Ingredients

240 gr gingernut biscuits

200 gr unsalted butter

125 coconut milk

250gr white chocolate,

chopped tropical fruits such as mango,

melon and banana , thinly sliced to serve

 Shaved dried coconut to serve

Method

Greese eight 10cm loose bottomed tart pans

Bottomed tart pans

Whiz biscuit in a food processor until fine crumbs . Melt 100 gr of the butter then add the crumbs and process to conbine . press into the base and sides of the tart pans .

For the filling place the remained 100gr butter and coconut milk in a pan , bring to the boil , then remove  from the heat . Add the chocolate and stir until smooth . Pour into tart shells and chill for 2 hours or until set.

Serve topped with topical fruit and shaved coconut .

Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refregerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients serve 6.

5 large eggs , seperted

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

5 large eggs , seperted

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt
200gr fresh rasberries
6 tablespoon runny honey

Method

1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacoa and sugar in a medium – sized bowl well with a wooden . stir in the butterv. Slowly beat in the milkuntil it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s intructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yougourt , rasberies and honey .

Ingredients

Ponn kale

Ponn rucola

Ponn tursin

½ lumija maghsra

5 tadamiet mqabbdin

8 mgharef zejt taz-zebbuga

100gr krema tal-cocout

Ponn gewz

Method

L-ewwel itfa’l-ingedienti mxarbin fi bender. Imbaghad itfa’ l-bqija ta’ l-Ingredienti fuqhom . Jista ikun li trid tawwadhm ftit sakemm ikun konsisteza lixxa u sabiha .

 Tista zzid mgharfa jew tnejn jekk ikun hemm bzonn biex tghin il-konsisteza.

Ingredients serve 4

500gr pumpkin chopped into small cubes

100gr salted butter

300ml grated parmeasan

300ml chiken stock

15gr black trifle

salt and pepper

fresh tarragon

Method

Melt the butter in a heavy bottomed pan on medium heat

Add the diced pumpkin and cook mixing from time to time until soft and dry

Add the chiken stock to the pan and bring to the boil . gently transfer the soup and bring to the boil.

Gently transfer the soup into a blender or use a blender to blind into smooth silky consistency .

Season with salt and pepper to taste .

Grate the black k trifle and enjoy the decent soup bursting into flavors .

Ingredienti

250gr gelletini saviooiardi (Lady fingers )

100xxorb tal- coconut

bott halib tal-coconut , imkessah fil-frigg ghal matul il- lejl

250gr mascarpone

250gr krema friska, imkessha

50gr coconut s

150cikkulata bajda , imdewba

Metodu

Ipprepara dixx kwadru .

Nehhi il-parti tal-halib li tkun keshet u ghaqdet . Hallat il- likwidu li ikun fadal max- xorb

Xarrab il-gallettini f’din it-tahlita sakemm tiksi id-dixx b’ wahda hdejn l-ohra

Sadanitant ilhaq habbat il-krema friska zid il-mascarpone il-halib tal-coconut il-maghqud u ic-cikkulata imdewba li tkun birdet .

Habbat tajjeb sakemm tifforma krema lixxa u sabieha

ferra ftit minn din il- krema fuq il-gallettini.

Irrepeti il-process sakemm ikollok zewg saffi gelletini u tlett saffi krema.

Ferrex il-coconuts fil- wicc u zejjen kif tixtieq inti.

Kessah jekk possibbli ghal matul il-lejl .

Ingredients serve 4.

2 tablespoon olive oil

2 skinless boneless chiken breasts, thinly sliced

2 cloves garlic , crushed large diced

200gr French beans,,

1.5litres chiken stock

juice of 1b lemon

1/2 tsp tomatoes diced

1/2 chilli powder

1/4 tsp chipotle chilli powder

1 avocado , peeled stoned and cubed

2 tablespoon chopped fresh coriander

2 tbsp chopped fresh coriander

200gr tortilla chips , broken

55gr cheddar cheese , grated

method

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

Heat until simmering , then reduce the heat to low for a furthur 20 minutes

Ingredients

55gr butter

2 onions chopped

1 small turnip cut in small dice

2 carrots finely sliced

1 eating apple cored peeled and chopped

2 tablespoon mild curry powder

1.2litres chiken stock

juice of 1 lemon

175gr skinless boneless cooked chicken , diced

2 tablespoon chopped fresh colander plus extra to garish

salt and pepper

55gr cooked rice to serve

Method

1. Melt the butter in a large saucepan over a medium heat . add the onions and saute gently for 5minutes until soft but not brown.

2. Add the turnip , carrots and apple and continue to cook for a further 4minutes .

3. Stir in the curry powder until the vegetables are well coated , then pour in the stock . bring to the boil cover and simmer for 45minutes . Season well with salt and pepper and and add the lemon juice

4. Remove the saucepan from the heat and leave to cool slightly . transfer to a food processor or blender . in batches if necessary and process to a puree . return the soup to the rinsed out pan and heat until the chicken is piping hot .

5. Place a spoonful of rice in each serving bowl and pour the soup over the top . Garish with coriander and serve imediately .

Ingredients serve 3

500gr gizzards

500gr flour

1 litre chiken stock

1 bay leaf

600gr buttermilk (store bought

2 tsp sweet paprika

2 tablespoons black pepper

200gr Mayo

1 tablespoon red miso

Juice of half a Lemon

Salt and pepper

Method

Wash the gizzards and place in a pot , cover with chiken stock add bay lead and bring to a boil . Turn to a gently simmer and cook for one and a half hours . Remove from water and cool under cold water , mix buttermilk with paprika and some seasoning .

Submerge gizzards buttermilk and leave to marinade overnight . Prepare a pot with canola oil for deep frying pan -mix flour and some seasoning and paprika. Coat gizzards in the flour well shaking any excess . Once the oil reaches 190/c or 200/c cook in smsall batches until crispy . mix mayo with lemon juice and misco well . check for final seasoning , serve with mayo

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.

Ingredienti

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

200gr Fazila Banda niexfa

3 basliet ta days medju

3 imgharef zejt taz- zebbuga

Grit frieghi klin frisk

2 laned ta 400gr tadam imqatta

2 chilies shah ta days medju

2 imgharef ghasel iswed

Mgharfa mustarda whole grain

2 chilies shah ta’ days medju

Mgharfa mustarda Dijon

2 werqiet rand

2 imgharef ghasel  iswed

Method

Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah.  Hallieha tixxarrab til il-lejl kollu biex tinfetah.  L-ghada qattarha mill-ilma u lahlahha.  Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz- zejt taz-zebbuga.  Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car.  Hawwad mind hin goal him biex ma jehlux mal-kazzola.  Zid il-klin u il-it- madam imqatta. Zid 200ml ilma u fazola u ghalli.   Zid il-bzar mithun frisk, , il- melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. Ghatti parzjalment u halli itektek goal madwar 30-35 minuta sakemm iz-zalzatibda taghqad ftit.

Ingredients

500ml halib tal-lewz normal

45gr cornflour

100gr zokkor jew ghasel

4 imgharef rose water

75 gr pistacci imfarkin

150gr zerriegha tar-rummien jew frawli imfarkin

4 tazzi tawwalin u trasparenti

Method

Go kazzola hallat sew flimkien il-halib , il-cornflower, iz- zokkor / l- ghasel u ir- rose water

Shahan minn fuq in-nar u kompli hawwad ftit iehor sakemm it- tahlita tigi  kremuza

Sadanitant itfa il-qiegh tat-tazzi tal-pistachio imfarkin 

Hu nofs it-tahlita u poggieha fit-tazzi u wara zid  nofs  ir-rummien/frawli    Erga poggi in-nofs it-tahlita u poggieha fit-tazzi u wara zid nofs ir-rummien frawli. 

Din ir-riceta tista sservieha kemm shuna kif ukoll kiesha mill-frigg.

Ingredients

Bott halib maghqud 

480gr krema whipping cream jew double cream

400gr frawli , friska jew tal-friza

Method

Ghaffeg il-frawli go skutella u poggiha f’genb.  Zid il-bott tal-halib li tkun kiesha hafna biex il-krematitla sew u tibqa wieqfa

Zid il- bott tal- halib maghqud mal- mkrema giet  maghqughda u kremuza . zid il- frawli mghafga u hawwad kollox . Zid il-frawlimghafga u hawwad kollox b’ imgharfa twila . Poggi it-tahlita go kontenitur u ffriza ghal madwar 4 sieghat.  Qabel isservi il- gelat tajjeb li tohorgu mill- frizer madwar 15 il- minuta biex jilhaq jirtab ftit .

Varjazzjonijiet Tal- vanilla . Minflok frawli tista tuza essenza tal- vanilla pod u tuza iz- zerriegha taghha .

Tac-cikkulata minflok il- frawli tista tholl 200gr cikkulata

Tal-hawh . Minflok il-

frawli tista tuza l- istess ammont ta’ hawh imma important li tholl madwar mis- siropp tieghu qabel tuzah .

Ingredients

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz- zebbuga

Ftit paprika

Ftit seasoning taljan

Method

Poggi tagen fuq in- nar bi ftit zejt u meta jishon itfa xi kwart mill- bicciet tat- tiegieg li diga qattajt . meta jihmaru jkunu lesti u delizjuzi .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin- nofs tat tigiega. Fl- istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihmau zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’borma u kif tkun lest itfa l-ghagin u sajjru ghal gosti tieghek . saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .

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

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

Metodu

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-salamun.

Ingredients

1* rectangular thin pizza dough base , average weight 400gr

125gr mascarpone chese

200gr smoked salamon

cherry tomatoes *approx 10-12

100mozzarella for pizza

dill

method

Preheat the oven to 180degrees celcius.

OPen up the pizza base and keep the base on a baking paper to save on washing your pizza base .

Spread the mascarpone exvenly in a thin layer over the pizza base .

Wash and slice the cherry tomatoes into a thin layer over the pizza base

Wash and slice the cherry tomatoes into halves and spread over the mascarpone.

Add a layer of mozzarella

Throw in the oven till you see the base is cooked .

Distribute the salamon slice evenly over the cooked pizza and add a pinch of dill .

Slice and serve .

ingredients , serve 4

155gr firmly packed brown sugar

170gr plum jam

1 tablespoon fresh orange juice

6 whole star anaise

7kg whole leg ham on a bone

whole cloves to decorate

250ml water

star anaise extra to decorate

method

preheat oven to 180 . place the oven shelf in the lowest position and remove the other shelves. Line a large roasting baking paper .

Place the sugar jam , orange juice over low heat . . cook stairring for 3 minutes or until the sugar dissolves . Set aside to cook the shanks in a zig zag patern about 10cm from the end.

Carefully run a knife under the rind around the edge of the ham . carefully lift off the rind in one piece by running your fingers between the rind and the fat .

Trim the excess fat from the ham leaving a 1cm cover all over . Trim the excess fat from the ham leaving a thick covering all over . Use a knife to score the fat in a diamond patern about 5cm apart and 5cm deep . Stud the centures of diamonds with cloves and pour the water in the prepared pan . Place the ham on a wire rack in the pan. Wrap the shanks in foil . Pour half the glase over the ham and brush to coat .

Bake for 30 minutes . Brush the ham with the remaining glase reserving the star anaise and the extra star anaise . set the ham aside for 15 minutes to rest before covering . transfer to a serving platter .