ingredienti Isservi 4 persuni.

l-abjad ta’ 4 bajdiet u l- sfar ta’ 2 bajdiet

4 imgharef soy sauce

bzar iswed

2 imgharef zejt (vegtable oil)

2 sinniet tewm imqattgha

felfel zghir imqatta

4 basliet hodor

200gr pastard 200gr ross ismar

kuccarina chinese 5spices

200gr haxix imhallat mill-friza

70gr gambli imsajra

30gr perzut imqatta irqiq

50gr tigieg imsajjar

metodu

Hallat flimkien l-abjad tal-bajd ma’ 2 imgharef mis-soy sauce u ftit bzar . Sahhan mgharfa miz-zejt f’tagen fuq nar medju, imbaghad zid it-tahlita tal-bajd u ifrixha catta. Aqla’ it-trufijiet minn mal-genb tat- tagen biex tispoicca qisha froga catta . La darba tkun saret (madwar 3-4 minuti.). Poggi il- froga fuq platt . Farrak il-pastard f’bicciet zghar daqs tar-ross fi processatur ta’ l- ikel . Sahhan l- imgharfa taz- zejt li jkun ghad fadal f’ tagen kbir fuq nar gholi .

Aqli it-tewm, il-felfel u il-basal l-ahdar ghal 1-2 minuti imbaghad zid il-pastarda imfarka u hawwad sew biex terhi ftit mill-ilma tieghu . zid ir- ross l- ismar , ic- chinese spice u 2 imgharef ta’ soy sauce li ikun fadal . zid il- haxix tal- frizau aqli ghal 2-3 minuti

Qatta il- froga u itfaghha fit- tagen u servi .

Ingredienti

100gr patata

100gr karotti

100gr qarabaghli

1 Bajda

2 imgharef cornflower

Melh u bzar

Zejt 

metodu

Hakkek il-patata, il-karotti, u il-qarabaghli.

Aghsarhom sewwa go sarvetta, sabiex jissaffew mill-ilma li ikollhom .

Itfaghhom go suppiera . 

Hallat maghhom il-bajda, il-melh u il-bzar u il-cornflower . 

Sahhan iz-zejt go tagen u it-tahlita fforma frejjeg zghar u aqlihom. 

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes.

Method

Start with the jackfruit – drain the excess liquids from the packet .

Using your hands seperate the jackfruit and spice in to the fruit .

Add the ½ cup bbq to the mixture and mix well until evenly coated .

Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper .

Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the BBQ sauce and mix again . Bake a setting for 120for another 20 minutes . When done , split the burgers buns in half into halves and toast on the hob . When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .

Ingredients serve 6 .

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with ½ tbsp flour

Method

In a large bowl combine the almonds , candied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°Cline a 28cm can pan with oven paper and butter well. In a saucepan over a low heat , heat the honey into the flour mixture , blending for about 2 minutes Stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake . Bake the cake until golden brown for no longer than 20 minutes . Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any leftover cake can be stored in an airtight container .

225gr fazola niexfa

mgharfa zejt taz-zebbuga

il-qalbha ta’ nofs maltija

basla imqatta

4-5 tadamiet nodfa u imqaxxrin

nofs kuccarta paprika

450spicca friska

450 spinaci friska

sinna tewm

bzar iswed mithun

metodu

Jekk tuza tal-bott l-fazola tal-bott nehhielha l-ilma u ahsilha sew jekk fazola niexfa ghal xi sieghat .

itfa l- fazola f’ borma b’ ilma u sahhan sakemm l-ilma jibda jaghli

hallieha toqoghod ghal xi sieghat .

Poggi iz-zejt f’tagen u aqli il-hobz sakemm jihmar skur. hallieha il-hobz f’genb

f’ dan it- tagen zid iz- zejt li fadal , il- paprika , l- papriika , l- ispinaci msaffija mill- ilma msiffija mill- ilma u sahhan bil- mod .

Issa itfa l- ingredienti kollha flimkien u zid 150ml kiesah . zid ftit bzar u sahhan bil- mod ghal 20 min

ingredients serve 4-6 persons

400gr fazola haricot jew kull tip ta fazola niexfin

2 basliet

3 sinniet tewm shah

1werqa randa

12 il- zunnerija mqatta

100gr mushrooms buttom

400gr tadam imqatta

15puree tat- tadam

1 kuccarina paprika

1 mgharfa saghtar

15ml puree tat-tadam

2 imgharef frisk imqatta

2 tazza frak tal- hobz abjad frisk

bzar iswed

metodu

qieghed il- fazola f’ receipjent b’ ilma kiesah u hallihom ghal matul il- lejl . nixxifhom u lahlaqhom taht ilma kiesah . poggihom f’ tagen flimkien ma 7 tazzi ilma kiesah u ghal bay leaf . gib kollox ibaqbaq u sajjar malajr ghal 10 minuti

qaxxar wahda mill- basla u itfaghha ftit tewm

qaxxar il- fazola imbaghad naqqas in- nar ghatti u hallih itektek ghal madwar siegha sakemm il- fazola jirtabu

Qatta il-basla u poggi f’casserole kbira flimkien mat-tewm mithun u zejt taz-zebbuga Sajjar il- basla li fadal u poggi f’ casserole flimkiemn mat- tewm mithun u zejt taz- zebbuga SAjjar bil- mod ghal 5 minuti jew sakemm jirtabu .

Sahhan il-forn ghal 160 degrees celcius

iz-zunnerija, il-mushrooms tadam imqatta , puree tat- tadam , paprika u saghtar mal- casserole imbaghad ferra fih madwar 400ml stokk li fadal

Gibu jbaqbaq , aghatti u hallih itektek ghal 10 minuti . hawwad fih il- fazola mzajra u it- tursin FErrex ftit bzar ghat- toghma .

Ferrex ftit frak tal-hobzfil- wicc u ahmi mikxuf ghal 35 minuta jew sakemm it- topping isir kannella dehbi u jqarmec Akkumpanja l- platt b’ xi hobz shun .

ingredienti

Nofs kilo patata mahsulha

4 imgharef zejt

mgharfa hall abjad

kuccarina mimsuha trab tal-mustarda

2 basliet maqsumin irqaq

nofs kuccarina mimsuha zokkor

2 basliet imqatghin irqaq

3 imgharef mimsuha naniegh frisk imqatta

niskata bzar u melh

metodu

ghalli il- patata u il-bqija ta l-ingredienti u hawwad tajjeb

poggi f’vasett li ikollu l-ghatu bil-camin u ghaffeg bi blender .Saffi il-patata u zid il- ingredienti ikun maqsumin minn blender darbtejn . ferra it- tahlita f’ 4 platti u l- ingredienti l- ohra fuq il-patata. hawwad sewwa u servi shun.

Ingredienti

500 gr pakett (Bebbux  ) ghagin 

Zejt taz-zebbuga 

Basla imqatta’ irqiq .

2 tewmiet imqatta’

 Bott ta’ 400gr salsa Bolognese mayor .

Bott ta’ 400gr polpa tat-tadam mayor .

700gr irkotta friska

2 bajdiet

Tursin

Pinta halib frisk

Mgharfa kunserva three hills .

50gr gobon mahkuk.

Method

Sahhan il-forn ghal 200ₒC. Sahhan iz-zejt , gewwa tagen f’ qiegh ohxon u zid il- basla,  u it- tewm u hallihom isiru ghal 2 jew 3 minuti .  Ixhet il-polpa tad-tadam, iz-zalza Bolognese u il- kunserva u hallihom itektku.

Itfa l-irkotta go dixx fond , itfa’ l-irkotta . itfa zewg bajdiet , il- melh bzar u hallat sewwa. Imla l-ghagin bl-irkotta , hallat zewg bajdiet mal-halib u iksi dixx baxx li tista idahhal il- forn .

Ferra iz- zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk.  Dahhal id-dixx gewwa il-forn ghal madwar nofs siegha.

ingredienti

500ml halib tal-lewz normal

45gr cornflour

100gr zokkor jew ghasel

4 imgharef rose water

75 gr pistacci imfarkin

150gr zerriegha tar-rummien jew frawli imfarkin

4 tazzi tawwalin u trasparenti.

Metodu

Shahan minn fuq in-nar u kompli hawwad ftit iehor sakemm it- tahlita tigi  kremuza

Sadanitant itfa il-qiegh tat-tazzi tal-pistachio imfarkin 

Hu nofs it-tahlita u poggieha fit-tazzi u wara zid  nofs  ir-rummien/frawli    Erga poggi in-nofs it-tahlita u poggieha fit-tazzi u wara zid nofs ir-rummien frawli. 

Din ir-ricotta tista isserviha kemm shuna kif ukoll kiesha mill-frigg.

Ingredients

For the brine

One and one half chicken tights and drumsticks

180gr sea salt flakes

2 tablespoon chilli flakes

90gr soft dark brown sugar

2 tablespoon chilli flakes

2 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 tablespoon sea salt flakes

1 tablespoon dark brown sugar

75 gr  butter

125gr hot chili sauce 

1 tablespoon maple syrup

Ingredients

 Put the chicken in the big bowl.  In a pan heat 1 litre of water in the salt, brown sugar and chilli flakes.  When it’s dissolve , add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper.  Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr  or until crisp and caramelized.

Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup.  Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.

Ingredients

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

method

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 immedjatament .

Ingredients make 12 servings

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

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 torilla 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

Beef rump steak , cut into cubes ,

Onions cut into cubes

Carrots cut into cubes

Garlic finely chopped

Celery stick cut into cubes

Parsnip peeled and cut into cubes

Rosemary guiness beer

Beef stock

Potatoes

Butter

method

In a pan over high heat , seal the beef from all sides . Add to the vegetables and cook for 10 minutes . add the beer and leave to reduce by half in volume . add the fresh rosemary and beef stock . Bring to the boil and simmer for about 30 minutes or until the beef is tender . serve with mashed potatoes and warm crusty bread.

Ingredients serve 6.

1 large cauliflower about 1 kg

2 tablespoon Olive oil

300tub creme fraiche

1 teaspoon Dijon mustard

1 large egg yolk

100gr Gruyere, grated

3 spring onions

25gr parmesan grated

Pinch cayenne pepper

Method

Preheat the oven to 220°C. / gas 6 , cut the cauliflower into reaseable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cornflower is not too crowded or until tender and lightly brown.

Meanwhile mix the creme fraiche , mustard and egg yolk together with a good amount of freshly ground black pepper then stir in the grated greyere .

When the cauliflower is ready spoon it into a baking dish that will hold it more snugly ; spoon the creepy cheese sauce over the top  then scatter with a spring , onions, parmesan and a pinch of cayenne, return to the oven and bake for 12-15 minutes or until golden brown and bubbling

Ingredients

2 flett tat-tigieg

2 imgharef zejt taz-zebbuga  

Kuccarina trab tal-kurry

Bott halib tal-coconuts

Bott halib tal-coconuts 

Bicca dada tat-tigieg

Bzar iswed

Basla imdaqsa imqatta bicciet zghar

Kikra ross tilda

Method

Ghalli ir-ross u halli joqtor u jiksah .

Naddaf it- tigieg u qatta fi strixxi rqaq . ixxuttahom sew b’sarvetta tal-karti . Go tagen sahhan iz- zejt u id- dada imfarka u qalli it- tiegieg sakemm tara li gew il- kulur hamrani sabih . Nehhi it-tagen u warrabhom go platt. Fl- istess tagen qalli il-basla mal-curry. Zid il-bzar u il-halib u sajjar ghal madfwar 5 minuti fuq nar baxx . kompli sajjar sakemm tara li il-likwidu beda jonqos , zid it-tigieg u sajjar ghal 5 minuti ohra Servi fuq ir-ross .

Ingredients Serve 6 to 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 .

Rol 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 .

Ingredients

400gr cauliflower florets

400gr brokkoli florets

45gr unsalted butter

500whole milk

1 bay leaf

1 tablespoon Dijon mustard

1/2 grated nutmeg

200gr Lancashire cheese, crumbled

50gr grated parmeasan

a hand of sage leaves

1 teasepoon olive oil

Method

Cook the cauliflower in boiling salted water for 8-10 minutes until just tender, adding the broccoli halfway through , drain and set aside .

To make the sauce , melt the butter in a nonstick pan and cook for about 1 minute until fluffy in appearance , remove from the heat and gradually work in the milk using a wooden spoon , a little

Ingredients

1. Milk the milk and stock in a saucepan . Then add the other ingredients .
2. Blend to a boil while continuing. Reduce the heat and simmer for another10 minutes .
3. to blend .
4. Reduce the heat and simmer for another for another 10 minutes
5. If you prefer the soup to be thinner , add a little more milk .
6. Serve hot