Ingredients serve 6.

1 large cauliflower about 1 kg

2 tablespoon Olive oil

300tub creme fraiche

1 teaspoon Dijon mustard

1 large egg yolk

100gr Gruyere, grated

3 spring onions

25gr parmesan grated

Pinch cayenne pepper

Method

Preheat the oven to 220°C. / gas 6 , cut the cauliflower into reaseable chunky florets and toss these with the olive oil and some seasoning , spread out in a large roasting tray making sure the cornflower is not too crowded or until tender and lightly brown.

Meanwhile mix the creme fraiche , mustard and egg yolk together with a good amount of freshly ground black pepper then stir in the grated greyere .

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

Ingredients

2 flett tat-tigieg

2 imgharef zejt taz-zebbuga  

Kuccarina trab tal-kurry

Bott halib tal-coconuts

Bott halib tal-coconuts 

Bicca dada tat-tigieg

Bzar iswed

Basla imdaqsa imqatta bicciet zghar

Kikra ross tilda

Method

Ghalli ir-ross u halli joqtor u jiksah .

Naddaf it- tigieg u qatta fi strixxi rqaq . ixxuttahom sew b’sarvetta tal-karti . Go tagen sahhan iz- zejt u id- dada imfarka u qalli it- tiegieg sakemm tara li gew il- kulur hamrani sabih . Nehhi it-tagen u warrabhom go platt. Fl- istess tagen qalli il-basla mal-curry. Zid il-bzar u il-halib u sajjar ghal madfwar 5 minuti fuq nar baxx . kompli sajjar sakemm tara li il-likwidu beda jonqos , zid it-tigieg u sajjar ghal 5 minuti ohra Servi fuq ir-ross .

Ingredients Serve 6 to 8

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a well in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up .

Ingredients

400gr cauliflower florets

400gr brokkoli florets

45gr unsalted butter

500whole milk

1 bay leaf

1 tablespoon Dijon mustard

1/2 grated nutmeg

200gr Lancashire cheese, crumbled

50gr grated parmeasan

a hand of sage leaves

1 teasepoon olive oil

Method

Cook the cauliflower in boiling salted water for 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 pan and cook for about 1 minute until fluffy in appearance , remove from the heat and gradually work in the milk using a wooden spoon , a little

Ingredients

1. Milk the milk and stock in a saucepan . Then add the other ingredients .
2. Blend to a boil while continuing. Reduce the heat and simmer for another10 minutes .
3. to blend .
4. Reduce the heat and simmer for another for another 10 minutes
5. If you prefer the soup to be thinner , add a little more milk .
6. Serve hot

Ingredients :

500gr fusilli

300gr desalted cod

100pitted black olives 3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handfull of toasted hazelnuts

The flesh of a blached nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil Flake the raw cod and put by

Method

Cut the olives into thin stripes and put by . cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then plunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the rumesco sauce simply gring the blend all the ingredients together .Bake the tomatoes and garlic on an oven tray with a little borges olive oil at 180for about 20 minutes . boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead . Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .

Ingredients

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf rough,ly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Method

Finely slice the onions , heat the butter in a large saucepan and fry the onions gently uncovered with a pinch of salt , the sage and the bay leaf for 30 minutes or until very soft and folden stir occasionally to stop them from sticking to the pan . turn up the heat under the onions and add the onins cider vinegar , brown sugar and currants , boil for 15minutes until reduced and sticky, season to taste and transfer to an ovenproof serving dish , keep warm in the oven covered the foil and fry the maltese bread croutons for 3-4 minutes stairring frequently until golden toss with the parsley and scatter over the onions and serve

Ingredienti

ghal-ghagina

350gr dqiq self raising

kuccarina baking powder

100gr zokkor jew icing sugar

bajda

bott plain yogurt, tista tuzah light

mgharfa vanilla .

qoxra mahkuka ta lumija jew laring ta’ Malta

Ghal mili :

500irkotta ta’ malta 250mascarpone jew cream cheese

100gr zokkor jew icing sugar

2 kuccarini vanilla

100gr chocolate chips

Metodu:

Ibda billi tipprepara l-ghagina. Gharbel id-dqiq u il-baking powder. Haddem il-baking powder il- butir mad- dqiq b’ idejk sakemm jigu qisu frak tal- hobz . zid iz- zokkor , il- yougourt , il- bajda , il- qxur tal- frak tal- hobz u il- vanilla ghaqqad sakemm tifforma ghagina ratba u lixxa f’ forma ta’ ballun

Jekk ikikun hemm bzonn zzid ftit ilma kiesah . Hallieha toqoghod fil- frigg ghax mhux aktar minn siegha . Sahhan il- forn f’ temperatura ta’ 18/c

Ibda l-mili Fi skutella ghaffeg l-ricotta flimkien tal-mascarpone u iz-zokkor. Zid il-vanilla , it-tahlita tigi qisu krema lixxa . Zid ic- chocolate chips u hawwad sew b’imgharfa ta l-injam .

Idlek turtiera tonda ta’ 33cm bi ftit butir .

Iftah l-ghagina u iksi il-qiegh u il-gnub . Imla it-torta bil-krema u llixxa il-wicc. . Ahmi ghal madwar 25-30 minuta . Kif tiksah sewwa dahhal fil-frigg u jekk ikollok cans anke matul il-lejl. Servi din it-tahlitakiesha ma ftit gelat jew double cream .

Ingredients

240 gr gingernut biscuits

200 gr unsalted butter

125 coconut milk

250gr white chocolate,

chopped tropical fruits such as mango,

melon and banana , thinly sliced to serve

 Shaved dried coconut to serve

Method

Greese eight 10cm loose bottomed tart pans

Bottomed tart pans

Whiz biscuit in a food processor until fine crumbs . Melt 100 gr of the butter then add the crumbs and process to conbine . press into the base and sides of the tart pans .

For the filling place the remained 100gr butter and coconut milk in a pan , bring to the boil , then remove  from the heat . Add the chocolate and stir until smooth . Pour into tart shells and chill for 2 hours or until set.

Serve topped with topical fruit and shaved coconut .

Ingredients

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients

1 pork shanks

25gr chocolate dark fondente

1 tablespoon caocao

4 juniper berries 1 tablespoon five spice powder

1 teasepoon cinnamon

Few mint leaves

Few sage leaves

1 carrot diced

1 tin both salt and ppepper

Extra virgin olive oil

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to six peacans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart sise. For the chocolate moose; bring the cream to the boil . pour it on the chocolate and whisk by a blender until all the chocolate melts. . set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream

Refregerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients serve 6.

5 large eggs , seperted

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

5 large eggs , seperted

Pimnch of salt

1 tbsp pure dark caocao powder

40gr caster sugar

50gr unsalted butter melted and cooled slightly

250gr semi – skimmed milk

225gr gluten free plain flour

1 tablespoon oil for brushing

To serve

150gr greek style yougourt
200gr fresh rasberries
6 tablespoon runny honey

Method

1 You will need on 7 inch round waffle  make for for this receipe  

2, Place the egg yolks cacoa and sugar in a medium – sized bowl well with a wooden . stir in the butterv. Slowly beat in the milkuntil it is fully incorporated . gradually add the the flour until you have a thicker batter  

3, in a seperate bowl , whisk the egg whites until stiff peaks form and gently in the batter . Gently combine the mixture .

4, Heat the  waffle maker according to manufactures ‘s intructions . Brush the iron with the olive and spoon the mixture in . do not  overfill . cook for 4-5 minutes and serve topped overfill . cook for 4-5 minutes and serve topped with yougourt , rasberies and honey .

Ingredients

Ponn kale

Ponn rucola

Ponn tursin

½ lumija maghsra

5 tadamiet mqabbdin

8 mgharef zejt taz-zebbuga

100gr krema tal-cocout

Ponn gewz

Method

L-ewwel itfa’l-ingedienti mxarbin fi bender. Imbaghad itfa’ l-bqija ta’ l-Ingredienti fuqhom . Jista ikun li trid tawwadhm ftit sakemm ikun konsisteza lixxa u sabiha .

 Tista zzid mgharfa jew tnejn jekk ikun hemm bzonn biex tghin il-konsisteza.

Ingredients serve 4

500gr pumpkin chopped into small cubes

100gr salted butter

300ml grated parmeasan

300ml chiken stock

15gr black trifle

salt and pepper

fresh tarragon

Method

Melt the butter in a heavy bottomed pan on medium heat

Add the diced pumpkin and cook mixing from time to time until soft and dry

Add the chiken stock to the pan and bring to the boil . gently transfer the soup and bring to the boil.

Gently transfer the soup into a blender or use a blender to blind into smooth silky consistency .

Season with salt and pepper to taste .

Grate the black k trifle and enjoy the decent soup bursting into flavors .

Ingredienti

250gr gelletini saviooiardi (Lady fingers )

100xxorb tal- coconut

bott halib tal-coconut , imkessah fil-frigg ghal matul il- lejl

250gr mascarpone

250gr krema friska, imkessha

50gr coconut s

150cikkulata bajda , imdewba

Metodu

Ipprepara dixx kwadru .

Nehhi il-parti tal-halib li tkun keshet u ghaqdet . Hallat il- likwidu li ikun fadal max- xorb

Xarrab il-gallettini f’din it-tahlita sakemm tiksi id-dixx b’ wahda hdejn l-ohra

Sadanitant ilhaq habbat il-krema friska zid il-mascarpone il-halib tal-coconut il-maghqud u ic-cikkulata imdewba li tkun birdet .

Habbat tajjeb sakemm tifforma krema lixxa u sabieha

ferra ftit minn din il- krema fuq il-gallettini.

Irrepeti il-process sakemm ikollok zewg saffi gelletini u tlett saffi krema.

Ferrex il-coconuts fil- wicc u zejjen kif tixtieq inti.

Kessah jekk possibbli ghal matul il-lejl .

Ingredients serve 4.

2 tablespoon olive oil

2 skinless boneless chiken breasts, thinly sliced

2 cloves garlic , crushed large diced

200gr French beans,,

1.5litres chiken stock

juice of 1b lemon

1/2 tsp tomatoes diced

1/2 chilli powder

1/4 tsp chipotle chilli powder

1 avocado , peeled stoned and cubed

2 tablespoon chopped fresh coriander

2 tbsp chopped fresh coriander

200gr tortilla chips , broken

55gr cheddar cheese , grated

method

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

Heat until simmering , then reduce the heat to low for a furthur 20 minutes

Ingredients

55gr butter

2 onions chopped

1 small turnip cut in small dice

2 carrots finely sliced

1 eating apple cored peeled and chopped

2 tablespoon mild curry powder

1.2litres chiken stock

juice of 1 lemon

175gr skinless boneless cooked chicken , diced

2 tablespoon chopped fresh colander plus extra to garish

salt and pepper

55gr cooked rice to serve

Method

1. Melt the butter in a large saucepan over a medium heat . add the onions and saute gently for 5minutes until soft but not brown.

2. Add the turnip , carrots and apple and continue to cook for a further 4minutes .

3. Stir in the curry powder until the vegetables are well coated , then pour in the stock . bring to the boil cover and simmer for 45minutes . Season well with salt and pepper and and add the lemon juice

4. Remove the saucepan from the heat and leave to cool slightly . transfer to a food processor or blender . in batches if necessary and process to a puree . return the soup to the rinsed out pan and heat until the chicken is piping hot .

5. Place a spoonful of rice in each serving bowl and pour the soup over the top . Garish with coriander and serve imediately .

Ingredients serve 3

500gr gizzards

500gr flour

1 litre chiken stock

1 bay leaf

600gr buttermilk (store bought

2 tsp sweet paprika

2 tablespoons black pepper

200gr Mayo

1 tablespoon red miso

Juice of half a Lemon

Salt and pepper

Method

Wash the gizzards and place in a pot , cover with chiken stock add bay lead and bring to a boil . Turn to a gently simmer and cook for one and a half hours . Remove from water and cool under cold water , mix buttermilk with paprika and some seasoning .

Submerge gizzards buttermilk and leave to marinade overnight . Prepare a pot with canola oil for deep frying pan -mix flour and some seasoning and paprika. Coat gizzards in the flour well shaking any excess . Once the oil reaches 190/c or 200/c cook in smsall batches until crispy . mix mayo with lemon juice and misco well . check for final seasoning , serve with mayo

Ingredients

250gr salamun smoked

250gr gobon artab Soft cheese

Basla imdaqsa imqatta irqiqa hafna

Tuffieha hadra mahkuka

Qoxra ta lumija mahkuka Fina

caviar iswed jew/ Ahmar jew orangio

Ftit  weraq tat-tursin jew hxejjex friski

Method

Idlek 4 skutelli zghar bi ftit zejt u iksihom bil-cling film u halli ftit zejjed il-barra

Erga iksi l-iskutelli bi strixxi tas-salamun u halli nzejjed fun barra .

Go skutella Kbira hallat sew flimkien il-gobon, il-basla, it-tuffieha u il-qoxra tal- lumija.  

Poggi it-tahlita fuq is-salamun u aghfas l-isfel kemm tista

Itwi fuq is-salamun u aghfas kemm tista l-isfel.

Aghlaq kollox bil-cling film zejjed

Kessah il-bragioli fil-frigg ghal matul il-lejl

Servi individwalment fuq 4 platti wara li tkun nehhejt il-cling film

Zejjen bil- caviar fuq kull bragiola tas-salamun

Zid xi weraq tat-tursin jew hxejjex ohra biex izejjen il-platt.

Ingredienti

280gr spaghetti mghollija

200gr mushrooms

150gr bejken

300gr ricotta

50gr gobon tal-hakk

2 bajdiet

Basla

Nods kuccarina Kari

Mgharfa zejt taz-zebbuga

Method

Imma borma kbira bl-ilma

Thalli l-ilma sakemm ibaqbaq

Sajjar l-ispagetti.  Sakemm qed isiru l-spaghetti nadfdaf u qatta’ il-mushrooms.

Qatta il-bejken u qaxxar u qatta il-basal. Sahhan f’tagen bi  ftit  zejt.

Aqli il-basla u il- Kari , zid il- mushrooms u il- bejken u kompli aqli ghal hmistax  il-minuta ohra. Saffi l- ispagettini , itfa it-taken u fi skutella Keira itfa’ l-ricotta, il-gobon tal-hakk, il-bajd, l-spaghettini, it- tahlita tal- mushrooms u hawwad sew .

Aqsam it-tahlita f’ erbgha u fforma pulpetti . Aqlihom sakemm jiehdu il-kulur u servihom shan.