500gr yogurt
1 cucumber
3 garlic cloves
1 tablespoon dill
1 tablespoon coriander
2 tablespoon olive oil
1 tablespoon mint chopped
1 tablespoon whhite wine vinegar
1 tablespoon mint chopped
200gr roasted pistachoes
Method:
place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . Add the crushed garlic and vinegar and mix well .
Season with salt and pepper . Serve well , chilled and garished with roasted pistachoes .
Ingredients:
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
Refregerate for about one and a half hours scoop out the chocolate moose on to each tart and decorate with golden leaf.
500gr yougourt
1 cucumber
25gr chocolate dark fondente
2 tablespoon olive oil
1 tablespoon coriander
1 tablespoon dill
1 tablespoon white wine vinegar
1 tablespoon mint chopped
200gr roasted pistachoes.
Place the yogurt in a bowl, peel half and descended the cucumber then grate it to the yogurt.
Add the crushed garlic, dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . serve well chilled and garnished with roasted potatoes.
Beef rump steak , cut into cubes ,
Onions cut into cubes
Carrots cut into cubes
Garlic finely chopped
Celery stick cut into cubes
Parsnip peeled and cut into cubes
Rosemary guiness beer
Beef stock
Potatoes
Butter
In a pan over high heat, seal the beef from all sides . Add to the vegetables and cook for 10 minutes . Add the beer and leave to reduce by half in volume . Add the fresh rosemary and beef stock . Bring to the boil and simmer for about 30 minutes or until the beef is tender . serve with mashed potatoes and warm crusty bread.
Ingredienti
250gr ikapuljat tat-tigieg
250gr ikapuljat tal-majjal
4 sinniet tewm imqatgha zghar
Bzar u melh
Cube tat-tigiega imfarka
Kuccarina sauce tal-bzar ahmar
Kuccarina paprika
3 imgharef zejt taz-zebbuga
Mgharfa meraq tal-lumi.
4 sinniet tewm mghafga
400gr noodles
Go skutella kbira hallat flimkien l-ikapuljat tat-tigieg u tal-majjal, flimkien mat-tursin jew kosbor . Zid it-tewm imqatta, is-sauce,il-paprika,il-cube,il-bzar u il-melh. . Hawwad kollox flimkien . Sahhan 2 imgharef miz-zejt go tagen u aqli ghal madwar 10 minuti fuq kull naha. Kif isiru tella go platt, zid l-imgharfa l-ohra biz-zejt, zid il-meraq tal-lumi u it-tewm mghaffeg . sajjar ghal ftit minuti.
Sadanitant ghatti in-noodles saffi mill-ilma zid it-tagen u qalli mat-tewm. Zid il-pulpetti sahhan sew u servi immejatament .
Ingredients
For the brine
One and one half chicken tights and drumsticks
180gr sea salt flakes
2 tablespoon chilli flakes
90gr soft dark brown sugar
2 tablespoon chilli flakes
2 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 tablespoon sea salt flakes
1 tablespoon dark brown sugar
75 gr butter
125gr hot chili sauce
1 tablespoon maple syrup
Put the chicken in the big bowl. In a pan heat 1 litre of water in the salt, brown sugar and chills flakes. When it’s dissolve, add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper. Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr or until crisp and caramelized.
Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup. Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.
500ml halib tal-lewz normal
45gr cornflour
100gr zokkor jew ghasel
4 imgharef rose water
75 gr pistacci imfarkin
150gr zerriegha tar-rummien jew frawli imfarkin
4 tazzi tawwalin u trasparenti.
Go kazzola hallat sew flimkien il-halib, il-cornflower, iz- zokkor u l-ghasel u ir- rose water.
Shahan minn fuq in-nar u kompli hawwad ftit iehor sakemm it- tahlita tigi kremuza.
Sadanitant itfa il-qiegh tat-tazzi tal-pistachio imfarkin.
Hu nofs it-tahlita u poggieha fit-tazzi u wara zid nofs ir-rummien/frawli .
Erga poggi in-nofs it-tahlita u poggieha fit-tazzi u wara zid nofs ir-rummien frawli.
Din ir-ricotta tista sservieha kemm shuna kif ukoll kiesha mill-frigg.
200gr Fazila Banda niexfa
3 basliet ta days medju
3 imgharef zejt taz- zebbuga
Grit frieghi klin frisk
2 laned ta 400gr tadam imqatta
2 chilies shah ta daqs medju
2 imgharef ghasel iswed
Mgharfa mustarda whole grain
2 chilies shah ta’ days medju
Mgharfa mustarda Dijon
2 werqiet rand 2 imgharef ghasel iswed
Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah. Hallieha tixxarrab til il-lejl kollu biex tinfetah. L-ghada qattarha mill-ilma u lahlahha. Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz- zejt taz-zebbuga. Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car. Hawwad mind hin goal him biex ma jehlux mal-kazzola. Zid il-klin u il-it- madam imqatta. Zid 200ml ilma u fazola u ghalli. Zid il-bzar mithun frisk, , il- melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. Ghatti parzjalment u halli itektek goal madwar 30-35 minuta sakemm iz-zalzatibda taghqad ftit.
tip . jekk trid li il- fazola ddum 2 biex issir trid titfaghlha 2 kuccarina baking powder u flok idum 7 sieghat fuq in- nar. Saffieha u lahlaha sew qabel ma tuzaha.
280gr spaghetti mghollija
200gr mushrooms
150gr bejken
300gr ricotta
50gr gobon tal-hakk
2 bajdiet
Basla
Nods kuccarina Kari
Mgharfa zejt taz-zebbuga
Imma borma kbira bl-ilma
Thalli l-ilma sakemm ibaqbaq
Sajjar l-ispagetti. Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.
Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi ftit zejt.
Aqli il-basla u il-Kari , zid il-mushrooms u il-bejken u kompli aqli ghal 15 il-minuta ohra. Saffi l- ispagettini , itfa it-token u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it-tahlita tal-mushrooms u hawwad sew .
Aqsam it-tahlita f’ erbgha u fforma pulpetti . AQlihom sakemm jiehdu il-kulur u servihom shan.
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-Kaviar 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.
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 creemy 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 .
2 flett tat-tigieg
2 imgharef zejt taz-zebbuga
Kuccarina trab tal-kurry
Bott halib tal-coconuts
Bott halib tal-coconuts
Bicca dada tat-tigieg
Bzar iswed
Basla imdaqsa imqatta bicciet zghar
Kikra ross tilda ross abjad.
Ghalli ir-ross u halli joqtor u jiksah .
Naddaf it-tigieg u qatta fi strixxi rqaq . ixxuttahom sew b’sarvetta tal-karti . Go tagen sahhan iz-zejt u id-dada imfarka u qalli it-tigieg sakemm tara li gew il-kulur hamrani sabih. Nehhi it-tagen u warrabhom go platt. Fl-istess tagen qalli il-basla mal-curry. Zid il-bzar u il-halib u sajjar ghal madfwar 5 minuti fuq nar baxx . kompli sajjar sakemm tara li il-likwidu beda jonqos, zid it-tigieg u sajjar ghal 5 minuti ohra Servi fuq ir-ross .
3 peppers green
3 yellow peppers
4 garlic cloves
Fresh basil + extra to garish
Extra virgin olive oil
Salt and ground pepper
For the mushrooms
450gr mushrooms
60ml/ or 4 tablespoon olive oil
1 large garlic clove
1 tablespoon chopped fresh rosemary
250gr dry white wine
Fresh rosemary sprigs to garish
1 dried red chilli crushed
Grated rind of 1 lemon
120ml olive oil
225ml black olives
30ml chopped fresh flat leaves parsley
1 lemon wedges to serve
Place the peppers under a hot grill. Turn occasionally until they are blackened and blistered all over . Remove from the heatand place in a large plastic bag .
When cool remove the skin , halve the peppers and seed . Cut the fresh into sprigs lenghtwise and place them in a bowl and the garlic and basil . Add salt to cover with oil and marinate for 3-4 hours tossing occasionally .
Serve garished with more bay leaves .
Thickly slice the mushrooms and place it in a large bowl.
Heat the oil in a small pan and add the garlic and rosemary .
Add salt and pepper. Pour in the mushrooms . Mix well and leave to cool stairing occasionally . Cover and marinate overnight . Serve garished with rosemary . place the olives and heat for 3 minutes more. Tip in the bowl and leave to cool . Marinate overnight . Sprinkle the parsley over just before with lemon wedges .
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.
Ingredienti isservi 2 persuni
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.
Bott 400 gr tadam pomodorini mayor
200 gr zejt taz-zebbuga
Nofs basla mqatgha irqiqa
2 sinnit tewm imqata’
2 imgharef habaq frisk .
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
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.
David's Recipes 