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

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