Ingredienti

900 gr ikapuljat tal-majjal

pakett bejken imqatta irqiq

50gr gobon normali mahkuk

tursin frisk

6 bajdiet

kikra frak tal-hobz

kuccarina saghtar niexef

nofs kuccarina kosbor mithun

nofs kuccarina kosbor mithun

kuccarina hwawar imhallta

melh u bzar

Metodu

Ghalli borma zghira u webbes 2 bajdiet . Sadanitant go skutella kbira hallat sew l- ingredienti kollha hlied il-bajd nej u il-bajd iebes. itfa melh u bzar skond il- gosti tieghek . f’ bieqja habbat 4 bajdiet u hallathom mal- bqija tat-tahlita . Fuq mejda aqta’ bicca aluminium fojl imdaqsa u poggi nofs bicca tahlita fuqha . poggi il- bajd iebes fuqhom u warta ghatti il-bqija tat-tahlita . Rembel it-tahlita sew fil-fojl u sajjar ghal madwar 25 minuta go forn imsahhan ghal 180/c qabel tohrog fil-forn it-tempertura interna tal- pulpettun ghal 77/c . Servi bil-patata maxx jew patata l-forn.

Ingredients serve 4

4 large coloured peppers

halved and seeded

175gr mozzarella drained and torn

200gr cooked peeled prawns

1 large avocado peeled, stoned stoned and chopped

2 tablespoons capers , drained

2 tablespoon pesto sauce

1 tablespoon olive oil

fresh basil to garished

method

preheat the oven to 200/c gas 6. place the peppers cut side up on a baking tray and bake tray and bake for 20 minutes until soft .

fill the peppers with mozzarella , prawns , avocado and capers , mix together the pesto sauce and drizzle over the top season with black pepper bake for 5-10 minutes until the cheese starts to melt and the filling is hot , serve garished with bay leaves .

Ingredienti isservi 6

600gr majjal ta’ malta dghejf imqattgha f’ dadi

basla zghira imqatta

2 bottijiet tadam imqatta

bott kbir kidney beans bojod imhallatin

250spinaci friska jew tal- friza

750gr stokk tat- tiegieg

50gr gobon normali

2 kucarini zejt

2 kuccarini hwawar taljani.

metodu

f’ tagen fond non stick sajjar xi ftit zejt , il- basal , il- majjal u il- hwawar sakemm il- basal jirtab

Wara zid l-ingredienti l-ohra hlief l-ispinaci . Stenna sakemm jiftah jaghli u hallih itektek fuq nar bati ghal 15 il- minuta .

Sadanitant qatta l-ispinacif’ bicciet zghar u zid it- tahlita u sajjar ghal 2 minuti . servi bi ftit gobon normali mahkuk .

Il-bejjiegh tal-laham jista jghinek tista jghinek taghzel l-ahjar qatghat tal-majjal ta’ malta.

Ghar-ricetta li tkun se tiprepara . Hu parir min ghandu / ha

4 tablespoons extra virgin olive oil

500gr skinless boneless chiken tights halved

3 tablespoon capers

2 tablespoon red wine

3 tablespoon red wine

3 fennel bulbs reserve the frouds

3 large garlic cloves

500gr cooked butter bean

450gr chiken stock

method

heat 1 tablespoon of the oil in a large frying pan season the chiken tights then fry over a high heat for 5 minutes on each side ; transfer to a plate

to make the herbs drizzle , chop the parsley and capers as finely as you can , mix with the vinegar , mustard and 2 tablespoon of the olive oil season to tas and set aside.

add the fennel to the same frying pan in which you cooked the chicken and cook staring in the crispy bits of the base in the pan and cook until softened and lightly caramelized; add the garlic and cook for 1 minute more,; tip the butter beans and chicken stock; mix well then place the chicken tights on top of the butter beans and cook for about 5 minutes or until everything is piping hot and the chicken is cooked through . spoon the herb drizzle over the chicken and beans and serve with the fennel frauds.

4 tablespoons extra virgin olive oil

500gr skinless boneless chiken tights halved

3 tablespoon capers

2 tablespoon red wine

3 tablespoon red wine

3 fennel bulbs reserve the frouds

3 large garlic cloves

500gr cooked butter bean

450gr chiken stock

method

heat 1 tablespoon of the oil in a large frying pan season the chiken tights then fry over a high heat for 5 minutes on each side ; transfer to a plate

to make the herbs drizzle , chop the parsley and capers as finely as you can , mix with the vinegar , mustard and 2 tablespoon of the olive oil season to tas and set aside.

add the fennel to the same frying pan in which you cooked the chicken and cook staring in the crispy bits of the base in the pan and cook until softened and lightly caramelized; add the garlic and cook for 1 minute more,; tip the butter beans and chicken stock; mix well then place the chicken tights on top of the butter beans and cook for about 5 minutes or until everything is piping hot and the chicken is cooked through . spoon the herb drizzle over the chicken and beans and serve with the fennel frauds.

Ingredients:

6 stufed clamari, cleaned tentacles chopped and reserved

1 egg

10 olives chopped

2 tablespoons capers chopped

4 anchovy fillets chopped

50gr pecorino cheese grated

25gr parsley finely chopped

2 sprigs rosemary finely chopped

3 garlic cloves finely chopped

5 tablespoons breadcrumbs

salt and freshly ground black pepper

200ml white wine

200gr tomato passata or polpa .

Grated zest of 1 lemon

Method

Whisk the egg in a large bowl and stir in the tentacles , olives, capers , anchovy fillets , pecorino cheese , lemon zest , herbs , garlic and breadcrumbs and mix well, season to taste with salt and pepper . Fill the calamari loosely with the mixture loosely with the mixture and close by treading the top with a toothpick .

Heat the olive oil in a large pan and brown the squid on all sides over high heat sprinkle a few extra drops of oil and pour in the wine ; cover and braise over low heat for about 25 minutes until tender , add the tomato passata or polpa and cook for 5 minutes more serving piping hot .

Ingredients serve 4.

2 duck legs

1 onion diced

1 celery stalk, diced

1 carrot, diced

2 garlic cloves, crushed

1 tablespoon cinnamon

2 tablespoon tomato puree’

150ml red wine

1*400gr tin plum tomatoes

300gr chicken stalk

40gr raisins

1 tablespoon chopped fresh sage

2 bay leaves

150ml milk

2 tablespoon olive oil

600gr Gnokki

sage leaves to scatter

method

Preheat the oven to 220/c gas 7; use a fork to prick of the duck legs, use a fork to prick the skin of the duck legs then place in a small roasting tin and roasting tin and roast for 20 minutes , spoon off the excess fat (keep it for the sauce) and turn the oven down to 180\c gas 4 and slow roast for 40 minutes.

Soften the onion celery and carrot in 2 tablespoon of the duck fat for 8-10 minutes, add the garlic, cinnamon and tomato puree’ and cook, staring for 2 minutes pour in red wine and cook briskly; until it has almost evaporated, add the plum tomatoes , breaking them up with a wooden spoon, then rinse out the tin with the chicken stalk and add it , stir in the raisins , sage and bay leaves, plus some seasoning . , bring to a simmer and cook gently covered for 30 minutes .

when the duck is ready, lift the legs onto a board, discarding the skin and shred the meat, discarding the bones; stir the duck and the milk into the sauce and simmer for 15 minutes .

When almost ready to serve , heat the oil in a large frying pan, tip in the Gnokki and stir fry for 5 minutes until golden and crisp , staring occasionally ; add the extra sage leaves for a final minute , serve with the duck ragu ‘ spooned over .

Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garrlic cloves , crushed

4 drained Anchovy fillets finely chopped

1small red chilli desceeded and finely chopped

1/2 white wine

500cleaned clamari cut into 1cm thickly rings , arsley chopped

400gr taghliattelle

400tomato paste

method

Heat oil in a saucepan over medium heat . add the onion , garlic , anchovies and chilli . cook for 5 minutes stairing on until onion soften. Add the chopped tomatoes and wine then add the tomatoes paste . Bring to the boil and then reduce heat to medium low . simmer partially cover for 10 minutes . Add the clamari or until tender .

Ingredients For the pastry

500gr plain flour

160gr butter

1 tablespoon olive oil

pinch salt

Around 200ml chilled water .

For the filoling

1kg pumpkin finely diced

2 onions , chopped

75gr anchovy fillets , chopped

250gr black olives , stoned and halved

4 large tomatoes , peeled and chopped

some fresh thyme

1 cup rice

some olive oil

salt and pepper

Method

Start by making the pastry , sift the flour and salt in a bowl and add the butter . Using your finger tips rub the butter into the flour until the mixture resembles fine breadcrumbs . Mix with the oil . Gradually add enough chilled water to get ingredients into a dough . knead over a little flavor surface for a few minutes and then wrap in the cling film . leave to rest in a cool place bowl for 30 minutes . Meanwhile , heat in the oven and add the onions . cook over a high heat until lightly brown . Lower the heat and mix in the pumpkin . cook over a medium heat for 10 minutes while staring occasionally . mix in the remaining ingredients. Mix in the remaining ingredients . Cook for 3 minutes and remove from heat . Leave to cool.

Geese a baking dish for butter and dust with flour . The rolled out pastry over a lightly flavored surface . The rolled out pastry over a lightly flavored surface . the rolled out pastry must be larger than what is needed to line a dish with the edges of the pastry overlapping the sides of the dish . place the pumpkin filling , level the top and then tip the edges of the pastry over the filling , level the top and then tip the edges of the pastry overlapping the sides of the dish . Bake in a moderate slightly hot oven 170/c for 60 minutes . Instead of the anchovies you may use 340gr of canned tuna.

Ingredienti

5 bananiet imdaqsa msajrin

2 kikri oats mill-irqiq

Kikra butir tal-karawett

Jew butir ta’ lewz iehor

Kikra chocolate chips skuri

method:

Sahhan il-forn f’temperatura ta 180 °celcius.

Idlek dixx tal-hobz bi ftit buir jew zejt u iksi il-qiegh u il-gnub bil-karta tal-forn . 

Poggi il-banana l-oats u il-butir tal-karawett go blender jew food processor.  Haddem kollox sew sakemm ikollok tahlita lixxa. Zid ic-chocolate chips.. Ferra it- tahlita go dixx.Jekk trid tista tqatta ftit roti tal-banana rqaq fil-wicc u ferrex xi ftit chocolate chips. Ahmi ghal madwar 30 minuta.Dejjem iccekja jekk ikun sar bill-idahhal skewer jew fic-centru tal-kejk / hobza. Meta ikun kiesah sew aqla il- kejk minn god-dixx bil-mod biex ma jitfarrakx . Zomm fil-frigg minhabba il-banana .

Ingredients.

5 eggs separated

175gr gluten free plain flour

One and a half tablespoons  gluten free baking powder

Pinch of salt

150ml semi skimmed milk

1 tablespoon oil for oiling

70gr flaked almonds toasted

60ml agave syrup

100ml blueberries

Method:

Mix the egg yolks with the flour baking powder and salt . Stir in the milk .

Whisk the egg whites and delicately fold them into the mixture until well combined

Heat the oil in a heavy based flying pan and drop spoonfulls of the batter into the hot pan . heat for about 1 minute or until bubbles starts to form , and use a spatula to turn over and cook the other side . remove the pancakes from the pan and keep them warm in the oven

Serve the pancakes topped with the almonds agave syrup and blueberries .

Variation

If you have a sweet tooth add a dash of vanilla essence to the batter of the heavy vanilla pancakes.

Ingredients serve 2.

1*400coconut milk

¼ ground nutmeg

½ vanilla pod

100gr quinua

One and one half tablespoon light honey

1 large banana

25gr unsalted butter

25gr soft brown sugar

Pinch of salt

25gr coconut flakes toasted

1 tablespoon sesame seeds

Method

Pour 300ml coconut milk into a medium – zised pan over a low heat . add the nutmeg and vanilla pod and bring to a simmer . add the quinua bring to the boil and cook for 10-15 minutes.

Lower the heat , stir through the honey and simmer . add the quinua , bring to the boil and cook for a further 5 minutes .

Remove from the heat and take out the vanilla pod . stir through the remaining milk and leave covered while you halve the banana lenghtways , then halve again .

Place a medium sized pan over a medium- sized frying pan over a high heat and melt the butter and brown sugar with the salt until the mixture starts to foam . add the sliced banana and fry it gently on both sides for 3-4 minutes or until the banana starts to brown and become caramelized

Spoon the porridge into 2 bowls and top with the banana toasted flakes and sesame seeds . Serve immediately.

Ingredients.

2 cipolates “adobo” chiken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole 1 green jalapeno or serrano chilli desceededand finely chopped ½ small onion finely chopped

1 lime juice only .

Small handfull fresh coriander roughly chopped

To serve

½ lettuce shreaded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chicken mix the lime juice, garlic , oil , oregano , chills , sugar and salt and pepper and place in the fridge for about 2 hours.

Meanwhile to make the chipolata cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glace mole pound the chills into the pestle and Marmara with the onion and ¼ teaspoon of salt in the lumpy paste. add the avocado and break up freshly with a fork . the result should be lumpy not smooth. Stir in the lime juice over a high heat and cook the chicken tights without the marinade until browned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chiken is cooked through as the juices run clear . slice the chiken into stripes . divide the tortillas beetween four plates , with the rice, chiken sauces and lettuce.

Fold up the bottom of each tortillas , then fold the side and roll to contathe filling , cut in half and serve .

Ingredients: serve 6.

5 large eggs , seperated

Pinch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh rasberries

6 tablespoon runny honey

Method:

 1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacao and sugar in a medium – sized bowl well with a wooden . stir in the buttery. Slowly beat in the milk until it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yogurt , raspberries and honey .

Ingredients serve 4.

500gr yogurt

1 cucumber

3 garlic cloves

1 tablespoon dill

1 tablespoon coriander

2 tablespoon olive oil

1 tablespoon mint chopped

1 tablespoon whhite wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

Method:

place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . Add the crushed garlic and vinegar and mix well .

Season with salt and pepper . Serve well , chilled and garished with roasted pistachoes .

Ingredients:

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil.

Method:

Seal shanks and put ingredients in slow cooker and simmer for 4 hours.

Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method:

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refregerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf.

Ingredients serve 4

500gr yougourt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes.

Method

Place the yogurt in a bowl, peel half and descended the cucumber then grate it to the yogurt.  

Add the crushed garlic, dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . serve well chilled and garnished with roasted potatoes.

Ingredients

Beef rump steak , cut into cubes ,

Onions cut into cubes

Carrots cut into cubes

Garlic finely chopped

Celery stick cut into cubes

Parsnip peeled and cut into cubes

Rosemary guiness beer

Beef stock

Potatoes

Butter

Method:

In a pan over high heat, seal the beef from all sides . Add to the vegetables and cook for 10 minutes . Add the beer and leave to reduce by half in volume . Add the fresh rosemary and beef stock . Bring to the boil and simmer for about 30 minutes or until the beef is tender . serve with mashed potatoes and warm crusty bread.

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

400gr 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 .