Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

Method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegetables .

Ingredients

Serve 6 to 8

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a whole in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Roll out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan . Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

San Ambrog u ic- canga Milanese .

Ingredienti

4 bicciet canga Steaks

50gr pancetta

20gr butir

ftit dqiq

Nofs tazza inbid abjad

ftit klin

melh u bzar

Metodu

Go tagen poggi ill- butir u il- pancetta (Bacon) mqatgha f’ kubi zghar , sajjar sakemm il- pancetta ma tihmarx izejjed . Wara warrab go platt . Ghaddi il-laham mid dqiq u aqli f’ tagen miz- zewg nahat sakemm jihmaru bfilwaqt li titfa ftit melh u bzar fuqhom . wara zid l- inbid abjad u hallih itektek fuq nar bati ghal madwar 40 minuta filwaqt li titfa il-klin. Wara servi shun u poggi ftit pancetta fuq kull porzjon tal-laham

Ingredients

2 laringiet

120ml halib

200gr zokkor

3 bajdiet

300gr dqiq

16 il-grbaking powder

Icing sugar

flieli irqaq ta’ laringa

Method

Aqsam il-laringiet fi 8 flieli kull wahda u ithanhom sew fi blender bil-qoxra b’ kollox

Zid il-halib u iz-zokkor u hawwad sew flimkien .

Zid il-bajd , id-dqiq u il-baking powder.

Itrasferixxi it-tahlita go landa tal-kejkijiet miksija bil-karti strazzi

x’hin tibred nehhi mil- landa u ferrex ftit icing sugar fil- wicc.

Zejjen il-wicc tal-kejk bil-ftoeli tal-laringa.

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 serve 4

320 uncooked quinoa

500gr chicken stock homemade

2 tablespoons extra virgin olive oil

1 tablespoon minced fresh mint

1 tablespoon grated lemon rind

2 tablespoon fresh lemon juice

1 tablespoon sherry vinegar

250 sherry tomatoes

1/2 yellow bell pepper

100gr feta cheese 3 tablespoon chopped pitted Kalamata olives

1 tablespoon minced shallots

Method

Place quinoa in a large bowl saucepan , stir in quinoa . cover reduce heat and simmer 15 minutes or until liquid is absorbed. Cool to room temperture .

Combine olive oil for the next 5 ingredients in a large bowl. Add cooled quinoa, tomatoes and the remaining ingredients , toss well.

Ingredienti

200 hafur (Oats )

160gr lewz imqatta

2 tuffieh

70gr minghajr zerriegha tal- girasole

Mgharfa kannella mfarka

Nofs kikra ilma

Kuccarina estratt tal-vanilja

Method

Sahhan il- forn sa 160. grad C. Hallat l-ingredienti fi skutella kbira Hallat l-ingredienti kollha fi skutella kbira. F’kazzola sahhan l-ilma u estratt tal-vanilja ghal xi zewg minuti. issa ferrex kollox fuq l-ingredienti li kellek ippreparati fl-iskutella u hawwad sew.

Issa itfa’ it-tahlita kollha f’ dixx tal-forn u hallieha ghal xi 25 jew sakemm il-wicc jihmar u kompli hawwar kull ghaxar minuti sakemm il- granola tibda taghqad . Nehhi id-dixx mill-forn u hallieha tiksah sew . Poggi f’xi kontenitur li ma jghaddix arja u hallih jiksah sew . Poggi f’ xi kontenitur li ma jghaddix arja u tista thallih sa 3 gimghat f’temperatura tal-kamra .

.

Ingredients serve 2

1 white onion finely sliced

2 Tsp olive oil

3 garlic cloves sliced

2 carrots scrubbed and diced

150gr red lentil

1 homade vegetable stock

Generous sprigs parsley

Method

Heat the oil in a medium pan , add the onion and fry for 2 mins while you slice the garlic and dice the carrots . Add them to the pan and cook briefly over the heat .

Pour in 1 litre of the boiling water from the kettle , stir in the lentils and homemade stock , then cover a medium heat for 15 mins until the lentils are tender. Takeoff the heat and stir in the parsley . Ladle into bowls, and scatter with Extra parsley leaves if you like.

Ingredients serve 4

400gr stirlon steak

1 mgharfa oregano niexef

1 mgharfa saghtar niexef

2 ingharef zejt taz- zebbuga extra virgin

3 sinniet tewm imfarkin

1 tazza hall balsamic

2 tadamiet maqtughin slajsis

4 slajsis mozzarella

weraq tal-habaq friski biex isservi

Metodu

Recipient zghir habbat flimkien il-hall balsamiku

tewm, zejt taz-zebbuga , saghtar niexef u oregano . Ferrex fuq il-laham u hallih jimmarina ghal 20 minuta Ferrex .

Ferrex ftit tadam u bzar .

Sahhan il-grilja fuq nar gholi . Sajjar / Igrillja il-laham ghal 5 minuti fuq kull naha imbaghad itfa il- mozzarella u it-tadam fil-wicc u ghatti sakemm idub il-gobon 2 minuti . zid il-habaq u servi

Ingredients serve 2

1 white onion sliced finely chopped

2 tablespoon olive oil

3 garlic cloves

2 carrots scrubbed and and diced

Method

Heat the oil in a medium pan and fry for 2 minutes while you slice the garlic and dice the carrots . add them to the pan and cook briefly over the heat . Add them to the pan and cook briefly over the heat . Pour in 1 litre of the boiling water from the kettle , and stir in the parsley . Ladle into bowls and scatter with extra parsley leaves .

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

Ingredients

400gr ghagin orechiette .

1/4 zejt taz- zebbuga extra virgin

Hall Balsamiku

Bzar iswed frisk imfarrka

1 sinna tewm imfarrak

1kg tadam cherry preferibilment ikkulurit maqsumin min-nofs

1/4 tazza habaq imqatta biex izejjen

Metodu

F’ borma kbira mimlija ilma ibaqbaq sajjar l-ghagin skond il-pakkett sakemm jigi ghal dente . Nixxef u warrab f’genb.

Fi skutella kbira habbat flimkien iz -zejt taz-zebbuga u hall balsamiku imbaghad ferrex ftit bzar . Zid l- ghagin , it-tewm u it-tadam , hallat kollox flimkien .

Ferrex il-habaq u servi.

Ingredienti isservi 2

Ingredients serve 4 .

Salt and pepper

100plain flour

2 tablespoons olive oil

4 chiken tights

2 small onion finely copped

2 garlic cloves

3 carrots diced

150kunserva three hills

200gr provista sugu

150gr red cooking wine

500gr chicken stock

Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Ingredients serve 4 .

Salt and pepper

100plain flour

2 tablespoons olive oil

4 chiken tights

2 small onion finely copped

2 garlic cloves

3 carrots diced

150kunserva three hills

200gr provista sugu

150gr red cooking wine

500gr chicken stock

Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Dmugh ta san’t Anna

Ingredienti

1 kg dqiq

200gr zokkor

200xaham

5 grokkijiet xorb li tixtieq 5 isfar tal- bajd

meraq ta lairing

70gr ml ghasel

150 lewz inkaljat .

kuccarina zerriegha ta l-anizetta

Metodu

1.Go skutella hallat id-dqiq, iz-zokkor u ix-xaham flimkien u hawwad sew .

2. Zid ix-xorb u kompli hawwad. Wara zid il-bajd u il-meraq tal-laringa u kompli hawwad flimkien.

3.Meta tkun iffurmajt l-ghagina, aghmel strixxi twal bl-ghagina

4.Qatta minnhom bicciet daqs fulu.

5. Aqlihom fiz-zejt (deep fried) u ara li ikunu saru minn kull naha u hadu kulur dehbi

6. Poggihom fuq xulxin go platt. Wara li jikshu ,ferra l-ghasel fuqhom u iz-zerriegha ta l-anizetta .

Ingredients

Ingredients

1 cup evaporated milk

1 cup water

¾ cup granulated sugar

¼ cup flour

¼ teasepoon salt

1 teasepoon butter

1 teasepoon flavouring baked pie shell

Method

Using one, cup brown sugar in place of granulated sugar and adding an additional tablespoon of butter . when cream mixture is cool stir in ½ cup finely chop pecan nut meats . Flavour with  vanilla and pour into a baked shell 8 inch . Cover with meringue. Sprinkle top of meringue with chopped pecan – meats Baked as directly for cream pie.

Ingredients serve 6 .

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pintts well –flavouredham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper Cracked black pepper to serve

Method

Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredienti isservi 4

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga 

Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin f’erba’ 

5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk , imqatta  ,

Mgharfa zerriegha tal-girasol mohmija

Method

Idlek il-ftieli tal-brungiel biz-zejt taz-zebbugau roxx il-bzar u il-melh. Jekk il- ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb  

Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minutasakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungielu il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar- minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod. 

Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .

Ingredients

For the Gnocchi

1 kg fresh maltese cheeslet drained

100gr aged cheeslet grated

300gr semolina

4 eggs

2egg yolks

salt

For the pea puree’

1 whole unions

4 cloves garlic

1 sprig of thyme

300gr peas

For the crispy Artichokes

1 globe artichoke

100corn flour

For the sauce

500gr vegetable stock

50gr butter

2 minced garlic

100gr cherry tomatoes cut in half

fresh chives

Method for the Gnocchi

In a food processor , mix the cheeslet , eggs and salt together . Then slow fold in the semolina until you have a dough consistency. Refrigerate for 30 minutes . Once set , hand roll 15gr of the dough to form the gnocchi.

Method for the pea puree

Sautee’ the onions and garlic with the sprig of thyme in butter. Once sautéed, in the same pan add the vegetable stock and blanch the peas for 3 minutes . Blitz the peas together with the onions and garlic adding the liquid in a small additions as needed . Blend until you have a fairly thick smoothie puree’ . Then pass the puree through a fine sieve to have a silky finish . Season with salt to taste .

Method for the crispy Artichokes

Boil the Artichokes in salted boiling water for 1 hour . once cooked , cool down and remove the outer layers keeping the artichoke heart, toss in corn flour . fry at a temperture at 180/c until golden and crispy

Method for the sauce

Fry the minced garlic in butter and add the vegetable stock . Once it starts to boil , add the gnocchi and cook about 3 to 4 minutes until soft . Finish off with cherry tomatoes , chives and season for a creamy and flavored dish