Ingredients serve 4

Ingredients

2 cups buckwheat flakes

3 tablespoons sunflower seeds toasted

4 tablespoon pumpkin seeds toasted

2 tablespoons flax seeds

2/3 cup mixed nuts roughly chopped

3 tablespoons honey

2 tablespoon sunflower oil

1/3 cup ready to eat dried apricots, sliced

handfull of dried blueberries

handful of dried cramberies

4 oz fresh blueberries

4 oz fresh strawberries , hulled

1 tablespoon caster sugar

4 oz yougourt

Method

Mix together the buchwheat, all the seeds and the nuts in a large bowl . gently heat the honey and oil in a large bowls and stir to coat a mixture . Spread the granola on a baking sheet and cook in a preheated oven 300//f for about 30 minutes . Remove from the oven and break in a large lumps. Place in a large bowls and stir in all the dried fruits . Allow to cool, then store in an airtight container up to 2 weeks. Put the blueberries and strawberries in a saucepan and a little water and gently simmer for about 5 minutes until softened. Leave to cool. To serve, divide the complote beetween serving bowls with the yogurt and sprinkle with the granola .
For orange and apricot complote

To serve with an accompaminent and 1 cup ready to eatdried apricots the juice and grated zest of 2 oranges, 1 cinnamon stick, 2/3 cup and grated zest of 2 oranges, bring to a gentle simmer for 10 minutes, the cool . Remove the cinamon or blender and blitz until smooth .

Ingredients makes 12 muffins.

melted butter for greasing

4 eggs

2 tablespoon chopped chives

3 sundried finely sliced

3 oz. feta cheese crumbled

salt and pepper

Method

Brush a 12 muffin pan lightly with melted butter to grease.

Mix together all the remaining ingredients in a large bowl until just combined

Pour the mixture holes and place in a preheated oven 425/c , for about 10 minutes until golden and puffed up . Remove from the oven and serve warm .

For pea, bacon and Parmeasan omelettes.

broil 4 bacon slices until crisp grated parmeasan cheese 1 tablespoon grain mustard in a large bowl . stir in the bacon and 2 tablespoon thawed if frozen . Pour into the prepared muffin pan and cook as above

Ingredienti

200gr ross mgholi

2 basliet imdaqsa, inmqatta bicciet kbar

3 basliet hodor , imqatta strixxi

4 sinniet tewm , imqaxra u shah

tazza inbid abjad

200ml stock tal-haxix

bictejn saghtar frisk

2 kuccarini zerriegha tal- caraway

2 imgharef zejt taz- zebbuga

3 imgharef apple cider vinegar

melh

Metodu

1. Ghalli ir-ross u hallih jiksah.

2. Poggi il-basal, it-tewm, is-saghtar, il-apple cider vinegar, iz zerriegha, l-inbid u l-istokk go dixx. Ghatti kollox b’ karta forno jew bicca foil .

3. Ahmi forn gholi ghal 30 minuta Nehhi il-karta jew il-foil, hawwad kollox u zid ftit ilma.

4. kompli sajjar fil-forn ghal madwar 30 minuta ohra.

5. Zid il-bzar ahdar, il-bzar iswed u il-melh.

6. zid it- tahlita tar- ross u servi shun.

Ingredienti

250gr zebbug

250gr cicri tal- bott

2 sinniet tewm

6 imgharef zejt taz-zebbuga

3 imgharef tursin frisk

bzaru ahmar jekk tiggosta

Metodu

Poggi l-ingredienti kollha go blender u aghsar sew sakemm tifforma pate’

Servi it-tahlita mal-galetti, mal-hobz jew mal-hobz pitta fost ohrajn .

Ingredients serve 4

300gr canga jekk tista tkun rump

bzar ahmar

butir

2 basliet

2 tadamiet

rosemary

chips

Method

1. Aqta il-laham bicciet zghar kwadri . B’Kollox irid ikollok 20 bicca . Qaxxar il-basal ukoll.
2. Kull virga ibda l-ewwel bil-bzar laham , basla.
3. Dewweb il- butir u dellek il- kebabs . Roxx ftit bzar melh u rosemary . Sajjar taht il-grill jew fil-forn ghal madwar 10 minuti. Servi bil- patata chips.

Ingredienti

600gr canga

200gr patata

2 bzariet hodor

bzar u melh

200gr karotti

200gr basal

karfus u tursin

tyme

50gr margerine

Method

1. Naddaf u qatta’ il-laham u il-basal bicciet zghar . Dewweb il-margerina u qalli sakemm jigi kulur hamrani. 2.
2. Qaxxar u il- karotti u il- patata . Ta l-ewwel aqta fi slices u il-patata kwadra. QAtta ukoll il- karfus u it- tursin.

3. Poggi il-laham go casserole. Zid il-haxix u kompli sajjar fil-forn ghal madwar siegha u nofs.

Ingredienti isservi 4

hobza tawwalija jew 4 zghar

2 tadamiet zghar

75gr ricotta

kuccarina mustarda

laringa

gherkins

50gr butir

50gr gobon emental

nofs hjara

meraq tal-lumija

4 slices perzut

hassa

gobon artab

Method

1. Aqsam il-hobza fi 5 slices, idlikom kollha bil-butir . Fuq l- islice t’ isfel ferrex ftit slices tad- tadam u hjar . Dejjem roxx ftit bzar u melh .
2. Fuq l-islice l-iehor idlek bicca irkotta u hassa imqatta irqiq.
3. Fuq it-tielet slice irranga il-perzut u l-gherkins.
4. Fuq l- ahhar slice idlek bi ftit gobon artab , fuq poggi l- emental u jekk tiggosta slice tal- laring . Servi fuq platt b’ furketta u sikkina.

Ingredients

400 strawberry hulled

150 custer sugar

100 digestive buiscuits,

crushed 50 gr unsalted butter,

melted 500 gr mascarpone

300 gr fresh vanilla custards

1 teasepoon vanilla extract

 Thick cream, whipped , to serve.

Method

Place 250 of the strawberries and 100 of the sugar in a food processor and process until smooth . Set aside Conbine buiscuits and butter  Press into base of a 23 cm spring form pan . Refregerate for 15 minutes to chill . Place mascarpone custard vanilla and remaining sugar in a food processor . Process until smooth . Pour over the buiscuit base . Drizzle with strawberrysauce , then use a skewer to swirl it through . Freese for at least 2 hours . Transfer to fridge 30 minutes before serving Slice the cheesecake semifreddo and serve with cream , garished with the remaining strawberries .

Dixx ghalkemm forsi mhux popolari imma tajjeb ferm . Servi bl-inbid ahmar.

Ingredienti

4 saqajn tal-majjal mielhin

100gr basal

2 kikri inbid abjad

2 grokkijiet vermouth jew madeira

200gr basal tal- kurrat

200gr karotti

150gr mushrooms

2 kikri stock

oregano , rosemary , bzar u melh

Method

1. Naddaf sew is- saqajn u hallihom jixxarbu ghal lejl shih . Jekk ma ikunux mielhin, naddaf sewwa biss .
2. Ghalli is-saqajn b’hafna ilma sakemm dawn isiru .
3. Qaxxar il-haxixu qatta f’ bicciet zghar. Poggi gokazzola . zid l- inbid , stock , oregano , rosemary , bzar u melh u il- mushrooms . Ghalli u kompli sajjar fuq nar baxx ghal 5 minuti .
4. Poggi is-saqajn fuq il-haxix. zid il- vermouth jew madeirau kompli sajjar fuq nar baxx sakemm ikun lest kollox . Servi shun .

Ingredients serve 4

2 eggs beaten

1 teasepoon vanilla extract

1/2 cup milk

1 teasepoon superfine sugar

+ extra for sprinkling

1/2 teasepoon ground cinnamon

4 thick slices og gluten free bread

2 tablespoon butter

1/2 ground cinnamon

Method

Whish together the eggs, vanilla, extract 1/2 ground cinnamon in a shallow dish . Place the slices of bread in the mixture turning to coat both sides as they assorb the liquid

Heat the butter in a non stick skillet . Let the spatula to remove the soak bread from the dish and fry the slices for 2 minutes on each side until golden . cut the toast in half diagonally into rectangles sprinkle with a little superfine sugar and serve .

Ingredienti

4 steaks tal-flett

hwawar

tursin

bzar u melh

25gr butir

grokk port

tadam

metodu

1. Il-laham li irridu nuzaw ghandu ikun tal- flett jew inkella stirlon . Huwa importanti li nuzaw din il- kwalita ta laham ghax inkella ikun iebes.
2. Roxx ftit bzar u melh fuq il- laham . Dewweb il-butir u aqli l-isteaks malajr miz-zewg nahat . Baxxi in- nar u kompli sajjar skond kif tiggosta l- isteaks . Waqt it-tisjir zid il-hwawar.
3. Hekk kif l-steaks ikunu lesti itfa’ grokk port fuqhom. Servi shun iddekorat bit- tadam igriljati u it- tursin .

Ingredienti

600 canga

200gr patata

2 bzariet hodor

bzar u melh

litru ilma stock

200gr karotti

200gr basal

karfus u tursin

timu (tyme)

50gr margerina

Methodu

1. Naddaf u qatta’ il-laham u il-basal. Qaxxar il-karotti u il-patata. Ta’ l-ewwel aqta’ fi slices u il-patata. kwadra . Zid il-bicciet zghar tal-bzar ahdar.
2. Qaxxar il- karotti u il-patata. Ta’ l-ewwel aqta’ fi s- slices u il- patata kwadra. qatta ukoll il-karfus u it- tursin.
3. Poggi il-laham go casserole . Zid il-haxix, timu (thyme) stock , bzar u melh . Qaghtti b’ghatu u kompli sajjar fil-forn ghal madwar siegha u nofs.

Ricetta ghal 8 persuni

Ingredjenti

4 bajdiet

100gr dqiq 100zokkor

2 kuccarini café (instant)

Ghal mili u dekorazjoni

200 margerina

isfar ta bajda

gamm

lewz inkaljat

150gr zokkor icing

100gr zokkor icing

mgharfa café’ instant jew essenza

Metodu

1. Haddem sewwa l-bajd u z-zokkor. Dawn tant iridu jithaddmu li t-tahlita trid tikber u ssir bajda hafna. Aghrbel id-dqiq, zid mieghu l-kafe.
2. Ftit ftit ibda zid id dqiq fuq il-bajd, haddem bil-mod. Ipprepara forma midluka bil-margerina. Roxx ftit dqiq u imla bit-tahlita tal-isponge. Sajjar f’forn moderat ghal madwar 25 minuta. Meta tkun lesta ohrog mill-forma u halliha tiksah.
3. Haddem il-margerina sewwa sakemm it-tahlita tigi hafifa u bajda. Aghrbel iz-zokkor u zid mal-margerina, kompli haddem u zid il-bajda.
4. Zid il-kafe u kompli haddem. Duq il-krema, u jekk tahseb li ghandha wisq toghma ta’ margerina, zid ftit iehor kafe jew xi xorb.
5. Aqsam l-isponge, idlek bil-gamm u roxx xi xorb jekk jista’ jkun tal-kafe. Ifrex il-krema w erga poggi t-tieni parti ta’ l-isponge. Dewweb il-gamm bi ftit mishun u idlek l-isponge minn barra b’dan il-gamm. Ifrex il-lewz li tkun inkaljajt ghal ftit hin fil-wicc u mal-gemb. Poggi fuq dixx u servi meta tigi bzonnu.

Ingredjenti

Sponge normali

Banana

Meraq ta’ lumija

Vanilla

100gr zokkor

pineapple

ilma

Grand Marnier

langasa

bastun tal-kannella (cinnamon).

2 abjad tal-bajd.

cirasa

Metodu

1. Ipprepara l-isponge . Din tkun normali.
2. Qaxxar u qatta il-frott kollu. Poggi go kazzola bi ftit zokkor, bastun tal-kannella, vanilla u ftit ilma . Ghalli ghal ftit hin . Kessah u saffi.
3. Poggi il-frott fuq l-isponge. Xarrab fix-xorb.
4. Aghmel xkuma billi thaddem l-abjad tal-bajd u wara zid iz- zokkor .
5. Irranga l-ixkuma fil-wicc ic-cirasa u sajjar forn jahraq ghal ftit hin

Ingredjenti

4 steak tal-flett

hwawar

tursin

bzar u melh

25gr butir

grok port

Tadam

Metodu

1. Il-laham li irridu nuzaw ghandu ikun tal-flett jew inkella stirlon. Huwa importanti li nuzaw il- kwalita tal-laham ghaliex inkella il- laham ikun iebes.
2. Roxx ftit bzar u melh fuq il-laham. Dewweb il-butir u aqli l-isteaks malajr minn zewg nahat. Baxxi in- nar u kompli sajjar skond kif tiggosta l-isteak. malajr minn zewg nahat . Waqt it-tisjir zid il-hwawar.
3. Hekk kif l-steaks ikunu lesti itfa’ grokk port fuqhom . Servi shun iddekorat bit-tadam igriljati u tursin.

Ingredienti

2 bzariet hodor

bott zghir sweetcorns

200gr Tadam imqaxxar

200gr tadam

25gr kunserva

bzar u melh

margerina

400gr fwied bicciet zghar

200gr karotti

1 litre stock

dqiq

mixed spice

1. Sahhan il- margerina, ghaddi il- fwied mid- dqiq u qalli minn barra . Nehhi mit- tagen u poggi go casserole.
2. AQta’ il-basal u il-bzar mit-tul u qalli. Zid fuq l-fwied. Zid ukoll il-bicciet tat-tadam, slices tal-karotti, kunserrva, mixed spice, basal bzar u melh.
3. Zid l-istock jahraq u sajjar fil-forn ghal madwar siegha (60 minutes). Servi shun.

Ingredients

800gr canga

tewma

100zebbug iswed

2 kikri nbid abjad

bzar u melh

tursin

dqiq

200gr basal

Qoxra ta’ lumija

100gr tadam imqaxxar

1litre stock

thyme

randa

1. Qatta il-laham bicciet zghar. Nehhi il- grass kollu , ghaddi mid dqiq u roxx bzar u melh fuqu .
2. Sahhan ftit zejt u qalli malajr sakemm jibda jiehdu il-kulur minn barra.
3. Qaxxar il-basal u it-tewma u aqta roti u qalli malajr mal-laham. Zid it-tadam, tyme randa , bzar u melh . Kompli sajjar xott ghal ftit hin .
4. Zid l-inbid, stock, qoxra zghira u laringa u zebbug . Ghalli u kompli sajjar fuq nar baxx jew fil-forn ghal madwar siegha u kwart . Servi shun u roxx ftit tursin fil-wicc .

Ingredienti

400gr Asparagus

200gr gambli

tewma

basla zghira

bzar u melh

50gr zebbug iswed

hassa

2 kikri hall

ftit zejt

Method

1. Jekk qed tuza gambli friski ghalli l-ilma bil-melh u lumi ghal madwar 2 minuti. Kessah u qaxxar mill- ewwel . Jekk qed tuza gambli tal-friza aghmel dak li jghidlek il-pakett. Asparagus tista tuza frisk jew tal-bottijiet.
2. Naddaf u ahsel il-hassa u irranga madwar ir- receipjent . Aqta’ l-asparagus u flimkien mal-gambli u iz-zebbug irranga f ‘nofs il-hassa.
3. Qaxxar it-tewma u il-baslau aqta f’bicciet irqaq hafna. Fi skutella aghmel tahlita ta’ basal, bzar u melh. Itfa din fuq il-gambli.
4. Servi kieshin .

Ingredienti isservi 4.

200gr basal

25gr kunserva

50gr margerina

400gr gambli kbar imqaxra

10gr kari

pineapple

25gr dqiq

bzar u melh

metodu

Qaxxar u qatta’ il-basal. Dewweb il-margerina u qalli.

Zid il-kari, kunserva u dqiq. Hawwad sewwa. zid il-mushun.

zid il-gambli u pineapple. Sajjar fuq nar baxx ghal 10 minuti. Servi shun mar-ross mgholli .

Ingredienti ghal 4 persuni.

600gr Canga

200gr patata

2 bzariet hodor

bzar u melh

litru stock / ilma

200gr karotti

200gr basal

karfus u tursin

tyme

50gr margerina

Metodu

1. Naddaf u qatta’ il-laham u il-bzar bicciet zghar tal-bzar ahdar.

2. Qaxxar il-karotti u il-patata. Ta’ l-ewwel aqta fi slices u il-patata kwadra. Qatta ukoll il-karfus u it- tursin.

3. Poggi il-laham go casserole. zid il-haxix, tyme , stock , bzar u melh. Ghatti b’ ghatu u kompli sajjar fil-forn ghal madwar siegha u nofs .