Ingredients

250g fresh vine leaves   

2 tops olive oil 

1 large finely chopped 

250g minced lamb 

75gr cooked rice 

2 tbsp chopped fresh mint  

2 top fresh chives 

3/4 spring unions finely chopped  or 2 lemons 

2 tpsp tomato puree (optional)  

2 tpsp sugar 

Salt and fresh ground black sugar

Yogurt and pitta bread to serve (optional)

Method

Blanch the vine leaves in boiling water for one of two to soften them.  Heat the olive oil in a large frying pan. 

And frying for a few minutes until slightly softens.  Add the lamb and fry on a moderate heat until well browned stirring frequently. 

Add salt and pepper  

Stir the cooked rice, chopped herbs .Spring unions and the juice of one of the lemons into the lamb. 

 Add the tomato puree, if using, and the knead the mixture with the hands until thoroughly blended. 

Line the base of a large saucepan with several unstuffed leaves and arrange the rolled lemon juice leaves in tight layers on top. 

Stir the remaining lemon juice and the sugar into about 152ml cup water and pour over the leaves. Plates a heat plate over the dolomates to keep them in shape.  Cover the tightly then cook over a low heat for two hours, checking occasional and adding a little water should the pan begin to boil dry.  Serve warm or cold with yoghurt our and warm pitta bread. 

Ingredients serve 4

 225gr oyster mushrooms

. 2 small leeks juliennes

2 cups 125ml white wine.

2 cups 125ml white wine

2 cups heavy cream.

2 cup 125ml heavy cream.

30ml butter

1 teaspoon 5 ml salt

 1 teaspoon pepper.

Pinch nutmeg.

method

Remove the stems from mushrooms. In a large skillet heat butter over medium heat.

 Until leeks are strong.

. Add the mushrooms to skillet . cover and high heat until sauce has thickened and simmed simmer gently for 10 to 15 minute. Remove chiken and keep warm.

. Add the mushrooms to skillet . Cover over high heat until sauce has thickened and gently for 1 minute.

Season with salt and pepper and nutmeg.

Spoon sauce over chicken and serve hot.

225gr plain flour

1/2 salt

1.25ml water

175gr butter cut in chunks and chilled

flour for rolling out

sift the flour and salt into a bowl . Add the butter and mix in the lightly using a round blaked knife . Mix in the lemon juice and enough cold iced water to make a soft dough . The mixture should take about 125ml , or every slightly more, but add the water a spoonfull at atime to avoidmaking the dough too wetThe dough should be soft and very lumpy .

On a lightly flavored roll out the dough into an oblong corners square . Mark the oblong of dough into thirds , then fold and roll as it is for flaky pastry . Repeat the process four times in all chilling the dough between each rolling as necessary . The rolled dough should be smooth . Wrap it in cling film and chill and well before rolling it out to see as required

Ingredients serve 4

1-2 olive oil

1 large onion chopped

2 garlic cloves , chopped

500diced butternut squash

1 tablespoon chopped sage

350ml hot vegetable stock

100cooked chesenut chopped

4 tablespoon chopped parsley

4 tablespoon freshly grated parmeasan

Method

Heat the oil in a large pan cook for 5 minutes add the squash sage and rice and cook for 2minutes.

Pour in the stock and cook staring regularly for 15minutes , add the chestnuts and cook for a furthur5minutes or until the rice is ten der and stock has been absorbed . Split in the butter , parsley and parmeasan , divide risotto between bowls , scatter , season and serve .

.

Ingredients

3 tablespoon 45ml .butter.

1 tablespoon 15ml olive oil

 1 tablespoon 2ml salt

 1 cup 75ml brandy.

 6 tablespoon 50ml orange juice concentrated.

 4 orange slices.

method

In a large skillet heat butter and oil over medium heat. Add garlic to skillet. Saute for 2 minutes until golden.

 Remove garlic and skillet and discard. Place potato in a skillet.

Cook stirring occasionally for 8 to 10 minute until potatoes are skillet. Remove potatoes from skillet and place in a serving dish. . Sprinkle potatoes with paprika, parsley and mint serve hot.

Ingredients

3 kiwi fruit peeled roughly choppedthawed if frozen

4 tablespoon greek yougourt

Put the kiwi fruit in a blender . If using fresh raspberries remove the halls , then wash . Add to the blender remove

if the food has been frozen with kitchen paper add the juices as well . pour the orange juice and yougourt and blend until smooth then pour into 2 glasses and serve .

Ingredients serve 6

500gr dried yellow split soaked overnight

125gr butter , 1 large onion

1 garlic clove crushed

125gr steaky bacon

1.7litres flavoured pan vegetable stock

1 bay leaf (fresh parsley and thyme)

1 tsp cooked ham chopped

cracked pepper to serve

Drain the soaked peas , melt the butter in a ;large pan , add the onion , bacon , and garlic until the onion is soft . Add the split peas to the pan with the stock . add the peas to the pan with the onion is soft .

Bring to the boil and use a spotted to remove the pepper . Transfer to a slow cooker cover and cook on a slow cooker on high 3-4 hours until they are soft . Until the soup to cover and cook until the peas are very smooth . Leave the soup to cool a little for 3/4minutes until they are soft . then whiz in a blender or in a food processor until smooth . pour the soup in a pan and reheat and then add the ham and check the seasoning with creaked pepper to serve.

Ingredients

Irish mussels 240gr

irish clams 180gr

finely chopped garlic 25gr

finely chopped parsley 50gr

olive oil 75gr

crushed black pepper pinch

Half celery tomatoes 4

leeks gr

Tomato sauce 100ml

white wine 75ml

water 200ml

Heat a saute pan and put the olive oil , place the garlic , half tal- parsley , leeks . Add the cherry tomatoes and clams to the pan and leave 5minutes until crushed black pepper are all open . ADd the crushed black pepperand stir . garished with the remaining parsley and serve .

300ml tigieg ikapuljat

1 basla medja imqatta

2 sinniet tewm imghafgin

6 mushrooms mqatghin slices

50 gr qamh ifrizat

2 tadamiet imqatghin

1 zunnerija kbira imqatgha

1 mgharfa tursin frisk

1 mgharfa zaghar frisk

1 mgharfa fazola imqatta u msajra bi baking powder

ftit bzar iswed

200ml ilma

2 imgharef dqiq (cornflower)

Qaxxar u ahsel il- patata u sajjar f’ tagen ta’ daqs medju . F’ tagen iehor sahhan il- basla u it- tewm fiz- zejt taz- zebbuga ikapuljat zid it- tewm u sajjar ghal ftit minuti .

Ingredients serve 6

50gr butter

1 large onion chopped

500gr potatoes

peeled cut into 1cm chunks

900ml vegetable stock

150gr single cream

150stirlon cheese derunded and crumbled

chopped chives to garish

Method

melt the butter in a large saucepan add the onion and celery and cook over a low heat for 10 minutes and add the potatoes gently for another 10 minutes , add the stock and simmer for 1hour . Leave to cool a few minutes then liquidize half the soup until smooth , return tto the pan stir in the half cheese and adjust the seasoning to taste served in warmed bowls garished with the remaining cheese and chopped chives .

Ingredients serve 12

200gr pudina tal- milied imq2atta

100qastan imsajjar u imqatta

il- qoxra u il- meraq ta’ 2 klementini

mgharfa brandy

nofs kuccarina mixed spice

25gr caster sugar mill-ismar

270folji tal-ghagina filo

50gr butir imdewweb

Metodu

Sahhan il-forn ghal 200gr/ gas 6

Poggi il- pudina tal-milled u il-qastan u il meraq tal-Clementina u il- brandy . Sahhan sakemm it- tahlita jirtab . hallieha tibred . Hallat flimkien il- mixed spice u iz- zokkor . Aqta’ il-folji ta l-ghagina min-nofs bil-butir u roxx xi ftit mit-tahlita . Idlek kull nofs bil-butir u roxx xi ftit mit-tahlita mhawra taz- zokkor . Poggi madwar 2 imgharef tahlita tal-pudina fil- kantunieri ta’ kull kaxxa, ghagina , imbaghad rembel it-tahlita bhal sigarett . . Itwi it- truf taghlaq mil- mili . idlek b’ aktar procedura sakemm tuza l- ghagina u il- mili kollu . Kulur dehbi . Roxx, it- trab tal- genb u servi shan fit- tahlita mit- tahlit atl- butir tal- brandy li forsi li ikun fadallek .

Ingredients

 4 tablespoon 60ml Butter

 4 tablespoons olive oil.

 2 garlic cloves chopped large. 

 4 potatoes peeled and sliced.

1 tablespoon 5ml paprika.

1 tablespoon ml fresh mint leaves chopped.

 Method

In a heavy heat butter and oil over medium heat  Sauté for 2 minutes until golden . Add the paprika . the garlic chopped , the butter and in the end the mint leaves . Steam in a bowl for 15 minutes serve hot

Ingredients for 4 persons

 225gr oyster mushrooms

. 2 small leeks julienned.

2 cups 125ml white wine.

2 cups 125ml white wine

2 cups heavy cream.

2 cup 125ml heavy cream.

30ml butter

1 teaspoon 5 ml salt

 1 teaspoon pepper.

Pinch nutmeg.

Method:

Remove the stems from mushrooms. In a large skillet heat butter over medium heat.

 Until leeks are strong.

. Add the mushrooms to skillet . cover and high heat until sauce has thickened and simmed simmer gently for 10 to 15 minute. Remove chiken and keep warm.

. Add the mushrooms to skillet . Cover over high heat until sauce has thickened and gently for 1 minute.

Season with salt and pepper and nutmeg.

Spoon sauce over chicken and serve hot.

Ingredients

Fried mozzarella with sandwitch

1 large maltese loaf 2 days old.

 Mozzarella di bufula

3 eggs.

Salt and pepper .

Method .

 mix all the ingredients the maltese bread , mozzarella di boffola , 3 eggs fried in olive oil and some other bread for tasting , salt and pepper and some tomato ketchup for the taste .  

Preparation time 5minutes

Cooking time 15 minutes

Ingredients serve 2

4 pride eggs

1/2 bunch English spinach

1/2 small onion , finely chopped

1 garlic clove , crushed

30 reduced feta , crumbled

crusty whole-wheat bread bread and salad to serve

Pull the spinach leaves from the stalk . Wash and dry . Heat half of the oil into a 24cm (Top measured non stick frying pan. coking the onion over the onion over medium heat for about 4-5minutes until soft and lightly golden .)

cook the onion over medium heat for 4/5 minutes until soft 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 until wilted slightly. Sprinkle the feta over slightly . Sprinkle the feta over the top . Lightly beat in the eggs into a frying pan . cook over medium to low heat for 5minutes until set underneath . Cook the top of the omelette under a hot grill for 2-3minutes minutes until set . Alternative slice the omelette onto a plate and invert back and cut into 6 wedges serve with salad and cut into 6 wedges. Serve with salad and crusty bread.

Ingredients isservi 8 .

4 sjajsis irqaq hobz abjad

zejt ghal qali

paprika biex tferrrex

25gr gobon parmegjan

lumija imqatta fi ftieli

tahlita tal-weraq tal-hass

25gr salamun smoked sjajsis irqaq

6 imgharef zejt taz-zebbuga

sinna tewm mishuqa

kuccarina mustarda

mgharfa tursin frisk imqatta

nofs kuccarina saghtar frisk

2 kuccarini kappar frisk

melh u bzar iswed mithun frisk

Metodu

L-ewwel aghmel id-dressing, poggi l-ingredienti kollha go vazett u Hawwadhom sew . Itfa il-melh u il-bzar .

B’ forma li jaqta ta’ stilla cutter, Aqta il-forum tal-hobz . Sahhan daqs 2.5cm zejt go tagen sakemm jibda hiereg id- dahhan . Ferrex fuqhom il-paprika u hallihom jibirdu .

Ahsel il- hass hallihom jinxfu u qattaghha bicciet zghar ta’ gidma . Gezwer il-weraq go paljazza nadifa u poggihom fil- frigg sakemm tigi biex tuzahom. Slajsja il-gobon parmigjan fi flakes irqaq fl-uzu tal-potato peeler . poggihom go dixx u iksihom bi plastik . Aqta is-salamun fi strixxi mhux itwal minn 5cm. Irranga il- hass fuqhom l-istrixxi tas-salamun .

Hawwad sew id-dressing u itfghu fuq l-insalata . Ferrex il-hobz moqli fil-wicc u poggi felli lumi fil-genb ta’ kull platt.

Ingredienti Isservi 4.

400gr spagetti

Landa zghira incova biz- zejt

Kuccarina oregano

10 weraq habaq frisk .

2 kisriet hobz tal- malti xott.

2 sinniet tewm

zejt taz- zebbuga

bzaru jahraq jekk thobbu

Metodu

Sajjar l-ispagetti.

Hakkek it-tewm mal-wicc tal-hobz biex tiehu it-toghma .

qatta’ l-incova f’bicciet zghar

Farrak il-hobz f’ bicciet zghar

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

Naddaf it-tagen u itfa’ iz-zejt u qalli l-incova. itfa’ l-oregano u il-bzar ahmar u qallihom ftit.

Saffi l-ispagetti u itfghu fit-tagen mal-incova . Hawwad u itfa ukoll il-hobz moqli .

Wara 2 minuti itfa il-weraq tal-habaq u hawwad. Servi mill-ewwel fil-platti u itfa kull porzjon il-bqija tal-hobz.

Ingredients

 4 tablespoon 60ml Butter

 4 tablespoons olive oil.

 2 garlic cloves chopped large. 

 4 potatoes peeled and sliced.

1 tablespoon 5ml paprika.

1 tablespoon ml fresh mint leaves chopped.

 Method

 In a heavy heat butter and oil over medium heat  Sauté for 2 minutes until golden.

Remove garlic to skillet and discard.

. Cool stirringly continuously . Remove potatoes from skillet and add place in a serving dish. . Sprinkle potatoes with paprika, parsley and mint serve hot.

Ingredients

Fried mozzarella with sandwitch

1 large maltese loaf 2 days old.

 Mozzarella di bufula

3 eggs.

 ½ with some flour.

Vegtable oil for frying. Salt to flavour.

Method

Remove crust from 4 thick slices brand of bread . Cut each slices in half.

Ingredients:

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . Roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180 degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to 6 pecans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart size. For the chocolate moose; bring the cream to the boil. Pour it on the chocolate and whisk by a blender until all the chocolate melts. Set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream.

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .