Ingredienti

400gr ghagin

basla mdaqqsa imqatta fin

4 sinniet tewm , imqatta irqiq

mgharfa butir

3 kuccarini pesto tal- gewz u l- irkotta

100gr gewz parmigjan mahkuk

mgharfa zejt taz-zebbuga

50gr gobon parmigjan mahkuk .

mgharfa zejt taz- zebbuga

tazza krema friska

bzar u melh

Metodu

Ghalli l-ghagin u hallih al dente

ipprepara it- tahlit u il-gewz billi tpoggi il-gewz , il parmegjan u iz-zejt taz-zebbuga fi food processor . Farrak sakemm ikollok tahlita qishafrak tal- hobz

go tagen qalli il- basla u it- tewma bi ftit butir . Zid il-pancetta (Bacon) u kompli qalli sakemm tara li saru . zid ftit melh u bzar jekk tiggosta .

Meta tigi biex isservi hallat l-ghagin mat-tahlita tal-pancetta .

Zid il-pesto u il-krema u sahhan fuq nar baxx . Zid il-gewz (minbarra mgharfa li tintuza ghal wicc.)

Kompli sahhan fuq in- nar sakemm ma jixxutalekx izzejjed . Aqleb fil- platti u servi mal- kumplament tal- gewz u ftit parmegjan mahkuk fil- wicc

Ingredients

1 receipe pie crust

1 cup sugar

3 tablespoon flour

1 egg beaten

2 cups rhubarb cut into small pieces.

Method

Line a 8 pie plate with pastry. Sift sugar and flour together and combine with beaten egg. Stir rhumbarb into mixture.

Pour into pie plate. cover with top crust and Lettuces crust, trim and seal. Bake about 35 minutes.

Ingredients

Bott halib maghqud 

480gr krema whipping cream jew double cream

400gr frawli, friska jew tal-friza.  

Method

Ghaffeg il-frawli go skutella u poggiha f’genb.  Zid il-bott tal-halib li tkun kiesha hafna biex il-krematitla sew u tibqa wieqfa

Zid il- bott tal- halib maghqud mal- mkrema giet  maghqughda u kremuza . zid il- frawli mghafga u hawwad kollox . Zid il-frawlimghafga u hawwad kollox b’ imgharfa twila . Poggi it-tahlita go kontenitur u ffriza ghal madwar 4 sieghat.  Qabel isservi il- gelat tajjeb li tohorgu mill- frizer madwar 15 il- minuta biex jilhaq jirtab ftit .

Varjazzjonijiet Tal- anilla . Minflok frawli tista tuza essenza tal- vanilla pod u tuza iz- zerriegha taghha .

Tac-cikkulata minflok il-frawli tista tholl 200gr cikkulata Tal-hawh . Minflok il-frawli tista tuza l- istess ammont ta’ hawh imma important li tholl madwar mis- siropp tieghu qabel tuzah

Ingredienti

kilo gambli

4 sinniet tewm

zejt ghal qali

basla imqatta

karfusa

5 tadamiet

gambli

tazza inbid abjad

3 imgharef kunserva three hills

bzar u melh

Tursin

Metodu

Ghalli ghal 5minuti kilo gambli

Wara niggizhom ftit bis-sikkina , sahhan iz-zejt u zid il-basla imqatta

, karotta , 5 tadamoiet imqatghin irqaq , zid il- gambli u wara tazza inbid abjad u hallihom itektku ghal 5 minuti ohra .

Zid 3 imgharef kunserva three hills , ftit bzar u melh . Halli ghal madwar 10 minuti .

Servi fi platti u zid tursin frisk .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Feeshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , translucent and just beginning to turn color . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in the cream . Bring to the boil starring continuously and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter cubicle or pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .

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

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Blend evaporated milk with water . Mix ½ cup sugar,flour and salt Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients serve 6

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera. Ghatti bil-fojl

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien .

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

Method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegetables .

Ingredients

Serve 6 to 8

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a whole in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Roll out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan . Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

San Ambrog u ic- canga Milanese .

Ingredienti

4 bicciet canga Steaks

50gr pancetta

20gr butir

ftit dqiq

Nofs tazza inbid abjad

ftit klin

melh u bzar

Metodu

Go tagen poggi ill- butir u il- pancetta (Bacon) mqatgha f’ kubi zghar , sajjar sakemm il- pancetta ma tihmarx izejjed . Wara warrab go platt . Ghaddi il-laham mid dqiq u aqli f’ tagen miz- zewg nahat sakemm jihmaru bfilwaqt li titfa ftit melh u bzar fuqhom . wara zid l- inbid abjad u hallih itektek fuq nar bati ghal madwar 40 minuta filwaqt li titfa il-klin. Wara servi shun u poggi ftit pancetta fuq kull porzjon tal-laham

Ingredients

2 laringiet

120ml halib

200gr zokkor

3 bajdiet

300gr dqiq

16 il-grbaking powder

Icing sugar

flieli irqaq ta’ laringa

Method

Aqsam il-laringiet fi 8 flieli kull wahda u ithanhom sew fi blender bil-qoxra b’ kollox

Zid il-halib u iz-zokkor u hawwad sew flimkien .

Zid il-bajd , id-dqiq u il-baking powder.

Itrasferixxi it-tahlita go landa tal-kejkijiet miksija bil-karti strazzi

x’hin tibred nehhi mil- landa u ferrex ftit icing sugar fil- wicc.

Zejjen il-wicc tal-kejk bil-ftoeli tal-laringa.

Ingredienti

patatiet imqatta rotio roti rqaq

laham tal- friza

tewm imqatta irqiq

bzar u melh

zejt taz-zebbuga

tadam maqsum min-nofs

dada tac- canga

Method

Poggi dixx tal-forn ifrex saff patata .

poggi saff laham tal-friza

Ifrex it-tewm , it-tursin , il-bzar il-melh kemm tiggosta . Holl id-dada tac-canga u ifrex il-gravy fid dixx .

ghatti id-dixx .

Poggi mad- dawra tad- dixx xi tadam .

Ghatti d- dixx b’ ghatu jew fil- forn u ahmi fuq shana moderata ghal madwar siegha.

Servi ma hobz frisk .

Ingredients serve 4

320 uncooked quinoa

500gr chicken stock homemade

2 tablespoons extra virgin olive oil

1 tablespoon minced fresh mint

1 tablespoon grated lemon rind

2 tablespoon fresh lemon juice

1 tablespoon sherry vinegar

250 sherry tomatoes

1/2 yellow bell pepper

100gr feta cheese 3 tablespoon chopped pitted Kalamata olives

1 tablespoon minced shallots

Method

Place quinoa in a large bowl saucepan , stir in quinoa . cover reduce heat and simmer 15 minutes or until liquid is absorbed. Cool to room temperture .

Combine olive oil for the next 5 ingredients in a large bowl. Add cooled quinoa, tomatoes and the remaining ingredients , toss well.

Ingredienti

200 hafur (Oats )

160gr lewz imqatta

2 tuffieh

70gr minghajr zerriegha tal- girasole

Mgharfa kannella mfarka

Nofs kikra ilma

Kuccarina estratt tal-vanilja

Method

Sahhan il- forn sa 160. grad C. Hallat l-ingredienti fi skutella kbira Hallat l-ingredienti kollha fi skutella kbira. F’kazzola sahhan l-ilma u estratt tal-vanilja ghal xi zewg minuti. issa ferrex kollox fuq l-ingredienti li kellek ippreparati fl-iskutella u hawwad sew.

Issa itfa’ it-tahlita kollha f’ dixx tal-forn u hallieha ghal xi 25 jew sakemm il-wicc jihmar u kompli hawwar kull ghaxar minuti sakemm il- granola tibda taghqad . Nehhi id-dixx mill-forn u hallieha tiksah sew . Poggi f’xi kontenitur li ma jghaddix arja u hallih jiksah sew . Poggi f’ xi kontenitur li ma jghaddix arja u tista thallih sa 3 gimghat f’temperatura tal-kamra .

.

Ingredients serve 2

1 white onion finely sliced

2 Tsp olive oil

3 garlic cloves sliced

2 carrots scrubbed and diced

150gr red lentil

1 homade vegetable stock

Generous sprigs parsley

Method

Heat the oil in a medium pan , add the onion and fry for 2 mins while you slice the garlic and dice the carrots . Add them to the pan and cook briefly over the heat .

Pour in 1 litre of the boiling water from the kettle , stir in the lentils and homemade stock , then cover a medium heat for 15 mins until the lentils are tender. Takeoff the heat and stir in the parsley . Ladle into bowls, and scatter with Extra parsley leaves if you like.

Ingredients serve 4

400gr stirlon steak

1 mgharfa oregano niexef

1 mgharfa saghtar niexef

2 ingharef zejt taz- zebbuga extra virgin

3 sinniet tewm imfarkin

1 tazza hall balsamic

2 tadamiet maqtughin slajsis

4 slajsis mozzarella

weraq tal-habaq friski biex isservi

Metodu

Recipient zghir habbat flimkien il-hall balsamiku

tewm, zejt taz-zebbuga , saghtar niexef u oregano . Ferrex fuq il-laham u hallih jimmarina ghal 20 minuta Ferrex .

Ferrex ftit tadam u bzar .

Sahhan il-grilja fuq nar gholi . Sajjar / Igrillja il-laham ghal 5 minuti fuq kull naha imbaghad itfa il- mozzarella u it-tadam fil-wicc u ghatti sakemm idub il-gobon 2 minuti . zid il-habaq u servi

Ingredients serve 2

1 white onion sliced finely chopped

2 tablespoon olive oil

3 garlic cloves

2 carrots scrubbed and and diced

Method

Heat the oil in a medium pan and fry for 2 minutes while you slice the garlic and dice the carrots . add them to the pan and cook briefly over the heat . Add them to the pan and cook briefly over the heat . Pour in 1 litre of the boiling water from the kettle , and stir in the parsley . Ladle into bowls and scatter with extra parsley leaves .

Ingredients serve 4

Some fresh basil leaves + more for serving

Some fresh mint + more for serving

200gr shelled toasted pistachios +more for serving

2 tsp lemon zest

1 tap lemon juice

50gr freshly grated parmesan + more for serving

2 tablespoon extra virgin olive oil, divided

1 zuchini very thinly sliced

fresh ground black pepper

400gr spaghetti whole grain

Method

Bring large pot of salted water to the boil .

In a food processor, pulse together, basil, mint, pistachoes , lemon zest and juice , Parmeasan and 2 tablespoon of olive oil .

In a large saute pan , then cook zuchini for 4 to 5 minutes or until browned .

Add spaghetti to boiling water . Drain , reserving pasta water and return to the pot . Toss pasta with pesto , zuchini and cooking water . Serve spaghetti in bowls with additional mint and basil, pistachios and parmesan

Ingredients

400gr ghagin orechiette .

1/4 zejt taz- zebbuga extra virgin

Hall Balsamiku

Bzar iswed frisk imfarrka

1 sinna tewm imfarrak

1kg tadam cherry preferibilment ikkulurit maqsumin min-nofs

1/4 tazza habaq imqatta biex izejjen

Metodu

F’ borma kbira mimlija ilma ibaqbaq sajjar l-ghagin skond il-pakkett sakemm jigi ghal dente . Nixxef u warrab f’genb.

Fi skutella kbira habbat flimkien iz -zejt taz-zebbuga u hall balsamiku imbaghad ferrex ftit bzar . Zid l- ghagin , it-tewm u it-tadam , hallat kollox flimkien .

Ferrex il-habaq u servi.