Ingredienti isservi 2

Flett tal- majjal ta’ malta

2 sinniet tewm imqatta irqiq

1 zalzett tal-malti , tursin, melh u bzar

100gr gobon worchesire sauce , soy sauce

4 bicciet perzut tal-koxxa

zejt taz-zebbuga

Method

Nehhi ix- xaham tal- flett u wara biex igibu catt . itfa ftit melh u bzar u  wara poggi4 bicciet perzut tal- koxxa . wara aqsam iz- zalzett tal- malti . nehhilu il- qoxra . itfa ukoll it- tewm imqatta irqiq u ftit tursin .Itfa ukoll 100gr gobon normali mahkuk . Aqbad it- tarf tal- flett u rremblu isikkat biex meta ikun qed isir .

Poggifuq bicca fojl u itfa il-  flett mimli ftit soy sauce , ftit worchesire sauce u tursin . issa dawwar il-flettbiex jiehu l- istess toghma minn kullimkien u remblu issikkat bil- fojl . Itfa’ il- forn imsahhan 190/cu hallih isir ghal 25minuta jew sakemm il- flett jilhaq temperatura ta’ 76/c .

Ingredienti isservi 8

65ml meraq tal- lumi

50ml zokkor caster

zokk tal-kannella,

silg

lumija slajsjatha irqiqa

laringa slajsjatha irqiqa

750mm ilma soda jew luminata tal-lumi

metodu

Ara li il- kapuljat ikun mghoddi darbtejn mil-magna

hallat sewwa flimkien il- kapuljat , il- perzut u il- hxejjex aromatici. zid il-melh , l- inbid u il- brandi u halli it- tahlita toqoghod ghal madwar saghtejn . Iksi il-qiegh tad-dixx bil-karta tal- forn bl- istrixxi tal- bejken . ixhet it- tahlita u aghfas sew bil- furketta . zejjen il- wicc bir0 rand u sajjar banju marija go forn baxx ghal 2hrs .

x’ hin isir il- pate ikun sar u aqilbu wiccu l’ isfel . servi kiesah mal- biccuiet tal- hobz mixwi jew contorn ta l- insalata . din ir- ricetta hija ideali ghal bufe. fid- dar .

Ingredients

1 tablespoon vegetable oil

1 onion , choped

2 garlic cloves finely chopped

2 skinless boneless chicken stock

175gr tomatoes diced

juice of 1 lemon

. 1/4 chipolette chilli powder

1/4 ground cumin

1avocado peeled stoned and cubed

2 tablespoon chopped fresh coriander .

200gr tortilla chips broken .

55gr cheddar cheese coarsely grated

Method

Place a large saucepan over a medium heat add the oil and garlic and cook for 3minutes .

over a medium heat , add the oil , onion and garlic and cook for 3minutes . Add the chicken stock , tomatoes lemon juice , chilli powder , cumin and chipotle and chilli powder .

heat until simmering , the heat to low and cook for a furthur 20minutes until the chicken is tender and cooked through . remove from the heat and stir in the avocado and coriander . divide the tortilla chips four warmed bowls and pour over the soup . top the cheese and serve immediately.

Ingredients serve 4

4 whole bone in quails

2 medium sized sweet potatoes

2 medium sized stuffed fennel

2 small red oniions

3 garlic clove

3 garlic clove

4 medium sized parsnips

1 pomegrate (rummien)

4 tablespoon balsamico di modena

50gr butter

olive oil

thyme

50gr butter

30gr flour

splash of red wine

Salt and pepper

Method

Rub seasoning and thyme and same oil into quil skin and cavity .

Place in a struggle fit container or zip log along with the red wine and leave to 200 centigrade . cut fennel , sweet potato , parsnips into a medium dice .

Chop onion and garlic not too small and add to mix , season well and toss with olive oil and more thyme . Roast in oven dice brown takes about 90 mins depends on your thyme . add small until golden brown takes about 90 minutes , mins depends on the oven . add small whole cleaned button mushrooms to the roasting tray for final 30mins of cooking . Remove quill from marinade and pat dry using using a paper towel , toss liberally in flour . Heat a cast iron pan with some add a knob of butter three minutes into a cooking .. Heat a a cast iron pan and some canola oil and cook the quills in the oven over a roasting vegetables , after , after golden brown . Add a knob of butter over the roasting vegetables after browning in the pan they will take 8-10mins to cook in the oven . Crack open a pomegrate . Serve the quill over a roast vegetable mins , dress with over a roast vegetable mix dress with pomegrate (rummien) ,seeds and aged balsamic .

Ingredients Serve 6

800minced beef

2 carrots finely chopped

200gr peas

2 medium unions finely chopped

2 tablespoons 2 medium onions finely chopped

30gr butter

1/4 cup teasepoon worchesire sauce

salt and pepper to taste

potato topping

1/2 cup hot milk

30gr butter

6 large potatoes , cooked and mashed

salt and pepper to taste b

method

potato topping

1/2 cup hot milk

Brush 6 *250ml deep moulds and melted butter or oil

melt the butter in a large saucepan

Add the onion and carrots until while soft . Sprinkle the flour and mustard until you have a smooth gravy . Bring to the boil , reduce , reduce the heat and simmer for 3minutes . add the meat and sauce stir well

Sprinkle the flour and mustard and stir for a minute . Gradually add the stock and stir constantly until you have smooth and gravy . Bring to the boil . REduce the heat and simmer for 3 minutes . add the milk and butter to the mashed potatoes and season with salt and pepper . cook for 5 minute and remove from the heat .

Add the milk and butter to the mashed potatoes and season and simmer for 3 minutes and remove from the heat . Mix well and spread evenly over the top of each pie . rough out the top of each pie ;, . Rough up the top with a fork .

Bake for thirty or fourty minutes in a preheated oven until the potato topping is lightly golden , serving piping hot .

ingredienti

3 banana imqatghin roti u ffrizati .

jogurt tal-vanilja

2 imgharef kokotina skura

gewz imqatta bicciet zghar

kuccarina vanilla

Metodu

Ghaffeg il-banana ffrizata fil-food processor . zid il-yougourt , il-vanilja u il-kokotina . Kompli hawwad fil food processor . Zid il- gewz jekk trid u ferra it- tahlita go kontenitur tal- plastik . iffriza it-tahlita ghal madwar siegha u servi

Ingredienti

200gr basal

ftit tewm

600gr pixxispad

habaq u merdqux

meraq ta lumi

200gr pizelli

3 imgharef kunserva

200gr polpa mayor

insalata

patata

pastard mgholli

Metodu

Qaxxar 200gr basal m u ftit tewm u qattarhom f’ bicciet u poggihom f’borma.

Irranga 600gr pixxispad fuq il-basal u roxx ftit habaq u meraq tal-lumi. zid 200gr piselli, 200gr polpa mayor u 3 imgharef kunserva three hills .

. sajjar ghal madwar 20 minuta fuq nar baxx . servi shuna ma l- insalata jew patata u pastard mgholli .

Ingredients

250gr tortellini niexfa mhux friski tal-frigg

Basla kbira , imqatta irqiq

100gr bacon , imaqatta f’ dadi zghar

200gr faqqieh , imqatghin roti

Mgharfa zejt

Bzar iswed

Pakett krema friska

50gr parmegjan mahkuk

Metodu

Zahhan iz-zejt go tagen. Qalli mil-basla sakemm tirtab u ssir ta’ kulur terasparenti .

Zid il-bacon u kompli qalli sakemm il-bacon jihmar .

Zid il-faqqiegh u sajjar  sajjar sakemm it-tahlita tixxotta.  Ghalli it-tortellini u hallihom ghal dente .

Qattar go passatur u zid iz- zalza . Hawwad u zid il-krema friska.

 Ferra it-tahlita go dixx. Ferrex ftit bzar iswed u iksi bi ftit gobon parmigjan. 

Ahmi forn imsahhan f’ temperatura ta’ 180˚C ghal madwar 20 minuta sakemm tara li it-tahlita tigi kremuza .

Ingredients

One and one half dried yeast

1tsp sugar

2 tablespoon olive oil , plus extra for oiling

250 ml warm water

375gr self raising flour

Pizza sauce

Tuna

Prepare pizza Dough ;

Mix the yeast with 3 tbsp water . Set the aside for 10 minutes or until it is frothy . Sift the flour into the bowl and add the sugar , salt & pepper . Then dig a well in the center . pour the yeast water and oil into the well in the center . Pour in the yeast water and oil in the well . Use your hands to mix everything together .

Method

Knead the dough again and roll each piece into an 18cm in circle Place on a baking sheet. Preheat oven to 220°C. Spread pizza base and sprinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients serve 4

2 packagages refrigerate butternut squah ravioli

2 asparagus cut into thirds

3 tablespoon butternut sqash ravioli

2 asparagus cut into thirds

3 tablespoon butter

3 kosher salt and black pepper

1 tablespoon olive oil

1 tablespoon chopped shallots

1 tablespoon chopped fresh sage

Grated pecorino to serve

Method

Cook butternut squash ravioli according to package directions. Meanwhile season chicken with kosher salt and black pepper . Cook in olive oil meanwhile medium heat in a large skillet partially covered until cooked for 4-6 minutes per side . Slice high heat in a large skillet and butter and  cook until golden 2-3 minutes . Stir in sage and garlic . Add shallots and cook until golden brown 1-2 minutes in ravioli asparagus and reserved cooking liquid . Season with kosher salt and black pepper. Serve topped with sliced chiken and grated pecorino .

Ingredienti

Tigiega maqsuma fi 2

2 laringiet bil- qoxra maqtughin fi flieli

basla , tewma 2 sinniet tewm

zejt taz- zebbuga

melh u bzar

ftit salvja sage jew klin rosemary

Metodu

poggi il-patata fil- qiegh tad- dixxi mhalta mal basal , tewm , iksi il-brungiel . poggi saff patata imhabta mal basal u it- tewm . iksi il- brungiel . poggi il-bicciet tat-tigiega hdejn xulxin fid-dixx . Irranga it-tuffieh u il-laring imbaghad is-salvja.

u is-sage friska. sajjar fil-forn f’temperatura ta’ 200/c ghal 45minuta. Halli it- tigiega toqoghod qabel isservieha fi platti .

Ingredients

1 kg pork belly

2 tablespoon vegetable oil

2 tablespoon vegetable oil

11/2 sea salt

1 tablespoon Thai red curry paste

125ml coconut milk

2 tablespoon green beans cut into 5 cm pieces .

2 tablespoons caster sugar + extra to serve .

4 kaffir lime leaves thinly sliced

Thai basil leaves to serve , (optional )

rice to serve

Method

preheat the oven to 150/130 fan forced . Use a sharp knife to score the pork skin in 1cm apart .

Transfer the pork to a roasting tray lined with foil . Roast for 1hr 30 minutes . increase heat to 230/c /210fan forced for a furthur 10-15minutes . Transfer the pork to a roasting traay or until cracking is crisp . set aside for 10 minutes to cool slightly before transfering in the fridge for 30 minutes or overnight to grill .

Cut the pork belly for 4pieces .

Heat the oil in a wok or large frying pan over medium heat . Add curry paste . Cook stirringly for 30 seconds or until aromatic . stir in the coconut milk beans , fish sauce and sugar . Bring to a simmer.

Reduce heat to low .

Simmer for 5minutes or until thickened . Add pork belly and get toss until combined and warmed through .

Season pork mixture with extra fish sauce . Transfer to a serving bowl . Tap with kaffir lime coriander basil and rice .

Ingredients serve 4

600fettucine

basla mdaqsa

sinna tewm

kuccarina rignu niexef

6 bicciet bacon imqatghin u msajrin.

Ponn u tursin frisk

Gbejnamahkuka u bejken u tursin imqatta’

Mgharfa zejt taz- zebbuga

Metodu

Qxxar it-tadam u qataghhom zghar . Poggi it-tadam, il-basla u it-tewm u il-bacon flimkien.

SAjjar go borma biz- zejt taz- zebbuga fuq nar baxx ghal nofs siegha .

Sajjar il- fettucine skond fuq il- pakett . Hallat maz-zalza . Ghal wicc ftit gbejna mahkuka u it-tursin imqatta rqiqa .

Ingredienti isservi 4

Kilo u nofs gandofli

450gr spagetti

6 sinniet tewm mishuqin

bzaru fillet imqatgha irqiq

100gr inbid abjad

4 imgharef tursin frisk

imqatta

1/2 kuccarina melh ohxon

. Metodu

Ghalli l-ghagin f’borma kbira bil- melh sakemm isir al dente . Sadanitant sahhan nofs iz-zejt f’ tagen kbir fuq nar moderat u zid il-gandofli u it- tewm u il-fillet . GHalli it-tagen sakemm tara li il-gandofli jinfethu kollha. Sajjar l-ghagin u aqilbu mal-gandofli. Hawwad kollox biex l-ispagetti jinkesa it-tahlita u servi fil-pront .

Ingredienti

3 qarabaghli mit- twal Zuchini

100 gr gobon cheddar mahkuk

100gobon tal- hakk

2 bajdiet imhabta

bzar u melh

100gr breadcrumbs

Metodu

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 johrog kemm tista ilma minnu poggih go skutella mdaqsa . zid il- kumplament ta l- ingredienti u hawwad sew. kessah it- tahlita fil- frigg ghal madwar 30 minuta . kessah it- tahlita fil- frigg ghal madwar 30 minuta . Ifforma bhal cilindri jew inkella pulpetti u ahmi forn moderat ghal madwar 30minuta sakemm tarahom li ghaqdu hadu il- kulur u il- gobon ikun dab. jistghu jisservew kemm shan kif ukoll kieshin

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Sauté the onion sliced in a frying pan with a little extra virgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredients

3 eggs

115caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour

For the gateau 

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beat together the butter and sugar until light and creamy .   Add the eggs and then fold in the almonds , pistachios and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles, approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . Press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

1 large cauliflower about 1 kg

2 tablespoon Olive oil

300ml creme fraiche

1 tablespoon Dijon mustard

1 large egg yolk

100gr gruyere , grated

3 spring onions

25gr parmesan cheese

Pinch cayenne pepper

Method

Preheat the oven to 200°C

Gas 6 , cut the caulifower into reasonable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cauliflower is not too crowded is not too crowded , roasted for 20 minutes or until tender and lightly browned . meanwhile mix the creme fraiche ,  mustard and egg yolk together with a good amount of freshly ground black pepper and a little salt then stir in the grated greyere .

When the cauliflower is ready , spoon it into a baking dish that will hold it more snugly , spoon or creemy cheese sauce over the top then scatter with a spring onions , parmesan with a pinch of  cayenne , return to the oven and bake or until 12-15 or until golden brown and bubbling .

Ingredients

One and one half dried yeast

1 tablespoon sugar

2 tablespoon olive oil + extra for oiling

2 tablespoon sunflower oil

Pizza sauce and tuna

Mix the yeast with 3 tablespoon water water set aside for 10 minutes u ntil it is froth.

Sift the flour into a bowl and add the sugar salt and pepper .   then dig a well in the center . pour the yeast , water and oil into the well . use a blender or your hands to mix everthing together . sprinkle flour over a clean work surface .  the kneald and dough for 8 minutes until it is smooth and elastic . Put oil in a large bowl pop into the dough and cover with the cling film . leave in a warm place until the dough has doubled in sise . put holes in the dough . if the holes remain i’s ready punch down with your fingers and place on a flavoured surface .

Kneald the dough again and roll each piece into an 18cm in circle . place on a baking dish . preheat oven to 220 ˚C. Spread . spread pizza sauce on each spinkle tuna on it . Cook them in the oven for about 10 minutes or until golden .

Ingredients serve 4

3 peppers green

3 yellow peppers

4 garlic cloves

Fresh basil + extra to garish

Extra virgin olive oil

Salt and ground pepper

For the mushrooms

450gr mushrooms

60ml/ or 4 tablespoon olive oil

1 large garlic clove

1  tablespoon chopped fresh rosemary

250gr dry white wine

Fresh rosemary sprigs to garish

1 dried red chilli crushed

Grated rind of 1 lemon

120ml olive oil

225ml black olives

30ml chopped fresh flat leaves parsley

1 lemon wedges to serve

Place the peppers under a hot grill. Turn occasionally until they are blackened and blistered all over . Remove from the heatand place in a large plastic bag .

When cool remove the skin , halve the peppers and seed . Cut the fresh into sprigs lenghtwise and place them in a bowl and the garlic and basil . Add salt to cover with oil and marinate for 3-4 hours tossing occasionally .

Serve garished with more bay leaves .

Thickly slice the mushrooms and place it in a large bowl.

Heat the oil in a small pan and add the garlic and rosemary .

Add salt and pepper. Pour in the mushrooms . Mix well and leave to cool stairing occasionally . Cover and marinate overnight . SERve garished with rosemary . place the olives and heat for 3 minutes more. Tip in the bowl and leave to cool . Marinate overnight . Sprinkle the parsley over just before with lemon wedges .