Ingredients for burgers Cooking 15mins

makes 6 to 8 patties

100gr tipiak boil in pack

200ml water

3 tablespoon olive oil

1 carrot 1

1tablespoon parsley

1 small onion

2 tablespoon chilli powder

2 tablespoon ground cumin

1 tablespoon coriander

pinch of salt and pepper

optional toppings for serving

Salad green, tomatoes , sliced avocado and +burger bun

1 garlic clove

400cooked chickpeas

1 egg beaten bring 1 l to a boil

Method

Place the tipiak quinua and cover over heat for 6 mins .

then cool the quinua in a bag under cold water to chill.

heat 1 tablespoon of olive oil in a pan on medium heat . add the onion and cook for 2 mins

then add the garlic and carrots and cook for 6-8mins . In a food processor pulse chickpeas until finely chopped , Add onion, garlic, carrots quinua egg , flax egg , herbs spices salt and pepper

Form mixture into 6-8patties Refrigerate for 30 mins or firm or until ready to use

In a large pan heat olive oil over medium heat . Cook patties on medium low until golden for 4-5mins per side .

Place the paties on a toasted bun , load on the toppings .

Ingredients makes about 350gr /12oz

225gr plain flour =extra for rolling and dredging

75gr butter

method

Put the flour in a bowl . add sufficient water about 150ml or 1/4 pint to make a smooth soft dough

roll out the dough on a lightly – flavored surface into an oblong measuring 30*15cm or12*6inch.

mark roughly into thirds. Do the middle third with the butter and dredge the fat lightly with flour.

fold top and bottom thirds over the fat to enclose it completely then roll it out again. Repeat the rolling and folding three times so that the butter is evenly distributed . to use , roll out a lightly flavored surface.

Ingredients

200gr plain flour

1.25ml or 1/4 tsp salt

90gr butter

1 egg yolk

method

Sift the flour and salt into the bowl.

cut the butter into small pieces and rub into the flour until the mixture resembles fine breadcrumbs . mix in the sugar , then the egg yolk , add enough cold water to make a stiff dough . roll out on a lightly flavored surface and use as required makes 350g

Ingredients

• 1 large stale Maltese loaf
• 1 pkt Sultana
• 3 cups of milk
• 3 tbsp cocoa powder
• 4 tbsp of brown sugar
• 1 tsp ground cinnamon
• 100 g dark chocolate chopped
• 2 eggs
• Grated rind of an orange

Method

1. Preheat the oven at a temperature 220C/428F/Gas 7. 

2. Grease a 20cm x 20cm square tin and set aside. 

3. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes. 

4. Add the cocoa, sugar, cinnamon, eggs and orange zest and mix until well combined. Add the chopped chocolate and stir through. 

5. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudina is crisp.

Difficulty: Easy

Ingredienti isservi 2

½ basla medja imqattgha fin

4 sinniet tewm medji imqatghin fin

120 haruf jew dundjan ikkapuljat

2 imgharef brodu tat-tigiega

 3 tazzi kaleimlahalhin u imqatghin fini minghajr zokk 5 bajdiet  Melh u bzar ghat toghma

Method

Qatta il-basala u it-tewm fin u hallihom joqoghdu ghal 5 minuti biex isahhah il-beneficji sustanzjuzi taghhom . Fuq nar baxx sahhan mgharfa brodu f’tagen stainless steel Sajjar il- basla fuq nar medja , ghal madwar 3 minuti u hawwad ta spiss . zid it-tewm il-haruf jew dundjan ikapuljat u sajjar ghal 3 minuti ohra fuq nar medja u holl il- bicciet maqudin . zid il- kale u 2 imgharef broth . naqqas is-shana ghal baxxa u kompli sajjar , mghotti ghal 5 minuti . roxx il- melh il- bzar u hawwad. Habbat il-bajd roxx ftit melh u ferra it-tahlita fil- wick imdaqqas sajjar fuq temperature baxxa ghal 2 minuti ohra minghajr ma thawwad . poggi it- tagen that il- boiler f’ nofs il- forn madwar 7 pulzieri l’ boghod minn nar biex ikollu cans isir minghajr ma jinharaq il- wick . kif jibbiesu il-bajd ikun sar , madwar 3 minuti.

Ingredients

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon, imqata f’ dadi zghar

200gr faqqiegh, imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmigiana 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 .

Ingredients

4 steaks salamon

25gr tursin frisk imqatta

2 imgharef hwawar friski jew niexfin

Qatta dill-habaq, kurrat u sage

Bzar mithun frisk

1 mgharfa ilma

1 mgharfa meraq tal-lumi

Method

Sahhan il-forn ghal 230˚C. Poggi is-salamon fuq fojl

Ferrex it-tursin

Hwawar u bzar fil-Kavita / Hofra. Hallat l-ilma tal-meraq tal-lumi u ferrex fuq in-naha ta’ barra tas-salamon .

Itwi l-fojl u ssilja.  

Poggi il-hut fuq baking sheet u ahmi ghal 20 minuta. Ifrex is-salamon , Nehhi il-gilda u poggi il-hut fuq plat shun.  

Zejjen il-bicciet tal-hjar u tursin . Irranga il-haxix imsajjar madwar is-salmon.

Ingredients

1 cup grain white rice

2 cups hot water

 One and one half grated tasty cheese

3 green onions thinly sliced

310 gr can corn kenels drained

100gr shaved leg ham

Watercress and mayoneise to serve

Method

Greese a line of michrowave – save bowl. 7,5cm deep 10cm *19cm base . loaf pan with baking paper allowing a 5 cm overhang as long ends . 

Place rice and water into a michrowave safe bowl  . cover .

Conbine 1  cup of cheese onions , corn eggs and salt and pepper in the bowl . add rice . Stir well . Press half the mixture into prepared pan . sprinkle with ¼ cup of the remaining cheese . Top with ham . Sprinkle with remaining ¼ cup of cheese . Press remaining rice mixture over cheese .

Place onto a microwave safe rack . cook for 20 minutes on medium 50 per cent power or until firm is touched . Stand for 10 minutes . Serve with watercress and mayonnaise.

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

150kunserva 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 chiken 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

3 kg roasted potatoes peeled and quartered

coarse salt and pepper

400-500cooking oil

Method

Place the potatoes in a large saucepan and cover with water . Season well with salt and bring to the boil.

Lower the heat and simmer gently for 15minutes . Drain all the water, place on the lid and shake the pan. Meanwhile place the oil into a large roasting pan and heat over the oven. Remove from the oven carefully place in a pre- boiled potatoes and season well with salt and pepper. Using a large spoon , drizzle the hot oil from the pan over the potatoes . Place in the oven at 200/cfor 30-35 minutes without touching them upside down and continue to cook for another 20 minutes to brown the other side . sprinkle with a little extra salt and serve.

Ingredients

For filling

Lamb brand sultanas 200gr

Lamb brand currants 200gr

Lamb brand pitted prunes 200 gr chopped

Lamb brand candied peel 100gr

Lamb brand hazelnuts 100gr

Lamb brand hazelnuts 100gr

Lamb brand almonds 100gr

Lamb brand mixed spice 1tsp

Vita natura apricots 200gr chopped

Vita natura pitted dates 200gr chopped

Hello orange juice

135ml

Brandy 135ml

2 apples peeled and shreaded

Honey 135ml

2 apples peeled and shreaded

orange rind 2 tsp

lamb brand plain flour

lamb brand custor sugar

lamb brand vanilla powder pinch

unsalted butter 135gr

lemon rind 1tsp

1 egg

method

Mix all the ingredients well and store in a jar with a screw top. Place the jar outside on the second d ay to ride side up on the third Alternative flipping the jar once per day until the day are going to use it .

For dough

Sift the flour and place in the bowl and mix with the vanilla powder , sugar, powder , butter and the lemon rind until the dough forms . If need be add some water spread the doughwith a rolling pin on a lightly flavoured surface Cut out circles using round cookie cutters such as star shape or holy shape You can either cover them completelt or not at all

Bake in a preheat oven at 180˚C for about 15 minutes until take a shade of gold

You can serve either arm or cold . sprinkle some icing on top of the pies . You can serve them with a bit of fresh toping mix .

Ingredients cooking time 40 minutes, makes 1 house.

For the cookie dough

Lamb brand plain flour 375gr

Lamb brand brown sugar 150gr

Lamb brand ground ginger 2 tsp

Lamb brand ground cinnamon 2 tsp

Lamb brand ground all spice 1tsp

Lamb brand vanilla powder 1tsp

Lamb brand table salt 1/4 tsp

Lamb brand bicarbonate of soda 1/4 tsp

Black treckle 120ml

Unsalted butter 85gr at room temperature

water 2tsp

1 egg

For royal icing

Lamb brand icing sugar 400

Egg whites 2

For decoration

Lamb brand chocolate discs

Lamb brand Cake decoration

Lamb brand chocolate discs

Lamb brand cake decorations

Ingredients

Whisk the flour bicarbonate of soda, ginger, cinnamon, all spice, vanilla powder and salt together in a large bowl . set aside . In a large bowl using a mixer fitted with a paddle attachment , beat the butter and brown sugar on a medium speed until completely smooth about 2minutes. Beat in the egg , black treckle and water on high speed until well combined

On low speed slowly mix the dry ingredients into the wet ingredients until combined. Divide cookie dough in half , flatten in discs and wrap each tightly in plastic wrap. Chill in the refrigerator for 2hours or up to 3 days . preheat oven to 170/c. Line baking sheet with parchment paper.

Remove dough from the refrigerator and roll out in between two pieces of flour parchment paper . roll out to 5mm thick . Using a sharp knife or a cookie cutter, cut the dough and bake for a for about 10-12 minutes or until edges are lightly browned . Remove from the oven and allow to cool. with

Method :

Prepare for royal icing :

Mix all the ingredients together in a food processor until you get a soft peak

To color , divide the paste in different containers and add a small amount of food coloring and mix well

ingredients serve 4 .

500gr puff pastry

1 medium egg seperated 1 teasepoon vanilla extract

50gr pine nuts

4 fresh apricot halved stoned and sliced iceng sugar for dusting .

method

preheat the oven to 190 degrees celcius / gas 5 .

Roll out the pastry on a lightly flavoured surface and cut out 24cm disc and place in a 24cm tart tin , cut the rest of the pastry intio 3 stripes , flatten with a rolling pin brush with the cold water and stick flat to the edges of the pastry disc . Prick the pastry base and cook for 15 minutes. Prick the pastry base and cook for 15 minutes.

Whish the egg yolk sugar and vanilla extract and pale and thick , add the pine nuts whish the egg white until stiff , then fold in the yolk mixture , spoon into the pastry and pale into the pastry case scatter over the apricots and bake for 35 minutes until crisp and golden , dust with icing sugar and serve .

ingredients serve 12

400self raising flour

200 ricotta

Zest grated rind of 2 oranges

Juice of 1 orange

2 eggs

 Method

Rub the ricotta into the sifted flour until the mixture is well combined 

Add the honey zest and orange juice and bring together to make a dough .

Do not let rest in the fridge if it’s neccessary . the secret is bake them as soon as it possible as the racing agent will starts to work as the liquid as soon as it comes into contact . roll out the pastry onto a lightly flavoured surface . the thickness should be around 3cm . use a clutter but cut straight through and lift . do not open side cones . place scones on a baking sheet . if you wish uou can use an egg . wash to brosh the top or simple dust them with more flour in the oven before you bake them . Bake at 160˚Cfor 25 minutes . do noot open the oven if you wish a darker colour . Keep them in oven for an additional 5 minutes . If they are not sweet enough serve with honey

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 taghliatelle

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 .

ingredienti Isservi 4 persuni.

l-abjad ta’ 4 bajdiet u l- sfar ta’ 2 bajdiet

4 imgharef soy sauce

bzar iswed

2 imgharef zejt (vegtable oil)

2 sinniet tewm imqattgha

felfel zghir imqatta

4 basliet hodor

200gr pastard 200gr ross ismar

kuccarina chinese 5spices

200gr haxix imhallat mill-friza

70gr gambli imsajra

30gr perzut imqatta irqiq

50gr tigieg imsajjar

metodu

Hallat flimkien l-abjad tal-bajd ma’ 2 imgharef mis-soy sauce u ftit bzar . Sahhan mgharfa miz-zejt f’tagen fuq nar medju, imbaghad zid it-tahlita tal-bajd u ifrixha catta. Aqla’ it-trufijiet minn mal-genb tat- tagen biex tispoicca qisha froga catta . La darba tkun saret (madwar 3-4 minuti.). Poggi il- froga fuq platt . Farrak il-pastard f’bicciet zghar daqs tar-ross fi processatur ta’ l- ikel . Sahhan l- imgharfa taz- zejt li jkun ghad fadal f’ tagen kbir fuq nar gholi .

Aqli it-tewm, il-felfel u il-basal l-ahdar ghal 1-2 minuti imbaghad zid il-pastarda imfarka u hawwad sew biex terhi ftit mill-ilma tieghu . zid ir- ross l- ismar , ic- chinese spice u 2 imgharef ta’ soy sauce li ikun fadal . zid il- haxix tal- frizau aqli ghal 2-3 minuti

Qatta il- froga u itfaghha fit- tagen u servi .

Ingredienti

100gr patata

100gr karotti

100gr qarabaghli

1 Bajda

2 imgharef cornflower

Melh u bzar

Zejt 

metodu

Hakkek il-patata, il-karotti, u il-qarabaghli.

Aghsarhom sewwa go sarvetta, sabiex jissaffew mill-ilma li ikollhom .

Itfaghhom go suppiera . 

Hallat maghhom il-bajda, il-melh u il-bzar u il-cornflower . 

Sahhan iz-zejt go tagen u it-tahlita fforma frejjeg zghar u aqlihom. 

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes.

Method

Start with the jackfruit – drain the excess liquids from the packet .

Using your hands seperate the jackfruit and spice in to the fruit .

Add the ½ cup bbq to the mixture and mix well until evenly coated .

Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper .

Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the BBQ sauce and mix again . Bake a setting for 120for another 20 minutes . When done , split the burgers buns in half into halves and toast on the hob . When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .

Ingredients serve 6 .

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with ½ tbsp flour

Method

In a large bowl combine the almonds , candied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°Cline a 28cm can pan with oven paper and butter well. In a saucepan over a low heat , heat the honey into the flour mixture , blending for about 2 minutes Stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake . Bake the cake until golden brown for no longer than 20 minutes . Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any leftover cake can be stored in an airtight container .