Ingredients

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz-zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . ghatti bil- fojl

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . La darba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien .

Ingredients

1 cup grain white rice

2 cups hot water

One and one half grated tasty cheese

3 green onions thinly sliced

310 gr can corn kenels drained

100gr shaved leg ham

Watercress and mayonnaise to serve

Method

Grease a 7.5cm deep, 10cm *19cm loaf pan with baking paper allowing a 5 cm overhang as long ends. 

Place rice and water into a microwave safe bowl  and cover.

Combine 1 cup of cheese, onions, corn, eggs, salt and pepper in the bowl.

Add rice and stir well.

Press half the mixture into prepared pan, sprinkle with ¼ cup of the remaining cheese.

Top with ham. Sprinkle with remaining ¼ cup of cheese.

Press remaining rice mixture over cheese.

Place onto a microwave safe rack. Cook for 20 minutes on medium 50 per cent power or until firm is touched.

Let it cool for 10 minutes.

Serve with watercress and mayonnaise.

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

350pasta shells

6 hard boiled eggs

2 small red onions peeled and quartered

3 mixed peppers chopped

150 chestnut mushroms quatered

3 tablespoon olive oil

1clove garlic chopped

3 tablespoons garlic italian seasoning

500creme fraiche

100grunere cheese grated

salt and pepper

method

Cook the pasta shells in salted boiling water for 10 minutes drain and rinse under cold running water .

Peel the eggs and cut into quarters.

preheat the oven to hot , place the preheated vegetables in a pan and toss together with the oil and garlic italian seasoning , grill for8-10minutes stairing now and then until the vegetables softened and start to cha at the edges . preheat the oven to 200 degrees celcius / gas 6 , put the cooked pasta eggs and vegetables in an ovenproof dish , beat together the crème fraiche and half the cheese , season lightly pure over the pasta eggs and stir gently to combine .

scatter over the remaining cheese cover with fojl and bake for 20minutes , remove the foil and bake for a further 5minutes until the top is golden brown serve hot.

Ingredienti

400gr spagetti

vazett sugutat- tadam

basla imdaqsa , imqatta irqiq

mgharfa zejt taz- zebbuga

mgharfa kappar

100gr zebbug iswed , imqatta

2 laned tonn taz-zejt kbar imqatrin

2 bajdiet

100gr gobon tal- hakk

bzar iswed

habaq frisk imqatta’

Ghalli l-ispagetti u hallihom al dente

Sadanitant qalli il-basla u it-tewma fiz-zejt taz-zebbuga.

Zid is-sugu tat-tadam u hallieha itektek fuq in-nar

X’ hin tara li iz-zalza tingibed zid il-kappar, zid iz-zebbug . Kompli tektek fuq nar bati ghal madwar 45 minuta .

Itfi u nehhi minn fuq in- nar . zid il- habaq u erga hawwad sewwa .

mal- ghagin zid fit gobon mahkuk u il- bajd imhabbat. Hawwad sewwa

Zid iz- zalza u hawwad b’ tali mod li iz- zalza tidhol mal ispagetti kollu .

Ferrex it-tahlita go dixx u fil-wicc ferrex il-kumplament tal-gobonu ftit bzar iswed .

Ahmi f’ forn li tkun sahhant ftit qabel b’ temperatura moderata ghal madwar 30 minta tara li il- bajd ghaqad .

Ingredients

105olive oil

675small onion peeled

150 drywhite wine

2 bay leaves

2 garlic clove

2 small dried red chillies

15ml coriander seeds toasted and lightly crushed

2.5ml fresh sprigs thyme

30currants

5ml grated rind

Method

15ml chopped fresh flat parsley 30-45ml 3 tablespoons pine nuts leaf chopped

Salt and fresh ground black pepper 

10ml fresh chopped fresh oregano or majoram

Place 30 ml of the oil in a wide pan .

Add the onions plce over a medium heat and cook gently for 5 minutes . use a fork to remove from the pamn and set aside .

Add the remaining oil , the wine and thyme to the panh

Cook gently brisky for 5 minutes .

Return to the onion toi the pan . add the currants , reduce the heat and cook gently 15-20minutes or until the onions are tender but not falling apart .

Use a fork transfer the onions to a serving dish then boil the liquid vigously until it reduce by half . taste and adjust the season and pour onto the liquid over the onions . Scatter the onions with the oregano or marjoram and cool and chill just before you are ready to serve . stir in the lemon rind chopped flat leaf parsley and pine nuts into the onions .

Ingredients

1 flett tal- majjal ta’ Malta

2 sinniet tewm imqatta irqiq

1 zalzett tal-malti

100gobon normali mahkuk

Ftit worchesire 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 .

Poggi fuq 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/gradi celcius  hallih isir ghal 25minuta jew sakemm il-flett jilhaq temperatura ta’ 76/c .

Ingredients serve 2

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz-zebbuga

Ftit paprika

Ftit seasoning taljan

Taghliatelle ghas-sahha tista tuza il-kannella

Method

Poggi tagen fuq in-nar bi ftit zejt u meta jishon itfa xi kwart mill- bicciet tat- tigieg li diga qattajt . meta jihmaru jkunu lesti u delizjuzi .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irrepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin-nofs tat- tigiega. Fl-istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihmau zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’borma u kif tkun lest itfa l-ghagin u sajjru ghal gosti tieghek . Saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .

Ingredients serve 6.

12 drumsticks

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera. Ghatti bil-fojl

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien .

Ingredienti

350gr gelletini Amaretti

175gr cikkulata skura

435gr krema double cream

4 imgharef brandy

Kokotina skura minghajr zokkor .

Idlekborma ta madwar 2 pinet bi ftit zejt.

Habbat il-krema sakemm tirdopja u tigi wieqfa

Holl ic-cikkulata banju marija . Hallieha tibred sew

Kif tibred dahalha gol-krema. Hawwad bil- mod sakemm il- krema u ic- cikkulata jsiru haga wahda . Fi platt fond itfa il- brandy . Jekk ma tistax tuza xorb tista tholl mgharfa kokotina f’ 4 imgharef mishun u hallih jiksah . Billi il- gelletini , wahda, wahda fil- brandi u irangahhom hdejn xulxin mal qiegh ta’ l- iskutella .

Ferra saff krema tac-cikkulata. irrepeti il-process sakemm ikollu 4 saffi. ghatti l-iskutella bi platt u poggi fil-frigg ghal matul il-lejl. qabel tigibiex isservi id-dezerta, xarrab qiegh ta’ l-iskjutella fi ftit mishun ghal madwar 3 sekondi u ohrogha fuq platt sabih .

Erga poggi dan il-kejk fil-frigg ghal kwarta. roxx il- kejk u servi .

Ingredienti

500gr spagetti

250gr cherry tomatoes, maqsuma min-nofs

basla imqatta irqiqa

4 sinniet tewm , imqatta rqiqa

300gr tahlita tal-frott tal-bahar

nofs kikra inbid abjad

habaq, imqatta frisk

100gr ricotta mielha , mahkuka

Metodu

sahhan iz-zejt go tagen u qalli il-basla u it-tewma .

kif tarahom jirtabu zid it-tadam u qalli minghajr ma thalli it-tagen bil-ghatu.

ghatti it- tagen u kompli sajjar u qalli ghal madwar 15 l- minuta

kif it-tahlita tixotta zid l-inbid u hallih jevapora

zid ftit bzar iswed u melh u ftit habaq.

ghalli l-ispagetti. poggi iz-zalza mal-ghagin u hawwad ghal 2 minuti fuq in-nar . servi shun bi ftit ricotta mielha mahkuka fuqu .

Ingredients makes 12

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

Method

150gr steak

½ cup tobasco

2 garlic cloves crushed

2 tablespoon goat cheese

12 flour tortillas

2 tablespoons olive oil

Method

Place steak . Tobacco sauce and lemon juice in a seaseable plastic bag and mix well.  Refrigerate for at least 8 hours up to 30 hours . Preheat grill to medium. 

Let steak  to desired boneless for 5 minutes. Brush one side for a tortilla with oil and place side down in skillet.  Sprinkle torilla with one and one half top with ¼ cup sliced steak.  Top with another tortilla and brush with olive oil Top with another tortilla with brush with olive oil. Cook with golden brown and bottom about 90 seconds. Turn and cook until one side is golden and cheese in melted about 1 minute . keep the fish warm and in oven while preparing five more with remaining ingredients . Cut the fish into quarters and serve with four cream and granola.

Ingredients

200gr lamb brand dark chocolate chips

150gr Lamb brand jumbo oats

125gr lamb brand plain flour

50gr lamb brand white granulated sugar

1/2 teasepoon lamb brand bicarbonate of soda

1/2 teasepoon bicarbonate of soda

1/4tsp table salt

115gr unsalted butter softened

1 large egg at room temperture

1 tsp vanilla extract

Method

Preheat the oven to 180/c and lime two large baking sheets with baking paper .

Combine the flour, cinnamon , baking soda and salt in a medium sized mixing bowl . Stir in the jumbo oats and set aside .

In a bowl of a stand mixer fitted with a paddle attached , beat the butter , brown sugar and granulated sugar together for 1-2 minutes or until well combined . Mix in the egg and vanilla extract stopping to scape down the sides of the bowl as needed . Add the dry ingredients until well combined in the chocolate chips into the cookie on low speed until fully incorporated into the cookie dough.

Cover lightly and refregerate for at least 30 minutes

Using a tablespoon scoop the dough onto the prepared baking sheets , making sure to leave a little room beetween each one .

Gently press down each ball of cookie to slightly flatten them .

Bake at 180/c for 10-13minutes or until the to[s of the cookie are set . Remove from the oven and cool on a cookies are set . remove from the oven and cool on a baking sheet for 5-10minutes , then transfer the cookies on a wire rack to cool completely .

Storage conditions

Store cookies in an airtight container on the counter for up to a week .

Ingredienti

500ml halib tal-lewz normal

45gr cornflour

100gr zokkor jew ghasel

4 imgharef rose water

75 gr pistacci imfarkin

150gr zerriegha tar-rummien jew frawli imfarkin

4 tazzi tawwalin u trasparenti

Metodu

Go kazzola hallat sew flimkien il-halib , il-cornflower, iz- zokkor / l- ghasel u ir- rose water

Shahan minn fuq in-nar u kompli hawwad ftit iehor sakemm it- tahlita tigi  kremuza

Sadanitant itfa il-qiegh tat-tazzi tal-pistachio imfarkin 

Hu nofs it-tahlita u poggieha fit-tazzi u wara zid  nofs  ir-rummien/frawli    Erga poggi in-nofs it-tahlita u poggieha fit-tazzi u wara zid nofs ir-rummien frawli. 

Din ir-ricetta tista sservieha kemm shuna kif ukoll kiesha mill-frigg.

Ingredienti

200gr Fazila Banda niexfa

3 basliet ta days medju

3 imgharef zejt taz- zebbuga

Grit frieghi klin frisk

2 laned ta 400gr tadam imqatta

2 chilies shah ta days medju

2 imgharef ghasel iswed

Mgharfa mustarda whole grain

2 chilies shah ta’ days medju

Mgharfa mustarda Dijon

2 werqiet rand

2 imgharef ghasel  iswed

Methodu

Poggi il-Fazola fi skutella Kiesah u ghattieha bl-ilma kiesah.  Hallieha tixxarrab til il-lejl kollu biex tinfetah.  L-ghada qattarha mill-ilma u lahlahha.  Qaxxar u qatta f’ bicciet kbar bil-basal u it-tewm u poggihom f’kazzola (Casserole) flimkien maz- zejt taz-zebbuga.  Aqlihom fuq nar moderat sakemm jirtabu, u jiehdu kulur dehbi car.  Hawwad mind hin goal him biex ma jehlux mal-kazzola.  Zid il-klin u il-it- madam imqatta. Zid 200ml ilma u fazola u ghalli.   Zid il-bzar mithun frisk, , il- melh, ic-chillies, iz-zewg imgharef ghasel iswed u iz-zewg tipi ta mustarda. GHatti parzjalment u halli itektek goal madwar 30-35 minuta sakemm iz-zalzatibda taghqad ftit.

Ingredients serve 6

3 tablespoon olive oil

1 large onion chopped

2 leeks chopped

2 carrots chopped

2 sticks celery ,chopped

175gr button mushrooms

1.2pints vegetable stock

4 tablespoon white wine

1 bay leaf

2 tsp dried mixed herbs

175g lentils

350gr skinless boneless cooked chicken , diced

salt and pepper

Method

Heat the oil in a large saucepan . Add the onion , leeks , carrots , celeryand mushrooms and cook over for 5-7minutes until softened but not coloured

Increase the heat to medium for 2-3minutes until the alcoohol has evaporated then pour in the stock .

Bring to the boil , add the bay leaf and herbs , reduce the heat , cover and simmer for 30 minutes . add the lentils , re- cover the pan and simmer stairingly for a further 40 minutes until they are tender .

Stir in the chicken season to taste with salt and pepper and simmer for a further 40 minutes until they are tender .

Stir in the chicken is piping hot . Remove and discard the bay leaf and serve immediately .

Ingredients

500gr semi milk

35 unsalted butter +10gr for greasing

60gr dark brown sugar

75gr stoned cooking apple peeled into 1cm inch cubed

75gr lemons cut into 8 pieces

1 large cooking apple into 1cm inch cubed

200gr gluten – free rolled oats

1 teasepoon gluten baking powder

1 tsp cinnamon

pinch of salt

50gr flaked almonds

Method

preheat the oven to degrees celcius / gas mark 4 . in a small bowl or jug . gently whist the milk eggs , melted butter . 2 teaspoon of the sugar and the maple syrup .

grease the bottom of a 2 litre ovenproof dish and put in half of the plums , the apple cubes , baking powder, cinnamon and salt spoon . gently pour the milk mixture over the fruit mixture and let everything soak for a few minutes.

Sprinkle over the remaining plums and let everything soak for a few minutes . Sprinkle over the remaining plums , the almonds , the remaining sugar . Bake for 35-40 minutes until the milk has been absorbed . serve warm .

ingredients serve 8.

This is a very simple dish which can be made with tuna as well as sordfish. 8 slices fresh swordfish about one and one half cm thick

1 tablespoon sesame oil

100gr black sesame seeds or poppy seeds

100gr white sesame seeds

1 lemon slices

sweet chilli sauce for sprinkling and to serve

Soy sauce to serve

Method

Mix the black and white sesame seeds together on a large plate .

Pat dry the swordfish slices and cut into 2cm wide stripes

Sprinkle nthe roasted sesame oil over the stripes and turn them so that they are evenly coated

Place the swordfish pieces on a plate with the sesame seeds and turn the fish over to coat them on all sides with the seeds .

Fry the fish fingers in non stick frying pan without oil for 2 minutes on each side .

Arrange the fish on a serving plate add the lemon slices sprinkle a little sweet chilli sauce on top and with the soy sauce and the rest of the chilli sauce.

Ingredients serve 4

4 large coloured peppers halved and seeded

175gr mozzarella drained and torn

200cooked prawns

2 tablespoons pesto sauce

1 tablespoon olive oil

fresh basil to garish

Method

Preheat the oven to 200/c / gas. Place the peppers cut side up on a baking tray and bake for 20 minutes until soft . fill the peppers and mozzarella , prawns avocado and capers . Mix together the pesto sauce and oil and drizzle over the top . Season with black pepper, bake for 5-10 minutes until the cheese starts to melt , add the filling is hot . serve garished with basil leaves .

2 ciabiatta

2 sinniet tewm

2 sidra tat-tigieg

100mozzarella

8 tadamiet cherry tomatoes

3imgharef zejt taz-zebbuga

melh u bzar

100parmegjan jew gobon grana mahkuk

meodu .

Aqsam il-hobz min-nofs u poggi kull bicca tray tal-forn .

Ferrex 2 imgharef zejt fuqhom

Aqsam it-tewm , ghaffeg u dellikhom mal-hobz .

Aqsam is-sidra tat-tigieg aqsamhoim fi tray u xuttahhom min-naha l- ohra .

Imlakull xaqq bil-mozzarella imqatta u bit-tadam imqatta roti .

Poggi it-tigieg fuq il-hobz

Ferrex fil-wicc il-gobon mahkuk

Sajjar ghal madwar 3 minuti f’ forn f’temperatura ta’ 190, sakemm it-tigiega saret u il-wicc hmar.