Ingredients serve 4

$4 slices Vitella

bzaru ahmar helu

4 tadamiet imqaxrin

bzar u melh

basla

kikra stock

ftit zejt

lumija

100gr mushrooms

2 slices perzut

grokk sherry jew medira

frak tal- hobz

Bajda bi ftit halib

tursin

ftit margerina

dqiq

Method

1. Nehhi il-grass mil-laham, ghaddi, wara minn tahlita ta’ bajd u halib u fl-ahhar mil-frak tal-hobz.
2. Qaxxar u qatta’ il-basla irqaq , dewweb il-margerina u qalli . Qatta il-mushrooms u zid il-basal . Kompli sajjar ghal 5 minuti .
3. Aqta’ il-bzaru u it-tadam f’bicciet zghar u zid fuq il-mushroom’s, zid ftit stock u sherry u kompli sajjar ghal 10 minuti .
4. Sahhan ftit zejt u sajjar il-laham fuq nar baxx . Zid slices irqaq ta’ perzut fuq iz-zalza u roxx ftit tursin imqatta’ irqiq. Poggi il-laham fiz-zalza u servi shun bi slices ta’ lumi .

Ingredienti ghal 4 persuni

400Vitella

100gr piselli

karfus

50gr margerina

1litre ilma

meraq ta’ lumija

bzar u melh

ross mgholli

100gr karotti

150gr basal

300gr mushrooms

50gr dqiq

tazza inbid abjad

isfar ta’ bajda

ftit krema friska

Method

Qatta’ il-laham f’bicciet zghar kwadri . Qaxxar il-haxix u qatta’ ukoll bicciet zghar . Zomm kollox separat .

Poggi il-laham go borma Zid l-ilma u l-inbid u sajjar ghal madwar 40 minuta . Meta jkun lest igbor il- laham u zommu separat.

Dewweb il-margerina u qalli il-basal u qabel jibda jiehu il-kulur . zid id-dqiq, hawwad sewwa u ftit ftit ibda zid il-likwidu li fih sajart il-laham. Zid il-laham, haxix , bzar u melh u kompli sajjar fuq nar baxx ghal madwar 30 minuta . Qabel isservi, zid isfar ta’ bajda u ftit krema friska.

Ingredients serve 4

1 lb. large potatoes peeled and cut into small cubes

one and one half gluten free baking powder

2 medium eggs

5 tablespoons whole milk

vegetable oil for frying

salt and blk pepper

Method

Cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender . Drain well return to the pan and mash until smooth . Allow to cool slightly .

Beat in the baking powder , then the eggs , milk and a little salt and pepper and continue to beat until everything is evenly combined.

Heat a little oil in a heavy skillet . Drop heaped desert spoonful’s of the mixture into the pan , spacing them slightly apart and fry for 4 minutes turning once until golden. Transfer to a serving plate and keep warm while frying the remainder of the potato mixture .

Serve warm instead of toast with your favorite cooked breakfast

For salamon and potato pancakes add 100gr chopped smoked salamon , 2 tablespoons all chives and 3 sliced scallions to the potato mixture and cook as above

Ingredients

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quartered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and reserved the rest of the butter Divide the pastry in two and roll out half of it to line the pie plate Sprinkle the base of the pie with ground almonds to absorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar . Moisten the rim of a pie base. Roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish .  Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

12 large eggs 800gr sausages skinned

5 tbsp curly parsley finely chopped

2 tsp Worchesire 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 vegetable, oil for frying

Scalps of bread for testing oil

Method

Put 9 eggs into a large saucepan . Cover with 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 , mustard powder and mace into a bowl with plenty of seasoning . Break in 1 of the remaing eggs and mix everything together. Crack remaining 2 eggs into a bowl , beat with a fork then sieve onto a plate . Tip the eggs onto another plate and season well . Finally,  tip the breadcrumbs 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 eggs a cool ,tap lightly on a hard surface to crack the shell, then peel . If you hold the egg over the bowl of water as you peel , all the shellfish will collect in there and you can dip in he eggs to wash off any fragments . wrap a slice of bacon around the middle of each egg overlapping , line a belt. Now finish coating the eggs.  I set up the ingredients along my bench like a convey belt : eggs, then flour, mince , beaten egg and finely breadcrumbs, plug baking parchment – lined tray at the end to put the finish scotch eggs on. Roll the bacon – wrapped eggs in the flour, soaking off excess . take a good chuck of mince and pat out to thinly, shaking off excess . Take a good chunk of mince and pat out to thinly cover one hand . Sit the meat , then mould over the mince to cover , squeezing and patting so it is an even thickness . Dip in the egg ,  shaking off the excess , then roll in the breadcrumbs to coat and transfer to your tray . Repeat to cover all 9 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 browns in about 1 minute . Carefully lower in a skotch 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 likely our skotch 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 brown . If the oil is browned before the skotch egg i browned. If the oil gets too cool the skotch egg may overcook before it is browned enjoy warm and cold; best eaten whiten 24 hours of frying .

Ma dan il-casserole tista isservi ftit patata mghollija Ma hemmx ghalfejn tista isservi ukoll xi haxix .

Ingredienti

600gr canga

100gr karotti

50gr basal tal-kurrat

50gr margerina

stock

Rosemary

50gr bacon

100gr basal

50gr piselli

Qoxra ta’ lumija

Bzar u melh

dqiq

Metodu

Aqta il- laham buicciet kwadri wara li tkun nehhejt ix-xaham kollu . Ghaddi il-margerina u qalli il-laham sakemm jiehu kulur minn kull naha . Qaxxar iz-zewg kwalitajiet ta’ basal . Waqt li il-laham qed isir sajjar ukoll il-basal . Poggi kollox go casserole, roxx ftit bzar melh u rosemary . Zid il-qoxra ta’ lumija mqatta irqiqa u, iksi bl-istokk. Sajjar forn moderat ghal madwar siegha. Qaxxar il-karottiu qatta f’ bicciet tawwalin Ixwi il-bacon. Ohrog il-casserole mill-forn zid il-karotti, basal u bacon u kompli sajjar ghal madwar tliet kwarti ohra servi shun.

Ingredienti

150gr gellewz inkaljat u imfarrak

150lewz inkaljat mhux frak frak

100agave jew ghasel

300gr intrita pura

50gr kokotina skura

nofs laringa maghsura

kikra u nofs bicarbonate of soda

Metodu

Hawwad kollox bil-mixer jew b’ idejk sakemm tigi ghagina ratba .

ifforma forma ta’ zalzetta u icatjaha ftit . Irrepeti sakemm tuza l- ghagina kollha

Ahmi ghal madwar 15 il minuta temperatura ta’ 200/c .

Jekk trid ghamel ftit ghasel jew lewz fil-wicc.

Ingredients

Nofs kilo chicken cut into serving pieces

1/3 soy sauce ½ cup vinegar

½ head garlic minced

1  bay leaf randa or (bay leaf)

6-8 medium pieces whole peppercorns

1 medium onion chopped

½ cup  water

¼  cooking oil for sauntering

2 cups of vegetable each spinach

green peas

asparagus (opinionable) or each side

Method

Mix the pork, vinegar, soy sauce, bay leaf, half the garlic, and onion and peppercorns, In a container and marinade for 30 minutes. In a medium pot, put the marinade together with the chicken and bring to the boil. Do not stir. Simmer for 20 minutes or chicken pieces are tender . Add the water if its drying out , put some water before the meat is tender. Cook the veggies either spinach , green peas or asparagus as a side dish. Leave a little sauce to the pan and some little oil and some little oil cover and cook for 3 minutes . Serve with hot rice.

Ingredients

Mix the chill and cilantro into a large bowl

Add the vinegar tomato paste and a little salt

Blitz in batches in a food processor or blender until smooth scarping the mixture down from the sides of the bowl if neccessary .

collect the blender mixtures together in a clean bowl and check the seasoning adding a little more salt if needed . cover and chill up to 24 hours

When ready to serve ladle the gazpacho into large bowls and sprinkle with ice cubes . Serve with creakers or slices of chorizo sausage

for gazacho topping to serve as an accompaiment . Heat 2 tablespoons olive oil in a skillet and 3 cups gluten free bread cubes and fry until golden . place the coutons in a bowl and stir 2 slices scalliouns 1 cored desceededand finely sliced green black pepper and a handfull of chopped chilantro sprinkle over the gaspacho before serving .

Ingredients

700gr piselli tal-friza friski

tadam zghir

bajd iebes

bzar

400gr mushrooms

50gr margerina

tursin

50gr Aspic jelly .

Method

Sajjar il-piselli f’hafna ilma bil-melh. Meta ikunu lesti kessah u saffi .

Dewweb pakett 50gr aspic jelly . Kessah . Ahsel il-mushrooms . Dewweb il-margerina u qalli . zid ftit bzar.

Ohrog il-forma tal-piselli fuq dixx. Poggi il-mushrooms meta jishnu fin-nofs. Irranga il-bajd u it-tursin . madwar id-dixx poggi tadam zghir .

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

Lime wedges to serve

Method

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 serve 6

Humous

400gr can 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 gerenously with salt and ground black pepper then whiz to a paste.

 Spoon the humous into a bowl, thencover and chill until needed.

 Serve with warm pitta bread or toasted flatbread.

Ingredients serve 4

1 Teaspoon superfine sugar

Pinch of powered mustard

2 tablespoon wine vinegar

6 tablespoons olive oil

Method

Beat together the sugar and mustard with the vinegar . Add the oil, season to taste with salt and pepper and mix together thoroughly . Alternatively , put the ingredients in a screw top , jar , the lid and shape well .

Ingredients serve 4

1 garlic clove , crushed

2 pitted black olives

2 tablespoon balsamic vinegar

2 tablespoon lime juice

1 tablespoon Dijon mustard

Method

Beat together the garlic and olives with the vinegar , lime juice and mustard . Alternatively put the ingredients in a skewer , replace the lid , and shake well.

Ingredients

1/2 small onion

6 tablespoon olive oil

2 tablespoon wine vinegar

1/4 tablespoonsuperfine sugar

pinch of ground coriander

3 tablespoon chopped parsley

Salt and pepper

Method

Grate the onion . Beat together all the ingredients until thickened . Season to taste with salt and pepper . Alternatively , including , the grate odd onion, in a screw top jar, replace, the lid, replace and shake well.

Ingredienti

2 kikri inbid abjad

Bastun tal-kannella

mgharda zokkor

3 grokkijiet gin

ftit lewz shih jew imqaxxar

qronfla

Method

1. Poggi l-inbid, zokkor, kannella u lewz f’kazzola zghira u sahhan fuq in-nar ghal madwar 4 minuti.

2. Meta tkun ghalejt, nehhi minn fuq in-nar u halli it-tahlita tiksah sewwa. Saffi.

3. Zid il-gin u il-weraq tal-qronfla . Servi kiesah.

ingredienti

500gr haruf

50gr margerina

me5raq tal- lumi

15gr cornflour

100gr gherkins

100gr basal

bzar u melh

kikra stock

Method

Gherkins huma hjar zghar hafna li ikunu immarinati . Dawn issib tixtrihom jew bl-uzin jew fliexken zghar .

QAtta’ il- laham f’ bicciet zghar hafna . qatta il- basal ukoll . dewweb ftit margerina u qalli il- basal . zid il- laham u qalli sewwa . Zid ftit bzar u il- melh . meraq tal-lumi li tkun qatajt fit- tul .

Sajjar ghal madwar ghaxar minuti . dewweb il-cornflour u zid fuq il-laham . Sajjar ghal ftit sekondi u servi shan .

Ingredients

400raisins – coarsely chopped

400gr rum + 1/3 cup cream

35 roasted hazelnuts coarsely chopped

225gr white chocolate melted

12 hole (2 teasepoon capacity plastic Easter egg mould tray)

Method

Place the raisins in a small bowl , pour in the rum and let the mixture steep for 30 minutes .

In a small saucepan , heat the cream until it just comes to the boil . Pour this over the chopped dark chocolate in a bowl and stir until the chocolate has melted thoroughly into the hot cream . Add the rum and raisin mixture and the hazelnuts and stir to combine . Refregerate the granole until it firm .

Place a spoonful of melted white chocolate into each hole of the Easter egg mould tray and using the back of a spoon , spread to coat thinly . leave to set , then carefully turn onto a tray and repeat twice more . Fill each egg half with ganache, brush the edges with a little remaining melted chocolate , then press the two halves together to join and leave to set . The Easter eggs will keep refrigerated in an airtight container for up than one week .

Ingredients

200gr caster sugar

1 teasepoon rock salt

225gr dark chocolate (melted )

12 hole, 2 teasepoon capacity

plastik easter egg mould tray

Method

Place the sugar with two tablespoon of water in a heavy based saucepan. .Stir continuously over low heat for two minutes or until the sugar dissolves , then increase heat to medium high and cook until golden .

Remove the pan from the heat and taking care as mixture will split carefully add salt dissolves until combined. Transfer this caramel to a bowl and let until it is cool .

Place a spoonful of melted chocolate into each hole of the mould and using the back f a spoon , spread to coat the inside thinly . Leave it to set then carefully turn carefully turn out onto a tray and repeat twice more . Fill each egg half with caramel , brush the edges with a little remaining melted chocolate , then press the two halves together to join and leave to set . The Easter eggs will keep refrigerated in an airtight container for up to one week

ingredients

4 beef bones

2 bacon slices

2 onions quatered but with the inner brown layer still on

2 carrots thickly sliced

1 turnip diced opitional

1/4 teasepoon salt

1/2 teasepoon roughly crushed black peppercorns

3and 1/2 quarts cold water

method

Put the bones and bacon into a large saucepan and heat gently for 10minutes until the marrow begins to turn from the center of the bones . Turn the bones occasionally . add the vegetable and try for 10 minutes and turning the bones until brown .

Add the herbs salt and peppercorns then pour in the water and bring slowly to a boil .

Skim off any scrum with a spotted spoon , then reduce the heat , half covered with the lid and simmer gently for 4-5 hours until the liquid has reduced by half .Strain through a large sieve with a pitcher.

Cool then chill in the refrigerator overnight . Skim off the fat and store in the refrigerator for up to 3 days. . .