Ingredients

500gr fresh mussels

1 garlic clove

50gr chopped onions

70gr cherry tomatoes halved

80gr white wine

5ml extra virgin olive oil

5gr parsley finely chopped

100ml fish stock

2 slices maltese bread

50gr black olives paste

method

Clean and rinse the mussels well and leave to drain in a colander .

On a low heat sweat the onions and garlic in extra virgin olive oil.  Cover with a lid for 2 minutes , then uncover and place the mussels.  

Cover again and continue cooking until the mussels open.   Remove from the pot and set aside. 

Add the cherry tomatoes and the wine and reduce the liquid by a third .   Add the cream and simmer gently until the cream starts to thickened .

Well done add the herbs to the pot season the sauce as required and pour in the mussels . stir gently and serve . Tip :  Do not overcook the mussels as they get rubbery

4 sdieri tat- tiegieg (200il- wahda

4 imgharef butir mhux mielah

bzar iswed mithun frisk

8-12il- basla kbira mqaxxrin u maqsuma min- nofs )

4 imgharef hall ta’ l- inbid ahmar

2 sinniet tewm imqatta’ irqiq

120ml stokk tat-tigieg

mgharfa tursin frisk imqatta

metodu

B’ Sikkina tajba aqta kull sider min- nofs biex tifforma 8 bicciet

dewweb nofs il- butir go tagen fuq nar moderat

zid it- tigiega u sajjarha ghal madwar 3-5minuti . dawwarha darrba u itfa il- bzar .

zid in- nofsijiettal- basal, ghatti it-tagen u sajjar fuq nar baxx ghal 5-7minuti . Kultant caqlaq it-tagen biex thawwad l-ingredienti

Poggi il-bicciet tat- tigieg go platt. Zid in- nofsijiet tal-basal , ghatti it-tagen u sajjar waqt li thawwad spiss , ghatti it-tagen u sajjar fuq nar baxx ghal 5-7minuti . Kultant caqlaqit- tagen ,biex thawwad l- ingredienti . zid il- hall u sajjar waqt li thawwad spiss ghal madwar minuta . Zid it- tewm – stokk u hawwad .

E’rga poggi it-tigiega fit-tagen bil- likwidu li jingabar . Ghattih u hallih itektek ghal 2-3minuti sakemm it-tigieg jirtab u il-meraq johrog car meta itaqbu .

Poggi it-poggi it-tigieg u il-basal go dixx li isservi fih u ghattih biex jibqa shun .

Gholli in- naru ghalli il- meraq malajr malajr sakemm jonqos bin- nofs .

Itfi in-nar . ftit ftit zid il-bqija tal- butir u hawwad il-wisker sakemm iz-zalza taghqad ftit u tigi tleqq . zid it-tursin u itfa iz-zalza fuq it-tigieg u il- basal . servi fil-pront ma’ l-insalata hadra .

Ingredients

225gr puff pastry +Extra for rolling and dredging

75gr butter

Method

Put the flour in the bowl . Add suficient water about150to make a soft , soft dough

Roll out the dough on a lightly flavoured surface in an oblong measuring 30*15cm, 12*6inches. mark roughly into thirds . Dot the middle third with the butter and dredge the fat lightly with flour .

Fold the top and bottom thirds over the fat to enclose it complete then roll it out again. If time permits wrap the polythene and rest in the refrigeratorfor15minutes . repeat the rolling and folding three times so that the butter is evenly distributed . to use , roll out on a lightly – flavored surface.

Ingredients

 115gr plain flour. 

½ teasepoon paprika

 ½ teasepoon ground cayeen pepper.

 Pinch of salt.

 1.1kg waitbait towed if frozen.

 Lemon wedges to serve.

Method

Mix together all the day in a large mixing bowl and coat through.

 Heat the oil in a large heat based sausepan until it reaches a temperture of 190 degrees celcius in beaten for 2 minutes or until the fish. Is golden and chrispy.

 Drain well on absorbed kitchen paper and serve hot.

Ingredients

350gr passolina minghajr zerriegha.

225gr cornflour .

225gr sultanas.

 225gr zbib.

 350gr zokkor.

 450gr tuffieh tat- tisjir.

 Il-qoxra mahkuka  u il-meraq tal-laringa.

 Il-qoxra makkuka u l-meraq tan-nocemuskata mahkuka.

 150gr brandy rum jew birra.

mixed spice

Xaham tal- kilwa

Method

 Kwart ta’ kuccarina nocemuskata.

 Metodu.

 Qatta il-passolina poggieha f’borma kbira u hallat mal-konfettura ,sultanas, xaham tal- kilwa. u zokkor.

Qaxxar it-tuffieha u hokkhom min-naha tat-toqob il-kbar..

Il-kbar tal-hakkieka..

Zidhom fil-borma il-kbira mal-laring u il-lumija u l-mixed spice u ix-xorb jew il-birra. 

Hallat kollox flimkien. Zommhom fil-borma ghal 24 siegha u sakemm toqoghdu  it- tahlita.

Qalleb it-tahlita kull tant sieghat..

Ferra f’post mudlam.frisk u xott.

4 largge egg whites.

Pinch of salt.

 200gr cusor sugar.

300 gr cream whipped.

2 cartons of strawberies

Sliced icing sugar.

Mint strips of whole strawberies.

Method

Preheat the oven to its lowest setting and cover a large baking tray with non stick baking paper.

Whisk the egg whites..

Stand in glossy peaks . gentle foldthe rest of the sugar.

Put the meringue in a wiping bag fitted with a large stanozzle and wipe star for 4 cm in diameter on to the baking paper.

 We’re they aare ready they shold come off the paper. Easily.

 .If they look as through they started to too much prop and oven door ajar and cool them in an airtight tin until ready to assemble. About an hour before serving put a layer of kisses on a serving dish Gentle spread with some cream and add a layer of strawberries into the pyramid , finishing with meringue . Dust the icing sugar and garish with springs of mint and a few strawberry. .  

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

Seal shanks and put ingredients in slow cooker and simmer for 4 hours.

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 180 degrees celcius gas mark 4 .

Spread the jam into the bottom.  Spoon the treckle filling and place four to six pecans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart size. 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 .

Ingredienti

2 imgharef butir

2 basliet imdaqsa

2 kurratiet

2 brokkoli

2 litres stokk tal-haxix jew tat- tigieg

2 tazzi yogurt naturali

bzar iswed mithun

zaghfran (tumeric)

Method

Sahhan iz-zejt f’borma fonda u sajjar il-basla u il-kurrat sa ma jirtab u jihmar .

Zid il-butir, il-fjuretti tal-brokkoli u it-tuffieh imqatta f’dadi.

Itfa l-istokk tat-tigieg / haxix u zaghfran. . Ithan sew it- tahlita bi blender .

Ferra’ is-soppa lura fil-borma u zid il-yogurt

Servi shuna bi ftit bzar fil- wicc .

Jekk tiggosta, tista isservi s- soppa biftit croutons.

Ingredienti

450basal imqaxxar u imqatta irqiq

450tadam imqaxxar u imqatta bicciert

Mgharfa u nofs sejt

Kuccarina zokkor

Bzar iswed

4 bajdiet

Bictejn hobz mixwija min- nofs

Method

Aqli il-basla u it-tadam f’ tagen

Hallihom jinqlew ghal 5 minuti

Zid il-brodu u iz-zokkor u il- bzar

Poggi l-ghatu u hallih itektek ghal 25 minuta.  Itfa il-bajd minghajr ma thawwadhom hallihom isiru . Malli jinghaqdu erfa il-bajda go borma poggieha fuq il-hobz u ferra is-soppa wehidha .

L-ewwel hu is-soppa wehidha, imbaghad ghamel il-bajd ghalih . Hemm minn  ihokk ftit gobon parmigjan ghalih fuq il-hobz ghat-toghma u poggih that il-grill . halli 5 minuti u servi jahraq .

Ingredienti

2 basliet ,

4 sinniet tewm frisk ,

900ml stokk tal-haxix

200ml halib tal-indi coconut

  Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato ,

4 zunnerijiet ,

Kuccarina curry ,

Kuccarina ginger frisk mahkuk

Method;

 Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi.

  

Ingredients serve 8

1 small firm tomato finely chopped

1 tiny onion peeled minced or chopped

6 avocades

2 level teasepoonfuls lemon juice

2 level teasepoon mayoneise

1 teasepoonful salad oil

4 drops tobasco sauce

sheaded lettuce

method

1. Just before saving , place tomato and onion in a bowl.
2. Cut avocados in half remove stones. Scoop out the fresh and cut in to small people, add the tomato .
3. Add the other ingredients except the lettuce . Toss lightly until blended.

Ingredienti

300gr dqiq self raising

125butir imqatta ‘f”bicciet

bajda imhabta

150zokkor castor

70gr coconuts

210gr cirasa, imqatgha f’4.

270ml halib tal-coconuts, tal-bott.

Metodu

Idlek tray ta’ 12 il-muffins bi ftit butir jew inkella tista tuza forom ta’ karti.

Gharbel id-dqiq go skutella kbira.

Gharbel id-dqiq go skutella kbira u dahhal il-butir sakemm it-tahlita tigi qisha frak . zid l-ingredienti l-ohra .

Hawwad b’imgharfa tal-hadit sakemm tara li l-ingredienti kollha dahlu f’xulxin . Thawwadx izejjed.

Imla il-muffins b’ din it-tahlita.

Ahmi forn moderat li tkun sahant minn qabel ghal madwar 30 minuta jew sakemm jigi kulur dehbi.

Ingredients

gnochi di patata

fresh basil leaves

100gr grana padano

250gr mozzarella four di latte

2 garlic cloves

200ml san marzano tomato sauce

Olio extra vergine d’ olive Bio

salt and pepper

Method

Gently fry the garlic clove entirely olive oil for 2 minutes and add the tomato sauce ; let it cool for another 5minutes , add vthe gnocci , add salt and pepper to your liking , then remove the garlic clove . Bring salted water to boil in a pod . Once they float , then let cook for 3/4 minutes .

Drain the water of the gnocci and toss them with the tomato sauce . Dice they float , let it cook for 3-4 minutes . Dice the mozzarella

and the grana padana cheese halve melted

Ingredients serve 4.

1 onion peeled and sliced

small green pepper thinly sliced

1 garlic clove , peeled and crushed

1oz butter

1 level tablespoon flour

8-oz can italian tomatoes

small “okra” fingers , drained

1 beef stock cube

2 tablespoon worchesire sauce

pinch of ground cloves

pinch of chilli powder

pinch of dried basil

1/2 bay leaf (randa )

salt and pepper

2/3 pint water

12 cooked chicken , diced

12 oz cooked chicken , diced

6oz long grain rice, freshly cooked

6oz cooked chicken , diced chopped parsley

Method

1. Sauté onion pepper and garlic until soft .

2. Blend in the flour and cook until bubbling .

3. Add the othe ingredients exept chicken , rice and parsley

4. Simmer covered for 45mins , add chicken and reheat .

Toss the hot rice and parsley together . Put into individuals heat . toss the hot rice and parsley together . THen put individual dishes , hallow the center and spoon gumbo over

Ingredients serve 6 .

4 oz. white blended vegetable fat

1 oz. butter

6 oz. plain flour

pinch of salt

3 tablespoon cold water

Filling

3 eggs

1 tablespoon milk

6 oz. demerara sugar

6 oz. maple or corn syrup

2 oz. soften butter

1/2 teaspoonful vanilla essence

6 oz. halve pecan nuts

Method

1. Cream together the white fat and butter. Gradually stir in the stiffed flour and salt. Cream well after each addition. Add the water, mix thoroughly. Knead lightly with extra flour as this pastry is sticky to handle. Chill.
2. Roll out the pastry and line a 9-in . Heatproof clear flan dish ; flute the edge . Chill while preparing the filling.
3. Beat the eggs and milk together .
4. Boil the sugar and syrup together in a saucepan for 3 mins . Slowly pour on the beaten eggs . Stir in the butter and essence.
5. Use half the nuts to cover the base of the pastry case. Spoon syrup mixture over and cover with the remaining nuts.
6. Bake for 425/f, (mark 7) for 10 mins . Reduce heat to 325/f (mark 3) for a further than 45 mins until filling is set . Serve warm or cold with unsweetened whipped cream .

Ingredients serve 2

6 oz. shelled prawns

2,1/2 tablespoonfuls sherry

3 tablespoonful salt

1,1/2 tablespoonfuls light soy sauce

1/2 teaspoonful sugar

Method

1. Soak the prawns in the sherry for 1, 1/2 tablespoon sherry. Heat the oil and fry the drained prawns for 2 mins, with the salt .
2. Add the bean sprouts and fry for 1 minute, then add the soy sauce and sugar . Mix and serve with plain boiled rice.

.

Ingredients serve 4 to 6 .

16 oz. can passion fruit

1 level teaspoonful gelatin

6 oz. sugar 3 tablespoonfuls orange squash

4 tablespoon lemon juice

Method

Drain the passion fruit and make the juice up to 3/4 pint of water .

put the gelatin and sugar in a saucepan with half the liquid and stir into the gelatine mixture .

Blend the flour with the rest of the liquid and stir into the gelatine mixture. Boil for 2-3 mins , stairing into a beaten mixture.

Add orange squash and lemon juice, cook until it is the consistency of unbeaten egg white.

Mash the passion fruit and stir into the beaten mixture . Pour into a serving dish and chill until set.

NB. An electric blender is ideal for beating .

Ingredients

12 boneless skinless chicken tights cut into 3 chunks

2 tablespoon vegetable or rapseed oil

1 large onion

2 garlic clove crumbled

thumb – sized ginger finely or chopped

3 tablespoon curry tikka paste

50gr tomato puree 1 tablespoon light brown soft sugar

1 cardamon pods

100ml doubble cream

handful chopped coriander

cooked tilda rice lime wedges and nana bread to serve “optional”

Method

Heat the slow cooker . Season the chicken , then put the oil in a wide frying pan and , once , add the chicken .

(Don’t overcrowd the pan you may do this in batches). Add the onion , garlic and ginger to the pan then transfer to a slow cooker . Add 15 minutes until soften. Add the remaining ingredients except the cream , colander , then season well and cover with the lid . Cook for 7 hours on high heat .

Add the cream and check the seasoning adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garished with colander . Serve with tilda rice bread and lime wedges if you like .

Zebbug “Helu ” ta’ Sant Agata

Ingredienti

500gr intrita tal-lewz mithun

500gr zokkor

nofs tazza ilma

2 imgharef xorb irqiq

2 imgharef kulur ahdar ta’ l-ikel .

Method

1. Go skutella ixhet l-intrita flimkien maz-zokkor u il-kulur l-ahdar.
2. Zid l-ilma ftit ftit sakemm taghqad ghagina ratba.
3. Go kazzola poggi l-ghagina u dawwarha ghal 15 il-minuta fuq nar baxx hafna .
4. Fl-ahhar zid ix- xorb.
5. Nehhi minn fuq in-nar u poggi l-ghagna fi platt u hallieha tibred.
6. Aqbad ftit ftit it-tahlita u forom ta’ zebbug zenguli.
7. Wara ghadihom miz-zokkor u hallihom joqoghdu ghal madwar 4 sieghat qabel iservihom.

Ingredienti 4 persuni, biex isajjar 20 minuta , hin biex tiprepara 10 minuti

nofs imgharef zejt taz- zebbuga extra virgin

Nofs mkikra basal abjad imqatta’

6 tewmiet imqaxra u mghafga

28 tadam imqaxxar

2 imgharef estratt tat- tadam

nofs kikra habaq frishk 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 bzar ahmar imfarrah jew bzar cayenne.

2 qarabaliet imqatghin mit-tul (spirilzed ).

gobon normali mahkuk frisk ghal wicc .

Metodu

Sahhan ftit zejt f’kazzola fuq nar medju-gholi Zid il-basal u ftit estratt tat-tadam ghal 5 minuti, kultant hawwad hin sakemm il-basal jirtabu u jiccaraw.. Zid it-tewm u ftit estratt iehor ghal minuta, Sakemm tibda hierga ir-riha. Issa itfa’ il-prodotti tat-tadam, habaq, bzar, melh, il-bzar ahmar imfarrak u kompli hawwad sew . Sajjar sakemm it-tahlita tibda itektek.

Naqqas it-temperatura ghal baxxa medja u halli kollox fuq in-nar ghal 15 il- minuta jew sakemm iz-zejt fil-wicc jihmar u is-sos jibda jaghqad. . Duq ftit it-tahlita u zid ftit melh u bzar ghal gosti tieghek .

Issa itfa’ il-qarabaghli u qallihom sakemm jinksew kollha bit-tahlita. Ghal 2-3 minuti sakemm in-noodles (qarabaghli ) jirtabu ftit. Nehhi minn fuq in-nar u servi mill-ewwel. Roxx ftit gobon normali fil-wicc .