ingredienti

500gr pakett bebbux ghagin

zejt taz- zebbuga

basla imqatta irqiqa

2 tewmiet imqatta. bott ta’ 400gr salsa bolognese mayor

700gr irkotta frisk

2 bajdiet

tursin

pinta halib frisk

mgharfa kunserva three hills

metodu;

Sahhan il-forn ghal 200 degrees celcius sahhan iz- zejt gewwa tagen u hallihom isiru ghal 3 minuti. Ixhet il-polpa tat-tadam , iz-zalza Bolognese u il-kunserva u hallihom itektku.

Itfa l-irkotta go dixx fond, itfa irkotta, Itfa’ 2 bajdiet, il-melh u il-bzar u hallat sewwa . Imla l-ghagin bl-irkotta hallat 2 bajdiet mal-halib u iksi dixx baxx li tista ddahhal il-forn .

Ferra’ iz-zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk . Ferra’ iz-zalza tat- tadam fuq l-ghagin flimkien ghal madwar nofs siegha .

Ingredients

2 tablespoon olive oil

2 thinly boneless chiken thinly sliced

2 cloves garlic crushed

2 courgettes cut into large diced

200gr French beans cut into ½ drained and rinsed

1.2litres vegtablestock

1.2gr fresh basil leaves

Pepper and salt 

410gr canned pinto beans drained and rinsed  

method

Heat the oil in a large saucepanover a medium heat . Add the chiken and  garlic and cook stairingly for 3 minutes . not try to let the chiken and garlic brown .

Stir in the courgettes beans , tomato , pinto beans and stock . Cover and simmer for 10-12 minutes or until the chiken is cooked through and the vegtables are tender . Stir in the basil and season to taste with salt and pepper . Ladle into warmed bowls and serve Immediately

ingredienti

100gr patata

100gr karotti

100gr qarabaghli

1 Bajda

2 imgharef cornflower

Melh u bzar

Zejt 

metodu

Hakkek il-patata, il-karotti, u il-qarabaghli.

Aghsarhom sewwa go sarvetta, sabiex jissaffew mill-ilma li ikollhom .

Itfaghhom go suppiera . 

Hallat maghhom il-bajda, il-melh u il-bzar u il-cornflower . 

Sahhan iz-zejt go tagen u it-tahlita fforma frejjeg zghar u aqlihom. 

Ingredienti isservi 2.

Majjal bil-ginger u black bean sauce. 

Ingredienti isservi 2

350gr laham dghejf tal-majjal ta‘ malta.

Sinna tewm mithuna

Mgharfa ginger frish mahkuk

90gr stokk tal-majjal

2 imgharef dry sherry

Mgharfa soy sauce

Kuccarina zokor

3 imgharef zejt

4 bzariet kuluriti jew hodor kollha imhalltin

Basla imqatta’

Tliet imghareef black bean imqatta irqiq

Metodu

Aqta’ il-majjal ta’ malta f’bicciet irqaq u poggihom go dixx u hallathom mat-tewm u il- ginger.   Immarinahom ghal 15 il- minuta . Hallat l-istokk ,is-sherry is-soy sauce, iz-zokkor u il-cornflower go bieqja zghira u halli it-tahlita toqoghod. Sadanitant sahhan iz-zejt go tagen . non stick u aqli il-majjal ghal tliet minuti . zid il- basla u il- bzar ikulurit u sajjar 2 minuti ohra . itfa il- fazola sewda u it- tahlita tas- sauce u sajjar sakemm taghqad .

ingredienti

Il-buttermilk isib tixtrih mis- supermarkets ewlenin. ikun paketti ta’ nofs litru bhal tal- halib. Jekk trid tista ukoll taghmlu billi thallat daqs kuccarina lumi ma’ kikra halib , jekk xkumat ahjar . Halli it-tahlita toqoghod ghal madwar 5 minuti u imbaghad tista tuzah skond ir-ricetta.

300gr dqiq self raising

75gr zokkor

2 bajdiet separati

30gr butir , mahlul

kuccarina vanilla

500gr buttermilk

180gr maple syrup

ghal butir tal-“parline”.

125gr butir artab

mgharfa icing sugar

mgharfa maple syrup

45gr lewz ikaramelizzat , imkisser .

metodu

iprepara il-butir tal-parline billi thabbat il-butir sew sakemm isir il-kulur car . Zid l-icing sugar il-maple syrup u kompli habbat sew . Fl-ahhar zid il-lewz.

Ibda bil-pancakes. Gharbel id- dqiq u hallat sew maz- zokkorgo bieqja . Hallat flimkien l- isfra tal- bajd , il- butir mahlul , il- vanilla u il- buttermilk .

Ferra din it- tahlita mad- dqiqu iz- zokkor . Hawwad sew b’ imgharfa ta l- injam jew b’ mixer .

Sadanitant habbat l-abjad tal-mixer sakemm tara li ffurmat l-ixkuma ratba Iffoldja terz ta l-ixkuma fuit-tahlita l-ohra . Irepeti il-processbil- kumplament ta’ l-ixkuma . Sahhan tagen u ferra daqs kwart ta’ tazza tat- tahlita tal- pancakes . Sajjar fuq iz- zewg nahat sakemm isiru u jiehdu kulur dehbi car . Servi shan bil-butir tal-praline u maple syrup fil-wicc.

ingredients serve 8-10 .

1*500gr Medira cake

6 tablespoons almond liquire

135gr plain chocolate

120icing sugar , sifted

60gr butter softened

450double cream

4 tablespoons siftered almonds , toasted and chopped

30gr caster sugar

method

line a medium – sized bowl with cling film , cut the medeira cake each slice diagonally in half to make 2 triangles .

Sprinkle 3 tablespoons almond liquire on the triangles of cake , line a bowl with the cake and slice diagonally in half to make 2 triangles .

Sprinkle 3 tablespoons almond liquire on the triangles of cake line the bowl with the cake and reserve the remaining pieces .

Break 90gr chocolate into pieces and melt in the michrowave in 30seconds , burst , coarsely burst , grateremaining chocolate , beating icing sugar in melted chocolate and creamy beat in melted chocolate and remaining liquire until smooth thick and cream .

whip 300double cream with 2 tablespoons , cofee essence until stiff peaks form ; fold in grated chocolate.

cover cake triangles in bowl with whipped cream mixture ; spoon chocolate with almond liquire mixture into center of bowl and spooth top.

cover the top with te remaining cake pieces , cover and refregerate for at least 4 hours .

Whip remaining cake pieces , cover and refregerate for at least 4 hours .

Whip remaining double cream with caster sugar and the remaining cofee essence , until soft peaks form .

Turn out zuccotto (cake) and sprinkle the toast almonds on top .

4 steaks salamun

25gr tursin

2 imgharef hwawar friski jew niexfin

Dill, sage, kurrat u habaq

bzar mithu frisk

1 mgharfa ilma

1 mgharfa meraq tal- lumi

SAhhan il- forn ghal 230 gradi celcius .

Poggi is-salamun fuq fojl . Ferrex it-tursin, hwawar u bzar fil-kavity / hofra. hallat l- ilma mal- meraq tal- lumi u fuq in- naha tas- salamun ,. itwi il- fojl u ssilja

POggi il- hut fuq baking sheet u ahmi ghal 20 minuta . Ifrex is- salamun nehhi il- gilda u poggi il- hut fuq platt shun

Zejjen b’ bicciet ta’ hjar u tursin nehhi il-gilda . Irranga l-haxix imsajjar madwar is- salamun .

Servi fi ftieli tal-lumi .

ingredients

1 red onion , diced

2 large carrots

1 parsnip diced

2 garlic cloves , crushed

225gr dried red split lentils

1//2 litres of homade vegtable stock

2 tablespoon paprika

fresh ground black pepper

some fresh chives to garish

6 tablespoon fat natural fomage frais (THis is opitional , but does thichen the soup and adds lots of delicious tangless to the soup .)

method

Measure out and prepare all the ingredients for soup .

place lentils , onions vegetables stock paprika into a large saucepan . Bring to the boil and keep ingredients on boil for a furthur than 20 minutes . IT is important to chech that the vegetables and lentils are tender at this point , if not continue to simmer .

Once mixture is soft until puree , until mixture is smooth . Once pureed , heat soup and serve with a tablespoon of fromage frais and sprinkle with a tablespoon of fomage frais and sprinkle to chives to garish Soup is delicious with some crusty bread

ingredients

2 artichole globes

Half a lemon

80 grparmeasan shavings

4 chiken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennelys toasted

method

Snap the coarse , outside leaves of the artickole . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl . squeeze the lemon into the water , add the squeezed half lemon and immerse the archikoves in the mixture .   Cover with cling film

With a vegetable peeler , shave the chiken escalopes with salt and pepper , then chargill on hot cast iron ringled grill pan .   It will take only  a few minutes to cook the chiken .

To serve drain the artichoves , pat dry , slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper .  Drizzle with olive oil and scatter the pine kennels.

ingredients serve 6

1 kg potatoes peeled

175 thinly sliced pancetta or steaky bacon

2 tablespoon olive oil

12 sliced cambozola fortina or guyene cheese

salt and freshly ground black pepper

method

cut the potatoes into quarters and bring them to the boil in a covered pan of saltan saltan water , turn down to a simmer until they are hot but not fully cooked about drain and leave them them to cool . Dry fry the pancetta or bacon in a shallow until the fat turns golden.

dry fry the pancetta or bacon in a shallow pan

ingredients

1 small red onions very thinly sliced

One and one half light greek yougourt

2 tablespoons tandori paste

1kg chiken tigh fillets trimmed cut into 3cm pieces

1 cup coriander sprigs

¼ cup mimt leaves

¼ cup cloves crushed

1 long green chilli chopped

Lime wedges to serve

method

Put onion and 2 tablespoons lime juice in a glass bowl . season with salt

Stand covered for 1 hr .

Meanwhile combine 1 cup of uour yougourt and the tandori paste in a large bowl . add chiken and toss to coat . thread onto skewers . place in the fridge for at least 15 minutes to marinade . season .

Heat to combine or on a grill on medium . Cook chiken turning or until cooked and lightly charred . serve with dip or onion .

Ingredients serve 4 .

1 tablespoon sunflower oil

1 onion thinly sliced

2 garlic cloves , finely chopped

1 long red chilli , seeds removed , finely chopped

2 tablespoons Thai red curry paste

12 small chat potatoes

400gr peeled green prawns

1 tablespoons fish sauce

1 tablespoons lime juice plus lime wedges to serve

 Thai basil & coriander leaves to garish

 Steamed rice to serve

method

Heat the oil in a deep frying pan or wok over medium heat .

Add the onion and cook stairring for 2-3 minutes until softened but not coloured . add coloured & chilli &cook for a further minute . add potatoes , coconut milk & 400ml water . Bring to the boil . then reduce heat to low & simmer for 10 minutes until potatoes are almost tender. 

Add prawns are cooked through & potato is tender

Add prawns and cook for 2 minutes or until prawns are cooked through & potato is tender . then stir through & potato is tender then stir in fish sauce & lime juice .

Remove from the heat & lime juice . Remove from the heat & stir through basil & coriander .

Serve the curry & rice to squeese over .

ingredients

2*4cm pieces ginger

250gr chinese cabbage shreaded

350 gr minced pork

2 green onions

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon saxsoying rice wine in red wine  or dry sherry

cornflour for dusting

2*275pkts  patties wrappers

1/2 cup 80ml peanut oil

chinese red rice vinegar

method

In a bowl sprinkle the cabbage with one teasepoon salt and leave for 30 minutes .

Meanwhile finely grated a piece of ginger and finely shred a second piece .

Drain the cabbage of excess liquids .   Add one and a halfteasepoon grated, ginger , minced pork onions , sauces, sesame oil   and wine and combine well.

Line a tray with baking paper and dust with cornflour .  using your fingers wet the edges of a wrapper with a little water .  Place 2 levels teasepoon  of filling in the center . fold wrapper in half and using your thumb and index finger , pleat one edge then press egdes together to seal . 

Place in a single layer on a tray .  Repeat with remaining wrappers and filling .  Dumplings can be made in advance covered in the fridge .

Preheat the oven to 250degrees celcius

Heat a tablespoon peanut oil in a non stick frying pan over medium high heat .  Add 12 dumplings pleated side up in a single layer and cook for one or two or until brown underneath .

Carefully add half a cup of boiling water , then cover partially and cook for a further 4 minutes or until has evaporated and the dumplings are crisp underneath .   Transfer to an oven tray cover with foil and keep warm in the oven .

Serve with bowls of shreaded ginger combined with the red vinegar for dumplings .

ingredients

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross  

15g aberigines 

method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife; turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream, and reduce by half over a low heat and the fresh drill. And then pass through a chinoise.  Thickens with the butter over a low heat and place in the washed, cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

And add to the sauce. 

To make the garish slice, the aberigine into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve as a photo.