Ingredienti

200gr Fazila Banda niexfa

3 basliet ta days medju

3 imgharef zejt taz- zebbuga

Grit frieghi klin frisk

2 laned ta 400gr tadam imqatta

2 chilies shah ta days medju

2 imgharef ghasel iswed

Mgharfa mustarda whole grain

2 chilies shah ta’ days medju

Mgharfa mustarda Dijon

2 werqiet rand

2 imgharef ghasel  iswed

Methodu

Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah.  Hallieha tixxarrab til il-lejl kollu biex tinfetah.  L-ghada qattarha mill-ilma u lahlahha.  Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz- zejt taz-zebbuga.  Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car.  Hawwad mind hin goal him biex ma jehlux mal-kazzola.  Zid il-klin u il-it- madam imqatta. Zid 200ml ilma u fazola u ghalli.   Zid il-bzar mithun frisk, , il- melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. GHatti parzjalment u halli itektek goal madwar 30-35 minuta sakemm iz-zalzatibda taghqad ftit.

Ingredients serve 6

3 tablespoon olive oil

1 large onion chopped

2 leeks chopped

2 carrots chopped

2 sticks celery ,chopped

175gr button mushrooms

1.2pints vegetable stock

4 tablespoon white wine

1 bay leaf

2 tsp dried mixed herbs

175g lentils

350gr skinless boneless cooked chicken , diced

salt and pepper

Method

Heat the oil in a large saucepan . Add the onion , leeks , carrots , celeryand mushrooms and cook over for 5-7minutes until softened but not coloured

Increase the heat to medium for 2-3minutes until the alcoohol has evaporated then pour in the stock .

Bring to the boil , add the bay leaf and herbs , reduce the heat , cover and simmer for 30 minutes . add the lentils , re- cover the pan and simmer stairingly for a further 40 minutes until they are tender .

Stir in the chicken season to taste with salt and pepper and simmer for a further 40 minutes until they are tender .

Stir in the chicken is piping hot . Remove and discard the bay leaf and serve immediately .

Ingredients

500gr semi milk

35 unsalted butter +10gr for greasing

60gr dark brown sugar

75gr stoned cooking apple peeled into 1cm inch cubed

75gr lemons cut into 8 pieces

1 large cooking apple into 1cm inch cubed

200gr gluten – free rolled oats

1 teasepoon gluten baking powder

1 tsp cinnamon

pinch of salt

50gr flaked almonds

Method

preheat the oven to degrees celcius / gas mark 4 . in a small bowl or jug . gently whist the milk eggs , melted butter . 2 teaspoon of the sugar and the maple syrup .

grease the bottom of a 2 litre ovenproof dish and put in half of the plums , the apple cubes , baking powder, cinnamon and salt spoon . gently pour the milk mixture over the fruit mixture and let everything soak for a few minutes.

Sprinkle over the remaining plums and let everything soak for a few minutes . Sprinkle over the remaining plums , the almonds , the remaining sugar . Bake for 35-40 minutes until the milk has been absorbed . serve warm .

ingredients serve 8.

This is a very simple dish which can be made with tuna as well as sordfish. 8 slices fresh swordfish about one and one half cm thick

1 tablespoon sesame oil

100gr black sesame seeds or poppy seeds

100gr white sesame seeds

1 lemon slices

sweet chilli sauce for sprinkling and to serve

Soy sauce to serve

Method

Mix the black and white sesame seeds together on a large plate .

Pat dry the swordfish slices and cut into 2cm wide stripes

Sprinkle nthe roasted sesame oil over the stripes and turn them so that they are evenly coated

Place the swordfish pieces on a plate with the sesame seeds and turn the fish over to coat them on all sides with the seeds .

Fry the fish fingers in non stick frying pan without oil for 2 minutes on each side .

Arrange the fish on a serving plate add the lemon slices sprinkle a little sweet chilli sauce on top and with the soy sauce and the rest of the chilli sauce.

Ingredients serve 4

4 large coloured peppers halved and seeded

175gr mozzarella drained and torn

200cooked prawns

2 tablespoons pesto sauce

1 tablespoon olive oil

fresh basil to garish

Method

Preheat the oven to 200/c / gas. Place the peppers cut side up on a baking tray and bake for 20 minutes until soft . fill the peppers and mozzarella , prawns avocado and capers . Mix together the pesto sauce and oil and drizzle over the top . Season with black pepper, bake for 5-10 minutes until the cheese starts to melt , add the filling is hot . serve garished with basil leaves .

2 ciabiatta

2 sinniet tewm

2 sidra tat-tigieg

100mozzarella

8 tadamiet cherry tomatoes

3imgharef zejt taz-zebbuga

melh u bzar

100parmegjan jew gobon grana mahkuk

meodu .

Aqsam il-hobz min-nofs u poggi kull bicca tray tal-forn .

Ferrex 2 imgharef zejt fuqhom

Aqsam it-tewm , ghaffeg u dellikhom mal-hobz .

Aqsam is-sidra tat-tigieg aqsamhoim fi tray u xuttahhom min-naha l- ohra .

Imlakull xaqq bil-mozzarella imqatta u bit-tadam imqatta roti .

Poggi it-tigieg fuq il-hobz

Ferrex fil-wicc il-gobon mahkuk

Sajjar ghal madwar 3 minuti f’ forn f’temperatura ta’ 190, sakemm it-tigiega saret u il-wicc hmar.

Ingredients serve 30

15 mini stuffed potatoes

1 tablespoon olive oil

150brie cheese , chopped

fresh salt and pepper

60gr Dates , chopped

1 tablespoon chopped fresh chives

30 slices thinly sliced pancetta

1 tablespoon Honey .

Method

Place the potatoes on a baking tray . Season with salt and pepper . Drizzle with olive oil . Bake in the oven at 200/c for 25minutes . Remove from the oven and allow to cool . Next, cut the potatoes in half and carefully remove the center using a spoon and place into a medium bowl. Add in the chopped Brie Cheese Dates. Spoon the mixture back in the potatoes skins and wrap each with a slice of pancetta. Place on a hot grill for a few minutes to brown the pancetta . Serve drizzled with the honey on top .

Ingredients

Sahhan zewg imgharef zejt taz- zebbuga , zid 2 sinniet tewm , basla tal- busbies kbar imqatghin ghal xi 10 minuti u sajjar ghal10 minuti sakemm il- basla tirtab .

Zid 500gr  polpa mayor u sajjar ghal 5 minuti .

Zid 1litre ilmajew stokk tal- haxix , zewg imgharef kunserva three hills u kuccarinaWorcherire sauce . Halli fuq in- nar bil- ghatu sakemm il- busbies jirtab

Dahhal go food processor  jew blender u servieha shuna .

Ingredients

 Aqli il- lampukiu fl- istess tagen aqli basla u ftit tewm flimkien ma ftit merdqux , naghniegh u habaq . Zid 2 imgharef kunserva three hills u hallih itektek ghal ftit .

Zid il- kappar u bicca dada tat- tiegiega . zid tazza nbid ahmar .  Zomm it- tahlita .

Zid il- lampuki li tkun qlejt fil-bidu u wara erga bl- ghagina . taqqab il- wicc b’,furketta , qabbad il- forn halli jishon ghal 10 minuti u ahmi f’ forn moderat xi nofs siegha sakemm l- ghagina tihmar .

Ingredients

200gr dqiq self raising mgharbul

2 bajdiet imhabta

300gr gewz imqaxxar

200gellewz imqaxxar

400gr tamal

150 tin niexef

150gr passolina

kuccarina essenza tal-vanilja

qoxra mahkuka trab tal-kannella

qoxra mahkuka u il-meraq ta’ 2 laringiet

lewz biex izejjen il-wicc

300ml luminata bajda

Metodu

Kisser bicciet zghar il-gewz u il-gewz u aqta’ f’bicciet zghar u it-tama u it-tin

Xarrab it-tamal ghal madwar ghal madwar siegha f’liema fietel .

Idlek landa/dixx tal-(preferibilment it-toqba tan-nofs) bil-butir imdewweb u sahhan il- forn .

Hallat flimkien it-tamal mal-gewz u il-gellewz, it-tin il-passolina il-kannella, u il-qoxra u il-meraq tal-lumi.

Zid il-luminata, il-bajd u il-vanilja u erga’ hawwad sew.

Itfa’ ftit ftit mid-dqiq u kompli hawwad .

Poggi it-tahlita fil- landa/dixx u izejjen il-wicc bil-lewz.

Ahmi fil-forn fuq nar baxx sakemm jihmar il-wicc (Jekk tuza il- forn bil- fann ahjar).

Dejjem ticcekja it-torta tkun saret qabel tohrogha mill-forn.

Jekk tiggosta tista isservi is- soppa bi ftit “croutons”.

Ingredients

450basal imqaxxar u imqatta irqiq

450tadam imqaxxar u imqatta bicciert

Mgharfa u nofs sejt

Kuccarina zokkor

Bzar iswed

4 bajdiet

Bictejn hobz mixwija min- nofs

Method

Aqli il-basla u it-tadam f’ tagen

Hallihom jinqlew ghal 5 minuti

Zid il-brodu u iz-zokkor u il- bzar

Poggi l-ghatu u hallih itektek ghal 25 minuta.  Itfa il-bajd minghajr ma thawwadhom hallihom isiru . Malli jinghaqdu erfa il-bajda go borma poggieha fuq il-hobz u ferra is-soppa wehidha .

L-ewwel hu is-soppa wehidha, imbaghad ghamel il-bajd ghalih . Hemm minn  ihokk ftit gobon parmigjan ghalih fuq il-hobz ghat-toghma u poggih that il-grill . halli 5 minuti u servi jahraq .

Ingredients serve 10 pieces.

150gr pine nuts

300gr plain flour , sifted

1 teaspoon baking powder

2 tablespoon ground cinnamon

4 large eggs

275gr light muscovado sugar

250gr vegetable oil

1 teaspoon vanilla peeled and descended butternut squash

100gr  dark chocolate

200gr dark chocolate

200ml double cream

50gr icing sugar

Method

Preheat the  oven to 180°C. /gas 4 / greese 2*20cm sandwich tins and line the bases with baking paper .

Bake the nuts for 8-10 minutes ; tip the flour , baking powder and cinnamon into a food mixer ; mix in the eggs , sugar , oil and vanilla , stir in the squad and chocolate , chop the nuts and add 100gr . divide the  mixture between the time and bake for 35-40 minutes , cool for a few minutes then turn on to a wire rack and leave until cold.

 for the icing break the chocolate into pieces in a bowl ; heat  the cream and sugar stairring until just below simmering point , pour the cream onto the chocolate ; stir to melt , cool , then chill the icing for 20 minutes .

Sandwich the cake with the icing , spread the rest on the top and sides , sprinkle with the remaining nuts

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredienti

700gr dqiq

2 kuccarini hmira

2 tazzi ilma fietel

tazza u nofs zejt taz- zebbuga

4 imgharef zokkor

300gr lewz inkaljat imfarrak

500gr zbib

niskata melh

kuccarina bzarv iswed imfarrak

isfar tal-bajda

Metodu

1. Go skutella zghira itfa l-ilma fietel u il-hmira u hawwad sew u hallieha tiffermentha ftit .
2. Go skutella kbira itfa id-dqiq , iz-zokkor u il-melh u hawwadhom sew
3. Wara zid iz-zbib u il-lewz , il-bzar u iz-zejt u hawwadhom flimkien.
4. Wara zid l-ilma u il-hmira
5. Meta tkun ghaqadt l-ghagina ferrex ftit dqiq fuq il- bank tal-kcina, poggi l- ghagna fuq id- dqiq u kompli aghgen .
6. Wara itfa ftit dqiq go skutella nadifa u poggi l-ghagina fiha u ghatieha b’sarvetta, u hallieha toqoghod 3 sieghat .
7. Wara erga’ aghgen b’idejk fuq il-bank tal-kcina u aqsamha f’4 partijiet.
8. Ifforma 4 hobziet tondi u poggihom f’tilar karta forn.
9. B’ sikkina aqta’ forn ta salib fil-wicc tal-hobz .
10. Hallihom jitilghu ghal 30 minuta.
11. Wara ahmihom go forn 180/c ghal madwar 30-35minuta.

Ingredients

450gr Jerusalem artikokes peeled and cut lenghtways

2 tablespoons lemon juice

8 chicken drumsticks on the bone with out skin on 12 shallots

12 garlic.  

1 lemon sliced

1 tsp of saffron

50ml olive oil

150ml cold water

½ pink peppercorns slightly crushed

10 gr tarragon leaves chopped

2 tsp salt

Black pepper

Method

Put the Jerusalem in a medium saucepan cover with plenty of water and half lemon juice

Bring to the boil reduce the heat and simmer for 10 -20 minutes, until tender but not soft . drain and leave to cool .

Place the jerusalem artikoves and all the remaining ingredients excluding the remaining lemon juice and half of the tarragon in a large mixing bowl and use your ands to mix everything together well .

Cover and leave to marinade in the fridge overnight for at least 2 hrs

Preheat oven to 240˚C.

Arrange the chicken pieces- skin side up in the center of a roasting tin and spread the remaining ingredients around the chicken.

Roast for 30 minutes . Cover the tin and foil and cook for a further 15 minutes. At this point the chicken should be completely cooked . Remove from the oven and add the reserved tarragon and lemon juice . Stir well taste and add more salt and add more salt if needed . Serve Immediately.

Ingredients

115gr  caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour   

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glase . Allow to cool and serve while still warm .

In Yorkshire and Lanchasire an accompaniment to apple pie as cream or mustard .

Wensleydale and lank shire are particular favorites

Ingredients serve 6

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees Celsius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

When serving the medieval saffron , cheese and honey tart from real special occasions . I use a little gold leaf to decorate on top .

Ingredients serve 4 to 6

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Method

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese  . for the rick tart use , mascarpone for something less rick use ricotta . The ideal is propable mixture or both . melt the honey with the milk and safron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream  

Ingredients serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.    

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes .

Ingredients

4 lampukiet imxerrha

4 stikek tal-granc (Crab sticks)

ftit weraq ta’ l- eruka

ftit cashew nuts

8 bicciet bacon

3 oz sultana

Ghaz-zalza

200ml stokk tat-tigiega

200ml halib tal-gewz ta l-indi

Ftit butir

Chives

Qoxra ta lumincell

Qoxra t’ laringa

bzar ikulurit imqatta’ bcejjec zghar

Grokk likur tal-gewz ta’ l-indi

Method

Xerrah il-lampuki sew u nixxef fil-palzazza tal- kcina . Poggi il-hut bejn 2 folji tal-plastik u ccatja sew.

Poggi il-bacon u l-ingredienti l-ohra u rembel kull bicca flett. Gezwer il-hut fil-cling film .

Ghalihom ghal madwar 15 il-minuta fl-istokk tat-tigieg.

Sadanitant ipprepara iz-zalza billi tpoggi l-istokk tat-tigiegu il-halib tal-gewz ta ‘ l-indi f’borma halli kollox itektek ghal 5 minuti. Zid il-likur tal-gewz ta’ l-Indi, il-qxur tal- limoncell u il-laring u il-bzar. Zid il-butir u il-hwawar bil-bzar u il-melh . Fl-ahhar zid ic-chives u kompli sajjar sakemm tigi kremuza.