Ingredients

1 kg chicken wings tips removed

2 celery stick chopped

700ml chiken stock 

2 tablespoon cornflour

3 tablespoon white wine vinegar or rice vinegar . 3 tablespoon dark soy sauce

5 tablespoon chilli sauce

55gr light brown sugar

400gr canned pineapple chunks in juice drained

200gr canned sliced bamboo shoots drained and rinsed

1 green pepper and thinly sliced

½ red pepper desceeded and thinly sliced

Salt

Steamed pork choi to serve

Method

Put the chicken in a slow cooker and season to taste and salt. Pour in the stock cover and cover on low for 5 hours .

Drain the chiken wings reserving 350ml of the stock and keep warm . Put the reserved stock into a saucepan and stir in the cornflour . add the vinegar soy sauce and chilli sauce . Cook stairring for 5 minutes or until the sugar has disolved completely and the sauce is thicked smooth and clear .

Reduce the heat stir in the pineapple bamboo and peppers and simmer gently for 2-3 minutes . Add the chiken wings and mix until they are through coated , then transfer to warmed serving bowls . serve immediately with pork. Steamed pork choi to serve .

Ingredients

450gr Guarda cheese coarsely grated

225gr cooked chiken breasts, diced

225ml sour cream

3 spring onions to garish

chopped fresh coriander

tortilla chips to serve

Method

Put the cheese, chicken and salsa in the slow cooker, stir to mix well, cover and cook on low for 2 hours. Stir in the sour cream, re-cover and cook on high for a further for 20 minutes until heated through. Serve hot garished with spring onions and coriander and tortilla chips for dipping.

Ingredients

1 tablespoon vegtable soup

,1 onion diced

,1 tbsp chilli powder,

1 tsp salt

,1 tbsp ground cumin

2 tbsp tomato puree

, 850ml chiken stock

,400gr canned chopped tomatoes ,

1green chilli diced deseeded and finely chopped

450gr bone in skinless chiken tights

40gr tortilla chips broken into small pieces +

extra to serve,

1 ripe avokado

diced Chopped

fresh coriander ,1

lime cut in wedges

Method

Heat the oil in a large frying pan over a medium high heat . Add the onion and cook medium high heat . Add the onion and cook stir occasionally for about 5  minutes until soft .

Add the chilli powder,salt,cumin and tomato puree and cook stairing and scrapping up any brown bits from the base of the pan and bring to the boil stairring and scraping up and brown bits from the basev of the pan .

Transfer the mixture to a slow cooker . add the  remaining stock , the tomatoes , chilli chiken and tortilla chips, then cover and cook on high for about 4 hours or low for 8 hours until the chiken is cooked through and very tender. Lift out the chiken using a spotted spoon remove and discard the bones and shread the meat. Remove the chiken to slow cooker cover and heat for 5 minutes until heated through. Serve immediately accompanied the wedges and tortilla chips.

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 .

Ingredients serve 20

300gr dried mixed fruit

75gr candied peel

75red cherries halved

235ml milk

2small eggs

200light brown sugar

125gr self raising flour

2 tablespoon ground cinnamon

1 tablespoon ground mixed spice

225gr butter , chilled and grated

120gr butter fresh brown breadcrumbs

120grfresh ground breadcrumbs

150nuts pecans walnuts brazilian nuts

65 butter

75 sugar

1 tsp vanilla extract

150double cream

2 tots whisky You will also add 2 tablespoon whisky for serving .

Method;

Start this receipe the day before by soaking the mixed fruit , candied peel and cherries in a bowl with he wisky overnight . Greese a 1..5 litre pudding bowl.

Sift in the flour and spicesthen add the grated butter and breadcrumbs to the bowl and mix together .

Next mix in the soaked fruit and the nuts . Pour the mixture into the prepared bowls and even out . Cut 2 foil and butter . fold over the rim and tie with string . place in the saucepan and fill around with hot water up to 3/4of the way. Steam the pudding for 6hours adding more water to the pan when necessary .If you are storing the pudding allow to cool , remove the foil and wrap up in a baking paper or store . the sugar should be dissolved and the sauce should be thick . place the hot pudding place the hot pudding on a serving tray . Heat extra tot of whisky and pour over the pudding and flame using a lighter .Immediately pour over the whisky cream and serve .

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

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 .

Ingredienti

250gr dqiq mgharbul

30gr zokkor caster

5gr hmira xotta

nofs kuccarina melh fin

bajda imhabta

40 ml halib

250gr mozzarella mqatta’ roti roti

bajda imhabta

2 imgharef butir artab

nofs kuccarina melh fin

mgharfa zejt

2 imgharef basal ahdar imqatta fin

bzar iswed mithun

Metodu

Go skutella kbira hawwad flimkien id-dqiq , iz-zokkor , il-hmira u il-melh .

Zid il-bajda, il-butir u il-halib u hawwad sew b’ imgharfa ta l-injam sakemm tifforma ghagina

Sadanitant , go skutella zghira hawwad flimkien il-butir, il-melh, iz-zejt u il-basal.

Iftah l-ghagina u b’sikkina taqta’ aghmel sinjal vertikali u orizontali kemm hemm fondi biex tifforma bhal gradilja .

Idlek l-ghagina bil-bajda u wara it-tahlita tal-butir .

Ippostja ir-roti tal-mozzarella fil-linji tal-gradilja u ferrex ftit bzar iswed.

Sajjar forn moderat ghal madwar 25 minuta sa ma jihmar il-wicc u jinhall il-mozzarella.

Ingredienti

200ml halib

200gr gellettini plain

200gr gellewz bla qoxra

220gr cikkulata tat- tisjir

Metodu

Farrak il-gellettini f’bicciet zghar imma mhux trab

aqsam il- gellewz min- nofs

dewweb il- cikkulata banju Maria

Hawwad sew flimkien il-gellettini mfarka u il-gellewz maqsum

Zid it- tahlita tac- cikkulata mdewba u ftit ftit il- halib .

Hawwad bil- mod sakemm l- ingredienti jithalltu flimkien

Poggi it- tahlita go dixx baxx u llixxaha .

Kessah it- torta fil- frigg mil- inqas nofs siegha qabel ma sservieha .

Ingredienti

57gr butir bla melh imdewweb

180ml halib

2 kuccarini essenza tal- vanilja

4 bajdiet kbar

2 bajdiet ohra (l-abjad biss)

225gr dqiq plain

35gr cornflower

2 kuccarini baking powder

ponn melh

200gr zokkor

400gr icing sugar

50gr kokotina mhux helwa

125ml mishun jaghli

200gr desiccated coconut fin

Metodu

Sahhan il-forn fuq shana moderata u iksi landa tal-kejkijiet tawwalija bil-karti strazzi. Gharbel flimkien id-dqiq il-cornflour u il- melh u hawwad sew.

Go skutella ohra hawwad flimkien il-butir imdewweb u il- halib u zid l- essenza tal-vanilja

Go blender hawwad sew flimkien il- bajd u l- abjad tal- bajd u l- abjad tal- bajd sakemm jigu raghwa . itfa’ ftit ftit iz-zokkor mal-bajd filwaqt li tkompli mthawwad bil-mod. zid it-tahlita tad-dqiq ftit ftit u wara zid it-tahlita bil-mod sa ma kollox jithallat flimkien. Ifrex it-tahlita fil-landa u tektikha bil-mod mal-bank tal-kcina halli jitilqu il-bziezaq . ahmi fil-forn ghal madwar 20 minuta – . Huwa importanti li ma tiftahx il-bieba tal- forn qabel u lanqas tahmih izejjed, hallih jibred u wara transferih ghal fuq gradilja . x’ hin jibred u wara f’ kaxxi indaqs . Sadanitant hawwadsew flimkien l-icing sugar, il-kokotina u l-ilma jaghli fi skutella fonda . Go skutella ohra poggi il- coconut u prepara dixx catt miksi bil- karti strazzi .

b’ Zewg frieket bil wahda mill-bicciet tal-kejk fit-tahlita tac-cikkulata u ara li tinkesa kollha halliha tqattar ftit billi id-dawra kollha irrepeti bil-bicciet kollha tal- kejk u hallihom jinxfu sew .

Ingredients

24 large candied snails

1 medium shallot

8 large garlic cloves

1 small parsley bunch about 1cup

12 large basil leaves rand

salt and pepper

Method

In a pan on medium heat 1once of butter and sweat the shallots and snails for 4minutes . season with salt and pepper

stir and store the snails in a bowl .

In a small bowl chop the garlic and basil leaves .

Add the cubed butter salt and pepper until the butter is soft and the ingredients are throughly combined

Arrange the sautéed snails in individual oven proof serving dish. Cover each dish with a generous tablespoon of garlic butter . before baking sprinkle a teasepoon of breadcrumbs on top of the butter . Before baking put them in an ovenproof dish at 400/for 10/15minutes until the butter begins to bubble and it is dark brown . serve with a crusty French baguette for shoping up the sauce .

ingredienti

2 karottiet imdaqsa u imqaxra

200pastard 150gr piselli

3 patatietzghar , imqaxra

2 bottijiet corn

2 cbajdiet

100bacon

4 listi hobz 100gr halib

4 imgharef frak tal- hobz

100gobon isfar , mahkuk , bzar iswed

ftit ffrak tal- hobz ghal panura

2 imgharef zejt taz- zebbuga

Metodu

ghalli ftit il- haxix , minbarra il- piselli u il- corn u qattar sew fil- passatur .

xarrab il- hobz fil- halib u hallih joqoghod ghal madwar 10 minuti . aghsar il hobz sewwa mill- halib . ghaffeg il- haxix u zid il- piselli u il- corn . hawwad sew .

zid il- bajd il- bacon , il- bzar iswed , il- gobon u 4 imgharef frak tal- hobz . hawwad sewwa sakemm tara li l- ingredienti dahli f’ xulxin . halli it- tahlita ghal 30 minuta fil- frigg . sahhan z- zejt go tagen non stick . ifforma it- tahlita f’ pulpetti zghar . gerbeb fil- frak tal- hobz u aqli hafif miz- zewg nahat . jekk tixtieq tista ukoll thalli barra il- bacon

servi dawn il- pulpetti jew bhala kontorn jew bhala ikla principali . jistghu jittieklu kemm shan kif ukoll kieshin

8 tuffiehat

4 imgharef butir

kwart takikra zokkor ismar

nofs kuccarina trab tal- kannella

100cikkulata skura , imqatta zghir

100 gr lewz u gellewz inkaljat u imqatta zghir

ftit zbib

kuccarina vanilla

Metodu

Ahsel it- tuffieh u haffer minn gewwa .

kannella , ic- cikkulata , il- lez u il- gellewz , iz- zbib u il- vanilla

F’ bieqja hallat il- butir iz- zokkor , it- trab tal- kannella u il- vanilla

hallat sewwa

imla it- tuffieh b’ din it- tahlita .

ahmi ghal madwar 45minuta f’ forn moderat jew sakemm tara li il- tuffieh irtab u sar kulur sabih .

servi shan ma ftit gelat tal- vanilla jew inkella hallihom jibirdu u servihom fi custard shuna .

Ingredients

250grflour

2 tsp cinnamon

400 caster sugar

250gr vegetable oil

4 eggs

350gr grated carrots

120gr chopped walnuts

Method

Heat the oven to 180/ gas 4 . oil and lime the base and side of 2 20cm cake tins with baking parchment . Whisk the oil and eggs in a jug .

Then add the flour sugar, cinnamon .

Add the wet ingredients with the dry along with the carrots the chopped walnuts . Mix well to combine , then pour it in the cake tin .

Bake for 30 tins or until a skewer inserted into the center of the cake comes out clean . If any wet mixture return to the oven for 5minutes . then check again . leave to cool.

Ingredienti

Basla imqatta fin

2 sinniet tewm

mgharfa jew tnejn zejt taz- zebbuga

100gr spinaci

100gr ikapuljat tad-dundjan

100gr gobon feta

10 tadam zghir

50gr frak tal- hobz

bajda imhabta

Metodu

iksi dixx tal-forn b’karti tax-xemgha

Sahhan il-forn fuq 180/c

Qatta il-gobon bicciet zghar . Sajjar l-ispinaci u armi l-ilma iz-zejjed. Aqli il-basla u it-tewm f’zejt taz-zebbuga ikapuljat tad-dundjan.

f’ Borma zid il-basal tewm kkapuljat tad- dundjan l- ispinaci msajra , it-tadam imqatta , il-gobonfid- dixx tal- forn . kompli hekk sakemm tispicca it- tahlita kollha

issa dahhal id-dixx id-dixx fil-forn u u sajjar ghal 30-40minuta sakemm jihmaru . F’nofs sajran tista tqalleb il-pulpetti .

Dawn il-pulpetti jitghu jittieklu shan jew kieshin

Ingredienti

nofs kikra patata helwa maxx

2 imgharef butir mhux mielah imdewweb

kikra dqiq tal- ghagina mgharbul

kwart ta’ kikra zokkor ismar

mgharfa baking powder

ponn melk

kuccarina trab tal- kannella (cinnamon ) kwart ta’ kikra passolina

kwart ta’ kuccarina passolina

metodu

Sahhan il-forn fuq temperatura moderata

Go skutella kbira hawwad flimkien il- butir u il- patata helwa

Hawwad sew flimkien tifforma ghagina u zid il- passolina

Poggi l- ghaginafuq wicc miksi bid- dqiq haddimha sew

. Iftah l- ghagina fi hxuna ta’ nofs pulzier u aqta l- forom tal- gallettini . u poggihom fil- karta tal- forn go pjanca .

Ahmi il- gallettini ghal madwar kwarta sa ma jitwaqfu, imma mhux jibbiesu .

Qabel isservi halli il-gallettini jibirdu.

Ingredienti

100 ml frawli friska

banana

nofs kuccarina meraq tal- lumi frisk

350 halib xkumat

metodu

Ahsel sew il- frawli u hallihom joqtru sew

Nehhi il- weraq l- ahdar minn fuq il- frawli

qatta il- banana bicciet

Itfa il-frott f’ bicciet zghar

itfa’ il- halib , jogort u il- frott imqatta gewwa f’ kontenitur sabiex jithawwad sew flimkien isir kollox kremus .

jekk tipreferi is- smoothie kiesah zid il- bicciet tas- silg u hawwad ,

Ingredienti

tazza halib nofsu xkumat

yougourt tal- frott

ghazel 2 frottiet tal- ghazla tieghek

(Preferibilment banana , hawh jewn frawli )

ftit silg imkisser

Metodu

Qatta il- frott f’ bicciet zghar

Itfa il- halib , il- yougourt u il- frott imqatta gewwa kontenitur sabiex jithawwad sew sakemm isir kollox kremuz

Jekk tipreferi is- smoothie zid il- bicciet tas- silg u hawwad .

Ingredients

500qargha hamra , imqatta bicciet zghar

100ross abjad , imxarrab u imqattar

4 kurratiet , imqatta rqiq ,

4 tewm imqatta , (jekk ikun mill-frisk ta’ malta ahjar)

landa tonn taz- zejt kbira

imqattra miz- zejt

naghniegh u habaq

bzar iswed

zewg imgharef zejt taz- zebbuga

500ghagina tat- torti

ponn ross extra

Sahhan il- forn temperatura ta’ 180/c

Qalli ill- kurrat u it- tewm fiz- zejt sakemm jirtabu u jsiru trasparenti .

Zid il- qargha hamra ahmar u halli kollox itektek fiz- zejt fuq nar baxx sakemm tara li il-qargha hamra nhallet . Hawwad ta’ sikwit .

Zid it- tonn taz- zejt taz- zejt u il- hwawar . kompli tektek ghal madwar 5minuti ohra . Iftah l- ghagin u iksi il- qiegh tad- dixx . Ferrex ir- ross u iksi il- qiegh tad- dixx . Ferrex ir- ross biex tuixrob il- likwidu zejjed . Imla it- tahlita u iksi il- wicc bl- ghagina

Ahmi ghal madwar 45minuta jew sakemm l- mghagina saret ta kulur dehbi.

Ingredients serve 6

500gr runner beans

150mint

30gr parsley

75gr parmeasan water

100ml rapenseed oil

2 small garlic cloves

Method

To make the pesto , pick the leaves from the mint , place in a food processor together with the parmeasan water oil and garlic and a pinch of salt to a course paste to the boil and cook the beans for 3minutes or until just tender but still with a crunch . Drain well and toss with the pesto and serve .