Ingredients

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Method

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar

Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk

Ingredients

4 imgharef butir mhux mielah

Basla tal-busbies  imqatta

Basla zghjira imqatta 

2 karotti

Patata imqatta

Saghtar frisk u werqa randa

Dada tat-tigieg

Bzar u melh

Halib jew krema friska

Fi skutella tal-majjal ta’ malta minghajr ghadma

3 imgharef dijon mustard

3 imgharef zokkor

2 imgharef meraq tat-tuffieh

2  imgharef worchesire sauce

Method

Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira afghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh bl-imarinah li kont erfajt go tazza . wara li jghaddi il- hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar .. sadanitant sahhan il-forn ghal 160.c . pogi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patatta maxx.

Ingredienti per 4 persone

1 kg di cardi

succo di 1 limone

15gr di farina

burro

100gr di panna da cucina

sale e pepe

formaggio gratuggiato

panegratto

olio extravergine di oliva

Method i cardi utiliziiando il pelapatate a pezzi , lavatelli ne mettele in aqua bollente legerementa salata e con l’ aggunta del succo di limone . Dove averli lessati per circa 15-20minuti scoltele e asiungatele .

In un pentilolino amalgamate la farina con un noce di bburro e stemperate con il liquido di cottura dei cardi , ottenendo cosi una salsina; dal ultimo incorporate ;le panna e agguustarew di sale e pepe . A questa punto ungetev una pirofila con i burro e fate uno stratto di cardi e qualche chuciata di salsa . rimpetere il procedimento per un stratto . per finire , ricoprite tutto con abbundante formaggio gragiato una spolvetata pangrtta un filo d’ olio e quale fiocchetto di burro . Infernate a 200 /c per 20 minuti circa , fino a quando la superficie sara donata.

Servire caldi .

Ingredienti

1/2 kg di pasta di pane leviateata

olio extra vergine di oliva

3 Cucchiai di zuchero

sale

100gr di ova sultatina

1 chuchia oi di pinoli

method

Infarinato lavorate la pasta di pane aquistata dal vostro fornaio aggungete l’ olio , lo zuchero , un pizzico di sale . dopo aver ottenuto una pasta elastica e soda , incorporate i pinoli l’uvetta precedente mente ammollata in aqua tepida e poi strizzata e amalgaate il tutto .

Dall impasto ricavate dei piccoli panetti copiteli come una telao e lasiateli riposare per una mezza giornata a temperatura ambiente . Ora potete cuocerli in forno presicaldato a 180 per 20 minuti.

Ingredienti

300gr di bruscandoli

300gr di riso

1 cipolla

1 lt di brodo vegetale

60 gr di burro

1/2 di olio Extravergine di oliva

1 Cuffo

di prezzemolo tirato

Formaggio grana gratuggiato p.b

SAle e pepe Q.B.

Preparata prima di tutto in brodo vegetale . Nel trattamento laviaata 1i Bruscandolli e taghliate a pezzetti

Tirate la cipolla in mode sotile a fatele soffriggete in una padella con l’ ilio d’ oliva e 30gr di burro .

Aggungete i brascandoli e lasiate cuocere per i pochi minuti .

Incorporate poi i riso e mescolando delicatamente cuocere per pochi minuti

Versate il brodo caldo nella quantita necessaria mano che la cottura per vriso lo chediete .

lasolate cuoceere per una vetrina di m9inuti . A fine cottura , togliete la padella dal fuoco metete i prezemolo tirato altri 30gr di burro il grano gratuggiato e fate amalgamemente bene prima di servire a tavola .

Ingredienti

150gr Flett tac-canga

25gr zalzett tal-malti

50weraq tal-kabocci

25gr faqqiegh (mushrooms)

Bacon

50gr majjal

zunnarija

curry

ghal haxix

Ghagina tat- torti

bajd

irkotta

tadam

basal

qarabaghli

brokkoli

Ghaz-zalza

Basal

tewm

inbid ahmar

curry

ghasel

stokk

Metodu

Qatta’ il-laham f’bicciet irqaq u sammar biex traqqghu kemm tista’halli jista jitrembel. Poggi il-weraq tal-kabocci u itfa iz-zalzett. il-faqqiegh (mushrooms) u il-curry. Rembel f’forma ta’ Bragioli . Sammar il-majjal u poggi il-bacon . Dawwar mal bragioli tac-canga .

Ghal haxix Idlek recipjent bil-butir u iftah l-ghagina . Hallat it-tahlita u fforma it-torta.

Ingredients serve 6.

400gr can chichpeas drained and  rinsed

Juice of a lemon

1 garlic clove crushed

5 tablespoons extra virgin olive oil.

4 tablespoon tahini

5 tablespoons extra virgin olive oil

Salt and fresghly ground black pepper

Pittabread or toasted flatbreads to serve

Method

Put the chick peas , lemon juice , tahini, garlic and oil into a blender or food processor . Season generously with salt and ground black pepper then whiz to a paste. Spoon the humous into a bowl, then cover and chill until needed. Serve with warm pitta bread or toasted flatbread.

Ingredienti ghal 4 persuni .

bott sprey taz-zebbuga

1 basal imqatta irqiqa

2 sinniet tewm , mithun

1 litru stokk tal-haxix

200gr cicri

450gr brokkoli

75gr weraq ta l-ispinaci

1/2 tazza weraq tal- habaq frisk

75gr 1 mgharfa pesto

Jogurt natural light

Method

Sahhan f’ tagen fuq shana medja . Spreja iz- zejt fuq il-baslau hawwad ghal 5minuti jew sakemm jirtab .

Zid il-basla u hawwad ghal 5 minuti jew sakemm tirtab

.Zid l-istokk homate u ic-cicri . Sajjar sakemm taghli . ghattih tewm u hawwad ghal 5 minuti sakemm isir il-basla . Naqqas is- shana ghal ghal 7minuti jew sakemm isir kulur dehbi Hallih itektek 6/7minuti sakemm jigi tari

Zid l-spinaci .

Hallih itektek ghal minuta . itfa’ fil- genb u hallih joqoghod . Hallat il-weraq fi blender . Sakemm tigi lixxa . Itfa’ kollox go tagen nadif . Irrepeti darbtejn ohra it- tahlita . Sajjar is- soppafuq shana medja ghal 2 minuti. . Hallat il- yougurt light u pesto go skutella . qassam is- soppa fi 4 skutelli . servi shun .

Ingredienti

2 karottietkbar , mahkuka

Brokkola zghira , mahkuka

ftit sweetcorn , imqattar sew mill-ilma

2 qarabaghlijiet tawwalin mahkuka

gbejna niexfa , mahkuka

2 bajdiet imhabta

bzar u melh

2 spring onions , imqatghin irqiq irqiq

2 patatiet mghollija u mghafga

ftit gobon tal-hakk

dqiq

Metodu

Poggi il-haxix kollu nej b’sarvetta nadifa .

Aghsarha sew biex tohrog kemm tista ilma minnu.

Zid il-gbejna u il-gobon , il-bzar u il-melh

Fl-Ahhar zid il-bajd u hawwad sew.

Ghandek ikollok tahlita daqsxejn maqughda, ghalkemm dqiq zid kemm hemm bzonn.

Kessah it- tahlita ghal madwar siegha . ifforma blalen u ahmihom forn sakemm tara li ghaqdu .

Tista ukoll taqlihom .

Ingredients

100gr lamb brand dark oats

100gr Lamb brand dark chocolate chips

30gr Lamb brand coconut flakes

140gr peanut butter

110gr honey

Method

Place all the ingredients in a medium bowl and mix to combine well . Refregerate and let chill for about an hour . This is a resting time helps to ensure that the balls are not sticking stick together when rolled

After the chilling time take a teasepoon in your hand and roll into a ball . Repeat with remaining oat together after theresting period , try adding a little more honey or peanut butter to the mixture .

Storage condition

Store in an airtight container in the fridge up to 2 weeks .

Ingredients

2 cups all purpose flour

one and one half teasepoon pumpkin pie spice

1/4 teasepoon salt

1 cup pumpkin puree

2 eggs

1/4 cup milk

1/4 cup

one and one half confectionary sugar

2 tablespoon water

2 teasepoon water

1 teasepoon vanilla extract

Preheat oven to 165/c . Line a bake with parchment paper

Stir all purpose flour , sugar baking powder , eggs milk, and softened butter . beat mixture with an electrical mixer on a low speed until combine spoon into a donut pan . Donuts spring back and toughed 8/10minutes . Beat confectioners sugar melted and vanilla extract together in a bowl until smooth . Dip warm donuts into a glaze donuts on a prepared sheet to cool.

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 thyme to chicken . Bring to the boil over medium heat . Reduce heat to low. Cover and simmer for 10 minutes .

Set chicken aside to cool in pouching liquid . Remove chicken . 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.

Ingredients

500 gr veal loin, cleaned

10slices thin spec

0.5gr french mustard

Method

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.

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 combine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refrigerate for up to 30 minutes, turning occasionally .

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

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coat the 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.

Ingredienti

2 bicciet flett tac- canga ta madwar 7 oz

1 oz kappar imqatta

4 sinniet tewm

4 tadamiet imqaxrin

kuccarini naghniegh

kuccarina tursin

ftit klin

ftit ztokk tat- tigieg

meraq tal- lumija

qoxra ta lumija mahkuka

kuccarina mustarda ingliza

krema friska

2 folji incova

ftit bzar ahmar niexef chilli

kuccarina zebbug minghajr ghadma mqatgha bicciet zghar

naddaf il- bicciet tal- flett u qataghhom f’ porjonijiet ta 7 uqiji (kejl) il-wahda . ghasar lumija fil- wicc u hawwar bil- bzar u il- melh . Halli il- laham joqoghod ghal madwar 10 minuti .

SAhhan f’ tagen sahhan iz- zejt flimkien mal butir , imla il- kump[ament tat- tewm zid l- incova u qallih sakemm it- tewm jiehu daqxejn tal- kulur . zid l- istokk u hallih jingibedd min0 nofs . zid il- kappar iz- zebbug , il- qxur tal- lumi u il- krema u hallih itektek fuq nar batut .

Meta tara li iz- zalza bdiet isir kremuza , zid il- mustarda u il- bzaru u il- hwawawar friski . zid imgharfa butir tektek ghal ftit iehor , ohrog il- flett u poggih fuq il- kontorni .

Ingredients

4 laringioet meraq imsoffijin

il- qoxra mahkuka ta’ 4 laringiet kbira

2 laringioet imqaxxra u mifrudin flieli flieli

4 imgharef marsala idum isir il-marsala madwar 6 minuti

115gr zokkor

600ml ilma

Metodu

Poggi iz- zokkor u l- ilma f’ kazzola u hawwad fuq nar bati sakemm jinhall iz- zokkor . Halli it- tahlita tiftah jaghli .

Imbaghad hallieha itektek ghal 5 minuti biss . Nizzel min fuq in- nar u berred . Hawwad il-meraq tal- laring imsoffi u il-qoxra mahkuka tal-laringa.

Ferra’ it-tahlita f’ recipjent baxx biex tiffriza minghajr ma thawwad . Servi f’tazza bis-saqajn twal .

Irranga il-flieli tal- laring u ferrex il-marsala fil-wicc ukoll .

Ingredients   

1.5kg tripe   

2 tbsp sea salt 

2 large onions , finely chopped 

2 garlic cloves ., finely chopped  

2 .5 cm piece of ginger , peeled and finely chopped  

1 tsp turmeric 

 1tbsp mild korma curry powder

1 tsp ground coriander

2 tbsp  ground coriander

4 tbsp tomato puree’

2 tbsp garam marsala

4 tablespoon tamarind paste

1 bay leaf (werqa randa ) 

Method

Method

Cut and put the washed tripe in a large saucepan. cover with cold water and add to the salt . Place over a medium high heat and bring to the boil. Reduce the heat to low and simmer for 45 minutes .  Drain well , reserving four tablespoons of the cooking liquid . Put the oil , garlic and ginger in a saucepan that is large enough to eventually take tripe .  Place over a medium heat and fry until lightly golden stirring occasionally. reduce he heat to low . Add the spices, tomato puree tamarind and bay leaf and simmer for 7 minutes. Stir in the reserved cooking water and add the stripe .  Simmer for 45 minutes on a very low stirring occasionally. season to taste .   Serve very hot with plain rice .

Ingredients

1 pint mixed cherry tomatoes preferable heirloom , halved

7 tablespoon Extra virgin olive oil divided

Flaky sea salt

2 pounds medium and large tomatoes preferible hairloom , cut into thin slicesor wedges or wedges

8 ounces bufalo mozzarella or mozzarella, room temperture , torn into pieces

coarsely ground black pepper . Small basil leaves and toasted country bread ( for serving)

Method

Toss cherry tomatoes with 1 teasepoon with 1 teasepoon oil in a small bowl season with salt

Arrange tomato slices in platter . arrange mozzarella over tomatoes ; lightly season mozzarella with salt . Spoon cherry tomatoes over salad and drizzle with 6 tablespoon with pepper . Let stand 30 minutes over salad and drizzle with 6 tablespoon oil , season with and pepper . Let stand 30 minutes and let flavors meld and release juices from tomatoes and mozzarella . Top salad with basil and additional salt and oil , if desired . Serve with bread alongside.

Ingredients

Ponn kale

Ponn rucola

Ponn tursin

½ lumija maghsra

5 tadamiet mqabbdin

8 mgharef zejt taz-zebbuga

100gr krema tal- cocout

Ponn gewz

Method

L-ewwel itfa’l-ingedienti mxarbin fi bender. Imbaghad itfa’ l-bqija ta’ l-Ingredienti fuqhom . Jista ikun li trid tawwadhm ftit sakemm ikun konsitenza lixxa u sabieha .

 Tista zzid mgharfa jew tnejn jekk ikun hemm bzonn biex tghin il-konsisteza