Ingredienti

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 tista tuza il-kannella

Method

Poggi tagen fuq in- nar bi ftit zejt u meta jishon itfa xi kwart mill- bicciet tat- tiegieg 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 irepeti 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

2 basliet ,

4 sinniet tewm frisk ,

900ml stokk tal-haxix

200ml halib tal-indi coconut

Il-meraq u il-qoxra ta lumija mahkuka

 3 sweet potato ,

4 zunnerijiet ,

Kuccarina curry ,

Kuccarina ginger frisk mahkuk

Method

 Qaxxar il-basla u it-tewm.

 Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi.

Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry.

 Zid iz- zunnerija u s-sweet potatoes.

 Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger.

 Hawwad sew

. ara li il-haxix ikun mghotti tajjeb bl-istokk .

Jekk le zid ftit ilma mas-soppa

. is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar

 u ghaffeg is-soppa bi blender.

 Zid il-halib u il-coconut u servi  

Ingredients

• 400gr tagliatelle
• salt and pepper
• 8 king prawns
• 50gr pine nuts , glass wine 200celery , carrots and onion
• 2 tomatoes
• 2 tablespoon vegetable oil
• 100gr prawn
• 2 garlic cloves
• 200rocket leaves
• 200gr vongole , verruca

method

Peel and clean the king prawns . cut the king prawns and the tails in cubes . put a pan with the extra virgin olive oil add the garlic and then the tails and the clams . then add the white wine and leave into the absorb pan . in a blender put the rocket leaves pine nuts and extra virgin olive oil and blend everything together . cook the tagliatelle in boiled salty water for 8 minutes and fry the king prawns . add the rocket leaves paste serve the pasta and add the whole king prawns on the top . roast the heads of the king prawns in the oven for 20minutes at 200/c with celery , onions , tomato and carrots . put everything in a pan . put ice water and wine . then bring to the boil with thyme serve immediately serve hot

Ingredients

450gr tadam minghajr zerriegha u imqatta rqiqa

1 mgharfa habaq frisk

1 mgharfa habaq frisk

2 sinniet tewm mithunin

2 kuccarini melh

1 bzaru ahmar zghir minghajr zerriegha u mithun

1/3gr zuchini imqatta irqiq

350gr linguine

1/3 gr gobon mahkuk frisk

u ftit zejjed ghal wicc

Metodu

Fi skutella kbira hawwad it- tadam mal- habaq , tursin, tewm, melh u bzar jekk tiggosta ftit chilli . sajjar il- linguine sakemm jigu al dente , . Zid iz- zalza u hawwad flimkien mal- gobon mahkuk

Ingredients

400gr chicken breasts

2 teasepoon sweet paprika

2 tablespoon hoi sin sauce

6 sliced steaky bacon

150gr barley

1 whole mango

2 tablespoon chopped coriander

1 leek

4 tablespoon yougourt

6 button mushrooms

method

Slice the chickenin their escalopes and mix with the paprika and hoi sin grill both baxcon and chicken or on a well preheated grill pan .

soak the barley in water for 5 hours and wash well afterwards than boil in salted water until cooked through .

quarter the mushrooms and grill , dice the mango and shread the leeks well in a bowl with coriander , barley and yougourt

season with salt and pepper and serve underneaight and layeyeed grilled chicken and bacon .

Ingredients serve 4

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.

F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

Ingredients serve 4.

320gr Quinoa

1 teasepoon oregano

2 boneless chicken breasts cut crosswise in half

fresh ground black pepper to taste

70gr all purpose flour

2 large egg beaten

100gr cheeselet

230mls marinara sauce homemade

30gr basil leaves

method

preheat oven to 200’c. Lightly oil in a baking sheet or coat with nonstick spray .

In a large saucepan of 350ml of water cook quinoaaccording tom packet insructiouns . Stir in Italian

seasoning. Season chicken with pepper to taste

Working in batches, dredge chicken in flour – dip into eggs , then dredge chichen in flour , dip into eggs , then dredge into quinoa mixture , pressing to coat Place the chicken onto the prepared baking dish. Bake for 20-25minutes , or until golden brown . top with shredded cheeslet. Place in oven until the cheese has melted about 5minutes more

Ingredienti

320 quinua

1 tablespoon oregano

2 boneless skinless chicken breasts cut crossside in half

freshly ground black pepper to taste

70gr all purpose flour

2 large eggs , beaten

100cheselet

230gr marinara sauce homemade

about 30gr basil leaves .

Method

Preheat oven to 200/c . Lightly oil in a baking sheet and coat with nonstick spray .

In a large saucepan of 350ml water cook quinua according to package instructions . Stir in italian seasoning . Season chicken and pepper to taste. Working in batches dredge chicken in flour , dip into eggs , then dredge in quinua mixture , pressing to coat

Place the chicken onto a prepared baking sheet . Bake for 20-25minutes until golden brown . top with shreaded cheselets . place in oven and bake until the cheese is melted about 5minutes more .

Serve immediately garished basil if desired .

Ingredients

240 wholegrain pasta

2 tablespoon olive oil

4 garlic cloves crushed

250gr chickpeas rinsed and drained

500ml homemade chicken broth

500gr chicken broth

500gr chicken broth

500gr spinach chopped

2 tablespoons grated cheselets .

Cracked peppercorns to taste

Method

Fill a large pot 3/4 full of water and bring to the boil. Add the pasta and cook until al dente (tender) In a large skillet , heat the olive oil according to the package method . In a large skillet, heat the olive oil over medium heat . Add the chickpeas and garlic over medium heat . Add the chickpeas and vegetable broth .

Stir until warmed through . Add the spinach . Heat until spinach is wilted about 3minutes . Divide the pastaamong the plates . top neach serving with the prepared sauce , 1 tablespoon grated cheseletand peppercorns to taste

Ingredienti isservi 4

400gr ghagin ismar

450gr Asparagus ittrimjat u imqatta f’ bicciet djagonalment

3 imgharef lewz/ pine jew gewz

2 imgharef meraq tal-lumi frisk

2 kuccarini zejt taz- zebbuga

1/4 kuccarina bzar iswed mithun.

30gr gobon parmegjan

Method

Sahhan il-forn . Sajjar l-ghagin skond il-pakett . zid l-asparagus fil-borma fl-ahhar 3minuti tat-tisjira . Nixxef . Ferrex il-ghagin bit-tewm . Erga itfa fil-borma u hawwad sew . Irranga il-lewz f’ saff wiehedf’dixx . Sajjar fil-forn sakemm jigu dehbin u ifuhu , waqt li thawwad okkazjonalment . zid it-temperatura tal-forn ghal 245/c . Hallat il meraq tal-lumi , zejt taz-zebbuga u bzar u hallathom flimkien . Ferrex fuq it-tahlita tal-ghaginu hawwad sew . Ferrex il- lewz u il- gobon .

ingredients base

200milk chocolate 6 pkts rolo chocolate and tofee

2*37gr pkts maltesers

fudge sauce

4 tablespoon cocoa

300ml double cream

400gr march mellows

filling

300ml panna ice – cream

300ml pistachio and Gianluca ice cream

method

line a 21cm round spring form tin with greaseproof paper break up the milk chocolate and melt in the microwave empty 4 Sackets role and 1 pkt Maltesers into the lined tin and arrange a row of alternating role chorales and Maltesers at the edge of the tin ;spread the rest of the chocolates in an even layer over the base of the tin ; drizzle the melted chocolate over the chocolates and spread from the middle out to the edges leave to chill in the fudge .

to make the fudge sauce put the cacao into a saucepan with 8 tablespoon double cream and the march mellows stir in the mixture continuously over a gently heat for 6 minutes until the march mellows are almost melted remove from the heat and set to one side take the vanilla ice cream freezer to leave to soften for 10 minutes at room temperture remove base from the fridge and spoon dollops of panna and ice cream over the base and spread evenly with a spoon beat fudge and pour three quarters over ice cream . it will spread on its own freeze for 1 hour until set remove the pistachio from the freezer to soften for 10 minutes ands scoop up balls of pistachios ice- cream over the base return to freezer.

whisk remaining double cream until softly peaking remove base the pipe cream in between balls of pistachio ice cream beat the rest of the fudge sauce and drizzle over the top scatter the pipe with the remaining role chocolates and Maltesers in the freezer for 10 minutes and serve .

Ingredients

vegetable oil for frying about 8 cups

1 cup all purpose flour

1 cup cornstarch

1/2 kosher salt plus more

2 cups chilled club soda

1/4 small squash (such as kabacha)

scrubbed very thinly sliced 1/2 small fennel bulb very thinly sliced lenghtwise

1 leek white and pale green parts only halved lenghtwise , layers separated 2 ounces may take or shitake mushrooms – trimmed torn into bite sized pieces 1 lemon very thinly sliced into rounds seeds plus rounds seeds removed plus wedges for serving

4 ounces large shrimp , peeled deveined , f lenghtwise

4 ounces squid or baby octopus tentacles

1/2 cup fresh flat leaf parsley leaves with tender stems 1/4 fresh sage leaves

method

Fit a medium heavy pot with thermometer pour in oil to measure 4 inches . heat over medium high heat until thermometer registers 350/c .

Meanwhile whisk, flour cornstarch , baking powder and 1 tablespoon salt in a large bowl . whish in club soda just bend to few lumps are ok , just don’t overmix . Dip one forth of mixed vegetables , citrus, seafood and herbs into batter letting excess drip back into bowl . fry turning occasionally to cook evenly and gently separating as needed until golden and crisp 1-3minutes . Using a spider or spotted spoon transfer to a paper towel wire rack ; season with salt . repeat 3more times more times with remaining ingredients returning oil to 350\c between batches . Serve with lemon wedges.

Ingredients serve 4

2 sdieri tat- tiegieg imdaqsin iffiltrati u maqsuma min- nofs b’ kollox ikollok 4 bicciet

4 kuccarini pesto ahmar jew ahdar

2 bajdiet imhabta

100gr lewz mithun

ftit parmegjan mahkuk irqiq

zejt taz-zebbuga

toothpicks

Method

1. Poggi bicca sider tat-tigieg go borza tal-plastik, kompli iccatja il-laham tieghu. Irepeti il- process ghal bicciet l-ohra .
2. poggi kull bicca tigiega , dellek kuccarina pesto . ferrex ftit mozzarella .
3. Irrombla it-tiegiega u ghalaq permezz ta’ toothpicks . Aghmel l-istess mal kumplament.
4. Poggi it-tigieg fil-bajd imhabbat . Gerbeb bit-tahlita tal-lewz u il-parmigjan .
5. idlek dixx tal- forn bi ftit zejt taz- zebbuga . Poggi it- tigieg bi ftit zejt taz- zebbuga . Ferrex iz- zejt fil- wicc
6. Ahmi ghal madwar 45 minutaforn moderat .

Ingredienti ghal 4 persuni

4 mushrooms

mgharfa butir

3 patata mghollija u mghafga

karottu mgholli u mghaffeg

100gr bacon imqatta irqiq

basla mqatgha irqiq

ftit bicciet tal- mozzarella

bzar

ghagina tat- torti shortcrust jew sfiljulata

metodu

1. Ibda billi tnaddaf il-mushrooms

u is-sieq u ir-ras tal-faqqiegh trid tibqa shiha.

2. Holl il-butir u tagen u qallihafif ir- ras tal- faqqiegh sakemm jirtabu ftit imma ma jitilfux il- forma taghhom. tella fuq platt.

3. Fl-istess tagen qalli il-basla u il-bacon. Qatta’ is- sieq tal-mushrooms u zid mat-tahlita-qalli hafif . Zid mat-tahlita tal-patata u il-karotti. Itfa’ ftit bzar iswed.

4. Zid it-tahlita tal-patata u il-karotti. Itfa’ ftit bzar iswed .

5. Kif tkun ghadha shuna, zid il-mozzarella u hawwadsakemm il- gobon jinhall.

6.Iftah l-ghagina u aqsam f’erbgha kwadri zghar. Fuq kull bicca ghagina poggi ras tal-mushrooms. Aqsam it-tahlita bejniethom fl-4 bicciet .

Ingredients serve 4

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.

F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

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 serve 4

300gr  tigieg ikapuljat

1 basla medja

Imqatta irqiq

2 sinniet tewm mghafgin

6 mushrooms mqatghin slajsis

50gr Qamh ifrizat/frisk 

50gr  50gr piselli frizati

2 tadamiet imqatghin

1 zunnerija kbira mahkuka

1 mgharfa tursin frisk

1 mgharfa zaghtar frisk

200gr fazola francize friska imqatta u imsajra

Ftit bzar iswed

2 imgharef dqiq (cornflour

2 imgharef zejt taz-zebbuga (extra virgin )

200ml ilma

Method

Qaxxar u ahsel il-patata u sajjar f’tagen ta’ daqs medju.

F’tagen iehor sajjar il-basla fiz-zejt taz-zebbuga . zid it-tigieg kkapuljat u sajjar ghal ftit minuti . Zid iz-zunnerija, mushrooms, bzar ahdar, l-fazola msajra u l-ilma hallih itektek sakemm il-haxix isir.  Jekk ikun hem bzonn zid id-dqiq (cornflour) biex thaxxen it-tahlita tat-tigieg f’dixx tal-forn u ifrex il- patata maxx fil- wicc . Ahmi forn imsahhan lest fuq temperature ta 180 ° jew sakemm isir kannella dehbi.

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

Method

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 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

500 gr veal loin , cleaned

10slices thin spec

0.5gr french mustard

Seasoning

Method

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.