Ingredients

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 .

Ingredients cooking time 40 minutes, makes 1 house.

For the cookie dough

Lamb brand plain flour 375gr

Lamb brand brown sugar 150gr

Lamb brand ground ginger 2 tsp

Lamb brand ground cinnamon 2 tsp

Lamb brand ground all spice 1tsp

Lamb brand vanilla powder 1tsp

Lamb brand table salt 1/4 tsp

Lamb brand bicarbonate of soda 1/4 tsp

Black treckle 120ml

Unsalted butter 85gr at room temperature

water 2tsp

1 egg

For royal icing

Lamb brand icing sugar 400

Egg whites 2

For decoration

Lamb brand chocolate discs

Lamb brand Cake decoration

Lamb brand chocolate discs

Lamb brand cake decorations

Ingredients

Whisk the flour bicarbonate of soda, ginger, cinnamon, all spice, vanilla powder and salt together in a large bowl . set aside . In a large bowl using a mixer fitted with a paddle attachment , beat the butter and brown sugar on a medium speed until completely smooth about 2minutes. Beat in the egg , black treckle and water on high speed until well combined

On low speed slowly mix the dry ingredients into the wet ingredients until combined. Divide cookie dough in half , flatten in discs and wrap each tightly in plastic wrap. Chill in the refrigerator for 2hours or up to 3 days . preheat oven to 170/c. Line baking sheet with parchment paper.

Remove dough from the refrigerator and roll out in between two pieces of flour parchment paper . roll out to 5mm thick . Using a sharp knife or a cookie cutter, cut the dough and bake for a for about 10-12 minutes or until edges are lightly browned . Remove from the oven and allow to cool. with

Method :

Prepare for royal icing :

Mix all the ingredients together in a food processor until you get a soft peak

To color , divide the paste in different containers and add a small amount of food coloring and mix well

ingredients serve 4 .

500gr puff pastry

1 medium egg seperated 1 teasepoon vanilla extract

50gr pine nuts

4 fresh apricot halved stoned and sliced iceng sugar for dusting .

method

preheat the oven to 190 degrees celcius / gas 5 .

Roll out the pastry on a lightly flavoured surface and cut out 24cm disc and place in a 24cm tart tin , cut the rest of the pastry intio 3 stripes , flatten with a rolling pin brush with the cold water and stick flat to the edges of the pastry disc . Prick the pastry base and cook for 15 minutes. Prick the pastry base and cook for 15 minutes.

Whish the egg yolk sugar and vanilla extract and pale and thick , add the pine nuts whish the egg white until stiff , then fold in the yolk mixture , spoon into the pastry and pale into the pastry case scatter over the apricots and bake for 35 minutes until crisp and golden , dust with icing sugar and serve .

ingredients serve 12

400self raising flour

200 ricotta

Zest grated rind of 2 oranges

Juice of 1 orange

2 eggs

 Method

Rub the ricotta into the sifted flour until the mixture is well combined 

Add the honey zest and orange juice and bring together to make a dough .

Do not let rest in the fridge if it’s neccessary . the secret is bake them as soon as it possible as the racing agent will starts to work as the liquid as soon as it comes into contact . roll out the pastry onto a lightly flavoured surface . the thickness should be around 3cm . use a clutter but cut straight through and lift . do not open side cones . place scones on a baking sheet . if you wish uou can use an egg . wash to brosh the top or simple dust them with more flour in the oven before you bake them . Bake at 160˚Cfor 25 minutes . do noot open the oven if you wish a darker colour . Keep them in oven for an additional 5 minutes . If they are not sweet enough serve with honey

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 taghliatelle

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 .

ingredienti Isservi 4 persuni.

l-abjad ta’ 4 bajdiet u l- sfar ta’ 2 bajdiet

4 imgharef soy sauce

bzar iswed

2 imgharef zejt (vegtable oil)

2 sinniet tewm imqattgha

felfel zghir imqatta

4 basliet hodor

200gr pastard 200gr ross ismar

kuccarina chinese 5spices

200gr haxix imhallat mill-friza

70gr gambli imsajra

30gr perzut imqatta irqiq

50gr tigieg imsajjar

metodu

Hallat flimkien l-abjad tal-bajd ma’ 2 imgharef mis-soy sauce u ftit bzar . Sahhan mgharfa miz-zejt f’tagen fuq nar medju, imbaghad zid it-tahlita tal-bajd u ifrixha catta. Aqla’ it-trufijiet minn mal-genb tat- tagen biex tispoicca qisha froga catta . La darba tkun saret (madwar 3-4 minuti.). Poggi il- froga fuq platt . Farrak il-pastard f’bicciet zghar daqs tar-ross fi processatur ta’ l- ikel . Sahhan l- imgharfa taz- zejt li jkun ghad fadal f’ tagen kbir fuq nar gholi .

Aqli it-tewm, il-felfel u il-basal l-ahdar ghal 1-2 minuti imbaghad zid il-pastarda imfarka u hawwad sew biex terhi ftit mill-ilma tieghu . zid ir- ross l- ismar , ic- chinese spice u 2 imgharef ta’ soy sauce li ikun fadal . zid il- haxix tal- frizau aqli ghal 2-3 minuti

Qatta il- froga u itfaghha fit- tagen u servi .

Ingredienti

100gr patata

100gr karotti

100gr qarabaghli

1 Bajda

2 imgharef cornflower

Melh u bzar

Zejt 

metodu

Hakkek il-patata, il-karotti, u il-qarabaghli.

Aghsarhom sewwa go sarvetta, sabiex jissaffew mill-ilma li ikollhom .

Itfaghhom go suppiera . 

Hallat maghhom il-bajda, il-melh u il-bzar u il-cornflower . 

Sahhan iz-zejt go tagen u it-tahlita fforma frejjeg zghar u aqlihom. 

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes.

Method

Start with the jackfruit – drain the excess liquids from the packet .

Using your hands seperate the jackfruit and spice in to the fruit .

Add the ½ cup bbq to the mixture and mix well until evenly coated .

Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper .

Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the BBQ sauce and mix again . Bake a setting for 120for another 20 minutes . When done , split the burgers buns in half into halves and toast on the hob . When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .

Ingredients serve 6 .

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with ½ tbsp flour

Method

In a large bowl combine the almonds , candied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°Cline a 28cm can pan with oven paper and butter well. In a saucepan over a low heat , heat the honey into the flour mixture , blending for about 2 minutes Stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake . Bake the cake until golden brown for no longer than 20 minutes . Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any leftover cake can be stored in an airtight container .

225gr fazola niexfa

mgharfa zejt taz-zebbuga

il-qalbha ta’ nofs maltija

basla imqatta

4-5 tadamiet nodfa u imqaxxrin

nofs kuccarta paprika

450spicca friska

450 spinaci friska

sinna tewm

bzar iswed mithun

metodu

Jekk tuza tal-bott l-fazola tal-bott nehhielha l-ilma u ahsilha sew jekk fazola niexfa ghal xi sieghat .

itfa l- fazola f’ borma b’ ilma u sahhan sakemm l-ilma jibda jaghli

hallieha toqoghod ghal xi sieghat .

Poggi iz-zejt f’tagen u aqli il-hobz sakemm jihmar skur. hallieha il-hobz f’genb

f’ dan it- tagen zid iz- zejt li fadal , il- paprika , l- papriika , l- ispinaci msaffija mill- ilma msiffija mill- ilma u sahhan bil- mod .

Issa itfa l- ingredienti kollha flimkien u zid 150ml kiesah . zid ftit bzar u sahhan bil- mod ghal 20 min

ingredients serve 4-6 persons

400gr fazola haricot jew kull tip ta fazola niexfin

2 basliet

3 sinniet tewm shah

1werqa randa

12 il- zunnerija mqatta

100gr mushrooms buttom

400gr tadam imqatta

15puree tat- tadam

1 kuccarina paprika

1 mgharfa saghtar

15ml puree tat-tadam

2 imgharef frisk imqatta

2 tazza frak tal- hobz abjad frisk

bzar iswed

metodu

qieghed il- fazola f’ receipjent b’ ilma kiesah u hallihom ghal matul il- lejl . nixxifhom u lahlaqhom taht ilma kiesah . poggihom f’ tagen flimkien ma 7 tazzi ilma kiesah u ghal bay leaf . gib kollox ibaqbaq u sajjar malajr ghal 10 minuti

qaxxar wahda mill- basla u itfaghha ftit tewm

qaxxar il- fazola imbaghad naqqas in- nar ghatti u hallih itektek ghal madwar siegha sakemm il- fazola jirtabu

Qatta il-basla u poggi f’casserole kbira flimkien mat-tewm mithun u zejt taz-zebbuga Sajjar il- basla li fadal u poggi f’ casserole flimkiemn mat- tewm mithun u zejt taz- zebbuga SAjjar bil- mod ghal 5 minuti jew sakemm jirtabu .

Sahhan il-forn ghal 160 degrees celcius

iz-zunnerija, il-mushrooms tadam imqatta , puree tat- tadam , paprika u saghtar mal- casserole imbaghad ferra fih madwar 400ml stokk li fadal

Gibu jbaqbaq , aghatti u hallih itektek ghal 10 minuti . hawwad fih il- fazola mzajra u it- tursin FErrex ftit bzar ghat- toghma .

Ferrex ftit frak tal-hobzfil- wicc u ahmi mikxuf ghal 35 minuta jew sakemm it- topping isir kannella dehbi u jqarmec Akkumpanja l- platt b’ xi hobz shun .

ingredienti

Nofs kilo patata mahsulha

4 imgharef zejt

mgharfa hall abjad

kuccarina mimsuha trab tal-mustarda

2 basliet maqsumin irqaq

nofs kuccarina mimsuha zokkor

2 basliet imqatghin irqaq

3 imgharef mimsuha naniegh frisk imqatta

niskata bzar u melh

metodu

ghalli il- patata u il-bqija ta l-ingredienti u hawwad tajjeb

poggi f’vasett li ikollu l-ghatu bil-camin u ghaffeg bi blender .Saffi il-patata u zid il- ingredienti ikun maqsumin minn blender darbtejn . ferra it- tahlita f’ 4 platti u l- ingredienti l- ohra fuq il-patata. hawwad sewwa u servi shun.

Ingredienti

500 gr pakett (Bebbux  ) ghagin 

Zejt taz-zebbuga 

Basla imqatta’ irqiq .

2 tewmiet imqatta’

 Bott ta’ 400gr salsa Bolognese mayor .

Bott ta’ 400gr polpa tat-tadam mayor .

700gr irkotta friska

2 bajdiet

Tursin

Pinta halib frisk

Mgharfa kunserva three hills .

50gr gobon mahkuk.

Method

Sahhan il-forn ghal 200ₒC. Sahhan iz-zejt , gewwa tagen f’ qiegh ohxon u zid il- basla,  u it- tewm u hallihom isiru ghal 2 jew 3 minuti .  Ixhet il-polpa tad-tadam, iz-zalza Bolognese u il- kunserva u hallihom itektku.

Itfa l-irkotta go dixx fond , itfa’ l-irkotta . itfa zewg bajdiet , il- melh bzar u hallat sewwa. Imla l-ghagin bl-irkotta , hallat zewg bajdiet mal-halib u iksi dixx baxx li tista idahhal il- forn .

Ferra iz- zalza tat-tadam fuq l-ghagin flimkien mal-gobon mahkuk.  Dahhal id-dixx gewwa il-forn ghal madwar nofs siegha.

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

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-ricotta tista isserviha kemm shuna kif ukoll kiesha mill-frigg.

Ingredients

For the brine

One and one half chicken tights and drumsticks

180gr sea salt flakes

2 tablespoon chilli flakes

90gr soft dark brown sugar

2 tablespoon chilli flakes

2 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 tablespoon sea salt flakes

1 tablespoon dark brown sugar

75 gr  butter

125gr hot chili sauce 

1 tablespoon maple syrup

Ingredients

 Put the chicken in the big bowl.  In a pan heat 1 litre of water in the salt, brown sugar and chilli flakes.  When it’s dissolve , add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper.  Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr  or until crisp and caramelized.

Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup.  Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.

Ingredients

250gr ikapuljat tat-tigieg

250gr ikapuljat tal-majjal

4 sinniet tewm imqatgha zghar

Bzar u melh

Cube tat-tigiega imfarka

Kuccarina sauce tal-bzar ahmar

Kuccarina paprika

3 imgharef zejt taz-zebbuga

Mgharfa meraq tal-lumi.

4 sinniet tewm mghafga

400 noodles

method

Go skutella kbira hallat flimkien l-ikapuljat tat-tigieg u tal-majjal, flimkien mat- tursin jew kosbor . Zid it-tewm imqatta, is-sauce,il-paprika,il-cube,il-bzar u il-melh. . Hawwad kollox flimkien . Sahhan 2 imgharef miz-zejt go tagen u aqli ghal madwar 10 minuti fuq kull naha. Kif isiru tella go platt, zid l-imgharfa l-ohra biz-zejt, zid il-meraq tal-lumi u it-tewm mghaffeg . sajjar ghal ftit minuti.   

 Sadanitant Ghatti in-noodles saffi mill-ilma zid it-tagen u qalli mat-tewm. Zid il- pulpetti sahhan sew u servi immedjatament .

Ingredients make 12 servings

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

Beef rump steak , cut into cubes ,

Onions cut into cubes

Carrots cut into cubes

Garlic finely chopped

Celery stick cut into cubes

Parsnip peeled and cut into cubes

Rosemary guiness beer

Beef stock

Potatoes

Butter

method

In a pan over high heat , seal the beef from all sides . Add to the vegetables and cook for 10 minutes . add the beer and leave to reduce by half in volume . add the fresh rosemary and beef stock . Bring to the boil and simmer for about 30 minutes or until the beef is tender . serve with mashed potatoes and warm crusty bread.