Dan id-dixx jiserva bhala platt principali wahdu minghajr haxix.

Ingredienti ghal 4 persuni.

650gr kirxa (bil-malti iz-zewg pulmuni. ta l-annimali.)

150gr basal tal-kurrat

100gr karotti

It-tewm

25gr kunserva

100gr piselli

75gr fjur tal-pastard

1 litre stock

karfus

bzar u melh

mixed spice

Naddaf tajjeb il-kirxa u qatta bicciet zghar

Iprepara borma b’hafna ilma u melh u sajjar il-kirxa fih sa kemm tkun waslet biex isir. Kultant hin nehhi ir-raghwa li titla fil-wicc.

Qaxxar il-haxix u qatghu bicciet zghar . Saffi il-kirxa u kessahtaht hafna ilma .

Kompli sajjar il-kirxa bl-istock . zid il-haxix, mixed spice, bzar u melh u kunserva ghalli u kollox sajjar fuq nar baxx sakemm isir kollox .

Il-haxix f’dan id-dixx irid jibqa sabieh u mhux kollox mghaffeg .

Ingredienti

L-ahjar li qabel tibda taqta il-laham thallih jiksah sewwa ghaliex inkella jibda jitfarrak.

500gr ikapuljat

2 bajdiet iebsin

2 bajdiet

50gr gobon mahkuk

coriander

bzar u melh

tursin imqatta rqiq

Metodu

1. L-ikapuljat jista ikun tahlita ta’ majjal u canga. Zid fuq l-ikapuljat il-bajd, tursin, coriander, gobon, bzar u melh. Hallat l-ingredienti kollha sewwa.
2. Iprepara bicca aluminium foil go forma tal-hobza. Poggi nofs il-laham fil-qiegh ta’ din il-forma. Ghatti il-bicca tal-foil ipressa ftit.
3. Sajjar forn moderat ghal madwar siegha u kwart.

Ingredienti

150gr flett tac- canga

25gr zalzett malti

50gr weraq tal- kabocci

25 mushrooms

bacon

50gr majjal

Zunnerija

curry .

GHal haxix

ghagina tat- torti

Bajd

irkotta

tadam

basal

qarabaghli

brokkoli

GHaz-zalza

Basal

tewm

inbid ahmar

curry

ghasel

stokk

Metodu

Qatta il-laham bicciet irqaq u sammar biex traqqu halli ikun jista jitrembel . poggi il- weraq tal- kabocci u itfa iz- zalzett , il- mushrooms , iz- zunnerija u il- curry . REmbel forma ta’ bragioli . SAmmar il- majjal u poggi il- bacon . Dawwar il- bragioli tac- canga .

GHal haxix idlek receipjent bil- butir u iftah l- ghagina . Hallat it- tahlita u itfa fit- torta . GHaz- zalza , aqli il- basla , it- tewm u il- curry , zid l- ghasel u spicca bl- istokk . Servi.

Ingredients serve 2

1 grapefruit

2 teasepoon brown sugar

1/4 teasepoon cinnamon

Method

Cut grapefruit in half crossways segment with grapefruit knife . Sprinkle with the combined brown sugar and cinnamon . Cook on high 2 minutes stand before serving.

Ingredients

2 cups all purpose flour

2 teasepoon baking soda

1and one half teasepoon ground cinnamon

1 cup granulated sugar

1 cups granulated sugar

1 teasepoon vanilla extract

3 cups grated peeled carrots

Method

Position a rack in the middle of the oven . grease and flour the bottom and the side of the pan .

Heat the oven to 200/c .

Whish the flour , baking soda, salt , cinnamon in a medium bowl until very blended . Add the oil, eggs, sugar and vanilla . Finely stir the carrots . bake until the cake is brownish approximately 35 to 40 minutes

Ingredients

700gr mushrooms caps

black pepper

1 tsp virgin olive oil divided

6 cups Baby spinach

1/3 cup feta cheese crumbled optional

Method

Method

Preheat the oven to 425/c and lime on a baking sheet with parchment paper . Arrange the mushrooms caps on parchment line baking sheet and season with pepper . Bake for 10 minutes to 15 minutes . REmove from the oven and soak up any accessliquid with a towel .

Meanwhile heat a non stick skillet over medium high heat and add half of the oil . Once warmed add a spinach cook until wilted and then remove and set aside .

In a small bowl, whisk the eggs . In the same skillet, add the remaining, add the remaing oil . pour in the eggs , add the remaining oil . Pour in the eggs and stir with a wooden spoon until scrambled and cook at your like. Remove from the heat.

Layer the spinach in the mushrooms caps and top with eggs feta, salt and pepper

Ingredients

4 kustilji

200gr tadam imqaxxar

paprika

bzar u melh

margerina

200gr basal

200gr mushrooms

ftit dqiq

2 kikri dqiq

2 kikri stock

Method

1. Qaxxar u qatta’ il-basal bicciet zghar, roxx ftit dqiq fuqhom u qalli malajr . Aqta’ l-mushrooms f’bicciet zghar u qalli il-basal stock , bzar u melh . Kompli sajjar fuq nar baxx ghal madwar ghoxrin minuta .
2. Zid it-tadam paprika , stock bzar u melh. Kompli sajjar fuq nar baxx ghal madwar 20 minuta

3. Idlek sewwa il- kustilji margerina u sajjar taht il- grill . Sajjar minn 2 nahat nahat sakemm inkunu saru sewwa .

4. Poggi iz- zalza u kompli sajjar ghal 10 minuti biex jiehu ftit toghma maz- zalza Servi shun

Ingredients serve 4 .

500gr canga

50gr kunserva

paprika

margerina

dqiq

200gr basal

tewma u thyme

600ml stock

bzar u melh

Method

1. Qatta il-laham bicciet kwadri . Ghaddi mid-dqiq u qalli sakemm jiehdu il-kulur kannella.
2. Aqta’ l-basal zghir u qalli il-laham. Zid il- kunserva paprika , bzar u melh u stock
3. Sajjar fuq nar baxx ghal madwar 50minuta servi shun .

Ingredients

Pineapple

50gr zokkor

2 isfra tal-bajd

Cirasa

600ml

50gr cornflour

vanilla

Method

1. Jekk qed tuza pineapple frisk , Qaxxar u qatta’ .
2. Irranga slices tal-pineapple f’ dish .
3. Ghalli l-halib, zokkor u vanilla .
4. Dewweb il-cornflour fi ftit halib kiesah u l-isfar tal-bajd.
5. Meta il-halib jaghli zid il-cornflour u haddem sewwa .
6. Ifrex fuq il-pineapple idekora bic-cirasa u servi fietel

Ingredients

Bzaru ahdar u karfus

150gr ful

2 tadamiet imqaxra

1 litre stock

bzar u melh

tursin imqatta

500gr canga bicciet zghar

100karotti

100gr basal

150gr patata

25gr margerina

100gr gobon cheadar

Method

1. Sahhan il-margerinau qalli il-laham sakemm jiehu kulur hamrani minn barra biss.
2. Qatta u ahsel il-haxix kollu.
3. Poggi dan kollu go casserole. Zid il-laham stock , bzar u melh.
4. Sajjar il-forn ghal madwar 60 minuta. Meta jkun lest zid bicca gobon fil-wicc. Meta jkun lest zid bicciet zghar bil-gobon fil-wicc. Roxx ukoll it-tursin.

Ingredienti ghal 4 persuni

600gr tuffieh

meraq tal- lumi

imsiemer tal- qronfol 100zokkor bastun tal- kannella

Ghal ixkuma

4 abjad

3 imgharef zokkor

Metodu

1. Qaxxar it-tuffieh u poggi go borma bl-ilma, zokkor, imsiemer tal-qronfol u kannella. Sajjar sakemm it-tuffieh ikun sar .
2. Saffi u ghaffeg it-tuffieh sewwa . Zid il-meraq tal-lumi u poggi go receipjent.
3. Haddem sewwa l-abjad tal-bajd u ftit ftit ibda’ zid iz- zokkor sakemm ikollok xkuma sabieha xkuma sabieha u iebsa.
4. Poggi l-ixkuma fil-wicc tat-tuffieh dahhal fil-forn jahraq ssir fietla. Servi shuna

Ingredients

600gr Canga

randa

50gr kunsrerva

25gr cornflour

paprika

margerina

300gr basal zghir imsiemer tal- qronfol

1 litre ilma

rosemarie

bzar u melh .

Metodu

1. Aqta’ il-laham f’bicciet zghar. Dewweb il-margerina u qalli.
2. Meta ikun se jiehu kulur hamrani , zid il-paprika rosemarie, randa, imsiemer tal-qronfol kunserrva , bzar u melh . Hawwad sewwa. .
3. Zid l-ilma u il- basal . Sajjar fuq nar baxx ghal madwar siegha u nofs.
4. Igbor il-likwidu u aghmlu jaghli . Dewweb il-cornflower u zid fuq il-likwidu . Hawwad sewwa u zid fuq il-laham . Servi shun.

Ingredienti

400gr Canga

75gr piselli niexfa

mixed spice

ftit hall

1litre and 1/2 jew ilma jew dadi

75gr fazola niexfa

200gr basal

50gr kunserva

bzar u melh

50gr margerina

Method

1. Xarrab il-fazola u il- piselli f’ hafna ilma lejl qabel.
2. Aqta’ il- laham u il- basal f’ bicciet zghar . Dewweb il-margerina u qalli. Meta dawn ikunu se jiehdu kulur . zid il-kunserva, Mixed spice, bzar u melh u ftit hall.
3. Zid il-fazola u piselli u stock . Stock fuq nar baxx baxx ghal madwar saghtejn. Sajjar fuq nar baxx ghal saghtejn.

Ingredients

1/4 cup olive oil

8 oz. cremini mushrooms chopped 3/4 pieces

1/4 tsp kosher salt + more

2 garlic cloves coarsely chopped

1 cup brown lentils

1/4 cup double- concentrated tomato paste

1/2 tsp crushed red pepper flake

1 and 1/2 parmesan finely grated about 1/2 cup + more cut in pieces

1/2 cup coarsely chopped parsley + more for serving

Method

1. Heat oil in a large oven or other heavy pot over medium . Add onion and mushrooms and cook stairring occasionally , until mushrooms are deeply browned and stairing to stick to bottom of pot 12-14 minutes . Season lightly with salt .
2. . Add garlic , lentils and tomato paste stairing often until tomato paste darkens slightly and lentils are coated about 2 minutes . Add 7 cups water and bring to a boil . Reduce heat and simmer gently until lentils are tender but still have some bite .
3. Add pasta and 1 tsp salt to pot . Increase heat and bring to a boil . Reduce heat and simmer gently , stairing often (Especially as the liquid starts to reduce through the end ) and adding very hot water and 1/2 cupful’s as needed if liquid is reducing too fast until pasta is cooked through and liquid is reduced 10-14minutes .
4. Remove pot from heat and stir in parmesan butter and 1/2 parsley . Taste and season with more salt if needed .
5. Divide among bowls on top and more parmesan and parsley

Ingredients

1 cup black lentils

one and 1/4 can crushed tomatoes

1 cup low-sodium chicken broth

4 skinless bone-in chicken tights -fat trimmed

2 teaspoons unsalted butter

1 large sweet yellow onion (about one and one-half cups)

5 large garlic cloves finely trimmed

1 teaspoon kosher salt

2 teaspoons grated ginger

3 tablespoons sweet paprika

3 teasepoon Barbate spice

1/2 cup white wine

Chopped cilantro

freshly ground black pepper

Method

In a slow cooker, combine the lentils with the crushed potatoes and chicken broth. Add the chicken and set over high heat .

Heat the butter and olive oil in a large skillet over medium high heat. Add the onions , garlic, and salt and cook until softened and lightly browned about 4 minutes .

Add the barbate sauce and paprika and cook stairing until fragrant 2 minutes . Add the wine to glaze the spiced to a slow cooker . Season the stew generously with salt and black pepper. Cover and cook on high heat for 2.5hours on low for 5 hours until the chicken is cooked through and it is tender .

Transfer the chicken and lentils into bowls and serve with a Dunlop of Greek yogurt and chop cilantro.

The stew can be refrigerated for 3 days.

Ingredients

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil ,

plus extra for oiling 250 ml warm water

375gr self raising flour Pizza sauce

Tuna

prepare pizza dough

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .

Method

 Knead the ddough again and roll each piece into an 18cm iin circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients

300gr  tigieg ikapuljat

1 basla medja Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk

    50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour)

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju. F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients

50gr butter

1 large onion chopped

1 head  celery thinly sliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes . Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes. Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

Ingredienti isservi 12

200gr pudina tal-milied imqatta

100gr qastan imsajjar u imqatta Il-qoxra

u il-meraq ta 2 klementini

Mgharfa brandy

Nofs kuccarina mixed spice

25Caster sugar mill- ismar

270grfolji ta l-ghagin filo

50gr butir imdewweb

Method

Sahhan il-forn ghal 200gr / gas 6 . Poggi il-pudina tal-milied u il-qastan f’kazzola flimkien mal-qxur u il-meraq tal-klementina. U il- branduy . Hallieha tibred . hallat flimkien il-mixed spice u iz-zokkor . Aqta il-folji ta l-ghagina min-nofs. . Idlek kull nofs  bil-butir u roxx xi ftit mit-tahlita mhawwra taz-zokkor poggi madwar 2 imgharef tahlita tal-pudina tal-kantunieri ta kull kaxxa ghagina, imbaghad rembel diagonalment bhala cigarru. Itwi it-truf biex taghlaq mill mili . Idlek b’aktar procedura u poggi fuq turtiera . Ghamel l-istess procedura sakemm tuza l-ghagina u i-mili kollu. Ahmi f’ forn imsahhan u poggi fuq turtiera . Aghmel l- istess procedura sakemm jiehu kulur dehbi u jitbasktu . Tahlita tal- butir tal-brandi li forsi ikun fadallek.

Ingredients

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

  3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage Grated pecorino to serve \

Method

cook butternut sqash ravioli according to package directions. Meanwhile season chiken with kosher salt and black pepper . Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes inravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chiken and grated pecori.