Ingredients

60gr walnutsroughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

method

In a dry frying pan over medium heat , toast the walnuts and pistachoes until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredients, serve 4.

200gr red canned salmon drained

1 egg white

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and ground fresh pepper

For the filling

2 eggs +1 egg yolk , beaten

4 tablespoon creme fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped

Method:

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin.

Mix together the tart cases ingredients then press the mixture into the muffin holes using a teaspoon to make 6 tart cases. Mix all the ingredients for the filling together , season then pour into the salmon cases and bake for 13-15minutes until the filling is set ,; remove from the oven and leave for about five minutes to firm up.

Run a knife round each targets then using a spoon to lift out of the tin , serve with more dill scattered on top .   

Ingredients

Non stick looking spray

1 cup uncooked Quinoa dinner according to package directions

2 packs plain flour one and three froths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredienti

4 patatiet zghar

landa salamun

200gr salamun iffumikat

100gr zebbug

ftit kappar

habaq frisk jew hwawar ohra

zewg bajdiet, imhabta

bzar

lumi biex isservi

method

Ghalli il- patata u ghafigha hekk kif tkun ghadha shuna.

Zid maghha is-salamun tal-bott imfarrak b’ furketta u is- salamun affumikat imqatta’ bicciet zghar .

Kessah it- tahlita ghal madwar 30 minuta sakemm tara li ghaqdet .

Ifforma it- tahlita fi blalen u iccatjahom forma ta’ pulpetti. Tista jew tahmihom sakemm isiru jew inkella sahhan tagen fuq in-nar bi ftit zejt fil- qiegh u aqlihom hafif ghal madwar 4 minuti fuq kull naha .

Servihom ma’ ftit haxix mgholli u bil- wedges tal- lumi li tista ukoll tghasru fuqhom.

Ingredients serve 24

1 large duck breasts excessed fat trimmed off

1 tsp chopped thyme

chop the breast then caramelized with the onions and put the chutney . serve hot

Ingredienti

Pakett ghagin sfiljulata rettangolari lesta

2bajdiet kbar

170gr zokkor

150dqiq 00

50lamtu tal- patata (potato starch

120gr butir

50gr sultana

50gr lewz imqaxxar

40gr qoxra ta’ laringa

mahkuka

3imgharef gamm tal-hawh

kuccarina essenza tal-vanilla )

metodu

Go skutella habbat flimkien il- bajd u iz- zokkor u il- vanilja sakemm jigu xkuma

Dewweb il- butir go michrowave

Farrak nofs il-lewz halli il- bqija shah

iftah l- ghagina u poggi il- karta b’ kollox fuq tilar

Go skutella hallat flimkien il- lewz imfarrak , is-sultana , il-qoxra tal- laring, il-gamm tal-hawh , id-dqiq 00, u il- laghmtu tal-patata (potato starch , u it- tahlita tal- bajd).

Imla b’din it-tahlita .

Poggi il- lewz shih fil- wicc u ahmi fil- forn b’ 180/cghal madwar 30-35minuta . Hu hsieb li it- tahl.ta tibred sewwa qabel isservi minnha .

Ingredients

400gr lean ground beef (90per cent lean)

1 onion chopped

2 garlic cloves

1 teasepoon chilli powder

2 garlic cloves minced

1 can 14(2 ounces ) Mexian diced tomatoes , drained

150gr reduced ricotta fat cheese

3 tablespoons minced fresh parsley

4 whole wheat tortillas (8 inches).

Method

Preheat oven to 400/c In a large skillet , cook and crumble beef with onion and garlic, over medium heat or until pink 4-6 minutes . stir in spices and tomatoes . Bring to a boil ‘ remove from heat until no longer pink 4-6minutes . Stir in spices and tomatoes . bring to a boil , remove from heat . In a small bowl , mix ricotta cheese . place 1 tortilla in a 9in round baking pan coated with cooking spray , 1 tortilla and remaining meat sauce . Top with remaining meat sauce . top with remaining tortilla sprinkle with mixed ricotta . Bake , covered until heated through 15-20minutes .

Ingredients

12 whole grain baguettes

2 tablespoon olive oil

450can cannelloni beans drained and rinsed

2 small dill pickles cut into bite- size pieces

1 small red onion thinly sliced

2 tablespoon red wine vinegar 1 small red onion thinly sliced

1/4 teasepoon pepper

500gr tuna no salt added

2 tablespoon finely chopped fresh parsley

Method

Preheat the oven . Place the baguettes pieces on a heavy cookie sheet and brush with 1 teasepoon of the oil . place 1 or 2 minutes until golden . turn the bread pieces and broil for additional 1 or 2 minutes .

In a large bowl combine the remaining oil , prickets , onion , vinegar and pepper . fold in the broiled baguette pieces . fold in the broiled baguette pieces . divide the mixture among 4 bowls and top with tuna and parsley

Served with oxtail ravioli

Served 4 Ingredients .  

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 serve 6

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 serve 2-4 Hin 30 minutes

Ingredients serve 4

cottage cheese

6 olives green bla ghadma, maqtughin strixxi

6 olives black bla ghadma maqtughin strixxi

mgharfa pistacci imqatghin mhux mielhin

mgharfa karfus imqatta

mgharfa kappar imqatta

pistacci u karfus biex izejjen

Method

Hallat sew flimkien l-ingredienti kollha

ifrex it-tahlita fuq platt catt u kbir

zejjen bl-ispinaci u il-karfus

servi mal-hobz mixwi jew mal-insalata

Ingredients

400gr half of lampuki

1 tsp extra virgin olive oil

1 tsp lemon juice

1 handfull of mixed creases for garished

2 caper berries

mixed herb for seasoning

Method

Using a very sharp wine or a slicer cut very fine pieces of the lampuki

Assemble the slices of fresh fish on a plate and then dress the fish with olive oil and add seasoning . Finish . Finish with the dressed cress leaves and serve with the lemon wedge . Dressing method . Add extra virgin olive oil with the two capers and serve with a lemon juice .

Ingredienti ricetta 91

250gr dqiq mgharbul

30gr zokkor kaster

5 gr hmira xotta

ghal ghagina

nofs kuccarina melh fin

bajda imhabta

40m;l butir imdewweb

130ml halib

250gr mozzarella mqatta roti roti

bajda imhabta

2 imgharef butir artab

nofskuccarina bmelh fin

Mgharfa’ zejt

2 imgharef basal ahdar imqatta fin.

Metodu

Go skutella kbira hawwad flimkien id-dqiq, iz-zokkor , il-hmira u il-melh Zid il-bajda, il-butir u il-halib u hawwad sew bl-imgharfa sakemm tifforma ghagina. Ghatti l- ghagina fil- cling film u hallieha madwar siegha sa ma toghla

Sadanitant go skutella zghira hawwad flimkien il-butir il-melh iz-zejt u il- basal

Iftah l- ghagina b’ sikkina taqta ghamel sinjal vertikali u orizontali kemm hemm fondibiex tifforma bhal gradilja.

Idlek l-ghagina il-bajda u wara it-tahlita tal-butir

Ippostja f’forn moderat ghal madwar 25minuta sa ma jihmar il-wicc u tinhall il-mozzarella

ingredienti

225gr dqiq self raising

200gr sultana

230ml halib fietel

bajda imhabta

1/4 ta’ kuccarina trab tal- kannella

1/4 ta’ kuccarina trab ta l- imsiemer tal- qronfol

qoxra ta’ lumija mahkuka

4 tuffihat mdaqsa , mqaxxra u mqatgha f’dadi zghar

forom tal-karti tal-plastic

metodu

Xarrab is- sultana fil-halib ghal madwar siegha

sahhan il-forn fuq shana moderata

Hu ftit ftit mit-tahlita u poggieha fil-karti tal-pasti .

Ahmi fil- forn u hu hsieb li ma jinhatfux .

ingredients

3 cups potatoes

and out into cubes when cooled about 1 lb

4 tablespoon butter

4 tablespoon flour

2 cups milk

1/2 teasepoon salt

1/4 teasepoon pepper

1/2 lb. vessels cheese diced 1 skinless smoked sausage

1/2 sharp cheese cheddar shreds

1/8 teasepoon paprika

method

cut skinless sausages in half lenghtwise and then chop into 1/2 “half moon cuts . cook in a frying pan for about 15 minutes turning frequently to slightly brown .

meanwhile put cooked and diced potatoes in a quart casserole . add cooked meat and give a gently toss for (shredded cheddar cheese and the paprika in a saucepan over medium heat until warm and smooth ” Use a whisk and stir constantly ). Bake in a greased 350/F(180\c ) oven for 35-45minutes . Watch until golden brown on top .

Ingredienti

1/4 cup or more of extra virgin olive oil , potatoes , onions 6 eggs , sea salt

method

Slice onions and diced potatoes . heat the olive oil in a large 12 skillet and add potatoes and onoins . cover the skillet while the potatoes are cooking .

let the cooked potatoes and onion cool. beat the eggs in a bowl and add the cooled potatoes and onions and then return the mixture to a 10.5skillet . cook the tortilla de patatas well on one side before flipping it to the other side .

Ingredients

3 eggs

2/3 cup sugar

1 cup dark corn syrup

1/3melted butter

1 cup pecan halves

9 inch unbaked paste shell

Method

Beat eggs through mixed in with sugar , a dash of salt , corn syrup and melted butter then add the pecans . pour over the mixture into the unbaked pastry shell . Bake in a moderate into the unbaked pastry shell . bake in a moderate oven 180’c for 15 minutes or until the knife inserted beetween the outside and the center of the filling comes out clean. . cool and serve

Ingredienti

4 bicciet flett tac-canga ta madwar 275il- wahda

100frak tal- hobz frish

50gr gobon tat- tursina

4 gbejniet bix- xorrox

50gr bacon

50gr faqqiegh

50gr basal zghir

25 tewm

mgharfa chives .

ghaz- zalza

100stokk tal- vitella

100krema friska

25gr butir

25 gobon tat- tursina

100 inbid abjad

metodu

ghal mili sajjar il- basla u it- tewma sakemm jirtabu

u zid il- bacon imqatta’ bicciet zghar kif ukoll il- faqqiegh , hawwad sew flimkien mal- frak tal- hobz u il- gobon tat- tursina . zid ic- chives u halli il- laham joqoghod ghal ftit . sadanitant iftah il- bicciet tal- laham u forma ta’ but u imla il- mili

Hawwar il- bicciet tal- flett sew bil- bzar u il- melh kull naha . sahhan iz- zejt u il- butir f’ tagen kbir u poggihom f’ dixx tal- forn bi gbejna fuq kull bicca laham fil- wicc u kompli sajjar fil- forn .

Sadanitant nehhi ix- xaham zejjed minn got- tagen u zid l- inboid abjad u il- gobon tat- tursina sakemm idub bil- mod . lesti platt shun u poggi il- flett tac- canga fin- nofs tal- platt bil- gbejniet fil- wicc . servi z- zalza fil- wicc jew mal genb .

ingredients

340 corned beef

salt and pepper

200 bags tipiak fresh parsley

1 small shallot Express couscous

2 eggs

1 knor chicken cube stock

2 tablespoon normal cheese

2 tablespoon tipiak breadcrumbs

2 plain flour for coating

Method

bring 1 litre of water in a saucepan add the chicken cube when it dissolve add the couscous bags boil for 90 seconds and remove the tipiak express coupons and place it with the shallot in a large bowl . season to taste fluff it with couscous together with the shallots tipiak breadcrumbs and parsley . season to taste and mix well then combine everything with the eggs .mall paties to coal them with the flour fly on a medium heat for about 4minutes per side .