Ingredients

500gr fusilli

300gr desalted cod

100pitted black olives

3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handful of toasted hazelnuts

Method

The flesh of a blached nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil

Flake the raw cod and put by .

Cut the olives into thin stripes and put by . cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then plunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the rumesco sauce simply gring the blend all the ingredients together .Bake the tomatoes and garlic on an oven tray with a little borges olive oil at 180for about 20 minutes . boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead . Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .

Ingredients

• 450gr Guarda cheese coarsely grated
• 225gr cooked chicken breasts, diced
• 225ml sour cream
• 3 spring onions to garish
• chopped fresh coriander
• tortilla chips to serve

Method

Put the cheese, chicken and salsa in the slow cooker, stir to mix well, cover and cook on low for 2 hours. Stir in the sour cream, re-cover and cook on high for a further for 20 minutes until heated through. Serve hot garished with spring onions and coriander and tortilla chips for dipping.

Ingredients

1 onion diced

2 celery stick , diced

1 kg oven ready chiken

700gr pints hot chiken stock

115gr dried chiken taghliatelle

Salt and pepper

2 tablespoon chopped fresh dill +extra to garish .

Method

1.Place the onion , celery and carrots in a slow cooker , season the chiken all over and place the top.

Pour the stock over . cover and cook on low for 5 hours.

2. Leaving the juices in a slow cooker, carefully lift out the chiken and remove the meat from the carcass , discarding the bones and skin . cut the meat into bite- sized pieces .

3.Skin the excess fat from the juices, then return the chiken to a slow cooker . turn the setting to high .

4.Bring a large saucepan of light salted water to the boil. Add the pastav, bring back to the boil and cook for 8-10 minutes or until tender but still firm to the bite.  Drain, add to a slow cooker and stir well.

5. Add the dill to the soup and stir well. Cover and cook on high heat for 20 minutes . Garish with extra and serve imediately .

Variation

 The recipe can be adopted to use weather vegetables are in season . You can also vary the type of pasta used , for an equal delicious winter warmer .

Ingredients

• 1 cup thinly sliced redish, red onion , cabbage , carrots and other firm vegetable
• 1/2cup seasoned rice vinegar
• 3 tablespoon extra olive oil divided
• 2 garlic cloves smashed
• 1/2 small head of cauliflower, halved through stem and thinly sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 8 oz tortilla chips
• kosher salt
• 1 cup refined beans
• 8 sharp cheadar, coarsely grated
• chopped avocado , cilantro leaves with tender stems and plain yougourt (for serving)

Method

Toss radishes and vinegar in a small bowl to combine . Set aside . Preheat oven to 400’c. Heat 2 tablespoons oil in a large skillet over medium high . Cook garlic, tossing often until golden around edges about 2 minutes . Add cauliflower. cook undisturbed until golden browns underneath about 3 minutes . Toss then continue to cook tossing occasionally until browned all over and crisp tender about 3 minutes more . Add coriander cumin, paprika and remaining 1 teasepoon oil . cook tossing very fragrant about 1 minute , season with salt. Spread half of chips on a small rimmed baking sheet . Arrange half of chips on a small rimmed baking sheet . Arrange half of cauliflower on top . Dollop half of the beans over then sprinkle with half of the cheese . Repeat layer one more time . Bake until cheese is melted 10-12minutes . Top with drained radishes , avocado , cilantro and yogurt

Ingredienti

4 bicciet steak (entercode jew flett)

basla, tadam, melh, margerina, tazza inbid abjad , bzar shih, rosemary

300gr mushrooms

Metodu

1. Naddaf il-laham mil-grass. Roxx ftit melh u prova dahhal shih il-laham.

2. Dewweb ftit margerina u qalli l-laham min-zewg nahat. Zid il-basal u it-tewm li tkun qaxxart u qattajt.

3. Zid il-mushrooms, u rosemary, nbid u komplisajjar kif tiggosta . servi shun b’ nofsijiet bit-tadam.

Ingredients serve 2 .

1 grapefruit

2 teasepoon brown sugar

1/4 teasepoon cinnamon

Method

Cut grapefruit in half lengthways . Sprinkle with combined brown sugar and cinnamon and cook on high 2 minutes stand before serving .

Dan il-cocktail bil-frott jista jisserva f’xi barbecue jew cold Buffet .

Ingredienti . serve 4

Flixkun luminata

4 imsiemer tal-qronfol

meraq ta’ lumija

laringa

hawha

langasa

tuffieha

grokk cointreau

tazza nbid rose’

Method

1. Qaxxar il-laringa.
2. Aghmel it-tahlita ta’ luminata, meraq tal-lumi, cointreau , nbid msiemer tal-qronfol. Poggi fil- frigg biex jikshu .
3. Qaxxar il-frott u qatta bicciet zghar . Zid fuq ix-xorb u hallih jiksah sewwa.
4. Irranga f’tazzi kbar u imlihom sa fuq bil-frott u ix-xorb . Erga kessah. Meta isservi servi ukoll kuccarina twila biex il-frott ikun jista jintrefa.

Servi bhala l-ewwel platt, waqt xi ikla specjali

Ingredienti Ricetta ghal 4 persuni.

Granc crab

Hassa

hjara

karotti mgholija

bzar u melh

Rafinelli

bzaru ahdar

patata mgholija

Tuffieha

Lumija

1. Sajjar il-granc b’hafna ilma bil-melh. Meta jkun lest kessah u nehhi il-laham.
2. Aqta il- haxix bicciet zghar.
3. Hallat kollox mal-granc. Zid meraq tal-lumi, bzar u melh. Servi kiesah.

Ingredienti ghal 4 persuni.

Ma dan id-dixx tista isservi pastarda Polonaise u patata il-forn.

Papra

basla kbira

Karotta kbira

kikra nbid abjad

kikra stock

150gr mushrooms

100gr zebbug

bzar u melh

nofs mgharfa Arrowroot

Rosemarie

1. Qaxxar il-basla u il-karotti. Qatta’ f’bicciet kbar . Poggi il-paprafuqhom u roxx ftit bzar , melgh u rosemarie . Sajjar f’ forn moderat sakem isir .
2. Nehhi il-papra mid-dixx. Nehhi il-likwidu u zomm il-haxix.
3. Zid l-istokk u inbid fuq il-haxix .Zid il-mushrooms u zebbug . Ghalli. Dewweb il-arrowroot u zid fuq dan is-sauce.
4. Aqsam il-papra f’ 4 bicciet u itfa’ dan is-sauce. Kompli sajjar ghal 10 minuti . Servi shun.

Ingredients

Method

Ingredients

2 tablespoon , warmed

1.25 ounce envelope fast rise yeast

3/4 cup milk warmed

1/4 cup granulated sugar

1/2 teasepoon salt

1 large egg

3 tablespoon shortening or lard

two and one half all purpose flour

vegetable oil or peanut oil for frying

for glaze 2 tablespoon whole milk

1 teasepoon vanilla extract

1 and one half powered sugar

method

1. In the bowl of your stand mixer , with the paddle attachment (or in a large bowl if you are going to knead the donut by hand).
2. Add milk, sugar salt , egg , shortening and 1 cup of flour . Mix on medium low for 2 minutes, then switch to the dough hook . Turn up the speed on medium high and continue to kneald down for 3 or 4 minutes until dough is smooth .
3. Transfer dough to a greased bowl and cover with a slightly damp tea towel . Place bowl in a warmed area (or in an oven preheated to 200’c and then turned off for about 1 hour .) Dough is ready when it double it sise.
4. Transfer raised dough to a lightly flavored surface and carefully roll out until it is 1/2 thick . Cut out donuts with a flavored 2 : buiscuit cutter and then cut out the center of each donut with a flavored 1 ” buiscuit cutter
5. Place donuts and donut holes on a lightly flavored 2 buiscuit cookie sheet and cover again with a slightly damp tea towel .Place in a warmed area Or in a preheated oven for 200/c and slightly damp towel area . Place in a warmed area or in the oven preheated to 200/c with a slightly and then turn off for about 1 hr . Dough is ready when double in size .
6. Heat oil in a large skillet or a deep fryer to 350/c .
7. Once oil is hot worki9ng for 4 to 6 donuts at a time carefully drop donuts into oil fry for 1/2 minutes or until golden brown . flip each donut to a other side .
8. Remove and drain on the plate lined with paper towels or newspaper . Continue this process until each donut has been fried .
9. Place wax paper under the wire rack to collect any drippings for an easy clean up. Then in a small bowl whisk together milk and vanilla extract . Add powered sugar whisking until smooth .
10. While the donuts are still warm dip the top of each donut and donut hole into the glaze , Transfer on a wire rack and let for 5 minutes . Serve immediately donuts can be stored in an airtight container for up to 3 days but are best served fresh

Ingredients

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

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 onionsbacon 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 coker 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 halfthe 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 .

Ingredienti

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz-zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt. Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran.  Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga  Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin 4

  5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk imqatta

 Mgharfa zerriegha tal-girasol mohmija

Method

 Idlek il-ftieli tal-brungiel biz-zejt taz-zebbugau roxx il-bzar u il-melh. Jekk il- ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb   Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minutasakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungielu il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar- minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod.  Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .

Ingredienti

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill-artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger Ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.   Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . ghatti bil- fojl Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 .  Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien.

Ingredienti

400gr penne

1 mgharfa zejt taz-zebbuga

1 basla kbira imqatta,

3 sinniet tewm, mithunin.

1 bhar ahmar kbir,imqatta

445cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat-tigiega low salt

½ kuccarina qoxra tal-laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch 

imhallat b’imgharfa ilma

Method

Sajjar il- penne f’ borma bl-ilma sakemm jirtab. Nixxef sew. Sadanitant f’ tagen non stick , sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja. Zid il basla u it-tewm u sajjar okazzjonalment, sakemm il-basla tirtab , madwar 7 minuti. Zid il- bhar ahmar u sajjar hawwad okkazjonalment , sakemm il- bhar jirtab madwar 5 minuti . Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta . Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

Ingredients

1 kg Mandolin

3 containers krema friska

150gr zokkor

kannella

ftit gheneb iswed

4 imgharef kbar gelatina

vanilla

750gr ilma

Method

• Qaxxar il-mandolin u iftah fi flieli. Poggi tliet kwarti tal-mandolin fl-ilma, zid iz- zokkor, vanilla u kannella . Ghalli ghal 7 minuti . Meta tkun lest ghaddi minn passatur u zid il-gelatina.
• Meta tkun lest ghaddi minn passatur u zid il-gelatina
• Hawwad sewwa u poggi fil-fridge ghal madwar 10 minuti. Zid 2 containers krema mit-tahlita ta’ mandolin.
• Hawwad sewwa u itfa’ it-tahlita go forma b’ toqba fin-nofs.
• Poggi fil- fridge sakemm tibbies.
• Haddem il-krema l-ohra bi ftit zokkor . Meta il-krema li ikollok fil-fridge tkun lesta ohrog il-forma u dekora bil-krema friska, gheneb u mandolin.
• Servi kiesha

Dixx tajjeb hafna . Minflok vitella tista tuza majjal

Ingredienti

1 kg vitella

50gr basal

50gr margerina

200gr mushrooms

tursin, bzar ,melh u randa u zejt

kuccarina mustarda

2 tadamiet imqaxra

rosemarie

1/2 kikra inbid abjad

1/2 stock tac- canga

2 imgharef krema friska

Method

Ghorbot il-vitella . idlek bil- mustarda u roxx ftit bzar u melh .

Qaxxar il-basla u dahhal l-imsiemer tal-qronfol fiha. Sahhan ftit zejt u qalli il-laham minn kull naha.

Poggi go casserole dixx u zid il-basla, werqa randa, nbid , stock u rosemarie . Sajjar forn moderat ghal madwar siegha . Qalleb il-hin kollu. Dewweb il- margerina u qalli il-mushrooms. zid il- krema .

Nehhi il-laham u il-basal mis- sauce . zid it- tahlita tal- mushrooms u tadam . Sajjar ghal ftit tal- hin .

Servi dan is- sauce mal- vitella . Roxx ftit tursin fil- wicc . Servi shun.

Ingredienti

8 slices Vitella

basal tal-kurrat

qoxra ta’ nofs lumija

mgharfa vermouth

ftit margerina

meraq ta lumija

Karotti

salvja friskat

Tazza inbid abjad

bzar u melh

200mushrooms zghar

mgharfa kunserva

Metodu

Qaxxar u aqta’ l-haxix.

Poggi il-karotti, basal, salvja, qoxra ta’ laringa u il-vitella go receipjent.

Zid l-inbid vermouth , bzar u melh . ghalli tajjeb . Poggi fil-fridge ghal madwar tliet sieghat .

Saffi il-vitella u zomm il-meraq separat . Dewweb il-margerina . Aqli malajr il-vitella fuq iz-zewg nahat sakemm dawn jiehdu kulur hamrani u wara zid l-ilma tal-imarinat Sajjar fuq nar baxx ghal 45 minuta.

Ahsel il-mushrooms, ixutahom u roxx il-meraq tal-lumi fuqhom . Wara ghalli il-mushrooms fl-istess tagen li qlejt il-vitella . Zid il-mushrooms u il-kunserva fuq il-vitella . Hawwad u sajjar fuq nar baxx ghal madwar 30 minuta. Servi shuna