Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

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

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

Ingredients Serve 6 to 8

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredients

For the pudding

750gr water

600gr red apples , peeled and diced

400gr soft butter

600gr Brown sugar

3 large eggs

600gr sieved plain flour

30gr baking powder

20gr soft

for the compote sauce

250gr chopped dried figs

50gr toasted and chopped walnuts

200gr water

75gr red wine

60gr brown sugar

25gr cocoa powder

1 tsp orange zest

Pinch cinnamon

Pinch ground nutmeg

Pinch ground star anise

Method for pudding

Preheat the oven to 150/c . Ingredients in a pot and bring to a simmer. Once dates have softened down. take off the heat and blitz with a hand blender until smooth, put aside to cool. once cooled, add ingredients to a blended date mixture and whisk in till full incorporated . finally , add Ingredients to a mix and fold in with a spatula till fully incorporated and no lumps are present . Add pudding mix to a loaf tin or a shallow baking tray lined with parchment paper and bake for 40 minutes or till a knife emerges clean after inserting into the pudding . Set aside to cool and cut to desired thickness and size .

Method for sauce

Place all the ingredients into a pot and bring to a simmer. Cool down to a thick, syrup -like consistency When ready to serve, slightly warm the pudding in a microwave and serve with a spoonful’s of compote Finish with a scoop of vanilla ice-cream and toasted crushed hazelnuts .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperature but I prefer it warm .

Ingredients serve 4 .

Butter to greese

4 sun dried tomatoes

4 medium eggs

4 tablespoon double cream

Salt and freshly ground black pepper

Granary bread to serve (opitional)

method

Preheat the oven to 180°C/ gas 4 .

Greese 4 individuals ramekins . put a tomato into each ramekins and season to taste with salt and ground black pepper . carefully break an egg on top of the tomato then drizzle 1 tablespoon of each egg . Bake for 15-18minutes – the egg will continue to cook once3 they have been out of the oven . Leave to stand for 2 minutes before serving . Serve with granary bread if you like.

Ingredients

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Method

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Feeshly grated nutmeg

4 eggs

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , translucent and just beginning to turn color . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in the cream . Bring to the boil starring continuously and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre-heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .

Ingredients

For the Gnocchi

1 kg fresh maltese cheeslet drained

100gr aged cheeslet grated

300gr semolina

4 eggs

2egg yolks

salt

For the pea puree’

1 whole unions

4 cloves garlic

1 sprig of thyme

300gr peas

For the crispy Artichokes

1 globe artichoke

100corn flour

For the sauce

500gr vegetable stock

50gr butter

2 minced garlic

100gr cherry tomatoes cut in half

fresh chives

Method for the Gnocchi

In a food processor , mix the cheeslet , eggs and salt together . Then slow fold in the semolina until you have a dough consistency. Refrigerate for 30 minutes . Once set , hand roll 15gr of the dough to form the gnocchi.

Method for the pea puree

Sautee’ the onions and garlic with the sprig of thyme in butter. Once sautéed, in the same pan add the vegetable stock and blanch the peas for 3 minutes . Blitz the peas together with the onions and garlic adding the liquid in a small additions as needed . Blend until you have a fairly thick smoothie puree’ . Then pass the puree through a fine sieve to have a silky finish . Season with salt to taste .

Method for the crispy Artichokes

Boil the Artichokes in salted boiling water for 1 hour . once cooked , cool down and remove the outer layers keeping the artichoke heart, toss in corn flour . fry at a temperture at 180/c until golden and crispy

Method for the sauce

Fry the minced garlic in butter and add the vegetable stock . Once it starts to boil , add the gnocchi and cook about 3 to 4 minutes until soft . Finish off with cherry tomatoes , chives and season for a creamy and flavored dish

Ingredienti isservi 4

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga 

Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin f’erba’ 

5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk , imqatta  ,

Mgharfa zerriegha tal-girasol mohmija

Method

Idlek il-ftieli tal-brungiel biz-zejt taz-zebbugau roxx il-bzar u il-melh. Jekk il- ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb  

Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minutasakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungielu il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar- minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod. 

Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .

Ingredients serve 4

1/2 small red onion thinly sliced

1 lemon halved

3/4 Diamond Crystal or 1 tsp Morton kosher salt plus more 4 large eggs , room temperature

2 garlic cloves , finely grated

1 packet cup baby spinach

2/3 cup whole milk , room temperature

1 cup tender herb leaves such as( dill, cilantro basil and or parsley), plus more for serving

2 tablespoon cornstarch

freshly ground black pepper

2 tablespoon butter , cut into pieces

4 oz smoked salamon

Method

1.Place a rack in the middle of oven and place a medium ovenproof skillet , preferibly cast iron , on rack . preheat oven to 425/c . place onion in a small bowl squeeze in juice of 1/2 lemon and add a big punch of salt . set aside. Slice remaining 1/2 lemon into wedges and set aside for serving .

2. Blend eggs and egg whites in a blender on high speed until very frothy about 1 minute. Add garlic , cornstarch and 3/4 teasepoon diamond cystal or 1/2 teasepoon , kosher salt and season with lots of pepper . blend to combine .

3. Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom . Immediately pour batter into pan . and bake pancakeuntil puffed and brown around the edges 20-25 minutes.

(It will start to deflate as soon as it comes out of the oven but don’t worry that’s normal. )

Top Dutch baby with smoked salamon , onion and more herbs ; season with pepper . serve with reserved lemon wedges for squeezing over.

ingredienti

65 meraq tal- laring

50gr zokkor “caster”

Zook tal- kannella

4 msiemer tal- qronfol shah

laringa slajsjatha rqiqa

lumija slajsjatha rqiqa

laringa slajsjatha irqiqa

750ml inbid ahmar

65 ml brandy

750ml ilma soda

jew luminata tal- lumi

silg

Metodu

Ara li il-kapuljat ikun mghoddi darbtejn mill-magna.

Hall at sew flimkien il- kapuljat , il- perzut , it- team u il-hxejjex aromatici.

Sid il-melh , l-inbid , l-inbid u il- Brandi.

U halli it- tahlita toqoghod goal madwar saghtejn .

Iksi il-qiegh tad-dixx tal-hgieg tal-forn bl-istrixxi tal-bejken, ixhet it- tahlita u aghfas b’ furketta

Zejjen il-wicc bir-rand u sajjar banju Marija go forn baxx goal him twil .

X’hin isir pate, hallieh jibred u aqilbu wiccu l-isfel.

Servi kiesah ma’ tal- hobz mixwi jew ma kontorn ta l-insalata

din ir- ricotta hija ideali goal bufe’ abjad

Ingredients

1 john dori ()approx. 1.6-2 kg

3 leeks

1 fennel bulb

3 celery stalks

1 litre white wine

1 sheet konbu seaweed

6 sheets nori

3 gr high quality saffron

300cream

200gr butter

salt

method

Start by filtering the fish carefully and divide into 4 equal portions , rest in tray with absorbent paper and put aside in the fridge . Clean carefully all the “xewk “put in a small pot add the vegetables and white wine cover bones with water and bring to the boil Skim off impurities at the top , simmer for 20 minutes . switch off and let stock rest for an hour ; pass through a fine strainer Soak seaweed in 200ml of the stock and set aside for 10 minutes . stain again the 200ml stock and put in a small pot and reduce on high heat with 3 grams saffron till thick . Add cream and reduce again . finish with 2 knobs ice- cold butter . Arrange seasoning with salt and lemon juice . Bring fish fillets to room temperture and season with salt . warm up to a pan with a bit of neutral oil . pat dry fish and start frying on high heat with 3 grams saffron till thick . Add cream and reduce again . Finish with 2 knobs ice- cold butter . arrange seasoning with salt and lemon juice .

Bring fish fillets out at room temperture and season with a bit of salt . Warm up a pan with a bit of nuetral oil( no olive oil).

pat dey fish fillets and start frying on high heat skin side foe 5minutes each side . . Add baste fillets fish fillets till butter is almost burst . Remove fish from pan and season with lemon juice

Warm up the sauce and put each fillet in a plate , garished with the seaweed and put sauce on top of the fish fillets .

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 sanding 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 flavoring 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 flavoring 15 minutes in moderate oven 350°C. until brown.

Ingredients

3 cups gluten free vegetable stock

2 lemon grass stalks halved and bruised

2 garlic clove finely sliced handfull of cilantro stalks finely chopped and leaves torn

2 kaffir lime trees

2 red chillies seeded and halved

2 inch fresh ginger peeled and halved

3/4 sliced green peas topped and tailed then sliced

7 oz can water chestnuts drained and sliced

7oz Firm tufu , cubed

4 scalliouns sliced

1 cup basmati rice

Method

Pour the stock into a large saucepan, stir in the lemon grass vginger, cilantrostalks , lime leaves , chillies and ginger and simmer for 10 minutes .

Remove the pieces of ginger and lemon grass .

Add the beans , water chestnuts , tufu and coconut cream and simmer until the beans are just tender . Meanwhile cook the basmati rice in a saucepan of boiling water according to the packet instructions .

Sprinkle the remaining cilantro leaves over the soup ladle into bowls and garish with the remaining rice , for each person .

For thai chicken noodle soup make the soup as above , replacing the tutu with 10 oz cooked and bell pepper . omit the rice and replace with 1 oz cooked rice noodles

Ingredients

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed Gobon tal-hakk

Method

Ghalli it-tarja uhallieha ghal dente

Hallieha toqtor go passatur

Poggi it- tarja f’ borma kbira u maghha zid l-irkotta mghafga il-pesto , il-bajd , il-gobon u ftit bzar kemm tiggosta.

Hawwad kollox sew

sahhan tagen non stick

Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi

Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’diversi frejjeg .

Servi it-tarja moqlija shuna. Tista tferrex ftit gobon mahkuk fil-wicc u servieha mal- insalata fil-genb tal- platt .

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 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

1 lb red bell peppers

halved and seeded

2 tablespoon olive oil

1 large onion, chopped

2 garlic cloves , crushed

5oz choriso sausage, sliced

1 teasepoon ground cumin

1 teasepoon smoked paprika

1 lb tomatoes halved and desceeded

two and one half gluten free chicken or vegetable stock

handfull of parsley , chopped

salt and black pepper

Method

Put the red peppers on a baking sheet and roast in a preheated oven, 400/f, for 10-15 minutesturning for 5 minutes .

Heat the remaining olive oil in a large saucepan while the peppers are roasting and add the onion, garlic and chorizo and fry for 3-4 minutes or until the onion is softened and the choriso nis begining to brown . stir in the spices for 1 minute .

Add the tomatoes and the stock to the saucepan and season well. Bring to a boil and simmer for a furthur 5minutes.

Remove the peppers from the oven , skin and and roughly chopped the flesh. Add to the soup and simmer for a further 15minutes .

Remove from the heat and allow to cool for 5minutes . Roughly blend in a food processor or blender if desired then stir in the parsley and stir .

For tomato soup and creamy basil omit the red peppers omit the red peppers as above, replacing the chorizo and spices and 1 chopped carrot and 1 chopped carrot and one chopped celery stalk. Add the tomatoes and vegtable stock in a food processor or blender until smooth. Puree in a food processor or blender until smooth . REturn to the pan and stir in 2 tablespoon mascarpone cheese and 1tablespoon pesto. Season and serve .

Ingredients

240gr wholegrain pasta

2 tablespoon olive oil

4 garlic cloves crushed

250gr chickpeas raised and drained

500ml homemade chicken stock

500gr fresh spinach chopped

2 tablespoon grated cheeslet

cracked black peppercorns to taste

Method

Fill a large pot 3/4 full of water and bring to hte boil . Add the pasta and cook until al dente according to the packet directions

In a large skillet , heat the olive oil and garlic over medium heat . Add the chickpeas and vegetable broth .

Stir until warmed through . Add the spinach . Heat until the spinach is wilted .

Divide the pasta among the plates . Top each serving with the prepared sauce , 1 teasepoon grated cheeslet and peppercorns to taste .

Ingredients serve 4 .

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 chipolata’s adobo chicken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole

1 green jalapeno or serrano chilli deseeded and finely chopped ½ small onion finely chopped

1 lime juice only .

Small handful fresh coriander roughly chopped

To serve

½ lettuce shredded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chicken is cooked through as the juices run clear . slice the chicken into stripes . divide the tortillas between four plates, with the rice, chicken sauces and lettuce.

Fold up the bottom of each tortillas, then fold the side and roll to container the filling, cut in half and serve .