Ingredienti

150gr selp (kale)

150gr spinaci

300gr dqiq

Niskata bikarbonat

2 sinniet tewm

300gr gobon (pecorino)

zejt taz- zebbuga

melh u bzar

Metodu

Hallat it- tisjir mal- bicarbonat u 100ml zejt biex u fforma ghagina

Ghattieha u hallieha tistrieh ghal siegha fil-fridge

Qatta’ bicciet zghar is-selp(Kale)

Qalli fi ftit zejt is- selp (kale) u l-ispinjaci flimkien mat-tewm imqatta Meta tara li il- haxix sar zid il- gobon mahkuk , in- nocemuskata , melh u bzar.

Iftah l-ghagina go dixx midluk bil-butir, u tella’ xoffaghagina madwar it-torta kollha.

Ferrex it-tahlita tal-haxix fil-wicc.

Ahmi go forn 180/c ghal madwar siegha .

Ingredients, serve 4.

200gr red canned salmon drained

1 egg white

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and ground fresh pepper

For the filling

2 eggs +1 egg yolk , beaten

4 tablespoon creme fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped

Method:

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin.

Mix together the tart cases ingredients then press the mixture into the muffin holes using a teaspoon to make 6 tart cases. Mix all the ingredients for the filling together , season then pour into the salmon cases and bake for 13-15minutes until the filling is set ,; remove from the oven and leave for about five minutes to firm up.

Run a knife round each targets then using a spoon to lift out of the tin , serve with more dill scattered on top .   

Ingredients

Non stick looking spray

1 cup uncooked Quinoa dinner according to package directions

2 packs plain flour one and three froths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredienti

4 patatiet zghar

landa salamun

200gr salamun iffumikat

100gr zebbug

ftit kappar

habaq frisk jew hwawar ohra

zewg bajdiet, imhabta

bzar

lumi biex isservi

method

Ghalli il- patata u ghafigha hekk kif tkun ghadha shuna.

Zid maghha is-salamun tal-bott imfarrak b’ furketta u is- salamun affumikat imqatta’ bicciet zghar .

Kessah it- tahlita ghal madwar 30 minuta sakemm tara li ghaqdet .

Ifforma it- tahlita fi blalen u iccatjahom forma ta’ pulpetti. Tista jew tahmihom sakemm isiru jew inkella sahhan tagen fuq in-nar bi ftit zejt fil- qiegh u aqlihom hafif ghal madwar 4 minuti fuq kull naha .

Servihom ma’ ftit haxix mgholli u bil- wedges tal- lumi li tista ukoll tghasru fuqhom.

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients serve 4

Organic orange

Organic fresh rosemary

Chicken options

Organic boneless skinless chicken breasts

Sherry vinegar

sunbasket parsley – pecan pesto

(Extra virgin olive oil, pecans, parsley, garlic, garlic, kosher-salt, black pepper).

For the pastry

kosher salt, freshly ground black pepper – olive oil

From the beet and orange

1. Scrub the beet, cut the best crosswise into 1/4 inch thick rounds .
2. Using your hands or a sharp knife , peel the orange . Cut the fruit crosswise into 1/4 -inch thick slices . Discard the seeds
3. Strip the rosemary leaves from the stems and coarsely chopenough to measure 2 tablespoons . Save the remaining rosemary for another use .
4. On one end of a sheet pan the best orange , rosemary and 2 to 3 teasepoon oil ; season with salt and pepper and spread in the even layer . Let stand while you prepare the chicken .
5. Prep and brown the chicken .
6. Pat the chicken dry with a paper towel season generously with salt and peppe .

In a large frying pan over medium high heat, warm2 to 3 teasepoon until hot but not smoking . Add the chicken and cook for 30 seconds . Transfer the chicken to the end of the sheet pan . Do not clean the frying pan .

Roast the chicken and orange. Tranfer the sheet pans to the oven . Roast until the chicken is cooked through and the best and orange are tender and lightly browned 12 to 15 minutes for the chicken and 15 to 20 minutes for the beet and orange . If the chicken is done first , transfer to a plate and cover to keep warm . Meanwhile prepare the kale

Cook the kale . In the same frying pan used for the chicken , if dry add 2 or 3 tablespoon oil. Warm over medium heat until hot but not smoking . Working in batches if needed, stir in the kale, season with salt and cook scraping up any browned bits from the bottom of the pan until the kale is wilted , 1or 2 minutes . Remove from the heat and stir in 1 teasepoon 2 (tsp) vinegar . Season to taste with salt and pepper and more vinegar if desired.

Serve . Transfer the kale , beet and orange in individual plates . Spoon 1 or 2 tablespoons parsley pecan – pesto onto each plate, top with the chicken and serve the remaining pesto on the side.

Ingredients

120gr Salamon fillets

100gr dried pappardelle

2 tablespoon olive oil

2  tablespoon pesto

60gr rocket leaves

Sea salt & black pepper

20 parmesan shavings

Method

Put the salamon & pour the water until barely covered, bring to a boil and simmer in a low heat for 5 minutes .

Put the salamon on a plate and leave to cook for 10 minutes.   Cook the pappardelle in a large salted water for 6 minutesor until al dente.

Drain well & return to the pan. Add the pesto parmeasan shavings & olive oil .

Cut the salmon into 1 cm due  to break into flakes . Add the pasta together with the rocket, salt & pepper and well combined. Serve immediately on warm plates topped with the remaining Parmesan shavings.  

Ingredients

Serve 6

600gr tomatoes

300gr mozzarella cheese

lots of fresh basil leaves

fresh basil

Method

Slice the tomatoes into even slices.

Drain and fresh mozzarella and slice evenly 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 color and taste & drizzle with olive oil.

Ingredients

100gr paghieri pasta

100gr fresh tuna

1 clove garlic

1 tablespoon fresh coriander

Pinch of salt and pepper ,50ml cream ,For the sauce 1 clove garlic tewm 100gr cherry tomatoes tadam zghir hafna Fresh basil (habaq ), Salt & pepper

Method

 Boil the pachieri in salted boiling water until al dente .  Drain and sprinkle a little extra virgin olive oil to prevent the pasta from stiking . Put the tuna mixing in the piping bag and stuff the pachieri . Prepare the cherry tomatoes.  Add a little pasta and the cherry tomatoes . Add a little pasta water & simmer .

Place the pachieri & cook enough for a few minutes to cook the filling . Serve warm .

Ingredients

 Aqli il- lampukiu fl- istess tagen aqli basla u ftit tewm flimkien ma ftit merdqux , naghniegh u habaq . Zid 2 imgharef kunserva three hills u hallih itektek ghal ftit .

Zid il- kappar u bicca dada tat- tiegiega . zid tazza nbid ahmar .  Zomm it- tahlita .

Zid il- lampuki li tkun qlejt fil- bidu u wara erga bl- ghagina . taqqab il- wicc b’,furketta , qabbad il- forn halli jishon ghal 10 minuti u ahmi f’ forn moderat xi nofs siegha sakemm l- ghagina tihmar .

ingredients serve 2

1 bowl condenced low sodium chicken noodle soup home made

one and one half grated fresh ginger

few fresh parsley leaves

one half grated carrot

one half thinly sliced onion

2 soft boiled or hard boiled -eggs halved

one half toasted sesame seeds .

Method

Prepare soup according to the packet directions

Stir in ginger and heat until simnmering

Divide the soup into 2 white bowls .

Top each with 1/4cup each parsley and carrot

Top with 1/4 cup each parsley and carrot

2 tablespoons onion and an egg .

Finish with sesame seeds.

Ingredients

serve 4

hands on time 15 minutes

1/2 iceberg lettuce shreaded

175gr cooked peeled , prawns , shrimps , flaked white crab meat or lobster meat if thawed

cucumber slices or lemon to garish

for the dressing

2 tablespoon mayoneise

2 tablespoon tomato ketchup

2 tablespoon natural yougourt or a dash of worchesire sauce salt and freshly ground black pepper

1. lime 4 small glasses with the shreaded lettuce ,

2. to make the dressing put the mayoneise into the bowls and mix with the ketchup n, yougurt and lemon juice or worchesire sauce . season with salt and ground pepper .

3. combine the shellfish and dressing them then pale the mioxture into the glasses . garish eachglass of cucumber slices , capers or lemon wedges and serve immediately .

serve 6

cooking time 10 minutes

Ingredients

400gr can chickpeas

juice of 1 lemon

4 tablespoon tahini

1 garlic clove , crushed

5 tablespoon xtra virgin olive oil

salt and freshly ground black pepper

pitta bread or toasted flatbreads to serve

Ingredients

one and one half dry yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Prepare pizza Dough ;
Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .
Method;
Knead the dough again and roll each piece into an 18cm in circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna and the other ingredients on it . Cook them in the oven for about 10 minutes or until golden

Ingredients serve 4.

800gr self raising flour

castor sugar 300gr

vanilla powder 1/2 tsp

lamb brand table salt , pinch

unsalted butter 300gr

4 eggs

lemon zest 1 grated

ground almonds 270gr

(can also use substitute instead)

icing sugar 100gr

vanilla powder 1/2 tsp

2 eggs

lemon zest , grated

dark chocolate/ lamb brand milk

lamb brand mixed sprinkles

chocolate eggs 4

lamb brand royal icing mix

gel food coloring

method

sieve the flour in a bowl and mix the flour , vanilla powder , salt, butter and lemon zest together then add the eggs and mix until a smooth dough is obtained i, if needed be add some water

Mix all the ingredients together until a smooth paste is obtained.

Roll a dough on a flavored surface with a rolling pin 5mm thick , slightly mark the dough , spread the filling leaving a 10cm space from the marked edge . cover the filling and filling an another layer of dough identity the shape filling and using a cutter cut both layers identify the shape filling and using a cutter cut both layers of dough altogether . cook in a preheated oven oven at 180/c for about 20 minutes . leave to cool before decorating . For while royal icing place icing mix and water in a bowl of an electrical mixer fitted with a whish attachment and beat for 2minutes on high speed . to color the white royal icing divide in different bowls and add a few drops of gel food coloring and mix well . Spread the baked figolla with melted chocolate and decorate with icing . Add mixed sprinkles and chocolate eggs.

Ingredients

6 butternup snap buiscuit

2 tablespoon boiling poiint

one and one half teasepoon powered gelatine

250gr cream cheese softened

1/4 cup custor sugar

200 tub natural yougourt

1/3 cup custer sugar

200gr coconut cream

2 tablespoon finely grated lime rind

1 tablespoon lime juice

lime zest to serve

Method

Lime each hole of 6 hole 3/4 cup capacity salad texas muffin pan overhang of each hole .

Place 1 buiscuit , flat side down . In the base of each hole . Place boiling water in a heatproof jug . Sprinkle with gelatine .

Stir to dissolve . Using an electric mixer beat gelatine cream cheese and sugar until smooth . Add yougourt, coconut , cream lime rind and lime juice .

Beat to conbine . Add the gelatine mixture . Beat until smooth . Pour cream cheese mixture into prepared pan holes . Cover .

Refregerate for 6 hours or until firm . use overhanging plastik wrap , lift cheesecake from pan. Remove plastic wrap . top with lime 7. Zest & serve.

Ingredients serve 6 to 8.

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .

Ingredienti

200ml Halib

200gr gelletini plain

200gr gellewz bla qoxra

220gr cikkulata tat-tisjir

Metodu

Farrak il-gelletini f’bicciet zghar , imma mhux trab

aqsam il-gellewz min-nofs

dewweb il-cikkulata banju marija

hawwad sew flimkien il-galletini imfarka u il-gellewz maqsum .

zid it-tahlita tac-cikkulata mdewba u zid ftit ftit il-halib

Hawwad bil-mod sakemm l-ingredienti jithalltu flimkien

Poggi it- tahlita go dixx baxx u llixha

Kessah it-torta fil-frigg minn tal-inqas nofs siegha qabel isserviha .

Ingredienti

2 basliet kbar

25 gr pure tat- tadam

3 imgharef zejt

200gr hxejjex tal-friza imhalta

400gr Canga imqatta’ f’dadi

5 kikri ross

2 sinniet tewm midrusin

dada tac-canga

Ginger imdaqqas midrus

410gr tadam imqatta’

Niskata melh

Ilma

Metodu

Go tagen kbir sahhan iz- zejt mu aqli ic- canga sa ma ssire .

Zid il-basal u hawwad sakemm jihmaru .

Zid il-pure , it-tadam u id-dada , u halli isir fuq nar baxx ghal madwar 10 minuti .

Lahlah ir- ross u zidu mat- tahlita . Hawwad sew u zid ilma bizzejjed ghal 5 minuti ohra .

jghati ir-ross imma mhux li tgherrqu.

Sajjar fuq nar baxx, hawwad ta’ spiss u hu hsieb li ma jehilx mal-qiegh tat-tagen.

Servi ma’ insalata friska x’ hin tkun cert li ir- ross sar sew .

130gr Farina Bianca

120di facciole do patate

3 ouva

150gr di zuchero

100gr di burro

60ml di latte

1 busting do levito do dolci

La scorza di 1 limone

1 pizzico do sale

zuchero a velo

preparation per 1 torta

Elaborate con lo sbattutore electric in una terrine lo zuchero con I pezzi do burro amorbidito

Incorporate le uova , tuna Volta , e poi aggungiete lentamente le Farina insieme allea fecola do pat\te

Unite fino a latte LA scorza gratuggiata per limone , il- levito e un pizzico do sale . Riservate con Della Carta da forno tuna turtiera dad diametro 22cm dope aver avuto . ottentuto un impasto disco , compatto ed omogeneo .

Versace l’impasto e mettete in front Gia caldo a 180degrees Celsius per 25minuti circa . vericate LA cottura con le provoa dells section , quindi toghliete LA torte dad forno lasciate rafreddare e ricompete do zuchero a velo prima do service a tavola