u kessah taht l-ilma kiesah mill- vit . QAxxarhom u warrabhom f’ genb . QAtta is- salamun hoxnin daqs ta’ suba’ Sahhan nofs il- butir f- tagen non stick u aqli il- bicciet tas- salamun ghal minuta ghal kull naha pero issajarhomx kompletament . x’ hin tlesti warrabhom fi platt.

Biex issajjar ir- ross , dewweb il- kumplament tal- butir fl- istess tagen . Zid il- basla il- kemmun iz- zerriegha tal- kosbor tal- kardamonju u l- anizetta u aqli bil- mod ghal 8 minuti sakemm jiehu kulur dehbi . Zid ir- ross , il- werqa randa u l- istokk tal- kannella.

Ferra l-istokk kollox u zid il-bzar u il-melh . Ghatti u ghalli. imbaghad baxxi in-nar kemm jista ikun, u nkompli sajjar ghal 10 minuti

Warrab genb biex it- tahlita jibred . La darba tibred zid ix- xibt li tkun qattajt.

Biex taghmel it-torta iftah wahda mill-bicciet tal-ghagina forma retangolu ta’ 23cm *40cm. Poggi din l-ghagina fuq turtiera . Poggi nofs ir- ross fuq l-ghagina u u halliu halli bordura ta’ 5cm. nehhi l-anizetta u iz- zokk tal-kannella. Poggi is-salamun fuq ir-ross qatta il-bajd roti u poggi fuq is-salamun. Poggi il-kumplament tar-ross fuq is- saff tal- bajd u aghfas il-mili b’ idejk biex tippakjah sew . idlek ix- xifer tal-ghagina bil- bajd imhabbat .

Iftah it- tieni bicca tal- ghagina b’ retanglu ftit ikbar minn dak ta’ qabel . ghatti il- mili bih u ghafas it-trufijiet flimkien . Ghatti il-mili u ghafas it-trufijiet flimkien. Aqta il-bicciet iz-zejda u ghafas it-truf b’ furketta.

,. sahhan il- forn ghal 220/gas 7. idlek it- torta kollha bil- bajd imhabbat u aghmel qasmiet min- naha ta; fuq tas- sikkina . ahmi ghal 20 minuta sakemm tiehu kulur dehbi .

halli toqoghod ghal 10 minutiu imbaghad servi ghal ghazla tieghek .

Ingredienti

300 flett tac- canga

gbejna

zalzett malti

pastard

curry

melh

bzar

bajd

krema friska

ghaz- zalza

basla tewm

bzar shih

stokk tal- laham

krema friska

Metodu

Sajjar il-laham fuq gradilja u ghamel feli fil-wicc u imla il-gbejna u iz-zalzett. kompli sajjar fil-forn ghal 15 il-minuta . Ghalli il-pastard u saffi . Hallih jiksah u hallat il-curry , il-melh bzar , bajd u krema. Poggi f’dixx midluk bil-butir u sajjar fil-forn ghal 10 minuti.

Ghaz-zalza

Aqli il-basla u it-tewm flimkien mal-bzar shih . Zid il-u l-istokk . Spicca bil-brandy u l- istokk . Servi l- laham mal-haxix u iz-zalza.

Ingredienti

2 karottietkbar , mahkuka

Brokkola zghira , mahkuka

ftit sweetcorn , imqattar sew mill-ilma

2 qarabaghlijiet tawwalin mahkuka

gbejna niexfa , mahkuka

2 bajdiet imhabta

bzar u melh

2 spring onions , imqatghin irqiq irqiq

2 patatiet mghollija u mghafga

ftit gobon tal-hakk

dqiq

Metodu

Poggi il-haxix kollu nej b’sarvetta nadifa .

Aghsarha sew biex tohrog kemm tista ilma minnu.

Zid il-gbejna u il-gobon , il-bzar u il-melh

Fl-Ahhar zid il-bajd u hawwad sew.

Ghandek ikollok tahlita daqsxejn maqughda, ghalkemm dqiq zid kemm hemm bzonn.

Kessah it- tahlita ghal madwar siegha . ifforma blalen u ahmihom forn sakemm tara li ghaqdu .

Tista ukoll taqlihom .

Ingredients

350gr ross tilda rice

50ml ilma

Sinna tewm

Niskata melh

1 kg canga imqatta irqiq 300

fjuretti tal brikkolkji

Avocado imqaxxra minghaajr zerriegha

Mgharfa zokkor ismar

3 imgharef cornstarch

2 imgharef zerriegha tal- qarahamra

2 nofsijiet bzar ikulurit differenti

Method

Ghalli ir-ross ghal madwar 15 il-minuta. Hallih joqoghod . jekk trid ghamlu go borma

Go kazzola hawwad 3 imgharef cornstarcxh u 3 imgharef ima .itfa it- tewm u il- melh

Qalli il-laham fi mgharfa zejt taz-zebbuga u hawwad spiss .

Ingredients serve 4

Some fresh basil leaves + more for serving

Some fresh mint + more for serving

200gr shelled toasted pistachios +more for serving

2 tsp lemon zest

1 tap lemon juice

50gr freshly grated parmesan + more for serving

2 tablespoon extra virgin olive oil, divided

1 zuchini very thinly sliced

fresh ground black pepper

400gr spaghetti whole grain

Method

Bring large pot of salted water to the boil .

In a food processor, pulse together, basil, mint, pistachoes , lemon zest and juice , Parmeasan and 2 tablespoon of olive oil .

In a large saute pan , then cook zuchini for 4 to 5 minutes or until browned .

Add spaghetti to boiling water . Drain , reserving pasta water and return to the pot . Toss pasta with pesto , zuchini and cooking water . Serve spaghetti in bowls with additional mint and basil, pistachios and parmesan

Ingredienti

patatiet imqatta rotio roti rqaq

laham tal- friza

tewm imqatta irqiq

bzar u melh

zejt taz-zebbuga

tadam maqsum min-nofs

dada tac- canga

Method

Poggi dixx tal-forn ifrex saff patata .

poggi saff laham tal-friza

Ifrex it-tewm , it-tursin , il-bzar il-melh kemm tiggosta . Holl id-dada tac-canga u ifrex il-gravy fid dixx .

ghatti id-dixx .

Poggi mad- dawra tad- dixx xi tadam .

Ghatti d- dixx b’ ghatu jew fil- forn u ahmi fuq shana moderata ghal madwar siegha.

Servi ma hobz frisk .

Ingredients isservi 4 .

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  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

2 chicken breasts sliced into chunks

2 tablespoon olive oil

1 onion diced

2 cloves garlic diced

Some dry white wine to taste

420gr tomatoes

4 tablespoon tomato puree

1 teasepoon drained capers

Oregano and basil (dry) to season

2 bay leaves (randa)

Some fresh parsley to garish

Pepper

Method

Preheat all ingredients pour to proceeding.

Rub the chicken breasts with seasoning which includes the oregano, basil and pepper .

In a hot skillet containing the olive oil sear the chicken pieces in small amounts until lightly browned, put aside.

In the same skillet, add the onion, garlic and fry for 5 minutes. Once the onion and garlic are cooked and softened, add the wine, tomatoes, tomato puree, bay leaves & capers & simmer.

Add the cooked chicken and continue to simmer for a further than ten minutes, until the chicken is cooked right through.

Once ready, sprinkle, the fresh parsley and serve with potatoes or green vegetables.

Ingredients

1. small bunch chilantro , though stems removed leaves and tender stems coarsely chopped

4 scallions coarsely , chopped

4 garlic cloves . 1 tablespoon Diamond cystal or 1/2 salt .

1/3 vegetale oil unsalted or roasted peanuts crushed .

11/2 thick steak cut into 5 long pieces

Flaky sea salt

Method

Pulse cil, scalliouns , chiles , garlic and 1 tablespoon Diamond cilantro , salt in a food processor . transfer to a small heatproof bowl

Heat 1/2 oil in a small skillet over medium -high . cook cumin until fragrant about 10 seconds . transfer to a bowl with paste, add peanuts and mix well . set scallionthhrecha aside and serving . Pat steaksdry with paper towels and season with both sides with salt . Rub a little oil over steaks to coat lightly .

Heat a large cast iron skillet over medium- high heat . add half of the steaks , arranging a single layer and cook , undistributed until a gold crust forms 2-3minutes . (Steak should be thin enough once it seared it will be cooked to medium rare about 125’c on an instant read thermomether .) If you have hot pan this will happen quickly . Transfer steak to a cutting board and repeat process with remaining steak . let rest 10 minutes .

Slice steak against the grain and on a platter . top with reservedscallion thecha and sprinkle with sea salt .

Ingredienti

3 bicciet flett tac- canga ta’ madwar 7 oz

1oz kappar imqatta

4 sinniet tewm

kuccarina naghniegh

kuccarina tursin

ftit klin

kikra stokk tat- tiegieg

meraq tal- lumija

Qoxra ta lumija mahkuka

kuccarina mustarda ingliza

krema friska

2 folji incova

‘ ftit bzaru ahmar niexef chilli .

kuccarina zebbug minghajr ghadma mqatta bicciet zghar

Metodu

Naddaf il- bicciet tal- flett u qataghhom f’ porzjonijiet ta 7 uqiji il- wahda . ghasar lumija ghal madwar 10 minuti . SAhhan f’ tagen bi ftit zejt taz-zebbuga itfa’ 2 sinniet , ftit klin u aqli il- flett minn kull naha . dahhal il- forn u kompli sajjar ghal gosti tieghek .

F tagen iehor sahhan iz- zejt flimkien mal butir itfa’ il- kumpolament tat- tewm , zid l- incova u qalli sakemm it- tewm jiehu daqsxejn taz- zebbug , il- qxur tal- lumi u il- krema u hallih itektek fuq nar bati.

Meta tara li iz- zalza giet kremuza zid il- mustarda , il- bzaru , il- flett tal- forn u poggih fuq il- kontorni .

These yummy nut– free and low fat cinnamon energy ballscall for just 4 simple ingredients and make a perfect sweet and satisfing snack.

Ingredients

2 cups oats (200gr)

1 1.5cups or (283gr ) pitted soft dates

1 tbsp. cinnamon

1/4 sea salt, optional but enhances flavor

Method

Add the oats to a food processor and pulse a few times to break down into a grainy flour .

Add the rest of the ingredients and mix until it forms a thick sticky dates were on a dry side and the mixture seems too crumbly between your fingers . If your dates were on the dry side and the mixture seems too crumby you, you may need to add 1 tablespoon warm water and process again . with your hands to roll into about 20 balls .

Option to sprinkle with the roll balls in shreaded , cinnamon or a mixture of coconut sugar .

notes

It is important to use soft , moist dates in this recipe . if your dates are dry and hard soak them in just “boiled water” for 15 minutes and then drain them before using in this recipe .

Ingredients 3 slices Aubergines

2 slices smoked salamon

10 cherry tomatoes

1 tablespoon chopped onions

1/2 tablespoon chopped garlic 1 tsp sea urchins

pinch of salt

Method

1.Grill aubergines

2.Add garlic, onions and chopped cherry tomatoes to the pan and cook .

3. Add sea archiinsto taste

4. To serve place one slice of aubergines on a plate and top with a smoked salamon and tomato paste .

5.Continue to layer with the remaining ingredients

6. Garish with basil oil and the roast cherry tomato. To make the basil oil , blend basil , olive oil , garlicand a pinch of salt .

Ingredie nts serve 8

300gr shortcrust pastry

Baked beans

175 grunere cheese , grated

290 grilled vartikole vin oil drained and halved

200gr Mortadella cut into 125cm pieces

1 tablespoon oil reserved from a jar of artikoles

425gr double cream

3 large eggs

1 large egg yolk

1 level tbsp finely chopped fresh rosemary

salt and freshground black pepper .

Method

pour the oil reserved from the artikole in a frying pan set over a medium to high heate and saute the mortadella for 5 minutes until very browned ; remove with a spotted spoon and drain on kitchen paper. Whisk together the cream , eggs , egg yolk and rosemary and season with salt and pepper . Roll out the pastry on a flavoured surface until it at east 6cm larger than the base of an 25.5cm tart tin . lift it over the tin and press it down into the bottom and up the sides of the tin , rollthe pin over the top the excess pastry , lightly prick the base with a fork and chill for 30 minutes. Preheat the oven to 200/ gas 6, line the chilled pastry with baking parchment and fill with baking beans ; cook for 15 minutes until the pastry is set and very pale , take the tart out of the oven remove the paper and beans and leave to cool a little .

Arrange the cheese, artichokes and mortadella evenly on the bottom of the tart case, pour the rosemary custard into the tart and bake in the oven for 20 minutes or until the custard has set in the tin before removing to a cooling rack , serve hot and cold

Ingredients

5egg yolk

100gr caster sugar

150marsala or sweet sherry

Amaretti biscuits opitional

Method

Put the egg yolks in a large bowl , add the custor sugar and whisk vigoursely with a balloon whisk until the mixture is thick,

very pale and has doubled in volume. Put the bowl with the mixture over a pan of gently simmering water. Add the Marsala or

sherry to the mixture and continue whisking until the foamy substance becomes warm. Pour into four glasses and serve with

cookies on the side.

Ingredjenti

• 3 tazzi ross dry
• 6 tazzi ilma
• 500g ikappuljat
• bot kunserva / nofs bot
• bot polpa tal-flixkun
• zied 3 kuccarini zokkor
• 4 imgharef gobon
• 4 bajdiet

Metodu

Zalza

Sajjar ikappuljat meta isir itfa flixkun tal-popla, itfa 3/4 imgharef kunserva. 

L-istess tazza li tuza ghar ross trid tuza ghal ilma.

2 tazzi ross

Ahsel ir-ross, saffi u nehhi l-ilma.

Ross itfaw f’dixx tal-hgieg.

Itfa 4 tazzi ilma.

Titfa zalza bil-laham.

Titfa 4 bajdiet fl-ilma u l-gobon tal-hakk.

Ixghel il-forn qabel.