Ingredienti

150gr Flett tac-canga

25gr zalzett tal-malti

50weraq tal-kabocci

25gr faqqiegh (mushrooms)

Bacon

50gr majjal

zunnarija

curry

ghal haxix

Ghagina tat- torti

bajd

irkotta

tadam

basal

qarabaghli

brokkoli

Ghaz-zalza

Basal

tewm

inbid ahmar

curry

ghasel

stokk

Metodu

Qatta’ il-laham f’bicciet irqaq u sammar biex traqqghu kemm tista’halli jista jitrembel. Poggi il-weraq tal-kabocci u itfa iz-zalzett. il-faqqiegh (mushrooms) u il-curry. Rembel f’forma ta’ Bragioli . Sammar il-majjal u poggi il-bacon . Dawwar mal bragioli tac-canga .

Ghal haxix Idlek recipjent bil-butir u iftah l-ghagina . Hallat it-tahlita u fforma it-torta.

Ingredients serve 6.

400gr can chichpeas drained and  rinsed

Juice of a lemon

1 garlic clove crushed

5 tablespoons extra virgin olive oil.

4 tablespoon tahini

5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pittabread or toasted flatbreads to serve

Method

Put the chick peas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredienti ghal 4 persuni .

bott sprey taz-zebbuga

1 basal imqatta irqiqa

2 sinniet tewm , mithun

1 litru stokk tal-haxix

200gr cicri

450gr brokkoli

75gr weraq ta l-ispinaci

1/2 tazza weraq tal- habaq frisk

75gr 1 mgharfa pesto

Jogurt natural light

Method

Sahhan f’ tagen fuq shana medja . Spreja iz- zejt fuq il-baslau hawwad ghal 5minuti jew sakemm jirtab .

Zid il-basla u hawwad ghal 5 minuti jew sakemm tirtab

.Zid l-istokk homate u ic-cicri . Sajjar sakemm taghli . ghattih tewm u hawwad ghal 5 minuti sakemm isir il-basla . Naqqas is- shana ghal ghal 7minuti jew sakemm isir kulur dehbi Hallih itektek 6/7minuti sakemm jigi tari

Zid l-spinaci .

Hallih itektek ghal minuta . itfa’ fil- genb u hallih joqoghod . Hallat il-weraq fi blender . Sakemm tigi lixxa . Itfa’ kollox go tagen nadif . Irrepeti darbtejn ohra it- tahlita . Sajjar is- soppafuq shana medja ghal 2 minuti. . Hallat il- yougurt light u pesto go skutella . qassam is- soppa fi 4 skutelli . servi shun .

Ingredienti

2 karottietkbar , mahkuka

Brokkola zghira , mahkuka

ftit sweetcorn , imqattar sew mill-ilma

2 qarabaghlijiet tawwalin mahkuka

gbejna niexfa , mahkuka

2 bajdiet imhabta

bzar u melh

2 spring onions , imqatghin irqiq irqiq

2 patatiet mghollija u mghafga

ftit gobon tal-hakk

dqiq

Metodu

Poggi il-haxix kollu nej b’sarvetta nadifa .

Aghsarha sew biex tohrog kemm tista ilma minnu.

Zid il-gbejna u il-gobon , il-bzar u il-melh

Fl-Ahhar zid il-bajd u hawwad sew.

Ghandek ikollok tahlita daqsxejn maqughda, ghalkemm dqiq zid kemm hemm bzonn.

Kessah it- tahlita ghal madwar siegha . ifforma blalen u ahmihom forn sakemm tara li ghaqdu .

Tista ukoll taqlihom .

Ingredients

100gr lamb brand dark oats

100gr Lamb brand dark chocolate chips

30gr Lamb brand coconut flakes

140gr peanut butter

110gr honey

Method

Place all the ingredients in a medium bowl and mix to combine well . Refregerate and let chill for about an hour . This is a resting time helps to ensure that the balls are not sticking stick together when rolled

After the chilling time take a teasepoon in your hand and roll into a ball . Repeat with remaining oat together after theresting period , try adding a little more honey or peanut butter to the mixture .

Storage condition

Store in an airtight container in the fridge up to 2 weeks .

Ingredients

2 cups all purpose flour

one and one half teasepoon pumpkin pie spice

1/4 teasepoon salt

1 cup pumpkin puree

2 eggs

1/4 cup milk

1/4 cup

one and one half confectionary sugar

2 tablespoon water

2 teasepoon water

1 teasepoon vanilla extract

Preheat oven to 165/c . Line a bake with parchment paper

Stir all purpose flour , sugar baking powder , eggs milk, and softened butter . beat mixture with an electrical mixer on a low speed until combine spoon into a donut pan . Donuts spring back and toughed 8/10minutes . Beat confectioners sugar melted and vanilla extract together in a bowl until smooth . Dip warm donuts into a glaze donuts on a prepared sheet to cool.

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 thyme to chicken . Bring to the boil over medium heat . Reduce heat to low. Cover and simmer for 10 minutes .

Set chicken aside to cool in pouching liquid . Remove chicken . 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.

Ingredients

500 gr veal loin, cleaned

10slices thin spec

0.5gr french mustard

Method

Seasoning

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve.

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 combine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refrigerate for up to 30 minutes, turning occasionally .

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

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coat the 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.

Ingredienti

2 bicciet flett tac- canga ta madwar 7 oz

1 oz kappar imqatta

4 sinniet tewm

4 tadamiet imqaxrin

kuccarini naghniegh

kuccarina tursin

ftit klin

ftit ztokk tat- tigieg

meraq tal- lumija

qoxra ta lumija mahkuka

kuccarina mustarda ingliza

krema friska

2 folji incova

ftit bzar ahmar niexef chilli

kuccarina zebbug minghajr ghadma mqatgha bicciet zghar

naddaf il- bicciet tal- flett u qataghhom f’ porjonijiet ta 7 uqiji (kejl) il-wahda . ghasar lumija fil- wicc u hawwar bil- bzar u il- melh . Halli il- laham joqoghod ghal madwar 10 minuti .

SAhhan f’ tagen sahhan iz- zejt flimkien mal butir , imla il- kump[ament tat- tewm zid l- incova u qallih sakemm it- tewm jiehu daqxejn tal- kulur . zid l- istokk u hallih jingibedd min0 nofs . zid il- kappar iz- zebbug , il- qxur tal- lumi u il- krema u hallih itektek fuq nar batut .

Meta tara li iz- zalza bdiet isir kremuza , zid il- mustarda u il- bzaru u il- hwawawar friski . zid imgharfa butir tektek ghal ftit iehor , ohrog il- flett u poggih fuq il- kontorni .

Ingredients

4 laringioet meraq imsoffijin

il- qoxra mahkuka ta’ 4 laringiet kbira

2 laringioet imqaxxra u mifrudin flieli flieli

4 imgharef marsala idum isir il-marsala madwar 6 minuti

115gr zokkor

600ml ilma

Metodu

Poggi iz- zokkor u l- ilma f’ kazzola u hawwad fuq nar bati sakemm jinhall iz- zokkor . Halli it- tahlita tiftah jaghli .

Imbaghad hallieha itektek ghal 5 minuti biss . Nizzel min fuq in- nar u berred . Hawwad il-meraq tal- laring imsoffi u il-qoxra mahkuka tal-laringa.

Ferra’ it-tahlita f’ recipjent baxx biex tiffriza minghajr ma thawwad . Servi f’tazza bis-saqajn twal .

Irranga il-flieli tal- laring u ferrex il-marsala fil-wicc ukoll .

Ingredients   

1.5kg tripe   

2 tbsp sea salt 

2 large onions , finely chopped 

2 garlic cloves ., finely chopped  

2 .5 cm piece of ginger , peeled and finely chopped  

1 tsp turmeric 

 1tbsp mild korma curry powder

1 tsp ground coriander

2 tbsp  ground coriander

4 tbsp tomato puree’

2 tbsp garam marsala

4 tablespoon tamarind paste

1 bay leaf (werqa randa ) 

Method

Method

Cut and put the washed tripe in a large saucepan. cover with cold water and add to the salt . Place over a medium high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes .  Drain well , reserving four tablespoons of the cooking liquid . Put the oil , garlic and ginger in a saucepan that is large enough to eventually take tripe .  Place over a medium heat and fry until lightly golden stirring occasionally. reduce he heat to low . Add the spices, tomato puree tamarind and bay leaf and simmer for 7 minutes. Stir in the reserved cooking water and add the stripe .  Simmer for 45 minutes on a very low stirring occasionally. season to taste .   Serve very hot with plain rice .

Ingredients

1 pint mixed cherry tomatoes preferable heirloom , halved

7 tablespoon Extra virgin olive oil divided

Flaky sea salt

2 pounds medium and large tomatoes preferible hairloom , cut into thin slicesor wedges or wedges

8 ounces bufalo mozzarella or mozzarella, room temperture , torn into pieces

coarsely ground black pepper . Small basil leaves and toasted country bread ( for serving)

Method

Toss cherry tomatoes with 1 teasepoon with 1 teasepoon oil in a small bowl season with salt

Arrange tomato slices in platter . arrange mozzarella over tomatoes ; lightly season mozzarella with salt . Spoon cherry tomatoes over salad and drizzle with 6 tablespoon with pepper . Let stand 30 minutes over salad and drizzle with 6 tablespoon oil , season with and pepper . Let stand 30 minutes and let flavors meld and release juices from tomatoes and mozzarella . Top salad with basil and additional salt and oil , if desired . Serve with bread alongside.

Ingredients

Ponn kale

Ponn rucola

Ponn tursin

½ lumija maghsra

5 tadamiet mqabbdin

8 mgharef zejt taz-zebbuga

100gr krema tal- cocout

Ponn gewz

Method

L-ewwel itfa’l-ingedienti mxarbin fi bender. Imbaghad itfa’ l-bqija ta’ l-Ingredienti fuqhom . Jista ikun li trid tawwadhm ftit sakemm ikun konsitenza lixxa u sabieha .

 Tista zzid mgharfa jew tnejn jekk ikun hemm bzonn biex tghin il-konsisteza

Ingredients

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 . La darba 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

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

Grease a 7.5cm deep, 10cm *19cm loaf pan with baking paper allowing a 5 cm overhang as long ends. 

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

Combine 1 cup of cheese, onions, corn, eggs, salt and pepper in the bowl.

Add rice and 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.

Let it cool for 10 minutes.

Serve with watercress and mayonnaise.

Ingredients serve 4.

400gr minced beef

1*onion finely chopped

1*garlic clove finely chopped

2 eggs , whisked

2 tablespoon sempolina

Thyme and rosemary spices

Pepper .

For the sauce

1*onion finely chopped

1*garlic clove , finely chopped

5-6 medium to large tomatoes chopped

Basil

Bay leaf

Method

Preheat oven to 180˚. In a small saucepan fry the onion , garlic clove till soft

Once cooled – place in the mixing bowl with the whisked egg – mincemeat -semolina spices and seasoning

Shape small meatballs from  the mixture and placeon a prepared baking tray .

Cook for about 20 minutes .

In the meantime fry the onion , garlic in a little oil in a  frying pan adding the tomatoes.

sauce for a further 10-15minutes. Season to taste . once meat balls are cooked, add to the tomato sauce . This dish is lovely with crusty bread or on brown rice .

Ingredients

350pasta shells

6 hard boiled eggs

2 small red onions peeled and quartered

3 mixed peppers chopped

150 chestnut mushroms quatered

3 tablespoon olive oil

1clove garlic chopped

3 tablespoons garlic italian seasoning

500creme fraiche

100grunere cheese grated

salt and pepper

method

Cook the pasta shells in salted boiling water for 10 minutes drain and rinse under cold running water .

Peel the eggs and cut into quarters.

preheat the oven to hot , place the preheated vegetables in a pan and toss together with the oil and garlic italian seasoning , grill for8-10minutes stairing now and then until the vegetables softened and start to cha at the edges . preheat the oven to 200 degrees celcius / gas 6 , put the cooked pasta eggs and vegetables in an ovenproof dish , beat together the crème fraiche and half the cheese , season lightly pure over the pasta eggs and stir gently to combine .

scatter over the remaining cheese cover with fojl and bake for 20minutes , remove the foil and bake for a further 5minutes until the top is golden brown serve hot.

Ingredienti

400gr spagetti

vazett sugutat- tadam

basla imdaqsa , imqatta irqiq

mgharfa zejt taz- zebbuga

mgharfa kappar

100gr zebbug iswed , imqatta

2 laned tonn taz-zejt kbar imqatrin

2 bajdiet

100gr gobon tal- hakk

bzar iswed

habaq frisk imqatta’

Ghalli l-ispagetti u hallihom al dente

Sadanitant qalli il-basla u it-tewma fiz-zejt taz-zebbuga.

Zid is-sugu tat-tadam u hallieha itektek fuq in-nar

X’ hin tara li iz-zalza tingibed zid il-kappar, zid iz-zebbug . Kompli tektek fuq nar bati ghal madwar 45 minuta .

Itfi u nehhi minn fuq in- nar . zid il- habaq u erga hawwad sewwa .

mal- ghagin zid fit gobon mahkuk u il- bajd imhabbat. Hawwad sewwa

Zid iz- zalza u hawwad b’ tali mod li iz- zalza tidhol mal ispagetti kollu .

Ferrex it-tahlita go dixx u fil-wicc ferrex il-kumplament tal-gobonu ftit bzar iswed .

Ahmi f’ forn li tkun sahhant ftit qabel b’ temperatura moderata ghal madwar 30 minta tara li il- bajd ghaqad .

Ingredients

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 .