400 Taghliatelle
2 imgharef zejt taz-zebbuga
Basla imqaxxra u imqatta flieli
4 sinniet tewm imqaxxra u mishuqa
300gr plain light yougourt
gbejna tal-bzar ipasturizzata u mahkuka
mgharfa naghniegh imqatta
Wara zid il-bicciet tat-tigieg , il-hwawar imhalta, il- melh , hawwad ghatti , baxxi in- nar u kompli sajjar ghal 5 minuti ohra. Zid il-yogourt u kompli sajjar ghal kwarta sakemm iz- zalza tingibed ftit . Fl-ahhar erfa’ l-ghagin, aqleb fil-platti u servi shun.
500 gr pakett (Bebbux ) ghagin
Zejt taz-zebbuga
Basla imqatta’ irqiq .
2 tewmiet imqatta’
Bott ta’ 400gr salsa Bolognese mayor .
Bott ta’ 400gr polpa tat-tadam mayor .
700gr irkotta friska
2 bajdiet
Tursin
Pinta halib frisk
Mgharfa kunserva three hills .
50gr gobon mahkuk.
Sahhan il-forn ghal 200ₒC. Sahhan iz-zejt , gewwa tagen f’ qiegh ohxon u zid il- basla, u it- tewm u hallihom isiru ghal 2 jew 3 minuti . Ixhet il-polpa tad-tadam, iz-zalza Bolognese u il- kunserva u hallihom itektku.
Itfa l-irkotta go dixx fond , itfa’ l-irkotta . itfa zewg bajdiet , il- melh bzar u hallat sewwa .
Imla l- ghagin bl- irkotta , hallat zewg bajdiet mal- halib u iksi dixx baxx li tista idahhal il- forn .
Ferra iz- zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk. Dahhal id-dixx gewwa il-forn ghal madwar nofs siegha.
Bott 400gr sugu tat-tadam
200gr sugu tal-grapefruit
Ponta ta’ kuccarina felfel
2 imgharef habaq
Vodka bil-lumi biex isservi (jekk trid).
Kessah l-ingredient kollha qabel ma tibda. Hallat is-sugu tat-tadam, is-sugu tal- grapefruit u il-felfel . Ferra it-tahlita gewwa il-magna tal-gelati u hawwad ghal 20 sa 25 minuta.
Servi il-granite go tazza twal b’xi weraq tal-habaq . Tista izzid zewg kuccarini vodka tal- lumi ma kull tazza.
Koxxa ta’ papra
Xaham tal-papra jew zejt taz-zebbuga vegitali.
Zewg imgharef hoi sin sauce
4 sinniet tewm
Qalb tal-qaqocc
Kabocca hamra
Zewg imgharef ghasel
Gbejna tal-bzar
100ml Krema
Zewg patatiet imdaqqsa
200ml Stokk tal-papra
Tina imdaqqsa u il-weraq tar-rand.
Pinta inbid abjad.
Tlett imgharef Gobon Parmiggjan
Metodu.
Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u iz-zewgpapri jew zejt taz-zebbuga.
Vegitali sakemm tghatti nofsha.
Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.
Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewminbid vabjad , ftit stokk u sajjar fil- forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel.
Qaxxar il-patata qattaghha f’bictejn ta’ 3cm u aqliha nofs sajran fil-mishun. Dewweb il- gbejna fil-krema
Hallat il-patata li tkun nofsha msajra u zid nofs il-gobon. Qieghed go forma tal-hadid bil-tal-gobon kumplament.
Ingredients serve 6
For the sponge cake
3 eggs separated
125gr caster sugar
3 tablespoon hot water
125gr plain flour
1 teasepoon baking powder
For the filling
1kg ricotta
200gr caster sugar
4 tablespoon water
½ teasepoon ground cinnamon
450 Mixed peel, chopped
80gr plain chocolate , chopped
12 maraschino liquor
¼ ground cinnamon to decorate
Some cherry halves to decorate
1 tablespoon plain chocolate to decorate
Grease a 26cm spring cake tin with butter . line in a baking paper a grease the paper with butter . Swift the flour with the baking powder into the bowl . Whisk the egg whites in a separate bowl until stiff peaks form . place the egg yolks and the sugar in the bowl and whisk for 1 minute . Add the lemon zest and the hot water and whisk for 3 minutes or until; light and fluffy . gently fold the flour into the egg yolk mixture and then fold it in a stiffly beaten egg whites . Mix gently. Pour gently into the prepared baking tin and level the top. Bake cake as golden in color and cooked through. Bring out of the oven on a wire rack Wash the cake tin and dry it well.
Place the ricotta in the bowl . Dissolve the sugar in the 3 tablespoons water over the low heat . Leave to cool and then beat it into the ricotta until well blended. Beat in the ground cinnamon . reserve 10 tablespoons of the mixture for decoration . still the chopped mixed peel and chocolate in the mixture and mix well.
Line the base and sides of the cake tin with baking paper . cut the sponge in half horizontally . Place half of the sponge cut side up on the base on a tined tin . sprinkle with 6 tablespoon maraschino . Spoon in all the ricotta mixture and level the surface with a spatula Place the other sponge layer on top , cut side down . Sprinkle the rest of the maraschino over the sponge and refrigerate for 8hours . Bring the gateau out of the tin and spread some reserved ricotta mixture on top . Decorate as desired with some ricotta mixture , cinnamon , cherries and some grated chocolate.
Ingredients serve 6
12 Veal slices
6 rashes Italian pancetta
60gr butter
6 tablespoon Marsala wine
6 tablespoon dry white wine
4 tablespoon fresh sage leaves
Seme fresh rosemary sprigs
For the filling
70gr prosciutto crudo chopped
1 whole chiken liver finely chopped
20gr dry breadcrumbs
3 tablespoon finely chopped
2 tablespoon lighten beaten
¼ grated nutmeg
Salt and ground pepper
Soak 6 skewers in water
For the filling in a bowl . mix well and refregerate for 15 minutes .
Lightly pound the veal slices with the chiken mallet . Divide the filling in the veal slices .
Carefully roll the veal while enclosing the filling. Cut each rashes into half each half round the veal . Thread 2 veal rolls onto a single skewer .
Heat the butter in a large frying pan. Gently fry the veal rolls until they evenly cooked and gold4en brown . turn occasionally . Remove the veal rolls
From the pan and place them on a warmed serving dish . Reserve the juices in the pan . Add the marsala and the wine to the pan and bring to the boil . Scarpe the bottom of the pan clean with a wooden spatula . Add the chopped sage leaves and rosemary . Simmer for 4 minutes or slightly reduced . Pour the sauce over the rolls and serve immediately .
Dqiq , melh, naghniegh niexef , zejt taz- zebbuga ilma kiesah
Ghagina
Naghniegh frisk,
sketchg and seal,
spinaci ,
zebbug ,
tadam ,
haxix
ghatti l- ghagina
Mili
, ghagina ,
taqqab l- ghagina
, dellek bajda imhabta fil- wicc .
ahmi ghal 180/c
sakemm l- ghagina tigi kulur sabih.
Aghrbel id-qiq , zid il-melh u in-naghniegh nixef. Haddem iz-zejt taz-zebbuga fid- dqiq . zid l-ila kiesak ftit ftit sakemm taghqad l-ghaginarembilha fin- naghniegh frisk u rembibha fi sketch and seal . Zid l- ispinaci iz- zebbug u it- tadam ghalli u sajjar sakemm il-haxix jirtab Zid it-tonn taz-zejt u ftit melh u il-bzar . iftah l-ghagina u iksi id-dixx tal-forn Poggi il-mili ghatti u aghlaq l-ghagina sew Taqqab il-wicc ta l-ghagina u uza pinzell biex idellek bajda mhabta fil-wicc. Ahmi il-forn ghal 45 minuta ta’ 180˚C ghal 45 minuta sakemm l-ghagina tigi kulur sabih .
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
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 il-qxur 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.
2 tablespoon olive oil
2 onions finely chopped
1 kg pumpkin or squash (like kobacha) peeled
desceeded and choppedinto chunks
700vegetable or chiken stock
150ml double cream
for the croutons
2 tablespoon olive oil
4 slices wholemeal seeded bread ,
pumpkin seeds
Heat 2 tablespoon in a large saucepan then gently cook 2 finely choped onions for 5 minutes . ADD 1 kg pumpkin or 2 finely chopped onions for 5minutes . add 1kg pumpkin or squash , cut into chunks , to the pan , then carry on cooking for 8-10 minutes . Pour 700ml stock into the pan abnd season with salt and pepper . Bring to the boil , then simmer for 10 min. Pour 150double cream into the pan bring back to the boil then puree with a hand blender .
for the croutons , cut 4slices of the bread into small squares . Heat 2 tablespoon olive oil in a frying pan then fry the bread until it starts to become crisp . Hen add a handful of pumpkin seeds to the pan and cook for a few minutes .
25gr shelled pistachoes
100gr butter at room temperture
100gr light brown sugar
1 large egg
2 egg yolks
85 self raising flour
2 tablespoon milk meringue
2 egg whites
100light brown sugar
to top
250fresh cream 200gr strawberries cleaned and hulled .
line a 20cm round loose bottomed sandwitch tin with baking parchment
grind the pistachoes till fine
beat the butter and sugar togetrher for 3-4 minutes till pale and creamy . gently stir in the flour and ground nuts together with the milk . spoon the mixture into the tin and level till smooth .
To make the meringue whisk the egg whites till stiff Whisk in the sugar a couple of spoon at a time till glossy . Spoon over the cakemix in the tin and spread . bake for 45 minutes till meringue is crisp and lightly coloured Remove from oven and leave to go cold . to serve with the lightly whipped cream and strawberries .
280 spagetti mghollija
200gr mushrooms
150gr bejken
2 bajdiet
mgharfa zejt taz-zebbuga
300gr irkotta
basla
nofs kuccarinav kari
50gr gobon parmegjan mahkuk
Metodu
Imla borma kbira . Ghatti l-ilma sakemm jaghli . Sajjar l-ispagetti 10 minuti. Sakemm qed isiru l-ispaagetti naddaf u qatta il-faqqiegh . Qatta l-bejken u qaxxar u kompli aqli ghal 15 il- minuta ohra .
Saffi l-ispagettiini, it-tahlita tal-mushrooms, itfa l-irkotta . Il-gobon tal-hakk , il-bajd l-ispagettini u it-tahlita tal-faqqiegh u hawwad sew Aqsam it-tahlita f’erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il- kulur u serrvihom shan .
500gr sidra tat-tigiega
mgharfa zejt taz-zebbuga
mgharfa hwawar tal-cajun
meraq ta nofs lumija
basla imqatta f’ Dadi
300gr ross 50gr piselli tal-friza
50gr qamhirrun (sweetcorn tal-friza kebabs ta l-injam
Aqta it- tigieg 24 dadi u poggihom go skutella flimkien maz-zejt , hwawar u lumi . Hallihom jimmarinaw fil-frigg ghal xi kwarta . Xarrab l-istikek tal-kebabs fl- ilma
Sajjar ir-ross u lejn l- ahhar zid il-piselli u is- sweetcorn . Dahhal it-tigieg fl-istikek sahhanhom fi grilja shuna ghal madwar 10 minuti filwaqt li ddawarhom spiss .
Servi mar-ross u ftit haxix . servi shun
Koxxa ta’ papra
Xaham tal-papra jew zejt taz-zebbuga vegitali.
Zewg imgharef hoi sin sauce
4 sinniet tewm
Qalb tal-qaqocc
Kabocca hamra
Zewg imgharef ghasel
Gbejna tal-bzar
100ml Krema
Zewg patatiet imdaqqsa
200ml Stokk tal-papra
Tina imdaqqsa u il-weraq tar-rand.
Pinta inbid abjad.
Tlett imgharef Gobon Parmiggjan
Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u iz-zewgpapri jew zejt taz-zebbuga.
Vegitali sakemm tghatti nofsha.
Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.
Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewminbid vabjad , ftit stokk u sajjar fil- forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel.
Qaxxar il-patata qattaghha f’bictejn ta’ 3cm u aqliha nofs sajran fil-mishun. Dewweb il- gbejna fil-krema
Hallat il-patata li tkun nofsha msajra u zid nofs il-gobon. Qieghed go forma tal-hadid bil-tal-gobon kumplament.
Mgharfa zejt
2 basal imqattghin
2 sinniet tewm imqattghin bicciet zghar
2 imgharef three hills kunserva
3 litri ilma
4 patatiet imqaxrin u
maqsumin f’erba’ 300gr ful ahdar
2 karotti mqattghin bicciet
Ftit bzar u melh
4 hanini ġbejniet friski
200gr kusksu
Sahhan iz-zejt go borma u qalli il-basla u it-tewm sakemm jihmaru ftit.
Zid il-kunserva tat-three hills u l-ilma . Hallieh jaghli u itfa’ l-patata , l-ful u il-karotti kif ukoll ftit melh u bzar .
Kompli sajjar fuq nar moderat ghal 30 minuta. Itfa il-ġbejniet friski tal-hanini u ftit wara itfa il-kusksu gol-borma , hawwad sew u ghatti .
Sajjar ghal 10 minuti u servi shun.
Ghal platt aktar bnin ipprova il-kunserva tat-tree hills minghajr melh mizjud jew b’ inqas zokkor
For the sponge cake
3 eggs separated
125gr caster sugar
3 tablespoon hot water
125gr plain flour
1 teasepoon baking powder
For the filling
1kg ricotta
200gr caster sugar
4 tablespoon water
½ teasepoon ground cinnamon
450 Mixed peel, chopped
80gr plain chocolate , chopped
12 maraschino liquor
¼ ground cinnamon to decorate
Some cherry halves to decorate
1tablespoon plain chocolate to decorate
Grease a 26cm spring cake tin with butter . line in a baking paper a grease the paper with butter . Swift the flour with the baking powder into the bowl . Whisk the egg whites in a separate bowl until stiff peaks form . place the egg yolks and the sugar in the bowl and whisk for 1 minute . Add the lemon zest and the hot water and whisk for 3 minutes or until; light and fluffy . gently fold the flour into the egg yolk mixture and then fold it in a stiffly beaten egg whites . Mix gently. Pour gently into the prepared baking tin and level the top. Bake cake as golden in color and cooked through. Bring out of the oven on a wire rack Wash the cake tin and dry it well.
Place the ricotta in the bowl . Dissolve the sugar in the 3 tablespoons water over the low heat . Leave to cool and then beat it into the ricotta until well blended. Beat in the ground cinnamon . reserve 10 tablespoons of the mixture for decoration . still the chopped mixed peel and chocolate in the mixture and mix well.
Line the base and sides of the cake tin with baking paper . cut the sponge in half horizontally . Place half of the sponge cut side up on the base on a tined tin . sprinkle with 6 tablespoon maraschino . Spoon in all the ricotta mixture and level the surface with a spatula Place the other sponge layer on top , cut side down . Sprinkle the rest of the maraschino over the sponge and refrigerate for 8hours . Bring the gateau out of the tin and spread some reserved ricotta mixture on top . Decorate as desired with some ricotta mixture , cinnamon , cherries and some grated chocolate.
500gr volute chopped into small cubes
300gr chiken stock
150gr grated parmeasan
15gr black trifle
salt and pepper
fresh tarragon
melt the butter in a heavy bottomed pan or medium heat
Add the diced pumpkin and cook mixing from time to time until soft and dry
ADD the chi ken stock to the pan and bring to a boil Gently transfer the soup to a blender or use a hand blender to blend into smooth silky consistency . season with salt and pepper . Grate the black trifle and enjoy the descant soup bursting into flavors.
Mgharfa butir
2 sinniet tewm maqsuma erbgha
kwart faqqiegh zghir
mgharfa soy sauce
meraq ta’ nofs lumija mahkuka fina
Holl il-butir go tagen u aqli it-tewm
Zid il-faqqiegh u it-tursin u hawwad ta’ spiss
f’ Nofs sajran zid is-sauce – il-meraq u il-qoxra tal-lumija
Kompli sajjar il-faqqiegh sakemm ikun sar.
Ingredienti
4 bajdiet
nofs kikra eyrthritol () bhal zokkor tajjeb ghal min hu diabetiku
Kuccarina vanilla
2 imgharef butir jew zejt tal-coconut
2 kikri lewz mithun (intrita pura)
kuccarina baking powder .
Idlek dixx tal- kejkijiet ta’ 9 pulzieri
. Iksi il- qiegh u il- gnub tad- dixx tal- forn li tigi midluka ukoll bi ftit butir jew zejt
Go Bieqja mdaqsa hallat il- bajd tal-erythritol,iz- zejt jew il-butir mahlul u il-vanilla.
Itfa il- lewz mithun u il- baking powder u hawwad kollox
Ferra’ it- tahlita tad- dixx li tkun preparajt
Ahmi il-forn ghal madwar 25 minuta sakemm tara li il- kejk ikun ghaqad u sar .
2 avocadoes misjurin hafna
50gr kokotina skura
banana imnqatta roti roti ifrizata
2 imgharef butir tal- karawett jekk tixtieq
4 tamliet
2 kuccarini vanilla
Qaxxar l-avokado u qattaghha bicciet zghar.
Poggi il-banana fil-food processor u haddem sakemm il-banana tibda tirtab u tifforma qisha krema jekk trid tista tghinha bi ftit halib
Zid l-avocado u it-tamal u kompli haddem. zid il-kokotina, il-vanilla u iz-zejt tal-coconut. Jekk se tuza il-butir tal-karawett zidu ukoll. Kompli haddem sakemm tara li l-ingredienti ffurmaw krema sabieha .
Kessahha sew fil-frigg u tista tikolha hekk wehidha jew tuzaha ma xi helu biex timla il- kannoli jew timla xi kejk jew pastini
Ingredienti
8slices hobz tal-kexxun
nutella
4 bajdiet
kikra u kwart halib
2 kuccarini vanilla
ftit trab tal-icing sugar
Idlek dixx bi ftit butir . Sadanitant habbat il-bajd , zid il-halib u il-vanilla . Aqbad slice hobz u dellek il-nutella minn naha bwahda . Irrombla l-hobz u gezwru fit-tahlita tal-bajd u il-halib . Irepeti l-istess process bil-kumplament tal-hobz u poggihom wahda wahda hdejn xulxin fid-dixx . Ferrex it-tahlita likwida fil-wicc . Dahhal fil-frigg jew ghal matul il-lejl ghal madwar saghtejn biex il- hobz jassorbihafna mil-likwidu
Sahhan il-forn f’ temperatura moderata ghal madwar 35 minuta .
Servi shan u jekk trid tista isservi xi ftit krema jew gelat tal-vanilla maghha .
David's Recipes 