Ingredients

Non stick looking spray

1 cup uncooked Quinua dinner according to package directions

2 packs plain flour one and three forths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

Method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries .

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat with he remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries .

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat witht he remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredienti

250gr zebbug

250gr cicri tal- bott

2 sinniet tewm

6 imgharef zejt taz- zebbuga

.Jekk jogbok tista zzid bzaru ahmar

metodu

poggi kollox go food processor u fforma paste

din it-tahlita tista tuzaha mal-galettini , mal-hobz jew mal-pitta bread

ecc.

.

Ingredienti

500gr weraq tal- ispinaci friski

200gr ricotta

40gr gobon tal- hakk 40gr gobon pecorino mahkuk

6 bajdiet

2 paketti pecorino mahkuk

6 bajdiet

2 pakketti ghagina sfiljulata tonda jew retangulari

melh u bzar

Metodu;

Ahsel sew il- weraq tal-ispinaci u wara ghalihom ghal 10 minuti f’ ilma bi ftit melh

Wara saffi u hallieha toqtor ghal xi hin u hu hsieb li taghsarha b’ idejk fil-passatur

Go skutella hejji il-mili tat-torti ta’ l-Ghid billi thallat l-irkotta u 2 bajdiet imhabta u il-gobnijiet .

Itfa ftit melh u bzar u hallat sew

Wara hallat ukoll l-ispinaci.

Dellek di8xx bil-butir u ifrex l-ewwel ghagina.

Poggi il-mili fuq l- ghagina

Bil-qieghta’ tazza nadifa ghafas it-tieni ghagina u ghafas erba’ inhawi tat-torta fil-mili biex tifforma 4 speci ta’ toqbiet. Taqqab il-wicc b’ furketta

dellek il-wicc tat-torta bl- isfar u ghalaq u aghlaq mad-dawra kollha tat-torta .

Taqqab il-il- wicc b’ furketta

Dellek il- wicc tat- torta b’ isfar tal- bajda u ftit ilma imhabta.

Sajjar fil- forn 180/c ghal madwar 45minuta .

Ingredienti

300gr tarja

100gr zebbug iswed

40gr kappar

30gr prinjol

30gr zbib

melh u bzar

tursin frisk

zejt

Metodu

Qalli it-tewma f’ tagen.

wara zid il-kappar , iz-zbib u il-prinjol u sajjar ghal 3minuti

Sajjar it-tarja go borma bl-ilma u ftit melh .

Nehhi it-tewma mit-tagen

Zid it-tagen ftit meraq mill-ilma tat-toghlija tat-tarja

Itfa’ it-tarja msajra u it-tahlita tal-kappar u hawwad.

Zid iz-zebbug u hawwad mill-gdid , zid ukoll ftit zejt u qalli il-froga tat-tarja sa ma tihmar minn taht .

Wara dawwarha biex tihmar min-naha l ohra

Servieha shuna .

Ingredienti

6 imgharef butir

175gr dqiq plain

2 imgharef lewz mithun

2 imgharef zokkor fin

isfar ta’ bajda

mgharfa ilma kiesah

kwart ta’ kuccarina essenza tal-lewz.

Icing sugar mgharbul biex izejjen

Ghal wicc ;

115gr dqiq plain

kwart ta- kuccarina mixed spice

4 imgharef butir , maqtugh f’ dadi

4 imgharef zokkor

50mg flakes tal- lewz

Ghal mili;

675gr tuffieh

2 imgharef zbib jew sultana

Metodu’;

Biex taghmel l-ghagina, farrak il-butir billi tuza idejk jew food processor, sakemm it-tahlita tigi qisha frak tal-hobz .

Zid il-lewz mithun u iz-zokkor. Habbat l- isfar tal- bajd , ilma u essenza tal- lewz flimkien u hawwad mat- tahlita tad- dqiq biex tifforma ghagina . Ahdimha sakemm tilixxa gezwirha fi plastik u hallieha toqoghod f’ post frisk jew fil- frigg ghal madwar 20 minuta.

Sadanitant biex taghmel il- wicc , gharbel id- dqiq gharbel id- dqiq u il- mixed spice go skutella u farrak il- butir u iksi il- qiegh u il- gnub ta dixx li ikun 23cm . .

nehhi l- ghagina zejda u dahhal id- dixx fil- frigg ghal madwar kwarta .

Sahhan il- forn minn qabel fuq 190/375/c / gas 5 .

Qaxxar haffer u slajsja it-tuffieh irqaq.

Irranga is-slasja fid-bl-ghagina, ferrex ftit sultana jew zbib fil-wicc . It-torta tidher li mimlija izejjed izda waqt is- sajran il- mili jinzel .

Iksi it- tuffieh bit- tahlita li preparajt ghal wicc jiehu kulur dehbi u it- tuffieh jirtabu . Hallieha tibred ghal 10 minuti qabel taqlaghha fil- wicc

Hallieha tibred ghal 10 minuti qabel taqlaghha fil-dixx . Tista iserviha kiesha kif ukoll shuna . fil- wicc ghamel ftit icing sugar .

Ingredienti

2 koxox tat- tigieg , imsajra brodu jew mghollija.

nofs basla, imqatta irqiq

karottu mahkuk

tadama , imqatta irqiq

100gr ricotta

3 bajdiet imhabta

100gr gobon cheadar , mahkuk

100gr bacon imqatta irqiq bzar iswed

metodu

Naddaf il- koxox tat- tigieg . qatta sew il-laham taghhom . Zid l-ingredienti l-ohra kollha flimkien . hawwad sakemm tara li il-bajd u l-irkotta dahlu fl-ingredienti kollha .

Sahhan serw tagen u aqlieha miz-zewg nahat sakemm tara li hadet kulur dehbi u li ghaqdet . Servieha shuna go xi panina jew ftira midluka bi ftit pesto .

Servi ma l-Insalata friska.

Ingredienti

500gr ghagin mgholli al dente , bhal penne, fuzilli jew bebbux .

blalen tal- mozzarella imqatra mill ilma

2 laned kbar tonn taz-zejt

200gr tadam zghir maqsum min- nofs

100gr zebbug iswed , imqatta

habaq imqatta

zejt taz-zebbuga

bzar u melh

metodu

`Go skutella kbira hawwad flimkien it-tonn taz-zejt (nehhi iz-zejt) , it-tadam , il-mozzarella iz-zebbug u il-habaq.

zid l-ghagin li tkun ghallejt qabel. ferrex daqs 6 imgharef zejt taz-zebbuga. Roxx ftit bzar u melh skond gostik .

Hawwad sew b’ imgharfa ta l- iunjam sakemm tara li l- ngredienti thaltu kollha flimien.

ferrex it- tahlita go dixx . ahmi f’ forn moderat ghal madwar 20 minuta jew sakemm tara li il- wicc sar hamrani.

Ingredienti  

400gr penne

1 mgharfa zejt taz- zebbuga

1 basla kbira , imqatta

3 sinniet tewm , mithunin .

1 bhar ahmar kbir , imqatta

445gr cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat-tigiega low salt

½ kuccarina qoxra tal-laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallta b’imgharfa ilma

Method

Sajjar il-penne f’borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’ tagen non stick, sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il- basla u it- tewm u sajjar okazzjonalment, sakemm il-basla tirtab , madwar 7 minuti. Zid il- bhar ahmar u sajjar hawwad okkazjonalment , sakemm il- bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

Ingredients serve 8

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Method

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk

Ingredienti isservi ghal 6 persuni

4 imgharef butir mhux mielah

basla tal- busbies kbira imqatta

basla zghira imqatta

2 katrotti imqatghin

patta zghira

saghtar frisk u werqa randa

dada tat- tigieg

halib jew krema friska

bzar u melh

Metodu

Sahhan il- butir f’ borma kbira , zid is- saghtar , ir- randa il- bzar u il- melh zid id- dada tat- tiegiega u ghatti kollox bl- ilma zomm il- borma mghottija fuq nar baxx filwaqt li thawwad kultant x’ huin jirtab il- haxix nehhi il- werqa tar- randa u is- saghtar aghsar is- soppa fi blender u zid il- halib u ill- krema friska

Servi is-soppa shuna bil-bicciet tal-hobz fil-wicc .

Ingredienti

Fi skutella tal- majjal ta’ malta minghajr ghadma

3 imgharef dijon mustard

3 imgharef zokkor

2 imgharef meraq tat-tuffieh

2  imgharef worchesire sauce

Metodu

Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira afghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh bl-imarinah li kont erfajt go tazza . wara li jghaddi il- hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar .. sadanitant sahhan il-forn ghal 160.c . pogi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patatta maxx.

Ingredients

A handfull of dried cramberries

a handfull of dried Apricots

walnuts

200gr mushrooms sliced

2 spring onions

sundried tomatoes

240gr Quinua

Method

Rinse and drain quinua before cooking , bring the water to the boil . ADD the quinua and reduce heat . cook for about 20 minutes . In the meantime cooked sliced mushrooms in a pan for a few minutes . Dice and prepare the other ingredients . When quinua is cooked drain well add some olive oil and season with herbs and let it cool You can serve it as a side dish or a main dish .

Ingredients

3/4 bananas ,

1 egg

1 teasepoon vanilla

vanilla essence

1/2 teasepoon baking powder

1/3 cup blueberries

Method

Blend all the ingredients except the blueberries blender until smooth

If the mixture is too thick into the mixture serve on their own or with toping of your liking

Ingredients

2 large skinless boneless chicken breasts about 1,1/2 lb total

3 tablespoon diamond crystal or 31/2 tablespoon

1 lemon halved

2 tablespoon dijon mustard

6 tablespoons extra virgin olive oil

6 tablespoon extra virgin olive oil

8 oz green beans trimmed

1 large of lettuce

1 small bunch chives sliced

1 cup basil leaves

1 cup peperoncini

1 avocado , thinly sliced

1 bunch radish trimmed halved

Method

1. Place chicken in a large saucepan and pour into 4 cups cold water to cover add 3 tbsp .

Morten cosher salt diamond cystals or 31/2 tsp . Bring to a gentle boil over medium heat then immediately urn over chicken with tongs . Pot cover, remove from heat and let chicken sit until an instant read thermometer inserted in the thickest registers 1505-10 minutes depending of the thickness of breasts . Tranfer chicken into a cutting board and let to rest for 10 minutes .

2. meanwhile squeeze lemon halves into a medium bowl . Whish in mustard , then gradually steam in oil , whisking constantly until dressing is thick and embolized . season with salt and pepper .3. Using a rolling pin whack green beans on a cutting board until skin split and soften but not pulverized . 4. Transfer beans to a medium bowl and drizzle with 2 tbsp dressing . Massage beans with your hands and chives and basil . Arrange on a platter 5. Separate lettuce in another medium bowl and chives and basil . Arrange on a platter . 6. Toss radish – pepperoncini and 1 tbsp dressing in the bowl season with salt . slice chicken 1/2 inch thick season with pepper . Arrange chicken , green peas and avocado on a platter . Arrange chiken radish salad , green beans and advocado on platter as reduce as desired . Serve remaining alongside .

Ingredients

1 lb spagetti

2/3 cup

kosher salt

1 large bunch asparagus trimmed thinly sliced on a deep diagonal

4 garlic cloves

3 long stipes lemon zest

1/2 crushed red pepper flakes

8 large basil leaves

2 lemon halved

2 oz parmeasan finely grated , about 1 cup + parmesan grated about 1 cup + more for dressing

method

Cook pasta in a large pot of boiling salted water stairing occasionally until al dente

Drain pasta reserving 1,1/2 cups pasta cooking oil . Meanwhile heat in a large oven on a heavy pot over medium until simmering . Add asparagus season with salt and cook stirring often until just beginning to take on color about 1minute . Add garlic lemon zest and red pepper flakes and cook stairing until vagrant about 30 seconds . Remove from heat and let sit until the pasta is done . Add pasta and basil to top with asparagus mixture to return mixture and heat until to medium high heat Add pasta and basil to pot with asparagus mixture to return to medium high heat . Squeezier juice from both lemons in pot and add 2oz . parmesan and 1 cup reserving pasta and adding more pasta liquid unthermalized and pasta is coated for 1 minute . Taste and season with more salt if needed Divide pasta among bowls and season with more parmesan .

Ingredients

1 lb taghliatelle

kosher salt

11/2 cups shelled fresh peas or frozen peas

1/2 unsalted butter

6oz prosciutto thinly sliced

16 sage leaves

2 oz. parmesan finely grated about 1 cup +more for serving

method

Cook pasta in a large boiling salted water , stairing occasionally and adding peas about 2minutes before pasta is done until al dente . Drain pasta and peas reserving 11/2 cups pasta cooking oil .

Meanwhile heat butter in a large oven or other heat pot over medium until frothy. Tear prosciutto slices into bite sized pieces and add to pot along with sage . Cook stirringly occasionally until piusiutto is golden brown and begin to crisp about 4 minutes

Remove from heat and let sit until until pasta is done.

Add pasta peas , parmesan, 1 cup reserved pasta. Add pasta peas and 1 cup reserved pasta cooking liquid and sit until pasta is done . Add pasta is done . add pasta and begining to chisp to return to medium heat . cook tossing to prosiutto cooking liquid if needed and saucy and season with more salt if needed . divide pasta emong bowls on top with with more parmeasan .

Ingredienti

2 kikri weraq tal-habaq

2 imgharef gewz jew pine nuts

1/2 kikra zejt taz-zebbuga.

1/4 kikra gobon parmigjan jew grana Padano mahkuk

1/2 kuccarina melh

Metodu

Naddaf sew il-weraq tal-habaq. Nehhi xi zkuk li ikun hemm. Poggihom go food processor flimkien mal-gewz jew il- pine nuts u it-tewm imqaxxar. Zid ukoll il-melh.

Haddem sew il- food processor. Waqt li dan ikun ghaddej, itfa’ bil-mod il-mod iz-zejt taz-zebbuga sakemm tara li fforma sauce lixxu sabih bil-kulur hadrani. Aghlqu sew fil-vazett u poggih gol-frigg sakemm tigi bzonnu. Kemm tista ikun uzah mill-ewwel. l- aktar mod tradizjonali kif tuza il- pesto huwa ma’ platt ghagin tajjeb .

Kemm tghalli l-ghagin u thawwad il- pesto mieghu. Immatista tuzah mal- hobz u forsi ftit irkotta u gobon u taghmilhom towst . jidhol f’ hafna ricetti ohra ladarba tkun thobbu .