Served with oxtail ravioli

Served 4 Ingredients .  

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 serve 6

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 serve 2-4 Hin 30 minutes

Ingredients serve 4

cottage cheese

6 olives green bla ghadma, maqtughin strixxi

6 olives black bla ghadma maqtughin strixxi

mgharfa pistacci imqatghin mhux mielhin

mgharfa karfus imqatta

mgharfa kappar imqatta

pistacci u karfus biex izejjen

Method

Hallat sew flimkien l-ingredienti kollha

ifrex it-tahlita fuq platt catt u kbir

zejjen bl-ispinaci u il-karfus

servi mal-hobz mixwi jew mal-insalata

Ingredients

400gr half of lampuki

1 tsp extra virgin olive oil

1 tsp lemon juice

1 handfull of mixed creases for garished

2 caper berries

mixed herb for seasoning

Method

Using a very sharp wine or a slicer cut very fine pieces of the lampuki

Assemble the slices of fresh fish on a plate and then dress the fish with olive oil and add seasoning . Finish . Finish with the dressed cress leaves and serve with the lemon wedge . Dressing method . Add extra virgin olive oil with the two capers and serve with a lemon juice .

Ingredienti ricetta 91

250gr dqiq mgharbul

30gr zokkor kaster

5 gr hmira xotta

ghal ghagina

nofs kuccarina melh fin

bajda imhabta

40m;l butir imdewweb

130ml halib

250gr mozzarella mqatta roti roti

bajda imhabta

2 imgharef butir artab

nofskuccarina bmelh fin

Mgharfa’ zejt

2 imgharef basal ahdar imqatta fin.

Metodu

Go skutella kbira hawwad flimkien id-dqiq, iz-zokkor , il-hmira u il-melh Zid il-bajda, il-butir u il-halib u hawwad sew bl-imgharfa sakemm tifforma ghagina. Ghatti l- ghagina fil- cling film u hallieha madwar siegha sa ma toghla

Sadanitant go skutella zghira hawwad flimkien il-butir il-melh iz-zejt u il- basal

Iftah l- ghagina b’ sikkina taqta ghamel sinjal vertikali u orizontali kemm hemm fondibiex tifforma bhal gradilja.

Idlek l-ghagina il-bajda u wara it-tahlita tal-butir

Ippostja f’forn moderat ghal madwar 25minuta sa ma jihmar il-wicc u tinhall il-mozzarella

ingredienti

225gr dqiq self raising

200gr sultana

230ml halib fietel

bajda imhabta

1/4 ta’ kuccarina trab tal- kannella

1/4 ta’ kuccarina trab ta l- imsiemer tal- qronfol

qoxra ta’ lumija mahkuka

4 tuffihat mdaqsa , mqaxxra u mqatgha f’dadi zghar

forom tal-karti tal-plastic

metodu

Xarrab is- sultana fil-halib ghal madwar siegha

sahhan il-forn fuq shana moderata

Hu ftit ftit mit-tahlita u poggieha fil-karti tal-pasti .

Ahmi fil- forn u hu hsieb li ma jinhatfux .

ingredients

3 cups potatoes

and out into cubes when cooled about 1 lb

4 tablespoon butter

4 tablespoon flour

2 cups milk

1/2 teasepoon salt

1/4 teasepoon pepper

1/2 lb. vessels cheese diced 1 skinless smoked sausage

1/2 sharp cheese cheddar shreds

1/8 teasepoon paprika

method

cut skinless sausages in half lenghtwise and then chop into 1/2 “half moon cuts . cook in a frying pan for about 15 minutes turning frequently to slightly brown .

meanwhile put cooked and diced potatoes in a quart casserole . add cooked meat and give a gently toss for (shredded cheddar cheese and the paprika in a saucepan over medium heat until warm and smooth ” Use a whisk and stir constantly ). Bake in a greased 350/F(180\c ) oven for 35-45minutes . Watch until golden brown on top .

Ingredienti

1/4 cup or more of extra virgin olive oil , potatoes , onions 6 eggs , sea salt

method

Slice onions and diced potatoes . heat the olive oil in a large 12 skillet and add potatoes and onoins . cover the skillet while the potatoes are cooking .

let the cooked potatoes and onion cool. beat the eggs in a bowl and add the cooled potatoes and onions and then return the mixture to a 10.5skillet . cook the tortilla de patatas well on one side before flipping it to the other side .

Ingredients

3 eggs

2/3 cup sugar

1 cup dark corn syrup

1/3melted butter

1 cup pecan halves

9 inch unbaked paste shell

Method

Beat eggs through mixed in with sugar , a dash of salt , corn syrup and melted butter then add the pecans . pour over the mixture into the unbaked pastry shell . Bake in a moderate into the unbaked pastry shell . bake in a moderate oven 180’c for 15 minutes or until the knife inserted beetween the outside and the center of the filling comes out clean. . cool and serve

Ingredienti

4 bicciet flett tac-canga ta madwar 275il- wahda

100frak tal- hobz frish

50gr gobon tat- tursina

4 gbejniet bix- xorrox

50gr bacon

50gr faqqiegh

50gr basal zghir

25 tewm

mgharfa chives .

ghaz- zalza

100stokk tal- vitella

100krema friska

25gr butir

25 gobon tat- tursina

100 inbid abjad

metodu

ghal mili sajjar il- basla u it- tewma sakemm jirtabu

u zid il- bacon imqatta’ bicciet zghar kif ukoll il- faqqiegh , hawwad sew flimkien mal- frak tal- hobz u il- gobon tat- tursina . zid ic- chives u halli il- laham joqoghod ghal ftit . sadanitant iftah il- bicciet tal- laham u forma ta’ but u imla il- mili

Hawwar il- bicciet tal- flett sew bil- bzar u il- melh kull naha . sahhan iz- zejt u il- butir f’ tagen kbir u poggihom f’ dixx tal- forn bi gbejna fuq kull bicca laham fil- wicc u kompli sajjar fil- forn .

Sadanitant nehhi ix- xaham zejjed minn got- tagen u zid l- inboid abjad u il- gobon tat- tursina sakemm idub bil- mod . lesti platt shun u poggi il- flett tac- canga fin- nofs tal- platt bil- gbejniet fil- wicc . servi z- zalza fil- wicc jew mal genb .

ingredients

340 corned beef

salt and pepper

200 bags tipiak fresh parsley

1 small shallot Express couscous

2 eggs

1 knor chicken cube stock

2 tablespoon normal cheese

2 tablespoon tipiak breadcrumbs

2 plain flour for coating

Method

bring 1 litre of water in a saucepan add the chicken cube when it dissolve add the couscous bags boil for 90 seconds and remove the tipiak express coupons and place it with the shallot in a large bowl . season to taste fluff it with couscous together with the shallots tipiak breadcrumbs and parsley . season to taste and mix well then combine everything with the eggs .mall paties to coal them with the flour fly on a medium heat for about 4minutes per side .

1 kg octopus

3 sprig fresh thyme

1 onion thyme

2 bay leaf

1 carrot roughly chopped 1

garlic bulb cut in half horizontally

8 black peppercorns whole

4 tablespoon olive oil

1 red chilli seed removed and sliced 1 lemon zest juice only 2 tablespoon fresh parsley roughly chopped .

2 sprig fresh thyme

250gr chicken stock

250chiken stock

6 baby artikole peeled and choked removed sliced

1 fennel slice on a mandolin frouds reserved

15 rocket leaves

15 baby spinach

1 tablespoon cabariet suviniour vinegar

1 tbsp honey

3 tablespoon extra virgin olive oil 1 freshly parsley chopped

1 red chilli thinly sliced .

method

for the artikole salad heat a large frying pan and add the thyme stock and artikole and cook for 5-6minutes . heat a largeb grilled pan until hot place in a marinated octopus on a griddle and cook for 2 minutes on each side or until bar marks appear . Place the cooked baby artickole and fennel in a klarge bowl along with the rocket leaves and spinach . place in a vinegar and oil in a small box and mix the octopus and dressing to the salad to mix . To serve , place the salad into a shgallow serving bowls over theparsley and chilli .

Ingredienti

125gr butir bla melh

150 cikkulata tat-tisjir imhalta

75gr cikkulata bajda ta-tisjir

225gr gelletini imfarkin

100gr passolina

Rice papers

metodu

Go kazzola fuq nar baxx dewweb flimkien il-butir ic-cikkulata u il-golden syrup . Nehhi minn fuq in-nar baxx , zid il-passolina il-gelletini u hawwad sew .

Poggi ir- rice papers fil- qiegh tad- dixx catt u ferrex it- tahlita waqt li ticcatjaha . Dahhal id- dixx fil- frigg ghal madwar saghtejn . Aqta’ il- kejk f’ bicciet ta’ 12 il-kaxxa u servi .

Ferrex il-marchmellolws fuq kejk ghadu hiereg mill-forn il-marchmellows jinhallu bi shana u ghamel 2 gelletini midluka bic-cikkulata sa ma jinhall ic-cikkulata. Poggi forn shun sa ma jinhall . Servi waqt li tibred.

Dahhal marchmellows bi stikka twila tal- kebabs li biha dewwibt ic- cikkulata mdewbha .

Ingredients serve 6.

50gr butter

1 large onion chopped

1 head  celery thinlysliced

500gr potatoes peeled and cut into 1cm cubes

900gr vegetable stock

150gr single cream

150gr stirlon cheese , denubded and crumbled

Chopped chives to serve

Method

Melt the butter in a large pot , add the onion and celery over a low heat for 10 minutes , add the stock and simmer for 20 minutes .

Leave to cool for a few minutes then liquidize half until smooth , return to the pan , stir in the cream and bring back and simmering for 20 minutes.

Stir in half the cheese and adjust the seasoning to taste in warmed bowls garished with the remaing cheese and chopped chives .

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 .

Ingredienti

2 basliet kbar

25 gr pure tat- tadam

3 imgharef zejt

200gr hxejjex tal-friza imhalta

400gr Canga imqatta’ f’dadi

5 kikri ross

2 sinniet tewm midrusin

dada tac-canga

Ginger imdaqqas midrus

410gr tadam imqatta’

Niskata melh

Ilma

Metodu

Go tagen kbir sahhan iz- zejt mu aqli ic- canga sa ma ssire .

Zid il-basal u hawwad sakemm jihmaru .

Zid il-pure , it-tadam u id-dada , u halli isir fuq nar baxx ghal madwar 10 minuti .

Lahlah ir- ross u zidu mat- tahlita . Hawwad sew u zid ilma bizzejjed ghal 5 minuti ohra .

jghati ir-ross imma mhux li tgherrqu.

Sajjar fuq nar baxx, hawwad ta’ spiss u hu hsieb li ma jehilx mal-qiegh tat-tagen.

Servi ma’ insalata friska x’ hin tkun cert li ir- ross sar sew .

Ingredienti

200ml Halib

200gr gelletini plain

200gr gellewz bla qoxra

220gr cikkulata tat-tisjir

Metodu

Farrak il-gelletini f’bicciet zghar , imma mhux trab

aqsam il-gellewz min-nofs

dewweb il-cikkulata banju marija

hawwad sew flimkien il-galletini imfarka u il-gellewz maqsum .

zid it-tahlita tac-cikkulata mdewba u zid ftit ftit il-halib

Hawwad bil-mod sakemm l-ingredienti jithalltu flimkien

Poggi it- tahlita go dixx baxx u llixha

Kessah it-torta fil-frigg minn tal-inqas nofs siegha qabel isserviha .