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.

Ingredients serve 4

Salt and pepper

,100plain flour

 ,2 tablespoons olive oil

 ,4 chiken tights

,2 small onion finely copped

,2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

,150gr red cooking wine

500gr chiken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chicken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft. The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves.

Ingredients

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

Method

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il- Kari , zid il- mushrooms u il- bejken u kompli aqli ghal hmistax  il-minuta ohra. Saffi l- ispagettini , itfa it-taken u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il-kulur u servihom shan. 

Ingredients serve 10 pieces

150gr pine nuts

300gr plain flour , sifted

1 teaspoon baking powder

2 tablespoon ground cinnamon

4 large eggs

275gr light muscovado sugar

250gr vegetable oil

1 teaspoon vanilla peeled and descended butternut squash

100gr  dark chocolate

200gr dark chocolate

200ml double cream

50gr icing sugar

Method

Preheat the  oven to 180°C. /gas 4 / greese 2*20cm sandwich tins and line the bases with baking paper .

Bake the nuts for 8-10 minutes ; tip the flour , baking powder and cinnamon into a food mixer ; mix in the eggs , sugar , oil and vanilla , stir in the squad and chocolate , chop the nuts and add 100gr . divide the  mixture between the time and bake for 35-40 minutes , cool for a few minutes then turn on to a wire rack and leave until cold.

 for the icing break the chocolate into pieces in a bowl ; heat  the cream and sugar stairring until just below simmering point , pour the cream onto the chocolate ; stir to melt , cool , then chill the icing for 20 minutes .

Sandwitch the cake with the icing , spread the rest on the top and sides , sprinkle with the remaining nuts

Ingredients serve 6-8

450fwied tat- tigieg

175gr butir imqatta’ f’ dadi

basla zghira imqatta’ irqiq

sinna tewm imqatta’ irqiq

nofs kuccarina saghtar niexef

2-3 mgharef brandy

melh u bzar mithun frisk

insalata hadra , biex isservi

ghal marmerlata tal- basal

2 imgharef butir

450gr basal ahmar sjasis irqaq

sinna tewm imqatta irqiqa

2–3 kuccarini hall ta inbid ahmar

mgharfa jew 2 ghasel car

40gr sultanas

. Nehhi ix- xaham zejjed mill- fwied tat- tigiega u nehhi ukoll it-tikek hodor

dewweb il- butir go tagen b’ qiegh ohxon u b’ 2 imgharef butir . zid il- basla mqatta rqiqa u sajjar ghal 5-7minuti fuq nar baxx sakemm jirtab u jiehu kulur dehbi . zid it- tewm fit- tagen u sajjar ghal minuta ohra. sajjar bejn 2-3minutii waqt li thawwad ta’ spiss. il- fwied jibqa roza minn gewwa imma mhux nej . zid il- brandy , hawwad u sajjar ghal minuta ohra b’ imgharfa imtaqba tella il-fwied mit-tagen ghal go food processor b’lima tal-metal . itfa il-meraq tat- tisjir u ithan ghal minuta jew sakemm tilixxa . waqt il- food processor tkun qed tahdem zid il-bqija tal-butir ftit ftit sakemm tinhall ma l-ingredienti. ghaddi it- tahlita tal-moose minn go passatur b’ toqob irqaq permezz ta mgharfa ta l- injam sakemm il- kostinenza taghha tigi kremuza

iksi il- qiegh u il- gnub tal- loaf tin bil- cling film . itfa’ il- moose fuqu . hallih jibred ghattih u dahhlu fil- frigg sakemm jissoda . biex taghmel il- marmellata tal- basal sahhan il- buitir go tagen zid il- basal u sajjar ghal 20 minuta sakemm jirtabu u ibidlu il- kulur zid maghhom it- tewm mqatta , saghtar, hall, ghasel u sultanas u sajjar mghotti ghal 10-15il- minuta . hawwad kultant sakemm il- basal isiru qishom jam . itfa’ it- tahlita go skutella biex isservi fiha u hallieha tibred f’ ambjent ambjentali . biex isservi deffes il- loaf tin shun ghal madwar 5 sekondi , imsah sewil- qiegh taghha , aqlibha u nehhi il- loaf tin . nehhi il- plastik minn ma l- ikel u ccatja b’ wicc b’ paletta sjajsjat flimkien mal- marmellata tal- basal u xi isalata hadra .

Ingredients

 Soy sauce.

 Sesame seeds  rice vinegar. , peanut butter.

Chilli sauce.

 Tomatoes, peanut butter , peanuts, curry and chilli dip.

method

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

Ingredients

Tomato sauce.

 Crushed peanuts olive oil.

 Bite seze chiken pieces

2 tablespoon curry.

 Coriander seeds.

Cumin seeds black pepper.

 Cilli flakes,

 Onion  salt and ginger

method

 mix oil + unions + ginger fry chiken with spics mix hot water.

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

Ingredients

4 cups all pupose flour.

4 tablespoon salt.

 4 tablespoon baking powder.

 2 tablespoon butter.

one and one half water

Method

Mix flour salt baking powder, warm water to get soft but not strictly dough knead on lightly floured tablespoon for 45 minutes.

Divide into form tortillas. .

Heat pan over medium high heat and brown 1 side and put them on the other serve them hot.

Ingredients serve 4

3 tablespoon olive oil

1 onion finely chopped

1/2 teasepoon ground cumin

450frozen spinach thawed and squeezed dry

200gr cooked terkey breasts shredded

100 feta cheese crumbled

100soft goat’s cheese

6 sheets filo pastry

method

heat the oven to 200/gas 6 , heat 1 tablespoon of the olive oil and cook gently for 2-3minutes until softened , stir in the cumin for 30 seconds , take feta and goat cheese , season to taste .

Brush a baking dish approximately 30 by 20cm with a little of the remaing oil, line a 3of the sheets of filo , brushing each sheet with a little so that the pastry hangs over the edges of the dish , spread spinach and turkey over them , then cover with the remaining filo brushing oil between the sheets as before tuck the overhang filo edges to seal the pie and brush once more , bake for 20 minutes and golden serve warm and cold .

.

ingredienti

500gr ghagina tat- torti ftit butir ftit butir jew zejt biex idellek id- dixx

mgharfa zejt taz- zebbuga

500gr imqarrun imsajjar ghal dente

300gr ikapuljat

bott

basla imqatta irqiqa

bott tadam

brungiela imqattgha

mghollija u imqatra mill- ilma

250ml ilma

mgharfa kunserva

kuccarina curry

ftit melh u bzar

2 bajdiet imhabbta

2 bajdiet mghollija , imqatta, roti

100 gobon tal-hakk

Metodu Sahhan il- forn f’ temperature moderata ta’ 200/c . Ippreparadixx billi tidilku bil- butir . Iftah l- ghagina i iksi il- qiegh tad- dixx .

Itfa mgharfa zejt fit-tagen u aqli il-basla sakemm jihmar u tirtab . Zid il-ikapuljat , il-curry u il-bzar . kompli qalli .

Zid il- bott tat- tadam u il- kunserva. zid l- ilma u hallih jiftah jaghli . Hekk kif jaghli kompli sajjar sakemm iz- zalza tigi maghquda u sabieha.

Zid ftit melh skond gostik . zid ukoll il-brungiela u tektik hafif ftit minuti maz-zalza Hallat iz-zalza ma l- ghagin li tkun ga ghallejt u qattar mill-ilma . Hawwad sew b’ imgharfa ta’ l- injam . Zid il- bajd imhabbat u nofs il- gobon mahkuk Ferrex l ghagin god- dixx miksi bl-ghagina . Poggi il-bajt iebes fil-wicc . Iftah il- kumplament ta’ l- ghagina u iksi il- gobon fil- wicc . Iftah il- kumplament u iksi il-wicc tat-timpana biha . B’furketta taqqab il-wicc ta l-ghagina. Bil-pinzell tal-kcina , idlek il- wicc bil- halib u jekk tiggosta ferrex ftit gunglien . Ahmi ghal madwar 45 minuta sakemm tara li il-wicc gie hamrani u sabih

Ingredients :

• 150gr fresh cresh cream
• 150 parmeasan cheese
• 3 slices stale bread – crust removed
• 1 tsp fresh thyme leaves
• 2 bunches large asparagus stems, trimmed
• good fresh thyme leaves
• grated zest of a lemon

Method:

Start this receipe by heating together the cream and 100 of the grated cheese to create a sauce then put aside . Put the remaining parmeasan in a food procerssor along with the thyme and stale bread and blitz to a crumb with 1 tablespoon olive oil. Next the butterand a drop of olive oil and add in the asparagus and garlic in a row side by side . Season with salt and pepper and cook for 4minutes . When ready . Transfer into an oven dish and lay in the asparagusand garlic . Grate over the zest of 1/2 lemon and pour over the breadcrumb mixture and place under a hot grill for 2-3minutes until golden brown .

ingredienti isservi 8

500gr kkapuljat dghejf tal-majjal ta’ malta

mili taz- zalzett ta malta

2 bottjiet polpa

3 imgharef chilli mithun

2 bottijiet kidney beans jew black beans imhallta u minghajr ilma

bott sweetcorn

hwawar taljani (italian seasoning). Go tagen kbir fuq nar medju il-kapuljat tal-majjal jew it-tahlita taz-zalzett tal-malti. u hawwad kultant . zid it- tadam tal- bott bil- meraq b’ kollox kif ukoll ic- chilli mithun .

Sajjar sakemm jiftah jaghli . Imbaghad naqqas in-nar u tektek ghal 5 minuti ohra . servi ma bziezen whole wheat . trid fuq il- hobz , zid is- sour cream u gobon mahkuk

Ingredienti isservi 2

Flett tal- majjal ta’ malta

2 sinniet tewm imqatta irqiq

1 zalzett tal-malti , tursin, melh u bzar

100gr gobon worchesire sauce , soy sauce

4 bicciet perzut tal-koxxa

zejt taz-zebbuga

Method

Nehhi ix- xaham tal- flett u wara biex igibu catt . itfa ftit melh u bzar u  wara poggi4 bicciet perzut tal- koxxa . wara aqsam iz- zalzett tal- malti . nehhilu il- qoxra . itfa ukoll it- tewm imqatta irqiq u ftit tursin .Itfa ukoll 100gr gobon normali mahkuk . Aqbad it- tarf tal- flett u rremblu isikkat biex meta ikun qed isir .

Poggifuq bicca fojl u itfa il-  flett mimli ftit soy sauce , ftit worchesire sauce u tursin . issa dawwar il-flettbiex jiehu l- istess toghma minn kullimkien u remblu issikkat bil- fojl . Itfa’ il- forn imsahhan 190/cu hallih isir ghal 25minuta jew sakemm il- flett jilhaq temperatura ta’ 76/c .

Ingredienti isservi 8

65ml meraq tal- lumi

50ml zokkor caster

zokk tal-kannella,

silg

lumija slajsjatha irqiqa

laringa slajsjatha irqiqa

750mm ilma soda jew luminata tal-lumi

metodu

Ara li il- kapuljat ikun mghoddi darbtejn mil-magna

hallat sewwa flimkien il- kapuljat , il- perzut u il- hxejjex aromatici. zid il-melh , l- inbid u il- brandi u halli it- tahlita toqoghod ghal madwar saghtejn . Iksi il-qiegh tad-dixx bil-karta tal- forn bl- istrixxi tal- bejken . ixhet it- tahlita u aghfas sew bil- furketta . zejjen il- wicc bir0 rand u sajjar banju marija go forn baxx ghal 2hrs .

x’ hin isir il- pate ikun sar u aqilbu wiccu l’ isfel . servi kiesah mal- biccuiet tal- hobz mixwi jew contorn ta l- insalata . din ir- ricetta hija ideali ghal bufe. fid- dar .

Ingredients

1 tablespoon vegetable oil

1 onion , choped

2 garlic cloves finely chopped

2 skinless boneless chicken stock

175gr tomatoes diced

juice of 1 lemon

. 1/4 chipolette chilli powder

1/4 ground cumin

1avocado peeled stoned and cubed

2 tablespoon chopped fresh coriander .

200gr tortilla chips broken .

55gr cheddar cheese coarsely grated

Method

Place a large saucepan over a medium heat add the oil and garlic and cook for 3minutes .

over a medium heat , add the oil , onion and garlic and cook for 3minutes . Add the chicken stock , tomatoes lemon juice , chilli powder , cumin and chipotle and chilli powder .

heat until simmering , the heat to low and cook for a furthur 20minutes until the chicken is tender and cooked through . remove from the heat and stir in the avocado and coriander . divide the tortilla chips four warmed bowls and pour over the soup . top the cheese and serve immediately.

Ingredients serve 4

4 whole bone in quails

2 medium sized sweet potatoes

2 medium sized stuffed fennel

2 small red oniions

3 garlic clove

3 garlic clove

4 medium sized parsnips

1 pomegrate (rummien)

4 tablespoon balsamico di modena

50gr butter

olive oil

thyme

50gr butter

30gr flour

splash of red wine

Salt and pepper

Method

Rub seasoning and thyme and same oil into quil skin and cavity .

Place in a struggle fit container or zip log along with the red wine and leave to 200 centigrade . cut fennel , sweet potato , parsnips into a medium dice .

Chop onion and garlic not too small and add to mix , season well and toss with olive oil and more thyme . Roast in oven dice brown takes about 90 mins depends on your thyme . add small until golden brown takes about 90 minutes , mins depends on the oven . add small whole cleaned button mushrooms to the roasting tray for final 30mins of cooking . Remove quill from marinade and pat dry using using a paper towel , toss liberally in flour . Heat a cast iron pan with some add a knob of butter three minutes into a cooking .. Heat a a cast iron pan and some canola oil and cook the quills in the oven over a roasting vegetables , after , after golden brown . Add a knob of butter over the roasting vegetables after browning in the pan they will take 8-10mins to cook in the oven . Crack open a pomegrate . Serve the quill over a roast vegetable mins , dress with over a roast vegetable mix dress with pomegrate (rummien) ,seeds and aged balsamic .

Ingredients Serve 6

800minced beef

2 carrots finely chopped

200gr peas

2 medium unions finely chopped

2 tablespoons 2 medium onions finely chopped

30gr butter

1/4 cup teasepoon worchesire sauce

salt and pepper to taste

potato topping

1/2 cup hot milk

30gr butter

6 large potatoes , cooked and mashed

salt and pepper to taste b

method

potato topping

1/2 cup hot milk

Brush 6 *250ml deep moulds and melted butter or oil

melt the butter in a large saucepan

Add the onion and carrots until while soft . Sprinkle the flour and mustard until you have a smooth gravy . Bring to the boil , reduce , reduce the heat and simmer for 3minutes . add the meat and sauce stir well

Sprinkle the flour and mustard and stir for a minute . Gradually add the stock and stir constantly until you have smooth and gravy . Bring to the boil . REduce the heat and simmer for 3 minutes . add the milk and butter to the mashed potatoes and season with salt and pepper . cook for 5 minute and remove from the heat .

Add the milk and butter to the mashed potatoes and season and simmer for 3 minutes and remove from the heat . Mix well and spread evenly over the top of each pie . rough out the top of each pie ;, . Rough up the top with a fork .

Bake for thirty or fourty minutes in a preheated oven until the potato topping is lightly golden , serving piping hot .

ingredienti

3 banana imqatghin roti u ffrizati .

jogurt tal-vanilja

2 imgharef kokotina skura

gewz imqatta bicciet zghar

kuccarina vanilla

Metodu

Ghaffeg il-banana ffrizata fil-food processor . zid il-yougourt , il-vanilja u il-kokotina . Kompli hawwad fil food processor . Zid il- gewz jekk trid u ferra it- tahlita go kontenitur tal- plastik . iffriza it-tahlita ghal madwar siegha u servi

Ingredienti

200gr basal

ftit tewm

600gr pixxispad

habaq u merdqux

meraq ta lumi

200gr pizelli

3 imgharef kunserva

200gr polpa mayor

insalata

patata

pastard mgholli

Metodu

Qaxxar 200gr basal m u ftit tewm u qattarhom f’ bicciet u poggihom f’borma.

Irranga 600gr pixxispad fuq il-basal u roxx ftit habaq u meraq tal-lumi. zid 200gr piselli, 200gr polpa mayor u 3 imgharef kunserva three hills .

. sajjar ghal madwar 20 minuta fuq nar baxx . servi shuna ma l- insalata jew patata u pastard mgholli .

Ingredients

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon , imaqatta f’ dadi zghar

200gr faqqieh , imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmegjan mahkuk

Metodu

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz- zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .