ingredienti

12-15 tubu tal- kannelloni

zejt taz- zebbuga

brungiela mqatta bicciet kwadri

225gr spinaci

3 sinniet tewm imqatta fin

kuccarina kemmun imfarrak

100gr faqqiegh “mushrooms ” imqatta’

Bzaru ahmar minghajr zerriegha u imqatta

Ghaz-zalza

mgharfa zejt taz- zebbuga

basla imqatta ‘

2 imsiemer tal-qronfol

800gr “1kg” tadam frisk imqatta’

3 meraq tat-tadam

2 werqiet habaq

70gr gobon tal-mozzarella

metodu

Sahhan l-forn ghal 190

F’tagen bi ftit zejt, itfa l-brungiel u sajjar f’ temperatura medja ghal 5 minuti/6minuti . zid l-ispinaci, tewm, faqqiegh , bzar u kemmun u sajjar ghal xi 5 minuti . KIf isiru , dahhal l- ingredienti fit- tubi tal- kannoli u poggihom f’ dixx tal- forn .

Jekk trid fl-istess tagen, aqli il-basla u it-tewm bi ftit zejt . zid il-meraq tat-tadam u il- habaq u sajjar sakemm jaghlu . issa halli kollox itektek ghal 10 minuti. kif ikun lest ferra it- tubi tal- kannelloni . Fil-wicc, itfa l-mozzarella fil-forn ghal xi 30-40 minuta sakemm il-wicc jihmar .

Ingredients  

4 servings

Ingredients isservi ghal 6

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Method

Melh u bzar mithun frisk

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux fonda tal-forn biex tishon, u poggi it- turtiera biex tishon.. meta tkun hrigtha l- ilma li fi skutella li tiflah is-shana . Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr .   Saffi fi passatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur .  Meta tkun hrigtha l-ilma li stajt tap tap l-ispinaci b’ tissue; poggiha fuq board ta l-injam u qattaghha .   Itfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f’tagen .  Zid il-basla l-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .  Iksi it-turtiera f 4 folji tal-ghagina filo. Fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera. Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.  Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir Ghaffeg iz- zewg iz- zewg folji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew . Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il- folji tal-forn . Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh .

Ingredients

 Peeled prawns

 50ml double cream chopped parsley.

Salt and pepper to taste

 Tiger prawns

For the sauce 150ml extra virgin olive oil.

2 shallots cloves peeled and finely chopped finish minced herbs and chives chopped grated zest and juice of 2 lemons

Method

Blend the prawns with cream and parsley and season to taste. Set the set the mixture aside and keep and season.

Set the mixture aside and keep chilled.

Roll out the pasta dough until it is paper thin and cut into the 6cm cutter.

Place the spoonful.  Of the chilled prawn mixture on half of the circle with a tiger prawn and then close with another layer of dough.

Make sure the edges are sealed well so no filling breaks out during cooking cook the ravioli for three or four minutes until tender to make the sauce first, heat the oil and then remove it from heat.

Stir in the shallots garlic herbs, lemon juice and tomatoes. Drain the pasta and spoon the warm sauce over the top. Smeared chicken with half lemon 

Ingredients serve 6 .

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 pintts well –flavouredham 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 .

Ingredienti isservi 4.

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga 

Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin f’erba’ 

5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk , imqatta  ,

Mgharfa zerriegha tal-girasol mohmija

Metodu

Idlek il-ftieli tal-brungiel biz-zejt taz-zebbuga u roxx il-bzar u il-melh. Jekk il-ftieli ikunu kbar wisq aqsamhom min-nofs. Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha. Hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda jiggemmed u tibda tiela il-bziezaq . Nehhi mill-forn u meta jibirdu zejjed li tkun tista taqbadhom b’ idejk nehhi il-gilda, aqta fi strixxi twal u warabhom f’genb.  

Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minuta sakemm isiru . Saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungiel u il-bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz-zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita tkun se tibda itajjar madwar 5 minuti. Zid it-tahlita tal-ghadz u il- haxix u hallat sew. Farrak il-gobon feta u roxx fuq l-insalata u hawwad bil-mod.  

Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi.

Ingredienti isservi 6.

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Metodu

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l-ikel sakemm kollox isir trab . hallat mieghu l-ghazel, il-meraq tal-laring u iz-zejt.

Poggi il-kustilji f’ turtiera jew tnejn, basta ikunu f’ saff wiehed . Roxxhom fuqhom it-tahlita tal-hwawar u dawwarhom kemm tista biex tara li ikunu nksew sew. Sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu. Dawwarhom darba waqt is-sajran.  

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients

 4 cups all pupose flour.

4 tablespoon salt.

 4 tablespoon baking powder.

 2 tablespoon butter.

11/2 cup warm 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.

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 ,  

Fenugreek , cumin , Chilli, Cassia, ginger and pimentos  .

Method

Seaon 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 .

Ingredients

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 vegtables and a spoonfull of each sauce.

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

Staring on until onion softens. Add the chopped tomatoes and some tomato 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 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross 

15g aberigines

 Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife; turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream, and reduce by half over a low heat and the fresh drill. And then pass through a chinoise.  Thickens with the butter over a low heat and place in the washed, cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

And add to the sauce. 

To make the garish slice, the aborigine into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve as a photo. 

ingredienti

500gr sidra tat-tigiega

mgharfa zejt taz- zebbuga

mgharfa hwawar tal-cajun

meraq ta’ nofs lumija

basla imqatta f’ dadi

300gr ross

50gr piselli tal- friza

50gr”sweetcorn ” qamhirrun tal-friza

kebabs tal-injam

metodu

Aqta it-tigieg 24 dada u poggithom go skutella flimkien maz- zejt hwawar u lumi . Hallihom jimmarinaw fil-frigg ghal xi kwarta .

Xarrab l- istikek tal-kebabs fl-ilma . Sajjar ir-ross u lejn l-ahhar zid il-pizelli u il- “sweetcorn “qamhirrun , saffi kollox . dahhal id-dadi tat-tigieg u id-dadi tal-basla fl- istikek.

Sahhan tagen tal-grilja sajjar u sajjar il-kebabs ghal madwar 10 minuti filwaqt li thawwd ta’ spiss .

Servi mar-ross. servi shun.

Isservi 3 tuzzani

Ingredjenti

3 bananiet

2 tazzi rolled oats

1/3 Tazza zejt vegitali

 Kuccarina essenza tal-vanilla

Metodu

Sahhan il-forn ghal 175°C. Fi skutella kbira ghaffeg il-banana.

Hawwad fihom il-oats, tamal zejt u il-vanilla.

Hawwad sew u hallieha toqoghod ghal 15 il-minuta.

B’ kuccarina aqtab mit-tahlita u itfa kuccaina fuq karta tat-tisjir ungreased

Ahmi ghal 20 minuta fil-forn imsahan jew sakemm jigu ftit kannella.

Ingredienti isservi 2

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

Taghliatelle ghas-sahha tista tuza il-kannella

Metodu

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’bormau 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 .

2 Tbsp. clearing apple cider vinegar with the mother

1 tablespoon clear spring rice malt syrup and maple syrup

1 tablespoon fresh squeezed lemon juice

1/2 freshly squeezed lemon juice

1/2 tsp tumeric powder

1/2 Ginger powder or grated ginger

Dash of cayenne pepper powder

pinch of ground black pepper

Glass of hot water around 250ml

Method

Mix all the ingredients together apart from the hot water in a mug or a proof glass.

Slowly pour the hot water into the mixture and enjoy at your desired temperture . stir occasionally as the mixture mset at the bottom of the cup .

2 tablespoon . Apple cider vinegar

Ginger , Tumeric and black pepper .

2 tablespoon cleanspring rice malt syrup

2 tablespoon cleanspring tamari soya sauce –

single strength ‘ Using single strength for a lighter sauce , both in and texture

Vegan gyoza Dumplings

Mix all the ingredients together until on a pack .

Dip the Gyoza into the sauce while it’s hot

enjoy as a side dish with rice .

Ingredients

60gr walnutsroughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

Method

In a dry frying pan over medium heat , toast the walnuts and pistachios until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredients

4 garlic clove , minced

4 tablespoon caraway seeds

6 tablespoon olive oil 

4 thick pork chops on the bone

2 apples , quatered 2  onion , slices

4 tbsp apple cider vinegar

2 tbsp brown vinegar

4 tbsp  paprika

6 sage leaves

Handful of rasberries opitional

Salt and pepper

Method

In a large bowl, combine the minced garlic, caraway seeds,  3 tablespoon olive oil, sea salt flakes , & the pork chops . Cover and refregerate for at least 1 hour.

Preheat the oven to 180/c fan or gas mark 5 .

Put the cooked beetrooth , apples , onion , the remaining 3 tablespoon olive oil , vinegar olive oil , brown sugar , paprika , sage leaves , salt &pepper into the roasting tin , ensuring they lie in a single layer. Toss with your hands and roast in the oven for 10-15minutes .

Heat the frying griddle pan over high heat and color the pork chops on both sides . Season with salt & pepper as you go .      Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes , the meat should be tender & cooked through . Add the raspberries at this stage if you are using them . serve with potatoes & couscous

Ingredients

200gr local prawns

Dash of olive oil

2 fresh garlic leaves

Salt and pepper

Garish with lemon slice

Fresh rosemary

Method

Clean all the prawns from the shell and cut into small pieces . Add the olive oil , chopped fresh garlic , strawberry , lemon juice

Salt and pepper in a bowl and mix togewther .

In a circular shape or berger press add the mixture together .

Transfer on a plate., and add the garish . Serve cold .