ingredients

1 red snapper fillet

3 tomatoes chopped

1 tablespoon capers .

5 black olives

1/2 onion sliced

1 big potato thinly sliced

100ml water or fish stock

30ml olive oil

1 garlic clove sliced

seasoning with salt and pepper

juice of 1 lemon

Method

Preheat the oven to 180/c . In the meantime mix the sliced potatoes with all the other ingredients on the bottom of the tray. Score lightly the skin of the fish , rub the oil , season and place the potatoes . Skin side pour the stock around the fish . Wet a piece of baking sheet and put it on top of the fish to act as a cover. After these 10 minutes uncovered and cook for a further 5-7minutes . Plate and serve .

8 bajdiet

2 karotti

tursin imqatta

tewma

25gr margerina

basla kbira

100gr basal tal-kurrat(basal zghir )

100gr piselli

bzar u melh

Metodu

Qaxxar u qatta il-haxix kollubicciet zghar u sajjar hafna b’ ilma bil-melh. Meta tkun lesti saffi u kessah.

Ipprepara platt jew dixx catt u ofsoq 2 bajdiet ghal kull persuna . idlek sewwa bil- margerina . Fil- qiegh tad- dixx itfa ‘ il- haxix fuq kull bajda . roxx ftit bzar u melh u tursin . Sajjar fil- forn jew inkella taht il-sakemm isiru taht il-grill sakemm isiru il- bajd .

150gr flett tac-canga zalzett malti

weraq tal- kabocci

25gr faqqiegh

Bacon

50gr majjal

zunnarija

curry

ghagina tat- torti

Bajd

irkotta

Tadam

Basal

Qarabaghli

Brokkoli

Basal

tewm

inbid ahmar

curry

ghasel

stokk

Metodu

Qatta’ l-laham f’ bicciet rqaq u sammar biex traqghu kemm tista jitrembel

Poggi l-weraq tal-kabocci u itfa iz-zalzett, il-faqqiegh, iz-zunnerija u il-curry. Rembel f’ forma ta’ bragiola Sammar il-majjal u poggi il-bacon. Dawwar mal-bragioli tac-canga.

Ghal haxix idlek recipjent bil-butir u iftah l-ghagina. Hallat it- tahlita u itfa fit- torta . ghaz- zalza aqli il- basla u it- tewm u il- curry , zid l- ghasel u spicca bl- istokk .

servi .

Ingredienti

4 slices perzut kbar

200gr bacon

Bzar u melh

½ spinaci

Tursin imqatta irqiq

Ftit butir

Method

Naddaf u ahsel l-ispinaci u sajjar f’hafna ilma bil-melh. Meta tkun lesta saffi sewwa u nehhi kemm jista ikun hemm ilma zejjed

Aqta’ il-bacon f’bicciet zghar u qalli minghajr zejt jew butir u poggi go dixx li tkun sajart fih. Hallat il-bacon ma l-ispinaci . Roxx ftit bzar u melh. Zid l-istock u idlek bil-butir. Sajjar forn moderat ghal 20 minuta . Servi shuna

Ingredienti

200gr basal

100gr karotti

200 ikapuljat  

Ftit margerina

200gr bacon

100gr kabocci

Bzar u melh

4 pancakes 

Method

Qaxxar il-basal u qatta f’ bicciet zghar . Nehhi il-gilda tal-bacon u qatta’ bicciet zghar Dewweb il-margerina u qalli il-basal u il-bacon u wara zid l-ikapuljat . Tista taghmel dan permezz ta’ mhakka jew shreader . Aghmel l-istess bil-kabocci.  Zid il-karotti u il-kabocci fuq il-laham u sajjar biss ghal ftit minuti. Il-haxix irid mikun ftit wieqaf. Imla il-pancakes b’din it-tahlita . Servi shan.        

Ingredients

1 large red snapper fillet

3 tomatoes chopped

1 tbsp capers

5 black olives

1/2 onion

1 big potato thinly sliced

30ml olive oil

1tbsp fennel seeds

few sprigs of parsley , marjoram and mint chopped roughly

juice of 1 lemon

seasoning with maltese aromatic herbs

Method

Preheat the oven to 180/c.

In the meantime , mix the sliced potatoes with all the other ingredients except the stock or water and oil . Line a baking tray , arrange the infused potatoes on the bottom of the tray . Line a baking tray with baking paper, arrange the infusion potato on the bottom of the tray . Score lightly the skin of the fish to act as a cover . score lightly the skin of the fish rub the season and place on the potatoes . skin side up pour the stock around the fish . Wet a piece of baking sheet and put it on top of the fish to act as a cover . bake in the oven for 10 minutes . After these 10 minutes uncover and cook for a further 5 to 7 minutes. plate and serve .

Ingredients serve 10.

450gr dry ziti pasta

1 onion chopped

450gr lean ground beef

2 jars (750-800ml) spagetti sauce

180-200gr provolone cheese sliced

One and one half sour cream

180-200gr mozzarella cheese shreaded

2 tablespoon grated parmeasan cheese

Method

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook on till al dente, about 8 minutes. Drain.

In a large skilled brown onion and ground beef over medium heat . Add spagetti sauce and simmer 15 minutes.

Preheat the oven to 175°C (350°F) . Butter a 9*13nch baking dish . Layer as follows

 ½ of ziti provolone cheese, sour cream, remaining ziti, mozzarella cheese & remaining sauce mixture. Top with grated parmeasan cheese.

Baked for 30 minutes in a preheated oven or until cheese has melted.          

preparation time 15 minutes , finishing time 2 minutes serve 4

12 tuna steak

3 tablespoon soy sauce

1 teasepoon wasabi paste

1 tablespoon sake or dry white wine

4 cups mixed salad leaves

5 oz yellow tomato halved

1 cucumber sliced into wide fine stripes

dressing

2 tablespoon soy sauce

1 talespoon lime juice

1 teasepoon brown sugar

2 teasepoon sesame oil

Combine the tuna stripes with the soy sauce, wasabi and sake . Cover and Chill until required

Arrange the salad leaves Cover and chill until required Mix the dressing ingredients in a bowl and set aside.

when ready to serve heat a non stick pan and fry the tuna stripeson a high heat for about 10 seconds on each sideor unil seared. Arrange the tuna on top of the salad drizzlewith the dressingand serve immediately

For Asian pork salad.

thinly slice 12oz pork

Marinate in the soy mixture as above . Marinade in the soy heated ridged skillet for 5-6 hours turning once or twice until cooked through serve on a soy mixture as above and make the salad drizzled with the dressing

Ingredients

Ingredients

1 kg local pork belly

100ml bbq sauce

 1 tbsp hickrock seasoning

1 shot bourdon whisky

2 tbsp Worchester sauce

2 tbsp light soy sauce

1 tsp mixed spice

2 tablespoon mango chutney

1 tbsp sweet chilli dressing

50 ml kinnie

4 cloves minced garlic

1 medium sized onion finely chopped  

method

Mix all the ingredients together with a hand whisk expect the belly.

Place the belly in the oven dish and pour over the mixture.

Cover with tin foil and put in a convection oven and bake at 120®C.

Take out the oven and pour over all the juices and sauces in the pan .   Reduce on medium heat till consistency is thick .

If desired finish the belly on the barbiecueu.

Ingredients

4 filetti hoxnin tas-salamun,

 Terz ta’ kikra meraq tal-pineapple,

meraq tal-lumi frisk mahkuka,

kuccarina ciumin

 nofs kuccarina trab tal- kannella cinnamon

 nofs kuccarina melh. 

Method

 Hallat flimkien go borza tal- plastic, il- meraq tal- pineapple u il- meraq tal- lumi.

 Ixhet fil- fillets tas- salamun f’ din il- borza u ssigilha.

Dahhal fil-fridge biex wara siegha iftah il-Borza u nehhi il-fillets tas- salmon. Imbaghad warrab il-meraq fi platt separate.

Hallat flimkien mis- sitt ingredienti l- ohra. Ooghrok din it-tahlita . Maz-zewg nahat tal- fillets. .

Poggieha go dixx tal- forn li tkun dlikt biz- zejt tal- cooking spray.

 Issetja il-forn b’ temperatura ta’ 200°c jew 400 degrees celcius u sajjar ghal madwar siegha u servi il-ewwel fil-platti.

ingredients

75g rice noodles 

2 cloves garlic, peeled  

One and a half tablespoon olive oil 

700ml cups beef stock 

2 or 3 coriander roots and stems 

1 star anise 

Half a tablespoon ground pepper  

2 tablespoon lightly soy sauce 

1 and a half tablespoon sugar  

75g bean sprouts 

200 beef fillet, cut into sliced about 1/2 cm thick 

1/4 cup fresh coriander leaves,   

1 spring onion (scallion) finely chopped

 method

Soak the rice noodles in cold water. 

Push the garlic through a garlic press and stir-fry in the oil until golden brown, then, discard. 

Pit the stock in a saucepan, add the coriander roots and stems, star anise and pepper and bring to the boil. 

Add the fish, sauce, soy sauce and sugar. 

Place the noodles and bean sprouts in a sieve immerse them in a boiling stock for five seconds, then dive them among four soup bowls.  Repeat with the sliced beef immersing it for 20 seconds. 

Divide the chopped coriander and spring union.  Pour the stock over the contents of the bowls and the garlic on the top. 

Ingredienti ghal 4 persons .

4 bananiet imqaxxrin u kull wahda maqsuma f’ bicciet ta’ 3cm il- wahda.

100 gr (8 imgharef) fructose

(4 imgharef) 60ml ilma.

3 kuccarini gunglien.

4 frieghi zghar tan- naniegh biex izejjen.

2 roti ta’ lumija kull wahda maqsuma fi 8 bicciet biex izejjen.

Metodu

ibda billi qabel l- ikel tpoggi il- banana go skutella mdaqqsa fuqhom ferra il- meraq tal-lumi, cappashom sewwa bih u hallihom joqoghdu ghal 2 minuti.

Imbaghad igborhom u poggihom go passatur u hallihom joqtru sewwa. X’ hin tasal ghad-dezerta qassam il-bicciet tal-banana go 4 skutelli jew plattini tad- dezerta . wara hu kazzola zghira u fiha aghmel l-ilma il-fructose u il-gunglien. Wara sahhanhom fuq nar medju waqt li permezz ta’ kuccarina hawwad minghajr ma tieqaf sa ma il- fructose jinhall u it- tahlita tibda jbaqbaq.

Wara kompli tektek u hawwad sa x’ hin tara it-tahlita tibda issir kulur dehbi.

Minghajr telf ta’ zmien bil- kuccarina li tkun thawwad il-karamella ferra ftit il-fructose ikkaramelizzat fuq il-banana.

Fl-ahhar halli kollox jibred sewwa bil-frieghi tal-lumi u servi mill-ewwel.  

Ingredients

1/2 cup vanilla ice cream

1 cup milk

method

Blend banana , then add other ingredients or until mix foamy .

Ingredients serve 3 dozen , bake up 15 minutes batch, prep time 20 minutes.

1/3 cup butter softened

1 large egg room temperture

1/2 mashed ripe banana

1/2 tablespoon vanilla extract

1 and one forth all purpose flour

1 tablespoon baking powder

1/4 teasepoon salt

1/8 teasepoon baking soda

1 cup sedmisweet chocolate chips

Method

In a small , cream butter and sugar until light and fluffy . Beat in the egg, banana, and vanilla . Cobinethe flour , baking powder, salt add to the creamed mixture and mix well . stir in the chocolate chips. Dropby tablespoon 2 in apart in. stir in the chocolate chips.

Drop by tablespoon 2 in . Apart onto baking sheets with cooking spray . Bake at 350/c for 13 to 16 minutes are lightly browned. Removed to wire racks to cool .

Ingredienti

4 bajdiet

Basla imqatta’ fin

Bott ta’ 400 polpa tad- tadam mayor

Zejt taz- zebbuga

Bzar u melh

Method

 Aqli il-basla fiz-zejt u zid il-polpa tat-tadam. Hawwad waqt li ikun qieghed fuq nar baxx.

Issa zid il-bajd u hawwad il-bzar u il-melh ghat-toghma .

Kompli hawwad sakemm l-ikel ikun sar .

Ingredients

450gr dry ziti pasta

1 onion chopped

450gr lean ground beef

2 jars (750-800ml) spagetti sauce

180-200gr provolone cheese sliced

One and one half sour cream

180-200gr mozzarella cheese shreaded

2 tablespoon grated normal cheese

Method

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook ontil al dente , about 8 minutes. Drain.

In a large skilled brown onion and ground beef over medium heat . Add spagetti sauce and simmer 15 minutes.

Preheat the oven to 175°C (350°F) . Butter a 9*13nch baking dish . Layer as follows

 ½ of ziti provolone cheese , sour cream , remaining ziti , mozzarella cheese & remaining sauce mixture. Top wih grated parmeasan cheese .

Baked for 30 minutes in a preheated oven or until normal cheese has melted.         

Ingredients

lamb brand flour 150

lamb brand table salt pinch

water 250ml

butter 50gr

4 eggs

icing sugar 60gr

topping mix 50ml

glaze cherries 12

dusting sugar

ricotta 500 gr

method

preheat the oven and start the chux pastry . Place the water , butter and a pinch of salt in a saucepan until it comes to a rolling boil . Add the sifted flour all at once and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball . Turn off the heat and allow to cool slightly . Add an egg and beat well until well incorporated before adding the next egg . Repeat with the remaining eggs and the batter is smooth and sanity . Transfer the mixture to a piping bag with a star spout and line a baking sheet with parchment paper . Form the zeppoli by making two rings one on top of the other in order to create a 6cm diameter circle spacing them apart . Bake in a preheat oven for 23minutes then lower the temperture to 180/c and bake for another 5minutes . Meanwhile prepare the filling . mix the ricotta with the confectionary icing sugar and whipped cream with a spatula . stir in the chocolate chips . Now place the ricotta cream in a piping bag with a plain spout. Once cooled , cut the zeppoli in half . Pipe in the ricotta cream on the bottom half , cover the top and sift with snow dusting sugar . pipe another swirl of ricotta cream on the top , sprinkle with the chopped pistachoes and decorate with the cherry .

The baked zeppoli are ready to be enjoyed

.

ingredients

1 red snapper fillet

3 tomatoes chopped

1 tablespoon capers .

5 black olives

1/2 onion sliced

1 big potato thinly sliced

100ml water or fish stock

30ml olive oil

1 garlic clove sliced

seasoning with salt and pepper

juice of 1 lemon

Method

Preheat the oven to 180/c . In the meantime mix the sliced potatoes with all the other ingredients on the bottom of the tray. Score lightly the skin of the fish , rub the oil , season and place the potatoes . Skin side pour the stock around the fish . Wet a piece of baking sheet and put it on top of the fish to act as a cover. After these 10 minutes uncovered and cook for a further 5-7minutes . Plate and serve .