Ingredients serve 4.

500gr yougurt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

Place the yougourt in a bowl , peel half and deseeded the cucumber then grate it to the yougourt..

 Add the crushed garlic, dill coriander, mint, olive oil, and vinegar, and mix well. Season with salt and pepper . Serve well chilled and garished with roasted potatoes .

Add the  pistachios . Add the chocolate dark fondant and serve hot or cold .

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes

Method

Start with the jackfruit – drain the excess liquids from the packet . Using your hands seperate the jackfruit and spice into the fruit . Add the ½ cup Bbq to the mixture and mix well until evenly coated . Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper. Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the bbq sauce and mix again. Bake a setting for 120 /c for another 20 minutes. When done, split the burgers buns in half into halves and toast on the hob. When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .

Ingredients serve 6.

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with

½ tbsp flour

Method

In a large bowl combine the almonds , candied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°C line a 28cm can pan with oven paper and butter well.

In a saucepan over a low heat , heat the honey into the flour mixture, blending for about 2 minutes stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake. Bake the cake until golden brown for no longer than 20 minutes.   Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any left over cake can be stored in an airtight container .

Ingredients

Mgharfa zejt taz- zebbuga

Basla , sinna tewm, 300gr brokkoli

900gr stokk tal- haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel. Qatta l-basal u it-tewm. Sahhan mgharfa zejt f’tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . Zid il-buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l-istokk kwazi inxtorob. Imbaghad zid l-stokk bl-istess mod sakemm l-istokk jifdallek kuccarun wiehed biss Dan il-process jiehu 25 minuta .

Qatta is- salamun , zid is-salamun u il-kumplament tal- istokk fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is- salamun huwa msajra u il-buckwheat ikun tari.

Qatta il-brokkoli fi fjuri zghar Sajjar il-brokkoli fl-ilma sakemm isiru.

Saffihom fl-ilma u zidhom mal-buckwheat, flimkien ma xibt il-qoxra ta’ lumija mfarka u il-yougourt . Hawwar bil-melh u il-bzar u servi.

Ingredients

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Method

Finely slice the onions, Heat the butter in a large saucepan and fry the onions gently uncovered with a pinch of salt , the sage and the bay leaf for 30 minutes or until very soft and folded stir occasionally to stop them from sticking to the pan.

Turn up the heat under the onions and add the onions cider vinegar, brown sugar and currants, boil for 15 minutes until reduced and sticky, season to taste and transfer to an ovenproof serving dish.

Keep warm in the oven covered the foil and fry the maltese bread croutons for 3-4 minutes starring frequently until golden toss with the parsley and scatter over the onions and serve.

Ingredients

500gr fusilli

300gr desalted cod

100pitted black olives 3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handful of toasted hazelnuts

The flesh of a blanched Nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil

Flake the raw cod and put by .

Method

Cut the olives into thin stripes and put by. Cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then paunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the romesco sauce simply bring the blend all the ingredients together . Bake the tomatoes and garlic on an oven tray with a little Borges olive oil at 180for about 20 minutes . Boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead. Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .

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

1 tablespoon vegetable soup,

1 onion diced,

1 tbsp chilli powder,

1 tsp salt ,

1 tbsp ground cumin

2 tbsp tomato puree,

850ml chichen stock

400gr canned chopped tomatoes

1green chilli diced deseeded and finely chopped

450gr bone in skinless chichen tights

40gr tortilla chips broken into small pieces + extra to serve,

1 ripe avocado diced chopped fresh coriander

1 lime cut in wedges.

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

Ingredients

2 artichole globes

Half a lemon

80 gr parmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennels toasted

Method

Snap the coarse , outside leaves of the artichoke . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finely the hairy choke.

Place 250 ml water in a small bowl . Squeeze the lemon into the water . Add the squeezed half lemon and immerse the artichoves in the mixture .   Cover with cling film.

With a vegetable peeler , shave the chicken escalope’s with salt and pepper , then chargill on hot cast iron ringed grill pan .   It will take only  a few minutes to cook the chicken.

To serve drain the artichoves, pat dry, slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

Ingredients

1 cauliflower , cut into large flourets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    A rrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste.

Ingredients

400 strawberry hulled

150 custer sugar

100 digestive buiscuits , crushed

50 gr unsalted butter , melted

500 gr mascarpone

300 gr fresh vanilla custards

1 teasepoon vanilla extract

 Thick cream, whipped , to serve .

Method

Place 250 of the strawberries and 100 of the sugar in a food processor and process until smooth .

Set aside

Combine buiscuits and butter.

 Press into base of a 23 cm spring form pan . Refregerate for 15 minutes to chill .

Place mascarpone custard vanilla and remaining sugar in a food processor. Process until smooth. Pour over the buiscuit base . Drizzle with strawberry sauce, then use a skewer to swirl it through. Freese for at least 2 hours . Transfer to fridge 30 minutes before serving. Slice the cheesecake semi freddo and serve with cream, garished with the remaining strawberries .

Ingredients serve 6 to 8.

125gr unsalted butter, softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . Do not over work it, and if you prefer ,make the pastry in a food processor. Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven, or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Roll out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan . Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . Check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredients serve 8 .

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.   

Method.

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted, peeled julienned of red pepper. Bake for 20 minutes at 200 degrees celcius gas mark 6, and serve warm. Because of the texture of the dough the coca is very easy to cut up, even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garnished with olives and topped with another than red pepper , such as aubergines or courgettise for a mixture of different peppers and tomatoes .

Ingredients serve 4-6

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Method

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese . For the rick tart use , mascarpone for something less rick use ricotta . The ideal is probable mixture or both . melt the honey with the milk and saffron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Feshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft, translucent and just beginning to turn color . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in the cream . Bring to the boil starring continuously and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time, away from the heat.

Line a 25 centimeter chickee or pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperature but I prefer it warm.

Ingredients

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Method

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Finely slice the onions , heat the butter in a large saucepan and fry the onions gently uncovered with a pinch of salt , the sage and the bay leaf for 30 minutes or until very soft and folded stir occasionally to stop them from sticking to the pan . turn up the heat under the onions and add the onions cider vinegar , brown sugar and currants , boil for 15minutes until reduced and sticky, season to taste and transfer to an ovenproof serving dish , keep warm in the oven covered the foil and fry the maltese bread croutons for 3-4 minutes starring frequently until golden toss with the parsley and scatter over the onions and serve.

Ingredients

500gr fusilli

300gr desalted cod

100pitted black olives 3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handful of toasted hazelnuts

The flesh of a blached nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil

Flake the raw cod and put by .

Method

Cut the olives into thin stripes and put by . cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then plunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the rumesco sauce simply gring the blend all the ingredients together .Bake the tomatoes and garlic on an oven tray with a little borges olive oil at 180for about 20 minutes . boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead . Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .

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 chicken wings and mix until they are through coated , then transfer to warmed serving bowls . serve immediately with pork. Steamed pork choi to serve .

Ingredienti Isservi 6.

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Method

Melh u bzar mithun frisk

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux fonda tal-forn biex tishon, u poggi it- turtiera biex tishon. Meta tkun hrigtha l-ilma li fi skutella li tiflah is-shana . Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr .   Saffi fi passatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur .  Meta tkun hrigtha l-ilma li stajt tap tap l-ispinaci b’ tissue; poggiha fuq board ta l-injam u qattaghha .   Itfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f ’tagen .  Zid il-basla l-ispinaci .  Nehhi minn fuq in-nar u halli it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .  Iksi it-turtiera f 4 folji tal-ghagina filo. Fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera. Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.  Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir. Ghaffeg iz- zewg iz- zewg folji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew . Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il- folji tal-forn . Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    Hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegha .

Ingredients

240 gr gingernut biscuits

200 gr unsalted butter

125 coconut milk

250gr white chocolate , chopped tropical fruits such as mango , melon and banana , thinly sliced to serve

 Shaved dried coconut to serve

Method

Greese eight 10cm loose bottomed tart pans

Bottomed tart pans

Whiz biscuit in a food processor until fine crumbs . Melt 100 gr of the butter then add the crumbs and process to conbine . press into the base and sides of the tart pans .

For the filling place the remained 100gr butter and coconut milk in a pan , bring to the boil , then remove  from the heat . Add the chocolate and stir until smooth . Pour into tart shells and chill for 2 hours or until set

Serve topped with topical fruit and shaved coconut .