Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredienti

700gr dqiq

2 kuccarini hmira

2 tazzi ilma fietel

tazza u nofs zejt taz- zebbuga

4 imgharef zokkor

300gr lewz inkaljat imfarrak

500gr zbib

niskata melh

kuccarina bzarv iswed imfarrak

isfar tal-bajda

Metodu

1. Go skutella zghira itfa l-ilma fietel u il-hmira u hawwad sew u hallieha tiffermentha ftit .
2. Go skutella kbira itfa id-dqiq , iz-zokkor u il-melh u hawwadhom sew
3. Wara zid iz-zbib u il-lewz , il-bzar u iz-zejt u hawwadhom flimkien.
4. Wara zid l-ilma u il-hmira
5. Meta tkun ghaqadt l-ghagina ferrex ftit dqiq fuq il- bank tal-kcina, poggi l- ghagna fuq id- dqiq u kompli aghgen .
6. Wara itfa ftit dqiq go skutella nadifa u poggi l-ghagina fiha u ghatieha b’sarvetta, u hallieha toqoghod 3 sieghat .
7. Wara erga’ aghgen b’idejk fuq il-bank tal-kcina u aqsamha f’4 partijiet.
8. Ifforma 4 hobziet tondi u poggihom f’tilar karta forn.
9. B’ sikkina aqta’ forn ta salib fil-wicc tal-hobz .
10. Hallihom jitilghu ghal 30 minuta.
11. Wara ahmihom go forn 180/c ghal madwar 30-35minuta.

Ingredients

450gr Jerusalem artikokes peeled and cut lenghtways

2 tablespoons lemon juice

8 chicken drumsticks on the bone with out skin on 12 shallots

12 garlic.  

1 lemon sliced

1 tsp of saffron

50ml olive oil

150ml cold water

½ pink peppercorns slightly crushed

10 gr tarragon leaves chopped

2 tsp salt

Black pepper

Method

Put the Jerusalem in a medium saucepan cover with plenty of water and half lemon juice

Bring to the boil reduce the heat and simmer for 10 -20 minutes, until tender but not soft . drain and leave to cool .

Place the jerusalem artikoves and all the remaining ingredients excluding the remaining lemon juice and half of the tarragon in a large mixing bowl and use your ands to mix everything together well .

Cover and leave to marinade in the fridge overnight for at least 2 hrs

Preheat oven to 240˚C.

Arrange the chicken pieces- skin side up in the center of a roasting tin and spread the remaining ingredients around the chicken.

Roast for 30 minutes . Cover the tin and foil and cook for a further 15 minutes. At this point the chicken should be completely cooked . Remove from the oven and add the reserved tarragon and lemon juice . Stir well taste and add more salt and add more salt if needed . Serve Immediately.

Ingredients

115gr  caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour   

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glase . Allow to cool and serve while still warm .

In Yorkshire and Lanchasire an accompaniment to apple pie as cream or mustard .

Wensleydale and lank shire are particular favorites

Ingredients serve 6

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees Celsius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

When serving the medieval saffron , cheese and honey tart from real special occasions . I use a little gold leaf to decorate on top .

Ingredients serve 4 to 6

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Method

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese  . for the rick tart use , mascarpone for something less rick use ricotta . The ideal is propable mixture or both . melt the honey with the milk and safron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream  

Ingredients serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.    

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes .

Ingredients

4 lampukiet imxerrha

4 stikek tal-granc (Crab sticks)

ftit weraq ta’ l- eruka

ftit cashew nuts

8 bicciet bacon

3 oz sultana

Ghaz-zalza

200ml stokk tat-tigiega

200ml halib tal-gewz ta l-indi

Ftit butir

Chives

Qoxra ta lumincell

Qoxra t’ laringa

bzar ikulurit imqatta’ bcejjec zghar

Grokk likur tal-gewz ta’ l-indi

Method

Xerrah il-lampuki sew u nixxef fil-palzazza tal- kcina . Poggi il-hut bejn 2 folji tal-plastik u ccatja sew.

Poggi il-bacon u l-ingredienti l-ohra u rembel kull bicca flett. Gezwer il-hut fil-cling film .

Ghalihom ghal madwar 15 il-minuta fl-istokk tat-tigieg.

Sadanitant ipprepara iz-zalza billi tpoggi l-istokk tat-tigiegu il-halib tal-gewz ta ‘ l-indi f’borma halli kollox itektek ghal 5 minuti. Zid il-likur tal-gewz ta’ l-Indi, il-qxur tal- limoncell u il-laring u il-bzar. Zid il-butir u il-hwawar bil-bzar u il-melh . Fl-ahhar zid ic-chives u kompli sajjar sakemm tigi kremuza.

Ingredients

Kabocca imdaqqsa

Basla imdaqsa

6 sinniet tewm

mgharfa zejt taz-zebbuga (olive oil)

100 bacon (jekk trid)

200gr irkotta

100gr gobon mahkuk

2 bajdiet

2 imgharef zejt taz-zebbuga extra

melh u bzar

Metodu

Qatta’ il-kabocca bicciet zghar u ahsilha sew. Qatarha mill-ilma.

Qatta’ il-basla u it-tewma .

Sahhan mgharfa zejt go tagen u qalli il-basla u it-tewma u isiru trasparenti.

Zid il-bacon jekk se tuza. Zid il- kabocci u komplisajjar sakemm il- likwidu jinxtorob kollu .

Hallieha tibred. Zid il-gobon mahkuk u il-bajd imhabbat.

Ghaffeg l-irkotta u zidha mat-tahlita. Hawwad kollox sew.

zid il- melh u bzar skond gostik .

Go tagen kbir, sahhan iz-zewg imgharef zejt u meta jibda jaghli sew, ferrex it- tahlita u aqliha min- naha wahda. Dawwarha u aqliha min-naha l-ohra ukoll .

Servi din il-froga bhala kontorn jew wehidha.

Ingredients serve 2 500-600ml 1 pint

3 kiwi fruit and roughly chopped

200gr fresh and frozen rasberries thawed if frozen juices to put to one side

200-250ml unsweeten orange juice

4 greek yogurt

method

1. Put the kiwi fruit into a blender . If using fresh rasberries remove the hulls , then wash and pat the fruit dry with kitchen paper . Add to the blender. If the fruit has been frozen and the juice aswell

2. Pour in the orange juice and yougurt and blend until smooth and then pour it into 2 glasses and serve

Ingredients

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt.

Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran. 

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients

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

1-2 tablespoon medium curry paste

200ml reduced fat coconut milk

600ml hot vegetable stock

200gr smoked tufu, cubed

200gr choi, chopped

A handful of sugar snap peas

A  4 spring onions , chopped

Method

Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugar snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . ladle into warmed bowls and serve each with a wedge of lime to wedge of lime to squeeze over the broth.

Ingredients

Served with oxtail ravioli

100gr mirepiox

(Diced carrots leeks, celery and onions )

Bay leaf” randa”

1 small chiken , skin & fat removed

1 litre bottled water – fresh thyme

200gr oxtail , chopped in 4cm pieces

100gr pasta dough

Egg wash for ravioli

100gr diced root vegetable to garish.

Method

Put the oxtail pieces in one roasting tin and chiken in another . Set the oven to 190°/ gas mark 5 till pale brown, then add the bay leafand thyme and a litre of water. Add the roasted oxtail and chikn and bing the pot to the boil, skimming off any impurities (greesy foam) , And allowing it to simmer, (turn the heat right down) for 2 hours without mixing . keep skimming at the while so that the broth is clear and brown, this through a fine sieve an keep oxtail meat from the bone when it has cooled down .

Chop it finely , mixing in some out of the dough thinly and make 12 ravioli filled with the cooked and chilled oxtail securing the edge with egg – yolk . Gently add the ravioli and diced root vegetables to the stained broth bring it back to the heat and simmer for 5 minute . Add salt and pepper to taste and serve hot garished with with wild flower

Ingredients

115caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour   

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .  

Beat together the butter and sugar until light and creamy .   Add the eggs and then fold in the almonds , pistachios and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

2 artichole globes

Half a lemon

80 grparmeasan shavings

4 chicken breasts

100ml olive oil

2 tablespoons rosemary .

2 pine kennelys toasted

Method

Snap the coarse , outside leaves of the artickole . using a stainless steel knife gently remove all the green leaves , the core of pointed violet leaves and finelly the hairy choke

Place 250 ml water in a small bowl. Squeeze the lemon into the water, add the squeezed half lemon and immerse the archikoves in the mixture .   Cover with cling film

With a vegetable peeler, shave the chicken escalopes with salt and pepper, then chargill on hot cast iron ringled grill pan .   It will take only  a few minutes to cook the chicken .

To serve drain the artichoves, pat dry, slice finely and arrange to four of the artichoves .  Sprinkle with shaved and parsley and grind over some black pepper . 

Ingredients

3 heads broccoli cut into bite sizes

1/2 piece cheddar shredded

1/4 red onion thinly sliced

1/4 red toasted sliced almonds

3 sliced bacon cooked and crumbled

3 sliced bacon cooked and crumbled

2 tablespoon apple cider vinegar

for the dressing

1 tablespoon Dijon mustard

kosher salt

3 tablespoon apple cider vinegar

freshly ground black pepper

method

1. In a medium pot or saucepan bring 6 cups of water to the boil . while waiting for the water prepare a large ice
2. Add broccoli florets to the boil and cook until tender for 1 minute . remote with a spotted spoon and immediately place in a prepared bowl of ice water . when cool, spin the broccoli salad in a salad spinner . you will spinner it twice .
3. In a medium bowl whisk to combine dressing ingredients . Toss the ingredients are combined and fully coated with dressing . Refrigerate and ready to serve

Ingredients

1 flett tal-majjal ta’ malta

2 sinniet tewm imqatta irqiq

1 zalzett tal- malti

100 gobon 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-flett biex jiehu l- istess toghma minn kullimkien u remblu issikkat bil-fojl . Itfa’ il- forn imsahhan 190/cu hallih isir ghal 25minuta jew sakemm il-flett jilhaq temperatura ta’ 76/c .

Ingredienti

300 flett tac- canga

gbejna

zalzett malti

pastard

curry

melh

bzar

bajd

krema friska

ghaz- zalza

basla tewm

bzar shih

stokk tal- laham

krema friska

Metodu

Sajjar il-laham fuq gradilja u ghamel feli fil-wicc u imla il-gbejna u iz-zalzett. kompli sajjar fil-forn ghal 15 il-minuta . Ghalli il-pastard u saffi . Hallih jiksah u hallat il-curry , il-melh bzar , bajd u krema. Poggi f’dixx midluk bil-butir u sajjar fil-forn ghal 10 minuti.

Ghaz-zalza

Aqli il-basla u it-tewm flimkien mal-bzar shih . Zid il-u l-istokk . Spicca bil-brandy u l- istokk . Servi l- laham mal-haxix u iz-zalza.

ingredienti

Brungiela mdaqsa

2 imgharef zejt taz- zebbuga

200frak tal- hobz

100 dqiq

2 bajdiet

2 sinniet tewm

daqs kilo bzar ahmar helu

nofs kilo tadam

nofs kilo irkotta

ftit habaq frisk

bzar u melh

qatta il-brungiel fi slajsis irqaq u ghaqadhom mad- dqiq

hawwad iz- zewg bajdiet flimkien u zid ftit ilma maghhom

ghaddi il- brungiel mill- bajd u wara mill- mfrak tal- hobz .

poggihom go dixx u sajjarhom ghal madwar 15 il- minuta sa ma jigi kulur dehbi

. sa ma ssir il- brungiel iprepara tagen fuq in- nar zid qatra zejt u aqli it- tewm

qatta il- bzar ahmar f’ bicciet zghar u zidhom mat-tewm . kif jinqlew zid il-habaq melh u bzar. Ghati bil- wonder cooker u hallih fuq nar bati . kif tara li sar il- brungiel , farrak l- irkotta u zidha maz- zalza tal- bzar ahmar . hallieha ssir ghal madwar 10 minuti li tara li it- tahlita giet bicciet . zid din it- toqlija fuq il- brungiel . fl- ahhar qatta il- mozzarella fi slajsis u ghamilha fil- wicc sajjar ghal 110 minuti ohra

tista isservi ma ftit insalata