ingredienti ghal 4 persuni

kikra u nofs stock

400gr tiegieg nej

50gr margerina meraq ta nofs lumija

bzar u melh

2 abjad tal-bajd

400gr vitella imqatta bicciet zghar kwadri

50gr kunserva

hobza zghira xotta 50gr

nocimuskata

tursin imqatta irqiq

metodu

poggi l- istokk u nofs tazza ilma go borma u tghalli . Itfail- vitella u it- tigieg . Sajjar ghal madwar 50 minuta minghajr melh Jekk jitla xi rawha fil- wicc ipprova igbru kuccarun u imgharfa kbira. Meta il- vitella u it- tigieg ikunu lesti igbor l- ilma u kessah izda il- likwidu zommu . Fl- ilma itfa’ hobza zghira li tkun xotta. meta il-vitella u it- tigieg ikunu lesti idlek fl- ilma itfa hobza zghira li tkun xotta . idlek il- hobza mil- likwidu u flimkien mat- tiegiega poggi go liquidizer u hawwad sewwa . Zid il- kunserva meraq tal- lumi melh u bzar u nocemeskata . Hawwad tajjeb l- abjad tal- bajd sakemm dawn jigu iebsin . Zid l-abjad tal-bajd. Roxx ftit tursin. poggi it-tahlita go forma li tkun dlikt . Aghtti b’ aluminium foil u dawwar tajjeb u dawwar tajjeb biex it-tahlita ma tohrogx . Poggi il-formali ghandek bit-tahlita go dish bl-ilma banju maria u sajjar bil- forn ghal madwar siegha Ohrog mid- dixx u servi kiesah b’ xi mayoneise u insalata

dan id dixx tajjeb li jigi servut bhala contorn . Huwa dixx vegiterjan

Ingredienti

zewg kurritatiet , imqatta rqiq

50gr butir

50gr plain dqiq

500gr halib

melh u bzar

kuccarina nutmeg

mgharfa mustarda wholegrain

200gobon cheadar jew gruyere mahkuk

Metodu

Ghalli il-brussels sprouts, il-pastarda u il-kurrat ghal 5 minuti.

sahhan il-butir u zid id-dqiq. Sahhan il-forn fuq temperatura 200/c. Zid il-halib ftitftit u kompli hawwad. Zid il- halib ftit ftitu hawwad kontinwalment sakemm tifforma krema maghquda. Sajjar ghal 2 minuti u kompli hawwad u kompli tifforma krema lixxa sakemm tinhall . Poggi il-haxix mgholli u ferra is-sauce fuqu . Ferrrex il-kumplament tal-gobon mahkuk u iksi il-wicc bil-frak tal-hobz. Ferrex il-kumplament tal-gobon mahkuk. Iksi il-wicc bil-frak tal-hobz. Ahmi ghal madwar 45minuta jew sakemm tara li il- wicc tal-kulur dehbi sabih.

Ingredienti

700gr mushrooms

tewma

meraq ta lumija

hwawar

bzar u melh

container krema friska

2 imgharef zejt .

kikra inbid

ftit tursin imqatta irqiq .

Metodu

Ahsel sewwa l- mushrooms u jekk jista ikun sibhom daqs wiehed .

Qaxxar u qatta it-tewma.

Sahhan iz-zejtu sajjar il- mushrooms .

Zid il-meraq tal-lumi, inbid, bzar, melh u tursin.Zid il- meraq tal- lumi , inbid , bzar , melh u tursin .

Sajru ghal ftit hin u zid il- hwawar . Kompli sajjar sakemm isiru sewwa . Meta il- mushrooms ikunu lesti nehhi minn fuq in- nar u zid il- krema . servi shun .

Ingredients isservi 2.

Kuccarina zejt taz-zebbuga

mgharfa butir

2 basliet zghar imqatta irqaq

3 imgharef krema mtella’

100gr sorrel (Haxixa ngliza /qarsu ) imhalta u imnixfa

Salvja friska. biex izejjen

Method

Itfa il-melh u il-bzar fuq is-salamun. Idlek tagen non stick biz-zejt taz-zebbuga.

Poggi it- tagen fuq nar moderat sakemm jishon. Zid is-salamun u sajjar ghal 5 minuti sakemm isir sew .

Sadanitantt go kazzola zghira , dewweb il- butir fuq nar moderat u aqli il- basla waqt li thawwad spiss , sakemm jirtabu . zid il- krema u il- haxixa ngliza inbidlet kompletament . Irranga s-salamun fuq 2 platti shan , zejjen bis- salvja u servi fil pront biz- zalza tal- haxixa ngliza fuqhom

Ingredients

1-2 tablespoon medium curry paste

200ml reduced fat coconut milk

600ml hot vegetable stock

200gr smoked tufu, cubed

200gr choi, chopped

A handful of sugar snap peas

A  4 spring onions , chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugarsnap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Ingredients serve 2

600gr tomatoes

300gr mozzarella cheese

Lots of fresh basil leaves

125gr Extra virgin olive oil

Fresh Basil

Method

Slice the tomatoes into even slices.

Drain the fresh mozzarella and slice even in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarellacheese slices overlapping slightly in separate serving bowls . 

Sprinkle the fresh basil leaves on top to give more color and taste, and drizzle with olive oil. 

Ingredients serve 4

1 kg brussels sprouts

150gobon Edam

Bzar u melh

200gr perzut

4 strixxi bacon

Tursin imqatta rqiq.

Method

Sajjar il-brusels sprouts f’hafna ilma bil-melh.

Meta jkunu lesti kessah u saffi. Isajjarx izejjed ghaliex jitilfu il- kulur u anke it- toghma tinbidel kontinwalment . Sajjjar il- bacon f’ tagen zghar

Aqta ‘ il- perzut u il- gobon kwadri uhallat mal- brussels sprouts .Meta jkun lest aqta bicciet zghar . Poggi kollox go dixx u sajjar fil- forn ghal madwar 20 minutes . serve hot .

Ingredients serve 6 .

1 small red onion  thinly sliced

one and one half tbsp lime juice

oneand on third light greek yougourt 

2 tbsp tandori paste      

1 kg chiken tights fillets, trimmed, cut into 3 mm pieces

 1 cup coiander sprigs

1/4 cup mint leaves

2 garlic cloves crused

lime wedges  to serve.

Method

Put the onion and 2 tsp lime juice in a glassbowl .

Season with salt. Stand coered fo 1hr .

Meanwhile combine 1 up of the ugout nd the andoripastein a large bowl  add chken and oss t coat . Thread onto skewers . Place in te fridge for at leas 15 minutes to mainate .

 Process the coriander mint, garlic, chilli and remaiing yougourt in a smal bowl.

Stir in he coriander paste until ombied .

Season .

Heat a barbiecueu chargill on medium . Cook chichen turning for 10 minutes or until cooked and lightly charred . Serve with dip and onion .

Ingredients

3 bajdiet

 75gr zokkor fin,

75gr lewz imfarrak

 150ml jogurt tal-frott,

25gr lewz imfarrak,

50gr tip icing sugar

Method

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6. Poggi l-ixkaffa in-naha ta fuq tal-forn. Idlek d-dixx b’bicca karta tal-hami midluka bi ftit butir gharbel id-dqiq go skutella kbira. Itfa iz- zokkor u il- bajd u habbat it-tahlita tigi kremuza. Gharbel id-dqiq u zidu mat-tahlita tal-bajd permezz ta’ imgharfa. Fera’ fid-dixx li tkun hejjejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur. Sadanitant hejja sarvetta erga iftah l- isponge u delle il-jogurt tal- isponge fiha. Erga iftah l-isponge u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqhaFerrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.

Ingredients

200gr local prawns

Dash of olive oil

2 fresh garlic leaves

Salt and pepper

Garish with lemon slice

Fresh rosemary

Method

Clean all the prawns from the shell and cut into small pieces . Add the olive oil , chopped fresh garlic , strawberry , lemon juice

Salt and pepper in a bowl and mix togewther .

In a circular shape or berger press add the mixture together .

Transfer on a plate., and add the garish . Serve cold .

Ingredients

Organic Zuchini

Organic scallions

organic lemon

protain

burger spice blend

cooked peas

organic bell pepper

lemon tahini dressing

salt black pepper olive oil

method

Using the large holes of the box , grater , coarsely grate enough zuchini in a kitchen towel and squeeze to remove as much moisture as possible . Trim the root ends from the scallion thinly slice keeping the white and green parts separate . Set aside the green parts for the salad . Cut a small corner from the ground meat and drain off the excess liquid . Transfer to a plate and pat dry with a paper towel . In a medium bowl combine the zuchini white parts of the scallions lemon zest meat and burger slice blend . In a large frying pan over medium high heat warm 2 or 3 teaspoons oil until hot . Add the patties . Cook turning until browned and cooked to the desired doneness to and 4 minutes per side . Transfer to a plate . meanwhile prepare the salad.

Rinse the peas . Trim the root end from the lettuce chop the leaves . Remove the stem and seeds from the bell pepper from the pepper into 1/2 inch pieces . In a large bowl stir together 2 tablespoons lemon juice and 1 tablespoon oil season to with salt and pepper . Add the black eyed peas lettuce bell pepper the green parts of the scallion and toss to coat . Transfer the burgers and black eyed eyed pea salad . Spread 1 teasepoon to individual plates . Spread 1 tablespoon on the burger and serve the remaing dressing on the side .

Ingredients

Ingredients

500gr spagetti

2 chiken breasts

1 jar of pesto alla genovese sauce

A handfull of cherry tomatoes

Borges extra virgin olive oil

Ingredients serve 4

30 minutes preparation

Method

Cut the chiken breasts and saute over a low heat in a large frying pan with a little olive oil and  salt for about 5 minutes or until they turn golden brown. Remove & put by.

Boil the spagetti in plenty of salted water for 8 minutes in the meantime warm up the pesto sauce . In  the meantime warm up the pesto sauce in the same frying pan you use for the chiken . when the pasta is ready add the chiken back to the frying pan you use for the chiken. When the pasta is ready , add the chiken back to the frying pan followed by stained pasta adding a little of the water from the pasta as well . Mix together and serve with halved cherry tomatoes .

Tips :If you like contrast finish off the spagetti receipe with some grated cooking apple for a really original touch.

Ħin: siegħa u 15-il minuta

Isservi: 4 persuni

• 4 tadamiet imdaqqsin
• 100 g ġobon feta
• Basla, maħkuka
• Mgħarfa tursin frisk, imqatta’ rqiq
• Mgħarfa ħabaq frisk, imqatta’ rqiq
• Mgħarfa origanu frisk, imqatta’; jew kuċċarina mnixxef
• 60 g dqiq
• Kuċċarina trab tal-ħami (baking powder)
• Melħ u bżar mitħun frisk
• Żejt taż-żebbuġa, biex taqli

Tħejjija:

1. Aqsam it-tadam, neħħilu ż-żerriegħa u b’kuċċarina aqlagħlu l-laħam u qattgħu. Poġġih f’passtur, roxxu bi ftit melħ u ħallih joqtor għal 30 minuta.
2. Fi skutella ħallat flimkien it-tadam, il-basla, it-tursin, il-ħabaq, u l-origanu, u farrak ukoll il-ġobon feta. Fi skutella oħra ħallat id-dqiq mat-trab tal-ħami.
3. Żid it-taħlita tad-dqiq ma’ dik tat-tadam u ħawwadhom sewwa b’mgħarfa sakemm it-taħlita tkun xotta biżżejjed biex tifforma l-pulpetti. Jekk tkun għadha ratba żid ftit aktar dqiq. Poġġi t-taħlita fil-friġġ għal 30 minuta.

Ferra’ biżżejjed żejt f’taġen kbir biex tiksi l-qiegħ u saħħnu sew. B’mgħarfa mxarrba poġġi mimli mgħarfa tat-taħlita fiż-żejt sakemm joqogħdu fit-taġen. Xarrab l-imgħarfa bejn waħda u oħra biex it-taħlita ma teħilx. Bl-imgħarfa stess agħtihom forma ta’ pulpetta u aqlihom għal 2-3 minuti

fuq kull naħa sakem jiħmaru. Tellagħhom mit-taġen u poġġihom fi platt miksi bil-karti tal-kċina biex joqtru.

Ingredients

Small  part baked bagette

1 garlic clove, halved

 6 tablespoon tomato puree,

12 tablespoon passata, selection of toppings,

 Ham,

 salami ,

 tuna,

 olives

Red and yellow peppers,

 mushrooms

Cherry tomatoes,

 sweetcorn,

 mozzarella,

 grated parmeasan

 pesto

Method

Preheat the oven to 220 gas 7 . bake the bagette for 12/15minutes or until cooked

halve the bagette , lengthways , place on a baking trauy and put back in the oven for a further 5 minutes to crisp up . while until warm , rub each bagette half and cut aside of the garlic . spread each piece with 1 tablespoon of puree followed by 2 tablespoon of passata . decorate with the different toppings sliced , according to taste. Put the pizzas on a baking trayand bakand bake for 6/8 minutes until the cheese is melted and golden   

Ingredients

4 tablespoons olive oil

1 lb red bell peppers halved cored and desceeded

2*13 cans chickpeas drained and rinsed .

5 oz feta cheese crumbled

1 red chilli peppers crumbled

1 red chilli seeded and finely seeded

2 cups aragula leaves or baby leave spinach

8 cherry tomatoes quatered

handfull of mint chopped

handfull of cilantro chopped drizzle of red wine vinegar

black pepper

Put the red peppers on a baking sheet and drizzle over half the olive oil . place vin a preheated oven 400/c to 15minutes turning after 5 minutes

Remove from the oven off the skins and slice the flesh chill aragula leaves or spinach , tomatoes and herbs to nthe serving bowl and mix together with a large spoon . drizzle the remaining olive oil over the salad , add the red wine vinegar . season with pepper and gently mix .

Serve the salad with grilled meats or fish with warmed gluten free pitta bread . For lentil and tomato salad and crispy bacon . One and one forth . put lentilin a saucepan of boiling water according to the package instructiouns then drain well . Whisk together 2 tablespoons olive oil , 2 tablespoon gluten free . 2 tablespoons olive oil . gluten free dijon mustard . 2 tablespoon honey .

1 tablespoon balsamic vinegar and a handfull of chopped fresh herbs in the bowl . Stir in the warm lentils with 2 large handfulls of chopped stir in the warm lentils gluten free Dijon mustard 2 teasepoon honey , chopped fresh herbs in a bowl . stir in the warm lentil with 2 large handfulls of baby spinach , 1 cup sundried tomatoes in oil and 4 oz crumbled soft goats cheese . broil 6 bacon slices until brown and crisp , cool a little , then roughly chop and sprinkle over the salad .

Ingredients serve 4

1 teasepoon butter

1 teasepoon vegetable oil

1 onion finely chopped

4 oz. Bacon – chopped

1 lb. flavored potatoes peeled and cubed

1 lb. Mixed skinless firm white fish fillets , cubed

10 oz. skinless smoked haddockj fillets , cubed

8 oz raw shrimp , peeled and devined

2/3 cup light cream

salt and black pepper

chopped parsley to garnished

Method

Heat the butter and oil in a large saucepan, add the onion and fry for 3 minutes until softened. Add the bacon and fry for 3-4 minutes more or until beginning to brown.

Add in the cornstarch and cook stairing for 1 minute, then gradually, add the stock and milk and cook, stairing all the time, until thickened and smooth. Mix in the potatoes and simmer for 10 minutes , then add the fish and cook gently for 5-6minutes more until just cooked through.

For spiced corn chowder , fry the onion as above , adding 1 seeded and chopped red chili , omit the bacon . Stir in the cornstarch then gradually stir in 2and 1/2 cups gluten free vegetable stock and the milk as above. Mix in 1 and 1/4 peeled and chopped potatoes and 2 *7oz cans drained corn kennels and simmer until the potato is tender . Season well ladle into bowls and sprinkle with a handful of parsley or cilantro .

Ingredients serve 6

400gr can chickpeas drained and rinsed

Juice of a lemon

1 garlic clove crushed,

 5 tablespoons extra virgin olive oil.

 4 tablespoon tahini

5 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Pitta bread or toasted flat breads to serve

Method

Put the chickpeas, lemon juice, tahini, garlic and oil into a blender or food processor . Season gerenously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, thencover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Serve 4

Ingredients

155gr firmly packed brown sugar

170gr plum jar

1 tablespoon fresh orange juice

6 whole star anisette

7 kg whole leg ham on a bone,

Whole cloves sliced thinly,

250gr water

250gr star anizetta to decorate

Method

Preheat oven to 180 degrees celcius. Place on oven shelf in the lowest position and remove the other shelves.   Line a large roasting baking paper. Place the sugar, jam, orange juice, over low heat.

Cook staring for 3 minutes or until the sugar dissolves . Set aside to cook.  Use a sharp knife to cut around the shanks in a zigzag pattern about 10 cm from the end of the ham.

Carefully lift off the rind around the edge by running your fingers between the rind and the fat . Trim the excess fat from the ham leaving a 1 cm cover all over. 

Trim the excess fat from the ham, leaving 1 cm thick, covering all over.  Use a knife to score the fat in a diamond pattern about 5 cm deep .  

Stud the centries of diamond with cloves .  Place the ham on a wire rack in the pan .  Wrap the shanks in foil. Pour half the glase over the ham and brush to coat .

Bake for 30 minutes . Brush the ham with the remaining glase reserving the star anaisetta and the remaining anisette . Set the ham aside to rest before carving. 

Transfer to a serving platter .

Ingredients serve 6 .

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 –flavouredham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and 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 onions bacon 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 cooker 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 half the 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 .

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refregerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .