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 chickens . Bring to the boil over medium heat . Reduce heat to low . cover, 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 chiken , pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 4

 3 bajdiet

 75gr zokkor fin,

75gr lewz imfarrak

150ml jogurt tal-frott

,25gr lewz imfarrak,

50gr tip icing sugar

Metodu

Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6.

Poggi l-ixkaffa in-naha ta fuq tal-forn.

 Idlek d-dixx b’bicca karta tal-hami

 midluka bi ftit butir gharbel

 id-dqiq go skutella kbira.

 Itfa iz-zokkor u il-bajd

u habbat it-tahlita tigi kremuza.

 Gharbel id-dqiq

u zidu mat-tahlita tal-bajd

 permezz ta’ imgharfa.

 Fera’ fid-dixx li tkun hejjejt u ahmi

 ghal madwar 8-10 minuti sakemm jiehu il-kulur.

 Sadanitant hejja sarvetta erga iftah l- isponge

 u dellek il-jogurt tal-isponge fiha.

 Erga iftah l-isponge

 u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta

 u gerbeb l-isponge fiha.

 Erga rrombla l-isponge u dellek

 il-yougourt tal-frott fuqha. 

Ferrex il- lewz imfarrak .

Erga rromnbla l-isponge

 biex tifforma swiss roll.

 Aqta il-gnub u servi.

Ingredients

2 cups assorted cherry , grate and threaddroptomatoes halved or quartered f large

1/2 small red onion , finely chopped 3 tablespoons plus additional for brushing .

3 tablespoon chopped fresh basil

1 large loaffoccachia , halved horizontally reserved half (for another use).

1 garlic clove peeled and halved

Method

combine half tomatoes , finely chopped onion , 3v tablespoon olive oil , chopped basil and balsamic vinegar in medium bowl, season , tomato toppings with salt and pepper .

preheat broiler . place focaccia half cut side up , on baking sheet , brush bread with olive oil . Toast bread in broiler until top is golden brown , watching closing to avoid burning about 2 minutes . Immediately rub cut side of bread all over with half garlic , then cut focaccia crosswise into 4 equal piecees

Top toasted focaccia with tomato mixture and serve .

Do ahead. Topping can be made 2 hours ahead . cover and stand let at room temperture , tossing occasionally .

Ingredients

1 kg thickly minced pork with fat 100gr salt

40 gr crashed black peppercorns

40 gr coriander seeds

 5 cloves of garlic

 5 tablespoon chopped parsley

Pork intestines skin for filling .

Method

Mix the pork well with the salt making sure that dispersed and that all the meat had been salted properly .

Add the other ingredients mix again through ly and let it rest in a cool place in the refrigerator for an hour .

Using a sausage filler fill the skins with the mixture then tie with strings at 3 or 4 inch apart to form sausage .

For drying prick each sausage with the pins in

ingredients serve 6

2 medium size very ripe unpeeled white peaches, halved pitted

2 tablespoon or more lemon juice

2 tablespoon or more simple soup

750ml bottle chilled prosecco

Method

puree peaches , lemon juice and syrup in blender . taste , add more or lemon juice if desired . pour 2 tablespoon of 6 champagne flutes . fill with prosecco .

130gr Farina Bianca

120di facciole do patate

3 ouva

150gr di zuchero

100gr di burro

60ml di latte

1 busting do levito do dolci

La scorza di 1 limone

1 pizzico do sale

zuchero a velo

preparation per 1 torta

Elaborate con lo sbattutore electric in una terrine lo zuchero con I pezzi do burro amorbidito

Incorporate le uova , tuna Volta , e poi aggungiete lentamente le Farina insieme allea fecola do pat\te

Unite fino a latte LA scorza gratuggiata per limone , il- levito e un pizzico do sale . Riservate con Della Carta da forno tuna turtiera dad diametro 22cm dope aver avuto . ottentuto un impasto disco , compatto ed omogeneo .

Versace l’impasto e mettete in front Gia caldo a 180degrees Celsius per 25minuti circa . vericate LA cottura con le provoa dells section , quindi toghliete LA torte dad forno lasciate rafreddare e ricompete do zuchero a velo prima do service a tavola

Ingredients

1/2 ftira

50gr butter

50gr plain flour

50gr grated smoked cheese

400gr whole milk

pinch of nutmeg

1 tbsp onion powder

100 cheese cheddar

1 tbsp onion powder

50gr thin sliced eggplants

100fresh ġbejna

a few pickled Jalapenos

A couple of rosemary sprigs

Extra virgin olive oil

Method

Gently bring 400 whole milk to the boil in a small saucepan with the onion powder and nutmeg . In the meantime melt 50gr in another saucepan then add 50gr plain flour . stir continuously until a paste forms that is called a roux. Continue cooking for 2 minutes . Add the milk to the roux gradually , stairing as you go , until you get a smooth sauce. Cook for 5-10minutes , stairing continuously until the sauce has thickened . Lastly add the grated smoked cheese . Season to taste and set aside to cool Preheat oven to 200/c. Now for the assembling . Once your béchamel has slightly cooled down spread a decent layer of the ftira. In the order, add the sliced cheddar, sliced eggplants , pulled apart goat cheese , prickled Jalapenos , fresh rosemary salt and pepper .

Place in the oven for 7 minutes or until the top is golden in color and the bread is crunchy in texture .

Finish off with a drizzle of extra virgin olive oil and wash it all down and a glass of white wine .

Ingredients serve 8

4.5tablespoon honey

4.5 tablespoon champagne

3/4 cup fresh orange juice

750ml Bottled champagna . chilled

6tablespoon strawberries opitional

6 small strawberries opitional

Stir honey and campari in 2 – cup measuring cup until honey dissolve v

. Stir in orange juice . Cover and chill until cold or , at 6 chilled Campari mixture into each of 6 chilled champagne . Garish with strawberries . if desired

Ingredients serve 1

2 tablespoon gin

2 tablespoon Campari

2 tablespoon sweet vermouth Prosecco (optional)

Method

Combine gin, Campari and sweet vermouth in an iced filled old glass , stir gently and garished with an orange twist . More format types prefer it straight up in a martini glass . my wife likes it topped with prosecco for something a bit more celebratory

Ingredients 4 cups

3 cups sugar

3 cups water

Method

Stir sugar and water in a large saucepan over medium heat until sugar dissolves

Increase heat and simmer for 3 minutes . cover and chill

Ingredienti

Ingredienti

454 lewz pur mithun

340gr zokkor caster

3 abjad tal-bajd

qoxra ta 2 lumijiet

3 abjad tal-bajd

qoxra ta 2 lumijiet

Nofs kuccarina essenza tal- vanilla

ftit lewz shih

Metodu

Hawwad sew il-bajd u zid ftit ftit l-ingredienti l-ohra kollha

Halli l-ghagina toqoghod ghal madwar nofs siegha

Ifforma l-ghagina fi blalen zghar ta madwar pulzier kull wiehed .

f’ kas li l- ghagina tigi idellek wisq zid ftit ohra intritha jew zid ftit dqiq tal-lewz

poggi lewza fin-nofs ta kull biskuttini.

Ahmi forn moderat ghal madwar 10minuti miksi bil- karti tal ostji

Ahmi forn moderat ghal madwar 10 minuti jew kwarta .

Ingredients serve 1

4 cups fresh basil (fromabout 3 large bunches )

1/2 cup pine nuts

2 garlic cloves

1/4 cup freshly grated parmeasan cheese

1/4 freshly grated pecorino sardo or pecorino cheese

1 tablespoon coarse kosher salt

Method

combine first 4 ingredients in blender . blend until paste forms , stopping often to push down basil . Add both cheese and salt blend until smooth . transfer to small bowl

Do ahead

Can be made 1 day ahead . top with 1 day ahead . Top with 1/2 inch olive oil and chill .

Ingredients

150 cooked chickpeas

80gr tahini paste

juice of 1 lemon

hot water (if needed )

olive oil Extra virgin

Method

Add chickpeas and minced garlic to a bowl of a food processor until a smooth power like mixture forms .

While processor is running put tahini and lemon juice Blend for about 4 minutes . Check for about consistency is too thick still , run process and slowly a little hot water . Blend until you reach desired smooth consistency . Spread in a serving bowl and add a generous drizzle of olive oil.

make a great dip of patties with some fresh vegetables . Slice some cucumber , yellow or green peppers and carrots . serve in plate and use to dip into the humous bowl .

Ingredients

1 white onion finely sliced

2 tablespoon olive oil

3 garlic cloves

2 carrot scrubbed and diced

150gr red lentils

1 homemade vegetable stock

generous sprigs / parsley

Method

heat the olive oil in a medium pan , add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan and cook briefly over the heat. Pour in 1 litre of the boiling from the kettle , stir in the lentils and homemade stock, then cover the pan and cook over a medium heat for 15 minutes until the lentils are tender . take off the heat and stir in the parsley . Ladle into bowls and scatter with extra parsley leaves if you like.

Ingredients serve 4

400gr green lentils , rinsed drained

2 tbs olive oil

8 thick pork sausage

2 onions finely chopped

3 garlic cloves crushed

1 apple , peeled, cored in 1cm pieces  

1 small bunch thyme

1 bay leaf

330gr alcoholic apple cider .

330gr chiken stock

1 celery stock

Sour cream , to serve .

Method

Cook the lentils in a saucepan of boiling water for 15 to 20 minutes until tender .

Drain, and set aside until needed . 

Meanwhile heat 1 tbs oil in a large frying pan over medium – low heat .  Cook the sausages turning 6 to 8 minutes until browned .   Transfer to a plate & set aside . 

Heat the remaining 1 tbsp of oil over -medium low heat.   Add onion & garlic , then cook for a further 3 or 4 minutes until soft . Add the cider and stock , then bring to a simmer and cook for 7 to 8 minutes, or, until  liquid is slightly reduced .  

Return the sausages to the pan witht he celery and lentils , then cool for 4 to 5 minutes ,  until warmed through . 

Ladle lentil mixture among serving plates and top with the sausages .  Serve with sour cream id desired .

Ingredients

1 white onion finely chopped

2 tablespoon olive oil

3 garlic cloves

2 carrots scrubbed and diced

150gr red lentils

1 homemade vegetable stock

generous sprigs parsley

Method

Heat the oil in a medium pan , add the onion and fry for 2 mins while you slice the garlic and dice the carrots . Add them to the pan and cook briefly over the heat .

Pour in 1 litre of the boiling water from the kettle , stir in the lentils and homemade stock, then cover then cover the pan and cook for a medium for 15 minutes until the lentils are tender . Take off the heatand stir in the parsley . ladle the bowls and scatter with extra leaves if you like .

Ingredienti

200gr zokkor

200gr butir artab u bla melh

200 dqiq plain

1 kuccarina baking powder

1 kuccarina bicarbonate of soda

1 kuccarina essenza di vanilla

ftit melh

50gr halib

importanti li il- bajd u il- halib ma ikunux kieshin

Metodu

Ixel il-forn fuq 170’c prepara id- dixx tal- cupcakes u ifrex il-karti tal-cupcakes

hawwad sew il-butir u iz-zokkor

x’ hin iz- zokkor ikun dahal sew fil-butir zid il-bajda wahda wahda . Aghti cans li it-tahlita tkun dahlet sew qabel izzid il-bajda li imiss . Aghrbel id-dqiq u il-melh , il- baking powder u il-bicarbonate of soda .

Zid it- tahlita tad- dqiq u il- halib mal kumplament tat-tahlita u u hawwad fuq speed baxx sakemm tara li it- tahlita hija bla bocci .

Imla il-borom tal-cupcakes toothpaste u jekk titla nadifa igioefieri ikun saru .

500gr canga mqatgha f’ dadi

mgharfa majones

mgharfa margerina

basla imqatta irqiqa

3 sinniet tewm midrusin

ftit paprika

bzar iswed mithun

melh fin

100ml ilma

mgharfa sos tat- tadam

mgharfa sos tal- mustarda

100gr cream cheese

Metodu

poggi ic-canga go dixx u hawwad maghha il-majonez .

Fuq tagen fuq nar baxx , dewweb il-margerina , zid il-basla u it-tewm u aqli sa ma jirtabu

Zid ic- canga hawwad sew u sajjar sew . Zid kemm tiggosta paprika melh u bzar u kompli hawwad u sajjar

Zis is- soy sauce , il- mustarda u il- cream cheese u erga hawwad u kompli sajjar .

servi ma ross abjad u chips .

Ingredients

350 gr pasta shells

6 hard boiled eggs peeled and quatered

3 small mixed peppers chopped

150gr chestnut mushrooms quatered

3 tablespoon olive oil

1 clove garlic chopped

3 tablespoon garlic italian seasoning

500gr creme fraiche

100gr Gruyere cheese grated

Salt and black pepper

Method

cook the pasta shells in salted boiling water , drain and rinse under cold running water .

Peel the eggs and cut into quarters.

Preheat the oven to hot , place , the prepared vegetables in a pan and toss together with the oil , garlic and garlic seasoning grill for 8*10minutes , strairing now and then until the vegetables soften to chart the edges .

Preheat the oven for 200/c / gas 6 put the cooked pasta eggs and vegetables in a oven proof dish, beat together the creme fraiche and half the cheese season lightly , pour over the pasta, fraichi and half the cheese , season lightly pour over the pasta eggs and vegetables and stir gently to combine

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

Ingredienti

Kabocca imdaqsa

basla imdaqsa

6 sinniet tewm

mgharfa zejt taz- zebbuga

100gr bacon (Jekk trid)

200gr irkotta

100gr gobon mahkuk

2 bajdiet

2 imgharef zejt taz- zebbuga extra

melh u bzar

Metodu

Qatta il-kabocci f’ bicciet zghar u ahsilha sew. Qattarha sew. sahhan il- basla u it- tewma

Sahhan mgharfa zejt go tagen qalli il-baslau it-tewma sakemm isiru trasparenti

zid il-bacon jekk se tuza , zid il-kabocci u kompli sajjar sakemm il-likwidu kollu jinxtorob . Halli tibred . Zid il-gobon mahkuk u il-bajd imhabbat . Ghaffeg l-irkotta u zidha mat-tahlita . Hawwad kollox sewwa. Zid melh u bzar skond gostik .

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