ingredients

500sweet potato peeled and cut intocubes

 2 tablespoon fresh cream

1 teasepoon chopped chives

1 tablespoon olive oil

2 sweet red peppers

2 sweet green peppers

2 sliced onions

Seasoning

method

Put sweet potato in a pan and boil until soft

Prepare the remekins . put the cooked potato and cream in a food processor and blend until smooth, fold the egg whites in the potato mixture and add the chives

Divide the mixture into the remekins  in the baking tray

Fill two thirds of the tray with hot water and bakeing tray

Fill two thirds of the tray with hot water and bake for 30 minutes .

For the sauce swear one of the onions add the green peppers and cook in a little stock for 10 minutes

When ready blend the pass sauce through a nylon sieve for a smooth finished sauce .

Use the same process for the red pepper . To serve mound the timbles on individual plates garish with fresh cooked vegtables and a spoonfull of each sauce.

Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garlic cloves, crushed

4 drainedanchov fillets

1 small rchillidceeded and finelychopped

1kg ripe tomatoes.

½ cup white wine

50gr clean clamari cut into 1cm thick rings , parsley , chopped

400g taghliatelle

40gr tomato paste

method

Heat oil in a saucepan , over medium heat . add onion , garlic , anchovies and chilli . cook for 5 minutes

Stairing on untl onion softens. Add the chopped tomatoesandwine nd addtomato paste  .

Bring to the boil , and then reduce  heat to medium low .

Simmer , partially covered for 10 minutes . Add the clamari , cook for 3 minutes or until tender .

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 aborigines 

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 aborigine into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve

ingredienti

mgharfa zejt taz- zebbuga

basla

sinna tewm

900gr stokk tal- basal

300gr buckwheat

300gr flett tas- salamun

300gr brokkoli

2 imgharef xibt

qoxra ta’ lumija mahkuka

2 imgharef greek yogourt naturali

melh u bzar

metodu

Lahlah il-buchwheat taht l-ilma niezel . Qatta il-basal u it-tewm .

Sahhan mgharfa zejt f’tagen u aqli il-basla u it-tewm f’ nar medju ghal 6-8 minuti sakemm jirtabu ftit . Zid il-buchwheat u sajjar ghal minuta ohra u zid 2 kuccarini mill- istokk tal-haxix . Hallih itektek ghal 5 minuti ohra u hawwad sakemm l-istokk ikun kwazi inxtorob . Imbaghad ibqa zid l-istokk bl-istess stokk sakemm jifdallek kuccarun wiehed biss . dan il-process jiehu 25 minuta .

Qatta is-salamun . zid is-salamun u il-kumplament ta’ l-istokk fit-tagen u hallih itektek ghal 2 minuti ohra . Hu hsieb li is-salamun huwa imsajjar sew u il-buckwheat huwa tari .

Qatta il-brokkoli fi fjuri zghar fl-ilma jaghli sakemm isiru. saffihom mill- ilma u zidhom mal-buckwheat, flimkien max-xibt, il-qoxra ta’ lumija u il-Yogurt . Hawar bil- melh u il- bzar .

A popular combination that works extremely well .

Time preparation 15 minutes , cooking times 15 minutes

A few chunks of pineapple will add extra to the dish .

350gr chiken breasts , sliced into 1 inch

15gr , 1 tablespoon salt

15ml olive oil

15ml light light soy sauce

1/2 tsp sugar

oil for deep frying

100cashew nuts

2 spring onions

1 small onion

peeled and cubed

2.5ml fresh ginger root peeled and sliced

2 cloves of garlic , sliced

75gr manger tout

50gr bamboo shoots , thinly sliced

sauce

10ml 2 tab;lespoon 15ml / 1 tbsp hosin sauce

200ml (just over 1/3 pint )chiken stock

pinch monosodium / granamalte opitional

method

10ml 2 tablespoon cornflour

15ml /1 hosin sauce

200ml just over 1/3 chiken stock

pinch monosodium . granamate (opitional )

method

Roll the chiken pieces in cornflour. discard the remaining cornflour.

2. mMthe seasonal ingredients together and pour over chiken . leave to stand for 10 minutes .

3. heat oil for deep frying fry cashew nuts until golden brown . Remove the nuts and drain on kitchen paper .

4. Heat 30ml /2 tbsp oil in a wok and stir frythe oniions , ginger and garlic for 2-3 minutes. Remove the fried ingredients

5. Add manage tout and bamboo shoots and stir fry for 30 minutes . Remove the fried ingredients.

6. Add 15ml, 1 tbsp oil in a wok and fry the chicken for 3 or 4 minutes. Remove the chicken.

7. Clean the wok and add a further 10ml /2 tbsp oil and return chicken , cashew nuts and fried onions etc. to the wok.

8. Prepare the sauce by mixing the cornflour , Hosin saain sauce , chiken stock and monosodium gratamate together .

9. Pour over the chiken . mix well and cook until the sauce thickens and becomes transparent .

.

THese delicious chiken wings can be served on any occasion.

time preparation time takes 1hoor 10 minutes , cook time 20 minutes

Buying guide . peanut oil and sesame oil should both be availiable from supermarkets

ingredidients serve 4

1 kg chiken wings

1/2 teasepoon crushed root ginger

15ml, 1 tablespoon cornflour

15ml , 1 tablespoon sugar

1 tspoon cornflour

10ml, 2 tablespoon sesame oil

2 tablespoon dry sherry

salt and pepper

30ml ,/ 2 tablespoon peanut oil

2 spring onions

15ml/ 1 tbsp dark soy sauce

1 statr anaise

45ml / 3 tablespoon water

method

1.Wash chiken wings and dry on absorbent paper .

2. Mix together ginger light soy sauce , sesame oil , wine and seasoning . pour marinade over chiken wings and leave for at least 1hr turning occasionally .

3. Heat peanut oil until very hot . Add spring onions and chiken wings and fry until chiken is browned well on all sides .

4. Add dark soy sauce , star anaise and water and simmer for 15 minutes

5. remove star anaise . serve hot or cold .

Pineapple comoliments the chiken wonderfully in this dish 2-3 persons

time Preparation time 30 minutesCooking takes 15 minutes

ingredients

30/2 tablespoon light soy sauce

15ml, 1 tablespoon oil

15, 1 tablespoon cornflour

5gr 1tsp salt

30ml 2 tablespoon water sauce

750ml boned chiken breasts cut into cubes

sauce

7.5ml, 1/1/2 tablespoon cornflower

250ml /8 fl water or chiken stock

10ml / 2 tablespoon 2 tablespoons dark soy sauce

30ml /2 tablespoon oil

1 onion peeled and thinly sliced

2 spring onions finely chopped

30ml / 2c tablespoon oil

1 onion peeled and cut into chunks

2 spring onions , finely chopped

2.5cm / 1 inch fresh root ginger and thinly sliced

4-5 pineapple rings , cut into chunks

1. Mix the season ingredients together
2. Add the cubed chiken and marinade for 10-12 minutes . Mix the sauce ingredients together in a bowl
3. Mix the sauce ingredients together in a bowl . 4.Heat the oil in a wok and fry the onions for 2 minutes until just tender .. add the drained chiken and fry for 3-4 minutes . 5. Add the ginger root and fry for 1 minute 6. Add the remaining marinade and the sauce ingredients and bring to the boil . cook stairing until the sauce and bring to the boil . cook stairing until the sauce thickens then add the pineapple chunks . Heat throught . Remove from the heat and serve with fried rice .

ingredients serve 4

Time preparation takes about 10 minutes and cooking takes approximately 10 minutes .

12 prawns peeled

8 eggs beaten

1/2 stick celery cut into small diced

1 spring onion , chopped

5ml

1 tablespoon fish sauce

Method

1. Cut the prawns into small pieces

2. stir the prawns into the eggs and add the celery , spring onions and fish sauce

3. season with a little salt and pepper

4, Cook by stairing over a gentle heat . when cooked to your liking , serve immediately .

ingredienti isservi 4

280spagetti mghollija

150gr bejken

300gr irkotta

50gr gobon tal- hakk

2 bajdiet

nofs kuccarina kari

mgharfa zejt taz- zebbuga

metodu

imla borma kbira bl-ilma. Ghalli l-ilma sakemm jaghli u sajjar l-ispagettini Sakemm qed isiru l-ispagettini, naddaf u qatta il-mushrooms, u il-bejken u kompli ghal 15 il-minuta ohra . Saffi l- ispagettini , it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erba’u fforma pulpetti u hawwad sew . Aqlihom sakemm jiehdu il- kulur u servihom shan .

ingredienti

3 large egg yolks

Exrta virgin olive oil

40gr parmeasan cheese + extra to serve

1 clove of garlic , peeled

150gr neroni cubetti pancetta affumicata

method

Cook the egg yolks in a bowl , finely grated in the parmeasan cheese . Season with pepper , then mix well with a fork to put one side . cook the spagetti into a large boiling salted water until al dente , then mix with a fork to one side.

Meanwhile rub the pancetta skin . if you have any all over the base of a medium frying pan then place over a medium heat . crush the garlic clove with the palm of uour hand .

Add it to the pan and leave it to flavour the fat for a minute . stir in the pancetta then cook for 4 minutes or until it starts to crisp up .

Pick out the garlic from the pan reserving some of the cooking water , drain and add the spagetti . Toss over the heat it really soaked up that lovely flovour then remove it from the heat .ADd a splash of the cooking water and toss well with pepper and pour in the egg mixture and scrambled it . Toss well adding cooking water until it’s lovely and glossy . serve with a grated of parmeasan and extra twist of pepper .

Ingredienti

280gr spagettini mghollija

200 mushrooms

150gr bejken

300irkotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nofs kuccarina kari

Mgharfa zejt taz-zebbuga

Metodu

Imla borma kbira bl- ilma . ghalli l-ilma sakemm ibaqbaq . Sajjar l-ispagettini. Sakemm qed isiru l- ispagettini naddaf u qatta il- mushrooms . qatta il-bejken u qaxxar u qatta il-basla.sahhan f’ tagen bi ftuit zejt  Aqli Il-basla il- kari u zid il- mushrooms u kompli aqli ghal 5 minuti ohra . Saffi l- ispagettini . itfa it- tagen fi skutella kbira , itfa’ l- irkotta , il- gobon tal- hakk , il- bajd l- ispagettini , it- tahlita tal- faqqiegh u  hawqwadsew Aqsam it- tahlita f’ erbgha u fforma pulpetti Aqlihom sakemm jiehdu il- kulur u servihom shan .

ingredienti

750gr irkotta

175gr icing sugar

4 bajdiet

qoxra ta’ laringa mahkuka (jekk tiggosta)

85 gr buttuni tac- cikkulata kannella

metodu

Hawwad sew flimkien l-irkottal -icing sugar u il- bajd

zid il-qoxra ta’ laringa u il-buttuni tac-cikkulata

poggi it-tahlita go landa tal-kejkijiet

Ahmi f’forn b’temperatura ghal madwar 50 minuta.

ingredienti

4 tuffihat

2 kuccarini meraq tal-lumi

2 kuccarini estratt tal-vanilla

2 kuccarini trab tal-kannella

1/2 kuccarina nocemuskata

100gr lewz

60ml zejt tal- coconut

75gr lewz imqatta

2 kuccarini ghasel

100gr tamal

gelat tal-kannella jew helwa tat-tork

Metodu

Sahhan il-forn ghal 180 / marka tal-gass 4

qaxxar u qatta irqiq it-tuffieh.

Go receipjent poggi it-tuffieh, il-meraq tal-lumi, l-ghasel, it- tamal u kuccarina estratt tal- vanilla . zid kuccarina trab tal-kannella u in-nocemuskata u erga hawwad . Poggi go remekins zghar .

Holl iz-zejt tal-Coconut,. halltu mal- lewz mithun , il- gewz u il- kuccarina kannella . xerred fuq it-tuffieh u imbaghad xerred l- estratt tal- vanilla fuq kollox . Ahmi mghotti fil- forn ghal 20 minuta u imbaghad mghux mghotti ghal 10-20 minuta ohra . it- tuffieh ghandu jirtab u jibda ibaqbaq . Servi bi gelat tal- hlewwa tat- tork jew tal- kannella .

Ingredients

1 kg flour water as needed 300 salt butter at room temperature

 ½ teasepoon salt

Method

Put the flour in the mixing bowl with the salt adding enogh water to make a stiff dough .

Work on medium speed for some time . leave the dough to rest for ½ hour

Roll pastry on a flavoured top and spread butter evenly over the spread the whole surface using your hands .

Roll up as for a swiss roll and leave to rest preferably in a refrigerator for at least 1 hour . now  it is ready to be used . cut small pieces as required and open them either and open either on flavoured surface or an oiled surface .

ingredients serve 6.

1 small red onion very thinly sliced

one and one halkf lime juice

one and one third cups light greek yougourt

2 tablespoon tandori paste

1 kg chiken tight fillets trimmed into 3 pieces

1 cup coriander sprigs

1/4 mint leaves

2 garlic cloves crushed

1 long green chilli chopped

lime wedges to serve

method

lack onion and 2 tablespoons in a glass bowl . season with salt stand covered and the tandori paste 1 cup of the 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 marinate . season

Heat a barbiecue or a chargrill on medium turning 10 minutes or until cooked lightly charred . serve with dip and onion . serve hot .

ingredients serve 8

150gr soft prunes

55ml Armagnac 450double cream

200gr custer sugar

200ml cold water

9 egg yolk

For the honey buiscuits

 25 softened unsalted butter

50gr custer sugar

Gozo and malta honey

25gr plain flour

To make the parafait put the prunes and the armagnatic in a pan and bring to the boil .

Remove from the heat and armagnatic in the pan and bring to the boil . Remove from the heat and soak overnight .

Drain the prunes through a sieve reserving them and the thick syrup separately . cut half the prunes into 5millimeter dice and set aside .

Cut the remaining prunes in half and set aside in the fridge for decoration .  Whip the cream in a a bowl to form soft peaks and then chill them in the fridge . Line a large baking tray with greaseproof paper and place eight metal rings (each 5.5cm diameter and for 4cm deep on it )

Leave in the freezer for 20 minutes.

Mix the sugar and water together in a heavy based saucepan . heat gently until the boil over a medium heat and boil until the syrup registers 114 degrees celcius on a sugar thermometer .

Meanwhile place the egg yolks in the bowl of an electric stand mixer fitted with the whisk until the mixture is cool . Fold the egg , yolk / syrup then fold it in the diced prunes . Pour the parfait mixture into the metal rings and return them to the freezer for at least six hours . to make the honey buiscuits , beat the butter and sugar together in a bowl until pale . beat in the honey , then the flour .

Spread the mixture thinly over a non stick baking tray parchment in a rectangle about 22 cm *14cm . bake in a preheated oven at 180 degrees celcius gas mark 4 about 10 minutes or until a deep golden brown colour .

Remove from the oven and leave to cool for a minute , cut into 8 strips each about 20cm *1.5cm return to the oven to soften for a minute then to make them pliable each strips around the empty parafait ring to form a round band .

Leave for a minute or so to harden then slip them off the parafait by placing your hands around the rings they shold be enough heat to release them . place each parafait .

Place each parafait and then put a prune half inside the ring to hold it in place . Finish each dessert with a drizzle of the reserved prunes syrup around the outside .

ingredienti ghal 4 persuni

400gr ghagin  preferibilment taljatelli.

2 imgharef  zejt taz-zebbuga

Basla imqaxxra u mqattgha flieli.

4 sinniet tewm imqaxxra imqaxxra u misjura.

300gr bicciet zghar taplain light.

Gbejniet tal- bzar ipasturizzata mahkuka.

Mgharfa naniegh imqattgha biex izejjen.

Metodu:

Ghalli l-ghagin go borma. Imbghad itfa iz- zejt go borma ta’ 3 litri sahhnu sa ma tibda tferfex u qalli il basla u it-tewm mikxufa ghal 3 minuti filwaqt li thawwad kultant. Wara zid il-bicciet tat-tiegieg, il-hwawar imhallta u il-melh hawwad ghatti, baxxi in-nar u kompli qalli ghal 5 minuti.

Imbghad zid l-yougourt hawwad u kompli sajjar mikxuf ghal ftit hin biex iz- zalza tingibed ftit.

 Fl-ahhar erfa l-ghagin hawwad kollox aqleb fil-platti ferrex in-naniegh f’kull platt u servi.

Ingredients

1.5 kg ripe tomatoes

 2 garlic cloves

 1 small union

20ml raspberry vinegar

 1 orange

½ honen dew melon

 Bunch of fresh herbs , mint basil thyme and parsley

 Sea salt and freshly cracked pepper

200ml extra virgin olive oil

method

Plunge the tomatoes in boiling water for 15 seconds , drain , cool peel the skin , remove the seeds and roughly chop.

Remove the skin and seed from a melon and cut into cubes .

Lightly press the garlic leaving the skin on .

Finely chop the onion and the herbs . zest the orange in boiling water for 5 minutes and drain

Heat a deep pan with half the oil and put in the garlic , leave to cook for 1 minute , remove and discard

Place the melon in the same pan and oil and saute for 3 minutes stir the vinegar and the union and cook for a further minute

Add the tomatoes and cook for 15 minutes adding water if necessary .

Blend the soup to a fine sauce and mix in the orange zest .

Season and chill perfectly overnight

Serve chilled sprinkle with olive oil and herbs .

Ingredients

1 kg flour water as needed 300 salt butter at room temperature

 ½ teasepoon salt

Method

Put the flour in the mixing bowl with the salt adding enogh water to make a stiff dough .

Work on medium speed for some time . leave the dough to rest for ½ hour

Roll pastry on a flavoured top and spread butter evenly over the spread the whole surface using your hands .

Roll up as for a swiss roll and leave to rest preferably in a refrigerator for at least 1 hour . now  it is ready to be used . cut small piecesas required and open them either and open either on flavoured surface or an oiled surface .

Ingredients

1 potato peeled & finely sliced

4 fresh sheep cheese

200gr skinned board beans

Sea salt and white pepper

150ml extra virgin olive oil

method

Roll out the pastry on an oiled surface , line a 15cm dish leaving pastry flaps , hangling over the edges .

In a bowl mash the cheese , add the beans and seasoning

Lay the potatoes at the bottom of the pie dish and top up with the cheese mixture .

Fold the flags back and cook in a moderate oven for approximately 35 minutes pastry shold be golden crunchy

Leave to rest for 10 minutes and serve

Note the base of the pie will remain soft , this is part of the fun of the dish