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2 tablespoon gin
2 tablespoon Campari
2 tablespoon sweet vermouth Prosecco (optional)
Combine gin, Campari and sweet vermouth in an iced filled old glass , stir gently and garished with an orange twist . More format types prefer it straight up in a martini glass . my wife likes it topped with prosecco for something a bit more celebratory
3 cups sugar
3 cups water
Stir sugar and water in a large saucepan over medium heat until sugar dissolves
Increase heat and simmer for 3 minutes . cover and chill
Ingredienti
Ingredienti
454 lewz pur mithun
340gr zokkor caster
3 abjad tal-bajd
qoxra ta 2 lumijiet
3 abjad tal-bajd
qoxra ta 2 lumijiet
Nofs kuccarina essenza tal- vanilla
ftit lewz shih
Metodu
Hawwad sew il-bajd u zid ftit ftit l-ingredienti l-ohra kollha
Halli l-ghagina toqoghod ghal madwar nofs siegha
Ifforma l-ghagina fi blalen zghar ta madwar pulzier kull wiehed .
f’ kas li l- ghagina tigi idellek wisq zid ftit ohra intritha jew zid ftit dqiq tal-lewz
poggi lewza fin-nofs ta kull biskuttini.
Ahmi forn moderat ghal madwar 10minuti miksi bil- karti tal ostji
Ahmi forn moderat ghal madwar 10 minuti jew kwarta .
4 cups fresh basil (fromabout 3 large bunches )
1/2 cup pine nuts
2 garlic cloves
1/4 cup freshly grated parmeasan cheese
1/4 freshly grated pecorino sardo or pecorino cheese
1 tablespoon coarse kosher salt
combine first 4 ingredients in blender . blend until paste forms , stopping often to push down basil . Add both cheese and salt blend until smooth . transfer to small bowl
Can be made 1 day ahead . top with 1 day ahead . Top with 1/2 inch olive oil and chill .
Ingredients
150 cooked chickpeas
80gr tahini paste
juice of 1 lemon
hot water (if needed )
olive oil Extra virgin
Method
Add chickpeas and minced garlic to a bowl of a food processor until a smooth power like mixture forms .
While processor is running put tahini and lemon juice Blend for about 4 minutes . Check for about consistency is too thick still , run process and slowly a little hot water . Blend until you reach desired smooth consistency . Spread in a serving bowl and add a generous drizzle of olive oil.
make a great dip of patties with some fresh vegetables . Slice some cucumber , yellow or green peppers and carrots . serve in plate and use to dip into the humous bowl .
1 white onion finely sliced
2 tablespoon olive oil
3 garlic cloves
2 carrot scrubbed and diced
150gr red lentils
1 homemade vegetable stock
generous sprigs / parsley
heat the olive oil in a medium pan , add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan and cook briefly over the heat. Pour in 1 litre of the boiling from the kettle , stir in the lentils and homemade stock, then cover the pan and cook over a medium heat for 15 minutes until the lentils are tender . take off the heat and stir in the parsley . Ladle into bowls and scatter with extra parsley leaves if you like.
400gr green lentils , rinsed drained
2 tbs olive oil
8 thick pork sausage
2 onions finely chopped
3 garlic cloves crushed
1 apple , peeled, cored in 1cm pieces
1 small bunch thyme
1 bay leaf
330gr alcoholic apple cider .
330gr chiken stock
1 celery stock
Sour cream , to serve .
Cook the lentils in a saucepan of boiling water for 15 to 20 minutes until tender .
Drain, and set aside until needed .
Meanwhile heat 1 tbs oil in a large frying pan over medium – low heat . Cook the sausages turning 6 to 8 minutes until browned . Transfer to a plate & set aside .
Heat the remaining 1 tbsp of oil over -medium low heat. Add onion & garlic , then cook for a further 3 or 4 minutes until soft . Add the cider and stock , then bring to a simmer and cook for 7 to 8 minutes, or, until liquid is slightly reduced .
Return the sausages to the pan witht he celery and lentils , then cool for 4 to 5 minutes , until warmed through .
Ladle lentil mixture among serving plates and top with the sausages . Serve with sour cream id desired .
Ingredients
1 white onion finely chopped
2 tablespoon olive oil
3 garlic cloves
2 carrots scrubbed and diced
150gr red lentils
1 homemade vegetable stock
generous sprigs parsley
Method
Heat the oil in a medium pan , add the onion and fry for 2 mins while you slice the garlic and dice the carrots . Add them to the pan and cook briefly over the heat .
Pour in 1 litre of the boiling water from the kettle , stir in the lentils and homemade stock, then cover then cover the pan and cook for a medium for 15 minutes until the lentils are tender . Take off the heatand stir in the parsley . ladle the bowls and scatter with extra leaves if you like .
Ingredienti
200gr zokkor
200gr butir artab u bla melh
200 dqiq plain
1 kuccarina baking powder
1 kuccarina bicarbonate of soda
1 kuccarina essenza di vanilla
ftit melh
50gr halib
importanti li il- bajd u il- halib ma ikunux kieshin
Metodu
Ixel il-forn fuq 170’c prepara id- dixx tal- cupcakes u ifrex il-karti tal-cupcakes
hawwad sew il-butir u iz-zokkor
x’ hin iz- zokkor ikun dahal sew fil-butir zid il-bajda wahda wahda . Aghti cans li it-tahlita tkun dahlet sew qabel izzid il-bajda li imiss . Aghrbel id-dqiq u il-melh , il- baking powder u il-bicarbonate of soda .
Zid it- tahlita tad- dqiq u il- halib mal kumplament tat-tahlita u u hawwad fuq speed baxx sakemm tara li it- tahlita hija bla bocci .
Imla il-borom tal-cupcakes toothpaste u jekk titla nadifa igioefieri ikun saru .
500gr canga mqatgha f’ dadi
mgharfa majones
mgharfa margerina
basla imqatta irqiqa
3 sinniet tewm midrusin
ftit paprika
bzar iswed mithun
melh fin
100ml ilma
mgharfa sos tat- tadam
mgharfa sos tal- mustarda
100gr cream cheese
Metodu
poggi ic-canga go dixx u hawwad maghha il-majonez .
Fuq tagen fuq nar baxx , dewweb il-margerina , zid il-basla u it-tewm u aqli sa ma jirtabu
Zid ic- canga hawwad sew u sajjar sew . Zid kemm tiggosta paprika melh u bzar u kompli hawwad u sajjar
Zis is- soy sauce , il- mustarda u il- cream cheese u erga hawwad u kompli sajjar .
servi ma ross abjad u chips .
Ingredients
350 gr pasta shells
6 hard boiled eggs peeled and quatered
3 small mixed peppers chopped
150gr chestnut mushrooms quatered
3 tablespoon olive oil
1 clove garlic chopped
3 tablespoon garlic italian seasoning
500gr creme fraiche
100gr Gruyere cheese grated
Salt and black pepper
Method
cook the pasta shells in salted boiling water , drain and rinse under cold running water .
Peel the eggs and cut into quarters.
Preheat the oven to hot , place , the prepared vegetables in a pan and toss together with the oil , garlic and garlic seasoning grill for 8*10minutes , strairing now and then until the vegetables soften to chart the edges .
Preheat the oven for 200/c / gas 6 put the cooked pasta eggs and vegetables in a oven proof dish, beat together the creme fraiche and half the cheese season lightly , pour over the pasta, fraichi and half the cheese , season lightly pour over the pasta eggs and vegetables and stir gently to combine
Scatter over the remaining cheese n, cover with foil and bake for 20 minutes remove the foil and bake for a furthur 5minutes until the top is golden brown , serve hot .
Kabocca imdaqsa
basla imdaqsa
6 sinniet tewm
mgharfa zejt taz- zebbuga
100gr bacon (Jekk trid)
200gr irkotta
100gr gobon mahkuk
2 bajdiet
2 imgharef zejt taz- zebbuga extra
melh u bzar
Qatta il-kabocci f’ bicciet zghar u ahsilha sew. Qattarha sew. sahhan il- basla u it- tewma
Sahhan mgharfa zejt go tagen qalli il-baslau it-tewma sakemm isiru trasparenti
zid il-bacon jekk se tuza , zid il-kabocci u kompli sajjar sakemm il-likwidu kollu jinxtorob . Halli tibred . Zid il-gobon mahkuk u il-bajd imhabbat . Ghaffeg l-irkotta u zidha mat-tahlita . Hawwad kollox sewwa. Zid melh u bzar skond gostik .
Go tagen kbir, sahhan iz-zewg imgharef zejt u meta jibda jaghli sew ferrex it-tahlita u aqlibha min-naha wahda. Dawwarha u aqli min-naha l-ohra ukoll
2 medium potatoes , peeled and quatered
100ml cream
20gr butter
1 small carrot
1 small marrow
30gr cherry tomatoes
150gr peas
1 whole sea bass
Boil a pot of saltecd water to a boil.
Add potatoes and cook until tender but still , about15minutes, drain
In a small saucepan heat the butter and cream over a low heat until the butter is melted .
Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy
Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .
Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .
Melt the butter in the same pan over medium high heat .
Add the onion and garlic . Cook until softened. Return peas to the pan . Add cream .
Cook staring for 1 minute .
Process until smooth.
Clean and fillet the sea bass .
Score it and cut each fillet in three pieces .
On medium heat, pan dry for 2 minutes on each side. Season everything with salt and pepper . Assemble and serve.
200gr pachieri pasta, light soy sauce
1 piece chhiken breasts cut into chunks
100steaky bacon
2 garlic cloves finely chopped
100gr pecorino cheese 1 tablespoon roasted cashew nuts
1 teasepoon sweet paprika
1 shot bourdon whisky
1 cup chiken stock
olive oil
fresh parsley fresh cream
knob of butter
fry the chicken and garlic and olive oil . add the chicken breasts and bacon and fry over high heat turn heat to medium and add the curry add a dash of worchesire sauce and lightly sauce pour the white wine reduce by half add the fresh cream and the pecorino cheese . cook the pasta until al dente as instructed on packet , and continue to cook in the sauce . serve hot .
500red fettucini
125gr snow peas
125gr prosiutto . chopped
1/2 olive oil
1clove garlic
6 pitted black olives
italian seasoning
combine all the ingredients and shake well
Method
Add pasta to a rapidly boiling water until just tender
Combine pasta in dressing a bowl . Top and tail snow peas . Boil stem or michrowave until just tender . Drain. Repeat the peas and the sweet corn at the same time . Place the perzut , water , chesenut and drain well . serve hot.
675gr qarabaghli maqtugha bicciet
mgharfa zejt tas-sunflower
2 imgharef butir
Basla kbira slajsjatha
600gr stokk tal-haxix
ftit mhux hazin nocemuskata
600ml halib
madwar kuccarina jew tnejn meraq tal- lumi .
Melh u bzar mithun frisk
Sahhan iz-zejt u il-butir go tagen ghal madwar 5minuti .
Hawwad spiss . Itfa il-basla go kazzola u zid il-qarahamra u il-patata .
Hawwad sew .
ghatieha u halliha tfawwar bil-mod fuq nar baxx ghal 10 minuti .
Kultant hawwad il- haxix biex ma jehilx .
Zid l-stokk nocemuskata, Tarragon , melh u bzar . Meta taghli hallih itektek ghal madwar 10 minuti jew sakemm tara li il-haxix irtab sew. Imbaghad ithan is-soppa. Itfa lura fil-kazzola u zid il-halib melh u bzar . Sahanha ftit u zid il- meraq tal- lumi . Servieha tahraq flimkien ma’ hobz ismar.
Ingredients serve 6
Butter for greasing
100gr self raising
Pinch of salt
1 tsp ground nutmeg
2 eggs beaten
5 tablespoon sunflower oil
1 banana chopped
25gr chopped toasted mixed nuts
40gr butter soften
3 tablespoon cream cheese
175gr icing sugar
1 tsp orange fresh juice
Grated rind of ½ orange
Walnut halves of pieces to decorate
method
Preheat the oven to 180degrees celcius / gas mark 4 . greese on 18cm , 7 inch square cake tin and line with baking paper
Sift the f;lour , mixed spice and nutmeg in the bowl. Stir in the eggs the oil, and the carrots , banana and nuts and mix well together .
Spoon the mixture in the prepared tin . Bake in a preheated oven over 35-40 minutes or until risen , golden and springly to the touch . Leave to cool slightly , then transfer to a wire rach to cool completely . to make the freezing , put the cream cheese , icing sugar and orange juice and rind into a bowl and beat together until creamy Spread the frosting over the top of the cake and use a fork to make wavy lines in the frosting. Scatter over the walnuts and cut the cake into 6pieces .
Variation
For a different more flavoured frosting wrap the orange juice and lime juice and rind instead.
Ingredients
serve 4-6
1/2 chhickpea soaked overnight
1 small onion quatered
3 garlic cloves
2 tablespoon olive oil
5 cup vegetable , stock of 1
1/2 lemon for garish
Salt and Pepper
Draain the chickpeas , rinse in cold water , in cold water and drain again
Put and drain . put them again
Put them in a saucepan of fresh , bring to the boil , boil rapidly
for 10 minutes then simmer for 11/2 hours until just tender .
Put the onion , garlic and parsley in a food processor or blender
and blend until finely chopped .
Heat the oil in a large saucepan and cook for 20 minutes or until chickpeasand really tender .
Allow the soup to cool a little part- puree in a food processor or blender or mash it with a fork .
So that it retains plenty of texture . cover and chill until required .
When ready to serve , pour the soup into a clean pan , add the lemon juice adjust the season season as necessary and heat through . sieve the soup topped with black pepper .
Ingredients
250 Ricotta
2 teasepoon powered sugar and honey
1 packet filo pastry
100melted butter mixed with one spoon vegetable oil
150gr pistachoes ground . the grinder but you can also put them in a food processor
1 egg
Flaked almonds I brown them slightly in a dry non stick pan , no need to add oil powered sugar for dusting . you will also need a pastry brush .
method
to make the cigars preheat the oven to 220. line a oven tray with baking paper . combine melted butter and oil in a bowl in a bowl and whisk until it is smooth . Put a teasepoon mix near the tip of the square as you are going to do any cutting
Put a teasepoon of the ricotta mix near the tip of the squares as you are going to roll it diagonally .
The edges of the pastry this way are exposed and it gives a mare appealing finish . Roll a diagonal angle into a cigar shape .
Bake in the hot oven for 10 minutes . \
Take out of the oven and lease it cool . Dust with some prepared sugar through a fine sieve .
Do not over it . Sprinkle some lightly roasted flaked almonds on top .
8 fillets of pilot fish cleaned and skin removed .
4 potatoes finely sliced
16 cherry tomatoes halved
2 union finely sliced .
Small bunch majoram
Small bunch parsley roughly chopped
50 gr breadcrumbs
8 pitted black olives halved
2 garlic cloves finely chopped
120 ml extra virgin olive oil .
Sea salt and freshly cracked pepper .
Heat the oven to a temperature of 180 degrees celcius
In an oven dish lay a bed of potatoes , top with the fish and sprinkle with the tomatoes , onion , herbs and olives .
Finish with breadcrumbs , oil , and seasoning and cook for about 15 minutes until potatoes and fish are cooked .
David's Recipes 