Ingredients

240 wholegrain pasta

2 tablespoon olive oil

4 garlic cloves crushed

250gr chickpeas rinsed and drained

500ml homemade chicken broth

500gr chicken broth

500gr chicken broth

500gr spinach chopped

2 tablespoons grated cheselets .

Cracked peppercorns to taste

Method

Fill a large pot 3/4 full of water and bring to the boil. Add the pasta and cook until al dente (tender) In a large skillet , heat the olive oil according to the package method . In a large skillet, heat the olive oil over medium heat . Add the chickpeas and garlic over medium heat . Add the chickpeas and vegetable broth .

Stir until warmed through . Add the spinach . Heat until spinach is wilted about 3minutes . Divide the pastaamong the plates . top neach serving with the prepared sauce , 1 tablespoon grated cheseletand peppercorns to taste

Ingredienti isservi 4

400gr ghagin ismar

450gr Asparagus ittrimjat u imqatta f’ bicciet djagonalment

3 imgharef lewz/ pine jew gewz

2 imgharef meraq tal-lumi frisk

2 kuccarini zejt taz- zebbuga

1/4 kuccarina bzar iswed mithun.

30gr gobon parmegjan

Method

Sahhan il-forn . Sajjar l-ghagin skond il-pakett . zid l-asparagus fil-borma fl-ahhar 3minuti tat-tisjira . Nixxef . Ferrex il-ghagin bit-tewm . Erga itfa fil-borma u hawwad sew . Irranga il-lewz f’ saff wiehedf’dixx . Sajjar fil-forn sakemm jigu dehbin u ifuhu , waqt li thawwad okkazjonalment . zid it-temperatura tal-forn ghal 245/c . Hallat il meraq tal-lumi , zejt taz-zebbuga u bzar u hallathom flimkien . Ferrex fuq it-tahlita tal-ghaginu hawwad sew . Ferrex il- lewz u il- gobon .

ingredients base

200milk chocolate 6 pkts rolo chocolate and tofee

2*37gr pkts maltesers

fudge sauce

4 tablespoon cocoa

300ml double cream

400gr march mellows

filling

300ml panna ice – cream

300ml pistachio and Gianluca ice cream

method

line a 21cm round spring form tin with greaseproof paper break up the milk chocolate and melt in the microwave empty 4 Sackets role and 1 pkt Maltesers into the lined tin and arrange a row of alternating role chorales and Maltesers at the edge of the tin ;spread the rest of the chocolates in an even layer over the base of the tin ; drizzle the melted chocolate over the chocolates and spread from the middle out to the edges leave to chill in the fudge .

to make the fudge sauce put the cacao into a saucepan with 8 tablespoon double cream and the march mellows stir in the mixture continuously over a gently heat for 6 minutes until the march mellows are almost melted remove from the heat and set to one side take the vanilla ice cream freezer to leave to soften for 10 minutes at room temperture remove base from the fridge and spoon dollops of panna and ice cream over the base and spread evenly with a spoon beat fudge and pour three quarters over ice cream . it will spread on its own freeze for 1 hour until set remove the pistachio from the freezer to soften for 10 minutes ands scoop up balls of pistachios ice- cream over the base return to freezer.

whisk remaining double cream until softly peaking remove base the pipe cream in between balls of pistachio ice cream beat the rest of the fudge sauce and drizzle over the top scatter the pipe with the remaining role chocolates and Maltesers in the freezer for 10 minutes and serve .

Ingredients

vegetable oil for frying about 8 cups

1 cup all purpose flour

1 cup cornstarch

1/2 kosher salt plus more

2 cups chilled club soda

1/4 small squash (such as kabacha)

scrubbed very thinly sliced 1/2 small fennel bulb very thinly sliced lenghtwise

1 leek white and pale green parts only halved lenghtwise , layers separated 2 ounces may take or shitake mushrooms – trimmed torn into bite sized pieces 1 lemon very thinly sliced into rounds seeds plus rounds seeds removed plus wedges for serving

4 ounces large shrimp , peeled deveined , f lenghtwise

4 ounces squid or baby octopus tentacles

1/2 cup fresh flat leaf parsley leaves with tender stems 1/4 fresh sage leaves

method

Fit a medium heavy pot with thermometer pour in oil to measure 4 inches . heat over medium high heat until thermometer registers 350/c .

Meanwhile whisk, flour cornstarch , baking powder and 1 tablespoon salt in a large bowl . whish in club soda just bend to few lumps are ok , just don’t overmix . Dip one forth of mixed vegetables , citrus, seafood and herbs into batter letting excess drip back into bowl . fry turning occasionally to cook evenly and gently separating as needed until golden and crisp 1-3minutes . Using a spider or spotted spoon transfer to a paper towel wire rack ; season with salt . repeat 3more times more times with remaining ingredients returning oil to 350\c between batches . Serve with lemon wedges.

Ingredients serve 4

2 sdieri tat- tiegieg imdaqsin iffiltrati u maqsuma min- nofs b’ kollox ikollok 4 bicciet

4 kuccarini pesto ahmar jew ahdar

2 bajdiet imhabta

100gr lewz mithun

ftit parmegjan mahkuk irqiq

zejt taz-zebbuga

toothpicks

Method

1. Poggi bicca sider tat-tigieg go borza tal-plastik, kompli iccatja il-laham tieghu. Irepeti il- process ghal bicciet l-ohra .
2. poggi kull bicca tigiega , dellek kuccarina pesto . ferrex ftit mozzarella .
3. Irrombla it-tiegiega u ghalaq permezz ta’ toothpicks . Aghmel l-istess mal kumplament.
4. Poggi it-tigieg fil-bajd imhabbat . Gerbeb bit-tahlita tal-lewz u il-parmigjan .
5. idlek dixx tal- forn bi ftit zejt taz- zebbuga . Poggi it- tigieg bi ftit zejt taz- zebbuga . Ferrex iz- zejt fil- wicc
6. Ahmi ghal madwar 45 minutaforn moderat .

Ingredienti ghal 4 persuni

4 mushrooms

mgharfa butir

3 patata mghollija u mghafga

karottu mgholli u mghaffeg

100gr bacon imqatta irqiq

basla mqatgha irqiq

ftit bicciet tal- mozzarella

bzar

ghagina tat- torti shortcrust jew sfiljulata

metodu

1. Ibda billi tnaddaf il-mushrooms

u is-sieq u ir-ras tal-faqqiegh trid tibqa shiha.

2. Holl il-butir u tagen u qallihafif ir- ras tal- faqqiegh sakemm jirtabu ftit imma ma jitilfux il- forma taghhom. tella fuq platt.

3. Fl-istess tagen qalli il-basla u il-bacon. Qatta’ is- sieq tal-mushrooms u zid mat-tahlita-qalli hafif . Zid mat-tahlita tal-patata u il-karotti. Itfa’ ftit bzar iswed.

4. Zid it-tahlita tal-patata u il-karotti. Itfa’ ftit bzar iswed .

5. Kif tkun ghadha shuna, zid il-mozzarella u hawwadsakemm il- gobon jinhall.

6.Iftah l-ghagina u aqsam f’erbgha kwadri zghar. Fuq kull bicca ghagina poggi ras tal-mushrooms. Aqsam it-tahlita bejniethom fl-4 bicciet .

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

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

for the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes.sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

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

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients serve 4.

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

For the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

Method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes.sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr french mustard

Seasoning

Method

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.

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 chickens . Bring to the boil over medium heat . Reduce heat to low . cover, 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 chiken , pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 4

 3 bajdiet

 75gr zokkor fin,

75gr lewz imfarrak

150ml jogurt tal-frott

,25gr lewz imfarrak,

50gr tip icing sugar

Metodu

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6.

Poggi l-ixkaffa in-naha ta fuq tal-forn.

 Idlek d-dixx b’bicca karta tal-hami

 midluka bi ftit butir gharbel

 id-dqiq go skutella kbira.

 Itfa iz-zokkor u il-bajd

u habbat it-tahlita tigi kremuza.

 Gharbel id-dqiq

u zidu mat-tahlita tal-bajd

 permezz ta’ imgharfa.

 Fera’ fid-dixx li tkun hejjejt u ahmi

 ghal madwar 8-10 minuti sakemm jiehu il-kulur.

 Sadanitant hejja sarvetta erga iftah l- isponge

 u dellek il-jogurt tal-isponge fiha.

 Erga iftah l-isponge

 u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta

 u gerbeb l-isponge fiha.

 Erga rrombla l-isponge u dellek

 il-yougourt tal-frott fuqha. 

Ferrex il- lewz imfarrak .

Erga rromnbla l-isponge

 biex tifforma swiss roll.

 Aqta il-gnub u servi.

Ingredients

2 cups assorted cherry , grate and threaddroptomatoes halved or quartered f large

1/2 small red onion , finely chopped 3 tablespoons plus additional for brushing .

3 tablespoon chopped fresh basil

1 large loaffoccachia , halved horizontally reserved half (for another use).

1 garlic clove peeled and halved

Method

combine half tomatoes , finely chopped onion , 3v tablespoon olive oil , chopped basil and balsamic vinegar in medium bowl, season , tomato toppings with salt and pepper .

preheat broiler . place focaccia half cut side up , on baking sheet , brush bread with olive oil . Toast bread in broiler until top is golden brown , watching closing to avoid burning about 2 minutes . Immediately rub cut side of bread all over with half garlic , then cut focaccia crosswise into 4 equal piecees

Top toasted focaccia with tomato mixture and serve .

Do ahead. Topping can be made 2 hours ahead . cover and stand let at room temperture , tossing occasionally .

Ingredients

1 kg thickly minced pork with fat 100gr salt

40 gr crashed black peppercorns

40 gr coriander seeds

 5 cloves of garlic

 5 tablespoon chopped parsley

Pork intestines skin for filling .

Method

Mix the pork well with the salt making sure that dispersed and that all the meat had been salted properly .

Add the other ingredients mix again through ly and let it rest in a cool place in the refrigerator for an hour .

Using a sausage filler fill the skins with the mixture then tie with strings at 3 or 4 inch apart to form sausage .

For drying prick each sausage with the pins in

ingredients serve 6

2 medium size very ripe unpeeled white peaches, halved pitted

2 tablespoon or more lemon juice

2 tablespoon or more simple soup

750ml bottle chilled prosecco

Method

puree peaches , lemon juice and syrup in blender . taste , add more or lemon juice if desired . pour 2 tablespoon of 6 champagne flutes . fill with prosecco .

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

1/2 ftira

50gr butter

50gr plain flour

50gr grated smoked cheese

400gr whole milk

pinch of nutmeg

1 tbsp onion powder

100 cheese cheddar

1 tbsp onion powder

50gr thin sliced eggplants

100fresh ġbejna

a few pickled Jalapenos

A couple of rosemary sprigs

Extra virgin olive oil

Method

Gently bring 400 whole milk to the boil in a small saucepan with the onion powder and nutmeg . In the meantime melt 50gr in another saucepan then add 50gr plain flour . stir continuously until a paste forms that is called a roux. Continue cooking for 2 minutes . Add the milk to the roux gradually , stairing as you go , until you get a smooth sauce. Cook for 5-10minutes , stairing continuously until the sauce has thickened . Lastly add the grated smoked cheese . Season to taste and set aside to cool Preheat oven to 200/c. Now for the assembling . Once your béchamel has slightly cooled down spread a decent layer of the ftira. In the order, add the sliced cheddar, sliced eggplants , pulled apart goat cheese , prickled Jalapenos , fresh rosemary salt and pepper .

Place in the oven for 7 minutes or until the top is golden in color and the bread is crunchy in texture .

Finish off with a drizzle of extra virgin olive oil and wash it all down and a glass of white wine .

Ingredients serve 8

4.5tablespoon honey

4.5 tablespoon champagne

3/4 cup fresh orange juice

750ml Bottled champagna . chilled

6tablespoon strawberries opitional

6 small strawberries opitional

Stir honey and campari in 2 – cup measuring cup until honey dissolve v

. Stir in orange juice . Cover and chill until cold or , at 6 chilled Campari mixture into each of 6 chilled champagne . Garish with strawberries . if desired