Ingredienti

basla imqatta irqiqa

LItru stokk tat- tigiega

bajda imhabta

ponn imdaqqas spinaci friska

melh u bzar

Metodu

f’ Borma imdaqsa, qalli il-basla. , zid l-istokk u tektek ghal 10 minuti . Lahlah l- ispinaci friska qattarha sewmill- ilma u tektek ghal 10 minuti . Lahlah l-ispinaci qattarha mill-ilma u itfa fil-borma taghli. Sajjar sakemm l-ispinaci tkun irtabet .

zid il-bajda imhabta u hawwar il-bzar u il-melh . Itfi minnufih. Zejjen u servi kif tixtieq.

Ingredienti

3 qarabaghlijiet mit-twil

15ml zejt taz- zebbuga

250gr mushrooms imqatta ‘

basla hamra imqatta irqiqa

2 sinniet tewm

50ml inbid abjad

200gr polpa tat- tadam

1/2 kuccarina zokkor

1/2 kuccarina trab tal- kannella

400ml halib

50gr butir

50gr dqiq

gbejna bajda mahkuka

50gr gobon tal- hakk

niskata nocemuskata

1/2 kuccarina mixed spice

bzar u melh

werqa randa

Metodu

Qatta’ l-qarabaghli mit-tul hxuna ta’ 1cm . Roxx ftit melh u hallih joqoghod . Ixxotta bil- karta tal-kcina fuq pjanca tal- forn miksija bil- karta tal- forn idlek ftit zejt u ixwi il- qarabaghli fil- forn b’ temperatura ta’ 200/c marka tal- gass 6 ghhal 20 minuta .

Sahhan iz-zejt taz-zebbuga fuq nar moderat u zid il-basla ghal 20 minuta Sajjar sakemm jirtabu zid it- tewm u il-mushrooms . sajjar sakemm jirtabu il- meraq jinxtorob . zid l- inbid hallieha tevapora . Minnufih zid it-tadam iz-zokkor it-trab tal-kannellau niskata melh . Hawwad u stenna sakemmiz- zalza tiftah taghli . baxxi in- nar u tektek sakemm is- shana taghqad

Sadanitant f’tazza tal-kejl ferra il-halib, zid id dqiq in-nocemuskata (nutmeg)u il-hwawar imhalta. Hawwad sakemm jinhall . dewweb il-butir f’kazzola u zid it-tahlita tal-halib. hawwad kontinwalment b’ imgharfa ta l-injam . W

Ingredienti

500gr piselli niexfa

mgharfa zejt taz- zebbuga

karotto kbir mghatta bicciet zghar hafna

zokk ta karfusa imqatta irqiq

litru stokk tat-tigieg jew tal-haxix litru ilma

225gr perzet tal-koxxa imqatta

kwart ta’ kuccarina saghtar frisk.

Metodu

Xarrab il-piselli fl-ilma ghal madwar kwarta .

Nehhi ir-raghwa li tilfu fil-wicc . Ghalli ghal madwar 3 minuti . Qaxxar il-piselli go passatur

Sahhan iz-zejt go borma kbira il-piselli go passatur . Sahhan iz-zejt ghal madwar tara il-basla rtabet . Zid il-kottiu il- karfus u kompli sajjar sakemm il-haxix sar.

Zid il-piselli warrab l-istokk u l-ilma u hawwad kollox f’daqqa .

Poggi fuq in- nar sakemm tkun tibda taghli . zid il- perzut , il- werqa randa u is- saghtar . Naqqas il- fjamma , ghatti il- borma u sajjar bil- mod ghal madfwar siegha u nofs sakemm tara li l- ingredienti kollha gew rotob hafna . Nehhi il- werqa randa . Zid bzar u melh skond gostik . servi is- soppa shuna .

Ingredienti

Pakett ghagin sfiljulata rettangolari lesta

2bajdiet kbar

170gr zokkor

150dqiq 00

50lamtu tal- patata (potato starch

120gr butir

50gr sultana

50gr lewz imqaxxar

40gr qoxra ta’ laringa

mahkuka

3imgharef gamm tal-hawh

kuccarina essenza tal-vanilla )

metodu

Go skutella habbat flimkien il- bajd u iz- zokkor u il- vanilja sakemm jigu xkuma

Dewweb il- butir go michrowave

Farrak nofs il-lewz halli il- bqija shah

iftah l- ghagina u poggi il- karta b’ kollox fuq tilar

Go skutella hallat flimkien il- lewz imfarrak , is-sultana , il-qoxra tal- laring, il-gamm tal-hawh , id-dqiq 00, u il- laghmtu tal-patata (potato starch , u it- tahlita tal- bajd).

Imla b’din it-tahlita .

Poggi il- lewz shih fil- wicc u ahmi fil- forn b’ 180/cghal madwar 30-35minuta . Hu hsieb li it- tahl.ta tibred sewwa qabel isservi minnha .

Ingredients

Mgharfa zejt taz-zebbuga

Basla

sinna tewm

300gr brokkoli

900gr stokk tal-haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel. Qatta l-basal u it-tewm. Sahhan mgharfa zejt f’tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . zid il-buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l-istokk kwazi inxtorob . imbaghad zid l- istokk l-istess mod sakemm l- istokk jifdallek kuccarun wiehed biss Dan il- process jiehu 25 minuta .

Qatta is-salmon , zid is-salmon u il-kumplament tal-istokk fit-tagen fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is- salmon huwa imsajjar u il- buckwheat ikun tari.

Qatta il-brokkoli fi fjuri zghar. Sajjar il-brokkoli fl-ilma sakemm isiru Saffihom fl-ilma u zidhom mal-buckwheat , flimkien ma xibt il-qoxra ta’ lumija mfarka u il-yougourt . Hawwar bil-melh u il-bzar u servi.

Ingredienti

3 qarabaghli mit- twal Zuchini

100 gr gobon cheddar mahkuk

100gobon tal- hakk

2 bajdiet imhabta

bzar u melh

100gr breadcrumbs

Metodu

ahsel sew il- qarabaghli u hokkhom

poggi karta tal- kcina fuqhom u igbor kemm tista ilma minnhom.

. poggi il- qarabaghli mahkuk go sarvetta u aghsru b’ idejk biex johrog kemm tista ilma minnu poggih go skutella mdaqsa . zid il- kumplament ta l- ingredienti u hawwad sew. kessah it- tahlita fil- frigg ghal madwar 30 minuta . kessah it- tahlita fil- frigg ghal madwar 30 minuta . Ifforma bhal cilindri jew inkella pulpetti u ahmi forn moderat ghal madwar 30minuta sakemm tarahom li ghaqdu hadu il- kulur u il- gobon ikun dab. jistghu jisservew kemm shan kif ukoll kieshin

Ingredients make about 225gr

225gr plain flour

2.5ml plain salt

100 margerine or half butter

half lard

flour for rolling out

Method

Sift thhe flour and salt into a bowl , then rub on the margerine until the mixture resemblesfine breadcrumbs

add enough cold water to make a stiff dough press the dough together with your fingertips . if time permits wrap a greese proof paper and rest in the fridge for 30 minutes to use roll out on a lightly flavoured surface

whole meal variation

although wholemeal flour can be used on its own this does not create a rather chewy pasty . using 100gr each of plain flour gives a very satisfactory results

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 orang
• 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.

Ingredients

500gr ghagina sfiljolata

Mili mielah

3 imgharef pesto

2 imgharef zebbug iswed imqatta irqiq

2 imgharef tadam imqadded imqatta irqiq

2 qlub tal- articokes imqatghin irqaq

120gr mozzarella mahkuka

Bajda imhabta

Mili helu

3 imgharef nutella

25 gelewz imqatta bajda imhabta

2 imgharef ghasel imsahhan gunglien

Mgharfa gellewz mohmi mqatta fil- wicc

Method verzjoni mielha

Sahhan il-forn ghal 200˚C/ gas 6 .

Hallat flimkien iz-zebbug, it-tadam imqadded u il-qlub tal-articokks .

Iftah l-ghagina u aqta’ 2 crieki ta’ 25cm.   Poggi cirklu minnhom f’turtiera miksija bil-kartaforn u idilku bil- pesto. Halli bordura ta’ 2.5cm madwar ic cirku mhux midluka . Roxx il-mili taz-zebbug, tadam imqadded u il- qlub tal- articokks fuq il- pesto u roxx il-mozzarella fil-wicc.  Poggi ic-cirku l-iehor fil-wicc. Immarka ic- centru b’ tazza zghira . Aqta l-ghagina f’4 kwadri minghajr ma tmiss ic-cirklu tan- nofs u imbaghad erga’ aqsam min-nofs kull bicca . Hekk ghandu ikollok 4 strixxi kull kwadrant, b’ kollox 16 is-strixxa . Poggi fil- freezer ghal 5 minuti biex ikun facli tobrom l-istrixxi.  Obrom kull strixxa ghal darbtejn u halli it-truf catti. Erga’ dahhal fil-freezer biex tkun iktar facli tidlikhom bil- bajda imhabta.

Idlek it-torta tal- bajda imhabta u roxx il-gunglien . Erga’ dahhal fil-freezer ghal 5minuti biex it-torta izomm il- forma taghha .

Tista tiprepara it-torta gurnata qabel . Ghattieha b’kartastrazza u erfaghha fil- fridge jew fil-freezer .

Ahmieha ifrizata kif tkun ghal 20-25 minuta jew sakemm tiehu kulur dehbi u jinfetah .

Verzjoni helwa

Idlek in- nutella fuq wiehed mic-criki . Halli bordura vojtha ta’ madwar 2.5cm madwar ic-cirklu kollu.  Roxx il-gellewz imqatta fuq in- nutella u poggi ic-cirklu l- iehor fil- wicc . Aghmel l-istess procedura descritta fil-verzjoni mielha . Wara li tohrogha mill-forn idlek it-torta bl-ghasel u roxx il-gelewz imqatta fil-wicc .

Ingredients

2 lampukiet , imdaqsa

dqiq plain

zejt vegitali

bzar iswed

2 imgharef zejt taz-zebbuuga

basla imdaqsa rqiq

4 sinniet tewm , imqatta irqiq

kilo tadam imqaxxar u imqatta’

ftit naghniegh

4 imgharef kappar .

Method

Poggi id- dqiq bi ftit bzar go platt .

Gerbeb il-lampuka go din it-tahlita go dixx fil-frigg ghal madwar minuta .

Sadanitant ipprepara iz-zalza billi tqalli iz-zejt taz-zebbuga , il-basla u it-tewm .

Tektek iz-zalza kull tant hin sakemm taraha li tkun saret maghquda u sabieha .

Ibda aqli il-lampuka go tagen biz- zejt vegitali .

KIf jinqlew miz-zewg nahat , poggihom fiz-zalza u servi mill-ewwel.

Ingredienti ghal kejk

95gr dqiq self raising

1 kuccarina baking powder

1 kuccarina estratt tal-vanilla

1/2 kuccarina melh

128gr zokkor fin

mgharfa zejt

2 imgharef kulur ahdar

2 imgharef buttermilk

35gr trab tal kawkaw

4 bajdiet

Ingredienti ghal krema

130gr krema friska

50gr zokkor

115gr cream cheese

baking powder

melh

Method ghal kejk

Sahhan il- forn ghal 180/c, marka tal-gass 4. Idlek dixx tal-forn biz-zejt iksi karta tal-forn u idlek biz zejt ukoll . Habbat l-bajd ghal 5 minuti billi tuza whisk . Zid iz-zokkor u iz-zejt ftit ftit . Zid il-butternut, il-vanilla u il-kulur ta l-ikel. Gharbel id-dqiq , it-trab tal-kawkaw, il-baking powder u il-melh. Zid bil-mod mal ingredienti likwidi. Hawwad sakemm jithaltu tajjeb. Ferra’ it- tahlita fid- dixxli tkun hejjejt u ahmi ghal 15il minuta . Meta il-kejk jiksah uza cutter tonda u aqta fi 12 il-cirklu .

Metodu ghal krema

Hawwad tajjeb il-cream cheese bl-uzu ta whisk. Zid il- krema u kompli habbat velocita medja. Zid iz-zokkor.

Hallat sakemm l-ingredienti jithaltu flimkien . Poggi il-kejkijiet fil-qiegh tar-receipjent. itfa kuccarina krema fuq kull cirklu.

Poggi it-tieni cirklu fil-wicc. Zejjen bil-bqija tal-krema jew cikkulata fil-wicc. Ghatti kessah ghal saghtejn qabel isservih .

Ingredients

225plain flour , + extra for rolling and dreging 75gr butter

Ingredients

4 tablespoon chopped fresh coriander

1/2 crushed coriander seeds

1 carton plain yougourt

1 tin chickpeas

2 tablespoon olive oil

salt and pepper

4 lamb shanks

Method

Mix the fresh coriander with the coriander seeds and yougourt .

Place a chick peas in a food processor and blend . Add to the yougourt mix and stir in the olive oil

Pour over the lanb shanks and leave to marinade for 2 hours.

Preheat oven to mark 5 -180/c .

Place shanks into the oven proof dish together with the marinade . Season to taste . Pour over the lamb shanks.

Cover with foil and bake 1hour 30 minutes hours. Uncover raised heat and cook for a further 10 minutes .

Serve at once .

Din ic-cikkulata hija ricca fit-toghma u maghmulha minn zewg tipi ta’ cikkulata u hwawar.

2 tazzi halib

2 tazzi krema – double cream

Kwart ta’ tazza kokotina skura

kwart ta’ tazza zokkor

Kuccarina u nofs trab tal- kannella

Nofs tazza cikkulata skura imqatta bicciet zghar

Nofs kuccarina vanilla biex izejjen , krema friska imhabta – zkuk tal- kannella u marchmellows

Metodu

Go skutella zghira hawwad il-halib, il-krema, il-kokotina iz-zokkor u it-trab tal-kannella. Sahhan fuq nar baxx waqt li thawwad kontinwalment sakemm tishon imma ma jridx ikun jaghli l-ilma .

Zid ic-cikkulata u il-vanilla sakemm ic-cikkulata tinhall .

Servi mill-ewwel fil- maggijiet u zejjen bil-krema, marchmellows u iz-zkuk tal-kannella.

Ingredients serve 4

2 Tablespoon olive oil

1 large onion , chopped

2 large cloves , chopped

500gr diced butternut squash

1 tablespoon chopped sage

1 litre hot vegetable stock

350gr risotto rice

1 litre hot vegetable stock

100gr cooked chestnuts chopped

Large knob of butter

4 tablespoon chopped parsley

4 tablespoon chopped fresh parmeasan

Method

Heat the oil in a large pan , add the onion and garlic and cook for another 5 minutes , add the squash , sage and rice and cook for 2 minutes .

Pour in the stock and cook stairing reguarly for 15 minutes , add the chestnuts and cook for a further 5 minutes or until the rice is tender and the stock has been absorbed .

Stir in the butter , parsley and parmeasan , divide risotto beetween bowls , scatter with extra parmeasan season and serve.

Ingredienti isservi 8

ghal qiegh

200gr cikkulata tal- halib

6 paketti rolo cikkulata u tofi

2 paketti ta’ 37 gr maltesers

Fudge sauce

4 imgharef kawkaw

300ml krema dopja

400gr marchmellows

ghal mili

300gr gelat conad panna

300gr gelat pistachio u Giaduia

Metodu

iksi turtiera mil- molla ta’ 21cm b’ kartastrazza u dewwibha fil- michrowave . Battal 4 paketti Rolo u pakett Maltesers fit-turtiera u mal genb aghmel rolo ma’ Malteser. Ferrex il-kumplament tac-cikkulatini f’saff wiehed u llival mal-qiegh kollu. Halli kollox jiksah fil-frigg.

Biex taghmel il-fudge sauce:

Poggi il-kawkaw f’kazzola flimkien ma 8 imgharef krema dopja u il-marchmellows. Hawwad din it-tahlita kontinwament fuq nar bati

Ingredients serve 24

1 large duck breasts excessed fat trimmed off

1 tsp chopped thyme

chop the breast then caramelized with the onions and put the chutney . serve hot

500gr canga mqatgha f’ dadi

mgharfa majones

mgharfa margerina

basla imqatta irqiqa

3 sinniet tewm midrusin

ftit paprika

bzar iswed mithun

melh fin

100ml ilma

mgharfa sos tat- tadam

mgharfa sos tal- mustarda

100gr cream cheese

Metodu

poggi ic-canga go dixx u hawwad maghha il-majonez .

Fuq tagen fuq nar baxx , dewweb il-margerina , zid il-basla u it-tewm u aqli sa ma jirtabu

Zid ic- canga hawwad sew u sajjar sew . Zid kemm tiggosta paprika melh u bzar u kompli hawwad u sajjar

Zis is- soy sauce , il- mustarda u il- cream cheese u erga hawwad u kompli sajjar .

servi ma ross abjad u chips .

Ingredients

250 Ricotta

2 teasepoon powered sugar and honey

1 packet filo pastry

100melted butter mixed with one spoon vegetable oil

150gr pistachoes ground . the grinder but you can also put them in a food processor

1 egg

Flaked almonds I brown them slightly in a dry non stick pan , no need to add oil powered sugar for dusting . you will also need a pastry brush .

method

to make the cigars preheat the oven to 220. line a oven tray with baking paper . combine melted butter and oil in a bowl in a bowl and whisk until it is smooth . Put a teasepoon mix near the tip of the square as you are going to do any cutting

Put a teasepoon of the ricotta mix near the tip of the squares as you are going to roll it diagonally .

The edges of the pastry this way are exposed and it gives a mare appealing finish . Roll a diagonal angle into a cigar shape .

Bake in the hot oven for 10 minutes . \

Take out of the oven and lease it cool . Dust with some prepared sugar through a fine sieve .

Do not over it . Sprinkle some lightly roasted flaked almonds on top .

Ingredients

25 dried mushrooms.

 100gr bamboo.

100gr green pease.

 100gr lean ham.

2 cups chiken stock.

 150gr chiken

 150gr pork.

 Half a teasepoon  salt

 2 kg sugar.

Method

 Cut the mushrooms into small pieces and soak in boiling water for 1 hour.

Thinly slice the bamboo shoots and spread or minced ham .

  Bring the stock to the boil, mince the chiken and pork and add the stock to simmer foe 10 minutes.

 Add the drained mushroomsbamboo shoots and ham mix well and add the salt and pease. Cut the top of the melon and scoop out the seeds and some of the pulp.

 Stand the in a basin and scoop out the seeds.

 And some of the pulp.

 Stand the melon in the basin and steam for 90 minutes.

 Until th melon is cooked . the correct way to stand the soup cutting the peel down as level of soup is lowered.