125gr spagetti u ftit butir.
Landa tonn taz-zejt,
sinna tewm. Mghafga
basla imqaxxra
150ml double cream,
Il-qoxra mahkuka u il-meraq tan-nofs lumija.
2 bananiet hodor imqattghin, melh u bzar
Il-qoxra mahkuka u il-meraq ta’ nofs lumija.
Tursin frisk.
Sajjar l-ispagetti , saffih tajjeb.
1 red snapped potatoes sweet .
200gr medium potatoes
40g cherry tomatoes
50g porcini mushrooms
10g shallot
20ml fresh cream
4ml white wine vinegar
15gr butter (unsalted)
20 gr mustard cross 15g aberigines
Clean scale and fillet the fish and remove all the bones. Season with salt and pepper, squeese a little lemon juice and roll over.
Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done.
To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a chinoise. Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill. Saute the porcini mushrooms
and add to the sauce.
To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil.
Steam the fish for 10 minutes and then serve.
1 cup One and one half peaches in my case Honey or sugar,
1 tablespoon lemon juice 2 or 3 black regular tea bags,
Water
Ice
Mint
peaches for garish
Blend all the ingredients until you reach the consistency you prefer
I like blending just until it’s fully combined to keep you need and keep some of the chocolate chip texture. Add whipped cream peach slices add more never less add whipped cream , peach slices and chocolate chips and top for added flair .
place the salamon in a saucepan with the water
400gr salamon fillet skinned
225ml water
225ml dry white wine
20gr butter
350gr mushrooms
225gr cream
150gr parmeasan grated
Salt and freshly ground black pepper
275gr ricotta
75gr breadcrumbs
3 tablespoons freshly parsley chopped
3 tablespoons fresh chives snipped
20-24 pasta shells
Place the salamon in a saucepan with the water and wine, heat until just simmering , then remove from the heat and let sit for 15 minutes and flake the fish reserving the liquid
Preheat the oven 190°/ gas 5. Melt the butter in a small saucepan , add the onion and cook for 10 minutes stairring until it softenbed , stir in the flour , then add the cooking liquid from the salamon and the mushrooms . bring to the boil , stairring and simmer gently for 3 minutes . mix in the cream , 3 tablespoonsof the parmeasan and salt and pepper to taste ; pour the mushrooms and the sauce into an oven proof dish .
Mix the salamon with the ricotta, breadcrumbs , parsley , chives and salt and pepper to taste . cook the pasta shells with the ricotta breadcrumbs, parsley , chives and salt and pepper .
Cook the pasta with the salamon in boiling salted water for 12 minutes or until tender with the salamoon arrange them on top of the sauce and sprinkle the remaining parmeasan over them on topof the sauce and sprinkle parmeasan over for about , bake in a preheated oven for about 30 minutes or until browned , serve at once .
1 cipolla
½ tazza di piselli lessati
½ tazza di asparagi lessati a fettine
¼ di tazza di cavolo
¼ tazza di fagioli
¾ tazza di brodo
¾ tazza di latte
1 cuchaio di farina
2 chuchai di burro
Sale e pepe
Versate il latte ed il brodo in una pentola .
Aggungere gli altri ingredienti. Mescolare con il frullatore. Portare ad ebollizione. e mescolare. Abbasare la fiamma e lasciare bollire per altri 10 minuti. Sa desiderate una zuppa meno densa aggungete una altro po di latte. Servire bollente.
1 pork shanks
25gr chocolate dark fondente
1 tablespoon caocao
4 juniper berries 1 tablespoon five spice powder
1 teasepoon cinnamon
Few mint leaves
Few sage leaves
1 carrot diced
1 tin both salt and ppepper
Extra virgin olive oil
Seal shanks and put ingredients in slow cooker and simmer for 4 hours.
Treckle filling
1 tablespoon rasberry jam .
Small quantity sweet pastry chocolate moose
For the treckle filling
300gr golden syrup
85gr fresh whiite breadcrumbs
60gr ground almond
200gr dark chocolate
200gr whipped cream
Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom. Spoon the treckle filling and place four to six peacans on top .
Reduce the oven to 150°C gas mark 2. For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil. pour it on the chocolate and whisk by a blender until all the chocolate melts. Set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream
Refrigerate for about one and a half hours scoop out the chocolate moose on to each tart and decorate with golden leaf.
150gr steak
½ cup tobasco
2 garlic cloves crushed
2 tablespoon goat cheese
12 flour tortillas
2 tablespoons olive oil
Place steak . Tobacco sauce and lemon juice in a seaseable plastic bag and mix well. Refrigerate for at least 8 hours up to 30 hours . Preheat grill to medium.
Let steak to desired boneless for 5 minutes. Brush one side for a tortilla with oil and place side down in skillet. Sprinkle tortilla with one and one half top with ¼ cup sliced steak. Top with another tortilla and brush with olive oil Top with another tortilla with brush with olive oil. Cook with golden brown and bottom about 90 seconds. Turn and cook until one side is golden and cheese in melted about 1 minute . keep the fish warm and in oven while preparing five more with remaining ingredients . Cut the fish into quarters and serve with four cream and granola.
250gr salamun smoked
250gr gobon artab Soft cheese
Basma imdaqsa imqatta irqiqa hafna
Tuffieha hadra mahkuka
Qoxra ta lumija mahkuka Fina
Kaviar iswed jew/ Ahmar jew orangio
Ftit weraq tat-tursin jew hxejjex friski
Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra.
Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .
Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.
Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista.
Itwi fuq is-salamun u aghfas kemm tista l-isfel.
Aghlaq kollox bil-cling film zejjed.
Kessah il-bragioli fil-frigg ghal matul il-lejl.
Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film.
Zejjen bil- caviar fuq kull bragiola tas-salamun.
Zid xi weraq tat-tursinjew hxejjex ohra biex izejjen il-Platt.
200gr red canned salamon drained
1 egg whites
1 egg whites
1 tablespoon creme fraiche
1 tablespoon fresh pesto
Salt and freshly ground black pepper
For the filling
1 eggs plus 1 egg yolk beaten
4 tablespoon crème fraiche
3 spring onions finely sliced
2 tablespoon fresh dill finely chopped.
Method
Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin
Mix together the tart cases ingredients then press the mixture into the muffin holes using a tablespoon to make 6 tart cases . mix all the ingredients for the filling together , season , then pour into the salmon cases and bake for 13-15minutes using the filling is set remove from the oven and leave for about 5 minutes to firm up .
Run a knife round the edge of the targets then use a spoon to lift out of the tin , serve with more dill on scatter on top.
1 large cauliflower about 1 kg
2 tablespoon Olive oil
300ml creme fraiche
1 tablespoon Dijon mustard
1 large egg yolk
100gr gruyere , grated
3 spring onions
25gr parmesan cheese
Pinch cayenne pepper
Preheat the oven to 200°C
Gas 6 , cut the caulifower into reasonable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cauliflower is not too crowded is not too crowded , roasted for 20 minutes or until tender and lightly browned . meanwhile mix the creme fraiche , mustard and egg yolk together with a good amount of freshly ground black pepper and a little salt then stir in the grated greyere .
When the cauliflower is ready , spoon it into a baking dish that will hold it more snugly , spoon or cremy cheese sauce over the top then scatter with a spring onions , parmesan with a pinch of cayenne , return to the oven and bake or until 12-15 or until golden brown and bubbling .
175gr butter soften
Gas 180/c gas mark 4 and extra for greasing
175gr moscovado sugar
3 large eggs beaten
3 tablespoon strong black coffee
175gr self raising flour
115gr walnut pieces
Walnut halves to decorate
Freezing in the freezer
115gr butter softened
200gr icing sugar
1 tablespoon black cofee
1 tablespoon vanilla extract
Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .
Beat the butter and moscovado sugar together until lightly and creamy .
Gradually add the eggs well after each eddiction . Beat in the cofee .
Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly , then transfer to a wire rack to cool completely .
To make the frosting to sandwich the cakes together, then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.
Decorate with walnut halves .
175gr butter soften
Gas 180/c gas mark 4 and extra for greasing
175gr moscovado sugar
3 large eggs beaten
3 tablespoon strong black coffee
175gr self raising flour
115gr walnut pieces
Walnut halves to decorate
Freezing in the freezer
115gr butter softened
200gr icing sugar
1 tablespoon black cofee
1 tablespoon vanilla extract
Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .
Beat the butter and moscovado sugar together until lightly and creamy .
Gradually add the eggs well after each eddiction . Beat in the cofee .
Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly , then transfer to a wire rack to cool completely .
To make the frosting to sandwitch the cakes together , then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.
Decorate with walnut halves .
Butter for greasing
100gr self raising
Pinch of salt
1 tsp ground nutmeg
2 eggs beaten
5 tablespoon sunflower oil
1 banana chopped
25gr chopped toasted mixed nuts
40gr butter soften
3 tablespoon cream cheese
175gr icing sugar
1 tsp orange fresh juice
Grated rind of ½ orange
Walnut halves of pieces to decorate
Preheat the oven to 180degrees celcius / gas mark 4 . greese on 18cm , 7 inch square cake tin and line with baking paper
Sift the f;lour , mixed spice and nutmeg in the bowl. Stir in the eggs the oil, and the carrots , banana and nuts and mix well together .
Spoon the mixture in the prepared tin . Bake in a preheated oven over 35-40 minutes or until risen , golden and springly to the touch . Leave to cool slightly , then transfer to a wire rach to cool completely . to make the freezing , put the cream cheese , icing sugar and orange juice and rind into a bowl and beat together until creamy Spread the frosting over the top of the cake and use a fork to make wavy lines in the frosting. Scatter over the walnuts and cut the cake into 6pieces .
Variation
For a different more flavoured frosting wrap the orange juice and lime juice and rind instead.
Bott 400 gr tadam pomodorini mayor
200 gr zejt taz-zebbuga
Nofs basla mqatgha irqiqa
2 sinnit tewm imqata’
2 imgharef habaq frisk .
Metodu
Aqla il-basla u it-tewm
tadam pomodorini mayor
Zejt taz- zebbuga
U roxx il-bzar mithun frisk .
Ixhet il-habaq 500gr u hawwad kollox sewwa.
Ghalli l-ghagin skond l-istruzzjonijiet tal-pakett u hallat iz-zalza go tagen u servi.
½ basla medja imqattgha fin
4 sinniet tewm medji imqatghin fin
120 haruf jew dundjan ikkapuljat
2 imgharef brodu tat-tigiega
3 tazzi kaleimlahalhin u imqatghin fini minghajr zokk 5 bajdiet
Melh u bzar ghat toghma
Qatta il-basala u it-tewm fin u hallihom joqoghdu ghal 5 minuti biex isahhah il-beneficji sustanzjuzi taghhom . Fuq nar baxx sahhan mgharfa brodu f’tagen stainless steel Sajjar il-basla fuq nar medja , ghal madwar 3 minuti u hawwad ta spiss . zid it-tewm il-haruf jew dundjan ikapuljat u sajjar ghal 3 minuti ohra fuq nar medja u holl il- bicciet maqudin zid il-kale u 2 imgharef broth. Naqqas is-shana ghal baxxa u kompli sajjar, mghotti ghal 5 minuti . roxx il-melh il-bzar u hawwad. Habbat il-bajd roxx ftit melh u ferra it-tahlita fil- wick imdaqqas sajjar fuq temperature baxxa ghal 2 minuti ohra minghajr ma thawwad . Poggi it- tagen that il-boiler f’nofs il-forn madwar 7 pulzieri l’boghod minn nar biex ikollu cans isir minghajr ma jinharaq il- wick . kif jibbiesu il-bajd ikun sar , madwar 3 minuti.
500 gr pakett (Bebbux ) ghagin
Zejt taz-zebbuga
Basla imqatta’ irqiq .
2 tewmiet imqatta’
Bott ta’ 400gr salsa Bolognese mayor .
Bott ta’ 400gr polpa tat-tadam mayor .
700gr irkotta friska
2 bajdiet
Tursin
Pinta halib frisk
Mgharfa kunserva three hills .
50gr gobon mahkuk.
Sahhan il-forn ghal 200ₒC. Sahhan iz-zejt , gewwa tagen f’ qiegh ohxon u zid il-basla, u it- tewm u hallihom isiru ghal 2 jew 3 minuti . Ixhet il-polpa tad-tadam, iz-zalza Bolognese u il- kunserva u hallihom itektku.
Itfa l-irkotta go dixx fond , itfa’ l-irkotta . itfa zewg bajdiet , il-melh bzar u hallat sewwa .
Imla l- ghagin bl- irkotta , hallat zewg bajdiet mal-halib u iksi dixx baxx li tista idahhal il- forn .
Ferra iz- zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk. Dahhal id-dixx gewwa il-forn ghal madwar nofs siegha.
Bott 400gr sugu tat-tadam
200gr sugu tal-grapefruit
Ponta ta’ kuccarina felfel
2 imgharef habaq
Vodka bil-lumi biex isservi (jekk trid).
Kessah l-ingredient kollha qabel ma tibda. Hallat is-sugu tat- tadam, is-sugu tal- grapefruit u il-felfel . Ferra it-tahlita gewwa il-magna tal-gelati u hawwad ghal 20 sa 25 minuta
Servi il-granite go tazza twal b’ xi weraq tal-habaq . Tista izzid zewg kuccarini vodka tal- lumi ma kull tazza.
Koxxa ta’ papra
Xaham tal-papra jew zejt taz-zebbuga vegitali.
Zewg imgharef hoi sin sauce
4 sinniet tewm
Qalb tal-qaqocc
Kabocca hamra
Zewg imgharef ghasel
Gbejna tal-bzar
100ml Krema
Zewg patatiet imdaqqsa
200ml Stokk tal-papra
Tina imdaqqsa u il-weraq tar-rand.
Pinta inbid abjad.
Tlett imgharef Gobon Parmiggjan
Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u iz-zewgpapri jew zejt taz-zebbuga.
Vegitali sakemm tghatti nofsha.
Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.
Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewminbid vabjad , ftit stokk u sajjar fil- forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel.
Qaxxar il-patata qattaghha f’bictejn ta’ 3cm u aqliha nofs sajran fil-mishun. Dewweb il- gbejna fil-krema.
Hallat il-patata li tkun nofsha msajra u zid nofs il-gobon. Qieghed go forma tal-hadid bil-tal-gobon kumplament.
For the sponge cake
3 eggs separated
125gr caster sugar
3 tablespoon hot water
125gr plain flour
1 teasepoon baking powder
For the filling
1kg ricotta
200gr caster sugar
4 tablespoon water
½ teasepoon ground cinnamon
450 Mixed peel, chopped
80gr plain chocolate , chopped
12 maraschino liquor
¼ ground cinnamon to decorate
Some cherry halves to decorate
1tablespoon plain chocolate to decorate
Grease a 26cm spring cake tin with butter . line in a baking paper a grease the paper with butter . Swift the flour with the baking powder into the bowl . Whisk the egg whites in a separate bowl until stiff peaks form . place the egg yolks and the sugar in the bowl and whisk for 1 minute . Add the lemon zest and the hot water and whisk for 3 minutes or until; light and fluffy . gently fold the flour into the egg yolk mixture and then fold it in a stiffly beaten egg whites . Mix gently. Pour gently into the prepared baking tin and level the top. Bake cake as golden in color and cooked through. Bring out of the oven on a wire rack Wash the cake tin and dry it well.
Place the ricotta in the bowl . Dissolve the sugar in the 3 tablespoons water over the low heat . Leave to cool and then beat it into the ricotta until well blended. Beat in the ground cinnamon . reserve 10 tablespoons of the mixture for decoration . still the chopped mixed peel and chocolate in the mixture and mix well.
Line the base and sides of the cake tin with baking paper . cut the sponge in half horizontally . Place half of the sponge cut side up on the base on a tined tin . sprinkle with 6 tablespoon maraschino . Spoon in all the ricotta mixture and level the surface with a spatula Place the other sponge layer on top , cut side down . Sprinkle the rest of the maraschino over the sponge and refrigerate for 8hours . Bring the gateau out of the tin and spread some reserved ricotta mixture on top . Decorate as desired with some ricotta mixture , cinnamon , cherries and some grated chocolate.
David's Recipes 