Ingredients serve 4 .

1 pint mixed cherry tomatoes

7 tablespoon or more extra virgin olive oil divided

sea salt

2 pounds mixed medium and large tomatoes , cut into thinly slices or wedges

8 ounces Buffalo mozzarella , room temperture , torn into pieces

coarsely ground black pepper 5 small basil leaves and toasted bread for serving .

Toss cherry tomatoes with 1 tablespoon olive oil in a small bowl season with salt .

Arrange tomato slices on a platter slightly overlapping ; season generously with salt . Arrange mozzarellaover tomatoes ; lightly season mozzarella with drizzle with 6 tablespoon sherry tomatoes over salad and drizzle with 6 tablespoon oil’; season with pepper . letflavours meld and release juices from tomatoes and mozzarella .

Top salad with basil and additional salt and oil if desired . serve with bread alongside .

Ingredients 12 servings

Combine shrimp , peeled and chopped rosemary in a large bowl , toss to coat

36 large shrimp

5 tablespoon fresh rosemary plus whole sprigs for garish .

Combine shrimp , oil and chopped rosemary in a large bowl , toss to coat .

Prepare barbiecue (medium high heat )

Line platter with fresh rosemary sprigs as bed for shrimp

Thread 3 shrimps as bed for shrimp. THread 3 shrimp on each of the pepper . GRill until shrimp om each metal skewers Sprinkle with salt and pepper . Grill until shrimp are just Apaquein center about 2 minutes per side . Arrange skwers atop rosemary .

Do Ahead . Can be made 1 day ahead .

Cover and Chill .

Ingredients

Serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.   

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes .

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Feeshly grated nutmeg

4 eggs

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , translucent and just beginning to turn color . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in the cream . Bring to the boil starring continuously and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre-heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .

Ingredients

1 cauliflower , cut into large flourets

25gr butter

25gr flour

400gr milk

1 tbsp Dijon mustard

150gr cheese grated

Salt and pepper

50gr fresh breadcrumbs

Method

Preheat oven to 180 °C.   Stem or boil the cornflower until tender .  

Make sure you drain any excess moisture .    A rrange the florets in individual gratin dishes trying to keep the flour over medium  heat .  stir constantly with a wooden spoon until it forms a dough .

Continue to stir for another minute and so .

Add a little milk , some 100ml . 

This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan .

Once this happens you can repeat this process until all the milk has been added. 

Stir in the mustard add the cheese and stir until it melts.  Season to taste

.

Pour the cheese sauce over the flourets , making sure there were no gaps .  Arrange the cooked cauliflour in a earthenware dish . 

Mix the remaining cheese with breadcrumbs and sprinkle over the cauliflour .

Bake uncovered for 10 to 15 minutes or until golden brown on top. 

Ingredients serve 4 to 6

Pinch of safron filaments

350short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs

Method

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese  . for the rick tart use , mascarpone for something less rick use ricotta . The ideal is propable mixture or both . melt the honey with the milk and safron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream 

Ingredienti

Bott halib maghqud 

480gr krema whipping cream jew double cream

400gr frawli, friska jew tal-friza.  

Method

Ghaffeg il-frawli go skutella u poggiha f’genb.  Zid il-bott tal-halib li tkun kiesha hafna biex il-krematitla sew u tibqa wieqfa

Zid il- bott tal- halib maghqud mal- mkrema giet  maghqughda u kremuza . zid il- frawli mghafga u hawwad kollox . Zid il-frawlimghafga u hawwad kollox b’ imgharfa twila . Poggi it-tahlita go kontenitur u ffriza ghal madwar 4 sieghat.  Qabel isservi il- gelat tajjeb li tohorgu mill- frizer madwar 15 il- minuta biex jilhaq jirtab ftit .

Varjazzjonijiet Val- vanilla . Minflok frawli tista tuza essenza tal- vanilla pod u tuza iz- zerriegha taghha .

Tac-cikkulata minflok il-frawli tista tholl 200gr cikkulata

Tal-hawh . Minflok il-frawli tista tuza l- istess ammont ta’ hawh imma important li tholl madwar mis- siropp tieghu qabel tuzah .

ingredients

400gr lean ground beef , 90/cent lean

1 onion chopped

2 garlic cloves

1 teasepoon chilli powder

1/2 ground cumin

14.5 ounces Mecican died tomaoes

150gr reduced fat ricotta cheese

3 tablespoon minced fresh parsey

4 whole wheat tortillas (8 inchis )

Method

Preheat oven to 400/c . In a large skillet cook and crumble beef with onion and garlic over medium heat until no longer pink 4-6minutes . Stir in spices and tomatoes. Bring to the boil ; remove from heat . In a small bowl, mix ricotta cheese .

Place 1 tortilla in a 9 inch round baking pan coated with cooking spray . Layer with half the meat sauce , 1 tortilla , ricotta mixture , another tortilla and remaining meat sauce . Top with remaining tortilla sprinkle with the mixed tortilla.

Bake , covered with heated through 15-20minutes.

Ingredienti

one half kilos di rapa catologne di roccasecca oppure cicoria o broccolettione

olio extravergine di oliva

spicchio di agio

di pane raffermo

sale .

Metodu

Mondate le verdure lavate e lassatele in abondante aqua bollente

Mettete a soffrigere ollo e agio in una padella caplente . assugete poi la verdure , due mestoili ndi aqua fresca e sale di piacere

Incorporate quindi il pane taghliato a tocca tochetti e continuate aper alcuni minuti .

servirev arrochiendo il- piatto con filo d’ olio .

Ingredients

2 kikri weraq tal-habaq

2 imgharedf gewz u pine nuts

2 sinniet tewm kbar tewm

½ zejt taz-zebbuga tajjeb

¼ kikra gobon parmigjan jew grana mahkuk

½ kuccarina melh

method

Naddaf sew il-weraq tal-habaq flimkien mal-gewz u pine nuts  u it-tewm imqaxxar

Zid ukoll il-melh .

Haddem il-food processor . Waqt li dan ikun ghaddej , itfa bil-mod il-mod iz-zejt taz- zebbuga sakemm tara li fforma sauce lixx u sabih u kulur hadrani .

Aghlqu sewwa fil-vasett u poggih fil-frigg sakemm tigi bzonnu . Kemm tista tghalli l-ghagin u thawwad il- pesto mieghu . imma tista tuza ukoll mal- hobz u forsi ftit irkotta u gobon u taghmilhom toast . Idhol f’ hafna ricetti ohra, la darba tkun thobbu .

Ingredients

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.   

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as auberges or courgettes for a mixture of different peppers and tomatoes .

Ingredienti

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 vkemm 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

200gr zokkor

200gr butir minghajr melh

200gr dqiq plain

4 bajdiet ,

ftit melh

50ml halib

kuccarina baking powder

1 kuccarina bicarbonate of soda

1 kuccarina essenza tal- vanilja

N.B Importanti li il- bajd u il- halibma ikunux kieshin

Method

Ixghel il-forn fuq 170/c . Ipprepara d-dish tal-cupcakes u ifrex il-karti tal-cupcakes. Iprepara id-dixx tal-cupcakes u ifrex il-karti tal-cupcakes. Zid iz-zokkor ikun dahhal sew fil-butir. zid il-bajd wahda wahda.

Aghti cans li it-tahlita tkun thawdet sew qabel izid il-bajd li imiss . Aghrbel id- dqiq , il- melh il- baking powder u il- bicarbonate of soda . Zid it- tahlita mad- dqiq u il- halib mal- kumplament tat- tahlita u hawwad fuq speed baxx sakemm tara li it- tahlita hi bla bocci .

Imla il- forom tal- cupcakes ftit min- nofs u ahmi fil- forn ghal 15 sa 20minuta . Biex tkun cert li saru dahhal toothpick u jekk titla’ nadifaikunu saru .

Biex izejjen il-cupcakes.

Ftit jam frawli jew berquq minghajr bicciet, cornflower, gelu (kuluri differenti )

Method

Halli il-cupcakes jikshu sew u sahhan ftit jam u dellek il-wicc .

Ifrex ftit cornflower u ghagen il-gelu sakemm isir komdu biex tahdem .

Aghmel forom differenti li huma relatati mal ghid bhal fellus u fenek u zejjen il-wicc tal-cupcakes.

u zejjen il- wicc tal- cupcakes .

NB. Tista tuza xi tip ta essenza ohra minflok il-vanilja ezempju ta’ lewz u tista ukoll minflok essenza tuza il-juice u il-qoxra ta lumija jew tal-laringa .

Ingredienti

454 gr lewz pur mithun

340gr zokkor caster

3 abjad tal- bajd

Qoxra ta’ 2 lumijiet

Nofs kuccarina essenza tal- vanilla

Ftit lewz shih

Metodu

Hawwad sew l-abjad tal-bajd u zid ftit ftit l-ingredienti 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 iddellek wisq zid ftit ohra intrita jew zid ftit dqiq tal-lewz

Ahmi forn moderat ghal madwar 10 minuti jew kwarta .

Ingredients serve 6

2 medium sized very ripe unpeeled white peaches , halved ,

2 tablespoon (or more lemon juice )

2 tablespoon () or more simple soup

750ml chilled proscetti juice if desired

Method

Pour peaches , lemon juice , add more syrup or lemon juice if desired .

pour 2 tablespoon , puree into each of 6 champagne flutes . fill with prosecco

Ingredients serve 6

1 head of puntarelle, trimmed outer leaves removed.

1 clarge egg

1/2 pound ground pork

1/2 fine fresh breadcrumbs

1/2 cup fine fresh breadcrumbs

2 tablespoons chopped fresh parsley

2 medium leeks ,

white and pale green parts only finely chopped,

salt , freshly ground pepper

1/4 cup dry white wine

6 cups low sodium chicken broth

1 tablespoon fresh lemon juice

(shaved pecorino )

Method

Tear dark leafy parts of puntarelle into 2 inch pieces , set aside . You ‘ll be left with long white stalks and the core of the puntarelle, which is layered similar to a fennel bulb . Thinly slice care lenghtwise smaller pieces will break away ) & set aside. Using your hands , mix egg , pork , breadcrumbs, parsley , 1 leek and 2 garlic cloves in a medium bowl until well combined season with salt and pepper . Gently roll heaping teaspoonfuls of mixture into balls , transferring to rimmed baking sheets as you go (you should have about 40 meatballs) . Heat 1/4cup oil in a large heavy pot over medium high – heat . cook meatballs turning often to help maintain – high heat . cook meatballs turning often to help their round all over 5-7 minutes. Add remaining leek and 2 garlic cloves to browned and softened about 5 minutes. Add all but a small handful of reserved slices puntarelle core to pot and cook stairing occasionally until soften about 4 minutes . add wine and simmer until liquid is reduced by half about 2 minutes . Add wine and simmer until liquid is reduced by half about 2 minutes. Add broth & bring to a simmer. Add all but a small handful of puntarelle leaves to pot .

season with salt and pepper and bring to a boil. Reduce heat and simmer . Add all but a small handful of puntarelle leaves to pot . season with salt and pepper and bring to a boil . REduce heat and simmer uncovered until papardelle is cooked through and flavours have melted 23-30minutes .

Toss remaining pappardelle core and greens in a small bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper

Do ahead . Soup (without dressed puntarelle and pecorino) can be made 1 day ahead . Dress puntarelle and top soup just before serving .

ingredienti

25 konfettura

25bicciet ta cikkulata

350gr hanini irkotta helwa

karawett imfarka 25gr icing sugar

12 kannoli kbar isibhom lesto .

Zid il-bicciet u il-konfettura helwa skond il-gosti tieghek Itfa it-tahlita f’ piping u imla il-kannoci mal-frott ghal gosti tieghek.

ingredients

one and one half vanilla ice cream ice -cream softened

2*250 chocolate comb bars , chopped

1/4 holes of a 6 3/4 cup capacity texas pan with plastic wrap .

Place vanilla ice cream mixture between pan holes . smooth.

Stir to combine . Divide ice- cream mixture between three quarters of the honeycomb in a large bowl . Place peanut butter in a large bowl . Add half the chocolate ice- cream Divide ice- cream butter between prepared pan holes . Smooth tops . Freeze for 1hr or until firm . Place peanut butter or until film . Remove ice- cream from pan holes. Discard plastic wrap . Serve ice- cream topped with remaining honeycomb .

Ingredients

Lamb brand flour 300gr

lamb brand castor sugar

Yeast 2 teaspoon

warm water 180/deg/sec

Olive oil

2 tablespoon

Method

Stir in the yeast sugar and water in a bowl .

Stir in the yeast in the oiled, knead in the oiled bowl cover and stand in a warmed place on a lightly flavored sour flavoured surface and knead until smooth. roll dough large enough and fit into a greased until smooth. roll dough large enough to fit into a greased 35*25baking pan. Stand in a warm for another to fit 15minutes and top for another 15 minutes and top with the favourite ingredients for 30 minutes. Pastry can be frozen for 30 minutes. 180’c. pastry

Ingredients

300gr strawberry puree

75juice of 1 lemon

4 sheets gelatine leaves

4 medium eggs

275gr sugar

450gr creme cheese

40flour fresh lemon juice

150gr fresh cheese

Sweet pastry

20gr champagne

20ml red wine

baked lemon cheesecake

Method

Habbat il-bajd fi blender. poggi l-affarijiet go blender . hallat sewwa sakemm Tarah maghqud

Poggi id dqiq u il-juice

Poggi fil- forn li ma ikunx daqs ta’ 25cm . il- forn huwa ta 300degrees celcius imbaghad meta zzid is- shana ghal 350 degrees celcius u meta tahmieh bi 350degrees celcius il- kejk jerga jigi postu . Meta jibred u thallih joqoghod aqilghu go borma forn ghal 30 minuta qabel isservih .