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.

kikra u nofs stock

400gr tigieg nej

50gr margerina

meraq ta’ nofs lumija

2 abjad tal- bajd

400Vitella mqatgha f’ bicciet zghar kwadri

50gr kunserva

hobza zghira xotta 50gr

Nocemuskata

Tursin imqatta irqiq

Poggi l- istokk u nofs tazza ilma go borma u qalli . Itfa il- vitella u it- tigieg . Sajjar ghal madwar 50 minuta minghajr melh Jekk titla xi rawha fil-wicc u xaham ipprova igbru b’kuccarun jew imgharfa kbira.

Meta il-vitelli u it-tigieg ikunu lesti, igbor mill-ilma u kessahizda il- likwidu zzommu . Fl- ilmaitfa hobza zghira li tkun xotta idlek forma ta’ kejk tawwalija

Igbor il-hobz mill-likwidu u flimkien mat-tigiega u il-vitella, poggi go, liquidizer u hawwad sewwa . Zid il-kunserva, meraq tal-lumija , bzar u melh u nocimuskata .

Hawwad tajjeb l-abjad tal-bajd sakemm dawn jigu nieqsin . Zid l-abjad tal- bajd fuq it- tahlit tal- laham . roxx ftit tursin .

Poggi it- tahlita go forma li bajd fuq it- tahlita tal- laham . Roxx ftit tursin . Poggi it- tahlita go forma li tkun dik . Ghatti b’aluminium fol u dawwar tajjeb ix- xfarijiet biex it- tahlita ma’ tohrogx . Poggi il-forma li ghandek bit-tahlita go dixx bl-ilma, banju marija u sajjar fil- forn li tkun dlikt . Ghatti b’aluminium foil u dawwar biex it-tahlita ma tohrogx .

Poggi l-forma li ghandek bit-tahlita go dish bl- ilma banju marija u sajjar fil- forn ghal madwar siegha . meta tiksah ,ohrog fuq dish u servi b’ mayoneise u insalata .

Ingredienti isservi 4 persuni.

Hin 1hr u 15 il minuta.

• 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

Thejija

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

Ingredienti

800gr patata

25gr margerina 300gr halib

tursin imqatta frisk

25gr dqiq

bzar u melh

Metodu

Sajjar il-patata bil-qoxra b’ kollox b’ hafna ilma u melh .

Meta tkun lesta nehhi l-ilmau kessah . Qaxxar u aqtaf’ bicciet ftit hoxnin

Ipprepara iz-zalza . zahhan il-halib. dewweb il-margerina f’ kazzola u ibda hawwad sewwa . Nehhi minn fuq in-nar . Ftit ftit ibda zid il-halib u hawwad il-hin kollu .

Erga poggi fuq in- nar , dejjem kompli hawwad il- hin kollu. Erga poggi fuq in- nar , dejjem kompli kompli hawwad (5.)hames minuti.

Zid ftit bzar melh u tursin .

Irranga il- patata go receipjent u fil- wicc itfa il- beshamel sajjar forn ghal madwar ghaxar minuti (10).

Servi shuna.

Ingredients

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes .

Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes.

Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

Ingredienti

600gr karotti mqattgha

2 imgharef zejt vegitali

basla imqatgha

mgharfa ginger frisk imqatta

kuccarina trab tal-kari

litru stokk tat-tigieg jew tal-haxix

250ml halib tal- bott

2 imgharef soy sauce

2 imgharef meraq tal- lumi ahdar

niskata melh

Metodu

F’ kazzola kbira sahhan iz- zejt u zid il- basla u il- ginger . Sajarha sa ma jirtabu . zid it- trab tal- kari u hawdu sew mat- tahlita

zid l- istokk u il- karotti u x’ hin jiftah jaghli baxxi in- nar u aghsar it- tahlita fi blender . Erga’ poggi is- soppa fuq in-nar u hawwad il-halib , is-soya milk u il-melh.

Hawwad il- meraq tal- lumi ahdar ezatt qabel isservi is-soppa.

Ingredients serve 6

400 can chichpeas drained and  rinsed

Juice of a lemon 1

 garlic clove crushed,

 10 tablespoons extra virgin olive oil.

 4 tablespoon tahini

,Salt and fresghly ground black pepper

,Pittabread or toasted flatbreads to serve

Method

Put the chichpeas , 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.

Ingredients

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 pints well –flavoured ham 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 onionsbacon 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 coker 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 halfthe 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

8 small squid cleaned

500gr shelled broad beans

80 gr peppered sheep cheese , grated . Juice and zezt of 1 lemon

3 garlic cloves , finely chopped

½ teasepoon chilli flakes

15ml raspberry vinegar

Small bunch of parsley , finely chopped

12 cherry tomatoes , halved

100ml extra virgin olive oil

Sea salt and freshly cracked pepper

Method

Cut the sqid in half and using a pointed knife make criss cross on the squid

. heat a pan with the oil , cook the garlic and the chilli for 30 seconds and stir in the sqid and cook on high heat for 1 minute .

Remove from the heat , transfer to an oven dish and mix in the lemon juice , zezt , vinegar , beans , tomatoes and seasoning .

Roast in a moderate oven at 180°C.  for about 7 minutes .

Remove from oven add parsley , plate and when still hot sprinkle with the cheese leaving it to melt in the sqid dish .

Ingredients serve 2

• Organic sweet potato
• Organic romaine heart or other lettuce
• Organic grape or cherry tomatoes
• Organic scallions
• Organic fresh parsley
• Sherry vinegar
• Your choice of protain
• Sun basket Berger spice Blend
• Paleo mayo
• kosher salt
• freshly ground black pepper
• olive oil

Method

1. Prep and roast sweet potato fries .

Heat the oven to 450/f.

Scrub or peel the sweet potato . Cut the potato in the half lengthwise then cut each half lengthwise into 1/2 inch thick slices .

On a sheet pan , drizzle the sweet potato with 1or 2 teasepoon oil season generously with salt and pepper and toss to coat . Spread in an even layer and roast, turning once halfway through until the potato is tender and lightly browned 20-25 minutes. Meanwhile , prepare the rest of the meal.

2. Prep the Romaine make the tomato relish .

Trim the root from the romaine heart remove as many of the largest outer as you like for the burger’s and save any remaining romaine for another use . Cut the tomatoes into quarters. Trim the root from the scallions; thinly slice the scallions keeping the white and green parts separate. Set aside the white parts from the patties. Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside from the patties.

In a medium bowl, stir together the tomatoes, sherry, vinegar, green parts of the scallions, half the parsley and 1 to 2 teasepoon oil. Season to taste with salt and pepper . Let stand, stairing occasionally, while you prepare the burgers .

3. Make the patties . Cut a small corner from the ground meat packing liquid. Transfer to a plate , pat dry with a paper towel.

In a large bowl , combine the ground meat burger spice blend , white parts of the scallions and remaining parsley . Season generously with salt and pepper and mix gently until just combined . Using wet hands form the mixture into 2 or 4, 1/2 thick patties .

4. Cook the patties.

In a large frying pan over medium high heat, warm 1 or 2 tablespoon oil until hot but not smoking . Add the patties . Beef , lamb, pork or plant based impossible burger; Cook turning once , until browned and cook to the doneness 2 to 4 minutes per side .

Terkey or chicken ; Cook turning once until browned 4 to 6 minutes per side .

Serve

Transfer the romaine leaves to individual plates . top with the burgers each with 1 tablespoon mayo and spoon on the tomato relish . Serve with sweet potato fries and remaining mayo on the side.

Let your mayo do double duty all of it asa berger topping transform some of it into a dipping sauce for a sweet potato fries stir in the little of the burger spice, blend and season to taste with salt and pepper .

Ingredients

200gr dqiq self raising mgharbul

2 bajdiet imhabta

300gr gewz imqaxxar

200gellewz imqaxxar

400gr tamal

150 tin niexef

150gr passolina

kuccarina essenza tal-vanilja

qoxra mahkuka trab tal-kannella

qoxra mahkuka u il-meraq ta’ 2 laringiet

lewz biex izejjen il-wicc

300ml luminata bajda

Metodu

Kisser bicciet zghar il-gewz u il-gewz u aqta’ f’bicciet zghar u it-tama u it-tin

Xarrab it-tamal ghal madwar ghal madwar siegha f’liema fietel .

Idlek landa/dixx tal-(preferibilment it-toqba tan-nofs) bil-butir imdewweb u sahhan il- forn .

Hallat flimkien it-tamal mal-gewz u il-gellewz, it-tin il-passolina il-kannella, u il-qoxra u il-meraq tal-lumi.

Zid il-luminata, il-bajd u il-vanilja u erga’ hawwad sew.

Itfa’ ftit ftit mid-dqiq u kompli hawwad .

Poggi it-tahlita fil- landa/dixx u izejjen il-wicc bil-lewz.

Ahmi fil-forn fuq nar baxx sakemm jihmar il-wicc (Jekk tuza il- forn bil- fann ahjar).

Dejjem ticcekja it-torta tkun saret qabel tohrogha mill-forn.

Jekk tiggosta tista isservi is- soppa bi ftit “croutons”.

Ingredients

60gr walnutsroughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

method

In a dry frying pan over medium heat , toast the walnuts and pistachoes until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredients serve 4

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.

F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients Serve 4

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

400gr

Dried curly fettucine pasta .

250ridless bacon rashes , thinly sliced

40gr butter

400gr cup mushrooms , thinly sliced

5 shallots , ends trimmed , thinly sliced

425ml pouring cream

30gr shreaded parmeasan 

Parmeasan opitional extra to serve .

Method

Cook the pasta in a large saucepan of salted boiling water until al dente .

Drain .

Meanwhile cook the bacon in a large non stick frying pan in a large non stick frying pan over medium heat , stairring often for a 4 minutes or until golden . Use a fork to transfe to a plate .

Heat the butter in a frying pan .  

Add the mushrooms and cook , stairring oftenfor 5 minutes or until tender & the liquid has reduced .

 Add a pale section of the shallot and stir to combine .  stir to combine . stir in the bacon and cream .

Simmer for 6 minutes or until the mixture thickens slightly .   Add the parmeasan & romano & stir until well combined .

Add the pasta and green section of the shallot to the sauce .   Season with salt & pepper & toss untl well combined .   Add the pasta and green section of the shallot to the sauce . Season with salt & pepper& toss until well combined .

Divide the extra pasta among serving dishes .

Ingredients and method

 Aqli il-lampuki u fl- istess tagen aqli basla u ftit tewm flimkien ma ftit merdqux , naghniegh u habaq . Zid 2 imgharef kunserva three hills u hallih itektek ghal ftit .

Zid il-kappar u bicca dada tat-tigiega . zid tazza nbid ahmar .  Zomm it-tahlita .

Zid il-lampuki li tkun qlejt fil- bidu u wara erga bl- ghagina . taqqab il- wicc b’,furketta , qabbad il- forn halli jishon ghal 10 minuti u ahmi f’ forn moderat xi nofs siegha sakemm l- ghagina tihmar .

Ingredients serve 4

2 large sweet potato

1 large butternut squash peeled and cut into chunks

1 onion cut i nto wedges

2 garlic cloves peeled

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper paste opitional

+ extra to garish (opitional)

3and a half gluten free vegetable stock

1 teasepoon garam marsala

salt and black pepper

Put the sweet potato onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle with the baking sheet . sprinkle over the cumin seeds and drizzle with the oil . Place in a preheated oven 400/f and roast for 25-30 minutes until tender and golden

Tip; The roasted vegetables into a large saucepan with the pepper flakes and stock and bring to the boil and simmer for 10 minutes

Stir ; In the remaing ingredients heat through until piping hot then puree in a food processor or blender until smooth . Serve garished with a pinch of chilli flakes if liked and toasted gluten free bread .

For squash and lentil soup roast the squash and onion and garlic as above , omiting the sweet potatoes , for 20 minutes until nearly cooked

. transfer to a large saucepan and add 3 oz split lentils () rinsed and drained and 5 cups gluten free vegetable stock . Bring To a boil and simmer for about 25minutes until the lentils and squash are soft. Puree in a food processor or blender until smooth and season well with salt and pepper . Serve with warm crusty golden gluten free bread .

Ingredients serve 4

1 tablespoon olive oil

1 onion chopped

1 garlic chopped

1 red chilli pepper seeded and chopped

bunch of cilantro stalks and leaves chopped separetely

1 green red pepper cored seeded and chopped

1 tablespoon ground cumin

1 teasepoon smoked paprika

2*13cans black eyed peas , drained and rinsed

2 tablespoon sundried tomato paste

2 and one half gluten free vegetable stock

salt and black pepper

Method

Heat the oil in a large saucepan , add the onion , garlic and chilli and fry for 2 minutes . Add the cilantro stalks and green pepper and continue to fry for 2-3 minutes then stir in the cumin and paprika .

Stir in the beans , tomatoes , tomato paste and stock and bring to a boil and simmer for 20minutes .

Puree’ half of the soup in a food processor or blender then return to the pan with the cilantro leaves , (reserving 4 to garished ) season with salt and pepper and heating through until piping hot. Serve garished with the reserved cilantro leaves .

For guamule . To serve as an accompaniment roughly mash 1 stoned and peeled large ripe avocado with the juice of 1 lime in the bowls. . Stir in 1/2 cup chopped tomatoes , 4 sliced scalliouns , a handfull of chopped cilantro , 1 small seeded and a good seasoning of salt . Add a spoonful of the guacamole to the soup before serving .

ingredienti isservi 4

800gr Laham dghejf tal-majjal ta’ malta

bott pruna

berquq niexef

8 weraq tar-Rand

laringa u lumija

4 imgharef meraq tal-lumi

2 zejt taz- zebbuga

melh u bzar

kif isajjar

nehhi ix-xaham mill-majjal u aqta’ bicciet kwadri . Poggi il-majjal u aqta f’ bicciet “non- stick” u zid il-pruna u il-berquq. Biex taghmel l-imarinat hallat l-iskutella l-meraq tal- laring , iz- zejt, 4 weraq tar-rand u ftit melh u bzar . ferrghu fun il-majjal u il-frott u hawwad sakemm jinksew sew . Hallieh jimmarinar fil-frigg goal mill- inqas siegha.

Xarrab 4 skewers tal-injam fl-ilma kiesah . Nehhi l-immarinar u il-front mill-immarinar , izda erfa’ l-immarinar ghal-altar tard. dahhal il-majjal , il-pruna u il-berquq fl-skewers u alterna bl-uzu tal-weraq tar-rand .

Iggrilja l-skewers fun nar medju been 15 as 20 minuta . Aqlibhom ta’ spiss u xarrabhom u sikwit bl-imarinar sakemm il-laham tal-majjalikun sar Zejjen bi ftit flieli tal-laring u tal lumi u serve shun.

Ingredienti

250gr rkotta

Ftit spinaci friska jew tal- friza

ftit faqqiegh Mushrooms

Perzut tal- koxxa

Tadam zghir

4 bajdiet

ftit gobon mahkuk

bzar

Go skutella kbira habbat sew il- bajd flimkien mal- gobon mahkuk u il- bzar

Ghaffeg l-irkotta, zidha mat-tahlita u hawwad sew.

Go tagen jew fil-michrowave sahhan ghal ftit minuti il-perzut u il-faqqiegh

Qatta’ l-ispinaciu zidha mat-tahlita flimkien ghal ftit minuti mal-perzut u il-faqqiegh.

Idlek sew biz-zejt dixx tal-forn u ferra’ it-tahlita fiha.

Ahmi il-fritata go forn shun fuq shana moderata ghal madwar nofs siegha sakemm tkun saret minn kullimkien.