Ingredienti

8 bicciet Vitella

50gr margerina

meraq ta lumija

Tursin imqatta irqiq

200gr mushrooms

100gr basal

tazza inbid abjad

bzar u melh .

Method

1. Nota: L-inbid tista ma taghmlux din ir-ricetta u xorta tibqa tajba ghax qrajtha fi ktieb iehor tar-ricetti

2. Sahhan il-margerina u sajjar il-vitella minn barra . Nehhi mit-tagen.

3. Qalli il-basal u wara zid l-islices tal-mushrooms . Sajjar fuq nar baxx ghal xi 5 minuti

4.Zid il-meraq tal-lumi u jekk trid tal-inbid. ERga poggi il- vitella fit- tagen u sajjar ghal 3 minuti . Servi shuna.

5. Zid ir-ross mgholli u it-tursin fil-wicc.

Ricetta mil-klabb tat-tisjir. Isservi 4 persuni. Ricetta no 6 .

Ingredienti

4 qatghat tonn

ftit kappar

zejt taz- zebbuga

Nofs kikra inbid abjad

melh

Lumija

ftit bzar shih

basla

dqiq

tursin

Method

Sahhan ftit zejt u qalli il- basla minghajr kulur .

Ghaddi il-hut mid-dqiq u wara aqli fiz-zejt. Sajjar fuq nar baxx fuq iz- zewg nahat.

Waqt it- tisjir , zid il- bzar , kappar. melh u ftit meraq tal- lumija . zid ukoll ftit inbid abjad u halli il- huta issir ghal ftit hin iehor. Servi shuna. Irranga il-huta fi platt bit-tursin u il-lumija.

Ma din il- huta tista isservi xi insalata jew patata mgholija u haxix.

Nota: Ma din ir ricetta tista ma taghmilix inbid u tigi tajba xorta qrajt fir-ricetta differenti minn din.

Ricetta tal-klabb tat-tisjir Numru 3.

Ingredienti

4 qatghat cerna (Jekk jista ikun huta zghira)

50gr butir

ftit zejt taz- zebbuga

ftit dqiq

bzar u melh

tadama zghira imqatgha

Ghaz-zalza

300ml stock

15gr margerina

25gr dqiq

2 lumijiet

bzar u melh

Method

1. Aghsar il-lumi. Sahhan l-istock. Dewweb il-margerina u wara zid id-dqiq. Hawwad ghal ftit hin.

2. Ftit ftit ibda zid l-istock u hawwad il-hin kollu biex ma jigix kollu bocci. Zid il-lumi , bzar u melh . Kompli sajjar fuq nar baxx ghal madwar 20 minuta. Meta ikun lest. Saffi.

3. Fuq il-huta roxx ftit dqiq, bzar u melh u sajjar miz-zewg nahat.

4. Dewweb il-butir u zid ftit zejt. Sajjar il-huta fuq nar baxx sakemm tkun lesta . Jekk trid l-ewwel aqli u kompli sajjar fil-forn.

5. Irranga il-hut fuq dixx, Aghmel ftit flieli tal-lumi mad-dawra u fil-wicc itfa’ ftit tadam imqatta f’ bicciet zghar u weraq tat-tursin. Servi biz-zalza shuna tal-lumi.

6. Ma dan id-dixxtista iservi xi insalata jew patata mgholija u piselli.

mil-klabb tat-tisjir Ricetta 21.

Ingredienti isservi 4.

4 qatghat Accola jew cerna

Zejt

Bzar u melh

ftit ilma

400gr patata

200gr basal

incova

buzbiez

lumija

Method

1. Naddaf sewwa il-hut . Roxx ftit meraq tal-lumi, bzar u melh .
2. Qaxxar u aqta il-patata u il-basal f’bicciet irqaq. Hallat kollox .
3. Irranga din it-tahlita go dixx bil-hut fil-wicc. Irranga l-incova fil-wicc tal-hut u ghatti bi ftit patata.
4. Roxx il-busbies, bzar u melh, zejt u ftit ilma . Sajjar forn moderat sakemm isir il-patata. Servi shun.
5. Servi b’ insalata u karotti u piselli.

Ricetta tal-klabb tat-tisjir. Ricetta 1.

Ricetta ghal 4 persuni.

Ingredienti

2 lampukiet zghar

4 tadamiet

200gr basal

300ml inbid abjad

naghniegh

bzar u melh

300ml ilma

Method

Nota; L-inbid tista ma taghmlux fir-ricetta qalli il-papa u xorta tigi tajba ir-ricetta.

1. Naddaf il-lampuki minn gewwa u nehhi ir-ras u id-denb. Ifletja il-hut biex tnehhi ix-xewk kollu. Dan taghmlu billi tibda taqta b’sikkina minn naha ta fuq sakemm tkun kxift ix-xewka kollha. Wara taghmel l-istess ghal parti ta taht.
2. F’ kazzola poggi l-ilma , ir-ras u ix xewk tal-hut, ghalli u sajjar ghal 15 il-minuta. Saffi
3. Qaxxar u aqta’ il-basal fil-qiegh tad-dixx u il-hut fuqu. Roxx il-hwawar u aqta il-bzar u il-melh. Irranga it-tadam madwar il-hut.
4. Zid l- inbid (Mhux bilfors) u dak l- ilma li fih tkun ghallejt ix- xewk . Sajjar fil-forn ghal madwar 20-30 minuti. Servi shan.

5. Ma dan id- dixx tista iservi patata mgholija.

Tisjir bil-qalb 2018 ricetta tal- hut Awrat pg 128

Ingredients

4 flettijiet tal-awrat

100gr frak tal-hobz

Tursin imqatta irqiq

Kuccarina u nofs naghniegh

Kuccarina u nofs merdqux

Qoxra u meraq tal- lumija

Tadama imqatgha slajsis

4 imgharef zejt taz-zebbuga.

bzar u melh

Method

Sahhan il- forn b’ temperatura ta’ 180’c gas mark 4.

Iccekja il-hut biex tara hemmx xewk . Poggi il-hut fi slajsis tat-tadam fuqhom fuq dixx tal-forn

Ferrex iz- zejt fuq il- hut Roxx ukoll ftit melh u bzar.

Fi skutella hawwad flimkien il-frak tal-hobz , it-tursin, in-naghniegh , il- merdqux u il- qoxra tal- meraq tal- lumija . Hawwad kollox sew . Ferrex din it-tahlita fuq il-flett tal-hut..

Ahmi forn moderat ghal madwar 15 il-minuta jew sakemm tara li il-wicc ha kulur dehbi. . Servi ma ftieli tal- lumi patata u insalata friska .

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 vand 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 serve 4  

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chillies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals 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 .

Ricetta tal-klabb tat-tisjir. Ricetta 8

Ingredienti ghal 4 persuni.

tigiega

400gr tadam

tewm

nofs flixkun inbid abjad

ftit ilma

500gr bzar ahdar u ahmar

200gr basal

50gr margerina

2 imgharef zejt

bzar, melh, timu u rosemarie

Methodu

1. Idlek it-tigiega bi ftit zejt, roxx il-bzar, melh u hwawar.
2. Poggi go casserole jew borma li taghlaq sewwa.
3. Zid l-inbid u ftit ilma. Sajjar fil-forn sakemm isir.
4. Qaxxar il-haxix kollu u qatta.
5. Dewweb ftit margerina u qalli il-basal, it-tewm u il bzar u kompli sajjar .
6. Wara xi 10 minuti zid it-tadam , bzar u melh u kompli sajjar ghal ftit hin.
7. Meta it-tigiega tkun lesta nehhi mill-borma u poggi dan il- haxix .
8. Servi shuna .
9. Minflok haxix ma din it-tigiega tista tuza ross.

Ricetta tal-klabb tat-tisjir Ricetta no 22.

Ingredients

4 slices majjal imsajjar

Rafinell

Pimentos

Tursin u ilma

Bajda iebes

Basal tal-pikles

gherkins

Pakett Aspic Jelly

Method

1. Irranga slices tal-majjal fi platt. Irid ikollok platt ghal kull persuna

2. Idekora bil-bajd rafinell, basal, pimentos, gherkins u tursin.

3. Dewweb l-gherkins fil-mishun (skond kemm hemm miktub fuq il-pakett)

4. Zid l-aspic fuq il-laham u kessah.

5. Tajjeb hafna ghal xi cold buffet.

Ricetta tal-klabb tat-tisjir-majjal no 8

Ingredienti ghal 4 persuni

4 qatghat Majjal

Bajda u zebbug iswed

Dqiq u ftit halib

200gr Spagetti

Tursin imqatgha irqiq

Lumija

Breadcrumbs 50gr margerina

Tadama u bzar u melh.

Methodu

1. Naddaf il-laham minn kull ghadam u grass . Aghmel tahlita ta’ bajd u halib.

2. Ghaddi il-laham mid-dqiq, wara mill-bajd u fl-ahhar mill-breadcrumbs. Sahhan il-margerina u sajjar il- laham minn zewg nahat fuq nar baxx.

3. Sajjar l-ispagetti go borma b’hafna ilma bil-melh. Meta tkun lest saffi sewwa.

4. Irranga il-laham go platt bl-ispagetti hdejh bit tursin u zebbug fil-wicc . Idekora bil-lumi u tadam . Servi shun.

5. Mhux mehtieg ili ma dan id-dixx iservi patata u haxix minhabba li hemm l-ispagetti.

Ingredients

Method

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

¼ cup plain flour

2 teasepoons French mustard

½ cup milk

½ cup cream ½ cup dry white wine

60ml mozzarella cheese vgrated

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

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 vand 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 chillies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact , remove black vein . Divide oil , butter garlic and chillies evenly between 4 individuals 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 .

Ingredients

2 tablespoon olive oil

1onion chopped

1 garlic clove

2 celery sticks

1 leek finely chopped

1 carrot chopped

13 chopped tomatoes

2 and one half chicken or vegetable stock

1 zuchini sliced

½ small cabbage, shreaded

1 bay leaf randa

3canned navy beans

3 oz spaghetti broken into small pieces or small pasta shapes

1 tablespoon chopped flat leaf  parsley salt and pepper grated parmeasan cheese to serve .

Method

 Heat the oil in a large saucepan . Add the onion garlic , celery , leek and carrot and cook over a medium heat stairing occasionally for 5 minutes . Add the tomatoes , stock , zucchini , cabbage , bay leaf and navy beans . Bring to the boil, lower the heat and simmer for 10 minutes .

Add the pasta and season to taste . Stir well and cook for an additional 8 minutes . keep stairing because the soup may stick to the base of an open . Just before serving add the parsley and stir well . Ladle ito individual bowls and serve with the grated parmeasan .

For minestrone with aragula and b asil pesto make up the soup as above then ladle into bowls . Top with spoonful of pesto made by finely chopping ½ cup of aragula leavesand ½ basil leaves 1 garlic clove and 3 tablespoon pinenuts. Mix well 2 tablespoon freshly grated parmeasan and a little salt and pepper and ½ cup olive oil . Alternatively put all the pesto sauce ingredients in a blender or a food processor and whiz together .    

Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb broccoli cut into florets stem sliced

 ground almonds three and three forths

minestrone vegetable or chicken stock

one and one forhs cup milk

salt and pepper

1 tablespoon butter

6 tablespoon plain yougourt

3 tablespoon silvered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften . Stir in the broccoli until coated in tbhe butter and then add the ground almonds , stock and a little salt and pepper . Bring to the boil then cover and simmer for 10 minutes until the roccoli is just tender and still bright green.

Allow to cook slightly , then puree in batches in a blender or food processor until they speckled with green . Pour the puree back into the saucepan and stir in the milk . reheat then taste and adjust the seasoning if needed . Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes stairing until golden . Ladle the soup in the bowls dizzle a spoonful of yougourt over each bowl then sprinkle with almonds .

For broccoli and stirlon soup

Omit the ground almonds and cook as above adding 4 oz de – rined and crumbled . Stirlon cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper .

Ingredients

28 ounces can whole tomatoes drained

½ teasepoon kosher salt .

¼ teasepoon fresh black pepper

Method

Using a food mill fitted with a large – holed disk or a food processor , puree the tomatoes until slightly course and loose not completely smooth . season with salt and pepper .

Ricetta tal- klabb tat-tisjir majjal 1

Ingredienti

600gr flett tal-majjal

400gr ross

pakett zaghfran

25gr margerina

busbies

melh u bzar

meraq tal-lumi

Method

1 Idlek il-flett il-margerine , roxx il- busbies , bzar u melh u sajjar forn moderat sakemm dan isir sewwa . Bejn hin u iehor ohrog mill-forn u itfa ilma fil-wicc li johrog minnu stess.

2. Iprepara kazzola bil-mishun u ftit melh . Itfa iz-zafran u ftit melh . Kompli sajjar ir-ross sakemm ikun lest sewwa

3. Saffi u erga’ itfa fil-kazzola, zid ftit margerine u haddem b’ furketta.

4. Nehhi il-laham mid-dixx u aqta slajsis irqaq . Roxx fuqhom ftit meraq tal-lumi. Poggi ir- ross fin- nofs ta dixx u madwaru poggi il-laham pulit . Servi shun.

5. Dan id-dixx iservih mal-patata il-forn u il-pizelli jew thallih wahdu.