Ingredienti

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

metodu

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.

Ingredients serve 6

3 eggs seperated

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 marsichio liquire

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 8 hours . 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

For the peppers

3 bell peppers

3 yellow bell peppers

4 garlic cloves sliced handfull fresh basil plus extra to garish

Extra virgin olive oil Salt and ground black pepper

For the mushrooms

450 gr open cup mushrooms

60 ml 4 tablespoons extra virgin olive oil

1 large garlic clove crushed

15ml 1 tablespoon chopped fresh rosemary

250ml cup dry white wine

Fresh rosemary springs to garish

For the olives .

1 dried red chilli crushed grated rind of 1 lemon

120ml extra virgin olive oil

225gr black olives

30ml 2 tablespoons chopped fresh flat leaf parsley

1 lemon wedge to serve

Method

Place the pepperes under a hot grill . Turn occasionally until they are blackened and blistered all over. Remove from the heat and place in a large plastic bag .

When cool remove the skin , halve the peppers and seed . Cut the freshly into strips lenghtwise and place them in a bowl with the garlic and basil .

Add salt to tastecover with oil and marinate for 3 or 4 hours , tossing occasionally .

Serve garished with more basil leaves.

Thickly slice the mushrooms and place in a large bowl . Heat the oil in a small pan and add the garlic and rosemary . Add the wine , bring to the boil then lower the heat and simmer for 3 minutes . Add salt and pepper to taste . pour on to the mushrooms . mix well and leave to cool , stairring occasionally . Cover and marinate overnight . Serve garished with rosemary .

Prepare the olives . Place the chilli and lemon rind in a small pan with oil . Heat gently for about 3minutes . Add the olives and heat for 1 minute more.

Tip into a bowl and leave to cool . marinate overnight. Sprinkle the parsley over just before serving with lemon wedges .

Ingredienti

6 patatiet imdaqqsa imqaxxra

mgharfa butir

basla zghira imqatghin irqiq

bzar u melh

paprika smoked

steaky bacon

100gr gobon mahkuk normali

Metodu:

Hokk il-patata min-naha tal hakkieka bit-toqob hoxnin. Zid kuccarina melh maghhta, hawwad u poggi go passatur. Aghfas b’mgharfa jew furketta biex kemm jista’ jkun jitlaq il-likwidu minnha.

Hawwas il-basla, il-gobon, il-paprika, il-bzar u k-melh mal-patata. Jekk se tuza l-bacon zidu ukoll.

Go tagen sahhan nofs imgharfa butir ma’ nofs imgharfa zejt. X’ hin jishnu sew, poggi ftit mit-tahlita u ccattja.Aqli min-naha ghal madwar 3 minuti, dawwarha u aqlija min-naha l-ohra. Kompli sejjer hekk sakemm tahmi ir-rosti kollha. Zid il- butir u z-zejt skont il-bzonn. poggihom fuq bicca kitchen paper halli tixrob iz- zejt zejjed.

Jekk ma tuzahhomx dak il-hin sahhanhom fil-forn.

Ingredients serves 4.

2 medium Aubergines(brungiel) cut into 1cm torn slices

2 tablespoon extra virgin olive oil.

2 tablespoon sherry vinegar

4 tablespoon greek yougourt

1 small clove garlic , crushed

2 mint sprigs leaves picked and chopped

1 red chilli finely chopped

1 tspoon red finely chopped

1 tsp nigela seeds one and one half clear honey .

Method

Preheat a griddlepan over a high heat until very hot .

Spread out the slices on a board on tray and brush lightly with olive oil, season with a little salt and freshly ground black pepper when the griddle is hot and the aubergines slices in batches , oil side down pressing firmly with tongs . After a few minutes , turn them over to cook on the other side , make sure soft and tender .

Arrange the cooked Aubergines in a single layer on a large platter , sprikle over the vinegar , mix the yogurt and garlic in a small bowl , top each slice of Aubergines with just a dallop of yougourt dividing it beetween the slices , then scatter over the mint and nigela seeds and a little extra olive oil . Serve while still a little warm .

Ingredienti:

Tuffieha imqaxxra u imqatta

100gr gambli

nofs bzaru ahmar imqatta

Nofs bzaru ahdar imqatta

50gr ross ismar

mgharfa soy sos

2 bajdiet imhabta

ftit melh jekk trid

gambli jew tursin biex izejjen il-platt

Go tagen (Non stick ) qalli il-basla u it-tuffieha.

Meta jihmaru zid il-gambli u il-bzar u sajjar sakemm ikunu nofs sajran. Meta il-tahlita tkun shuna is-soy sos u wara zid il-bajd u il-melh(jekk trid ) u kompli sajjar ghal 2 minuti ohra sakemm tara li saru l- ingredienti

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

2 tuffihat tal- ikel

600gr tuffieh tat- tisjir

mgharfa meraq tal-lumi

600 tuffieh tat-tisjir

3 imgharef gulepp (Golden syrup)

150gr hafur .

150gr lewz mithun

150gr zokkor moscovado light

150butir ftit mielah

imkessah u imqatta f’ cubes

50gr tofee jew fudge , imqatta

Metodu

Sahhan il-forn ghal 200/c gas 6.

Qaxxar it-tuffieh aqsamhom f’ 4 u naddafhom minn gewwa .

QAttarhom fi flieli irqaq u poggihom fil-meraq tal-lumi . Wara irrangahom f’dixx tal-forn Ovali ta’ 30cm . Roxxhom bil-gulepp .

Farrak flimkien il-hafur, il-lewz mithun, iz- zokkor u il-butir fi processur ta l-ikel sakemm jinkiser kollox u it-tahlita tibda tifforma xi ftit capep . Roxx fuq is-saff tat-tuffieh u imbaghad ferrex it-tofee u il-fudge fil-wicc.

Ahmi ghal 30-40minuta sakemm tibda tiehu kulur dehbiu il- frott jibda ibaqbaq fit- truf . Servi shuna bil-krema jew il-custard wara xi 15-20 minuta li tkun hrigtha mil-forn jew ladarba tkun tibred.

Ingredienti

350ghagina tat-torti

2 isfra ta’ daqs medju imhabta

4 bajdiet ta’ daqs medju

250ml halib

nucimuskata mahkuka friska

175gr cheadar matur , mahkuk

tahlita ta’ ingredienti ta vdal tal- ikel li ikollok

8 zalzettiet mzajra u imrembla fil- bejken

125ml mili tal- ghazla tieghek

4 zunnerijiet bojod mohmija

4 karotti mohmija

2 basiet imqatta’ flieli u mohmija

metodu:

Iksi turtiera tonda b’ dijametru ta’ 23cm bl- ghagina .

Taqqadbha b’furketta. kessahha fil-friza ghal 10-15 minuta jew sakemm tisoda ftit.

Sahhan il-forn ghal 200/c / gas 6 .Poggi bicca kartaforn fuq l-ghagina u poggiha fuqha iz-zibeg tal-hami jew fazola . Ahmiha hekk ghal 20 minuta jew sakemm tiehu kulur dehbi .

Nehhi iz- zibeg/fazola u idlek il-qoxra tal-ghagina bi ftit mill-isfar tal-bajd imhabta . Erga dahhal fil-forn ghal 5 minuti ohra sakemm jitbaskat, imbaghad ohrogha mil-forn u hallieha tibred . Baxxi it-temperatura tal-forn ghal 180/ gas 4. Habbat l-isfar tal-bajd li ikun ghad fadal mal-kumplament tal-bajd u zid maghhom il-halib .

Zid il-hwawar u ftit nocimuskata mahkuka . Roxx nofs il-gobon fil-qiegh tal-ghagina sakemm tiksieha, imbaghad zid l-ingredienti u qassamhom fil-wicc kollu . Poggi il- quiche fuq turtiera tal-forn u ferra bil-mod it-tahlita tal-bajd, imbaghad roxx il- kumplament tal-gobon.

Sajjar f’temperatura mdaqsa tal-forn ghal 45-50 minuta jew sakemm thossha soda meta tmissha. Hallieha tibred ghal ftit qabel isservi u serviha shuna jew kiesha.

Ingredienti

6 patatiet imdaqsa, imqaxra

mgharfa butir

basla zghira imqatgha irqiq

100gobon normali

bzar u melh

kuccarina paprika , smoked

ftit bacon

Metodu:

Hokk il-patata, il-gobon, bacon. Go tagen sahhan nofs imgharfa zejt, x’ hin jishnu jew poggi it-tahlita u ccatja . Aqli min-naha ghal madwar 3 minuti . Dawwarha u aqlibha min- naha l-ohra .

Kompli sejjer hekk sakemm taqli ir-rosti kollha . poggihom fuq bicca kitchen towel halli tixrob iz-zejt zejjed . Jekk ma tuzahhomx dak il-hin sahanhom ftit fil-forn.

Ingredients Serve 4.

4 large coloured peppers halved and seeded removed

175gr mozzarella drained and cut into pieces

200cooked peeled prawns

1 large avocado , peeled , stoned and chopped

2 tablespoon pesto sauce

1 tablespoon olive oil

fresh basil to garish

Method:

Preheat the oven to 200 degrees celcius / gas 6 .

Place the peppers cut side up on a baking tray and bake for 20 minutes until soft .

fill the peppers with mozzarella with mozzarella , praws avocado and peppers , mix together , the pesto sauce, and oil and drizzle over over the top , season and oil and drizzle over the top . season with the black peppers until the cheese starts to melt and the filling is hot . Serve garished with black leaves .

Ingredients serve 4

preparation 30 minutes

Hin totali 45

2 imgharef zejt taz- zebbuga

2 sinniet tewm imqatta irqiq

3 kuccarini zokk tal-karfus celery

1/4 kikra patata li tinhall

kikra bacon imqatta zghir

2 tuffihat imqaxxrin u imqatghin (wedges) .

1/2 basla hamra imqatta strixxi rqaq

1/4 inbid abjad

2 karfusiet mqatghin u ftit irqaq ghat-tisjir

Metodu

go kazzola kbira sahhan imgharfa zejt taz- zeebbuga , zid it- tewm u sajjar sakemm jirtab mhux jinharaq .

zid il- karfus iz- zokk u il- patata u hawwadhom sew .

Sajjarhom sakemm jaghli imbaghad baxxi in- nar u hallih itektek ghal 30 minuta sakemm il- karfus jilhaq jirtab .

iblendja go blender biex isir puree’

sadanitant ghalli l-ilma go boorma kbira bi ftit melh u sajjar sakemm isir al dente . warrab kikkra minn dan l-ilma qabel ma tnehhi u tarmi l-ilma ta l-ghagin .

Kompli sajjar it-tuuffieh sakemm jigi ikaramelizzat u ftit artab u il- basal ghal madwar 7 minuti aktar. Filwaqt li qed isir l- ghagin al dente sahhan il- kumplament taz-zejt taz- zebbuga go tagen kbir 30cm u aqli il-bejken sakemm isir iqarmec ghal madwar 5 minuti.

Imbaghad zid it-tuffieh u il-basal. Hawwad l-ghagin mat-tahlita tat-tuffieh u il-bejken.

Hawwad l-ghagin mat-tahlita tat- tuffieh u il-bejken . Imbaghad ferra’ il-puree u iz-zalza . Taghmilx il-puree kollu ghandu biss jiksil- ghagin mhux jgharqu fil-puree .

Zid l-ilma tigi wisq maghquda . zid l-ilma li kont warabt Zejjen bil- weraq tal- karfus u servi immedjatament mill-ewwel shun.

Ingredients

preparation time 5 minutes

total time for cooking 5 minutes

serve 5.

454 canellini beans

1 jar polpa di pomodori sechi

59ml lemnon juice

1/4 sea salt and black peppercorns approximately 2 tablespoons method

in a food processor combine all the ingredients and blend until smoothscarping with a wood spatula as needed . when desired texture is achieved immediately plate as serve .

Ingredients 6 persuni.

hin: siegha u 20 minuta u hin biex tiksah u hin biex tibred .

225gr zokkor fin

65 dqiq mgharbul

100gr butir

4 bajdiet

100gewz tal-indi= (coconut)

100gr gewz imqatta rqiq mit-tul (silweed desicated coconut)

2 imgharef qxur tal-laring

mgharfa qxur tal-lumi mahkuk

125ml qxur tal-laring

250gr halib tal-coconut

Metodu

Sahhan il- forn ghal temperatura ta’ 180/c. Poggi l-ingredienti kollhafi bowl tal- forn u ahmi sakemm jihmar il-wicc . Hallieha tibred u kessahha fil-frigg ghal siegha . Servi it- torta mal-krema imhabta.

1 kg injoki friski

2 imgharef zejt taz- zebbuga

2 basliet homor imqattgha

500gr tadam imqatta tal- bott

u imgharef imbulgati tursin imqatta

10 flieli parma ham

4 igharef pesto

Sahhan iz- zejt f’ dixx kbir u aqli ghal 7 minuti . zid it- tewm u kompli aqli ghal 5 minuti

Zid it- tadam imqatta u ghalli it- tahlita . Tektek fuq nar baxx ghal 10 minuti . Zid it- tursin u wara il- bzar u il- melh . Fl- istess hin sajjar l- injokki biz- zalza li trid int . saffihom mill- ilma u zid iz- zalza . poggi il- perzut f’ munzell fuq l- injokki b’ mod li ma imissux ma’ xulxin u qattar ftit pesto fuqhom jekk trid .

POggi gol- forn ghal siegha u nofs sakemm il- perzut jitbaskat u l- injokki jiehdu kulur dehbi .

Ingredienti isservi 4

4 bzariet ikuluriti kbar

maqsuma min-nofs u minghajr zerriegha

175gr mozzarella, imsaffija mill-ilma u imqatta

200gr gambliu imqaxxra

Avokado kbira mqaxxra minghajr ghadma u imqatgha

2 imgharef kappar , imsaffija

2 imgharef zalza tal- pesto

Mgharfa zejt taz- zebbuga

weraq tal- habaq biex izejjen

Metodu

Sahhan il-forn ghal 200/c .

Poggi in-nofsijiet tal-bzar wicchom l-fuq fuq turtiera u ahmi ghal 20minuta sakemm jirtabu .

Imla l-bzar bil-mozzarella, il-gambli , l-avocado u il-kappar .

Hallat flimkien iz- zalza tal- pesto u iz- zejt u roxx fuq il- wicc . zid il- bzar u ahmi ghal 5-10 sakemm il- gobon jibdajinhall u il- mili jishon sew. servi mzejjen bil- weraq ta habaq biex izejjen

Ingredients serve 6.

butter for greasing

100gr self raising flour

pinch of salt

125gr light ground nutmeg

5 tablespoon sunflower oil

125carrots grated

12 chopped toasted mixed nuts

Frosting

40gr butter softened

3 tablespoon cream cream cheese

175gr icing sugar

1 tablespoon orange fresh juice

Grated rind of 1/2 orange

Walnut halves to pieces to decorate

Method

Preheat the oven / gas mark 4. Greese on 18cm square cake tin and line with baking paper .

Sift the flour , mixed spice and nutmeg into the bowl . put in the brown sugar then stir in the eggs and oil . Addthe carrots , banana and nuts and mix well together .

Spoon the mixture in the prepared tin. Bakein a preheated oven for 35-40 minutes or until risen . Golden and sprinkle to the touch . Leaveto cool slightly . then transfer to a a wire rack to cool completely .

To make the frosting put the cream cheese , icing sugar and orange juice and rind into a bowl and mix together until creamy . spread the frosting over the top of the cake, then use a fork to make the lines in the front of the cake . scatter over the walnuts and cut the cake into 6 pieces

Ingredients

120salamon fillets

100gr dried papardelle with eggs

2 tablespoon olive oil

2 tablespoon pesto

60gr rocket leaves

salt and pepper .

200gr normal cheese grated

put the salamon and pour the water until barely covered . bring to the boil and put the salamon in a low heat for 5 minutes each side . Put the salamon on a serving plate , then when the papardelle is ready first eat the papardelle till al dente . Drain well and return to the pan , shavings with olive oil.

Add the parmeasan cheese shavings and olive oil. Cut the salamon into 1cm to brak the flakes . Add the rocket , salt, pepper and olive oil and season together . serve immediately on warm plates . Add together the rocket leaves salt and pepper and with the remaining parmeasan cheese .

Ingredients serve 10.

55gr caocao

7 tablespoon caocao powder

200butter softened

70gr soft light brown sugar

4 eggs beaten

1 tablespoon vanilla extract

200gr self raising flour

for frosting .

200plain chocolate broken into pieces

115gr butter

100gr caocao powder

100gr fresh cream

Method

Preheat the oven to 180/c gas 4.

Blend the caocao powder and water to a smoth paste and set aside. Put the butter, caster sugar and brown sugar into a large bowl and beat together until lightly and creemy . Gradually beat in the eggs then in the caocao and then in the vanilla extract .

Divide the mixture evenly beetween thee prepared tins beetween tins and smooth and surface .

Bake in a preheat oven for 25-30minutes or until spingy to the touch , leave to cool for 20 minutyes , then chilly in the refrigerator for 410-45 minutes , stairing occasionally , until thick .

Sandwithch the cakes together one a third of the frosting , spread the remainder over the top and side of the cake .

ingredienti

2 bottijiet halib kbar imkessha fil-freezer minn lejl qabel

kejk plain

gamm tal-frawli

2 kuccarini essenza tal-vanilla

2 kuccarini essenza tal-lewz

ftit konfettura

ftit lewz inkaljat u imqatta rqiq

ftit kuccarina skura , imqatta bicciet

mgharfa zokkor u ghasel

Method

Habbat il-mixer il-halib maz-zokkor sakemm tara li il- halib tela’ bhal krema maghquda .

Zid il-vanilla u l-essenza tal-lewz u ic-cikkulata fil-krema . ferrex 9it- tahlita go konteniitur li jista jidhool gol- friza . iffriza ghal madwar saghtejn . Ohorgu madwar 20 minuta qabel isservi

Tista tvarja it-toghma tal-gelat billi tnaqqas l-ingredient (bhal konfettura , ic- cikkulata jew il-lewz u zzid il-kokotina biex isir gelat tac-cikkulata!)