Torta tal-gruere – (“quality ta’ gobon”), qlub tal-qaqocc u il-mortadella

Ingredients serve 8 .

300shortcrust pastry

baked beans

175gr gobon gruyere, grated

250grilled artichokes in oil drained and halved

250gr Mortadella, cut into 2.5cm pieces

1 tablespoon oil, reserved from the jar of artikokes

425double cream

3 large eggs

1 large egg yolk

1 level tbsp finely choppedfresh rosemary

salt and freshly ground black pepper .

Method

pour the oil, reserved from the artichokes into the frying pan set over a medium to high heat and sauté the mortadella for 4-5minutes until evenly browned remove with the spotted spoon and drain on kitchen paper . Whisk together the cream eggs , egg yolk and rosemary and season with salt and pepper .

Roll out the pastry on a flavored surface until it is at least 6cm larger than the base of a 25.5cm tart tin ; lift over the tin and press down into the bottom and up the sides of the tin ; roll the pin over the top over the top to trim the excess pastry , lightly prick the base and chill for 30 minutes .

Preheat the oven to 200’c / gas 6 line the chilled pastry with baking parchment and fill with baking beans – cook for 15 minutes until the pastry is set and very pale take outof the oven , remove the paper and beans and leave to cool a little .

Arrange the cheese , artichokes and mortadella evenly from the bottom of the art case ; pour the rosemary custard into the tart case; and bake in the tart and bake in the oven for 20 minutes or until the custard has set , then cool in the tin for 10 minutes before removing to a cooling rack , serve hot and cold .

Ingredients

1 onion diced

2 celery stick , diced

1 kg oven ready chicken

700gr pints hot chicken stock

115gr dried chiken taghliatelle

Salt and pepper

2 tablespoon chopped fresh dill +extra to garish .

Method

1.Place the onion , celery and carrots in a slow cooker , season the chicken all over and place the top.

Pour the stock over . cover and cook on low for 5 hours.

2. Leaving the juices in a slow cooker, carefully lift out the chiken and remove the meat from the carcass , discarding the bones and skin . cut the meat into bite- sized pieces .

3.Skim the excess fat from the juices, then return the chichen to a slow cooker . turn the setting to high .

4.Bring a large saucepan of light salted water to the boil. Add the pastav, bring back to the boil and cook for 8-10 minutes or until tender but still firm to the bite.  Drain, add to a slow cooker and stir well.

5. Add the dill to the soup and stir well. Cover and cook on high heat for 20 minutes . Garish with extra and serve imediately .

Variation

 The receipe can be adopted to use wheather vegtables are in season . You can also vary the type of pasta used , for an equal delicious winter warmer .

ingredients

300ml hot milk

2 tablespoon honey

1 beaker yougourt

1 teasepoon honey

A few drops of lemon juice.

Method

Mix all the ingredients with the blender for a few seconds and serve immediately

Ingredients

900gr ripe tomatoes 1 clove garlic

various herbs (Thyme and sage )

3 tablespoon olive oil

salt and pepper

oregano – bayleaf

Method

blend the tomatoes wth the blender . heat the oil in a saucepoan and saute the garlic until golden brown . remove the garlic and add the puree tomatoes . simmer until sauce is thick and saute the garlic until golden brown .

Remove the garlic and add the puree tomatoes . Simmer until sauce is Thick Add the herbs and season with sugar salt and pepper .

Ingredients

1 egg

1 tablespoon vinegar or juice of 1/2 lemon 150ml olive oil or salad oil salt

Method

Put the egg, vinegar, salt and oil to a beaker . Insert a blender to the bottom of the beaker . Covering the egg yolk with the blender hand flat against the bottom

Switch on the blender until the mixture is consistency. Without releasing the switch guide the hand blender on the top of the mixture and back down again at once or twice but do not raise the blade out of the mixture

Ingredienti isservi 5

Kikra ross ,

400gr ikapuljat tac-canga jew tal-majjal  

Basla mdaqsa mqatgha irqiq, 

Bott-tadam jew daqs 300gr basla mdaqsa, imqatgha irqiq, jew daqs 300gr tadam frisk, 3 mgharef kunserva, mgharfa mgharfa zejt. 

2 kikri ilma, kikra halib,  kuccarina curry, 150gr bacon imqatta f’dadi, 150gr bacon imqatta f’dadi,

100 gobon tal-hakk,

 2 bajdiiet,

 bzar iswed.

metodu

Sahhan il-forn f’temperatura ta’ 180/c

Xarrab ir-ross ghal madwar kwarta. Lahlah sew u qottru mill-ilma.

 Go borma Sahhan iz-zejt, qalli il-basla mal-ikapuljat u il-bacon .

Zid it-tadam, il- curry u il- kunserva . halli iz- zalza ttektek fuq nar ghal madwar siegha sakemm tara li saret maqughda u sabieha .

Sadanitant hawwad il-bajd u 2 imgharef gobon mar-ross go diixx .

Ferra iz-zalza god-dixx u b’imgharfa ta l-injam. Hawwad kollox sew.

Zid l-ilmau il- halib.  Erga’ hawwad.   

Ohrog id-dixx u hawwad ir-ross ghal ahhar darba. Ferrex il-kumplament tal- gobon fil-wicc u ferrex ftit bzar iswed.

Kompli sajjar ghal 20 minuta jew sakemm tara li ir-ross saru il-wicc sar kulur dehbi sabih.   

Ingredients

150gr dried peeled chestnuts

750ml water

100cup sugar

50cup coacoa powder

2 cinnamon sticks

1/2 cinnamon

1/2 tsp whole cloves

1/4 tsp nutmeg

1 local orange rind

1 local mandarin rind

glass 100. merlot wine or a shot anisette (opitional )

1 tsp corn flour blended in a little water water

some chocolate to serve (opitional) .

method

Soak the chestnuts . The next morning drain the chestnuts , remove , any remaing peel and place in a pan . Add the water , sugar caocao powder . cinnamon , cloves , nutmeg and the citrus rind . Boil to a boil and simmer until the chestnuts and tender , approximately an hour and a half . Once cooked remove the citrus rind and cinnamon sticks . Add the wine and anisette . Adjust stickless by adding some corn flour diluted in a little water. Serve hot in a cup or a bowl accompanied with some chocolate chips .

Ingredients

Served with oxtail ravioli

Served 4 Ingredients

100gr mirepiox

(Diced carrots leeks, celery and onions )

Bay leaf” randa”

1 small chiken , skin & fat removed

1 litre bottled water – fresh thyme

200gr oxtail , chopped in 4cm pieces

100gr pasta dough

Egg wash for ravioli

100gr diced root vegetable to garish.

Method

Put the oxtail pieces in one roasting tin and chiken in another . Set the oven to 190°/ gas mark 5 till pale brown, then add the bay leafand thyme and a litre of water. Add the roasted oxtail and chikn and bing the pot to the boil, skimming off any impurities (greesy foam) , And allowing it to simmer, (turn the heat right down) for 2 hours without mixing . keep skimming at the while so that the broth is clear and brown, this through a fine sieve an keep oxtail meat from the bone when it has cooled down .

Chop it finely , mixing in some out of the dough thinly and make 12 ravioli filled with the cooked and chilled oxtail securing the edge with egg – yolk . Gently add the ravioli and diced root vegetables to the stained broth bring it back to the heat and simmer for 5 minute . Add salt and pepper to taste and serve hot garnished with with wild flower

Ingredients

750gr chicken breasts, filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken Set pineapple pieces aside . Add thyme to chicken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chiken aside to cool in pouching liquid . remove chiken . reserving ¼ cup pouching liquid . Slice chiken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chiken, pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 6 persons

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground black pepper

Method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower the heat to maintain a low simmer until they are easily pierced ith a fork . Strain the potatoes in cold water, then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lengthwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .

Ingredients serve 6 .

5 large eggs, separated

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh raspberries’

6 tablespoon runny honey

1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacao and sugar in a medium – sized bowl well with a wooden . stir in the buttery. Slowly beat in the milk until it is fully incorporated. Gradually add the the flour until you have a thicker batter.  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in. Do not  overfill. Cook for 4-5 minutes and serve topped overfill . Cook for 4-5 minutes and serve topped with yougourt , raspberries’ and honey .

Ingredients serve 6 or 8 .

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . Do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven, or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking.

Roll out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan.

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . Check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredienti , isservi 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

Melh u bzar mithun frisk.

Metodu

Sahhan il-forn ghal 200 ˚C. U poggi turtiera mhux fonda 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 passatur 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 tap tap l-ispinaci b’ tissue; poggiha fuq board ta l-injam u qattaghha .   Itfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f’tagen .  Zid il-basla u l-spinaci .  Nehhi minn fuq in-nar u halli 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 folji 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-folji 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-naghniegha .

Ingredients

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar  

5 g fresh cilantro

30gr mistresses 

20gr Ocular 

20 gr lollo rosso 

200gr potatoes 

1 clove garlic 

10gr butter 

20gr cherry tomatoes 

15gr walnuts 

1g crushed black pepper   

Method

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes . 

Then wash peel and grate the potatoes and place in the container. 

Add the peel chopped garlic and butter and cook in a rosti pan. 

They should take 10 minutes over low heat on each side. 

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top.  

Garish with the walnuts and the cherry tomatoes and serves. 

Ingredients

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross 

15g aberigines 

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a  chinoise.  Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

and add to the sauce. 

To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve as a photo. 

 

Ingredients

 8 chicken pieces

 300gr tomato juice

 200gr white wine.

100gr mushrooms sliced.

 100gr butter melted.

8 slices white bread.

2 garlic cloves crushed.

1 tablespoon olive oil.

1 tablespoon sugar.

Fresh basil.

Method

Using a sharp knife remove bones from the chicken pieces.

 Heat the oil in a large pot for four to browned all over.

Add the tomatoes juice, wine and mixed herbs to a frying pan.

 Mix the melted butter and the crushed butter until the chicken is tender. . Lightly toast the slice of bread and brush with the garlic butter serve. 

250g fresh vine leaves   

2 tops olive oil 

1 large finely chopped 

250g minced lamb 

75gr cooked rice 

2 tbsp chopped fresh mint  

2 top fresh chives 

3/4 spring unions finely chopped  or 2 lemons 

2 tpsp tomato puree (optional)  

2 tpsp sugar 

Salt and fresh ground black sugar

Yogurt and pitta bread to serve (optional)

Method

 Blanch the vine leaves in boiling water for one of two to soften them.  Heat the olive oil in a large frying pan. 

And frying for a few minutes until slightly softens.  Add the lamb and fry on a moderate heat until well browned stirring frequently. 

Add salt and pepper  

Stir the cooked rice, chopped herbs .Spring unions and the juice of one of the lemons into the lamb. 

 Add the tomato puree, if using, and the knead the mixture with the hands until thoroughly blended. 

Line the base of a large saucepan with several unstuffed leaves and arrange the rolled lemon juice leaves in tight layers on top. 

Stir the remaining lemon juice and the sugar into about 152ml cup water and pour over the leaves. Plates a heat plate over the dolmates to keep them in shape.  Cover the tightly then cook over a low heat for two hours, checking occasional and adding a little water should the pan begin to boil dry.  Serve warm or cold with youghrt our and warm pitta bread. 

Ingredients

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar  

5 g fresh cilantro

30gr mistresses 

20gr Ocular 

20 gr lollo rosso 

200gr potatoes 

1 clove garlic 

10gr butter 

20gr cherry tomatoes 

15gr walnuts 

1g crushed black pepper  

Method

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes . 

Then wash peel and grate the potatoes and place in the container.  

Add the peel chopped garlic and butter and cook in a rosti pan. 

They should take 10 minutes over low heat on each side. 

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top. 

Garish with the walnuts and the cherry tomatoes and serves. 

Ingredients

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross 

15g aberigines 

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a  chinoise.  Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

and add to the sauce. 

To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve. 

Ingredienti ghal 4 persuni

4 koxxa tat- tiegieg bit- tewm u il- lumi.

 imqaxxrin

 2 imgharfef zejt  taz- zebbuga 29 sinna tewm imqaxxra u misjura hafif

nofs lumijaf’ erbgha roti rqaq.

2 kikri 125ml nbid abjad mhux helu.

mgharfa cornflour mahlul go nofs kikra 125ml ilma.

bzar u melh.

mgharfa tursin frish imqattgha irrqiq biex iizejjen,

Metodu

 Hu tagen ta’ 3 litri u ghamel iz- zejt u sahhan fuq nar medju sa ma jibda ifeffex.

wara itfa it-tewm u u il- koxox qallihom mikxufa sakemm jinharqu minn kullimkien.

imbghad fuqhom ippostja r-roti tal-lumi roxx il-bzar u il-melh , roxx il-bzar u il-melh u zid l-istokk u l-inbid fuq kollox.

Zid l-istokk u l-inbid fuq kollox.

baxxi in-nar u tektek ghal madwar 20 minuta.

jew sakemm tniggizhom u minnhom johrog likwidu car minghajr demm.

imbghad warrab  b’ attenzjoni wahda mill- koxox f’ postha ferra il- pastarda mahlula u hawwad bla ma tieqaf .

Sa ma iz- zalza tehxien fl- ahhar erga poggi il- koxox halli ftit joqoghdu qassam fil- platti halli ftit joqoghdu roxx servi bit- tursin u iz- zebbuga.