Ricetta tal-klabb tat-tisjir

Ingredients serve 4 .

Sponge

ghal mili tal-berquq

Bott berquq

lewz inkaljat

xorb li tiggosta

zokkor

2 containers krema friska

jam

tut

Method

1. Jekk trid tista tuza berquq frisk. f’ Dan il-kas sajjar l-ilma u iz-zokkor. Wara aqsam u nehhi l-ghadma

2. Aqsam l-isponge . Idlek bil-gamm u ix-xorb li tiggosta .

3. Habbat sewwa il-krema friska. Zid ftit zokkor . Idlek ftit krema madwar l-isponge

4. Irranga il-wicc tal-gateu tal-berquq , tut, krema friska u dawwar il-gateeu bil-lewz inkaljat

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni .

Ingredienti

Ghagina helwa

500gr gheneb abjad

3 bajdiet

vanilla

600ml halib

75gr zokkor

Method

1. Aghmel l-ghagina l-istess bhal flan tal-berquq . Idlek forma u iksi l-ghagina.
2. Ahsel u aqta l-gheneb , irranga hdejn xulxin gol ghagina.
3. Ghalli il-halib zokkor u vanilla .
4. Itfa din it- tahlita fuq l- gheneb . Sahhan forn moderat ghal madwar 25 minuta.

Ricetta tal-klabb tat-tisjir.

Ricetta ghal 4 persuni .

Ingredienti

200gr majjal ikapuljat

200gr canga ikapuljat

100basal

2 bajdiet

300ml stock jew ilma

150gr karotti

100gr bacon imqatta f’ bicciet zghar

50gr margerina

ghal ghagina

450gr dqiq

125gr margerina

melh

50gr xaham

120ml ilma

Method

1.Iprepara l-ghagina . Aghrbel id-dqiq, zid il-melh . Haddem sewwa ix-xaham il-margerina u id-dqiq. Dan tant iridu jithadmu sewwa li jigu qishom haga wahda qishom ramel . Zid l-ilma u aghgen Ifforma l- ghagina forma ta’ ballun u hallieha toqoghod mhux inqas minn siegha qabel

2. Qaxxar il-karotti u il-basal. Aqta’ bicciet zghar. Dewweb il-margerina u qalli il-basla u il-karotti. Wara hames minuti zid il-laham u il-bacon. Kompli sajjar sakemm dan ikun lest.

3. Zid il-bzar u il-melh u l-istock. Sajjar fuq nar baxx ghal madwar 15 il-minuta jew sakemm l-istock ikun kwazi inxtorob kollu. Zid il-bajd.

4. Iprepara receipjent li tkun sajart it- torta fih,. Idilku bil-margerina . Iftah nofs l-ghagina fuq il-qiegh u il- genb ta dan id dixx . Itfa it-tahlita tal-laham fuq l-ghagina . Hallieha toqoghod ghal hames minuti.

5. Idlek ix-xfarijiet bl-ilma u erga ifrex l-ghagina l-ohra.. Irranga sewwa ix- xfarijiet u il- wicc . Idlek il- wicc bil- bajd u sajjar forn moderat ghal madwar 45minuta . Servi shuna jew fietla.

Ingredients

250gr fwied tat-tigieg

50gr basal

bzar u melh

25gr margerina

25gr kunserva

kikra stock

Risotto

200gr ross

25gr basal

1 litre stock

25gr margerina

melh

Method

1.Qaxxar u qatta il-basal f’bicciet zghar hafna .

2.Sahhan il-margerina, aqli il-basla u wara zid il- fwied . Aqli sakemm il-fwied ikun ha il-kulur . Zid il- kunserva, bzar, melh u l-istock . Sajjar fuq nar baxx ghal madwar 10 minuti.

3. Iprepara ir-risotto. Dewweb il-margerina, qaxxar il-basal u aqta’ f’bicciet zghar . Qalli u sajjar sakemm jiehdu il-kulur.

4. Zid ir-ross u kompli sajjar fix xott ghal 4 minuti. Zid l-istock u ftit melh. Ghatti tajjeb b’ghatu u kompli sajjar jew fil-forn jew fuq nar baxx. Importanti li meta ir-ross ikun lest l-istock irid ikun inxtorob kollu. Jista ikun hemm tip ta ross li ikun mehtieg iktar stock . Jekk f’kas l-istock ikun inxtorob kollu allura zid ftit aktar stock. Mhux izejjed.

5. Iprepara forma tonda midluka bil-margerina . Imla bir-ross. Hallieha tiksah ftit . Aqleb il-forma biex johrog ir-ross. Imla bit- tahlita u erga sahhan. Servi shun.

6. Dan il- platt jista jiserva bhala l-ewwel platt jew il-platt principali. Flok fwied tista tuza laham jew frott tal-bahar.

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

Grated pecorino to serve

Method

1 cook butternut sqash ravioli according to package directions.

Meanwhile season chiken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chiken and grated pecori

Ingredients

1 tsp granola bars

120gr unsweetened applesauce  room temperature

1/3 cup skimmed milk

1/3 honey 15ml

1 teasepoon ground cinnamon

250gr old fashion oats

1 cup frozen unsweetened rasberries diced

Method

Preheat the oven to 350and lightly coatan 8 square meters baking pan with nonstick cooking spray .

In a large bowl stir together the oil and applesauce until smooth . Mix in the milk – honey and cinnamon until through until through combined . Stir in the oats until evenly coated with the applesauce mixture .

Gently fold in the rasberries . press the oat mixture into the prepared pan and bake at 350°F. for 16-19 minutes, cool completely to room temperature in a pan before slicing into 10 bars . For the vegan version substitute your favorite . Non daily milk and agave in place of the honey

Ingredients

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50grr  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 /c jew sakemm isir kannella dehbi.

Ingredients .

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes .

Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes.

Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top wine meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients

1 large chicken

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

 600ml hot vegetable stock

200gr smoked tufu, cubed,

 200gr choi, chopped, A handful of sugar snap peas ,

A  4 spring onions , chopped

Method

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugar snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Put also the whole chicken for the broth .

Ingredients

One and one pounds skinless boneless chiken breasts halved cubed

,1 tablespoon salt

 ,1 can diced tomatoes with juice

,1 tablespoon minced garlic

1 box chiken flavoured dry bread stuffing

 2 tablespoon Italian seasoning

Method

Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread thesooften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes

Ingredients

57gr gewz imqatta zghir

227gr dqiq

kuccarina baking powder

113gr margerina

75gr zokkor fin

bajda -isfar ghalih u abjad ghalih

mgharfa ilma

113gr icing sugar

jam tal-berquq

Method

Gharbel flimkien id-dqiq u il-baking powder . Oghrok il-margerine, zid iz-zokkor. Habbat l-isfar tal-bajda mal-ilma u ghaqad ghagina . Iftahha u biha iksi pjanca 9*12 pulzier. Idlek il-gamm fuqha. Gharbel l-icing sugar u hawdu mal-abjad tal-bajd imhabbat ftit . Aghmlu fuq il-gamm. Ifrex il-gewz fil-wiccu ahmi 375/c ghal 20 minuta. Meta tkun shun aqta’ fingers. Halli jiksah qabel ma tohrog mil-pjanca.

Ingredients serve 2 .

100gr Rice

2 eggs

200gr green peppers

20gr carrots

Pinch of salt

Pinch of sugar

3 tablespoon oil

Method

Boil the rice in 1 litre of boiling water until it assorb all the liquid . Put the rice aside. Fluff it up so it does not stick and leave to cool. . Once cooled refrigerate for 1 hour.

Whisk the eggs in the plate with a fork and heat the oil in a hot wok or pan . Pour the egg and continue to whisk until it sodisfies your style . Chop the peppers and the carrots into small pieces,  and add it to the pan. 

Finally put the rice in the wok , add a pinch of salt and sugar and mix while frying for 2 minutes more . Then serve.  

Ricetta tal-klabb tat-Tisjir.

Ricetta ghal 4 persuni.    

Ingredients

6 green peppers (on a small side)

1 large tin tuna fish

1 large tomato peeled and chopped

Handful of finely chopped parsley

1 egg

1 tablespoon capers

1 small onion finely chopped

2 tablespoon olive oil

2 tablespoon margarine  

Method

Wash the peppers, remove and discard tops, stalks and seeds. Stuff green peppers , pressing in well.

Heat oil and margarine in a frying pan and when hot add stuffed peppers . Cook slowly with the pan on top of them . Allow to cook until almost black . Serve as a starter or as a main dish with boiled potatoes and oven roasted tomatoes .   

Ingredients

Organic shreaded cabbage

Organic shreaded carrots

Chimichurri sauce

Organic scalliouns

Wild gulf shrimp

Organic lime

Wild skin on snapper fillets 

Chilli powder

Onion powder

Garlic sweet smoked paprika

Dried Mexican  oregano

Tortillas

Guacamole

Method

In a medium bowl toss together the cabbage , carrots and half the chimichirri sauce .

Season to taste . Let stand while woy prepare the remaing ingredients.  In a large frying pan over medium high heat warm 2 tablespoon oil .

Add the shrimp and cook , turning once until firm and cooked through 2 minutes per side . Transfer to a plate.

Add the snapper , skin side down and cook until crisp is crisp . Turn and cook until the flesh is apaque and flaky 4 minutes . Transfer to a plate . Using a fork , flake the snapper into bite –size pieces discarding the skin if desired . On the stovetop directly on a flame or in a dry medium frying pan over medium heat warm the 6 tortillas turning once until just piable and warmed through about 30 seconds per side . Transfer to a clean kitchen towel and keep warm

Serve out tortillas , seafood, cabbage , slaw , gramole , scalliouns , remaing chimichurri sauce and lime wedges to invite everyone to essemble their own tacos .

Chimichurri is a herb – freckled sauce that hails from Argentina and Uruguay where it is traditionally used as an accompaniment to grilled meats. While vinegar , parsley garlic and olive oil are mainstay components receipe vary widely .

Ricetta mil-klabb tat-tisjir.

Ricetta ghal 4 persuni.

Ingredienti

200gr maskli Imqaxxra

100gr basal

25gr kunserva

100gobon mahkuk

60gr macurunelli jew pinen zghar

Oregano

Bzar u melh

Tewm

Method

Qaxxar u qatta il-basal u it-tewm f’bicciet zghar . Zahhan ftit zejt u qalli. Zid l-oregano, tadam u kunserva . Baxxi in-nar u kompli sajjar ghal ftit hin. Zid il-maskli , bzar u melh.

Ghalli l-ghagin f’hafna ilma bil-melh . Servi iz- zalza fuq l-ghagin u gobon mahkuk.

Ricetta tal-klabb tat-tisjir.

Ingredients

500gr taghliatelli

200gr tadam imqaxxar

Bzar u melh

Zejt

150gr basal

150gr perzut

Tursin imqatta irqiq

Method

 Qaxxar u qatta’ il-basal u it-tewm. Sahhan ftit zejt u qalli. Meta jkunu se jibdew jiehdu kulur zid it-tadam . Zid it-tadam imqaxxar . Zid ftit bzar u melh u kompli sajjar ghal 10 minuti .

Ipprepara borma b’hafna ilma u kompli u ftit zejt . meta jaghli itfa l-ghagin u sajjar ghal gosti tieghek Aqta il-perzut f’ bicciet zghar kwadri . Zid maz-zalza . Meta l-ghagin ikun lest servi din iz- zalza mieghu .

Flok taghjiatelli tista iservi spaghetti jew tarja .

Ingredients

6 bajdiet

1 kikra zokkor

2 imgharef ghasir tal-lumi

qoxra ta 2 lumijiet mahkuka

Method

Habbat l- isfar sewwa . Zid iz- zokkor . Habbat sewwa . Zid l- ghasir u il- qoxra ta lumija. Habbat tajjeb nofs l- abjad tal- bajd . zid fold in.

Fold in flour mixture

Fold in the remaing egg whites . Cook in oven gas 5 about 25 minutes.

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni

Ingredienti

8 slices irqaq bacon jew gammon

randa

500gr brungiel

50gr margerina

50gr basal

tewm

bzar u melh

Method

1. Qaxxar u qatta il- brungiel f’ bicciet zghar l- istess basal u tewm.
2. Sahhan ftit margerina qalli il-basal u it-tewm. Wara zid ir-randa, brungiel, bzar u melh.
3. Irranga slices tal-gammon jew bacon bi ftit minn din it-tahlita fin-nofs u ghatti bil-bicca gammon l- ohra .
4. Sajjar fil-forn jew taht il-grill miz-zewg nahat. Servi shuna.
5. Tista tkebbeb dan il-gammon go mindil li tixtrih minghand tal-laham.

Ricetta tal-klabb tat-tisjir.

Ricetta ghal 4 persuni

Ingredienti

1kg ghagina puff pastry

400gr patata

100gr zebbug iswed

Oregano

400gr basal

200gr incova

ftit zejt

bzar u melh

Method

1. Idlek dixx bi ftit zejt u iksi l-ghagina filo ftit hoxna u hallieha toqoghod ghal madwar 20 minuta.

2.Qaxxar il- haxix u aqta il- basal fi slices irqaq hafna u l- patata f’ roti irqaq . . Importanti tkun irqiqa bhal crisps ghax inkella ma jsirx .

3.Poggi saffi tal-patata u basal fuq l-ghagina. Roxx tajjeb bil- melh u il- bzar . Irranga il- wicc bl- incova u zebbug.
4. Roxx ftit oregano u zejt . Sajjar go forn moderat ghal madwar 45 minuta.

5. Din it- tip ta torta tista iserviha flok pizza.