Ingredients serve 4

4 tbsp butter

8 shallots , thinly sliced

2 sticks celery , thinly sliced

225skinless boneless chiken breasts finely chopped

3 lemons

1.2dried spagetti , broken into small pieces

150ml double cream

salt and pepper

2 lemons slices , half to garish.

Method

Melt the butter in a large saucepan . add the shallots , carrots , celery and chiken and cook over a low heat , stirring occasionally for 5 minutes .

Thinly pare the lemons and blanch the lemons rind in boiling water for 3minutes . squeeze the juice from the lemon and reserve .

Add the lemon rind and juice to the saucepan together with the stock . Bring to the boil , then reduce the heat and simmer for 40 minutes stirring occasionally .

Add the spagettini to the saucepan and cook for 15 minutes or until the spagetti is tender and the chiken is cooked through . Season to taste with salt and pepper and add the cream . heat through gently , do not allow the soup to boil .

Ladle into warmed bowls , garished with slices of lemon and serve immediately .

Ingredients serve 4

850 chiken stock

2 skinless boneless chiken breasts

3sprigs onions sliced into 5cm pieces

4cm pieces fresh ginger thinly sliced

1 tablespoon soy sauce

85gr ramen noodles

115gr baby corn cobs diagonally sliced into 3pieces

60gr mung beansprouts

salt and pepper

method

pour 600ml of the stock in a wok with a lid . add the chiken sprigs onions , ginger and soy sauce

. slowly bring to the boil skimming off any foam . reduce the heat , cover and simmer gently for 30 minutes until the chiken is cooked throught and the juices run clean when a skewer is inserted into the thickest part of the meat .

Pour the contents of the wok into a large bowl and leave the chiken to cool slightly in the liquid.

Remove the chiken from the liquid and slice into thin pieces . set aside and keep warm

Stain the liquid through a sieve

Ingredienti: isservi 4-6

450gr zunnerija tarija

mgharfa zejt tas- sunflower

3 imgharef butir

basla imqatta

zokk karfusa u xi 2-3werqiet karfusa biex izejjen il- wicc

2 patatiet zghar, imqatta

litru stokk tat-tigiega

2-3 mgharef kosbor mithun

mgharfa kosbor shih

200ml halib

melh u bzar iswed mithun frisk

metodu

1. QAxxar iz-zunnerija u qataghha f’bicciet . Sahhan iz- zejt u 2 imgharef butir go kazzola kbira b’ qiegh ohxon u qalli il-basla fuq nar baxx ghal madwar 3-4 minuti .
2. AQta iz-zokk tal-karfusa fi slajsis . Zid il-karfusa u il- patata mal-basla gol-kazzola, sajjarhom ghal ftit minuti u zid iz-zunnerija . Aqlihom fuq nar baxx ghal 3-4 minuti waqt li thawwad u ghatieha . Kultant caqlaq il-kazzola biex il-haxix ma jehilx .
3. zid l-stokk , ifthu jaghli u ghattih izda izda hallilu ftit arja. Hallih itektek bejn 8-10 minuti sakemm iz- zunnerihja u il-patata jirtabu
4. Warrab 6 werqiet zghar tal-karfus biex izejjen bihom filwaqt li qatta il-bqija tal-weraq . Dewweb il-bqija tal-weraq. Dewweb il- bqija tal-butir go kazzola zghira u qalli il- kosbor mithun ghal madwar minuta. Hawwad il-hin kollu .
5. Baxxi in-nar u zid il-weraq tal-karfusa mqatta u il-kosbor frisk u qallihom fuq nar baxx ghal madwar minuta. Warrabhom fil-genb.
6. Ithan is-soppa go food processor jew blender u ferrahha go kazzola nadifa. itfa il- halib , it- tahlita tal- kosbor , melh u bzar . Sahhanha fuq nar baxx mzejna bil- weraq tal- karfus fil-wicc.

Ingredienti: isservi 4-6 .

Mgharfa zejt tas- sunflower

2 imgharef butir

Basla kbira slasjsatha

675gr Qarabaghli maqtugha bicciet kbar

450gr patata slasjsatha

600ml stokk tal- haxix

ftit mhux hazin Nocemuskata

kuccarina tarragon frisk imqatta

600ml halib

madwar kuccarina jew tnejn meraq tal- lumi

melh u bzar mithun frisk

metodu:

1. Sahhan iz- zejt u il-butir go tagen u qalli il- butir go tagen u qalli il-basla ghal madwar 4-5minuti. Hawwad spiss.

2. Itfa il-basla go kazzola u zid il-qara hamra u il-patata. Hawwad sew, ghatieha u hallieha tfawwar bil- mod fuq nar baxx ghal 10 minuti . Kultant hawwad il- haxix biex ma jehilx .

3. Zid l-istokk, nocemuskata, tarragon, melh u bzar. Meta taghli hallih itektek ghal madwar 10 minuti jew sakemm tara li il-haxix irtab sew.

4. Halli il-likwidu jibred ftit u imbaghad ithan is-soppa . Itfa’ is-soppa lura fil-kazzola u zid il-halib . Sahanha ftit u zid il- meraq tal-lumi melh u bzar jekk ikun hemm bzonn . Serviha tahraq flimkien mal- hobz ismar .

Ingredienti; isservi 4.

275gr faqqiegh

mgharfa zejt taz- zebbuga

3 imgharef butir

basla zghira imqatta irqiq

mgharfa dqiq plain

450ml stokk tal-haxix

ftit habaq niexef

3 imgharef krema (jekk trid )

weraq friska tal-habaq biex izejjen

melh u bzar mithun frisk

Metodu

1. Ifred l-irjus tal-faqqiegh minn maz-zokk . Slassja l-irjus rqaq u qatta’ iz-zkuk irqaq u zommhom separati .

2. Sahhan iz-zejt u nofs il-butir go kazzola b’qiegh ohxon u zid il-basla z-zkuk tal-faqqiegh u zid il-basla , iz-zkuk tal-faqqiegh . u bejn nofs u tliet kwarti ta’ l- irjus slajsjati tal- faqqiegh . Qallihom ghal madwar 1-2 waqt li thawwad spiss u imbaghad ghattihom u hallihom itektku fuq nar baxx ghal madwar 6-7minuti . Hawwad kultant.

3. Zid id-dqiq u sajjar ghal madwar minuta . ftit ftit zid l- istokk u il- halib u hawwad sakemm is- soppa tibda taghqad . Zid il-habaq melh u bzar . Ifthu jaghli , baxxi in- nar u hallih tektek ghal madwar kwarta .

4. Halli is-soppa tibred ftit u imbaghad ithanha go food processor jew blender. Dewweb il-bqija tal-butir go tagen b’qiegh ohxon u imbaghad aqli il- bqija tal-faqqiegh fuq nar baxx bejn 3-4minuti .

5. Itfa is-soppa go kazzola nadifa u zid il-faqqiegh slajzjat . Sahhan sakemm jishon izda mhux jaghli u zid ftit melh u bzar ghat-toghma . Zid ftit krema jekk se tuza . Servi is- soppa f’ 4 skutelli shan u servi fil-pront . Ferrex ftit weraq tal-habaq fil-wicc .

Ingredienti

2 basliet

4 sinniet tewm frisk

900ml stokk tal-haxix

200ml halib tal-indi coconut

Il-meraq u il-qoxra ta lumija mahkuka

   3 sweet potato,

4 zunnerijiet Kuccarina,

 curry Kuccarina

 ginger frisk mahkuk

Method; Qaxxar il-basla u it-tewm. Qaxxar u qatta is-sweet potato u iz-zunnerija f’ dadi. Go borma aqli il-basla u it-tewm fiz-zejt taz-zebbuga u zid il-curry. Zid iz- zunnerija u s-sweet potatoes. Zid il-meraq u il-qoxra ta lumija mahkuka, l-istokk kif ikun il-ginger. Hawwad sew . ara li il-haxix ikun mghotti tajjeb bl-istokk . Jekk le zid ftit ilma mas-soppa . is-soppa hallieha  taghli u il-haxix ikun sar nizzel minn fuq in-nar u ghaffeg is-soppa bi blender. Zid il-halib u il-coconut u servi .  

Ingredienti , serve 4

50gr margerina

450gr basal imqatta

3 dadi tac-canga mahlulin go litru ilma shun

15 il-gr dqiq

kuccarina sos worchesire

bzar u melh kemm tiggosta

4 hobz hobz normali

50gr gobon cheadar mahkuk

Metodu

Holl il-margerina go borma u fiha qalli il-basla sakemm jihmar

Hawwad il- hin kollu sakemm l- ilma jiftah jaghli

kompli sajjar fuq nar baxx ghal madwar nofs siegha

Sadanitant ferrex il-gobon kull biccahobz u ixwihom taht grilja

Servi is-soppa shuna b’bicca hobz fil-wicc .

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries.

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat with the remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredients

250gr salamun smoked

250gr gobon artab Soft cheese

Basla imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

caviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

Method

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed

Kessah il-bragioli fil-frigg ghal matul il-lejl

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film

Zejjen bil- caviar fuq kull bragiola tas-salamun

Zid xi weraq tat-tursin jew hxejjex ohra biex izejjen il-platt.

Ingredients 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  

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 .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly 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 temperature but I prefer it warm .

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

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

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

120gr salmon fillets

2 tablespoon olive oil

60gr rocket leaves

2 tablespoon pesto

salt and pepper

2gr parmeasan shavings

method

Put the salmon in a pan and pour the water and barely uncovered and put the salmon in a low heat for 5 minutes . Put the salmon on a plate and cook the pappardelle since al dente Add the pesto parmeasan shavings and olive oil. Cut the salmon in 1cm due to break the flakes . Add salt and pepper until well combined serve imediately on warm plates with the remaining parmeasan shavings

Ingredients serve 4-6

450gr rump steak or topside fresh minced

1 onion grated

2 garlic cloves , cloves

2 tablespoon wholegrain mustard

2 tablespoon olive oil

2 tablespoon light sugar

pepper

hamburgers buns to serve

Method

Place the minced steak , onion garlic , mustard and salt and pepper in a large bowl and mix together shape into 4-6 sized burgers and leave to chill for 30 minutes . Meanwhile heat the oil in a heavy based frying pan and sate over a low heat or until onions or until onions have caramelized . Add the sugar after 8minutes over a low heat and 8 minutes occasionally during cooking . Drain well on kitchen paper and keep preference , serve in berger with the onions

Ingredienti 220gr zokkor

bajda

mgharfa gamm tal- berquq

kuccarina baking soda .

Ftit melh

mgharfa butir

kuccarina hall

240 ml krema dopja

180gr butir

220gr zokkor

120ml mishun

Metodu

Habbat il-bajd u niz-zokkor flimkien u zid maghhom il-gamm tal-berquq .

Dewweb il- butir u zid mieghu il- hall .

Habbat kollox sewwa flimkien .

Ferra’ it-tahlita go dixx kbir mghotti .

Sadanitant hawwad l- ingredienti kollha iz- zalza flimkien u dewweb fuuq nar baxx .

Ferra’ iz- zalza fuq il- pudina hekk kif tohrogha mill- forn

Servi Imedjatament

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 .

Ingredients for 12 persons

65 meraq tal-laring

50gr zokor castor

Zokk tal-kannella

4 imsiemer tal-qronfol shah

Laringa slassjata rqiqa

Lumija slajsata rqiqa

750ml inbid ahmar

650ml brandy

750 ilma soda jew luminata tal-lumi

Silg 

Method

Go kazzola fuq nar baxx sahhan il-meraq tal-laring, iz-zokkor

 u iz-zokk tal-kannella u l-imsiemer tal-qronfol.

 Hawwad sa ma jinhall iz-zokkor

 Go buqar li jiflah is-shana

 poggi is- sjajsis tal-laring u tal-lumija u ferra it-tahlita shuna

Ghatti bil-clingfilm u kessah ghal 3 sieghat.

Nehhi iz-zokk u l-imsiemer u zid l-inbid ,

il-brandi u il- luminata jew ilma soda.

 Zid is-silg u servi immedjatament .

tista flok inbid ahmar tista tuza inbid abjad

Ingredients

200gr local prawns

dash of olive oil

2 fresh garlic leaves

1 diced strawberry

1/2 lemon squeezed

salt and pepper

garish lemon slice

fresh rosemary

method

Clean all the prawns from the shell and cut them into small pieces.

Add the olive oil, chopped fresh garlic, diced strawberries, lemon juice salt, and pepper in a bowl and mix together.

In a circular shape or burger press, add the mixture, and press together. Transfer on a plate and add garnish. serve cold.

Ingredients

4 lampuki fish around 160-180gr each

2 garlic cloves – sliced

2 stalks of fresh thyme

150ml port wine

750gr red wine

150fig molasses

800gr brown chiken stock

1 bay leaf (Randa)

method

Put the onion , garlic , bay leaf and thyme in a port with red wine port, chicken stock and fig molasses . place over a low flame and reduce (This will take a while). Stir often and glase the sides to avoid it burning .deglase the sides to avoid it burning . reduce a thick consistency . Stain through a fine sieve and place in a shallow pan to poach the fish .

Stain through a fine sieve and place in a shallow pan the fish

Over a low flame heat the reduced wine , check the seasoning and adjust if necessary .

place the fillets in a pan and keep warm and cook for 10-12minutes (or until firm to the touch )

Remove the fish and keep warm . stain the reduction and place in a clean pan to a syrup consistency , add a tablespoon of butter and whisk in.

Plate the fish with seasonal vegetables and dress with the reduced red wine sauce .