mill-ktieb ta Pippa Mattei

starters pg 16.

Ingredients serve 6

4 small aubergines (Brungiel)

8 baby marrows (Qarabaghli)

A pinch of course cooking salt (Rock salt)

300ml olive oil

4 cloves garlic peeled and crushed

1 tablespoon chopped fresh thyme

a handful of blanched almonds (optional)

3 tablespoon white wine vinegar

1 tablespoon chopped parsley

Possible a stuffed green peppers

Method

Cut Aubergines lenghtwise leaving skin on and slicing top and bottom off . Place in a colander , sprinkle rock salt and allow to stand for 30 minutes.

Rinse slice under cold water and pat dry with kitchen paper . Also cut baby marrows (Qarabaghli) and pat dry .

Make a mixture in a processor with olive oil , crushed garlic and thyme and almonds if used and brush both sides of the prepared aubergines and marrows and placing them on oiled shallow baking trays

Bake in a moderate oven for about 30 minutes , brushing occasionally with the oil mixture until the vegetables are tender and turning brown. Allow to cool. Place in a platter of two rows .

Quarter red or yellow peppers, remove seeds and membranes. Put under high grill skin side uppermost. The skin should be blister and blackened. When cool peel the skin and slice the pepper into strips. Put on platter and the other vegetable. Drizzle over the wine vinegar and sprinkle with chopped parsley and freshly ground pepper.

Ricetta tal-klabb tat-tisjir.

Ricetta no 6 .

Ricetta ghal 3 persuni.

Ingredienti

• 6 bajdiet
• 100gr perzut
• bzar u melh
• Tursin imqatta irqiq
• 150gr mushrooms
• 15gr margerina
• 2 imgharef halib

Method

1 . Ahsel il-mushrooms u ghalli ftit ilma ghal 5 minuti biss .

2. Ghamel tahlita ta ‘bajd halib, bzar u melh . Habbat sewwa.

3. Aqta il-perzut f’bicciet zghar Zid il-mushrooms u perzut f’din it-tahlita ta’ bajd.

4. Dewweb il-margerina f’ tagen zghir . Zid it-tahlita u b’ furketta ibda haddem ghal ftit hin. Hawn aghti ftit cans it-tahlita biex tibda taghqad.

5. Issa halli it-tahlita catta biex isir sewwa . Roxx ftit tursin imqatta fil-wicc tat-tahlita. Kompli sajjar sakemm isir . Serviha shuna.

6. Ma din il-froga tista iservi patata roast, karotti. Pastard jew kabocci

Ricetta tal-klabb tat-tisjir.

Ricetta no 7 .

Ricetta ghal 4 persuni

Ingredienti

• bajdiet iebsin
• Ftit mayoneise
• karotta
• paprika
• sweetcorn
• 200gr gambli
• kuccarina mustarda
• hassa
• hjara
• bzar u melh

Method

1. Nehhi l-isfar tal-bajd wara li tkun qsamthom. Poggihom go receipjent . Zid il- gambli , mayoneise , bzar , melh , paprika u mustarda . Hawwad sewwa.
2. Imla il-bajd b’din it-tahlita.
3. Ahsel il-hassa u poggi il-weraq go dixx fin-nofs aghmel ftit karotti mqatta irqiq hafna. Irranga il- bajd madwar dan il-hass u dekora ukoll bil-hjar.
4. Jekk tiggosta ferrex ftit sweetcorn fil-wicc.
5. Dan il-platt tista tuzah waqt xi party jew inkella qabel il-platt principali.

Ricetta tal-klabb tat-tisjir

Ricetta no 8

Ingredienti

1 kilo kabocci

100gr gobon gruyere

50gr margerina

Ftit krema friska

100gr basal

200gr bacon

bzar u melh

5 bajdiet

Method

1. Naddaf il-kabocca qatta f’bicciet imdaqsin u sajjar f’ilma bil-melh sakemm isir.
2. Qaxxar il-basla u qatta f’bicciet zghar. Dewweb ftit margerina u qalli il- basla sakemm jiehdu kulur hamrani. Zid bicciet zghar tal-bacon . Kompli sajjar.
3. Meta il- kabocca tkun lesta saffi u nehhi kemm tista ilma .
4. Zid il-bacon, basal, bajd krema, gobon gruyere, bzar u melh , fuq il- kabocci. Hawwad sewwa. Hawwad il-hin kollu b’furketta sakemm isir sewwa. Jekk ikun hemm bzonn sajjar taht il-grill biex il- wicc jihmar xi ftit. .
5. Mal-froga servi patata saute jew roast u m’hemmx ghalfejn haxix minhabba il-kabocci .

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni.

Ingredients

6 bajdiet

Bzar u melh

Tursin imqatta irqiq

Ftit paprika

4 strixxi bacon

margerina

Ftit gobon mahkuk

Method

1. Sajjar il-bacon taht il-grill jew inkella go tagen.
2. Habbat sewwa il-bajd zid il-gobon , tursin, bzar u melh
3. Sahhan ftit margerina u wara zid il-bajd . Haddem sewwa b’furketta u meta tara li it- tahlita qieghda taghqadhallieha tkompli wehidha .
4. Poggi il-gobon fil-wicc . Roxx ftit tursin u serviha shuna.
5. Ma dan il-froga tista iservi insalata , patata chips u pastard

Ricetta tal-klabb tat-tisjir

Ricetta ghal 4 persuni

Ingredients

8 bajd

bzaru ahmar helu

tewma

bzar u melh

ftit halib

bzaru ahdar

2 tadamiet imqaxrin

tursin imqatta irqiq

Margerina

Method

1. Qatta il-bzar irqaq hafna. Qaxxar u qatta it-tewma. Qalli it-tewma fil-margerina. Wara zid ftit bzar u kompli sajjar.
2. Meta il-bzar ikun artab zid it-tadam u kompli sajjar ghal ftit hin .
3. Habbat sewwa il-bajd , zid ftit halib . Dewweb ftit margerina go kazzola u zid il-bajd . Hawwad il-hin kollu b’furketta sakemm it-tahlita tkun bdiet taghqad .
4. Zid ftit bzar u melh u it-tahlita tal-bzar . Hawwad sewwa . Zid it- tursin u servi shuna.
5. Dan il-platt tista taghmel ikla tajba li isir malajr . ma dan tista iservi patata chips .

Ricetta tal-klabb tat-tisjir.

Ricetta ghal 4 persuni . ricetta 14.

Ingredienti

Ghagina puff pastry

bzar u melh

2 bajdiet

500gr spinaci

100gr gobon

nocimuskata

gunglien

Method

1. Naddaf ,ahsel u ghalli l-ispinaci b’hafna ilma bil-melh . Saffi u nehhi kemm tista mill-ilma.
2. Poggi l-ispinaci go borma vojtha. Sahhan sewwa. Zid il-bajd, nocimuskata, gobon, bzar u melh. Sajjar ghal ftit hin sakemm taghqad .
3. Iftah l- ghagina u aqta daqs plattina . Poggi ftit spinaci fil- genb u tella il- genb l- iehor . Wahhal bi ftit ilma .
4. Idlek il-wicc bil-bajd. Roxx ftit gunglien u sajjar forn moderat ghal 25minuta .
5. Servi shan Ideali ghal xi cocktail party.

Ricetta ghal 4 persuni

Ricetta tal-klabb tat-tisjir

Ricetta 21

Ingredients

1 kg zaqq tal-majjal

400gr karotti

Margerina

400gr basal

basilico

bzar u melh

Method

1. Nehhi kemm tista grass u ghadam. Ifrex fuq il-mejda u roxx ftit bzar, melh u basilico.
2. Rembel u kebbeb sewwa orbot bi spag jew xibka ghal ta l- apposta .
3. Qaxxar il-haxix. Poggi f’qiegh ta’ dixx tal-laham fuq. Idlek fil-margerina u zid ftit ilma.
4. Sajjar forn moderat ghal madwar saghtejn. Xarrab il-hin kollu bil-meraq li ikun hemm fid-dixx.

Ricetta tal-klabb tat-tisjir.

Ricetta 24.

Ricetta ghal 4 persuni

Ingredients

1 kg vitella

bacon

rosemarie

200gr perzut

ftit margerina

bzar u melh

Method

Nehhi l-ghadam, xaham u glud. Iftah sewwa. Roxx ftit bzar u melh.

Poggi il-perzut fuq il-laham wahda hdejn l-ohra. Kebbeb il-laham u orbot sewwa . Fil-wicc tal-laham poggi slices tal-bacon. Roxx ftit bzar, melh u rosemarie. Poggi bicciet tal-margerine fil-wicc. Poggi f’ dixx , zid ftit ilma u sajjar forn moderat ghal madwar 75 jew 90 minuta . Servi shuna bil-gravy.

Servi basal zghar mgholija jew patata roast.

Ricetta tal-klabb tat-tisjir- Ricetta 17.

Ingredienti ghal 4 persuni.

4 bajdiet

Langasa u pineapple

ftit margerina

Banana

mgharfa sultana

mgharfa zokkor

grokk rum.

Method

Qaxxar il-frott kollu u qatta’ bicciet zghar. Zomm kollox separat.

Habbat il-bajd u iz-zokkor , zid il-frott . Hawwad sewwa . Zid ir-rum .

Sahhan il- margerina u itfa’ fit-tahlita, hawwad ghal ftit hin.

Wara kompli sajjar fuq iz-zewg nahat. Servi shuna.

Din il-froga tista’ tisserva bhala helu ghal mal breakfast .

Ricetta mil-klabb tat-tisjir- Ricetta 23.

Ingredienti ghal 4 persuni.

4 bicciet tonn

400gr tadam imqaxxar

100gr karotti

Tazza inbid

Bzar cayenne

ftit zejt, tewm u incova

200gr basal

tursin imqatta, naghniegh u lumi .

Methodu

Qaxxar il-haxix u aqta’ bicciet zghar. Sahhan ftit zejt u qalli il-basal u it-tewm.

Meta dawn ikunu se jibdew jiehdu il-kulur zid il-karotti, sajjar ghal ftit hin . Zid it-tadam, naghniegh, inbid, incova u cayenne pepper, baxxi in- nar u kompli sajjar fuq nar baxx .

Idlek il-huta bi ftit zejt u sajjar taht il-grill jew f’tagen. Aghsar ftit lumi fuq il-huta .

Poggi il-hut goz-zalza u kompli sajjar ghal 10 minuti ohra. Roxx it-tursin u servi shun.

Servi ma xi insalata , patata mgholija u qargha baghli.mmm

Ricetta tal-klabb tat-tisjir- Ricetta 20 .

Ingredienti ghal 4 persuni.

4 bicciet tonn

200gr basal

200gr tadam

bzar u melh

Naghniegh

Tursin

Tewm

200gr mushrooms

Tazza inbid ahmar (jekk trid0

Paprika , zebbug u zejt

Methodu

Qaxxar it-tadam, basal u tewm flimkien mal mushrooms. Qatta’ bicciet zghar zomm kollox separat.

Sahhan ftit zejt . Qalli il-basal u it-tewm. Meta jkunu se jibdew jiehdu il- kulur zid it-tadam, mushrooms , inbid , tursin , u zebbug . kompli msajjar . Fi ftit zejt iehor aqli il- hut fuq iz- zewg nahat . Poggi iz- zalza . Zid in- naghniegh , bzar, melh u paprika . Sajjar fil-forn ghal 20 minuta. Servi bil-patata mgholija u insalata. Tista tuza pixxispad.

Klabb tat-tisjir Ricetta 4

Ingredienti ghal 4 persuni .

Trill imdaqqas ghal kull persuna

Tewm u Fennel

Lumija u ftit inbid abjad

Bzar u melh

zejt taz-zebbuga

Method

Naddaf sewwa il-hut u lahlah taht hafna ilma .

Nehhi l-ewwel qoxra tal-fennel u aqta’ f’bicciet irqaq qisek qed taqta il-basal.

Qaxxar it-tewm . Sahhan ftit zejt u aqli it-tewm . Sajjar il-hut fuq nar baxx.

Zid il- fennel u kompli sajjar, zid il- bzar , melh , meraq ta’ lumija u ftit ftit inbid abjad (Jekk trid).

Kompli sajjar sakemm il-hut ikun lest.

Fennel hija kwalita ta haxixa li tinsab f’pajizna (Malta) ukoll, izda ma tantx hija popolari. L- ghamla taghha qisha basla.

Ricetti tal-klabb tat-tisjir -Ricetta 19 .

Ingredienti

4 bajd iebes

tursin

600ml halib

paprika

50gr dqiq

100gr bacon

50gr margerina

100gr gobon cheadar

bzar u melh .

Method

Aqsam il-bajd u nehhi l-isfar . Aqta’ il-bacon f’bicciet zghar u qalli.

zid l-isfar tal-bajd, tursin, bzar u melh . Erga imla il- bajd b’ din it-tahlita

Ghalli il-halib f’kazzola. F’kazzola ohra dewweb il-margerina . Zid id-dqiq u ftit ftit zid il-halib. Hawwad sewwa.

Zid il- gobon , bzar u melh . Hawwad il-hin kollu sakemm il-gobon idub. Sajjar fil-forn ghal ftit hin. Roxx il-paprika. Servi shuna

Platt tajjeb biex iservi l-ewwel platt.

Dawl frangiskan Awissu settembru pg 34.

Ingredienti

5 bajdiet

500gr dqiq

70gr gobon Pecorino mahkuk

50gr gobon Emmental imqatta’ kubi (Cubes).

50gr butir

50gr hmira

150parma ham

zejt u melh .

Methodu

1. Fi skutella itfa’150dqiq u nofs il-hmira li tkun dewwibt fi ftit ilma hawwad u ghaqad sakemm tiforma l- ghagina.

2.Ghatieha u hallieha toghla sa 30 minuta.

3.Sadanitant fi skutella itfa il-bqija tad-dqiq flimkien mal-bajd u il-bqija tal-hmira u hawwad b’idejk. Itfa ukoll il-butiru il-gobnijiet barra il-gobon (Emmental) u ftit zejt.

4. Aghgen sa ma tifforma ghagina.

5. Wara zid il-bicca ghagina l-ohra u ghagen flimkien.

6. Dellek receipjent tond u gholi hafna.

7. Poggi l- ghagina fih u poggi il- wicc il- bicciet tal- gobon Emental Ghatti b’ sarvetta u hallieha toqoghod ghal saghtejn.

8. Ahmi forn 180’c ghal siegha sakemm isir.

9. Wara li tiksah aghlaqha u poggieha fuq tray u servi il- parma ham madwarha biex tkun tista tiehu sufle tal- gobon u bicca parma ham fuqha .

Ingredients

4 medium sized marrows (4 karotti).

2 eggs

50gr grated cheese

semolina

salt and freshly ground black pepper .

Method

Wash the marrows , remove the tops and carefully scoop the marrows making sure not to breaking them . Put the ricotta in a large mixing bowl and beat it well until it becomes a creemy mixture . Add the eggs and salt and pepper and cheese . Mix everthing well .

Put the marrows in a small pan or casserole and half cover with water . Bring to the boil and simmer until cooked . check carefully to make sure there is enough water in the pan

Ingredients serve 6 .

6 large tomatoes

6 large fresh basil

4 garlic cloves

2 tablespoon extra virgin olive oil

Rock salt

Fresh milled black pepper

Dressing

2 tablespoon olive oil

To garish

6 large fresh basil leaves

Black olives .

Method

Preheat the oven to 200/c / 400/F (gas mark 6).

To prepare the tomatoes pour boiling water over them and leave for 1 minute.

Drain off water , cool slightly and peel carefully . Cut each tomato in half and place in a roasting tin , cut side up . Season with salt and pepper . Sprinkle with chopped garlic and a few dops of olive oil and half basil leaf on each tomato .

Roast for 1 hour until the edges blacken . Remove the tray and cool .

To garish , place half a basil leaf on each tomato and sprinkle with oil whisked with balsamic vinegar . Top with black olive and serve at room temperture with crusty farmhouse bread.

Ingredients

150gr caster sugar

150plain flour and extra for dusting

150ground almonds

pinch ground cinnamon

150cold butter cut in cubes

1 egg beaten

1/2 teasepoon icing sugar to decorate (optional).

Method

Put the sugar, almonds and stir well combined. Add the cubes of butter and rub them in the flour mixture . With your fingertips put them in the breadcrumbs . It should be quite moist . Add an egg and stir with a wooden spoon until the dough comes together then kneald lightly into a ball . Place the dough in the center of a 24 cm base until it is halfway up the sides of the tin and the tin in covered .

Spread the jam over the tart as evenly as possible into 1.5cm stripe . Place the stripe in one direction and the other to create a criss cross pattern for the filling.

Refrigerate the tart for 60 minutes .

Ingredients for the zuchini

4 medium zuchini trimmed

2 tablespoon olive oil

3/4teasepoon kosher salt

Ingredients for the pizza

pizza dough

all purpose flour

4 small garlic cloves, shaved

into paper thin slices with a knife or a mandoline

1/2 teasepoon chilli flakes

12 ounces(2 cups) fresh mozzarella

1 bunch basil

scant 3 tablespoon olive oil +moore for drizzling

2 ounces grated cheese

sea salt

Method.

To make the zuchini:

Preheat the oven to 450/c. Slice the zucchini length wise to 1/4 inch thick slabs . Spread them in a single layer on a rimmed baking sheet . Drizzle with the olive oil and sprinkle with salt . Roast until tender but not limp 7-10minutes . Cool. (You can roast the zuchini 8 hours ahead. Store in a room temperture ). Increase the oven to 500/c arrange a rack in the top third of the oven and place the pizza stone on the rack . Let heat for 1 hour . Remove the pizza dough from the refrigerator at least 30 minutes before baking . Turn a large baking sheet upside down or use a pizza peel . Dust the surface with flour . Form 1 piece of the dough into a 1/2 inch round and set it on a baking sheet or peel. Working quickly , scatter the dough with one forth of the garlic and a generous pinch of chilli flakes . Scatter one forth of the mozzarella and 5to 7 basil leaves depending on the size over the zuchini . Drizzle with 2 tablespoon of the olive oil. Jiggle the pizza gentle on the pan (or peel) to sticking if it is, loosen it and sprinkle a little more flour under the area where it stuck . Slide the pizza onto the hot stone making sure to start at the stone back so that the entire pizza will fit on it . Cook the pizza for 3 minutes Turn on a broiler . Broil the pizza until golden crisp , and a bit blistery and charred in places 2 to 4 minutes. Watch it carefully to see if does not burn.) If you don’t have a peel use tongs to slide the pizza onto a large platter . Sprinkle with one forth of the grated cheese and a pinch of sea salt and drizzle with olive oil Repeat the remaing dough and toppings

Ingredients

12 large eggs

800gr sausages , skinned

5 tbsp curly parsley finely chopped

2 tsp Worcheshire sauce

2 tsp English mustard powder

2 tsp ground mace

12 rashes smoked steaky bacon

85gr plain flour

200gr dried breadcrumbs

1 ¾ pints sunflower or vegtable, oil for frying

Scapes of bread for testing oil

Method

Put 9 eggs into a large saucepan . Cover wih cold water and bring to the boil

When 5 mins is up, quickly in the eggs out with a fork and plunge into a big bowl or cold water . Put a sausage meat , parsley , worcestershire sauce , mustar powder and mace into a bowl with plenty of easoning . Break in 1 of the remaiing eggs and mix everything together. Crack remaining 2 eggs into a bowl , beat with afork then sieve onto the plate . Tip the lour onto another plate and season well . Finally,  tip the bradcrumbs onto a third plate . Bring a large saucepan of water to the boil. Drop in the bacon rashes . Turn off the pan and fish out the bacon with a pair of tongs – it should be just cooked  When the egs ar cool ,tap lightly on a hard surface to crack the shell, then peel . If you hold the egg over te bowl of water as you peel , all te shellbits will collect in there and you can dip in he eggs to wash off any fragments . wrap a slic of bacon around the midle of each egg overlaping , line a belt. Now finish coating the eggs.  I set up the ingredients along my bench like a conveyr belt : eggs, then flour, mince , beaten egg and finelly breadcumbs, plua baking parchment – lined tray at the end to put the finish scoth eggs on. Roll the bacon – wrapped eggs in the flour, saking off excess . take a good chuk of mince and pat out to thinly, shaking off excess . Take a good chunk of mince and pat out to tinly cover one hand . Sit the eggs on the meat , then mould over the mince to cover , squeezing and pattin so it is an even thikness . Dip in the egg ,  shaking off the excess , then roll in the breadcrumbs to coat and transfer to your tray . Repeat to cover all9 eggs , then cover with cling film and chill for 4 hrs o overnight . To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread bowns in about 1 minute . Carefully lower in a skootch egg and fry for 5 minutes, turning gently until even browned . You can probably do 2-3 at a time but don’ overcrowd . lit out onto a kitchen paper – lined tray (If you likeyour skootch eggs warm , pop them into a low oven while you fry  the rest.).   Keep an eye on the oil might be too hot and you risk the pork not being browned . If the oil is browned before the schotch egg i browned. If the oil gets too cool the skootch egg may overcook before it is browned enjoy warm and cold; best eaten within 24 hours of frying .