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 cubicle 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

125gr fresh strawberries

2 tablespoons sugar

rum or cognac

2 small containers Yougourt

Method

Wash the strawberies and puree them with the brawn hand blender .

Add the other ingredients and blend for a few seconds . Serve immediately.

Ingredients

Milk shake

1 tablespoon instant cofee

1 egg yolk

2 tablespoon sugar

2 small cups milk

5 tablespoon whipped cream

cognac

method

Mix all the ingredients for a few seconds. serve with ice cubes.

Ingredients

10 patatiet zghar

kilo qara hamra imqatta f’ kaxxi zghar

20 baby carrots (tista tuza tal-pakett normali imqatta bicciet zghar)

kuccarina melh

Kuccarina rosmarin (Rosemary )frisk imqatta irqiq

10 slajsis steaky bacon

Metodu

Ahsel sew il-patata, GHalieha bil- qoxra b’ kollox ghal madwar 10 minuti . Qattar sew.

Poggi il-patata , il-qara hamra, il-karotti, il-basal, it-tewm

it-tewm , iz-zejt , ir-rosmarin f’dixx kbir .

Hawwad sew b’ Imgharfa’.

Ahmi forn moderat li ikun imsahhan minn qabel ghal madwar siegha . Hawwad kultant waqt is-sajran . Sadanitant ithan , irombla il-bacon u aghlaq ir-romblu permezz ta’ toothpick . Zidhom fid-dixx u kompli aqli ghal madwar 15 il-minuta ohra jew sakemm il- bacon jiehu kulur dehbi . Nehhi it-toothpick minn mal bacon . Servi mal-haxix shun .

Ingredients

1 onion

1/2 cup cooked peas

1 cup cooked asparagus chopped

1/4 cup cabbage cooked

3/4 stock , 1ml milk

4 tablespoon flour

5 tablespoon butter

salt and pepper , nutmeg .

Method

Melt the butter in a saucepan and add the flour and milk . Blend in the Braun blender until smooth .

Simmer while staring constantly with a wooden spoon While thickened , season with salt pepper and nutmeg .

Ingredients:

3 boiled eggs 5 tablespoon sour cream

2 tablespoon lemon juice

1 tablespoon French mustard

150 vegetable boil

1/2 small onion

1onchovy

1 tablespoon capers, parsley ,

pinch of salt

Salt and pepper

method

Place all ingredients into a beaker and work to a smooth cream.

ingredients

900ripe tomatoes

1 clove garlic

Various herbs

Thyme, sage , olive oil

salt, pepper , oregano , (bay leaves randa ).

Blend the tomatoes with the blenderHeat the oil in a saucepan and saute the garlic until golden brown .

Remove the garlic and add the puree’ tomatoes.

Simmer until sauce is thick .

Add the herbs and season with sugar, salt and pepper .

Ingredients

1 egg

1 tablespoon vinegar or juice of 1 lemon

150ml sunflower oil

salt

Method

Put the egg, vinegar , salt and oil in a beaker

insert

the hand blender to the botytom of the beaker

covering covering the egg yolk with the hand blender with the hand blender against the bottom .

Switch and blend until the mixture hs an oily oily consistency

Without reasing the switch to the top of the mixture and black down again once or twice , but do not raise the blade out of the mixture .

Ingredients

½ receipe pie crust

3 eggs slightly beaten

6 tablespoon sugar

1.4 teasepoon salt .

1 quart strawberries

1 and ½ water

3 tablespoon cornstarch

One and one half tablespoons water.

Method

Preheat the oven to 425 degrees celcius. combine eggs, sugar, stir in vanilla. pour into pie shell. Bake for 40 minutes or until knife inserted near rim and comes out clean .

Wash strawberries , hull , simmer 1 cup nof the berries, sugar and 1cup of the berries , and one cup of the water with cornstarch.

Add the cooked berries, sugar and 1 cup of the water 15 minutes . mix remaining water with cornstarch, add the cooked berries. cook until thick, starring constantly, cool. add cooked berries. spoon over pie chill.

.

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

Method

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 fornoa 180°C per 20 minuti.

Ingredients

1 receipe pie crust

1 cup sugar

¼ cup flour

Three and one half cups red sour pitted cherries drained

¾ cup cherry juice

½ teasepoon almond extract.

Method

Preheat oven to 400 degrees celcius.

Mix sugar and flour in a saucepan. Stirin cherries juice and flavouring. Cook over medium heat stairring constatly until mixture thickens and boils.

Pour into pastry lined plate. place top crust over filling trim and seal. Prick to allow for escape of stem. bake in hot oven about 30 minutes or until crust is nicely browned.

Cherry pie variations

Line 2 cups sliced apples and 2 pitted cherries. Add 1 teaspoon and ½ teasepoon nutmeg and other ingredients.

Bake as usual

Cherry nut pie

Add 1 cup silvered almonds or chopped nuts cherry be filling.Bake as usual .

Cherry pineapple pie.  

Use 1and a half pineapple chunks and 2 cups cherries. Use only ½ cup sugar.

Bake as usual

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.

sandwitch

Reynolds wrap heavy duty aluminum 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 humberger buns.

Green olive tapenade.

1/3 cup parmeasan coarsely grated

Prepare a grill for medium high heat, cut lemon in half crosswise and thinly sliced 1 half, remove seeds. Set remaining lemon half aside for serving. Grill lemon slices turning occasionally until lightly charred about 2 minutes . Transfer to a cutting board and coarsely chop.

Place in a medium bowl .Using long tongs place clams directly on grill . Carefully transfer to a large bowl as they are open. Try to save as much clam liquor as possible, but some will inevitable split into coals  let cool. Remove clams from their shells and coarsely chop . transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes and ¼ cup oil season with salt and black pepper. Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred about 5 minutes. Top toasts with clam mixture, some green olive tapenade, then parmesan dividing evenly, cut into pieces, cut reserved lemon into wedges and serve alongside toast for squeezing over

Ingredients . Serve 4.

1 large shallots, chopped

2 garlic cloves, chopped

¼ cup packed light brown sugar

¼ cup fish sauce

2 tablespoon dark or irregular soy sauce

2 tablespoon vegtable oil

2 tablespoon freshly ground black pepper

½ thick bone in pork chops

Kosher salt

3 firm red plums cut into ½ wedges

2 scallations dark or pale green parts only thinly sliced

1 frenco chile  , thinly sliced

2 cups torn mixed herb leaves

Such as thai or sweet basil cilantro and or mint

½ cup bean sprouts

2 tablespoon unseasoned rice vinegar

Lime wedges for serving

Method:

Blend shallots, garlic brown fish sauce, soy sauce oil and pepper in a blender

Transfer marinade to a large resable plastic bag. 

Marinade to a large resealable plastic bag. Add pork chop and turn to coat . seal bag, pressing out air, chill for at least 1hr and up to 12 hours.

Prepare a grill for medium high heat. (Alternatively) heat a grill pan over medium high. Remove pork chops from marinade, letting excess drip bag into bag, season both sides with salt .

Meanwhile toss plum scallations, chile herbs, bean spouts and vinegar in a large bowl. Season with salt toss again. Serve pork with salad and lime wedges.

Ingredients: serve 4.

Vanilla seeds

Vanilla beam

Thai chilli split

3 oranges

24 hibiscius tea bags

1/3 cup sugar

Boiling water

Fresh lime juice

2 cups cold water

Cold water in the fridge for 1hr

Lime leaves

Method

Scarpe vanilla seeds from vanilla bean, split

In half lengthwise for 3 sides and add pot. Thai chili split in half lengthwise for 3 strips orange or 24 hibiscus , tea bags 1/3 cup sugar and 2 cups boiling water  let steep until until infusion cools to room temperature 25 to 30 minutes. Stain through a fine mesh. Sieve into a large  bowl  pressing all solids. stir in ½  cup fresh lime juice and 2 cups cold water. Chill aqua fresco for 1hr. Divide aqua fresco among ice filled  glasses. Garish with lime leaves. . Aqua fresco can be made 3 days ahead. Cover and chill   

Ingredienti

6 bicciiet hobz

Dixx tal-forn

Grill

2 laringiet bil-qoxra

300ml halib

100ml double cream

3 bajdiet

50gr zokkor

Ftit kannella

Forn gas 4 /180/c   

Metodu

Ferrex 6 bicciet hobz bil-butir u aqsamhom min-nofs f’dixx tal-forn u ggriljhom triangle u zid bejniethom 2 laringiet bil-qoxra u bil-qalbha imnehhija imqatghin f’ bicciet . hallat 300ml halib ma 100ml double cream, 3 bajdiet u 50gr zokkor. ferrex fuq il-hobz fid-dixx. Ferrex ftit kannella u halli id-dixx joqoghdu ghal madwar siegha . Ahmi forn li ikun midluk fuq gas 4 /180 °C ghal madwar 30 minuta.

Ingredienti

Mgharfa zejt taz-zebbuga

Basla imqatta

500gr patata maqsuma f’bicciet

1 litru brodu tal-haxix .

Kwart ta kuccarina nocemuskata mahkuka

Bzar u melh .

Metodu

 Sahhan iz-zejt f’kazzola, itfa il-basla u aqlieha ghal madwar 3 minuti u kompli sajjar sakemm tara li it-tahlita tigik lixxa . itfa u hawwad il-krema friska u in-nocemuskata . hawwad il-bzar u il-melh .

Ingredients:

Preparation 15 minutes.

Cooking time 2 hours.

Serve 4-6 persons.

One and one half driied chichpea soaked overnight

1small onion , quartered

3  garlic cloves

¾ parsley

2 tablespoon olive oil

5 cups vegetable stock of ½ lemon

Salt and pepper

Method

Drain the chickpeas soaked overnight in cold water and drain again.  Put them in a saucepan of fresh water, bring to the boil , boil rapidly for 10 minutes then simmer for one and one half hours until just tender .

Put the onion, garlic and parsley in a food processor, or blender until finely chopped.   Heat the oil in a saucepan until cook for 20 minutes or until the chichpeas are really tender .

Allow the soup to cool a little, then mash it with a fork so it retains plenty of texture . cover and chill until required. 

When ready pour the soup into a clean pan , add the lemon juice adjust the season as necessary with salt and pepper and leave it hot until served .

Serve the soup topped with grated lemon zest. Serve hot.

Ingredienti ghal gewz

200gr dqiq plain , mgharbul  

Erba’ bajdiet 

2 ingharef halib 

50gr gewz, imkisser 

225gr butir, artab mgharbul f’mgharfa mishun  

2 kuccarini u nofs baking powder 

Nofs kuccarina bicarbonate of soda 

Ingredient ghal (frosting) 

Gewz biex izejjen 

2 kuccarini u nofs trab tal-café mgharbul b’ imgharfa mushun 

175gr butir artab  

Metodu

Poggi iz-zokor u i-gewz go food processor u farrak kollox. 

Zid il-butir, id-dqiq  it-tahlita tal-café, il-baking powderi bicarbonate of soda u il-bajd 

Erga hawwad kollox fil-food processor sakemm ikollok tahlita sabieha u lixxa             

Bil- food processor ghadu ghaddej, zid ftit  ftit il-halib sakemm it-tahlita tigik ftit ratba

Sahhan fil-forn temperature 180 degrees celcius .  Idlek dixx tond ta’ madwar 24cm bil-butiru iksi b’ karta strazza . Ferrex it- tahlita fid- dixx, illixxa l-wicc u ahmi ghal madwar 40 minuta . 

Biex taghmel il-frosting, habbat flimkien il-butir, l-icing sugar, u il-café sakemm tigi tahlita cara u maghquda. 

Meta il-kejk jibred, aqsmu min-nofs bil-frosting . 

Aghlaq il-kejk u iksi il-wicc . 

Zejjen bil-gewz . 

Ingredients serve 6-8

25gr shelled pistachoes

100gr butter at room temperture

100gr light brown sugar

1 large egg +2 egg yolks

85gr self raising fl,our

2 tablespoon milk

2 egg whites

100gr light brown sugar

250fgr resh cream whipped

200gr strawberries cleaned and hulled

Method

Line a 20cm round, loose bottomed sandwich tin and parchment.

Grind the pistachios till fine.

Beat the butter and sugar for 3-4 minutes till pale.

Beat in the eggs and egg yolks.

Gently stir in the flour and ground nuts together with the milk . Spoon the mixture into the tin and level till smooth . To make the meringue whish the egg whites until stiff . Whisk in the sugara couple of spoon at a time till smooth. 

To make the meringue whisk the egg whites till stiff . Whisk in the sugar a couple of spoons at a time till glossy . Spoon over the cake in the tin and spread . Bake for 45minutes till meringue is crisp and lightly coloured . Remove the oven and leave to cool . To serve cover with the lightly whipped cream and strawberries .

Ingredients

175gr butter butter cut into small pieces.

 225gr flour.

 Quarter of a teasepoon flour.

Quarter of a teasepoon salt,

 4 egg yolks

 5 gr marsala.

½ grated lemon.

Quarter tablespoon.

 Salt. 

½ tablespoon sugar.

 ½ tablespoon vanilla essence.

 2 tablespoon flour.

 Grated rind of 1 orange.

 Grated rind of 2 lemons. 3 tablespoon sugar.

 2 tablespoon finely chopped.

Candied peel.

2 tablespoon sieved almonds.

1 egg slightly beaten.

Method

Lightly grease a 23 cm 9cm springform pan a little butter and springfield.

Pan a little butter and set aside.

 To make the pastry sift the flour and salt and drop in the butter , the egg yolks. The sugar, the marsala wine and the lemon juice. And the lemon rind. Conbine all the ingredients. Then kneald the dough until it is smooth and can be formthe dough untilit is smooth and can be formin a ball.do not cover the handle.

 Cover the dough and chill in the refregerator for another 5 minutes or until it is fairly thin.

 Break off about the quarter of the dough.and the lemon rind. Dust it with flour cover and return to the refregerator.

Re- shape the rest of the dough intio a ball and flatter into a circle..

Roll out to a pin gentle easy the dough into the pan to form a case.

 Trimming off any access. Preheat in a moderate oven to 180degrrs celcius.

To make the filling beat all the ingredients. Together.

 Eccept the almonds and egg whites.

 Until they are blended.

 Spoon into the dough case and sprinkle with the almonds.

Remove with thereserved dough from the refregerator and roll to a rectangle.

At least 25cm.

cut into strips and arrangethem cross the filling to create a lettice pattern.

Put the pie in the oven and bake for 1hr or until the crust is golden and the filling is firm to the touch.

Remove the pie from the oven take out from the pan and leave to cool. Serve cold in wedges.