Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni

Ingredienti

300gr ikapuljat tac-canga

Basla, tadam u paprika

bzar u melh

ftit margerina

bajda u bajda iebsa

100gr frak tal-hobz frisk

Method

L-ikapuljat li trid tuza irid ikun imqatta rqiq hafna . Zid il-bajda, frak tal-hobz frisk, bzar u melh u ftit paprika .

Haddem sewwa u fforma pulpetti zghar u ftit catti.

Sahhan ftit margerina jew zejt u sajjar fuq nar baxx jew inkella taht il-grill.

Servi shan b’insalata u b’nofs tadam mimlijin bil-bajd iebes

Hamburgers hija wahda mil-ikliet favoriti tat-tfal .

Facli biex isiru u ma jqumux flus

Ingredienti

2 kikri inbid abjad

bastun tal- kannella

mgharfa zokkor

2 grokkijiet gnibru

ftit lewz shih u imqaxxar

qronfla

Method

Poggi l-inbid, zokkor, u lewz f’kazzola zghira u sahhan fuq in-nar u wara ghalli ghal 4 minuti.

Meta tkun ghalejt, nehhi minn fuq in-nar u wara ghalli ghal 4 minuti.

Zid il-gnibru u il-weraq tal-qronfol . Servi kiesah.

Dan il- coctail tista iservih waqt xi party specjalment jekk tkun se isservi il- hut

Ingredienti

400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

 Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il-margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u Imla b’ din it-tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar siegha u kwart . Servi shan .

Ingredients

500gr fresh sponge cake

2 eggs (room temperature)

1 cup Greek yoghurt

1 tsp vanilla essence

1 lemon zest and rind of one large lemon

400gr self raising flour

4 tsp baking powder

Method

Preheat the oven to 200’c

In a bowl mix the eggs – yoghurt vanilla essense , lemon zest and rind .

Mix and dry ingredients together with wet ingredients until evenly distributed. Add the diced strawberries and mix well .

Transfer all to the mixture into the cake dish for about 45 minutes

Opitional

Honey instead of maple syrup

Greek yogurt or plain instead of the oat yogurt

Ingredients serve 4.

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to I ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges.

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in food processor and almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season Rumesco sauce with salt.

Spoon Rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

Ingredients

60gr chopped glanced cherries

And candied orange peel

3 tablespoon brandy

500gr plain flour

1 pkt instant yeast

90gr castor sugar

150ml milk frian flag

90gr butter softened

4 beaten eggs

2 tablespoon pine nuts

6 teasepoon sugar crushed

2 tablespoon warm sieved apricot

glanced half cherries and strips of candied orange peel to decorate

Method

Mix the cherries and orange peel in a small ball stir in the brandy and leave to stalk . Put 100gr of the flour into a large mixing bowl stir in the yeast and a teasepoon of caster sugar and make a hole in the center . Add the milk and stir to make a thick batter, then cover with a cloth and let it stand for 20 minutes until froth. Beat the rest of the sugar with the better until pale and fluffy then beat in the 4 eggs one at a time .

Add this to the yeast mixture together with the rest of the nuts and the fruit and brandy and mix it all to a soft but not sticky dough adding extra flour if necessary . Turn it out to a flavored surface and kneald 8minutes until smooth and elastic .Return the dough to the washed dried and greased cover bowl with a cloth and leave to use until doubled in size.

Turn the dough out punch it down and kneald it for a couple of minutes then cut it off and reserve a third. Roll the longer piece into a 50cm coil and coil it on a greased baking sheet joining the ends together firmly. Cut the remaing into 8 pieces and roll them into balls . . Make 8 dents with your thumb at intervals round the ring to brush the rolls with a dab and beaten and sit them in the dents cover with a cloth to leave and rise until doubled in size . Brush with egg yolks and with a crushed sugar lumps . Bake in a 180/c for about 40/c until golden brown and decorate with cherry and candied orange peel jewels .

Ingredients

500gr plain flour

1/2 tablespoon ground cloves

all spice

2 eggs beaten

60gr butter melted

approx. 150ml milk frian flag

100gr glanced peas

3 tablespoon brandy

1 pkt yeast

Method

Sift the flour and spice into a large bowl and stir in the sugar and 1 pkt yeast . Make a hole in the center and add the beaten eggs and melted butter start to mix drawing in the flour and adding sufficient milk to make not sticky dough . Turn it out on a flavored surfaced and kneald for 10 minutes until smooth and elastic dough . Return to the dough and put the peas and fig into the pan put on the brandy and add just enough water to bravely cover . Bring the fruit to the boil cool in the liquid and drain it well .

When the dough has doubled in size to turn out punch it down and kneald it for a few minutes. Then cut off and reserve a third piece and sketch it to about 20cm square . scatter the fruit all over the dough and roll it up like a swiss roll then kneald for a few minutes until it is evenly distributed.

Take the smallerpiece of dough and roll it and sketch it until large enough to enclose the fruity dough completely .

Roll it up tightly and transfer to a well greased loaf tin about 24cm long and cover and leave to prove until doubled in size . Brush with melted butter and bake in an oven 180/c for about 45minutes or until risen and golden . turn out on a wire rack or tie a ribbon round the loaf when cool. .

Ingredients

115gr zokkor

600ml ilma .

il-meraq imsoffi ta 4 laringiet

il-qoxra mahkuka ta laringa kbira

Method

Poggi iz- zokkor u l- ilma f’ kazzola u hawwad fuq nar moderat sakemm jinhall iz- zokkor . Halli it-tahlita tiftah taghli imbaghad hallieha itektek ghal 5 minuti biss . Nizzel minn fuq in-nar u berred . hawwad il- meraq tal-laring imsoffi u il-qoxra ferra din it- tahlita recipjent baxx biex tifriza minghajr ma thawwad . Servi f’tazza bis-saqajn twal, irranga il-ftieli tal-laring fil-wicc u ferrex ftit marsala fil-wicc ukoll.

Ingredients

Brungiela ta’ daqs mezzan

2 kuccarini melh

kikra dqiq

kuccarina baking powder

2 kuccarini hwawar taljani

kuccarina trab tal- basal

kwart ta kuccarina tewm

2 bajdiet imhabta

2/3 ta kikra halib

mgharfa zejt tal- haxix ghal qali.

Method

Qaxxar il-brungiela u qataghha fi strixxi ta 1.7cm . Poggi dawn l- istrixxi go borma u ferra bizejjed ilma fuqhom u ferra kuccarina melh . Halli il- brungiela tixxarrab ghal siegha saffi u ixutha bi srievet tal-karti tal-kcina.

Ghaqad id dqiq, il-melh u il-baking powder u il-hwawar taljani u it-trab tal-basal u il-bzaru il-bzar tat- tewm go borma. zid il-bajd imhallat bil-halib u l-imgharfa taz-zejt tal-haxix . Hallat sakemm jithaltu tajjeb l-ingredienti kollha u it-tahlita tigi lixxa . Sahhan iz-zejt fuq nar medju sakemm l-istrixxi jiehdu il-kulur .

Ingredients

Organic scallions

Wild gulf shrimp

wild jumbo shrimp

wild sea scallops

five spice powder

lettuce + carrots

salt black pepper , oil

Romanian heart

Method

Trim the roots end from the scallions keeping the white and green parts separate . Set aside the green parts for the salad . In a small bowl stir together the white parts of the scallions the 1 tablespoon oil.

In a large frying pan over medium high heat warm 2 tablespoon oil until hot . Add the shrimp and cook turning once until firm and cooked for 2 minutes per side for jumbo shrimp . Transfer to a plate .

Pat the scallops dry with a paper towel , season with salt and a five spice powder .

In a large frying pan over high heat warm 2 tablespoons oil until hot . Add the scallops and cook without turning golden brown on one side and starting to turn apaque cooking for seconds for truculent. Transfer to a plate. . While the selfish is cooking start preparing the remaing ingredients. .

Trim the root from the Romanian heart thinly slice the leaves .

Trim the ends of the mango cut away the leaves , cut the fleshly away from the pit into halves . thinly slice the halves crosswise . In a large bowl toss together the Romanian mango , carrots walnuts scallions and half the dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Transfer the salad to individual plates and serve the remaing dressing on the sides.

Ingredients

Ciabatta roll

Calabrian garlic conflict

Italian cheese blend

Organic new potatoes

Organic kale and other leafy greens vegetable broth concentrate

onions + carrots + celery

roasted tomatoes

cooked white beans

organic fresh parsley

salt +black pepper , olive oil

Method

Tear the ciabatta into 1 inch pieces.

Set aside half the Italian cheeseblend for garish

On a sheet pan , drizzle the ciabatta with 1 tablespoon oil sprinkle with half the italian cheese blend season with salt and pepper and toss to coat . Spread the ciabiatta in an even layer and toast in the oven until crisp and browned 10 minutes . Meanwhile start the soup . SCrub the potatoes into 1/2 inch pieces .

Strip the kale leaves from stem coarsely chop the leaves. In a small bowl or cup mix the vegetable broth concentrate with 2 cups warm water and 1 tablespoon oil or until hot . Add the mirepoix and potatoes season with salt and pepper and cook stairing occasionally start to soften 7 minutes . Stir in the remaining Calabrian garlic conflict and cook until fragrant 2 minutes. Add the kale tomatoes vegetable broth and 2 cups water and season with s\alt . Bring to the boil then reduce to a simmer and cook , stairing occasionally until the vegetable are just tender andthe soup thickens 7 minutes . Meanwhile prepare the remaining ingredients

Strip the parsley leaves from the stem -coarsely chop the leaves .

To the pot with the soup add the beans and bring to the boil , then occasionally until the beans are heated through 3 minutes . REmove from the heat and stir in the parsley and season to taste with salt and pepper .

Transfer the soup to individual bowls . Garish with the ciabatta croutons and remaining italian cheese blend and serve

Sun basket Receipe

Ingredients

papardelle

organic scalliouns

organic peeled fresh garlic

roasted red peppers

cooked butter beans

cooked quartered artikole hearts

organic lemon

Organic fresh parsley , salt, black pepper, olive oil.

olive oil , basil , parmeasan ,garlic ,

Method

Bring a medium sauce pot generously salted water to a boil . seperate the papardelle so the noodles don’t clumb together during cooking . Add the papardelle and cook stairing occasionally until just tender 3 to 5 minutes . Drain the papardelle reserving 1 cup pasta cooking water . While the water is heating add the papardelle prepare the vegetables .

Trim the roots ends from the scalliouns keeping slice the scalliouns keeping the white and the green parts for garish . Finely chop press or grate enough garlic to measure 2 tablespoon . Scape off the seeds from the roasted red peppers coarsely chop any large pieces . Rinse the butter beans .

In a large frying pan over medium high heat warm 2 tablespoon oil until hot . Add the white part of the scalliouns season with salt and pepper and cook stairing occasionally until started to soften and caramelized 3 minutes . Stir in garlic and cook until fragrant about 30 seconds . Add the roasted red peppers beans , Artikole hearts and half of the resembled pasta cooking water and season with salt . Bring to the boil then reduce to a vigours simmer and cook stairing occasionally until about half the liquid has evaporated 5 minutes . Stir in the papardelle and the remaing cooking water and cook until the sauce has simmer for 2minutes . While the vegetable and sauce are cooking prepare the remaing ingredients . Remove the pan from the heat and stir in the lemon zest as much as you loike and the parsley . SEason to taste with salt and pepper .

Transfer the papardelle and sauce to individual bowls , drizzle with the pistou garish with the green part of the scallions and serve with lemon wedges .

Ingredients

wild gulf shrimp

cooked pinto beans

For diablo sauce

water + onions bell peppers + lime

diced tomatoes +olive oil + tortillas + organic cilantro

tomato paste + garlic . Arrowroot powder

salt + coriander dried oregano + black pepper

cilantro + queso fresco + lime wedges

Method

Rinse and drain the shrimp . Pat dry with kitchen towel – lined plate . Season lightly with salt and pepper .

In a large frying pan over medium high heat warm 1 tablespoon until hot . Add the shrimp and cook turning until cooked through about 3 minutes per side.

Stir in pinto beans and diablo sauce and cooked until cooked through 1minute . Remove from heat and season to taste with salt and pepper . While the shrimp diablo is cooked prepare the remaining ingredients .

Coarsely chop the cilantro . crumble the queso if needed

cut the lime into wedges

Remove 6 tortillas from the package .

On a stovetop directly over a flame or in a dry medium heat warm 6 tortillas turning once until just and warmed through about 30 seconds . Transfer to a clean kitchen and keep warm

Serve out the tortillas shrimp diablo cilantro , queso fresco lime wedges and picled jalapeno .

Ingredients serve 4.

250spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce  

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine vand cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients serve 4 .

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chillies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals dishes . Cook on high 4 minutes or until oil is bubbling . Add prawns , cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice .

Ingredients serve 4 .

2 tablespoon olive oil

1onion chopped

1 garlic clove

2 celery sticks

1 leek finely chopped

1 carrot chopped

13 chopped tomatoes

2 and one half chicken or vegetable stock

1 zuchini sliced

½ small cabbage, shreaded

1 bay leaf randa

3canned navy beans

3 oz spaghetti broken into small pieces or small pasta shapes

1 tablespoon chopped flat leaf  parsley salt and pepper grated parmeasan cheese to serve .

Method

 Heat the oil in a large saucepan . Add the onion garlic , celery , leek and carrot and cook over a medium heat stairing occasionally for 5 minutes . Add the tomatoes , stock , zucchini , cabbage , bay leaf and navy beans . Bring to the boil, lower the heat and simmer for 10 minutes .

Add the pasta and season to taste . Stir well and cook for an additional 8 minutes . keep stairing because the soup may stick to the base of an open . Just before serving add the parsley and stir well . Ladle ito individual bowls and serve with the grated parmeasan .

For minestrone with arugula and basil pesto make up the soup as above then ladle into bowls Top with spoonful of pesto made by finely chopping ½ cup of arugula leaves and ½ basil leaves 1 garlic clove and 3 tablespoon peanuts. Mix well 2 tablespoon freshly grated parmeasan and a little salt and pepper and ½ cup olive oil . Alternatively put all the pesto sauce ingredients in a blender or a food processor and whiz together .    

Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb broccoli cut into florets stem sliced

 ground almonds three and three forths

minestrone vegetable or chicken stock

one and one forhs cup milk

salt and pepper

1 tablespoon butter

6 tablespoon plain yougourt

3 tablespoon silvered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften . Stir in the broccoli until coated in tbhe butter and then add the ground almonds , stock and a little salt and pepper . Bring to the boil then cover and simmer for 10 minutes until the roccoli is just tender and still bright green.

Allow to cook slightly , then puree in batches in a blender or food processor until they speckled with green . Pour the puree back into the saucepan and stir in the milk . reheat then taste and adjust the seasoning if needed . Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes stairing until golden . Ladle the soup in the bowls dizzle a spoonful of yougourt over each bowl then sprinkle with almonds .

For broccoli and stirlon soup

Omit the ground almonds and cook as above adding 4 oz de – rined and crumbled . Stirlon cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper .

Ingredients

28 ounces can whole tomatoes drained

½ teasepoon kosher salt .

¼ teasepoon fresh black pepper

Method

Using a food mill fitted with a large – holed disk or a food processor , puree the tomatoes until slightly course and loose not completely smooth . season with salt and pepper.

Ingredients serve 2 .

100gr Rice

2 eggs

200gr green peppers

20gr carrots

Pinch of salt

Pinch of sugar

3 tablespoon oil

Method

Boil the rice in 1 litre of boiling water until it assorb all the liquid . Put the rice aside. Fluff it up so it does not stick and leave to cool. . Once cooled refrigerate for 1 hour.

Whisk the eggs in the plate with a fork and heat the oil in a hot wok or pan . Pour the egg and continue to whisk until it sodisfies your style . Chop the peppers and the carrots into small pieces,  and add it to the pan. 

Finely put the rice in the wok , add a pinch of salt and sugar and mix while frying for 2 minutes more . Then serve.