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 chiken 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

500gr sieved brand  for boiling water.

1 tablespoon dried yeast.

1 tablespoon salt.

200gr warm water.

Ingredients for topping.

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. .

Method for topping.

 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

tomatoes

Salt and freshly ground black pepper.

 1 celery stock trimmed and chopped.

 I in a bowl soak the mushrooms in a warm to cover for about 30 . drain the mushrooms and set aside.

In a heavy pot over, low heat warm the olive , celery and parsleyand fry gently until the union .

For about 5 minutes.

Add the chiken and cool until golden .

Add turning the pieces until golden all. Sides about 10 minutes. Add the mushrooms and tomatoes and season to taste. With salt and pepper.  Lower the heat cover, cover and cool for about 1 hr. Add a little water if the saucebecomes too thick. .

Arrange the carrots, for about a chiken and sauce on a plate. .

Serve with sliced cooked carrots.

Serve 6 persons.

Ingredients

 Mgharfa zejt taz- zebbuga

2 izkuk tal-karfusa

 4 karotti mqaxxra fi bicciet zghar

 Sinna tewm

 Imqaxxra u mqattgha f’bicciet zghat=r

 Tazza zghira inbid

 Il-meraq tal-laringa

 125ml brodu ttat-tiegiega.

4 bicciet sidra tat-tiegiega.

 Daqs ponn habaq frisk.

method

Sahhan il-karfusa u il-karrotti .

 Aqlihom bil-ghatu u sajjar fuq nar baxx sakemm isiru .

 Gholli in-nar u zid l-inbid u hallieh ibaqbaq ghal ftit minuti.  Sakemm tmur ir-riha tal- alcohol.

Imbghad itfa’ il-meraq tal-laring u poggi is-sidra tat-tiegiega fil-wicc tal-haxix.

Baxxi in-nar u hallieha ttektek ghal 25 sa minuta sakemmisir is-sidra tat-tiegiega.

 Itfa u hawwad it-tahlita u ara jekk jkunx hemm bzonn izid xi hwawar,

 Jekk it-tahlita tiegik helwa  minhabba il-meraq tal-laring itfa’ ftit soy sauce biex itaffi it-toghma.

 Servi fil-platti.

100gr of icing sugar

100ml olive oil

 One egg beaten with five tablespoons of cool water.

Strawbery jam.

 One kilo of flaked almonds.

 Four tablespoon of sugar.

Method

Sieve the flour and icing sugar if yoy are using it into a mixing bowl.

As you would with butter.

 Make a hallow in the top and put in the the top and put in the egg and oil mixture.

Stir in the doughis formed.

 Flatter the slight in your knuckles, then fold it in half and flatter it  again.

  Now roll it out and use it to a line in a flan dish.

 Bake the pastry, blind for about 115 minutes, then spread the base of the tart with the strawberry jam and cover this with a generous layer of strawberries. Sprinkle lightly with the sugar and the flaked almond.

Bake for 45 minutes in a moderate oven or until the strawberriesare roassted. .

And the pastry is with a golden.

frittata di scammaro

ingredienti

300gr tarja

100gr zebbug iswed

40gr kappar

30gr prinjol

30zbib

melh u bzar

tursin frisk

zejt

metodu

Qalli it-tewm f’ tagen .

Wara zid il-kappar , iz-zbib u il-prinjol u sajjar ghal 3 minuti .

Sajjar it-tarja go borma bl-ilma u ftit melh . Nehhi it- tewma mit-tagen . zid t-tarja u it-tahlita tat-toghlija tat-tarja

itfa it-tarja imsajjar u it- tahlita u il-kappar u hawwad . Wara dawwarhom biex jihmar min-naha l-ohra .Serviha shuna

125gr unsalted butter , room temperature

200gr 2 extra large eggs , room temperture caster sugar

30gr lemon zest3 or 4 lemons

1/4tsp baking powder

1/4 tsp baking powder

1/2 tsp salt

90ml lemon juice

90ml buttermilk

1/2 vanilla essence

Method

1.Preheat the oven 180/gas 4 . butter a 23*33pan or two 15cm round pans

2. n a large bowl using an electric mixer – cream the butter and caster sugar together about 5minutes . Beat in the eggs one at a time , then add the lemon zest

3.In a seperate bowl sift the flour baking powder , bicarbonate of soda and salt and vanilla . Slowly add the plain flour mixture and wet ingredients simultanously into the egg and combine well

4. Divide the batter the prepared round pans or sheet pans . bake for 45minutes to 1hour or a choctail stick inserted into the center and comes out clean . REmove from the oven and allow to cool in the pans .

5. Slice and desired and serve.

Ingredients

3 eggs

115caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour

For the gateau 

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

1 kg sordfish cut into 3cm cubes

1.2tomatoes ripe , diced

100maltese capers

8 garlic clove

extra virgin olive oil

crushed black pepper

extra virgin olive oil

salt and pepper .

8 garlic clove

In a pan lightly fry the swordfish cubes and put aside . in a seperate saucepan prepare a tomato sauce by first lightly fry the garlic then adding the tomatoes , pepper and salt and covering the pan staring occasionally , add the capers . simmer until the sauce starts thickening . add the swordfish and keep simmering without allowing the fish to melt . take off the heat allow to rest and serve .

Ingredients serve 4

2 tablespoon olive oil

2 skinless boneless chicken breasts thinly sliced

2 garlic cloves , crushed

2 courgettes cut into large dice

200beans cut into 1/2 inch pieces

350gr tomatoes deseeded and roughly chopped

410canned pinto beans drained and rinsed

1.2litres vegetable stock

12 basil leaves chopped

pepper

method

1. Heat the oil in a large saucepan set over a cook staring for 3minutes . try not to let the chicken and garlic brown .

2. Stir in the courgettes beans , tomatoes , pinto beans and stock . cover and simmer for 10-12minutes or until the chicken is cooked through the vegetable are tender .

3.stir in the basil leaves and season to taste with pepper . Ladle into warmed bowls and serve immediately .

Ingredients serve 6

55gr pre soaked diced peas

900skinless boneless chiken breasts , diced

1.2 litres chicken stock

600ml water v

55gr barley

1large carrot diced

1 small turnip diced

1 large leek thinly sliced

salt and pepper

1 tbsp chopped fresh;ly parsley to garished

bread to serve

Method

1. Put the pre- soaked and diced chicken into a saucepan , then add the stock and water and bring slowly to the boil . skim the stalks as it boils . when the barley thoroughly and set aside .
2. when all the foam is removed , add the washed barley and a pinch of salt and simmer for 35minutes
3. Add the rest of the ingredients and simmer for 35minutes until the chicken is cooked through .
4. Let the broth stand for at least 48hours . Reheat adjust and season garished with parsley and serve with bread

Ingredients

1 tbsp vegetable oil

1 onion chopped

2 garlic cloves finely chopped

2 skinless boneless chicken breasts diced

1.5litres chiken stock

175gr tomatoes diced

juice of 1/2 lemon

1/2 chilli powder

1/2 ground cumin

1/8 tsp chipolette chilli powder

1 avocado peeled stoned and cubed

2 tbsp chopped fresh coriander 200gr tortilla chips broken

55gr cheddar cheese grated .

method

1. place a large saucepan over a medium heat , add the oil , onion and garlic and cook for 3minutes . add the chicken stock , tomatoes , lemon juice , chilli powder , cumin and chipolette and the other chilli powder .
2. Heat until simmering , then reduce the heat to low and cook for a further 20minutes until the chicken is tender and cooked through . remove from the heat and stir in the avocado and coriander . divide the tortillas chips between four warmed bowls and pour over the soup . top with the cheese and serve immediately .

Ingredients serve 4

450skinless boneless chichen breasts cut into thin strips

1.2litres pinch chicken stock

150ml double cream

115dried vermicelli

1tablespoon cornflour

3 tablespoon milk

175gr canned sweetcorn kennels drained

salt and pepper

basil leaves to garish

Method

1. Place the chichen in a large saucepan and pour in the chichen stock and cream . Bring to the boil then reduce the heat and simmer for 20 minutes until the chicken is cooked through.
2. Meanwhile bring back large saucepan of lightly salted water to the boil . add the pasta , bring back to the boil and cook for 8-10minutes , until tender but still to the bite . drain thoroughly and keep warm .
3. mix the cornflour and milk until a smooth paste forms , then stir into the soup . season to taste with salt and pepper and the sweetcorn and pasta and heat through . ladle the soup into warmed soup bowls , garished with a basil leaf and serve imediately

Ingredienti

4 bicciet vitella

bzar u melh

zejt taz- zebbuga

nofs kikra nbid abjad

weraq tal- habaq frisk

tadam

faqqiegh daqsxejn imsajjar

ftit zebbug

ftit kappar

Metodu

Ipprepara l-insalata billi tqatta u thawwad flimkien it- tadam

iz- zejt iswed , il- kappar u il- faqqiegh

Idlek il- vitella bil- lumi u ftit bzar u melh

Ixwi il-vitella minn kull naha ghal ftit minuti u kompli sajjar ghal madwar hames minuti ohra

zejjen il- platt b’ weraq tal- habaq frisk .

Ingredienti

2 bottijiet cicri

4 kuccarini baking powder

ponn tursin imqatta fin

basla zghira imqatta fin

2 Kuccarini garlic powder

4 kuccarini trab tal- kemmun / cumin

2 kuccarini trab tal- kozbor (coriander)

nofs kuccarini bzar iswed

Ahsel u qattar sew ic- cicri

Itfa ic-cicri , il-basla u it-tursin go food processor . Ghaffeg kollox sakemm ikollok tahlita sabieha , izda xorta jibqaghlek xi ftit bicciet . Zid il- kumplament tal- ingredienti u kompli haddem sakemm it-tahlita tingabar qisha ballun . Ipprepara dixx miksi b’ karta tal- forn sewwa bi ftit zejt taz- zebbuga . Sahhan il- forn f’ temperatura ta’ 200/c . Ifforma blalen bit- tahlita daqs 2 imghare3f il- wiehed . Iccatjahom ftit u ahmi fil- forn ghal madwar 20 minuta. Dawwar il- felafel u kompli ahmi ghal madwar 10minuti ohra

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredienti

500ghagina tat- torti

ftit butir jew zejt biex idellek fid- dixx

mgharfa zejt taz- zebbuga

500gr imqarrun imsajjar ghal dente

300gr ikapuljat

basla imqatta irqiqa

bott tadam

brungiela imdaqsa imqatta u mghollija u mqattra fl- ilma

250ml ilma

mgharfa kunserva

kuccarina curry

ftit melh u bzar

2 bajdiet imhabta

2 bajdiet mghollija

100gobon tal- hakk

Sahhan il-forn f’ temperatura moderata ta’ 200/c iftah l-ghagina u iksi il-qiegh tad-dixx. itfa mgharfa zejt fit- tagen u aqli il-basla sakemm tihmar u tirtab . Zid l-ikapuljat , il-curry u il-bzar u kompli qalli .

Zid il-bott tat-tadam il- kunserva zid l- ilma u hallih jaghli . hekk kif jaghli kompli sajjar iz- zalza sakemm tigi maghquda u sabieha . zid ftit melh skond gostik . zid ukoll il- brungiela u tektek ftit minuti maz- zalza . Hallat iz- zalza ma l-ghagin li tkun ga qattart mill- ilma qabel . Hawwad sew b’ imgharfa ta l- injam. zid il-bajd imhabbat u nofs il- gobon mahkuk . Erga hawwad sew . Ferrex il-kumplament god-dixx miksi bl-ghagina . Poggi il-bajd iebes fil-wicc . itfa’ il-kumplament tal-ghagina u iksi il-wicc tat-timpana biha . Bil- furketta taqqab il-wicc tal-ghagina u jekk tiggosta ferrex ftit gunglien . Ahmi ghal madwar 45 minuta sakemm tara li il-wicc hamrani u sabih .

zid ukoll il- brungiela u tektekha ftit minuti maz-zalza

Ingredients

450 rump steak or topside , freshly minced

1onion grated 2-4 garlic cloves

2 tablespoon wholegrain mustard

2 tablespoon olive oil

450onion finely sliced

2 tablespoon sugar

pepper

hamberger buns to serve

Shape the minced steak onion , gaerlic , mustard , pepper in a large bowl shape in a 4-6 sised burgers ten cover and leave to chill for 30 minutes .

Meanwhile heat the oil bsed in a frying pan and saute over a low heat for 10-15 minutes or until unions have caramelized . Add the sugar after 8minutes over a low stiroccasionally during cooking . drain well on a kitchen paper and keep warm preference . servee in berger buns with the onions .

Ingredienti

kilo patata mahsula

mgharfa hall abjad

kuccarina mahsula tal- mustarda

2 basliet maqsumin irqaq

3 imgharef minsuha naghniegh frisk imqatta

nofs kuccarina naghniegh imqatta frisk

nofs kuccarina mimsuha zokkor

niskata bzar

. ghalli il-patata , hallat iz- zejt u il- hall u il- bqija ta l- ingredienti .

poggi vasett li ikollu l- ghatu bil-kamin u hawwad tajjeb Saffi il- patata mil-mishun u aqsam f’bicciet . Ferra it- tahlita fiz- zejt u il- hall u l- ingredienti kollha fuq il- patata .

Ingredients

120 salmon fillets

100dried pappardelle with eggs

2 tablespoon olive oil

2 tablespoon pesto

60ml rocket leaves

2gr parmeasan shavings

Method

put the salmon in a pan and put the water in the pappardelle until boiling .

Put the salmon on a pan and agave to pre- cook . add the pesto parmeasan shavings and olive oil . cut the salmon into 1cm with rocket and pepper and salt into the flakes . add treat together with the remaining parmeasan shavings