Ingredienti isservi 4

4 koxox imdaqsin tat-tigieg

600gr stokk tat-tigieg

120gr karotti imqatghin

300gr ross

60gr sultana

25gr kunserva

Sinna tewm mghafga

½ basla imqatgha f’ bicciet kwadri zghar

½ tuffieha imqatgha

3 imgharef halib tal-coconut

½ kuccarina zerriegha tal-kosbor

½ kuccarina zerriegha tal-kemmun

¼ kuccarina bzar

½ kuccarina bzar ahmar (chilli pepper ) imqata’ f’ bicciet kwadri

Mgharfa zejt

Jougourt grieg

Butir

Bzaru ahdar biex izejjen

method

Naddaf il-koxox tat-tigieg u qata’fi 3 bicciet

Qalli il-basla u it-tewm ghal ftit minuti bi ftit zejt go tagen fond .

Zid il-bicciet tat-tigieg u il- karotti . Kompli sajjar ghal ftit hin sakemm il-basla tirtabu it-tigieg jiehu il-kulur. Hawwad il- hin kollu.

Zid il-hwawar, il-bzar u il-kunserva tat-tadam u kompli sajjar ghal ftit hin iehor filwaqt li  tibqa thawwad .

Zid l-istokktat- tigieg u ftit bzaru melh iehor jekk tara li hmm bzonn.

Meta it-tahlita tiftah taghli, baxxi n-nar u kompli tektek ghal madwar 15 il-minuta.

Sadanitant , ghalli ir-ross. Nehhi l-ilma qattru tajjeb u poggih go skutella .

Zid il-butir mieghu u hawwdu tajjeb .

Poggi ir-ross go dixx kbir aghmelit- tahlita bit-tigieg fuqu u ferra’ jogourt griek fil-wicc.

Zejjen bi bzaru ahdar maqsum min-nofs.

Ingredients

1.5kg tripe   

2 tbsp sea salt 

2 large onions , finely chopped 

2 garlic cloves ., finely chopped  

2 .5 cm piece of ginger , peeled and finely chopped  

1 tsp turmeric 

 1tbsp mild korma curry powder

1 tsp ground coriander

2 tbsp  ground coriander

4 tbsp tomato puree’

2 tbsp garam marsala

4 tablespoon tamarind paste

1 bay leaf (werqa randa ) 

Method

Cut and put the washed tripe in a large saucepan . cover with cold water and add to the salt . Place over a medium high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes .  Drain well , reserving four tablespoons of the cooking liquid . Put the oil , garlic and ginger in a saucepan that is large enough to eventually take tripe .  Place over a medium heat and fry until lightly golden starring occasionally . reduce the heat to low . Add the spices , tomato puree tamarind and bay leaf and simmer for 7 minutes . Stir in the reserved cooking water and add the stripe .  Simmer  for 45 minutes on a very low starring occasionally . season to taste .   Serve very hot with plain rice .

Ingredienti ghal 4 person

400gr ghagin preferibilment taghliatelli

2 imgharef zejt taz- zebbuga

Basla imqatta u mqattgha flieli

4 sinniet tewm imqaxxra u musjura

300 gr bicciet zghar taplain light

Gbejniet tal- bzar ippasturizzati mahkuka

Mgharfa naghniegh imqattgha biex izejjen

Metodu

Ghalli l-ghagin go borma imbaghad itfa iz-zejt go borma ta 3 litri sahhan u sa ma tibda tferrrex il-basla u it-tewm mikxufa ghal 3 minuti filwaqt li thawwad kultant

Wara zid ill-bicciet tat-tigieg,   Il-hwawar imhallta u il-melh u.  Hawwad ghatti baxxi in-nar u kompli qalli ghal 5 minuti .

Imbaghad zid il-yougourt hawwad u kompli sajjar mikxuf ghal ftit hin biex iz-zalza tibred ftit .

Fl-ahhar erfa l- ghagin, hawwad kollox aqleb fil- platti ferrex in-naghniegh f kull platt u servi .

Ingredients

500gr fresh mussels

1 garlic clove

50gr chopped onions

70gr cherry tomatoes halved

80gr white wine

5ml extra virgin olive oil

5gr parsley finely chopped

100ml fish stock

2 slices maltese bread

50gr black olives paste

method

Clean and rinse the mussels well and leave to drain in a colander .

On a low heat sweat the onions and garlic in extra virgin olive oil.  Cover with a lid for 2 minutes , then uncover and place the mussels.  

Cover again and continue cooking until the mussels open.   Remove from the pot and set aside. 

Add the cherry tomatoes and the wine and reduce the liquid by a third .   Add the cream and simmer gently until the cream starts to thickened .

Well done add the herbs to the pot season the sauce as required and pour in the mussels . stir gently and serve .

Tip :  Do not overcook the mussels as they get rubbery .

Ingredients

Fillet of beef about 180gr each

2 tablespoon olive oil

100 ml white wine

 150gr beef stock

2 tbsp green peppercorns in brine, drained  

1 tablespoon Dijon mustard

Green salad and potato croquettes to serve .

Method

Brush the steaks  with the olive oil and season with salt and pepper .

Heat in a large frying pan or griddle over high heat.

When the pan is hot put the steaks and cook for 2 minutes of well done .

Set aside and keep warm while you make the sauce .

Add the wine and the beef stock to the pan and allow to bubble until reduce by half .

Reduce heat to medium , add the peppercorns then whish in the mustard and cream .

Continue to simmer for 3 minutes until the sauce is slightly thickened and glossy .  Place a steak on each plate spoon over the sauce and serve immediately with the green salad .

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 coriader

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 boil for 2 to 3minutes and serve in deep soup bowls garished with chopped coriander.

Ingredients serve 4.

2 skinless olive oil

2 boneless chiken breasts thinly sliced

2 garlic cloves , crushed

2 courgettes cut in large dice

200gr french beans cut into 12 inch pieces

350grtomatoes desceeded and roughly chopped

410gr canned pinto beans and drained

1.2litres pints vegetable stock

12 basil leaves chopped pepper

method

heat the oil in a large saucepan set over a medium heat . add the chicken and garlic and stairingly for 3minutes . try not the chikken to garlic brown . stir in the courgettes , beans and stock . cover and simmer for 10-12 minutes or until the chicken is cooked through and the chicken is tender . stir in the basil leaves and season to taste with pepper . ladle into warmed bowls and serve imediately .

Ingredienti isservi 4.

Rigatoni ,

100zalzett tal- malti minghajr il-gilda

50gr pure’ tal-qargha hamra ,maghmula mill-bicciet tal-qargha hamra.

50jus tal-vitella

30gr parmigjan

20ml inbid abjad

niskata melh

metodu

ibda billi taqli il-laham taz-zalzett sakemm jihmar

zid l-inbid u halih jinxturob

Zid il-jus tal-vitella u hallih jinxtorob

F’tagen iehor aqli il-kubi tal-qaragha hamra u ir-ragu taz-zalzett

zid ir-rigatonimar- ragu u zid il- parmegjan u il- melh skond il-gosti

servi

Ingredients

1 onion diced

2 celery stick , diced

1 kg oven ready chiken

700gr pints hot chiken 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 chiken 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.sSkim the excess fat from the juices, then return the chiken 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 recipe can be adopted to use weather vegetables are in season . You can also vary the type of pasta used , for an equal delicious winter warmer .

Iingredients

80gr tamal imqatta rqiqa hafna

50gr pruna imqatta irqiqa hafna

20gr zbib

175ml ilma

4 imgharef zokkor ismar

essenza tal- vanilla

2 bajdietr imhabtin

mgharfa baking powder

nocemuskata jew kannella ghat- toghma

2 imgharef gewz

metodu

ghalli l- ilma f’ borma u itfa’ il- bicciet tat- tamal zbib u zokkor.

Halli it- tahlita taghli u hallieha toqoghod sakemm il- frott jinhall . kif tkun lesta halli kollox jiksah . sahhan il- forn f’ temperatura ta’ 180/c. F’ kazzola habbat il- bajd u zid in- nocemuskata u il- kannella skond il- gosti tieghek . gharbel sew it- tqiq u il- baking powder u zid l- imgharfa jew tnejn essenza tal- vanilla . zid l- ilma frott u zokkor fl- ahhar zid il- bicciet tal- gewz. QAssam it- tahlita tal- forom tal- muffins u itfa il- forn ghal madwar 30-40 minuta sakemm is- sikkina tohrog xotta Zgur li ghal hin ghat- te ta’ nofsinhar jew tal- kaxxi tal- hobz t-tfal, dawn jinzlu ghasel .

ingredienti

Tazza halib nofs xkumat

jogurt tal- frott

banana , hawh , frawli

ftit silg imkisser

Qatta il- frott bicciet zghar

Itfa il-halib , il- yogurt u il- frott imqatta gewwa kontenitur sabiex jithawwad u isir kollox kremuz Jekk tippreferi is- smoothie kiesah zid il- biccet tas- silg u hawwad

Ingredients

50gr runner beans

15gr mint

30gr parsley

75gr grated parmeasan

100rapseed oil

2 small garlic cloves

Method

To make the pesto , pick the leaves from the mint and parsley , place in a food processor with the parmeasan , oil and garlic and a pinch of salt , pulse to a coarse paste

Bring a pan a seasoned water and cook the beands for 3minutes or until jusyt tender but still with a crunch drain and toss with the pesto and serve .

Ingredienti

200ml halib

200gr

gelletini plain

gellewz bla qoxra

220gr cikkulata tat-tisjir

Method

Farrak il-gelletini f’bicciet zghar imma mhux trab.

Aqsam il-gewz min-nofs

Dewweb ic-cikkulata banju marija

Hawwad sew flimkien il-gallettini imfarkau il-gelewz maqsum.

Zid it-tahlita mac-cikkulata mdewba u zid ftit ftit il-halib.

Poggi it-tahlita go dixx baxx u llixha nofs siegha qabel isserviha.

Ingredienti

50gr pruna imqatta irqiqa

50gr tamal imqatta irqiq hafna

20gr zbib

175gr ilma

4 imgharef zokkor ismar

essenza tal- vanilja

2 bajdiet imhabtin

mgharfa baking powder

nocemuskata u kannella ghat- toghma

2 imgharef gewz

Ghalli l-ilma u itfa’ il-bicciet tat-tamal , prune, zbib u iz-zokkor u halli it-tahlita toqoghod sakemm il-frott jirtab u iz- zokkor jinhall. KIf tkun lesta halli kollox jiksah

Sahhan il- forn f’ temperatura ta’ 180grad celcius . F’ kazzola habbat il- bajd u zid in- nocimuskata u il- kannella skond il- gosti tieghek .

Gharbel sew id- dqiq u zid mgharfa jew tnejn essenza tal- vanilla . Zid l- ilma , frott u zokkor u ibqa hawwad sew . Fl-ahhar zid il-bicciettal- gewz .

Qassam it-tahlita fil-forom tal-muffins u itfa l- formn ghal 30-40minuta sakemm is-sikkina tohrog xotta .

Zgur li ghal hin tat-te’ ta’ wara nofsinhar jew fil-kaxxi tal-hobz tat-tfal dawn jinzlu ghasel .

350ghagin bhal tortillioni (forma ta’ tubu )

3 sinniet tewm shah

mgharfa zejt taz- zebbuga

2 imgharef pesto ahdar

200gr tadam cirasa maqsuma min- nofs

200tadam cirasa maqsuma min- nofs

100gr zebbug iswed imqatta roti

melh u bzar

Metodu

Ibda billi isajjar l- ghagin u thallih al dente

SAkemm ikun qed isir tista tibda iz- zalza li ma tihux hafna hin .

Sahhan iz- zejt u qalli it- tewm shih . Attent li ma jinharaqx .

Zid it- tadam u kompli qalli

Zid iz- zebbug u il- pesto , il- bzar u il- melh u kompli sajjar ghal madwar 2 minuti ohra KIf isir l- ghagin , zid kuccarun mishun mill- borma stess maz-zalza , qattar l- ghagin u zidu maz- zalza ukoll . Hawwad sew b’ imgharfa ta l- injam

Servi shun bi ftit zejt taz- zebbuga

Ingredients

500gr ghagin mgholli ghal dente

bhal penne , fusilli jew bebbux

200gr blalen tal-mozzarella imqatra mill-ilma

2 landi kbar tonn taz-zejt

200gr tadam zghir maqsum min- nofs

100gr zebbug iswed , imqatta’ habaq imqatta

zejt taz-zebbuga

melh u bzar

Metodu

Go skutella kbira hawwad it-tonn taz-zejt, nehhi iz-zejt, it-tadam, il-mozzarella, iz-zebbug u il-habaq.

zid l-ghagin li tkun ghallejt minn qabel . Ferrex daqs 6 imgharef zejt taz-zebbuga. Roxx ftit bzar u melh skond gostik. Hawwad sew b’ imgharfa ta’ l-injam sakemm tara li l-ingredienti kollha thallat flimkien.

Ferrex it-tahlita go dixx. Ahmi f’forn moderat ghal minuta jew sakemm tara il-wicc sar hamrani.

Ingredienti

50gr fazola twila hadra

15naghniegh

30gr tursin

75gr parmigjan mahkuk

100zejt tal- kolza RApseed oil

2 sinniet tewm zghar

Metodu

Biex taghmel il-pesto niittef il-weraq tan-naghniegh u it-tursin minn maz-zokk .

Poggihom fi processatur ta l-ikel flimkien mal-parmegjan , maz-zejt, mat-tewm u niskata melh . Farrak sakemm ikollok paste maghqud .

GHalli borma bl- ilma bil- melh u sajjar il- fazola ghal 3minuti jew sakemm tibqa issir imma tibqa hajja . Saffieha sew mill- ilma u halatha mal-pesto .

Servi

ingredienti

100frawli friska

nofs kuccarina meraq tal-lumi frisk

350halib xkumat

Metodu

Ahsel sew il- frawli

banana

nofs kuccarina meraq tal- lumi frisk

Metodu

Ahsel sew il- frawli u hallihom joqtor sew

nehhi il-weraq ahdar minn fuq il-frawli.

Qatta il-banana bicciet

Itfa’ frawli , bananau meraq tal- mlumi u il- halib fil- kontenitur u ara li jitrhawwad sew flimkien

servi ft-tazzi.

ingredienti isservi 6-8

Koxxa tal- haruf bl- ghadma ta’ madwar 2

2 rjus tewm

100gr zejt taz- zebbuga

ftit fergha klin

100 zejt taz-zebbuga

mgharfa melh mhux mill-fin

3 basliet imqatta

5 karottiet maqsuma min-nofs

minn tulhom

500ml stokk tat- tigieg

2 imgharef cornflour

Metodu

Aghmel xquq bis-sikkina madwar is-sieq kollha bil-haruf . Qaxxar u aqsam min-nofs 10 sinniet tewm u dahhalhom fil-qasmiet li tkun ghamilt . Nittef il-weraq tal-iklin u poggihom fil-kumplamenttat- toqob . Oghrok is-sieq tal-haruf bi ftit zejt u zid il-melh . POggi is- sieq tal- haruf fuq gradilja f’ dixx tal- forn u qabel ma tibda tahmiha hallieha toqoghod f’ temperatura abjentali ghal madwar siegha biex b’hekk isir l- istess minn kulimkien

Sahhan il- forn ghal 200/c gas 6 . Poggi il-basal u il-karotti fil-qiegh tad-dixx tal-forn (taht il-grill tal-haruf) mal-kumplament taz-zejt, it- tewm li tkun ghadek ma qaxxartx u ftit fergha tal- klin . incalja il- haruf fil- forn ghal 15 il- minuta u imbaghad baxxi it- temperatura ta’ 180/c /gas 4 . ahmi ghal siegha u nofs ohra jew skond kif tiggosta li tkun sajjart il- laham .

Biex isir sew trid tahmih ghal madwar saghtejn u nofs . nehhi il- haruf mill- forn u hallih joqoghod u hallih joqoghod ghal madwar 10-15 il- minuta . Sadanitant lesti its- sugu / gravy . Nehhi ix- xaham zejjed u imbaghad u imbaghad poggi id- dixx tal- forn fuq il- hob. Halli il-haxixjiehu il- kulur . Zid l- istokk tat- tiegieg , tektek u zid il- bzar u il- melh Hallat il- cornflour ma’ ftit ilma kiesah u imbaghadhaltu mal- gravy u xi suu iehor li ikun hareg m ill- haruf Tektek ghal ftit minuti .Ghafas il- haxix fl- istokk biex johrog it-m toghmiet kollha minn passatur u igbor go borma . Zommu shun sakemm tkun lest mal- gravy .

4 bride eggs

1/2 bunch English 1olive oil

1/2 small onions finely chopped

1garlic clove , crushed

30 reduced feta , crumbled

crusty whole meal bread and salad to serve

Method

Put the spinach leaves from the stalks .

Wash and dry the leaves then finely shread . Heat half of the oil in a 24cm (Top measured frying pan)

Cook the onion over medium heat for 45 minutes until soft and lightly golden. Add the garlic and cook for 1minute more . Add the spinach and mix through the onion . stir until wilted slightly .

Sprinkle the feta over the top .

lightly beat the eggs in a jug and season . pour the eggs into a frying pan Cook over medium low heat for 5minutes until slightly until set underneath . cook the top of the omelette under a hot grill for 2-3minutes until set . Alternatively slide the omelette onto a plate and invent back into the pan Slide out onto the a plate and crusty bread