Ingredients

8 small squid cleaned

500gr shelled broad beans

80 gr peppered sheep cheese , grated . Juice and zezt of 1 lemon

3 garlic cloves , finely chopped

½ teasepoon chilli flakes

15ml raspberry vinegar

Small bunch of parsley , finely chopped

12 cherry tomatoes , halved

100ml extra virgin olive oil

Sea salt and freshly cracked pepper

Method

Cut the sqid in half and using a pointed knife make criss cross on the squid

. heat a pan with the oil , cook the garlic and the chilli for 30 seconds and stir in the sqid and cook on high heat for 1 minute .

Remove from the heat , transfer to an oven dish and mix in the lemon juice , zezt , vinegar , beans , tomatoes and seasoning .

Roast in a moderate oven at 180°C.  for about 7 minutes .

Remove from oven add parsley , plate and when still hot sprinkle with the cheese leaving it to melt in the sqid dish .

Ingredients serve 2

• Organic sweet potato
• Organic romaine heart or other lettuce
• Organic grape or cherry tomatoes
• Organic scallions
• Organic fresh parsley
• Sherry vinegar
• Your choice of protain
• Sun basket Berger spice Blend
• Paleo mayo
• kosher salt
• freshly ground black pepper
• olive oil

Method

1. Prep and roast sweet potato fries .

Heat the oven to 450/f.

Scrub or peel the sweet potato . Cut the potato in the half lengthwise then cut each half lengthwise into 1/2 inch thick slices .

On a sheet pan , drizzle the sweet potato with 1or 2 teasepoon oil season generously with salt and pepper and toss to coat . Spread in an even layer and roast, turning once halfway through until the potato is tender and lightly browned 20-25 minutes. Meanwhile , prepare the rest of the meal.

2. Prep the Romaine make the tomato relish .

Trim the root from the romaine heart remove as many of the largest outer as you like for the burger’s and save any remaining romaine for another use . Cut the tomatoes into quarters. Trim the root from the scallions; thinly slice the scallions keeping the white and green parts separate. Set aside the white parts from the patties. Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside from the patties.

In a medium bowl, stir together the tomatoes, sherry, vinegar, green parts of the scallions, half the parsley and 1 to 2 teasepoon oil. Season to taste with salt and pepper . Let stand, stairing occasionally, while you prepare the burgers .

3. Make the patties . Cut a small corner from the ground meat packing liquid. Transfer to a plate , pat dry with a paper towel.

In a large bowl , combine the ground meat burger spice blend , white parts of the scallions and remaining parsley . Season generously with salt and pepper and mix gently until just combined . Using wet hands form the mixture into 2 or 4, 1/2 thick patties .

4. Cook the patties.

In a large frying pan over medium high heat, warm 1 or 2 tablespoon oil until hot but not smoking . Add the patties . Beef , lamb, pork or plant based impossible burger; Cook turning once , until browned and cook to the doneness 2 to 4 minutes per side .

Terkey or chicken ; Cook turning once until browned 4 to 6 minutes per side .

Serve

Transfer the romaine leaves to individual plates . top with the burgers each with 1 tablespoon mayo and spoon on the tomato relish . Serve with sweet potato fries and remaining mayo on the side.

Let your mayo do double duty all of it asa berger topping transform some of it into a dipping sauce for a sweet potato fries stir in the little of the burger spice, blend and season to taste with salt and pepper .

Ingredients

200gr dqiq self raising mgharbul

2 bajdiet imhabta

300gr gewz imqaxxar

200gellewz imqaxxar

400gr tamal

150 tin niexef

150gr passolina

kuccarina essenza tal-vanilja

qoxra mahkuka trab tal-kannella

qoxra mahkuka u il-meraq ta’ 2 laringiet

lewz biex izejjen il-wicc

300ml luminata bajda

Metodu

Kisser bicciet zghar il-gewz u il-gewz u aqta’ f’bicciet zghar u it-tama u it-tin

Xarrab it-tamal ghal madwar ghal madwar siegha f’liema fietel .

Idlek landa/dixx tal-(preferibilment it-toqba tan-nofs) bil-butir imdewweb u sahhan il- forn .

Hallat flimkien it-tamal mal-gewz u il-gellewz, it-tin il-passolina il-kannella, u il-qoxra u il-meraq tal-lumi.

Zid il-luminata, il-bajd u il-vanilja u erga’ hawwad sew.

Itfa’ ftit ftit mid-dqiq u kompli hawwad .

Poggi it-tahlita fil- landa/dixx u izejjen il-wicc bil-lewz.

Ahmi fil-forn fuq nar baxx sakemm jihmar il-wicc (Jekk tuza il- forn bil- fann ahjar).

Dejjem ticcekja it-torta tkun saret qabel tohrogha mill-forn.

Jekk tiggosta tista isservi is- soppa bi ftit “croutons”.

Ingredients

60gr walnutsroughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

method

In a dry frying pan over medium heat , toast the walnuts and pistachoes until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredients serve 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 Serve 4

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash 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

400gr

Dried curly fettucine pasta .

250ridless bacon rashes , thinly sliced

40gr butter

400gr cup mushrooms , thinly sliced

5 shallots , ends trimmed , thinly sliced

425ml pouring cream

30gr shreaded parmeasan 

Parmeasan opitional extra to serve .

Method

Cook the pasta in a large saucepan of salted boiling water until al dente .

Drain .

Meanwhile cook the bacon in a large non stick frying pan in a large non stick frying pan over medium heat , stairring often for a 4 minutes or until golden . Use a fork to transfe to a plate .

Heat the butter in a frying pan .  

Add the mushrooms and cook , stairring oftenfor 5 minutes or until tender & the liquid has reduced .

 Add a pale section of the shallot and stir to combine .  stir to combine . stir in the bacon and cream .

Simmer for 6 minutes or until the mixture thickens slightly .   Add the parmeasan & romano & stir until well combined .

Add the pasta and green section of the shallot to the sauce .   Season with salt & pepper & toss untl well combined .   Add the pasta and green section of the shallot to the sauce . Season with salt & pepper& toss until well combined .

Divide the extra pasta among serving dishes .

Ingredients and method

 Aqli il-lampuki u 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-tigiega . 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 4

2 large sweet potato

1 large butternut squash peeled and cut into chunks

1 onion cut i nto wedges

2 garlic cloves peeled

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper paste opitional

+ extra to garish (opitional)

3and a half gluten free vegetable stock

1 teasepoon garam marsala

salt and black pepper

Put the sweet potato onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle with the baking sheet . sprinkle over the cumin seeds and drizzle with the oil . Place in a preheated oven 400/f and roast for 25-30 minutes until tender and golden

Tip; The roasted vegetables into a large saucepan with the pepper flakes and stock and bring to the boil and simmer for 10 minutes

Stir ; In the remaing ingredients heat through until piping hot then puree in a food processor or blender until smooth . Serve garished with a pinch of chilli flakes if liked and toasted gluten free bread .

For squash and lentil soup roast the squash and onion and garlic as above , omiting the sweet potatoes , for 20 minutes until nearly cooked

. transfer to a large saucepan and add 3 oz split lentils () rinsed and drained and 5 cups gluten free vegetable stock . Bring To a boil and simmer for about 25minutes until the lentils and squash are soft. Puree in a food processor or blender until smooth and season well with salt and pepper . Serve with warm crusty golden gluten free bread .

Ingredients serve 4

1 tablespoon olive oil

1 onion chopped

1 garlic chopped

1 red chilli pepper seeded and chopped

bunch of cilantro stalks and leaves chopped separetely

1 green red pepper cored seeded and chopped

1 tablespoon ground cumin

1 teasepoon smoked paprika

2*13cans black eyed peas , drained and rinsed

2 tablespoon sundried tomato paste

2 and one half gluten free vegetable stock

salt and black pepper

Method

Heat the oil in a large saucepan , add the onion , garlic and chilli and fry for 2 minutes . Add the cilantro stalks and green pepper and continue to fry for 2-3 minutes then stir in the cumin and paprika .

Stir in the beans , tomatoes , tomato paste and stock and bring to a boil and simmer for 20minutes .

Puree’ half of the soup in a food processor or blender then return to the pan with the cilantro leaves , (reserving 4 to garished ) season with salt and pepper and heating through until piping hot. Serve garished with the reserved cilantro leaves .

For guamule . To serve as an accompaniment roughly mash 1 stoned and peeled large ripe avocado with the juice of 1 lime in the bowls. . Stir in 1/2 cup chopped tomatoes , 4 sliced scalliouns , a handfull of chopped cilantro , 1 small seeded and a good seasoning of salt . Add a spoonful of the guacamole to the soup before serving .

ingredienti isservi 4

800gr Laham dghejf tal-majjal ta’ malta

bott pruna

berquq niexef

8 weraq tar-Rand

laringa u lumija

4 imgharef meraq tal-lumi

2 zejt taz- zebbuga

melh u bzar

kif isajjar

nehhi ix-xaham mill-majjal u aqta’ bicciet kwadri . Poggi il-majjal u aqta f’ bicciet “non- stick” u zid il-pruna u il-berquq. Biex taghmel l-imarinat hallat l-iskutella l-meraq tal- laring , iz- zejt, 4 weraq tar-rand u ftit melh u bzar . ferrghu fun il-majjal u il-frott u hawwad sakemm jinksew sew . Hallieh jimmarinar fil-frigg goal mill- inqas siegha.

Xarrab 4 skewers tal-injam fl-ilma kiesah . Nehhi l-immarinar u il-front mill-immarinar , izda erfa’ l-immarinar ghal-altar tard. dahhal il-majjal , il-pruna u il-berquq fl-skewers u alterna bl-uzu tal-weraq tar-rand .

Iggrilja l-skewers fun nar medju been 15 as 20 minuta . Aqlibhom ta’ spiss u xarrabhom u sikwit bl-imarinar sakemm il-laham tal-majjalikun sar Zejjen bi ftit flieli tal-laring u tal lumi u serve shun.

Ingredienti

250gr rkotta

Ftit spinaci friska jew tal- friza

ftit faqqiegh Mushrooms

Perzut tal- koxxa

Tadam zghir

4 bajdiet

ftit gobon mahkuk

bzar

Go skutella kbira habbat sew il- bajd flimkien mal- gobon mahkuk u il- bzar

Ghaffeg l-irkotta, zidha mat-tahlita u hawwad sew.

Go tagen jew fil-michrowave sahhan ghal ftit minuti il-perzut u il-faqqiegh

Qatta’ l-ispinaciu zidha mat-tahlita flimkien ghal ftit minuti mal-perzut u il-faqqiegh.

Idlek sew biz-zejt dixx tal-forn u ferra’ it-tahlita fiha.

Ahmi il-fritata go forn shun fuq shana moderata ghal madwar nofs siegha sakemm tkun saret minn kullimkien.

ingredienti isservi 8

500gr ikapuljat dghejf ta’ Malta jew milk taz- zalzett tal- malti .

milk taz- zalzett tal- malti

. 2 bottijiet polpa

3 imgharef cumin

2 bottijiet kidney beans u black beans imhallat u minghajr ilma

bott sweetcorn

hwawar taljani. Italian seasoning .

kif isajjar

go tagen kbir fun nar medju , il- kapuljat tal- majjal jew it- tahlita taz- zalzett u hawwad kultant . Meta il-majjal ikun imsajjar tajjeb, nehhi ix-xaham zejjed . zid il-beans u il-corn . . hallih itektek goal 5 minuti ohra. Hallie itektek goal hames minuti ohra . servi ma bziezaq whole wheat. Jekk trid fuq il- hobz zid is-sour cream u gobon mahkuk.

Ingredients

2 tablespoon of fat- free chocolate syrup 2 tsp instant espresso granulates or instant coffee , granulates

one and one half cups vanilla soya ice- cream

1/2 teasepoon low fat plain soy milk .

Method

combine syrup and 1/8 teasepoon expresso in a small bowl , stairing well .

Using a spoon , drizzle half of syrup mixture around the inside rim of 2 narrow glasses . Combine remaining 2 teasepoon expresso granules , ice cream and milk in a blender ; process until smooth .

Pour 1 cup ice cream mixture into each glass. Top with soy whipped cream if desired . Serve immediately .

Ingredients serve 6.

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredienti

1 avocado misjura

melh ohxon ohxon u bzar mithun

2 imgharef zejt taz- zebbug

kuccarini meraq tal-lumi.

Kuccarina meraq tal-lumi.

madwar 12 il-cherry tomatoes

Metodu

Sahhan il-idlek iz-zejt nahat ta’ kull slajz lil hobz forn minn qabel ta’ 180, Ahmi fuq pjanca tal-forn ghal madwar 8 minuti sakemm il-hobz jihmar. Aqsam l-avocado min-nofs mit-tul u nehhieha l-ghadma. Aqla ta’ gewwa u itfghu go skutella zghira . Ghaffeg mal- meraq tal-lumi, hwawar bil-bzar u melh . Idlek it-tahlita fuq il-hobz mixwi u qassam il-cherry tomatoes fuq il-hobz.

Ingredients

125gr dqiq self raising

100 gobon mahkuk

35gr faqqiqgh imqatta irqiq

nofs bzaru ahmar isfar jew orangjo imqatta irqiq

mgharfa tursin imqatta irqiq

50ml zejt jew 50gr margerina imdewba

115gr halib xkumat

bajda imhabta

Method

Gharbel id-dqiq f’ recipjent imdaqqas.

Zid il-faqqiegh, il-bzar it-tursin u il-gobon u hawwad sew.

Zid il-margerina jew zejt, il-halibu il-bajda u hallat sew .

Sajjar go forn f’temperatura ta’ 180/c marka tal-gass 4 ghal 25minuta sakemm sikkina mdahla fil-muffins tohrog nadifa.

servi shan jew kieshin .

ingredients serve 4

1 tablespoon olive oil & extra for drizzling

300cooked Brussels sprouts

2 garlic cloves crushed

650ml vegetable soup

4 tablespoons suingle cream

100gr stirlon cubed ,&extra to serve

. method

heat the oil in a frying pan and fry the onions over a medium heat until soft 8-10 minutes , meanwhile , roughly chop alf the sprouts and cut the rest into halves or quarters depending on the size.

add the garlic to the pan and stir fry for 1 , then add the chopped sprouts and stock , cover with a lid and bring to the boil , bring to the boil ; take the pan off the heat and leave to cool slightly .

Puree the soup , stir in the cream , remaining sprouts cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted with a drizzle of IL and a scattering of extra cheese .

Ingredients

300oats, Kikra halib

tliet tamiet kbar, minghajr imhallat, inkaljat

150gr lewz, gellewsz inkaljat ta’ Malta Qoxra mahkuka, vanilla

Qoxra mahkuka ta’ laringa ta’ Malta

2 bananiet misjura

2 tuffihat, imqaxxra u mahkuka

2 kuccarina vanilla

2 imgharef kokotina skura

Kuccarina trab ta kannella

Gunglien ghal wicc

Metodu

Ibda billi sahhan il-forn f’ temperatura 180/c. Sadanitant iprepara dixx kwadru biex tidlek il-b qiegh tal- isprey u tiksi il- qiegh b’ karta ta forn . Go skutella hallat flimkien mit-Tuffieh l-oats u il-halib.

Ghaffeg il-banana mat-tuffieh. Zid l-ingredienti l-ohra kollha. Ifrex it- taghlita god- dixx li ipprepajt . Illixxa il- wicc u ferrex il- gunglien.

Ahmi ghal madwar 30 minuta jew sakemm is-sikkina tohrog nadifameta ticcekjail- pudina saritx . Servi jew kiesha kemm mal deserta u zid ftit custard .

Ingredienti

4 Qarabaghli zghar

4 imgharef zejt taz-zebbuga

4 imgharef hall balsamiku

250gr irkotta

meraq ta’ lumija

50gr gewz imfarrak

bzar iswed mithun frisk

Metodu

Qatta’ il-qarabaghli fi strixxi . Ferrex ftit zejt taz-zebbuga u il-hall balsamiku fuq 2 platti kbar u poggi il-qarabaghli fejn xulxin

ferrex izjed u hall balsamikku. Qatta’ u halli jimmarina fil-frigg ghal mill-inqas 20zid il- habaq u il- gewz u hawwad kollox flimkien.

Poggi kuccarina mit- tahlita ta l- irkotta fit- tarf takull strixxi u irrombla . Irrepeti ftit zejt u balsamiku vinegar fit- tarf ta’ kull strixxi u irrombla . irrepeti ftit zejt u balsamic vinegar qabel ma isservi

N.B ;Tista taghmel kemmun tumeric balsamic vinegar cardamon u kari mat- tahlita ta’ l- irkotta ghal toghma differenti .