Ingredients

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Prepare pizza Dough ;

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .

Method

Knead the dough again and roll each piece into an 18cm in circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients serve 4

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

Method

Cook butternut squash ravioli according to package directions. Meanwhile season chicken with kosher salt and black pepper . Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chiken and grated pecorino .

Ingredienti

Tigiega maqsuma fi 2

2 laringiet bil- qoxra maqtughin fi flieli

basla , tewma 2 sinniet tewm

zejt taz- zebbuga

melh u bzar

ftit salvja sage jew klin rosemary

Metodu

poggi il-patata fil- qiegh tad- dixxi mhalta mal basal , tewm , iksi il-brungiel . poggi saff patata imhabta mal basal u it- tewm . iksi il- brungiel . poggi il-bicciet tat-tigiega hdejn xulxin fid-dixx . Irranga it-tuffieh u il-laring imbaghad is-salvja.

u is-sage friska. sajjar fil-forn f’temperatura ta’ 200/c ghal 45minuta. Halli it- tigiega toqoghod qabel isservieha fi platti .

Ingredients

1 kg pork belly

2 tablespoon vegetable oil

2 tablespoon vegetable oil

11/2 sea salt

1 tablespoon Thai red curry paste

125ml coconut milk

2 tablespoon green beans cut into 5 cm pieces .

2 tablespoons caster sugar + extra to serve .

4 kaffir lime leaves thinly sliced

Thai basil leaves to serve , (optional )

rice to serve

Method

preheat the oven to 150/130 fan forced . Use a sharp knife to score the pork skin in 1cm apart .

Transfer the pork to a roasting tray lined with foil . Roast for 1hr 30 minutes . increase heat to 230/c /210fan forced for a furthur 10-15minutes . Transfer the pork to a roasting traay or until cracking is crisp . set aside for 10 minutes to cool slightly before transfering in the fridge for 30 minutes or overnight to grill .

Cut the pork belly for 4pieces .

Heat the oil in a wok or large frying pan over medium heat . Add curry paste . Cook stirringly for 30 seconds or until aromatic . stir in the coconut milk beans , fish sauce and sugar . Bring to a simmer.

Reduce heat to low .

Simmer for 5minutes or until thickened . Add pork belly and get toss until combined and warmed through .

Season pork mixture with extra fish sauce . Transfer to a serving bowl . Tap with kaffir lime coriander basil and rice .

Ingredients serve 4

600fettucine

basla mdaqsa

sinna tewm

kuccarina rignu niexef

6 bicciet bacon imqatghin u msajrin.

Ponn u tursin frisk

Gbejnamahkuka u bejken u tursin imqatta’

Mgharfa zejt taz- zebbuga

Metodu

Qxxar it-tadam u qataghhom zghar . Poggi it-tadam, il-basla u it-tewm u il-bacon flimkien.

SAjjar go borma biz- zejt taz- zebbuga fuq nar baxx ghal nofs siegha .

Sajjar il- fettucine skond fuq il- pakett . Hallat maz-zalza . Ghal wicc ftit gbejna mahkuka u it-tursin imqatta rqiqa .

Ingredienti isservi 4

Kilo u nofs gandofli

450gr spagetti

6 sinniet tewm mishuqin

bzaru fillet imqatgha irqiq

100gr inbid abjad

4 imgharef tursin frisk

imqatta

1/2 kuccarina melh ohxon

. Metodu

Ghalli l-ghagin f’borma kbira bil- melh sakemm isir al dente . Sadanitant sahhan nofs iz-zejt f’ tagen kbir fuq nar moderat u zid il-gandofli u it- tewm u il-fillet . GHalli it-tagen sakemm tara li il-gandofli jinfethu kollha. Sajjar l-ghagin u aqilbu mal-gandofli. Hawwad kollox biex l-ispagetti jinkesa it-tahlita u servi fil-pront .

Ingredienti

3 qarabaghli mit- twal Zuchini

100 gr gobon cheddar mahkuk

100gobon tal- hakk

2 bajdiet imhabta

bzar u melh

100gr breadcrumbs

Metodu

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 johrog kemm tista ilma minnu poggih go skutella mdaqsa . zid il- kumplament ta l- ingredienti u hawwad sew. kessah it- tahlita fil- frigg ghal madwar 30 minuta . kessah it- tahlita fil- frigg ghal madwar 30 minuta . Ifforma bhal cilindri jew inkella pulpetti u ahmi forn moderat ghal madwar 30minuta sakemm tarahom li ghaqdu hadu il- kulur u il- gobon ikun dab. jistghu jisservew kemm shan kif ukoll kieshin

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Sauté the onion sliced in a frying pan with a little extra virgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredients

3 eggs

115caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour

For the gateau 

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beat together the butter and sugar until light and creamy .   Add the eggs and then fold in the almonds , pistachios and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles, approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . Press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

1 large cauliflower about 1 kg

2 tablespoon Olive oil

300ml creme fraiche

1 tablespoon Dijon mustard

1 large egg yolk

100gr gruyere , grated

3 spring onions

25gr parmesan cheese

Pinch cayenne pepper

Method

Preheat the oven to 200°C

Gas 6 , cut the caulifower into reasonable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cauliflower is not too crowded is not too crowded , roasted for 20 minutes or until tender and lightly browned . meanwhile mix the creme fraiche ,  mustard and egg yolk together with a good amount of freshly ground black pepper and a little salt then stir in the grated greyere .

When the cauliflower is ready , spoon it into a baking dish that will hold it more snugly , spoon or creemy cheese sauce over the top then scatter with a spring onions , parmesan with a pinch of  cayenne , return to the oven and bake or until 12-15 or until golden brown and bubbling .

Ingredients

One and one half dried yeast

1 tablespoon sugar

2 tablespoon olive oil + extra for oiling

2 tablespoon sunflower oil

Pizza sauce and tuna

Mix the yeast with 3 tablespoon water water set aside for 10 minutes u ntil it is froth.

Sift the flour into a bowl and add the sugar salt and pepper .   then dig a well in the center . pour the yeast , water and oil into the well . use a blender or your hands to mix everthing together . sprinkle flour over a clean work surface .  the kneald and dough for 8 minutes until it is smooth and elastic . Put oil in a large bowl pop into the dough and cover with the cling film . leave in a warm place until the dough has doubled in sise . put holes in the dough . if the holes remain i’s ready punch down with your fingers and place on a flavoured surface .

Kneald the dough again and roll each piece into an 18cm in circle . place on a baking dish . preheat oven to 220 ˚C. Spread . spread pizza sauce on each spinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients serve 4

3 peppers green

3 yellow peppers

4 garlic cloves

Fresh basil + extra to garish

Extra virgin olive oil

Salt and ground pepper

For the mushrooms

450gr mushrooms

60ml/ or 4 tablespoon olive oil

1 large garlic clove

1  tablespoon chopped fresh rosemary

250gr dry white wine

Fresh rosemary sprigs to garish

1 dried red chilli crushed

Grated rind of 1 lemon

120ml olive oil

225ml black olives

30ml chopped fresh flat leaves parsley

1 lemon wedges to serve

Place the peppers under a hot grill. Turn occasionally until they are blackened and blistered all over . Remove from the heatand place in a large plastic bag .

When cool remove the skin , halve the peppers and seed . Cut the fresh into sprigs lenghtwise and place them in a bowl and the garlic and basil . Add salt to cover with oil and marinate for 3-4 hours tossing occasionally .

Serve garished with more bay leaves .

Thickly slice the mushrooms and place it in a large bowl.

Heat the oil in a small pan and add the garlic and rosemary .

Add salt and pepper. Pour in the mushrooms . Mix well and leave to cool stairing occasionally . Cover and marinate overnight . SERve garished with rosemary . place the olives and heat for 3 minutes more. Tip in the bowl and leave to cool . Marinate overnight . Sprinkle the parsley over just before with lemon wedges .

Ingredients serve 8

175gr butter soften

Gas 180/c gas mark 4 and extra for greasing

175gr moscovado sugar

3 large eggs beaten

3 tablespoon strong black coffee

175gr self raising flour

115gr walnut pieces

Walnut halves to decorate

Freezing in the freezer  

115gr butter softened

200gr icing sugar

1 tablespoon black cofee

1 tablespoon vanilla extract

Method

Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .

Beat the butter and moscovado sugar together until lightly and creamy . 

Gradually add the eggs well after each eddiction .   Beat in the cofee .

Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly , then transfer to a wire rack to cool completely .

To make the frosting to sandwitch the cakes together , then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.

Decorate with walnut halves .

Ingredients

Bott 400 gr tadam pomodorini mayor

200 gr zejt taz-zebbuga

Nofs basla mqatgha irqiqa

2 sinnit tewm imqata’

2 imgharef habaq frisk .

Method

Aqla il-basla u it-tewm

tadam pomodorini mayor

Zejt taz- zebbuga

U roxx il-bzar mithun frisk .

Ixhet il- habaq 500gr u hawwad kollox sewwa.

Ghalli l- ghagin skond l- istruzzjonijiet tal- pakett u hallat iz- zalza go tagen u servi

Ingredienti ghal 4 persuni.

400gr ghagin preferibilment taljatelli.

2 imgharef  zejt taz-zebbuga

Basla imqaxxra u mqattgha flieli.

4 sinniet tewm imqaxxra imqaxxra u misjura.

300gr bicciet zghar taplain light.

Gbejniet tal- bzar ipasturizzata mahkuka.

Mgharfa naniegh imqattgha biex izejjen.

Ghalli l-ghagin go borma. Imbghad itfa iz- zejt go borma ta’ 3 litri sahhnu sa ma tibda tferfex u qalli il basla u it-tewm mikxufa ghal 3 minuti filwaqt li thawwad kultant. Wara zid il-bicciet tat-tiegieg, il-hwawar imhallta u il-melh hawwad ghatti, baxxi in-nar u kompli qalli ghal 5 minuti.

Imbghad zid l-yougourt hawwad u kompli sajjar mikxuf ghal ftit hin biex iz- zalza tingibed ftit.

 Fl-ahhar erfa l-ghagin hawwad kollox aqleb fil-platti ferrex in-nanieghf’ kull platt u servi.

Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garlic cloves, crushed

4drainedanchov fillets

1 small rchillidceeded and finelychopped

1kg ripe tomatoes.

½ cup white wine

50gr clean clamari cut into 1cm thick rings , parsley , chopped

400g tagliatelle

40gr tomato paste

method

Heat oil in a saucepan , over medium heat . add onion , garlic , anchovies and chilli . cook for 5 minutes

Stairing on untl onion softens. Add the chopped tomatoesandwine nd addtomato paste  .

Bring to the boil , and then reduce  heat to medium low .

Simmer , partially covered for 10 minutes . Add the calamari , cook for 3 minutes or until tender .

ingredients

1 crumb crust ,

2 tablespoon cornstarch

2 cups milk

3 egg yolks lighten beaten

1 teasepoon vanilla

Method

mix throughly cornstarch , sugar and salt and slowly to hot milk . Blend throughly . Cook in double boiler stir and cook until eggs are set for 2 minutes . add vanilla , pour into creaker crust . Make a meringue on a stifly beaten egg whites and three tablespoon granulated sugar . Spread on top custard filling . Sprinkle meringue with remaining crumbs . Bake at 300 /c until lightly browned for 20 minutes .

11/2 cup flour
1 tablespoon sugar
½ teasepoon salt
Grated rind of ½ orange
½ cup shorting
5 tablespoon orange juice
Orange filling
2 cups milk
½ cup instant tapioca
½ cups sugar
½ cup sugar
½ teasepoon salt
Grated rind of ½ orange
2 eggs separated
½ shredded coconut

Method

Preheat oven to 400° C.
Mix all the ingredients . Add orange rind . cut in shortening coarsely . add orange juice 5 tablespoons should bind ingredients together . Roll out on light floured board . line pie plate 5 tablespoons should bind ingredients together . Roll out on lightly floured . line pie plate and partially fill with rice or beans or pie weights made specially for this purpose . be sure to push which even weights you are using to the sides to keep walls of crust from collapsing . Remove paper and weights after 10 minutes of baking and bake 5 minutes make and bake 5 more minutes. Cool .
Heat milk in double boiler . Mix tapioca sugar and salt . Stir to milk . Cook until mixture begins to thickens . add orange rind . cook 15 minutes and stir to milk.
Cook until mixture begins to thicken . add orange rind . cook 15 minutes and stir to prevent lumping . Add beaten egg yolks and cook for 1 minute longer . Cool . Then fold in shifty beaten egg whites . pour into egg yolks and cook 1 minute longer. Cool.
Then fold in stiffly beaten egg whites . pour into egg yolks and cook 1 minute longer . cool . then fold in stiffly beaten egg whites . pour into pastry shell . Sprinkle top with coconut . Bake for 400 degrees celcius until lightly browned . Chill through.

Ingredienti

500gr sweet potato peeled and cut intocubes

 2 tablespoon fresh cream

1 teasepoon chopped chives

1 tablespoon olive oil

2 sweet red peppers

2 sweet green peppers

2 sliced onions

Seasoning

Method

Put sweet potato in a pan and boil until soft

Prepare the ramekins . put the cooked potato and cream in a food processor and blend until smooth, fold the egg whites in the potato mixture and add the chives

Divide the mixture into the remekins  in the baking tray

Fill two thirds of the tray with hot water and bakeing tray

Fill two thirds of the tray with hot water and bake for 30 minutes .

For the sauce swear one of the onions add the green peppers and cook in a little stock for 10 minutes

When ready blend the pass sauce through a nylon sieve for a smooth finished sauce .

Use the same process for the red pepper . To serve mould the timbles on individual plates garish with fresh cooked vegetables and a spoonful of each sauce.

Ingredients serve 4

4 lamb cutlets cleaned and trimmed

2 tablespoon tomato puree

Half a litre vegtable stock

150ml coconut milk

2 tablespoon mango chutney

Dessicated coconuts

For the curry sauce

1 large carrot

3 large onions

¼ of a pineapple

 2 apples

3 tablespoon curry powder

Incorporated with the following Coriander , tumeric , mustard, cloves ,  , cumin , Chilli, Cassia, ginger and pimentos  

Method

Season lamb cutlets and fry in hot pan . seal on both sides and bake in 180°Ccover for 8 to 10 minutes. It is best to serve the lamb medium rare . remove from the oven dip in coconut milk and sprinkle with coconut . brown lightly under grill on both sides . Serve lamb with traditional garishes and almond and cucumber salad

To make the sauce

Swear the carrot , garlic and apple and cutinto dice , caramelized onion and pineapple and then add curry powder . Cook , add tomato puyree and stir continously . Add vegtable stock and bring to boil . simmer for 20 minutes and then add the coconut milk and chutney . blend pass and adjust seasoning if needed .

Add a squeeze of blood orange if availiable and a few drops of almond essence .

Something different for Easter .