Ingredients   

1.5kg tripe   

2 tbsp sea salt 

2 large onions , finely chopped 

2 garlic cloves ., finely chopped  

2 .5 cm piece of ginger , peeled and finely chopped  

1 tsp turmeric 

 1tbsp mild korma curry powder

1 tsp ground coriander

2 tbsp  ground coriander

4 tbsp tomato puree’

2 tbsp garam marsala

4 tablespoon tamarind paste

1 bay leaf (werqa randa ) 

Method

Cut and put the washed tripe in a large saucepan . cover with cold water and add to the salt . Place over a medium high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes .  Drain well , reserving four tablespoons of the cooking liquid . Put the oil , garlic and ginger in a saucepan that is large enough to eventually take tripe .  Place over a medium heat and fry until lightly golden stairring occasionally . reduce he heat to low . Add the spices , tomato puree tamarind and bay leaf and simmer for 7 minutes . Stir in the reserved cooking water and add the stripe .  Simmer  for 45 minutes on a very low stairring occasionally . season to taste .   Serve very hot with plain rice .

Ingredienti

2 bananiet misjura

40gr hafur

Kannella mahkuka, (Tista ukoll izzid xi lewz skond il-gosti tieghek.)

Metodu

Qaxxar u ghaffeg il-banana misjura

zid il-hafur u il-kannella

Ifrex karta forno fuq dixx tal-forn.

Hu xi mgharfa mit-tahlita sakemm din tispiccalek u ttihom forma ta’ cookies .

Dahhal fil- forn ghal xi 3 jew 5 minuti .

Ingredients

Mgharfa zejt taz-zebbuga

Basla

sinna tewm

300gr brokkoli

900gr stokk tal-haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel. Qatta l-basal u it-tewm. Sahhan mgharfa zejt f’tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . zid il-buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l-istokk kwazi inxtorob . imbaghad zid l- istokk l-istess mod sakemm l- istokk jifdallek kuccarun wiehed biss Dan il- process jiehu 25 minuta .

Qatta is-salmon , zid is-salmon u il-kumplament tal-istokk fit-tagen fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is- salmon huwa imsajjar u il- buckwheat ikun tari.

Qatta il-brokkoli fi fjuri zghar. Sajjar il-brokkoli fl-ilma sakemm isiru Saffihom fl-ilma u zidhom mal-buckwheat , flimkien ma xibt il-qoxra ta’ lumija mfarka u il-yougourt . Hawwar bil-melh u il-bzar u servi.

Ingredients

1.5 tazza spinaci

1 kuccarina zest tal-lumi

1 sinna tewm imfarka

400gr salamun imsajra u imqatta

1 kuccarina meraq tal-lumi

Method

F’ tagen jahraq non stick, itfa l-ispinaci u iz-zest tal-lumi u sajjar saute.

Zid il-bzar u it- tewm , hallihom isiru u warrab f’genb.

Sajjar is-salamun ghal madwar 20 minuta fil-forn.

Fi platt, poggi il-haxix imsajjar u maghhom zid is-salamun.

Ferrex ftit meraq tal- lumi .

Servi

Ingredients

1 receipe pie crust

1 cup sugar

¼ cup flour

Three and one half cups red sour pitted cherries drained

¾ cup cherry juice

½ teasepoon almond extract.

method

Preheat oven to 400 degrees celcius.

Mix sugar and flour in a saucepan. Stirin cherries juice and flavouring. Cook over medium heat stairring constatly until mixture thickens and boils.

Pour into pastry lined plate. place top crust over filling trim and seal. Prick to allow for escape of stem. bake in hot oven about 30 minutes or until crust is nicely browned.

Cherry pie variations

Line 2 cups sliced apples and 2 pitted cherries. Add 1 teaspoon and ½ teasepoon nutmeg and other ingredients.

Bake as usual

Cherry nut pie

Add 1 cup silvered almonds or chopped nuts cherry be filling.Bake as usual .

Cherry pineapple pie.  

Use 1and a half pineapple chunks and 2 cups cherries. Use only ½ cup sugar.

Bake as usual

Ingredients

1 cup uncooked Quinua dinner according to package directions

2 packs plain flour one and three forths 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.

Ingredients

200gr local prawns

Dash of olive oil

2 fresh garlic leaves

Salt and pepper

Garish with lemon slice

Fresh rosemary

Method

Clean all the prawns from the shell and cut into small pieces . Add the olive oil , chopped fresh garlic , strawberry , lemon juice

Salt and pepper in a bowl and mix togewther .

In a circular shape or berger press add the mixture together .

Transfer on a plate., and add the garish . Serve cold .

Ingredients serve 4

4 tbsp butter

8 shallots , thinly sliced

2 sticks celery , thinly sliced

225skinless boneless chiken breasts finely chopped

3 lemons

1.2dried spagetti , broken into small pieces

150ml double cream

salt and pepper

2 lemons slices , half to garish.

Method

Melt the butter in a large saucepan . add the shallots , carrots , celery and chiken and cook over a low heat , stirring occasionally for 5 minutes .

Thinly pare the lemons and blanch the lemons rind in boiling water for 3minutes . squeeze the juice from the lemon and reserve .

Add the lemon rind and juice to the saucepan together with the stock . Bring to the boil , then reduce the heat and simmer for 40 minutes stirring occasionally .

Add the spagettini to the saucepan and cook for 15 minutes or until the spagetti is tender and the chiken is cooked through . Season to taste with salt and pepper and add the cream . heat through gently , do not allow the soup to boil .

Ladle into warmed bowls , garished with slices of lemon and serve immediately .

Ingredienti

zewg fliexken inbid mill-ahmar (nissurgerixxu wiehed helu u iehor dry )

erba’ kikri apple cider vinegar (apple cider vinegar u nofs kikra brandy )

kwart ta’ kikra ghasel ta malta preferibioment

erba’ zkuk tal-kannella (Cinnampon )

zewg laringiet ta’ malta (preferibilment ta’ malta), imqatta roti

tmien imsiemer tal-qronfol

tnax il-bzara (peppercorns)

Il-metodu

1. Hawwad l-apple cider vinegar, l-inbid, il-brandy, l-ghasel, iz- zkuk tal-kannella, il- laring , l-imsiemer tal-qronfol u il-bzar.
2. Sajjar fuq nar bati ghal madwar 15 il-minuta.
3. Nehhi l-imsiemer tal-qronfol u il-peppercorns u servi shun.
4. Tista izejjen b’aktar roti tal-laring u z-zkuk tal-kannella

Home made beef in tomato sauce  

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

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 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.

Ingredienti isservi 4.

2 isdra tat- tiegiega imdaqsin u maqsumin min- nofs

b’kollox ikollok 4 bicciet

4 kuccarini pesto ahdar jew ahmar

mozzarella mqatgha irqiqa

2 bajdiet imhabta

100gr lewz mithun

ftit parmegjan mahkuk frisk

zejt taz- zebbuga

toothpicks

metodu

Poggi bicca sider tat-tigieg go borza tal-plastik . Permezz ta’ lenbuba kompli icatja il-laham tieghu . irrepeti dan il-process ghal bicciet l-ohra .

fuq kull bicca tigiega dellek kuccarina pesto . Ferrex ftit mozzarella

Irrombla it-tigiega u aghlaq permezz ta’ toothpick . Aghmel l-istess mal-kumplament

Poggi it-tigieg fil-bajd imhabbat . Gerbeb it-tahlita tal-lewz u il-parmigjan. Idlek dixx tal-forn bi ftit zejt taz-zebbuga . Poggi it-tigieg . Ferrex ftit zejt fil-wicc.

Ahmi ghal madwar 45 minuta f’ forn moderat .

Ingredients serve 4 .

1 pint mixed cherry tomatoes

7 tablespoon or more extra virgin olive oil divided

sea salt

2 pounds mixed medium and large tomatoes , cut into thinly slices or wedges

8 ounces Buffalo mozzarella , room temperture , torn into pieces

coarsely ground black pepper 5 small basil leaves and toasted bread for serving .

Toss cherry tomatoes with 1 tablespoon olive oil in a small bowl season with salt .

Arrange tomato slices on a platter slightly overlapping ; season generously with salt . Arrange mozzarellaover tomatoes ; lightly season mozzarella with drizzle with 6 tablespoon sherry tomatoes over salad and drizzle with 6 tablespoon oil’; season with pepper . letflavours meld and release juices from tomatoes and mozzarella .

Top salad with basil and additional salt and oil if desired . serve with bread alongside .

Ingredients 12 servings

Combine shrimp , peeled and chopped rosemary in a large bowl , toss to coat

36 large shrimp

5 tablespoon fresh rosemary plus whole sprigs for garish .

Combine shrimp , oil and chopped rosemary in a large bowl , toss to coat .

Prepare barbiecue (medium high heat )

Line platter with fresh rosemary sprigs as bed for shrimp

Thread 3 shrimps as bed for shrimp. THread 3 shrimp on each of the pepper . GRill until shrimp om each metal skewers Sprinkle with salt and pepper . Grill until shrimp are just Apaquein center about 2 minutes per side . Arrange skwers atop rosemary .

Do Ahead . Can be made 1 day ahead .

Cover and Chill .

Ingredients

Serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.   

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Feeshly grated nutmeg

4 eggs

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , translucent and just beginning to turn color . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in the cream . Bring to the boil starring continuously and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre-heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .

Ingredients

1 cauliflower , cut into large flourets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    A rrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste

.

Pour the cheese sauce over the flourets , making sure there were no gaps .  Arrange the cooked cauliflour in a earthenware dish . 

Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflour .

Bake uncovered for 10 to 15 minutes or until golden brown on top. 

Ingredients serve 4 to 6

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 

Ingredienti

Bott halib maghqud 

480gr krema whipping cream jew double cream

400gr frawli, friska jew tal-friza.  

Method

Ghaffeg il-frawli go skutella u poggiha f’genb.  Zid il-bott tal-halib li tkun kiesha hafna biex il-krematitla sew u tibqa wieqfa

Zid il- bott tal- halib maghqud mal- mkrema giet  maghqughda u kremuza . zid il- frawli mghafga u hawwad kollox . Zid il-frawlimghafga u hawwad kollox b’ imgharfa twila . Poggi it-tahlita go kontenitur u ffriza ghal madwar 4 sieghat.  Qabel isservi il- gelat tajjeb li tohorgu mill- frizer madwar 15 il- minuta biex jilhaq jirtab ftit .

Varjazzjonijiet Val- vanilla . Minflok frawli tista tuza essenza tal- vanilla pod u tuza iz- zerriegha taghha .

Tac-cikkulata minflok il-frawli tista tholl 200gr cikkulata

Tal-hawh . Minflok il-frawli tista tuza l- istess ammont ta’ hawh imma important li tholl madwar mis- siropp tieghu qabel tuzah .

ingredients

400gr lean ground beef , 90/cent lean

1 onion chopped

2 garlic cloves

1 teasepoon chilli powder

1/2 ground cumin

14.5 ounces Mecican died tomaoes

150gr reduced fat ricotta cheese

3 tablespoon minced fresh parsey

4 whole wheat tortillas (8 inchis )

Method

Preheat oven to 400/c . In a large skillet cook and crumble beef with onion and garlic over medium heat until no longer pink 4-6minutes . Stir in spices and tomatoes. Bring to the boil ; remove from heat . In a small bowl, mix ricotta cheese .

Place 1 tortilla in a 9 inch round baking pan coated with cooking spray . Layer with half the meat sauce , 1 tortilla , ricotta mixture , another tortilla and remaining meat sauce . Top with remaining tortilla sprinkle with the mixed tortilla.

Bake , covered with heated through 15-20minutes.