2ml zejt taz- zebbugfa
150bacon ghadam imnehhi u imqatta
basla imqatta slices
melh u bzar
1 imgharfa hall balsamicu
1 prinjol
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.
ingredienti isservi 2
1 flett tal-majjal ta’ malta
2 sinniet tewm imqatta irqiq
1 zalzett tal-malti
100gr gobon
4 bicciet perzut tal-koxxa
zejt taz- zebbuga
worchesire sauce
soy sauce
tursin
melh u bzar
Nehhi ix- xaham tal- flett u wara iftah il- flett biex igibu catt . itfa fih melh u bzar u wara poggi 4 bicciet perzut tal- koxxa . wara aqsam iz- zalzett tal- malti , nehhilu il- qoxra u ifrex il- mili tieghu fuq il- perzut . itfa ukoll it- tewm imqatta irqiq u ftit tursin . wara ifrex 100gr gobon .
Aqbad it-tarf tal-flett u rremblu isikkat biex meta ikun qed isir ma johorgux affarijiet minn go fih. poggih fuq bicca fojl u itfa il-flett mimli ftit melh u bzar , iz- zejt taz- zebbuga, ftit soy sauce ftit worchesire sauce u tursin . isa dawwar il-flett biex kullimkien jiehu l- istess toghma u remblu ssikkat fil-fojl
Wara itfa fil-forn imsahhan ghal 190 gradi celcius u hallih isir ghal madwar 25 minuta jew sakemm il-flett jilhaq it- temperatura interna ta’ 76 degrees celcius
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
Pitta bread or toasted flatbreads to serve
Put the chickpeas , 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.
2 kikri cicri niexfin
kikra tursin
kikra cilantro
bzar
melh
Basla zghira, imqatta
4 sinniet tewm mghafga
kuccarina trab tal- kemmun
kuccarina nocemuskata (trab)
mgharfa lumi
2 imgharef zejt taz- zebbuga
kuccarina bicarbonate of soda
Xarrab ic-cicri ghal 24 siegha fl- ilma . Zid l-ilma jekk tara li inxtorob . Qattar u ahsel sew . Halli ic-cicri joqtru sew.
go food processor poggi ic-cicri mqattra , il-bzar u il-melh u i- nocemuskata , it- tursin u ic-cilantro , il-basla u it-tewma. Ghaffeg sew bil-food processor sakemm tigi tahlita wahda. poggieha go skutella. zid il-lumi , iz-zejt u il-bicarbonate of soda . Hallat sewwa .
Idlek pjanca tal- forn biz- zejt u iksieha bil-cartaforno. Hawwad sewwa. Kessah fil-frigg ghal 45 minuta . Ifforma t-tahlita fi blalen zghar. Erga Kessah ghal kwarta. Ahmi fil-forn ghal madwar 40 minuta jew sakemm tara li felafel ghaqdu u saru kulur dehbi
. Servihom shan jew kieshin.
ingredients
400gr cauliflower flourets
400gr broccoli flourets
50gr unsalted butter
45gr plain flour
1 bay leaf
1 tablespoon Dijon mustard
1/2 teaspoon gratin nutmeg
200gr Lancashire , cheese , crumbled
50gr grated parmesan
a handful of sage leaves
1 teaspoon olive oil
method
Cook the cauliflour in boiling salted water foor 8-10 minutes until just tender , adding the broccoli halfway through, drain and set aside .
to make the sauce , melt the butter in a nonstick saucepan over a medium heat adding the flour and cookor 1 minute until floury in appearance remove from the heat and gradually work in the milk using a wooden spoon , a little at a time , add the bay leaf , return to the heat and bring to the boil stairing frequently , until the sauce vthickens ; remove the bay leaf , add the mustard and whisk until the sauce is completely smooth , season to taste with salt , freshly ground black pepper and the nutmeg . Warm the gratin dish underneath a grill ; gently stir the vegetables into the sauce and reheat ; mix in the the crumbled Lancashire cheese and tip into the dish .
Scatter over the parmeasan and grill until golden , toss the sage leaves in the olive oil to coat them and scatter over the gratin , again , grill again briefly until staring to crisp and color , serve straightaway .
bott halib maghqud (whipping cream jew double cream)
400 frawli friska jew friza.
ghaffeg il-frawli go skutella u poggieha f’genb
Go mikser habbat sew u tella’ l-krema li trid tkun kiesha hafna hafna biex titla sew u ibda wieqfa
zid il-bott tal-halib maghqud mal- krema giet maqughda u kremuza
zid il-frawli mghafga u hawwad b’ kollox b’ imgharfa twila
poggiit- tahlita mghafga u hawwad kollox kollox b’ imgharfa go kontenitur u ffriza ghal madwar 4 sieghat.
Qabel isservi il-gelat tajjeb mill-frizer madwar 15 il-minuta qabel billi tilhaq jirtab ftit.
Tal-vanilja- minflok frawli tista zzid ftit essenza tal- vanilja jew inkella tiftah vanilla pod u tuza z- zerriegha taghha
Tac-cikkulata minflok il-frawli tista tholl ghal madwar 200cikkulata
tal- hawh minflok il-frawli tista tuza l- istess ammont ta hawh . jekk se tuza hawh tal- bott importanti li tqattru sew mis- surepp tieghu qabel tuzah .
Ingredients: serve 12.
2 kuccarini dqiq
kuccarina melh .
kuccarina baking soda
kuccarina kannella mithun frisk
tazza butir
tazza zokkor kannella
tazza butir kikra u nofs imgharfa essenza tal- vanilla
2 bajdiet
tazza cholate chips
Sahhan il-forn . hallat id-dqiq , baking soda melh u bastun kannella go borma kbira
Hawwadha kollha sakemm it-tahlita tigi qisha bicca wahda. Tista tuza il-kenwood. jew blender wahdu biex ma thawwadx b’ idejk.
Hallat il-bajd u zidu l-essenza tal-vanilla, id-dqiq u il-bicciet tac-cikkulata . Hawwad sew .
Poggi kartaforno fuq dixx baxx hafna . Igbor l-imgharfa mat-tahlita u poggieha fuq cartaforn . Halli spazju bejniethom biex it- tahliita tikber gol frigg ghal siegha gol-frigg.
500gr tarja
300gr irkotta ta’ malta
3 bajdiet imhabta
4 imgharef pesto
ftit bzar iswed
gobon tal- hakk
Ghalli it-tarja uhallieha ghal dente
Hallieha toqtor go passatur
Poggi it- tarja f’ borma kbira u maghha zid l-irkotta mghafga il-pesto , il-bajd , il-gobon u ftit bzar kemm tiggosta
Hawwad kollox sew. Sahhan tagen non stick
Ixhet it- tarja u aqli ghal ftit minuti fuq kull naha sakemm it-tarja tiehu kulur dehbi
Sabih. Jiddependi fuq il-kobor tat-tagen ghax jekk it-tagen ikun zghir tista taqsam it-tahlita f’ diversi frejjeg .
Servi it-tarja moqlija shuna. Tista tferrex ftit gobon mahkuk fil- wicc u servieha mal-insalata fil-genb tal- platt .
200 Tipiak wholegrain Quinua
2 apples , cored and chopped
100gr rocket leaves
1 tablespoon fresh mint , chopped
1 shallot finely chopped
180 gbejna or feta cheese , circled
seeds from 1/2 pomegrate (zerriegha tar-rummien )
8 sun dried tomatoes
2 tablespoon almond flakes toasted
for the vinagragrette molasses or honey
juice of 1/2 lemon
4 tbsp extra virgin olive oil
sea salt flakes and crushed black pepper .
makes 6 to 8 patties
100gr tipiak boil in pack
200ml water
3 tablespoon olive oil
1 carrot 1
1tablespoon parsley
1 small onion
2 tablespoon chilli powder
2 tablespoon ground cumin
1 tablespoon coriander
pinch of salt and pepper
optional toppings for serving
Salad green, tomatoes , sliced avocado and +burger bun
1 garlic clove
400cooked chickpeas
1 egg beaten bring 1 l to a boil
Place the tipiak quinua and cover over heat for 6 mins .
then cool the quinua in a bag under cold water to chill.
heat 1 tablespoon of olive oil in a pan on medium heat . add the onion and cook for 2 mins
then add the garlic and carrots and cook for 6-8mins . In a food processor pulse chickpeas until finely chopped , Add onion, garlic, carrots quinua egg , flax egg , herbs spices salt and pepper
Form mixture into 6-8patties Refrigerate for 30 mins or firm or until ready to use
In a large pan heat olive oil over medium heat . Cook patties on medium low until golden for 4-5mins per side .
Place the paties on a toasted bun , load on the toppings .
225gr plain flour =extra for rolling and dredging
75gr butter
Put the flour in a bowl . add sufficient water about 150ml or 1/4 pint to make a smooth soft dough
roll out the dough on a lightly – flavored surface into an oblong measuring 30*15cm or12*6inch.
mark roughly into thirds. Do the middle third with the butter and dredge the fat lightly with flour.
fold top and bottom thirds over the fat to enclose it completely then roll it out again. Repeat the rolling and folding three times so that the butter is evenly distributed . to use , roll out a lightly flavored surface.
200gr plain flour
1.25ml or 1/4 tsp salt
90gr butter
1 egg yolk
Sift the flour and salt into the bowl.
cut the butter into small pieces and rub into the flour until the mixture resembles fine breadcrumbs . mix in the sugar , then the egg yolk , add enough cold water to make a stiff dough . roll out on a lightly flavored surface and use as required makes 350g
Ingredients
1. Preheat the oven at a temperature 220C/428F/Gas 7.
2. Grease a 20cm x 20cm square tin and set aside.
3. Tear up the fruit loaf into small chunks and place in a bowl. Add the milk and allow bread to soak for 20 minutes.
4. Add the cocoa, sugar, cinnamon, eggs and orange zest and mix until well combined. Add the chopped chocolate and stir through.
5. Place the bread mixture in the tin and bake in the oven for 30-40 minutes until the top of the pudina is crisp.
Difficulty: Easy
½ basla medja imqattgha fin
4 sinniet tewm medji imqatghin fin
120 haruf jew dundjan ikkapuljat
2 imgharef brodu tat-tigiega
3 tazzi kaleimlahalhin u imqatghin fini minghajr zokk 5 bajdiet Melh u bzar ghat toghma
Method
Qatta il-basala u it-tewm fin u hallihom joqoghdu ghal 5 minuti biex isahhah il-beneficji sustanzjuzi taghhom . Fuq nar baxx sahhan mgharfa brodu f’tagen stainless steel Sajjar il- basla fuq nar medja , ghal madwar 3 minuti u hawwad ta spiss . zid it-tewm il-haruf jew dundjan ikapuljat u sajjar ghal 3 minuti ohra fuq nar medja u holl il- bicciet maqudin . zid il- kale u 2 imgharef broth . naqqas is-shana ghal baxxa u kompli sajjar , mghotti ghal 5 minuti . roxx il- melh il- bzar u hawwad. Habbat il-bajd roxx ftit melh u ferra it-tahlita fil- wick imdaqqas sajjar fuq temperature baxxa ghal 2 minuti ohra minghajr ma thawwad . poggi it- tagen that il- boiler f’ nofs il- forn madwar 7 pulzieri l’ boghod minn nar biex ikollu cans isir minghajr ma jinharaq il- wick . kif jibbiesu il-bajd ikun sar , madwar 3 minuti.
250gr tortellini niexfa mhux friski tal-frigg
Basla kbira , imqatta irqiq
100gr bacon, imqata f’ dadi zghar
200gr faqqiegh, imqatghin roti
Mgharfa zejt
Bzar iswed
Pakett krema friska
50gr parmigiana mahkuk
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 .
4 steaks salamon
25gr tursin frisk imqatta
2 imgharef hwawar friski jew niexfin
Qatta dill-habaq, kurrat u sage
Bzar mithun frisk
1 mgharfa ilma
1 mgharfa meraq tal-lumi
Sahhan il-forn ghal 230˚C. Poggi is-salamon fuq fojl
Ferrex it-tursin
Hwawar u bzar fil-Kavita / Hofra. Hallat l-ilma tal-meraq tal-lumi u ferrex fuq in-naha ta’ barra tas-salamon .
Itwi l-fojl u ssilja.
Poggi il-hut fuq baking sheet u ahmi ghal 20 minuta. Ifrex is-salamon , Nehhi il-gilda u poggi il-hut fuq plat shun.
Zejjen il-bicciet tal-hjar u tursin . Irranga il-haxix imsajjar madwar is-salmon.
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 mayoneise to serve
Greese a line of michrowave – save bowl. 7,5cm deep 10cm *19cm base . loaf pan with baking paper allowing a 5 cm overhang as long ends .
Place rice and water into a michrowave safe bowl . cover .
Conbine 1 cup of cheese onions , corn eggs and salt and pepper in the bowl . add rice . 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 . Stand for 10 minutes . Serve with watercress and mayonnaise.
Salt and pepper
100plain flour
2 tablespoons olive oil
4 chiken tights
2 small onion finely copped
2 garlic cloves
3 carrots diced
150kunserva three hills
200gr provista sugu
150gr red cooking wine
500gr chiken stock
Basil leaves
Add some salt and pepper to the flour and cover the chiken 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 .
3 kg roasted potatoes peeled and quartered
coarse salt and pepper
400-500cooking oil
Place the potatoes in a large saucepan and cover with water . Season well with salt and bring to the boil.
Lower the heat and simmer gently for 15minutes . Drain all the water, place on the lid and shake the pan. Meanwhile place the oil into a large roasting pan and heat over the oven. Remove from the oven carefully place in a pre- boiled potatoes and season well with salt and pepper. Using a large spoon , drizzle the hot oil from the pan over the potatoes . Place in the oven at 200/cfor 30-35 minutes without touching them upside down and continue to cook for another 20 minutes to brown the other side . sprinkle with a little extra salt and serve.
For filling
Lamb brand sultanas 200gr
Lamb brand currants 200gr
Lamb brand pitted prunes 200 gr chopped
Lamb brand candied peel 100gr
Lamb brand hazelnuts 100gr
Lamb brand hazelnuts 100gr
Lamb brand almonds 100gr
Lamb brand mixed spice 1tsp
Vita natura apricots 200gr chopped
Vita natura pitted dates 200gr chopped
Hello orange juice
135ml
Brandy 135ml
2 apples peeled and shreaded
Honey 135ml
2 apples peeled and shreaded
orange rind 2 tsp
lamb brand plain flour
lamb brand custor sugar
lamb brand vanilla powder pinch
unsalted butter 135gr
lemon rind 1tsp
1 egg
method
Mix all the ingredients well and store in a jar with a screw top. Place the jar outside on the second d ay to ride side up on the third Alternative flipping the jar once per day until the day are going to use it .
For dough
Sift the flour and place in the bowl and mix with the vanilla powder , sugar, powder , butter and the lemon rind until the dough forms . If need be add some water spread the doughwith a rolling pin on a lightly flavoured surface Cut out circles using round cookie cutters such as star shape or holy shape You can either cover them completelt or not at all
Bake in a preheat oven at 180˚C for about 15 minutes until take a shade of gold
You can serve either arm or cold . sprinkle some icing on top of the pies . You can serve them with a bit of fresh toping mix .
David's Recipes 