Ingredients serve 8

175gr butter soften

Gas 180/c gas mark 4 and extra for greasing

175gr moscovado sugar

3 large eggs beaten

3 tablespoon strong black coffee

175gr self raising flour

115gr walnut pieces

Walnut halves to decorate

Freezing in the freezer  

115gr butter softened

200gr icing sugar

1 tablespoon black cofee

1 tablespoon vanilla extract

Method

Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .

Beat the butter and moscovado sugar together until lightly and creamy . 

Gradually add the eggs well after each eddiction .   Beat in the cofee .

Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly , then transfer to a wire rack to cool completely .

To make the frosting to sandwitch the cakes together , then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.

Decorate with walnut halves .

Ingredients

Bott 400 gr tadam pomodorini mayor

200 gr zejt taz-zebbuga

Nofs basla mqatgha irqiqa

2 sinnit tewm imqata’

2 imgharef habaq frisk .

Method

Aqla il-basla u it-tewm

tadam pomodorini mayor

Zejt taz- zebbuga

U roxx il-bzar mithun frisk .

Ixhet il- habaq 500gr u hawwad kollox sewwa.

Ghalli l- ghagin skond l- istruzzjonijiet tal- pakett u hallat iz- zalza go tagen u servi

Ingredienti ghal 4 persuni.

400gr ghagin preferibilment taljatelli.

2 imgharef  zejt taz-zebbuga

Basla imqaxxra u mqattgha flieli.

4 sinniet tewm imqaxxra imqaxxra u misjura.

300gr bicciet zghar taplain light.

Gbejniet tal- bzar ipasturizzata mahkuka.

Mgharfa naniegh imqattgha biex izejjen.

Ghalli l-ghagin go borma. Imbghad itfa iz- zejt go borma ta’ 3 litri sahhnu sa ma tibda tferfex u qalli il basla u it-tewm mikxufa ghal 3 minuti filwaqt li thawwad kultant. Wara zid il-bicciet tat-tiegieg, il-hwawar imhallta u il-melh hawwad ghatti, baxxi in-nar u kompli qalli ghal 5 minuti.

Imbghad zid l-yougourt hawwad u kompli sajjar mikxuf ghal ftit hin biex iz- zalza tingibed ftit.

 Fl-ahhar erfa l-ghagin hawwad kollox aqleb fil-platti ferrex in-nanieghf’ kull platt u servi.

Ingredients

2 tablespoon olive oil

1 onion finely chopped

2 garlic cloves, crushed

4drainedanchov fillets

1 small rchillidceeded and finelychopped

1kg ripe tomatoes.

½ cup white wine

50gr clean clamari cut into 1cm thick rings , parsley , chopped

400g tagliatelle

40gr tomato paste

method

Heat oil in a saucepan , over medium heat . add onion , garlic , anchovies and chilli . cook for 5 minutes

Stairing on untl onion softens. Add the chopped tomatoesandwine nd addtomato paste  .

Bring to the boil , and then reduce  heat to medium low .

Simmer , partially covered for 10 minutes . Add the calamari , cook for 3 minutes or until tender .

ingredients

1 crumb crust ,

2 tablespoon cornstarch

2 cups milk

3 egg yolks lighten beaten

1 teasepoon vanilla

Method

mix throughly cornstarch , sugar and salt and slowly to hot milk . Blend throughly . Cook in double boiler stir and cook until eggs are set for 2 minutes . add vanilla , pour into creaker crust . Make a meringue on a stifly beaten egg whites and three tablespoon granulated sugar . Spread on top custard filling . Sprinkle meringue with remaining crumbs . Bake at 300 /c until lightly browned for 20 minutes .

11/2 cup flour
1 tablespoon sugar
½ teasepoon salt
Grated rind of ½ orange
½ cup shorting
5 tablespoon orange juice
Orange filling
2 cups milk
½ cup instant tapioca
½ cups sugar
½ cup sugar
½ teasepoon salt
Grated rind of ½ orange
2 eggs separated
½ shredded coconut

Method

Preheat oven to 400° C.
Mix all the ingredients . Add orange rind . cut in shortening coarsely . add orange juice 5 tablespoons should bind ingredients together . Roll out on light floured board . line pie plate 5 tablespoons should bind ingredients together . Roll out on lightly floured . line pie plate and partially fill with rice or beans or pie weights made specially for this purpose . be sure to push which even weights you are using to the sides to keep walls of crust from collapsing . Remove paper and weights after 10 minutes of baking and bake 5 minutes make and bake 5 more minutes. Cool .
Heat milk in double boiler . Mix tapioca sugar and salt . Stir to milk . Cook until mixture begins to thickens . add orange rind . cook 15 minutes and stir to milk.
Cook until mixture begins to thicken . add orange rind . cook 15 minutes and stir to prevent lumping . Add beaten egg yolks and cook for 1 minute longer . Cool . Then fold in shifty beaten egg whites . pour into egg yolks and cook 1 minute longer. Cool.
Then fold in stiffly beaten egg whites . pour into egg yolks and cook 1 minute longer . cool . then fold in stiffly beaten egg whites . pour into pastry shell . Sprinkle top with coconut . Bake for 400 degrees celcius until lightly browned . Chill through.

Ingredienti

500gr sweet potato peeled and cut intocubes

 2 tablespoon fresh cream

1 teasepoon chopped chives

1 tablespoon olive oil

2 sweet red peppers

2 sweet green peppers

2 sliced onions

Seasoning

Method

Put sweet potato in a pan and boil until soft

Prepare the ramekins . put the cooked potato and cream in a food processor and blend until smooth, fold the egg whites in the potato mixture and add the chives

Divide the mixture into the remekins  in the baking tray

Fill two thirds of the tray with hot water and bakeing tray

Fill two thirds of the tray with hot water and bake for 30 minutes .

For the sauce swear one of the onions add the green peppers and cook in a little stock for 10 minutes

When ready blend the pass sauce through a nylon sieve for a smooth finished sauce .

Use the same process for the red pepper . To serve mould the timbles on individual plates garish with fresh cooked vegetables and a spoonful of each sauce.

Ingredients serve 4

4 lamb cutlets cleaned and trimmed

2 tablespoon tomato puree

Half a litre vegtable stock

150ml coconut milk

2 tablespoon mango chutney

Dessicated coconuts

For the curry sauce

1 large carrot

3 large onions

¼ of a pineapple

 2 apples

3 tablespoon curry powder

Incorporated with the following Coriander , tumeric , mustard, cloves ,  , cumin , Chilli, Cassia, ginger and pimentos  

Method

Season lamb cutlets and fry in hot pan . seal on both sides and bake in 180°Ccover for 8 to 10 minutes. It is best to serve the lamb medium rare . remove from the oven dip in coconut milk and sprinkle with coconut . brown lightly under grill on both sides . Serve lamb with traditional garishes and almond and cucumber salad

To make the sauce

Swear the carrot , garlic and apple and cutinto dice , caramelized onion and pineapple and then add curry powder . Cook , add tomato puyree and stir continously . Add vegtable stock and bring to boil . simmer for 20 minutes and then add the coconut milk and chutney . blend pass and adjust seasoning if needed .

Add a squeeze of blood orange if availiable and a few drops of almond essence .

Something different for Easter .

Ingredients

500gr sweet potato peeled and cut intocubes

 2 tablespoon fresh cream

1 teasepoon chopped chives

1 tablespoon olive oil

2 sweet red peppers

2 sweet green peppers

2 sliced onions

Seasoning

Method

Put sweet potato in a pan and boil until soft

Prepare the remekins . put the cooked potato and cream in a food processor and blend until smooth, fold the egg whites in the potato mixture and add the chives

Divide the mixture into the remekins  in the baking tray

Fill two thirds of the tray with hot water and bakeing tray

Fill two thirds of the tray with hot water and bake for 30 minutes .

For the sauce swear one of the onions add the green peppers and cook in a little stock for 10 minutes

When ready blend the pass sauce through a nylon sieve for a smooth finished sauce .

Use the same process for the red pepper . To serve mould the timbles on individual plates garish with fresh cooked vegetables and a spoonful of each sauce.

Ingredients serve 4.

4 lamb cutlets cleaned and trimmed

2 tablespoon tomato puree

Half a litre vegtable stock

150ml coconut milk

2 tablespoon mango chutney

Dessicated coconuts

For the curry sauce

1 large carrot

3 large onions

¼ of a pineapple

 2 apples

3 tablespoon curry powder

Incorporated witht the following

Coriander , tumeric , mustard, cloves ,  , cumin , Chilli, Cassia, ginger and pimentos  

Method

Season lamb cutlets and fry in hot pan . seal on both sides and bake in 180°Ccover for 8 to 10 minutes. It is best to serve the lamb medium rare . remove from the oven dip in coconut milk and sprinkle with coconut . brown lightly under grill on both sides . Serve lamb with traditional garishes and almond and cucumber salad

To make the sauce

Swear the carrot , garlic and apple and cutinto dice , caramelized onion and pineapple and then add curry powder . Cook , add tomato puyree and stir continously . Add vegtable stock and bring to boil . simmer for 20 minutes and then add the coconut milk and chutney . blend pass and adjust seasoning if needed .

Add a squeeze of blood orange if available and a few drops of almond essence .

ingredienti isservi 4 .

Patata helwa imqaxxra u imqatta f’ dadi

2 imgharef zejt taz- zebbuga

1/2 kuccarina trab tal- bzar ahmar

380 fazola hamra tal-bott

imsaffija mill-likwidu u imlahalha

125gr jogort Griek

avokado zghira imqaxxra u imqatta f’ bicciet mhux indaqs

Sinna tewm , imqatta

meraq tal- lajm u flieli hoxnin

Avokado zghira mqatta f’ dadi

2 basliet hoxnin imfella

50gr goboion feta , imfarak

metodu

sahhan il-forn ghal 200/ gas 6. iksi turtiera tal-forn bil-kartaforn.

Iksi turtiera tal-forn bil-kartaforn. poggi il-bicciet tal-patata helwa flimkien maz-zejt taz-zebbuga u it-trab tal-bzar ahmar . zid il-bzaru il-melh u ifrex sew mat-turtiera kollha. Ahmi ghal 20-25 minuta sakemm jiehu kulur dehbi

Sahhan il-fazola l-hamra ma 2-3 imgharef ilma f’tagen fuq nar bati, sakemm il-fazola l-hamra ma’ 2-3imgharef ilma sakemm il-fazola tigi tahraq sew.

Waqt li il-patata u il-fazola jkunuu qed isiru hawwad flimkien il-yogurt tal-lajm . zid il- bzar u il-melh ghal ghal gosti tieghek . x’hin il-patata u il-fazola isiru zidhom mat-tahlita tal-yogurt.

Poggi f’bieqja jew borma li fiha ser isservi u roxx l- avokado n- il- basal l- ahdar u il- gobon feta fil-wicc . isservi immedjatament kif l- insalata tkun ghadha shuna .

Ingredients

400 carrots , peeled and cut into butons

450gr parsnips , cut into parsnips

2 tablespoon olive oil

40gr butter

2 tablespoon honey

pinch coarse salt and pepper

1 tablespoon thyme leaves

Method

Heat the oil, butter and honey in a large frying pan and toss in the carrots and parsnips

Cook for 2-3minutes until they are beginning to brown round the edges . Transfer carrots to a large baking tray side by side . season well with coarse salt and pepper and sprinkle over the thyme leaves . Place in the oven at 200/c and cook for 15-20minutes until golden all over .

ingredienti isservi 4

pakett ta’ 250gr ghagin tal-kannelloni

500gr irkotta

250gr spinaci tal- friza mqatta kwadri

2 bajdiet imhabta

gobon parmegjan

tursin imqatta fin

bzar ghat- toghmab

700gr polpa tat- tadam

basla imqatta fin

2 sinniet tewm imqatta fin

3-4 imgharef tat-meraq tat- tadam

habaq

idlek dixx tal- forn bi ftit zejt

saffi l- ispinaci sew u zid ma l- irkotta l- bajd imhabbat tursin frisk u habbar sew .

b’ kuccarina imla kull tubu tal- kannelloni tal- irkotta bit- tahlita u l- ispinaci ifrex ill- kannelloni fil- qiegh tad- dixx tal- forn u ibda sahhan il- forn ghal 180 degrees celcius

sahhan ftit zejt f’ kazzola u zid il- basal u it- tewm u kif jirtabu zid il- meraq tat- tadam . minflok tista ukoll tuza tadam frisk imqatta irqiq .

Hawwad sew u zid il- puree tat- tadam sakemm jinxorob ftit . kiompli sajjar fuq nar baxx ghal xi 10-15 il- minuta . Zid il- habaq u il- bzar .

kif isiiru itfa iKif isiru , itfa iz- zalza fuq il- kannelloni li ghandek fid- dixx u halli fil- forn ghal xi 25 -30 minuta Servi bi ftit gobon parmegjan fil-wicc

Ingredients serve 8.

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

Gozo salt

Freshly ground black pepper.    

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garnished with olives and topped with another than red pepper , such as auberges or courgettis for a mixture of different peppers and tomatoes .

Ingredients

450 gr taghliatelle

3 tablespoon olive oil

½ garlic cloves , chopped

 2 red onions , sliced

400 gr fresh salamon fillets ,

 skinned and cubed

300ml fresh cream

3 tablespoons chopped parsley

One tot vodka

Capers and dill

Method

Cook the pasta according to your taste in a pan of salted boilingb water then drain.

Meanwhile heat the oil in a frying pan and the garlic and red onions and fry for 3 or 4 minutes or until the onion have softened . Add the salamon cubes and double cream and continue cooking over a gentle heat for five minutes or until a gentle heat for five minutes or until the salamon has cooked through . Add the vodka .

Stir in the drained pasta and season to taste . stir in the parsley and decorate with capers and dill .

Ingredients

1 tablespoon olive oil

1 kg chiken tights fillet trimmed roughly chopped

1 large onion cut into wedges

2 garlic clove crushed

250gr chiken peanut chunky

1 tablespoon malesian curry paste

250gr chunky peanut butter

140gr chunky peanut butter

1 tablespoon fruit chutney

Steamed rice to serve

Method

Heat oil in a large non stick pan or wok, add satay sauce, coconut milk peanut butter and chutney . Mix to combine . Simmer uncovered for about 15 minutes until reduced and thickened . Sprinkle with coriander & serve with rice .

Ingredients

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pints well-flavored ham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the Bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

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

Method

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; Makes 50.

• 1 packet pre- rolled puff pastry sheets (2 rectangular sheets )

• 6pork sausages , casting removed
• 1 tablespoons chopped fresh rosemary
• 3 tablespoons grated parmeasan cheese
• 3 tablespoon finely chopped walnuts
• 2 tablespoon fresh grated parmeasan cheese
• 3 tablespoons finely chopped walnuts
• 2 tablespoons fresh breadcrumbs
• 1 egg beaten
• 1 tablespoons poppy seeds

Method

This is a simple recipe to prepare . Place the sausage filling in the bowl and break with a fork . mix in the puff pastry sheets &breadcrumbs . Unroll the puff pastry sheets and brush lightly with the egg. Unroll the sausage filling between 2 sheets of baking paper the same size as the pastry. Use the paper to make it easier to transfer up on both end till they meet in the middle foaming a heart. Press together well and chill for an hour. When ready to bake, cut in slices with non stick baking powder and glaze with more eggs and sprinkle over the poppy seeds. bake for 20-25minutes at 200/c till golden brown . Serve either hot or cold .

Ingrendienti

2ml zejt taz- zebbugfa

150bacon ghadam imnehhi u imqatta

basla imqatta slices

melh u bzar

1 imgharfa hall balsamicu

1 prinjol

Metodu

Sahhan iz- zejt taz- zebbuga f’ tagen kbir u itfa il- bacon sakemm isir

kompli sajjar ghal 3minuti ohra .

Itfa il-brussels sprouts , weraq tat-thyme u melh u bzar. ipprepara id-dixx . sajjar fil-forn ghal 200/c gas 6 ghal 20-25 minuta sakemm issir skura mad-dawra.

nehhi minn fuq in-nar u poggi il-hall balsamiku. U zejjen il-platt bil-prinjol.