Ingredients

 2.5 heads of elderflower

 2 kg sugar

 1.4 litres of sugar

4 lemons

80gr Citric acid

method

Put the sugar and water in the to the boil , stairring until the sugar has completely dissolved .

Peel of the lemon zezt in wide strips and toss these these into a bowl with the elderflowers . .

Pour stir in the citric acid .

Cover the bowl with a cloth and then leave it into thoroughly  

Cover the bowl with a cloth and then pour it into thoroughly slice of lemon mint leaves and fizzy water for a cool and refreshing drink or try with gin and toxic load of ice.

Ingredients serve 16

150gr blanched almonds roasted and roughly ground

150gr granulated sugar

800gr semolina

Two and one forth black treckle

 1 orange zezt  only

1 lemon zezt only

3 tangerines zezt only

400gr canied peel finely chopped

 12 whole cloves

1 cinnamon stick

1 cup water

 One and one half caocao  opitional

 For the pastry

 115gr margarine

 ¾ large tin evaporated milk and some cold water if necessary

1.2kg plain flour

400gr granulated milk

 1 tsp vanilla

 2 tots anisette

Boil the water and add the cloves and cinnamon. 

Allow to infuse a few tins then discard the spices and keep the water aside.

Put treacle on low fire with sugar with the infuse water . when sugar is melted mix all the other ingredients, exept the semolina . stir well then add the semolina gradually stairring all the time . (approx. 10 minutes).

Remove from heat and allow to set in a cool place for 48 hours before using

To make the pastry sift flour into a large mixing bowl , chop up margarine and add the flour , blend till the mixture resembles breadcrumbs .

Add the sugar and blend in then add all the other liquids mixing all the time till dough comes together (adding some cold water if necessary). The dough should be firm but pliable. Set aside to rest for an hour or so before using

 When ready to make the rings , roll out some pastry on a work surface sprinkled with lots of flour to measure a rectangle aprox30cm long by 10cm wide v. take a generous dessertspoon of your fillinng and shape into a long sausage on a surface sprinkled with semolina and lay this in the middle of the pastry rectangle leaving about 2cm at each empty end . Dampen the edges and fold the pastry over to enclase the filling . carefully ease the sausage to form a ring and putting one end inside the other , seal the whole ring . 

With a sharp knife or razor , splash the top of the pastry ring into 6 places lifting these opening so that the filling shows through

Put the prepared rings on an oven tray sprinkled with semolina or lined with a silicone sheet and bake in a preheated oven at 190 degrees celcius for 25 minutes or until the pastry is barely coloured . Repeat this process until the pastry and filling has used up . Once cooked , allow honey rings to cool and then store it airtight containers until ready to eat

Ingredients Serve 8 persons

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

For the honey buiscuits

 25 softened unsalted butter

50gr custer sugar

Gozo and malta honey

25gr plain flour

method

Method of the prune and armagnac parafait

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 .

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 oborigines 

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 as a photo.

 

ingredienti

750gr irkotta

175gr icing sugar

4 bajdiet

qoxra ta’ laringa mahkuka

85gr buttuni tac- cikkulata kannella

metodu

Hawwad sew flimkien l- irkotta, l-icing sugar u nil- bajd

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

poggi it-tahlita go laned tal-kejkijiet

Ahmi forn b’temperatura baxxa ghal madwar 50 minuta

ingredients serve 12

400self raising flour

ricotta

zest (grated rind of 2 oranges)

juice of 1 orange

2 eggs

method

Rub the ricotta into the swifted flour until the mixture is well combined

Add the honey zezt and orange juice and bring together to make a dough . do not let rest in fridge if it’s not neccessary . the secret is bake them as soon as possible as the as it possible as a racing agent will startas to work as the liquid comes into contact . The thickness should be around 3cm . Use a clutter but cut straight through and lift . Do not rotate the clutter around as you . You will have top the side scones . Place scones on a baking sheet . if you wish you can use an egg wash to brush the top and simply dust them with more flour in the oven before you bake them Bake at 160 degrees celciusfor 25 minutes . Do not open the oven but if you wish them a darker colour keep them for an additional 5 minutes

If they are not sweet enough serve with honey

ingredienti

sidra shiha tat- tigiega mqatta’ f’ bicciet kwadri

2-3 tadamiet kbar imqatta f’ bicciet

2-3 sinniet tewm

Yougourt naturali hafif

zejt taz- zebbuga

ftit paprika

ftit italian seaoning

Taghliatelli “ghas-sahha ” tista tuza il-kannella .

Metodu

Poggi tagen fuq in-nar bi ftit zejt u meta jishon itfa xi kwarta mill-bicciet tat-tigieg li diga qattajt . Meta jihmaru jkunu lesti u delizjuzi . Waqt li qed isiru zid il-paprika u xi ftit italian seasoning . Meta it-tigieg ikunu lesti zid il-kwart l-iehor tat-tigieg u irrepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqax xi demm man-nofs tat-tigieg.

Fl- istess tagen , (minghajr it-tigieg ) itfa it-tewm, aqli u kif jihmaru zid it- tadam , il-bzaru imqatta’ spinaci u l- bicciet tat- tigieg . Kif thawwad kollox sew zid il- krema u kompli hawwad .

Zid il-parmegjan fuq it-tahlita u halli joqoghod ftit hin . Ibda hawwad sakemm it-tahlita tigi kremuza . Zgur li it-tahlita li tkun mahlulha hafna u l-anqas xotta . Trid tigi qisha krema.

Ghalli il-mishun f’borma u kun lest itfa’ l-ghagin u sajru ghal gosti tieghek . Saffieh sew . Zid it-it- tahlita u hawwad sew . Erga’ sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita.

ingredients

1 red onion diced

2 large carrots , sliced

1 parsnip , diced

1-2 garlic cloves crushed

225gr dried red split lentils

1/2 litres of homade vegetable stock

2 tsp paprika

fresh ground black pepper

some fresh chives to garish

6 tablespoon low fat natural fomage frais (this is opitional but does not thicken the soup and adds lots of delicious taniness to the soup).

Method

Measure out and prepare all ingredients for soup

Place lentils, onion, vegetables, garlic, homade vegetable stock and paprika into a large saucepan . Bring to the boil and keep ingredients on boil and keep ingredients on boil for 10 minutes . then reduce , heat , cover and simmer for a further 20minutes . it is important that vegetables and lentils at this point . if not , continue to simmer .

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

Ingredients

1 cup evaporated milk

1 cup water

¾ cup granulated sugar

¼ cup flour

¼ teasepoon salt

1 teasepoon butter

1 teaspoon flavoring baked pie shell

method

Process as for standard recipe cream pie

Using one, cup brown sugar in place of granulated sugar and adding an additional tablespoon of butter . when cream mixture is cool stir in ½ cup finely chop pecan nut meats . Flavor with  vanilla and pour into a baked shell 8 inch . Cover with meringue. Sprinkle top of meringue with chopped pecan – meats Baked as directly for cream pie.

ingredients

1 cup evaporated milk

1 cup water

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

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 sauce pan over a medium heat . Add the chiken and  garlic and cook stirringly 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 immediacy 

 

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. 

ingredients serve 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 imgharef 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 .

ingredients

1 red pepper

1 yellow pepper

 courgettes

1 aubergine

4 large mushrooms

a little oil for brushing

1 mild green chili optional

a few mint leaves

saltand freshly ground pepper

Method

Quarter the peppers remove the core, seeds and white pip

Slice the courgettesand aubergines lenghtwise . Clean the mushrooms and trim the stalks

Brush all the vegtableswith oil and heat a grilled pan until hot. Grill the vegtables in batches untilenough to eat .

Transfer to a platter . Put the extra virgin oil in a  bowl and the chilli and season well .

Drizzle over the vegtables and garish with mint .

You can use any vegetables of your choice and serve this mix with either fish or meat and what’s more you can serve a simple couscous .

ingredients

400gr fresh clams

400gr spagetti

125ml olive oil

3 garlic cloves crushed

1 red chilli finely chopped

4 bay leaves rand

4 small handfull of basil

parsley togarish

extra virgin olive oil for drizzling

put theclams in a pan osalted water for about 30 minute , then rinse in clear water and drain.

Discard any clams that are broken or do not close when ou tap them gently .

Meanwhile boil the pagetti in plenty of salted water . Heat the oil in a non stick frying panand cook the garlic , chilli bay leaves on low for 1 minute . Add the clams and 125ml water then cover and cook for 4 minutes until the clams are open .

Stir in most of the herbs . Drain the pasta onto a serving dish then ladle the clam sauce on top.

Garish with the remaining herbs and a drizzle of extra virgin olive oil and serve .

Ingredienti

Kikra mimlija u marsusa  weraq tal-habaq frisk

2 imgharef pine nuts

2 sinniet tewm mghafga ,

nofs kikra zejt taz-zebbuga

4 imgharef gobon parmigjan mahkuk frisk .

Taljatelli jew spaghetti.

Metodu

Itfa il-habaq , il-pine nuts , it- tewm u il-melh fil-blender biex tnissel it-tahlita li wehhlet maghhom. Itfa z-zejt . Kompli hawwad sakemm it-tahlita tigik lixxa .

Zid il-gobon u kkompli hawwad ghal sekonda ohra sakemm il-gobon jithallat tajjeb .

Jekk it-tahlita tigik maghquda zzejjed zidilha ftit mishun imkella zid kuccarina jew tnejn zejt 

Sajjar l-ghagin b’hafna ilma u melh skond il- gosti . Hallieh kemxejn haj .  Meta isaffi l- ghagin tqattrux sa l-ahhar thalli dak il-ftit mishun mieghu.

Itfa il-pesto mhux kollu fil-qiegh tad- dixx li tkun se isservi minnu u uza il-bqija tal-pesto li ikun fadal biex titfa ftit fil-wicc tal-platt.

Ingredients

500gr  red unions sliced

 150gr butter

 1 tablespoon curry powder

200 gr grated gruere cheese .

4 tablespoon flour

120ml stock

12 thin slices of roasted bread

4 tablespoon single cream salt .

Method

 Gently fry the unions in a pan in 130gr butter until golden.

Add the flour and curry cook to a sandy texture and add the boiling stock

Stir continuously with a wooden spoon to prevent lumps foaming and when the soup has reached the right consistency simmer for 15 minutes .

Place the toasted bread on the bottom of an oven proof and cook with 150gr grated cheese . pour the onion soup and finish off soup by sprinkling the rest of the grated cheese . place a few knots of butter on top and bake at 220 degrees celcius until the surface is well browned .

Ingredients.

1 tablespoon 5ml salt

2 tablespoon white pepper.

170gr center pork chops.

3 tablespoons 45ml olive oil.

2 medium red union sliced.

 2 cups 45ml  olive oil.

 2 medium red union sliced.

 2 cups whole stewed tomatoes undrained .

1 cup 250ml red wine .

1 cup pricled unions drained.

 1 tablespoon 15ml cider vinegar.

1 tablespoon 2ml fresh tyme , chopped. 

Salt and black pepper.

1 tablespoon 15ml brown sugar .

Method

preheat oven 175degrees celcius . in a medium bowl conbine the flour and seasoned flour . in a heavy skilletheat 2 tablespoons 30ml oil over medium heat.

Cook pork chops in skillet until browned on both sides . transfer pork chops over a overproof casserole dish .Using the same skilled heat remaining oil over medium heat.

preheat oven 175degrees celcius . in a medium bowl conbine the flour and seasoned flour . in a heavy skilletheat 2 tablespoons 30ml oil over medium heat.

 Staute union for five minutes until soft.. in a medium bowl crush tomatoes and wine to skillet. Simmer for 5 minutes. Add pricled unions and vinegar for an additional 3 minutes. . Stir in tyme and season with salt and pepper . pour over over pork chops . sprinkle and brown sugar. . Cover and bake for 1 hr until pork chops are tender. Serve hot.

Cook pork chops in skillet until browned on both sides . transfer pork chops over a overproof casserole dish .Using the same skilled heat remaining oil over medium heat.

Biex itejjeb it-toghma tal-ingredienti xarrab il-frott bil-halib jew fl-inbid, abjad inkella ftit te’ kiesah.
Ingredienti.

100gr cirasa

 100gr tamal inghajr ghadma.

 100 berquq imqadded.

 100gr konfettura mhallta.

 200gr sultana

 125gr margerina 150ml halib.

 6 imgharef golden syrup.

 100gr dqiq ismar. (wholewheat)

 Kuccarina mixed spice.

 2 bajdiet.

 Nofs kuccarina bicarbonate of soda.

Mgharfa zokkor fin abjad.

Metodu:

Ippinzella landa ta’ 18cm tonda tal-kejk.

Bil- margerine imdewwba.

. iksi il- qiegh u il- gnub b’ karta strazza dopja u erga ipinzella l- karta ukoll.

Qatta ic- cirasa , it- tamar u il- berquq.

 . poggihom go f’ kazzola mdaqqsa.

 Flimkien mal- konfettura.