Ingredients  makes 12 servings

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

Method

Method

Place steak . Tobacco sauce and lemon juice in a seaseable plastic bag and mix well.  Refrigerate for at least 8 hours up to 30 hours . Preheat grill to medium. 

Let steak  to desired boneless for 5 minutes. Brush one side for a tortilla with oil and place side down in skillet.  Sprinkle tortilla with one and one half top with ¼ cup sliced steak.  Top with another tortilla and brush with olive oil Top with another tortilla with brush with olive oil. Cook with golden brown and bottom about 90 seconds. Turn and cook until one side is golden and cheese in melted about 1 minute . keep the fish warm and in oven while preparing five more with remaining ingredients . Cut the fish into quarters and serve with four cream and granola.

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 .

Ingredients

2 lampukiet , imdaqsa

dqiq plain

zejt vegitali

bzar iswed

2 imgharef zejt taz-zebbuuga

basla imdaqsa rqiq

4 sinniet tewm , imqatta irqiq

kilo tadam imqaxxar u imqatta’

ftit naghniegh

4 imgharef kappar .

Method

Poggi id- dqiq bi ftit bzar go platt .

Gerbeb il-lampuka go din it-tahlita go dixx fil-frigg ghal madwar minuta .

Sadanitant ipprepara iz-zalza billi tqalli iz-zejt taz-zebbuga , il-basla u it-tewm .

Tektek iz-zalza kull tant hin sakemm taraha li tkun saret maghquda u sabieha .

Ibda aqli il-lampuka go tagen biz- zejt vegitali .

KIf jinqlew miz-zewg nahat , poggihom fiz-zalza u servi mill-ewwel.

Ingredienti

350gr gelettin iamaretti

175grcikkulata skura

425gr krema double cream

4 imgharef brandy

kokotina skura minghajr zokkor .

Idlek borma ta madwar 2 pinet zejt

Habbat il- krema sakemm tirdopja u tigi wieqfa

4 imgharef brandy

kokotina skura minghajr zokkor

Metodu

Idlek borma ta’ madwar 2 pinet bi ftit zejt.

Habbat il- krema sakemm tirdopja u tigii wieqfa

Holl iccikkulata banju marija . Halli tibred sew . Kif il- krema u ic- cikkulata jsiru haga wahda .

Hawwad bil-mod sakemm il- krema u ic-cikkulata jsiru haga wahda. Fi platt fond itfa il-brandi.

Jekk ma tridx tuza xorb tista tholl 2 imgharef kokotina f’ 4 imgharef mishun u thallih jiksah.

Bil il-gelettini wahda wahda fil- brandi u irangahom hdejn xulxin mal- qiegh tal-iskutella.

Ferra saff krema tac-cikkulata Irrepeti il-process, sakemm ikollok 4 saffi . Ghatti l-iskutella bi platt u poggi fil-frigg ghal matul il-lejl.

Qabel tigi biex iservieha , xarrab il- qiegh fl- iskutella fi ftit mishun ghal madwar 3 sekondi u ohrogha fuq platt sabih .

Erga poggi dan il- kejk fil- frigg ghal madwar kwarta . Roxx it-trab tal- kokotina u servi.

Ingredienti

2 imgharef zejt taz- zebbuga extra virgin

nofs kikra basal abjad imqatta

6 sinniet tewm imqaxra u mghafga

landa ta’ 28 tadama imqaxxar

2 imgharef extra tat- tadam

. nofs kikra habaq shih irqiq

kuccarina u nofs melh ohxon

nofs kikra habaq frisk imqatta mhux irqiq

1/4 ta’ kuccarina bzar iswed

1/8 ta’ kuccarina bzar ahmar imfarrak jew bzar kayenne

2 qarabaghlijiet imqatghin fit- tul spiralized

gobon normali mahkuk frisk ghal wicc

method

sahhan ftit zejt f’ kazzola fuq nar medju – gholi

zid il–= basal u ftit estratt taty- tadam ghal 5 minuti . hawwad kultant hin sakemm il- basal jirtabu u jiccaraw .

Zid ftit tewm u ftit estratt iehor ghal minuta

Hawwad sikwit sakemm tibda hierga ir- rieha , issa itfa il- prodotti tat- tadam . hawwad sikwit , habaq bzar, melh u ill- bzar ahmar imfarrak u kompli hawwad sew . sajjar sakemm it- tahlita tibda itektek . Naqqas it-temperaturaghal baxxa- medja uj halli kollox fuq in- nar ghal madwar 15 il- minuta jew sakemm iz- zejt fil-wicc jihmar u is- sos jibda jaghqad . Duq ftit it- ntahlita u zid aktar melh u bzar ghal gosti tieghek .

Issa itfa il qarabaghli u qallibhom sakemm jinksew kollha bit-tahlita . Kompli sajjar ghal 2-3minuti sakemm in-noodles , qarabaghli. Kompli sajjar ghal 2-3minuti sakemm jinksew kollha bit- tahlita . kompla sajjar ghal 2-3minuti sakemm il- qarabaghli jirtabu ftit . Nehhi minn fuq in- nar u servi mill- ewwel bil- gobon normali fil- wicc .

Ingredients serve 4

4 garlic clove, minced

4 tablespoon caraway seeds

6 tablespoon olive oil

4 thick pork chops on the bone

500gr cooked beetroot, quartered

2 apples, quartered

2 onions, sliced

4 tablespoon Apple cider vinegar

2 tablespoon brown sugar

4 tablespoon paprika 6 sage leaves

Handfull of rasberries (opitional)

Salt and pepper

Method:

In a large bowl , combine the minced garlic, caraway seeds, 3 tablespoon, olive oil , sea salt, flaked and the pork chops . Using your hands, message the marinade into the pork chops. Cover and refrigerate for at least 1hr.

Preheat the oven to 180/c, fan or gas mark 5. Put the cooked beetroot apples, onion, the remaining 3 tablespoon olive oil, vinegar , brown sugar , paprika , sage leaves , salt and pepper into the roasting dish , ensuring them lie in a single layer toss with your hands and roast in the oven for 10-15 minutes.

heat the frying griddle pan over high heat and colour the pork chops on on both sides . Season with pepper and salt 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 and cooked through . Add the rasberries at this stage if you are using them .

Serve with potatoes and couscous.

Ingredienti

2 imgharef zejt taz- zebbuga extra vergin

Nofs kikra basal abjad imqatta

sitt sinniet tewm imqaxxra u mghafga

landa ta’ 28 uqija (uzin) tadam imqaxxar

2 imgharef estratt tat-tadam.

nofs kikra habaq frisk imqatta mhux irqiq .

nofs kikra habaq frisk imqatta mhux irqiq .

kuccarina u nofs melh ohxon

1/4 ta’ kuccarina bzar iswed

1/8 ta’ kuccarina u nofs melh ohxon

1/8 ta’ kuccarina bzar ahmar imfarrak jew bzar cayenne .

zewg qarabalijiet imqatghin fit-tulspiralized

gobon parmigjan mahkuk frisk ghal wicc

Metodu

Sahhan ftit zejt fuq nar medju gholi . zid il-basal u ftitestratt tat- tadam ghal 5minuti . Hawwad kultant hin sakemm il- basal jirtabu u jiccaraw . zid it- tewm u ftit estratt iehor ghal minuta . Hawwad sikwit sakemm terga tibda hierga ir- riha.

Issa itfa’ il-prodotti tat-tadam, habaq, bzar, melh u il-bzar ahmar imfarrak . Sajjar sakemm ttektek . Naqqas it- temperatura ghal baxxa – medja u halli kollox fuq in- nar ghal xi 15 il- minuta jew sakemm iz- zejt fil- wicc jihmar u is- sos jibda jaghqad duq it- tahlita u zid iktar melh u bzar ghal gosti tieghek .

Issa itfa’ il- qarabaghli u qallibhom sakemm jinksew kollha bit- tahlita . Kompli sajjar ghal xi 2-3minuti sakemm isiru il- qarabaghli jirtabu ftit . Nehhi minn fuq in- nar u servi mill-ewwel roxx il-gobon normali fil-wicc.

Ingredienti serve 1, 30 hin ta sajran

350gr dqiq li jtella wahdu

200ml ilma fietel

2-3 imgharef zejt taz- zebbuga

kuccarina melh ohxon

ftit hwawar imfarkin ez klin , tursin, saghtar .

Ftit zejt iehor , melh u hwawar ghal wicc qabel tahmi

Metodu

sahhan il- forn ghal 190/c

Saffi id-dqiq fi skutella kbira

zid il-hwawar u il-melh.

zid 2-3 imgharef zejt

hawwad b’Idejk sakemm it-tahlita ikollok ghagina ratba u zid ftit ilma jekk ikollok bzonn. kompli ghagen sakemm it- tahlita tibda tehel ma subajk – jista jkollok bzonn xi ftit dqiq iktar jew ilma .

Ifrex karta tal-forn u fforma fit-tond gewwa dixx tal- forn u fforma fit- tond .

b’Subajk ifforma hofor fil-wicc tal-hobza.

Ferrex ftit qtar taz-zejt fil-wicc u ahmi ghal 30 minuta iccekja kontinwalment.

Ghal din ir- ricetta l- ingredienti jistghu jipreparawhom it-tfal ghaliex jiehdu pjacir ihawdu specjalment l-ghagina izda wiehed ghandu izomm ghajnejh fuq it-tfal meta juzaw il-forn.

Ingredients

3 packets tea buiscuits

(I used morning coffee buiscuits) or another semi sweet plain buiscuits.

3 tins (170gr) each Nestle creamor any other pure daily sterilized cream

2 tablespoon instant cofee

2 large tablespoon nutella or any other chocolate hazelnut spread

2 large tablespoon Nutella , or another chocolate hazelnuts spread

optional whisky just a dash of taste

75gr hazelnuts chopped

2 squares chocolate grated shavings

Method

line 7*9 dish with cling film (you can use other similar – sized dish).

Cover the base of a dish with a layer

of semi sweet tea- buiscuits.

fill a mug with hot water , dissolve a teasepoon of instant cofee and add a shot of whisky to taste . (you can ommit to taste to use vanother liquire of your choice )

Sprinkle the hot cofee over the buiscuits until they are wet but not soaked .

In another container whisk the cream with the chocolate hazelnut spread . Cover the wet buiscuit with a layer of chocolate cream .

Line up another layer of buiscuits with a layer of chocolate cream .

Line up another layer of buiscuits and repeat steps 4 and 6 for a few times and finish with a layer of chocolate .

Sprinkle the top layer with generous amounts of chocolate hazelnuts and chocolate shavings.

Cover the dish with cling film or aluminum foil and set in the fridge for 4 hours.

When set , use the cling film to help you take it gently out of the dish . cut into squares and serve cold.

Ingredienti isservi 8

2 tablespoon butter to coat the froll pan

2 cups almond milk , at room temperture (480ml)

1/2 cup vegan butter melted (115gr)

1/4 cup organic sugar (50gr)

1 packet active dry yeast

5,1/2 flour divided (690gr)

1 tablespoon salt

3/4 vegan butter (170gr )

3/4 cup Brown sugar (165gr)

2 tablespoon ground cinnamon

1 cup powdered sugar (160gr)

2 tablespoon almond milk

1/2 teasepoon vanilla extract

Method

Generously rub 2 disposable foil pie pans with vegan powder In a large bowl whisk together the almond milk , melted butter and sugar . The almond milk melted butter and sugar . the mixture shold be just warm registered beetween 37-43/c . if it is hotter allow to cool slightly .

Sprinkle the yeast even over the warm mixture and let set for 1 minute . Add 5 cups flour and 1 teasepoon of salt to the milk mixture and mix with a wooden spoon until just combined. cover the bowl with a towel or plastik wrap and set in a warm place to rise for 1 hour .

Preheat oven to 180/c . After an hour the dough should be nearly doubled in size. REmove the towel and add an aditional 1/2 cup 95gr of flour and salt , then turn out to a flavoured surface . stir well then turn out to a well floured surface . knead the dough lightly lightly as neccessary , until the dough just looses it stickness and does not stick to the surface .

roll the dough onto a large rectangle , about about 1/2 inch( 1cm) thick . Fix corners and make sure they are sharp and even . Spread the soften vegan butter evenly over the dough . Sprinkle evenly the brown sugar and cinnamon . Roll up the dough forming closed Place steam side down . Trim over any unevenness on either end.

cut the log in half then divide each half in 7v evenly sized pieces About 1/2 inches (8cm )thick each . place 7 cinnamon rolls in each cake pan one in the center , six around the sides . Cover with plastik wrap and place in a warm place to rise for 30 minutes . To place the frosting . In a medium sized mixing bowl whisk together powdered sugar and vanilla until smooth . remove plastik wrap . Bake the cinnamon rolls in a preheated oven at 180’c for 25-30minutes until golden brown . While still warm, drizzle evenly with frosting .

Ingredients

1 red fenso chile , seeded removed

3 garlic cloves ,

1 whole , 2 finely grated

1/2 cup roasted red peppers from a jar drained

2 tablespoon , red wine vinegar

4 tablespoon extra – virgin olive oil divided +more for drizzling

2,3/4 diamond crystal or 13/4 tsp mortan kosheer salt , divided

1,1/2 smoked paprika , divided

2/3 panko (japanese breadcrumbs

1 large egg

3/4 ground cumin

1lb cup whole milk greek yougurt

method

1. pure chile whole garlic clove , red peppers , vinegar , 3 tablespoon oil

1,1/2 diamond crystals or 1 ,1/2 morton kosher salt and 1 tsp paprika in a blender until very smooth . transfer piri – piri sauce to a small bowl

2. place a rack in upper third oven preheat to 450/c . using a fork , mix panko , 2 tbsp piri – piri sauce and 1 tbsp water in a medium bowl . add egg and mash with fork with home generous about 1 minute . let sit until panko is softened about 3 minutes .

3. Add finely grated garlic, cumin , 1 tbsp oil , 1,1/4 diamond crystal or 3/4 mortar kosher salt and remaining 1/2 tsp paprika and panko mixture and mix well . Add about one third of beef and gently work into panko mixture with your hands until well incorporated and no longer feels well .

Add about one third of beef and gently work with panko mixture with your hands until well , incorporated and it no longer gets wet . Add remaining beef and gently mix with evenly dispensed. Form a 12 2 ” diameter balls and space out evenly on a foiled rimmed baking sheet . bake meatballs 5 minutes , then turn on broiler . You can leave in the meatballs while the boiler heats up . Broil until golden brown on top andjust barely cooked through about 5minutes . Spread yougurt into plates and arrange meatballs cooked through . Drizzle with remaining piri- piri sauce and more oil

Sauce can be made 1 day ahead . Cover and chill

Ingredients

2 skinless black bass fillets

kosher salt

1 4*3 piece dried kombu Optional

2 tbsp sake or dry white wine

2 tablespoon soy sauce

1/2 medium head of Napa cabbage sliced leaves torn

4 oz. mixed mushrooms such as oyster , beech or militate , torn into pieces

2 piece ginger , peeled and cut into matchsticks

cooked rice (for serving)

1 tablespoon toasted sesame oil on a diagonal .

Method

slice each fillet into 3pieces . season all over with salt . set aside

combine kombu (sauce) sake , soy sauce , mirin and 3/4 cup in a medium dionabe or Dutch oven or large saucepan . Bring to the boil , then reduce , heat to low , layer cabbage stems to low . layer cabbage stems , then leaves in pot . Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until the fish is cooked through 8-10minutes . spoon some rice into bowls and top with vegetables and fish dividing evenly , ladle broth over .

Drizzle with sesame oil and top with scallions .

16oz can passion fruit

1 level tablespoonful 6oz 2 tablespoon orange squash

4 tablespoon

6oz sugar orange squash

4 tablespoonsfuls lemon juice

Method

1. Drain the passion fruit and make the juice3-4 pint of water

2. put the gelatine and sugar in a saucepan with half the liquid and bring to the boil stairing

3. Blend the flour with the rest of the liquid and stir into the gelatine mixture . Boil for 2-3 minutes stairing . Add orange squash and lemon juice cool until its consistency of beaten egg white . Mash the passion fruit and stir into mixture. Pour into the serving ash the passion fruit and stir into mixture . Pour into a serving dish and chill into the beaten mixture . An electric blender is ideal for beating .

ingredients

6oz prawns

21/2 tablespoon sherry

3 tablespoons oil

1/2 level teaspoonful salt

6 oz. bean sprouts

11/2 teaspoonfuls light soy sauce

Method

Soak the prawns in the sherry for 11/2 . heat the oil and fry the drained prawns for 2 mins and add the soy sauce and the salt .

Add the bean sprouts and fry for 1 minute and then add the soy sauce and sugar .

Mix and serve with plain boiled rice.

6 oz shelled prawns

21/2

Ingredients

250gr gelletini savoiardi (Lady fingers)

100gr xorb tal-coconut imkessah fil-frigg matul il-llejl

250gr mascarpone.

250gr krema friska, imkessah

50gr krema friska, imkessah

50gr coconuts

250gr coconuts

150gr cikkulata bajda, imdewba

metodu

Ipprepara dixx kwadru . Nehhi il-parti tal-halib tal-coconut li thun kessaht u ghadiet . Hallat il-likwidu li ikun fadal max-xorb .

Sadanitant ilhaq habbat il-krema friska , zid il-mascarpone tal-coconut li tkun fadal ghax-xorb . Xarrab il-gelletini. B’din it-tahlita tal-coconutil- maghqud u ic-cikkulata li tkun birdet . habbat tajjeb sakemm tifforma krema lixxa fuq il- galletini .

Irrepeti il- process sakemm ikollok zewg saffi gelletini krema.

Ingredienti

300gr dqiq

200gr butir

400gr irkotta

2 bajdiet

50gr prinjol

50gr prinjol

50gr zbab

50gr zokkor

ftit figel

ftit salvja

ftit zaghfran (Saffron)

ftit ginger

3 imgharef tursin frisk imqatta ‘

Metodu

1. Go skutella hallat id- dqiq , ftit melh u 125gr butir imqatta’ bicciet , farrak b’ subghajk u zid ftit ilma kiesah biex taghqad l- ghagina

2. Halli l- ghagina tistrieh fil- frigg ghal siegha .

3. Go skutella zghira poggi 3 imgharef tursin grisk imqatta ‘ , qatta ukoll il- figel , il-ginger u is-salvja .

4. Go skutella ohra farrak l-irkotta u zid bajda mhabta , iz-zbib u il-hwawar l-ohra .

5 iftah l- ghagina b’ mod regulari .

6. Ferrex it-tahlita tal-Irkotta matul l-ghagina kollha .

7. Bil-mod irrumblaha u xarrab it-tarf bl-ilma u aghlaq , dawwarha fit-tond u poggi go dixx midluk bil- butir u mfarfar mid- dqiq .

8. Ahmi il- forn b’ 180gradi celcius ghal madwar 40 minuta .

9. Fl- ahhar ohrog it- torta u ferrex iz- zokkor u il- prinjol fuqha u kompli sajjar ghal 2 minuti ohra.

Ingredienti isservi 8

115gr butir

225gr zokkor ismar

50gr dqiq self raising

Kuccarina mixed spice

Kwart ta kuccarina nocemuskata

2 bajdiet

Nofs kuccarina Kannella mithun

115Frak tal- hobz abjad frisk

175 sultana

175gr zbib

115gr currants

3 imgharef konfettura mqatta

25 lewz imkisser

oxra irqiqa ta’ laringa jew lumija

Meraq tal- laring jew lumija mizjuda bil- brandy rum jew sherry sakemm tilhaq 150ml

Metodu

1. Aghzel skutella poggieha go kartaztrazza madwar il-qiegh ta’ l-iskutella fuq il-karta strazza . Aqta ic-cirklu idilku bil-butir li qtajt fil-qiegh ta’ l- iskutella
2. habbat il- butir u iz-zokkor flimkien ma wisker sakemm jirtabu . Zid maghhom id-dqiq hwawar u bajd . kompli hawwad . Zid il-bqija ta l- ingredienti u hawwad sew . it-tahlita trid tkun ratba hafna
3. Itfa l-it-tahlita fi skutella fuq karta strazza u ccatja il-wicc
4. ghatti l- iskutella b’ bicca karta strazza ohra billi tqatta bicca tonda ohra ghal wicc.
5. Aqbad bicca karta strazza ohra u aghmel pieg fin-nofs. Iksi l-iskutella biha billi torbot il-karta strazza bi spaga ma’ l-iskutella. Irepeti il-process bicca foil. U orbot bicca spaga ohra ma’ l-iskutella biex tuzaha bhala handle minn fejn taqbad .
6. Sajjar il-pudina banju marijaghal madwar 6 sieghat . Iccekja spiss l- ilma . Jekk jinxef zidu bl- ilma jaghli.
7. Meta il- pudina u l- karta strazza tkun lesta u poggi ohrajn godda minn flokhom biex terga itieha saghtejn ohra fwar qabel iservieha . Hallieha toqoghod 5 minuti qabel taglaq l-iskutella

ingredienti isservi 8

6 imgharef butir

175gr dqiq plain

2 imgharef zokkor fin

isfar ta’ bajda

kwart ta’ kuccarina essenza tal-lewz

icing sugar mgharbul biex izejjen

ghal wicc imqarqac

115gr plain dqiq

kwart ta’ kuccarina mixed spice

4 imgharef butir maqtugh f’ dadi zghar

4 imgharef zokkor

50gr flakes tal- lewz

ghal mili

675gr tuffieh

2 imgharef zboib jew sultana

metodu

1. Biex taghmel l-ghagina farrak il-butir fid dqiq 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- bajda , ilma u essenza tal- lewz flimkien u hawwad mat- tahlita tad-dqiq biex tifforma ghagina . Ahdimha sakemm tilixxa , gezwirha fil- plastik u hallieha toqoghod f’ post frisk jew fil- frigg ghal madwar 20 minuta .
2. Sadanitant biex taghmel il- wicc , , gharbel id- dqiq u il- mixed spice go skutella u farrak il- butir maghhom . Zid iz- zokkor u il- lewz .
3. Iftah l-ghagina fuq wicc id- dqiq u iksi il- qiegh u il- gnub ta’ dixx li ikun 23cm .
4. Nehhi l-ghagina zejda u dahhal id- dixx fil- frigg ghal madwar kwarta
5. Sahhan il-forn minn qabel fuq 190/c gas 5 /375/F. Qaxxar haffer u Slajsja it- tuffieh rqaq . Irranga is- sjajsis fid- dixx bl- ghagina. Ferrex ftit sultana jew zbib fil-wicc . It- torta tidher li mimlija izejjed izda waqt is- sajran il- mili jinzel .
6. IKsi it- tuffieh bit- tahlita ghal madwar 25-30minuta jew sakemm il- wicc jiehu kulur dehbi u it-tuffieh jirtabu . Hallieha tibred ghal 10 minuti qabel taqlaghha mid- dixx . tista sservieha kiesha kif ukoll shuna . fil- wicc gharbel l- icing sugar .

Ingredienti Isservi 8.

Ghal mili :

Basla mdaqsa mqatta irqiqa

4 imgharef butir imdewweb

350gr ikapuljat dejf tal-majjal

115gr bacon steaky mqatta’

mgharfa tursin frisk imqatta’

2 kuccarini saghtar frisk , imqatta

115 frak tal- hobz abjad

bajda kbira imhabta

25gr zebbug iswed bla ghadma (madwar 12)

Melh u bzar iswed mithun frisk

metodu :

Biex taghmel il-mili, qalli il-basla fit-tagen b’ 2 imgharef butir .

Poggihom go skutella biex tibred . Zid il-bqija ta’ l ingredienti hallat sew u itfa fil-melh u il-bzar

Poggi it- tigiega fuq chopping board nadifa u nehhilha l-ghadam. ibda billi tuza sikkkina zghira biex tnehhi il- ponta tal- gwienah . Dawwar it-tigiega fuq is- sider u aqta fil-fond ix- xewka tad- dahar . Ifred il- laham minn mal- ghadam. B’ attenzjoni aqta dawk l-gheruq li jaghqdu il-muskoli ma l-ghadam ta madwar is-saqajn u il-gwienah tau ehles mill- ghadam . Nehhi il- karkassa izda oqoghod attent li ma taqtax il- laham tas- sider biex il- mili ma johrogx waqt is- sajran . Biex timla it-tiegiega, poggieha catta, bil-gilda l-isfel u kemm tista ticcatjail- laham f’ livel wiehed . POggi il- mili fin- nofs tat- tiegiega u itwi il- gnub fuqu .

Hit il-laham billi tuza hajt skur (Dan jghin bex tara ahjar waqt is- sajran ) Orbot il- laham bi spaga biex tifforma romblu

Sahhan il- forn minn qabel fuq 180’c / gas 4 . Poggi ir- romblu fuq dixx tal- forn u idilku bil-bqija tal-butir imdewweb . Ahmih mikxuf ghal madwar siegha u kwart jew sakemm tara li misjur sew . Kultant xarbu Hallih jibred qabel tnehhilu l- ispaga kompletament . Dawru fil- foil u dahlu fil- frigg sakemm tigi biex tuzah . tista ukoll tifrizah .