ingredients

1 tablespoon olive oil &extra for drizzling

2 medium onions , chopped

300gr cooked Brussels sprouts

2 garlic cloves crushed

650ml vegetable stock

4 tablespoon single cream

100gr stirlon cubed & extra to serve

. heat the olive oil in a pan and fry the onions over a medium heat until soft 8-10 minutes .

meanwhile , roughly chop , half the sprouts and cut the rest into halves or quarters depending on the size

add the garlic to the pan and stir fry for 1 minutes then add the chopped sprouts and stock , cover with the lid and bring to a boil; take the pan off and the heat and leave to cool slightly .

Puree the soup , stir in the cream , remaining sprouts, cheese and some season into the pan and simmer for 2-3 minutes or until the cheese has melted . serve with a drizzle of oil and scattering of extra cheese .

Ingredienti, isservi 6

1 kg patata imqaxxra

175gr pancetta jew bejken imfella irqiq

50gr butir

2 imgharef zejt taz- zebbuga

12 il-flieli gobon Cambozola

Fortuna jew gruyere

melh u bzar mithun frisk

Metodu

Qatta il-patata f’erba’ bicciet u ghalliha f’ borma ilma mielah u mghottija .

X’ hin taghli, tektek sakemm il-patata kwazi issir, imma xorta tibqa ftit iebsa (madwar 7 minuti.) Saffieha mill-ilma u hallieha tiksah .

Aqil il-pancetta minghajr zejt f’tagen baxx sakemm ix-xaham li johrog minnu jigi kulur dehbi. Ghall-patata, uza il-hakkieka tan-naha tat-toqob il-kbar, zid il-bzar u il-melh u imbaghad ifforma il-patata mahkuka f’pulpetti daqs il-pala ta’ jdejk .

Mit- tahlita suppost tohrog 12 il-pulpetta . Dewweb il-butir maz-zejt f’tagen. Meta il- butir jibda iferrfex, zerzaq fih 3 pulpettiet b’ sikkina f’ paletta .

Sajjar fuq nar medju ghal 3-4 minuti sakemm il-qiegh taghhom jiehu kulur dehbi . Aqlibhom bil-mod u kompli sajjarhom goal 3-4 minuti ohra sakemm jihmaru min din in- naha ukoll u isiru sew minn gewwa .

Nehhilhom mit-tagen u zommhom shah sakemm isajjar il- kumplament . Jekk ikun hemm bzonn zid ftit aktar butir u zejt .

Erga poggi il-pulpetti misjura fit-tagen. Qassam il-pancetta/ bejken bejn kull pulpetta. Poggi flieli gobon fuq kull pulpetta .

Ghatti t-tagen u kompli sajjar ghal ftit minuti sakemm il-gobon jinhall .

Servi fil-pront.

Serves 4

Ingredients

2 tablespoon olive oil

1 large onion chopped

400gr canned whole plum tomatoes

300ml vegetable stock

1 tablespoon tomato puree’

1tbsp hot pepper sauce

handful of fresh basil leaves

salt and pepper

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and fry for 4-5 minutes staining until soft . Add the tomato stock, tomato puree’ hot pepper sauce and half the basil leaves .

Process using a hand blender until smooth. Stir the soup over a medium heat until boiling. Then season to taste with salt and pepper .

Serve in a warmed serving bowls, garnished with the remaining basil leaves.

Variation

For a smoky twist on the classic soup, replaced the canned tomatoes with roasted red peppers, oil, some whole red peppers and roast under a hot grill, turning frequently under the skin is blackened .

Remove the charred skin, stalks and seeds and roughly chop.

Isservi goal 4 persuni

Ingredjenti

Nofs kilo patata

4 imgharef zejt

Kuccarina mimsuha tal-mustarda

Mgharfa hall abjad

2 basliet maqsumin irqaq

3 imgharef mimsuha naghniegh frosk imqatta

Nofs kuccarina mimsuha zokkor

niskata bzar

Metodu 

Ghalli il-patata, hallat iz-zejt u il-hall u il-bqija ta l-ingredienti u hawwad tajjeb.

Poggi il-vasett li ikollu il-kamin u hawwad tajjeb fih.  Saffi l-patata mill-mushun u aqsamhom fi platti ta’ 4 persuni.

Ferra it-tahlita taz- zejt u il-hall u l-ingredienti l-ohra fuq il-patata. Hawwad tajjeb . 

Ingredients

2 tablespoon extra virgin olive oil

2 green peppers thinly sliced

2 red peppers thinly sliced

1 large yellow onion sliced salt

salt , stirlon steak thinly sliced

black pepper

8 slices provologne

4 hoagie rolls

Method

In a large skillet over medium heat . Add peppers and onion and season with salt . Cook peppers from skillet and set aside . Add peppers and onion and seasson with salt .

cook until caramelized 12to 15minutes . REmove onions and peppers from skillet and set aside . add remaining tablespoon oil and cook steak until it has almost reached your preferred doneless about 5 minutes . season with salt and steak . banket mixture with provolone and cook covered until the cheese about 3 minutes more . Divide mixture along 4 hogie rolls and serve

Ingredienti

4 imgharef tursin frisk

3 karotti

3 zkuk bil-weraqb’ kollox

2 imgharef zejt taz- zebbuga

basla kbira mqatgha

ras ta tewm mghafga

300ghadz ahmar

100gr barley

litru u nofs stokk tal- haxix

kuccarina u nofs kemmun

kuccarina tursin

melh u bzar

Methodu

Qatta it-tursin, qatta il-karotti bicciet kif ukoll il- karfus .

Itfa ftit zejt go borma u qalli il-basla sakemm tibda issir . Zid it-tewm il-karotti u il-karfus. Sajjarhom sakemm jihmaru ftit.

Wara zid l-ghadz ahmar u il-barley u hawwadhom. Ferra l- istokk tal- haxix u hallih jaghli . Wara baxxi in- nar u zid it- tursin u il- kemmun u il- werqa randa hawwad u kompli sajjar . Ghatti l-ghatu u il-borma u hallih isir ghal madwar siegha u nofs . Hu hsieb li thawwad minn hin ghal iehor . Sajjar sakemm il-barley ikun irtab

Servi bi ftit tursin fil-wicc.

Ingredienti

250gr rkotta

fi spinaci friska jew tal-friza

ftit faqqiegh

perzut tal-koxxa

tadam zghir

4 bajdiet

ftit gobon mahkuk

bzar

Metodu

Go skutella kbira habat sew il- bajd flimkien mal- gobon makkuk u il- bzar

ghaffeg l- irkotta, zidha mat- tahlita u hawwad sew . go tagen jew fil- michrowave sahhan ftit il- perzut u il- faqqiegh .

Qatta l-ispinaci u zidha mat-tahlita flimkien mal-perzut u il-faqqiegh ,

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

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

Ingredients

2 large sweet potato peeled and cut into chunks

1 onion buttered squash peeled, seeded and cut into chunks

1 onion , cut into wedges

2 garlic clove cloves seeded

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper flakes plus extra to garish opitional

three and a half gluten free vegetable stock

3/4 coconut cream

1 teasepoon garam marsala

salt and black pepper

Method

put the sweet potatoes squash , onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle for 25-30 minutes until tender and golden

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

Stir in the remaining ingredients heat through until piping hot and then puree in a food processor or blender until smooth . Serve , garished with a pinch of chilli flakes if liked and with toasted gluten free – breasts

For squash and lentil soup , roast the squash , onion and garlic as above , omiting the sweet potatoes for 20 minutes until neatly cooked . Transfer to a large saucepan and add 3 and 1/2 oz split red lentils unseed and drained and 5 cups gluten free vegetablezs stock . Bring to a boil and simmer for about 25minutes until smooth and season well with salt and pepper. Serve with warm crusty gluten free – bread .

Ingredienti

Il gobon brie huwa tip ta gobon artab li isib tixtriehb f’ bicciet forom tonda jew triangolari . Dawn il-paketti zghar ta’ gobon imgezwrin huma ideali ghal dan iz-zmien tas-sena.

250gr gobon brie

400gr ghagina sfiljulata puff pastry

3 imgharef gamm tal-frawli jew tar- rasberry

50gr gewz imqatta zghir abjad

gunglien

Metodu

Sahhan il-forn f’temperatura 180/c . Ipprepara dixx miksi bicca karta tal-forn B sikkina taqta tajjeb qatta ilbrie f’ bicciet zghar Itfa l-ghagina u aqsamha fi cubes . F’ Kull bicca ghagina poggi daqs kuccarina gamm imdellek bicca gobon u ftit gewz . Aghlaq sew l- ghagina biex juri wishom mpaketti zghar . Habbat l- isfar tal- bajda u b’ pinzell dellek il- wicc ta’ dawn il- paketti Ferrex ftit gunglien fil- wicc . Poggihom fid- dixx li tkun ippreparajt ghal madwar 20minuta jew sakemm tarahom li gew minn lewn id- deheb sabih . Jekk trid thalli barra il- gamm imma it- toghma helwa mat- toma tal- brie Hawn minn jipreferi ukoll johloq kuntrast tajjeb hafna mat- toghma tal- brie . Hawn minn jipreferi ukoll gamm juza cramberry sauce .

Ingredients. Serve 1.

2 eggs

1 cup torn baby spinach

1and one half Spinach leaves

one and one half grated parmeasan cheese

1/4 onion, sliced

Pinch of ground nutmeg

Method

Beat eggs in the bowl and stir in baby spinach and parmeasan cheese.

Season with nutmeg , salt and pepper .

Spread the olive oil on a large skillet and place it over the egg mixture . Once done add with the egg mixture and cook for about 3minutes. Reduce heat and continue until the omelette reaches the desired consistency .

Ingredienti isservi 6

600gr majjal ta’ Malta dghejf imqatta f’ dadi

balsa zghira imqatta

2 bottijiet tadam imqatta

bott kbir kidney beans bojod imhalltin

250spinaci frisks jew tal-friza

50gr parmeggiano reggiano

2 kuccarina zejt

2 kuccarini hwawar taljani Italian seasoning

metodu

f’ tagen fond non stick sajjar bi ftit zejt il- balsa, il- majjal u il- hwawar sakemm il- balsa tirtab . wara zid l- ingredienti hlief l- ispinaci . sienna sakemm jiftah jaghli u hallih itektek fun nar bait ghal 15 il- minuta . sadanitant qatta l- ispinaci f’ bicciet zghar u sajjar goal 2 minutes

servi bi ftit parmigiana mahkuk .

Ingredienti

4 mushrooms

2 imgharef zejt taz- zebbuga

250gr mozzarella mahkuk

1kg tadam cherry

2 sinniet tewm , mithunin

2 imgharef habaq frisk

maqtugh slajsis

Hall balsamico biex tferrex

Metodu

Sahhan il-forn fuq 200/c

poggi il- mushrooms fuq karta tat-tisjirmikxufa u dellek biz- zejt . Zid il- mozzarella fuq il- mushrooms u ittopja bit- tadam .

Ferrex it- tewm u il- habaq . Sajjar fil- forn sakemm il-mushrooms jirtabu u il-gobon idub ghal madwar 25 minuta . Ferrex ftit hall balsamiku u servi .

Ingredients

12 whole grain baguettes

2 tablespoon olive oil

450can cannelloni beans drained and rinsed

2 small dill pickles cut into bite- size pieces

1 small red onion thinly sliced

2 tablespoon red wine vinegar 1 small red onion thinly sliced

1/4 teasepoon pepper

500gr tuna no salt added

2 tablespoon finely chopped fresh parsley

Method

Preheat the oven . Place the baguettes pieces on a heavy cookie sheet and brush with 1 teasepoon of the oil . place 1 or 2 minutes until golden . turn the bread pieces and broil for additional 1 or 2 minutes .

In a large bowl combine the remaining oil , prickets , onion , vinegar and pepper . fold in the broiled baguette pieces . fold in the broiled baguette pieces . divide the mixture among 4 bowls and top with tuna and parsley

Ingredients

400gr lean ground beef (90per cent lean)

1 onion chopped

2 garlic cloves

1 teasepoon chilli powder

2 garlic cloves minced

1 can 14(2 ounces ) Mexian diced tomatoes , drained

150gr reduced ricotta fat cheese

3 tablespoons minced fresh parsley

4 whole wheat tortillas (8 inches).

Method

Preheat oven to 400/c In a large skillet , cook and crumble beef with onion and garlic, over medium heat or until pink 4-6 minutes . stir in spices and tomatoes . Bring to a boil ‘ remove from heat until no longer pink 4-6minutes . Stir in spices and tomatoes . bring to a boil , remove from heat . In a small bowl , mix ricotta cheese . place 1 tortilla in a 9in round baking pan coated with cooking spray , 1 tortilla and remaining meat sauce . Top with remaining meat sauce . top with remaining tortilla sprinkle with mixed ricotta . Bake , covered until heated through 15-20minutes .

Ingredienti

60gr butir artab

60gr zokkor

l-isfar tal-bajd.

60gr intrita tal lewz

500gr ghagina sfiljulata

Lewza shiha

Bajda imhabta biex idellek

grokk rum

Icing sugar

karta tal-forn.

Kartuna tal-karti biex izejjen

Method

Hawwad flimkien il-butir u iz-zokkor sakemm jinhall iz-zokkor .

Wara zid l-isfar tal-bajda , il-grokk rum u l-intrita .

Iftah l-ghagina u ara li tiksi il-qiegh tat-turtiera tonda u hejji l-ghatu ghal wicc tat-torta.

Itfa’ il-mili tat-torta u erga iksi il-wicc tal-ghagina

Ghalaq id-dawra ta l-ghagina.

B’sikkina aghmel toqba fin-nofs tat-torta u b’sikkina fellel kif jidher fl-istampa tar-ricetta .

Ahmi kejk torta fin-nofs tal-forn b’ temperaturata’ 180/c ghal madwar 30 minuta.

WAra ohrog il-kejk u gharbel icing sugar fil-wicc, u erga’ ahmi fil-forn ghal 10minutisakemm jinhall iz- zokkor .

Jista jittiekel shun jew kiesah u tista izzejnu b’ kuruna li tissimbolizza is-slaten magi .

Ingredienti

300gr plain dqiq

180gr ilma fietel

200gr spinaci

basla zghira imqatta irqiq

200gobon feta, imfarrak

tursin imqatta’ rqiq

bzar u melh

zejt iz- zebbuga ghal wicc

metodu

Ibda billi tiprepara l-ghagina. Gharbel id-dqiq u zid bil-mod il-mod l- ilma fietel . Haddem bil-magna jew b’idejk sakemm tara li it-tahlita saret ghagina.

GHamel ftit dqiq fuq il- mejda u ghagen it- tahlita ghal madwar 5minuti sakemm tara li giet elastika . Halli toqoghod ftitn ghal ftit minuti. Ibda it- tahlita . Qalli il- basla bi ftit zejt u x’ hin tara li giet trasparenti. nehhieha u poggihha fi platt . Fl- istess tagen itfa’ l- ispinaci u sajarha sakemm tara li ma tibqax johrog aktar ilma minnha .

Hallat l-ispinaci mal-basla, zid il-gobon feta, u zid il-bzar u il-melh skond gostik.

Halli it-tahlita tibred.

Aqsam it-tahlita fi 3 . Ghagen kull bicca u iftahhom b’ lembuba.

Idlek il-wicc bi ftit zejt u sajjar taht il- grill jew fuq gradilja qisek qed tifforma pakett . Idlek il- wicc u sajjar taht il-grill jew fuq il-gradilja ghal madwar 10 minuti sakemm tara li l-ghagina saret kulur dehbi .

Servi shan jew kieshin .

ingredients

I can peaches

1 cup milk

1 banana

1 cup ice cubes

Method

Put all the ingredients in a blender and blitz until smooth

pour in a glass and enjoy

Ingredients

2 bajdiet

2 kiwi mqaxra u imqatghin f’ dadi

50gr zokkor

20ml zejt vegitali

80ml halib

Nofs kuccarina essenza tal-vanilla

130gr dqiq tip oo

10 gr hmira tal- helu

Gulepp tal agru (Maple syrup)

Method

Ofsoq il-bajd go skutella kbira. zid il-kiwi u ghaffighom sew bi blender.

Zid iz-zokkor iz-zejt , il-halib u l-essenza tal-vanilja u hawwad sew.

Zid id-dqiq u il-hmira mat-tahlita u erga hawwad.

B’ kuccarina ferra it-tahlita f’tagen ta bla zejt u sajjar il-pancakes miz-zewg nahat.

Servi billi tferrex il gulepp fuq il-pancakes.

Ingredienti

Ponn tursin imqatta irqiq

ponn dill imqatta irqiq

ponn chives imqatta irqiq

kuccarina mustarda

mgharfa butir

bictejn salamun (ta’ madwar 200gr il-wahda )

Metodu

Sahhan il-forn f’temperatura ta’ 200/c

Ahsel, qattar u qatta’ irqiqa hafna il-hwawar. Poggihom go skutella , zid il-mustarda u il-butir.

Ghaffeg kollox b’furketta. Zid ftit bzar iswed.

Poggi is-salamun il-qoxra tmiss mad-dixx bil-foil jew bicca cartaforno u ahmi gol forn li tkun sahant ghal madwar 20 minuta.

Ohrog id-dixx u dellek it-tahlita tal-butir fil-wicc. Erga’ ghatti u dahhalfil- forn ghal 3 minuti ohra.

Servi immedjatament flimkien ma’ ftit patata u fazola hadra.

Ingredients serve 4

1 Lb ground chicken or turkey

1/2 smoked paprika

1 teasepoon Diamond Cystal or 1/2 tsp Morton , kosher salt plus more freshly ground black pepper

3 tablespoons olive oil

1 cup Castelvetrano olives smashed pits removed

3 cups cooked rice

1 tablespoon zaatar plus more for serving (such as spinach , kale or chard )

2 oz feta, thinly sliced into planks Coarsely chopped dill (for serving)

Method

1. Place chicken in a medium bowl . Sprinkle paprika and 1 tsp Diamond Cystal or 1 tsp Morton kosher salt over chicken . Gently mix with your hands to combine .
2. Heat oil in a large nonstick skillet over medium – high . Arrange chicken in a pan in a thin , even layer to cook undistributed until golden brown and crisp underneath about 5 minutes . Continue to cook stairring and breaking up into bite-sized pieceswith a wooden spoon transfer chicken to a plate leaving oil and fat behind .
3. Add olives to same pan andcook undistributed , until heated through a blistered 1/2 minutes. Add the rice and 1 1 tablespoon za’atar and cook , stirring occasionally until greens are wilted , about 2 minutes . Remove pan from heat stir in lemon zest , feta and chicken. Taste and season with more salt and pepper if needed .
4. Transfer chicken and rice to a large shallow bowl with more za’atar and top with dill .