Ingredients 4 cups

3 cups sugar

3 cups water

Method

Stir sugar and water in a large saucepan over medium heat until sugar dissolves

Increase heat and simmer for 3 minutes . cover and chill

Ingredients serve 1

4 cups fresh basil (fromabout 3 large bunches )

1/2 cup pine nuts

2 garlic cloves

1/4 cup freshly grated parmeasan cheese

1/4 freshly grated pecorino sardo or pecorino cheese

1 tablespoon coarse kosher salt

Method

combine first 4 ingredients in blender . blend until paste forms , stopping often to push down basil . Add both cheese and salt blend until smooth . transfer to small bowl

Do ahead

Can be made 1 day ahead . top with 1 day ahead . Top with 1/2 inch olive oil and chill .

Ingredients

150 cooked chickpeas

80gr tahini paste

juice of 1 lemon

hot water (if needed )

olive oil Extra virgin

Method

Add chickpeas and minced garlic to a bowl of a food processor until a smooth power like mixture forms .

While processor is running put tahini and lemon juice Blend for about 4 minutes . Check for about consistency is too thick still , run process and slowly a little hot water . Blend until you reach desired smooth consistency . Spread in a serving bowl and add a generous drizzle of olive oil.

make a great dip of patties with some fresh vegetables . Slice some cucumber , yellow or green peppers and carrots . serve in plate and use to dip into the humous bowl .

Ingredients serve 4.

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

For the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

Method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes.sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

crust

128 Graham style cracker crumbs

28 confectioners ‘s sugar

74 gr butter

for filling

1/8 teaspoon salt

454gr (2 large packages) cream cheese .

2 eggs

152gr granulated sugar

1 teaspoon vanilla extract

method

use a pie pan 9cm inch diameter and one and one forth inch height .

Preheat the oven to 350 degrees F or 175 degrees Celsius .

combine crust ingredients . press the crumbs into the bottom and put the sides of the pie pan making a thicker layer on the bottom than on the sides . Mix together the room temperature cream cheese and the sugar until smooth . mix in the eggs and vanilla until smooth , using a mixer set on a low medium speed . .

Pour the filling into the crust . place the cheesecake in the oven . bake for 20 minutes , then add a crust shield , or shield the crust with strips of aluminum foil . bake for an additional 10 minutes . remove the cheesecake from the oven and set it on a rack to cool .

Once the cake is cool , refrigerate it covered you’re until ready to serve it. Top with cherry sauce .

Ingredients

2 eggs beaten

1 teasepoon vanilla extract

1/2 cup milk

1 tablespoonn superfine sugar

+ extra for sparkling

1/2 teasepoon ground cinnamon

4 thick slices of gluten free bread

2 tablespoon butter

Method

Whisk together the eggs, vanilla, extract milk, sugar and cinnamon in a shallow dish. Place the slices of bread in the mixture turning to coat both sides so they assorb the liquid.

Heat the butter in a non stick skilllet to remove the soaked bread from the dish and fry the slices for 2 minutes in half diagonally into triangles, sprinkle with a little superfine sugar and serve .

For apple sauce and rasberries to serve as an accompaniment heat 2 tablespoons butter in a skillet for 6 core and slices desert apples and fry for 2-3minutes . Sprinkleover 1 teasepoon light brown sugar, 1/2and cook gently for 1-2minutes . Serve over the toasts sprinkled with extra superfine sugar .

Ingredienti

250gr salamun smoked

250gr gobon artab Soft cheese

Basla imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

caviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

metodu

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed

Kessah il-bragioli fil-frigg ghal matul il-lejl

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film

Zejjen bil- caviar fuq kull bragiola tas-salamun

Zid xi weraq tat-tursin jew hxejjex ohra biex izejjen il-platt.

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries .

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat with the remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredients,

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of salted water to a boil.

Add potatoes and cook until tender but still, about15 minutes, drain.

In a small saucepan heat the butter and cream over a low heat until the butter is melted.

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creamy.

Cut the vegetables as in the picture blanched them for a minute and then toss them in some olive oil.

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain.

Melt the butter in the same pan over medium high heat .

Add the onion and garlic. Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat, pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve.

Ingredienti Isservi 4.

230ml Stokk tal-haxix

500gr qargha hamra

Basla

150ml krema friska

Melh u bzar

2 kuccarini zejt taz-zebbuga

2 tuffihat (imqaxra u imqatta) 

5 kuccarini ghazel ta’ malta

50gr zerriegha tal- qara hamra

Metodu

Qaxxar u qatta’ il-qara hamra Sajjarha il-forn b’ temperature ta’ 220˚C.

 marka tal-gas 7 ghal 20 minuta. 

Aqli il-basla f’ naqra zejt go borma ghal 5 minuti . Zid it- tuffieh u x’ hin isir ftit , zid l- ghazel.  Zid il-qara hamra u sajjar ghal 8 minuti, hawwad spiss . 

Wara ferra l-istokk go borma.  X’hin jibda jaghli, baxxi in- nar u halli isir ghal 10 minuti.

Itfa is-soppa x’hin tiksah

Servi is-soppa bil-krema friska u ftit zerriegha tal-qara hamra fil-wicc.  .      

Ingredients

One and one forth shreaded dried coconut

two and one forth cups buchwheat flakes

two and a half mulled flakes

1cup silvered almonds

2/3 cup blanched hazelnuts

2/3 cup sunflower seeds

4 oz dried mango

2/3 cup golden raisins

Method

Spread the coconut out in a thin layer on a baking sheet . Toast in a preheated oven over 300/F for about 20 minutes stairing for 5 minutes. Toast the silvered almonds, hazelnuts and sunflower seeds in the same way .

Mix together all the ingredients in a bowl until well combined . Store it in an airtight container up to 2weeks .

For bitcher flakes mix together the mullet flakes , dried mango and golden raisins with 1 cored and grated red apple in a large bowl . Pour over 1and 1/4 cups apple juice roughly chopped mixed nuts 1/2 1/2 cup plain yogurtand a good drizzle of honey before serving .

Isservi ghal 6

Ingredienti

450gr spinaci

4 imgharef zejt taz- zebbuga

2 bajdiet ta’ daqs medju

175gr irkotta

3 imgharef imfawrin parmigjan mahkuk

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Melh u bzar mithun frisk

Metodu

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux fonda tal-forn biex tishon,

Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr .   Saffi fi pasatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr.

Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur .  Meta tkun hrigtha l-ilma li stajt taptap l-ispinaci b’tissue; poggiha fuq board ta l-injam u qataghha .   Erfaghha f’genb. 

Sahhan mgharfa zejt taz- zebbuga f’tagen .  Zid il-baslal-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred.

Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .  Iksi it-turtiera f 4 folji tal-ghagina filo.fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo.

Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera. Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.  

Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.  Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub. 

Fuq il-mili u idlikhom bit-tahlita tal-butir Ghaffeg iz- zewg iz- zewg foolji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew . Roxx ftit nocemuskata fil-wicc. 

Poggi it-turtiera fuq il- folja tal-forn . Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh . 

Ingredients

Crust

128gr garam style chrecher crumbs

28gr confectionery sugar

74gr melted butter

Filling

1/8 teaspoon Salt

45gr (2 large packages ) cream cheese

2 eggs

1 teaspoon vanilla extract

152gr granulated sugar

Method

Use a pie pan of 9 inch diameter and 1 and ¼ inch height . Preheat the oven to 350˚F  (175˚C). 

Combine crust ingredients.  Press the crumbs into the bottom and up the sides of the pie pan , making a thicker layer on a  bottom than on the sides . 

Mix together the room temperature cream cheese and the sugar until smooth. Mix in the eggs and vanilla until smooth, using a mixer set on low medium speed.  Pour in the filling into the crust . Place the cheesecake in the oven .

Bake for 20 minutes, then add a crust shield; or shelf the crust with strips of aluminium foil. 

Bake for additional 10 minutes . Remove the cheesecake from the oven , and set it on a rack to , cool.  Once the cake is cool, refrigerate it, covered until you’re ready to serve it . Top with cherry sauce .

Ingredients

250ml  sour cream

2 tablespoon horseradish

Freshly grated for store bought ready grated

1 teaspoon lemon juice

1 teaspoon finely chopped dill 

Method

Mix all the ingredients, thoroughly & store in the fridge until needed. 

Serve this with flaked cooked salamon, breakfast pastries and halved hard boiled eggs.

Garish with dill and micro – greens

Isservi ghal 6

Ingredienti

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Melh u bzar mithun frisk

Metodu

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux foonda tal-forn biex tishon, u poggi it- turtiera biex tishon.. meta tkun hrigtha l- ilma li fi skutella li tiflah is-shana .

Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr . 

Saffi fi pasatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur . 

Meta tkun hrigtha l-ilma li stajt taptap l-ispinaci b’tissue; poggiha fuq board ta l-injam u qataghha .   Erfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f’tagen .

Zid il-baslal-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .

Iksi it-turtiera f 4 folji tal-ghagina filo.fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera.

Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.

Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir

GHaffeg iz- zewg iz- zewg foolji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew .

Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il- folja tal-forn .

Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh .

Din ic-cikkulata hija maghmulha minn zewg tipi ta’ cikkulata u hwawar

2 tazzi halib

2 tazzi krema double cream

kwart ta tazza kokotina skura

kwart ta tazza

kwart ta kuccarina trab tal-kannella

nofs tazza cikkulata skura imqatgha bicciet zghar

nofs tazza cikkulata skura

krema friska u mhabbta , zkuk tal-kannella u marshmellows

Metodu

Go kazzola zghira hawwad il-halib il-krema friska u il-kokotina, iz-zokkor u it-trab tal-kannella . Sahhan fuq nar baxx waqt li thawwad kontinwalment sakemm tishon imma ma jigix jaghli . zid ic- cikkulata u il- vanilla u kompli hawwad sakemm ic- cikkulata tinhall . servi mill- ewwel fil- maggijiet u zejjen bil- krema , marchmellows u iz- zkuk tal- kannella

Ingredients

Boneless skinless chicken tights

Boneless skinless chicken breasts

organic onion

organic peeled fresh garlic

organic lime

Tortilla chips

Organic tuna cilantro

Organic serrano and other fresh chili opitional

Diced tomato

Vegtable broth

Dried oregano

kosher salt,

freshly ground black pepper

olive oil

Method

Medium to large sauce pot , spotted spoons on tongs , garlic press or fine – toothed grated opitional

1 Cook the chicken

In a medium large sauce, pot , add the chicken and enough lightly salted water to cover two inchis making sure the chicken pieces are separated and bring to the boil . cook over high heat until opaque and cooked through 5 to 7 minutes.

using a spotted spoon or tongs transfer the chicken to a plate to cool then using a fork, Shred the chicken . Reserve 2 cups chicken cooking liquid . Wipe out the pot 1chicken cooking liquid . Wipe out the pot . While is cooking and cooling , prepare ingredients and start the soup

2. Peel and coursely chop enough onion to measure 1 or 2 tablespoon

Finely chop press and grate enough garlic to measure 1 or 2 tablespoon .

Ingredienti

150gr selp (kale)

150gr spinaci

300gr dqiq

Niskata bikarbonat

2 sinniet tewm

300gr gobon (pecorino)

zejt taz- zebbuga

melh u bzar

Metodu

Hallat it- tisjir mal- bicarbonat u 100ml zejt biex u fforma ghagina

Ghattieha u hallieha tistrieh ghal siegha fil-fridge

Qatta’ bicciet zghar is-selp(Kale)

Qalli fi ftit zejt is- selp (kale) u l-ispinjaci flimkien mat-tewm imqatta Meta tara li il- haxix sar zid il- gobon mahkuk , in- nocemuskata , melh u bzar.

Iftah l-ghagina go dixx midluk bil-butir, u tella’ xoffaghagina madwar it-torta kollha.

Ferrex it-tahlita tal-haxix fil-wicc.

Ahmi go forn 180/c ghal madwar siegha .

Ingredients, serve 4.

200gr red canned salmon drained

1 egg white

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and ground fresh pepper

For the filling

2 eggs +1 egg yolk , beaten

4 tablespoon creme fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped

Method:

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin.

Mix together the tart cases ingredients then press the mixture into the muffin holes using a teaspoon to make 6 tart cases. Mix all the ingredients for the filling together , season then pour into the salmon cases and bake for 13-15minutes until the filling is set ,; remove from the oven and leave for about five minutes to firm up.

Run a knife round each targets then using a spoon to lift out of the tin , serve with more dill scattered on top .   

Ingredients

Non stick looking spray

1 cup uncooked Quinoa dinner according to package directions

2 packs plain flour one and three froths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.