Ingredients serve 4

400gr majjal

50gr margerina

Tewm

Ftit dqiq         

2 kikri stock

Rosemarie

100gr basal

Bzar u melh

25gr kunserva

Krema friska

Paprika

Method

Qatta il-laham bicciet zghar .

Dewweb il-margerina . Ghaddi il-laham u sajjar fil-margerina.  

Meta dan jiehu il-kulur hamrani , zid il-basal u it-tewm li tkun qatajt bicciet zghar .

Zid il-paprika u ir-rosemarie . Hawwad sewwa. zid il-kunservastock , bzar u melh . kompli sajjar ghal madwar 45 minuta fuq nar baxx.

Qabel iservi zid 2 imgharef krema friska

Servi b’ ross mgholli separat.       

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.

Spoon rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

Ingredients serve 4.

¼ cup plain flour

2 teaspoons French mustard

½ cup milk

½ cup cream ½ cup dry white wine

60ml mozzarella cheese grated

1 tablespoon graed parmeasan cheese

4 green shallots chopped

1 tablespoon chopped parsley

2*200gr cans crab drained 

Method

Put butter in dish , cook on high 1 minute add flour and mustard , cook on high 1 minute . Gradually srtir in the milk , cream and wine stir until smooth , cook on high 3 minutes or until mixture boils and thickens . stir in mozzarella and parmeasan cheese shallots , parsley and crab . Spoon into four individual dishes . Sprinkle with topping , cook on high 2 minutes or until cheese is melted . Combine all ingredients .

Ingredients

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce 

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine and cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . Stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients serve 4.

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chilies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice.

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals dishes . Cook on high 4 minutes or until oil is bubbling . Add prawns , cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice .

Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb. broccoli cut into florets stem sliced

 Ground almonds three and three froths

Vegetable or chicken stock

One and one forks cup milk

Salt and pepper

1 tablespoon butter

6 tablespoon plain yogurt

3 tablespoon slivered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften. Stir in the broccoli until coated in the butter and then add the ground almonds, stock and a little salt and pepper. Bring to the boil then cover and simmer for 10 minutes until the broccoli is just tender and still bright green.

Allow to cook slightly, then puree in batches in a blender or food processor until they speckled with green. Pour the puree back into the saucepan and stir in the milk. Reheat then taste and adjust the seasoning if needed. Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes staring until golden. Ladle the soup in the bowls drizzle a spoonful of yogurt over each bowl then sprinkle with almonds.

For broccoli and stirlon soup

Omit the ground almonds and cook as above adding 4 oz de – rined and crumbled . Stirlon cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper .

Ingredients

28 ounces can whole tomatoes drained

½ teaspoon kosher salt.

¼ teaspoon fresh black pepper

Method

Using a food mill fitted with a large – holed disk or a food processor, puree the tomatoes until slightly course and loose not completely smooth. Season with salt and pepper.

Ingredients serve 4.

450 gr potatoes peeled sliced and cooked

225gr low fat sausages

50gr lean bacon and removed and chopped

1 small onion chopped

1*200can sweetcorn gained

1*15gr spoon mixed herbs

Salt and freshly ground black pepper

1 tomato  cut into quarters

Low fat cheadar cheese grated 

Oven temperture 200/c /400/fF/ Gas mark 6.       

Method  

1. Line a lightly greased shadow 20.5cm serving dish with a potato slices

        Gently fry the sausages in a non stick frying pan to extract any fat for about 5        minutes.  

2. Add the bacon and onion and fry untiol the onion is transparent.
3. Remove the sausages and slice , add to the dish with the bacon , onion and sweetcorn . Add half the mixed herbs and season
4. Arrange the tomato on the center and sprinklewith cheese and the remain ing mixed herbs . Pour over the eggs and bake for 40 minutes until golden brown.  Serve with Colesaw.  

Ingredients Serve 4.

2*270 cans coconut curry

3 tbsp thai green curry paste

200ml small japaneise or lebanise

Eggplant cut into 1cm rounds

750gr chicken tights fillets cut into 2cm wide stripe .

4 kaffir lime leaves torn

1 carrot halved lenghtwise sliced

230gr can sliced bamboo diagonally drained raised .

One and one half fish sauce

1 long red chilli sliced diagonally

One and one half greted palm sugar or brown sugar

¼ hai basil leaves .

1 long red chilli sliced diagonally steamed

Rice to serve .

Method

Pour 1/3 cup coconut cream into a wok & stir over medium high heat until seperated and oily looking .

Add curry paste and stir for 3 minutes & cook .

Add eggplants , lime leaves, carrot, bamboo shoots, fish sauce, sugar remaining coconut cream and ¾ cup water & bring to a simmer .

Reduce heat to low & simmer gently for 10 minutes or until chicken & vegtables are tender . Serve curry scattered with basil & chilli on top of steamed jasmine rice .

Ingredients Serve 4 .

1 tablespoon olive oil

6 chiken tights fillets trimmed half

1 medium brown onion finely chopped

1 garlic clove, crushed

½ cup can dry white wine

400gr can adoma Duo with roasted capiscium

1 teasepoon caster sugar

1/4cup finely fresh flat black olives halved

1/3  pitted black olives halved

Couscous & steamed brokkoli to serve

Method

Heat oil in a large deep frying pan over medium high heat . cook chickenfor 5 minutes or until browned .

Heat oil in a large deep frying pan over medium high heat . cook chicken for 5 minutes on all sides or until browned .  Transfer to a plate .  Add onion has softened. add wine .  Cook for 3 minutes or until reduced by half.

Add tomato , sugar & stock . Bring to the boil .  

Return chicken to pan . Reduce heat to low .

Simmer partially cover for 25 minutes . Add parsley and olives .

Season with salt & pepper . Cook stairringly for 2 minutes or until heated through . Divide couscous beetween plates .

Spoon over chicken mixture & serve with brokkoli .

Ingredients

200gr pachieri pasta

1 piece chicken breast cut into chunks

100gr steaky bacon

100gr grated pecarino cheeese

50gr roasted cashew nuts

1 small onion finely chopped

2 cloves garlic  finely chopped

1 teasepoon Cajun spice

1 teasepoon sweet paprika

Worchesire sauce

Light soy sauce

1 shot bourdon wisky

1 cup chicken stock

Fresh parsley finely chopped

Fresh cream

Knob of buttter

Olive oil

Method

Pan fry the onion and garlic in the butter and olive oil .  Add the chicken breast and bacon and fry over high heat .

Turn heat on medium and add the curry , Cajun nd paprika .  Cook for two minutes and flame with the wisky .  Add a dash of worchesire sauce& lightly soy sauce . Pour the white wine and simmer for 5 minutes or until alcohol evaporates .

   Add a dash of worchester and light soy sauce .   Add the chiken stock and reduce to half .  Add the fresh cream and pecorino cheese. 

Cook the the pachieri as instructed on packet .  

Leave al dente and continue to cook in the sauce.

Ingredients

1 tablespoon olive oil

1kg chiken tights filet trimmed roughly chopped

1 large onion cut in thin wedges

2 garlic cloves,crushed

1 tbsp malasian curry paste

250gr chunky peanut chicken

140gr chunky peanut butter

1 tbs fruit cutney

Coriander leaves to garish

Steamed rice to serve.

Method

Heat oil in a large non stick pan or wok , add chicken satay sauce., coconut milk, peanut butter & chutney & mix to combine .

Simmer uncovered for about 15 minutes & sauce has reduced & thickened .

Sprinkle with coriander & serve with rice .

Ingredients

500gr puff pastry

1 egg lighten beaten

1 tablespoon oil

2 onions chopped

500gr diced stock

1 cup beef stock

One third cup red stock

2 tablespoons tomato paste

 2 tablespoons plain ( all purpose )

Cracked pepper to taste

2 tablespoons worchester sauce

Method

To prepare the filling , heat the oil in a saucepan over high heat  .  Add onions and cook for 6 minutes for  minutes or until these are soft .

Add steak to pan and cook for 4 minutes or until meal is sealed .

Add stock , wine worchester sauce and tomato paste . Reduce heat and simmer for 50 minutes or until meat is tender .

Bring the mixture to the boil and stir for 1 minute .   Reduce heat and simmer for 50 minutes or until heat is tender .

Roll out the pastry on a lightly flavoured surface until it is 2mm thick . Cut the pastry bases and top with pastry circles and press a fork to seal .

Brush pie tips with egg and place them in a reheated 200ₒC. .  Bake for 15 to 20 minutes or until the pastry is puffed and golden.

Ingredients serve 4.

2*270gr cans coconut curry

3 tablespoon that  green curry paste

2 eggs

7500gr chicken tights fillets cut into 2cm wide stripe

4 kaffir lime leaves torn

1 carrot halved sliced lengthwise

230gr can bamboo diagonally drained

1 long red chilli sliced diagonally steamed

Rice to serve.

Method

Pour 1/3cup coconut cream into a wok and stir over medium heat . Add the chicken and the eggs , lime leaves , carrot bamboo shoots , fish sauce , sugar , remaining coconut cream and bring to a simmer . reduce heat to low + simmer gently for 10 minutes more or until chicken and vegetables are tender . Serve with curry paste steamed vegetables scattered with basil and chilli on top of steamed rice .

Ingredients

6 butternup snap buiscuit

2 tablespoon boiling poiint

one and one half teasepoon powered gelatine

250gr cream cheese softened

1/4 cup custor sugar

200 tub natural yougourt

1/3 cup custer sugar

200gr coconut cream

2 tablespoon finely grated lime rind

1 tablespoon lime juice

lime zest to serve.

Method

Lime each hole of 6 hole 3/4 cup capacity salad texas muffin pan overhang of each hole .

Place 1 buiscuit , flat side down . In the base of each hole . Place boiling water in a heatproof jug . Sprinkle with gelatine .

Stir to dissolve . Using an electric mixer beat gelatine cream cheese and sugar until smooth . Add yougourt, coconut , cream lime rind and lime juice .

Beat to conbine . Add the gelatine mixture . Beat until smooth . Pour cream cheese mixture into prepared pan holes . Cover .

Refregerate for 6 hours or until firm . use overhanging plastik wrap , lift cheesecake from pan. Remove plastic wrap . top with lime 7. Zest & serve.

Ingredients

One and one pounds skinless boneless chicken breasts halved cubed

1 tablespoon salt

1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chikenflavoured dry bread stuffing

2 tablespoon Italian seasoning   

One and one pounds skinless boneless chicken breasts halved cubed

1 tablespoon salt

1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chikenflavoured dry bread stuffing

2 tablespoon Italian seasoning

Full of goodness broth

1-2 tablespoon medium curry paste

200ml reduced fat coconut milk

600ml hot vegetable stock

200gr smoked tufu, cubed

200gr choi, chopped

A handful of sugar snap peas

A  4 spring onions , chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugar.

snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

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 halfthe 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.

Method

 Idlek il-ftieli tal-brungiel biz-zejt taz-zebbugau 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 tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed 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 minutasakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungielu 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 thun se tibda itajjar madwar- minuta. 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.  

Ingredient 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

Method

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-ghasel, il-meraq tal-laring u iz-zejt.

Poggi il-kustilji f’turtiera jew tnejn, basta ikunu f’saff wiehed. Roxxhom fuqhom it-tahlita tall-hwawar u dawwarhom kemm tista biex tara li ikuni 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 .

Ingredienti isservi ghal 6.

500gr ghagina tat- torti

2 imgharef zejt taz- zebbuga

Basla hamra imqatta ftieli hoxnin

150gr halib

2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin

145ml krema dopja

3 bajdiet ta daqs medju

3 imgharef tursin imqatgha

50gr parmigjan mahkuk

Shavings tal- parmegjan biex izejjen.

Method  

Sahhan il-forn ghal 200 °C./ gas mark 6.  

Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Usa turtiera kwadra daqs ta’ 34 cm b’ 24cm . Ghatti l-ghagina b’ karta strazza u poggi fuqha il-baked beans . ahmi ghal 10 minuti , nehhi il-baked beans u b’ karta ztrazza u sajjar ghal 5 minuti ohra sakemm l-ghagina tiehu kulur dehbi car . Sahhan iz-zejt f’ tagen kbir u sajjar il- basal, it-tewm u il-bzar fuq nar medju ghal 5-8 minuti sakemm il-bzar jirtab u jiggemmed ftit. Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il- bzar mithun frisk u il-melh u habbat f’furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew.  Irranga il-bzar fil- qafas tal- ghagina . Ferra’ it-tahlita tal-bajd u roxx il-parmigjan mahkuk. Ahmi ghal 30-35 minuta sakemm it-torta tiehu kulur dehbi u toqoghod. Servi t-torta shuna jew inkella kiesha imzejna bis-shavings tal-parmigjan .