Ingredienti ricetta 86.

Kikra gobon moxx (chotage cheese)

6 zebbugiet hodor bla ghadma mqatghin strixxi

6 zebbugiet suwed bla ghadma maqtughin strixxi

mgharfa pistacci maqtughin mhux melhin

Mgharfa karfus imqatta

mgharfa kappar imqatta

Pistacci u karfus biex izejjen

Metodu

Hallat sew flimkien l-ingredienti kollha

Ifrex it- tahlita fuq platt kbir u catt

Zejjen bil-karfus u il-pistacci.

Servi mal-hobz mixwi jew bhala insalata

Ingredients serve 4

Vanilla bean split

Pot

3 strips orange ,

tea bags

1/3cup  sugar

1/3 fresh lime juice

2 cups cold  water

Chill in the fridge for 30 minutes

method

Scarpe vanilla seeds from vanilla bean, split

In half lenghtwise for 3 sides and add pot. Thai chilli split in half lenghtwise for 3 strips orange or 24v hisbiscius , tea bags 1/3 cup sugar and 2 cups boiling water  let steep until until infusion cools to room temperature 25 to 30 minutes. Stain through a fine mesh. Sieve into a large  bowl  pressing all solids. stir in ½  cup fresh lime juice and 2 cups cold water. Chill aqua fresca for 1hr. Divide aqua fresca among ice filled  glasses. Garish with lime leaves. . Aqua fresca can be made 3 days ahead. Cover and chill   

Ingredients serve 4

2 small heads of garlic , halved

3 tablespoon olive oil

4 cups vegetable stock

2 teasepoon butter

1 onion roughly chopped

1 lb celiac peeled in cut into chunks

2/3 milk

1, 1/2 oz sliced pancetta

2/3 lightly cream

salt and pepper

method

Put the halved unpeeled garlic heads into a roasting pan , drizzle with 1 teasepoon of the oil and roast in a preheated oven 400/Ffor 15 minutes .

Meanwhile add the celiac and onion cover and fry gently foor 10 minutes , cover vand fry gently for 10 minutes saking the paan from time to time.

take the garlic out of the small knife and add the celiac . poiur in the stock add a little seasoning and bringb to the boil . cover and simmer vand bring to the boil . Cover and simmer or until celiac is tender . cool slightly .

Pour the soup in batches in a food processor or blender then pour back into the pan .

cool slightly completely then chill until required .

when ready to sieve stir in the milk into the soup and reheat until piping hot .

Dry fry the pancetta until crisp and golden into long stripes . stir half the cream into the pancetta and serve immediately . Use 1 LBseeded pumpkin . peel and chop then use the pumpkin instead of the celiac . Garish with cream as above adding toasted pumpkin seeds of pancetta . serve hot or cold .

Ingredients

• 12 boneless chicken tights cut into 3 chunks
• 2 tablespoon boneless skinless chicken tights cut into 3 chunks
• 2 tablespoon vegtable or rampseed oil
• 1 large onion
• 2 garlic clove crushed
• thumb sized piece ginger finely grated or chopped
• 3 tablespoon curry tikka paste
• 500ml tomato puree
• 1 tablespoon light brown soft sugar
• 1 cinnamon stick
• 5 cardamon pods
• 100ml double cream
• handfull mchopped coriander
• cooked basmati rice , lime wedges and nana bread serve opitional

method

Heat the slow cooker . season the chicken , then put oil in a wide frying pan and once hot , add the chicken . don’t over could the pan you may want to do this in batches .

cook over a high heat until the chicken is brown then transfer to a slow cooker. Add the onion , garlic and ginger to the pan and cook for a few minutes until softened . Add a splash of water and scrape any lits in the bottom , then tip everything in a slow cooker .

Add the remaining ingredients except the cream and the coriander and cover with the lid . cook for 7hours or on high heat for 5 hours .

Add the cream and check the seasoning adding more vinegar or salt if needed Cook for another 10-15 minutes until hot. Ladle beetween bowls and garished with the colander . serve with rice , bread and lime wedges if needed if you like .

Ingredienti

3 zuchini

meraq ta 3lumijiet

dqiq plain

melh

bzar iswed

zejt taz-zebbuga

Metodu

1. Ahsel sew iz-zuchini u qataghhom slices mit-tul

2. Ixotta sew kull bicca

3. Hallihom jixxarbu ghal madwar 15 il-minuta fil-meraq tal-l;umi

4. Ghaddi iz-zuchini minn god-dqiq.

5. Poggi go dixx li tkun ksejt bil-karta forno u dellikha bi ftit zejt taz-zebbuga .

6. Ferrex ftit melh, bzar u zejt taz-zebbuga

7. Ahmi go forn moderat li tkun sahant minn qabel . Ahmi ghal madwar 30 minuta jew sakemm tara li hmaru.

Ingredients serve 4.

500gr yougurt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachoes

Method

Place the yougourt in a bowl , peel half and desceeded the cucumber then grate it to the yougurt

 Add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes .

Add the  pistachios . Add the chocolate dark fondants and serve hot or cold .

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 chicken aside to cool in pouching liquid .   Remove chicken . reserving ¼ cup pouching liquid.  Slice chiken 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.   

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegetables.

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr french mustard

Seasoning

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve. .

Ingredienti

600gr pixxispad

3 imgharef kunserva

u poggihom f’ borma .

Irranga 600gr pixxispad

basal u roxx ftit habaq u

ftit meraq tal-lumi . .

200gr basal

600200gr piselli

3 imgharef kunserva

habaq u merdqux

meraq tal-lumi

metodu

Qaxxar 200gr basal u ftit tewm u poggihom f’ borma

Irranga 600pixxispad fuq il- basal u roxx ftit habaq u ftit meraq tal- lumi . zid 200gr piselli u tlett imgharef kunserva three hills . zid tazza inbid ahmar u sajjar ghal madwar 20minuta fuq nar baxx . servi shun ma’ xi insalata u pastard mgholli

ingredients serve 6

600gr tomatoes

300gr mozzarella cheese

lots of basil leaves

olive oil 125ml or sunflower oil

method

slice the tomatoes into even slices Drain the fresh tomatoes and slice evenly in similar thickness as the tomatoes. prepare seperate bowls for each person . and present the salad of tomatoes and mozzarella cheese overlapping slightly in several to give more colour and taste and drizzle with olive oil or sunflower oil

ingredienti

mgharfa zejt taz- zebbuga

basla, sinna tewm ,

300gr buckwheat

900gr stokk tal-haxix

300gr flett tas-salamun

300gr brokkoli

2 imgharef xibt

qoxra ta’ lumija

2 imgharef greek yougourt naturali

melh u bzar

method

lahlah il-buchwheat taht l-ilma niezel . Qatta it-tewm u il-basla

sahhan imgharfa zejt f tagen u aqli il-basla u it-tewm fuq nar medju ghal 6 minuti sakemm jirtabu ftit . Zid il-buckwheat u sajjar ghal minuta ohra u zid 2 kuccarini tal- istokk tal-haxix

Hallih itektek ghal 5 minuti u hawwad sakemm l-istokk ikun kwazi ntorob . hallih itektek ghal 5 minuti u zid 2 kuccarini stokk tal-haxix mill-istokk tal-haxix

hallih itektek ghal 5 minuti u hawwad sakemm l-istokk ikun kwazi ntorob . imbaghad ibqa’ zid l-istokk bl- istess mod sakemm jifdallek kuccarini wiehed biss . Dan il-process jiehu 25 minuta .

Qatta is-salmon . Zid is-salmon u il-kumplament ta l-istokk fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is-salmon ikun imsajjar sew biex il-buckwheat huwa tari.

Qatta’ il-broccoli fi fjuri zghar. Sajjar il- broccoli fl-ilma jaghli sakemm isiru . Saffihom fl- ilma u zidhom mal-buckwheat flimkien mal-buckwheat, flimkien ma xibt, il-qoxra ta’ lumija mahkuka u il-yougoourt . Hawwad bil-melh u il-bzar u Servi .

ingredients

2 kikri madwar 50gr weraq tal- habaq frisk

50gr prinjol “pine nuts “

50gr gobon normali mahkuk

100ml sunflower oil

melh u bzar frisk

metodu

poggi il- habaq , il- gobon normali it-tewm u il-pine nuts

50gr gobon normali mahkuk

100ml sunflower oil

melh u bzar frisk

poggi il- habaq , il- gobon normali – it- tewm u il-pine nuts go blender jew kenwood u ithan sakemm jintahan kollox . ferra ftit sunflower oil sakemm jithallat kollox . zid melh u bzar skond kemm triggosta ,

ingredienti

kilo zuchini

5 sinniet tewm

160gr penne

4 imgharef zejt sunflower

250gr gobon normali

habaq u bzar

metodu

GHalli l-ilma u itfa ftit melh u hallih isir al dente.Peress li iz- zuchini jibqghu ftit iebsin nehhihom mill- mushun jew inkella itfaghlhom tazza ilma biex iz- zuchini ma jehxinx u poggihom go chopping board ghat- tqattiegh . Qattaghhom zghar 2cm each .

Sadanitant sahhanzejt normali f’borma kbira , zid it-tewm u sajjar fuq nar moderat dejjem thawdu biex fil-qiegh ma jehiklx l-ghagin sakemm it- tewm jirtab imma ma jridx jinharaq. zid iz- zuchini u ftit bzar u melh fit- tahlita u sajjar bil- mod dejjem thawwad sakemm jirtabu .

qalleb iz- zuchini gol- penne flimkien mal habaq u l- irkotta u 25 sakemm l- ingredienti jithalltu sew . servi ftit zejt sunflower zid il- bzar sakemm l- ingredienti kollha jithaltu sew . servi ftit zejt u il- gobon li fadal fil- wicc

Ingredienti

500gr ghagina sfiljolata

Mili mielah

3 imgharef pesto

2 imgharef zebbug iswed imqatta irqiq

2 imgharef tadam imqadded imqatta irqiq

2 qlub tal- articokes imqatghin irqaq

120gr mozzarella mahkuka

Bajda imhabta

Mili helu

3 imgharef nutella

25 gelewz imqatta bajda imhabta

2 imgharef ghasel imsahhan gunglien

Mgharfa gellewz mohmi mqatta fil- wicc

Metodu versjoni miellha

Sahhan il-forn ghal 200˚C/ gas 6 .

Hallat flimkien iz-zebbug, it-tadam imqadded u il-qlub tal-articokks .

Iftah l-ghagina u aqta’ 2 crieki ta’ 25cm.   Poggi cirklu minnhom f’turtiera miksija bil-kartaforn u idilku bil- pesto. Halli bordura ta’ 2.5cm madwar ic cirku mhux midluka . Roxx il-mili taz-zebbug, tadam imqadded u il- qlub tal- articokks fuq il- pesto u roxx il-mozzarella fil-wicc.  Poggi ic-cirku l-iehor fil-wicc. Immarka ic- centru b’ tazza zghira . Aqta l-ghagina f’4 kwadri minghajr ma tmiss ic-cirklu tan- nofs u imbaghad erga’ aqsam min-nofs kull bicca . Hekk ghandu ikollok 4 strixxi kull kwadrant, b’ kollox 16 is-strixxa . Poggi fil- freezer ghal 5 minuti biex ikun facli tobrom l-istrixxi.  Obrom kull strixxa ghal darbtejn u halli it-truf catti. Erga’ dahhal fil-freezer biex tkun iktar facli tidlikhom bil- bajda imhabta.

Idlek it-torta tal- bajda imhabta u roxx il-gunglien . Erga’ dahhal fil-freezer ghal 5minuti biex it-torta izomm il- forma taghha .

Tista tiprepara it-torta gurnata qabel . Ghattieha b’kartastrazza u erfaghha fil- fridge jew fil-freezer .

Ahmieha ifrizata kif tkun ghal 20-25 minuta jew sakemm tiehu kulur dehbi u jinfetah .

Verzjoni helwa

Idlek in- nutella fuq wiehed mic-criki . Halli bordura vojtha ta’ madwar 2.5cm madwar ic-cirklu kollu.  Roxx il-gellewz imqatta fuq in- nutella u poggi ic-cirklu l- iehor fil- wicc . Aghmel l-istess procedura descritta fil-verzjoni mielha . Wara li tohrogha mill-forn idlek it-torta bl-ghasel u roxx il-gelewz imqatta fil-wicc .

Ingredients serve 4 .

Butter to greese

4 sun dried tomatoes

4 medium eggs

4 tablespoon double cream

Salt and freshly ground black pepper

Granary bread to serve (opitional)

method

Preheat the oven to 180°C/ gas 4 .

Greese 4 individuals ramekins . put a tomato into each ramekins and season to taste with salt and ground black pepper . carefully break an egg on top of the tomato then drizzle 1 tablespoon of each egg . Bake for 15-18minutes – the egg will continue to cook once3 they have been out of the oven . Leave to stand for 2 minutes before serving . Serve with granary bread if you like.

Ingredienti

500 gr pakett (Bebbux  ) ghagin 

Zejt taz-zebbuga 

Basla imqatta’ irqiq .

2 tewmiet imqatta’

 Bott ta’ 400gr salsa Bolognese mayor .

Bott ta’ 400gr polpa tat-tadam mayor .

700gr irkotta friska

2 bajdiet

Tursin

Mgharfa kunserva three hills .

50gr gobon mahkuk.

Methodu

Sahhan il-forn ghal 200ₒC. Sahhan iz-zejt , gewwa tagen f’ qiegh ohxon u zid il- basla,  u it- tewm u hallihom isiru ghal 2 jew 3 minuti .  Ixhet il-polpa tad-tadam, iz-zalza Bolognese u il- kunserva u hallihom itektku.

Itfa l-irkotta go dixx fond , itfa’ l-irkotta . itfa zewg bajdiet , il- melh bzar u hallat sewwa. Imla l-ghagin bl-irkotta , hallat zewg bajdiet u iksi dixx baxx li tista idahhal il- forn . Ferra iz- zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk.  Dahhal id-dixx gewwa il-forn ghal madwar nofs siegha.

Isservi 2 persuni

Ingredienti

½ basla medja imqattgha fin

4 sinniet tewm medji imqatghin fin

120 haruf jew dundjan ikkapuljat

2 imgharef brodu tat-tigiega

 3 tazzi kaleimlahalhin u imqatghin fini minghajr zokk 5 bajdiet

 Melh u bzar ghat toghma

Metodu

Qatta il-basala u it-tewm fin u hallihom joqoghdu ghal 5 minuti biex isahhah il-beneficji sustanzjuzi taghhom . Fuq nar baxx sahhan mgharfa brodu f’tagen stainless steel Sajjar il- basla fuq nar medja , ghal madwar 3 minuti u hawwad ta spiss . zid it-tewm il-haruf jew dundjan ikapuljat u sajjar ghal 3 minuti ohra fuq nar medja u holl il- bicciet maqudin . zid il- kale u 2 imgharef broth . naqqas is-shana ghal baxxa u kompli sajjar , mghotti ghal 5 minuti . roxx il- melh il- bzar u hawwad. Habbat il-bajd roxx ftit melh u ferra it-tahlita fil- wick imdaqqas sajjar fuq temperature baxxa ghal 2 minuti ohra minghajr ma thawwad . poggi it- tagen that il- boiler f’ nofs il- forn madwar 7 pulzieri l’ boghod minn nar biex ikollu cans isir minghajr ma jinharaq il- wick . kif jibbiesu il-bajd ikun sar , madwar 3 minuti.