Serves 4

Ingredients

2 tablespoon olive oil

1 large onion chopped

400gr canned whole plum tomatoes

300ml vegetable stock

1 tablespoon tomato puree’

1tbsp hot pepper sauce

handful of fresh basil leaves

salt and pepper

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and fry for 4-5 minutes staining until soft . Add the tomato stock, tomato puree’ hot pepper sauce and half the basil leaves .

Process using a hand blender until smooth. Stir the soup over a medium heat until boiling. Then season to taste with salt and pepper .

Serve in a warmed serving bowls, garnished with the remaining basil leaves.

Variation

For a smoky twist on the classic soup, replaced the canned tomatoes with roasted red peppers, oil, some whole red peppers and roast under a hot grill, turning frequently under the skin is blackened .

Remove the charred skin, stalks and seeds and roughly chop.

Isservi goal 4 persuni

Ingredjenti

Nofs kilo patata

4 imgharef zejt

Kuccarina mimsuha tal-mustarda

Mgharfa hall abjad

2 basliet maqsumin irqaq

3 imgharef mimsuha naghniegh frosk imqatta

Nofs kuccarina mimsuha zokkor

niskata bzar

Metodu 

Ghalli il-patata, hallat iz-zejt u il-hall u il-bqija ta l-ingredienti u hawwad tajjeb.

Poggi il-vasett li ikollu il-kamin u hawwad tajjeb fih.  Saffi l-patata mill-mushun u aqsamhom fi platti ta’ 4 persuni.

Ferra it-tahlita taz- zejt u il-hall u l-ingredienti l-ohra fuq il-patata. Hawwad tajjeb . 

Ingredients

2 tablespoon extra virgin olive oil

2 green peppers thinly sliced

2 red peppers thinly sliced

1 large yellow onion sliced salt

salt , stirlon steak thinly sliced

black pepper

8 slices provologne

4 hoagie rolls

Method

In a large skillet over medium heat . Add peppers and onion and season with salt . Cook peppers from skillet and set aside . Add peppers and onion and seasson with salt .

cook until caramelized 12to 15minutes . REmove onions and peppers from skillet and set aside . add remaining tablespoon oil and cook steak until it has almost reached your preferred doneless about 5 minutes . season with salt and steak . banket mixture with provolone and cook covered until the cheese about 3 minutes more . Divide mixture along 4 hogie rolls and serve

Ingredienti

4 imgharef tursin frisk

3 karotti

3 zkuk bil-weraqb’ kollox

2 imgharef zejt taz- zebbuga

basla kbira mqatgha

ras ta tewm mghafga

300ghadz ahmar

100gr barley

litru u nofs stokk tal- haxix

kuccarina u nofs kemmun

kuccarina tursin

melh u bzar

Methodu

Qatta it-tursin, qatta il-karotti bicciet kif ukoll il- karfus .

Itfa ftit zejt go borma u qalli il-basla sakemm tibda issir . Zid it-tewm il-karotti u il-karfus. Sajjarhom sakemm jihmaru ftit.

Wara zid l-ghadz ahmar u il-barley u hawwadhom. Ferra l- istokk tal- haxix u hallih jaghli . Wara baxxi in- nar u zid it- tursin u il- kemmun u il- werqa randa hawwad u kompli sajjar . Ghatti l-ghatu u il-borma u hallih isir ghal madwar siegha u nofs . Hu hsieb li thawwad minn hin ghal iehor . Sajjar sakemm il-barley ikun irtab

Servi bi ftit tursin fil-wicc.

Ingredienti

250gr rkotta

fi spinaci friska jew tal-friza

ftit faqqiegh

perzut tal-koxxa

tadam zghir

4 bajdiet

ftit gobon mahkuk

bzar

Metodu

Go skutella kbira habat sew il- bajd flimkien mal- gobon makkuk u il- bzar

ghaffeg l- irkotta, zidha mat- tahlita u hawwad sew . go tagen jew fil- michrowave sahhan ftit il- perzut u il- faqqiegh .

Qatta l-ispinaci u zidha mat-tahlita flimkien mal-perzut u il-faqqiegh ,

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

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

Ingredients

2 large sweet potato peeled and cut into chunks

1 onion buttered squash peeled, seeded and cut into chunks

1 onion , cut into wedges

2 garlic clove cloves seeded

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper flakes plus extra to garish opitional

three and a half gluten free vegetable stock

3/4 coconut cream

1 teasepoon garam marsala

salt and black pepper

Method

put the sweet potatoes squash , onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle for 25-30 minutes until tender and golden

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

Stir in the remaining ingredients heat through until piping hot and then puree in a food processor or blender until smooth . Serve , garished with a pinch of chilli flakes if liked and with toasted gluten free – breasts

For squash and lentil soup , roast the squash , onion and garlic as above , omiting the sweet potatoes for 20 minutes until neatly cooked . Transfer to a large saucepan and add 3 and 1/2 oz split red lentils unseed and drained and 5 cups gluten free vegetablezs stock . Bring to a boil and simmer for about 25minutes until smooth and season well with salt and pepper. Serve with warm crusty gluten free – bread .

Ingredienti

Il gobon brie huwa tip ta gobon artab li isib tixtriehb f’ bicciet forom tonda jew triangolari . Dawn il-paketti zghar ta’ gobon imgezwrin huma ideali ghal dan iz-zmien tas-sena.

250gr gobon brie

400gr ghagina sfiljulata puff pastry

3 imgharef gamm tal-frawli jew tar- rasberry

50gr gewz imqatta zghir abjad

gunglien

Metodu

Sahhan il-forn f’temperatura 180/c . Ipprepara dixx miksi bicca karta tal-forn B sikkina taqta tajjeb qatta ilbrie f’ bicciet zghar Itfa l-ghagina u aqsamha fi cubes . F’ Kull bicca ghagina poggi daqs kuccarina gamm imdellek bicca gobon u ftit gewz . Aghlaq sew l- ghagina biex juri wishom mpaketti zghar . Habbat l- isfar tal- bajda u b’ pinzell dellek il- wicc ta’ dawn il- paketti Ferrex ftit gunglien fil- wicc . Poggihom fid- dixx li tkun ippreparajt ghal madwar 20minuta jew sakemm tarahom li gew minn lewn id- deheb sabih . Jekk trid thalli barra il- gamm imma it- toghma helwa mat- toma tal- brie Hawn minn jipreferi ukoll johloq kuntrast tajjeb hafna mat- toghma tal- brie . Hawn minn jipreferi ukoll gamm juza cramberry sauce .

Ingredients. Serve 1.

2 eggs

1 cup torn baby spinach

1and one half Spinach leaves

one and one half grated parmeasan cheese

1/4 onion, sliced

Pinch of ground nutmeg

Method

Beat eggs in the bowl and stir in baby spinach and parmeasan cheese.

Season with nutmeg , salt and pepper .

Spread the olive oil on a large skillet and place it over the egg mixture . Once done add with the egg mixture and cook for about 3minutes. Reduce heat and continue until the omelette reaches the desired consistency .

Ingredienti isservi 6

600gr majjal ta’ Malta dghejf imqatta f’ dadi

balsa zghira imqatta

2 bottijiet tadam imqatta

bott kbir kidney beans bojod imhalltin

250spinaci frisks jew tal-friza

50gr parmeggiano reggiano

2 kuccarina zejt

2 kuccarini hwawar taljani Italian seasoning

metodu

f’ tagen fond non stick sajjar bi ftit zejt il- balsa, il- majjal u il- hwawar sakemm il- balsa tirtab . wara zid l- ingredienti hlief l- ispinaci . sienna sakemm jiftah jaghli u hallih itektek fun nar bait ghal 15 il- minuta . sadanitant qatta l- ispinaci f’ bicciet zghar u sajjar goal 2 minutes

servi bi ftit parmigiana mahkuk .

Ingredienti

4 mushrooms

2 imgharef zejt taz- zebbuga

250gr mozzarella mahkuk

1kg tadam cherry

2 sinniet tewm , mithunin

2 imgharef habaq frisk

maqtugh slajsis

Hall balsamico biex tferrex

Metodu

Sahhan il-forn fuq 200/c

poggi il- mushrooms fuq karta tat-tisjirmikxufa u dellek biz- zejt . Zid il- mozzarella fuq il- mushrooms u ittopja bit- tadam .

Ferrex it- tewm u il- habaq . Sajjar fil- forn sakemm il-mushrooms jirtabu u il-gobon idub ghal madwar 25 minuta . Ferrex ftit hall balsamiku u servi .

Ingredients

12 whole grain baguettes

2 tablespoon olive oil

450can cannelloni beans drained and rinsed

2 small dill pickles cut into bite- size pieces

1 small red onion thinly sliced

2 tablespoon red wine vinegar 1 small red onion thinly sliced

1/4 teasepoon pepper

500gr tuna no salt added

2 tablespoon finely chopped fresh parsley

Method

Preheat the oven . Place the baguettes pieces on a heavy cookie sheet and brush with 1 teasepoon of the oil . place 1 or 2 minutes until golden . turn the bread pieces and broil for additional 1 or 2 minutes .

In a large bowl combine the remaining oil , prickets , onion , vinegar and pepper . fold in the broiled baguette pieces . fold in the broiled baguette pieces . divide the mixture among 4 bowls and top with tuna and parsley

Ingredients

400gr lean ground beef (90per cent lean)

1 onion chopped

2 garlic cloves

1 teasepoon chilli powder

2 garlic cloves minced

1 can 14(2 ounces ) Mexian diced tomatoes , drained

150gr reduced ricotta fat cheese

3 tablespoons minced fresh parsley

4 whole wheat tortillas (8 inches).

Method

Preheat oven to 400/c In a large skillet , cook and crumble beef with onion and garlic, over medium heat or until pink 4-6 minutes . stir in spices and tomatoes . Bring to a boil ‘ remove from heat until no longer pink 4-6minutes . Stir in spices and tomatoes . bring to a boil , remove from heat . In a small bowl , mix ricotta cheese . place 1 tortilla in a 9in round baking pan coated with cooking spray , 1 tortilla and remaining meat sauce . Top with remaining meat sauce . top with remaining tortilla sprinkle with mixed ricotta . Bake , covered until heated through 15-20minutes .

Ingredienti

60gr butir artab

60gr zokkor

l-isfar tal-bajd.

60gr intrita tal lewz

500gr ghagina sfiljulata

Lewza shiha

Bajda imhabta biex idellek

grokk rum

Icing sugar

karta tal-forn.

Kartuna tal-karti biex izejjen

Method

Hawwad flimkien il-butir u iz-zokkor sakemm jinhall iz-zokkor .

Wara zid l-isfar tal-bajda , il-grokk rum u l-intrita .

Iftah l-ghagina u ara li tiksi il-qiegh tat-turtiera tonda u hejji l-ghatu ghal wicc tat-torta.

Itfa’ il-mili tat-torta u erga iksi il-wicc tal-ghagina

Ghalaq id-dawra ta l-ghagina.

B’sikkina aghmel toqba fin-nofs tat-torta u b’sikkina fellel kif jidher fl-istampa tar-ricetta .

Ahmi kejk torta fin-nofs tal-forn b’ temperaturata’ 180/c ghal madwar 30 minuta.

WAra ohrog il-kejk u gharbel icing sugar fil-wicc, u erga’ ahmi fil-forn ghal 10minutisakemm jinhall iz- zokkor .

Jista jittiekel shun jew kiesah u tista izzejnu b’ kuruna li tissimbolizza is-slaten magi .

Ingredienti

300gr plain dqiq

180gr ilma fietel

200gr spinaci

basla zghira imqatta irqiq

200gobon feta, imfarrak

tursin imqatta’ rqiq

bzar u melh

zejt iz- zebbuga ghal wicc

metodu

Ibda billi tiprepara l-ghagina. Gharbel id-dqiq u zid bil-mod il-mod l- ilma fietel . Haddem bil-magna jew b’idejk sakemm tara li it-tahlita saret ghagina.

GHamel ftit dqiq fuq il- mejda u ghagen it- tahlita ghal madwar 5minuti sakemm tara li giet elastika . Halli toqoghod ftitn ghal ftit minuti. Ibda it- tahlita . Qalli il- basla bi ftit zejt u x’ hin tara li giet trasparenti. nehhieha u poggihha fi platt . Fl- istess tagen itfa’ l- ispinaci u sajarha sakemm tara li ma tibqax johrog aktar ilma minnha .

Hallat l-ispinaci mal-basla, zid il-gobon feta, u zid il-bzar u il-melh skond gostik.

Halli it-tahlita tibred.

Aqsam it-tahlita fi 3 . Ghagen kull bicca u iftahhom b’ lembuba.

Idlek il-wicc bi ftit zejt u sajjar taht il- grill jew fuq gradilja qisek qed tifforma pakett . Idlek il- wicc u sajjar taht il-grill jew fuq il-gradilja ghal madwar 10 minuti sakemm tara li l-ghagina saret kulur dehbi .

Servi shan jew kieshin .

ingredients

I can peaches

1 cup milk

1 banana

1 cup ice cubes

Method

Put all the ingredients in a blender and blitz until smooth

pour in a glass and enjoy

Ingredients

2 bajdiet

2 kiwi mqaxra u imqatghin f’ dadi

50gr zokkor

20ml zejt vegitali

80ml halib

Nofs kuccarina essenza tal-vanilla

130gr dqiq tip oo

10 gr hmira tal- helu

Gulepp tal agru (Maple syrup)

Method

Ofsoq il-bajd go skutella kbira. zid il-kiwi u ghaffighom sew bi blender.

Zid iz-zokkor iz-zejt , il-halib u l-essenza tal-vanilja u hawwad sew.

Zid id-dqiq u il-hmira mat-tahlita u erga hawwad.

B’ kuccarina ferra it-tahlita f’tagen ta bla zejt u sajjar il-pancakes miz-zewg nahat.

Servi billi tferrex il gulepp fuq il-pancakes.

Ingredienti

Ponn tursin imqatta irqiq

ponn dill imqatta irqiq

ponn chives imqatta irqiq

kuccarina mustarda

mgharfa butir

bictejn salamun (ta’ madwar 200gr il-wahda )

Metodu

Sahhan il-forn f’temperatura ta’ 200/c

Ahsel, qattar u qatta’ irqiqa hafna il-hwawar. Poggihom go skutella , zid il-mustarda u il-butir.

Ghaffeg kollox b’furketta. Zid ftit bzar iswed.

Poggi is-salamun il-qoxra tmiss mad-dixx bil-foil jew bicca cartaforno u ahmi gol forn li tkun sahant ghal madwar 20 minuta.

Ohrog id-dixx u dellek it-tahlita tal-butir fil-wicc. Erga’ ghatti u dahhalfil- forn ghal 3 minuti ohra.

Servi immedjatament flimkien ma’ ftit patata u fazola hadra.

Ingredients serve 4

1 Lb ground chicken or turkey

1/2 smoked paprika

1 teasepoon Diamond Cystal or 1/2 tsp Morton , kosher salt plus more freshly ground black pepper

3 tablespoons olive oil

1 cup Castelvetrano olives smashed pits removed

3 cups cooked rice

1 tablespoon zaatar plus more for serving (such as spinach , kale or chard )

2 oz feta, thinly sliced into planks Coarsely chopped dill (for serving)

Method

1. Place chicken in a medium bowl . Sprinkle paprika and 1 tsp Diamond Cystal or 1 tsp Morton kosher salt over chicken . Gently mix with your hands to combine .
2. Heat oil in a large nonstick skillet over medium – high . Arrange chicken in a pan in a thin , even layer to cook undistributed until golden brown and crisp underneath about 5 minutes . Continue to cook stairring and breaking up into bite-sized pieceswith a wooden spoon transfer chicken to a plate leaving oil and fat behind .
3. Add olives to same pan andcook undistributed , until heated through a blistered 1/2 minutes. Add the rice and 1 1 tablespoon za’atar and cook , stirring occasionally until greens are wilted , about 2 minutes . Remove pan from heat stir in lemon zest , feta and chicken. Taste and season with more salt and pepper if needed .
4. Transfer chicken and rice to a large shallow bowl with more za’atar and top with dill .

Ingredients serve 4

1 small bunch cilantro , tough stems removed , leaves and tender stem coarsely chopped

4 scallions , coarsely chopped

3 green thai or serrano chilies

4 garlic cloves

1 tsp Diamond Cystal

Method

Ingredients serve 4

preparation time 25minutes, cooking time 10 mintes finishing time 8 minutes

1 lb pork scallops or trimmed loin steaks

3 tablespoon all purpose flour

1 teasepoon paprika

small bunch of thyme leaves stripped from stems

2 cups fesh breadcrumbs

finely gratd zezt of lemon

2 eggs

1 onion hopped 1 teasepoon sunflower oil

1 extra for pan frying

2 garlic cloves finely chopped

13oz can chopped tomatoes

salt and pepper

Place the pork beetween two sheets of plastic wrap and beat in the rolling pin and half of the original thickness. cut the pork into thick stripes

Mix the flour,paprika three quarters of the thyme leaves and a little seasoning on the plate, in a large shallow dish. Coat the pork stripes one at a time in the flour then in the egg and thenroll in the breadcrumbs.

Putin a single layeron a baking sheet cover and chill until required. Fry the onion in the oil for 5 minutesuntil just begining to brown , stir in the garlic the tomatoes and a little thymeand some seasoning . simmer for 5 minutes until thickened and set aside.

when ready to serve heat athin layer of oil in a skillet add the pork stripes and fry in batches or until golden brown and cooked through . when the sauce through they arrange the pork on serving plates with poonfuls of sauce lemon wdges andcuky fries

for cheesy chicken goujons Use the same weight of boneless skinless chicken breasts and prepare in the same way as the pork.

Omit the thyme and lemon zesti instead mixing 1/4 cup finely grated parmeasanwit the breadcrumbs