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 .

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 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 .

Ingredie nts serve 8

300gr shortcrust pastry

Baked beans

175 grunere cheese , grated

290 grilled vartikole vin oil drained and halved

200gr Mortadella cut into 125cm pieces

1 tablespoon oil reserved from a jar of artikoles

425gr double cream

3 large eggs

1 large egg yolk

1 level tbsp finely chopped fresh rosemary

salt and freshground black pepper .

Method

pour the oil reserved from the artikole in a frying pan set over a medium to high heate and saute the mortadella for 5 minutes until very browned ; remove with a spotted spoon and drain on kitchen paper. Whisk together the cream , eggs , egg yolk and rosemary and season with salt and pepper . Roll out the pastry on a flavoured surface until it at east 6cm larger than the base of an 25.5cm tart tin . lift it over the tin and press it down into the bottom and up the sides of the tin , rollthe pin over the top the excess pastry , lightly prick the base with a fork and chill for 30 minutes. Preheat the oven to 200/ gas 6, line the chilled pastry with baking parchment and fill with baking beans ; cook for 15 minutes until the pastry is set and very pale , take the tart out of the oven remove the paper and beans and leave to cool a little .

Arrange the cheese, artichokes and mortadella evenly on the bottom of the tart case, pour the rosemary custard into the tart and bake in the oven for 20 minutes or until the custard has set in the tin before removing to a cooling rack , serve hot and cold

Ingredients

5egg yolk

100gr caster sugar

150marsala or sweet sherry

Amaretti biscuits opitional

Method

Put the egg yolks in a large bowl , add the custor sugar and whisk vigoursely with a balloon whisk until the mixture is thick,

very pale and has doubled in volume. Put the bowl with the mixture over a pan of gently simmering water. Add the Marsala or

sherry to the mixture and continue whisking until the foamy substance becomes warm. Pour into four glasses and serve with

cookies on the side.

Ingredjenti

• 3 tazzi ross dry
• 6 tazzi ilma
• 500g ikappuljat
• bot kunserva / nofs bot
• bot polpa tal-flixkun
• zied 3 kuccarini zokkor
• 4 imgharef gobon
• 4 bajdiet

Metodu

Zalza

Sajjar ikappuljat meta isir itfa flixkun tal-popla, itfa 3/4 imgharef kunserva. 

L-istess tazza li tuza ghar ross trid tuza ghal ilma.

2 tazzi ross

Ahsel ir-ross, saffi u nehhi l-ilma.

Ross itfaw f’dixx tal-hgieg.

Itfa 4 tazzi ilma.

Titfa zalza bil-laham.

Titfa 4 bajdiet fl-ilma u l-gobon tal-hakk.

Ixghel il-forn qabel.

Ingredjenti

• 500grams ghagin Pakett Barilla
• 500grams ikappuljat
• 3 bottijiet polpa
• 4 bajdiet
• 4 mgharef gobon tal-hakk

Metodu

Fil-Borma l-kbira tal-bordu imla l-borma sa nofsha u hallieh jahli. Meta jahli titfa l-pakkett ghal 10 il minuta biex issir.  Saffi l-ghagin fil-passatur li hemm fejn it-tuffieh tal-haddid. Erga itfa l-ghagin fil-borma.

Fl-istess hin f’borma ohra sajjar l-ikkapuljat meta issir itfa 3 bottijiet polpa, itfa 3 kuccarini zokkor. Ma hemmx ghalfejn issajjar terga il-popla tistgha titfa il polpa minghajr ma issir. Itfa 4 mgharef gobon  titfa l-erba bajdiet. Hawwad kollox  u itfa kollox f’tal hgieg. Hallieh 30minuta fuq mark 9.

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr french mustard

Seasoning

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve.

Ingredients serve 4

 3 bajdiet

 75gr zokkor fin,

75gr lewz imfarrak

150ml jogurt tal-frott

,25gr lewz imfarrak,

50gr tip icing sugar

Metodu

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6.

Poggi l-ixkaffa in-naha ta fuq tal-forn.

 Idlek d-dixx b’bicca karta tal-hami

 midluka bi ftit butir gharbel

 id-dqiq go skutella kbira.

 Itfa iz-zokkor u il-bajd

u habbat it-tahlita tigi kremuza.

 Gharbel id-dqiq

u zidu mat-tahlita tal-bajd

 permezz ta’ imgharfa.

 Fera’ fid-dixx li tkun hejjejt u ahmi

 ghal madwar 8-10 minuti sakemm jiehu il-kulur.

 Sadanitant hejja sarvetta erga iftah l- isponge

 u dellek il-jogurt tal-isponge fiha.

 Erga iftah l-isponge

 u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta

 u gerbeb l-isponge fiha.

 Erga rrombla l-isponge u dellek

 il-yougourt tal-frott fuqha. 

Ferrex il- lewz imfarrak .

Erga rromnbla l-isponge

 biex tifforma swiss roll.

 Aqta il-gnub u servi.

Ingredients 4 cups

3 cups sugar

3 cups water

Method

Stir sugar and water in a large saucepan over medium heat until sugar dissolves

Increase heat and simmer for 3 minutes . cover and chill

Ingredients serve 1

4 cups fresh basil (fromabout 3 large bunches )

1/2 cup pine nuts

2 garlic cloves

1/4 cup freshly grated parmeasan cheese

1/4 freshly grated pecorino sardo or pecorino cheese

1 tablespoon coarse kosher salt

Method

combine first 4 ingredients in blender . blend until paste forms , stopping often to push down basil . Add both cheese and salt blend until smooth . transfer to small bowl

Do ahead

Can be made 1 day ahead . top with 1 day ahead . Top with 1/2 inch olive oil and chill .

Ingredients

150 cooked chickpeas

80gr tahini paste

juice of 1 lemon

hot water (if needed )

olive oil Extra virgin

Method

Add chickpeas and minced garlic to a bowl of a food processor until a smooth power like mixture forms .

While processor is running put tahini and lemon juice Blend for about 4 minutes . Check for about consistency is too thick still , run process and slowly a little hot water . Blend until you reach desired smooth consistency . Spread in a serving bowl and add a generous drizzle of olive oil.

make a great dip of patties with some fresh vegetables . Slice some cucumber , yellow or green peppers and carrots . serve in plate and use to dip into the humous bowl .

Ingredients serve 4.

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

For the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

Method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes.sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

crust

128 Graham style cracker crumbs

28 confectioners ‘s sugar

74 gr butter

for filling

1/8 teaspoon salt

454gr (2 large packages) cream cheese .

2 eggs

152gr granulated sugar

1 teaspoon vanilla extract

method

use a pie pan 9cm inch diameter and one and one forth inch height .

Preheat the oven to 350 degrees F or 175 degrees Celsius .

combine crust ingredients . press the crumbs into the bottom and put the sides of the pie pan making a thicker layer on the bottom than on the sides . Mix together the room temperature cream cheese and the sugar until smooth . mix in the eggs and vanilla until smooth , using a mixer set on a low medium speed . .

Pour the filling into the crust . place the cheesecake in the oven . bake for 20 minutes , then add a crust shield , or shield the crust with strips of aluminum foil . bake for an additional 10 minutes . remove the cheesecake from the oven and set it on a rack to cool .

Once the cake is cool , refrigerate it covered you’re until ready to serve it. Top with cherry sauce .

Ingredients

2 eggs beaten

1 teasepoon vanilla extract

1/2 cup milk

1 tablespoonn superfine sugar

+ extra for sparkling

1/2 teasepoon ground cinnamon

4 thick slices of gluten free bread

2 tablespoon butter

Method

Whisk together the eggs, vanilla, extract milk, sugar and cinnamon in a shallow dish. Place the slices of bread in the mixture turning to coat both sides so they assorb the liquid.

Heat the butter in a non stick skilllet to remove the soaked bread from the dish and fry the slices for 2 minutes in half diagonally into triangles, sprinkle with a little superfine sugar and serve .

For apple sauce and rasberries to serve as an accompaniment heat 2 tablespoons butter in a skillet for 6 core and slices desert apples and fry for 2-3minutes . Sprinkleover 1 teasepoon light brown sugar, 1/2and cook gently for 1-2minutes . Serve over the toasts sprinkled with extra superfine sugar .

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 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries .

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat with the remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

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 salted water to a boil.

Add potatoes and cook until tender but still, about15 minutes, 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 creamy.

Cut the vegetables 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.

Ingredienti Isservi 4.

230ml Stokk tal-haxix

500gr qargha hamra

Basla

150ml krema friska

Melh u bzar

2 kuccarini zejt taz-zebbuga

2 tuffihat (imqaxra u imqatta) 

5 kuccarini ghazel ta’ malta

50gr zerriegha tal- qara hamra

Metodu

Qaxxar u qatta’ il-qara hamra Sajjarha il-forn b’ temperature ta’ 220˚C.

 marka tal-gas 7 ghal 20 minuta. 

Aqli il-basla f’ naqra zejt go borma ghal 5 minuti . Zid it- tuffieh u x’ hin isir ftit , zid l- ghazel.  Zid il-qara hamra u sajjar ghal 8 minuti, hawwad spiss . 

Wara ferra l-istokk go borma.  X’hin jibda jaghli, baxxi in- nar u halli isir ghal 10 minuti.

Itfa is-soppa x’hin tiksah

Servi is-soppa bil-krema friska u ftit zerriegha tal-qara hamra fil-wicc.  .      

Ingredients

One and one forth shreaded dried coconut

two and one forth cups buchwheat flakes

two and a half mulled flakes

1cup silvered almonds

2/3 cup blanched hazelnuts

2/3 cup sunflower seeds

4 oz dried mango

2/3 cup golden raisins

Method

Spread the coconut out in a thin layer on a baking sheet . Toast in a preheated oven over 300/F for about 20 minutes stairing for 5 minutes. Toast the silvered almonds, hazelnuts and sunflower seeds in the same way .

Mix together all the ingredients in a bowl until well combined . Store it in an airtight container up to 2weeks .

For bitcher flakes mix together the mullet flakes , dried mango and golden raisins with 1 cored and grated red apple in a large bowl . Pour over 1and 1/4 cups apple juice roughly chopped mixed nuts 1/2 1/2 cup plain yogurtand a good drizzle of honey before serving .