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

400 noodles

metodu

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 .

braised with rosemary and red wine juice

Ingredients

2 tablespoon 6 lamb shanks

Fresh ground salt and pepper

2 tablespoon olive oil

3 cloves salt and pepper

3 cloves garlic , finely chopped

1 onion finely chopped

2 small carrots finely chopped

3 bay leaves  3 rand

Few sprigs fresh tyme & rosemary

Tied up

1 tsp whole peppercorns

500gr tesco chianti red wine

400gr Hot Stocks

2/3 Heaped tablespoon and curry jelly

Mashed potatoes

The whole green beans

Method

Start this receipe a day before you wish to serve . You will need to marinade the shanks in red wine and stock which will tenderise the meat. . Start this receipe by seasoning the shanks with salt & pepper. Heat the olive oil in a large oven proof casserole dish & seal the lamb shanks on all sidesin 2 batches . Remove from the pan and add the garlic , onions & carrots to the pan and fry for just 2 minutes

Remove from the heat and place the heat shanks back to the pan along with the bay leaves , tried herbs and peppercorns . Pour over the red wine and stock and allow to cool down. Place in the fridge overnight When you are ready to cook the shanks, cover the casserole dish With a lid or tin foil and hot in a preheated oven at 170°Cfor 2/2 for 1/2hours . When ready remove all the liquid and juices from the pan along with the vegetables . Place all the juices into another pan and heat over a high heat to reduce by half . Stir in the recurrent jelly followed by the reserved vegetables and  heat to melt the jelly and create a followed by the reserved vegetables and heat to melt the jelly and create a  heat sauce.

Serve the lamb shanks with the warmed mashed potatoes , blanched fine green beans and drizzled with the delicious red wine juice .

Ingredienti ghal 4 persuni:

 4 koxox tat-tigieg bit- tewm u il-lumi.

 imqaxxrin

 2 imgharef zejt  taz-zebbuga 29 sinna tewm imqaxxra u misjura hafif

nofs lumija F ‘erbgha roti rqaq.

2 kikri 125ml nbid abjad mhux helu.

mgharfa cornflour mahlul go nofs kikra 125ml ilma.

bzar u melh.

mgharfa tursin frish imqattgha irrqiq biex iizejjen,

metodu

 hu tagen ta’ 3 litri u ghamel iz- zejt u sahhnu fuq nar medju sa ma jibda ifeffex.

wara itfa it-tewm u u il- koxox qallihom mikxufa sakemm jinharqu minn kullimkien.

imbghad fuqhom ippostja r-roti tal-lumi roxx il-bzar u il-melh , roxx il-bzar u il-melh u zid l-istokk u l-inbid fuq kollox.

Zid l-istokk u l-inbid fuq kollox.

baxxi in-nar u tektek ghal madwar 20 minuta.

jew sakemm tniggizhom u minnhom johrog likwidu car minghajr demm.

imbghad warrab  b’ attenzjoni wahda mill- koxox f’ postha ferra il- pastarda mahlula u hawwad bla ma tieqaf .

Sa ma iz-zalza tehxien fl-ahhar erga poggi il-koxxox halli ftit joqoghdu qassam fil-platti halli ftit joqoghdu roxx servi bit-tursin u servi shun jew kiesah

Ingredients

500gr ghagina tat-torti lesti

Basla imdaqqsa roti irqiqa

400gr qarabaghli tawwali

200gr tadam  frisk imqaxxar

4 bajdiet imhabbta

Dadi tal-haxix

Mgharfa margerina

100ml halib

Ftit bzar

Method

Naddaf il-qarabaghli u qattghu roti rqaq. Nehhi iz-zerriegha tat-tadam u qatghu f’ dadi.

Go tagen fond qalli il-basla fil-margerina sa ma jihmaru.

Sadanitant habbat sew flimkien il-bajd il-halib u il-bzar.

Iftah l-ghagina f’turtiera kbira midluka bi ftit zejt.

Poggi it-tahlita ta’ got-tagen fit-turtiera u wara it-tahlita tal-bajd fil-wicc. Ferrex il- goboon midluk fil-wicc .

Sajjar forn shun 190°C 375F, Gas mark 5 ghal madwar nofs siegha.

Ingredienti ghal ghagina

350gr dqiq self raising

Plain yougourt tista tuzah bhala light brown

Kuccarina baking powder ,

Bajda, mgharfa vanilla

100gr zokkor

Jew icing sugar

100gr butir

Mgharfa vamnilla

Qoxra mahkuka ta’ laringa ta’ malta

Ingredienti ghal mili

500gr ricotta ta’ malta

250gr mascarpone jew cream cheese

2 kuccarini vanilla

100gr chocolate chips

Metodu

Ibda billi tiprepara id-dqiq u il-baking powder.  

Hadem il-butir mad-dqiq b’idejk sakemm igibu frak tal-hobz , zid iz-zokkor il-yougourt , il-bajd ilqxur u il-frott u ghaqad sakemm tifforma ghagina ratbau llixxa forma ta’ ballun Hallieha toqoghod fil- frigg ghal mhux inqas minn siegha .  Ahmi ghal madwar 25-30 minuta . kif tiksah ssew dahalha fil- frigg ghal madwar saghtejn jew  jekk ikollok hin ghal matul il- lejl. servi din it-torta ma ftit gelat jew double cream

Ingredients;

4 egg whites and 2 egg yolks

4 tablespoons soy sauce

black pepper

2 tablespoon vegetable oil

2 garlic cloves , chopped

1 small red chilli , chopped

4 spring onions, sliced

200gr cauliflower

200cooked brown rice

1 teasepoon Chinese 5 spice

200gr mixed frozen vegetables , defrosted

70gr cooked prawns

30gr water-thin ham

50gr cooked chiken

method

Mix the egg yolks together with 2 tablespoons of the soy sauce and some black pepper ,. heat 1 tablespoons of the oil in a frying pan over a medium heat, then add the eggs and spread out evenly ; gently draw omelette from the edges of the pan so you end up with a nice flat omelette ; once fully cooked about 3-4 minutes put the omelette on the plate . process the cauliflour to rise consistency , heat the remaining tablespoons of oil in an non stick frying pan on high heat , fry the grill , chill and spring onions for 21-2 minutes , then add the cauliflour – rice and stir wellto relise some of its moisture .

Add the brown rice , chinese 5 spice and the remaining 2 tablespoons of soy sauce , add the defrosted vegetables to the frying pan and stir for a further 2-3 minutes.

Add the prawns ham and chicken and cook for 3/4 minutes to warm through ensuring they are properly heated.

Ingredienti

tip- it-temperatura tal-forn trid tkun gas 7, biex isajjar il-hobz.

500gr dqiq tal- hobz dqiq plain

7gr hmira

8 gr melh

315gr ilma fietel

Metodu

1. GHarbel id-dqiq go bieqja kbira.
2. Zid il-hmira, il-melh u l-ilma.
3. Ibda hawwad kollox b’imgharfa sakemm tifforma ghagina.
4. Ibda haddem l-ghagina ghal madwar 5 minuti.
5. Ghatti l-ghagina b’sarvetta u halli toqoghod ghal siegha fis-shana.
6. Wara li tghaddi siegha se tara li l-ghagina tkun gholiet sew .
7. Dan hu minhabba li il- hmira tkun bdiet tahdem .
8. Ferrex ftit dqiq fuq il-mejda u erga’ ghagen l-ghagina b’idejk . Poggi mill-gdid fil- bieqja u ghattieha bis-sarvetta . Hallieha toqoghod ghal madwar 45 minuta ohra.
9. Sadanitant bl-ghajnuna ta’ xi adult, imla dixx bl-ilma u poggih fl-ixkaffa ta’ taht il- forn. Il-fwar li jifforma jghin biex il-hobza tifforma qoxra ahjar.
10. Ixghel il- forn u ghamlu temperatura ta’ 220/c, halli jishon sew.
11. ipprepara dixx iehor billi tidlek il-qiegh bi ftit zejt u poggi karta tal-forn fuqu.
12. Aqleb l- ghagina fuq il- mejda u ferrex ftit dqiq fuqha . haddimha sew b’ idejk .
13. Aqsamha f’madwar 6 bicciet u rrombla kull bicca qisha ballun. Poggihom fuq id- dixx li tkun dellikt bi ftit zejt.
14. Dahhal id-dixx fil-forn u ahmi ghal madwar 25 minuta jew sakemm tara li il-hobz sar u il-wicc gie ahmar.

Ingredienti isservi 4:

preparazjoni 30 minuta

hin totali 45 minuta

2 imgharef zejt taz- zebbuga

2 sinniet tewm imqatta irqiq

3 kikri gheruq tal-karfus (Celiac or celery root )

1/4 patata li tinhall

kikra u nofs stokk tal- haxix . nofs kilo ghagin linguine

kikra acon imqatta zghir

2 tuffihat imqaxxrin u imqatghin kunjardi (wedges).

1/4 inbid abjad

2 karfusiet mqatghin irqaq u ftit weraq ghat-tisjin.

Metodu:

Go kazzola kbira sahhan mgharfa zejt taz-zebbuga . Zid it- tewm u sajjar sakemm jirtab mhux jinharaq .

zid l-gheruq tal-karfusu hawwadhom sew . ahsilhom sew mill-hamrija !!. Sajjarhom sakemm il- atata tibda tirtab . sajjar sakemm jaghli . imbaghad baxxi in- nar u hallih itektek ghal 30 minuta sakemm l- gheruq tal- karfus jirtab

Ibblendja kollox biex isir puree.

Sadanitant ghalli l-ilma go borma kbira bi ftit melh . Warrab kikra minn dan l-ilma qabel ma tnehhi l-ghagin. Kompli sajjar it- tuffieh sakemm ikaramelizzaat ghal madwar 7minuti .

Filwaqt li qed isir l-ghagin sahhan il-kumplament taz-zejt taz-zebbuga go tagen kbir 30cm u aqli il-bejken sakemm isir iqarmec. fit-trufijiet ghal madwar 5minuti aktar .

Imbaghad zid it-tuffieh u il-basal. Hawwad l-ghagin mat-tahlita u bejken . imbaghad ferra il-puree’.

Zalza hemm imnejn ma ikollokx bzonn il- puree kollu. . Jekk it-tahlita tigi wisq maghquda zid l-ilma li kont warabt.

zejjen bil-weraq u servi immedjatament .

Ingredienti ; Isservi 8 .

300gr cramberries friski

125gr caster sugar

250gr mascarpone

300ml custard tal- vanilla

5 imgharef likur tal-limoncell .

6 imgharef lemon curd

Kejk medira 190gr

method

Poggi il-cramberries f’borma zghira ma 100ml ilma u ghalihom.Tektek ghal 10 minuti ohra u kompli sakemm jirtabu u jibdew jiehdu is-sura ta’ zalza. Zid iz- zokkor u kompli hawwad sakemm jinhall. Tektek ghal 4-5 minuti ohra sakemm it- tahlita tibda tixxotta, imbaghad nehhi minn fuq in-nar u hallieha tibred . Iksi l-qiegh u il-gnub tal-landa tal-hobz bil-clingfilm. habbat flimkien il-mascarpone u il-castard, imbaghad zid 4 imgharef tal-limoncell u 3 imgharef lemon curd.

Ferra’ tliet kwarti mat-tahlita fil-landa li tkun preparajt u ifrex iz-zalza tal-frott li tkun hallejt tiksah .Itfa il-kumplament tuza biex tohloq effett ta’ rham billi tghatti is- seffud minn got-tahlita tal-cramberries u il-krema llixxa l-wicc wara bl-imgharfa . 

Qatta il-kejk tal-medira fi flieli rqaq u idlikhom bil-kumplament tal-lemon curd.

Poggihom wicchom l’isfel bin-naha midluka tal-curd fuq wicc it-tahlita fil-landa , ferrex il-bqija tal-limoncell u poggi l-landa tal-hobz fil-friza ghal matul il-lejl .    

Biex isservi ohrog it-turtiera mill-friza u poggieha ghal ftit hin fl-ilma jahraq. Aqleb il-gelat fuq il-platt li fuqu se isservi halli joqoghood ghal 5-10 minuti . Qatta l-ftieli u servi .

Ingredients serve 4

1 tablespoon light olive oil

2 garlic cloves chopped

8 chicken tights boneless skin removed cut  in bite sized pieces

700gr chicken stock

2 tablespoon plain flour

1 star anise

1 cinnamon stick

2 celery stick

2 large carrots peeled into 1,5 cubes

300 small new potatoes scrubbed and halved

2 tablespoon finely chopped fresh tarragon

Method:

Salt and freshly ground fresh tarragon

Salt and freshly ground black pepper 

Heat the oil in a wide frying pan over a medium heat add the onion , garlic and chicken and stir fry for 2-3 minutes. Meanwhile pour the stock into a saucepan and bring to the boil. Stir in flour into the chicken and fry for 3 minutes on a medium heat. Stir the flour into the chicken and gradually add to the hot stock . stir in the mustard , star anaise , cinnamon , celery carrots and potatoes.

Bring to the boil , cover and reduce the heat to medium. Cook for 20 minutes. Uncover increase the heat and cook for 5 minutes or until the chicken is cooked through the vegetables are tender. Stir in the soya beans and cook for 3 minutes. Season well and stir in the tarragon serve immediately into four warm bowls.

Ingredients, makes about 350gr.

• 225gr plain flour
• 45gr butter
• 25gr caster sugar
• 150ml/ 1/4 pint milk

put the flour into thebowl .

Rub in the butter until the mixture resembles fine breadcrumbs , then stir in the sugar .

Bring the milk to the boil in a small saucepan . add the boiling milk to the flour mixture and knead until smooth. Use at once by rolling milk to the flour and kneald until smooth . Use at once by rolling out on a lightly flavoured surface.

Ingredients makes about 225gr.

225gr plain flour

2.5ml /1/2 tspoon salt

100gr margerine or half butter , half lard

flour for rolling out

sift the flour and salt into a bowl , then rub on the margerine until the mixture resembles the breadcrumbs .

Add enough cold water to make a stiff bowls .

press the bowls together with your fingers . If time permits , wrap in grease proof paper and rest in the refrigerator for 30 minutes . To use roll out a lightly – flavored surface .

ingredienti

500gr ghagina sfiljolata

mili mielah

3 imgharef pesto

2 imgharef zebbug iswed imqatta rqiq

2 imgharef tadam imqadded imqatta irqiq

2 qlub tal- articoks imqatta irqiq

120mozzarella mahkuka

bajda imhabta

gunglien

mili helu

3 imgharef nutella

25gr gewz imqatta’

bajda imhabta

mgharfa gellewz mohmi imqatta ghal wicc

metodu verzjoni mielha

Sahhan il-forn ghal 200 gradi celcius /gas 6.

hallat flimkien iz- zebbug , it-tadam imqadded u il-qlub tal-articoks.

iftah l- ghagina u qatta 2 crieki ta’ 25cm .

Poggi cirku minnhom f’turtiera miksija bil-kartaforn u idilku bil-pesto . Halli bordura ta’ 2.5cm madwar ic- cirku mhux midluka.

Roxx il-mili taz-zebbug, tadam imqadded u il-qlub tal-articoksfuq il- pesto u roxx il- mozzarella fuq il- wicc. Poggi ic-cirku u l-ilma fil-wicc .

Immarka ic-centru b’tazza zghira . Aqta’ l-ghagina f’4 kwadriu minghajr ma’ tmiss ic- cirku tan-nofs u imbaghad erga’; aqta’ kull kwarta min-nofs kull bicca. Hekk ghandu jkollok erba’ strixxi f’kull kwadrant b’ kollox 16 il-srtixxa . Poggi fil-freezer ghal 5 minuti biex ikun aktar facli tobrom l-istrixxi . Obromhom kull strixxa ghal darbtejn u nhalli it-truf catti . Erga’ dahhal fil-freezer biex ikun aktar facli li tidlikhom bil-bajd imhabta .

Tista tiprepara it-torta gurnata qabel . Ghattieha b’ kartastrazza u erga’ itfaghha fil-frigg jew fil-freezer . Ahmieha frizata kif tkun ghal 20-25 minuta sakemm tiehu kulur dehbi u tinfertah .

Verzjoni helwa

Idlek in-nutella fuq wiehed mic-crieki . Halli bordura vojta ta’ 2.5cm madwar ic-cirku kollu . Roxx il- gelewz imqatta fuq in- nutella u poggi ic- cirklu l- iehor fil- wicc .

Aghmel l-istess procedura deskritta fil-verjoni mielha . Wara li tohrog mill-forn idlek it- torta bl-ghasel imsahhan u roxx il-gellewz imqatta fil-wicc .

Ingredienti

100gr patata

100karotti

100gr qarabaghli

1 bajda

2 imgharef cornflower

meh u bzar

zejt

Metodu

Hakkek il-patata il-karotti u il-qarabaghi

Aghsarhom sewwa go sarvetta sabiex jissaffew mill-ilma li ikollom.

Itfaghhom go suppiera

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

Sahhan iz-zejt go tagen u mit-tahlita ohrog frejjeg zaghar u aqlihom.

Ingredients serve 4.

6 chicken tights fillet trimmed half

1 tablespoon olive oil
1 garlic clove crushed

1/2 can dried wine

1 tablespoon custer sugar

1/4 finely black olives halved

1/3 pitted black olives halved

couscous and steamed broccoli to serve

method

Heat oil in a large deep frying pan over medium heat

Cook chiken for 5 minutes or until browned . Transfer to a plate. Add onion has softened . Add wine . cook for 3 minutes or until reduced by half . Add tomato sugar and stock . Bring to the boil Return chiken to pan.

Reduce heat to low . Simmer partiallycover for 25 minutes . Add parsley and olives . SEason woith salt and pepper . cook stairingly for 2 minutes or until heated through .

Divide couscous between plates spoon over chicken mixture . serve with broccoli

Ingredienti isservi ghal 6

1 kg injokki tal- patata friska

2 imgharef zejt taz- zebbuga

2 basliet homor imqatta

2 sinniet tewm , mishuqa

500gr tadam imqatta tal- landa .

2 imgharef imbulgiati tursin imqatta

10 flieli parma ham

4 imgharef pesto

Metodu

sahhan iz- zejt f’ dixx kbir u baxx . zid il- basla u aqli ghal 6/7 minuti kompli aqli ghal minuta

Zid it-tadam imqatta u ghalli it-tahlita . Tektek ghal madwar 10 minuti .

Zid it-tursin u wara l-bzar u il-melh skond gostik.

Fl-istess hin sajjar linjokki skond l-iztruzzjonijiet li ghandek fuq il-pakett sakemm jitilghu fil-wicc . Saffihom mill-ilma u zid iz- zalza.

Sahhan il- grill . Poggi il-perzurt f’munzell ghal madwar 4-5 minuti sakemm il-perzut jitbaskat u jibda jiehu kulur dehbi . Servi minnufih

`

Ingredienti

400gr fazola niexfin

2 basliet

3 sinniet tewm shah

1 randa

5ml zejt taz- zebbuga

100gr mushrooms

400gr tadam imqatta

1 kuccarina paprika

1 mgharfa saghtar

2 immgharef tursin frisk

2 tazzi frak tal- hpbz frisk imqatta

bzar iswed

12 il-zunnerija mqatta

Metodu

Qieghed il-fazola f’receipjent b’ilma kiesah u hallihom matul il-lejl . Nixxifhom u lahlahhom taht l-ilma kiesah . Poggihom f’tagen flimkien ma 7 tazzi ilma kiesah u ir-randa . Gib kollox ibaqbaq u sajjar malajr ghal 10 minuti.

Gibu ibaqbaq mal-basal u itfaghlha ftit tewm. Qatta il-basla li fadal u poggih go casserole kbira fllimkien mat-tewm mithun u iz-zejt taz-zebbuga. Sajjar bilmod ghal 5 minuti jew sakemm jirtabu .

Sahhan il-forn 160 degrees celcius . Ghamel iz- zunnerija, faqqiegh, tadam u saghtar mal-casserole , imbaghad ferra fih masdwar 40ml stokk li fadal.

Gibu ibaqbaq, ghattiu hallih itektek ghal 10 minuti . Hawwad fih il-fazola msajra u it- tursin . Ferrex il-frak tal-hobz u ahmi mikxuf ghal 35 minuta jew sakemm it-topping jigi kannella dehbi u iqarmec .

Akkumpanja il-platt b xi hobz shun .

ingredients

8 small lamb fillets

8 Parma ham

2 tablespoons capers , rinsed and chopped

2 tablespoon chopped parsley

1 tablespoon chopped

3 chopped anchovy fillets

2 large cloves garlic crushed

handfull parsley leaves to garish

method

preheat the oven to 200/ gas 6

mix the capers in a bowl with the olive oil , add the rosemary , parsley anchovy fillets and crushed garlic , transfer vto a small food processor until they form a thich paste .

lay 4 slices of parma ham on a chopping board , slightly overlapping , then spread with half the caper mixture ; top with 4 lamb fillets well repeat slices of ham aand the other lamb fillets .

Place in roasting tin , drizzle with a little olive ioil and roast for about 30 minutes and serve garished with the parsley leaves

ingredienti

1 basla zghira imqatta

1 basla zghira imqatta

1/2 ross kannella

1/2 lentils

2 tazzi ilma

2 kuccarini mustarda

1 kuccarina taz- zebbuga non stick

1 kuccarina trab tat- tewm

Metodu

F’ tagen F’tagen medju , haawwad il-basla ,ross, lentils, u ilma . Gibu itektek imbaghad aghtti u sajjar ghal madwar 50 minuta

jew sakemm ir-ross u il-lentils jirtabu u l-ilma jigi assorbit kollu .

Qatta iz-zunnerija f’ bicciet zghar (jekk tuza food processor taghmlu hafif u zidha mat- tahlita flimkien mal- ingredienti li fadal

Hawwad it- tahlita , imbaghad kessah kompletament .

Ifforma it- tahlita f’ patties . Dellek harira tagen kbir non stick , non stick non stick . sajjar il- patties fuq nar medju ghal madwar 4 minuti kul naha jew sakemm jigu ftit kannella .

Servi panini wholemeal

Ingredients Serve 2.

8-10 mushrooms

half a green pepper

2 carrots

Method

This can be prepared in a wokmor in an ordinary frying pan with the lid.

Cut the green peppers into thin sliced and slice the onions and mushrooms thinly . Heat to low . Add the vegetables and stir constantly about 2 minutes . Add hot water . Stir in the mixture and cover the pan lightly for 4 minutes . Ad the hot water stir in the moisture over low heat for 4 minutes or until they are tender but still crisp . Serve imediately with the cooked rice passta and potatoes

Stir fry with a very quick method of cooking vegetables . A wok is a traditional pan for stir fry . You can use an ordinary pan . To make sure that the heat all the vegetables cook in a proper texture . Vegetables should be cut relatively small . Make sure that the pan is hot or the food will cut relatively small . Make sure the pan is hot or the food will asorb too much and it will stick . you can also stoir frywith the non stick spray oil .