Ingredients

2 cups milk

½ cup instant tacioca

½ cup sugar

1/8 teasepoon salt

Grated rind of ½ orange

2 eggs seperated

½ cup shreaded coconut

Directions

Preheat oven to 400°C.

Mix all dry ingredients

Method

Add orange rind . Cut in shortening coarsely . Add orange juice 5 tablespoons should blind ingredients together.

Roll out on lightly floured board. Line orange juice 5 tablespoons vry cloosely with pastry . Prick bottom and sides, line flavoured board. Line pie plate very closely with pastry . prick bottom and sides line pastry shell with parchment of wax paper and partially fillwith rice or beans or pie weights made specifically for this purpose . Be sure . Remove paper and weights you are using to the sides , line pastry shell with parchment of wax paper and partially fill with rice or beans or pie weights made specifically for this purpose . Be sure to push whichever weights you are using to the sides to keep walls of crust from collapsing . Remove paper and weights after first 10 minutes of baking and bake 5 more minutes .

Heat milk in double boiler. Mix tapioca, sugar and salt . Stir to milk.

Cook until mixture begins to thickens . Add orange rind . cook 15 minutes and stir to prevent lumping. Add beaten eggs yolks and cook for 1 minute longer . Cool . Then fold in shifty beaten egg whites . pour into pastry shells . Sprinkle top with coconut . Bake for 400°C until lightly browned . Chill through .

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

Preparazione.

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 forno a 180°C per 20 minuti.

Ingredients

4 shallots

2 garlic cloves

511Aubergines

2 red peppers

2 carrots

1cm piece fresh ginger root

fry olive oil

397 ml passata

1 tbsp cumin seeds

2 tablespoon mild curry powder

salt and black pepper

100ml sweet corn, ginger

fresh coriander to garish

Method

chop the ingredients , chop the shallots , garish the garlic , trim half the aubergines lenghtwise .

Cut the peppers into small pieces, roughly chop the peppers and grate the ginger. put the olive oil , cook the shallots , garlic , cumin , seeds , curry powder for 5minutes

serve hot .

Ingredients

one half receipe pie crust baked or 1 receipe crumb crust .

one and one half cold milk

2 ounces baking chocolate melted

3 tablespoons cornstarch

1 cup flour

1 cup sugar

one half teasepoon salt

4 egg yolks

2 tablespoon lighten beaten

2 tablespoon butter

one and one half teasepoon vanilla

Method

Scald 2 cups milk and melted chocolate in double boiler , beaten until

smooth , sift flour , cornstarch until thickened . cook 10minutes longer then beat through . Add the butter and vanilla . cool. pour into baking shell .

Cover with meringue by folding 8 tablespoon sugar into 4 egg stiffand beaten

Bake for 12minutes at 300or until delicate brown

Ingredients

1ml cup evaporated milk

1 cup water

1/4 granulated sugar

1/4 cup flour

1/4 cup water

2 eggs seperated

baked pie shell 8 inch

Method

process as for standard cream pie using one cup brown sugar in place of granulated sugar and adding by additional teasepoon of butter . When cream mixtures cool stir in 1/2 cup finely chopped pecan nut meals . Flavour with vanilla and pour mixture. Sprinkle top with meringue with chopped nut meats. Baked for cream pie.

Ingredients

750gr chiken breasts , filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chiken into a large frying pan in a single layer . pour pineapple juice over chiken . set pineapple pieces aside . Add thme to chiken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chicken aside to cool in pouching liquid . remove chiken . reserving ¼ cup pouching liquid . Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chiken , pineapple, pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 6

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

ingredients

1 large onion chopped

1clove garlic chopped

1 aubergine cut into chunks

1 green pepper chopped (seeded removed )

3 courgettes sliced

250gr tomatoes blanched

Add the chopped onion and garlic to a small amount of water and cook until soft .

Add the cut aubergines to the pan and cook for 5-10 minutes

simmer very gently until the vegetables go soft .

season with herbs and pepper .

Ratououille can be served hot or cold. It can be served alone or with fresh bread . it tastes good with pasta and parmeasan cheese . I like to add it in my tuna and spinach pie

ingredienti

4 porzjonijiet ta’ polenta lesta (din issibha fis- supermarkets )

250gr mushrooms

3 imgharef butir jew zejt

tewma imqatta rqiq

4 bicciet pancetta mqattgha

tisjir

qalli il-pancetta li tkun qatajt f’ kubi kbar

wara zid it-tewm u kompli sajjar ghal 3 minuti

Zid il- mushrooms li tkun qattajt f’ bicciet zghar

wara 15 il-minuta nehhi minn fuq in- nar.

Sajjar il-polenta.

Poggi il- polenta f’ 4 platti u kull porzjon ferra it- tahlita tal- mushrooms .

ingredients

8 small lamb fillets

8 parma ham slices

2 tablespoon capers , rinsed and chopped

2 tablespoon olive oil

1 tablespoon chopped rosemary leaves

2 tablespoon chopped parsley

3 chopped anchovy fillets

2 large garlic cloves , crushed

handfull parsley to garish

method

preheat the oven to 200degrees celcius / gas 6 .

mix the capers in a bowl with the olive oil , add the rosemary , parsley anchovy fillet and crushed garlic ; transfer to a small food processor and chop until they form a thick paste .

lay 4 slices of parma ham on the chopping board , slightly overlapping , then spread half of the caper mixture top with 4 lamb fillets and wrap well , repeat 4 more slices and the other lamb fillets . place in a roasting tin , drizzle with the olive oil and roast for 30 minutes remove from the oven slice and serve garnished with parsley leaves

Ingredients

480gr peeled and cut into batons

2 tablespoon olive oil

40gr butter

2 tablespoon honey b

good pinch coarse salt and pepper

1 tablespoon thyme leaves

Heat the oil , butter and honey in a large frying pan and toss in the carrots and parsnips Cook for 3/4 minutes until they are just begining to brown around the edges . Transfer the carrots to a large baking tray side by side . Season well with coarse salt and pepper and sprinkle over the thyme leaves . place in the oven at 200/c and cookfor 15-20minutes until golden all over

Ingredients serve 4

700pork fillet

4*150duck breasts , skinned

500gr chicken livers , trimmed

150ml Medira or port

1 teasepoon orange zest

2 tablespoon chopped fresh thyme

100gr cramberries

25grb butter

4 shallots , peeled and finely chopped

3 garlic cloves , peeled and finely chopped

3 garlic cloves garlic, peeled and very finely chopped

1 teasepoon coriander seeds crushed

1/4 teasepoon ground all spice

1 large egg beaten

3 tablespoons creme fraiche

100shelled pistachio nuts

300gr sliced steaky bacon

10-12 bay leaves (0Rand

salt and freshly ground black pepper

Method

Chop the pork fillet, 2 duck breasts and half the chicken livers into fairly small pieces , place the pork and whiz until add the duck and livers and whiz until finely minced but not a paste, place in a bowl coverwith clingfilm and chill in the fridge

Cut the remaining duck breasts into long thin strips and the remaining chichen into bite sized and place them in a non – metallic dish reserve 2 tablespoons of the Medira or port, then pour over the rest of the duck livers , mix in the orange zest and half the thyme and leave to marinade in the fridge for at least 2 hours , mix the dried cranberries with the remaining , 2 tablespoons of Medira or Port , cover and leave to soak .

Heat the butter in a pan and cook the shallots and garlic gently for 5 minutes until golden ; add the coriander seeds cook for another minute to cool .

Take the minced mixture out of the fridge and mix in the shallots, remaining thyme, all spice, beaten egg and crème fraiche; drain the duck stripes and liver pieces , reserving the marinade and mix that into the mixed; too ; season with 1 tablespoon each of the salt and black pepper , mix well in the dried apricots and any soaking liquid and the pistachio nuts , preheat the oven to 170/c /gas 3 .

Line two 900gr /loaf tins, with most of the steaky bacon strips , letting them overhang the sides and tuck half of the tins , place a third of the minced mixture in the tins of half the duck and chicken liver pieces of both tins , this season ; add another third of the mixture, then the remaining third of the minced meat ; fold over the overhanging strips , then use the remaining bacon to cover the terries and tuck in the remaining bay leaves , press down gently on the mixture and enchase both tins in the kitchen foil .

Place in a large roasting tin and pour boiling water into the tin to come halfway up the tins , cook for 2 hours uncovering them for the last 25minutes , check the water level after 1hour, to see if they are ready , insert a skewer into the center of the terrines should be clear or golden not pink.

Leave to cool, then cover the tins with foil and weight down with tins of food; chill for at least 24 hours before eating.

Ingredients

Gataeu Pit ivier

For the franipine

3 eggs

115caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour

For the gateau 

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase

  30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon , imaqatta f’ dadi zghar

200gr faqqieh , imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmegjan mahkuk

method

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz-zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .

ingredienti isservi 6

4 bajdiet

50gr butir

u minghajr il-gilda

700gr flett tas-salamun minghajr xewk.

bajda imhabbta biex idellek

ghal mar- ross

kuccarina zerriegha tal- kemmun

kuccaruina zerriegha tal- kosbor

4 mwiezed tal- kardamonju

2 stilel tal-anisetta

bicca zokk tal-kannella 200ross basmati

werqa randa

bicca zokk tal- kannella ta 4cm

400ml styokk tal- hut u il0- meraq tan- nofs

lumija

bukett kbir xibt

metodu

ghalli il- bajd ghal 8 minuti ezatt , borma ilma mielah jaghli .

Saffi mill-ilma u kessah taht l-ilma kiesah mill- vit . QAxxarhom u warrabhom f’ genb . QAtta is- salamun hoxnin daqs ta’ suba’ Sahhan nofs il- butir f- tagen non stick u aqli il- bicciet tas- salamun ghal minuta ghal kull naha pero issajarhomx kompletament . x’ hin tlesti warrabhom fi platt.

Biex issajjar ir- ross , dewweb il- kumplament tal- butir fl- istess tagen . Zid il- basla il- kemmun iz- zerriegha tal- kosbor tal- kardamonju u l- anizetta u aqli bil- mod ghal 8 minuti sakemm jiehu kulur dehbi . Zid ir- ross , il- werqa randa u l- istokk tal- kannella.

Ferra l-istokk kollox u zid il-bzar u il-melh . Ghatti u ghalli. imbaghad baxxi in-nar kemm jista ikun, u nkompli sajjar ghal 10 minuti

Warrab genb biex it- tahlita jibred . La darba tibred zid ix- xibt li tkun qattajt.

Biex taghmel it-torta iftah wahda mill-bicciet tal-ghagina forma retangolu ta’ 23cm *40cm. Poggi din l-ghagina fuq turtiera . Poggi nofs ir- ross fuq l-ghagina u u halliu halli bordura ta’ 5cm. nehhi l-anizetta u iz- zokk tal-kannella. Poggi is-salamun fuq ir-ross qatta il-bajd roti u poggi fuq is-salamun. Poggi il-kumplament tar-ross fuq is- saff tal- bajd u aghfas il-mili b’ idejk biex tippakjah sew . idlek ix- xifer tal-ghagina bil- bajd imhabbat .

Iftah it- tieni bicca tal- ghagina b’ retanglu ftit ikbar minn dak ta’ qabel . ghatti il- mili bih u ghafas it-trufijiet flimkien . Ghatti il-mili u ghafas it-trufijiet flimkien. Aqta il-bicciet iz-zejda u ghafas it-truf b’ furketta.

,. sahhan il- forn ghal 220/gas 7. idlek it- torta kollha bil- bajd imhabbat u aghmel qasmiet min- naha ta; fuq tas- sikkina . ahmi ghal 20 minuta sakemm tiehu kulur dehbi .

halli toqoghod ghal 10 minutiu imbaghad servi ghal ghazla tieghek .

Time preparation about 15 minutes and cooking aproximately 15 m inutes

variation add other types of seafood to the dish

watchpoint In step 5 heat the noodles throught , turning them into the sauce

Chinese noodles with mussels , cocles and vegetables and serve in a rich ginger and wine flavoured sauce

225gr chinese noodles 1/2 green peppers , seeded

1/2 green peppers seeded

15ml 1 tablespoon olive oil

1/2 chopped garlic

1/2 chopped fresh ginger root

1/2 spring onion chopped

125ml uncooked mussels , shelled

50gr 50gr uncooked cockles shelled

15ml chinese wine

30ml 2 tablespoon soy sauce

salt and pepper

1.Cooked the noodles in boiling , salted water . Rinse under them cold water and set aside to drain .

2Cut the peppers into thin slices .

3. heat the oil in a wok and stir fry the garlic , ginger peppers and spring onions for 1 minute

4. Stir in the mussels cockles – chinese wine , , soy sauce and cooked noodles . mix together well using chopsticks season with salt and pepper . mix together well using chopssticks . season with salt and pepper and serve when cooked through completely

40gr habaq

2 sinniet tewm mithuna

2 imgharef pine nuts 25 gobon parmegjan mahkuk

75ml zejt taz- zebbuga extra virgin

melh u bzar

175gr patata zghira imqaxxra

125fazola twila biz- zokk maqtugh

2 imgharef zejt taz- zebbuga

450 ignokki

gobon parmegjan biex isservoi

ingredienti isservi 6

1. poggi il-habaq, it-tewm il-pine nuts u il- gobon parmegjan go food processor u ithan kollox flimklien. Poggi it-tahlita f’ bieqja zghira zid il-melh u il-bzar u it-tahlita tal- pesto .
2. Sajjar il-patata fil-mishun ghal 12-14 il-minuta jew sakemm isir. Itfa’ il-fazola . Nehhihom mill-mishun u lahlahhom bl-ilma kiesah . Warrab il-fazola u qatta’ il-patataf’ bicciet hoxnin jew aqsamha min-nofs jekk tkun zghira hafna.
3. Sahhan iz-zejt taz-zebbuga u f’tagen zid il-patata. Aghlieha fuq nar medju ghal 5 minuti jew sakemm tiehu il-kulur. Zid il-fazola u il-pesto u sajjar ghal 2minuti ohra .

4. Sajjar l-ghagin. Nehhih mill- mishun , itfghu fil- borma u zid it- tahlita tal-pesto. Hallat kollox sewwa u erga’ sahhan kollox ghal 2 minuti ohra . Poggi l- ghagin f’ dixx u servi bil- gobon parmegjan.

Ingredienti

200gr fazola hadra friska jew tal-pakett

100gr mushrooms imqatta roti

6 sinniet tewm

Basla zghira imqatta irqiq

2 imgharef zejt taz-zebbuga

Bzar, melh u paprika

Metodu

Sahhan iz-zejt go tagen. Zid il-basal, it-tewm u il-mushrooms u aqli ghal madwar 10 minuti sakemm il-faqqiegh qishom jinxfu, ma jibqghux bl-ilma.

Zid il-melh, il-bzar u il-paprika skond gostik.

Kompli qalli ghal ftit minuti ohra. 

Poggi kollox go dixx. Ahmi ghal madwar 20 minuta li tkun saħħnat minn qabel ghal temperatura moderata.

Servi bhala kontorn mal-hut jew laham.

Ingredienti

200gr incova

6 sinniet tewm

50gr butir

hobz tal-malti

Metodu

Qaxxar it-tewm qattghu irqiq u ghafgu .

Ahsel l-incova mil-imluha billi tahsilha bl-ilma u l-inbid abjad.

Zid il-kumplament ta’ l-incova sa ma tinhall l-incova f’Tagen.

Halli it-tahlita tibred .

Dellek il-hobz mixwi bid-dipp tal-incova .

Ingredients serve 4 to 6 .

When serving the medevial safron , cheese and honey tart from real special occiasions . I use a little gold leaf to decorate on top .

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs.

method

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs