200gr Incova
6 sinniet tewm
50gr butir
hobz tal-Malti
Qaxxar it- tewm qattghu irqiq u ghafgu .
Ahsel l-incova mill-imluha billi tahsilha bl-ilma u l-inbid abjad. Zid il-kumplament taz- zejt u l-incova u kompli sajjar sa ma tinhall l-incova. Halli it-tahlita tibred. Aqta il-hobz u imlieh bit-tahlita . Dellek il-hobz mixwi bid-dipp ta l-incova.
1 cauliflower , cut into large florets
25gr butter
25gr flour
400gr milk
1 tbsp Dijon mustard
150gr cheese grated
Salt and pepper
50gr fresh breadcrumbs
Preheat oven to 180 °C. Stem or boil the cornflower until tender .
Make sure you drain any excess moisture . Arrange 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.
Pour the cheese sauce over the florets , making sure there were no gaps . Arrange the cooked cauliflower in a earthenware dish .
Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflower .
Bake uncovered for 10 to 15 minutes or until golden brown on top.
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
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 niot overwork 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 .
Rol 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 .
500gr plain flour
2 or 3 baking flour
225ml water
6 large red peppers Roasted , peeled and seeded
Gozo salt.
Freshly ground black pepper.
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 200degrees 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 auberge or courgettis for a mixture of different peppers and tomatoes .
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
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.
2 large zuchini
1 onion diced
1 tablespoon salt
1 cup tomato paste
300gr Corned beef
1 small green red pepper sliced
1 can tomato sauce
1/4 red wine
2 tablespoon chopped basil
1 tablespoon chopped oregano
hot water is needed.
1 egg , 1 pouched tomatoes , sliced
1 container packed frozen spinach thawed and drained
8 ounces shredded mozzarella cheese
8 ounces parmesan cheese
Preheat oven to 165/c. Greeze a deep 9*13inch baking dish
Slice zuchini lenghtwise into thin slices.
Sprinkle slices lightly with salt , set aside and drain in the fridge . To prepare the meat , sauce , cook and stir meat is no longer pink . stir in the tomato paste , tomato sauce , wine, basil and oregano . Stir in tomato paste , and put amount of hot water tomato sauce , wine, basil and oregano , adding a small paste . if the hot water is enough put hot water if sauce is too thick . Bring to the boil reduce heat and simmer for about 20 minutes stairing frequently .
Meanwhile stir , egg ricotta and parsley together in a bowl until combined .
To Assemble lasagna spread 1/2 of the meat into the bottom of the prepared pan . The layer 1/2 zucchini , slice thee mozzarella cheese 1/2 of the ricotta mixture all of spinach. followed remaining meat sauce , ricotta mixture and mozzarella . bake for 45 minutes . Remove from raisins over temperature. Bake for 45minutes . Remove foil raisins the top. Cover with foil . Bake for 45minutes . Remove foil raisins over temperture of 175/c and bake additional . Remove foil , add 15minutes more cooking let it rest for 5 minutes before serving .
Bring to the boil and reduce heat for about 20 minutes staring frequently . Meanwhile stir in the egg , ricotta and parsley together in a bowl until combined . to assemble lasagna spread 1/2 of the meat
1packet pre- rolled pastry sheets
2 rectangular sheets
6 pork sausages casting removed
1 tablespoon chopped fresh rosemary
3 tablespoon fine chopped walnuts
2 tablespoon fresh breadcrumbs
1 egg beaten
1 tablespoon poppy seeds
This is a very simply receipe to prepare
Place the sausage fillings in the bowl and break with a fork . Mix in the rosemary parmesan , walnuts and breadcrumbs Unroll the puff pastry sheets and brush very lightly with the egg . Roll the sausage fillings between 2 sheets of baking paper the same size as the pastry . Use the paper to make it easier to filling onto the pastry sheets . Next roll the pastry up on both until they meet in the middle forming a heart Press together well and and chill for an hour When ready to bake cut in slices place on a baking sheets covered with non sticky baking powder and glaze with more egg over the poppy seeds . Bake for 20-25 minutes at 200/c till golden brown . Serve either cold or hot
3 kg roasted potatoes , peeled and quartered
coarse salt and pepper
400/500ml cooking oil
Place the potatoes in a large saucepan and cover with water . Season with salt and pepper and bring to the boil . lower the heat and simmer gently for 15 minutes . Drain all the water, place on the lid and shake the pan . Meanwhile place the oil into a large roasting pan and heat in the oven .
Remove from the oven carefully place in a pre- boiled potatoes and season well with salt and pepper . Using a large spoon drizzle the hot oil from the pan over the potatoes Place in the oven at 200/c for 30-35 minutes without touching them then turn outside down and continue to cook for 20 minutes to brown the other side Sprinkle a little extra salt and serve.
Lamb brand self raising flour 300gr
lamb brand brown sugar
lamb brand sultanas
lamb brand golden raisins
lamb brand black raisins
Lamb brand candied peel
lamb brand almonds
lamb brand glace cherries
lamb brand ground cinnamon
lamb brand mixed spice
lamb brand table salt 1/2 tsp
lamb brand bicarbonate of soda 1/4 tsp
unsalted butter 250gr
eggs 6
brandy 3 tablespoon
black treckle 1 tbsp
lemon rind 1 tbsp
lamb brand sugar white
marzipan
Sift the flour and add the cinnamon , spice , bicarbonate of soda and salt . In a separate bowl , mix together the sultanas , currants , raisins , candied peel , glace cherries , almonds , hazelnuts and lemon rind . In another separate bowl , mix the eggs and brandy well . in a mixer beat the butter , brown sugar and black treckle until creamy . gradually blend in the flour mixture and finely blend in the fruits and mixture and keep mixing everything together .
Greese the inside of the tin pan with butter and line the inside with a greased baking paper . Tie a thick strap of paper with the outside of the pan and turn the mixture into the prepared pan . Bake in a preheated 135’c oven for about 2 hours or until a skewer inserted in the center of the cake of the cake comes out clean . Remove cake for oven and allow to cool in the same tin pan . You can also cover it with marzipan and sugar paste .
Cooking time 60 minutes, makes 2 logs
Lamb brand walnuts 200gr
lamb brand milk
Dark chocolate bar
lamb brand glace cherries 150
lamb brand candied peel 150
lamb hazelnuts 100gr
lamb brand almonds
morning coffee biscuits 450gr
brandy 45ml
condensed milk 2 tins
lamb brand milk
dark chocolate bar
Lamb brand icing sugar 1 tbsp.
Roast the hazelnuts and almonds in a preheated oven for 180’c for about 10-12 minutes or until light and fragrant . Crush together into biscuits, hazelnuts and almonds . grate the chocolate .
Mix all the ingredients with your hands.
Form the mixture in a shape of a log . wrap in waxed paper and store in the refrigerator for at least 12 hours . Remove from the refrigerator and cover with Bain Marie melted chocolate . once the chocolate dries , Sprinkle over with sifted icing sugar to resembled snow and decorate with holly .
300d dried mixed fruit
75gr candied peel 75red cherries , halved
100whisky, 65 butter , 75 , sugar
235ml milk, 1 tsp double cream
2 small eggs , 4 tots whisky
200light brown sugar
125self raising flour
2 tsp ground cinnamon
1 tsp ground mixed spice
225gr butter chilled and grated
120gr brown breadcrumbs 150gr ( nuts, pecans walnuts brazil nuts )
Start this recipe the day before by soaking the mixed fruit , candied peel and cherries in a bowl with the whisky overnight . Greese 1.5litre pudding bowl . In the medium bowl , mix together the milk , eggs and brown sugar . Sift in the flour and spices, then add the grated butter and breadcrumbs to the bowls and mix together . next mix in the soaked fruit and the nuts . pour in the mixture into prepared pudding and even out . cut 2 foil discs larger then the bowl and butter . Cut 2 foil disks larger in the bowl and butter .Fold into the rim and tie with string . place in the saucepan and oil round and hot water up to 3/4 of the way . Steam the pudding for 5 or 6 hours adding more water to the pan when necessary. If you are storing the pudding allow to cool , remove the foil and wrap up in baking paper and store . For the sauce , place the butter sugar, vanilla ice- cream and tot whisky in the saucepan and heat together 2-3 minutes until bubbling hot . the sugar should be dissolve the sauce be thick. Place the hot pudding on a serving tray . Heat the extra tot of whisky and pour over the pudding nd flame using a lighter . Immediately pour over the whisky cream and serve
500gr dried yellow split soaked overnight
25gr butter
1 large onion
125gr ridless smoked steaky bacon rashes , roughly chopped
1 garlic clove , crushed
1.7litres (3 pintts well –flavouredham or vegetable stock
1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs
1 tsp cooked ham chopped
Salt and freshly ground black pepper
Cracked black pepper to serve.
Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the Bourget garni and oregano then season with salt and ground black pepper. Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft. Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth. Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .
450gr strawberries
400grms white sugar
1 large granny smith apple peeled and coarsely grated
1 tablespoon lemon juice
1 tablespoon sea salt flakes
6 eggs
120ml heavy cream
1 tablespoon white sugar
1 teasepoon salt
For the french toast
2 slices of bread (preferible brioche) cut to 1.5cm thickness
30gr unsalted butter , divided
icing sugar
whipped cream
lemon juice
sea flakes
Start by making the jam. Combine the strawberries and sugar in a large heavy pan . Stir in the grated apple and cook over alow- medium heat , stairing to break up the strawberries until the sugar has melted completely . Stir in the lemon juice and remove the jam from the heat before trasferring to a bowl or jar in order to cool .
Cover and chill the jam in the fridge until it has set about for 2hours . This recipe produces more jam than is needed for the French toast . Extra jam can be kept refrigerated up to 2 weeks . Make the custard by combining all the ingredients and whipping together in a bowl until the mixture has turned a pale yellow coloured about 2-3minutes. Transfer the custard to a dish in preparation for dunking the bread slices. Take your slices of bread and make a 2 inch split into the side of each piece , being careful not to slice the center of the bread . Spoon about a tablespoon of your jam into each slice of bread.
Cook the slices of French toast one at a time in a frying pan . Melt half of the butter in a frying pan on medium high heat before dunking a slice of bread into your prepared custard it in the pan . Cook for 1 minute on each side or until the bread is turned golden brown . Transfer the toast on a baking sheet and repeat with the remaining slices of bread . Place both slices of toast into the oven for 6 minutes while you prepare to serve . Remove the finished toast from the oven each slice on a plate . Dust both slices with icing sugar and serve it a dallop of whipped cream , extra jam , a dash of lemon juice and a sprinkle of sea salt flakes.
Ingredients serve 4
500gr ikapuljat tac- canga
bzar iswed
basla zghira imqatta’ irqiqa
mozzarella imqatta f’ dadi zghar
50gr frak tal-hobz jew hafur (Oats )
Metodu
Poggi l-ikapuljat go skutella shiha
Werqa tursina imqatta irqiq
Ftit zejt taz- zebbuga
Poggi l- ikapuljat go skutella kbira. Ghaffeg sew b’imgharfa ta l-injam
Zid it-tursin il-frak tal- hobz jew il-hafur (Oats)
Hallat kollox sew b’imgharfa ta l-injam
ifforma forma ta’ burgers imdaqsa . fin-nofs ta’ kull wahda deffes mozzarella zghar .
Poggi il-burgers fil-frigg ghal madwar nofs siegha sakemm jaghqdu ftit
Dellek tagen bi ftit zejt u ibda aqli il-burgers sakemm il-kulur burgers ma jibqax ahmar imma jigi kannella skur . Servi go panura ma ftit insalata friska
Dawn il- burgers jifrizaw ruhom sew jekk jigu imgezwra fil- fojl wahda wahda biex ma jehlux flimkien. Meta tkun se tuzahom , ohroghom ftit minuti qabel . tista ukoll isajarhom fil- forn f’ temperatura moderata.
400gr fjiuretti tal-pastard
400brokkoli
50butir mhux mielah
45gr plain dqiq
500ml halib
werqa randa
1/2 kuccarina nocimuskata mahkuka
200gr gobon lancashire imfarrak
50gr parmegjan mahkuk
ponn weraq tas- salvja
mgharfa zejt taz- zebbuga
Metodu
Ghalli il-pastarda bl-ilma bil-melh ghal 8minuti sakemm tibda tirtab
Zid il-brokkoli f’nofs is-sajran . Saffi mill-ilma u erfghu f’genb.
Biex taghmel iz-zalza, dewweb il-butir f’tagen non stick fuq nar medju . Zid id-dqiq u sajjarghal madwar minuta sakemm jidhol sew il- butir u it- tahlita tigi qisha dqiq . Nehhi minn fuq in-nar u ftit ftit zid il- halib mat- tahlita b’ imgharfa tal- injam
zid il-weraq randa erga’ poggi fuq in-nar u qalli. Hawwad il-hin kollu sakemm iz- zalza tibda taghqad . Nehhi il-werqa randa, erga poggi fuq in-nar u ghalli . Zid il-mustarda u habbat sakemm iz- zalza tkun kompletament minghajr capep .
Hawwar il-bzar mithun frisk melh u nocemuskata .
Sahhan id-dixx tal-gratin taht il-grill . Zid bil-mod il-haxix maz-zalza u sahhan mill-gdid . Zid il-lancashire imfarrak u aqleb it-tahlita tad-dixx .
Roxx il- Parmegjan fil-wicc u poggi taht il-grill sakemm il-gratin jiehu kulur dehbi . Itfa il-weraq tas-salvja fiz-zejt taz-zebbuga u ladarba jinksew sew biz- zejt ferrex il- wicc tal- gratin. Erga poggi taht il- grill sakemm jitqarmcu u jiehdu ftit kulur .
Servi immedjatament .
300gr white chocolate
1 tablespoon matacha powder
3 tablespoon freeze dried strawberries
1 drop red food colouring
1 teasepoon salt darker
Line a large baking tray with parchment paper . Using a food processor blend the freeze dried strawberries until they reach a crumb – like texture. Roughly chop the white chocolate into smaller pieces and place into a large heatproof bowl
Place the bowl over the saucepan of simmering water in order to melt the chocolate , ensuring that the bottom of the bowl does not touch the surface of the water . Once half of the bowl does not touch the surface of the water . Once half of the chocolate has melted, remove the bowl from the heat allow the remaining of the chocolate using the residential heat .
Reserve about a tablespoon of the melted white chocolate in a small bowl . Add the drop of the food coloring in order to achieve a pink shake and mix in the processed freeze – dried strawberries . Sift the matcher powder into a large bowl with the majority of the melted white bowl and mix well . Spread the mixture evenly onto a lined baking tray Pour the reserved white chocolate on top of the matcha mixture .
Scatter the sea salt flakes over the mixture and use a chopsticks or large toothpick to create a decorative swirl .
Scatter the sea salt flakes over the mixture and refrigerate for 15 minutes or until the chocolate had set .
Break or cut the chocolate bark into pieces or serving of the desired size and garnished with additional strawberries and mint if desired
2 pounds(nofs artal) new red skinned potatoes
¾ cup sour cream
½ cup minced green onions including the green onions greens
1 tbsp of fresh fresh minced dill.
1/3 cup apple cider vinegar
2 tsp kosher salt
½ teasepoon freshly ground black pepper.
Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool
In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )
Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .
2 medium potatoes , peeled and quatered
100ml cream
20gr butter
1 small carrot
1 small marrow
30gr cherry tomatoes
150gr peas
1 whole sea bass
Boil a pot of saltecd water to a boil.
Add potatoes and cook until tender but still , about15minutes, drain
In a small saucepan heat the butter and cream over a low heat until the butter is melted .
Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy
Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .
Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .
Melt the butter in the same pan over medium high heat .
Add the onion and garlic . Cook until softened . Return peas to the pan . Add cream
Cook stairing for 1 minute .
Process until smooth.
Clean and fillet the sea bass .
Score it and cut each fillet in three pieces .
On medium heat , pan dry for 2 minutes on each side . Season everything with salt and pepper . Assemble and serve .
3 imgharef kosbor mithun
Qxur ta 3 laringiet kbar
4 werqiet rand niexfa
Kuccarina melh ohxon
3 imgharef ghasel
2 imgharef zejt taz- zebbuga
3 bicciet kustilji ta’ xi 400gr kull wahda
Sahhan il-forn ghal 180 degrees celcius/gas 4. Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt.
Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran.
Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .
2 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves , minced
2 tablespoon minced fresh thyme
Or ½ teasepoon dried thyme
4 tuna steaks 150gr each
¼ tsp teasepoon salt
¼ tsp pepper
In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme . Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .
Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.
Moisten a paper towel with cooking oil. Using long handling tongs , lightly coat the grill rack . Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .
Serve with grilled fresh vegetables .
David's Recipes 