Ingredients

1 red bell peppers cored seeded and quatered

1 oslicedrange bell pepper coredseeded and quatered

7oz eggplant thinly sliced

7oz zuchini sliced

5 tablespoon olive oil

3 garlic clovesfinely chopped

1 round crusty loaf of bread

8 inches in diameter

3 ozpastrami or ham

5ozmozzarella cheese thinly sliced

salt and pepper

method

Arrange the peppers skin side up in the base of a broiler pan then add the eggplants and the zuchini for 10 minutesturning once . Set aside the zuchini and gill the peppersnd eggplant and 5 more minutes stuffing or bread pudding Wrap the peppers in foiland allow to cool.

Cut the slice of the top of the loaf thenleave to a shell about 3/4 inchor bread pudding . mixthe remaining oilwith the pesto and spoon or brush over the inside of the loaf

Skinthe peppers then arrange the orange peppersin the baseof the loafcover with pstrami or ham and finely the end of zuchini. Add the mozzarellaslices the egg plant slices along with any of the cooking juices. Replace the lid of the loaf wrap in waxed paper or foil and keep in a cool place unti requred. when ready to serve cut in thich wedges and serve with salad ideal fo afresco dining or a picnic

For roasted vegetable bread roast the vegtables as abovethen layerin the hollow outloaf adding one and one half hallowedout loaf sundried tomatoes, drained of the oiland 4 canned artikole hearts and sliced of the pastrami or ham .

Ingredients

one and one half dried chickpeas soaked overnight

1 small onion quatered

3 garlic cloves

3/4parsley

2 tablespoon olive oil

5 cups vegetable stock

finely grated zestand juice of 1 lemon

salt and pepper

Method

Drain the chickpeas rinse in cold water and drain again .

Boil them in a saucepan of fresh water bring to the boil rapidly for 10 minutesand simmer for 2 and 1/2 hrs until just t until tender

Put he onion, garlic,parslety in a food processoror blender and blend until chopped and bring to the boil.

Add the chickpea and cook gently for 2minutes. Add the stock and season wellwith salt and pepper and bring to the boil. Cover and cook for 20 minutes or until techickpeas are really tender. Allow the soup to cool a little then par puree so that it retainsplenyof texture . cover and chill until required

when ready to serve pour the soup in a clean pan add the lemon juice adjust the season as necessary and heat through serve the soup topped with lemon zestand cracked black pepper

for lentil and chilantro soup cook one and forth cups red lentils in a covered saucepan with gently simmering waterfor 30 minutes until just tender.

process 1 onion , 1large mild seaded red chilli 3 garlic cloves, 1 tablespoon curry pastefry as above and one and one cups cilantro in a blender , fry as above and stir in the lentils and one and 1/4 cups extra stock season and cook uncovered for 10 minutes Allow to cool reheat when ready to serve

2 oz thin bean thread noodles

1/2 dried ear fungus

4 oz ground pork

2 shallots , chopped

3 garlic cloves , crushed

1 inch piece of fresh ginger root peeld andfiny chopped

1/2 tablespoon soy sauce

10 round rice paper

2 eggs beaten

peanut oil for deep frying

Ground black pepper

soak the noodles and fungus in a seperate bowls of warmed water for 20 minutes or until they are soft

use scissors to snip the noodles into 1 inch lenghs and chop the fungus into small pieces mix together with shallots, garlic ginger soy sauce and pepper.

when ready to serve heat the oil for deep frying in a saucepanuntil acubeof beads in 2 minutes . Addabout 6 rollsandcook for 6-8minutes or they are golden brown and the filled cooke through. .Repeat with the remaing spring rolls and cooked and filled cooked throught and serve immediately with sweet chilli sauce

For shrimp spring rolls, prepare the noodles garlic as above . Mix one nd one forth bean sprouts, 1 smll grated carrot , 3 sliced scallions chopped cilantro 5oz cookedpeeled shrimpad 2 teasepoon thaifish sauce . Seperate the rice papers but leave whole. Brush with egg ,divide the filling betw them, then fold in the sides and fold up.

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

1/2 small red onion thinly sliced

1 lemon halved

3/4 Diamond Crystal or 1 tsp Morton kosher salt plus more 4 large eggs , room temperature

2 garlic cloves , finely grated

1 packet cup baby spinach

2/3 cup whole milk , room temperature

1 cup tender herb leaves such as( dill, cilantro basil and or parsley), plus more for serving

2 tablespoon cornstarch

freshly ground black pepper

2 tablespoon butter , cut into pieces

4 oz smoked salamon

Method

1.Place a rack in the middle of oven and place a medium ovenproof skillet , preferibly cast iron , on rack . preheat oven to 425/c . place onion in a small bowl squeeze in juice of 1/2 lemon and add a big punch of salt . set aside. Slice remaining 1/2 lemon into wedges and set aside for serving .

2. Blend eggs and egg whites in a blender on high speed until very frothy about 1 minute. Add garlic , cornstarch and 3/4 teasepoon diamond cystal or 1/2 teasepoon , kosher salt and season with lots of pepper . blend to combine .

3. Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom . Immediately pour batter into pan . and bake pancakeuntil puffed and brown around the edges 20-25 minutes.

(It will start to deflate as soon as it comes out of the oven but don’t worry that’s normal. )

Top Dutch baby with smoked salamon , onion and more herbs ; season with pepper . serve with reserved lemon wedges for squeezing over.

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 .

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

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.

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 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.

Ingredienti

10 kannelloni

500 irkotta friska

3 bajdiet

35 gobon parmegjan mahkuk

ghas- sos 2 bottijiet polpav

tad- tadam baxx fil- melh

tewma shiha mfarka

basla imqatta irqiq

Metodu

Aqli il-basla u it-tewma.

Zid l-n irkotta bajd u halib. Ferrex ftit bzar u melh

Ahmi il-kannelloni . Zid il-polpa mat-tahlita

Ahmi f’ temperatura ta 180’c ghal 40 minuta

Zid il-gobon parmegjan u servi

Ingredients serve 4 .

4 lamb racks

150 olive oil

2 tablespoon ground cinnamon

1 tablespoon ground ginger

1 tablespoon garlic powder

2 tablespoon ground cumin

2 tablespoon ground coriander

2 tablespoon ground cardamon seeds

2 tablespoon ground cayenne

2 tablespoon ground nutmeg

2 tablespoon ground black pepper

1 tablespoon ground cloves

1 tablesoon table salt

1 tablespoon tumeric

300gr peas , frozen and defrosted

60gr onions , finely chopped

60gr butter

150gr water , hot

1medium Aubergine

1 clove of garlic , finely chopped

2 tablespoon basil and mint chopped

Method

Blend all the spices together and mix with the olive oil , marinade the lamb (preferibly 24 hours) in advance and refregerate

For aubergine caviar prick the aubergine with a fork and bake in a preheated oven 140/c for 1 hour and cooked gently . Remove the skin and finely chop .

Mix the garlic and herbs adding some olive oil if dry and keep warm .

Prepare the pea ‘ puree by swetting off the onion in the butter in a pot , add the peas and 2 minutres remove from the heat and cover with the lid and stand for 8 minutes . Blend until smooth .

Drain the lamb rack from the marinade

Seal on a very hot griddle pan or barbiecue to give it charred flavour and effect remove and continue to cook in a preheated oven 185/c for 10 minutes.

When cooked leave to rest for 5minutes To serve pull a line on the pea’ puree on the plate using a tablespoon the aubergine caviar and carve the rack of lamb . Serve hed potatoes flavoured with nspring onions .

Ingredients serve 4

500gr Fettucine

20 medium sized prawns

100 gr Limpets

8 Artichoke hearts (preferible)fresh, when in season)in chunky pieces

2 garlic cloves finely chopped

2 tablespoon extra virgin olive oil

Half a cup white wine

2 tablespoon fish stock

Fresh parsley

salt and pepper .

Fry the garlic with olive oil and in the artickole hearts .

Add the white wine.

Add the fish stock .

Add the prawns and limpets .

In the meantime boil the fettucine in salted water until al dente.

Add the pasta to the sauce and garish with fresh chopped parsley .

Ingredients

Ingredients

3 slices Aubergines

10 cherry tomatoes

1 tablespoon chopped onions

1/4 sea urchins

pinch of salt

Grill Aubergines

2 slices smoked salamon

10 cherry tomatoes

1/2 chopped garlic

2 slices smoked salamon

1 teasepoon chopped urchins

pinch of salt

Method

Grill aubergines

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

Add sea urchins to taste.

To serve place one slice of aubergine on a plate and top with a slice of smoked salamon and tomato sauce

Continue to layer with the remain ing ingredients.

Garish the basil oil and roasted cherry tomato. To make the basil oil, blend basil ,olive oil, garlic and a pinch of salt .

Ingredients

1 fresh chicken whole

4 scallions or onions thinly sliced

4 fennel bulbs

olive oil

sea salt

Marinade

1 bunch fresh coriander

Few parsley sprigs

Peanut oil

peanuts

lime juice

Method

Using Kitchen scissors cut along the chicken backbone from the neck down.

Combine the ingredients for the marinade, ideally overnight bFor a minimum of 2 hours .

Place directly to the barbiecue and turn from time to time

In the meantime you can prepare the vegetablesslicing them thinly and springling some olive oil and sea salt .

Cook them separately on the barbicue using cabbage leaves and a little veggie containers turning them occasionally .

Ingredients

Ingredients

1 pound ground beef

3/4 cup sliced green onions

1 large carrots finely sliced

1/2 dried thyme

1/2 teasepoon rubbed sage

1/2 teasepoon salt

1/2 teasepoon pepper

1/2 teasepoon celery stalk

Pinch ground cinnamon

1/4teasepoon fresh parsley

parsley for double crust pie {9 inchis}

1 teasepoon Dijon mustard

1/2 teasepoon 2 per cent milk .

Method

In a saucepan in a large skillet , brown beef , no longer pink .

Stir in the next 9 minutes Ingredients simmer for 5minutes . stir in the potatoes , parsley and chilli sauce .

Remove from the heat .

PLace bottom pastry in a 9inch pie in plate with mustard . Addthe meat mixture and top with remaining and flute edges . Cut in the top crust and serve .

Ingredienti serve 4

90gr oak flakes

20 trab tal-halib xkumat

ftit kannella

2 imghared zokkor tad- dieta

banana mghafga

madwar 40gr dqiq

bajda

Madwar90Halib xkumat jew il- gulepp ta l-anananas

Metodu

Sahhan il-forn u dellek receipjent kwadru. Hallat l-oat flakes, it-trab tal-halib ,id-dqiq u il-baking powder mgharbulha fl-essenza tal-vanilla u iz-zbib . Ferrex ir-receipjent u ahmi kif jishnu sewwa. qatta’ slices ta’ 4 porzonijiet .

Ingredients , hin tas-sajran 25minuta b’ temperatura ta’ 170/c

155 dqiq

kucarina u nofs baking soda

ftit essenza tal-vanilja

6 imgharef zejt vegitali

madwar 40gr zbib

120 halib tas-soya

120ml ilma

Method

Ibda bhas-soltu u pprepara il-muffins cases. Hallat flimkien id- dqiq u il- kokotina u ftit ftit zid bizejjed halib u ilma normali.

Poggi il- mufins cases ipreparati u dejjem imla aktar min- nofs . ahmi ghal 25 minuta go forn moderat fuq temperatura ta 170/c

Ingredients serve 2-4

125gr chinese noodles (cooked and ready to use)

75gr frozen sweet corn

400 chicken breasts 3 tablespoon vegtable oil

2 tablespoon mild curry paste

150gr chicken stock

150gr coconut milk

pinch of red chilli flakes .

method

Heat the olive oil in a wok or frying pan . stir for 2 minutes . Now add the chicken stripes and stir for 5 minutes . Add the curry paste, stock, coconut milk and chilli flakes . Stir welbing it to a simmer and let it cook for a furthur 3 minutes, add the noodles , sweet corn and cook everything for a furthur 3 minutes . Last add the lime juice, give everything to a final stir and stir in bowls .