Ingredients

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed Gobon tal-hakk

Method

Ghalli it-tarja uhallieha 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

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

750gr chicken breasts , filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken . set pineapple pieces aside . Add thme to chicken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chiken aside to cool in pouching liquid . remove chiken . reserving ¼ cup pouching liquid . Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chicken , pineapple , pieces , mango , avocado and macadia nuts Season with salt and pepper.

Dan il-kejk frsh ideali ghal jiem sajfin. M’ ghandekx bzonn sajran . GHandek bzonn scutella ta madwar 2 pinet  (litru u 200ml). Il-geletini amaretti issib tixtrihom mis- supermarkets ewlenin u mill-hwienet tal- helu . It toghma qawwija ta’ lewz tmur tajjeb mal toghma qawwija tac- cikkulata skura.

Ingredients

350gr gelletini amaretti

175gr cikkulata skura

425gr krema ‘ double cream

4 imgharef brandy

Kokotina skura

Minghajr zokkor

Metodu

Idlek stjuna (borma ta madwar 2 pinet bi ftit zejt).

Habbat il- krema sakemm tirdopja u tigi wieqfa .

Holl ic-cikkulata banju marija .

Hallih jibred sew.

Kif jibred dahalha gol-krema .  Hawwad bil- mod il-krema u ic-cikkulata skura jsiru haga wahda

Fi platt fond itfa il-brandy. . Jekk ma tridx tuza xorb tista tholl 2 imgharef kokotina f’ 4 mgharef mishun u thallih jiksah .  

Bill il- galettini fil- brandy u rrangahom hdejn xulxin mal qiegh ta l- iskutella . ferra’ saff krema fuq ic- cikkulata

Irrepeti il- process sakemm ikollok 4 saffi . ghatti l- iskutella fi platt u poggi fil- frigg ghal matul il- lejl .

Qabel tigi biex isservih din id-dezerta xarrab il-qiegh ta l-iskutella bi ftit mishun ghal madwar 3 sekondi nfuq platt sabih . Erga’ poggi dan il-kejk ghal madwar kwarta . Roxx it-trab ta kokotina u servi .

Ingredients

 Aqli il- lampukiu fl- istess tagen aqli basla u ftit tewm flimkien ma ftit merdqux , naghniegh u habaq . Zid 2 imgharef kunserva three hills u hallih itektek ghal ftit .

Zid il- kappar u bicca dada tat- tiegiega . zid tazza nbid ahmar .  Zomm it- tahlita .

Zid il- lampuki li tkun qlejt fil- bidu u wara erga bl- ghagina . taqqab il- wicc b’,furketta , qabbad il- forn halli jishon ghal 10 minuti u ahmi f’ forn moderat xi nofs siegha sakemm l- ghagina tihmar .

Ingredients

2 weraq tal busbies

2 sinniet tewm

10 minuti sakemm il- basla tirtab

bott polpa 500gr

1 litre stokk tal- haxix

2 imgharef kunserva three hills

worchesire sauce

food processor or blender

Method

Sahhan zewg imgharef zejt taz- zebbuga , zid 2 sinniet tewm , basla tal- busbies kbar imqatghin ghal xi 10 minuti u sajjar ghal10 minuti sakemm il-basla tirtab .

Zid 500gr  polpa mayor u sajjar ghal 5 minuti .

Zid 1litre ilma jew stokk tal- haxix , zewg imgharef kunserva three hills u kuccarina Worcherire sauce . Halli fuq in- nar bil- ghatu sakemm il- busbies jirtab

Dahhal go food processor  jew blender u servieha shuna .

Ingredients

100gr paghieri pasta

100gr fresh tuna

1 clove garlic

1 tablespoon fresh coriander

Pinch of salt and pepper ,50ml cream ,For the sauce 1 clove garlic tewm 100gr cherry tomatoes tadam zghir hafna Fresh basil (habaq ), Salt & pepper

Method

 Boil the pachieri in salted boiling water until al dente .  Drain and sprinkle a little extra virgin olive oil to prevent the pasta from stiking . Put the tuna mixing in the piping bag and stuff the pachieri . Prepare the cherry tomatoes.  Add a little pasta and the cherry tomatoes . Add a little pasta water & simmer .

Place the pachieri & cook enough for a few minutes to cook the filling . Serve warm .

Ingredients

6 butternup snap buiscuit

2 tablespoon boiling poiint

one and one half teasepoon powered gelatine

250gr cream cheese softened

1/4 cup custor sugar

200 tub natural yougourt

1/3 cup custer sugar

200gr coconut cream

2 tablespoon finely grated lime rind

1 tablespoon lime juice

lime zest to serve

Method

Lime each hole of 6 hole 3/4 cup capacity salad texas muffin pan overhang of each hole .

Place 1 buiscuit , flat side down . In the base of each hole . Place boiling water in a heatproof jug . Sprinkle with gelatine .

Stir to dissolve . Using an electric mixer beat gelatine cream cheese and sugar until smooth . Add yougourt, coconut , cream lime rind and lime juice .

Beat to conbine . Add the gelatine mixture . Beat until smooth . Pour cream cheese mixture into prepared pan holes . Cover .

Refregerate for 6 hours or until firm . use overhanging plastik wrap , lift cheesecake from pan. Remove plastic wrap . top with lime 7. Zest & serve.

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.

Ingredients

1 cup grain white rice

2 cups hot water

 One and one half grated tasty cheese

3 green onions thinly sliced

310 gr can corn kenels drained

100gr shaved leg ham

Watercress and mayonnaise to serve

Method

Greese a line of microwave – save bowl, 7,5cm deep 10cm *19cm base . Loaf pan with baking paper allowing a 5 cm overhang as long ends . 

Place rice and water into a microwave safe bowl  . cover .

Combine 1  cup of cheese onions, corn, eggs and salt and pepper in the bowl . Add rice. Stir well . Press half the mixture into prepared pan . sprinkle with ¼ cup of the remaining cheese . Top with ham . Sprinkle with remaining ¼ cup of cheese . Press remaining rice mixture over cheese .

Place onto a microwave safe rack . cook for 20 minutes on medium 50 per cent power or until firm is touched . Stand for 10 minutes . Serve with watercress and mayonnaise.

Ingredients serve 6 to 8 persons.

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 black 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 the heat to maintain a low simmer until they are easily pierced with 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 flavored (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 4

4 skinless chiken breasts

2 tablespoon thai red curry paste

2 tablespoon vegetable or peanut oil

175pac choi torn into large pieces 1/2 savoy cabbagse shreaded

2 shallots finely chopped

2 garlic cloves , crushed

1 tablespoon crushed

1 tablespoon rice wine vinegar 2 tablespoon sweet chilli sauce

1 head chinese leaves shreaded

method

splash the fresh of the chicken several times and rub the curry paste each cut cover and marinade in the refregerator overnight heat a wok over a high heat then

heat a wok over a high heat then add 1 teasepoon of the oil add 1 teasepoon of the oil . Add the chiken breasts and cook for 5-6minutes turning once or twice until the chiken is cooked through the juices run clean when a skewer is inserted into the thickest part of the meat . remove from the wok set aside and keep warm

heat the remaining in the wok and stir fry the pak choi and cabbage until just wilted . add the shallots and garlic and stir fry until jus tender but not brown Add the vinegar chilli sauce and soy sauce . remove from the heat .

Arrange the Chinese leaves on four serving plates . Slice the chiken arrange on the salad leaves and drizzle the hot dressing over. serve imediately .

Ingredienti

Bott 400 gr tadam pomodorini mayor

200 gr zejt taz-zebbuga

Nofs basla mqatgha irqiqa

2 sinnit tewm imqata’

2 imgharef habaq frisk .

Aqla il-basla u it-tewm

tadam pomodorini mayor

Zejt taz- zebbuga

U roxx il-bzar mithun frisk .

Ixhet il- habaq 500gr u hawwad kollox sewwa.

Ghalli l- ghagin skond l- istruzzjonijiet tal- pakett u hallat iz- zalza go tagen u servi

Ingredients

nofs tazza lewz mithun

2 tazzi hafur

nofs kuccarina trab tal- kannella

kuccarina zejt tal- coconut

100gr tamal

mgharfa u nofs ilma

100gr gellewz inkaljat , imfarrak

metodu

nehhi l- ghadma minn mat- tamal .

xarrab bl-ilma u poggi fuq nar baxx sakemm it-tamal kwazi jinhall .

poggi l-ingredienti kollha go food processor fil- food processor , minbarra il- gellewz . iprocessa kollox flimkien . kessah it- tahlita ghal madwar 20 minuta . ifforma il- blalen zghar .

Jekk tixtieq, tista ukoll tholl bicca cikkulata u tiksi il-blalen bic-cikkulata.

Ingredients serve 2

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 lemon

Method

In a dry frying pan over medium heat toiast the walnuts and  pistachoes until slightly coloured and set aside

In thev same frying pan over high heat , cook the butter forv a minuteb add the sage and maltese sausage and fryfor 2-3 minutes until the butter starts to brown and the sausage are vcooked

Add the lemon zest cream ½ teasepoon salt and 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 until al dente . Drain , reserving some of the cooking liquid and place in a large bowl . warm the sauce and add some of the reserved cooking water to the it . Add the sauce to the pasta along the nuts, the parmesan shavings, a knob of butter and parsley. Stir in the lemon juice and serve.

  

ingredients serve 6

800gr minced beef

2 carrots finely chopped

200gr peas

2 medium onion finely chopped

30gr butter

1/4 cup teaspoon dry mustard

one and one half vegetable stock

salt and pepper to taste

potato topping

1/3 hot milk

30gr butter

6 large potatoes cooked and mashed

salt and pepper

method

Brush 6*250capacity deep moulds and melted butter or oil

Melt the butter in a large saucepan until quite soft, Sprinkle the flour and mustard into the pan and stir for 5 minutes. Gadd the stock and stir constantly until you have a smooth gravy . . Add salt and pepper, reduce the heat and simmer for a further 5minutes to remove from the heat.

The spoon can be served as 6 plates.

Add the milk and butter to the mashed potatoes and season with salt and pepper. Mix well and spread evenly over the top of each pie. Bake for 30-40 minutes or until the top is lightly golden.

serve hot.

Ingredients serve 4

4 Auberges cut into cubes

100gr breadcrumbs

150ml olive oil

200 gr vegan parmesan cheese

100vegan cream cheese

bunch of parsley chopped

2 tablespoon flour

6 garlic cloves , crushed

100Tomato paste

2 tsp tomato paste

1 tsp smoked paprika

4 tablespoon dried oregano

50gr pitted black olives

salt and pepper

Method

preheat the oven to 220/c gas, no 9 . on a large parchment tray toss the aubergines cubes with half the olive oil , salt and pepper for 30 minutes , tossing halfway .

Roughly chopped the aubergines into the rough mash and transfer to a bowl .

Refrigerate for 20 minutes . once cool add half of the cheese , the cream cheese , parsley , flour , breadcrumbs , third of the garlic , basil , salt and pepper . mix well with the oiled hands , shape the mixture to a gold – ball sized dumplings .

In a frying pan with some oil fry the dumplings for 3-4 minutes , turning them until golden -brown all over . Transfer to a plate . Reduce the oven temperture to 180/ gas mark 6 . In a large saute pan fry the remaing garlic for 1minute . add the canned tomatoes, sun dried tomatoes , tomato paste , sugar , paprika , oregano salt and pepper . cook for 8minutes or until slightly thickened . pour 400ml of water , bring to a simmer and cook for 10 minutes . Pour the sauce in a baking dish .

In the large saute, pan- fry the remaining garlic for 1minute . Add the canned tomatoes – sun dried tomatoes tomato paste – sugar salt and pepper . cook for 8 minutes or until slightly thickened . pour 400ml of water bring to a simmer , and cook for another 10 minutes . Prepare the sauce in a baking dish with the dumplings for 20 minutes . scatter the olives , the remaing basil leaves and remaing baking cheese .

Serve with tilda rice .

Ingredients serve 6

400gr sherry tomatoes quartered

2 tablespoon Extra virgin olive oil

salt and pepper

4 eggs + 2 egg yolks

50gr plain flour

200ml milk

300ml double cream

60ml Black calamite olives

pitted and chops . 60gr black Kalamata olives pitted and chopped

8 sun dried tomatoes crumbled

6 slices sericin ham

basil leaves torn .

Preheat the oven to 190/c / gas mark 6

Put the quartered cherry tomatoes into a roasting dish with olive oil and seasoning. Toss them well in the oil and roast for 20-30 minutes or until they soften and slightly shrunken . Take out the oven and leave take out off the oven and leave to sit to your work surface

REduce the oven temperture to 180/c or gas mark 5 . In thenmixing parmeasan cheese and garlic . Scatter the chopped olives and sun dried tomatoes and crumbled in the sheep’s cheese Lay the slices of seracino ham over the tomatoes ., olives and cheese .

Pour the milk batter over the ingredients in the roasting dish and bake for 30 minutes v, untilm the custard is puffed and golden . leave it to set for 10 minutes . drizzle more olive oil and scatter the basil leaves . serve warm with the salad