Ingredients

1 flett tal- majjal ta’ Malta

2 sinniet tewm imqatta irqiq

1 zalzett tal-malti

100gobon normali mahkuk

Ftit worchesire sauce

4 bicciet perzut tal-koxxa

Zejt taz-zebbuga

Method

Nehhi ix-xaham tal-flett u wara biex igibu catt . itfa ftit melh u bzar u  wara poggi4 bicciet perzut tal-koxxa . Wara aqsam iz-zalzett tal-malti, nehhilu il-qoxra . Itfa’ ukoll it-tewm imqatta irqiq u ftit tursin .Itfa ukoll 100gr gobon normali mahkuk . Aqbad it-tarf tal-flett u rremblu isikkat biex meta ikun qed isir .

Poggi fuq bicca fojl u itfa il-flett mimli ftit soy sauce , ftit worchesire sauce u tursin, issa dawwar il-flettbiex jiehu l- istess toghma minn kullimkien u remblu issikkat bil-fojl . Itfa’ il-forn imsahhan 190/gradi celcius  hallih isir ghal 25minuta jew sakemm il-flett jilhaq temperatura ta’ 76/c .

Ingredients serve 2

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz-zebbuga

Ftit paprika

Ftit seasoning taljan

Taghliatelle ghas-sahha tista tuza il-kannella

Method

Poggi tagen fuq in-nar bi ftit zejt u meta jishon itfa xi kwart mill- bicciet tat- tigieg li diga qattajt . meta jihmaru jkunu lesti u delizjuzi .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irrepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin-nofs tat- tigiega. Fl-istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihmau zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’borma u kif tkun lest itfa l-ghagin u sajjru ghal gosti tieghek . Saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .

Ingredients serve 6.

12 drumsticks

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 .

Ingredienti

350gr gelletini Amaretti

175gr cikkulata skura

435gr krema double cream

4 imgharef brandy

Kokotina skura minghajr zokkor .

Idlekborma ta madwar 2 pinet bi ftit zejt.

Habbat il-krema sakemm tirdopja u tigi wieqfa

Holl ic-cikkulata banju marija . Hallieha tibred sew

Kif tibred dahalha gol-krema. Hawwad bil- mod sakemm il- krema u ic- cikkulata jsiru haga wahda . Fi platt fond itfa il- brandy . Jekk ma tistax tuza xorb tista tholl mgharfa kokotina f’ 4 imgharef mishun u hallih jiksah . Billi il- gelletini , wahda, wahda fil- brandi u irangahhom hdejn xulxin mal qiegh ta’ l- iskutella .

Ferra saff krema tac-cikkulata. irrepeti il-process sakemm ikollu 4 saffi. ghatti l-iskutella bi platt u poggi fil-frigg ghal matul il-lejl. qabel tigibiex isservi id-dezerta, xarrab qiegh ta’ l-iskjutella fi ftit mishun ghal madwar 3 sekondi u ohrogha fuq platt sabih .

Erga poggi dan il-kejk fil-frigg ghal kwarta. roxx il- kejk u servi .

Ingredienti

500gr spagetti

250gr cherry tomatoes, maqsuma min-nofs

basla imqatta irqiqa

4 sinniet tewm , imqatta rqiqa

300gr tahlita tal-frott tal-bahar

nofs kikra inbid abjad

habaq, imqatta frisk

100gr ricotta mielha , mahkuka

Metodu

sahhan iz-zejt go tagen u qalli il-basla u it-tewma .

kif tarahom jirtabu zid it-tadam u qalli minghajr ma thalli it-tagen bil-ghatu.

ghatti it- tagen u kompli sajjar u qalli ghal madwar 15 l- minuta

kif it-tahlita tixotta zid l-inbid u hallih jevapora

zid ftit bzar iswed u melh u ftit habaq.

ghalli l-ispagetti. poggi iz-zalza mal-ghagin u hawwad ghal 2 minuti fuq in-nar . servi shun bi ftit ricotta mielha mahkuka fuqu .

Ingredients makes 12

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

Method

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

Method

Place steak . Tobacco sauce and lemon juice in a seaseable plastic bag and mix well.  Refrigerate for at least 8 hours up to 30 hours . Preheat grill to medium. 

Let steak  to desired boneless for 5 minutes. Brush one side for a tortilla with oil and place side down in skillet.  Sprinkle torilla with one and one half top with ¼ cup sliced steak.  Top with another tortilla and brush with olive oil Top with another tortilla with brush with olive oil. Cook with golden brown and bottom about 90 seconds. Turn and cook until one side is golden and cheese in melted about 1 minute . keep the fish warm and in oven while preparing five more with remaining ingredients . Cut the fish into quarters and serve with four cream and granola.

Ingredients

200gr lamb brand dark chocolate chips

150gr Lamb brand jumbo oats

125gr lamb brand plain flour

50gr lamb brand white granulated sugar

1/2 teasepoon lamb brand bicarbonate of soda

1/2 teasepoon bicarbonate of soda

1/4tsp table salt

115gr unsalted butter softened

1 large egg at room temperture

1 tsp vanilla extract

Method

Preheat the oven to 180/c and lime two large baking sheets with baking paper .

Combine the flour, cinnamon , baking soda and salt in a medium sized mixing bowl . Stir in the jumbo oats and set aside .

In a bowl of a stand mixer fitted with a paddle attached , beat the butter , brown sugar and granulated sugar together for 1-2 minutes or until well combined . Mix in the egg and vanilla extract stopping to scape down the sides of the bowl as needed . Add the dry ingredients until well combined in the chocolate chips into the cookie on low speed until fully incorporated into the cookie dough.

Cover lightly and refregerate for at least 30 minutes

Using a tablespoon scoop the dough onto the prepared baking sheets , making sure to leave a little room beetween each one .

Gently press down each ball of cookie to slightly flatten them .

Bake at 180/c for 10-13minutes or until the to[s of the cookie are set . Remove from the oven and cool on a cookies are set . remove from the oven and cool on a baking sheet for 5-10minutes , then transfer the cookies on a wire rack to cool completely .

Storage conditions

Store cookies in an airtight container on the counter for up to a week .

Ingredienti

500ml halib tal-lewz normal

45gr cornflour

100gr zokkor jew ghasel

4 imgharef rose water

75 gr pistacci imfarkin

150gr zerriegha tar-rummien jew frawli imfarkin

4 tazzi tawwalin u trasparenti

Metodu

Go kazzola hallat sew flimkien il-halib , il-cornflower, iz- zokkor / l- ghasel u ir- rose water

Shahan minn fuq in-nar u kompli hawwad ftit iehor sakemm it- tahlita tigi  kremuza

Sadanitant itfa il-qiegh tat-tazzi tal-pistachio imfarkin 

Hu nofs it-tahlita u poggieha fit-tazzi u wara zid  nofs  ir-rummien/frawli    Erga poggi in-nofs it-tahlita u poggieha fit-tazzi u wara zid nofs ir-rummien frawli. 

Din ir-ricetta tista sservieha kemm shuna kif ukoll kiesha mill-frigg.

Ingredienti

200gr Fazila Banda niexfa

3 basliet ta days medju

3 imgharef zejt taz- zebbuga

Grit frieghi klin frisk

2 laned ta 400gr tadam imqatta

2 chilies shah ta days medju

2 imgharef ghasel iswed

Mgharfa mustarda whole grain

2 chilies shah ta’ days medju

Mgharfa mustarda Dijon

2 werqiet rand

2 imgharef ghasel  iswed

Methodu

Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah.  Hallieha tixxarrab til il-lejl kollu biex tinfetah.  L-ghada qattarha mill-ilma u lahlahha.  Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz- zejt taz-zebbuga.  Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car.  Hawwad mind hin goal him biex ma jehlux mal-kazzola.  Zid il-klin u il-it- madam imqatta. Zid 200ml ilma u fazola u ghalli.   Zid il-bzar mithun frisk, , il- melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. GHatti parzjalment u halli itektek goal madwar 30-35 minuta sakemm iz-zalzatibda taghqad ftit.

Ingredients serve 6

3 tablespoon olive oil

1 large onion chopped

2 leeks chopped

2 carrots chopped

2 sticks celery ,chopped

175gr button mushrooms

1.2pints vegetable stock

4 tablespoon white wine

1 bay leaf

2 tsp dried mixed herbs

175g lentils

350gr skinless boneless cooked chicken , diced

salt and pepper

Method

Heat the oil in a large saucepan . Add the onion , leeks , carrots , celeryand mushrooms and cook over for 5-7minutes until softened but not coloured

Increase the heat to medium for 2-3minutes until the alcoohol has evaporated then pour in the stock .

Bring to the boil , add the bay leaf and herbs , reduce the heat , cover and simmer for 30 minutes . add the lentils , re- cover the pan and simmer stairingly for a further 40 minutes until they are tender .

Stir in the chicken season to taste with salt and pepper and simmer for a further 40 minutes until they are tender .

Stir in the chicken is piping hot . Remove and discard the bay leaf and serve immediately .

Ingredients

500gr semi milk

35 unsalted butter +10gr for greasing

60gr dark brown sugar

75gr stoned cooking apple peeled into 1cm inch cubed

75gr lemons cut into 8 pieces

1 large cooking apple into 1cm inch cubed

200gr gluten – free rolled oats

1 teasepoon gluten baking powder

1 tsp cinnamon

pinch of salt

50gr flaked almonds

Method

preheat the oven to degrees celcius / gas mark 4 . in a small bowl or jug . gently whist the milk eggs , melted butter . 2 teaspoon of the sugar and the maple syrup .

grease the bottom of a 2 litre ovenproof dish and put in half of the plums , the apple cubes , baking powder, cinnamon and salt spoon . gently pour the milk mixture over the fruit mixture and let everything soak for a few minutes.

Sprinkle over the remaining plums and let everything soak for a few minutes . Sprinkle over the remaining plums , the almonds , the remaining sugar . Bake for 35-40 minutes until the milk has been absorbed . serve warm .

ingredients serve 8.

This is a very simple dish which can be made with tuna as well as sordfish. 8 slices fresh swordfish about one and one half cm thick

1 tablespoon sesame oil

100gr black sesame seeds or poppy seeds

100gr white sesame seeds

1 lemon slices

sweet chilli sauce for sprinkling and to serve

Soy sauce to serve

Method

Mix the black and white sesame seeds together on a large plate .

Pat dry the swordfish slices and cut into 2cm wide stripes

Sprinkle nthe roasted sesame oil over the stripes and turn them so that they are evenly coated

Place the swordfish pieces on a plate with the sesame seeds and turn the fish over to coat them on all sides with the seeds .

Fry the fish fingers in non stick frying pan without oil for 2 minutes on each side .

Arrange the fish on a serving plate add the lemon slices sprinkle a little sweet chilli sauce on top and with the soy sauce and the rest of the chilli sauce.

Ingredients serve 4

4 large coloured peppers halved and seeded

175gr mozzarella drained and torn

200cooked prawns

2 tablespoons pesto sauce

1 tablespoon olive oil

fresh basil to garish

Method

Preheat the oven to 200/c / gas. Place the peppers cut side up on a baking tray and bake for 20 minutes until soft . fill the peppers and mozzarella , prawns avocado and capers . Mix together the pesto sauce and oil and drizzle over the top . Season with black pepper, bake for 5-10 minutes until the cheese starts to melt , add the filling is hot . serve garished with basil leaves .

2 ciabiatta

2 sinniet tewm

2 sidra tat-tigieg

100mozzarella

8 tadamiet cherry tomatoes

3imgharef zejt taz-zebbuga

melh u bzar

100parmegjan jew gobon grana mahkuk

meodu .

Aqsam il-hobz min-nofs u poggi kull bicca tray tal-forn .

Ferrex 2 imgharef zejt fuqhom

Aqsam it-tewm , ghaffeg u dellikhom mal-hobz .

Aqsam is-sidra tat-tigieg aqsamhoim fi tray u xuttahhom min-naha l- ohra .

Imlakull xaqq bil-mozzarella imqatta u bit-tadam imqatta roti .

Poggi it-tigieg fuq il-hobz

Ferrex fil-wicc il-gobon mahkuk

Sajjar ghal madwar 3 minuti f’ forn f’temperatura ta’ 190, sakemm it-tigiega saret u il-wicc hmar.

Ingredients serve 30

15 mini stuffed potatoes

1 tablespoon olive oil

150brie cheese , chopped

fresh salt and pepper

60gr Dates , chopped

1 tablespoon chopped fresh chives

30 slices thinly sliced pancetta

1 tablespoon Honey .

Method

Place the potatoes on a baking tray . Season with salt and pepper . Drizzle with olive oil . Bake in the oven at 200/c for 25minutes . Remove from the oven and allow to cool . Next, cut the potatoes in half and carefully remove the center using a spoon and place into a medium bowl. Add in the chopped Brie Cheese Dates. Spoon the mixture back in the potatoes skins and wrap each with a slice of pancetta. Place on a hot grill for a few minutes to brown the pancetta . Serve drizzled with the honey on top .

Ingredients

Sahhan zewg imgharef zejt taz- zebbuga , zid 2 sinniet tewm , basla tal- busbies kbar imqatghin ghal xi 10 minuti u sajjar ghal10 minuti sakemm il- basla tirtab .

Zid 500gr  polpa mayor u sajjar ghal 5 minuti .

Zid 1litre ilmajew stokk tal- haxix , zewg imgharef kunserva three hills u kuccarinaWorcherire sauce . Halli fuq in- nar bil- ghatu sakemm il- busbies jirtab

Dahhal go food processor  jew blender u servieha shuna .

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

200gr dqiq self raising mgharbul

2 bajdiet imhabta

300gr gewz imqaxxar

200gellewz imqaxxar

400gr tamal

150 tin niexef

150gr passolina

kuccarina essenza tal-vanilja

qoxra mahkuka trab tal-kannella

qoxra mahkuka u il-meraq ta’ 2 laringiet

lewz biex izejjen il-wicc

300ml luminata bajda

Metodu

Kisser bicciet zghar il-gewz u il-gewz u aqta’ f’bicciet zghar u it-tama u it-tin

Xarrab it-tamal ghal madwar ghal madwar siegha f’liema fietel .

Idlek landa/dixx tal-(preferibilment it-toqba tan-nofs) bil-butir imdewweb u sahhan il- forn .

Hallat flimkien it-tamal mal-gewz u il-gellewz, it-tin il-passolina il-kannella, u il-qoxra u il-meraq tal-lumi.

Zid il-luminata, il-bajd u il-vanilja u erga’ hawwad sew.

Itfa’ ftit ftit mid-dqiq u kompli hawwad .

Poggi it-tahlita fil- landa/dixx u izejjen il-wicc bil-lewz.

Ahmi fil-forn fuq nar baxx sakemm jihmar il-wicc (Jekk tuza il- forn bil- fann ahjar).

Dejjem ticcekja it-torta tkun saret qabel tohrogha mill-forn.

Jekk tiggosta tista isservi is- soppa bi ftit “croutons”.

Ingredients

450basal imqaxxar u imqatta irqiq

450tadam imqaxxar u imqatta bicciert

Mgharfa u nofs sejt

Kuccarina zokkor

Bzar iswed

4 bajdiet

Bictejn hobz mixwija min- nofs

Method

Aqli il-basla u it-tadam f’ tagen

Hallihom jinqlew ghal 5 minuti

Zid il-brodu u iz-zokkor u il- bzar

Poggi l-ghatu u hallih itektek ghal 25 minuta.  Itfa il-bajd minghajr ma thawwadhom hallihom isiru . Malli jinghaqdu erfa il-bajda go borma poggieha fuq il-hobz u ferra is-soppa wehidha .

L-ewwel hu is-soppa wehidha, imbaghad ghamel il-bajd ghalih . Hemm minn  ihokk ftit gobon parmigjan ghalih fuq il-hobz ghat-toghma u poggih that il-grill . halli 5 minuti u servi jahraq .

Ingredients serve 10 pieces.

150gr pine nuts

300gr plain flour , sifted

1 teaspoon baking powder

2 tablespoon ground cinnamon

4 large eggs

275gr light muscovado sugar

250gr vegetable oil

1 teaspoon vanilla peeled and descended butternut squash

100gr  dark chocolate

200gr dark chocolate

200ml double cream

50gr icing sugar

Method

Preheat the  oven to 180°C. /gas 4 / greese 2*20cm sandwich tins and line the bases with baking paper .

Bake the nuts for 8-10 minutes ; tip the flour , baking powder and cinnamon into a food mixer ; mix in the eggs , sugar , oil and vanilla , stir in the squad and chocolate , chop the nuts and add 100gr . divide the  mixture between the time and bake for 35-40 minutes , cool for a few minutes then turn on to a wire rack and leave until cold.

 for the icing break the chocolate into pieces in a bowl ; heat  the cream and sugar stairring until just below simmering point , pour the cream onto the chocolate ; stir to melt , cool , then chill the icing for 20 minutes .

Sandwich the cake with the icing , spread the rest on the top and sides , sprinkle with the remaining nuts