ingredienti

225gr dqiq self raising

200gr sultana

230ml halib fietel

bajda imhabta

1/4 ta’ kuccarina trab tal- kannella

1/4 ta’ kuccarina trab ta l- imsiemer tal- qronfol

qoxra ta’ lumija mahkuka

4 tuffihat mdaqsa , mqaxxra u mqatgha f’dadi zghar

forom tal-karti tal-plastic

metodu

Xarrab is- sultana fil-halib ghal madwar siegha

sahhan il-forn fuq shana moderata

Hu ftit ftit mit-tahlita u poggieha fil-karti tal-pasti .

Ahmi fil- forn u hu hsieb li ma jinhatfux .

ingredients

3 cups potatoes

and out into cubes when cooled about 1 lb

4 tablespoon butter

4 tablespoon flour

2 cups milk

1/2 teasepoon salt

1/4 teasepoon pepper

1/2 lb. vessels cheese diced 1 skinless smoked sausage

1/2 sharp cheese cheddar shreds

1/8 teasepoon paprika

method

cut skinless sausages in half lenghtwise and then chop into 1/2 “half moon cuts . cook in a frying pan for about 15 minutes turning frequently to slightly brown .

meanwhile put cooked and diced potatoes in a quart casserole . add cooked meat and give a gently toss for (shredded cheddar cheese and the paprika in a saucepan over medium heat until warm and smooth ” Use a whisk and stir constantly ). Bake in a greased 350/F(180\c ) oven for 35-45minutes . Watch until golden brown on top .

Ingredienti

1/4 cup or more of extra virgin olive oil , potatoes , onions 6 eggs , sea salt

method

Slice onions and diced potatoes . heat the olive oil in a large 12 skillet and add potatoes and onoins . cover the skillet while the potatoes are cooking .

let the cooked potatoes and onion cool. beat the eggs in a bowl and add the cooled potatoes and onions and then return the mixture to a 10.5skillet . cook the tortilla de patatas well on one side before flipping it to the other side .

Ingredients

3 eggs

2/3 cup sugar

1 cup dark corn syrup

1/3melted butter

1 cup pecan halves

9 inch unbaked paste shell

Method

Beat eggs through mixed in with sugar , a dash of salt , corn syrup and melted butter then add the pecans . pour over the mixture into the unbaked pastry shell . Bake in a moderate into the unbaked pastry shell . bake in a moderate oven 180’c for 15 minutes or until the knife inserted beetween the outside and the center of the filling comes out clean. . cool and serve

Ingredienti

4 bicciet flett tac-canga ta madwar 275il- wahda

100frak tal- hobz frish

50gr gobon tat- tursina

4 gbejniet bix- xorrox

50gr bacon

50gr faqqiegh

50gr basal zghir

25 tewm

mgharfa chives .

ghaz- zalza

100stokk tal- vitella

100krema friska

25gr butir

25 gobon tat- tursina

100 inbid abjad

metodu

ghal mili sajjar il- basla u it- tewma sakemm jirtabu

u zid il- bacon imqatta’ bicciet zghar kif ukoll il- faqqiegh , hawwad sew flimkien mal- frak tal- hobz u il- gobon tat- tursina . zid ic- chives u halli il- laham joqoghod ghal ftit . sadanitant iftah il- bicciet tal- laham u forma ta’ but u imla il- mili

Hawwar il- bicciet tal- flett sew bil- bzar u il- melh kull naha . sahhan iz- zejt u il- butir f’ tagen kbir u poggihom f’ dixx tal- forn bi gbejna fuq kull bicca laham fil- wicc u kompli sajjar fil- forn .

Sadanitant nehhi ix- xaham zejjed minn got- tagen u zid l- inboid abjad u il- gobon tat- tursina sakemm idub bil- mod . lesti platt shun u poggi il- flett tac- canga fin- nofs tal- platt bil- gbejniet fil- wicc . servi z- zalza fil- wicc jew mal genb .

ingredients

340 corned beef

salt and pepper

200 bags tipiak fresh parsley

1 small shallot Express couscous

2 eggs

1 knor chicken cube stock

2 tablespoon normal cheese

2 tablespoon tipiak breadcrumbs

2 plain flour for coating

Method

bring 1 litre of water in a saucepan add the chicken cube when it dissolve add the couscous bags boil for 90 seconds and remove the tipiak express coupons and place it with the shallot in a large bowl . season to taste fluff it with couscous together with the shallots tipiak breadcrumbs and parsley . season to taste and mix well then combine everything with the eggs .mall paties to coal them with the flour fly on a medium heat for about 4minutes per side .

1 kg octopus

3 sprig fresh thyme

1 onion thyme

2 bay leaf

1 carrot roughly chopped 1

garlic bulb cut in half horizontally

8 black peppercorns whole

4 tablespoon olive oil

1 red chilli seed removed and sliced 1 lemon zest juice only 2 tablespoon fresh parsley roughly chopped .

2 sprig fresh thyme

250gr chicken stock

250chiken stock

6 baby artikole peeled and choked removed sliced

1 fennel slice on a mandolin frouds reserved

15 rocket leaves

15 baby spinach

1 tablespoon cabariet suviniour vinegar

1 tbsp honey

3 tablespoon extra virgin olive oil 1 freshly parsley chopped

1 red chilli thinly sliced .

method

for the artikole salad heat a large frying pan and add the thyme stock and artikole and cook for 5-6minutes . heat a largeb grilled pan until hot place in a marinated octopus on a griddle and cook for 2 minutes on each side or until bar marks appear . Place the cooked baby artickole and fennel in a klarge bowl along with the rocket leaves and spinach . place in a vinegar and oil in a small box and mix the octopus and dressing to the salad to mix . To serve , place the salad into a shgallow serving bowls over theparsley and chilli .

Ingredienti

125gr butir bla melh

150 cikkulata tat-tisjir imhalta

75gr cikkulata bajda ta-tisjir

225gr gelletini imfarkin

100gr passolina

Rice papers

metodu

Go kazzola fuq nar baxx dewweb flimkien il-butir ic-cikkulata u il-golden syrup . Nehhi minn fuq in-nar baxx , zid il-passolina il-gelletini u hawwad sew .

Poggi ir- rice papers fil- qiegh tad- dixx catt u ferrex it- tahlita waqt li ticcatjaha . Dahhal id- dixx fil- frigg ghal madwar saghtejn . Aqta’ il- kejk f’ bicciet ta’ 12 il-kaxxa u servi .

Ferrex il-marchmellolws fuq kejk ghadu hiereg mill-forn il-marchmellows jinhallu bi shana u ghamel 2 gelletini midluka bic-cikkulata sa ma jinhall ic-cikkulata. Poggi forn shun sa ma jinhall . Servi waqt li tibred.

Dahhal marchmellows bi stikka twila tal- kebabs li biha dewwibt ic- cikkulata mdewbha .

Ingredients serve 6.

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 .

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 .

Ingredienti

2 basliet kbar

25 gr pure tat- tadam

3 imgharef zejt

200gr hxejjex tal-friza imhalta

400gr Canga imqatta’ f’dadi

5 kikri ross

2 sinniet tewm midrusin

dada tac-canga

Ginger imdaqqas midrus

410gr tadam imqatta’

Niskata melh

Ilma

Metodu

Go tagen kbir sahhan iz- zejt mu aqli ic- canga sa ma ssire .

Zid il-basal u hawwad sakemm jihmaru .

Zid il-pure , it-tadam u id-dada , u halli isir fuq nar baxx ghal madwar 10 minuti .

Lahlah ir- ross u zidu mat- tahlita . Hawwad sew u zid ilma bizzejjed ghal 5 minuti ohra .

jghati ir-ross imma mhux li tgherrqu.

Sajjar fuq nar baxx, hawwad ta’ spiss u hu hsieb li ma jehilx mal-qiegh tat-tagen.

Servi ma’ insalata friska x’ hin tkun cert li ir- ross sar sew .

Ingredienti

200ml Halib

200gr gelletini plain

200gr gellewz bla qoxra

220gr cikkulata tat-tisjir

Metodu

Farrak il-gelletini f’bicciet zghar , imma mhux trab

aqsam il-gellewz min-nofs

dewweb il-cikkulata banju marija

hawwad sew flimkien il-galletini imfarka u il-gellewz maqsum .

zid it-tahlita tac-cikkulata mdewba u zid ftit ftit il-halib

Hawwad bil-mod sakemm l-ingredienti jithalltu flimkien

Poggi it- tahlita go dixx baxx u llixha

Kessah it-torta fil-frigg minn tal-inqas nofs siegha qabel isserviha .

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

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 saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, 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 creemy

Cut the vegtables 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 .

Ingredients serve 6 to 8.

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .

Ingredients serve 6.

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients serve 4 .

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 chipolata’s adobo chicken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole

1 green jalapeno or serrano chilli deseeded and finely chopped ½ small onion finely chopped

1 lime juice only .

Small handful fresh coriander roughly chopped

To serve

½ lettuce shredded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chicken is cooked through as the juices run clear . slice the chicken into stripes . divide the tortillas between four plates, with the rice, chicken sauces and lettuce.

Fold up the bottom of each tortillas, then fold the side and roll to container the filling, cut in half and serve .

Ingredients serve 4.

800gr self raising flour

castor sugar 300gr

vanilla powder 1/2 tsp

lamb brand table salt , pinch

unsalted butter 300gr

4 eggs

lemon zest 1 grated

ground almonds 270gr

(can also use substitute instead)

icing sugar 100gr

vanilla powder 1/2 tsp

2 eggs

lemon zest , grated

dark chocolate/ lamb brand milk

lamb brand mixed sprinkles

chocolate eggs 4

lamb brand royal icing mix

gel food coloring

method

sieve the flour in a bowl and mix the flour , vanilla powder , salt, butter and lemon zest together then add the eggs and mix until a smooth dough is obtained i, if needed be add some water

Mix all the ingredients together until a smooth paste is obtained.

Roll a dough on a flavored surface with a rolling pin 5mm thick , slightly mark the dough , spread the filling leaving a 10cm space from the marked edge . cover the filling and filling an another layer of dough identity the shape filling and using a cutter cut both layers identify the shape filling and using a cutter cut both layers of dough altogether . cook in a preheated oven oven at 180/c for about 20 minutes . leave to cool before decorating . For while royal icing place icing mix and water in a bowl of an electrical mixer fitted with a whish attachment and beat for 2minutes on high speed . to color the white royal icing divide in different bowls and add a few drops of gel food coloring and mix well . Spread the baked figolla with melted chocolate and decorate with icing . Add mixed sprinkles and chocolate eggs.