Ingredients serve 6.

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

method

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.

Ingredients serve 4

500gr volute chopped into small cubes

300gr chiken stock

150gr grated parmeasan

15gr black trifle

salt and pepper

fresh tarragon

Method

melt the butter in a heavy bottomed pan or 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 a boil Gently transfer the soup to a blender or use a hand blender to blend into smooth silky consistency . season with salt and pepper . Grate the black trifle and enjoy the descant soup bursting into flavors.

Ingredients:

Mgharfa butir

2 sinniet tewm maqsuma erbgha

kwart faqqiegh zghir

mgharfa soy sauce

meraq ta’ nofs lumija mahkuka fina

Holl il-butir go tagen u aqli it-tewm

Zid il-faqqiegh u it-tursin u hawwad ta’ spiss

f’ Nofs sajran zid is-sauce – il-meraq u il-qoxra tal-lumija

Kompli sajjar il-faqqiegh sakemm ikun sar.

Ingredienti

4 bajdiet

nofs kikra eyrthritol () bhal zokkor tajjeb ghal min hu diabetiku

Kuccarina vanilla

2 imgharef butir jew zejt tal-coconut

2 kikri lewz mithun (intrita pura)

kuccarina baking powder .

metodu

Idlek dixx tal- kejkijiet ta’ 9 pulzieri

. Iksi il- qiegh u il- gnub tad- dixx tal- forn li tigi midluka ukoll bi ftit butir jew zejt

Go Bieqja mdaqsa hallat il- bajd tal-erythritol,iz- zejt jew il-butir mahlul u il-vanilla.

Itfa il- lewz mithun u il- baking powder u hawwad kollox

Ferra’ it- tahlita tad- dixx li tkun preparajt

Ahmi il-forn ghal madwar 25 minuta sakemm tara li il- kejk ikun ghaqad u sar .

2 avocadoes misjurin hafna

50gr kokotina skura

banana imnqatta roti roti ifrizata

2 imgharef butir tal- karawett jekk tixtieq

4 tamliet

2 kuccarini vanilla

Metodu

Qaxxar l-avokado u qattaghha bicciet zghar.

Poggi il-banana fil-food processor u haddem sakemm il-banana tibda tirtab u tifforma qisha krema jekk trid tista tghinha bi ftit halib

Zid l-avocado u it-tamal u kompli haddem. zid il-kokotina, il-vanilla u iz-zejt tal-coconut. Jekk se tuza il-butir tal-karawett zidu ukoll. Kompli haddem sakemm tara li l-ingredienti ffurmaw krema sabieha .

Kessahha sew fil-frigg u tista tikolha hekk wehidha jew tuzaha ma xi helu biex timla il- kannoli jew timla xi kejk jew pastini

Ingredienti

8slices hobz tal-kexxun

nutella

4 bajdiet

kikra u kwart halib

2 kuccarini vanilla

ftit trab tal-icing sugar

metodu;

Idlek dixx bi ftit butir . Sadanitant habbat il-bajd , zid il-halib u il-vanilla . Aqbad slice hobz u dellek il-nutella minn naha bwahda . Irrombla l-hobz u gezwru fit-tahlita tal-bajd u il-halib . Irepeti l-istess process bil-kumplament tal-hobz u poggihom wahda wahda hdejn xulxin fid-dixx . Ferrex it-tahlita likwida fil-wicc . Dahhal fil-frigg jew ghal matul il-lejl ghal madwar saghtejn biex il- hobz jassorbihafna mil-likwidu

Sahhan il-forn f’ temperatura moderata ghal madwar 35 minuta .

Servi shan u jekk trid tista isservi xi ftit krema jew gelat tal-vanilla maghha .

Ingredienti

900 gr ikapuljat tal-majjal

pakett bejken imqatta irqiq

50gr gobon normali mahkuk

tursin frisk

6 bajdiet

kikra frak tal-hobz

kuccarina saghtar niexef

nofs kuccarina kosbor mithun

nofs kuccarina kosbor mithun

kuccarina hwawar imhallta

melh u bzar

Metodu

Ghalli borma zghira u webbes 2 bajdiet . Sadanitant go skutella kbira hallat sew l- ingredienti kollha hlied il-bajd nej u il-bajd iebes. itfa melh u bzar skond il- gosti tieghek . f’ bieqja habbat 4 bajdiet u hallathom mal- bqija tat-tahlita . Fuq mejda aqta’ bicca aluminium fojl imdaqsa u poggi nofs bicca tahlita fuqha . poggi il- bajd iebes fuqhom u warta ghatti il-bqija tat-tahlita . Rembel it-tahlita sew fil-fojl u sajjar ghal madwar 25 minuta go forn imsahhan ghal 180/c qabel tohrog fil-forn it-tempertura interna tal- pulpettun ghal 77/c . Servi bil-patata maxx jew patata l-forn.

Ingredients serve 4

4 large coloured peppers

halved and seeded

175gr mozzarella drained and torn

200gr cooked peeled prawns

1 large avocado peeled, stoned stoned and chopped

2 tablespoons capers , drained

2 tablespoon pesto sauce

1 tablespoon olive oil

fresh basil to garished

method

preheat the oven to 200/c gas 6. place the peppers cut side up on a baking tray and bake tray and bake for 20 minutes until soft .

fill the peppers with mozzarella , prawns , avocado and capers , mix together the pesto sauce and drizzle over the top season with black pepper bake for 5-10 minutes until the cheese starts to melt and the filling is hot , serve garished with bay leaves .

Ingredienti isservi 6

600gr majjal ta’ malta dghejf imqattgha f’ dadi

basla zghira imqatta

2 bottijiet tadam imqatta

bott kbir kidney beans bojod imhallatin

250spinaci friska jew tal- friza

750gr stokk tat- tiegieg

50gr gobon normali

2 kucarini zejt

2 kuccarini hwawar taljani.

metodu

f’ tagen fond non stick sajjar xi ftit zejt , il- basal , il- majjal u il- hwawar sakemm il- basal jirtab

Wara zid l-ingredienti l-ohra hlief l-ispinaci . Stenna sakemm jiftah jaghli u hallih itektek fuq nar bati ghal 15 il- minuta .

Sadanitant qatta l-ispinacif’ bicciet zghar u zid it- tahlita u sajjar ghal 2 minuti . servi bi ftit gobon normali mahkuk .

Il-bejjiegh tal-laham jista jghinek tista jghinek taghzel l-ahjar qatghat tal-majjal ta’ malta.

Ghar-ricetta li tkun se tiprepara . Hu parir min ghandu / ha

4 tablespoons extra virgin olive oil

500gr skinless boneless chiken tights halved

3 tablespoon capers

2 tablespoon red wine

3 tablespoon red wine

3 fennel bulbs reserve the frouds

3 large garlic cloves

500gr cooked butter bean

450gr chiken stock

method

heat 1 tablespoon of the oil in a large frying pan season the chiken tights then fry over a high heat for 5 minutes on each side ; transfer to a plate

to make the herbs drizzle , chop the parsley and capers as finely as you can , mix with the vinegar , mustard and 2 tablespoon of the olive oil season to tas and set aside.

add the fennel to the same frying pan in which you cooked the chicken and cook staring in the crispy bits of the base in the pan and cook until softened and lightly caramelized; add the garlic and cook for 1 minute more,; tip the butter beans and chicken stock; mix well then place the chicken tights on top of the butter beans and cook for about 5 minutes or until everything is piping hot and the chicken is cooked through . spoon the herb drizzle over the chicken and beans and serve with the fennel frauds.

4 tablespoons extra virgin olive oil

500gr skinless boneless chiken tights halved

3 tablespoon capers

2 tablespoon red wine

3 tablespoon red wine

3 fennel bulbs reserve the frouds

3 large garlic cloves

500gr cooked butter bean

450gr chiken stock

method

heat 1 tablespoon of the oil in a large frying pan season the chiken tights then fry over a high heat for 5 minutes on each side ; transfer to a plate

to make the herbs drizzle , chop the parsley and capers as finely as you can , mix with the vinegar , mustard and 2 tablespoon of the olive oil season to tas and set aside.

add the fennel to the same frying pan in which you cooked the chicken and cook staring in the crispy bits of the base in the pan and cook until softened and lightly caramelized; add the garlic and cook for 1 minute more,; tip the butter beans and chicken stock; mix well then place the chicken tights on top of the butter beans and cook for about 5 minutes or until everything is piping hot and the chicken is cooked through . spoon the herb drizzle over the chicken and beans and serve with the fennel frauds.

Ingredients:

6 stufed clamari, cleaned tentacles chopped and reserved

1 egg

10 olives chopped

2 tablespoons capers chopped

4 anchovy fillets chopped

50gr pecorino cheese grated

25gr parsley finely chopped

2 sprigs rosemary finely chopped

3 garlic cloves finely chopped

5 tablespoons breadcrumbs

salt and freshly ground black pepper

200ml white wine

200gr tomato passata or polpa .

Grated zest of 1 lemon

Method

Whisk the egg in a large bowl and stir in the tentacles , olives, capers , anchovy fillets , pecorino cheese , lemon zest , herbs , garlic and breadcrumbs and mix well, season to taste with salt and pepper . Fill the calamari loosely with the mixture loosely with the mixture and close by treading the top with a toothpick .

Heat the olive oil in a large pan and brown the squid on all sides over high heat sprinkle a few extra drops of oil and pour in the wine ; cover and braise over low heat for about 25 minutes until tender , add the tomato passata or polpa and cook for 5 minutes more serving piping hot .

Ingredients serve 4.

2 duck legs

1 onion diced

1 celery stalk, diced

1 carrot, diced

2 garlic cloves, crushed

1 tablespoon cinnamon

2 tablespoon tomato puree’

150ml red wine

1*400gr tin plum tomatoes

300gr chicken stalk

40gr raisins

1 tablespoon chopped fresh sage

2 bay leaves

150ml milk

2 tablespoon olive oil

600gr Gnokki

sage leaves to scatter

method

Preheat the oven to 220/c gas 7; use a fork to prick of the duck legs, use a fork to prick the skin of the duck legs then place in a small roasting tin and roasting tin and roast for 20 minutes , spoon off the excess fat (keep it for the sauce) and turn the oven down to 180\c gas 4 and slow roast for 40 minutes.

Soften the onion celery and carrot in 2 tablespoon of the duck fat for 8-10 minutes, add the garlic, cinnamon and tomato puree’ and cook, staring for 2 minutes pour in red wine and cook briskly; until it has almost evaporated, add the plum tomatoes , breaking them up with a wooden spoon, then rinse out the tin with the chicken stalk and add it , stir in the raisins , sage and bay leaves, plus some seasoning . , bring to a simmer and cook gently covered for 30 minutes .

when the duck is ready, lift the legs onto a board, discarding the skin and shred the meat, discarding the bones; stir the duck and the milk into the sauce and simmer for 15 minutes .

When almost ready to serve , heat the oil in a large frying pan, tip in the Gnokki and stir fry for 5 minutes until golden and crisp , staring occasionally ; add the extra sage leaves for a final minute , serve with the duck ragu ‘ spooned over .

Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garrlic cloves , crushed

4 drained Anchovy fillets finely chopped

1small red chilli desceeded and finely chopped

1/2 white wine

500cleaned clamari cut into 1cm thickly rings , arsley chopped

400gr taghliattelle

400tomato paste

method

Heat oil in a saucepan over medium heat . add the onion , garlic , anchovies and chilli . cook for 5 minutes stairing on until onion soften. Add the chopped tomatoes and wine then add the tomatoes paste . Bring to the boil and then reduce heat to medium low . simmer partially cover for 10 minutes . Add the clamari or until tender .

Ingredients For the pastry

500gr plain flour

160gr butter

1 tablespoon olive oil

pinch salt

Around 200ml chilled water .

For the filoling

1kg pumpkin finely diced

2 onions , chopped

75gr anchovy fillets , chopped

250gr black olives , stoned and halved

4 large tomatoes , peeled and chopped

some fresh thyme

1 cup rice

some olive oil

salt and pepper

Method

Start by making the pastry , sift the flour and salt in a bowl and add the butter . Using your finger tips rub the butter into the flour until the mixture resembles fine breadcrumbs . Mix with the oil . Gradually add enough chilled water to get ingredients into a dough . knead over a little flavor surface for a few minutes and then wrap in the cling film . leave to rest in a cool place bowl for 30 minutes . Meanwhile , heat in the oven and add the onions . cook over a high heat until lightly brown . Lower the heat and mix in the pumpkin . cook over a medium heat for 10 minutes while staring occasionally . mix in the remaining ingredients. Mix in the remaining ingredients . Cook for 3 minutes and remove from heat . Leave to cool.

Geese a baking dish for butter and dust with flour . The rolled out pastry over a lightly flavored surface . The rolled out pastry over a lightly flavored surface . the rolled out pastry must be larger than what is needed to line a dish with the edges of the pastry overlapping the sides of the dish . place the pumpkin filling , level the top and then tip the edges of the pastry over the filling , level the top and then tip the edges of the pastry overlapping the sides of the dish . Bake in a moderate slightly hot oven 170/c for 60 minutes . Instead of the anchovies you may use 340gr of canned tuna.

Ingredienti

5 bananiet imdaqsa msajrin

2 kikri oats mill-irqiq

Kikra butir tal-karawett

Jew butir ta’ lewz iehor

Kikra chocolate chips skuri

method:

Sahhan il-forn f’temperatura ta 180 °celcius.

Idlek dixx tal-hobz bi ftit buir jew zejt u iksi il-qiegh u il-gnub bil-karta tal-forn . 

Poggi il-banana l-oats u il-butir tal-karawett go blender jew food processor.  Haddem kollox sew sakemm ikollok tahlita lixxa. Zid ic-chocolate chips.. Ferra it- tahlita go dixx.Jekk trid tista tqatta ftit roti tal-banana rqaq fil-wicc u ferrex xi ftit chocolate chips. Ahmi ghal madwar 30 minuta.Dejjem iccekja jekk ikun sar bill-idahhal skewer jew fic-centru tal-kejk / hobza. Meta ikun kiesah sew aqla il- kejk minn god-dixx bil-mod biex ma jitfarrakx . Zomm fil-frigg minhabba il-banana .

Ingredients.

5 eggs separated

175gr gluten free plain flour

One and a half tablespoons  gluten free baking powder

Pinch of salt

150ml semi skimmed milk

1 tablespoon oil for oiling

70gr flaked almonds toasted

60ml agave syrup

100ml blueberries

Method:

Mix the egg yolks with the flour baking powder and salt . Stir in the milk .

Whisk the egg whites and delicately fold them into the mixture until well combined

Heat the oil in a heavy based flying pan and drop spoonfulls of the batter into the hot pan . heat for about 1 minute or until bubbles starts to form , and use a spatula to turn over and cook the other side . remove the pancakes from the pan and keep them warm in the oven

Serve the pancakes topped with the almonds agave syrup and blueberries .

Variation

If you have a sweet tooth add a dash of vanilla essence to the batter of the heavy vanilla pancakes.

Ingredients serve 2.

1*400coconut milk

¼ ground nutmeg

½ vanilla pod

100gr quinua

One and one half tablespoon light honey

1 large banana

25gr unsalted butter

25gr soft brown sugar

Pinch of salt

25gr coconut flakes toasted

1 tablespoon sesame seeds

Method

Pour 300ml coconut milk into a medium – zised pan over a low heat . add the nutmeg and vanilla pod and bring to a simmer . add the quinua bring to the boil and cook for 10-15 minutes.

Lower the heat , stir through the honey and simmer . add the quinua , bring to the boil and cook for a further 5 minutes .

Remove from the heat and take out the vanilla pod . stir through the remaining milk and leave covered while you halve the banana lenghtways , then halve again .

Place a medium sized pan over a medium- sized frying pan over a high heat and melt the butter and brown sugar with the salt until the mixture starts to foam . add the sliced banana and fry it gently on both sides for 3-4 minutes or until the banana starts to brown and become caramelized

Spoon the porridge into 2 bowls and top with the banana toasted flakes and sesame seeds . Serve immediately.

Ingredients.

2 cipolates “adobo” chiken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole 1 green jalapeno or serrano chilli desceededand finely chopped ½ small onion finely chopped

1 lime juice only .

Small handfull fresh coriander roughly chopped

To serve

½ lettuce shreaded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chicken mix the lime juice, garlic , oil , oregano , chills , sugar and salt and pepper and place in the fridge for about 2 hours.

Meanwhile to make the chipolata cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glace mole pound the chills into the pestle and Marmara with the onion and ¼ teaspoon of salt in the lumpy paste. add the avocado and break up freshly with a fork . the result should be lumpy not smooth. Stir in the lime juice over a high heat and cook the chicken tights without the marinade until browned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chiken is cooked through as the juices run clear . slice the chiken into stripes . divide the tortillas beetween four plates , with the rice, chiken sauces and lettuce.

Fold up the bottom of each tortillas , then fold the side and roll to contathe filling , cut in half and serve .

Ingredients: serve 6.

5 large eggs , seperated

Pinch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh rasberries

6 tablespoon runny honey

Method:

 1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacao and sugar in a medium – sized bowl well with a wooden . stir in the buttery. Slowly beat in the milk until it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yogurt , raspberries and honey .