ingredienti ghal 4 persuni

400gr spagetti

landa zghira incova biz- zejt

10 weraq habaq frisk

2 kisriet hobz tal- malti xott

2 sinniet tewm

zejt taz-zebbuga

Metodu

Sajjar l- ispagetti

hakkek it-tewm mal-wicc tal-hobz biex jiehu it-toghma

qatta l-incova f’f’ bicciet zghar

farrak il- hobz f’ bicciet zghar

qalli it- tewm ghal 3minuti u wara zid il- hobz u kompli qalli sakemm il- hobz jiehu lewn kannella . Nehhi minn fuq in-nar .

Naddaf it- tagen u itfa ftit zejt u qalli l- incova .

itfa’ l-oregano u il- bzar ahmar u qallihom ftit.

wara l- ispagetti u itfghu it- tagen ma l- incova . hawwad u itfa ukoll il- hobz moqli .

wara 2 minuti itfa il- wraq tal- habaq u hawwad . Servi mill-ewwel fil-platti u itfa fuq kull porzjon il-bqija tal-hobz

Ingredients

1 cup evaporated milk

1 cup water

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavoring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients

 Tomato sauce.

 Crushed peanuts olive oil.

 Bite size chicken pieces

2 tablespoon curry.

 Coriander seeds.

Cumin seeds black pepper.

 Cilli flakes,

 Onion  salt and ginger

Method

 mix oil + unions + ginger fry chicken with spics mix hot water.

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

Ingredients

2 kilos of black grapes. White ones are used too.

 1kg sugar preferable serving sugar use a little less if the grapes are very sweet.

 Juice of a lemon.  1 tablespoon oil.

Method

The grapes have been washed and then put the sticks, picked off, put them in a large pot that has been.

Put the pot on a low heat and simmer within the lid on until the grapes are soft.

(About 30 minutes).

 Sieve the cooked grapes until the juice is back into the pot.

Then pull the juice and cook gently until the sugar. Dissolves.

Stirring continuously. Turn up the heat and bring to the boil. .

Allow the jam to boil steadily until it sets.

 To test the testing boil, put the saucer that has been chilled in the fridge.

Ingredients

 1 kg chicken pieces

1 head of garlic coarsely chopped

 50ml ground black

 Water white wine vinegar

2 bay leaves

25ml cooking oil.

Cashew nuts and some water and simmer.

Method

Put everything in a pan . season with salt and pepper , add a head of ground cloves

Add water and some wine vinegar . add chilli pepper 2 bay leaves and cooking oil add cashew nuts for tasting better .

Ingredients

1 chicken breast

1 garlic clove

50ml butter400gr lemons fresh (juiced)

50fresh cream

40gr potato

Method

Preheat the oven at a temperature of 180/c , then add the chicken breasts , add the garlic clove in the chicken breasts for tasting . Add 50 gr butter . Add the fresh cream the 40gr potato with sesame seeds and oregano and put 4 teasepoon lemon fresh juiced . then put everything in the oven to cook for about 2 hours. . Serve hot or cold water.

Ingredients ;

225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream

Method

In a bowl mix the breadcrumbs , grated cheese and parsley finely chopped mixture. In the same pan melt the butter and add to the garlic.

Worchester sauce and mustard

 Dip the chicken sauce and mustard.

Dip each chicken breast in mustard sauce and place it in a over proof. Press the breadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutes in when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat throufgh.

Pour the green sauce over on top of the chicken fillets.

Ingredients

300 gr cherry tomatoes.

200 gr mozzarella

 200 leeks

Garlic

 Olive oil

 Oregano

Method

Boil pasta in plenty of hot water. With a little oil cook until likelly oil cooking until likely peel and slice the leeks and slice the leeks and garlic . meanwhile slice the tomatoes in half leave white.

Slice the tomatoes in half.

Cut mozzarella in square.

Pieces.

When pasta is cookeddrain all off the water. Cook until likely drain off all the water add to the unions

Add tomatoes mozzarella in square pieces when pasta is cooked . add tomatoes mozzarella oregano serve hot.

Ingredients

 225gr fresh white,

 100gr grated cheese chopped parsley

 4 to 6 rashes of bacon

2 garlic cloves

 2 tablespoon worchester sauce

60ml cream

Method

In a bowl mix the breadcrumbs and fry in a little chop the bacon and fry in a little butter. Dip the chicken sauceand mustard . dip each chiken breast overproof dish.

Press the breadcrumbs mixture on each fillet . bake uncovered for 20 to 30 minutes.

In the oven.

When ready cover in basil saucce. To make the basil sauce mix all the ingredients in the pan and heat.

Do not boil.

Pour the green sauce on top of the chicken fillets.

Ingredients

4 large ripe tomatoes or I tomato polpa.

1 tablespoon olive oil.

2 crusted garlic clove.

12 sliced black olives

 2 chopped 2 chopped small red tomatoes

 red chillies.

8 anchovy fillets

Method

Boil the spagetti in a large bowl ,then drain , add the 4 ripe tomatoes and the 4 polpa cans , add the minced meat , add some olive oil , add some salt and pepper , add some sugar , add 2 ripe tomatoes, add the black olives , add the red chillies . add the peas .

Serve hot .

Ingredients

500gr sieved brand  for boiling water.

1 tablespoon dried yeast.

1 tablespoon salt.

200gr warm water.  

250 gr chieve flavoured soft cream cheese.

2 cups black olives- halved.

¼ th green bell pepper and thinly sliced.

1 cup opition- thinly sliced.

¼ cup parsley- chopped.

Method

Mix the flour , flour yeast, salt .

Add warm water and mix for 5 minutes.

Let the dough to rise for about 1.5 hours in a warm place before. Rising.  

 Preheat the oven to a temperature of 180 degrees celcius . roll the dough into a 13 inch circle and place pizza, pan pressing dough.

Bake 10 to 12 minutes or until lightly brown. .

Keep bubbles from forming.  In the middle of the pizza.

By pressing dough to edges to the pan . cycle.

Remove from oven and let the cool the pizza.

Basil and salted pepper to taste.

If desired you can bake again for a further 5 minutes.

Ingredients for 12 persons . ricetta 63

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

 750 ilma soda

 jew luminata tal-lumi,

Silg 

Method

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor u iz-zokk tal-kannella u l-imsiemer tal-qronfol. Hawwad sa ma jinhall iz-zokkor. Go buqar li jiflah is-shana poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna. Ghatti bil-clingfilm u kessah ghal 3 sieghat. Nehhi iz-zokk u l-imsiemer u zid l-inbid , il-brandy u il- luminate jew ilma soda . Zid is-silg u servi immedjatament . tista flok inbid ahmar tista tuza inbid abjad.

Ingredienti isservi 4.

 3 bajdiet

75gr zokkor fin

75gr lewz imfarrak

150ml jogurt tal-frott

25gr lewz imfarrak

50gr tip icing sugar

Method

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6. Poggi l-ixkaffa in-naha ta fuq tal-forn. Idlek d-dixx b’bicca karta tal-hami midluka bi ftit butir gharbel id-dqiq go skutella kbira. Itfa iz- zokkor u il- bajd u habbat it-tahlita tigi kremuza. Gharbel id-dqiq u zidu mat-tahlita tal-bajd permezz ta’ imgharfa. Ferra’ fid-dixx li tkun hejjejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur. Sadanitant hejja sarvetta erga iftah l- isponge u delle il-jogurt tal- isponge fiha. Erga iftah l-isponge u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqha. Ferrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredients serve 6.

500gr dried yellow split soaked overnight ,

25gr butter

1 large onion,

125gr ridless smoked steaky bacon rashes, roughly chopped

1 garlic clove crushed

1.7litres (3 pints well –flavored ham

or vegetable stock

1 bouquet (1 bay leaf)

a few fresh parsley

and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

 Drain the soaked split peas. Melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . Bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker, cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool, then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredients serve 6

400can chickpeas 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 chick peas, 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; serve 4.

Salt and pepper

100gr plain flour

2 tablespoons olive oil

4 chicken tights

2 small onion finely copped

2 garlic cloves

3 carrots diced

150kunserva 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 chicken 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

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

2 tablespoon butter

1 teasepoon butter

1 teasepoon flavouring

Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar, flour and salt.

Add enough milk to make a smooth paste. Bring remaining milk to a scanding point in double pointer . Add flour  mixture . Stir constantly until mixture thickens . Cover and cook ten minutes . Pour gradually over well beaten egg yolks. Return to double boiler and cook until egg is set. Remove from fire add butter. Cool. Add flavouring and pour into baked pie shell. Cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar. Bake flavouring 15 minutes in moderate oven 350°C, until brown.

Ingredients, serve 4.

Served with oxtail ravioli.

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

 225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream

Method

In a bowl mix the breadcrumbs , grated cheese and parsley finely chopped mixture. In the same pan melt the butter and add to the garlic

Worchester sauce and mustard

 Dip the chiken sauce and mustard.

Dip eeach chiken breast in mustard sauce and place it in a overproof. Press thebreadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutesin when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat throufgh.

Pour the green sauce over on top of the chicken fillets.

Ingredients

300 gr cherry tomatoes.

200 gr mozzarella

 200 leeks

Garlic

 Olive oil

 Oregano

Method

Boil pasta in plenty of hot water. With a little oil cook until likelly oil cooking until likely peel and slice the leeks and slice the leeks and garlic . meanwhile slice the tomatoes in half leave white.

Slice the tomatoes in half.

Cut mozzarella in square.

Pieces.

When pasta is cookeddrain all off the water. Cook until likely drain off all the water add to the unions

Add tomatoes mozzarella in square pieces when pasta is cooked . add tomatoes mozzarella oregano serve hot.