Ingredients

250gr salamun smoked

250gr gobon artab Soft cheese

Basla imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

caviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

Method

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed

Kessah il-bragioli fil-frigg ghal matul il-lejl

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film

Zejjen bil- caviar fuq kull bragiola tas-salamun

Zid xi weraq tat-tursin jew hxejjex ohra biex izejjen il-platt.

Ingredients 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  

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 .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly 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 temperature but I prefer it warm .

Ingredients

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 stairing 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 .

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

120gr salmon fillets

2 tablespoon olive oil

60gr rocket leaves

2 tablespoon pesto

salt and pepper

2gr parmeasan shavings

method

Put the salmon in a pan and pour the water and barely uncovered and put the salmon in a low heat for 5 minutes . Put the salmon on a plate and cook the pappardelle since al dente Add the pesto parmeasan shavings and olive oil. Cut the salmon in 1cm due to break the flakes . Add salt and pepper until well combined serve imediately on warm plates with the remaining parmeasan shavings

Ingredients serve 4-6

450gr rump steak or topside fresh minced

1 onion grated

2 garlic cloves , cloves

2 tablespoon wholegrain mustard

2 tablespoon olive oil

2 tablespoon light sugar

pepper

hamburgers buns to serve

Method

Place the minced steak , onion garlic , mustard and salt and pepper in a large bowl and mix together shape into 4-6 sized burgers and leave to chill for 30 minutes . Meanwhile heat the oil in a heavy based frying pan and sate over a low heat or until onions or until onions have caramelized . Add the sugar after 8minutes over a low heat and 8 minutes occasionally during cooking . Drain well on kitchen paper and keep preference , serve in berger with the onions

Ingredienti 220gr zokkor

bajda

mgharfa gamm tal- berquq

kuccarina baking soda .

Ftit melh

mgharfa butir

kuccarina hall

240 ml krema dopja

180gr butir

220gr zokkor

120ml mishun

Metodu

Habbat il-bajd u niz-zokkor flimkien u zid maghhom il-gamm tal-berquq .

Dewweb il- butir u zid mieghu il- hall .

Habbat kollox sewwa flimkien .

Ferra’ it-tahlita go dixx kbir mghotti .

Sadanitant hawwad l- ingredienti kollha iz- zalza flimkien u dewweb fuuq nar baxx .

Ferra’ iz- zalza fuq il- pudina hekk kif tohrogha mill- forn

Servi Imedjatament

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

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 for 12 persons

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

750 ilma soda jew luminata tal-lumi

Silg 

Method

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor

 u iz-zokk tal-kannella u l-imsiemer tal-qronfol.

 Hawwad sa ma jinhall iz-zokkor

 Go buqar li jiflah is-shana

 poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna

Ghatti bil-clingfilm u kessah ghal 3 sieghat.

Nehhi iz-zokk u l-imsiemer u zid l-inbid ,

il-brandi u il- luminata jew ilma soda.

 Zid is-silg u servi immedjatament .

tista flok inbid ahmar tista tuza inbid abjad

Ingredients

200gr local prawns

dash of olive oil

2 fresh garlic leaves

1 diced strawberry

1/2 lemon squeezed

salt and pepper

garish lemon slice

fresh rosemary

method

Clean all the prawns from the shell and cut them into small pieces.

Add the olive oil, chopped fresh garlic, diced strawberries, lemon juice salt, and pepper in a bowl and mix together.

In a circular shape or burger press, add the mixture, and press together. Transfer on a plate and add garnish. serve cold.

Ingredients

4 lampuki fish around 160-180gr each

2 garlic cloves – sliced

2 stalks of fresh thyme

150ml port wine

750gr red wine

150fig molasses

800gr brown chiken stock

1 bay leaf (Randa)

method

Put the onion , garlic , bay leaf and thyme in a port with red wine port, chicken stock and fig molasses . place over a low flame and reduce (This will take a while). Stir often and glase the sides to avoid it burning .deglase the sides to avoid it burning . reduce a thick consistency . Stain through a fine sieve and place in a shallow pan to poach the fish .

Stain through a fine sieve and place in a shallow pan the fish

Over a low flame heat the reduced wine , check the seasoning and adjust if necessary .

place the fillets in a pan and keep warm and cook for 10-12minutes (or until firm to the touch )

Remove the fish and keep warm . stain the reduction and place in a clean pan to a syrup consistency , add a tablespoon of butter and whisk in.

Plate the fish with seasonal vegetables and dress with the reduced red wine sauce .

ingredienti per 4 persone

4 uova

250gr formaggio grana grattugiato

alcuni pzzi do pane raffermo

latte q.b.

80gr di burro

Sale , peep e noci moscata q.b

Preparation

Sbattate le ouva in un contenitore quasi tutto il- grano , il- pane Vecchio gratuggiato e il latte nella quality ideale per rendere il- mushoglio he troppo liquid

Amalgamate tutti gli ingredients e poi lasiate risposare per Un ora circa .

Rimempite poi tuna pentola con abbanondate aqua leggermente salata e poi a ebollizione .

Preddete un pezzetto alla volte del impasto con l’ iuto do un cucchaio e fatelo career del aqua .

Estate mestolo fornato gli gnocchi mano mano Che affarano dad aqua . sconateli dispoteli sui potato di portata , versechi il burro fuso e tuna maciata do grana gratuggiato con il Pepe maciato e noci moscata .

service bells caldi .

Ingredients

2 cups oats

1.5cups packed , pitted soft dates

1 tablespoon pure maple soup

1 tablespoon cinnamon

1/4 sea salt optional but enhances flavor

Method

Add the oats to a food processor and pulse a few minutes to break down into a grainy flour.

Add the rest of the ingredients and mix until it forms a thick sticky dough you can you can easily press between your fingers.

If your dates were on the dry side and the mixture seems too crumby m you may add 1 tablespoon warm water and process again.

Use your hands to roll the dough into 20 balls.

Optional to sprinkle with the roll balls in shredded coconut, cinnamon or a mixture of cinnamon and coconut sugar

Serve 6 to 8  Ingredients

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower the heat to maintain a low simmer until they are easily pierced it a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb some of the dressing .

Ingredienti

10 patatiet zghar

kilo qara hamra imqatta f’ kaxxi zghar

20 baby carrots tista tuza tal-pakkett inkella friska mqatgha bicciet zghar

20bicca mdaqsa spring onions

10sinniet tewm

60ml zejt taz-zebbuga

kuccarina melh

3 kuccarini rosmarin frisk imqatta fin

10 listi bejken (Preferibilment steaky)

Method

Ahsel sew il-patata. Ghalieha bil-qoxra b’ kollox ghal madwar 10 minuti

Qattarha sew.

Poggi il-patata il-qara hamra, il-karotti go dixx kbir . Hawwad sew b’imgharfa

Ahmi forn moderat li jkun imsahhan minn qabel ghal madwar siegha.

Sadanitant, ilhaq irrombla il-bejken u aghlaq kull romblu permezz ta’ toothpick . Zidhom fid-dixx u kompli ahmi ghal madwar 15 il-minuta jew sakemm tara li il-bejken jiehu kulur dehbi .

Nehhi it- toothpicks minn mal-bejken . Servi dan mal-haxix .

Ingredients

For the pudding

750gr water

600gr red apples , peeled and diced

400gr soft butter

600gr Brown sugar

3 large eggs

600gr sieved plain flour

30gr baking powder

20gr soft

for the compote sauce

250gr chopped dried figs

50gr toasted and chopped walnuts

200gr water

75gr red wine

60gr brown sugar

25gr cocoa powder

1 tsp orange zest

Pinch cinnamon

Pinch ground nutmeg

Pinch ground star anise

Method for pudding

Preheat the oven to 150/c . Ingredients in a pot and bring to a simmer. Once dates have softened down. take off the heat and blitz with a hand blender until smooth, put aside to cool. once cooled, add ingredients to a blended date mixture and whisk in till full incorporated . finally , add Ingredients to a mix and fold in with a spatula till fully incorporated and no lumps are present . Add pudding mix to a loaf tin or a shallow baking tray lined with parchment paper and bake for 40 minutes or till a knife emerges clean after inserting into the pudding . Set aside to cool and cut to desired thickness and size .

Method for sauce

Place all the ingredients into a pot and bring to a simmer. Cool down to a thick, syrup -like consistency When ready to serve, slightly warm the pudding in a microwave and serve with a spoonful’s of compote Finish with a scoop of vanilla ice-cream and toasted crushed hazelnuts .

Ingredients Serve 8

600gr Brussels sprouts, trimmed

100gr Blanched almonds

175gr pancetta cubes

4 shallots thinly sliced

5 sprigs thyme, leaves only

Method

Cook the sprouts in a large pan of boiling salted water for 3 minutes; drain, then run under a cold tap, transfer to a bowl, halve any large sprouts and cover .

Heat a dry non stick frying pan until hot, add the almonds and dry for 2-3 minutes, the pan occasionally, until toasted, remove, from the pan and set aside .

Return the pan to the heat, add, the pancetta and cook over medium heat for 6-8 minutes allowing the fat to tender out until crisp, remove the pancetta from the pan with a spotted spoon and drain on kitchen paper .

Add the shallots and thyme to the pan, increase the heat and stir fry for 2-3 minutes until the shallots and sprouts began to turn golden; add the almonds and pancetta and continue to stir dry for 2 minutes to heat through .

Serve to taste and serve.

Ingredients

3 qarabaghlijiet mit- twal zuchini

200gr gobon cheadar

100gr gobon tal- hakk

2 bajdiet imhabta

bzar u melh

100gr breadcrumbs

Methodu

Ahsel sew il- qarabaghli u hokkhom. Poggi karta tal-kcina fuqhom u igbor kemm tista ilma minnhom .

poggi il- qarabaghli mahkuk go sarvetta u aghsru b’ idejk biex tohrog kemm jista ikun ilma minnhom

Poggih go skutella imdaqsa . zid il-kumplament tal-ingredienti u hawwad sew .

kessah it-tahlita fil-frigg ghal madwar 25-30 minuta , sakemm tarahom hadu il-kulur u il- gobon ikun dab

Jistghu jisservu kemm shan kif ukoll kieshin .