Ingredients

225gr caster sugar

200gr butter softened

Finely grated of a zest of a lemon

Few drops lemon extract

3 egg beaten

350ml self raising flour , silted

Paper cup cake cases

For the lemon buttercream

200gr unsalted butter softened

300gr icing sugar

½ jar lemon curd 2 tablespoon milk if necessary You will also need to decorate 1 jar lemon curd Sugar paste Icing and coloured sprinkles

Method

Preheat the oven to 190 °C. Place the sugar and butter in a bowl and beat together till light and fluffy. Stir in the lemon zest and a few drops of scillian lemon extract . Next add in the eggs one at a time, stairring in a 1/3 of the flour and the egg . finelly gently stir in the milk. Put the cupcakes into a muffin tin and fill with the cake batter approximately ¾ full. Bake in the oven for 20-25 minutes until golden and puffed with spogy to the touch . Meanwhile make the lemon butter cream. Place the softened butter and the icing sugar into a medium bowl and mix together till light . Stir in a ½ lemon jar curd and a few drops of scillian lemon curdand a few drops and mix together thoroughly As soon as the cupcakes have completely cooled down use the end of a spoon to make a small cavity in the center of the cupcakes . Place ½ of the lemon into the piping and fill in the cavity in neach cup cake with lemon curd. Spread a little of the lemon butter cream on top of each cup cake . Place the remaining lemon butter cream into a piping bag and pipe the decorative spwirls on top of each cup cake

Decorate the top of chocolate eggs, sugar icing thickens and coloured sprinkles.

Ingredients

Mgharfa margerina polysaturated .

4 sinniet tewm imqaxxra u mishuqa

Patata kbira mqaxrin u mqatghin roti roti rqaq

500gr weraq u mqatgha bicciet zghar

4 kikri ilma shun

Bezzun imqatta roti

4 imghaef (60ml) krema friska

Bzar u melh.

Method

Hu borma ta’ 4 litri, fiha aghmel il-margerina it-tewm , il-patata , il-basal u qallihom fuq nar medju sakemm isiru u itfa ftit melh, iftah il-borma taghli fuq nar gholi u hallieha tibred ftit .

Sadanitant ixwi il-wicc tal-bezzun taht il-borma. Fl-ahhar aqleb fil-platti, aghmel bicca bezzun mixwi f’kull platt madwar il- hobz aghmel cirku u servi mill-ewwel.

Nota:

Ghal din ir-ricetta tista tuza indiivja kif ukoll spinaci, u tista tuza it-truf tal-hurrieq mieghu. 

Sadanitant jekk qed tbati minn xahmijiet gholja fid-demm minflok il-krema tista tuza plain yougourt light u halib xkumat.  Innota li il-krema friska fiha 40 per cent xaham nieqes mill-halib skimmed. 

Ingredients

150gr frawli

. 75gr zokkor

 600ml halib skimmed

,Ftit gelat tal-vanilla

Method

 Naddaf il-frawli , poggihom flimkien maz-zokkor go blender hawwad sew .

Zid il-halib, il-krema friskau il-gelat u haddem sewwa.

Ferra‘ x-xarba tal-vermouthgo 4 tazzi u servi kiesah.

 

Ingredients

250gr dqiq self raising

3 bajdiet

2 qatriet vanilla

Kuccarina ghasel

Butir tal—karawett

Banana

Lewz

Frott niexef bhaz-zbib ecc.

Ghasel

Method

Gharbel id-dqiq go skutella kbira.  Habbat il-bajd go skutella ohra . Zid il-bajd u hawwad kollox flimkien sakemm it-lixxa . Zid il-vanilla . Hawwad u halli it-tahlita toqoghod ghal 10 minuti . Sahhan f’tagen non stick . Itfa daqs 2 imgharef mit-tahlita sakemm tifforma id-daqs li tixtieq int Sajjar ghal madwar 2 minuti minn kull naha sakemm jiehdu kulur dehbi. 

IL-pancakes ghandhom jigu miftuhin, stil American    

Sajjar ghal madwar 2 minuti minn kull naha sakemm jigu kulur dehbi.

Imla il-butir tal-karawett , banana mqatgha roti, tahlita ta’ lewz u frott niexef u ftit ghasel fil-wicc. 

Jekk ma tkunx tridhom helwin halli il-vanilla barra u imla b’tahlita li joghgbok.

Ezempju xi ricotta, gobon, hwawar, perzut jew xi bicca salamun iffumikat. 

Ingredients

3 imgharef oats  irqiq (hafur) 

100ml jogourt griek ta minghajr xaham

150gr jogourt greek ta minghajr xaham

Kaxxa zghira frawli

Banana zghira

Nofs kuccarina vanilla

Nofs kuccarina trab tal- kannella

Nofs kuccarina ghasel

Method

Poggi l-ingredienti kollha go borma.  Ithan kollox permezz ta blender . Ferra it-tahlita go tazza twila u ferrex trab tal- kannella fil-wicc. 

Varjazzjonijiet ghal din ir-ricetta

Tista tuza frott varjat kif ukoll lewz jew xi frott niexef bhat- tamal li jaghtik toghma aktar helwa mill-ismothie. Tista tesperimenta wkoll b’tahlita ta’ frott u haxix bhal spinaci, kale u pitravi. IL-kulur ta l-ismothie jvarja skond il-haxix/ frott maghzul . 

Ingredients

350gr tuffieh mhux iebes

Imqaxxar u mahkuk

200gr konfettura

350gr sultana sewda

350gr zbib

350gr passolina

350gr xaham

250gr zokkor ismar

2 kuccarini spice

2 kuccarini vanilla

250gr brandy

Qoxra u meraq ta 2 laringiiet

Method

Hallat l-ingredienti kolha flimkien go boorma kbira.   

Poggi l-mincemeat go vazett u erfaghhom f’post mudlam u xott.  

Meta tigi biex tuzah dejjem dahhal mgharfa nadifa.  

Jista jintuza ghal mincepies u ghal ma xi kejk.  

Ingredients

2 isfra tal-bajd 75gr pate tal-fwied tat-tigieg

250 ghagina sfiljulata

Bajda imhabta

Melh

Bzar iswed

Method

Sahhan il-forn 200 degrees celcius .  Nehhi ix-xaham li jista ikun hemm mat-tigieg  

Idlek sew is-sidra miz-zewg nahat bil-pate . 

Iftah l-ghagina fi hxuna ta madwar 4mm permezz ta’ lembuba u ftit dqiq

Aqta f’kaxxa ta madwar 2*13cm u 2*15cm.  Idlek il-kaxxi iz-zghar bil-bajda imhabta u poggi l-isfra ta- tigiega fuqhom.  Ferrex mejh u bzar skond gostik . 

Idlek it-truf tal-kaxxi tal-ghagina li jkun fadal bil-bajda. 

Idlek il- wicc ta kull qartas tal- ghagina bil- bajda . poggi fuq dixx miksi b’ karta tal- forn u ahmi ghal madwar 30 minuta sakemm tara l- ghagiona saret minn lewn id- deheb u it- tigieg ikun sar. Tista isservi dawn il- wellingtons ma xi insalata u karotti mghollijin .

Ingredients serve 3

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 chicken tights

In a large oven proof pan warm the olive oil and fry chicken 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 chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves.

Ingredients serve 6

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

Pittabread or toasted flatbreads to serve

Method

Put the chickpeas , 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 tofu, cubed,

 200gr choy, 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 tofu pack choy sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufupak ,choy , sugar 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 chicken breasts halved cubed

1 tablespoon salt

 1 can diced tomatoes with juice

1 tablespoon minced garlic

1 box chicken flavored 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 cooker 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 half the 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,

3 bajdiet

75gr zokkor fin

75gr lewz imfarrak

 150ml jogurt tal-frott

25gr lewz imfarrak

50gr tip icing sugar

Method

 Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6. Poggi l-ixkaffa in-naha ta fuq tal-forn. Idlek d-dixx b’bicca karta tal-hami midluka bi ftit butir gharbel id-dqiq go skutella kbira. Itfa iz- zokkor u il- bajd u habbat it-tahlita tigi kremuza. Gharbel id-dqiq u zidu mat-tahlita tal-bajd permezz ta’ imgharfa. Fera’ fid-dixx li tkun hejjejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur. Sadanitant hejja sarvetta erga iftah l- isponge u delle il-jogurt tal- isponge fiha. Erga iftah l-isponge u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqhaFerrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredients

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

   Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato

4 zunnerijiet

Kuccarina curry

Kuccarina ginger frisk mahkuk

Method

 Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Ingredients serve 6 .

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil  and Fresh Basil

Method

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls . 

Sprinkle the fresh basil leaves on top to give more colour and taste, anddrizzle with olive oil. 

Ingredients serve 4.

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to  ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.

Spoon rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

Ingredients serve 4

¼ cup plain flour

2 teaspoons French mustard

½ cup milk

½ cup cream ½ cup dry white wine

60ml mozzarella cheese grated

1 tablespoon graed parmeasan cheese

4 green shallots chopped

1 tablespoon chopped parsley

2*200gr cans crab drained 

Method

Put butter in dish , cook on high 1 minute add flour and mustard , cook on high 1 minute . Gradually srtir in the milk , cream and wine stir until smooth , cook on high 3 minutes or until mixture boils and thickens . stir in mozzarella and parmeasan cheese shallots , parsley and crab . Spoon into four individual dishes . Sprinkle with topping , cook on high 2 minutes or until cheese is melted . Combine all ingredients .

Ingredients serve 4.

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce 

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine and cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . Stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chilies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact, remove black vein. Divide oil, butter garlic and chilies evenly between 4 individual’s dishes. Cook on high 4 minutes or until oil is bubbling. Add prawns, cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice.