Ingredients

10 Tamliet Medjool

3 imgharef butir tal- karawett

kwart ta tazza karawett inkaljat

Nofs tazza cikkulata skura

Methodu

Aghmel qasma sghira mit- tul fit-tamal u nehhi il-ghadma tan- nofs .

Imla it-bi ftit butir tal- karawett u bi ftit karawett imfarrak .

Aghfas it-trufijiet flimkien .

Holl ic-cikkulata banju Maria .

Iksi it-tamal bic-cikkulata mahlulha u halli taghqad ghal madwar 10 minuti.

Tajjeb ukoll ghal xi cocktail party .

Ingredienti Ricetta ghal 4 persuni .

300gr gambli

Bajda

dqiq

zejt

Lumija

Frak tal-hobz

Ftit halib

tewm

tursin

Metodu

1. Ghaddi il-gambli mid-dqiq. Wara mit-tahlita ta bajd u halib u fl-ahhar mil-frak tal-hobz.

2. Sahhan iz-zejt u aqli il-gambli.

3.Qaxxar u qatta it-tewm. Sahhan ftit zejt. Qalli it-tewm zid tursin imqatta ‘ u il-meraq tal-lumi.

4. Itfa’ dan it-tewm fuq il-gambli u servi shan.

Dan ikunsidrat bhala lussu

Ingredienti Ricetti ghal 4 persuni .

25 gandofla imdaqsa

200gobon cheadar

Tadama

bzar u melh

25gr margerina

50gr basal

hwawar

meraq tal-lumi

Tursin

1. Sajjar il-gandofla bl-ilma bil-melh. Meta ikunu lesti kessah u nehhi il-laham.
2. Aqta’ il-basal bicciet zghar . Dewweb il-margerina u qalli il-basla u it-tewm.
3. zid l-inbid, hwawar lumi , bzar u melh u kompli sajjar ghal ftit hin.
4. Zid bicciet zghar ta’ gobon u il- gandofli . zid ukoll bicciet zghar tat- tadam . Irranga dawn go qoxra ta gandofli kbar . Sahhan . Roxx ftit tursin u servi.

Ingredienti ghal 4 persuni

Granc kbir (crab)

Avocado

Laringa

Tursin

Bzar u melh

Hassa

2 bajdiet iebsin

Grapefruit

Mayonaise

Metodu

1. Sajjar il-granc b’hafna ilma bil-melh. Meta ikun lest kessah u nehhi il- laham .
2. Ahsel il-hassa qaxxar l-avocado u aqsam fi flieli.
3. Qaxxar il-laringa u il-grapefruit u aqsam fi flieli .
4. Irranga il-hassa fuq dixx. aghmel tahlita ta’ granc, laring, grapefruit u avocado . Irranga b’ Nogfsijiet ta’ bajd u tursin imqatta irqiq.

Ghazel hut minghajr xewk

Ingredienti Isservi 4

Bott maskli

200gr gambli

flett tal- hut

600gr ilma

100gr basal

50gr dqiq

tazza inbid abjad

tursin imqatta irqiq

Lumija

Hobz mixwi

bzar u melh

50gr margerina

Metodu

1. Qaxxar u aqta’ il-basal. Poggi il-basal b’nofs lumija, ilma u inbid go borma fuq in-nar .
2. Poggi il-hut f’ din it-tahlita u sajjar . Nehhi il-hut mill-ilma.
3. Dewweb il-margerina f’kazzola ohra. Zid id-dqiq. Hawwad sewwa. Zid il-likwidu u erga’ hawwad. Sajjar ghal ftit minuti.
4. Saffi, zid il-melh u il-bzar. Itfa din iz-zalza fuq il-hut u fil-wicc itfa’ itfa il- gambli u il-maskli.
5. Sajjar ghal ftit minuti fil-forn.
6. Servi shuna u decorata bil- hobz mixwi.

Ingredients

organic new potatoes

organic celery rib

cooked quartered artickole hearts

sliced pitted black olives

organic peeled fresh garlic

organic fresh parsley

shrimp optiouns

Wild gulf shrimp

wild tail jumbo shrimp

sweet paprika

red chile flakes

kosher salt

fresh ground blk pepper

olive oil

large sauce pot

large frying pan .

Method

In a large pot toss together the celery , artichokes, olives , sherry , vignette base and 1 or 2 tablespoon olive oil Prepare and cook the shrimp . Thinly slice the garlic . Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside half the garish . Rinse and drain the shrimp . pat dry on a paper towel – lined plate . season lightly with salt and pepper . In a large frying pan over medium high heat warm 2 tablespoons olive oil until hot . Add the garlic and shrimp and 1/2 minutes per side for regular shrimp 2 or 3 minutes per side for jumbo shrimp . stir in the paprika and as many chili flakes as you like and cook fragrant and the shrimp are cooked through , about 30 seconds . Remove from the heat and stir in half the parsley . season to taste in half the parsley season to taste with salt and pepper. To the bowl with the other salad ingredients add the cooked potatoes and toss to combine . Season to taste with salt and pepper . . Transfer the shrimp to individual bowls and spoon over any remaining oil from the pan .

Arrange the potatosalad alongside . Garish with the remaining parsley and serve .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients

1 cup evaporated milk

1 cup water

¾ cup granulated sugar

¼ cup flour

¼ teasepoon salt

1 teasepoon butter

1 teasepoon flavorings baked pie shell

1 cup evaporated milk

1 cup water

¾ cup granulated sugar

¼ cup flour

¼ teasepoon salt

1 teasepoon butter

1 teasepoon flavoring baked pie shell

Method

Process as for standard receipe cream pie

Using one, cup brown sugar in place of granulated sugar and adding an additional tablespoon of butter . when cream mixture is cool stir in ½ cup finely chop pecan nut meats . Flavor with  vanilla and pour into a baked shell 8 inch . Cover with meringue. Sprinkle top of meringue with chopped pecan – meats Baked as directly for cream pie.

Ingredients serve 2

1*400coconut milk

¼ ground nutmeg

½ vanilla pod

100gr quinua

One and one half tablespoon light honey

1 large banana

25gr unsalted butter

25soft brown sugar

Pinch of salt

25gr coconut flakes toasted

1 tablespoon sesame seeds

Method

Pour 300ml coconut milk into a medium – zised pan over a low heat . add the nutmeg and vanilla pod and bring to a simmer . add the quinua bring to the boil and cook for 10-15 minutes.

Lower the heat , stir through the honey and simmer . add the quinua , bring to the boil and cook for a further 5 minutes .

Remove from the heat and take out the vanilla pod . stir through the remaining milk and leave covered while you halve the banana lenghtways , then halve again .

Place a medium sized pan over a medium- sized frying pan over a high heat and melt the butter and brown sugar with the salt until the mixture starts to foam . add the sliced banana and fry it gently on both sides for 3-4 minutes or until the banana starts to brown and become caramelized

Spoon the porridge into 2 bowls and top with the banana toasted flakes and sesame seeds . serve immediately

Ingredienti

dan id- dixx jista iservi ukoll l- ewwel platt

4 patatiet kbar

nofs kilo spinaci

150gr ricotta

bajda

bzar u melh

100gr gobon cheadar

50gr butir

Metodu

Ahsel u nehhi il-hamrija kollha mill- patata . Sajjar bil-qoxra b’ kollox fil-forn. l- ahjar li isajar il- patata f’ dixx bi kwantita ta melh ohxon.

Naddaf u sajjar l-ispinaci. Meta tkun lesta saffi u nehhi kemm jista ikun ilma wara qatgha f’bicciet zghar .

Hallat il-bajda mal-irkotta ftit bzar u melh

Meta il-patata tkun kwazi saret mill-forn ohrog mil-forn nehhi parti minn fuq ta’ gewwa kollu .

Imla bl-irkotta , tibqax timla sa fuq nett . Hallat nofs il- butir ma l- ispinaci u zid il- bzar u il- melh . Poggi l- ispinaci fuq l- irkotta u zid ftit melh u bzar . Poggi l- ispinaci fuq l- irkotta . butir u gobon fil- wicc . Sajjar forn moderat ghal qawwi ghal madwar nofs siegha .

Ingredients serve 4

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 dough again and roll each piece into an 18cm in 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 serve 4 .

Salt and pepper ,

100plain flour ,

2 tablespoons olive oil ,

4 chicken tights ,

2 small onion finely copped ,

2 garlic cloves

3 carrots diced,

150gr kunserva three hills

200gr provista sugu ,

150gr red cooking wine

500gr chicken stock,

Basil leaves

method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Stanard receipe for cream pie

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

Method

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt

Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients serve 4

1*Sea beam or any fish

Onion sliced

2*garlic cloves diced

1*fresh tomato sliced

8-15 capers

3-6 olives diced

Pepper

Basil leaves or mint leaves

Tin foil

Method

Prepare all the ingredients before proceeding . Spread tin foil on a baking tray . 

Place the fish on a baking tray.  Place the fish in the centre and spread some of the mixture of onion , garlic tomato , olived , capers and spices over and around the fish.

Drizzlewith olive oil and lemon juice .  Cover the fish and cook in the oven for approximately 20-35 minutes , until such time as the fish is ready .

This is a delicious served with some roasted vegetables .

Ingredients serve 6 .

4 croissant ham and cheese splits

150gr sliced ham

1 cup grated tasty cheese paprika

Split croissant in half cut side up top splits of turn table, top with sprits of ham sprinkle with cheese . Cover with absorbent paper . cook on high 2 minutes . Sprinkle lightly with paprika.

Serve immediately.

Ingredienti ghal 4 persuni

Ma dan id-din il-casserole tista isservi patata mghollija u sprouts.

800gr canga

200gr basal

75gr zebbug iswed

kikra inbid ahmar

ftit dqiq

bzar u melh

150gr bacon

250gr mushrooms

25gr kunserva

2 kikri stock

margerina u tewma

Metodu

Aqta il-laham f’bicciet hoxnin u mdaqqsin . Ghaddi ftit margerina . Ghaddi il-laham mid-dqiq u qalli fil- margerina sakemm jiehu il-kulur minn zewg nahat. Nehhi mit-tagen u poggi go casserole.

Qaxxar il-basal u it-tewm u qatta’ f’ bicciet zghar. Qalli l-istess tagen mal-mushrooms . Aqta il-bacon bicciet zghar u qalli mal-basla. Zid il-kunserva, nbid, stock, bzar u melh . Ghalli u zid il-laham Fuq il-laham zid ukoll iz-zebbug ghal madwar siegha u nofs . Servi shun.

Ingredienti : ghal 4 persuni .

Dan il-platt huwa semplici hafna u ideali bhala ikla ta’ fil-ghaxija

8 bicciet hobz

100gr basal

200gr tadam imqaxxar

25gr margerina

Ftit hwawar

bzar u melh

300gr frott tal-bahar.

Metodu .

1. Qaxxar u qatta il-basla f’bicciet zghar. Dewweb il-margerinau qalli il- basla sakemm jiehu il-kulur.
2. Zid it- tadam , hwawar , bzar u melh u qalli il- basla sakemm il- basla tkun saret sewwa.
3. Nehhi minn fuq in- nar u zid il-frott tal- bahar .
4. Dawn tista isservihom shan jew kieshin.

Ghalkemm forsi hafna qatt ma daqu dan id-dixx dawn jibqghu impressjonati bit-tjubija ta laham li ikun hemm fid-demb.

Ingredienti

Demb ta madwar 900gr

200gr basal zghir

25gr kunserva

50gr dqiq

tursin u tyme , melh u bzar

400gr karotti

400gr tadam imqaxxar

50gr margerina

1litre stock

Metodu

1. Aqsam id-demb f’diversi bicciet imdaqsin . Nehhi kemm jista ikun xaham .

2. Sahhan il-margerina. Ghaddi id-demb mid-dqiq u aqli malajr sakemm jiehu il-kulur.

3. Zid il-kunserva, tadam, thyme , bzar u melh u stock u kompli sajjar dejjem fuq nar baxx f’ kazzola mghottija sewwa ghal madwar siegha .

4. Qaxxar il-karotti u il-basal . Aqsam il-karotti f’bicciet zghar u ghalli separat. Zid il-basal fiz-zalza. Kompli sajjar . Meta l- karotti jkunu lesti saffi u zid fil- casserole . Erga kompli sajjar sakemm id- demb ikun sar u ikollok zalza maghquda. Roxx ftit tursin qabel isservi .

Ingredienti .

Jekk tiggosta tista tuza din iz-zalza tal-qarnit ghal fuq l-ispagetti ukoll .

500gr qarnit

mgharfa zejt

50gr zebbug

50gr kunserva

tursin imqatta lumija u ilma

150gr tadam

150gr basal

100gr gambli

300gr inbid abjad

karfus u bzar melh

Metodu

1. Naddaf il-qarnit sew mill-inka u qatta’ bicciet zghar jekk inti ghandek pressure cooker allura sajjar ghal ftit hin, jekk le ghalli bi ftit ilma ghal madwar 45 minuta.
2. Qaxxar il-basla . Sahhan iz-zejt u qalli sakemm din tiehu il-kulur . Zid il-kunserva, inbid u ilma . Qaxxar u aqta it-tadam , aqta ukoll iz-zebbug . zid il-kunserva, zid fuq iz- zalza .
3. Saffi il-qarnit u zidu maz-zalza . Irranga it-toghma bil-bzar u il-melh . Zid ukoll bicciet zghar ta’ ftit qoxra ta’ lumija .
4. Kompli sajjar ghal ftit hin iehor u wara zid il-gambli mqaxxra, bicciet zghar ta’ karfus u tursin . Kompli sajjar sakemm il-qarnit ikun lest . B’kollox jiehu madwar siegha u nofs

Dan id-dixx jista jigi servut waqt xi party .

Jekk Trid tista isservih kiesah .

Ingredients serve 4

200gr ross

100grbzar ahmar helu (pimetoes)

100gr basal

bzar u melh

ftit butir

100gr bzar ahdar

200gr maskli friski jew tal- bott

habaq

meraq ta’ nofs lumija.

Method

1. Ghalli r-ross b’ilma bil-melh . Meta ikun lest saffi u kessah.
2. Qaxxar il-basal u qalli bi ftit butir, sajjar sewwa sakemm il-basla tkun ratba imma tibqa bajda.
3. Zid il-bzar li tkun ippreparajt f’ bicciet irqaq u kompli sajjar . Zid ftit iehor butir u hallat mar-ross . zid il-habaq , maskli , meraq ta’ lumija , bzar u melh . Sahhan sewwa u servi .

4. Dan id-dixx jista jekk trid izewqu aktar billi thawwar xi frott iehor jew xi ftit haxix bhal karotti.

Bhalu dan bil-butir tista taghmel bl-incova u sservi bil-hut .

Ingredients serve 4

150gr butir

tewm

karotti

rosemarie

4 bicciet steaks Entrecole

tursin imqatta irqiq

bzar u melh

patata

Method

L-Entrecole steak huwa parti tajba hafna u din tifforma parti mill-kustilji. Meta tixtri l-isteak tixtrijiex irqiqa hafna. Ipprepara il-garlic butter . Ghaffeg sewwa it- tewm hu 125gr butir u mieghu hallat it-tewm u it- tursin, Hawwad sewwa. Kebbeb dan go forma ta cilindru twil w wiesa fil-freeza

Dewweb il-kumplament tal-butir go tagen u sajjar l-isteak ghal gosti tieghek . roxx ftit bzar u melh u rosemarie . Meta tkun lesta servi bil- karotti u patata u il- wicc poggi bicciet tal- butir li tkun ippreparajt .