Ingredienti

4 mushrooms

2 imgharef zejt taz- zebbuga

250gr mozzarella mahkuk

1kg tadam cherry

2 sinniet tewm , mithunin

2 imgharef habaq frisk

maqtugh slajsis

Hall balsamico biex tferrex

Metodu

Sahhan il-forn fuq 200/c

poggi il- mushrooms fuq karta tat-tisjirmikxufa u dellek biz- zejt . Zid il- mozzarella fuq il- mushrooms u ittopja bit- tadam .

Ferrex it- tewm u il- habaq . Sajjar fil- forn sakemm il-mushrooms jirtabu u il-gobon idub ghal madwar 25 minuta . Ferrex ftit hall balsamiku u servi .

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 stairing 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 serve 6 to 8.

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground blk pepper

Method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .

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 celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients serve 4 .

2 lime juices only

2 garlic clove crushed

4 tablespoon olive oil

1 heaped teaspoon crushed

1 teasepoon chilli flakes

1 teasepoon brwn sugar

4 chiken tights bonelesss skin removed

Flaked sea salt and freshly ground pepper for the cipolla crema

2 chipolata’s adobo chicken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole

1 green jalapeno or serrano chilli deseeded and finely chopped ½ small onion finely chopped

1 lime juice only .

Small handful fresh coriander roughly chopped

To serve

½ lettuce shredded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chiken mix the lime juice, garlic , oil , oregano , chilli , sugar and salt and pepper and placee in the fridge for abour 2 hours.

Meanwhile to make the cipolla cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glacemole pound the chilli into the pestle and marmar with the onion and ¼ teasepoon of salt in the lumpy paste . add the avocado and break up freshly with a fork . the result shold be lumpy not smooth. Stir in the lime juice over a high heat and cook the chiken tights without the marinade until brouned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chicken is cooked through as the juices run clear . slice the chicken into stripes . divide the tortillas between four plates, with the rice, chicken sauces and lettuce.

Fold up the bottom of each tortillas, then fold the side and roll to container the filling, cut in half and serve .

Ingredients serve 4.

800gr self raising flour

castor sugar 300gr

vanilla powder 1/2 tsp

lamb brand table salt , pinch

unsalted butter 300gr

4 eggs

lemon zest 1 grated

ground almonds 270gr

(can also use substitute instead)

icing sugar 100gr

vanilla powder 1/2 tsp

2 eggs

lemon zest , grated

dark chocolate/ lamb brand milk

lamb brand mixed sprinkles

chocolate eggs 4

lamb brand royal icing mix

gel food coloring

method

sieve the flour in a bowl and mix the flour , vanilla powder , salt, butter and lemon zest together then add the eggs and mix until a smooth dough is obtained i, if needed be add some water

Mix all the ingredients together until a smooth paste is obtained.

Roll a dough on a flavored surface with a rolling pin 5mm thick , slightly mark the dough , spread the filling leaving a 10cm space from the marked edge . cover the filling and filling an another layer of dough identity the shape filling and using a cutter cut both layers identify the shape filling and using a cutter cut both layers of dough altogether . cook in a preheated oven oven at 180/c for about 20 minutes . leave to cool before decorating . For while royal icing place icing mix and water in a bowl of an electrical mixer fitted with a whish attachment and beat for 2minutes on high speed . to color the white royal icing divide in different bowls and add a few drops of gel food coloring and mix well . Spread the baked figolla with melted chocolate and decorate with icing . Add mixed sprinkles and chocolate eggs.

Ingredients

300gr irkotta ta’ malta

500gr tarja

3 bajdiet

4 imgharef pesto

Ftit bzar iswed Gobon tal-hakk

Method

Ghalli it-tarja uhallieha ghal dente

Hallieha toqtor go passatur

Poggi it- tarja f’ borma kbira u maghha zid l-irkotta mghafga il-pesto , il-bajd , il-gobon u ftit bzar kemm tiggosta.

Hawwad kollox sew

sahhan tagen non stick

Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi

Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’diversi frejjeg .

Servi it-tarja moqlija shuna. Tista tferrex ftit gobon mahkuk fil-wicc u servieha mal- insalata fil-genb tal- platt .

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 thme to chicken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chiken aside to cool in pouching liquid . remove chiken . 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 chicken , pineapple , pieces , mango , avocado and macadia nuts Season with salt and pepper.

Dan il-kejk frsh ideali ghal jiem sajfin. M’ ghandekx bzonn sajran . GHandek bzonn scutella ta madwar 2 pinet  (litru u 200ml). Il-geletini amaretti issib tixtrihom mis- supermarkets ewlenin u mill-hwienet tal- helu . It toghma qawwija ta’ lewz tmur tajjeb mal toghma qawwija tac- cikkulata skura.

Ingredients

350gr gelletini amaretti

175gr cikkulata skura

425gr krema ‘ double cream

4 imgharef brandy

Kokotina skura

Minghajr zokkor

Metodu

Idlek stjuna (borma ta madwar 2 pinet bi ftit zejt).

Habbat il- krema sakemm tirdopja u tigi wieqfa .

Holl ic-cikkulata banju marija .

Hallih jibred sew.

Kif jibred dahalha gol-krema .  Hawwad bil- mod il-krema u ic-cikkulata skura jsiru haga wahda

Fi platt fond itfa il-brandy. . Jekk ma tridx tuza xorb tista tholl 2 imgharef kokotina f’ 4 mgharef mishun u thallih jiksah .  

Bill il- galettini fil- brandy u rrangahom hdejn xulxin mal qiegh ta l- iskutella . ferra’ saff krema fuq ic- cikkulata

Irrepeti il- process sakemm ikollok 4 saffi . ghatti l- iskutella fi platt u poggi fil- frigg ghal matul il- lejl .

Qabel tigi biex isservih din id-dezerta xarrab il-qiegh ta l-iskutella bi ftit mishun ghal madwar 3 sekondi nfuq platt sabih . Erga’ poggi dan il-kejk ghal madwar kwarta . Roxx it-trab ta kokotina u servi .

Ingredients

 Aqli il- lampukiu fl- istess tagen aqli basla u ftit tewm flimkien ma ftit merdqux , naghniegh u habaq . Zid 2 imgharef kunserva three hills u hallih itektek ghal ftit .

Zid il- kappar u bicca dada tat- tiegiega . zid tazza nbid ahmar .  Zomm it- tahlita .

Zid il- lampuki li tkun qlejt fil- bidu u wara erga bl- ghagina . taqqab il- wicc b’,furketta , qabbad il- forn halli jishon ghal 10 minuti u ahmi f’ forn moderat xi nofs siegha sakemm l- ghagina tihmar .

Ingredients

2 weraq tal busbies

2 sinniet tewm

10 minuti sakemm il- basla tirtab

bott polpa 500gr

1 litre stokk tal- haxix

2 imgharef kunserva three hills

worchesire sauce

food processor or blender

Method

Sahhan zewg imgharef zejt taz- zebbuga , zid 2 sinniet tewm , basla tal- busbies kbar imqatghin ghal xi 10 minuti u sajjar ghal10 minuti sakemm il-basla tirtab .

Zid 500gr  polpa mayor u sajjar ghal 5 minuti .

Zid 1litre ilma jew stokk tal- haxix , zewg imgharef kunserva three hills u kuccarina Worcherire sauce . Halli fuq in- nar bil- ghatu sakemm il- busbies jirtab

Dahhal go food processor  jew blender u servieha shuna .

Ingredients

100gr paghieri pasta

100gr fresh tuna

1 clove garlic

1 tablespoon fresh coriander

Pinch of salt and pepper ,50ml cream ,For the sauce 1 clove garlic tewm 100gr cherry tomatoes tadam zghir hafna Fresh basil (habaq ), Salt & pepper

Method

 Boil the pachieri in salted boiling water until al dente .  Drain and sprinkle a little extra virgin olive oil to prevent the pasta from stiking . Put the tuna mixing in the piping bag and stuff the pachieri . Prepare the cherry tomatoes.  Add a little pasta and the cherry tomatoes . Add a little pasta water & simmer .

Place the pachieri & cook enough for a few minutes to cook the filling . Serve warm .

Ingredients

6 butternup snap buiscuit

2 tablespoon boiling poiint

one and one half teasepoon powered gelatine

250gr cream cheese softened

1/4 cup custor sugar

200 tub natural yougourt

1/3 cup custer sugar

200gr coconut cream

2 tablespoon finely grated lime rind

1 tablespoon lime juice

lime zest to serve

Method

Lime each hole of 6 hole 3/4 cup capacity salad texas muffin pan overhang of each hole .

Place 1 buiscuit , flat side down . In the base of each hole . Place boiling water in a heatproof jug . Sprinkle with gelatine .

Stir to dissolve . Using an electric mixer beat gelatine cream cheese and sugar until smooth . Add yougourt, coconut , cream lime rind and lime juice .

Beat to conbine . Add the gelatine mixture . Beat until smooth . Pour cream cheese mixture into prepared pan holes . Cover .

Refregerate for 6 hours or until firm . use overhanging plastik wrap , lift cheesecake from pan. Remove plastic wrap . top with lime 7. Zest & serve.

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 salted water to a boil.

Add potatoes and cook until tender but still, about15 minutes, 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 creamy.

Cut the vegetables 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 stairing 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

1 cup grain white rice

2 cups hot water

 One and one half grated tasty cheese

3 green onions thinly sliced

310 gr can corn kenels drained

100gr shaved leg ham

Watercress and mayonnaise to serve

Method

Greese a line of microwave – save bowl, 7,5cm deep 10cm *19cm base . Loaf pan with baking paper allowing a 5 cm overhang as long ends . 

Place rice and water into a microwave safe bowl  . cover .

Combine 1  cup of cheese onions, corn, eggs and salt and pepper in the bowl . Add rice. Stir well . Press half the mixture into prepared pan . sprinkle with ¼ cup of the remaining cheese . Top with ham . Sprinkle with remaining ¼ cup of cheese . Press remaining rice mixture over cheese .

Place onto a microwave safe rack . cook for 20 minutes on medium 50 per cent power or until firm is touched . Stand for 10 minutes . Serve with watercress and mayonnaise.

Ingredients serve 6 to 8 persons.

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground black pepper

Method,

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower the heat to maintain a low simmer until they are easily pierced with a fork . Strain the potatoes in cold water , then set them aside to cool.

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flavored (the potatoes will need it ).

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .

ingredients serve 4

4 skinless chiken breasts

2 tablespoon thai red curry paste

2 tablespoon vegetable or peanut oil

175pac choi torn into large pieces 1/2 savoy cabbagse shreaded

2 shallots finely chopped

2 garlic cloves , crushed

1 tablespoon crushed

1 tablespoon rice wine vinegar 2 tablespoon sweet chilli sauce

1 head chinese leaves shreaded

method

splash the fresh of the chicken several times and rub the curry paste each cut cover and marinade in the refregerator overnight heat a wok over a high heat then

heat a wok over a high heat then add 1 teasepoon of the oil add 1 teasepoon of the oil . Add the chiken breasts and cook for 5-6minutes turning once or twice until the chiken is cooked through the juices run clean when a skewer is inserted into the thickest part of the meat . remove from the wok set aside and keep warm

heat the remaining in the wok and stir fry the pak choi and cabbage until just wilted . add the shallots and garlic and stir fry until jus tender but not brown Add the vinegar chilli sauce and soy sauce . remove from the heat .

Arrange the Chinese leaves on four serving plates . Slice the chiken arrange on the salad leaves and drizzle the hot dressing over. serve imediately .

Ingredienti

Bott 400 gr tadam pomodorini mayor

200 gr zejt taz-zebbuga

Nofs basla mqatgha irqiqa

2 sinnit tewm imqata’

2 imgharef habaq frisk .

Aqla il-basla u it-tewm

tadam pomodorini mayor

Zejt taz- zebbuga

U roxx il-bzar mithun frisk .

Ixhet il- habaq 500gr u hawwad kollox sewwa.

Ghalli l- ghagin skond l- istruzzjonijiet tal- pakett u hallat iz- zalza go tagen u servi