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.

Ingredienti Isservi 4.

230ml Stokk tal-haxix

500gr qargha hamra

Basla

150ml krema friska

Melh u bzar

2 kuccarini zejt taz-zebbuga

2 tuffihat (imqaxra u imqatta) 

5 kuccarini ghazel ta’ malta

50gr zerriegha tal- qara hamra

Metodu

Qaxxar u qatta’ il-qara hamra Sajjarha il-forn b’ temperature ta’ 220˚C.

 marka tal-gas 7 ghal 20 minuta. 

Aqli il-basla f’ naqra zejt go borma ghal 5 minuti . Zid it- tuffieh u x’ hin isir ftit , zid l- ghazel.  Zid il-qara hamra u sajjar ghal 8 minuti, hawwad spiss . 

Wara ferra l-istokk go borma.  X’hin jibda jaghli, baxxi in- nar u halli isir ghal 10 minuti.

Itfa is-soppa x’hin tiksah

Servi is-soppa bil-krema friska u ftit zerriegha tal-qara hamra fil-wicc.  .      

Ingredients

One and one forth shreaded dried coconut

two and one forth cups buchwheat flakes

two and a half mulled flakes

1cup silvered almonds

2/3 cup blanched hazelnuts

2/3 cup sunflower seeds

4 oz dried mango

2/3 cup golden raisins

Method

Spread the coconut out in a thin layer on a baking sheet . Toast in a preheated oven over 300/F for about 20 minutes stairing for 5 minutes. Toast the silvered almonds, hazelnuts and sunflower seeds in the same way .

Mix together all the ingredients in a bowl until well combined . Store it in an airtight container up to 2weeks .

For bitcher flakes mix together the mullet flakes , dried mango and golden raisins with 1 cored and grated red apple in a large bowl . Pour over 1and 1/4 cups apple juice roughly chopped mixed nuts 1/2 1/2 cup plain yogurtand a good drizzle of honey before serving .

Isservi ghal 6

Ingredienti

450gr spinaci

4 imgharef zejt taz- zebbuga

2 bajdiet ta’ daqs medju

175gr irkotta

3 imgharef imfawrin parmigjan mahkuk

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Melh u bzar mithun frisk

Metodu

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux fonda tal-forn biex tishon,

Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr .   Saffi fi pasatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr.

Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur .  Meta tkun hrigtha l-ilma li stajt taptap l-ispinaci b’tissue; poggiha fuq board ta l-injam u qataghha .   Erfaghha f’genb. 

Sahhan mgharfa zejt taz- zebbuga f’tagen .  Zid il-baslal-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred.

Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .  Iksi it-turtiera f 4 folji tal-ghagina filo.fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo.

Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera. Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.  

Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.  Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub. 

Fuq il-mili u idlikhom bit-tahlita tal-butir Ghaffeg iz- zewg iz- zewg foolji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew . Roxx ftit nocemuskata fil-wicc. 

Poggi it-turtiera fuq il- folja tal-forn . Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh . 

Ingredients

Crust

128gr garam style chrecher crumbs

28gr confectionery sugar

74gr melted butter

Filling

1/8 teaspoon Salt

45gr (2 large packages ) cream cheese

2 eggs

1 teaspoon vanilla extract

152gr granulated sugar

Method

Use a pie pan of 9 inch diameter and 1 and ¼ inch height . Preheat the oven to 350˚F  (175˚C). 

Combine crust ingredients.  Press the crumbs into the bottom and up the sides of the pie pan , making a thicker layer on a  bottom than on the sides . 

Mix together the room temperature cream cheese and the sugar until smooth. Mix in the eggs and vanilla until smooth, using a mixer set on low medium speed.  Pour in the filling into the crust . Place the cheesecake in the oven .

Bake for 20 minutes, then add a crust shield; or shelf the crust with strips of aluminium foil. 

Bake for additional 10 minutes . Remove the cheesecake from the oven , and set it on a rack to , cool.  Once the cake is cool, refrigerate it, covered until you’re ready to serve it . Top with cherry sauce .

Ingredients

250ml  sour cream

2 tablespoon horseradish

Freshly grated for store bought ready grated

1 teaspoon lemon juice

1 teaspoon finely chopped dill 

Method

Mix all the ingredients, thoroughly & store in the fridge until needed. 

Serve this with flaked cooked salamon, breakfast pastries and halved hard boiled eggs.

Garish with dill and micro – greens

Isservi ghal 6

Ingredienti

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Melh u bzar mithun frisk

Metodu

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux foonda tal-forn biex tishon, u poggi it- turtiera biex tishon.. meta tkun hrigtha l- ilma li fi skutella li tiflah is-shana .

Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr . 

Saffi fi pasatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur . 

Meta tkun hrigtha l-ilma li stajt taptap l-ispinaci b’tissue; poggiha fuq board ta l-injam u qataghha .   Erfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f’tagen .

Zid il-baslal-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .

Iksi it-turtiera f 4 folji tal-ghagina filo.fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera.

Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.

Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir

GHaffeg iz- zewg iz- zewg foolji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew .

Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il- folja tal-forn .

Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh .

Din ic-cikkulata hija maghmulha minn zewg tipi ta’ cikkulata u hwawar

2 tazzi halib

2 tazzi krema double cream

kwart ta tazza kokotina skura

kwart ta tazza

kwart ta kuccarina trab tal-kannella

nofs tazza cikkulata skura imqatgha bicciet zghar

nofs tazza cikkulata skura

krema friska u mhabbta , zkuk tal-kannella u marshmellows

Metodu

Go kazzola zghira hawwad il-halib il-krema friska u il-kokotina, iz-zokkor u it-trab tal-kannella . Sahhan fuq nar baxx waqt li thawwad kontinwalment sakemm tishon imma ma jigix jaghli . zid ic- cikkulata u il- vanilla u kompli hawwad sakemm ic- cikkulata tinhall . servi mill- ewwel fil- maggijiet u zejjen bil- krema , marchmellows u iz- zkuk tal- kannella

Ingredients

Boneless skinless chicken tights

Boneless skinless chicken breasts

organic onion

organic peeled fresh garlic

organic lime

Tortilla chips

Organic tuna cilantro

Organic serrano and other fresh chili opitional

Diced tomato

Vegtable broth

Dried oregano

kosher salt,

freshly ground black pepper

olive oil

Method

Medium to large sauce pot , spotted spoons on tongs , garlic press or fine – toothed grated opitional

1 Cook the chicken

In a medium large sauce, pot , add the chicken and enough lightly salted water to cover two inchis making sure the chicken pieces are separated and bring to the boil . cook over high heat until opaque and cooked through 5 to 7 minutes.

using a spotted spoon or tongs transfer the chicken to a plate to cool then using a fork, Shred the chicken . Reserve 2 cups chicken cooking liquid . Wipe out the pot 1chicken cooking liquid . Wipe out the pot . While is cooking and cooling , prepare ingredients and start the soup

2. Peel and coursely chop enough onion to measure 1 or 2 tablespoon

Finely chop press and grate enough garlic to measure 1 or 2 tablespoon .

Ingredienti

150gr selp (kale)

150gr spinaci

300gr dqiq

Niskata bikarbonat

2 sinniet tewm

300gr gobon (pecorino)

zejt taz- zebbuga

melh u bzar

Metodu

Hallat it- tisjir mal- bicarbonat u 100ml zejt biex u fforma ghagina

Ghattieha u hallieha tistrieh ghal siegha fil-fridge

Qatta’ bicciet zghar is-selp(Kale)

Qalli fi ftit zejt is- selp (kale) u l-ispinjaci flimkien mat-tewm imqatta Meta tara li il- haxix sar zid il- gobon mahkuk , in- nocemuskata , melh u bzar.

Iftah l-ghagina go dixx midluk bil-butir, u tella’ xoffaghagina madwar it-torta kollha.

Ferrex it-tahlita tal-haxix fil-wicc.

Ahmi go forn 180/c ghal madwar siegha .

Ingredients, serve 4.

200gr red canned salmon drained

1 egg white

1 tablespoon creme fraiche

1 tablespoon fresh pesto

Salt and ground fresh pepper

For the filling

2 eggs +1 egg yolk , beaten

4 tablespoon creme fraiche

3 spring onions finely sliced

2 tablespoon fresh dill finely chopped

Method:

Preheat the oven to 170°C/ gas 3 lightly oil in a 6 hole muffin tin.

Mix together the tart cases ingredients then press the mixture into the muffin holes using a teaspoon to make 6 tart cases. Mix all the ingredients for the filling together , season then pour into the salmon cases and bake for 13-15minutes until the filling is set ,; remove from the oven and leave for about five minutes to firm up.

Run a knife round each targets then using a spoon to lift out of the tin , serve with more dill scattered on top .   

Ingredients

Non stick looking spray

1 cup uncooked Quinoa dinner according to package directions

2 packs plain flour one and three froths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredienti

4 patatiet zghar

landa salamun

200gr salamun iffumikat

100gr zebbug

ftit kappar

habaq frisk jew hwawar ohra

zewg bajdiet, imhabta

bzar

lumi biex isservi

method

Ghalli il- patata u ghafigha hekk kif tkun ghadha shuna.

Zid maghha is-salamun tal-bott imfarrak b’ furketta u is- salamun affumikat imqatta’ bicciet zghar .

Kessah it- tahlita ghal madwar 30 minuta sakemm tara li ghaqdet .

Ifforma it- tahlita fi blalen u iccatjahom forma ta’ pulpetti. Tista jew tahmihom sakemm isiru jew inkella sahhan tagen fuq in-nar bi ftit zejt fil- qiegh u aqlihom hafif ghal madwar 4 minuti fuq kull naha .

Servihom ma’ ftit haxix mgholli u bil- wedges tal- lumi li tista ukoll tghasru fuqhom.

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 4

Organic orange

Organic fresh rosemary

Chicken options

Organic boneless skinless chicken breasts

Sherry vinegar

sunbasket parsley – pecan pesto

(Extra virgin olive oil, pecans, parsley, garlic, garlic, kosher-salt, black pepper).

For the pastry

kosher salt, freshly ground black pepper – olive oil

From the beet and orange

1. Scrub the beet, cut the best crosswise into 1/4 inch thick rounds .
2. Using your hands or a sharp knife , peel the orange . Cut the fruit crosswise into 1/4 -inch thick slices . Discard the seeds
3. Strip the rosemary leaves from the stems and coarsely chopenough to measure 2 tablespoons . Save the remaining rosemary for another use .
4. On one end of a sheet pan the best orange , rosemary and 2 to 3 teasepoon oil ; season with salt and pepper and spread in the even layer . Let stand while you prepare the chicken .
5. Prep and brown the chicken .
6. Pat the chicken dry with a paper towel season generously with salt and peppe .

In a large frying pan over medium high heat, warm2 to 3 teasepoon until hot but not smoking . Add the chicken and cook for 30 seconds . Transfer the chicken to the end of the sheet pan . Do not clean the frying pan .

Roast the chicken and orange. Tranfer the sheet pans to the oven . Roast until the chicken is cooked through and the best and orange are tender and lightly browned 12 to 15 minutes for the chicken and 15 to 20 minutes for the beet and orange . If the chicken is done first , transfer to a plate and cover to keep warm . Meanwhile prepare the kale

Cook the kale . In the same frying pan used for the chicken , if dry add 2 or 3 tablespoon oil. Warm over medium heat until hot but not smoking . Working in batches if needed, stir in the kale, season with salt and cook scraping up any browned bits from the bottom of the pan until the kale is wilted , 1or 2 minutes . Remove from the heat and stir in 1 teasepoon 2 (tsp) vinegar . Season to taste with salt and pepper and more vinegar if desired.

Serve . Transfer the kale , beet and orange in individual plates . Spoon 1 or 2 tablespoons parsley pecan – pesto onto each plate, top with the chicken and serve the remaining pesto on the side.

Ingredients

120gr Salamon fillets

100gr dried pappardelle

2 tablespoon olive oil

2  tablespoon pesto

60gr rocket leaves

Sea salt & black pepper

20 parmesan shavings

Method

Put the salamon & pour the water until barely covered, bring to a boil and simmer in a low heat for 5 minutes .

Put the salamon on a plate and leave to cook for 10 minutes.   Cook the pappardelle in a large salted water for 6 minutesor until al dente.

Drain well & return to the pan. Add the pesto parmeasan shavings & olive oil .

Cut the salmon into 1 cm due  to break into flakes . Add the pasta together with the rocket, salt & pepper and well combined. Serve immediately on warm plates topped with the remaining Parmesan shavings.  

Ingredients

Serve 6

600gr tomatoes

300gr mozzarella cheese

lots of fresh basil leaves

fresh basil

Method

Slice the tomatoes into even slices.

Drain and fresh mozzarella and slice evenly in similar thickness as the tomatoes .

Prepare separate bowls for each person and present the salad with tomatoes and mozzarella cheese slices overlapping slightly in separate serving bowls.

Sprinkle the fresh basil leaves on top to give more color and taste & drizzle with olive oil.

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

 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 serve 2

1 bowl condenced low sodium chicken noodle soup home made

one and one half grated fresh ginger

few fresh parsley leaves

one half grated carrot

one half thinly sliced onion

2 soft boiled or hard boiled -eggs halved

one half toasted sesame seeds .

Method

Prepare soup according to the packet directions

Stir in ginger and heat until simnmering

Divide the soup into 2 white bowls .

Top each with 1/4cup each parsley and carrot

Top with 1/4 cup each parsley and carrot

2 tablespoons onion and an egg .

Finish with sesame seeds.