ingredienti per 4 persone

4 uova

250gr formaggio grana grattugiato

alcuni pzzi do pane raffermo

latte q.b.

80gr di burro

Sale , peep e noci moscata q.b

Preparation

Sbattate le ouva in un contenitore quasi tutto il- grano , il- pane Vecchio gratuggiato e il latte nella quality ideale per rendere il- mushoglio he troppo liquid

Amalgamate tutti gli ingredients e poi lasiate risposare per Un ora circa .

Rimempite poi tuna pentola con abbanondate aqua leggermente salata e poi a ebollizione .

Preddete un pezzetto alla volte del impasto con l’ iuto do un cucchaio e fatelo career del aqua .

Estate mestolo fornato gli gnocchi mano mano Che affarano dad aqua . sconateli dispoteli sui potato di portata , versechi il burro fuso e tuna maciata do grana gratuggiato con il Pepe maciato e noci moscata .

service bells caldi .

Ingredients

2 cups oats

1.5cups packed , pitted soft dates

1 tablespoon pure maple soup

1 tablespoon cinnamon

1/4 sea salt optional but enhances flavor

Method

Add the oats to a food processor and pulse a few minutes to break down into a grainy flour.

Add the rest of the ingredients and mix until it forms a thick sticky dough you can you can easily press between your fingers.

If your dates were on the dry side and the mixture seems too crumby m you may add 1 tablespoon warm water and process again.

Use your hands to roll the dough into 20 balls.

Optional to sprinkle with the roll balls in shredded coconut, cinnamon or a mixture of cinnamon and coconut sugar

Serve 6 to 8  Ingredients

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

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 it 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 some of the dressing .

Ingredienti

10 patatiet zghar

kilo qara hamra imqatta f’ kaxxi zghar

20 baby carrots tista tuza tal-pakkett inkella friska mqatgha bicciet zghar

20bicca mdaqsa spring onions

10sinniet tewm

60ml zejt taz-zebbuga

kuccarina melh

3 kuccarini rosmarin frisk imqatta fin

10 listi bejken (Preferibilment steaky)

Method

Ahsel sew il-patata. Ghalieha bil-qoxra b’ kollox ghal madwar 10 minuti

Qattarha sew.

Poggi il-patata il-qara hamra, il-karotti go dixx kbir . Hawwad sew b’imgharfa

Ahmi forn moderat li jkun imsahhan minn qabel ghal madwar siegha.

Sadanitant, ilhaq irrombla il-bejken u aghlaq kull romblu permezz ta’ toothpick . Zidhom fid-dixx u kompli ahmi ghal madwar 15 il-minuta jew sakemm tara li il-bejken jiehu kulur dehbi .

Nehhi it- toothpicks minn mal-bejken . Servi dan mal-haxix .

Ingredients

For the pudding

750gr water

600gr red apples , peeled and diced

400gr soft butter

600gr Brown sugar

3 large eggs

600gr sieved plain flour

30gr baking powder

20gr soft

for the compote sauce

250gr chopped dried figs

50gr toasted and chopped walnuts

200gr water

75gr red wine

60gr brown sugar

25gr cocoa powder

1 tsp orange zest

Pinch cinnamon

Pinch ground nutmeg

Pinch ground star anise

Method for pudding

Preheat the oven to 150/c . Ingredients in a pot and bring to a simmer. Once dates have softened down. take off the heat and blitz with a hand blender until smooth, put aside to cool. once cooled, add ingredients to a blended date mixture and whisk in till full incorporated . finally , add Ingredients to a mix and fold in with a spatula till fully incorporated and no lumps are present . Add pudding mix to a loaf tin or a shallow baking tray lined with parchment paper and bake for 40 minutes or till a knife emerges clean after inserting into the pudding . Set aside to cool and cut to desired thickness and size .

Method for sauce

Place all the ingredients into a pot and bring to a simmer. Cool down to a thick, syrup -like consistency When ready to serve, slightly warm the pudding in a microwave and serve with a spoonful’s of compote Finish with a scoop of vanilla ice-cream and toasted crushed hazelnuts .

Ingredients Serve 8

600gr Brussels sprouts, trimmed

100gr Blanched almonds

175gr pancetta cubes

4 shallots thinly sliced

5 sprigs thyme, leaves only

Method

Cook the sprouts in a large pan of boiling salted water for 3 minutes; drain, then run under a cold tap, transfer to a bowl, halve any large sprouts and cover .

Heat a dry non stick frying pan until hot, add the almonds and dry for 2-3 minutes, the pan occasionally, until toasted, remove, from the pan and set aside .

Return the pan to the heat, add, the pancetta and cook over medium heat for 6-8 minutes allowing the fat to tender out until crisp, remove the pancetta from the pan with a spotted spoon and drain on kitchen paper .

Add the shallots and thyme to the pan, increase the heat and stir fry for 2-3 minutes until the shallots and sprouts began to turn golden; add the almonds and pancetta and continue to stir dry for 2 minutes to heat through .

Serve to taste and serve.

Ingredients

3 qarabaghlijiet mit- twal zuchini

200gr gobon cheadar

100gr gobon tal- hakk

2 bajdiet imhabta

bzar u melh

100gr breadcrumbs

Methodu

Ahsel sew il- qarabaghli u hokkhom. Poggi karta tal-kcina fuqhom u igbor kemm tista ilma minnhom .

poggi il- qarabaghli mahkuk go sarvetta u aghsru b’ idejk biex tohrog kemm jista ikun ilma minnhom

Poggih go skutella imdaqsa . zid il-kumplament tal-ingredienti u hawwad sew .

kessah it-tahlita fil-frigg ghal madwar 25-30 minuta , sakemm tarahom hadu il-kulur u il- gobon ikun dab

Jistghu jisservu kemm shan kif ukoll kieshin .

Ingredients

1 cup evaporated milk

1 cup warer

¼ cup flour

¼ teasepoon salt

2 eggs separated

1. tablespoon butter
2. 1 teasepoon butter
3. 1 teasepoon flavouring
4. Baked pie shell 8 inch

Method

Blend evaporated milk with water . Mix ½ cup sugar , flour and salt Add enough milk to make a smooth paste Bring remaining milk to a scanding point in double pointer . Add flour  mixture . stir constantly until mixture thickens . cover and cook ten minutes . pour gradually over well beaten egg yolks Return to double boiler and cook until egg is set . remove from fire add butter. Cool. Add flavouring and pour into baked pie shell . cover top with meringue made by beating egg whites made by egg whites until stiff and adding remaining ¼ cup sugar . Bake flavouring 15 minutes in moderate oven 350°C. until brown.

Ingredients serve 4

Salt and pepper

,100plain flour

 ,2 tablespoons olive oil

 ,4 chiken tights

,2 small onion finely copped

,2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

,150gr red cooking wine

500gr chiken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chicken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft. The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chicken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves.

Ingredients

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

Method

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il- Kari , zid il- mushrooms u il- bejken u kompli aqli ghal hmistax  il-minuta ohra. Saffi l- ispagettini , itfa it-taken u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il-kulur u servihom shan. 

Ingredients serve 10 pieces

150gr pine nuts

300gr plain flour , sifted

1 teaspoon baking powder

2 tablespoon ground cinnamon

4 large eggs

275gr light muscovado sugar

250gr vegetable oil

1 teaspoon vanilla peeled and descended butternut squash

100gr  dark chocolate

200gr dark chocolate

200ml double cream

50gr icing sugar

Method

Preheat the  oven to 180°C. /gas 4 / greese 2*20cm sandwich tins and line the bases with baking paper .

Bake the nuts for 8-10 minutes ; tip the flour , baking powder and cinnamon into a food mixer ; mix in the eggs , sugar , oil and vanilla , stir in the squad and chocolate , chop the nuts and add 100gr . divide the  mixture between the time and bake for 35-40 minutes , cool for a few minutes then turn on to a wire rack and leave until cold.

 for the icing break the chocolate into pieces in a bowl ; heat  the cream and sugar stairring until just below simmering point , pour the cream onto the chocolate ; stir to melt , cool , then chill the icing for 20 minutes .

Sandwitch the cake with the icing , spread the rest on the top and sides , sprinkle with the remaining nuts

Ingredients serve 6-8

450fwied tat- tigieg

175gr butir imqatta’ f’ dadi

basla zghira imqatta’ irqiq

sinna tewm imqatta’ irqiq

nofs kuccarina saghtar niexef

2-3 mgharef brandy

melh u bzar mithun frisk

insalata hadra , biex isservi

ghal marmerlata tal- basal

2 imgharef butir

450gr basal ahmar sjasis irqaq

sinna tewm imqatta irqiqa

2–3 kuccarini hall ta inbid ahmar

mgharfa jew 2 ghasel car

40gr sultanas

. Nehhi ix- xaham zejjed mill- fwied tat- tigiega u nehhi ukoll it-tikek hodor

dewweb il- butir go tagen b’ qiegh ohxon u b’ 2 imgharef butir . zid il- basla mqatta rqiqa u sajjar ghal 5-7minuti fuq nar baxx sakemm jirtab u jiehu kulur dehbi . zid it- tewm fit- tagen u sajjar ghal minuta ohra. sajjar bejn 2-3minutii waqt li thawwad ta’ spiss. il- fwied jibqa roza minn gewwa imma mhux nej . zid il- brandy , hawwad u sajjar ghal minuta ohra b’ imgharfa imtaqba tella il-fwied mit-tagen ghal go food processor b’lima tal-metal . itfa il-meraq tat- tisjir u ithan ghal minuta jew sakemm tilixxa . waqt il- food processor tkun qed tahdem zid il-bqija tal-butir ftit ftit sakemm tinhall ma l-ingredienti. ghaddi it- tahlita tal-moose minn go passatur b’ toqob irqaq permezz ta mgharfa ta l- injam sakemm il- kostinenza taghha tigi kremuza

iksi il- qiegh u il- gnub tal- loaf tin bil- cling film . itfa’ il- moose fuqu . hallih jibred ghattih u dahhlu fil- frigg sakemm jissoda . biex taghmel il- marmellata tal- basal sahhan il- buitir go tagen zid il- basal u sajjar ghal 20 minuta sakemm jirtabu u ibidlu il- kulur zid maghhom it- tewm mqatta , saghtar, hall, ghasel u sultanas u sajjar mghotti ghal 10-15il- minuta . hawwad kultant sakemm il- basal isiru qishom jam . itfa’ it- tahlita go skutella biex isservi fiha u hallieha tibred f’ ambjent ambjentali . biex isservi deffes il- loaf tin shun ghal madwar 5 sekondi , imsah sewil- qiegh taghha , aqlibha u nehhi il- loaf tin . nehhi il- plastik minn ma l- ikel u ccatja b’ wicc b’ paletta sjajsjat flimkien mal- marmellata tal- basal u xi isalata hadra .

Ingredients

 Soy sauce.

 Sesame seeds  rice vinegar. , peanut butter.

Chilli sauce.

 Tomatoes, peanut butter , peanuts, curry and chilli dip.

method

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

Ingredients

Tomato sauce.

 Crushed peanuts olive oil.

 Bite seze chiken pieces

2 tablespoon curry.

 Coriander seeds.

Cumin seeds black pepper.

 Cilli flakes,

 Onion  salt and ginger

method

 mix oil + unions + ginger fry chiken with spics mix hot water.

 Peanut butter and peanut butter get 2 gravy and put in pan , add the tomato souce and chiken and let it simmer.

 Add the crushed peanuts , serve in wraps.

Ingredients

4 cups all pupose flour.

4 tablespoon salt.

 4 tablespoon baking powder.

 2 tablespoon butter.

one and one half water

Method

Mix flour salt baking powder, warm water to get soft but not strictly dough knead on lightly floured tablespoon for 45 minutes.

Divide into form tortillas. .

Heat pan over medium high heat and brown 1 side and put them on the other serve them hot.

Ingredients serve 4

3 tablespoon olive oil

1 onion finely chopped

1/2 teasepoon ground cumin

450frozen spinach thawed and squeezed dry

200gr cooked terkey breasts shredded

100 feta cheese crumbled

100soft goat’s cheese

6 sheets filo pastry

method

heat the oven to 200/gas 6 , heat 1 tablespoon of the olive oil and cook gently for 2-3minutes until softened , stir in the cumin for 30 seconds , take feta and goat cheese , season to taste .

Brush a baking dish approximately 30 by 20cm with a little of the remaing oil, line a 3of the sheets of filo , brushing each sheet with a little so that the pastry hangs over the edges of the dish , spread spinach and turkey over them , then cover with the remaining filo brushing oil between the sheets as before tuck the overhang filo edges to seal the pie and brush once more , bake for 20 minutes and golden serve warm and cold .

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ingredienti

500gr ghagina tat- torti ftit butir ftit butir jew zejt biex idellek id- dixx

mgharfa zejt taz- zebbuga

500gr imqarrun imsajjar ghal dente

300gr ikapuljat

bott

basla imqatta irqiqa

bott tadam

brungiela imqattgha

mghollija u imqatra mill- ilma

250ml ilma

mgharfa kunserva

kuccarina curry

ftit melh u bzar

2 bajdiet imhabbta

2 bajdiet mghollija , imqatta, roti

100 gobon tal-hakk

Metodu Sahhan il- forn f’ temperature moderata ta’ 200/c . Ippreparadixx billi tidilku bil- butir . Iftah l- ghagina i iksi il- qiegh tad- dixx .

Itfa mgharfa zejt fit-tagen u aqli il-basla sakemm jihmar u tirtab . Zid il-ikapuljat , il-curry u il-bzar . kompli qalli .

Zid il- bott tat- tadam u il- kunserva. zid l- ilma u hallih jiftah jaghli . Hekk kif jaghli kompli sajjar sakemm iz- zalza tigi maghquda u sabieha.

Zid ftit melh skond gostik . zid ukoll il-brungiela u tektik hafif ftit minuti maz-zalza Hallat iz-zalza ma l- ghagin li tkun ga ghallejt u qattar mill-ilma . Hawwad sew b’ imgharfa ta’ l- injam . Zid il- bajd imhabbat u nofs il- gobon mahkuk Ferrex l ghagin god- dixx miksi bl-ghagina . Poggi il-bajt iebes fil-wicc . Iftah il- kumplament ta’ l- ghagina u iksi il- gobon fil- wicc . Iftah il- kumplament u iksi il-wicc tat-timpana biha . B’furketta taqqab il-wicc ta l-ghagina. Bil-pinzell tal-kcina , idlek il- wicc bil- halib u jekk tiggosta ferrex ftit gunglien . Ahmi ghal madwar 45 minuta sakemm tara li il-wicc gie hamrani u sabih

Ingredients :

• 150gr fresh cresh cream
• 150 parmeasan cheese
• 3 slices stale bread – crust removed
• 1 tsp fresh thyme leaves
• 2 bunches large asparagus stems, trimmed
• good fresh thyme leaves
• grated zest of a lemon

Method:

Start this receipe by heating together the cream and 100 of the grated cheese to create a sauce then put aside . Put the remaining parmeasan in a food procerssor along with the thyme and stale bread and blitz to a crumb with 1 tablespoon olive oil. Next the butterand a drop of olive oil and add in the asparagus and garlic in a row side by side . Season with salt and pepper and cook for 4minutes . When ready . Transfer into an oven dish and lay in the asparagusand garlic . Grate over the zest of 1/2 lemon and pour over the breadcrumb mixture and place under a hot grill for 2-3minutes until golden brown .

ingredienti isservi 8

500gr kkapuljat dghejf tal-majjal ta’ malta

mili taz- zalzett ta malta

2 bottjiet polpa

3 imgharef chilli mithun

2 bottijiet kidney beans jew black beans imhallta u minghajr ilma

bott sweetcorn

hwawar taljani (italian seasoning). Go tagen kbir fuq nar medju il-kapuljat tal-majjal jew it-tahlita taz-zalzett tal-malti. u hawwad kultant . zid it- tadam tal- bott bil- meraq b’ kollox kif ukoll ic- chilli mithun .

Sajjar sakemm jiftah jaghli . Imbaghad naqqas in-nar u tektek ghal 5 minuti ohra . servi ma bziezen whole wheat . trid fuq il- hobz , zid is- sour cream u gobon mahkuk