Ingredients

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 remekins . 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 witht 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 available and a few drops of almond essence .

ingredienti isservi 4 .

Patata helwa imqaxxra u imqatta f’ dadi

2 imgharef zejt taz- zebbuga

1/2 kuccarina trab tal- bzar ahmar

380 fazola hamra tal-bott

imsaffija mill-likwidu u imlahalha

125gr jogort Griek

avokado zghira imqaxxra u imqatta f’ bicciet mhux indaqs

Sinna tewm , imqatta

meraq tal- lajm u flieli hoxnin

Avokado zghira mqatta f’ dadi

2 basliet hoxnin imfella

50gr goboion feta , imfarak

metodu

sahhan il-forn ghal 200/ gas 6. iksi turtiera tal-forn bil-kartaforn.

Iksi turtiera tal-forn bil-kartaforn. poggi il-bicciet tal-patata helwa flimkien maz-zejt taz-zebbuga u it-trab tal-bzar ahmar . zid il-bzaru il-melh u ifrex sew mat-turtiera kollha. Ahmi ghal 20-25 minuta sakemm jiehu kulur dehbi

Sahhan il-fazola l-hamra ma 2-3 imgharef ilma f’tagen fuq nar bati, sakemm il-fazola l-hamra ma’ 2-3imgharef ilma sakemm il-fazola tigi tahraq sew.

Waqt li il-patata u il-fazola jkunuu qed isiru hawwad flimkien il-yogurt tal-lajm . zid il- bzar u il-melh ghal ghal gosti tieghek . x’hin il-patata u il-fazola isiru zidhom mat-tahlita tal-yogurt.

Poggi f’bieqja jew borma li fiha ser isservi u roxx l- avokado n- il- basal l- ahdar u il- gobon feta fil-wicc . isservi immedjatament kif l- insalata tkun ghadha shuna .

Ingredients

400 carrots , peeled and cut into butons

450gr parsnips , cut into parsnips

2 tablespoon olive oil

40gr butter

2 tablespoon honey

pinch coarse salt and pepper

1 tablespoon thyme leaves

Method

Heat the oil, butter and honey in a large frying pan and toss in the carrots and parsnips

Cook for 2-3minutes until they are beginning to brown round the edges . Transfer carrots to a large baking tray side by side . season well with coarse salt and pepper and sprinkle over the thyme leaves . Place in the oven at 200/c and cook for 15-20minutes until golden all over .

ingredienti isservi 4

pakett ta’ 250gr ghagin tal-kannelloni

500gr irkotta

250gr spinaci tal- friza mqatta kwadri

2 bajdiet imhabta

gobon parmegjan

tursin imqatta fin

bzar ghat- toghmab

700gr polpa tat- tadam

basla imqatta fin

2 sinniet tewm imqatta fin

3-4 imgharef tat-meraq tat- tadam

habaq

idlek dixx tal- forn bi ftit zejt

saffi l- ispinaci sew u zid ma l- irkotta l- bajd imhabbat tursin frisk u habbar sew .

b’ kuccarina imla kull tubu tal- kannelloni tal- irkotta bit- tahlita u l- ispinaci ifrex ill- kannelloni fil- qiegh tad- dixx tal- forn u ibda sahhan il- forn ghal 180 degrees celcius

sahhan ftit zejt f’ kazzola u zid il- basal u it- tewm u kif jirtabu zid il- meraq tat- tadam . minflok tista ukoll tuza tadam frisk imqatta irqiq .

Hawwad sew u zid il- puree tat- tadam sakemm jinxorob ftit . kiompli sajjar fuq nar baxx ghal xi 10-15 il- minuta . Zid il- habaq u il- bzar .

kif isiiru itfa iKif isiru , itfa iz- zalza fuq il- kannelloni li ghandek fid- dixx u halli fil- forn ghal xi 25 -30 minuta Servi bi ftit gobon parmegjan fil-wicc

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 garnished with olives and topped with another than red pepper , such as auberges or courgettis for a mixture of different peppers and tomatoes .

Ingredients

450 gr taghliatelle

3 tablespoon olive oil

½ garlic cloves , chopped

 2 red onions , sliced

400 gr fresh salamon fillets ,

 skinned and cubed

300ml fresh cream

3 tablespoons chopped parsley

One tot vodka

Capers and dill

Method

Cook the pasta according to your taste in a pan of salted boilingb water then drain.

Meanwhile heat the oil in a frying pan and the garlic and red onions and fry for 3 or 4 minutes or until the onion have softened . Add the salamon cubes and double cream and continue cooking over a gentle heat for five minutes or until a gentle heat for five minutes or until the salamon has cooked through . Add the vodka .

Stir in the drained pasta and season to taste . stir in the parsley and decorate with capers and dill .

Ingredients

1 tablespoon olive oil

1 kg chiken tights fillet trimmed roughly chopped

1 large onion cut into wedges

2 garlic clove crushed

250gr chiken peanut chunky

1 tablespoon malesian curry paste

250gr chunky peanut butter

140gr chunky peanut butter

1 tablespoon fruit chutney

Steamed rice to serve

Method

Heat oil in a large non stick pan or wok, add satay sauce, coconut milk peanut butter and chutney . Mix to combine . Simmer uncovered for about 15 minutes until reduced and thickened . Sprinkle with coriander & serve with rice .

Ingredients

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pints well-flavored ham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the Bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

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

Method

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; Makes 50.

• 1 packet pre- rolled puff pastry sheets (2 rectangular sheets )

• 6pork sausages , casting removed
• 1 tablespoons chopped fresh rosemary
• 3 tablespoons grated parmeasan cheese
• 3 tablespoon finely chopped walnuts
• 2 tablespoon fresh grated parmeasan cheese
• 3 tablespoons finely chopped walnuts
• 2 tablespoons fresh breadcrumbs
• 1 egg beaten
• 1 tablespoons poppy seeds

Method

This is a simple recipe to prepare . Place the sausage filling in the bowl and break with a fork . mix in the puff pastry sheets &breadcrumbs . Unroll the puff pastry sheets and brush lightly with the egg. Unroll the sausage filling between 2 sheets of baking paper the same size as the pastry. Use the paper to make it easier to transfer up on both end till they meet in the middle foaming a heart. Press together well and chill for an hour. When ready to bake, cut in slices with non stick baking powder and glaze with more eggs and sprinkle over the poppy seeds. bake for 20-25minutes at 200/c till golden brown . Serve either hot or cold .

Ingrendienti

2ml zejt taz- zebbugfa

150bacon ghadam imnehhi u imqatta

basla imqatta slices

melh u bzar

1 imgharfa hall balsamicu

1 prinjol

Metodu

Sahhan iz- zejt taz- zebbuga f’ tagen kbir u itfa il- bacon sakemm isir

kompli sajjar ghal 3minuti ohra .

Itfa il-brussels sprouts , weraq tat-thyme u melh u bzar. ipprepara id-dixx . sajjar fil-forn ghal 200/c gas 6 ghal 20-25 minuta sakemm issir skura mad-dawra.

nehhi minn fuq in-nar u poggi il-hall balsamiku. U zejjen il-platt bil-prinjol.

ingredienti isservi 2

1 flett tal-majjal ta’ malta

2 sinniet tewm imqatta irqiq

1 zalzett tal-malti

100gr gobon

4 bicciet perzut tal-koxxa

zejt taz- zebbuga

worchesire sauce

soy sauce

tursin

melh u bzar

Nehhi ix- xaham tal- flett u wara iftah il- flett biex igibu catt . itfa fih melh u bzar u wara poggi 4 bicciet perzut tal- koxxa . wara aqsam iz- zalzett tal- malti , nehhilu il- qoxra u ifrex il- mili tieghu fuq il- perzut . itfa ukoll it- tewm imqatta irqiq u ftit tursin . wara ifrex 100gr gobon .

Aqbad it-tarf tal-flett u rremblu isikkat biex meta ikun qed isir ma johorgux affarijiet minn go fih. poggih fuq bicca fojl u itfa il-flett mimli ftit melh u bzar , iz- zejt taz- zebbuga, ftit soy sauce ftit worchesire sauce u tursin . isa dawwar il-flett biex kullimkien jiehu l- istess toghma u remblu ssikkat fil-fojl

Wara itfa fil-forn imsahhan ghal 190 gradi celcius u hallih isir ghal madwar 25 minuta jew sakemm il-flett jilhaq it- temperatura interna ta’ 76 degrees celcius

Ingredients serve 6.

400gr can chichpeas drained and  rinsed

Juice of a lemon

1 garlic clove crushed

5 tablespoons extra virgin olive oil.

4 tablespoon tahini

5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pitta bread or toasted flatbreads to serve

Method

Put the chickpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredienti

2 kikri cicri niexfin

kikra tursin

kikra cilantro

bzar

melh

Basla zghira, imqatta

4 sinniet tewm mghafga

kuccarina trab tal- kemmun

kuccarina nocemuskata (trab)

mgharfa lumi

2 imgharef zejt taz- zebbuga

kuccarina bicarbonate of soda

Metodu

Xarrab ic-cicri ghal 24 siegha fl- ilma . Zid l-ilma jekk tara li inxtorob . Qattar u ahsel sew . Halli ic-cicri joqtru sew.

go food processor poggi ic-cicri mqattra , il-bzar u il-melh u i- nocemuskata , it- tursin u ic-cilantro , il-basla u it-tewma. Ghaffeg sew bil-food processor sakemm tigi tahlita wahda. poggieha go skutella. zid il-lumi , iz-zejt u il-bicarbonate of soda . Hallat sewwa .

Idlek pjanca tal- forn biz- zejt u iksieha bil-cartaforno. Hawwad sewwa. Kessah fil-frigg ghal 45 minuta . Ifforma t-tahlita fi blalen zghar. Erga Kessah ghal kwarta. Ahmi fil-forn ghal madwar 40 minuta jew sakemm tara li felafel ghaqdu u saru kulur dehbi

. Servihom shan jew kieshin.

ingredients

400gr cauliflower flourets

400gr broccoli flourets

50gr unsalted butter

45gr plain flour

1 bay leaf

1 tablespoon Dijon mustard

1/2 teaspoon gratin nutmeg

200gr Lancashire , cheese , crumbled

50gr grated parmesan

a handful of sage leaves

1 teaspoon olive oil

method

Cook the cauliflour in boiling salted water foor 8-10 minutes until just tender , adding the broccoli halfway through, drain and set aside .

to make the sauce , melt the butter in a nonstick saucepan over a medium heat adding the flour and cookor 1 minute until floury in appearance remove from the heat and gradually work in the milk using a wooden spoon , a little at a time , add the bay leaf , return to the heat and bring to the boil stairing frequently , until the sauce vthickens ; remove the bay leaf , add the mustard and whisk until the sauce is completely smooth , season to taste with salt , freshly ground black pepper and the nutmeg . Warm the gratin dish underneath a grill ; gently stir the vegetables into the sauce and reheat ; mix in the the crumbled Lancashire cheese and tip into the dish .

Scatter over the parmeasan and grill until golden , toss the sage leaves in the olive oil to coat them and scatter over the gratin , again , grill again briefly until staring to crisp and color , serve straightaway .

Ingredienti

bott halib maghqud (whipping cream jew double cream)

400 frawli friska jew friza.

Metodu

ghaffeg il-frawli go skutella u poggieha f’genb

Go mikser habbat sew u tella’ l-krema li trid tkun kiesha hafna hafna biex titla sew u ibda wieqfa

zid il-bott tal-halib maghqud mal- krema giet maqughda u kremuza

zid il-frawli mghafga u hawwad b’ kollox b’ imgharfa twila

poggiit- tahlita mghafga u hawwad kollox kollox b’ imgharfa go kontenitur u ffriza ghal madwar 4 sieghat.

Qabel isservi il-gelat tajjeb mill-frizer madwar 15 il-minuta qabel billi tilhaq jirtab ftit.

Tal-vanilja- minflok frawli tista zzid ftit essenza tal- vanilja jew inkella tiftah vanilla pod u tuza z- zerriegha taghha

Tac-cikkulata minflok il-frawli tista tholl ghal madwar 200cikkulata

tal- hawh minflok il-frawli tista tuza l- istess ammont ta hawh . jekk se tuza hawh tal- bott importanti li tqattru sew mis- surepp tieghu qabel tuzah .

Ingredients: serve 12.

2 kuccarini dqiq

kuccarina melh .

kuccarina baking soda

kuccarina kannella mithun frisk

tazza butir

tazza zokkor kannella

tazza butir kikra u nofs imgharfa essenza tal- vanilla

2 bajdiet

tazza cholate chips

metodu

Sahhan il-forn . hallat id-dqiq , baking soda melh u bastun kannella go borma kbira

Hawwadha kollha sakemm it-tahlita tigi qisha bicca wahda. Tista tuza il-kenwood. jew blender wahdu biex ma thawwadx b’ idejk.

Hallat il-bajd u zidu l-essenza tal-vanilla, id-dqiq u il-bicciet tac-cikkulata . Hawwad sew .

Poggi kartaforno fuq dixx baxx hafna . Igbor l-imgharfa mat-tahlita u poggieha fuq cartaforn . Halli spazju bejniethom biex it- tahliita tikber gol frigg ghal siegha gol-frigg.

Ingredienti ghal 4 persuni

500gr tarja

300gr irkotta ta’ malta

3 bajdiet imhabta

4 imgharef pesto

ftit bzar iswed

gobon tal- hakk

metodu

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 kemm 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

Sabih. 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

200 Tipiak wholegrain Quinua

2 apples , cored and chopped

100gr rocket leaves

1 tablespoon fresh mint , chopped

1 shallot finely chopped

180 gbejna or feta cheese , circled

seeds from 1/2 pomegrate (zerriegha tar-rummien )

8 sun dried tomatoes

2 tablespoon almond flakes toasted

for the vinagragrette molasses or honey

juice of 1/2 lemon

4 tbsp extra virgin olive oil

sea salt flakes and crushed black pepper .

Method

1. Prepare and cook the tipiak wholegrain quinua.
2. whisk the vinaigratte wholegrain quinua according to the packet instructiouns
3. whisk the vinegratte ingredients in a mixing bowl and add to the cooked Quinua
4. Add the apples , shallot , rocket leaves , mint , sun dried tomatoes pomegrate and almond flakes
5. toss everything together and season
6. serve warm and cold .