Ingredients serve 6

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives.

Ingredients serve 4 .

Salt and pepper

 100gr plain flour

 2 tablespoons olive oil

 4 chicken tights

2 small onion finely copped

2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

150gr red cooking wine

 500gr chicken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves

Ingredients

400can chichpeas drained and  rinsed

Juice of a lemon

 1 garlic clove crushed,

 5 tablespoons extra virgin olive oil.

 4 tablespoon tahini

 5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pitta bread or toasted flatbreads to serve

Method

Put the chichpeas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredients

1-2 tablespoon medium curry paste,

200ml reduced fat coconut milk

 600ml hot vegetable stock

200gr smoked tufu, cubed,

 200gr choi, chopped, A handful of sugar snap peas ,

A  4 spring onions, chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugars snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Ingredients

One and one pounds skinless boneless chiken breasts halved cubed

1 tablespoon salt

 1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chiken flavoured dry bread stuffing

 2 tablespoon Italian seasoning

Method

Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed c with the salt in the large bowl. Place the chicken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chicken , then sprinkle with the Italian seasoning. Spread the soften stuffing mixture on top. Bake uncovered until the chicken cubes have turned white and have no longer pink in the center about 30 minutes.

Ingredients serve 6 .

500gr dried yellow split soaked overnight

25gr butter

 1 large onion,

125gr ridless smoked steaky bacon rashes roughly chopped

 1 garlic clove crushed

 1.7litres (3 pintts well –flavoured ham or vegetable stock

 1 bouquet (1 bay leaf)

 a few fresh parsley and thyme sprigs

 1 tsp cooked ham chopped

 Salt and freshly ground black pepper

 Cracked black pepper to serve.

Method

 Drain the soaked split peas. melt the butter in a large pan, add the onions and bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredients serve 4

500gr fish fillets

1 cup plain flour

1/2 cup cornflour

1 egg white

3/4 cup water

oil in deep frying

Sauce

1 teasepoon oil

1 teasepoon grated green ginger

3 cloves garlic

1/4 cup tomato sauce

1 tablespoon soy sauce

2 teaspoons dry sherry

2 tablespoon water

Method for sauce

Place oil, grated green ginger, crushed garlic , the bottled tomato sauce and chilli sauce in pan. , stir over medium heat, one minute add remaing ingredients and mix well. Place chilli sauce in wok or large frying pan and fish pieces and heated through .

Method of fish

1. Rub some salt on fingers this makes it easier to gasp the slippery skin . Put fish skin side down . Work from tail to head . Hold skin at tail firmly . With a sharp knife held at an angle as a lever and using sawing motion . Seperate fish from skin . Remove bones from fillets chop fish into 2.5cm , (1 inch ) cubes.
2. Sift flour and cornflour into bowl, make well in center of sifted flours with back of spoon and egg smooth batter , beat well.
3. Heat oil in large, dip fish pieces in batter to coat completely, lower, fish pieces into hot oil, mix to a smooth batter , beat well. Heat oil in a large pan dip fish pieces in batter to coat completely , drain off excess batter , lower fish pieces into hot oil . cook until golden and cooked through about 5 minutes . cooking time will depend on thickness of fish . drain on absorbent paper

Ingredients

2*500gr whole fish

oil for frying

flour

6 shallots

lemon slices for garish

batter

1 cup plain flour

salt

1 teasepoon oil

2 egg whites

lemon sauce

2 cups water

2 chicken stock cubes

salt, pepper 5cm (2inch)

2 cups water

salt, pepper2/3cup

lemon juice

5cm (2 inch) pieces green ginger

1/3cup brown sugar firmly packed firmly packed

6 shallots

1and 1/2 teasepoon cornflour

2 extra tablespoon water

Method

lemon sauce

Put water , crumbled stock , cubes , salt , pepper , lemon rind and juice peeled and sugar in pan . Bring to the boil reduce heat , simmer five minutes . Stain sauce return to pan . Blend cornflour with extra water until sauce boils and thickens , reduce heat , simmer for five minutes . stir in chopped shallots .

Clean and scale fish remove dark vein from inside sift flour and salt from inside . sift flour and salt into small bowls . Add oil and enough water to make a smooth batter , beat until smooth . Just before using, beat egg whites until soft peaks form gently fold into batter.

Cook fish lightly with flour. Dip fish into batter to coat completely . Drain off excess batter.

Cook heat in a large pan or wok , lower fish into hot oil . cook until golden brown and cooked through , about 10minutes . (If there not enough oil to cover turn once during cooking).

Drain fish well. Put on heated serving dishes . Arrange lemon lemon slices on top of fish , pour sauce over . garish with sliced shallots .

Ingredients for the cream

350whole milk

150ml cream

75mg sugar

150ml dark chocolate

5 egg yolk

strawberery ice cream

300ml ice cream

200ml cream

1 vanilla pod

6 egg yolk

550ml strawberries

vanilla ice cream

300ml whole milk

200cream

100 sugar

2 vanilla pods

6 egg yolk

method for ice cream chocolate cream

boil milk and cream . pour on the whisk egg yolks and sugar . add the chocolate and stain ice and churn

vanilla ice cream

same as above replacing the pods of chocolate

strawberry ice cream

same as vanilla but add the strawberries reduce the heat and stain . serve as a berry compote. Canned orange zest and chocolate cigar

Method

Ingredients

500gr scallops

30gr dried mushrooms

2 onion and salt

250gr beans

6 shallots

2 teasepoon dry sherry

2 chicken stock cubes

2 chicken stock cubes

1 teasepoon soy sauce

225 baby corn

method

1. Using small sharp knife make slit along dark vein of scallops. lift out dark vein as shown in picture , well pat dry .
2. Cover , dried , mushrooms with hot water , let stand 15 minutes or until softened . Drain , slice thinly, peel and quarter onions diagonally stairing beans , slice diagonally; string beans , slice shallots diagonally .
3. heat oil in a pan or wok , and onions , celery , beans , ginger and crushed garlic and saute for 2 minutes . mix cornflour with a little of water until smooth add remaing water , dry sherry crumbled stock , cubes , salt and soy sauce . Ad sauce and soy sauce . Add sauce to wok , stir until boiling . Add scallops , drained , baby corn, mushrooms and scallops, cook 3 minutes or until scallops are tender.

Ingredienti

200gr ross abjad mgholli

landa tonn taz- zejt kbira

zebbug imqatta ‘

tadam imqadded , imqatta’

zejt taz- zebbuga

gbejna tal-bzar imqattgha dadi zghar

Metodu

Hallat kollox flimkien . tista zzid l- ingredienti skond gostik . Fil- wicc ferra ftit zejt taz- zebbuga . Ideali hafna ghal dan iz-zmien tas-sena – April

Ingredienti

4 faqqiegh kbar

3 patatiet mghollija u mghafga

karottu mgholli u mghaggeg

100gr bacon imqatta

basla zghira irqiqa

ftit bicciet tal-mozzarella

bzar

ghagina tat-torti shortcrust jew sfiljulata

Metodu

Ibda billi tnaddaf il-faqqiegh u taqla’ is-sieq taghhom. ir-ras tal-faqqiegh trid tibqa shiha

Holl il- butir go tagen u qalli hafif ir-ras tal-faqqiegh sakemm jirtabu ftit imma ma jitilfuq il- forma taghhom . Tella fuq platt .

Fl-istress tagen qalli il-basla u il-bacon . Qatta’ is-sieq tal-faqqiegh u zid mat-tahlita . Qalli hafif.

Zid it-tahlita tal-patata u karotti . Itfa ftit bzar iswed .

Kif tkun ghadha shuna , zid il-mozzarella u hawwad sakemm il-gobon jinhall.

Iftah l-ghagina u aqsam f’4 kaxxi . Fuq kull bicca ghagina poggi ras tal-faqqiegh

Ahmi ghal madwar 20 minuta temperatura ta’ 180/c.

Ingredients serve 4

3 small red onions

3 cloves of garlic

1 egg plant

1 big carrot

1 large sweet potato

400 gr cherry tomatoes

2 tsp ras el hanout

1 tsp oregano

1 tsp cinnamon

2 bay leaves

750gr vegetable broth

1 harissa

1 tsp tahini

2 dates

300gr brown lentils

Method

Finely dice the onion and garlic . Bring a big pot to medium heat and saute them with some water until transuculent . Add in the spices and continue sauntering until fragrant . chop the veggies expect for the tomatoes and add them to the pot . In a food processor blend up half of the tomatoes and add them to the stew together with the vegetables broth , harissa , tahini , bay leaves and dates . Cover with the lid until the vegetables are cooked , stir every once in a while .

Finally add the lentils and the tomatoes continue stewing for another minute or so .

I suggest to serve a stew with fresh cilantro and homade humous

Ingredients

400gr chickpeas

2 tablespoon cottage cheese

1 boiled egg

1/4 avocado

1/4 onion

Cherry tomatoes

1 yellow pepper

1/4 cucumber

baby spinach leaves

Method

Put the cooked drained chickpeas in a pan along some olive oil and season with paprika onion and garlic powder .

When cooled serve over the salad .

Ingredients

• 2 medium sliced aubergines half lenghtwise
• 2 tablespoon olive oil
• 1 large onion finely chopped
• 2 garlic cloves , sliced
• 400gr minced meat
• 2 eggs beaten
• 75gr three hills kunserva
• 75 grated gbejniet imnixfin
• Method

Scoop thhe inside of the aubergines and place aside. in a pan heat the olive oil and cook the onion and garlic . Roughly chop the aubergines left side and add the onion together with the minced meat . Cook on low heat for some minutes until meat is brown in colour . Add the three hills kunserva and mix well . Leave to cool ,down . Afterwards add the beaten eggs and fill in the half aubergines with this mixture Top up with grated cheese , place in the oven proof dish and cook in oven for about 40 minutes .

Ingredients

500gr plain flour

1*11gr sacket instant yeast

60gr sugar

11/2 crushed Aniseed.

60gr melted butter

2 eggs beaten

150ml lukewarm milk

1 egg yolk mixed with

1 tablespoon water

walnut halves to decorate

honey

Method

Sift the flour into a large mixing bowl and stir in the yeast sugar . Mix a well in the center and add the butter and eggs . Start to mix gradually adding the milk and drawing in the flour to make a soft but not sticky dough adding a little more flour and if necessary turn it out on a flavored surface and knead it for about 7 to 8 minutes until smooth and elastic.

Return to the washed dried and lightly greased bowl cover with a cloth and leave to rise until doubled in bulk . Turn the dough about the size of a small orange shape in rest into a Ball about 18cm in diameter and put on a greased baking sheet . Cut the reserved dough in half and roll each piece into a 20cm rope to make a 5cm end of the ropes .

Brush the loaf with egg yolk place the ropes in a cross on top and open out the cuts curling them around slightly then brush them with egg yolk . Arrange some walnuts halves of on the bread then cover and leave to proof for about an hour until doubled is now again . Bake at 190/c for 35-40minutes until a rich golden brown and cool on a wire rack with honey while still warm and serve.

Ingredienti

115gr zokkor

600ml ilma

Il-meraq imsoffi ta 4 laringiet

Il- qoxra mahkuka ta’ laringa kbira

2 laringiet imqaxra u mifrudin flieli flieli

4 mgharef marsala . Idum il-marsala biex isir 6minuti biss .

Metodu

Poggi iz-zokkor u l-ilma u hawwad fuq nar bati sakemm jinhall iz-zokkor . Imbaghad halli it-tahlita tiftah taghli imbaghad hallieha itektek ghal 5 minuti biss . Nissel minn fuq in- nar u hallieha tibred. Hawwad il- meraq tal- laring imsoffi u il- qoxra mahkuka tal- laringa . Ferra din it- tahlita f’ recipjent baxx biex tifriza minghajr ma thawwad . Servi f’ tazza bis-saqajn irranga il-ftieli tal-laring u ferrex il-marsala fil-wicc ukoll .

Ingredienti

Brungiela

2 kuccarini melh

kikra dqiq

kuccarina baking powder

2 kuccarini hwawar taljani

2 kuccarini trab tal-basal kikra halib

mgharfa vegetable oil

vegetable oil for frying

niskata melh u 1/2 bzar ahdar

kwart ta’ kuccarina tewm trab

Metodu

Qaxxar il-brungiela u qataghha fi strixxi 1.5cm. poggi dawn l- istrixxi go borma kbira u ferra bizejjed ilma biex jitghattew bl- ilma u ferrex kuccarina melh. . HAlli il- brungiel isir saffi mil- ilma u xxutha b’ kitchen towel .

Ghaqad id-dqiq il-melh il-baking powder , il-hwawar taljani, , it-trab tal-basal, il- bzar ahdar , il- bzar tat- tewm go borma . zid il-bajd imhallat, l- imgharfa vegetable oil . hallat sakemm jithaltu tajjeb u it- tahlita tigi lixxa. zahhan il-vegtable oil for frying fuq nar medju sakemm isir jahraq . Itfa il-strixxi ftit ftit fiz- zejt jahraq sakemm jiehdu il-kulur .

Ingredients serve 4

1 tablespoon vegetable oil

1 large red bell pepper ribs and seeds removed cut into 1 pieces

1 large shallots coarsely chopped

2 garlic cloves coarsely chopped

1 habanero chile halved

1 piece ginger piece coarsely chopped

1 tbsp or more distilled white vinegar

1 tsp dried thyme

1 tablespoon sugar

1 tsp kosher salt or dymond cystals

Method

Heat oil in a large skillet over medium . Cook bell pepper , shallot , garlic , chile and ginger stairing occasionally until softened and golden brown in spots 5-8minutes . Transfer to a blender . Add vinegar , dried thyme , sugar and 1 tsp dymond cystals or 1/2 mortar kosher salt puree until smooth . Season sauce or more vinegar and or salt if needed . Transfer to a bowl.

Ingredients

5 packages fresh ramen noodles or 4 dried ramen noodles

1 Tbsp. Vegtable oil

3 clams (such as littleneck or manila about 36 ) scrubbed

3 red thai chillies , thinly , sliced

3 garlic cloves thinly sliced

1 cup dry rice wine (such as mishio or sake )

1/4 black or toasted or roasted sesame oil

2 tablespoon oyster sauce

2 cups thai basil leaves or

4 scallions thinly sliced

Method

Cook noodles in a large of boiling water (unsalted) stairing occasionally , according to package directions. Drain noodles reserved 2 cups cooking liquid divide among bowls.

Meanwhile heat vegetable oil in a large Dutch oven or other heavy pot over medium. Cook ginger stairing often until fragrant and lightly browned on both sides about 4 minutes.

Increase heat to high and add clams , chilies , garlic , wine , sesame oil , oyster sauce and one and one half reserved cooking liquid to pot . Stir to combine , then cover and cook until clams open 5-8 minutes from heat . Uncover pot and remove from heat . Discard any clams that haven’t open . Stir on Thai basil . Taste broth and add more noodles liquid if too salty or more oyster sauce if not salty enough . Ladle clams and broth over noodles in bowls.