Ingredienti

300di fragoline di bosco

250di panna fresca

500gr di Yogourt alle frafole

50gr di zucherato semolato

1 cucchiaio di succo di limone

Preparazione

Pulite e lavate delicatamente le fragoline di bosco . Montate a neve la panna fresca in modo che risuldi soda.

Frullate 150di fragoline con lo yougourt , lo zuchero e ilsucco di limone

Aggungete la panna montagta e fatele amalgamare

Suddiviete la crema ottenuta in alcuni copetta di vetro da deserte decoratele con le fragolatina rimastre .

Lascolate in frigorerifero almeno per 30 minuti prima di servire .

Ingredients

2 eggs

1 cup torn baby spinach leaves

1 tablespoon grated parmeasan cheese

1/4 onion pinch of ground nutmeg

teasepoon olive oil

salt and pepper serve 1 .

Method

Beat eggs in the bowl and stir in the baby spinach and parmeasan cheese . Season with nutmeg , salt and pepper . Spread the olive oil on a small skillet and place it over medium heat , then saute the onion . once done add in the egg mixture about 3 minutes . Flap it over and cook it for 3minutes more . REduce heat and continue cooking until the omelette reaches the desired consistency .

Ingredients

5 sheets shortcrust pastry frozen

3 veal steaks

3 potatoes

1 turnip

1 carrot

2 small onions

salt and pepper

15knob butter

1 beaten egg

Method

Preheat oven to 220/c Cut the meat and vegetable into small pieces and mix together .

Pile filling into the middle of each sheet of pastry . Top with 3 knobs of butter for each for each one . Dampen the edges of pastry with water and pull edges up to seal and make a parcel . Pinch and twist the pastry edges together and then brush the pastry with a beaten egg. Place on a greased baking tray . Bake for 10minutes . Reduce heat to 180and bake for a furthur 30 minutes . EAch with homade tomato sauce .

Ingredienti

1 kg di Cardi di massimo

Succco di suna limona

15gr di farina burro

Sale e pepe

Formaggio gratugiato

panegratto

olio extravergine

Preparazione

Puliti i cardi utiliziando , e pelepatate . Taghliate a pezzi lavateli e metterli in aqua bollente legermente salata e con aggungiata del succo di limone Dopo averli lessati per circa 20 minuti scolatele e asciugateli.

In una pentolino amalgamatele la farina con un noco di burro e stemperete con il likwido di cottura del cardi ottendo cosa una salina ; da ultimo incorporate la panna e aggiustate le sale e pepe .

A questo punto unigete una pirofila con i burri e fate un stratto di cardi e qualche cucchiaata di salsa . Rimempite il- procedimento per un altro strato .

Per finire ricomprite tutta con abbondante formaggio gratugiato una spolverata di pangratto . Un filo d’ olio e qualche fiocchetto di burro . Infornate a 200/cper 20 minutei circa fino a quando la superfice sara donata servite caldi .

Ingredienti

150gr Kale

150gr spinaci

300 gr dqiq

Niskata bicarbonate of soda

2 sinniet tewm

300gr gobon pecorino

niskata nocemuskata

zejt taz- zebbuga

melh u bzar

Metodu

Hallat id- dqiq mal bicarbonate of soda u 100zejt u fforma ghagna

Ghatieha u hallieha tistrieh ghal siegha fil-fridge

Qatta il-bicciet tal-kale.

Qalli fi ftit zejt il-kale u l-ispinaci flimkien mat-tewm imqatta’.

Meta tara li il-haxix sar, zid il-gobon mahkuk, in-nocemuskata, melh u bzar. Itfa’ l-ghagina go dixx midluk bil-butiru tella l- ghagina madwar it-torta kollha. Ferrex it-tahlita tal-haxix fil-wicc.

Ahmi go 180/c ghal madwar siegha .

Ingredienti

8 piccole pere cotogne

4 stechie di vanilla

200di zuchero di canna e burro .

Preparazione

Scaldata ilForno a 160’c . intanto lavateli asugateli eliminate il piccolo e infinite togliete i torsolo lasciando il frutta intero e serza bucate il fondo

infiltrate nel apertura di ogni frutto una mezza stecce divanighlia molto prufumata

Deponate tutte le pere . in una taghlia dal bordi altri e versateci un dritto di aqua .

Metete un po di zuchero e un fioco di burro su ogni frutto e metete anche due chuchai di zuchero e quadra fiochetti di burro , sulfondo delle teglia due chuchai di zuchereo e quattro fiochetti di burro .

Fate quacete per una circa e servite quando le pere sono anche calde .

Ingredienti

300gr di bruscandoli

300di riso

1 cipolla

1 litro brodo vegetale

60gr di burro

1/2 bicchiere di olio extravergine di oliva

1 cuffo di prezemolo tirato

formaggio grana gratuggiato

sale e pepe

Preparazione

Prima di tutto il brodo vegitale . Nel fratempo la bruscandoli e taghliate a pezzetti . Tirata la cipola sotile e fate sofrigete in una padella con l’ olio d’ oliva e 30gr di burro . Aggungete i bruscandoli e lasciate cuacete per pochi minuti .

Incorporate con i riso e mescolate delicatamente lasciando insaporire a tutto .

Versate il brodo caldo nella quantita necessaria man mano che la cottura del riso le chediete

Lasciate cuchiere una ventina di minuti . A fine cotturatoghliete la padella dal fuoco mettendo i prezemolo tirato altri 30 gr di burro il- grana gratuggiato e fate amalgamare bene prima di servire a tavola .

Ingredienti

250dqiq self raising

100gr margerina

30gr zokkor

125ml halib xkumat

50gr frott niexef

25gr gewz tal-indi

300gr frawli friski

Method

Sahhan il-forn f’temperatura ta’ 200, marka tal-gass 6. Idlek forma tal-buns bil-margerina jew zejt vegitali.

Ghabel id-dqiq go skutella kbira. Qatta il-margerina u zidha mad-dqiq. Haddem il-margerina u zidha mad-dqiq.

zid iz-zokkor, il-frott niexef u il-coconut u hawwad sew.

Zid il-halib xkumat u ghaqad it-tahlita b’ ghagina ratba imma mhux twahhal.

Kebbeb l-ghagina fil-cling filmu dahhal fil-friggghal 20 minta . Ferrex ftit dqiq fuq il- mejda iftah l-ghagina daqs centimetru u nofs hxuna . Uza forom tondi biex taqta l- ghagina mbaghad qedhom fil- forom sakemm jiehdu il- kulur . Ohrog mill- forn u hallihom jikshu .

Servi bil- frawli friski .

ingredienti isservi 4

400gr kapuljat tac-canga

150gr bejken imqatta strixxi

4 imgharef zalza tat-tadam

2 bajdiet

2 imgharef frak tal-hobz

bieba tal- hobz imxarba bil- halib

mgharfa rignu u ftit weraq tar-rignu frisk

ftit habaq frisk

bzar u melh (kemm tiggosta)

gobon mahkuk

butir

Metodu

Go skutella hawwad flimkien il-kapuljat , il-bajd , il-gobon u il-bieba tal-hobz. zid il- melh u ftit frak tal-hobz biex taghqad it-tahlita. poggi l-istrixxa tal-bejken roxx il-frak tal-hobzu ccatja it-tahlita fuq kollox. Idlek fuqha l- istrixxi tal-bejken u ferrex iz-zalza tat-tadam u ccatja it-tahlita fuq kollox . Ahmi forn moderat u thallix il-pizza tixotta . Servi bil-weraq frisk tar-rignu u il-habaq.

Ingredients

1.5 kg ripe tomatoes

 2 garlic cloves

 1 small union

20ml raspberry vinegar

 1 orange

½ honen dew melon

 Bunch of fresh herbs , mint basil thyme and parsley

 Sea salt and freshly cracked pepper

200ml extra virgin olive oil

method

Plunge the tomatoes in boiling water for 15 seconds , drain , cool peel the skin , remove the seeds and roughly chop.

Remove the skin and seed from a melon and cut into cubes .

Lightly press the garlic leaving the skin on .

Finely chop the onion and the herbs . zest the orange in boiling water for 5 minutes and drain

Heat a deep pan with half the oil and put in the garlic , leave to cook for 1 minute , remove and discard

Place the melon in the same pan and oil and saute for 3 minutes stir the vinegar and the union and cook for a further minute

Add the tomatoes and cook for 15 minutes adding water if necessary .

Blend the soup to a fine sauce and mix in the orange zest .

Season and chill perfectly overnight

Serve chilled sprinkle with olive oil and herbs .

ingredienti

2 karottiet imxaxxra u imdaqsa

200gr pastard

200gr brokkoli

150gr piselli

3 patatiet zghar imqaxxra

bott zghir corn

2 bajdiet

100gr bacon

4 slices hobz

100ml halib

4 slices hobz

100gr gobon isfar mahuk

bzar iswed

ftit frak tal-hobz ghal panura

2 imgharef zejt taz-zebbuga

metodu

Ghalli ftit tal-haxix minbarra il-piselli u il-corn u qattar sew fil-passatur

Xarrab il-hobz fil-halib u hallih joqoghod ghal 10 minuti.

Aghsar il-hobz sewwa bil-halib

GHaffeg il-haxix u zid il-piselli u il-corn. Hawwad sew Zid il-bajd il-bacon , il-bzar iswed , il-gobon u 4 imgharef frak tal-hobz . Hawad sewwa sakemm tara li l-ingredienti dahllu f’xulxin . Halli it-tahlita toqoghod ghal 30 minuta fil-frigg . Sahhan iz-zejt go tagen non stick . Ifforma it- tahlita f’ pulpetti zghar . Gerbeb il-frak tal-hobz u aqli hafif iz-zewg nahat .

Jekk tixtieq tista ukoll thalli barra il-bacon . Servi dawn il- pulpetti jew bhala kontorn jew bhala ikla principali . Jistghu jitieklu keshin kif ukoll shan.

ingredienti isservi 6

4 bajdiet

50gr butir

u minghajr il-gilda

700gr flett tas-salamun minghajr xewk.

bajda imhabbta biex idellek

ghal mar- ross

kuccarina zerriegha tal- kemmun

kuccaruina zerriegha tal- kosbor

4 mwiezed tal- kardamonju

2 stilel tal-anisetta

bicca zokk tal-kannella 200ross basmati

werqa randa

bicca zokk tal- kannella ta 4cm

400ml styokk tal- hut u il0- meraq tan- nofs

lumija

bukett kbir xibt

metodu

ghalli il- bajd ghal 8 minuti ezatt , borma ilma mielah jaghli .

Saffi mill-ilma u kessah taht l-ilma kiesah mill- vit . QAxxarhom u warrabhom f’ genb . QAtta is- salamun hoxnin daqs ta’ suba’ Sahhan nofs il- butir f- tagen non stick u aqli il- bicciet tas- salamun ghal minuta ghal kull naha pero issajarhomx kompletament . x’ hin tlesti warrabhom fi platt.

Biex issajjar ir- ross , dewweb il- kumplament tal- butir fl- istess tagen . Zid il- basla il- kemmun iz- zerriegha tal- kosbor tal- kardamonju u l- anizetta u aqli bil- mod ghal 8 minuti sakemm jiehu kulur dehbi . Zid ir- ross , il- werqa randa u l- istokk tal- kannella.

Ferra l-istokk kollox u zid il-bzar u il-melh . Ghatti u ghalli. imbaghad baxxi in-nar kemm jista ikun, u nkompli sajjar ghal 10 minuti

Warrab genb biex it- tahlita jibred . La darba tibred zid ix- xibt li tkun qattajt.

Biex taghmel it-torta iftah wahda mill-bicciet tal-ghagina forma retangolu ta’ 23cm *40cm. Poggi din l-ghagina fuq turtiera . Poggi nofs ir- ross fuq l-ghagina u u halliu halli bordura ta’ 5cm. nehhi l-anizetta u iz- zokk tal-kannella. Poggi is-salamun fuq ir-ross qatta il-bajd roti u poggi fuq is-salamun. Poggi il-kumplament tar-ross fuq is- saff tal- bajd u aghfas il-mili b’ idejk biex tippakjah sew . idlek ix- xifer tal-ghagina bil- bajd imhabbat .

Iftah it- tieni bicca tal- ghagina b’ retanglu ftit ikbar minn dak ta’ qabel . ghatti il- mili bih u ghafas it-trufijiet flimkien . Ghatti il-mili u ghafas it-trufijiet flimkien. Aqta il-bicciet iz-zejda u ghafas it-truf b’ furketta.

,. sahhan il- forn ghal 220/gas 7. idlek it- torta kollha bil- bajd imhabbat u aghmel qasmiet min- naha ta; fuq tas- sikkina . ahmi ghal 20 minuta sakemm tiehu kulur dehbi .

halli toqoghod ghal 10 minutiu imbaghad servi ghal ghazla tieghek .

Ingredienti

300 flett tac- canga

gbejna

zalzett malti

pastard

curry

melh

bzar

bajd

krema friska

ghaz- zalza

basla tewm

bzar shih

stokk tal- laham

krema friska

Metodu

Sajjar il-laham fuq gradilja u ghamel feli fil-wicc u imla il-gbejna u iz-zalzett. kompli sajjar fil-forn ghal 15 il-minuta . Ghalli il-pastard u saffi . Hallih jiksah u hallat il-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-u l-istokk . Spicca bil-brandy u l- istokk . Servi l- laham mal-haxix u iz-zalza.

Ingredienti

2 karottietkbar , mahkuka

Brokkola zghira , mahkuka

ftit sweetcorn , imqattar sew mill-ilma

2 qarabaghlijiet tawwalin mahkuka

gbejna niexfa , mahkuka

2 bajdiet imhabta

bzar u melh

2 spring onions , imqatghin irqiq irqiq

2 patatiet mghollija u mghafga

ftit gobon tal-hakk

dqiq

Metodu

Poggi il-haxix kollu nej b’sarvetta nadifa .

Aghsarha sew biex tohrog kemm tista ilma minnu.

Zid il-gbejna u il-gobon , il-bzar u il-melh

Fl-Ahhar zid il-bajd u hawwad sew.

Ghandek ikollok tahlita daqsxejn maqughda, ghalkemm dqiq zid kemm hemm bzonn.

Kessah it- tahlita ghal madwar siegha . ifforma blalen u ahmihom forn sakemm tara li ghaqdu .

Tista ukoll taqlihom .

Ingredients

350gr ross tilda rice

50ml ilma

Sinna tewm

Niskata melh

1 kg canga imqatta irqiq 300

fjuretti tal brikkolkji

Avocado imqaxxra minghaajr zerriegha

Mgharfa zokkor ismar

3 imgharef cornstarch

2 imgharef zerriegha tal- qarahamra

2 nofsijiet bzar ikulurit differenti

Method

Ghalli ir-ross ghal madwar 15 il-minuta. Hallih joqoghod . jekk trid ghamlu go borma

Go kazzola hawwad 3 imgharef cornstarcxh u 3 imgharef ima .itfa it- tewm u il- melh

Qalli il-laham fi mgharfa zejt taz-zebbuga u hawwad spiss .

Ingredients serve 4

Some fresh basil leaves + more for serving

Some fresh mint + more for serving

200gr shelled toasted pistachios +more for serving

2 tsp lemon zest

1 tap lemon juice

50gr freshly grated parmesan + more for serving

2 tablespoon extra virgin olive oil, divided

1 zuchini very thinly sliced

fresh ground black pepper

400gr spaghetti whole grain

Method

Bring large pot of salted water to the boil .

In a food processor, pulse together, basil, mint, pistachoes , lemon zest and juice , Parmeasan and 2 tablespoon of olive oil .

In a large saute pan , then cook zuchini for 4 to 5 minutes or until browned .

Add spaghetti to boiling water . Drain , reserving pasta water and return to the pot . Toss pasta with pesto , zuchini and cooking water . Serve spaghetti in bowls with additional mint and basil, pistachios and parmesan

Ingredienti

patatiet imqatta rotio roti rqaq

laham tal- friza

tewm imqatta irqiq

bzar u melh

zejt taz-zebbuga

tadam maqsum min-nofs

dada tac- canga

Method

Poggi dixx tal-forn ifrex saff patata .

poggi saff laham tal-friza

Ifrex it-tewm , it-tursin , il-bzar il-melh kemm tiggosta . Holl id-dada tac-canga u ifrex il-gravy fid dixx .

ghatti id-dixx .

Poggi mad- dawra tad- dixx xi tadam .

Ghatti d- dixx b’ ghatu jew fil- forn u ahmi fuq shana moderata ghal madwar siegha.

Servi ma hobz frisk .

Ingredients isservi 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

2 chicken breasts sliced into chunks

2 tablespoon olive oil

1 onion diced

2 cloves garlic diced

Some dry white wine to taste

420gr tomatoes

4 tablespoon tomato puree

1 teasepoon drained capers

Oregano and basil (dry) to season

2 bay leaves (randa)

Some fresh parsley to garish

Pepper

Method

Preheat all ingredients pour to proceeding.

Rub the chicken breasts with seasoning which includes the oregano, basil and pepper .

In a hot skillet containing the olive oil sear the chicken pieces in small amounts until lightly browned, put aside.

In the same skillet, add the onion, garlic and fry for 5 minutes. Once the onion and garlic are cooked and softened, add the wine, tomatoes, tomato puree, bay leaves & capers & simmer.

Add the cooked chicken and continue to simmer for a further than ten minutes, until the chicken is cooked right through.

Once ready, sprinkle, the fresh parsley and serve with potatoes or green vegetables.

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 .