Ingredients 3 slices Aubergines

2 slices smoked salamon

10 cherry tomatoes

1 tablespoon chopped onions

1/2 tablespoon chopped garlic 1 tsp sea urchins

pinch of salt

Method

1.Grill aubergines

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

3. Add sea archiinsto taste

4. To serve place one slice of aubergines on a plate and top with a smoked salamon and tomato paste .

5.Continue to layer with the remaining ingredients

6. Garish with basil oil and the roast cherry tomato. To make the basil oil , blend basil , olive oil , garlicand a pinch of salt .

Ingredients

1 melon

1 lemon zest and juice

mint leaves

Sorbet

one half litre ilma

300gr sugar

300gr lemon juice

Method

Boil sugar and water and remove from heat allowing it cool . Once cool add the lemon juice

Place in the sorbet maker and follow the manufactures instructiouns.

Using a melon baller , scoop tthe entire melon and mint leaves.

Top with sorbetusing lemon zest and a spring of mint to garish .

Ingredients

1 fresh chicken whole

4 scallions or onion thinnly sliced

garlic ,

olive oil

sea salt

marinade

1 bunch fresh coriander

few parsley sprigs

garlic

peanut oil

lime juice

Method

Using kitchen scissors cut alone the chicken backbone from the neck down . Combine the ingredients for the marinade , ideally overnight for a minimum of 2 hours .

Place directly on a barbiecue and turn to time to time

In the meantime you may prepare the vegetables slice them thinly and sprinkle some olive oil and sea salt

Cook them separetely on the barbecue using cabbage leaves and little veggie containers turing them occasionally .

Ingredients

115gr zokkor

600ml ilma

meraq imsoffi ta’ 4 laringiet

il- qoxra mahkuka ta’ laringa kbira

biex izejjen

2 laringiet imqaxra u mifrudin flieli flieli

4 imgharef marsala .

Method

poggi iz-zokkor u l-ilma f’kazzola u hawwad fuq nar bati sakemm jinhall iz-zokkor

Halli it-tahlita tiftah taghli imbaghad hallieha ttektek ghal 5 minuti biss.

Nizzel minn fuq in-nar u berred. Hawwad il-meraq tal-laring imsoffi i il-qoxra mahkuka tal-laringa . Ferra din it-tahlita f’ receipjent baxx bex tiffriza minghajr ma thawwad . Servi f’tazzi bis-saqajn twal irranga il-flieli tal-laring fil-wicc u ferrex il-marsala fil-wicc ukoll .

These yummy nut– free and low fat cinnamon energy ballscall for just 4 simple ingredients and make a perfect sweet and satisfing snack.

Ingredients

2 cups oats (200gr)

1 1.5cups or (283gr ) pitted soft dates

1 tbsp. cinnamon

1/4 sea salt, optional but enhances flavor

Method

Add the oats to a food processor and pulse a few times to break down into a grainy flour .

Add the rest of the ingredients and mix until it forms a thick sticky dates were on a dry side and the mixture seems too crumbly between your fingers . If your dates were on the dry side and the mixture seems too crumby you, you may need to add 1 tablespoon warm water and process again . with your hands to roll into about 20 balls .

Option to sprinkle with the roll balls in shreaded , cinnamon or a mixture of coconut sugar .

notes

It is important to use soft , moist dates in this recipe . if your dates are dry and hard soak them in just “boiled water” for 15 minutes and then drain them before using in this recipe .

Ingredients serve 4 to 6 .

3 cups potatoes peeled boiled and cut into cubes, when cooled aproximately 1Libra (Translation)

4 tablespoon butter

4 tablespoon flour

2 cups milk

1/2 teasepoon salt

1/4 tablespoon pepper

1/2 lb Velvets cheese , diced

1 skinless smoked sausage 1/2 sharp cheese cheadar shreaded

1/8 teasepoon paprika

Method

Cut skinless sausages in half lenghtwise and then chop into 1/2 inch Half moon sized . cook in a frying pan turning frequently to slightly brown . meanwhile put cooked and diced potatoes in a 2 quarter casserole . add cooked and give in a gently toss . mix all the remaing ingredients expect the shreaded cheadar cheese anmd the paprika in a saucepan medium heat . (use a whisk and stir constatly) . pour white cheese shreaded cheese cheadar on top. Bake in a greased 185’c (350F) oven until golden brown on top .

ingredients

400 gr chiken breasts

2 tablespoon sweet paprika

2 tablespoon hoi sin sauce

6 slices steaky bacon

1 whole mango

2 tablespoon chopped coriander

1 leek

4 tablespoon yougourt

4 button mushrooms

method

Slice the chicken in thin escalopes and mix with the paprika and hoi sin grill both baconand chicken or in a well preheated pan . Soak the barley in water for 5 hours and wash well and drain afterwards than boil in salted water until cooked through . quarterthe mushrooms and grill , dice the mango and shread the leeks , mix well with coriander, barley and yougoiurt and serve with grilled chicken and bacon

Ingredients

1 kg octopus

3 spring fresh thyme

1 onion thinly sliced

2 bay leaves

1 carrot roughlly chopped

1 stalk celery roughly chopped

1 garlic bulb cut in half horizontally

8 black peppercorns whole

For the marinade

4 tablespoon olive oil

1 red chilli seed removed and sliced

1 lemon zest and juice only

2 tablespoon fresh mint roughly chopped

2 tablespoon fresh parsley roughly chopped

For the artikole salad

2 springs fresh thyme

250ml chicken stock

6 baby artichoke peeled and choked, remove and sliced

1 fennel bulb thinly sliced on a mandolin

15gr rocket leaves

15gr babby spinach

1 tablespoon Cabernet Sauvignon Vinegar

1 tablespoon honey

3 tbsp extra virgin olive oil

1 tablespoon fresh parsley chopped

1 red chilli thinly sliced

Method

for the chargrilled octopus

Place all the ingredients in a large saucepan and cover with water. Bring to the boil and simmmer for 2 hours. Remove from the pan and discard the vegetables and set aside for the octopus to cool. Once cool cut the octopus into pieces and place in a large bowl. Add the marinade ingredients and simmer for 2 hours.

For the artikole salad

Heat a large frying pan and add the thyme, stock and artichoke. Cover with the lid on and cook for 5-6 minutes.

Heat a large griddle pan until hot, place the marinadew octopus on a griddle and cook for 2 minutes on each side or until bar marks appear.

Place the cooked baby artichoke and fennel in a large bowl along with the rocket and spinach.

Place the vinegar, honey and oil in a small box and mix.

Add the octopus and dressing to the salad and mix.

To serve place the salad into a shallow serving bowls and sprinkle over the parsley and chilli .

Ingredienti

3 bicciet flett tac- canga ta’ madwar 7 oz

1oz kappar imqatta

4 sinniet tewm

kuccarina naghniegh

kuccarina tursin

ftit klin

kikra stokk tat- tiegieg

meraq tal- lumija

Qoxra ta lumija mahkuka

kuccarina mustarda ingliza

krema friska

2 folji incova

‘ ftit bzaru ahmar niexef chilli .

kuccarina zebbug minghajr ghadma mqatta bicciet zghar

Metodu

Naddaf il- bicciet tal- flett u qataghhom f’ porzjonijiet ta 7 uqiji il- wahda . ghasar lumija ghal madwar 10 minuti . SAhhan f’ tagen bi ftit zejt taz-zebbuga itfa’ 2 sinniet , ftit klin u aqli il- flett minn kull naha . dahhal il- forn u kompli sajjar ghal gosti tieghek .

F tagen iehor sahhan iz- zejt flimkien mal butir itfa’ il- kumpolament tat- tewm , zid l- incova u qalli sakemm it- tewm jiehu daqsxejn taz- zebbug , il- qxur tal- lumi u il- krema u hallih itektek fuq nar bati.

Meta tara li iz- zalza giet kremuza zid il- mustarda , il- bzaru , il- flett tal- forn u poggih fuq il- kontorni .

Ingredients

1. small bunch chilantro , though stems removed leaves and tender stems coarsely chopped

4 scallions coarsely , chopped

4 garlic cloves . 1 tablespoon Diamond cystal or 1/2 salt .

1/3 vegetale oil unsalted or roasted peanuts crushed .

11/2 thick steak cut into 5 long pieces

Flaky sea salt

Method

Pulse cil, scalliouns , chiles , garlic and 1 tablespoon Diamond cilantro , salt in a food processor . transfer to a small heatproof bowl

Heat 1/2 oil in a small skillet over medium -high . cook cumin until fragrant about 10 seconds . transfer to a bowl with paste, add peanuts and mix well . set scallionthhrecha aside and serving . Pat steaksdry with paper towels and season with both sides with salt . Rub a little oil over steaks to coat lightly .

Heat a large cast iron skillet over medium- high heat . add half of the steaks , arranging a single layer and cook , undistributed until a gold crust forms 2-3minutes . (Steak should be thin enough once it seared it will be cooked to medium rare about 125’c on an instant read thermomether .) If you have hot pan this will happen quickly . Transfer steak to a cutting board and repeat process with remaining steak . let rest 10 minutes .

Slice steak against the grain and on a platter . top with reservedscallion thecha and sprinkle with sea salt .

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

Ingredienti

300gr flett tac-canga

gbejna

zalzett malti

pastard

curry

melh u bzar

bajd

krema friska

ghaz- zalza

basla

tewm

brandy

stokk tal- laham

krema friska

Metodu

Sajjar il-laham fuq gradilja u ghamel feli fil-wicc u imla bil-gbejna u biz-zalzett . Kompli sajjar fil-forn ghal 15 il-minuta.

ghalli il- pastard u saffi.

hallih jiksah u hallat mal curry , il-melh , bzar , bajd u krema.

poggi f’ dixx , midluk bil-butir u sajjar fil- forn ghal 10 minuti.

Ghaz- zalza

Aqli il-basla u it-tewm flimkien mal-bzar shih . zid il-brandyu l- istokk . spicca l- laham mal- haxix u maz- zalza.

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

Ingredienti isservi 8

ghal qiegh

200gr cikkulata tal- halib

6 paketti rolo cikkulata u tofi

2 paketti ta’ 37 gr maltesers

Fudge sauce

4 imgharef kawkaw

300ml krema dopja

400gr marchmellows

ghal mili

300gr gelat conad panna

300gr gelat pistachio u Giaduia

Metodu

iksi turtiera mil- molla ta’ 21cm b’ kartastrazza u dewwibha fil- michrowave . Battal 4 paketti Rolo u pakett Maltesers fit-turtiera u mal genb aghmel rolo ma’ Malteser. Ferrex il-kumplament tac-cikkulatini f’saff wiehed u llival mal-qiegh kollu. Halli kollox jiksah fil-frigg.

Biex taghmel il-fudge sauce:

Poggi il-kawkaw f’kazzola flimkien ma 8 imgharef krema dopja u il-marchmellows. Hawwad din it-tahlita kontinwament fuq nar bati

Ingredienti

Almond 12

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25Caster sugar mill- ismar

270folji ta l- ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- branduy .

Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. .

Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili .

Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu.

Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal- brandi li forsi ikun fadallek.

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 .

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 .

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.

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 .