Ingredients

75gr dried mixed long grain and wild rice 

75gr green beans, chopped

1 tablespoon lowfat dressing

15gr shelled , unsalted pistachoes, chopped

40gr ready to eat dried apricots,chopped

150gr cooked skinless chiken breast diced

Method

Bring a pan of water to the boil add the riceand cook for 15 minutes until tender or according to the packet instructions . Add the green beans for the final 15 minutes of cooking .

Drain the rice and beans and rinse in cold water . Mix will the dressing and stir in the

pistachoes, apricots parsley and chicken .

Ingredients serve 6 .

3/4 cup fresh basil leaves

4 garlic cloves , peeled

3 tablespoon pine nuts

1/2 tsp salt

5 tablespoon olive oil

1/2 freshly grated parmeasan cheese

4 tablespoon freshly pecorino cheese

ground black pepper

500gr linguine

Method

1. Place the basil n a mortar with the garlic pine nuts , salt and crush to a paste with a pestle . Alternatively place the ingredients in the blender of food processor and process until smooth . Transfer to a bowl
2. Stir in the parmeasan and pecorino cheesees and season with salt and pepper .
3. Bring a large pan of lightly salted water to the boil add the pasta and cook al dente . Just before draining the pasta remove 4 tablespoon of the cooking water and to stir into the pesto sauce.
4. Drain the pasta thoroughly , transfer to a serving bowl add the sauce and toss together . Serve immediately

Serve 1 Ingredients

50gr wholewheat pasta

½ medium onion chopped

½ tbsp fat- free natural fromage faits

½ tsp fresh lemon juice

1 tbsp fresh parsley

8 olives in brine pitted

1 tsp capers in brine

80gr can tuna in brine , drained

Half of lettuce torn

8 cherry tomatoes

Method

Cook the pasta according to  pack insuctions then drain. Tip into a mixing bowl . Stir through the red onions, fromage faits, lemon juice and fresh parsley while the pasta is still hot . Stir well.

Then add the olives capers and tuna and stir throughly with a spoon. Season and serve with the lettuce and tomatoes.

Ingredients serve 4.

1 cup walnut pieces or halves

3 tablespoon fresh breadcrumbs

3 tablespoon olive oil orwalnut oil

3 tablespoon fresh parsley

2 garlic cloves opitional

1/4 cup butter at room temperture

2 tablespoon cream

salt and black pepper

400gr whole-wheat spaghetti

Freshly grated parmesan cheese to serve

Method

1. Drops the nuts into a small pan of boiling water and cook for 2minutes . Drain Split off the skins and pat dry on kitchen paper. Coarsely chop and set aside about a quarter of the nuts
2. Place the remaing nuts , the breadcrumbs , oil, parsley and garlic. If using a food processor or blender , process to paste . transfer to a bowl and stir in the soften butter and the cream . Season with salt and pepper
3. Bring a pan of lightly salted water to the boil and cook the pasta al dente . Drain
4. then toss with the sauce . Sprinkle with the reserved nuts and serve with the parmeasan cheese. .

Ingredients

Basla medium

2 tadamiet

2 gr spagetti imqatta zghir

2 qargha baghli

qargha twila imdaqsa

nofs centinarja

2 patatiet imqaxxrin u imqatghin

bzar u melh

Method

Qaxxar il- basla u qatta irqiqa hafna u qatta il- qarabaghli twila.

Qaxxar in- nofs centinarja u qataghha zghira u ghamel ukoll bil-patata u qataghhom zghar .

Qatta iz-zewg patatiet zghar u kif ukoll iz-zunnerija.

Meta ikollok kollox lest ibda sajjar il-basla. . Wara li isir itfa it- tahlita kollha barra it- tadam . It-tadam itfghu fl-ahhar .

Wara li titfa it-tadam ghalli fuq nar gholi u itfa l- ispagetti imqatta ghal 5 minuti. Servi.

Ingredients serve 4.

1 tablespoon olive oil

6 chicken tights fillets, trimmed halved

1 medium brown onion finely chopped

1 garlic clove crushed

½ cup dry wine

400gr roasted capsicum

1 teaspoon caster shook

¼ cup finely chopped fresh flat leaf parsley leaves

1/3 cup pitted blk olives halved

Couscous and steamed broccoli to serve

Method

Heat oil in a deep frying pan over medium high heat. Cook chicken for 5 minutes or until browned.

Transfer to a plate

Add onion has softened add wine for or 3 minutes or until reduced by half.

Add tomato, sugar and stock. Bring to the boil

Return chicken to pan. Reduce heat to medium low

Simmer partially cover for 20 to 25 minutes or until chicken is cooked.  Add parsley and olives. Season with salt and pepper. Divide couscous between plates

Spoon over chicken mixture and serve with broccoli.

Ingredients

2 cups uncooked brown rice

6 cups water

1 tablespoon olive oil

1 large white onion , chopped

4 cloves garlic , minced

3 tablespoon grated fresh ginger root

1 can diced tomatoes with juice

1/8 gr tsp cayenne pepper

1 cup chunky natural peanut butter

Method

Place rice and water in a large saucepan and bring to the boil 

Cover and reduce heat to low. 

Simmer until rice is tender and water has absorbed about 30 minutes.

Heat olive oil in a large saucepan over medium low heat.

Add onion and cook until soft and golden stirring frequently.

Add garlic and ginger and cook until fragrant about 5 minutes. Stir tomatoes and season with cayenne pepper. Increase heat to medium and bring to a gently simmer. Stir in peanut butter and heat through. The mixture will thickened

Serve with rice.

Ingredients

300gr dqiq plain

250gr butir artab

140gr zokkor

Isfar tal-bajd

Method

Ixghel il-forn fuq 180°C bil-fann 160°C.

Iksi il-qiegh ta 2 pjanci tal-fornb’ kara tal- forn umda

Gharbel id-dqiq

Haddem tajjeb il-butir u iz-zokkor go skutella kbira sakemm it-tahlita tigi hafifa  u bajdanija. Zid l-isfar tal-bajd u kompli habbad . Zid id-dqiq ftit ftit .   Ingredienti

Haddem tajjeb b’idejk sakemm it-tahlita tigi qisha ghagina . Gerbeb fl- ghagina fi sketch and seal u hallieha toqoghod ghal ftit tal-hin. Jekk trid tista taghmilha fil-frigg. Din l- ghagina tista ssir minn xi granet qabel u titpogga fil-frigg.

Qatta’ bicciet mill-ghagina li jkun ftit akbar minn gewza. Aghtihom forma tonda u poggihom fuq il- pjanciri tal-forn . Iccattjahom ftit.

Ahmi ghal madwar kwarta jew sakemm tara li hadu kulur dehbi car .

Nehhi l-cookiesmill-pjanca bil-mod hafna u poggihom fuq xibka tal-hadit biex jikshu .

Ingredients

 fiha il-lewz

4 koxox imdaqsin tat-tigieg

600gr stokk tat-tigieg

120gr karotti imqatghin

300gr ross

60gr sultana

25gr kunserva

Sinna tewm mghafga

½ basla imqatgha f’ bicciet kwadri zghar

½ tuffieha imqatgha

3 imgharef halib tal-coconut

½ kuccarina zerriegha tal-kosbor

½ kuccarina zerriegha tal-kemmun

¼ kuccarina bzar

½ kuccarina bzar ahmar (chilli pepper ) imqata’ f’bicciet kwadri

Mgharfa zejt

Jougourt grieg

Butir

Bzaru ahdar biex izejjen

Method

Naddaf il-koxox tat-tigieg u qata’fi 3 bicciet

Qalli il-basla u it-tewm ghal ftit minuti bi ftit zejt go tagen fond . Zid il-bicciet tat-tigieg u il- karotti . Kompli sajjar ghal ftit hin sakemm il-basla tirtabu it-tigieg jiehu il-kulur. Hawwad il- hin kollu.

Zid il-hwawar, il-bzar u il-kunserva tat-tadam u kompli sajjar ghal ftit hin iehor filwaqt li  tibqa thawwad .

Zid l-istokk tat- tigieg u ftit bzaru melh iehor jekk tara li hmm bzonn.

Meta it-tahlita tiftah taghli, baxxi n-nar u kompli tektek ghal madwar 15 il-minuta.

Sadanitant , ghalli ir-ross. Nehhi l-ilma qattru tajjeb u poggih go skutella .

Zid il-butir mieghu u hawwdu tajjeb .

Poggi ir-ross go dixx kbir aghmelit-tahlita bit-tigieg fuqu u ferra’ jogourt griek fil-wicc.

Zejjen bi bzaru ahdar maqsum min-nofs.

Ingredients

1 large stale Maltese loaf

1 pkt Sultana

3 cups of milk

3 tbsp cocoa powder

4 tbsp of brown sugar

1 tsp ground cinnamon

100 g dark chocolate chopped

2 eggs

Grated rind of an orange

Method

: 1. Preheat the oven at a temperature 220C/428F/Gas 7.

2. Grease a 20cm x 20cm square tin and set aside.

3. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes.

4. Add the cocoa, sugar, cinnamon, eggs and orange zest and mix until well combined. Add the chopped chocolate and stir through.

5. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudina is crisp.

Serve 4 ingredients

6 rashes middle bacon trimmed, thinly sliced

3 cups

Chiken stock

25gr butter

1 tablespoon

½ cup rice

½ cup dry white wine 

2 cups fraged board beans

100 baby spinach

 ½ baby spinach

½ grated parmeasan cheese

Method

Place stock and 1 cup cold water in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low . simmer unti needed mdium heat . Add onion and garlic . Cook stairring for 5 minutes or until softened.  Add rice and garlic.  Cook stairing for 5 minutes or until softened . add rice . cook stairring for 1 medium. Add add wine . Bring to the boil.  Cook until wine is absorbed. Reduce heat to low . Add 1/3 cup stock mixture to rice mixture . Cook stairringly until stock has absorbed. Repeat with remaining stock mixture until all liquid is absorbed and rice is tender and creamy. (This should take 25 minutes).

Meanwhile bring a a saucepan of water to the boil over high heat . cook beans for 2 hours or until just tender . Add some baking powder .

Drain rinse under cold water . Peel and discard the shells . Add spinach, baked and beans to rice mixture  untilthe lat ladle of sock . Cook for 3 minutes or until heated through . remove from heat . Stir in cheese . Season with pepper .

Serve warm .

Ingredients

2 brugiel maqsuma cubes ta’ 2cm

2 basliet imqatgha mit- tul kwart ta kikra lewn maqsum bicciet

Nofs kuccarina melh u bzar ftit hall izjed jew abjad

3 imgharef balsamic vinegar

Kwart ta’ kikra habaq frisk

Ftit oregano u tewm

Method

Sahhan il-forn fuq 375 u dahhal  dixx tal-forn.  

Meta il-forn isir jahraq roxx ftit zejt sewwa fit- tagen itfa il-brungiel , il-basal , it- tadam il- lewz u aqlihom

Itfaghhom fuq dixx dahhal il- forn u ahmi ghal 30 sa 40 minuta.

Hawwad kull 10 minuti forsi ikun hemm bzonn izejjed akbar zejt biex il-haxix ma jehilx ohrog id-dixx mill-forn u hallih jibred ftit .

Poggi il-haxix fi stjuna u roxx ftit melh , il-bzar, iz-zejt, il-hall il-habaq l- oregano

U it-tewm

Hawwad tajjeb u hallih jinbred tewma qabel isservih .

Ingredients

10 mushroms

Nofs bzaru ahdar

2 zunnerija

1mharfa zejt taz-zebuga

1 Basla zghira

2 imghare ilma

Method

 Dan jista jigi ppreparat f’wok jew tagen normali mghotti b’ghatu.  Qatta z- zunnerija fi slajsis iraq u qatta l-basal u l-mushroms f’bicciet irqaq .  Sahhan iz-zejt taz- zebbuga fil-wok fuq nar moderat ghal 2 minuti.  Naqqas in-nar ghal baxx zid il-haxix u hawwad kostanti ghal minuta. Zid l-ilma jahraq , hawwad kostanti ghal minuta. Zid l- ilma jahraq hawwad it- tahlita u ghatti ftit it- tagen . Halli l-haxix jistimja fl- umdita fuq nar baxx ghal 4 minuti jew sakemm jigu tarjin imma xorta jqarmcu.  Seri mill-ewwel b’ross, imsajjar, ghagin jew patata.

Ingredients

1 mgarfa zejt taz-zebbuga.  

1 basla

3 tazzi stokk tat-tigiega

2 zkuk celery, maqtugh f’dadi

2 zunnerija u 2 qarabaghli zghar maqtughin f’dadi ta’ 1cm.

500gr frot tal-bahar (gambli, scallops, flett tal-hut ). 

1 tazza tursin

Method

Itfa z-zejt f’tagen medju. Zid il-basla u sajjar sakemm isiru trasparenti. Zid ir-ross u hawwad sew . Zid l-istokk, celey, zunnerija, u qarabaghli.  Hawwad sew, naqqas in-nar ghal baxx u hallih tektek ghal madwar 20 minuta waqt li thawwad okkazjonalment sakemm il-likwidu kollu jinxtorob.   Hawwad il-frott tal-bahar bil-mod mat-tahlita tar-rossu hallih fuq nar bxx ghal 3 minti sakemm isir . Poggih fi skutella, u ferrex ftit tursin.

Servi b’insalata u il-hobz.  Tista tuza liema trid bhala tahlita tal-frott tal-bahar.

Serve 6

Ingredients

900gr kabocca imqatta ohxon

400gr tadam , mhux niexef

1 tuffieha

½ kuccrina paprika

1 kuccarina oregano

½ kuccarina bzar mithun .

50gr Gobon Adam jew gbejniet, mahkuk 75gr oats

Method

Sahhan il-forn ghal 180°C. Sajjar il-kabocca f’ilma jbaqbaq ghal madwar 6 minuti sakemm jidbielu ftit, niexef sew . Hallat it-tadam, tuffieha, paprika u oregano waqt li tfarak it-tadam bil-wara ta’ mgharfa.  Poggii- kabocca f’ dixx ta’ forn non greased. Ferrex it-tahlita  tat-tadam, imbaghad gobon.  Ferrex l-oats fil-wicc.  Ahmimikxuf ghal 30 minuta jew sakemm isir kollu.  Jekk ikun hemm bzonn ghamlu taht il-grill biex jigi kannella. Roxx fuq il-platt, hwawar meraq tal-lumi minflok melh.  Ipprova zid weraq tar-rand, nokemuskata, coriander jew tumeruic mar-ross.  Zid dill frisk , tewm jew naghniegh mal-patata.

Ingredients

2 karotti

Qaraaghlija zghira

½ bzar ahmar imqatta’ strixxi

Mgharfa basla tar-rebbiegha mzejna

2 imgharef tursin frisk imqatta’

½  kuccarina kari pikkanti

3 tadam imqadded imqatghin trixxi

Mug peaks free from Quinoa seeds.

Method

Poggi il-quinua f’borma b’ 2 mugs u nofs ilma . Ghatti il-borma u hallieha fuq emperatura baxxa ghal 10 minuti jew sakemm l-ilma kollu jinxtorob.

Qatta il-karottiu il- qarabaghlijafi strixxi irqaq u diagonali biex turi d-disinn sbieh li ghandhom fuq gewwa .

Itfa il basla tar- rebbiegha u il- karifi ftit ghee jew zejt u aqlilhom hafif ghal 2 minuti

Itfa il-karotti, u l-bzar ahmar u itfa’ ftit melh u hallihom ghal 3 minuti. Sajjarhom ghal madwar 5 minuti. Itfa ftit ilma u ghattihom gha 3 minuti

Itfa il-qarabaghliu it- tursin u gattihom ghal 2 minuti.

Nehhi l-ghatu, u hawwad ghal minuta

Ingredients serve 8.

225gr plain flour

1 tsp salt

25gr stock block

7 satchet fast action dried yeast

40gr sugar

15gr cocao powder

55gr milk chocolate chopped

55gr dried apriots chopped

Zest 1 orange

1 level tsp mixed spice

150ml (1/4 pint)  semi skimmed milk

Crosses

25gr  stork tub

55gr plain flour

Glaze

2 tablespoon sugar

1 tablespoon fresh orange juice.

Method

Sieve the flour and salt into a mixing bowl and rub in the stark until mixture resebles fine breadcrumbs. Stir in the yeast , sugar, cocoa spice and orange zest .

Warm the milk to 37°C or lukewarm, pour into the flour mixture and mix to a soft dough.

Turn out onto aflavoured surface and knead dough until elastic and no longer sticky . Cover with lightly ailed cling film and leavein a warm place until the dough has doubled in size. Knead in the chocolate and apricots and shape into a 8-9 buns and place them on a greased baking sheet . cover with lightly ailed clingfil and leave in a warm place for about 45 minutes. To make the crosses, blend the stork with the flour and 4 tbsp of water.  Gently remove the cling film from turns and pipe the mixture into a cross on top of each one .  

Bake in a preheated oven at 210°C/ fan forced 190°C / gas 7 for about15 minutes until golden brown.

To make the glase, genty warm the sugar, and orange juice until dissolved . Brush over the hot burns return to the oven and cook for a further 2 minutes.

    

Ingredients

Nofs kabboca

Ftit karotti

Basla

Mayoneise

Bzar u melh

Zejt taz-zebbuga

Extra virgin  olive oil  

Method

Qatta’ il-kabocca rqiqa hafna. Tista taghmel dan bil- food processor jew  mixer . Poggi bieqja bl-ilma

Ipprepara jekk m’ ghandekx food processor jew mixer allura uza l-imhakka. Poggihom l- ilma flimken mal-kabocci.

Qatta’ il-basla u mal-karotti u l-kabcci. 

Nehhi l-ilma u qattar sewwa . Importanti li tixxotta il-haxix tajjeb ghax inkella il- mayoneise ma jaqbadx. Meta tkun zgurli il-haxix kollu xxotta qieghdu fid- dixx fejn se sservi l-insalata.

Zid ftit mayoneise, bzar u melh u hawwad tajjeb.

Jekk trid flok mayonneise tista zzid biss zejt taz-zebbuga extra virgin.

Ingredients

Tadam

Hass jew rucola

Nofs kuccarina mustarda

3 imgharef zejt taz-zebbuga extra virgin

Mgharfa hall

Bzar u melh

Method

Ahsel sewwa il-haxix kollu

Hu dixxx fejn se isservih u il-qiegh tieghu pprepara tal-hass jew rukola u fuqhom irranga b’ mod pulit is-slices tat-tadam.

Go bieqja qieghed il-basla mqatgha rqiqa il-mustarda, il-kappar, il-hall iz-zejt, il-bzar u il- melh. Hawwad tajjeb.

Ferrex din it-tahlita fuq it-tadam. 

Insalata tal-hjar

Hjar

Dressing li tiggosta

Bzar ahmar (chili pepper) 

Tursin imqatta jew watercress

Din l-insalata tigi preparata fi zmien qasir hafna

Qaxxar il-hjar u aqsam fi tnejn mit-tul . B’ kuccaina nehhi l-parti ta’ gewwa u qatta il- hjar f’ bicciet hoxnin.

Irranga fuq il-platt fjn se sservi.

Ghamel dressing li tiggosta . Jekk trid tista tuza l-istess li hemm l-insalata tat-tadam

Fil-wicc roxx ftit bzar ahmar (chilli pepper) u tursin jew watercress.

Ingredients serve 4 .

Forma ta’ ghagina baked blind jew vol-au vents individual

Tahlita ta’ haxixa li tiggosta

Bzar  u melh

Zet taz- zebbuga extra virgin jew dressing li tiggosta

Ipprepara forma ta ghagina baked blind jew vol- au vents

Individali . Jekk trid tista tixtri dawn lesti.

Method

Ahsel il-haxix sewwa u jekk ikun hemm bzonn qattghu rqiqa hafna.

Imla il-forom tal-ghagina b’din l-insalata.     

Roxx ftit bzar u melh u ferrex ftitzejt jw dressing ghal gosti teghek. 

Din ir-ricetta ideali ghal meta ikolok il-mistednin ghal ikel.

Dan ghaliex tista tlesti il-forom tal-ghagina minn gurnata qabel  l-ghada taghmel l-insalata.