Ingredients ,serve 6

500gr ghagina tat- torti

2 imgharef zejt taz- zebbuga

Basla hamra imqatta ftieli hoxnin

150gr halib

2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin

145ml krema dopja

3 bajdiet ta daqs medju

3 imgharef tursin imqatgha

50gr parmigjan mahkuk

Gobon normali   

Metodu

Sahhan il-forn ghal 200 °C./ gas mark 6.

Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Usa turtiera kwad

ra daqs ta 34 cm b’ 24cm . Ghatti l-ghagina b’ karta strazza u poggi fuqha il-baked beans . ahmi ghal 10 minuti , Nehhi il-baked beans u b’ karta ztrazza u sajjar ghal 5 minuti ohra sakemm l-ghagina tiehu kulur dehbi car. Sahhan iz-zejt f’ tagen kbir u sajjar il- basal , it-tewm u il- bzar fuq nar medju ghal 5-8 minuti sakemm il-bzar jirtab u jiggemmed ftit . Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il-bzar mithun frisk u il-melh u habbat f’furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew.  Irranga il-bzar fil-qafas tal-ghagina. Ferra’ it-tahlita tal- bajd u roxx il-parmigjan mahkuk . Ahmi ghal 30-35 minuta sakemm it-torta tiehu kulur dehbi u toqoghod. Servi t-torta shuna jew inkella kiesha bil-gobon normali.

Ingredienti

250gr salamun smoked

250gr gobon artab Soft cheese

Basla imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

caviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

metodu

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed

Kessah il-bragioli fil-frigg ghal matul il-lejl

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film

Zejjen bil- caviar fuq kull bragiola tas-salamun

Zid xi weraq tat-tursin jew hxejjex ohra biex izejjen il-platt.

Ingredients

1 john dori ()approx. 1.6-2 kg

3 leeks

1 fennel bulb

3 celery stalks

1 litre white wine

1 sheet konbu seaweed

6 sheets nori

3 gr high quality saffron

300cream

200gr butter

salt

method

Start by filtering the fish carefully and divide into 4 equal portions , rest in tray with absorbent paper and put aside in the fridge . Clean carefully all the “xewk “put in a small pot add the vegetables and white wine cover bones with water and bring to the boil Skim off impurities at the top , simmer for 20 minutes . switch off and let stock rest for an hour ; pass through a fine strainer Soak seaweed in 200ml of the stock and set aside for 10 minutes . stain again the 200ml stock and put in a small pot and reduce on high heat with 3 grams saffron till thick . Add cream and reduce again . finish with 2 knobs ice- cold butter . Arrange seasoning with salt and lemon juice . Bring fish fillets to room temperture and season with salt . warm up to a pan with a bit of neutral oil . pat dry fish and start frying on high heat with 3 grams saffron till thick . Add cream and reduce again . Finish with 2 knobs ice- cold butter . arrange seasoning with salt and lemon juice .

Bring fish fillets out at room temperture and season with a bit of salt . Warm up a pan with a bit of nuetral oil( no olive oil).

pat dey fish fillets and start frying on high heat skin side foe 5minutes each side . . Add baste fillets fish fillets till butter is almost burst . Remove fish from pan and season with lemon juice

Warm up the sauce and put each fillet in a plate , garished with the seaweed and put sauce on top of the fish fillets .

Ingredienti

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

Il-meraq u il-qoxra ta lumija mahkuka

   3 sweet potato,

4 zunnerijiet Kuccarina,

 curry Kuccarina

 ginger frisk mahkuk

Method

Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Ingredients

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

Il-meraq u il-qoxra ta lumija mahkuka

   3 sweet potato,

4 zunnerijiet Kuccarina,

 curry Kuccarina

 ginger frisk mahkuk

Method

Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Ingredienti, isservi 6

2 imgharef zejt taz-zebbuga extra virgin 

300gr kurrat imnaddaf maqsum u imfelfel irqiq

250gr karotti imnadfa maqsuma min- nofs u mfella irqiq

Qalbha ta’ karfusa imnadfa u imfella irqiq .

Mgharfa imbulgata ginger frisk imqatta fin.

Mgharfa ginger imqatta fin.

Kuccarina frak tac- chilli niexef

4 sinniet tewm mithuna

500ghadz  imsajjar

2 imgharef hall tac-cider

Litru stokk tal-haxix

Melh

4 imgharef imbulgatti Tursin imqatta

120perzut tal-ghadma imqatta strippi.

2 qlub tal-qaqocc fiz-zejt imsaffija u maqsuma f’erbgha    

Metodu

Sahhan iz-zejt taz-zebbuga f’borma kbira fuq nar medja . 

zid il-kurrat, il-karotti u l-karfus , u l-ginger u ic-chilli u aqli ghal madwar 10 minuti sakemm  jirtabu u jibdew jiehdu il-kulur.  Zid it-tewm u sajjar ghal 2 minuti ohra. Zid l-ghadz, il-hall u ic-cider u l-istokk . Ghalli u tektek ghal madwar 8 minuti jew sakemm il-haxix jirtab. Ithan terz tas-soppa fi processatur tal-ikel u u erga’ ferra’ dak li tkun dhant mal-kumplament tas-soppa . zid il-bzar u il-melh u zid 4 imgharef Tursin. 

Servi go skutella tas-soppa. Zid il-bzar u il- melh u 4 imgharef tursin.

Servi go skutelli tas-soppa msahna u roxx l-istrippi tal-u il-qlub tal-qaqocc fil-wicc perzut jew il-qlub tal-qaqocc fil-wicc.  Roxx il-frak tac-chilli.

Ingredients Serve 4.

4 small local Amberjack (Cervjol)

100ml canola oils

200gr mayo

1 tbsp red onion chopped

2 tablespoon red onion chopped

2 tsp pickled chopped

1 tablespoon chopped dill

1 tspoon chopped parsley

2 hits Tabasco

juice of 1 lemon

salt and pepper

method

Mix chopped ingredients with mayo , lemon juice, Tabasco and some seasoning and leave to develop in the fridge.

Clean the fish and cut through entire fish from the belly to tail . Season the flour with salt pepper and coat iron pan until skin is crispy and fish cooked . Served with tartar sauce .

Ingredients serve 12. bars .

230gr lamb brand raw red almonds

80gr Coarsely chopped lamb brand dark chocolate chips

65gr + 2 tablespoons .

Lamb brand dark chocolate chips

60gr Lamb brand dried cranberries coarsely chopped

50gr brown sugar lamb brand

40gr pumpkin seeds lamb brand

1/4 tsp coarse salt lamb brand

honey 115gr , cut into pieces

1/2 tsp Vanilla extract

Method

Place the oats and a almonds on a small baking sheet and place in a preheated oven at 175/c to a large bowl.

Combine , butter, honey , brown sugar , vanilla extract and salt over medium heat . Cook stirring occasionally until butter melts and sugar in a completely dissolved

Pour butter , mixture in bowl with rolled oats and almonds . Mix well . Let cool for 5minutes then add cranberries, pumpkin seeds and 65gr chocolate chips . Transfer oat mixture to an 8″or 9″, square pan . Use a spatula or damp fingertips firmly press the mixture into the pan , the bars will stay together and cool and cut.

Storage condition Store bars in an airtight container up to one week . For the softest bars keep at room temperture . For slightly harder bars keep in the fridge .

Ingredients

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Method

Place  potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .

Ingredienti

4 imgharef butir mhux mielah

Basla tal-busbies  imqatta

Basla zghjira imqatta 

2 karotti

Patata imqatta

Saghtar frisk u werqa randa

Dada tat-tigieg

Bzar u melh

Halib jew krema friska   

Fi skutella tal-majjal ta’ malta minghajr ghadma

3 imgharef dijon mustard

3 imgharef zokkor

2 imgharef meraq tat-tuffieh

2  imgharef worchesire sauce

Metodu

Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira afghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh bl-imarinah li kont erfajt go tazza . wara li jghaddi il- hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar .. sadanitant sahhan il-forn ghal 160.c . pogi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patatta maxx.

Ingredienti

Bott jogurt li tixtieq inti

bott tal- jougurt zejt vegitali

2 bottijiet tal jougurt zokkor

3 lumijiet tal- jougurtdqiq self raising

3 bajdiet kuccarina vanilla

Metodu

Idlek u iksi forma ta kejkijiet tal- karta forno

sahhan il- forn temperatura ta’ 200/c . ferra il- yougort go skutella kbira .

mieghu zid ukoll iz- zokkor u iz- zejt .

gharbel id- dqiq ghal darbtejn u zidu mat- tahlita . . hawwad sewwa id- dqiq kollu jidhol fit- tahlita tal- yougourt .

ferra it- tahlita tad- dixx u erga aghti tahwida hafifa .

Ferra it- tahlita tad- dixx li tkun ipreparajt u ahmi ghal madwar 40 minuta . dejjem icekja permezz ta skewer , biex tara jekk il- kejk ikunx sar jew le min- nofs . Ohorgu mill- forn u hallih joqoghod ghal madwar 10 minuti qabel ma tohorgu mid- dar u poggih fuq wire rack biex jibred sewwa qabel taqsmu .

Ingredienti

2 karottiet imdaqsa imqaxxra

200pastard

200gr broccoli

3 patatiet zghar , imqaxxra

bott zghir corn

2 bajdiet

100gr bacon (jekk trid biss )

4 kiriet hobz

100gr halib

4 mgharef frak tal-hobz

100gr gobon isfar , mahkuk

bzar iswed

ftit frak tal- hobs ghal pannura

zewg imgharef zejt taz- zebbuga

metodu

Ghalli ftit mill-haxix, minbarra il-piselli u il-corn u qattar sew fil-passatur .

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

Aghsar il-hobz sewwa mill-halib.

Ghaffeg il-haxix u zid il-piselli u il-corn . Hawwad sew. Zid il-bajd, il-bacon, il-bzar iswed u il-gobon u 4 imgharef frak tal-hobz. Hawwad sakemm tara li l-ingredienti kollha dahlu 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 miz- zewg nahat .

Jekk tixtieq tista ukoll thalli barra il-bejken.

Servi dawn il- pulpetti bhala contorn jew bhala ikla principali . Jistghu jittiehdu kieshin kif ukoll shan .

Ingredienti

400gr ghagin

basla mdaqqsa imqatta fin

4 sinniet tewm , imqatta irqiq

mgharfa butir

3 kuccarini pesto tal- gewz u l- irkotta

100gr gewz parmigjan mahkuk

mgharfa zejt taz-zebbuga

50gr gobon parmigjan mahkuk .

mgharfa zejt taz- zebbuga

tazza krema friska

bzar u melh

Metodu

Ghalli l-ghagin u hallih al dente

ipprepara it- tahlit u il-gewz billi tpoggi il-gewz , il parmegjan u iz-zejt taz-zebbuga fi food processor . Farrak sakemm ikollok tahlita qishafrak tal- hobz

go tagen qalli il- basla u it- tewma bi ftit butir . Zid il-pancetta (Bacon) u kompli qalli sakemm tara li saru . zid ftit melh u bzar jekk tiggosta .

Meta tigi biex isservi hallat l-ghagin mat-tahlita tal-pancetta .

Zid il-pesto u il-krema u sahhan fuq nar baxx . Zid il-gewz (minbarra mgharfa li tintuza ghal wicc.)

Kompli sahhan fuq in- nar sakemm ma jixxutalekx izzejjed . Aqleb fil- platti u servi mal- kumplament tal- gewz u ftit parmegjan mahkuk fil- wicc

Ingredients

1 receipe pie crust

1 cup sugar

3 tablespoon flour

1 egg beaten

2 cups rhubarb cut into small pieces.

Method

Line a 8 pie plate with pastry. Sift sugar and flour together and combine with beaten egg. Stir rhumbarb into mixture.

Pour into pie plate. cover with top crust and Lettuces crust, trim and seal. Bake about 35 minutes.

Ingredients

Bott halib maghqud 

480gr krema whipping cream jew double cream

400gr frawli, friska jew tal-friza.  

Method

Ghaffeg il-frawli go skutella u poggiha f’genb.  Zid il-bott tal-halib li tkun kiesha hafna biex il-krematitla sew u tibqa wieqfa

Zid il- bott tal- halib maghqud mal- mkrema giet  maghqughda u kremuza . zid il- frawli mghafga u hawwad kollox . Zid il-frawlimghafga u hawwad kollox b’ imgharfa twila . Poggi it-tahlita go kontenitur u ffriza ghal madwar 4 sieghat.  Qabel isservi il- gelat tajjeb li tohorgu mill- frizer madwar 15 il- minuta biex jilhaq jirtab ftit .

Varjazzjonijiet Tal- anilla . Minflok frawli tista tuza essenza tal- vanilla pod u tuza iz- zerriegha taghha .

Tac-cikkulata minflok il-frawli tista tholl 200gr cikkulata Tal-hawh . Minflok il-frawli tista tuza l- istess ammont ta’ hawh imma important li tholl madwar mis- siropp tieghu qabel tuzah

Ingredienti

kilo gambli

4 sinniet tewm

zejt ghal qali

basla imqatta

karfusa

5 tadamiet

gambli

tazza inbid abjad

3 imgharef kunserva three hills

bzar u melh

Tursin

Metodu

Ghalli ghal 5minuti kilo gambli

Wara niggizhom ftit bis-sikkina , sahhan iz-zejt u zid il-basla imqatta

, karotta , 5 tadamoiet imqatghin irqaq , zid il- gambli u wara tazza inbid abjad u hallihom itektku ghal 5 minuti ohra .

Zid 3 imgharef kunserva three hills , ftit bzar u melh . Halli ghal madwar 10 minuti .

Servi fi platti u zid tursin frisk .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Feeshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , translucent and just beginning to turn color . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in the cream . Bring to the boil starring continuously and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter cubicle or pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

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

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 with 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 serve 6

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera. Ghatti bil-fojl

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien .