Ingredients serve 6

12 Veal slices

6 rashes Italian pancetta

60gr butter

6 tablespoon Marsala wine

6 tablespoon dry white wine

4 tablespoon fresh sage leaves

Seme fresh rosemary sprigs

For the filling;

70gr prosciutto crudo chopped

1 whole chiken liver finely chopped

20gr dry breadcrumbs

3 tablespoon finely chopped

2 tablespoon lighten beaten

¼ grated nutmeg  

Salt and ground pepper

Method

Soak 6 skewers in water.

For the filling in a bowl . mix well and refregerate for 15 minutes .

Lightly pound the veal slices with the chiken mallet . Divide the filling in the veal slices .

Carefully roll the veal while enclosing the filling.  Cut each rashes into half each half round the veal . Thread 2 veal rolls onto a single skewer .

Heat the butter in a large frying pan.  Gently fry the veal rolls until they evenly cooked and gold4en brown . turn occasionally . Remove the veal rolls    

From the pan and place them on a warmed serving dish . Reserve the juices in the pan .  Add the marsala and the wine to the pan and bring to the boil . Scarpe the bottom of the pan clean with a wooden spatula . Add the chopped sage leaves and rosemary . Simmer for 4 minutes or slightly reduced .  Pour the sauce over the rolls and serve immediately .

Ingredients

Dqiq ,

melh,

naghniegh niexef,

zejt taz- zebbuga

ilma kiesah 

Ghagina

Naghniegh frisk,

sketchg and seal,

spinaci ,

zebbug ,

tadam ,

haxix ghatti l-ghagina.

Mili , ghagina , taqqab l-ghagina , dellek bajda imhabta fil-wicc . Ahmi ghal 180/c sakemm l-ghagina tigi kulur sabih.

Metodu

Aghrbel id-qiq , zid il-melh u in-naghniegh nixef. Haddem iz-zejt taz-zebbuga fid- dqiq . zid l-ila kiesak ftit ftit sakemm taghqad l-ghaginarembilha fin- naghniegh frisk u rembibha fi sketch and seal . Zid l- ispinaci iz- zebbug u it- tadam ghalli u sajjar sakemm il-haxix jirtab Zid it-tonn taz-zejt u ftit melh u il-bzar . iftah l-ghagina u iksi id-dixx tal-forn Poggi il-mili ghatti u aghlaq l-ghagina sew Taqqab il-wicc ta l-ghagina u uza pinzell biex idellek bajda mhabta fil-wicc. Ahmi il-forn ghal 45 minuta ta’  180˚C ghal 45 minuta sakemm l-ghagina tigi kulur sabih .

Ingredienti ghal ghagina

350gr dqiq self raising

Plain yougourt tista tuzah bhala light brown

Kuccarina baking powder ,

Bajda, mgharfa vanilla

100gr zokkor

Jew icing sugar

100gr butir

Mgharfa vamnilla

Qoxra mahkuka ta’ laringa ta’ malta

Ingredienti ghal mili .

500gr ricotta ta’ malta

250gr mascarpone jew cream cheese

2 kuccarini vanilla

100gr chocolate chips

Metodu

Ibda billi tiprepara id-dqiq u il-baking powder.  

Hadem il-butir mad-dqiq b’idejk sakemm igibu frak tal-hobz , zid iz-zokkor il-yougourt , il-bajd ilqxur u il-frott u ghaqad sakemm tifforma ghagina ratbau llixxa forma ta’ ballun Hallieha toqoghod fil- frigg ghal mhux inqas minn siegha .  Ahmi ghal madwar 25-30 minuta . kif tiksah ssew dahalha fil- frigg ghal madwar saghtejn jew  jekk ikollok hin ghal matul il- lejl. servi din it-torta ma ftit gelat jew double cream.

Ingredienti isservi 6 .

40gr habaq

2 sinniet tewm mithuna

2 imgharef pine nuts ftit mixwijin

25gobon parmegjan mahkuk

75ml zejt taz- zebbuga extra virgin

Melh u bzar

175patata zghira mqaxxra

125gr fazola twila biz-zokk maqtugh

2 imgharef zejt taz-zebbuga

450 gr ingokki

Gobon parmegjan biex isservi

Metodu

Poggi il-habaq, it-tewm , il-pine nuts u il-gobonfood processor u ithan kollox flimkien . poggi it-tahlita f’ bieqja kbira u itfa iz-zejt taz-zebbuga zid il-melh u il-bzar u it-tahlita tal-pesto sajjar oil patata fil-mishun ghal 12-14 il- minuta jew sakemm isir.

Madwar 4 minuti qabel isir itfa il-fazola . Nehhihom mill-mishun u lahlahhom bl-ilma kiesah. Warrab il-fazola u qatta il-bicciet hoxnin u aqsamhom min-nofs jekktkun kbira hafna

Sahhan z- zejt taz-zebbuga oil f’tagen u zidlu il-patata. Aqlieha fuq nar medju ghal 5 minuti jew sakemm tiehu il-kulur itfa il-fazola u pesto u sajjar ghal 2 minuti ohra sahhan u zid il-patata  aqlieha fuq nar medju ghal 5 minuti jew sakemm tiehu il-kulur .   Zid il-fazola u il-pessto u sajjar ghal 2 minuti ohra.

Ingredients

6 blood oranges

1 medium bulb

2 spring onions

12 black olives

Some fresh mint

A herb with yellow flowers

1 red red wine

Vinegar

Salt and pepper

Method

Peel the oranges and remove as much of the path . cut the wedges and remove pips into stripes . peel the onion , cut the as well wash the spring onions and slice the angle

To make up the salad place the oranges into an attractive serving dish . top with the fennel onion spring onions and olives dish . Top with the fennel , onion onion spring onions and slice and olives Mix very gently and leave in the fridge for about 1hour . To make dressing simple shake the oil and vinegar together with some salt and dress the salad just before serving .

Ingredienti

400gr cicri tal-bott

2 bottijiet tonn taz-zejt kbar

Basla imqatta irqiq

100zebbug iswed imqatta

6 sinniet tewm imqatta irqiq

Naghniegh imqatta irqiq

Tadama minghajr iz- zerriegha , imqatta irqiqa

2 imgharef lumi

2 bajdiet

Bzar iswed

Metodu

Qattar sew ic- cicri . ithan go food processor flimkien mat-tursin , il-bzar ahdar u it-tewm .

Ghaffeg it-tonn taz-zejt (minghajr iz-zejt) u hallat mat-tahlita

Zid in-naghniegh, it-tadam ,iz-zebbug il-bajd , il-lumi il- bzar iswed. Hallathom 

Qattar sew ic-cicri .  Ithan go food processor il-basal flimkien it-tewm

Hallihom joqoghdu ghal madwar 30 minuta fil- frigg . Ifforma pulpetta mdaqsin u ahmihom f’forn moderat ghal msadwar 20 minuta.

Servi mal haxix mgholli jew mal insalata.

Ingredients serve 8.

500gr sidra tat-tigieg

Mgharfa zejt taz-zebbuga

Mgharfa hwawar tal-cajun

300gr ross

50 piselli

Basla imqatta f’ dadi

50 qamhirrun (sweetcorn tal-friza .) 

Kebabs ta l-injam

Method

Aqta it-tigieg 24 dada u poggihom go skutella flimkien maz- zejt , hwawar u lumi . hallihom jimmiraw fil- frigg ghal xi kwarta . xarrab l-istikek tal-kebabs ghal xi kwarta f’ilma.

  Aqta it-tigieg 24 dadi u poggihom go skutella flimkien maz- zejt , hwawaru lumi . Hallihom jimarinaw fil-frigg ghal xi kwarta . Xarrab l-istikek f’ilma . Sajjar ir-ross u lejn l-ahhar zid il-piselli u il-qamhirrun . Dahhal id-dadi fit-tigieg fil-basal nofs lumija u lejn l-ahhar zid il- piselli u is-sweetcorn . Sahhan tagen tal-grilja u sajjar il-kebabs ghal madwar 10 minuti filwaqt li thawwad spiss . Servi mar-ross servi shun .

Ingredients

250gr short crust pastry

350gr zucchini

350gr carrots

250gr aubergines

1 red pepper (optional)

20ml extra virgin olive oil

For the white sauce

300ml milk ,

25butter,

 2 eggs ,

 salt and pepper .  

Pinch of freshly ground nutmeg

Method

Preheat the oven to 180˚C. To make the white sauce pour the milk in the saucepan together with the nutmeg and bring to the boil . Meanwhile melt the butter in another pan add the flour and salt and mix well and parmesan and mix well let it cool to a room temperture . Butter a 23 shadow cake cakt tin and line to the pan timing the edge if neccessary . Beat in the eggs and add to the milk and flour mixture and mix well . Pour on to the base of the pie , peel the carrots and using a potato pealer cut the zuchini aubergines and carrots lenghtwise into ribbons . Decorate the pie with the vegetable by placing will down the pastry until the base is covered brush with the oil for 1hour allow to cool and cut into slices and serve .

Ingredients

500gr double cream

2 garlic cloves crushed

6 sprigs of thyme

6 tablespoons wholegrain mustard

salt and pepper

8 medium potatoes

400Emmental cheese -grated

method

Preheat oven to 170/c gas 5, place double cream butter cloves , sprigs of thyme and wholegrain mustard into a saucepan ; season with salt and pepper and heat to low until simmering ; remove from the heat and set aside to infuse and cool. Thinly slice the potatoes and arrange in a vertical spiral and tightly packed in an ovenproof dish ,; pour the cooked cream mixture over the potatoes and top with Emmental cheese . Bake in about 1hour or until the potatoes are cooked through and the top is golden , serve immediately.

Ingredienti

Tuffieha imqaxxra u imqatta’

Basla imqatta’

100gr gambli

nofs bzaru ahmar imqatta’

nofs bzaru ahdar imqatta’

50gr ross ismar

mgharfa soy sauce

2 bajdiet imhabta

ftit melh (jekk trid)

Gambli u tursin biex izejjen il-platt

Metodu

Go tagen non stick qalli il-basla u it- tuffieha

Meta jihmaru zid il-gambli u il-bzar u sajjar sakemm isiru nofs sajran .

Zi ir-ross u kompli sajjar filwaqt li thawwad ta’ spiss.

Meta it-tahlita tkun shuna zid is-sos u wara ftit zid il-bajd u il-melh (jekk trid) u kompli sajjar sakemm saru l-ingredienti .

Poggi it-tahlita go dixx u zejjen bil-gambli u it-tursin.

Ingredients serve 6.

400gr Cauliflower flourets

400gr brokkoli

500gr unsalted butter

45gr plain flour

500ml whole milk

1 tablespoon dijon mustard

1/2 teasepoon grated nutmeg

200gr lancashire cheese , crumbled

50gr grated parmeasan

A handfull of sage leaves

1 teasepoon olive oil

Method

Cook the cauliflour in boiling salted water for 8-10 minutes or until just tender adding the brokkoli halfway through , drain and set aside

To make the sauce , melt the butter in a nonstick , saucepan over a medium heat add the flour and cook for 1minute until floury in appearance , remove from the heat and gradually work in the milk using a wooden spoon a little at a time add the bay leaf , return to the heat and bring to the boil , stairing frequently until the sauce thickens , remove the bay leaf add thee mustard and whisk until the sauce is completely smooth , season to taste with salt freshly ground pepper and the nutmeg .

Warm the gratin dish underneath a grill , gently stir the vegetables into the sauce and reheat , mix in the Lancashire cheese and tip into the dish . Scatter over the until golden , toss to save leaves in the olive oil to coat them and scatter over the gratin , gratin again briefly until starting to crisp and color , serve straight away.

Ingredienti isservi 2

125ml zejt

25mgr frak tal-hobz

55gr mushrooms imqatta

175gr spinaci friska

225gr halib xkumat

2 basliet imqatta’ rqiq

25gr gobon feta mfarrak

4 imgharef tursin frisk imqatta

2 imgharef habaq imqatta frisk

2 tadamiet imqatta’

bzar

Metodu

Dellek ftit margerina mal qiegh u gnub ta’ dixx tat-torti u ferrex fuqu il-frak tal-hobz.

Itfa’ iz-zejt go tagen . Aqli il-mushrooms u il-qarabaghli u hawwad bil-mod ghal 5-7 minuti sakemm jirtabu u iz- zejt jevapora . Zid l-ispinaci u erga’ hawwad ghal ftit minuti ohra . Halli kollox jiksah .

Hawwad il-bajd u halib fi skutella kbira, int u thawwad itfa il-basal, gobon, tursina u it- tahlita tal-ispinaci /qarabaghli u mushrooms . Itfa’ kollox go dixx midluk bil-margerina u frak tal-hobz . Iksi il-wicc bit-tadam imqatta u itfa f’ temperatura ta’ 180/c sakemm tara li kollox sar u ghaqad .

Ingredients for dough

125ml white flour

125ml wholewheal flour

1 rounded tablespoon

1pkt dried instant yeast

125ml water

for topping

50gr chopped tomato mixed with some tomato puree

100gr edam cheese

small amounts antichoves filletsof can of tuna

some capers

olives

pizza seasoning

Method

Sieve the flour into a bowl and add the salt and stir in the yeast . Add the125ml (room temperture warm and mix together . ) The dough must be soft and shape into a ball . Cover the bowl with a clean cloth and place in a warm place to rise . The dough can easily be made with a food processor or mixer using the dough hook .

Preheat the oven to 180/c

Roll out a dough to preferred seze and place on a pizza tray . Spoon out the tomato sauce topping on your pizza. Place toppings and seasoning . top with the seasoning grated edam cheese Cook for about 30 minutes . Great serve with salad .

Ingredients

400gr penne

1red onion diced

2 cloves of garlic crushed

2 tablespoon sunflower oil

1 fresh chilli finely chopped

280gr cannelloni beans drained

1 tablespoon capers

2 tablespoon lemon juice

400gr tuna oil drained

1 tablespoon capers

lemon juice

fresh parsley

olive oil

2 tablespoon fresh parsley

Method

Add the pasta to the boiling water and follow cooking instructions according to packet.

Fry the diced onion in some olive oil in a frying pan until soft . Add the garlic and chilli and continue cooking.

Add chunks of the tuna cannelloni beans , capers and lemon juice to the frying pan and stir till well combined .

Do not over cook .

Drain the pasta and keep some of the cooking liquid aside .

Add the tuna and bean sauce to the pasta and mix ADD tablespoon of the reserved liquid if you see the mixture is dry

Season with salt and pepper.

Igredients serve 4

500gr pumpkin chopped into small cubes

100gr salted butter

300gr chiken stock

300ml chiken stock

150 normal cheese

150black trifle

fresh tarragon

method

Melt the butter in a heavy bottomed pan on medium heat

Add the diced pumpkin and cook mixing from time to time until soft and dry .

Add the chi ken stock to the pan and bring to the boil . Gently transfer the soup to a electric blender to blend into smooth silky consistency . Season with salt and pepper . Grate, the black trifle and the decent soup .

Ingredients serve 6 .

600gr mixed mushrooms

1 onion sliced

2 celey sticks

2 cloves of celery

a few sprigs of fresh flat parsley

a few sprigs of fresh thyme

olive oil

1.5organic chiken or vegetables

75gr single cream

extra virgin olive oil

Method

Brush the mushrooms , clean then finely slice.

Peel and finely slice the onion, celery and garlic , then pick the parsley and finely pich the thyme leaves

Heat a splash of olive

oil in a large saucepan over a medium heat add the onion celery garlic , parsley stalks , thyme leaves and mushrooms , pop the lid a

ingredienti

2 karottiet imxaxxra u imdaqsa

200gr pastard

200gr brokkoli

150gr piselli

3 patatiet zghar imqaxxra

bott zghir corn

2 bajdiet

100gr bacon

4 slices hobz

100ml halib

4 slices hobz

100gr gobon isfar mahuk

bzar iswed

ftit frak tal-hobz ghal panura

2 imgharef zejt taz-zebbuga

metodu

Ghalli ftit tal-haxix minbarra il-piselli u il-corn u qattar sew fil-passatur

Xarrab il-hobz fil-halib u hallih joqoghod ghal 10 minuti.

Aghsar il-hobz sewwa bil-halib

GHaffeg il-haxix u zid il-piselli u il-corn. Hawwad sew Zid il-bajd il-bacon , il-bzar iswed , il-gobon u 4 imgharef frak tal-hobz . Hawad sewwa sakemm tara li l-ingredienti dahllu f’xulxin . Halli it-tahlita toqoghod ghal 30 minuta fil-frigg . Sahhan iz-zejt go tagen non stick . Ifforma it- tahlita f’ pulpetti zghar . Gerbeb il-frak tal-hobz u aqli hafif iz-zewg nahat .

Jekk tixtieq tista ukoll thalli barra il-bacon . Servi dawn il- pulpetti jew bhala kontorn jew bhala ikla principali . Jistghu jitieklu keshin kif ukoll shan.

Ingredients

1.5kg of beef fillet (Ask the butcher)

150gr liver pate

12 slices of pancetta

5 sprigs of pancetta

6 bay leaves( Rand)

3 garlic cloves

150gr red wine

500gr beef stock

For the stuffing

25gr porcini mushrooms

50gr butter

4 shallots finely chopped

50gr butter

4 shallots finely chopped

250gr chestnut mushrooms finely chopped

28 gr parsley leaves chopped

method

To make the stuffing cover the porcini mushroomswith water and stand for 30 minutes or until soft . Drain reserving the liquid then drain and finely chop.

Melt the butter in a large frying pan and thyme with a pinch of salt , cook gently add the chestnut musrooms and porcini mushrooms ,cook for 10-15 minutes until they are soft and no liquid are in the dish . then cool them and stir in the parsley. Preheat the oven to 220/c /gas 7 . Cut the beef and flatten it slightly . season well then spread and fill in the middle with the liver pate and seal it in the meat . Use the back of a knife to sketch the pancetta slices , lay them on a baking sheet slightly overlapping to form a rectangle with the same lenght of the filling .

Season with pepper and add the chopped leaves and add the thyme sprigs lay the filling and the pancetta slices around it to tie the fillet every 2cm with string to form a sausage shape tuck the bay leaves under the string . Put the fillet in a large roating bag with garlic cloves and remaining thyme sprigs . drizzle with olive oil and roast for 1hr and 40 minutes and remove the beef. Cover with foil and leave to rest for 20 minutes . Put the tin on the hob add the red wine and sugar and bubble for a few minutes until thick is the stock and the drained porcini mushrooms is ready to serve with theremaining juices in any jug and serve the beef with the gravy . serve hot .

Ingredienti isservi 8

500gr sidra tat-tigieg

Mgharfa zejt taz-zebbuga

Mgharfa hwawar tal-cajun

300gr ross

50 piselli

Basla imqatta f’dadi

50 qamhirrun (sweetcorn tal-friza .) 

Kebabs ta l-injam

metodu

Aqta it-tigieg 24 dada u poggihom go skutella flimkien maz-zejt , hwawar u lumi. Hallihom jimmarinaw fil-frigg ghal xi kwarta . Xarrab l-istikek tal-kebabs ghal xi kwarta f’ilma.

Sajjar ir- ross u lejn l-ahhar zid il-piselli u il- qamhirrun. Dahhal id-dadi tat-tiġieġ u id-dadi tal-basal fl-istikek. . Sahhan tagen tal-grilja u sajjar il-kebabs ghal madwar 10 minuti filwaqt li thawwad spiss. Servi mar-ross servi shun.

Ingredienti

Mgharfa zejt taz- zebbuga u ftit zejjed biex troxx

2 basliet ta daqs medju imqatta’

300gr Brussels sprouts, imsajra

2 sinniet tewm , mishuqa

650ml stokk tal-haxix

. 4 imgharef krema

100gr gobon stirlon f’ kubi u ftit zejjed biex isservi

Metodu

Sahhan iz-zejt f’bormau aqli il- basla fuq nar medju ghal 8-10minuti sakemm tirtab.

Sadanitant qatta’ nofs il-brussels sprouts

bicciet zghar u qatta’ nofs il- brussels sprouts f’ bicciet zghar u qatta il- kumplament min- nofs jew f’ erba’ skond kemm huma kbar .

Zid t-tewm il-basal u aqli ghal minuta, imbaghad zid l-izghar bicciet tal-brussels sprouts u iz-zokk . Ghati il- borma u ghatti.

Nehhi il-borma minn fuq in-nar u hallieha minn fuq in-nar u hallieha tiksah ftit .

Poggi kollox fi processur tal- ikel sabiex is- soppa tigi puree . zid il- krema tal- ikel , il- kumplament tal-isprouts , il-gobon u il-bzar u il-melh . Tektek ghal madwar 2-3 minuti jew sakemm il-gobon idub . Servi bi ftit zejt u roxx ftit aktar gobopn fil-wicc.