Ingredients serve 4.

250gr spiral pasta, cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce  

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine vand cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients serve 4

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chillies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals dishes . Cook on high 4 minutes or until oil is bubbling . Add prawns , cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice .

Ingredients serve 4.

2 tablespoon olive oil

1onion chopped

1 garlic clove

2 celery sticks

1 leek finely chopped

1 carrot chopped

13 chopped tomatoes

2 and one half chicken or vegetable stock

1 zuchini sliced

½ small cabbage, shreaded

1 bay leaf randa

3canned navy beans

3 oz spaghetti broken into small pieces or small pasta shapes

1 tablespoon chopped flat leaf  parsley salt and pepper grated parmeasan cheese to serve .

Method

 Heat the oil in a large saucepan . Add the onion garlic , celery , leek and carrot and cook over a medium heat stairing occasionally for 5 minutes . Add the tomatoes , stock , zucchini , cabbage , bay leaf and navy beans . Bring to the boil, lower the heat and simmer for 10 minutes .

Add the pasta and season to taste . Stir well and cook for an additional 8 minutes . keep stairing because the soup may stick to the base of an open . Just before serving add the parsley and stir well . Ladle ito individual bowls and serve with the grated parmeasan .

For minestrone with aragula and b asil pesto make up the soup as above then ladle into bowls Top with spoonful of pesto made by finely chopping ½ cup of aragula leavesand ½ basil leaves 1 garlic clove and 3 tablespoon pinenuts. Mix well 2 tablespoon freshly grated parmeasan and a little salt and pepper and ½ cup olive oil . Alternatively put all the pesto sauce ingredients in a blender or a food processor and whiz together .    

Ingredients serve 2 .

100gr Rice

2 eggs

200gr green peppers

20gr carrots

Pinch of salt

Pinch of sugar

3 tablespoon oil

Method

Boil the rice in 1 litre of boiling water until it assorb all the liquid . Put the rice aside. Fluff it up so it does not stick and leave to cool. . Once cooled refrigerate for 1 hour.

Whisk the eggs in the plate with a fork and heat the oil in a hot wok or pan . Pour the egg and continue to whisk until it sodisfies your style . Chop the peppers and the carrots into small pieces,  and add it to the pan. 

Finelly put the rice in the wok , add a pinch of salt and sugar and mix while frying for 2 minutes more . Then serve.  

Ricetta tal-klabb tat-Tisjir.

Ricetta ghal 4 persuni.    

Ingredients

6 green peppers (on a small side)

1 large tin tuna fish

1 large tomato peeled and chopped

Handful of finely chopped parsley

1 egg

1 tablespoon capers

1 small onion finely chopped

2 tablespoon olive oil

2 tablespoon margarine  

Method

Wash the peppers, remove and discard tops, stalks and seeds. Stuff green peppers , pressing in well.

Heat oil and margarine in a frying pan and when hot add stuffed peppers . Cook slowly with the pan on top of them . Allow to cook until almost black . Serve as a starter or as a main dish with boiled potatoes and oven roasted tomatoes .   

Ingredients

Organic shreaded cabbage

Organic shreaded carrots

Chimichurri sauce

Organic scalliouns

Wild gulf shrimp

Organic lime

Wild skin on snapper fillets 

Chilli powder

Onion powder

Garlic sweet smoked paprika

Dried Mexican  oregano

Tortillas

Gracamole

Method

In a medium bowl toss together the cabbage , carrots and half the chimichirri sauce .

Season to taste . Let stand while woy prepare the remaing ingredients.  In a large frying pan over medium high heat warm 2 tablespoon oil .

Add the shrimp and cook , turning once until firm and cooked through 2 minutes per side . Transfer to a plate.

Add the snapper , skin side down and cook until crisp is crisp . Turn and cook until the flesh is apaque and flaky 4 minutes . Transfer to a plate . Using a fork , flake the snapper into bite –size pieces discarding the skin if desired . On the stovetop directly on a flame or in a dry medium frying pan over medium heat warm the 6 tortillas turning once until just piable and warmed through about 30 seconds per side . Transfer to a clean kitchen towel and keep warm

Serve out tortillas , seafood, cabbage , slaw , gramole , scalliouns , remaing chimichurri sauce and lime wedges to invite everyone to essemble their own tacos .

Chimiichurri is a herb – fleckled sauce that hails from Argentina and Uruguay where it is traditionally used as an accompaniment to grilled meats. While vinegar , parsley garlic and olive oil are mainstay coomponents receipies vary widely .

Ingredients

2 large garlic cloves cut into thin silvered

4 shelled scallops

3 tablespoon pesto

Salt and ground black pepper

Salad leaves and freshly basil sprigs to garish

Freshly grated parmeasan cheese to serve  

Method

Cut the oven to 180/c gas 4. Cut the peppers in half lengthwise through the stalks . Scarpe out the discard the cord and the seeds . Wash the pepper shells and pat dry with kitchen paper. 

Put the peppers cut side up in an oiled roasted pan . Divide the silvered of garlic equally among them and sprinkle with salt and pepper to taste . Spoon the oil with the peppers , then roast for 40 minutes

Cut the shelled scallops in half to make 2 flat discs .

Remove the peppers from the oven and place the scallops half in each pepper half . Top with pesto.

Return the pan to the oven and roast for 10 minutes more . Transfer the peppers individually serving plates , sprinkle with grated parmeasan and garish each plate with a few salad leaves and fresh basil sprigs . Serve warm .

 

Ingredients serve 4.

2*400gr cannelloni 

2 tablespoon olive oil

50gr cheadar cheese finely grated

30gr fresh chopped parsley

Salt and freshly ground pepper

A little paprika to garish (opitional )

Method

Put the cannelloni beans in a food processor with the olive oil and process to a chunky paste .

Transfer the mixture to a bowl and stir in the cheese , parsley and some salt and pepper . Spoon into a serving dish and sprinkle a little paprika on top if you like .

Ingredients

2 large red peppers seeded and diced

Pinch of dried chilli flakes

400can pandorino tomatoes

4 tablespoon garlic –infused olive oil  

Salt and ground black pepper

Method

1. Heat the oil in a large pan over low heat and add the sliced peppers . Cook very gently stairring occasionally for 4 minutes .
2. Add the chillies to the pan and cook for 1 minute , then pour the tomatoes and season . Cook gently for 50 minutes to 1 hour, stairing occasionally.  

Ingredients serve 2 .

1 ciabiatta loaf

4 tomatoes

115gr mozzarella or cheese cheadar

15ml or 1 teasepoon olive oil

1 teasepoon majoram flowers

Salt and ground black pepper .

Method

1. Preheat the grill (broiled) to high.

Cut the load in half lengthways and toasted very lightly under the grill it has turned a pale golden brown

2. Meanwhile , skin the tomatoes to loosen the skin first plunched the tomatoes in boiling water for 30 seconds then refresh them in cold water . Peel and cut the flesh into thick slices
3. Slice and grate the mozzarella or cheadar cheese . Lightly drizzle the olive oil over the toasted bread and top with the tomato sliceand cheese. Season with salt and pepper and scatter the majoram flowers over the top . Drizzle with a little more  olive oil.
4. Place under the hot grill until the cheese bubbles and is just starting to brown . Serve immediately .

Ricetta tal-klabb tat-tisjir.

Ingredients

500gr taghliatelli

200gr tadam imqaxxar

Bzar u melh

Zejt

150gr basal

150gr perzut

Tursin imqatta irqiq

Method

 Qaxxar u qatta’ il-basal u it-tewm. Sahhan ftit zejt u qalli. Meta jkunu se jibdew jiehdu kulur zid it-tadam . Zid it-tadam imqaxxar . Zid ftit bzar u melh u kompli sajjar ghal 10 minuti .

Ipprepara borma b’hafna ilma u kompli u ftit zejt . meta jaghli itfa l-ghagin u sajjar ghal gosti tieghek Aqta il-perzut f’ bicciet zghar kwadri . Zid maz-zalza . Meta l-ghagin ikun lest servi din iz- zalza mieghu .

Flok taghjiatelli tista iservi spaghetti jew tarja .

Ingredients serve 4

12 baby Aubergines(Eggplants ) halved lengthways

1cup extra virgin olive oil

juice of 1 lemon

2 tablespoon balsamic vinegar

3 cloves

1/3 cup pine nuts

2 tablespoon raisins

1 teasepoon sugar

1 bay leaf

large pinch of dried chilli flakes

salt and ground black pepper

Method

1. Preheat the grill (broiled) to high . Place the aubergines , cut side up , in the grill pan and brush with a little olive oil. Grill (Broil) for 10 minutes until slightly blackened turning them over way through cooking .

2. To make the marinade put the remaining olive oil the lemon juice vinegar, cloves, pine nuts , raisns , sugar and bay leaf in a jug . Add the chilli flakes and salt and pepper and mix well

3. Place the hot aubergines in the earthenware or glass bowl . leave to cool turning the aubergines once or twice . Serve cold .

Ingredients 4 to 6

12 crisp celery sticks with leaves attached

75gr cup Gorgonzola

75gr cup cream cheese

fresh chives to garish

Method

1. Wash and dry the celery sticks, then trim the root ends. Leave on the leaves for an attractive finish.
2. . Place the gorgonzola in a small bowl with the cream cheese and mash together until smooth.
3. Fill the celery stick with the cheese mixture using a spatula to smooth the top of the filling . chill in the refregerator at the least an hour .
4. To serve , arrange the chilled stick decoratively on a serving platter and garish the surface of the fillings and finely chopped chives . Serve immediately

Cook , tip

These crunchy sticks are also ideal to serve as nibbles with drinks , but guests will find them more manageable if they are sliced into bite sized pieces rather than serve whole . Use your trimmed leaves to garish

Variation,

If you prefer a less tangy flavor for the filling try using Dolcelatte which is a mild version of Gorgonzola . Exceptionally creamy. Dolcelatte will blend easily with the cream cheese and still add enough flavor to the finished dish.

Ingredients serve 6 to 8 .

3 large carrots peeled

2 fennel bulbs

6 tender celery sticks

1redpepper

1/2 radish trimmed of roots

2 large tomatoes or 12 cherry tomatoes

8 spring onions scallions

12 small cauliflower flourets

for the dip

120ml olive oil

45ml fresh lemon juice (optional)

4 leaves fresh basil leaves torn into small pieces

salt and ground black pepper

Method

1. Prepare the vegetables , trim the carrots , fennel bulbs and celery sticks, then slice neatly into small sticks. Seed the pepper and cut into small sticks
2. If using large tomatoes, cut them into sections. Trim the roots and dark green leaves from the sprig onions.
3. Arrange the prepared vegetables on a large platter , leaving a space in the center of the bowl of dip .
4. To make the dip , pour the olive oil into a small bowl . add salt and pepper . Stir in the lemon juice and basil if using . Place the bowl in the center of the vegetable platter

Ingredients serve 6 .

3 red peppers + 1 garlic clove.

2 yellow or orange and green peppers.

50gr sun dried tomatoes in oil, drained

30ml Balsamic vinegar

75ml olive oil

few drops of chilli sauce

4 canned artichoke hearts, drained and sliced

salt and ground black pepper basil leaves to garish .

Method

1. Preheat the oven to 200/c gas 6 . Lightly oil in a foil lined baking sheet and place the whole peppers on the foil. Bake for 45 minutes until begin to char. Cover with a dish towel and leave to cool for 5 minutes.
2. Slice the sun dried tomatoes into thin strips . Thinly slice the garlic . Set the tomatoes and garlic aside.
3. Beat together the vinegar , oil and chilli sauce , then season with a little salt and pepper.
4. Remove the skins and seeds from the peppers , then slice the flesh into strips. Mix the peppers, then slice the flesh into strips. Mix the peppers with the artichoke hearts , tomatoes and garlic . Pour over the dressing and scatter with the basil leaves.
5. Cook/s tip
6. Baking the peppers brings out the flavor and makes them meltingly soft. Once the peppers have cooled slightly you ‘ll find the skins and have loosened from the fresh, making them easy to remove from your fingers.

Ingredients almond 12.

100gr qastan imsajjar u imqatta

Il-qoxra u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25gr Caster sugar mill-ismar

270gr folji ta l-ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- branduy . Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili . Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu. Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal- brandi li forsi ikun fadallek.

Serve 4.

Ingredients

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

Method

1 cook butternut sqash ravioli according to package directions.

Meanwhile season chiken with kosher salt and black pepper . Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chiken and grated pecori.

Ingredients serve 4.

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju. F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients serve 6.

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top wine meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.