Ingredients serve 4.

Salt and pepper

100plain flour

2 tablespoons olive oil,

4 chicken tights,

2 small onion finely copped,

2 garlic cloves

3 carrots diced,

150gr kunserva three hills

200gr provista sugu

150gr red cooking wine

500gr chicken stock,

Basil leaves

Method

Add some salt and pepper to the flour and cover the chicken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes .

Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half, garish with some roughly basil leaves.

Ingredients serve 6 .

400can chichpeas drained and  rinsed

Juice of a lemon

1 garlic clove crushed,

5 tablespoons extra virgin olive oil.

4 tablespoon tahini ,

5 tablespoons extra virgin olive oil ,

Salt and fresghly ground black pepper ,

Pitta bread or toasted flatbreads to serve

Method

Put the chickpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed.

Serve with warm pitta bread or toasted flatbread.

Ingredients

 Soy sauce.

 Sesame seeds  rice vinegar. , peanut butter.

Chilli sauce.

 Tomatoes, peanut butter , peanuts, curry and chilli dip.

Method

Mix all the ingredients and put them in the chiken serve hot or cold.

ingredients serve 2

2 chiken breasts fillet cut into small pieces

2 cloves garlic finely chopped

200gr mushrooms

130gr pesto

50gr pine nuts

400-or 500 pasta tagliatelle

6 cubes of frozen spinach or fresh spinach

2 tablespoon oil

salt and pepper

method

Add the pine nuts to the pan till they become toasted . Do not allow to burn

Heat a large frying pan with the oil .

Heat a large frying pan with the oil . Make sure the oil is hot before adding in the garlic and some pieces of the chicken. I would advise that you sear the chicken pieces till they achieve a golden brown and crispy covering . This gives extra taste is achieved but not moving the chicken around the pan too much . Remove from pan when cooked through Add the remaining pieces in small amounts so you achieve same light brown , tasty crisp texture on all the chicken pieces . Once chicken pieces are ready , add the sliced mushrooms and once fried also put aside

Add the spinach to an and heat well . Remove all water reduce by frying . Remove all water residue from frying .

Once pasta is cooked drain and add the pesto in the same pan and stir till pasta is evenly covered .

Finally add the garlic , chiken , mushrooms . this is a nutrisitious healthy meal that can be enyoyed by all the family . I also like to make bigger portions so I have leftovers for the children’s school as it is also tasty serve cold .

Ingredienti ghal 4 persuni

 Mgharfa zejt

2 basal imqattghin

2 sinniet tewm imqattghin bicciet zghar

2 imgharef three hills kunserva

3 litri ilma

4 patatiet imqaxrin u

maqsumin f’erba’ 300gr ful ahdar

 2 karotti mqattghin bicciet

Ftit bzar u melh

4 hanini ġbejniet friski

200gr kusksu

Metodu

Sahhan iz-zejt go borma u qalli il-basla u it-tewm sakemm jihmaru ftit.

Zid il-kunserva tat-three hills u l-ilma . Hallieh jaghli u itfa’ l-patata , l-ful u il-karotti kif ukoll ftit melh u bzar .

Kompli sajjar fuq nar moderat ghal 30 minuta.  Itfa il-ġbejniet friski tal-hanini u ftit wara itfa il-kusksu gol-borma , hawwad sew u ghatti .

 Sajjar ghal 10 minuti u servi shun.

Ghal platt aktar bnin ipprova il-kunserva tat-tree hills minghajr melh mizjud jew b’ inqas zokkor

Ingredients serve 4

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

method

1 cook butternut squash ravioli according to package method .

Meanwhile season chiken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino .

Ingredients

400gr penne

1 mgharfa zejt taz-zebbuga

1 basla kbira, imqatta

3 sinniet tewm, mithunin.

1 bhar ahmar kbir, imqatta

445gr cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat-tigiega low salt

½ kuccarina qoxra tal-laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallta b’ imgharfa ilma

method

Sajjar il-penne f’borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’tagen non stick, sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il-basla u it-tewm u sajjar okazzjonalment, sakemm il-basla tirtab, madwar 7 minuti. Zid il-bhar ahmar u sajjar hawwad okkazjonalment, sakemm il-bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti. Aqsam 4 skuteli u servi .

Ingredients isservi 6

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill-artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . Ghatti bil- fojl.

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . La darba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien .

Ingredients : serve 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 parmigiana biex izejjen

Method

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

Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Uza 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 .

Ingredienti isservi 8

300gr cramberries friski

125gr caster sugar

250gr mascarpone

300ml custard tal- vanilla

5 imgharef likur tal- limoncell .

6 imgharef lemon curd

Kejk medira 190gr

Metodu

Poggi il-cramberries f’borma zghira ma 100ml ilma u ghalihom.Tektek ghal 10 minuti ohra u kompli sakemm jirtabu u jibdew jiehdu is-sura ta’ zalza. Zid iz- zokkor u kompli hawwad sakemm jinhall. Tektek ghal 4-5 minuti ohra sakemm it- tahlita tibda tixxotta, imbaghad nehhi minn fuq in-nar u hallieha tibred . Iksi l- qiegh u il-gnub tal-landa tal-hobz bil-clingfilm. habbat flimkien il-mascarpone u il-castard, imbaghad zid 4 imgharef tal- limoncell u 3 imgharef lemon curd.

Ferra’ tliet kwarti mat-tahlita fil-landa li tkun preparajt u ifrex iz-zalza tal-frott li tkun hallejt tiksah .Itfa il-kumplament tuza biex tohloq effett ta’ rham billi tghatti is- seffud minn got-tahlita tal-cramberries u il-krema llixxa l-wicc wara bl-imgharfa . 

Qatta il-kejk tal-medira fi flieli rqaq u idlikhom bil-kumplament tal-lemon curd.

Poggihom wicchom l’isfel bin-naha midluka tal-curd fuq wicc it-tahlita fil-landa , ferrex il-bqija tal-limoncell u poggi l-landa tal-hobz fil-friza ghal matul il-lejl .    

Biex isservi ohrog it-turtiera mill-friza u poggieha ghal ftit hin fl-ilma jahraq. Aqleb il-gelat fuq il-platt li fuqu se isservi halli joqoghood ghal 5-10 minuti . Qatta l-ftieli u servi .

Ingredienti

700gr onion thinly sliced,

2 tablespoon olive oil ,

50gr saghtar

,2 cloves crushed

, ½ granulated sugar ,

1,2 litres beef stock ,

275gr dry white wine ,

2 tablespoon cognac ,

Salt and freshly ground pepper ,

1 bagette cut into 2,5 slices ,

1 tablespoon olive oil,

 2 cloves garlic crushed ,

225gr guyere cheese.

Method    

First make the croutons, preheat the oven to 180 degrees celcius 180/ gas 4 ; drizzle the olive oil on a large baking sheet, add the crushed garlic , all over the baking sheet , then turn over so that both sides are coated with the olive oil on a large baking sheet , add the crushed garlic all over the baking sheet place the bread slices on top of the oil and garlic , then turn over so that both sides are coated with the oil; bake for 20-25 minutes until crispy. Place a large saucepan on a high heat and melt the oil and butter together ; when they hot add the onions , garlic and sugar and keep staring for abot 6 minutes or until the edges of the onions have turned dark, reduce the to its lower setting and leave the onions to carry on cooking very slowly for about 30 minutes pour in the stock and white wine, season then stir with a wooden tom scrape the caramelized film from the bottom of the pan , bring to the boil and immediately lower the temperture again a its lower setting and let it simmer for about an hour , uncovered then stir in the cognac.  Warm a mureen or soup bowls in the oven and pre-heat the grill to the highest setting; ladle the hot soup into the bowls and top with the croutons. Allowing them to float on the top of the soup. Warm the tureen or soup bowls in the oven and preheat the grill to the highest setting ; ladle the hot soup into the bowls and top with the crotons , allowing them to float on top of the soup. Sprinkle the great gruyere, thickly over the croutons and place under the grill brown and bubbling , serve immediately whilst still very hot .

ingredients serve 4

4 tablespoon butter

8 shallots thinly sliced

2 carrots thinly sliced

2 sticks celery, thinly sliced

225gr skinless boneless chicken breasts finely chopped

3 lemons

1.2litres / chiken stock

225gr dried spagetti broken into small pieces 150double cream

salt and pepper

2 lemons slices halved to garished

Method

Melt the butter in a large saucepan . add the shallots , carrots , celery and chicken and cook over a low heat staring occasionally for 5 minutes

Thinly pare the lemons and blanched the lemons rind in boiling water for 3 minutes . squeeze the juice from the lemons and reserve .

add the lemon rind and juice to the saucepan together with the stock . bring the soup to the boil then reduce the heart and simmer for 40 add the lemon rind and juice to the saucepan together with the stock . bring the soup to the boil , then reduce the heat and simmer minutes staring occasionally .

Add the spagetti to the saucepan and cook for 15 minutes or until the spagetti is tender and the chicken is cooked through . season to tastewith salt and pepper and add the cream . Heat through gently , do not allow to boil

Ladle into warmed bowls . garished with slices of lemon and serve immediately .

Ingredients serve 6

500gr chiken breasts raw

1.5 litres chiken stock made fro the cacass 

1 onion peeled and sliced

3 garlic cloves,  peeled

1 tsp ground coriander

2 tbsp sunflwer oil + etra for frying totillas

400gr can tomatoes drained, fresh coiander, chopped

juice of a lime, salt ,fresh ground blck pepper 

2 fresh Jalapeo or other small hot green peppers, seeded and finely chopped

6 small medium, corn tortilla halved, cut in one centimeters strips

method

Simmer the chiken in the stock for 20 minues or so and let it cool in the liquid

Put the stock to one side, discard bones and skin from the chiken and so let it cool in the liqud.

Put th stock to one side, discard bones and skin from th chiken and shred it finely .

Gently fry the onion and garlic in the oil is wilted . Add the coriander and tomtoe an cook for 25 minutes.

Rub through a sieve or blend . Stir in the lime juice and chillies and season lighly

Fry the tortllas strips in batches until crisp and drain on crumbed paper towels .

Add them and the chiken o the soup, Bring to the boiler 2 to 3minutes and serve in deep soup bowls garished with chopped coriander.

Ingredients

200gr rimmed lamb loin

3 parma ham slices

6 washed potatoes not peeled

20ml lambgravy

salt and pepper

method

season the lamb loin with salt and pepper . wrap sage leaves and parma ham around  together with some cooking string.

Heat some olive oil in a pan and sear the lamb on all sides . Transfer the loin to the oven and cook to your likeing

In a seperate pot boil the potatoes for a few minutes until almost tender then remove the water and add the lamb gravy together with the tamarind  paste. Slowly reduced the sauce until the potatoes are fully cooked . place the potatoes in the center of the of the plate and three and three medallions of parma ham over the sauce.

For garish drizzle some olive oil and place some dried leek on top.

Ingredients

2 racks of lamb 3.5 tablespoon of oil

100gr shallots

100gr sun dried cherry tomatoes

2 garlic cloves

A bunch of thyme

Salt and pepper

100 dry white wine

100ml veal jus

4 tablespoon soy  sauce

2 sliced  white bread

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh rosemary

1 tablespoon grayted parmeasan cheese

1 tablespoon fresh mushrooms

method

Pre-heat the oven to 200°C. Trim the most of the fat from the racks of lamb , leaving a thin layer . Scarpe off all the meat from the end of the bones . Heat a firm of olive oil in a roasting tin. On top of the stove and seal the rack of lamb with salt and pepper and then place them in a hot oven and roast for 6 minutes. Meanwhile peel and chop the shallots and the tomatoes .

Remove the rack of lamb from the oven and leave to rest on a wine rack . Place over a dish in a warm place for about 10 minutes . Pour off all but two tablespoon of the fat of the roasting tin, add the shallots to the tinand cook over a moderate heat on top of the stove for 2 minutes. Add the tomatoes , crushed garlic cloves thyme and white wine to stir well. Bring to the boil and then simmer for five minutes . stain through a very fine sieve or muslin into the saucepan and put aside.Conbine the bread with parsley , fresh herbs and parmeasan cheese into a food processor and blend for one minute or until fine. Spread the mustard over the meaty side of the laamb racks in a hot grill until the crumble, pressing with your hands and make it sticky well.

Place the racks in a hot grill until the topping is nice and, golden . for garish serve with pepper noodles or vegetable noodles.

ingredients

One and one half tablespoon olive oil

Divided

½ cup yellow onions

8 ounces lean ground turkey

2 tablespoon ground chilli powder

½ teasepoon onion powder

250gr fresh baby spinach leaves

1 teasepoon garlic minced

1 teasepoon fresh sage minced

1/3 cup fat free milk .

2/3 cup grated raw potatoes Without skin.

½  cup shreaded mozzareella.

2 tablespoon shreaded parmeggiano

Salt (optional)

Method

Preheat an oven to 400° C.

Greese a small cup casserole dish or ovenproof dishwith non stick spray . heat ½ tablespoon olive oil in an non stick spray . Heat ½ olive oil in an non stick akillet over medium high heat or until soft and fragrant . add the turkey chilli powder salt  (if using ) and onion powder .

Brown the meat until fully cooked and  and crumbled . transfer to a bowl and set aside . add the remaining olive oil and reduce the heat to medium low . add the garlic and sage and saute for 3 minutes . add the spinach and stir until wilted about 2 minutes . transfer to a bowl and set aside . in a mixing bowl whisk the eggs and 1/3 cup milk . add the cooked turkey , spinach, potatoes and mozzarella . stir until combined .  transfer to  the casserole dish . top with the parmeasan cheese . bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.

Ingredients

2/3 cup milk

1/3 cup oats

¼ cup quinua

¼ cup blueberries .

¼ cup maple syrup

2 tablespoon pecan pieces

2-3 dashes cinnamon .

Method

Combine milk and oats and cook according to package instructions . stir in quinoa , blue berries , maple syrup , pecans and cinnamon and serve hot .

Ingredients serve 6

2 large red (bell) peppers quartered and seeded .

 1 large aubergine sliced lenghtways

2 large courgettes (zucchini) sliced lenghtways .

6 tablespoon olive oil.

1 large red onion thinly sliced

75gr raisins

1 tablespoon red wine vinegar

400gr tomato passata . 2 tablespoon powered gelatine

. fresh basil to garish

. For the dressing

6 tablespoons extra virgin olive oil

2 tablespoons red wine

Vinegar

Salt and freshly ground black pepper

Method

Place the peppers skin side up under a hot grill and cook until the skills are blackened .

Transfer to a bowl and cover with a plate . leave to cool . Aarrange the slice of aubergines and courgettes on seperate baking sheet , brush them with a little olive oil and cook under the grill ,  turning them occasionally until they are tender and golden brown . heat vthe remaining olive oil in a frying pan and add the sliced onion , raisins , tomato puree and red wine vinegar . cook until the mixture is soft and syrupy. Set aside and leave to cool in a frying pan . line a 1.75litre terrine with cleat film (plastic wrap) 

It helps if you lightly oil the terrine , first . leave a little clear film overhanging the sides of the container. Pour half of the tomato puree’ into a pan and sprinkle with the gelatine . leave for 5 minutes to soften , then dissolve gently over  a low heat stairring prevent any lumbs from foaming . place a layer of the grilled red peppers in the base of the terrine and pour in enough of the tomato passata with gelatine to cover it . Continue layerine the vegtables pouring over each layer, finishing with a layer of red peppers . add the remaining tomato puree to the mixture in the frying pan and pour into the terrine . give a sharp tap to dispense the juice .

Cover and chill until set .

To make the dressing Whisk together the oil and the vinegar , then season to taste . turn out of the terrine the clear film . Serve in thick slices drizzled with dressing and garished with basil leaves . if you don’t own a terrine , you use a loaf tin instead . it will need to be lined with clear film

Ingredienti

2 brugiel maqsuma cubes ta’ 2cm

2 basliet imqatgha mit- tul kwart ta kikra lewn maqsum bicciet

Nofs kuccarina melh u bzar ftit hall izjed jew abjad

3 imgharef balsamic vinegar

Kwart ta’ kikra habaq frisk

Ftit oregano u tewm

metodu

Sahhan il- forn fuq 375 u dahhal  dixx tal- forn dixx tal- forn vojt fih

Meta il- forn isir jahraq roxx ftit zejt sewwa fit- tagen itfa il- brungiel , il- basal , it- tadam il- lewz u aqlihom

Itfaghhom fuq dixx dahhal il- forn u ahmi ghal 30 sa 40 minuta.

Hawwad kull 10 minuti forsi ikun hemm bzonn izejjed akbar zejt biex il- haxix ma jehilx ohrog id-dixx mill-forn u hallih jibred ftit .

Poggi il-haxix fi stjuna u roxx ftit melh , il-bzar, iz-zejt, il-hall il- habaq l-  oregano

U it-tewm

Hawwad tajjeb u hallih jinbred tewma qabel isservih .

Ingrediets

1 large stale Maltese loaf

1 pkt Sultana

3 cups of milk

3 tbsp cocoa powder

4 tbsp of brown sugar

1 tsp ground cinnamon

100 g dark chocolate chopped

2 eggs

Grated rind of an orange

Method

 1. Preheat the oven at a temperature 220C/428F/Gas 7.

2. Grease a 20cm x 20cm square tin and set aside.

3. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes.

4. Add the cocoa, sugar, cinnamon, eggs and orange zest and mix until well combined. Add the chopped chocolate and stir through.

5. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudina is crisp.