Ingredients serve 6.

105olive oil

675small onion peeled

150 drywhite wine

2 bay leaves

2 garlic clove

2 small dried red chillies

15ml coriander seeds toasted and lightly crushed

2.5ml fresh sprigs thyme

30currants

5ml grated rind

Method

15ml chopped fresh flat parsley 30-45ml 3 tablespoons pine nuts leaf chopped

Salt and fresh ground black pepper 

10ml fresh chopped fresh oregano or majoram

Place 30 ml of the oil in a wide pan .

Add the onions plce over a medium heat and cook gently for 5 minutes . use a fork to remove from the pamn and set aside .

Add the remaining oil , the wine and thyme to the panh

Cook gently brisky for 5 minutes .

Return to the onion toi the pan . add the currants , reduce the heat and cook gently 15-20minutes or until the onions are tender but not falling apart .

Use a fork transfer the onions to a serving dish then boil the liquid vigously until it reduce by half . taste and adjust the season and pour onto the liquid over the onions . Scatter the onions with the oregano or marjoram and cool and chill just before you are ready to serve . stir in the lemon rind chopped flat leaf parsley and pine nuts into the onions .

2 bananiet misjura

40gr hafur

kannella mahlulha (kannella mahlulha , tista ukoll isid xi lewz skond il- gosti tieghek )

qaxxar u ghaffeg il-banana mishuqa

zid il-hafur u il-kannella .

ifrex karta forno fuq dixx tal-forn.

Hu imgharfa mit-tahhlitasakemm sakemm din tispicca u ttihom il- forma ta cookies .

dahhal fil- forn ghal 3 sa 5 minuti.

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   

Method

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

Ingredients serve 4

1 kg rockfish (Cippullazz).

1 cloveof garlic

1egg yolk

pinch of thyme

15gr pine nuts

salt and pepper

1 chilli

10 cherry tomatoes

fresh basil

500ml vegtable stock

1 pkt black ink spaghetti’s

Method

In a preheated 100degegrees C oven stem the rockfish cipullazz  for 40 minutes and seperate the fish from the bones .

In a bowl , mix the ish , the egg yolk , half a clove of garlic , thyme , pine nuts , chilli , salt and pepper .

If the mixture is too fluid add some breadcrumbs to thicken it .

Take a teasepoonful of the above mixture and roll into a ball . Set aside and repeat ntil the whole nixture is finihed .

Add 10 raw spagetti in the middle of each ball.

In a deep pan , cook the cherry tomatoes with half a clove of garlic and add the vegtable stock .

When boiled slowly add the fish balls with the spagettiini and cook for 10 minutes on high heat .

Serve the fish balls with the spagettini and add a spoon of sauce on top of each ball .

Ingredienti

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Metodu

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk.

Ingredienti isservi 2

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Metodu

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk.

Ingredients

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Method

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk

Ingredients

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

Method

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 per 4 persone

1 kg di cardi

succo di 1 limone

15gr di farina

burro

100gr di panna da cucina

sale e pepe

formaggio gratuggiato

panegratto

olio extravergine di oliva

Method i cardi utiliziiando il pelapatate a pezzi , lavatelli ne mettele in aqua bollente legerementa salata e con l’ aggunta del succo di limone . Dove averli lessati per circa 15-20minuti scoltele e asiungatele .

In un pentilolino amalgamate la farina con un noce di bburro e stemperate con il liquido di cottura dei cardi , ottenendo cosi una salsina; dal ultimo incorporate ;le panna e agguustarew di sale e pepe . A questa punto ungetev una pirofila con i burro e fate uno stratto di cardi e qualche chuciata di salsa . rimpetere il procedimento per un stratto . per finire , ricoprite tutto con abbundante formaggio gragiato una spolvetata pangrtta un filo d’ olio e quale fiocchetto di burro . Infernate a 200 /c per 20 minuti circa , fino a quando la superficie sara donata.

Servire caldi .

Ingredienti

1/2 kg di pasta di pane leviateata

olio extra vergine di oliva

3 Cucchiai di zuchero

sale

100gr di ova sultatina

1 chuchia oi di pinoli

method

Infarinato lavorate la pasta di pane aquistata dal vostro fornaio aggungete l’ olio , lo zuchero , un pizzico di sale . dopo aver ottenuto una pasta elastica e soda , incorporate i pinoli l’uvetta precedente mente ammollata in aqua tepida e poi strizzata e amalgaate il tutto .

Dall impasto ricavate dei piccoli panetti copiteli come una telao e lasiateli riposare per una mezza giornata a temperatura ambiente . Ora potete cuocerli in forno presicaldato a 180 per 20 minuti.

Ingredienti

300gr di bruscandoli

300gr di riso

1 cipolla

1 lt di brodo vegetale

60 gr di burro

1/2 di olio Extravergine di oliva

1 Cuffo

di prezzemolo tirato

Formaggio grana gratuggiato p.b

SAle e pepe Q.B.

Preparata prima di tutto in brodo vegetale . Nel trattamento laviaata 1i Bruscandolli e taghliate a pezzetti

Tirate la cipolla in mode sotile a fatele soffriggete in una padella con l’ ilio d’ oliva e 30gr di burro .

Aggungete i brascandoli e lasiate cuocere per i pochi minuti .

Incorporate poi i riso e mescolando delicatamente cuocere per pochi minuti

Versate il brodo caldo nella quantita necessaria mano che la cottura per vriso lo chediete .

lasolate cuoceere per una vetrina di m9inuti . A fine cottura , togliete la padella dal fuoco metete i prezemolo tirato altri 30gr di burro il grano gratuggiato e fate amalgamemente bene prima di servire a tavola .

Ingredienti

150gr Flett tac-canga

25gr zalzett tal-malti

50weraq tal-kabocci

25gr faqqiegh (mushrooms)

Bacon

50gr majjal

zunnarija

curry

ghal haxix

Ghagina tat- torti

bajd

irkotta

tadam

basal

qarabaghli

brokkoli

Ghaz-zalza

Basal

tewm

inbid ahmar

curry

ghasel

stokk

Metodu

Qatta’ il-laham f’bicciet irqaq u sammar biex traqqghu kemm tista’halli jista jitrembel. Poggi il-weraq tal-kabocci u itfa iz-zalzett. il-faqqiegh (mushrooms) u il-curry. Rembel f’forma ta’ Bragioli . Sammar il-majjal u poggi il-bacon . Dawwar mal bragioli tac-canga .

Ghal haxix Idlek recipjent bil-butir u iftah l-ghagina . Hallat it-tahlita u fforma it-torta.

Ingredients serve 6.

400gr can chichpeas drained and  rinsed

Juice of a lemon

1 garlic clove crushed

5 tablespoons extra virgin olive oil.

4 tablespoon tahini

5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pittabread or toasted flatbreads to serve

Method

Put the chick peas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredienti ghal 4 persuni .

bott sprey taz-zebbuga

1 basal imqatta irqiqa

2 sinniet tewm , mithun

1 litru stokk tal-haxix

200gr cicri

450gr brokkoli

75gr weraq ta l-ispinaci

1/2 tazza weraq tal- habaq frisk

75gr 1 mgharfa pesto

Jogurt natural light

Method

Sahhan f’ tagen fuq shana medja . Spreja iz- zejt fuq il-baslau hawwad ghal 5minuti jew sakemm jirtab .

Zid il-basla u hawwad ghal 5 minuti jew sakemm tirtab

.Zid l-istokk homate u ic-cicri . Sajjar sakemm taghli . ghattih tewm u hawwad ghal 5 minuti sakemm isir il-basla . Naqqas is- shana ghal ghal 7minuti jew sakemm isir kulur dehbi Hallih itektek 6/7minuti sakemm jigi tari

Zid l-spinaci .

Hallih itektek ghal minuta . itfa’ fil- genb u hallih joqoghod . Hallat il-weraq fi blender . Sakemm tigi lixxa . Itfa’ kollox go tagen nadif . Irrepeti darbtejn ohra it- tahlita . Sajjar is- soppafuq shana medja ghal 2 minuti. . Hallat il- yougurt light u pesto go skutella . qassam is- soppa fi 4 skutelli . servi shun .

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

100gr lamb brand dark oats

100gr Lamb brand dark chocolate chips

30gr Lamb brand coconut flakes

140gr peanut butter

110gr honey

Method

Place all the ingredients in a medium bowl and mix to combine well . Refregerate and let chill for about an hour . This is a resting time helps to ensure that the balls are not sticking stick together when rolled

After the chilling time take a teasepoon in your hand and roll into a ball . Repeat with remaining oat together after theresting period , try adding a little more honey or peanut butter to the mixture .

Storage condition

Store in an airtight container in the fridge up to 2 weeks .

Ingredients

2 cups all purpose flour

one and one half teasepoon pumpkin pie spice

1/4 teasepoon salt

1 cup pumpkin puree

2 eggs

1/4 cup milk

1/4 cup

one and one half confectionary sugar

2 tablespoon water

2 teasepoon water

1 teasepoon vanilla extract

Preheat oven to 165/c . Line a bake with parchment paper

Stir all purpose flour , sugar baking powder , eggs milk, and softened butter . beat mixture with an electrical mixer on a low speed until combine spoon into a donut pan . Donuts spring back and toughed 8/10minutes . Beat confectioners sugar melted and vanilla extract together in a bowl until smooth . Dip warm donuts into a glaze donuts on a prepared sheet to cool.

Ingredients

750gr chicken breasts, filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken . set pineapple pieces aside . Add thyme to chicken . Bring to the boil over medium heat . Reduce heat to low. Cover and simmer for 10 minutes .

Set chicken aside to cool in pouching liquid . Remove chicken . reserving ¼ cup pouching liquid . Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chicken, pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients

500 gr veal loin, cleaned

10slices thin spec

0.5gr french mustard

Method

Seasoning

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.