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 .

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 .