Ingredients serve 4

3 tablespoon butter

4 shallots chopped

1 leek sliced

450gr boneless chicken breasts chopped

600ml chiken stock

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme +

175gr double cream

salt and pepper extra to garish

method

1. melt the butter in a large saucepan over a medium heat Add the shallots and cook starring for 3minutes until slightly softened
2. Add the leek and cook for another 5minutes starring
3. Add the chichen , stock stock herbs and season to taste with salt with salt and pepper . Bring to the boil then reduce to the heat and simmer for 25minutes , until the chichen is tender and cook thoroughly.
4. Remove from the heat and leave to cool for 10minutes . Transfer the soup in a food processor and process until smooth .
5. REturn the soup to the rainsed out pan and warm over a low heat for 5minutes .
6. Stir in the cream and cook for a further 2minutes then remove from the heat and ladle into warmed serving bowls . Garish with thyme sprigs and thyme sprigs and serve imediately
7. Variation
8. for a lower fat version of this soup over the double cream but replace the chicken stock with semi skimmed milk .

Ingredients

175noodles

2 tablespoon olive oil

8 spring onions chopped

2 tablespoon fresh tarragon

6 skinless boneless chicken thighs , diced

150ml dry white wine

1.2litres basic vegetable stock

salt and pepper

crusty bread to serve .

method

1.Bring a saucepan of water to the boil , add the noodles and cook accordingly to the instructions on the packet . Drain refresh and cold running water and leave to stand in the bowl of water .

2. Heat the oil in a large saucepan , add the spring onions and bacon and cook over a new heat staring occasionally for 5 minutes until the spring onions have softened and the bacon is beginning to color .

3.Add the tarragon and chicken . Increase the heat to medium and cook , staring frequently for about 8 minutes until the chichen is golden brown all over .

4. Pour in the wine and cook for 2minutes until the alcohol has evaporated then pour in enough of the stock just to cover the meat . Reduce the heat , cover and simmer until the chicken is tender and cooked through .

5. Pour in the remaining stock , season with salt and pepper and bring to the boil . Drain the noodles and add to the pan , heat through the chicken is tender . Ladle the soup the warmed bowls and serve immediately with crusty bread

Ingredients

1.5litres chicken stock

3 cloves garlic finely chopped

1Avocado

juice of 1/2 lime

3-5 spring onions

400gr skinless cooked chicken breasts into bite size pieces

2 tablespoon chopped fresh coriander

1 lime wedges to serve .

Method

1. place the stalk in the saucepan with the garlic and chilies and bring to the boil

2. Meanwhile , cut the avocado in half around the stone. twist apart , then remove a stone with a knife . Remove and discard the skin , diced the fresh and toss in the lime juice to prevent discoloration

3. Arrange the spring onions , chichen , avocado and serve immediately with lime wedges.

3 bacon rashes diced

1 large onion , diced

1 carrot diced

1 celery stick , diced

1 green pepper diced

450gr red potatoes ppeled and cut into 5mm inch cubes

1.5mm chiken stock

2 fresh thyme sprigs 450fresh or frozen sweetcorn kennels

350double cream

salt and pepper

method

Cook the bacon in a large saucepan over a medium heat , staring until crisp . Use a spotted spoon to transfer the bacon to a plate lined with kitchen paper to the bacon fat in the pan and cook for 10 minutes staring , until the onion is transuculent

Add the potatoes chicken stock stock thyme sweetcorn and a pinch of salt . simmer uncovered over a low heat until the potatoes are tender and the chicken is cooked through . Add the cream with salt and pepper . Serve in warmed bowls with the bacon sprinkle over the top .

Ingredients serve 6

3 tablespoon olive oil

1 large onion chopped

2 leeks , chopped

2 sticks celery chopped

175button mushrooms chopped

4 tablespoons dry white wine

1.2vegetable stock

1 bay leaf (randa)

Method

Bring to the boil , add the bay leaf and herbs , reduce to the heat , cover and simmer for 30 minutes .

Add the lentils re- cover the pan stiring occasionally for a furthur 40 minutes until they are tender Stir in the chicken for a furthur 5-10 minutes until the chicken is piping hot . Remove and discard the bay leaf and serve imediately .

serve 4 Ingredients

2 skinless chicken legs

150ml chiken stock

1onion finely chopped

1 bay leaf (randa)

250ml chestnut mushrooms thickly sliced v

4 tablespoon cornflour blended with 4 tablespoon water

4 tabs creme fraiche

500gr ready made puff pastry

salt and pepper

Place the chicken legs in a large saucepan with the stock cider, onion and bay leaf . Cover and simmer for 25minutes until the chiken is cooked through the juices run clear when a skewer is inserted in the thickest part of the meat . Add the mushrooms and simmer for a further 10 minutes . remove the chiken and serve aside. remove and discard the bay leaf .

Stir the cornflour into the stock . Heat , staring constantly until boiling and thickened . Remove the meat from the chiken legs and tear into pieces .

Preheat the oven to 200/c/gas mark 6 . Stir in the chiken and crème fraiche into the soup into ovenproof bowls . there should be three quarters full.

Lightly flour a surface , then roll out the pastry . Cut out rounds or squares large enough to cover on tops of the bowls a 1cm . Press around the rim and lay the pastry on top . press around the rim and piece the centers . Bake in a preheated oven for20-25minutes or until the pastry is golden . Serve immediately .

Ingredienti

12 il- bicca Haruf. 

Ghal immarinat trid.  

Basla  mdaqqsa mahkuka  

 2 imgharef oregano mqattgha irqiq

2 imgharef meraq tal-lumi.

4 imgharef zejt taz- zebbuga.

Bzar u melh  

Metodu

Nehhi  l-bicciet tal-laham irqiq mit-trufbiex ma jirrumblawx waqt it- tisjir . 

Biex taghmel l-immarinat.

Hallat l- ingredienti f’ recipient tal-hgieg . daqsxejn kbir u zid il- bicciet tal- Haruf . 

Hallihom hemm ghal nofs siegha u dawwarhom darba . Itfa il- laham fuq il- grill tal- barbiecue msahhan . Sajjar ghal 4 minuti imbghad dawwarhom ghal 3 minuti ohra biex jigu medium rare.  

Jekk tippreferixxi Halli il-laham fuq il-barbiecue.

Servi mal- insalata friska jew mal- haxix li tipprepera minn qalb.

Ingredienti

Kikrta u nofs zokkor abjad .

Kikra u nofs zokkor ismar,

kikri u nofs dqiq plain

2 bajdiet

2 kuccarini u nofs essenza tal-vanilla. 

3 kwarti ta’ kuccarina melh fin.  

Kuccarina baking powder, Kuccarina baking soda.   

 355 gr Cikkulata semi sweet imfarka.    

Method

Issetja il-forn f’ temperatura ta’ 350F (175°C).  

Go skutella kbira u fonda ixhet il-butir, iz-zokkor abjad u ismar , il-bajd u il-vanilla u hawwad kollox flimkien.

Go skutella ohra hallat flimkien id-dqiq u il-baking soda u hawwadhom.

Hallat flimkien il-kontenut taz-zewg skutelli.u ixhet il-frak tac-cikkulata..

Ghandu ikollok tahlita maquda biex b’subajk tifforma wiehed wiehed fuq cookie lewn mhux midluka ghal 10 minuti jew sakemm il- jiehdu il-lewn dehbi kannella.

Ingredients

100gr pinch of salt white or wholemeal

Pinch of salt

 1 egg

300 ml milk or skimmed milk.

10gr melted margerine or oil.

For the filling: 

400gr peeled Tomatoes

300gr rocula

Basmatic vinegar 

olive oil 

Method

Serving flour in a salt into a bowl making a well in the center , Add the egg and milk Gradually importating the flour from the sides whisk a smooth batter mix in melted margerine or oil. Heat the pancakes, pan until smooking .

Add enough mixture to just cover the bottom of the pan thinly. Cook for a few minutes seconds until brown . Turn and cook on the other side .

Transfer to a plate Wash the rocula and put it into the bowl , cut the peeled tomatoes into cubes.

Ingredients

100gr tomatoes

200gr cooked fresh beans 

100 diced potatoes

Salt and pepper 

1 tablespoon vinaigrette

10 gr Anchovy fillets 

5gr capers

10gr stand office

Method

Peel the tomatoes and remove seeds.

Cut into neat segments .

Arrange the beans , tomatoes and  potatoes neately in a salad bowl . 

Season with Salt and pepper and add the vinaigrette.

Decorate with Anchovies , capers and olives.

Ingredients

100gr salamun   

2 basliet imdaqqsa   

Tlett tadamiet zghir 

2 basliet zghar 

3 brussels sprouts 

2 basliet mit-twil  

Pakkett saffron (zaghfran )

600ml stokk tal-hut 

10ml Krema friska

Metodu

Naddaf l-ispnot u aqsamha f’zewg Fillets.  Qatta  is-salamundawwar l- ispnot maghha u sikkithom bil-“cling film”.

Sajjar l-istokk fuq nar baxx  ghal 15 il-minuta. 

Qaxxar u qalli il-patata.  Qalli il-basla.  It-twil u aqlih bi ftit zejt. 

Itfa il-patata u il- krema u ghaffeg kollox . Zid il-melh u il-bzar . Itfa il-brussels sprouts fil-mishun ghal u imbghad kompli sajjar f’tagen. Bi ftit butir mat-tadam u il- basla iz- zghira , kollox maqsum min-nofs. 

Hallat l-is-saffron Zaghfran ma zewg kuccarini stokk tal- hut u hallieh jaghli sakemm jonqos bit-terz. 

Ara li il-huta tkun saret qieghda fuq il-patata.  U il-haxix min-nofs tal-platt u dawwar bis-sauce tas-saffron zaghfran li tkun hejjejt. 

Ingredients

Koxxa ta’ papra 

Xaham tal-papra jew zejt taz-zebbuga vegitali. 

Zewg imgharef hoi sin sauce

4 sinniet tewm 

Qalb tal-qaqocc 

Kabocca hamra   

Zewg imgharef ghasel 

Gbejna tal-bzar 

100ml Krema  

Zewg patatiet imdaqqsa 

200ml Stokk tal-papra 

Tina imdaqqsa u il-weraq tar-rand. 

Pinta inbid abjad. 

Tlett imgharef Gobon Parmiggjan

method

Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u  iz-zewg papri jew zejt taz-zebbuga. 

Vegitali sakemm tghatti nofsha.  

Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.

Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewmi nbid abjad, ftit stokk u sajjar fil forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel. 

Qaxxar il-patata qattaghha f ’bictejn ta’ 3cm u aqlihom nofs sajran fil-mishun..

Ingredients

115gr plain flour. 

½ teasepoon paprika

 ½ teasepoon ground cayeen pepper.

 Pinch of salt.

 1.1kg waitbait towed if frozen.

 Lemon wedges to serve.

Method

Mix together all the day in a large mixing bowl and coat through.

 Heat the oil in a large heat based sausepan until it reaches a temperture of 190 degrees celcius in beaten for 2 minutes or until the fish. Is golden and chrispy.

 Drain well on absorbed kitchen paper and serve hot.

Ingredients

350gr passolina minghajr zerriegha.

225gr cornflour .

225gr sultanas.

 225gr zbib.

 350gr zokkor.

 450gr tuffieh tat- tisjir.

 Il-qoxra mahkuka  u il-meraq tal-laringa.

 Il-qoxra makkuka u l-meraq tan-nocemuskata mahkuka.

 150gr brandy rum jew birra.

 Xaham tal-kilwa.

 Mixed sppice.

 Kwart ta’ kuccarina nocemuskata.

Method

Qatta il-passolina poggieha f’borma kbira u hallat mal-konfettura ,sultanas, xaham tal- kilwa. u zokkor.

Qaxxar it-tuffieha u hokkhom min-naha tat-toqob il-kbar..

Il-kbar tal-hakkieka..

Zidhom fil-borma il-kbira mal-laring u il-lumija u l-mixed spice u ix-xorb jew il-birra. 

Hallat kollox flimkien. Zommhom fil-borma ghal 24 siegha u sakemm toqoghdu  it- tahlita.

Qalleb it-tahlita kull tant sieghat..

Ferra f’post mudlam.frisk u xott.

Ingredients

 4 largge egg whites.

Pinch of salt.

 200gr cusor sugar.

300 gr cream whipped.

2 cartons of strawberies

Sliced icing sugar.

Mint strips of whole strawberies.

Method

Preheat the oven to its lowest setting and cover a large baking tray with non stick baking paper.

Whisk the egg whites..

Stand in glossy peaks . Gentle fold the rest of the sugar.

Put the meringue in a wiping bag fitted with a large stanozzle and wipe star for 4 cm in diameter on to the baking paper.

 We’re they aare ready they shold come off the paper. Easily.

 .If they look as through they started to too much prop and oven door ajar and cool them in an airtight tin until ready to assemble. About an hour before serving put a layer of kisses on a serving dish Gentle spread with some cream and add a layer of strawberries into the pyramid , finishing with meringue . Dust the icing sugar and garish with springs of mint and a few strawberries.

  

Ingredienti

 25 dried mushrooms.

 100gr bamboo.

100gr green pease.

 100gr lean ham.

2 cups chiken stock.

 150gr chiken

 150gr pork.

 Half a teasepoon  salt

 2 kg sugar.

Method

Cut the mushrooms into small pieces and soak in boiling water for 1 hour.

Thinly slice the bamboo shoots and spread or minced ham .

  Bring the stock to the boil, mince the chiken and pork and add the stock to simmer foe 10 minutes.

 Add the drained mushroomsbamboo shoots and ham mix well and add the salt and pease. Cut the top of the melon and scoop out the seeds and some of the pulp.

 Stand the in a basin and scoop out the seeds.

 And some of the pulp.

 Stand the melon in the basin and steam for 90 minutes.

 Until the melon is cooked . the correct way to stand the soup cutting the peel down as level of soup is lowered.

Ingredienti isservi 4

nofs kilo patata zghira bil- qoxxra b’ kollox Kul potato maqluba minn nofs 100ml ghadz ahdar nej mgharraq fl- ilma

2 imgharef majonej  light.

75mg salamun smoked imqattgha fergha zghira naniegh frisk biex izejjen .

method

 hu borma ta-3 litri aghmel il-patata l- ghadz u l- ilma itfaghha fuq nar gholi poggihom go skutella ta’ l- insalata u hallihom jibirdu sewwa.

Ingredients ghal 4persuni .

4 koxxa tat- tiegieg bit- tewm u il- lumi.

 imqaxxrin

 2 imgharfef zejt  taz- zebbuga 29 sinna tewm imqaxxra u misjura hafif

nofs lumijaf’ erbgha roti rqaq.

2 kikri 125ml nbid abjad mhux helu.

mgharfa cornflour mahlul go nofs kikra 125ml ilma.

bzar u melh.

mgharfa tursin frish imqattgha irrqiq biex iizejjen,

method

hu tagen ta’ 3 litri u ghamel iz- zejt u sahhnu fuq nar medju sa ma jibda ifeffex.

wara itfa it-tewm u u il- koxox qallihom mikxufa sakemm jinharqu minn kullimkien.

imbghad fuqhom ippostja r-roti tal-lumi roxx il-bzar u il-melh , roxx il-bzar u il-melh u zid l-istokk u l-inbid fuq kollox.

Zid l-istokk u l-inbid fuq kollox.

baxxi in-nar u tektek ghal madwar 20 minuta.

jew sakemm tniggizhom u minnhom johrog likwidu car minghajr demm.

imbghad warrab  b’ attenzjoni wahda mill- koxox f’ postha ferra il- pastarda mahlula u hawwad bla ma tieqaf .

Sa ma iz- zalza tehxien fl- ahhar erga poggi il- koxxox halli ftit joqoghdu qassam fil- platti halli ftit joqoghdu roxx servi bit- tursin u iz- zebbuga

Ingredients

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross  15g aberigines 

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a  chinoise.  Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

and add to the sauce. 

To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve .

Ingredients

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar  

5 g fresh cilantro

30gr mistresses 

20gr Ocular 

20 gr lollo rosso 

200gr potatoes 

Method

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes . 

Then wash peel and grate the potatoes and place in the container.  

Add the peel chopped garlic and butter and cook in a rosti pan. 

They should take 10 minutes over low heat on each side. 

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top. 

Garish with the walnuts and the cherry tomatoes and serves.