Ingredients serve 4.

800gr self raising flour

castor sugar 300gr

vanilla powder 1/2 tsp

lamb brand table salt , pinch

unsalted butter 300gr

4 eggs

lemon zest 1 grated

ground almonds 270gr

(can also use substitute instead)

icing sugar 100gr

vanilla powder 1/2 tsp

2 eggs

lemon zest , grated

dark chocolate/ lamb brand milk

lamb brand mixed sprinkles

chocolate eggs 4

lamb brand royal icing mix

gel food coloring

method

sieve the flour in a bowl and mix the flour , vanilla powder , salt, butter and lemon zest together then add the eggs and mix until a smooth dough is obtained i, if needed be add some water

Mix all the ingredients together until a smooth paste is obtained.

Roll a dough on a flavored surface with a rolling pin 5mm thick , slightly mark the dough , spread the filling leaving a 10cm space from the marked edge . cover the filling and filling an another layer of dough identity the shape filling and using a cutter cut both layers identify the shape filling and using a cutter cut both layers of dough altogether . cook in a preheated oven oven at 180/c for about 20 minutes . leave to cool before decorating . For while royal icing place icing mix and water in a bowl of an electrical mixer fitted with a whish attachment and beat for 2minutes on high speed . to color the white royal icing divide in different bowls and add a few drops of gel food coloring and mix well . Spread the baked figolla with melted chocolate and decorate with icing . Add mixed sprinkles and chocolate eggs.

Ingredients

6 butternup snap buiscuit

2 tablespoon boiling poiint

one and one half teasepoon powered gelatine

250gr cream cheese softened

1/4 cup custor sugar

200 tub natural yougourt

1/3 cup custer sugar

200gr coconut cream

2 tablespoon finely grated lime rind

1 tablespoon lime juice

lime zest to serve

Method

Lime each hole of 6 hole 3/4 cup capacity salad texas muffin pan overhang of each hole .

Place 1 buiscuit , flat side down . In the base of each hole . Place boiling water in a heatproof jug . Sprinkle with gelatine .

Stir to dissolve . Using an electric mixer beat gelatine cream cheese and sugar until smooth . Add yougourt, coconut , cream lime rind and lime juice .

Beat to conbine . Add the gelatine mixture . Beat until smooth . Pour cream cheese mixture into prepared pan holes . Cover .

Refregerate for 6 hours or until firm . use overhanging plastik wrap , lift cheesecake from pan. Remove plastic wrap . top with lime 7. Zest & serve.

Ingredients serve 6 to 8.

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

200ml Halib

200gr gelletini plain

200gr gellewz bla qoxra

220gr cikkulata tat-tisjir

Metodu

Farrak il-gelletini f’bicciet zghar , imma mhux trab

aqsam il-gellewz min-nofs

dewweb il-cikkulata banju marija

hawwad sew flimkien il-galletini imfarka u il-gellewz maqsum .

zid it-tahlita tac-cikkulata mdewba u zid ftit ftit il-halib

Hawwad bil-mod sakemm l-ingredienti jithalltu flimkien

Poggi it- tahlita go dixx baxx u llixha

Kessah it-torta fil-frigg minn tal-inqas nofs siegha qabel isserviha .

Ingredienti

2 basliet kbar

25 gr pure tat- tadam

3 imgharef zejt

200gr hxejjex tal-friza imhalta

400gr Canga imqatta’ f’dadi

5 kikri ross

2 sinniet tewm midrusin

dada tac-canga

Ginger imdaqqas midrus

410gr tadam imqatta’

Niskata melh

Ilma

Metodu

Go tagen kbir sahhan iz- zejt mu aqli ic- canga sa ma ssire .

Zid il-basal u hawwad sakemm jihmaru .

Zid il-pure , it-tadam u id-dada , u halli isir fuq nar baxx ghal madwar 10 minuti .

Lahlah ir- ross u zidu mat- tahlita . Hawwad sew u zid ilma bizzejjed ghal 5 minuti ohra .

jghati ir-ross imma mhux li tgherrqu.

Sajjar fuq nar baxx, hawwad ta’ spiss u hu hsieb li ma jehilx mal-qiegh tat-tagen.

Servi ma’ insalata friska x’ hin tkun cert li ir- ross sar sew .

130gr Farina Bianca

120di facciole do patate

3 ouva

150gr di zuchero

100gr di burro

60ml di latte

1 busting do levito do dolci

La scorza di 1 limone

1 pizzico do sale

zuchero a velo

preparation per 1 torta

Elaborate con lo sbattutore electric in una terrine lo zuchero con I pezzi do burro amorbidito

Incorporate le uova , tuna Volta , e poi aggungiete lentamente le Farina insieme allea fecola do pat\te

Unite fino a latte LA scorza gratuggiata per limone , il- levito e un pizzico do sale . Riservate con Della Carta da forno tuna turtiera dad diametro 22cm dope aver avuto . ottentuto un impasto disco , compatto ed omogeneo .

Versace l’impasto e mettete in front Gia caldo a 180degrees Celsius per 25minuti circa . vericate LA cottura con le provoa dells section , quindi toghliete LA torte dad forno lasciate rafreddare e ricompete do zuchero a velo prima do service a tavola

Ingredients

2 large sweet potatoes peeled and cut into chunks

1 large butternut squash , peeled seeded and cut into chunks

1 onion cut into wedges

2 garlic cloves / peeled

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper flakes plus extra to garish opitional

3and two thirds cup gluten free vegtable stock

1 teasepoon garam marsala

saltand black pepper

Method

Put the sweet potatoes , the sweet squash onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle with the oil. Place in a preheated oven , 400/c for roast for 25 -30minutes until tender and golden .

Tip; the roast vegetables into a large saucepan with the pepper flakes and stock , bring to the boil and simmer for 10 minutes .

Stir in the remaining ingredients , heat through until piping hot and then puree in a food processor or blender until smooth.

Serve garished with a pinch of chilli flakes it liked and with toasted gluten free .

for squash and lentil soup roast the squash onion 20 minutes until needed cooked . Transfer to a large saucepan oz split red lentils , rinsed and drained and 5 cups gluten free vegetable stock . Bring to a boil and simmer for abut 25 minutes until the lentils and squash are soft. Puree in a food processor and season with salt and pepper . serve with warm gluten free bread

Ingredients

6 butternup snap buiscuit

2 tablespoon boiling poiint

one and one half teasepoon powered gelatine

250gr cream cheese softened

1/4 cup custor sugar

200 tub natural yougourt

1/3 cup custer sugar

200gr coconut cream

2 tablespoon finely grated lime rind

1 tablespoon lime juice

lime zest to serve

Method

Lime each hole of 6 hole 3/4 cup capacity salad texas muffin pan overhang of each hole .

Place 1 buiscuit , flat side down . In the base of each hole . Place boiling water in a heatproof jug . Sprinkle with gelatine .

Stir to dissolve . Using an electric mixer beat gelatine cream cheese and sugar until smooth . Add yougourt, coconut , cream lime rind and lime juice .

Beat to conbine . Add the gelatine mixture . Beat until smooth . Pour cream cheese mixture into prepared pan holes . Cover .

Refregerate for 6 hours or until firm . use overhanging plastik wrap , lift cheesecake from pan. Remove plastic wrap . top with lime 7. Zest & serve.

Ingredjenti

Ghal-ghagina

400gr Dqiq Self-raising, jekk jista ikun ismar

Mgharfa zejt taz-zebbuga

Kuccarina melh

Ilma biex taghqad

Ghal mili tal-pizza

Salsa tat-tadam

Tewm imqatta irqiq

Zebbug iswed, imqatta

Rignu niexef

Metodu

Gharbel id-dqiq mal-melh, u aghgen sakemm tifforma ghagina ratba.

Hallieha toqoghod ghal madwar 30 minuta.

Sadanitant idlek dixx tal-forn bi ftit zejt taz-zebbuga.

Ferrex ftit dqiq fuq il- mejda u iftah l-ghagina b’ lenbuba.

Poggi l-ghagina fid-dixx u ferrex iz-zalza fuqha.

Ferrex it-tewm u iz-zebbug. Ir-rignu u ftit zejt taz-zebbuga fil-wicc.

Ahmi forn moderat li tkun sahhant minn qabel.

Ahmi ghal madwar 25 minuta jew sakemm tara li l-ghagina tkun saret u il-wicc hmar.

Servi ma xi insalata bhal rucola. Tajba kemm kiesha kif ukoll shuna.

ingredients

1 tablespoon olive oil &extra for drizzling

2 medium onions , chopped

300gr cooked Brussels sprouts

2 garlic cloves crushed

650ml vegetable stock

4 tablespoon single cream

100gr stirlon cubed & extra to serve

. heat the olive oil in a pan and fry the onions over a medium heat until soft 8-10 minutes .

meanwhile , roughly chop , half the sprouts and cut the rest into halves or quarters depending on the size

add the garlic to the pan and stir fry for 1 minutes then add the chopped sprouts and stock , cover with the lid and bring to a boil; take the pan off and the heat and leave to cool slightly .

Puree the soup , stir in the cream , remaining sprouts, cheese and some season into the pan and simmer for 2-3 minutes or until the cheese has melted . serve with a drizzle of oil and scattering of extra cheese .

Ingredienti, isservi 6

1 kg patata imqaxxra

175gr pancetta jew bejken imfella irqiq

50gr butir

2 imgharef zejt taz- zebbuga

12 il-flieli gobon Cambozola

Fortuna jew gruyere

melh u bzar mithun frisk

Metodu

Qatta il-patata f’erba’ bicciet u ghalliha f’ borma ilma mielah u mghottija .

X’ hin taghli, tektek sakemm il-patata kwazi issir, imma xorta tibqa ftit iebsa (madwar 7 minuti.) Saffieha mill-ilma u hallieha tiksah .

Aqil il-pancetta minghajr zejt f’tagen baxx sakemm ix-xaham li johrog minnu jigi kulur dehbi. Ghall-patata, uza il-hakkieka tan-naha tat-toqob il-kbar, zid il-bzar u il-melh u imbaghad ifforma il-patata mahkuka f’pulpetti daqs il-pala ta’ jdejk .

Mit- tahlita suppost tohrog 12 il-pulpetta . Dewweb il-butir maz-zejt f’tagen. Meta il- butir jibda iferrfex, zerzaq fih 3 pulpettiet b’ sikkina f’ paletta .

Sajjar fuq nar medju ghal 3-4 minuti sakemm il-qiegh taghhom jiehu kulur dehbi . Aqlibhom bil-mod u kompli sajjarhom goal 3-4 minuti ohra sakemm jihmaru min din in- naha ukoll u isiru sew minn gewwa .

Nehhilhom mit-tagen u zommhom shah sakemm isajjar il- kumplament . Jekk ikun hemm bzonn zid ftit aktar butir u zejt .

Erga poggi il-pulpetti misjura fit-tagen. Qassam il-pancetta/ bejken bejn kull pulpetta. Poggi flieli gobon fuq kull pulpetta .

Ghatti t-tagen u kompli sajjar ghal ftit minuti sakemm il-gobon jinhall .

Servi fil-pront.

Serves 4

Ingredients

2 tablespoon olive oil

1 large onion chopped

400gr canned whole plum tomatoes

300ml vegetable stock

1 tablespoon tomato puree’

1tbsp hot pepper sauce

handful of fresh basil leaves

salt and pepper

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and fry for 4-5 minutes staining until soft . Add the tomato stock, tomato puree’ hot pepper sauce and half the basil leaves .

Process using a hand blender until smooth. Stir the soup over a medium heat until boiling. Then season to taste with salt and pepper .

Serve in a warmed serving bowls, garnished with the remaining basil leaves.

Variation

For a smoky twist on the classic soup, replaced the canned tomatoes with roasted red peppers, oil, some whole red peppers and roast under a hot grill, turning frequently under the skin is blackened .

Remove the charred skin, stalks and seeds and roughly chop.

Isservi goal 4 persuni

Ingredjenti

Nofs kilo patata

4 imgharef zejt

Kuccarina mimsuha tal-mustarda

Mgharfa hall abjad

2 basliet maqsumin irqaq

3 imgharef mimsuha naghniegh frosk imqatta

Nofs kuccarina mimsuha zokkor

niskata bzar

Metodu 

Ghalli il-patata, hallat iz-zejt u il-hall u il-bqija ta l-ingredienti u hawwad tajjeb.

Poggi il-vasett li ikollu il-kamin u hawwad tajjeb fih.  Saffi l-patata mill-mushun u aqsamhom fi platti ta’ 4 persuni.

Ferra it-tahlita taz- zejt u il-hall u l-ingredienti l-ohra fuq il-patata. Hawwad tajjeb . 

Ingredients

2 tablespoon extra virgin olive oil

2 green peppers thinly sliced

2 red peppers thinly sliced

1 large yellow onion sliced salt

salt , stirlon steak thinly sliced

black pepper

8 slices provologne

4 hoagie rolls

Method

In a large skillet over medium heat . Add peppers and onion and season with salt . Cook peppers from skillet and set aside . Add peppers and onion and seasson with salt .

cook until caramelized 12to 15minutes . REmove onions and peppers from skillet and set aside . add remaining tablespoon oil and cook steak until it has almost reached your preferred doneless about 5 minutes . season with salt and steak . banket mixture with provolone and cook covered until the cheese about 3 minutes more . Divide mixture along 4 hogie rolls and serve

Ingredienti

4 imgharef tursin frisk

3 karotti

3 zkuk bil-weraqb’ kollox

2 imgharef zejt taz- zebbuga

basla kbira mqatgha

ras ta tewm mghafga

300ghadz ahmar

100gr barley

litru u nofs stokk tal- haxix

kuccarina u nofs kemmun

kuccarina tursin

melh u bzar

Methodu

Qatta it-tursin, qatta il-karotti bicciet kif ukoll il- karfus .

Itfa ftit zejt go borma u qalli il-basla sakemm tibda issir . Zid it-tewm il-karotti u il-karfus. Sajjarhom sakemm jihmaru ftit.

Wara zid l-ghadz ahmar u il-barley u hawwadhom. Ferra l- istokk tal- haxix u hallih jaghli . Wara baxxi in- nar u zid it- tursin u il- kemmun u il- werqa randa hawwad u kompli sajjar . Ghatti l-ghatu u il-borma u hallih isir ghal madwar siegha u nofs . Hu hsieb li thawwad minn hin ghal iehor . Sajjar sakemm il-barley ikun irtab

Servi bi ftit tursin fil-wicc.

Ingredienti

250gr rkotta

fi spinaci friska jew tal-friza

ftit faqqiegh

perzut tal-koxxa

tadam zghir

4 bajdiet

ftit gobon mahkuk

bzar

Metodu

Go skutella kbira habat sew il- bajd flimkien mal- gobon makkuk u il- bzar

ghaffeg l- irkotta, zidha mat- tahlita u hawwad sew . go tagen jew fil- michrowave sahhan ftit il- perzut u il- faqqiegh .

Qatta l-ispinaci u zidha mat-tahlita flimkien mal-perzut u il-faqqiegh ,

Idlek sew biz- zejt f’ dixx tal- forn u ferra it- tahlita fih.

Ahmi il- fritata go forn shun bi shana moderata ghal madwar nofs siegha sakemm tkun saret minn kullimkien .

Ingredients

2 large sweet potato peeled and cut into chunks

1 onion buttered squash peeled, seeded and cut into chunks

1 onion , cut into wedges

2 garlic clove cloves seeded

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper flakes plus extra to garish opitional

three and a half gluten free vegetable stock

3/4 coconut cream

1 teasepoon garam marsala

salt and black pepper

Method

put the sweet potatoes squash , onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle for 25-30 minutes until tender and golden

Tip; The Roasted vegetables into a large saucepan with the pepper flakes and stock , bring to a boil and simmer for 10 minutes

Stir in the remaining ingredients heat through until piping hot and then puree in a food processor or blender until smooth . Serve , garished with a pinch of chilli flakes if liked and with toasted gluten free – breasts

For squash and lentil soup , roast the squash , onion and garlic as above , omiting the sweet potatoes for 20 minutes until neatly cooked . Transfer to a large saucepan and add 3 and 1/2 oz split red lentils unseed and drained and 5 cups gluten free vegetablezs stock . Bring to a boil and simmer for about 25minutes until smooth and season well with salt and pepper. Serve with warm crusty gluten free – bread .

Ingredienti

Il gobon brie huwa tip ta gobon artab li isib tixtriehb f’ bicciet forom tonda jew triangolari . Dawn il-paketti zghar ta’ gobon imgezwrin huma ideali ghal dan iz-zmien tas-sena.

250gr gobon brie

400gr ghagina sfiljulata puff pastry

3 imgharef gamm tal-frawli jew tar- rasberry

50gr gewz imqatta zghir abjad

gunglien

Metodu

Sahhan il-forn f’temperatura 180/c . Ipprepara dixx miksi bicca karta tal-forn B sikkina taqta tajjeb qatta ilbrie f’ bicciet zghar Itfa l-ghagina u aqsamha fi cubes . F’ Kull bicca ghagina poggi daqs kuccarina gamm imdellek bicca gobon u ftit gewz . Aghlaq sew l- ghagina biex juri wishom mpaketti zghar . Habbat l- isfar tal- bajda u b’ pinzell dellek il- wicc ta’ dawn il- paketti Ferrex ftit gunglien fil- wicc . Poggihom fid- dixx li tkun ippreparajt ghal madwar 20minuta jew sakemm tarahom li gew minn lewn id- deheb sabih . Jekk trid thalli barra il- gamm imma it- toghma helwa mat- toma tal- brie Hawn minn jipreferi ukoll johloq kuntrast tajjeb hafna mat- toghma tal- brie . Hawn minn jipreferi ukoll gamm juza cramberry sauce .

Ingredients. Serve 1.

2 eggs

1 cup torn baby spinach

1and one half Spinach leaves

one and one half grated parmeasan cheese

1/4 onion, sliced

Pinch of ground nutmeg

Method

Beat eggs in the bowl and stir in baby spinach and parmeasan cheese.

Season with nutmeg , salt and pepper .

Spread the olive oil on a large skillet and place it over the egg mixture . Once done add with the egg mixture and cook for about 3minutes. Reduce heat and continue until the omelette reaches the desired consistency .

Ingredienti isservi 6

600gr majjal ta’ Malta dghejf imqatta f’ dadi

balsa zghira imqatta

2 bottijiet tadam imqatta

bott kbir kidney beans bojod imhalltin

250spinaci frisks jew tal-friza

50gr parmeggiano reggiano

2 kuccarina zejt

2 kuccarini hwawar taljani Italian seasoning

metodu

f’ tagen fond non stick sajjar bi ftit zejt il- balsa, il- majjal u il- hwawar sakemm il- balsa tirtab . wara zid l- ingredienti hlief l- ispinaci . sienna sakemm jiftah jaghli u hallih itektek fun nar bait ghal 15 il- minuta . sadanitant qatta l- ispinaci f’ bicciet zghar u sajjar goal 2 minutes

servi bi ftit parmigiana mahkuk .