Ingredients

one and one forth extra virgin olive oil

1 garlic clove , smoked

1 oz mixed herb leaves such as rosemary , sage , thyme and mayoram . All these herbs are used only in 1 heaping cup only .

1 tsp fennel pollen . (optional).

Pinch of crushed red pepper flakes .

5 cups spring leaves (such as arugula dandelion or a brokkoli rabe leaves)

1/2 tsp kosher salt + more

6 cups herb leaves , mint , basil, celery and parsley .

500gr fusilli (spiral shaped pasta and some grated cheese for serving).

Method

Heat 3/4 cup oil in a pot over medium until simmering. Add garlic , fresh herbs , red pepper , and cook stiring often until oil around garlic begin to turn brown . Add spring greens and the other herbs seaso with a couple of pinches of salt and pepper . Scarpe herb mixture onto a rimmed baking sheet spread out and let cool slightly reserved hot .

Transfer herb mixture to a blender or food processor and add 1/2 salt and the remaining 1/2 cup oil on high speed until you made a course puree . Taste pesto and season with more salt if needed . Drain pasta cooking liquid . Scarpe pesto back into reserved pot and 3/4 cooking liquid . Set over medium – low heat and cook tossing until liquid is needed . Season to taste with more salt if needed . Divide- pasta among bowls . Using a vegetable peeler , shave cheese onto pasta.

Ingredients

1 tbsp sugar

one and one half or salt

188gr all purposer flour + more for dusting

12 chilled unsalted butter cut into 1/2 pieces

4 tbsp unsalted butter , divided

1 large onion , thinly sliced

8 garlic cloves thinly sliced

salt

12 scallions thinly sliced on a deep diagonal

2 tablespoon Dijon mustard

2 fresh ground black pepper

Method

Whish sugar, salt and one and one half cups flour in a medium bowl to combine . Add butter and toss to combine. Using your hands and working quickly , rub and smash butter into flat , irregular pieces. Drizzle 1/3 cup cold water over the mix and smashing in butter until dough mostly comes together be dry. Turn out dough on a lightly flavored surface Working quickly and using a rolling pin and your hands press dough together to form a mass. Roll dough into a rough square about 1/2 thick . fold in half into a rectangle then once again to make a small squares. Press down to the dough with the rolling pin and make it hold together. Roll dough once more to make a rough square about 1/2 inch thick . Repeat folding process taking your time to make it neat as this will be the final fold. Using rolling pin gently flatten dough rolating as needed to make a 6 inch disk .

Dust surface with more flour and roll disk into a 14″ diameter circle or oval about 1/8″ thick Fold dough in half then in hald again to make a rough triangle (this will make it easier to move). Slide onto a parchment lined baking sheet and unfold . Chill when you make the filling . Dough can be made 3days ahead . Wrap 6 disk thightly and chill when ready to roll out .

Place a rack in the middle of the oven – preheat 375/c. Heat 3 tbsp butter in a medium skillet over medium until foaming for about 1 minute . Reduce heat to medium low , add onion , garlic and salt and stir to combine . Cover and cook stairing occasionally until onion is tender and just beginning to brown 6-8minutes . Uncover and continue to cook , stairing occasionally and adding a splash of water if onion begin to stick until golden brown until spots , about 5minutes more. Transfer onion mixture to a plate, reserve skillet . Melt remaining 1 tbsp butter in reserved skillet . no need to wipe out , over medium heat . Remove from heat and add scallions and remaining 1tsp salt.

Remove dough from refrigerator and using a small offset spatula or a spoon spread mustard in a thin layer over dough leaving 2 “border around the edges . Scatter onion mixture over mustard and skillet with parmesan season with pepper . Cutting the edges of dough to the start of the mustards of the filling make slits in border of galette at 3″intervals . Fold flaps all over filling slightly overlapping . Scatter scallions over .

Bake galette until crust is deeply golden brown and scallions are lightly charred 45-50minutes . Using parchment paper, slide galette into a cutting board and cut the wedges . Onion can be cooked 3 days ahead , transfer to an airtight and be assemble 1 hour ahead . chill .

Ingredients serve 4 , cooking 28minutes only

340 gr corned beef

200gr 2 bags tipiak express couscous

1 small shallot , finely chopped

2 eggs

1 knor chicken stock cube

2 teasepoon grated parmesan cheese

2 tbsp tipiak breadcrumbs fresh parsley finely chopped

2 tsp olive oil for frying

20gr plain flour for coating

Method

Bring 1 litre of water to a boil in a saucepan , add the chicken cube and when it dissolves add the couscous bags. Remove the tipiak express couscous from the bag and place it in a large bowl. crumble the corned beef and add it to the couscous together with the shallot , parmesan Tipiak breadcrumbs and parsley . Season to taste and mix well . then combine everything with the eggs . form into small patties and coat them with the flour .

Fry on a medium heat for 4 mins per side .

Ingredients

1/2 cup unsalted butter cut into 8 equal pieces

1 cup 125 all purpose flour

1/2 cup buckwheat flour

1/4 tsp baking powder

1/2 teasepoon baking soda

3/4 salt

3/4 packed light brown sugar

1/2 granulated sugar

1 large egg

1 tablespoon vanilla yolks

6 oz. bitter sweet chocolate 65/cent/-75/cent coarsely chopped

heat butter in a small saucepan over the lowest heat possible until melted you ‘ don’t want to splutter or brown about 5 minutes . Meanwhile whisk on both flavours , baking powder , baking soda and 11/4 tsp salt in a medium bowl

Scarpe butter in a large bowl and add brown sugar and granulated sugar into sugar about 30 seconds . Add egg then egg yolks about 30 seconds . Whish vigorously until butter is absorbed whish in vanilla . Mixture should look much lighter in color and be almost cream . Add dry ingredients and use a rubber spatula or wooden spoon to stir until just. Incorporated and almost dry streaks remain . Set aside a handful of chocolate then add remaining chocolate to batter. Gently mix just to evenly a kitchen towel a silicone lid or plastic wrap also works and chill 2 hours . Place racks in upper and lower thirds of oven . Line a 2 baking sheet of oven preheat to 375’c . Line 2 baking sheet with parchment , using a tablespoon scoop out 2 tablespoons portions of dough. Roll into balls and gently mix just to evenly distribute . cover bowl in a kitchen towel a silicone lid or plastic wrap also wrap and chill for 2 hours

Place rocks in upper and lower third of oven preheat to 375/c . Using 2 baking sheet portiouns of dough and place on each baking sheet spacingly evenly. Using a tablespoon scoop out 2 tbsp , portiouns of dough and place 5 of each baking sheet spacing evenly . Roll in to balls and gently press 2-3 pieces of reserved chocolate on top of each one . it’s ok to jam the chocolate there’s some pieces can be evenbe vertical . cover and chill any remaining dough .

Bake cookies roatating baking sheets top to bottom and front to back halway through until edges are golden brown and centries are puffed 8-10minutes . Working one at a time pull baking sheets outand tap lightly on the stove and tap tom deflate cookies . Sprinkle with diamond crstal kosher are too large . Let cookies cool on bbaking sheet 5minutes then transfer to wire racks and let it cool . Cookies can be made 3 days . let cool store upright or room temperture .

Ingredients makes 25-36 bars .

Cooking oil vegtable oil

1 cup all purpuse flour

83 gr sugar

1/3 cup sesame seeds

salt

2 large egg yolks

butter scotch

250gr light brown sugar

1/2 cup chilled unsalted butter cut into 8 pieces

3/4 heavy cream

65-75per cent cacao

toasted sesame seeds

method

place a rack in the middle of the oven preheat to 350/c . Lightly coat a 9*9cm or 8*8cm baking pan preferable metal with non stick spray . Line a parchment paper leaving overhang on all sides . whish flour powered sugar sesame seeds and salt in a medium bowl .add butter and toss to coat.

Using your handswork in butter until pieces are about pea sise . Using a spoon mix in yolks . Dough shold hold together when squeezed .

Scarpe dough into prepared pan and gently press into the even layer . Prick dough with a fork in several spots. Bake shortbread until golden brown 24-28minutes if using a glass dish. Let cool slightly.

While shortbread is cooling heat brown sugar and butter whisking constantly in a heavy until butter is melted in a heavy medium saucepan about 3minutes . Whisk in cream and salt . Bring to a boil and cook whisking constantly until butterscotch is thick enough to coat a spoon. . Remove from heat and Tahiti and vanilla and whisk until incorporated and smooth . Pour butter squash over shortbread and till pan to distripute evenly . Chill and set .

Place chocolate in a heatproof bowl set in a saucepan of gently simmering water .

Heat stiring often intil melted and smooth . Pour over buttersquash and spread even to edges of pan of pan . chill until chocolate is firm 2hours . Using parchment paper overhang pull bars out of pan and set on a cutting serrated knife slice into 25-36pieces . Bring to room direction before serving . Bars can be made 4 days ahead . Store airtight at room temperture .

Ingredients

vegetable oil (for pan)

3 medium carrots , peeled into pieces

130gr raw pistachoes or (1 cup)

3 large eggs room temperture

(1/4 cup / 50gr) granulated sugar

one and 3/4 baking powder

1/4 baking soda

one and one al ground cinnamon

one and one forth kosher salt

(one and one half 188gr) all purpose flour

1/2 carrot juice

1/2 heavy cream

glaze and assembly

1/2 carrot juice

1/2 cup heavy cream

1/2 cup granulated sugar

1/4 kosher salt

2 tablespoon unsalted butter

method

Grate carrots on a large holes of a box grater . Measure glass and place . Measure 21/2 lightly carrots for another (lightly packet 250gr reserve remaining carrots ) use like ratikal

set a fine mash sieve over a measuring glass and place next to stove . Heat butter in a medium saucepan over medium until foam for 2minutes .

Add pistachios and and cook , stairing often until butter browns and nuts smell toasts y, about 5minutes about 5minutes . Butter will get very foamy and will be heart to see what going on, so once the foamy is golden brown remove pan from heat every . Pour mixture through prepared sieve scarping in all the brown bits . set nuts and butter inside . Crack eggs into a large bowl adding brown sugar , granulated sugar b, baking powder , baking soda , cardamon , cinnamon and salt . Using an electric mixer on high speed beat 3minutes mixture should be thick , pale and increase in volume . Decrease speed to medium high and granulated stream in reeserved brown butter including brown bits . Beat and combined . coarsely chop reserved pistachoes . Using a spatula fold in flour until almost complete combined , then add nuts and carrots and continue to fold until everthing incorporated Scarpe butter into prepared pan smooth surface . Place on a cleaned smooth surface and give it a fast 360’cspin . This pushes in a cleaned smooth surface and this pushes the batter up the sides and minimize doing through baking . Bake cake until deeply browned ono a tester insrted inserted into the center comes out clean . Run a offset spatula of butter knife around perimeter of cake to leesen . Place a plate unpside down and invert cake cake onto plate REmove parchment paper Caake can be baked 1 day store tightly at room temperture

Ingredients make about 225gr

225gr plain flour

2.5ml plain salt

100 margerine or half butter

half lard

flour for rolling out

Method

Sift thhe flour and salt into a bowl , then rub on the margerine until the mixture resemblesfine breadcrumbs

add enough cold water to make a stiff dough press the dough together with your fingertips . if time permits wrap a greese proof paper and rest in the fridge for 30 minutes to use roll out on a lightly flavoured surface

whole meal variation

although wholemeal flour can be used on its own this does not create a rather chewy pasty . using 100gr each of plain flour gives a very satisfactory results

Ingredients makes about 350gr

225gr plain flour

45gr butter

25gr caster sugar

150pint milk

method

Put the flour into a bowl. Rub in butter until the mixture resembles fine breadcrumbs , then stir in the sugar. Bring the milk to the boil in a small saucepan .Add the boiling milk to the flour mixture and kneald until smooth . Use at once by rolling out thinly on a lightly floured surface

Ingredients

Treckle filling

1 tablespoon raspberry jam

Small quantity sweet pastry

Chocolate moose

For the treckle filliing

85 gr fresh white breadcrumbs

60gr ground almond

200gr cream

300gr golden syrup

200dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5thick and cut with a round cutter and press it into the mould carefully

Preheat the oven to 180 degrees celcius gas mark 4 .

Spread the jam into the bottom . spoon the tgreckle filling and place four to six pecans on top . Reduce the oven temperature to 150gas mark 2 and bake for 30 minutes depending on the tart sise .

For the chocolate moose .

Bring the cream to the boil . pour it on the chocolate and whisk the hands all the chocolate and whisk by hands 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 each tart and decorate with golden leaf .

Ingredients

One and and olive oil divided

½ yellow onions diced 8 ounces lean

8 ounces lean

Method

Put everything in a pan and fry till brown

Ingredients

Non stick cooking spray

2 large eggs

3 Tablespoon milk

¼ black pepper

For the filling

1/4 packed fresh baby spinach chopped

2 tablespoon fresh basil , julienned

2 teaspoon fresh chives , minced

2 tablespoon fresh parsley juiliened

Mehod

Heat a 8cm skilled medium low- heat and spray with cookedf spray whish together with cooking spray and slightly froth . pour the moisture into the hot skillet . as the bottom of the eggs set lift up the  side of the eggs with a spatula with let the cooked eggs

In a small bowl combine the spinach cottage cheese and fresh herbs . set aside carefully flip the omelette over and sprinkle turn off the heat and let the omelette . sit for a couple minutes before serving to  warm cottage cheese and spinach .

Ingredients

2/3 cup milk 1/3 cup oats

¼ cup cooked quinua

¼ blueberries

¼ maple syrup

2 tabespoon pecan pieces

2-3 dashed cinnamon

Method

Combine milk and oats and cook according to packet instructionss.

Stir in quinua , blueberries , maple syrup pecans in quinua , cinnamon and serve hot .

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 orang
• 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.

Ingredients

  6 slices steaky bacon tray

6 slices steaky bacon rind removed

1 good drizzle honey drizzle olive oil

Drizzle olive oil

Salt and pepper

150gorgonzola cheese chopped

2tablespoon brown sugar salt and pepper

150gr gorgonzola and drizzle with olive oil

Method

 Bake in the oven at 200°for 25 minutes Remove from the ovev and allow to cool . for 25 minutes at the same time place the bacon till crispy

Ingredients

500gr ghagina sfiljolata

Mili mielah

3 imgharef pesto

2 imgharef zebbug iswed imqatta irqiq

2 imgharef tadam imqadded imqatta irqiq

2 qlub tal- articokes imqatghin irqaq

120gr mozzarella mahkuka

Bajda imhabta

Mili helu

3 imgharef nutella

25 gelewz imqatta bajda imhabta

2 imgharef ghasel imsahhan gunglien

Mgharfa gellewz mohmi mqatta fil- wicc

Method verzjoni mielha

Sahhan il-forn ghal 200˚C/ gas 6 .

Hallat flimkien iz-zebbug, it-tadam imqadded u il-qlub tal-articokks .

Iftah l-ghagina u aqta’ 2 crieki ta’ 25cm.   Poggi cirklu minnhom f’turtiera miksija bil-kartaforn u idilku bil- pesto. Halli bordura ta’ 2.5cm madwar ic cirku mhux midluka . Roxx il-mili taz-zebbug, tadam imqadded u il- qlub tal- articokks fuq il- pesto u roxx il-mozzarella fil-wicc.  Poggi ic-cirku l-iehor fil-wicc. Immarka ic- centru b’ tazza zghira . Aqta l-ghagina f’4 kwadri minghajr ma tmiss ic-cirklu tan- nofs u imbaghad erga’ aqsam min-nofs kull bicca . Hekk ghandu ikollok 4 strixxi kull kwadrant, b’ kollox 16 is-strixxa . Poggi fil- freezer ghal 5 minuti biex ikun facli tobrom l-istrixxi.  Obrom kull strixxa ghal darbtejn u halli it-truf catti. Erga’ dahhal fil-freezer biex tkun iktar facli tidlikhom bil- bajda imhabta.

Idlek it-torta tal- bajda imhabta u roxx il-gunglien . Erga’ dahhal fil-freezer ghal 5minuti biex it-torta izomm il- forma taghha .

Tista tiprepara it-torta gurnata qabel . Ghattieha b’kartastrazza u erfaghha fil- fridge jew fil-freezer .

Ahmieha ifrizata kif tkun ghal 20-25 minuta jew sakemm tiehu kulur dehbi u jinfetah .

Verzjoni helwa

Idlek in- nutella fuq wiehed mic-criki . Halli bordura vojtha ta’ madwar 2.5cm madwar ic-cirklu kollu.  Roxx il-gellewz imqatta fuq in- nutella u poggi ic-cirklu l- iehor fil- wicc . Aghmel l-istess procedura descritta fil-verzjoni mielha . Wara li tohrogha mill-forn idlek it-torta bl-ghasel u roxx il-gelewz imqatta fil-wicc .

Ingredients

8 small squid cleaned

500gr shelled broad beans

80 gr peppered sheep cheese , grated . Juice and zezt of 1 lemon

3 garlic cloves , finely chopped

½ teasepoon chilli flakes

15ml raspberry vinegar

Small bunch of parsley , finely chopped

12 cherry tomatoes , halved

100ml extra virgin olive oil

Sea salt and freshly cracked pepper

Method

Cut the sqid in half and using a pointed knife make criss cross on the squid

. heat a pan with the oil , cook the garlic and the chilli for 30 seconds and stir in the sqid and cook on high heat for 1 minute .

Remove from the heat , transfer to an oven dish and mix in the lemon juice , zezt , vinegar , beans , tomatoes and seasoning .

Roast in a moderate oven at 180°C.  for about 7 minutes .

Remove from oven add parsley , plate and when still hot sprinkle with the cheese leaving it to melt in the sqid dish .

Ingredients serve 4

280gr ghagin rigatoni
3 imgharef zejt taz- zebbuga
Tewma imqatta’
120gr Three hills tadam imqadded bil- habaq imqatta’ bicciet zghar
195gr vasett three hills stukku taz- zebbug
2 Hanini ġbejniet tal- bzar
250gr irkotta mghafga
200 gr rukola mqattgha f’ bicciet
40 gr pine nuts mixwijin
Ftit bzar u melh

method

F’ borma ghalli l- ghagin skond l- istruzzjonijiet ta’ fuq il- pakett F’ tagen sahhan iz- zejt taz- zebbuga u qalli it- tewma .

Zid it- tadam imqadded tat three hills Deli  imqatta bicciet zghar u l- istukku taz- zebbug , ma’ ftit mushun mill- borma ta l- ghagin  . Saffi l- ghagin mill- mishun u zidu fit- tagen mat- toqlija

Zid il- gobon imqatta f’ bicciet zghar u l- irkotta tal- hanini ir- rikola tal- hanini u il- pine nuts . itfa ftit bzar u il- mel u servi

Dan il- platt jittiekel ukoll kiesah

Ingredients

1 tablespoon olive oil

1 large onion cut into wedges

1 kg tights filled trimmed roughly chopped

2 garlic cloves crushed

1 tablespoon malasian curry paste .

Steamed rice to taste

250chunky peanut chiken

140gr chunky fruit chutney

Coriander leaves to serve

Method

Heat oil in a large non stick frying pan or wok , coconut milk peanut , and fruit chutney and mix to combine . simmer uncovered for 15 minutes uncovered and sauce must reduce and thickened . sprinkle with coriander and serve with steamed rice

Ingredients

250grDqiq

 Bzar u Melh

Naghniegh niexef

Zejt taz- zebbuga

Spinaci

Zebbug

Tonn taz- zejtkbir

method

 Aghrbel id-dqiq , zid il-melh u in-naghniegh nixef. Haddem iz-zejt taz-zebbuga fid- dqiq . zid l-ila kiesak ftit ftit sakemm taghqad l-ghagina rembilha fin-naghniegh frisk u rembibha fi sketch and seal . Zid l-ispinaci iz-zebbug u it- tadam ghalli u sajjar sakemm il-haxix jirtab Zid it-tonn taz-zejt u ftit melh u il-bzar . iftah l-ghagina u iksi id-dixx tal-forn Poggi il-mili ghatti u aghlaq l-ghagina sew Taqqab il-wicc ta l-ghagina u uza pinzell biex idellek bajda mhabta fil-wicc. Ahmi il-forn ghal 45 minuta ta’  180˚C ghal 45 minuta sakemm l-ghagina tigi kulur sabih .

Ingredienti

250gr ikapuljat tat-tigieg

250gr ikapuljat tal-majjal

4 sinniet tewm imqatgha zghar

Bzar u melh

Cube tat-tigiega imfarka

Kuccarina sauce tal-bzar ahmar

Kuccarina paprika

3 imgharef zejt taz-zebbuga

Mgharfa meraq tal-lumi.

4 sinniet tewm mghafga

400 noodles

Method

Go skutella kbira hallat flimkien l-ikapuljat tat-tigieg u tal-majjal, flimkien mat- tursin jew kosbor . Zid it-tewm imqatta, is-sauce,il-paprika,il-cube,il-bzar u il-melh. . Hawwad kollox flimkien . Sahhan 2 imgharef miz-zejt go tagen u aqli ghal madwar 10 minuti fuq kull naha. Kif isiru tella go platt, zid l-imgharfa l-ohra biz-zejt, zid il-meraq tal-lumi u it-tewm mghaffeg . sajjar ghal ftit minuti.   

 Sadanitant ghatti in-noodles saffi mill-ilma zid it-tagen u qalli mat-tewm. Zid il- pulpetti sahhan sew u servi immejatament .