Ingredienti ghal 12 il-persuna.

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

750 ilma soda jew luminata tal-lumi

Silg 

Method

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor

 u iz-zokk tal-kannella u l-imsiemer tal-qronfol.

 Hawwad sa ma jinhall iz-zokkor

 Go buqar li jiflah is-shana

 poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna

Ghatti bil-clingfilm u kessah ghal 3 sieghat.

Nehhi iz-zokk u l-imsiemer u zid l-inbid ,

il-brandi u il- luminata jew ilma soda.

 Zid is-silg u servi immedjatament .

tista flok inbid ahmar tista tuza inbid abjad

Ingredienti

300gr hobz xott imqatta f’ dadi

2 basliet homor imqatta roti

8 bajdiet

80gr mozzarella mahkuka

melh

zejt taz- zebbuga

ftit tursin niexef

ilma

Method

Poggi il-hobz fl-ilma ghal ftit hin.

Poggi il-hobz go skutella , zid it-tursin u imgharfa zejt taz-zebbuga u hawwad flimkien. Go skutella ohra hawwad sew il- bajd u zid nofs kuccarina melh .

Go tagen ferrex ftit zejt taz zebbuga u aqli ir-roti tal-basal ma ftit melh . Ixhet it-tahlita tal-bajd fuq il- basal , ferrex il-mozzarella. u poggi il-hobz fil-wicc fil waqt li taghfsu l- isfel b’ imgharfa ta l- injam . Ghatti it-tagen u halli il-froga issir sew . Aqleb il-froga u sajarha min-naha l-ohra jekk tara li hemm bzonn.

Ingredients

5 large eggs

2 tablespoon mirin

1/2 tsp white or regular soy sauce

1/2 tsp kosher salt

2oz parmeasan, shaved with a vegtable peeler

6 seasoned toasted seaweed snacks

Method

Whish eggs , mirin , soy sauce and salt measuring glass . Heat oil in a 2 cup measuring glass . Heat oil in a medium non stick skillet over medium low . Pour in one third of egg mixture roating skillet to evenly distributed . Cook until egg is most cooked about 1 minute . Scatter one third of parmeasan over and shingle 2 seaweed snacks vertically down the center .

Use a rubber spatula and starting from one side , fold egg and over itself thinly push to one side . Repeat cooking process with half of the remaing egg mixture, parmeasan and seaweed snacks then flip existing egg roll over onto flat egg and roll again .

Repeat one more time with remaining ingredients . Transfer Gyerean Mari to a plate and let cool 5 minutes . Slice into 1/2 inch pieces.

Ingredients

12 dried wheat noodles

kosher salt

1/2 cup chunky or creamy peanut butter

2 tablespoon unseasoned rice vinegar

4 pure tablespoon maple syrup or honey

1 tablespoon soy sauce

4 small Persian cucumbers thinly sliced

1 small garlic cloves finely grated

freshly ground black pepper

2 scallions finely chopped

1/3 cup salted roasted peanuts coarsely chopped

raw seasoned oil or chilli oil for serving

Method

Cook noodles in a large pot of boiling salted water until tender . Drain and rinse under cold running water . set aside .

Whisk peanut butter vinegar , maple syrup , soy sauce , garlic and 1/4 cup warm water in a large bowl until smooth .

Dressing should be a consistency of heavy cream . If it too thick add a little more water as needed . Season with salt and pepper . If noodles are sticky together , rinse briefly to seperate . Drain well. Transfer to a bowl with dressing toss to coat.. Add cucumbers and scallions and season well with salt and pepper . Divide noodles among bowls top with season with peanuts and drizzle with oil .

Ingredienti ghal 4 persuni .

4 bananiet

75gr zokkor

grokk brandy jew grand mariner

lumija

vanilla

300ml halib

Metodu

Qaxxar u qatta’ il- banana bicciet zghar

Roxx iz- zokkor fuqhom u aghsar lumija fuqhom ukoll . Halliehom joqoghdu ghal 5 minuti.

Poggi go kazzola bil-halib u vanilla fuq nar baxx ghal 15 il- minuta . Ghaffeg tajjeb f’ liquidizer u wara minn passatur . zid il- brandy jew xorb iehor . Kessah u servi.

Ingredienti .

300gr gambli

bajda

dqiq

zejt

lumija

frak tal- hobz

ftit halib

tewm u tursin

Methodu

Ghaddi il-gambli mid-dqiq wara mit-tahlita tal-bajd u il-halib u fl-ahhar il-frak tal-hobz.

Sahhan iz-zejt u aqli il-gambli.

Qaxxar u qatta it-tewm . Sahhan iz-zejt , Qalli it-tewma . Zid it-tursin imqatta u il-meraq tal-lumi. Itfa dan it-tewm fuq il-gambli u servi shan .

Ingredienti ghal 4 persuni

Basla

2 bzariet hodor

karfus

naghniegh

thyme

bzar u melh

tewma

2 tadamiet

tursin

oregano

2 containers Yoghurt

Metodu

Naddaf, qaxxar u qatta il-haxix kollu bicciet zghar

Poggi il-haxix go liquidizer, zid il- hwawar u haddem sewwa sakemm jigi kollox ilma

Ghaddi minn passatur fin . Zid il- yougourt , bzar u melh . Servi kiesah .

Dan id- dixx huwa tajjeb hafna ghal min hu bid dieta , specjalment ghan- nisa tqal

Ingredienti

Tigiega

100karotti

kikra krema

50gr dqiq

meraq tal- lumi

bzar u melh

ilma

250mushrooms

10basliet zghar

50gr margerina

isfar ta’ bajda

kikra nbid abjad

kuccarina mustarda

Metodu

Iprepara borma ftit kbira imla bl-ilma , poggi it-tigiega karotti , basal , mushrooms inbid, lumi bzar u melh Ghalli u sajjar fuq nar baxx sakemm isir it-tigiega. Nehhi kemm tista xaham li jitla fil-wicc. Nehhi it- tiegiega u saffi l- ingredienti l- ohra kollha . Zommhom f’ genb

F’ kazzola zghira dewweb il-margerina zid id-dqiq u ftit ftit zid nofs il-meraq li ikun hemm fil-borma tat-tigiega. Hawwad il-hin kollu . Hallat l-isfar tal-bajda u il-mustarda mal-krema. Zid fuq iz- zalza u saffi mil- ewwel . Zid ftit bzar u melh . Zid l-ingredienti li tkun saffejt fiz-zalza u servi fuq it- tigiega

Ingredients

450gr tuffieh

50gr gewz

100gr tamal

100gr dqiq whole meal

100gr zokkor ismar

mgharfa ghasel

25gr butir mahlul

bajda imdaqsa

niskata melh

Method

Sahhan il-forn f’ temperatura ta’ 200/c . Iprepara dixx ta’ 20cm midluk bil-butir jew biz-zejt u miksi b’ karta tal-forn. . Qaxxar u qatta’ f’kaxxi it-tuffieh. Qatta it-tamal f’bicciet zghar u farrak il-gewz. Zid l- ingredienti l-ohra kollha u hawwad sew b’imgharfa ta’ l-injam. Ferrex it-tahlita fid-dixx. Ahmi ghal madwar 30 minuta jew sakemm tara li il- kejk sar u il- wicc ghandu kulur dehbi.

Ingredienti

4 Wraps

1 zuchini imqatta’ roti

2 imgharef zejt taz-zebbuga

2 tadamiet imqatghin roti .

4 roti gobon cheadar

8 imgharef hummus

150gr tigieg igriljati u imqatta’ bicciet

kikra kale minghajr zokk u imqatta bicciet

Metodu

Aqli iz-zuchini fiz-zejt taz-zebbuga go tagen imsahhan . Ferrex ftit melh u bzar. F’Tagen non stick sahhan ir-wraps wahda wahda. Dellek il-hummus fil-qiegh ta’ kull wrap. Imbaghad ibda ibni ir-wrap tieghek. Poggi it-tigieg iz-zuchini, il-gobon , il-kale , il-basal u it-tadam. Gezwirha u kulha dak il-hin jew inkellha tista tkessahha jew tikolha kiesha .

Varjazzjoni: Ghal min jipreferi il-hut tista taghmilha tahlita ta’ avocado , ricotta mghafga u salamun affumikat (smoked salamon)

600gr tuffieh

meraq ta lumija

Imsiemer tal-qronfol

100gr zokkor

bastun tal-kannella

ghal ixkuma

4 abjad tal-bajd

3 imgharef zokkor

Metodu

Qaxxar it-tuffieh u poggi go borma bl-ilma, zokkor imsiemer tal- qronfol u kannella . SAjjar sakemm it- tuffieh ikun sar .

Saffi u ghaffeg it-tuffieh sewwa . Zid il-meraq tal-lumi u poggih go receipjent .

Haddem sewwa l-abjad tal-bajd u ftit ftit ibda zid iz-zokkor sakemm ikollok xkuma sabieha u iebsa .

Poggi l-ixkuma fil-wicc tat-tuffieh, dahhal fil-forn jahraq sakemm l-ixkuma isir fietla . Servi shuna .

Din il-koxxa tista iserviha kiesha. L- ahjar li tuza insalata.

Ingredienti ghal 4 persuni .

800gr patata

200gr basal

20gr margerina

werqa randa

tewm

koxxa ta haruf jew muntun

bzar u melh

ftit imsiemer tal- qronfol

ilma

ghaz-zalza

naghniegh u kikra hall

15gr zokkor

Metodu

Idlek sewwa il-koxxa bi ftit margerina , roxx il-bzar u il-melh. Sajjar forn moderat ghal madwar siegha . Wara l-ewwel nofs siegha ohrog mill-forn u ibda il-likwidu li ikun hemm fid-dixx u itfa fuqu il-laham . irrepeti kull 15 il- minuta . Qaxxar il-patata basal u tewm . zid il-margerina u ilma Aqta’ fi slices zghar . Hallat kollox u poggi go dixx . Roxx il-melh u il-bzar . Zid ftit margerina u ilma . Ohrog il-koxxa mill-forn , dahhal l-imsiemer tal-qronfol u ma wiehed mil-imsiemer dendel werqa randa . Poggi il-koxxa fuq il- patata u kompli sajjar forn moderat ghal madwar siegha u kwart. Kull tant zmien tinsiex ixarrab il-likwidu li ikun hemm fid- dixx . Meta tkun lesta aqta’ bicciet ftit hoxnin servi bil-patata u iz-zalza tan-naghniegh.

Biex taghmel iz-zalza tan-naghniegh, , poggi iz-zokkor, nofs il-hall u naghniegh imqatta bicciet zghar go kazzola zghira. Ghalli ghal ftit hin . Nehhi minn fuq in-nar u zid il-kumplament tal-hall.

Ingredienti

300gr hut

300gr patata

karfus u tursin

merdqux

litru ilma

200tadam

200gr basal

bzar u melh

zejt u lumija

Metodu

Naddaf il- hut u aqta bicciet zghar .

Qaxxar il- basal patata u tadam aqta f’ bicciet zghar u zomm kollox separat . Sahhan ftit zejt . Qalli il- basal , zid il- merdqux u kompli sajjar ghal ftit hin .

Zid il-hut u il-haxix kollu . zid l-ilma. Ghalli u kompli sajjar fuq nar baxx . Zid il-meraq tal-lumi bzar u melh

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli, chopped

60 gr green olives

200 gr fresh swordfish, diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Sauté the onion sliced in a frying pan with a little extra olive oil until these turn to soft . Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes . Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat . Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish . Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredients

2 Tbsp. sugar

2 red or green Thai chillies , thinly sliced

1 garlic clove , finely grated

juice of 1 lime

1 tsp kosher salt

8oz large shrimp , peeled , deveined

1/2 head small green cabbage

2 medium carrots peeled and shaved

1/2 medium red onion thinly sliced

1/4 cup coarsely torn cilantro

1/4 cup coarsely torn mint

1/4 cup/ store – fried shallots

1/4 cup crushed dry roasted peanuts

Method

• Combine sugar with 7 tbsp warm water in a small bowl and whisk until sugar is dissolves . Stir in chillies , garlic , lime juice and fish sauce . Set aside
• Bring coconut milk 1 tsp salt and 1/2 water to a simmer in a small saucepan over medium heat . Remove from heat and add shrimp . Cover and let sit until shrimp are opaque and pink about 4 minutes . Drain and chill and ready to use .
• Toss cabbage , carrots , onion cilantro , onion and minty in a large bowl . Pour half of reserved over and gently message into vegetables until evenly distributed . Cover and chill .

Ingredients

4 carrots roughly chopped

1 small head celery roughly chopped

1 medium onion quartered

2 garlic cloves

3.5litres 6 pints water

3 sprigs parsley , chopped

large handful fresh leaf spinach

1 teasepoon cayenne pepper

fresh lemon juice to taste

Method

Put the carrots , celery onion and garlic in a large saucepan . Add the water , bring to the boil and simmer on a low heat for 20 minutes . Add the parsley and shredded spinach and simmer for a further than 10 minutes . Turn off the heat and stain the soup through a sieve into a jug , then throw the vegetables away Flavour the soup with cayenne pepper and a squeezes of lemon juice. if you want the soup to have a bit of kick . Store in the fridge for the duration of the diet .

Ingredients

1 medium onion , diced

2 stalks celery sliced

1 carrot diced

1 large garlic clove , crushed

400gr can plum tomatoes , chopped

1 sprig fresh rosemary

1 flat teasepoon mango powder or the juice of 1 lemon

1 litre fresh chicken or vegtables stock or add 1 teasepoon yeast bouillon powder or 1 litre water

50gr shredded spinach

1 medium head pak choi , shredded

Method

Heat 2 tablespoon of the olive oil in a large saucepan . Add the onion , celery and garlic and cook gently on a low heat until the vegtables begin to soften. Stir in the tomatoes and add a rosemary and mango powder or lemon juice . Simmer for 5 minutes , then add the stock and simmer for 15 minutes or so until the vegtables are cooked but not soggy . Stir in the spinach and pak choi and cook for 2 or three minutes until they wilt . Remove the rosemary and season with freshly ground black pepper . Divide the soup into 3 individuals portions and then store in the fridge

Ingredients

Hot apple oats

120ml water

2 tablespoon live natural yougourt

Method

Place the oats in a small and pour the water on top .

Leave the oats to soak while you grate the apple reserving a few slices for a garish at the end . Add the grated apple to the pan and cook the mixture over a low heat until simmering .

let the oats cook a couple of minutes more and then divide into 2 portions , each topped with a tablespoon of yougourt and a few slices of apple

Choose the ripest juiciest pears and you can find to make the refreshingly tasty breakfast .

Ingredients serve 2 .

Method

200ml natural yoghurt

2 ripe pears cored and chopped into bite sized pieces

2 tablespoon sunflower seeds

2 tablespoon pumpkin seeds

. Combine the yougurt with the pears and divide into 2 portiouns . Sprinkle a teasepoon each of the seeds over the top of each portion and serve .

Ingredients serve 4

4 tablespoons of any 4 of the following

barley flakes rice flakes

rye flakes quinoa flakes

oat flakes buckwheat flakes

millet flakes (gluten free)

4 tablespoons mixed nuts such as

hazelnuts, cashew nuts , braze nuts , almonds , walnut

2 tablespoons each dried fruit such as ,

raisins, sultanas , dried apple rings (avoid very sweet dried fruit) such as mango , papaya and pineapple

2 tablespoons live natural yoghurt (unsweetened daily fruit such as rice or soya milk )

Method

Mix all the ingredients together thoroughly and divide into two bowls . Serve each as a tablespoon of yogurt and the milk of your choice .