Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method:

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened.  Return peas to the pan . Add cream .

Cook staring for 1 minute .   

Process until smooth.  

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat, pan dry for 2 minutes on each side. Season everything with salt and pepper . Assemble and serve.

Ingredients

200gr pachieri pasta, light soy sauce

1 piece chhiken breasts cut into chunks

100steaky bacon

2 garlic cloves finely chopped

100gr pecorino cheese 1 tablespoon roasted cashew nuts

1 teasepoon sweet paprika

1 shot bourdon whisky

1 cup chiken stock

olive oil

fresh parsley fresh cream

knob of butter

Method

fry the chicken and garlic and olive oil . add the chicken breasts and bacon and fry over high heat turn heat to medium and add the curry add a dash of worchesire sauce and lightly sauce pour the white wine reduce by half add the fresh cream and the pecorino cheese . cook the pasta until al dente as instructed on packet , and continue to cook in the sauce . serve hot .

ingredienti serve 6 .

500red fettucini

125gr snow peas

125gr prosiutto . chopped

1/2 olive oil

1clove garlic

6 pitted black olives

italian seasoning

combine all the ingredients and shake well

Method

Add pasta to a rapidly boiling water until just tender

Combine pasta in dressing a bowl . Top and tail snow peas . Boil stem or michrowave until just tender . Drain. Repeat the peas and the sweet corn at the same time . Place the perzut , water , chesenut and drain well . serve hot.

Ingredients serve 6

675gr qarabaghli maqtugha bicciet

mgharfa zejt tas-sunflower

2 imgharef butir

Basla kbira slajsjatha

600gr stokk tal-haxix

ftit mhux hazin nocemuskata

600ml halib

madwar kuccarina jew tnejn meraq tal- lumi .

Melh u bzar mithun frisk

Metodu

Sahhan iz-zejt u il-butir go tagen ghal madwar 5minuti .

Hawwad spiss . Itfa il-basla go kazzola u zid il-qarahamra u il-patata .

Hawwad sew .

ghatieha u halliha tfawwar bil-mod fuq nar baxx ghal 10 minuti .

Kultant hawwad il- haxix biex ma jehilx .

Zid l-stokk nocemuskata, Tarragon , melh u bzar . Meta taghli hallih itektek ghal madwar 10 minuti jew sakemm tara li il-haxix irtab sew. Imbaghad ithan is-soppa. Itfa lura fil-kazzola u zid il-halib melh u bzar . Sahanha ftit u zid il- meraq tal- lumi . Servieha tahraq flimkien ma’ hobz ismar.

Ingredients serve 6

Butter for greasing

100gr self raising

Pinch of salt

1 tsp ground nutmeg

2 eggs beaten

5 tablespoon sunflower oil

1 banana chopped

25gr chopped toasted mixed nuts

40gr butter soften

3 tablespoon cream cheese

175gr icing sugar

1 tsp orange fresh juice

Grated rind of ½ orange

Walnut halves of pieces to decorate

method

Preheat the oven to 180degrees celcius /  gas mark 4 . greese on 18cm , 7 inch square cake tin and line with baking paper

Sift the f;lour , mixed spice and nutmeg in the bowl. Stir in the eggs the oil, and the carrots , banana and nuts and mix well together .

Spoon the mixture in the prepared tin . Bake in a preheated oven over 35-40 minutes or until risen , golden and springly to the touch .  Leave to cool slightly , then transfer to a wire rach to cool completely . to make the freezing  , put the cream cheese , icing sugar and orange juice and rind into a bowl and beat together until creamy Spread the frosting over the top of the cake and use a fork to make wavy lines in the frosting. Scatter over the walnuts and cut the cake into 6pieces .

Variation

For a different more flavoured frosting wrap the orange juice and lime juice and rind instead.

Ingredients

serve 4-6

1/2 chhickpea soaked overnight

1 small onion quatered

3 garlic cloves

2 tablespoon olive oil

5 cup vegetable , stock of 1

1/2 lemon for garish

Salt and Pepper

Draain the chickpeas , rinse in cold water , in cold water and drain again

Put and drain . put them again

Put them in a saucepan of fresh , bring to the boil , boil rapidly

for 10 minutes then simmer for 11/2 hours until just tender .

Put the onion , garlic and parsley in a food processor or blender

and blend until finely chopped .

Heat the oil in a large saucepan and cook for 20 minutes or until chickpeasand really tender .

Allow the soup to cool a little part- puree in a food processor or blender or mash it with a fork .

So that it retains plenty of texture . cover and chill until required .

When ready to serve , pour the soup into a clean pan , add the lemon juice adjust the season season as necessary and heat through . sieve the soup topped with black pepper .

Ingredients

250 Ricotta

2 teasepoon powered sugar and honey

1 packet filo pastry

100melted butter mixed with one spoon vegetable oil

150gr pistachoes ground . the grinder but you can also put them in a food processor

1 egg

Flaked almonds I brown them slightly in a dry non stick pan , no need to add oil powered sugar for dusting . you will also need a pastry brush .

method

to make the cigars preheat the oven to 220. line a oven tray with baking paper . combine melted butter and oil in a bowl in a bowl and whisk until it is smooth . Put a teasepoon mix near the tip of the square as you are going to do any cutting

Put a teasepoon of the ricotta mix near the tip of the squares as you are going to roll it diagonally .

The edges of the pastry this way are exposed and it gives a mare appealing finish . Roll a diagonal angle into a cigar shape .

Bake in the hot oven for 10 minutes . \

Take out of the oven and lease it cool . Dust with some prepared sugar through a fine sieve .

Do not over it . Sprinkle some lightly roasted flaked almonds on top .

8 fillets of pilot fish cleaned and skin removed .

4 potatoes finely sliced

 16 cherry tomatoes halved

 2 union finely sliced .

Small bunch majoram

 Small bunch parsley roughly chopped

 50 gr breadcrumbs

8 pitted black olives halved

 2 garlic cloves finely chopped

 120 ml extra virgin olive oil .

Sea salt and freshly cracked pepper .

method

Heat the oven to a temperature of 180 degrees celcius

In an oven dish lay a bed of potatoes , top with the fish and sprinkle with the tomatoes , onion , herbs and olives .

Finish with breadcrumbs , oil , and seasoning and cook for about 15 minutes until potatoes and fish are cooked .

Igredients

1 kg octopus

 1 litre water

 1 litre of wine

 10 black peppercorns

 2 bay leaves

 1 red union finely sliced

 2 garlic cloves finely chopped

 10 pitted black olives

12 cherry tomatoes , quatered

Majoram , mint , basil finely chopped .

Zest of 1 lime

100 ml extra virgin olive oil

 Sea salt and freshly black pepper

Method

In a deep pan put the water , wine , peppercorns , bay leaves and octopus , bring to the boil reduce the heat and simmer for about an hour or until octopus is cooked .

Remove the octopus from liquid and cut into large pieces reserving some of the liquid.

In a shallow pan heat the oil and saute the onions until golden brown , add the chilli , garlic and herbs for a further minute , then add the olives and tomatoes and cook for a further 3 minutes .

Finally add the octopus , honey and lime zezt , add some liquid and cook for about 10 minutes until the liquid has been reduced to the desired consistency .

Season and serve .

Ingredients

 4 swordfish steaks (approx. 200gr each), skin removed

Zest of 1 orange

1 fennel bulb finely sliced .

4 star anise .

50 gr pine nuts

100ml extra virgin olive oil

Sea salt and freshly cracked pepper

4 sheets – 30cm *30cm aluminium foil and baking paper .

Method

Lay the 4 sheets of aluminium foil on the table , top each one sheet of baking paper .

Set the fish steak in the middle of the baking paper and top with fennel , orange zest , pine nuts , season with oil

Close the sides to form small purses and cook in a moderate oven at 180° C for about 15 minutes or on a barbiecue grill for about 10 minutes .

Serve the fish in their individual parcels .

Ingredients

Bott 400gr sugu tat- tadam

200gr sugu tal- grapefruit

Ponta ta’ kuccarina felfel

2 imgharef habaq

Vodka bil- lumi biex isservi (jekk trid).

Method

Kessah l-ingredient kollha qabel ma tibda. Hallat is-sugu tat- tadam, is-sugu tal- grapefruit u il-felfel .  Ferra it-tahlita gewwa il-magna tal- gelati u hawwad ghal 20 sa 25 minuta

Servi il-granite go tazza twal b’ xi weraq tal- habaq .  tista izzid zewg kuccarini vodka tal- lumi ma kull tazza.

Ingredients

Koxxa ta’ papra 

Xaham tal-papra jew zejt taz-zebbuga vegitali. 

Zewg imgharef hoi sin sauce

4 sinniet tewm 

Qalb tal-qaqocc 

Kabocca hamra  

Zewg imgharef ghasel 

Gbejna tal-bzar 

100ml Krema 

Zewg patatiet imdaqqsa 

200ml Stokk tal-papra 

Tina imdaqqsa u il-weraq tar-rand. 

Pinta inbid abjad. 

Tlett imgharef Gobon Parmiggjan

Metodu

Qieghed il-koxxa tal-papra go dixx zghir hoi sin sauce, il-weraq tar-rand u  iz-zewgpapri jew zejt taz-zebbuga. 

Vegitali sakemm tghatti nofsha.  

Qieghed go dixx fil-forn ghal siegha f- femperature ta’ 145°C.

Poggi il-qalb ta’ Qaqocc go dixx zghir zid it-tewminbid vabjad , ftit stokk u sajjar fil- forn ghal ftit hin. Qatta’ il-kabocca bicciet irqaq , ghaqlihom fuq nar baxx sakemm u zid il-ghasel. 

Qaxxar il-patata qattaghha f’bictejn ta’ 3cm u aqliha nofs sajran fil-mishun. Dewweb il- gbejna fil-krema

Hallat il-patata li tkun nofsha msajra u zid nofs il-gobon.  Qieghed go forma tal-hadid bil-tal-gobon kumplament.    

Ingredienti

2 litri meraq tal-laring u passion fruit u xi frotta ohra.

850 meraq tal-pineapple

250gr frawli imqatta bicciet zghar

60ml polpa tal-passion fruit

300tuffieh bil-qoxra imqatta cubes

2 laringiet ta’ malta u imqatta’

litru u nofs luminata tal-lumi

750ml ginger beer

Hallat il-meraq tal-frott u il-frott flimkien. Ezatt qabel isservi, zid il-kumplament ta l-ingredienti u hawwad. Hawwad sewwa u servi kiesah.

isservi 6 Ingredienti

18cm hjara

2 kuccarini geletina tat-trab

5imgharef ilma kiesah

100gobon Roquefort

200gobon artab

3 imgharef creme fraiche jew krema qarsa

bzar abjad jew cayenne

gheneb ahmar jew ahdar frisk u bla zerriegha

weraq tan-naghniegh biex izejjen

Metodu

b’ Sikkina tajba aqta’ il-hjara f4 ghat-tul nehhii iz-zerriegha u aqta’ il-hjara f’ bicciet irqaq hafna. Itfa’ l-ilma go skutella zghira u ferrex il- gelatina fiha . ghal madwar 2 minuti biex tirtab . poggi l- iskutella go tagen bl- ilma tektek sakemm idub il-gelatina . Hawwad kultant. .

Hawwad flimkien iz- zewg tipi ta’ gobon flimkien mal- creme fraiche jew krema qarsa sakemm jilixxa

zid il-gelatina mdewba u hawwad . zid il-hjara imqatta go l-iskutella hawwad sew minghajr ma dewweb il-hjara . itfa bzar abjad jew cayenne

lahlah dixx li jsa litru u nofs bl- ilma kiesah biex tevita li il- mousse jehel meta idawru . b’ attenzjoni poggi it- tahlita go dixx ipreparat u aghttih mill- ewwel biex tevita li il- bziezaq ta l- arja . dahlu fil- frigg ghal 4-6sieghat jew il- lejl kollu . biex taqilghu mid- dixx dahhal sikkina bajn il- moosse u id- dixx deffsu fl- ilma fl- ilma shun ghal madwar 10-15 il- sekonda u imsah il- qiegh tad- dixx . poggi platt kbir fil- wicc u aqilbu biex jinqala il- moosse . zejjen il- wicc bl- gheneb u bil- weraq tan- naghniegh .

Ingredients

self raising flour 200gr pure almonds 200gr

caster sugar 200gr

vanilla powder pinch

2 eggs beaten

lemon rind finely grated

method

Preheat the oven to 180’c

In a large bowl sieve the flour and rub in the margarine until the mixture is crumby . pure the ground almonds lemon rind and vanilla powder and mix well

In a seperate bowl , beat the sugar with eggs . gradually add the sugar mixture into the flour mixture until a smooth dough is obtained . Roll out the dough to a flavored surface and out shape using cookie cutters . place the cookies on a lined baking sheet and bake for 20 minutes or until golden . Let cool completely on a wire rack and decorate

Ingredients

25 dried mushrooms.

 100gr bamboo.

100gr green pease.

 100gr lean ham.

2 cups chiken stock.

 150gr chiken

 150gr pork.

 Half a teasepoon  salt

 2 kg sugar.

Method

 Cut the mushrooms into small pieces and soak in boiling water for 1 hour.

Thinly slice the bamboo shoots and spread or minced ham .

  Bring the stock to the boil, mince the chiken and pork and add the stock to simmer foe 10 minutes.

 Add the drained mushroomsbamboo shoots and ham mix well and add the salt and pease. Cut the top of the melon and scoop out the seeds and some of the pulp.

 Stand the in a basin and scoop out the seeds.

 And some of the pulp.

 Stand the melon in the basin and steam for 90 minutes.

 Until th melon is cooked . the correct way to stand the soup cutting the peel down as level of soup is lowered.

Ingredients ikollok bzonn ghal 4 persuni

nofs kilo patata zghira bil- qoxxra b’ kollox Kul potato maqluba minn nofs 100ml ghadz ahdar nej mgharraq fl- ilma

2 imgharef majonej  light.

75mg salamun smoked imqattgha fergha zghira naniegh frisk biex izejjen .

metodu

 Hu borma ta-3 litri aghmel il-patata l-ghadz u l- ilma itfaghha fuq nar gholi poggihom go skutella ta’ l-insalata u hallihom jibirdu sewwa.

Ingredjenti:

Għall-għaġina

350gr dqiq self-raising

kuċċarina baking powder

100g zokkor jew icing sugar

100g butir

bajda

bott jogurt plain, tista’ tużah light

mgħarfa vanilla

qoxra maħkuka ta’ lumija jew larinġa ta’ Malta

Għall-mili

500g rikotta ta’ Malta

250 mascarpone jew cream cheese

100g zokkor jew icing sugar

2 kuccarini vanilla

100 g chocolate chips

Metodu

Ibda billi tipprepara l-għaġina. Għarbel id-dqiq u l-baking powder. Ħaddem il-butir mad-dqiq b’idejk sakemm jigi qisu frak tal-ħobż. Żid iz-zokkor, il-jogurt, il-bajda, il-qxur tal-frott u il-vanilla għaqqad sakemm tifforma għaġina ratba u lixxa f’forma ta’ ballun. Jekk ikun hemm bżonn żid ftit ilma kiesaħ.

Ħalliha toqgħod fil-friġġ għal mhux inqas minn siegħa . Saħħan il-forn b’ temperatura ta’ 180°C.

Ibda l-mili. Fi skutella għaffeġ l-irkotta flimkien mal-mascarpone u z-zokkor. Żid il-vanilla. Żid iċ-chocolate chips u ħawwad sew b’imgħarfa tal-injam. Idlek turtiera tonda ta’ 23ċm bi ftit butir. Iftaħ l-għaġina u iksi l-qiegħ u l-ġnub. Imla t-torta bil-krema u llixxa ml-wiċċ.

Aħmi għal madwar 25-30 minuta. Kif tiksaħ sewwa, daħħalha fil-friġġ għal matul sagħtejn jew jekk ikollok ħin għal matul il-lejl. Servi din it-torta kiesħa ma’ ftit ġelat jew double cream.

Ingredienti ricetta 92

450ml krema dopja kiesha

400ml halib tal-bott maghqud kiesah

kuccarina essenza tal- vanilja

170gr frawli friski jew tal- friza puree u msoffija

tista tuza frott iehor ghal gosti tieghek

Method

Hawwad sew b’ mixer il-krema dopja sakemm titla’

Zid il-halib maghqud u kompli hawwad sew sakemm it-tahlita tigi maghquda

Zid il-vanilla u il- puree tal-frawli. u hawwad sewwa flimkien . poggi it- tahlita f’ kontenitur u poggi fil- freezer ghal mill- inqas 6 sieghat

Dejjem zomm il-gelat fil-friza u kkunsmah f’ 6 gimghat .

Ipprova dan il-,gelat b’ tipi differenti ghal gosti tieghek

Ingredients serve 4

• 1 monk fish
• 4 king prawns
• 8 chives (sticks )
• thyme
• prawn sauce
• Himalaya salt
• cayenne pepper
• 20 celery carrots
• onion finely chopped
• glass of white wine
• 2 tomatoes chopped

method

Remove the internal part of the fish remove the head of the king prawns peel and clean the tails . slice the aubergines in a very thin slices . put the prawn into the monk dish and wrap it into the aubergines . then close it with the spring onions stick . For the sauce the heads of the king prawns in the oven for 20 minutes at 200/c with celery onion tomato and carrots . put everything in a pan add white wine water and ice . then bring it to a boil and put thyme in it . put the monk fish on the top . top finish with some feed leeks on the top . put Himalaya salt and cayenne pepper to serve serve imediately serve hot .