Ingredients

1 kg maltese bread dough

6 fresh ariticokes

2 eggs

1 ½ cus fresh breadcrumbs

2  tins anchovies

 1 tin tuna

150gr pitted  black olives roughly choped

8 stem fresh garlic

A good handfull of parsley  chopped ,  

500gr peeled boar beans

100gr peas

Olive  oil

Method

Clean the artichokes down to the heart and remove the artichoke.

Peel and chop the artikockes stalks .

Keep them in water acidulated with lemon.

Prepare the filling by mixing the fresh breadcrumbs with the anchovies and tuna. Bind with the two egg and add half of he olives and garlic and some chopped parsley and the sun dried tomatoes.

Season with the salt and pepper. Stuff the center of the artichokes and place them upright next to each other in a pan with a tight-fitting lid. Add water, chopped, garlic , olive oil and some salt and pepper.

Place on the heat and bring to the boil, then cover and simmer for about 45 minutes or until tender . Add the peas and board beans and cook a further 5 minutes.

Place a large round metal baking dish and sprinkle with flour. Spread the dough out on the cover the baking dish using your fingers.

Place the artichokes and beans over the pastry leaving an edge all around. Sprinkle with the remaining olives Preheat the oven to gas / mark  200°C and bake 45 minutes until golden just before serving       

Ingredients

500gr puff pastry

1 jar*520gr Conad Carcofi alla romana

1 clove garlic , crushed

2 leeks sliced

6 black olives roughly chopped

2 anchovy fillets, chopped

2 tablespoon chopped parsley

1 tablespoon majoram chopped

Grated rind of 1 lemon

4 tablespoon sundried tomato pesto

1 large egg beaten

Method

Drain the artickoves and reserve the oil; slice the anchovies thinly .

Heat two tablespoon of the reserved oil in in a pan and gently fry the onions and garlic until soft, add the leeks and continue cooking for about 5 minutes; add the the artickokies, the pastry , the majoram and lemon zest and mix well and season to taste .Roll out the pastry to a long rectangle, about 30cm*45cm spread the sundried tomato pesto lenghtways down the middle of the pastry in the line about 5cm wide, spread the artickole and leek mixture on top of the pesto. Brush down one side of the pastry with the beaten egg,fold the other side of the pastry with the beaten egg,fold the other side over the filling then the egg washed side over this side to seal;turn over so the seal is at the bottom to look like a gaint roll; place on a baking place on a baking roll place on abaking  sheet lined with baking paper cut two thirds of the way through the roll every 4cm to make 10-12 sections  then join the two ends together with a little more egg wash to form a ring. Gently twist each piece of the ring over without tearing so that the ring over without tearing it so that the filling is side up side up.Brush the pastry with the remaining beaten egg. Bake for 40-50 minutes until the pastry is golden and puffed .

Ingredients

Marinated beef and mustard cress salad.    

Ingredients;    

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar   

5g fresh cilantro

30gr mistresses 

20gr Ocular 

20 gr lollo rosso 

200gr potatoes 

1 clove garlic 

10gr butter 

20gr cherry tomatoes 

15gr walnuts  1g crushed black pepper  

Method

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes.      

Then wash peel and grate the potatoes and place in the container.      

Add the peel chopped garlic and butter and cook in a rosti pan.    

They should take 10 minutes over low heat on each side.    

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top.    

Garish with the walnuts and serve hot.   

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

2kg aberigines.

 1.5gr tomatoes,

 100gr grated parmesan cheese,

 400gr mozzarella,

 Flour.

400gr grams mozzarella. .

Flour

Method

Peel the aberigines to taste. Lengthwise.  And put in a container,

Slice, with kitchen paper. . In the meantime leave salt for a least 1 hr.

. In the meantime, put the tomatoes in boiling water, then in cold water, put the tomatoes in boiling water, and then cut the cubes of the tomatoes. .

With oil, salt and basil leaves.  The sauce should be rather thick.

Rinse the aborigines, slice them and leave them dry.

In an abundant oil.

 Cut the remaining basil leaves with your hands.

Assemble the parmesan cheese in a deep oven with some tomatoes sauce then place overlapping. Then sprinkle with the grated cheese.

Carry on until the last layer of tomato sauce.

Bake in raise of temperature for the last 10 minutes. Let the parmesan cheese for about 1hr.

Let the parmesan rest for a while before serving.

Serving all the ingredients used in the recipe.

Ingredients

2kg aberigines.

 1.5gr tomatoes,

 100gr grated parmesan cheese,

 400gr mozzarella,

 Flour.

400gr grams mozzarella.

Method

Peel the aboeigines to taste. Lengthwise.  And put in a container,

Slice, with kitchen paper. . In the meantime leave salt for a least 1 hr.

. In the meantime, put the tomatoes in boiling water, then in cold water, put the tomatoes in boiling water, and then cut the cubes of the tomatoes. .

With oil, salt and basil leaves.  The sauce should be rather thick.

Rinse the aborigines, slice them and leave them dry.

In an abundant oil.

 Cut the remaining basil leaves with your hands.

Assemble the parmesan cheese in a deep oven with some tomatoes sauce then place overlapping. Then sprinkle with the grated cheese.

Carry on until the last layer of tomato sauce.

Bake in raise of temperature for the last 10 minutes. Let the parmesan cheese for about 1hr.

Let the parmesan rest for a while before serving.

Serving all the ingredients used in the recipe.

Ingredients

2kg Aubergines.

 1.5gr tomatoes,

 100gr grated parmesan cheese,

 400gr mozzarella,

 Flour.

400gr grams mozzarella. .

Flour,

Method

Peel the aborigines to taste. Lengthwise.  And put in a container,

Slice, with kitchen paper. . In the meantime leave salt for a least 1 hr.

In the meantime, put the tomatoes in boiling water, then in cold water, put the tomatoes in boiling water, and then cut the cubes of the tomatoes. .

With oil, salt and basil leaves.  The sauce should be rather thick.

Rinse the aborigines, slice them and leave them dry.

In an abundant oil.

 Cut the remaining basil leaves with your hands.

Assemble the parmesan cheese in a deep oven with some tomatoes sauce then place overlapping. Then sprinkle with the grated cheese.

Carry on until the last layer of tomato sauce.

Bake in raise of temperature for the last 10 minutes. Let the parmesan cheese for about 1hr.

Let the parmesan rest for a while before serving.

Serving all the ingredients used in the recipe.

Ingredients

2kg Aubergines.

 1.5gr tomatoes,

 100gr grated parmesan cheese,

 400gr mozzarella,

 Flour.

400gr grams mozzarella. .

Flour,

1 0z  – 25gr

1 lb- 16 0z

160z = 450gr  

Method

Peel the aborigines to taste. Lengthwise.  And put in a container,

Slice, with kitchen paper. . In the meantime leave salt for a least 1 hr.

. In the meantime, put the tomatoes in boiling water, then in cold water, put the tomatoes in boiling water, and then cut the cubes of the tomatoes. .

With oil, salt and basil leaves.  The sauce should be rather thick.

Rinse the aborigines, slice them and leave them dry.

In an abundant oil.

 Cut the remaining basil leaves with your hands.

Assemble the parmesan cheese in a deep oven with some tomatoes sauce then place overlapping… then sprinkle with the grated cheese.

Carry on until the last layer of tomato sauce.

Bake in raise of temperature for the last 10 minutes. Let the parmesan cheese for about 1hr.

Let the parmesan rest for a while before serving.

Serving all the ingredients used in the recipe.

Ingredients

50gr rolled oats 50gr

230ml water , chopped

30gr bacon chopped

parmeasan cheese 2 tablespoon , grated

chives 1 teasepoon , chopped

milk 1 tablespoon

1 teasepoon Extra virgin olive oil

Method

Bring water to the boil in a medium heat.

add oats and let cook for 5 minutes or until consistency .

Cook bacon in an oiled until desired consistency .

Cook bacon with onions oats in an oiled skilled are soft and bacon is crisp .

Combine milk and cooked oats in a bowl . stir in half of the bacon and onions half of the cheese and half of the chives .

Top oatmeal with remaining bacon , cheese and chives .

Ingredienti isservi 4 .

400gr ghagin linguine jew spagetti

kilo qarnit

150ml olive oil

150Inbid abjad

4 tadamiet imqatghin irqiq

bzaru ahmar (felfel)

minghajr zerriegha u imqatta irqiq

meraq ta’ nofs lumija

qoxra mahkuka ta’ nofs lumija

weraqa randa

weraq tan- naghniegha

tursin frisk imqatta biex isservih mal-qarnita .

Metodu

Poggi il-qarnita ffrizata f ‘kazzola ghallieha bl-ilma u zid il-weraq tar-rand u il-qoxra tal-lumi .

Poggi il-kazzola fuq nar gholi sakemm jiftah jaghli imbaghad baxxi in-nar u hallieha itektek ghal madwar 40 minuta . Halli l-qarnita tiksah fl-istess borma . Imbaghad saffieha mill-ilma nehhilha il-munqar u qattghu . F’ borma kbira ilma bil-melh sajjar l-linguine sakemm isiru al dente .

Sadanitant f ‘tagen kbir sahhan iz-zejt taz- zebbuga u qalli il-basla sakemm isir imbaghad zid it-tewm.

Ferra l-inbid abjad sakemm inxtorob mal-qarnita imbaghad zid iz-zebbug , in-naghniegha u it-tadam.

Hawwad sakemm jishon kollox sew minghajr ma jinharaq u minghajr ma jitfarraakx it-tadam.

Saffi l- ghagin u zidu maz- zalza u hawwad sew ghal minujta . Servi fil- pront bit- tursin imqatta fil- wicc u aktar zejt taz- zebbuga jekktrid . servi shun .

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 gammon

25gr buitir

Imsiemer tal-qronfol

4 slices pineapple

Mgharfa hall

Bzar 

Metodu

Metodu

Nehhi il-grass minn mal-laham. Dahhal l-imsiemer tal-qronfol fil-laham. Roxx il- melh u hall.

Dewweb il-butir u aqli il-gammon miz-zewg nahat jew sajjar taht il-grill bil- pineapple b’kollox . Servi shun.

Ingredienti

Bajda bil-qoxra bajda mghollija

Kuluri differenti tal-ikel

Lasktu

Kitchen towel

Par ingwanti

Metodu

Poggi l-bajda mghollija mghollija mghollija li tkun keshet min-nofs tal-kitchen towel.Gezwirha sew u ghalaqha permezz tal-lasktu. Poggi qtar ta kuluri differenti tal-karta. Ilbes l-ingwanti biex ma thammigg idejk..Sprejja l-ilma fuq kull kulur .li poggejt fuq il-kitchen toweljerhi fuq il-bajda 

Poggi il-bajda go dixx u hallieha toqoghod matul il-lejl. Imbaghad nehhieha mill- kitchen towel u ghandek tara effett sabih u kkulurit .

Ingredienti isservi 1.

Bajtar ta’ San Gwann

kuccarina gobon tat-tursina

1/2 kuccarina zokkor mhux irfinat

metodu

Aqsam il-bajtar min-nofs. Itfa il-gobon tat-tursina fil-wicc.

Itfa fil-forn sakemm jaghli u halli iz- zokkor jikaramelizza il- bajtar ta’ San Gwann .

Ingredienti , isservi 8-10

350 lampun iffrizat

275gr zokkor tal- gamm

mgharfa meraq tal- lumi

300caster sugar

40 glucose likwidu

5 abjad tal- bajd

kejk tond tal-isponge ta’ 20cm

litru gelat tal- vanilla

150frott irqiq (berries ) imhallat

Metodu ghal gamm poggi il- lampun u iz- zokkor f’ borma kbira

zid il- meraq tal- lumi u sajjar bil- mod sakemm il- lampun johrog is- sugu tieghu u iz- zokkor jinhall . Ferra f’ passatur u ghasar kollox isfel b’ izu ta’ kuccarun jew spatula.

Armi iz- zerriiegha u erga poggi il- lampun fil-borma . Zid il- kumplament taz- zokkor u sahhan bil- mod sakemm jinhall .

Ghalli zid il- lampun u erga u erga ghalli ghal 3minuti ohra Ferra f’ dixx baxx u ifrex biex jibred .

POggi l- isponge fuq turtiera tal-m foorn li tkun ksejt . Ferrex saff ohxon ta’ gamm u halli spazju ta’ 2cm minn mal- bordura kollha . Iksi il- wicc bil- blalen tal- gelat u frott irqiq u poggieha gol freezer

Biex taghmel l- ixkuma poggi il- caster sugar f’ borma imdaqsa flimkien mal- glucuse u 75ml ilma . Hawwad u sahhan bil- mod sakemm iz- zokkor tibda tara bziezaq zghar . Hekk kif il- gulepp jibda jilhaq it- temperatura ibda habbat il-bajd b’ mixer fuq speed medju ghal gholi sakemm ikollok ponot wieqfin . Meta il- gulepp taz- zokkor isir nehhi minn fuq in- nar u ferra l- abjad tal- bajd b’ mod konsistenti . Ipprova zommu il- boghod mil- whisk Ladarba tkun zidt il- gulepp kollu. Poggi il- mixer fuq speed baxx u kompli habbat il- bajd ghal 10minuti ohra jew sakemm it- tahlita tibred.

Ohrog l- alaska mil- friza u ferrex saff irqiq ta’ xkuma fuq il- gelat u frott b’ piping bag li maghha tkun wahhalt zennuna forma ta’ stilla . Iksi l- alaska bi stillel ta l- ixkuma . Tista tippreparha ftit sieghat qabel ma sservi u zzommha gol- friezer . Meta tkun trid tahmieha sahhan il- forn ghal 220/ gas 7 . Ahmi ghal 3-4 minuti sakemm jiehu kulur dehbi car . Jekk trid tista ttiha aktar kulur bi bloowtorch . Servi mill-ewwel

Ingredients

4 chicory

8 firm tomatoes

1 tablespoon olive oil 

60 pistachio nuts

3 chopped garlic cloves

30 gr parmeasan

Lemon to garish

Method

Slice the chicory lenghtwise in four.  Blanch the cut chicory in boiling water for 30 seconds .

Drain and refresh with cold water . slice the top of the tomato and hallow and turn upside, down on a paper towel to drain .

Heat the oil and saute the pistachio nuts for about 2 minutes and the garlic and cook until soft . Remove from heat , lay the hallowed tomatoes in beetween . fill the tomatoes with the garlic and pistachoes mix

Brush the chicory with olive oil from the pan

Mix the breadcrumbs with the parmeasan and sprinkle over the chicory

Bake for 15 minutes . Serve a garish with a lemon wedge .

ingredients

4 chicory

8 firm tomatoes

1 tablespoon olive oil 

60 pistachio nuts

3 chopped garlic cloves

30 gr parmeasan

Lemon to garish

method

Slice the chicory lenghtwise in four.  Blanch the cut chicory in boiling water for 30 seconds .

Drain and refresh with cold water . slice the top of the tomato and hallow and turn upside, down on a paper towel to drain .

Heat the oil and saute the pistachio nuts for about 2 minutes and the garlic and cook until soft . Remove from heat , lay the hallowed tomatoes in beetween . fill the tomatoes with the garlic and pistachoes mix

Brush the chicory with olive oil from the pan

Mix the breadcrumbs with the parmeasan and sprinkle over the chicory

Bake for 15 minutes . Serve a garish with a lemon wedge .

Ingredienti ghal 4 persuni.

4 bicciet vitella

kikra inbid abjad

tewm u ross

600ml stock

meraq tal- lumi

margerina u piselli

2 imgharef zejt

basla kbira

50gr karotti

imgharfa kunserva

imgharfa cornflour

bzar u melh

Method

Roxx ftit bzar u melh fuq il-vitella.

Dewweb nofs il- margerina u qalli il-vitella fuq iz-zewg nahat sakemm tihmar.

F’borma ohra dewweb il-kumplament tal-margerina . Qalli il-basal, it-tewm u il-karotti. Meta dawn ikunu se jibdew jiehdu il-kulur, zid it-tadam u il-kunserva . Kompli sajjar ghal madwar siegha, dejjem fuq nar baxx ghal 10 minuti.

Zid l-istock, inbid u il-laham u kompli sajjar ghal madwar siegha dejjem fuq nar baxx . Meta il-laham ikun lest igbor iz-zalza, dewweb il-cornflour u zid fuq iz-zalza . Hawwad sewwa . Zid ukoll il-meraq tal-lumi . Irranga it-toghma bil-bzar u il-melh. Zid ukoll il-meraq tal-lumi . Irranga it-toghma bil-bzar u il-melh, saffi tajjeb iz-zalza minn passatur kbir u servi fuq il-laham.

Ingredients serve 4 .

2 tablespoons olive oil

1 onion chopped

1 lb cooked potatoes cubed

11and 1/2oz can corned beef roughly chopped

dash of worchesire sauce

4 eggs

black pepper

to garish

chopped parsley to garish

pinch smoked paprika to garish

Method

Heat half the oil in a large skillet , add the onion and potatoes and fry for 6 minutes or until the potatoes are golden and the onions are softened .

Stir in the corned beef and season with pepper and worchesire sauce . Continue to fry for 3 minutes.

Meanwhile heat the remaing oil in a skillet pan and fry the eggs . Spoon the hash onto 4 serving plates top each with a fried egg and serve sprinkled with the chopped parsley and a little smoked paprika .

For breakfast in a pan heat the olive oil in a large fry for 4 minutes add 1 lb of gluten free sausages until and almost cooked through . Add the potatoes and continue to cook for 3 minutes until began to brown . Stir in a handfull of halved cherry tomatoes and 4 scallions , spread out evenly in the pan , then crack in the eggs and cook for 2 minutes . Cut into 4 and serve .

Ingredients serve 4

4 slices Vitella

bajda iebsa

4 tadamiet

2 lumijiet

4 bicciet incova

breadcrumbs

ftit dqiq

zejt jew margerina

ftit kappar

bajda

bzar u melh

Method

1. Iccatja ftit il-laham , roxx il-bzaru melh. Iprepara bajda mhabta . Ghaddi il-laham mid-dqiq , wara mil- bajda u fl- ahhar fil-frak tal-hobz.
2. Sahhan ftit zejt u margerina u aqli il-laham fuq nar baxx sakemm isiru sewwa miz-zewg nahat.
3. Poggi il-laham fuq platt u decora bi slice bajda iebsa ftit kappar imgezwer go l- incova , slices tal- lumi u tadam igriljati . Servi shan