Dan it- tadam tista iservihom f’ xi cocktail jew f’ xi cold Buffet.

Ingredienti ghal 4 persuni .

4 tadamiet

tursin imqatta irqiq

Bzar u melh

mayonnaise

4 bajd iebesin

2 laned tonn taz-zejt

basla zghira

paprika

Metodu

Naddaf it-tadam biex tkun tista timla.

Qaxxar il- basla u aqta’ zghar hafna .

F’ Receipjent hawwad il-basal, tonn taz-zejt, Mayoneise, bzar, tursin, melh, paprika u bajd iebes. imqatta’ bicciet zghar hafna . Hawwad kollox sewwa.

Imla it-tadam b’din it-tahlita. Fil-wicc idecora bil-mayoneise u iz-zebbug. Irranga fuq il-hass u servi kieshin .

Dan il-platt jiserva bhala l-ewwel platt

Ingredienti isservi 4

Gambli

Bzaru ahdar

qlub tal-Qaqocc

meraq tal-lumi

Hjar

Rafanel

Mayoneise

Method

1. Sajjar il-gambli f’ hafna ilma bil-melh ghal ftit minuti. Kessah taht l-ilma.
2. Qaxxar parti mil-gambli .
3. Irranga dixx bil-haxix imqatta’ gambli bil-qoxra u gambli bla qoxra.
4. Poggi il-qlub tal-qaqocc go liquidizer u hawwad sewwa. Zid il-mayoneise bzar u melh . Hawwad .  Servi mal-gambli

Ingredienti

10 bicciet hobz tat-toast

flixkun halib

75gr sultana

cinnamon

butir

2 tuffiehat

3 bajdiet

qoxra a’ lumija

75gr zokkor

metodu

1. Idlek il-hobz bil-butir u aqsam min-nofs .
2. Ghalli il-halib, zokkor, cinnamon u il-qoxra ta’ lumija. Ofsoq il-bajd u hawwad sewwa.
3. Qaxxar it-tuffieh u qatghu i flieli.
4. Ibda irranga il-hobz f’dixx li tkun ser issajjar fih. Waqt li qed taghmel saffi bil-hobz zid it-tuffieh u is- sultana bejn dawn is- saffi.
5. Zid it- tahlita tal- halib cfuq il- hobz u wara zsajjar f’ forn moderat ghal madw\ar 50 minuta. Servi fietel.

Ingredients

500 each strawberry diced

2 eggs (room temperture)

1 cup greek yougourt

1 teasepoon vanilla

1 lemon zest and rind of one large lemon

400 gr self raising flour

4 tsp baking powder

Method

1. Preheat the oven to 200/c.
2. In a bowl mix the eggs , yougourt , lemon zest and rind.
3. Mix and dry ingredients together with the wet ingredients until evenly distributed . Add the diced strawberries and mix well.
4. Transfer all to a mixture into a cake dish for 45minutes .
5. Optional
6. Honey instead of maple syrup
7. Greek yougourt or plain yougourt instead of oat yougourt

Gateau b’ toghma differenti . Minflok kiwi li hija frotta tropicali bnina hafna tista tuza frott iehor

Ingredienti

6 bajdiet

150gr dqiq

bott krema condensed

kiwi

vanilla

75gr zokkor

150gr zokkor

300gr gobon abjad (soft cheese)

xorb li tiggosta

lewz inkaljat

Metodu

1 Haddem il-bajd u 150gr zokkor go mixer. Meta dawn ikunu kibru , nehhi mill-mixer, zid ftit ftit id- dqiq . hawwad b’imgharfa ta l-injam.

2. Poggi din it-tahlita go forma midluka . Sajjar forn moderat ghal madwar 30 minuta. Meta l-isponge tkun keshet aqsam min-nofs.

3. Haddem tajjeb il-gobon abjad (soft cheese) u zid il-krema Kompli hawwad.

4. Poggi ftit krema fin-nofs ta l-isponge . Ghatti bil-bicca l-ohra ta l-isponge u roxx ftit xorb.

5.Iksi dawra tond bi ftit krema mhux hoxna. Mal-genb roxx ftit lewz li jehel mal-krema u fuq zejnu bil- kiwi . Servi kiesah

Ingredients

1and one half basmati rice

2 Tbsp grapeseed or vegetable oil

1 large shallot , finely chopped

1 tsp ground tumeric

1/2 tsp cayenne pepper

one and one half skinless boneless chicken

2 and 1/2 kosher salt , divided

13.5oz can unsweetened coconut milk

1 bunch tuscan kale ribs and stems removes leaves thinly sliced crosswise into strips ()about 4 cups)

store bought sliced pickled red chillies (optional )

Lime wedges . (For serving )

Method

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

Method

Kuccarina ginger frisk mahkuk 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

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil

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. 

Ma din il- vitella tista isservi insalata , patata il-forn , piselli u karotti .

Ingredienti

4 slices vitella

300gr mushrooms

bzar , melh u dqiq

kikra stock

50gr margerina

container krema

tursin imqatta irqiq .

2 grokkijiet cognac

Method

Nehhi ix-xaham kollu mil-laham. ahsel u qatta’ l-mushrooms bicciet zghar. Dewweb il- butir u qalli l- bzar u il- melh .

Zid l-istock u il-cognac . Sajjar ghal 5 minuti u zid il- krema . Servi shuna bi ftit tursin fil-wicc

Ingredients

750gr chicken breasts , filled trimmed , 440 gr can pineapple pieces in natural juice 4 springs thyme  1 tablespoon olive oil 1 small mango putney  1 small brown union finely chopped 1 tablespoon mild curry powder  ½ cup whole egg mayoneise 1 butter lettuce trimmed washed dried  1 mango peeled cut into thin wedges  1 avocado peeled sliced  ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken . set pineapple pieces aside . Add thme to chiken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes . Set chicken aside to cool in pouching liquid . remove chcken . reserving ¼ cup pouching liquid . Slice chiken diagonally . Heat oil in a frying pan over medium heat . Add onion . Cook for 3 minutes or until tender . Stir in the curry powder . And cutney Remove from heat . Stir through mayoneise and reserved poaching liquid  Tear lettuce leaves in half . Place onto a serving platter. Top with slice chicken , pineapple , pieces , mango , avocado and macadia nuts Season with salt and pepper..

3 heads broccoli into bite pieces

1/2piece cheddar shredded

1/4 toasted sliced almonds 3 slice bacon cooked and crumbled

2 tablespoons freshly chopped chives

2/3 mayonnaise and kosher salt

2 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

freshly ground black pepper

In a medium pot or saucepan bring 6 cups of water to the boil . While waiting for the water to boil add broccoli florets and cook until tender . While waiting for the water to boil prepare a large ice water . Add broccoli florets to the boil water and wait until boiling tender for 5 minutes . Remove with a fork and immediately place the bowl of ice water . when cool spin the broccoli in a salad spinner . You will spin it at twice . In a medium bowl whisk to combine dressing ingredients . season to taste with salt and pepper . Combine all dressing ingredients . Season to taste with salt and pepper Combine all salad . Toss until ingredients and combine and fully coated with dressing .. Refrigerate and ready to serve .

Osso buco huwa dish Taljan maghmul mill-laham tal-pexxun tal-vitella

Ingredienti

400gr tadam imqaxxar

100gr basal imqatta irqiq

Tewm

kikra stock

werqa randa

rosemarie

tursin,

ftit dqiq

kunserva

qoxra ta’ laringa

100gr bacon

200gr karotti

ftit karfus

kikra nbid abjad

4 bicciet laham Osso buco (pexxun tal-vitella )

bzar u melh

meraq ta’ lumija

2 imgharef zejt taz- zebbuga,

msiemer tal-qronfol

Method

1. Qatta it-tadam f’bicciet zghar u sajjar fuq nar baxx sakemm it-tadam jigi forma maghquda jigiefieri jispicca l-ilma kollu.
2. F’tagen iehor, sahhan iz-zejt, qalli il-bicciet tal-bacon zghar u meta dawn ikunu se jiehdu il-kulur. Zid il-basal, karfus u il-biccietu il-bicciet zghar tal-karotti. Zid ukoll l-istokk, werqa randa, msiemer tal- qronfol, bzar u melh u sajjar fuq nar baxx ghal madwar 20 minuta.
3. Roxx ftit bzar u melh u hawwar il-laham. Ghaddi mid-dqiq, sahhan ftit margerina u qalli il-laham sakemm jigi il-kulur hamrani.
4. Poggi il-laham go casserole nadifa. Zid it-tahlita tal-haxix u sajjar fuq nar baxx minghajr ghatu sakemm il-likwidu jinxtorob xi ftit . zid il-kunserva, meraq tal- lumi u il-qoxra irqiqa ta’ laringa. Kompli sajjar ghal madwar siegha.
5. . Meta il-laham ikun lest, igbru , poggih go dixx iehor, nehhi il-qoxra tal-laringa u saffi is-sauce li sajart il-laham fih, il-werqa randa u saffi is-sauce li sajart il-laham fih u itfghu fuq il-laham. Fil-wicc itfa xi ftit rosemary qabel isservi.

Ingredients serve 4

1 tablespoon light olive oil

2 garlic cloves chopped

8 chiken tights boneless skin removed cut in bite sized pieces

700ml chicken stock

2 tablespoon plain flour

1 star anaise

1 cinnamon stick

2 celery stick , sliced

2 large carrots peeled into 1,5cubes

300ml small new potatoes scubbed and halved

2 tablespoons finely chopped

Salt and freshly ground black pepper

Method

Heat the oil in a wide frying pan over a medium heat add the onion , garlic , and chicken and stir fry for 2-3 minutes meanwhile pour the stock into the saucepan and fry for 2-3 minutes. Meanwhile pour the stock into the saucepan and bring to the boil . stir the flour into the chiken and gradually add to the hot stock . Stir in the mustard star anaise cinnamon, celery , carrots and potatoes . bring to the boil cover and reduce the heat  to medium.

Cook for 20 minutes uncover , increase the heat and cook for 5 minutes or until the chicken is cooked through the vegetables are tender . Stir in the soya beans and cook for 3 minutes season well and stir in tarragon. Serve immediately into four bowls serve hot .,

Ingredients

5 large eggs , seperted

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt

200gr fresh rasberries

6 tablespoon runny honey

Method

1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacoa and sugar in a medium – sized bowl well with a wooden . stir in the butterv. Slowly beat in the milkuntil it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s instructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yougourt , raspberries and honey .

Ingredients serve 4

500gr yougourt

1 cucumber

3 garlic cloves

1 tablespoon dill

1 tablespoon coriander

2 tablespoon olive oil

1 tablespoon mint chopped

1 tablespoon whhite wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

Place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . add the crushed garlic and vinegar and mix well .

Season with salt and pepper . serve well , chilled and garished with roasted pistachoes .

Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180 degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six pecans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients serve 4

500gr yougourt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

Place the yougourt in a bowl, peel half and desceeded the cucumber then grate it to the yougourt

 Add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes.  

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes

Method

Start with the jackfruit – drain the excess liquids from mthe packet . Using your hands seperate the jackfruit and spiceinto the fruit . Add the ½ cup Bbqto the mixture and mix well until evenly coated . Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the bbq sauce and mix again . Bake a setting for 120/c for another 20 minutes . When done , split the burgers buns in half into halves and toast on the hob . When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with ½ tbsp flour

Method

In a large bowl combine the almonds , canied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°Cline a 28cm can pan with oven paper and butter well. In a saucepan over a low heat , heat the honey into the flour mixture , blending for about 2 minutes Stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake . Bake the cake until golden brown for no longer than 20 minutes . Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any leftover cake can be stored in an airtight container .

Ingredents

Mgharfa zejt taz- zebbuga

Basla, sinna tewm, 300gr brokkoli

900gr stokk tal-haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel . qatta l-basal u it-tewm. Sahhan mgharfa zejt f’ tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . Zid il- buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l- istokk kwazi inxtorob . imbaghad zid l-istokk l-istess mod sakemm l-istokk jifdallek kuccarun wiehed biss Dan il- process jiehu 25 minuta .

Qatta is- salamun , zid is-salamun u il-kumplament tal-istokk fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is-salamun huwa msajjar u il-buckwheat ikun tari

Qatta il-brokkoli fi fjuri zghar  Sajjar il-brokkoli fl-ilma sakemm isiru Saffihom fl-ilma u zidhom mal-buckwheat , flimkien ma xibt il-qoxra ta’ lumija mfarka u il- yougourt . Hawwar bil-melh u il-bzar u servi.