ingredienti

8 slices hobz tal- toast

krema tac- cikkulata , (dik tan-nutella).

4 bajdiet

kikra u kwart halib

2 kuccarini vanilla

ftit trab tal- icing sugar

ftit butir

metodu

Din ir-ricetta tigi itjeb jekk tippreparaha minn lejl qabelbiex filghodu kemm tqum u ssajarha.

Idlek dixx bi ftit butir . sadanitant habbat il- bajd , zid il- halib u il- vanilla .

Aqbad slice hobzu dellekil- krema tac- cikkulata minn- naha wahda . Irrombla il- hobzu geswru fit- tahlita tal- bajd u il- halib . Poggi go dixx .

Irrepetil- istess process bil- kumplament tal- hobz u poggihom wahda wahda hdejn xulxin go dixx .

Ferrex it- tahlita likwidafil- wicc . dahhal fil- frigg u hallih hemmhekk ghal matul il- lejl . il- hobz jassorbi hafna mill- likwidu . Sahhan il- forn f’ temperatura moderata u ahmi ghal madwar 35 minuta . Servi shan u jekk tista servi xi krema jew xi gelat tal- vanilla maghha.

Ingredienti

2 imgharef zejt taz- zebbuga

6 patatiiet zghar mahkuka

300gr spinaci , imsoffi imsoffi sew mill- ilma

basla mdaqsa mqatgha bicciet zghar

2 sinniet tewm imqatta irqiq

melh u bzar

6 bajdiet imhabta

200gr gobon cheadar mahkuk .

Metodu

Sahhan iz-go tagen fuq nar bati . zejt.

Itfa il-patata fit-tagen u aqli ghal 10 minuti . Hallat l-ispinaci , il-basal u it-tewm .

Zid il- melh u il- bzar u kompli hawwad waqt li issajjar .

Ferra il- bajd fuq it- tahlita .

Xerred fil- wicc il- gobon cheadar mahkuk .

GHatti it- tagen bl- ghatu sakemm tara li il- bajd sar .

Servi shun .

ingredients

1.5kg tripe   

2 tbsp sea salt 

2 large onions , finely chopped 

2 garlic cloves ., finely chopped  

2 .5 cm piece of ginger , peeled and finely chopped  

1 tsp turmeric 

 1tbsp mild korma curry powder

1 tsp ground coriander

2 tbsp  ground coriander

4 tbsp tomato puree’

2 tbsp garam marsala

4 tablespoon tamarind paste

1 bay leaf (werqa randa ) 

method

Cut and put the washed thipe in a large saucepan . cover with cold water and add to the salt . Place over a medium high heat and bring to the boil.

Reduce the heat to low and simmer for 45 minutes .  Drain well , reserving four tablespoons of the cooking liquid . Put the oil , garlic and ginger in a saucepan that is large enough to eventually take tripe .  Place over a medium heat and fry until lightly golden stairring occasionally .

reduce he heat to low . Add the spices , tomato puree taramind and bay leaf and simmer for 7 minutes . Stir in the reserved cooking water and add the stripe . 

Simmer  for 45 minutes on a very low stairring occasionally . season to taste .  

 Serve very hot with plain rice .

ingredients

500gr fresh mussels

1 garlic clove

50gr chopped onions

70gr cherry tomatoes halved

80gr white wine

5ml extra virgin olive oil

5gr parsley finely chopped

100ml fish stock

2 slices maltese bread

50gr black olives paste

method

Clean and rinse the mussels well and leave to drain in a colander .

On a low heat sweat the onions and garlic in extra virgin olive oil.  Cover with a lid for 2 minutes , then uncover and place the mussels.  

Cover again and continue cooking until the mussels open.   Remove from the pot and set aside. 

Add the cherry tomatoes and the wine and reduce the liquid by a third .   Add the cream and simmer gently until the cream starts to thickened .

Well done add the herbs to the pot season the sauce as required and pour in the mussels . stir gently and serve .

Tip :  Do not overcook the mussels as they get rubbery .

ingredients

1.5kg tripe   

2 tbsp sea salt 

2 large onions , finely chopped 

2 garlic cloves ., finely chopped  

2 .5 cm piece of ginger , peeled and finely chopped  

1 tsp turmeric 

 1tbsp mild korma curry powder

1 tsp ground coriander

2 tbsp  ground coriander

4 tbsp tomato puree’

2 tbsp garam marsala

4 tablespoon tamarind paste

1 bay leaf (werqa randa ) 

method

Cut and put the washed thipe in a large saucepan . cover with cold water and add to the salt . Place over a medium high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes .  Drain well , reserving four tablespoons of the cooking liquid . Put the oil , garlic and ginger in a saucepan that is large enough to eventually take tripe .  Place over a medium heat and fry until lightly golden stairring occasionally . reduce he heat to low . Add the spices , tomato puree taramind and bay leaf and simmer for 7 minutes . Stir in the reserved cooking water and add the stripe .  Simmer  for 45 minutes on a very low stairring occasionally . season to taste .   Serve very hot with plain rice .

Legumes are a good sourse of suitable fibre , that helps to contain blood sugar and lower cholesterol levels .

basil

Basil has a sweet taste. Fresh leaves are best and cut torelease the flavour . Chopped basil goes well in tomato sauce and soup , as well as poultry , pasta and rice dishes . Add whole basil leaves to a green salad or arrange them over a pizza.

Bay leaf (randa)

The whole leaves give more flavour . Bay leaves go well with tomato – based foods . they are usefull of soups and stews, as well as for marinades for fish and poultry . Remove the leaf before serving.

Coriander

Coriander tastes minty and fresh . Add it at the last minute of cooking . You can use coriander with rice dishes or with vegetables such as peppers, marrows , tomatoes, eggplant and green salads.

 Dill

Dill has a delicious taste . Use dill leaves with cucumber, green beans, potatoes and tomatoes. Dill is delicious with fish, particuarly salamon . Add it just before serving. 

ingredients

Ingredients serve 2  

Ingredients serve 2  

8-10 mushrooms

Half a green pepper

2 carrots

1 tablespoon olive oil

2 tablespoon water

method

This can be prepared in a wok or in an ordinary frying pan covered with a lid.Slice the carrot into the coins.Cut the green pepper into thin slices and slice the onions and mushrooms thinly.Heat the olive oil in a wok over moderate heat about two minutes. Reduce the heat to low add the vegetables and stir constantly for 1 minute. Add hot water stir in the mixture and cover the pan lightly.Add the hot water, stir the mixture and cover the pan lightly.Let the vegtable stem in the moisture over low heat for 3 or 4 minutes or until they are tender but still crisp . Serve immediately with cooked rice pasta and potatoes. Stir fry is a very quick method of cooking vegtables. A wok is a traditional pan for stir fry but you can use use an ordinary frying pan. To make suretheat all the vegtables cook to the proper texture, vegtables should be cut relatively small . make sure the pan is hot or the food will absorb too much oil and will stick . you can also stir fry using non stick spray .

ingredients

150gr di farina di avena

100ml di olio di cucco

90gr di zucheri integrata di canna

120di latte d’ avena

120gr di yougourt di soai di naturale

1 cucchiano di levito per dolci

½ cucchiaino di estratto di vaniglia

Bourdon in polvere

Scorza di 1 limone

1 pizzico di sale integrale

100ml di olio di cucco

90gr di zucheri integrata di canna

120di latte d’ avena

120gr di yougourt di soai di naturale

1 cucchiano di levito per dolci

½ cucchiaino di estratto di vaniglia

Bourdon in polvere

Scorza di 1 limone

1 pizzico di sale integrale

method

Mescolate la farina con i sale, la scorza di limone e il levito.  Nel mixer sbattete lo yougourt con lo zuchero per un minuto. Versite L’alio di cucco e l’ estratto di vaniglia e sbattete per un altro minuto. Aggungete bl’ altemandoli, la farina e il latte d’ avena bene con la spatula. Distribiete l’ impasto per il 12 pirottini medi da muffin adagiati nel’ apposit stampo informare in forno prescaldo a 180°C per 15 minuti.

ingredients

4 tablespoon olive oil

1 klarge onion

4 garlic cloves

250chargrilled mediterrean vegetables

green and red peppers + aubergines are roughly chopped

400gr can tomatoes

1 tbsp small capers

2 tablespoon raisins

350gr rigatoni penne or anaise or other short pasta shape

bunch basil leaves picled

parmeasan shaved to serve .

Method

ingredienti

2 bottijiet tonn taz- zejt kbar

400gr ghagin penne

6 imgharef zejt taz- zebbuga

5 sinniet tewm , imqatta fin

2 imgharef kappar

4 imgharef tursin , imqatta fin

meraq tal- lumija

bzar u melh

metodu

Sajjar l-ghaggin al dente. Qattar sew u erga’ itfghu fil-bormama 2 mgharef zejt taz- zebbuga .

Sahhan l-kumplament taz- zejt taz-zebbuga go tagen sakemm tara li it- tonn taz- zejt sahan sew. Zid il-kappar it- tursin , l- incova il- qoxra u il- meraq tal- lumija .

Zid melh u bzar kemm tiggosta

Hawwad ma l- ghagin

Servi shun mill-ewwel

ingredienti

zewg sidriet tat- tigieg iffilitrat(ikollok 4 bicciet

vasett pesto ahdar (jew xi toghma li tiggosta).

zewg tadamiet, imqatta roti.

100mozzarella mahkuka

100 parmegjan mahkuka

100gr frak tal-hobz

zejt taz- zebbuga

bzar iswed

Metodu

500gr sieved brand  for boiling water.

1 tablespoon dried yeast.

1 tablespoon salt.

200gr warm water.

Ingredients for topping.

250 gr chieve flavoured soft cream cheese.

2 cups black olives- halved.

¼ th green bell pepper and thinly sliced.

1 cup opition- thinly sliced.

¼ cup parsley- chopped.

method

Mix the flour , flour yeast, salt .

Add warm water and mix for 5 minutes.

Let the dough to rise for about 1.5 hours in a warm place before. Rising. .

Method for topping.

 Preheat the oven to a temperture of 180 degrees celcius . roll the dough into a 13 inch circle and place pizza , pan pressing dough.

Bake 10 to 12 minutes or until lightly brown. .

Keep bubbles from forming.  In the middle of the pizza.

By pressing dough to edges to the pan . cycle.

Remove from oven and let the cool the pizza.

Basil and salted pepper to taste.

If desired you can bake again for a furthur 5 minutes.

ingredients

300 gr cherry tomatoes.

200 gr mozzarella

 200 leeks

Garlic

 Olive oil  Oregano

method

Boil pasta in plenty of hot water. With a little oil cook until likelly oil cooking until likely peel and slice the leeks and slice the leeks and garlic . meanwhile slice the tomatoes in half leave white.

Slice the tomatoes in half.

Cut mozzarella in square.

Pieces.

When pasta is cookeddrain all off the water. Cook until likely drain off all the water add to the unions

Add tomatoes mozzarella in square pieces when pasta is cooked . add tomatoes mozzarella oregano serve hot.

ingredients

 225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream

method

In a bowl mix the breadcrumbs , grated cheese and parsley finely choppedminture. In the same pan melt the butter and add to the garlic

Worchester sauce and mustard

 Dip the chiken sauce and mustard.

Dip eeach chiken breast in mustard sauce and place it in a overproof. Press thebreadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutesin when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat throufgh.

Pour the green sauce over on top of the chiken fillets.

ingredients

Tomato sauce.

 Crushed peanuts olive oil.

 Bite seze chiken pieces

2 tablespoon curry.

 Coriander seeds.

Cumin seeds black pepper.

 Cilli flakes,

 Onion  salt and ginger

Method

 mix oil + unions + ginger fry chicken with spics mix hot water.

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

Ingredients

 Peeled prawns

 50ml double cream chopped parsley.

Salt and pepper to taste

 Tiger prawns

For the sauce 150ml extra virgin olive oil.

2 shallots cloves peeled and finely chopped finish minced herbs and chives chopped grated zest and juice of 2 lemons

method

Blend the prawns with cream and parsley and season to taste. Set the set the mixture aside and keep and season.

Set the mixture aside and keep chilled.

Roll out the pasta dough until it is paper thin and cut into the 6cm cutter.

Place the spoonful.  Of the chilled prawn mixture on half of the circle with a tiger prawn and then close with another layer of dough.

Make sure the edges are sealed well so no filling breaks out during cooking cook the ravioli for three or four minutes until tender to make the sauce first, heat the oil and then remove it from heat.

Stir in the shallots garlic herbs, lemon juice and tomatoes. Drain the pasta and spoon the warm sauce over the top. Smeared chicken with half lemon sauce.

ingredients

2 kilos of black grapes. White ones are used too. .

 1kg sugar preferable serving sugar use a little less if the grapes are very sweet.

 Juice of a lemon

1 tablespoon oil.

method

The grapes have been washed and then put the sticks, picked off, put them in a large pot that has been.

 Put the pot on a low heat and simmer within the lid on until the grapes are soft.

(About 30 minutes.

 Sieve the cooked grapes until the juice is back into the pot.

. Then pull the juice and cook gently until the sugar. Dissolves.

Stirring continuously. Turn up the heat and bring to the boil. .

Allow the jam to boil steadily until it sets.

 To test the testing boil, put the saucer that has been chilled in the fridge.

ingredients

Tomato sauce.

 Crushed peanuts olive oil.

 Bite seze chiken pieces

2 tablespoon curry.

 Coriander seeds.

Cumin seeds black pepper.

 Cilli flakes,

 Onion  salt and ginger

method

 mix oil + unions + ginger fry chiken with spics mix hot water.

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

ingredients

4 cups all pupose flour.

4 tablespoon salt.

 4 tablespoon baking powder.

 2 tablespoon butter. 11/2 cup warm water.

Mix flour salt baking powder, warm water to get soft but not strictly dough knead on lightly floured tablespoon for 45 minutes.

Divide into form tortillas. .

Heat pan over medium high heat and brown 1 side and put them on the other serve them hot.

ingredients serve 4

4 lamb cutlets cleaned and trimmed

2 tablespoon tomato puree

Half a litre vegtable stock

150ml coconut milk

2 tablespoon mango chutney

Dessicated coconuts

For the curry sauce

1 large carrot

3 large onions

¼ of a pineapple

 2 apples

3 tablespoon curry powder

Incorporated witht the following

Coriander , tumeric , mustard, cloves ,  

Fenugreek , cumin , Chilli, Cassia, ginger and pimentos  .

method

Seaon lamb cutlets and fry in hot pan . seal on both sides and bake in 180°Ccover for 8 to 10 minutes. It is best to serve the lamb medium rare . remove from the oven dip in coconut milk and sprinkle with coconut . brown lightly under grill on both sides . Serve lamb with traditional garishes and almond and cucumber salad

To make the sauce

Swear the carrot , garlic and apple and cutinto dice , caramelized onion and pineapple and then add curry powder . Cook , add tomato puyree and stir continously . Add vegtable stock and bring to boil . simmer for 20 minutes and then add the coconut milk and chutney . blend pass and adjust seasoning if needed .

Add a squeeze of blood orange if availiable and a few drops of almond essence .

Something different for easter .