Ingredients

Kabocca imdaqqsa

Basla imdaqsa

6 sinniet tewm

mgharfa zejt taz-zebbuga (olive oil)

100 bacon (jekk trid)

200gr irkotta

100gr gobon mahkuk

2 bajdiet

2 imgharef zejt taz-zebbuga extra

melh u bzar

Metodu

Qatta’ il-kabocca bicciet zghar u ahsilha sew. Qatarha mill-ilma.

Qatta’ il-basla u it-tewma .

Sahhan mgharfa zejt go tagen u qalli il-basla u it-tewma u isiru trasparenti.

Zid il-bacon jekk se tuza. Zid il- kabocci u komplisajjar sakemm il- likwidu jinxtorob kollu .

Hallieha tibred. Zid il-gobon mahkuk u il-bajd imhabbat.

Ghaffeg l-irkotta u zidha mat-tahlita. Hawwad kollox sew.

zid il- melh u bzar skond gostik .

Go tagen kbir, sahhan iz-zewg imgharef zejt u meta jibda jaghli sew, ferrex it- tahlita u aqliha min- naha wahda. Dawwarha u aqliha min-naha l-ohra ukoll .

Servi din il-froga bhala kontorn jew wehidha.

Ingredients serve 2 500-600ml 1 pint

3 kiwi fruit and roughly chopped

200gr fresh and frozen rasberries thawed if frozen juices to put to one side

200-250ml unsweeten orange juice

4 greek yogurt

method

1. Put the kiwi fruit into a blender . If using fresh rasberries remove the hulls , then wash and pat the fruit dry with kitchen paper . Add to the blender. If the fruit has been frozen and the juice aswell

2. Pour in the orange juice and yougurt and blend until smooth and then pour it into 2 glasses and serve

Ingredients

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt.

Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran. 

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients

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

1-2 tablespoon medium curry paste

200ml reduced fat coconut milk

600ml hot vegetable stock

200gr smoked tufu, cubed

200gr choi, chopped

A handful of sugar snap peas

A  4 spring onions , chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugar snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Ingredients

Served with oxtail ravioli

100gr mirepiox

(Diced carrots leeks, celery and onions )

Bay leaf” randa”

1 small chiken , skin & fat removed

1 litre bottled water – fresh thyme

200gr oxtail , chopped in 4cm pieces

100gr pasta dough

Egg wash for ravioli

100gr diced root vegetable to garish.

Method

Put the oxtail pieces in one roasting tin and chiken in another . Set the oven to 190°/ gas mark 5 till pale brown, then add the bay leafand thyme and a litre of water. Add the roasted oxtail and chikn and bing the pot to the boil, skimming off any impurities (greesy foam) , And allowing it to simmer, (turn the heat right down) for 2 hours without mixing . keep skimming at the while so that the broth is clear and brown, this through a fine sieve an keep oxtail meat from the bone when it has cooled down .

Chop it finely , mixing in some out of the dough thinly and make 12 ravioli filled with the cooked and chilled oxtail securing the edge with egg – yolk . Gently add the ravioli and diced root vegetables to the stained broth bring it back to the heat and simmer for 5 minute . Add salt and pepper to taste and serve hot garished with with wild flower

Ingredients

115caster 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 .  

Beat together the butter and sugar until light and creamy .   Add the eggs and then fold in the almonds , pistachios and flour .

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

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 glaze . Allow to cool and serve while still warm .

Ingredients

2 artichole globes

Half a lemon

80 grparmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennelys toasted

Method

Snap the coarse , outside leaves of the artickole . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl. Squeeze the lemon into the water, add the squeezed half lemon and immerse the archikoves in the mixture .   Cover with cling film

With a vegetable peeler, shave the chicken escalopes with salt and pepper, then chargill on hot cast iron ringled grill pan .   It will take only  a few minutes to cook the chicken .

To serve drain the artichoves, pat dry, slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

Ingredients

3 heads broccoli cut into bite sizes

1/2 piece cheddar shredded

1/4 red onion thinly sliced

1/4 red toasted sliced almonds

3 sliced bacon cooked and crumbled

3 sliced bacon cooked and crumbled

2 tablespoon apple cider vinegar

for the dressing

1 tablespoon Dijon mustard

kosher salt

3 tablespoon apple cider vinegar

freshly ground black pepper

method

1. In a medium pot or saucepan bring 6 cups of water to the boil . while waiting for the water prepare a large ice
2. Add broccoli florets to the boil and cook until tender for 1 minute . remote with a spotted spoon and immediately place in a prepared bowl of ice water . when cool, spin the broccoli salad in a salad spinner . you will spinner it twice .
3. In a medium bowl whisk to combine dressing ingredients . Toss the ingredients are combined and fully coated with dressing . Refrigerate and ready to serve

Ingredients

1 flett tal-majjal ta’ malta

2 sinniet tewm imqatta irqiq

1 zalzett tal- malti

100 gobon normali mahkuk

Ftit worchesire sauce

4 bicciet perzut tal-koxxa

Zejt taz-zebbuga

Method

Nehhi ix-xaham tal-flett u wara biex igibu catt . itfa ftit melh u bzar u  wara poggi4 bicciet perzut tal- koxxa . wara aqsam iz-zalzett tal-malti . nehhilu il-qoxra . itfa ukoll it-tewm imqatta irqiq u ftit tursin .Itfa ukoll 100gr gobon normali mahkuk . Aqbad it- tarf tal- flett u rremblu isikkat biex meta ikun qed isir .

Poggi fuq bicca fojl u itfa il-flett mimli ftit soy sauce , ftit worchesire sauce u tursin . issa dawwar il-flett biex jiehu l- istess toghma minn kullimkien u remblu issikkat bil-fojl . Itfa’ il- forn imsahhan 190/cu hallih isir ghal 25minuta jew sakemm il-flett jilhaq temperatura ta’ 76/c .

Ingredienti

300 flett tac- canga

gbejna

zalzett malti

pastard

curry

melh

bzar

bajd

krema friska

ghaz- zalza

basla tewm

bzar shih

stokk tal- laham

krema friska

Metodu

Sajjar il-laham fuq gradilja u ghamel feli fil-wicc u imla il-gbejna u iz-zalzett. kompli sajjar fil-forn ghal 15 il-minuta . Ghalli il-pastard u saffi . Hallih jiksah u hallat il-curry , il-melh bzar , bajd u krema. Poggi f’dixx midluk bil-butir u sajjar fil-forn ghal 10 minuti.

Ghaz-zalza

Aqli il-basla u it-tewm flimkien mal-bzar shih . Zid il-u l-istokk . Spicca bil-brandy u l- istokk . Servi l- laham mal-haxix u iz-zalza.

ingredienti

Brungiela mdaqsa

2 imgharef zejt taz- zebbuga

200frak tal- hobz

100 dqiq

2 bajdiet

2 sinniet tewm

daqs kilo bzar ahmar helu

nofs kilo tadam

nofs kilo irkotta

ftit habaq frisk

bzar u melh

qatta il-brungiel fi slajsis irqaq u ghaqadhom mad- dqiq

hawwad iz- zewg bajdiet flimkien u zid ftit ilma maghhom

ghaddi il- brungiel mill- bajd u wara mill- mfrak tal- hobz .

poggihom go dixx u sajjarhom ghal madwar 15 il- minuta sa ma jigi kulur dehbi

. sa ma ssir il- brungiel iprepara tagen fuq in- nar zid qatra zejt u aqli it- tewm

qatta il- bzar ahmar f’ bicciet zghar u zidhom mat-tewm . kif jinqlew zid il-habaq melh u bzar. Ghati bil- wonder cooker u hallih fuq nar bati . kif tara li sar il- brungiel , farrak l- irkotta u zidha maz- zalza tal- bzar ahmar . hallieha ssir ghal madwar 10 minuti li tara li it- tahlita giet bicciet . zid din it- toqlija fuq il- brungiel . fl- ahhar qatta il- mozzarella fi slajsis u ghamilha fil- wicc sajjar ghal 110 minuti ohra

tista isservi ma ftit insalata

Ingredienti

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz-zebbuga

Ftit paprika

Ftit seasoning taljan

Taghliatelle tista tuza il-kannella

Method

Poggi tagen fuq in- nar bi ftit zejt u meta jishon itfa xi kwart mill- bicciet tat- tiegieg li diga qattajt . meta jihmaru jkunu lesti u delizjuzi .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin- nofs tat tigiega. Fl- istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihmau zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’borma u kif tkun lest itfa l-ghagin u sajjru ghal gosti tieghek . saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .

Ingredients

2 basliet ,

4 sinniet tewm frisk ,

900ml stokk tal-haxix

200ml halib tal-indi coconut

Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato ,

4 zunnerijiet ,

Kuccarina curry ,

Kuccarina ginger frisk mahkuk

Method

 Qaxxar il-basla u it-tewm.

 Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi.

Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry.

 Zid iz- zunnerija u s-sweet potatoes.

 Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger.

 Hawwad sew

. ara li il-haxix ikun mghotti tajjeb bl-istokk .

Jekk le zid ftit ilma mas-soppa

. is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar

 u ghaffeg is-soppa bi blender.

 Zid il-halib u il-coconut u servi  

Ingredients

• 400gr tagliatelle
• salt and pepper
• 8 king prawns
• 50gr pine nuts , glass wine 200celery , carrots and onion
• 2 tomatoes
• 2 tablespoon vegetable oil
• 100gr prawn
• 2 garlic cloves
• 200rocket leaves
• 200gr vongole , verruca

method

Peel and clean the king prawns . cut the king prawns and the tails in cubes . put a pan with the extra virgin olive oil add the garlic and then the tails and the clams . then add the white wine and leave into the absorb pan . in a blender put the rocket leaves pine nuts and extra virgin olive oil and blend everything together . cook the tagliatelle in boiled salty water for 8 minutes and fry the king prawns . add the rocket leaves paste serve the pasta and add the whole king prawns on the top . roast the heads of the king prawns in the oven for 20minutes at 200/c with celery , onions , tomato and carrots . put everything in a pan . put ice water and wine . then bring to the boil with thyme serve immediately serve hot

Ingredients

450gr tadam minghajr zerriegha u imqatta rqiqa

1 mgharfa habaq frisk

1 mgharfa habaq frisk

2 sinniet tewm mithunin

2 kuccarini melh

1 bzaru ahmar zghir minghajr zerriegha u mithun

1/3gr zuchini imqatta irqiq

350gr linguine

1/3 gr gobon mahkuk frisk

u ftit zejjed ghal wicc

Metodu

Fi skutella kbira hawwad it- tadam mal- habaq , tursin, tewm, melh u bzar jekk tiggosta ftit chilli . sajjar il- linguine sakemm jigu al dente , . Zid iz- zalza u hawwad flimkien mal- gobon mahkuk

Ingredients

400gr chicken breasts

2 teasepoon sweet paprika

2 tablespoon hoi sin sauce

6 sliced steaky bacon

150gr barley

1 whole mango

2 tablespoon chopped coriander

1 leek

4 tablespoon yougourt

6 button mushrooms

method

Slice the chickenin their escalopes and mix with the paprika and hoi sin grill both baxcon and chicken or on a well preheated grill pan .

soak the barley in water for 5 hours and wash well afterwards than boil in salted water until cooked through .

quarter the mushrooms and grill , dice the mango and shread the leeks well in a bowl with coriander , barley and yougourt

season with salt and pepper and serve underneaight and layeyeed grilled chicken and bacon .

Ingredients serve 4

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.

F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients serve 4.

320gr Quinoa

1 teasepoon oregano

2 boneless chicken breasts cut crosswise in half

fresh ground black pepper to taste

70gr all purpose flour

2 large egg beaten

100gr cheeselet

230mls marinara sauce homemade

30gr basil leaves

method

preheat oven to 200’c. Lightly oil in a baking sheet or coat with nonstick spray .

In a large saucepan of 350ml of water cook quinoaaccording tom packet insructiouns . Stir in Italian

seasoning. Season chicken with pepper to taste

Working in batches, dredge chicken in flour – dip into eggs , then dredge chichen in flour , dip into eggs , then dredge into quinoa mixture , pressing to coat Place the chicken onto the prepared baking dish. Bake for 20-25minutes , or until golden brown . top with shredded cheeslet. Place in oven until the cheese has melted about 5minutes more

Ingredienti

320 quinua

1 tablespoon oregano

2 boneless skinless chicken breasts cut crossside in half

freshly ground black pepper to taste

70gr all purpose flour

2 large eggs , beaten

100cheselet

230gr marinara sauce homemade

about 30gr basil leaves .

Method

Preheat oven to 200/c . Lightly oil in a baking sheet and coat with nonstick spray .

In a large saucepan of 350ml water cook quinua according to package instructions . Stir in italian seasoning . Season chicken and pepper to taste. Working in batches dredge chicken in flour , dip into eggs , then dredge in quinua mixture , pressing to coat

Place the chicken onto a prepared baking sheet . Bake for 20-25minutes until golden brown . top with shreaded cheselets . place in oven and bake until the cheese is melted about 5minutes more .

Serve immediately garished basil if desired .