Ingredients

250gr diced chicken breasts

75gr carrots cut in to matchsticks

200 white rice

60gr sliced sweet corn

60gr 4 tbsp Vegetable oil

1 egg yolk

black pepper

one and one half teasepoon cornflower

1 tbsp soy sauce

4 Tbsp. chicken stock

1 tbsp milk

1 tbsp soy sauce

2 tomato ketchup

2 tbsp caster sugar

Method

Start cooking the rice accordingly on the instructions of the packet . Make the sauce by mixing the sauce in the bowl. Beat together the batter ingredients in another bowl. Dip the chicken in the batter and fry it for 2 tbsp oil. Remove from the pan and set aside Next fry the carrots, sweet corn and the remaining 2 Tbsp., oil for 4minutes per side. Add the sauce and boil for 1minute . Then the chicken and heat through. Serve it out . Spoon a helping of sweet and sour chicken on top of the bed of rice .

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 isservi 4 .

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.

F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients serve 4 .

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated cheese normal

Method

1 cook butternut sqash ravioli according to package directions.

Meanwhile season chicken with kosher salt and black pepper .

Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes inravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chicken and grated cheese normal .

Ingredienti

200gr Barley

Mgharfa pesto ahdar

Mgharfa zghar maqughdin min- nofs

ftit zebbug imqatta’

Kappar

bzar iswed

naghniegh jew habaq

gobon feta

tadam Cirasa maqsuma fi tnejn

Zejt taz-zebbuga

Metodu

Xarrab il-barley ghal 15 il-minuta.

Qattar u ghalli imma hallih ghal dente.

Wara li xxarbu fl- ilma kiesah biexjiksah malajr ma jibqax isir

Qattar sew .

Hallat mieghu il- kumplament ta l-ingredienti.

Hawwad b’imgharfa tal-injam.

Tista isservih Bhalla contorn jew inkella platt ghalih

Zejjen il-wicc

bil-weraq tal-habaq jew tan-naghniegh

u z-zejt taz-zebbuga.

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

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Prepare pizza Dough ;

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .

Method

 Knead the dough again and roll each piece into an 18cm in circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden.

Ingredients

400gr penne

1 mgharfa zejt taz- zebbuga

1 basla kbira , imqatta

3 sinniet tewm , mithunin .

1 bhar ahmar kbir, imqatta

445cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat-tegiega low salt

½ kuccarina qoxra tal-laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallat b’imgharfa ilma

Method

Sajjar il-penne f’ borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’ tagen non stick , sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il-basla u it tewm u sajjar okazzjonalment, sakemm il-basla tirtab , madwar 7 minuti. Zid il- bhar ahmar u sajjar hawwad okkazjonalment , sakemm il- bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti.  Aqsam 4 skuteli u servi .

Ingredients ,serve 6

500gr ghagina tat- torti

2 imgharef zejt taz- zebbuga

Basla hamra imqatta ftieli hoxnin

150gr halib

2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin

145ml krema dopja

3 bajdiet ta daqs medju

3 imgharef tursin imqatgha

50gr parmigjan mahkuk

Gobon normali   

Metodu

Sahhan il-forn ghal 200 °C./ gas mark 6.

Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Usa turtiera kwad

ra daqs ta 34 cm b’ 24cm . Ghatti l-ghagina b’ karta strazza u poggi fuqha il-baked beans . ahmi ghal 10 minuti , Nehhi il-baked beans u b’ karta ztrazza u sajjar ghal 5 minuti ohra sakemm l-ghagina tiehu kulur dehbi car. Sahhan iz-zejt f’ tagen kbir u sajjar il- basal , it-tewm u il- bzar fuq nar medju ghal 5-8 minuti sakemm il-bzar jirtab u jiggemmed ftit . Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il-bzar mithun frisk u il-melh u habbat f’furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew.  Irranga il-bzar fil-qafas tal-ghagina. Ferra’ it-tahlita tal- bajd u roxx il-parmigjan mahkuk . Ahmi ghal 30-35 minuta sakemm it-torta tiehu kulur dehbi u toqoghod. Servi t-torta shuna jew inkella kiesha bil-gobon normali.

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 john dori ()approx. 1.6-2 kg

3 leeks

1 fennel bulb

3 celery stalks

1 litre white wine

1 sheet konbu seaweed

6 sheets nori

3 gr high quality saffron

300cream

200gr butter

salt

method

Start by filtering the fish carefully and divide into 4 equal portions , rest in tray with absorbent paper and put aside in the fridge . Clean carefully all the “xewk “put in a small pot add the vegetables and white wine cover bones with water and bring to the boil Skim off impurities at the top , simmer for 20 minutes . switch off and let stock rest for an hour ; pass through a fine strainer Soak seaweed in 200ml of the stock and set aside for 10 minutes . stain again the 200ml stock and put in a small pot and reduce on high heat with 3 grams saffron till thick . Add cream and reduce again . finish with 2 knobs ice- cold butter . Arrange seasoning with salt and lemon juice . Bring fish fillets to room temperture and season with salt . warm up to a pan with a bit of neutral oil . pat dry fish and start frying on high heat with 3 grams saffron till thick . Add cream and reduce again . Finish with 2 knobs ice- cold butter . arrange seasoning with salt and lemon juice .

Bring fish fillets out at room temperture and season with a bit of salt . Warm up a pan with a bit of nuetral oil( no olive oil).

pat dey fish fillets and start frying on high heat skin side foe 5minutes each side . . Add baste fillets fish fillets till butter is almost burst . Remove fish from pan and season with lemon juice

Warm up the sauce and put each fillet in a plate , garished with the seaweed and put sauce on top of the fish fillets .

Ingredienti

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

Il-meraq u il-qoxra ta lumija mahkuka

   3 sweet potato,

4 zunnerijiet Kuccarina,

 curry Kuccarina

 ginger frisk mahkuk

Method

Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Ingredients

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

Il-meraq u il-qoxra ta lumija mahkuka

   3 sweet potato,

4 zunnerijiet Kuccarina,

 curry Kuccarina

 ginger frisk mahkuk

Method

Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi  

Ingredienti, isservi 6

2 imgharef zejt taz-zebbuga extra virgin 

300gr kurrat imnaddaf maqsum u imfelfel irqiq

250gr karotti imnadfa maqsuma min- nofs u mfella irqiq

Qalbha ta’ karfusa imnadfa u imfella irqiq .

Mgharfa imbulgata ginger frisk imqatta fin.

Mgharfa ginger imqatta fin.

Kuccarina frak tac- chilli niexef

4 sinniet tewm mithuna

500ghadz  imsajjar

2 imgharef hall tac-cider

Litru stokk tal-haxix

Melh

4 imgharef imbulgatti Tursin imqatta

120perzut tal-ghadma imqatta strippi.

2 qlub tal-qaqocc fiz-zejt imsaffija u maqsuma f’erbgha    

Metodu

Sahhan iz-zejt taz-zebbuga f’borma kbira fuq nar medja . 

zid il-kurrat, il-karotti u l-karfus , u l-ginger u ic-chilli u aqli ghal madwar 10 minuti sakemm  jirtabu u jibdew jiehdu il-kulur.  Zid it-tewm u sajjar ghal 2 minuti ohra. Zid l-ghadz, il-hall u ic-cider u l-istokk . Ghalli u tektek ghal madwar 8 minuti jew sakemm il-haxix jirtab. Ithan terz tas-soppa fi processatur tal-ikel u u erga’ ferra’ dak li tkun dhant mal-kumplament tas-soppa . zid il-bzar u il-melh u zid 4 imgharef Tursin. 

Servi go skutella tas-soppa. Zid il-bzar u il- melh u 4 imgharef tursin.

Servi go skutelli tas-soppa msahna u roxx l-istrippi tal-u il-qlub tal-qaqocc fil-wicc perzut jew il-qlub tal-qaqocc fil-wicc.  Roxx il-frak tac-chilli.

Ingredients Serve 4.

4 small local Amberjack (Cervjol)

100ml canola oils

200gr mayo

1 tbsp red onion chopped

2 tablespoon red onion chopped

2 tsp pickled chopped

1 tablespoon chopped dill

1 tspoon chopped parsley

2 hits Tabasco

juice of 1 lemon

salt and pepper

method

Mix chopped ingredients with mayo , lemon juice, Tabasco and some seasoning and leave to develop in the fridge.

Clean the fish and cut through entire fish from the belly to tail . Season the flour with salt pepper and coat iron pan until skin is crispy and fish cooked . Served with tartar sauce .

Ingredients serve 12. bars .

230gr lamb brand raw red almonds

80gr Coarsely chopped lamb brand dark chocolate chips

65gr + 2 tablespoons .

Lamb brand dark chocolate chips

60gr Lamb brand dried cranberries coarsely chopped

50gr brown sugar lamb brand

40gr pumpkin seeds lamb brand

1/4 tsp coarse salt lamb brand

honey 115gr , cut into pieces

1/2 tsp Vanilla extract

Method

Place the oats and a almonds on a small baking sheet and place in a preheated oven at 175/c to a large bowl.

Combine , butter, honey , brown sugar , vanilla extract and salt over medium heat . Cook stirring occasionally until butter melts and sugar in a completely dissolved

Pour butter , mixture in bowl with rolled oats and almonds . Mix well . Let cool for 5minutes then add cranberries, pumpkin seeds and 65gr chocolate chips . Transfer oat mixture to an 8″or 9″, square pan . Use a spatula or damp fingertips firmly press the mixture into the pan , the bars will stay together and cool and cut.

Storage condition Store bars in an airtight container up to one week . For the softest bars keep at room temperture . For slightly harder bars keep in the fridge .

Ingredients

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 .

Ingredienti

4 imgharef butir mhux mielah

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   

Fi skutella tal-majjal ta’ malta minghajr ghadma

3 imgharef dijon mustard

3 imgharef zokkor

2 imgharef meraq tat-tuffieh

2  imgharef worchesire sauce

Metodu

Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira afghlaq 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 bl-imarinah 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 . pogi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patatta maxx.

Ingredienti

Bott jogurt li tixtieq inti

bott tal- jougurt zejt vegitali

2 bottijiet tal jougurt zokkor

3 lumijiet tal- jougurtdqiq self raising

3 bajdiet kuccarina vanilla

Metodu

Idlek u iksi forma ta kejkijiet tal- karta forno

sahhan il- forn temperatura ta’ 200/c . ferra il- yougort go skutella kbira .

mieghu zid ukoll iz- zokkor u iz- zejt .

gharbel id- dqiq ghal darbtejn u zidu mat- tahlita . . hawwad sewwa id- dqiq kollu jidhol fit- tahlita tal- yougourt .

ferra it- tahlita tad- dixx u erga aghti tahwida hafifa .

Ferra it- tahlita tad- dixx li tkun ipreparajt u ahmi ghal madwar 40 minuta . dejjem icekja permezz ta skewer , biex tara jekk il- kejk ikunx sar jew le min- nofs . Ohorgu mill- forn u hallih joqoghod ghal madwar 10 minuti qabel ma tohorgu mid- dar u poggih fuq wire rack biex jibred sewwa qabel taqsmu .

Ingredienti

2 karottiet imdaqsa imqaxxra

200pastard

200gr broccoli

3 patatiet zghar , imqaxxra

bott zghir corn

2 bajdiet

100gr bacon (jekk trid biss )

4 kiriet hobz

100gr halib

4 mgharef frak tal-hobz

100gr gobon isfar , mahkuk

bzar iswed

ftit frak tal- hobs ghal pannura

zewg imgharef zejt taz- zebbuga

metodu

Ghalli ftit mill-haxix, minbarra il-piselli u il-corn u qattar sew fil-passatur .

Xarrab il-hobz fil-halib u hallih joqoghod ghal madwar 10 minuti.

Aghsar il-hobz sewwa mill-halib.

Ghaffeg il-haxix u zid il-piselli u il-corn . Hawwad sew. Zid il-bajd, il-bacon, il-bzar iswed u il-gobon u 4 imgharef frak tal-hobz. Hawwad sakemm tara li l-ingredienti kollha dahlu f’xulxin . Halli it-tahlita toqoghod ghal 30 minuta fil-frigg. Sahhan iz-zejt go tagen non stick . Ifforma it-tahlita f’pulpetti zghar, gerbeb il- frak tal- hobz u aqli hafif miz- zewg nahat .

Jekk tixtieq tista ukoll thalli barra il-bejken.

Servi dawn il- pulpetti bhala contorn jew bhala ikla principali . Jistghu jittiehdu kieshin kif ukoll shan .