Ingredients serve 4

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 cipolates “adobo” chiken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole 1 green jalapeno or serrano chilli desceededand finely chopped ½ small onion finely chopped

1 lime juice only .

Small handfull fresh coriander roughly chopped

To serve

½ lettuce shreaded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chiken is cooked through as the juices run clear . slice the chiken into stripes . divide the tortillas beetween four plates , with the rice, chiken sauces and lettuce.

Fold up the bottom of each tortillas , then fold the side and roll to contacted filling , cut in half and serve .

Ingredients serve 4

1 tablespoon light olive oil

2 garlic cloves chopped

8 chiken tights boneless skin removed cut in bite sized pieces

700ml chicken stock

2 tablespoon plain flour

1 star anaise

1 cinnamon stick

2 celery stick , sliced

2 large carrots peeled into 1,5cubes

300ml small new potatoes scubbed and halved

2 tablespoons finely chopped

Salt and freshly ground black pepper

Method

Heat the oil in a wide frying pan over a medium heat add the onion , garlic , and chiken and stir fry for 2-3 minutes meanwhile pour the stock into the saucepan and fry for 2-3 minutes. Meanwhile pour the stock into the saucepan and bring to the boil . stir the flour into the chiken and gradually add to the hot stock . stir in the mustard star anaise cinnamon, celery , carrots and potatoes . bring to the boil cover and reduce the heat  to medium.

Cook for 20 minutes uncover , increase the heat and cook for 5 minutes or until the chicken is cooked through the vegetables are tender . stir in the soya beans and cook for 3 minutes season well and stir in tarragon. Serve immediately into four bowls serve hot .

Ingredients

250gr ghagina tat-torti

350gr qarabaghli mit- twil

350gr zunnerija

250gr brungiel

Bzaru ahmar, jekk trid

40ml zejt taz- zebbuga extra virgin

Ghaz-zalza bajda

300halib

25gr dqiq

Niskata nocimuskata mahkuka friska

40gr parmigjan  mahkuk

2 bajdiiiet

Bzar u melh ghal gosti tieghek

method

Sahhan il-forn ghal 180˚C.

Biex taghmel iz-zalza bajda ferra il-halib f’kazzola flimkien man-nocimuskata u ghalli.  

Sadanitant dewweb il-butir borma ohra. Zid id-dqiq f’ borma ohra . Zid id- dqiq u il-melh u hawwad sew .  zid il-halib u il-pamigjan bil-modu hawwad sew. Hallieha tibred ghal temperatura ambjentali.

Idlek turtiera tal-kejkijiet baxxa dijametru ta’ 23cm bil- butir .

Iftah l-ghagina u iksi it-turtiera . B’sikkina aqta zejjed li jista ikun hemm max- xifer. Taqqab il-qiegh tal-ghagina b’furketta. Habbat il-bajd u zid mat-tahlita tal-halib u id-dqiq.  Qaxxar iz-zunnerija u b’ potato pealer qatta il- qarabaghli , il-brungiel , iz zunnerija minn tulhoom jigu qishom bicciet taz-zigarella. Zejjen it-torti biz- zigarella tal-haxix billi tpoiggihom fi crieki mad-dawra kollha biex tiksi il-qiegh kollu . Idlek  biz-zejt b’pinzell u zid il-bzar u il-melh ghal gosti tieghek . Ahmi forn shun ghal 60 minuta . Hallih jiksah imbaghad qatta fi flieli u servi .

Ingredients serve 6

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

method

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux foonda tal-forn biex tishon, u poggi it- turtiera biex tishon.. meta tkun hrigtha l- ilma li fi skutella li tiflah is-shana .

Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr . 

Saffi fi pasatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur . 

Meta tkun hrigtha l-ilma li stajt taptap l-ispinaci b’tissue; poggiha fuq board ta l-injam u qataghha .   Erfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f’tagen .

Zid il-baslal-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .

Iksi it-turtiera f 4 folji tal-ghagina filo.fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera.

Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.

Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir

GHaffeg iz- zewg iz- zewg foolji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew .

Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il- folja tal-forn .

Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh .

Ingredients

Treckle filling
1 tablespoon rasberry jam
Small quantity sweet pastry
Chocolate moose
For the trecke filling
300gr golden syrup
85gr fresh white breadcrumbs
60ml ground almond
200gr whipped cream

Method

Combine all the ingredients together

Roll out the sweet pastry about 0,5thi9ck and cut with a round cutter and –press it to the mould carefullly . Preheat the oven to 180degrees celcius gas mark 4

Spread thejam into nthe bottom spoon the treckle filling and place  four to six pecans on top. Reduce the oven temperture to 150degrees celcius mark 2 and bake for 20-30minutes depending on the tart sise.

For the chocolate moose . Bring the cream to the boil . Pour it on the chocolate and whisk by hands until; all the chocolate melts Set aside and cool down .

Whip the cream until soft peaks form then fold the chocolate mixturev  intoo the cream Refregerate for about one and a half hours . Scoop up the chocolate moose on each tart and decoratewith golden leaf . 

Ingredients serve 4

500gr yougourt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

method

Place the yougourt in a bowl, peel half and desceeded the cucumber then grate it to the yougourt

Add the crushed garlic, dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes

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

metodu

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 .

Ingredienti

200gr Fazola Banda niexfa

3 basliet ta days medju

3 imgharef zejt taz- zebbuga

Grit frieghi klin frisk

2 laned ta 400gr tadam imqatta

2 chilies shah ta daqs medju

2 imgharef ghasel iswed

Mgharfa mustarda whole grain

2 chilies shah ta’ days medju

Mgharfa mustarda Dijon

2 werqiet rand

2 imgharef ghasel  iswed

metodu

Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah.  Hallieha tixxarrab til il-lejl kollu biex tinfetah.  L-ghada qattarha mill-ilma u lahlahha.  Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz- zejt taz-zebbuga.  Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car.  Hawwad mind hin goal him biex ma jehlux mal-kazzola.  Zid il-klin u il-it- madam imqatta. Zid 200ml ilma u fazola u ghalli.   Zid il-bzar mithun frisk, , il- melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. GHatti parzjalment u halli itektek goal madwar 30-35 minuta sakemm iz-zalzatibda taghqad ftit.

Ingredients

1, 1/4cup red lentils

1 onion

seeded red chilli

3 garlic cloves

curry paste

11/2 half cilantro , 4 cups water

1onion

3 garlic cloves

curry paste in a blender 11/4 extra stock

method

Cook Cook

Ingredients

1,1/4 cups Red lentils, 1 onion , red chilli

Curry party

Half cilantro

4 cups lentils 1onion

Mild seeded red chilli

3 garlic cloves

3 garlic cloves

Curry paste

cilantro

a blender

 11/extra stock  

Serve immediately

Serve hot

Method

Method

Cook one and one forth cups , red lentils in a covered saucepan for 4 cups gently simmering , 1 onion 1 large red chilli

3 garlic cloves , 1 tablespoon 1 tablespoon with 4 cups gently simmering water for 30 minutes.

Process 1 onion 1 large mild seeded red chilli 3 garlic cloves 1 tablespoon curry paste . Half cups cilantro in a blender and stir into the lentils and one half cilantro in a blender . fry as 11/4 cups extra stock with uncovered and cook , uncovered for 10 minutes  . Allow to cool Repeat when ready to serve .

1 kg injokki tal- patata friski

2 imgharef zejt taz- zebbuga

2 basliet homor imqatta’

2 sinniet twm , mishuqa

500gr tadam imqatta’ tal- landa

2 imgharef imbulgati tursin imqatta ‘ 10 flieli parma ham

4 imgharef pesto

metodu

Sahhan iz- zejt f’ dixx kbir u baxx . zid il- basla u aqli ghal 7minuti . zid it- tewm u kompli aqli ghal 5minuti .

Tektek ghal madwar 10minuti . zid il- melh u il- bzar ghal gosti tieghek . fl- istess hin sajjar l- injokki skond l- ingredienti ta fuq il- pakett sakemm jitilghu fil-wicc . saffihom mill-ilma u zid iz-zalza . sahhan il grill . . Saffihom mill- ilma u zid iz- zalza . Poggi il- perzut f’ munzell fuq l- injokki li tkun ipustjajt b’ mod li ma ikunx imissu ma xulxin u qattar qtar tal-pesto fuqom

poggi taht il- grill u sajjar ghal madwar 5 minuti sakemm il- perzut jitbaskat u jibda jiehu kulur dehbi .

servi minnufih

ingredienti

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

method

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il- Kari , zid il- mushrooms u il- bejken u kompli aqli ghal hmistax  il-minuta ohra. Saffi l- ispagettini , itfa it-taken u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il-kulur u iservihom shan. 

Ingredients

400 gr spaghetti

2 garlic clove finely chopped

150 local pork sausage  taken out of the and finely chopped

10 basil leaves shredded

100cultivated white mushrooms ends trimmed and cut into quarters

 1 small bunch of parsley finel chopped

75 ml chardonnay wine

50ml extra virgin olive oil

Sea salt and freshly ground pepper

Method

In a large pan heat half the oil over high heat add the mushrooms and cook until golden about 5 minutes.

Add the garlic reduce the heat add the wine and cook until it has evaporated .

Put in the sausage meat and cook for about 3 minutes stir in basil and the parsley and leave to the side .

Put the pasta in salted boiling water and cook for about 6 minutes , drain , reserving some liquid .

Mix the pasta with the sauce ,  add some of the pasta liquid and cook for a further 2 minutes . season to taste and serve immediately with a drizzle of oil .

Ingredients

1 kg of fish

 Sea salt and blk pepper

Olive oil for bursting

200gr tinned tomatoes or 6 fresh tomatoes schinned and desceeded

2 garlic cloves , crushed

125ml white wine

250 ml fish stock

Leaves of 2 springs of thyme

Leaves 3 sprigs of tarragon chopped

2 fresh sage leaves

1 bay leaf

Sea salt and freshly ground pepper

Method

For the sauce , put the tomatoes , garlic and oil in a pan , boil , reduce heat and simmer then cook to a pulp , crushing them occasionally

 Add wine and simmer until absorbed , then , add the stock , tarragon , thyme , sage , bay leaf , salt and pepper . brush the fish and season with salt and pepper .

Spoon half of the sauce into a roasting tin , place the fish on top and roast in heated oven 180 degrees celcius / gas 4 for 10 minutes , turn the fish over and roast for the additional 10 minutes .  

Place in a serving dish and keep warm.  

Pour the roasting juices back into the saucepan of nocoise sauce , bring to the boil and then simmer until reduced to the pulp , add salt and pepper  to taste .

Pour the sauce around the fish add the olives and fennel frauds and serve .

1 kg of Lampukie fileted and cut into cubes

1 union finely chopped

 5 garlic cloves finely chopped

12 basil leaves finely chopped

Handful majoram leaves finely chopped

2 fresh tomatoes roughly chopped

 8 pitted green olives roughly chopped

 8 black olives roughly chopped

Handful mint leaves finely chopped

2 teasepoon capers

2 medium tomatoes peeled and sliced

100ml extra virgin olive oil

Sea salt and freshly cracked pepper .

method

Line a 15cm pie dish with the pastry leaving pastry hanging out of the fish to form flaps .  

Heat a pan with the oil and saute the union and garlic , mix in the fish and herbs , cook for 5 minutes and stir in the olives , capers and tomatoes , continue cooking for another 5 minutes . Line the pastry with the potatoes , season the fish mixture and put on top of the potatoes .

Close back the pastry flaps and cook in a moderate hot oven at 180 degrees for approximately 35 minutes until pastry is golden and crunchy .

ingredienti

400gr gellewz inkaljat

14 il- cream criket

350gr zokkor caster

4 imgharef kokotina helwa

kuccarina baking powder

sitt abjad tal- band

15ml butir mahlul

mgharfa trap tal-kokotina

150gr cikkulata skura imdewba

melodu

ipprepara dixx tons ta’ 20cm . idilku l- inbid bi ftit butir .

Shahan il-forn b’temperatura ta’ 170 gradi Celsius.

Farrah sew il-gewz u il-crecers . hawwad l-abjad tal- band maz- zokkor . zid l- ingredienti l- ohra minbarra ic-cikkulata imdewba .

Ahmi fil-forn ghal madwar 25 minuta, kif isir, hallih jibred u aqilghu mid-dixx .

Iksi ic-cikkulata mdewba u jekk trid tista izejjen b’xi gewza

5ml -kuccarina

15ml -mgharfa

240ml – kikra

1/4 ta’ tazza – 2 imgharef

1/3 ta tazza – 4 imgharef

1/2 ta’ tazza – 3imgharef + kuccarina

3/4 ta’ tazza – 8 imgharef

tazza – 16 il- mgharfa

300’f- 150’c

350’f- 180’c

375’f- 190/c

400’f-200/c

425’f-220’c

450’f-230’c

ingredients

1*sea bream or any fish

onion diced

2 garlic cloves diced

6 olives diced

olive oil

2 tablespoon fresh lemon juice

1*fresh tomato diced

15 capers

6 olives diced

pepper

15 capers

basil leaves or mint leaves

tin foil

Method

prepared all the ingredients before proceeding

spread tin foil on a baking tray

place the fish in the center and spread some of the mixture of onion , garlic , tomato olives , capers and spices over and around the fish.

Drizzle with olive oil and lemon juice .

Cover the fish with foil and cook in the oven for 3, 20-35 minutes until such time as the fish is ready .

this is a delicious served with side salad and some roast vegtables .

Ingredients serve 6 .

½ kg di pasta di pane leviata allo extravergine

3 cuchai di zuchero

Sale

100gr di uva sulttanina

1 chuchiaio di pinole

preparazione

Infarinato lavorate la pasta di pane da vostra fornaio aggiungendo d’alio, lo un incorporarte I pinoli l’uvetta precedentemente vl’ammollata in aqua tiepidae poi stizzata e amalgatamente il tutto.

Dal impasto ricavate dei piccoli panetti coprite con un ntelo elasciatele riposare per un mezza giornata a temperatura ambiente. Ora potete vcuocerli in fornoa 180°C per 20 minuti.

Ingredients

1/3 cup parmeasan coarsely grated

Prepare a grill for medium high heat,

 cut lemon in half crosswise and thinly sliced

1 half, remove seeds.

 Set remaining lemon half aside for serving.

 Grill lemon slices turning occasionally until lightly charred about 2 minutes . Transfer to a cutting board and coarsely chop.

Method

Place in a medium bowl .Using long tongs place clams directly on grill . Carefully transfer to a large bowl as they are open. Try to save as much clam liquor as possible, but some will inevitable split into coals  let cool. Remove clams from their shells and coarsely chop . transfer clams and any liquored to bowl with lemon and add garlic, parsley, red pepper flakes and ¼ cup oil season with salt and black pepper. Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred about 5 minutes. Top toasts with clam mixture, some green olive tapenade, then parmeasan dividing evenly, cut into pieces, cut reserved lemon into wedges and serve alongside toast for squeezing over.