Ingredients serve 4

4 garlic clove , minced

4 tablespoon caraway seeds

6 tablespoon olive oil 

4 thick pork chops on the bone

2 apples , quatered 2  onion , slices

4 tbsp apple cider vinegar

2 tbsp brown vinegar

4 tbsp  paprika

6 sage leaves

Handful of rasberries opitional

Salt and pepper

Method

In a large bowl, combine the minced garlic, caraway seeds,  3 tablespoon olive oil, sea salt flakes , & the pork chops . Cover and refregerate for at least 1 hour.

Preheat the oven to 180/c fan or gas mark 5 .

Put the cooked beetrooth , apples , onion , the remaining 3 tablespoon olive oil , vinegar olive oil , brown sugar , paprika , sage leaves , salt &pepper into the roasting tin , ensuring they lie in a single layer. Toss with your hands and roast in the oven for 10-15minutes .

Heat the frying griddle pan over high heat and colour the pork chops on both sides . Season with salt & pepper as you go .      Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes , the meat should be tender & cooked through . Add the rasberries at this stage if you are using them . serve with potatoes & couscous .

Ingredients

60gr walnuts roughly 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 . Parmeasan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredienti isservi 6 persuni

Basla tal-busbies  imqatta

Basla zghjira imqatta 

2 karotti

Patata imqatta

Saghtar frisk u werqa randa

Dada tat-tigieg

Bzar u melh

Halib jew krema friska   

Method

Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira aghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh fl-imarinat li kont erfajt go tazza . wara li jghaddi il-hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar . Sadanitant sahhan il-forn ghal 160.c . poggi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patata maxx.

Ingredients serve 6.

105ml olive oil

675gr small onion peeled

150 drywhite wine

2 bay leaves

2 garlic clove

2 small dried red chillies

15ml coriander seeds toasted and lightly crushed

2.5ml fresh sprigs thyme

30gr currants

5ml grated rind

Method

15ml chopped fresh flat parsley 30-45ml 3 tablespoons pine nuts leaf chopped

Salt and fresh ground black pepper 

10ml fresh chopped fresh oregano or majoram

Place 30 ml of the oil in a wide pan .

Add the onions plce over a medium heat and cook gently for 5 minutes . use a fork to remove from the pamn and set aside .

Add the remaining oil , the wine and thyme to the panh

Cook gently brisky for 5 minutes .

Return to the onion toi the pan . add the currants , reduce the heat and cook gently 15-20minutes or until the onions are tender but not falling apart .

Use a fork transfer the onions to a serving dish to the liquid vigoursly until it reduce by half . taste and adjust the season and pour onto the liquid over the onions . Scatter the onions with the oregano or marjoram and cool and chill just before you are ready to serve . stir in the lemon rind chopped flat leaf parsley and pine nuts into the onions .

Ingredienti

350gr  ross tilda rice

50ml ilma

Sinna tewm

Niskata melh

1 kg canga imqatta irqiq 300

fjuretti tal Broccoli

Avocado imqaxxra minghaajr zerriegha

Mgharfa zokkor ismar

3 imgharef cornstarch

2 imgharef zerriegha tal-qara hamra

2 nofsijiet bzar ikulurit differenti.

Method

Ghalli ir-ross ghal madwar 15 il-minuta. Hallih joqoghod . jekk trid ghamlu go borma

Go kazzola hawwad 3 imgharef cornstarch u 3 imgharef ilma .Itfa it-tewm u il-melh

Qalli il-laham fi mgharfa zejt taz-zebbuga u hawwad spiss .

Ingredienti iservi 8

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 fuq 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.

Ingredienti iservi 2.

1 flett tal-majjal ta’ malta

2 sinniet tewm imqatta irqiq

1 zalzett tal-malti

100gobon normali mahkuk

Ftit worchesire sauce

4 bicciet perzut tal-koxxa

Zejt taz-zebbuga

Method

Nehhi ix-xaham tal-flett u wara biex igibu catt. itfa ftit melh u bzar u  wara poggi

4 bicciet perzut tal-koxxa. Wara aqsam iz-zalzett tal-malti. Nehhilu il-qoxra. Itfa ukoll it-tewm imqatta irqiq u ftit tursin .Itfa ukoll 100gr gobon normali mahkuk . Aqbad it-tarf tal-flett u rremblu isikkat biex meta ikun qed isir .

Poggi fuq bicca fojl u itfa il-flett mimli ftit soy sauce , ftit worchesire sauce u tursin.  Issa dawwar il flett biex jiehu l- istess toghma minn kullimkien u remblu issikkat bil-fojl. Itfa’ il-forn imsahhan 190/c hallih isir ghal 25 minuta jew sakemm il-flett jilhaq temperatura ta’ 76/c .

Ingredients

2 kikri weraq tal-habaq

2 imgharedf gewz u pine nuts

2 sinniet tewm kbar tewm

½ zejt taz-zebbuga tajjeb

¼ kikra gobon parmigjan jew grana mahkuk

½ kuccarina melh

Method

Naddaf sew il- weraq tal- habaq flimkien mal- gewz u pine nuts  u it- tewm imqaxxar

Zid ukoll il- melh .

Haddem il- food processor . Waqt li dan ikun ghaddej , itfa bil- mod il- mod iz- zejt taz- zebbuga sakemm tara li fforma sauce lixx u sabih u kulur hadrani .

Aghlqu sewwa fil-vasett u poggih fil- frigg sakemm tigi bzonnu. Kemm tista ghalli l-ghagin u thawwad il- pesto mieghu . imma tista tuza ukoll mal- hobz u forsi ftit irkotta u gobon u taghmilhom toast. Idhol f’ hafna ricetti ohra la darba tkun thobbu .

Ingredienti  ghal 4 persuni

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed

Gobon tal-hakk

Method

Ghalli it-tarja u hallieha 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.

Sabih. 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

1 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross 

15g aberigines 

Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a  chinoise.  Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

and add to the sauce. 

To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve as a photo. 

Ricetta tal-klabb tat-tisjir

Ingredienti iservi 4 .

400gr majjal

50gr margerina

Tewm

Ftit dqiq

2 kikri stock

Rosemarie

100gr basal

Bzar u  melh

25gr kunserva

Krema friska

Paprika

Method

Aqta’ il-laham f’bicciet zghar. Dewweb il-margerina . Ghaddi il-laham mid-dqiq u sajjar fil-margerina

Meta dan ikun ha kulur hamrani, zid il-basal u it-tewm li tkun qatajt bicciet zghar .

Zid il-paprika u ir-rosemarie . Hawwad sewwa . Zid il-kunserva , stock bzar u melh . Kompli sajjar ghal madwar 45minuta fuq nar baxx . Qabel iservi zid 2 imgharef krema friska.

Servi b’ ross mgholli separat

Ingredients

80gr beef tenderloin  

15gr lemon juice

10gr olive oil 

5mg red wine vinegar  

5 g fresh cilantro

30gr mistresses 

20gr Octopus  

20 gr vino  rosso 

200gr potatoes 

1 clove garlic 

10gr butter 

20gr cherry tomatoes 

15gr walnuts 

1g crushed black pepper  

Method  

To make the beef salad, clean and cut the beef tenderloin into thin slices marinated with the olive oil, red wine vinegar, fresh chopped cilantro and the lemon juice and place in a container for 30 minutes . 

Then wash peel and grate the potatoes and place in the container. 

Add the peel chopped garlic and butter and cook in a rosti pan. 

They should take 10 minutes over low heat on each side. 

Then wash the lettuce leaves and the cherry tomatoes on the plate, then the marinated and then the salad leaves on top. 

Garish with the walnuts and the cherry tomatoes and serves. 

Ingredients

For the Mozzarella spears:

200gr mozzarella di bufalo with its liquid  

20ml fresh cream  

10ml crushed ice  

2 fresh basil leaves  

6gr gluconolactato (Textures Algin Availiable from Specialist food shops ).    

For the bath;   

500ml  distilled water     

5gr  natrium alginic (Textures Align Available from specialist food shops ).   

Method

Get mozzarella , the fresh cream and the basil leaves chilled down to 4 degrees celcius or in the fridge temperture. 

Cut the mozzarella into small pieces and puree’  together with all the other ingredients in the food processor till smooth (Don’t let it get warm ). 

Stain the mixture in the fine –mesh sieve and keep in the fridge for 12 hours . 

Blend the water together with the natrium aliginit and keep in the fridge for 12 hours. 

Stain the natrium bath through a fine sieve in a small pot that it becomes a depth of 5cm minutes. 

Put the mozzarella mixtures with the round measures spoon of 1 tablespoon carefully in the bath and release the mixture (shold be covered in the bath avoid contact beetween the single spheares ! ). 

After 4-5 minutes take the sphear with the small skimmer and put it in the slightly salted water bath to rinse .    

Continue the procedure until all the mixture is used .   

The spheres can be served on a spoon with a small slice of a cherry tomato and basil leaver in a nice tomato consume’ .  However the sphere should be eaten whole since it will be liquid inside.     

Ingredients: 

500g fennel  

2 medium union chopped    

2 garlic cloves chopped     

10ml olive oil

2.5kg tomatoes (preferible plum )  pureed in a food processor 

4gr fine sea salt  

1kg black pepper 

8 large egg whites, chilled  

5g chopped flat- leaf fresh parsley  

4gr tablespoons chopped fresh basil  

2 tablespoons chopped fresh tarragon  

300 ice , lightly crushed 

4ml dry sherry

Method

Cut whole clean fennel in half lenghtwise and chopped including stalks . 

Cook uniouns , garlic and chopped fennel in oil over moderate heat stirring frequently , until softened, 10 minutes .  Stir in pureed tomato sea salt and pepper and simmer uncovered, stirring occasionally, 20 minutes. 

Pour tomato mixture througha fine mesh sieve into a saucepan , pressing hard on solids , chill down to 4 ° Cand add dry sherry .  

Whisk together egg whites , herbs and ice , in a bowl until frothy , then pour into chilled broth, whisking vigorosly 2or 3 times and rehead all together while stirring carefully till Egg mixture will rise to surface and forms a ‘’”raft ”.  Cook broth a bare simmer uncovered without stirring (keep raft center clear by gentle spooning out a froth), until broth is clear , 15 to 20 minutes. 

Remove saucepan from heat and disturbing raft as little as possible., carefully take of the raft with a fine skimmer and discard . Transfer the remaining consumme’ to a fine mesh sieve lined with a double layer of dampered paper towels set over a bowl or glass measured . Can be served chilled (in summer). 

Just before serving season consume’ with salt to your like . I recommend to serve it with spheres of Bufalo mozzarella or if to time (consuming) grilled asparagus tips and tomato concusses.      

Ingredients

 225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream

Method

 In a bowl mix the breadcrumbs , grated cheese and parsley finely choppedminture. In the same pan melt the butter and add to the garlic

Worchester sauce and mustard

 Dip the chiken sauce and mustard.

Dip eeach chiken breast in mustard sauce and place it in a overproof. Press the breadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutesin when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat throufgh.

Pour the green sauce over on top of the chiken fillets.

Ingredients serve 4 .

8 slices bacon  

1 teasepoon  garlic powder  

1 teasepoon  salt  

1 teasepoon  dried basil  

1 teaspoon dried oregano  

2 pounds tenderloin

2 tablespoon butter

2 tablespoon olive oil

Method

Preheat the oven to 400 degrees F (200 degrees Celcius).  

Place the bacon in a large oven safe skillet and cook over medium high heat, turning occasionally , until lightly brown and still flexiable 6 to 7 minutes. 

Drain the bacon slices on a paper towel lined plate . Remove any excess bacon greese from the skillet . Conbine garlic powder , seasoning salt, basil, oregano in a small bowl.  Set aside .  

Wrap the pork tenderloin with the bacon strips securing in 1 or 2 toohpicks per stip of bacon .  

Slice the tenderloin between each bacon both sides of the medillations in seasoning mix.  Melt butter and oil together in the same skillet over medium high meat . cook each medillloin for 4 minutes on each side . 

Place skillet into the preheat oven and bake until the pork is no longer pink in the center , 17 to 20 minutes .  An instant- read thermometer inserted to the center should read 160 degrees F or (70 degrees Celsius).     

Ingredients

200gr mozzarella di bufalo with its liquid  

20ml fresh cream  

10ml crushed ice  

2 fresh basil leaves  

6gr gluconolactato (Textures Algin Availiable from Specialist food shops ).    

For the bath;   

500ml  distilled water     

5gr  natrium alginic (Textures Algin Availiable from specialist food shops ).   

Method

Get mozzarella , the fresh cream and the basil leaves chilled down to 4 degrees celcius or in the fridge temperture. 

Cut the mozzarella into small pieces and puree’  together with all the other ingredients in the food processor till smooth (Don’t let it get warm ). 

Stain the mixture in the fine –mesh sieve and keep in the fridge for 12 hours . 

Blend the water together with the natrium aliginit and keep in the fridge for 12 hours. 

Stain the natrium bath through a fine sieve in a small pot that it becomes a depth of 5cm minutes. 

Put the mozzarella mixtures with the round measures spoon of 1 tablespoon carefully in the bath and release the mixture (shold be covered in the bath avoid contact beetween the single spheares ! ). 

After 4-5 minutes take the sphear with the small skimmer and put it in the slightly salted water bath to rinse .    

Continue the procedure until all the mixture is used .   

The spheres can be served on a spoon with a small slice of a cherry tomato and basil leavers in a nice tomato consume’ .  However the sheared should be eaten whole since it will be liquid inside.     

Ingredients serve 4 .

1 tablespoon olive oil  

1 brown union , cut into thin wedges  

1 tablespoon thin finely grated ginger

1 tablespoon curry paste  

400ml can coconut cream  

500gr peeled pumpkin cut into 2cm pieces 

1 tablespoon brown sugar 

1 tablespoon fish sauce  

500gr white fish fillets cut into 3cm pieces  

200gr peas, trimmed .

200gr (1 cup) rice 

1 tablespoon grated fine rind  

1 tablespoon lime juice  

Fresh coriander spings to serve 

Method

1. Heat oil in a large sausepan over medium- high heat .  Cook the onion and ginger , stirring for 1 minute .  Add curry paste .  Cook for 1 minute .  Stir in coconut cream., pumpkin , sugar and fish sauce . 

Cover .  Bring to the boil.  Reduce heat to medium – low .  Simmer for 5 minutes or until fish and pumpkin are cooked through .

• Meanwhile ,  cook the rice following packet directiouns . 
• Stir lime rind and lime juice into curry .  Top with coriander.  Serve with rice .   

Ingredients

 225gr fresh white breadcrumbs

Chopped parsley

 2 garlic cloves

2 tablespoon worechester sauce

6 rashes of black bacon

100 grated cheese

 225 gr fresh white breadcrumbs

1 tabklespoon english mustard a knob of even butter

 100 ml olive oil

30ml vinegar

200 fresh basil leaves, finely chopped

 60ml cream

Method

 in a bowl mix the breadcrumbs , grated cheese and parsley finely choppedminture. In the same pan melt the butter and add to the garlic

Worchester sauce and mustard

 Dip the chiken sauce and mustard.

Dip eeach chiken breast in mustard sauce and place it in a overproof. Press the breadcrumbs mixture on each fillet. bake uncovered for 20 to 30 minutesin when ready cover with basil sauce.

To make the basil sauce all the ingredients in a pan and heat throufgh.

Pour the green sauce over on top of the chiken fillets.

Ricetta tal- klabb tat- tisjir

Ingredients ghal 4 persuni.

100gr fazola

150gr basal

bzaru ahdar

25gr kunserva

5 kikri ilma tad- dadi

paprika

gobon mahkuk gruyere tat-toqba

300gr tadam imqaxxar

tursin, bzar shih , tewm

Method

1. Xarrab il-fazola f’hafna ilma matul il-lejl. Wara ghalli ghal 30 minuta.
2. Aqta il-haxix kollu kwadri f’bicciet zghar. Sahhan ftit zejt u qalli il-basal u il-bzaru .
3. Zid it-tadam, ilma dadi u kunserva. Roxx ftit bzar u melh tewm u paprika . Sajjar fuq nar baxx ghal 10 minuti.
4. Hallat il-fazola u ghalli kompli sajjar fuq nar baxx sakemm isir kollox. Servi shuna bil- gobon u it- tursin
5. Soppa tajba hafna li tista tintuza bhala platt principali.