Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

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.

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 .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly 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 serve 10-12 persons.

1 whole turkey approx. 6 kg

10 slices steaky bacon,

1 small onion , sliced

1 stick celery, sliced

few sprigs fresh thyme

600 melted butter

1 small carrot

1tbsp butter and oil

1 onion , finely chopped

1 tbsp chopped fresh thyme

2 Maltese sausages (casting removed)

300gr minced pork

1 beaten egg

4 tablespoon fresh breadcrumbs

1Apple grated

2 tablespoons chopped fresh chestnuts

2 tbsp chopped pistachoes

3 tablespoons dried cramberries

zest of an orange

fresh black pepper to season

for the gravy

2 shallots finely chopped

2 cloves garlic, finely chopped

50gr butter

2 sprigs fresh thyme

1 tbsp. Dijon mustard

salt and pepper to taste

150ml port

300ml cream

250ml stock

Method

To make the stuffing heat the butter and oil and soften together the onion garlic and thyme for 4 minutes . In a medium bowl . Place the sausage meat filling pork and cooked onion mixture and mix well . Add the remaining ingredients , season and black pepper and mix .

For the turkey, remove any giblets or inners . Stuff with the pepper stuffing mixture and close up the extra skin using tooth picks . In a large baking tray place the sliced carrots , onion , celery and thyme sprigs and lay over the turkey . Season the turkey all over with the melted butter . Cover the turkey breasts breasts completely with the whole turkey with foil . pour 1 small cup of water into the tray . cook at 160/c for 2hours covered with foil basting with the pan juices for 30 minutes then for approximately .another 21/2 hours uncovered .

For the creamy port , sauté the shallots and garlic with the butter for 3/4 minutes till soft . Add in the thyme . Dijon and salt and pepper to season . Splash in the port to evaporate then add in the cream , stock and pan juices from the turkey . Bring to the boil then lower the heat for 10-15 minutes to evaporate and thicken . Discard the thyme sprigs and serve in gravy boat .

Ingredients Preparation time 40 minutes

makes 1 house

Lamb brand plain flour 375gr

Lamb brand brown sugar 150gr

Lamb brand ground ginger 2 tbsp.

Lamb brand ground cinnamon 2 tsp

Lamb brand ground allspice 1 tsp

Lamb brand bicarbonate of soda 1/4 tsp

Black treckle

water 2 tbsp.

egg 1

Lamb brand icing sugar 400gr

egg whites 2

fresh lemon juice

lamb brand chocolate discs

lamb brand cake

Method

Whisk the flour , bicarbonate of soda, ginger, cinnamon , allspice , vanilla powder and salt together in a large bowl . Set aside in a large bowl using a mixer fitted with a paddle attachment , beat in the butter and brown sugar together on a medium speed until completely smooth about 2 minutes . Beat in the egg , black trecle and water on high speed until well combined .

on a low speed slowly mix the dry ingredients until combined . Divide cookiedough in half , flatten into discs and wrap each tightly in plastic wrap . On low speed slowly mix the dry ingredients into the wet ingredients until combined . Divide cookie dough in half flatten in plastic wrap . Chill in the refrigerator for 2hours or up to 3 days . Remove dough in the refrigerator and roll out in beetween two pieces of floured parchment or a cookie cutter . Using a sharp knife or a cookie cutter , cut the dough and bake for about 10-12 minutes or until edges are lightly browned . Remove from the oven and allow to cool . Mix all the ingredients together in a food processor until you get a soft peak .

To color , divide the paste in different containers and add a small amount of food coloring and mix well.

ingredients

2 small butternut squash halved and seeded removed

2 tablespoon olive oil

fresh salt and pepper to taste 1 tbsp butter

4 cloves , chopped , chopped

1 large onion , finely chopped

6 parsnip , grated

2 Apples, grated

3 tbsp dried cranberries

4 tablespoon chopped chestnuts

120gr fresh breadcrumbs

1 egg beaten

Start this receipe by placing the butternut squash halves on a baking tray

spring over 2 finely chopped cloves of garlic , season with pepper and salt and drizzle with 1 tbsp. oil Half bake in the oven at 200’c for 15 minutes . Meanwhile , make the filling . Heat 1 tablespoon olive oil in a pan with the butter and soften together 2 chopped garlic and onion for 3minutes . add the grated parsnips and apple , season with salt and pepper and cook for a further 2 minutes . Remove off the heat and stir in the cranberries , chestnuts breadcrumbs and beaten egg . Spoon this mixture and beaten egg Spoon this mixture on top of 2 halves of the baked butternut squash , then place the other 2 halves on top . the together with string like a roast and continue to bake in the oven at 200/c for 20 minutes . serve with roasted potatoes

Ingredients

2 artichoke globes

Half a lemon

80gr Parmesan shavings

4 chiken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennels toasted

method

Snap the course , outside leaves of the artichoke . using a stainless-steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly 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 archives in the mixture .   Cover with cling film

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

To serve drain the artichokes , pat dry , slice finely and arrange to four of the artichokes .  Sprinkle with shaved and parsley and grind over some black pepper .  Drizzle with olive oil and scatter the pine kennels.

ingredients

200gr pasta pachgieri ,

1 piece chiken breasts , cut into chunky

100gr steaky bacon

2 garlic cloves finely chopped

100gr pecorino cheese

1 tablespoon sweet paprika

1small onion finely chopped

1 shot whisky

1 cup chiken stock

olive oil

fresh parsley finely chopped

fresh cream

fresh parsley finely chopped ,

fresh cream

knob of butter

Method

Fry the onion and garlic and olive oil . Add the chiken breasts and bacon and fry over high heat . Turn heat to medium and add the curry , add the cajun and paprika cook for 5 minutes and flame on high heat the whisky . add a dash of worchesire sauc4e and light soy sauce . pour the white wine and simmer for 5 minutes or until alcohol evaporates . add a dash of worhesire sauce and light soy sauce . add the chiken and reduce by half on a high flame . add the fresh cream and pecorino cheese.

Cook the pachieri pastaas instucted on the packet . leave al dente and continue to cook the sauce for another 5 minutes serve immediately .

ingredients serve 6

1 kg potatoes peeled

175 thinly sliced pancetta or steaky bacon

2 tablespoon olive oil

12 sliced cambozola fortina or guyene cheese

salt and freshly ground black pepper

method

cut the potatoes into quarters and bring them to the boil in a covered pan of saltan saltan water , turn down to a simmer until they are hot but not fully cooked about drain and leave them them to cool . Dry fry the pancetta or bacon in a shallow until the fat turns golden.

dry fry the pancetta or bacon in a shallow pan

5 ml= kuccarina

1/4 ta’ tazza = 2 imgharef

1/2 ta’ tazza = 3 imgharef + kuccarina

1/3 ta’ tazza = 4 imgharef

3/4 ta’ tazza = 8 imgharef

tazza= 16il mgharfa

300/F=150/c

350=180/c

375/f=200/c

425/f=220/c

450/f = 230/c

Ingredients

1 receipe pie crust

1 cup sugar

3 tablespoon flour

1 egg beaten

2 cups rum  cut into small pieces

Method

Line a 8 pie plate with pastry. Sift sugar and flour together and combine with beaten egg. Stir rum-baba into mixture.

Pour into pie plate. cover with top crust and lettice crust, trim and seal. Bake about 35 minutes.

Ingredienti

600gr salamun frisk mixwi

imqatta bicciet zghar

2 imgharef mustarda Dijon

basla zghira , imqatta bicciet zghar

mgharef kappar

zewg imgharef zebbug iswed imqatta’ zghar

bajda imhabta

ftit zejt tas-sunflower oil

metodu

Poggi is-salmon fi plat fond u ghaffefg sew b’furketta.

zid l-ingredienti l-ohra kollha .

Hawwad sew b’imgharfa ta l-injam sakemm tara li l-ingredienti jithaltu sew flimkien . ifforma 5 pulpettiet mdaqsa. Dellek iz-zejt tas-sunflower oil fit-tagen u aqli il-pulpetti sakemm tarahom li hmaru miz- zewg nahat , jekk trid tista titfa ftit lumi fuqhom . Dawn il-pulpetti jista joservew ma’ panina ratba ma’ basalu tadam imqatta roti, ftit weraq tal- hass jaghmilha ikla sajfija u aktar friska .

Ingredients

6 blood oranges

1 fennel bulb

1 medium onion

2 spring onions

some fresh mint leaves

4 tablespoon olive oil

1 tablespoon red wine vinegar

Salt and Pepper

Method

Peel the oranges and remove as much of the pith as possible .

Cut the wedges and remove the pips . Wash the fennel and cut into stripes . peel the onions , cut in half and cut into stripes as well. Peel the onions, cut in half and cut into stripes as well . Wash the spring onions and slice at an angle .

To make up the salad place the oranges into an attractive serving dish . Top with the fennel , onion , spring onions and olives . Sprinkle some mint and parsley leaves over . Mix very gently and leave in the fridge for about 1hour

To make dressing simply shake the oil and vinegar together with some salt and pepper and dress the salad just bbefore serving .

ingredients serve 2

ingredients

150gr di farina di avena

100ml di olio di cucco

90gr di zucheri integrata di canna

120di latte d’ avena

120gr di yougourt di soai di naturale

1 cucchiano di levito per dolci

½ cucchiaino di estratto di vaniglia

Bourdon in polvere

Scorza di 1 limone 1 pizzico di sale integrale

method

Mescolate la farina con i sale, la scorza di limone e il levito.  Nel mixer sbattete lo yougourt con lo zuchero per un minuto. Versite L’alio di cucco e l’ estratto di vaniglia e sbattete per un altro minuto. Aggungete bl’ altemandoli , la farina e il latte d’ avena bene con la spatula. Distribiete l’ impasto per il 12 pirottini medi da muffin adagiati nel’ apposit stampo informare in forno prescaldo a 180°C per 15 minuti.

Ingredients serve 2

one and one half peanut oil

1 large zuchini trimmed

2 garlic cloves crushed

125gr chicken tights fillets

1 teasepoon curry powder

80gr coconut milk

1/4 red onion finely chopped

1/2 small red chili Flavour, deseeded and finely chopped

one and one half teasepoon roasted peanuts

1/2 Lebanise cucumber thinly sliced

Method

combine 1 tablespoon oil 1 garlic 1/2 cloves in a dish Add the chicken and turn to coat well done . Cover and place in the fridge for 1 hr to marinade. Heat the remaining oil in a saucepan , Over medium heat . cook the onion starring for 3 minute or until soften . Add the chili , add the remaining garlic and curry powder to cook, staring for 2 minutes until smells great . Stir in the peanut butter , coconut milk and soy sauce . simmer staring for 5minutes , peanuts for serving . In another dish cook until thickened and s immer until well done .

Stir in the remaining peanuts and lime juice in the sauce set aside . Cover to keep warm.

Meanwhile use the blender or liquidizer to cut the zucchini into long noodles and cut the zucchini into long stripes.

Heat a barbecue over high heat . Cook the chicken for 5 minutes each side or until get brown . transfer to serving plates and leave to rest for 5 minutes . divide the zucchini noodles among the plates . top with chicken , cucumber and tomatoes and drizzle with warm satay sauces .

Ingredients for peanut sponge

200gr whole eggs, 200grms sugar 200gr flour , 50grms peanut butter

Method

Whip the eggs and sugar until light and fluffy , fold in the flour and peanut butter. Lay on a sheet approximately 1cm thick and at 200 /c for 10 minutes.

Caramel mousse

200grms sugar ,25grms butter ,200grms fresh cream ,20grms gelatin leaves 50grms crushed peanuts, 500gr whipped cream

Milk chocolate peanut coating

500grmilk chocolate, 100grms crushed peanuts

Method

Gently melt oil and milk chocolate onto a Bain Marie or microwave then add peanuts .

Assembling

Cut 2 pieces of sponge into a desired and soak with syrup . Put mousse between layers of sponge and cover again with mousse . Set in the freezeruntil hard . Demould and put on wire rack . pour warm milk chocolate and peanut mix until well coated . put in the fridge . Best serve cold .

Ingredients

400gr micro bait

300gr zuchini shreaded

50gr finely chopped onions

20grms garlic

10grms ginger

50gr mixed chopped herbs (parsley, marjoram, mint )

50gr white flour

4 eggs

salt and pepper

200gr mayoneise

minced garlic

30gr finely chopped chives , parsley and mint

Juice of 1 lemon

For the jam

200ml mayoneise

minced garlic

30gr finely chopped chives , parsley and mint

juice of 1 lemon

salt and pepper

Method

Take the microbat and leave in a strainer to drain well . Then place on a cloth to remove excess water . Sweat all the chopped vegetables until cooked, let it cool down . Place in a bowl and add the fish , herbs , the flour and eggs to form a soft paste . take a spoon full and fry in a non stick pan on medium heat , turn twice until golden brown . Place on a mat to drain excessive fats .

for the dressing ; take the minced garlic and herbs and lemon juice, add the mayonnaise and desired seasoning serve separately .

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 propable mixture or both . melt the honey with the milk and safron 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

 salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly 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 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 .