Ingredienti

one half kilos di rapa catologne di roccasecca oppure cicoria o broccolettione

olio extravergine di oliva

spicchio di agio

di pane raffermo

sale .

Metodu

Mondate le verdure lavate e lassatele in abondante aqua bollente

Mettete a soffrigere ollo e agio in una padella caplente . assugete poi la verdure , due mestoili ndi aqua fresca e sale di piacere

Incorporate quindi il pane taghliato a tocca tochetti e continuate aper alcuni minuti .

servirev arrochiendo il- piatto con filo d’ olio .

Ingredients

2 kikri weraq tal-habaq

2 imgharedf gewz u pine nuts

2 sinniet tewm kbar tewm

½ zejt taz-zebbuga tajjeb

¼ kikra gobon parmigjan jew grana mahkuk

½ kuccarina melh

method

Naddaf sew il-weraq tal-habaq flimkien mal-gewz u pine nuts  u it-tewm imqaxxar

Zid ukoll il-melh .

Haddem il-food processor . Waqt li dan ikun ghaddej , itfa bil-mod il-mod iz-zejt taz- zebbuga sakemm tara li fforma sauce lixx u sabih u kulur hadrani .

Aghlqu sewwa fil-vasett u poggih fil-frigg sakemm tigi bzonnu . Kemm tista tghalli l-ghagin u thawwad il- pesto mieghu . imma tista tuza ukoll mal- hobz u forsi ftit irkotta u gobon u taghmilhom toast . Idhol f’ hafna ricetti ohra, la darba tkun thobbu .

Ingredients

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 auberges or courgettes for a mixture of different peppers and tomatoes .

Ingredienti

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed

Gobon tal-hakk

Method

Ghalli it-tarja uhallieha ghal dente

Hallieha toqtor go passatur

Poggi it- tarja f’ borma kbira u maghha zid l- irkotta mghafga il- pesto , il- bajd , il- gobon u ftit bzar vkemm tiggosta

Hawwad kollox sew

. sahhan tagen non stick

Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi

Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’ diversi frejjeg .

Servi it-tarja moqlija shuna. Tista tferrex ftit gobon mahkuk fil-wicc u servieha mal-insalata fil-genb tal- platt .

Ingredients

200gr zokkor

200gr butir minghajr melh

200gr dqiq plain

4 bajdiet ,

ftit melh

50ml halib

kuccarina baking powder

1 kuccarina bicarbonate of soda

1 kuccarina essenza tal- vanilja

N.B Importanti li il- bajd u il- halibma ikunux kieshin

Method

Ixghel il-forn fuq 170/c . Ipprepara d-dish tal-cupcakes u ifrex il-karti tal-cupcakes. Iprepara id-dixx tal-cupcakes u ifrex il-karti tal-cupcakes. Zid iz-zokkor ikun dahhal sew fil-butir. zid il-bajd wahda wahda.

Aghti cans li it-tahlita tkun thawdet sew qabel izid il-bajd li imiss . Aghrbel id- dqiq , il- melh il- baking powder u il- bicarbonate of soda . Zid it- tahlita mad- dqiq u il- halib mal- kumplament tat- tahlita u hawwad fuq speed baxx sakemm tara li it- tahlita hi bla bocci .

Imla il- forom tal- cupcakes ftit min- nofs u ahmi fil- forn ghal 15 sa 20minuta . Biex tkun cert li saru dahhal toothpick u jekk titla’ nadifaikunu saru .

Biex izejjen il-cupcakes.

Ftit jam frawli jew berquq minghajr bicciet, cornflower, gelu (kuluri differenti )

Method

Halli il-cupcakes jikshu sew u sahhan ftit jam u dellek il-wicc .

Ifrex ftit cornflower u ghagen il-gelu sakemm isir komdu biex tahdem .

Aghmel forom differenti li huma relatati mal ghid bhal fellus u fenek u zejjen il-wicc tal-cupcakes.

u zejjen il- wicc tal- cupcakes .

NB. Tista tuza xi tip ta essenza ohra minflok il-vanilja ezempju ta’ lewz u tista ukoll minflok essenza tuza il-juice u il-qoxra ta lumija jew tal-laringa .

Ingredienti

454 gr lewz pur mithun

340gr zokkor caster

3 abjad tal- bajd

Qoxra ta’ 2 lumijiet

Nofs kuccarina essenza tal- vanilla

Ftit lewz shih

Metodu

Hawwad sew l-abjad tal-bajd u zid ftit ftit l-ingredienti 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 iddellek wisq zid ftit ohra intrita jew zid ftit dqiq tal-lewz

Ahmi forn moderat ghal madwar 10 minuti jew kwarta .

Ingredients serve 6

2 medium sized very ripe unpeeled white peaches , halved ,

2 tablespoon (or more lemon juice )

2 tablespoon () or more simple soup

750ml chilled proscetti juice if desired

Method

Pour peaches , lemon juice , add more syrup or lemon juice if desired .

pour 2 tablespoon , puree into each of 6 champagne flutes . fill with prosecco

Ingredients serve 6

1 head of puntarelle, trimmed outer leaves removed.

1 clarge egg

1/2 pound ground pork

1/2 fine fresh breadcrumbs

1/2 cup fine fresh breadcrumbs

2 tablespoons chopped fresh parsley

2 medium leeks ,

white and pale green parts only finely chopped,

salt , freshly ground pepper

1/4 cup dry white wine

6 cups low sodium chicken broth

1 tablespoon fresh lemon juice

(shaved pecorino )

Method

Tear dark leafy parts of puntarelle into 2 inch pieces , set aside . You ‘ll be left with long white stalks and the core of the puntarelle, which is layered similar to a fennel bulb . Thinly slice care lenghtwise smaller pieces will break away ) & set aside. Using your hands , mix egg , pork , breadcrumbs, parsley , 1 leek and 2 garlic cloves in a medium bowl until well combined season with salt and pepper . Gently roll heaping teaspoonfuls of mixture into balls , transferring to rimmed baking sheets as you go (you should have about 40 meatballs) . Heat 1/4cup oil in a large heavy pot over medium high – heat . cook meatballs turning often to help maintain – high heat . cook meatballs turning often to help their round all over 5-7 minutes. Add remaining leek and 2 garlic cloves to browned and softened about 5 minutes. Add all but a small handful of reserved slices puntarelle core to pot and cook stairing occasionally until soften about 4 minutes . add wine and simmer until liquid is reduced by half about 2 minutes . Add wine and simmer until liquid is reduced by half about 2 minutes. Add broth & bring to a simmer. Add all but a small handful of puntarelle leaves to pot .

season with salt and pepper and bring to a boil. Reduce heat and simmer . Add all but a small handful of puntarelle leaves to pot . season with salt and pepper and bring to a boil . REduce heat and simmer uncovered until papardelle is cooked through and flavours have melted 23-30minutes .

Toss remaining pappardelle core and greens in a small bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper

Do ahead . Soup (without dressed puntarelle and pecorino) can be made 1 day ahead . Dress puntarelle and top soup just before serving .

ingredienti

25 konfettura

25bicciet ta cikkulata

350gr hanini irkotta helwa

karawett imfarka 25gr icing sugar

12 kannoli kbar isibhom lesto .

Zid il-bicciet u il-konfettura helwa skond il-gosti tieghek Itfa it-tahlita f’ piping u imla il-kannoci mal-frott ghal gosti tieghek.

ingredients

one and one half vanilla ice cream ice -cream softened

2*250 chocolate comb bars , chopped

1/4 holes of a 6 3/4 cup capacity texas pan with plastic wrap .

Place vanilla ice cream mixture between pan holes . smooth.

Stir to combine . Divide ice- cream mixture between three quarters of the honeycomb in a large bowl . Place peanut butter in a large bowl . Add half the chocolate ice- cream Divide ice- cream butter between prepared pan holes . Smooth tops . Freeze for 1hr or until firm . Place peanut butter or until film . Remove ice- cream from pan holes. Discard plastic wrap . Serve ice- cream topped with remaining honeycomb .

Ingredients

Lamb brand flour 300gr

lamb brand castor sugar

Yeast 2 teaspoon

warm water 180/deg/sec

Olive oil

2 tablespoon

Method

Stir in the yeast sugar and water in a bowl .

Stir in the yeast in the oiled, knead in the oiled bowl cover and stand in a warmed place on a lightly flavored sour flavoured surface and knead until smooth. roll dough large enough and fit into a greased until smooth. roll dough large enough to fit into a greased 35*25baking pan. Stand in a warm for another to fit 15minutes and top for another 15 minutes and top with the favourite ingredients for 30 minutes. Pastry can be frozen for 30 minutes. 180’c. pastry

Ingredients

300gr strawberry puree

75juice of 1 lemon

4 sheets gelatine leaves

4 medium eggs

275gr sugar

450gr creme cheese

40flour fresh lemon juice

150gr fresh cheese

Sweet pastry

20gr champagne

20ml red wine

baked lemon cheesecake

Method

Habbat il-bajd fi blender. poggi l-affarijiet go blender . hallat sewwa sakemm Tarah maghqud

Poggi id dqiq u il-juice

Poggi fil- forn li ma ikunx daqs ta’ 25cm . il- forn huwa ta 300degrees celcius imbaghad meta zzid is- shana ghal 350 degrees celcius u meta tahmieh bi 350degrees celcius il- kejk jerga jigi postu . Meta jibred u thallih joqoghod aqilghu go borma forn ghal 30 minuta qabel isservih .

Ingredienti ricetta 86.

Kikra gobon moxx (chotage cheese)

6 zebbugiet hodor bla ghadma mqatghin strixxi

6 zebbugiet suwed bla ghadma maqtughin strixxi

mgharfa pistacci maqtughin mhux melhin

Mgharfa karfus imqatta

mgharfa kappar imqatta

Pistacci u karfus biex izejjen

Metodu

Hallat sew flimkien l-ingredienti kollha

Ifrex it- tahlita fuq platt kbir u catt

Zejjen bil-karfus u il-pistacci.

Servi mal-hobz mixwi jew bhala insalata

Ingredients serve 4

Vanilla bean split

Pot

3 strips orange ,

tea bags

1/3cup  sugar

1/3 fresh lime juice

2 cups cold  water

Chill in the fridge for 30 minutes

method

Scarpe vanilla seeds from vanilla bean, split

In half lenghtwise for 3 sides and add pot. Thai chilli split in half lenghtwise for 3 strips orange or 24v hisbiscius , tea bags 1/3 cup sugar and 2 cups boiling water  let steep until until infusion cools to room temperature 25 to 30 minutes. Stain through a fine mesh. Sieve into a large  bowl  pressing all solids. stir in ½  cup fresh lime juice and 2 cups cold water. Chill aqua fresca for 1hr. Divide aqua fresca among ice filled  glasses. Garish with lime leaves. . Aqua fresca can be made 3 days ahead. Cover and chill   

Ingredients serve 4

2 small heads of garlic , halved

3 tablespoon olive oil

4 cups vegetable stock

2 teasepoon butter

1 onion roughly chopped

1 lb celiac peeled in cut into chunks

2/3 milk

1, 1/2 oz sliced pancetta

2/3 lightly cream

salt and pepper

method

Put the halved unpeeled garlic heads into a roasting pan , drizzle with 1 teasepoon of the oil and roast in a preheated oven 400/Ffor 15 minutes .

Meanwhile add the celiac and onion cover and fry gently foor 10 minutes , cover vand fry gently for 10 minutes saking the paan from time to time.

take the garlic out of the small knife and add the celiac . poiur in the stock add a little seasoning and bringb to the boil . cover and simmer vand bring to the boil . Cover and simmer or until celiac is tender . cool slightly .

Pour the soup in batches in a food processor or blender then pour back into the pan .

cool slightly completely then chill until required .

when ready to sieve stir in the milk into the soup and reheat until piping hot .

Dry fry the pancetta until crisp and golden into long stripes . stir half the cream into the pancetta and serve immediately . Use 1 LBseeded pumpkin . peel and chop then use the pumpkin instead of the celiac . Garish with cream as above adding toasted pumpkin seeds of pancetta . serve hot or cold .

Ingredients

• 12 boneless chicken tights cut into 3 chunks
• 2 tablespoon boneless skinless chicken tights cut into 3 chunks
• 2 tablespoon vegtable or rampseed oil
• 1 large onion
• 2 garlic clove crushed
• thumb sized piece ginger finely grated or chopped
• 3 tablespoon curry tikka paste
• 500ml tomato puree
• 1 tablespoon light brown soft sugar
• 1 cinnamon stick
• 5 cardamon pods
• 100ml double cream
• handfull mchopped coriander
• cooked basmati rice , lime wedges and nana bread serve opitional

method

Heat the slow cooker . season the chicken , then put oil in a wide frying pan and once hot , add the chicken . don’t over could the pan you may want to do this in batches .

cook over a high heat until the chicken is brown then transfer to a slow cooker. Add the onion , garlic and ginger to the pan and cook for a few minutes until softened . Add a splash of water and scrape any lits in the bottom , then tip everything in a slow cooker .

Add the remaining ingredients except the cream and the coriander and cover with the lid . cook for 7hours or on high heat for 5 hours .

Add the cream and check the seasoning adding more vinegar or salt if needed Cook for another 10-15 minutes until hot. Ladle beetween bowls and garished with the colander . serve with rice , bread and lime wedges if needed if you like .

Ingredienti

3 zuchini

meraq ta 3lumijiet

dqiq plain

melh

bzar iswed

zejt taz-zebbuga

Metodu

1. Ahsel sew iz-zuchini u qataghhom slices mit-tul

2. Ixotta sew kull bicca

3. Hallihom jixxarbu ghal madwar 15 il-minuta fil-meraq tal-l;umi

4. Ghaddi iz-zuchini minn god-dqiq.

5. Poggi go dixx li tkun ksejt bil-karta forno u dellikha bi ftit zejt taz-zebbuga .

6. Ferrex ftit melh, bzar u zejt taz-zebbuga

7. Ahmi go forn moderat li tkun sahant minn qabel . Ahmi ghal madwar 30 minuta jew sakemm tara li hmaru.

Ingredients serve 4.

500gr yougurt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

Method

Place the yougourt in a bowl , peel half and desceeded the cucumber then grate it to the yougurt

 Add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes .

Add the  pistachios . Add the chocolate dark fondants and serve hot or cold .

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 thme to chicken . 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 chiken 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 chicken,  pineapple  pieces,  mango,  avocado and macadia nuts   

Season with salt and pepper.   

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegetables.