Ingredienti isservi 2

Ingredients serve 4 .

Salt and pepper

100plain flour

2 tablespoons olive oil

4 chiken tights

2 small onion finely copped

2 garlic cloves

3 carrots diced

150kunserva three hills

200gr provista sugu

150gr red cooking wine

500gr chicken stock

Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Ingredients serve 4 .

Salt and pepper

100plain flour

2 tablespoons olive oil

4 chiken tights

2 small onion finely copped

2 garlic cloves

3 carrots diced

150kunserva three hills

200gr provista sugu

150gr red cooking wine

500gr chicken stock

Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves .

Dmugh ta san’t Anna

Ingredienti

1 kg dqiq

200gr zokkor

200xaham

5 grokkijiet xorb li tixtieq 5 isfar tal- bajd

meraq ta lairing

70gr ml ghasel

150 lewz inkaljat .

kuccarina zerriegha ta l-anizetta

Metodu

1.Go skutella hallat id-dqiq, iz-zokkor u ix-xaham flimkien u hawwad sew .

2. Zid ix-xorb u kompli hawwad. Wara zid il-bajd u il-meraq tal-laringa u kompli hawwad flimkien.

3.Meta tkun iffurmajt l-ghagina, aghmel strixxi twal bl-ghagina

4.Qatta minnhom bicciet daqs fulu.

5. Aqlihom fiz-zejt (deep fried) u ara li ikunu saru minn kull naha u hadu kulur dehbi

6. Poggihom fuq xulxin go platt. Wara li jikshu ,ferra l-ghasel fuqhom u iz-zerriegha ta l-anizetta .

Ingredients

Ingredients

1 cup evaporated milk

1 cup water

¾ cup granulated sugar

¼ cup flour

¼ teasepoon salt

1 teasepoon butter

1 teasepoon flavouring baked pie shell

Method

Using one, cup brown sugar in place of granulated sugar and adding an additional tablespoon of butter . when cream mixture is cool stir in ½ cup finely chop pecan nut meats . Flavour with  vanilla and pour into a baked shell 8 inch . Cover with meringue. Sprinkle top of meringue with chopped pecan – meats Baked as directly for cream pie.

Ingredients serve 6 .

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pintts well –flavouredham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper Cracked black pepper to serve

Method

Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredienti isservi 4

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga 

Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin f’erba’ 

5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk , imqatta  ,

Mgharfa zerriegha tal-girasol mohmija

Method

Idlek il-ftieli tal-brungiel biz-zejt taz-zebbugau roxx il-bzar u il-melh. Jekk il- ftieli ikunu kbar wisq aqsamhom min-nofs . Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha . hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda tiggemmed u tibda tiuela il-bziezaq . Nehhi mill- forn u meta jibirdu bizzejjed li tkun tista taqbadhom b’ idejk nehhi il- gilda , aqta fi strixxi twal u warabhom f’genb  

Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minutasakemm isiru . saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungielu il- bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz- zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita thun se tibda itajjar madwar- minuta. Zid it-tahlita tal-ghadz u il- haxix u hallat sew . farrak il-gobon feta u roxx fuq l- insalata u hawwad bil-mod. 

Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi .

Ingredients

For the Gnocchi

1 kg fresh maltese cheeslet drained

100gr aged cheeslet grated

300gr semolina

4 eggs

2egg yolks

salt

For the pea puree’

1 whole unions

4 cloves garlic

1 sprig of thyme

300gr peas

For the crispy Artichokes

1 globe artichoke

100corn flour

For the sauce

500gr vegetable stock

50gr butter

2 minced garlic

100gr cherry tomatoes cut in half

fresh chives

Method for the Gnocchi

In a food processor , mix the cheeslet , eggs and salt together . Then slow fold in the semolina until you have a dough consistency. Refrigerate for 30 minutes . Once set , hand roll 15gr of the dough to form the gnocchi.

Method for the pea puree

Sautee’ the onions and garlic with the sprig of thyme in butter. Once sautéed, in the same pan add the vegetable stock and blanch the peas for 3 minutes . Blitz the peas together with the onions and garlic adding the liquid in a small additions as needed . Blend until you have a fairly thick smoothie puree’ . Then pass the puree through a fine sieve to have a silky finish . Season with salt to taste .

Method for the crispy Artichokes

Boil the Artichokes in salted boiling water for 1 hour . once cooked , cool down and remove the outer layers keeping the artichoke heart, toss in corn flour . fry at a temperture at 180/c until golden and crispy

Method for the sauce

Fry the minced garlic in butter and add the vegetable stock . Once it starts to boil , add the gnocchi and cook about 3 to 4 minutes until soft . Finish off with cherry tomatoes , chives and season for a creamy and flavored dish

Ingredients serve 6.

105olive oil

675small onion peeled

150 drywhite wine

2 bay leaves

2 garlic clove

2 small dried red chillies

15ml coriander seeds toasted and lightly crushed

2.5ml fresh sprigs thyme

30currants

5ml grated rind

Method

15ml chopped fresh flat parsley 30-45ml 3 tablespoons pine nuts leaf chopped

Salt and fresh ground black pepper 

10ml fresh chopped fresh oregano or majoram

Place 30 ml of the oil in a wide pan .

Add the onions plce over a medium heat and cook gently for 5 minutes . use a fork to remove from the pamn and set aside .

Add the remaining oil , the wine and thyme to the panh

Cook gently brisky for 5 minutes .

Return to the onion toi the pan . add the currants , reduce the heat and cook gently 15-20minutes or until the onions are tender but not falling apart .

Use a fork transfer the onions to a serving dish then boil the liquid vigously until it reduce by half . taste and adjust the season and pour onto the liquid over the onions . Scatter the onions with the oregano or marjoram and cool and chill just before you are ready to serve . stir in the lemon rind chopped flat leaf parsley and pine nuts into the onions .

2 bananiet misjura

40gr hafur

kannella mahlulha (kannella mahlulha , tista ukoll isid xi lewz skond il- gosti tieghek )

qaxxar u ghaffeg il-banana mishuqa

zid il-hafur u il-kannella .

ifrex karta forno fuq dixx tal-forn.

Hu imgharfa mit-tahhlitasakemm sakemm din tispicca u ttihom il- forma ta cookies .

dahhal fil- forn ghal 3 sa 5 minuti.

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   

Method

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

Ingredients serve 4

1 kg rockfish (Cippullazz).

1 cloveof garlic

1egg yolk

pinch of thyme

15gr pine nuts

salt and pepper

1 chilli

10 cherry tomatoes

fresh basil

500ml vegtable stock

1 pkt black ink spaghetti’s

Method

In a preheated 100degegrees C oven stem the rockfish cipullazz  for 40 minutes and seperate the fish from the bones .

In a bowl , mix the ish , the egg yolk , half a clove of garlic , thyme , pine nuts , chilli , salt and pepper .

If the mixture is too fluid add some breadcrumbs to thicken it .

Take a teasepoonful of the above mixture and roll into a ball . Set aside and repeat ntil the whole nixture is finihed .

Add 10 raw spagetti in the middle of each ball.

In a deep pan , cook the cherry tomatoes with half a clove of garlic and add the vegtable stock .

When boiled slowly add the fish balls with the spagettiini and cook for 10 minutes on high heat .

Serve the fish balls with the spagettini and add a spoon of sauce on top of each ball .

Ingredienti isservi 2

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Metodu

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk.

Ingredienti

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Metodu

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk.

Ingredients

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Method

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk

Ingredients

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

Method

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 per 4 persone

1 kg di cardi

succo di 1 limone

15gr di farina

burro

100gr di panna da cucina

sale e pepe

formaggio gratuggiato

panegratto

olio extravergine di oliva

Method i cardi utiliziiando il pelapatate a pezzi , lavatelli ne mettele in aqua bollente legerementa salata e con l’ aggunta del succo di limone . Dove averli lessati per circa 15-20minuti scoltele e asiungatele .

In un pentilolino amalgamate la farina con un noce di bburro e stemperate con il liquido di cottura dei cardi , ottenendo cosi una salsina; dal ultimo incorporate ;le panna e agguustarew di sale e pepe . A questa punto ungetev una pirofila con i burro e fate uno stratto di cardi e qualche chuciata di salsa . rimpetere il procedimento per un stratto . per finire , ricoprite tutto con abbundante formaggio gragiato una spolvetata pangrtta un filo d’ olio e quale fiocchetto di burro . Infernate a 200 /c per 20 minuti circa , fino a quando la superficie sara donata.

Servire caldi .

Ingredienti

1/2 kg di pasta di pane leviateata

olio extra vergine di oliva

3 Cucchiai di zuchero

sale

100gr di ova sultatina

1 chuchia oi di pinoli

method

Infarinato lavorate la pasta di pane aquistata dal vostro fornaio aggungete l’ olio , lo zuchero , un pizzico di sale . dopo aver ottenuto una pasta elastica e soda , incorporate i pinoli l’uvetta precedente mente ammollata in aqua tepida e poi strizzata e amalgaate il tutto .

Dall impasto ricavate dei piccoli panetti copiteli come una telao e lasiateli riposare per una mezza giornata a temperatura ambiente . Ora potete cuocerli in forno presicaldato a 180 per 20 minuti.

Ingredienti

300gr di bruscandoli

300gr di riso

1 cipolla

1 lt di brodo vegetale

60 gr di burro

1/2 di olio Extravergine di oliva

1 Cuffo

di prezzemolo tirato

Formaggio grana gratuggiato p.b

SAle e pepe Q.B.

Preparata prima di tutto in brodo vegetale . Nel trattamento laviaata 1i Bruscandolli e taghliate a pezzetti

Tirate la cipolla in mode sotile a fatele soffriggete in una padella con l’ ilio d’ oliva e 30gr di burro .

Aggungete i brascandoli e lasiate cuocere per i pochi minuti .

Incorporate poi i riso e mescolando delicatamente cuocere per pochi minuti

Versate il brodo caldo nella quantita necessaria mano che la cottura per vriso lo chediete .

lasolate cuoceere per una vetrina di m9inuti . A fine cottura , togliete la padella dal fuoco metete i prezemolo tirato altri 30gr di burro il grano gratuggiato e fate amalgamemente bene prima di servire a tavola .