Ingredients serve 4 .

400gr green lentils , rinsed drained

2 tbs olive oil

8 thick pork sausage

2 onions finely chopped

3 garlic cloves crushed

1 apple , peeled, cored in 1cm pieces  

1 small bunch thyme

1 bay leaf

330gr alcoholic apple cider .

330gr chiken stock

1 celery stock

Sour cream , to serve .

Method

Cook the lentils in a saucepan of boiling water for 15 to 20 minutes until tender .

Drain, and set aside until needed . 

Meanwhile heat 1 tbs oil in a large frying pan over medium – low heat .  Cook the sausages turning 6 to 8 minutes until browned .   Transfer to a plate & set aside . 

Heat the remaining 1 tbs of oil over -medium low heat  Add onion & garlic , then cook for a further 3 or 4 minutes until soft . . Add the cider and stock , then bring to a simmer and cook for 7 to 8 minutes, or, until  liquid is slightly reduced .  

Return the sausages to the pan witht he celery and lentils , then cool for 4 to 5 minutes ,  until warmed through . 

Ladle lentil mixture among serving plates and top with the sausages .  Serve with sour cream  desired .

Ingredients

2*4cm pieces ginger

250gr chinese cabbage shreaded

350 gr minced pork

2 green onions

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon saxsoying rice wine in red wine  or dry sherry

cornflour for dusting

2*275pkts gow gee parties wrappers

1/2 cup 80ml peanut oil

chinese red rice vinegar

Method

In a bowl sprinklethe cabbage with one teasepoon salt and leave for 30 minutes .

Meanwhile finely grated a piece of ginger and finely shred a second piece .

Drain the cabbage of excess liquids .   Add one and a halfteasepoon grated, ginger , minced pork onions , sauces, sesame oil   and wine and combine well.

Line a tray with baking paper and dust with cornflour .  using your fingers wet the edges of a wrapper with a little water .  Place 2 levels teasepoon  of filling in the center . fold wrapper in half and using your thumb and index finger , pleat one edge then press egdes together to seal . 

Place in a single layer on a tray .  Repeat with remaining wrappers and filling .  Dumplings can be made in advance covered in the fridge .

Preheat the oven to 250degrees celcius

Heat a tablespoon peanut oil in a non stick frying pan over medium high heat .  Add 12 dumplings pleated side up in a single layer and cook for one or two or until brown underneath .

Carefully add half a cup of boiling water , then cover partially and cook for a further 4 minutes or until has evaporated and the dumplings are crisp underneath .   Transfer to an oven tray cover with foil and keep warm in the oven .

Serve with bowls of shreaded ginger combined with the red vinegar for dumplings .

Ingredients

 4 cups all pupose flour.

4 tablespoon salt.

 4 tablespoon baking powder.

 2 tablespoon butter.

11/2 cup warm water.

Method

Mix flour salt baking powder, warm water to get soft but not strictly dough knead on lightly floured tablespoon for 45 minutes.

Divide into form tortillas. .

Heat pan over medium high heat and brown 1 side and put them on the other serve them hot.

Ingredients no11.  

500gr ghagina tat-torti lesti

Basla imdaqqsa roti irqiqa

400gr qarabaghli tawwali

200gr tadam  frisk imqaxxar

4 bajdiet imhabbta

Dadi tal-haxix

Mgharfa margerina

100ml halib

Ftit bzar

Method

Naddaf il-qarabaghli u qattghu roti rqaq. Nehhi iz-zerriegha tat-tadam u qatghu f’ dadi.

Go tagen fond qalli il-basla fil-margerina sa ma jihmaru.

Sadanitant habbat sew flimkien il-bajd il-halib u il-bzar.

Iftah l-ghagina f’turtiera kbira midluka bi ftit zejt.

Poggi it-tahlita ta’ got-tagen fit-turtiera u wara it-tahlita tal-bajd fil-wicc. Ferrex il- goboon midluk fil-wicc .

Sajjar forn shun 190°C 375F, Gas mark 5 ghal madwar nofs siegha

Ingredients

2 hard boiled egg yolks, cooled

One and one half all purpose flour

3 tablespoons semolina flour or fined –grined – cornmeal

1 tablespoon baking powder.  

¼ kosher salt

3 tablespoon granulated sugar

Cut into pieces

2/3cup plus

2 tablespoon heavy cream

Quatered if large

¼ cup granulated sugar

1 tsp finely grated lemon zezt

Kosher salt

2 tsp fresh lemon juice

½ vanilla bean, halved, lenghtwise.

Method

Preheat oven to 350°C.  Pulse egg yolks, both floours, baking powder,  salt and granulated sugar in a food processor to combine. Add butter and pulse 2-3 times to barely incorporate. Transfer dough to a work in a dry spots, 6 balls and place on a parchment-lined baking sheet. Do not flatten. Or measure out mounded scoops and ¼ cup measuring cup. Cover and chill until cold 20-25minutes.

Brush tops of shortcakes can be baked 1 day ahead. Store airtight at room temperture. Preheat before serving toss strawberries, granulated, sugar,lemon zest and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 tablespoon water let remaining water let remaining strawbereries macerate while you bring strawberries in saucepan to a gentle simmer over medium low. Cook stairing occasionally and reducing heat it strawberries are stairring to break down and become jammy and liquid is syrup 12-18 minutes .Let cool and stir in 1 teasepoon, lemon juice. Stir remaaining1 tablespoon into a macerated strawberries . Combine heavy cream, powered sugar, and a pinch of salt in a medium bowl. Scarpe in seeds from vanilla beam reserve pod for another use. Beat cream until soft peaks form.

Split shortcakes and divine strawberry complete, macerated strawberries and whipped cream among bottoms. Close with shortcake tops.  

Ingredients

1 removed point from a whole smoked brisket into 1“square pieces

1 cup beef broth

2 cups sweet BBQ sauce

4 humberger buns.

Reynolds wrap heavy duty aluminium foil.

Method

Preheat the grill to medium

Form 2-2 feet pieces of reynolds wrap.

Heavy duty Aluminium foil into a largebowl like shape with the sides being 2 inches tall and add it to the grill on medium heat.

Add the cut up point from the whole smoked basket to the foil bowl along with the beef broth and bbq sauce and mix until combined.

Cook the basket for 30 minute on medium for 30 minute on medium heat with the grill door closed or until they appear to be caramelized and deeply browned almost as if were burnt.

Serve the BBQ burnt ends on Hemberger buns.

Ingredients

2 cups milk

½ cup instant tacioca

½ cup sugar

1/8 teasepoon salt

Grated rind of ½ orange

2 eggs seperated

½ cup shreaded coconut

Directions

Preheat oven to 400°C.

Mix all dry ingredients

Method

Add orange rind . Cut in shortening coarsely . Add orange juice 5 tablespoons should blind ingredients together.

Roll out on lightly floured board. Line orange juice 5 tablespoons vry cloosely with pastry . Prick bottom and sides, line flavoured board. Line pie plate very closely with pastry . prick bottom and sides line pastry shell with parchment of wax paper and partially fillwith rice or beans or pie weights made specifically for this purpose . Be sure . Remove paper and weights you are using to the sides , line pastry shell with parchment of wax paper and partially fill with rice or beans or pie weights made specifically for this purpose . Be sure to push whichever weights you are using to the sides to keep walls of crust from collapsing . Remove paper and weights after first 10 minutes of baking and bake 5 more minutes .

Heat milk in double boiler. Mix tapioca, sugar and salt . Stir to milk.

Cook until mixture begins to thickens . Add orange rind . cook 15 minutes and stir to prevent lumping. Add beaten eggs yolks and cook for 1 minute longer . Cool . Then fold in shifty beaten egg whites . pour into pastry shells . Sprinkle top with coconut . Bake for 400°C until lightly browned . Chill through .

Ingredienti  per 6 persone.

½ kg di pasta di pane leviata allo extravergine

3 cuchai di zuchero

Sale

100gr di uva sulttanina

1 chuchiaio di pinoli

Preparazione.

Infarinato lavorate la pasta di pane da vostra fornaio aggiungendo d’alio, lo un incorporarte I pinoli l’uvetta precedentemente vl’ammollata in aqua tiepidae poi stizzata e amalgatamente il tutto.

Dal impasto ricavate dei piccoli panetti coprite con un ntelo elasciatele riposare per un mezza giornata a temperatura ambiente. Ora potete vcuocerli in forno a 180°C per 20 minuti.

Ingredients

4 shallots

2 garlic cloves

511Aubergines

2 red peppers

2 carrots

1cm piece fresh ginger root

fry olive oil

397 ml passata

1 tbsp cumin seeds

2 tablespoon mild curry powder

salt and black pepper

100ml sweet corn, ginger

fresh coriander to garish

Method

chop the ingredients , chop the shallots , garish the garlic , trim half the aubergines lenghtwise .

Cut the peppers into small pieces, roughly chop the peppers and grate the ginger. put the olive oil , cook the shallots , garlic , cumin , seeds , curry powder for 5minutes

serve hot .

Ingredients

one half receipe pie crust baked or 1 receipe crumb crust .

one and one half cold milk

2 ounces baking chocolate melted

3 tablespoons cornstarch

1 cup flour

1 cup sugar

one half teasepoon salt

4 egg yolks

2 tablespoon lighten beaten

2 tablespoon butter

one and one half teasepoon vanilla

Method

Scald 2 cups milk and melted chocolate in double boiler , beaten until

smooth , sift flour , cornstarch until thickened . cook 10minutes longer then beat through . Add the butter and vanilla . cool. pour into baking shell .

Cover with meringue by folding 8 tablespoon sugar into 4 egg stiffand beaten

Bake for 12minutes at 300or until delicate brown

Ingredients

1ml cup evaporated milk

1 cup water

1/4 granulated sugar

1/4 cup flour

1/4 cup water

2 eggs seperated

baked pie shell 8 inch

Method

process as for standard cream pie using one cup brown sugar in place of granulated sugar and adding by additional teasepoon of butter . When cream mixtures cool stir in 1/2 cup finely chopped pecan nut meals . Flavour with vanilla and pour mixture. Sprinkle top with meringue with chopped nut meats. Baked for cream pie.

Ingredients

750gr chiken breasts , filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chiken into a large frying pan in a single layer . pour pineapple juice over chiken . set pineapple pieces aside . Add thme to chiken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chicken aside to cool in pouching liquid . remove chiken . reserving ¼ cup pouching liquid . Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chiken , pineapple, pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 6

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

ingredients

1 large onion chopped

1clove garlic chopped

1 aubergine cut into chunks

1 green pepper chopped (seeded removed )

3 courgettes sliced

250gr tomatoes blanched

Add the chopped onion and garlic to a small amount of water and cook until soft .

Add the cut aubergines to the pan and cook for 5-10 minutes

simmer very gently until the vegetables go soft .

season with herbs and pepper .

Ratououille can be served hot or cold. It can be served alone or with fresh bread . it tastes good with pasta and parmeasan cheese . I like to add it in my tuna and spinach pie

ingredienti

4 porzjonijiet ta’ polenta lesta (din issibha fis- supermarkets )

250gr mushrooms

3 imgharef butir jew zejt

tewma imqatta rqiq

4 bicciet pancetta mqattgha

tisjir

qalli il-pancetta li tkun qatajt f’ kubi kbar

wara zid it-tewm u kompli sajjar ghal 3 minuti

Zid il- mushrooms li tkun qattajt f’ bicciet zghar

wara 15 il-minuta nehhi minn fuq in- nar.

Sajjar il-polenta.

Poggi il- polenta f’ 4 platti u kull porzjon ferra it- tahlita tal- mushrooms .

ingredients

8 small lamb fillets

8 parma ham slices

2 tablespoon capers , rinsed and chopped

2 tablespoon olive oil

1 tablespoon chopped rosemary leaves

2 tablespoon chopped parsley

3 chopped anchovy fillets

2 large garlic cloves , crushed

handfull parsley to garish

method

preheat the oven to 200degrees celcius / gas 6 .

mix the capers in a bowl with the olive oil , add the rosemary , parsley anchovy fillet and crushed garlic ; transfer to a small food processor and chop until they form a thick paste .

lay 4 slices of parma ham on the chopping board , slightly overlapping , then spread half of the caper mixture top with 4 lamb fillets and wrap well , repeat 4 more slices and the other lamb fillets . place in a roasting tin , drizzle with the olive oil and roast for 30 minutes remove from the oven slice and serve garnished with parsley leaves

Ingredients

480gr peeled and cut into batons

2 tablespoon olive oil

40gr butter

2 tablespoon honey b

good pinch coarse salt and pepper

1 tablespoon thyme leaves

Heat the oil , butter and honey in a large frying pan and toss in the carrots and parsnips Cook for 3/4 minutes until they are just begining to brown around the edges . Transfer the carrots to a large baking tray side by side . Season well with coarse salt and pepper and sprinkle over the thyme leaves . place in the oven at 200/c and cookfor 15-20minutes until golden all over

Ingredients serve 4

700pork fillet

4*150duck breasts , skinned

500gr chicken livers , trimmed

150ml Medira or port

1 teasepoon orange zest

2 tablespoon chopped fresh thyme

100gr cramberries

25grb butter

4 shallots , peeled and finely chopped

3 garlic cloves , peeled and finely chopped

3 garlic cloves garlic, peeled and very finely chopped

1 teasepoon coriander seeds crushed

1/4 teasepoon ground all spice

1 large egg beaten

3 tablespoons creme fraiche

100shelled pistachio nuts

300gr sliced steaky bacon

10-12 bay leaves (0Rand

salt and freshly ground black pepper

Method

Chop the pork fillet, 2 duck breasts and half the chicken livers into fairly small pieces , place the pork and whiz until add the duck and livers and whiz until finely minced but not a paste, place in a bowl coverwith clingfilm and chill in the fridge

Cut the remaining duck breasts into long thin strips and the remaining chichen into bite sized and place them in a non – metallic dish reserve 2 tablespoons of the Medira or port, then pour over the rest of the duck livers , mix in the orange zest and half the thyme and leave to marinade in the fridge for at least 2 hours , mix the dried cranberries with the remaining , 2 tablespoons of Medira or Port , cover and leave to soak .

Heat the butter in a pan and cook the shallots and garlic gently for 5 minutes until golden ; add the coriander seeds cook for another minute to cool .

Take the minced mixture out of the fridge and mix in the shallots, remaining thyme, all spice, beaten egg and crème fraiche; drain the duck stripes and liver pieces , reserving the marinade and mix that into the mixed; too ; season with 1 tablespoon each of the salt and black pepper , mix well in the dried apricots and any soaking liquid and the pistachio nuts , preheat the oven to 170/c /gas 3 .

Line two 900gr /loaf tins, with most of the steaky bacon strips , letting them overhang the sides and tuck half of the tins , place a third of the minced mixture in the tins of half the duck and chicken liver pieces of both tins , this season ; add another third of the mixture, then the remaining third of the minced meat ; fold over the overhanging strips , then use the remaining bacon to cover the terries and tuck in the remaining bay leaves , press down gently on the mixture and enchase both tins in the kitchen foil .

Place in a large roasting tin and pour boiling water into the tin to come halfway up the tins , cook for 2 hours uncovering them for the last 25minutes , check the water level after 1hour, to see if they are ready , insert a skewer into the center of the terrines should be clear or golden not pink.

Leave to cool, then cover the tins with foil and weight down with tins of food; chill for at least 24 hours before eating.

Ingredients

Gataeu Pit ivier

For the franipine

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

Method

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 .

Ingredients

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon , imaqatta f’ dadi zghar

200gr faqqieh , imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmegjan mahkuk

method

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz-zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .