Igredients

1 kg octopus

 1 litre water

 1 litre of wine

 10 black peppercorns

 2 bay leaves

 1 red union finely sliced

 2 garlic cloves finely chopped

 10 pitted black olives

12 cherry tomatoes , quatered

Majoram , mint , basil finely chopped .

Zest of 1 lime

100 ml extra virgin olive oil

 Sea salt and freshly black pepper

Method

In a deep pan put the water , wine , peppercorns , bay leaves and octopus , bring to the boil reduce the heat and simmer for about an hour or until octopus is cooked .

Remove the octopus from liquid and cut into large pieces reserving some of the liquid.

In a shallow pan heat the oil and saute the onions until golden brown , add the chilli , garlic and herbs for a further minute , then add the olives and tomatoes and cook for a further 3 minutes .

Finally add the octopus , honey and lime zezt , add some liquid and cook for about 10 minutes until the liquid has been reduced to the desired consistency .

Season and serve .

Ingredients

 4 swordfish steaks (approx. 200gr each), skin removed

Zest of 1 orange

1 fennel bulb finely sliced .

4 star anise .

50 gr pine nuts

100ml extra virgin olive oil

Sea salt and freshly cracked pepper

4 sheets – 30cm *30cm aluminium foil and baking paper .

Method

Lay the 4 sheets of aluminium foil on the table , top each one sheet of baking paper .

Set the fish steak in the middle of the baking paper and top with fennel , orange zest , pine nuts , season with oil

Close the sides to form small purses and cook in a moderate oven at 180° C for about 15 minutes or on a barbiecue grill for about 10 minutes .

Serve the fish in their individual parcels .

Ingredients

Bott 400gr sugu tat- tadam

200gr sugu tal- grapefruit

Ponta ta’ kuccarina felfel

2 imgharef habaq

Vodka bil- lumi biex isservi (jekk trid).

Method

Kessah l-ingredient kollha qabel ma tibda. Hallat is-sugu tat- tadam, is-sugu tal- grapefruit u il-felfel .  Ferra it-tahlita gewwa il-magna tal- gelati u hawwad ghal 20 sa 25 minuta

Servi il-granite go tazza twal b’ xi weraq tal- habaq .  tista izzid zewg kuccarini vodka tal- lumi ma kull tazza.

Ingredients

Koxxa ta’ papra 

Xaham tal-papra jew zejt taz-zebbuga vegitali. 

Zewg imgharef hoi sin sauce

4 sinniet tewm 

Qalb tal-qaqocc 

Kabocca hamra  

Zewg imgharef ghasel 

Gbejna tal-bzar 

100ml Krema 

Zewg patatiet imdaqqsa 

200ml Stokk tal-papra 

Tina imdaqqsa u il-weraq tar-rand. 

Pinta inbid abjad. 

Tlett imgharef Gobon Parmiggjan

Metodu

Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u  iz-zewgpapri jew zejt taz-zebbuga. 

Vegitali sakemm tghatti nofsha.  

Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.

Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewminbid vabjad , ftit stokk u sajjar fil- forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel. 

Qaxxar il-patata qattaghha f’bictejn ta’ 3cm u aqliha nofs sajran fil-mishun. Dewweb il- gbejna fil-krema

Hallat il-patata li tkun nofsha msajra u zid nofs il-gobon.  Qieghed go forma tal-hadid bil-tal-gobon kumplament.    

Ingredienti

2 litri meraq tal-laring u passion fruit u xi frotta ohra.

850 meraq tal-pineapple

250gr frawli imqatta bicciet zghar

60ml polpa tal-passion fruit

300tuffieh bil-qoxra imqatta cubes

2 laringiet ta’ malta u imqatta’

litru u nofs luminata tal-lumi

750ml ginger beer

Hallat il-meraq tal-frott u il-frott flimkien. Ezatt qabel isservi, zid il-kumplament ta l-ingredienti u hawwad. Hawwad sewwa u servi kiesah.

isservi 6 Ingredienti

18cm hjara

2 kuccarini geletina tat-trab

5imgharef ilma kiesah

100gobon Roquefort

200gobon artab

3 imgharef creme fraiche jew krema qarsa

bzar abjad jew cayenne

gheneb ahmar jew ahdar frisk u bla zerriegha

weraq tan-naghniegh biex izejjen

Metodu

b’ Sikkina tajba aqta’ il-hjara f4 ghat-tul nehhii iz-zerriegha u aqta’ il-hjara f’ bicciet irqaq hafna. Itfa’ l-ilma go skutella zghira u ferrex il- gelatina fiha . ghal madwar 2 minuti biex tirtab . poggi l- iskutella go tagen bl- ilma tektek sakemm idub il-gelatina . Hawwad kultant. .

Hawwad flimkien iz- zewg tipi ta’ gobon flimkien mal- creme fraiche jew krema qarsa sakemm jilixxa

zid il-gelatina mdewba u hawwad . zid il-hjara imqatta go l-iskutella hawwad sew minghajr ma dewweb il-hjara . itfa bzar abjad jew cayenne

lahlah dixx li jsa litru u nofs bl- ilma kiesah biex tevita li il- mousse jehel meta idawru . b’ attenzjoni poggi it- tahlita go dixx ipreparat u aghttih mill- ewwel biex tevita li il- bziezaq ta l- arja . dahlu fil- frigg ghal 4-6sieghat jew il- lejl kollu . biex taqilghu mid- dixx dahhal sikkina bajn il- moosse u id- dixx deffsu fl- ilma fl- ilma shun ghal madwar 10-15 il- sekonda u imsah il- qiegh tad- dixx . poggi platt kbir fil- wicc u aqilbu biex jinqala il- moosse . zejjen il- wicc bl- gheneb u bil- weraq tan- naghniegh .

Ingredients

self raising flour 200gr pure almonds 200gr

caster sugar 200gr

vanilla powder pinch

2 eggs beaten

lemon rind finely grated

method

Preheat the oven to 180’c

In a large bowl sieve the flour and rub in the margarine until the mixture is crumby . pure the ground almonds lemon rind and vanilla powder and mix well

In a seperate bowl , beat the sugar with eggs . gradually add the sugar mixture into the flour mixture until a smooth dough is obtained . Roll out the dough to a flavored surface and out shape using cookie cutters . place the cookies on a lined baking sheet and bake for 20 minutes or until golden . Let cool completely on a wire rack and decorate

Ingredients

25 dried mushrooms.

 100gr bamboo.

100gr green pease.

 100gr lean ham.

2 cups chiken stock.

 150gr chiken

 150gr pork.

 Half a teasepoon  salt

 2 kg sugar.

Method

 Cut the mushrooms into small pieces and soak in boiling water for 1 hour.

Thinly slice the bamboo shoots and spread or minced ham .

  Bring the stock to the boil, mince the chiken and pork and add the stock to simmer foe 10 minutes.

 Add the drained mushroomsbamboo shoots and ham mix well and add the salt and pease. Cut the top of the melon and scoop out the seeds and some of the pulp.

 Stand the in a basin and scoop out the seeds.

 And some of the pulp.

 Stand the melon in the basin and steam for 90 minutes.

 Until th melon is cooked . the correct way to stand the soup cutting the peel down as level of soup is lowered.

Ingredients ikollok bzonn ghal 4 persuni

nofs kilo patata zghira bil- qoxxra b’ kollox Kul potato maqluba minn nofs 100ml ghadz ahdar nej mgharraq fl- ilma

2 imgharef majonej  light.

75mg salamun smoked imqattgha fergha zghira naniegh frisk biex izejjen .

metodu

 Hu borma ta-3 litri aghmel il-patata l-ghadz u l- ilma itfaghha fuq nar gholi poggihom go skutella ta’ l-insalata u hallihom jibirdu sewwa.

Ingredjenti:

Għall-għaġina

350gr dqiq self-raising

kuċċarina baking powder

100g zokkor jew icing sugar

100g butir

bajda

bott jogurt plain, tista’ tużah light

mgħarfa vanilla

qoxra maħkuka ta’ lumija jew larinġa ta’ Malta

Għall-mili

500g rikotta ta’ Malta

250 mascarpone jew cream cheese

100g zokkor jew icing sugar

2 kuccarini vanilla

100 g chocolate chips

Metodu

Ibda billi tipprepara l-għaġina. Għarbel id-dqiq u l-baking powder. Ħaddem il-butir mad-dqiq b’idejk sakemm jigi qisu frak tal-ħobż. Żid iz-zokkor, il-jogurt, il-bajda, il-qxur tal-frott u il-vanilla għaqqad sakemm tifforma għaġina ratba u lixxa f’forma ta’ ballun. Jekk ikun hemm bżonn żid ftit ilma kiesaħ.

Ħalliha toqgħod fil-friġġ għal mhux inqas minn siegħa . Saħħan il-forn b’ temperatura ta’ 180°C.

Ibda l-mili. Fi skutella għaffeġ l-irkotta flimkien mal-mascarpone u z-zokkor. Żid il-vanilla. Żid iċ-chocolate chips u ħawwad sew b’imgħarfa tal-injam. Idlek turtiera tonda ta’ 23ċm bi ftit butir. Iftaħ l-għaġina u iksi l-qiegħ u l-ġnub. Imla t-torta bil-krema u llixxa ml-wiċċ.

Aħmi għal madwar 25-30 minuta. Kif tiksaħ sewwa, daħħalha fil-friġġ għal matul sagħtejn jew jekk ikollok ħin għal matul il-lejl. Servi din it-torta kiesħa ma’ ftit ġelat jew double cream.

Ingredienti ricetta 92

450ml krema dopja kiesha

400ml halib tal-bott maghqud kiesah

kuccarina essenza tal- vanilja

170gr frawli friski jew tal- friza puree u msoffija

tista tuza frott iehor ghal gosti tieghek

Method

Hawwad sew b’ mixer il-krema dopja sakemm titla’

Zid il-halib maghqud u kompli hawwad sew sakemm it-tahlita tigi maghquda

Zid il-vanilla u il- puree tal-frawli. u hawwad sewwa flimkien . poggi it- tahlita f’ kontenitur u poggi fil- freezer ghal mill- inqas 6 sieghat

Dejjem zomm il-gelat fil-friza u kkunsmah f’ 6 gimghat .

Ipprova dan il-,gelat b’ tipi differenti ghal gosti tieghek

Ingredients serve 4

• 1 monk fish
• 4 king prawns
• 8 chives (sticks )
• thyme
• prawn sauce
• Himalaya salt
• cayenne pepper
• 20 celery carrots
• onion finely chopped
• glass of white wine
• 2 tomatoes chopped

method

Remove the internal part of the fish remove the head of the king prawns peel and clean the tails . slice the aubergines in a very thin slices . put the prawn into the monk dish and wrap it into the aubergines . then close it with the spring onions stick . For the sauce the heads of the king prawns in the oven for 20 minutes at 200/c with celery onion tomato and carrots . put everything in a pan add white wine water and ice . then bring it to a boil and put thyme in it . put the monk fish on the top . top finish with some feed leeks on the top . put Himalaya salt and cayenne pepper to serve serve imediately serve hot .

Ingredients

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

1 cup grain white rice

2 cups hot water

 One and one half grated tasty cheese

3 green onions thinly sliced

310 gr can corn kenels drained

100gr shaved leg ham

Watercress and mayonnaise to serve

Method

Greese a line of michrowave – save bowl. 7,5cm deep 10cm *19cm base . loaf pan with baking paper allowing a 5 cm overhang as long ends . 

Place rice and water into a michrowave safe bowl  . cover .

Conbine 1  cup of cheese onions , corn eggs and salt and pepper in the bowl . add rice . Stir well . Press half the mixture into prepared pan . sprinkle with ¼ cup of the remaining cheese . Top with ham . Sprinkle with remaining ¼ cup of cheese . Press remaining rice mixture over cheese .

Place onto a microwave safe rack . cook for 20 minutes on medium 50 per cent power or until firm is touched . Stand for 10 minutes . Serve with watercress and mayonnaise.

Ingredients

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 celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

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

1 medium potato

1/2 pound corned beef

1/2 pound corned pork

1/3 clove garlic

1/2 cup chopped onion

1/2 mustard powder

1/2 teasepoon dried thyme

1/4 ground cloves

1 teasepoon salt

1/4 ground black pepper

1/4 dried sage

5 (ounce) package refregerated pie crust .

Method

Preheat the oven to 425/c (200) degrees celcius . Place in a potato in a saucepan and cook tender about 5 minutes . Drain , mash and set aside .

Meanwhile crumble the grated beef and pork in a large saucepan and add the garlic , onion and water . Season with mustard powder thyme , cloves and salt . Cook over a medium heat . season with mustard powder , cloves and salt . Cook over medium heat stairing to crumble the meat and mix in the spices until the meat is evenly browned . Remove from the heat with a knife or vent steam . Place one of the pie crust with a 9 inch pie plate . With the other pie crust . prick the top crust a few minutes of the pork and remove the excess dough . Bake for 25 minutes in preheated oven or until the crust is browned. Serve by itself or a beef gravy . serve 8 persons .

Ingredienti

500 butternut squash , imqaxxra u imqattgha f’ dadi

cube tat- tigieg

3 imgharef zejt taz- zebbuga

2 sinniet tewm shah

2 basiet imdaqsa imqatta zghar

kwart ta kuccarina trab tal- kannella nofs kuccarina spice

bzar u melh

kwart ta kuccarina trab tal cumin

kwart ta kuccarina tal- kosbor ftit gobon mahkuk

Sajjar il-butternut go dixx midluk b’zewg imgharef zejt taz-zebbuga forn b’ temperatura sakemm tara li Saret ratba ghal madwar 30 minuta. fid-dixx itfa it-tewm biex jerhi it-toghma tieghu. Poggi l-ilma fuq in- nar flimkien mal cube . Kif jibda jaghli waddab l-ingredienti kollha flimkien, minbarra il-gobon. Sajjar ghal madwar 30 minuta fuq nar bati .

Kif isir, ghaddiha bil-blender sakemm it- tahlita giet soppa kremuza u maghquda .

Sponge

vermouth

1000ml custard isfar

150ml cikkulata skura , imqatta

bott frott imhallat

gamm

500 ricotta

100gr zokkor lewz inkaljat , imfarrak

2 kuccarini vanilla

300ml krema friska

cirasa maqsuma min- nofs

gellewz inkaljat , imfarrak

vermicelli

Metodu

Aghmel saff sponge go dixx fond . Xarrab bil- vermouth u idlek bil- gamm .

Ipprepara 3 tahliliet ta’ kremi

Aqsam il- krema safra min- nofs u ferrex nofsha fuq l- isponge.

Kessah fil- frigg u ferrex nofsha fuq l- isponge . kessah fil- frigg .

man- nofs l- iehor tal- krema safra kif tkun ghadha tahraq hawwar il- bicciet tac- cikkulata sakemm jinhallu bis- shana tal- krema .

aghmel saff iehor sponge fuq il- krema s- safra tad- dixx erga xarrab bil- vermouth u dellek bil- gamm .

Ferrex il-krema kannella. Dahhal fil-frigg

Sadanitant ghaffeg l- irkotta maz- zokkor mal- vanilla u mal lewz imfarrak . Zid maghha il- krema friska imhabbta

Sadanitant ghaffeg l- irkotta maz- zokkor mal- vanilla u mal- lewz mfarrak . Zid maghha il- krema friskaAghmel saff iehor sponge fuq il- krema kannella , xarrab bil- vermouth u dellek bil- gamm . Aghmel saff iehor sponge fuq il- krema kannella xarrab bil- vermouth u dellek bil- gamm. Fil-wicc ferrex ic-cirasa il-gellewz u il-vermicelli

Ingredienti

10 kannelloni

500ricotta friska

3 bajdiet

35gr gobon mahkuk

ghas sos

2 bottijiet polpa tat- tadam baxx fil- melh

tewma irqiqa hafna basla imqatta irqiqa

Metodu

Aqli il-basla u it-tewma

zid l-irkotta , bajd u halib . Ferrex ftit bzar u melh . Imla il-cannelloni zid il-polpa mat-tahlita Ahmi f’ temperatura ta’ 180gradi celcius ghal 40 minuta

Zid il-gobon normali u servi