Ingredients

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

Method

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

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

Method

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-riceta tista sservieha kemm shuna kif ukoll kiesha mill-frigg.

Ingredients

Bott halib maghqud 

480gr krema whipping cream jew double cream

400gr frawli , friska jew tal-friza

Method

Ghaffeg il-frawli go skutella u poggiha f’genb.  Zid il-bott tal-halib li tkun kiesha hafna biex il-krematitla sew u tibqa wieqfa

Zid il- bott tal- halib maghqud mal- mkrema giet  maghqughda u kremuza . zid il- frawli mghafga u hawwad kollox . Zid il-frawlimghafga u hawwad kollox b’ imgharfa twila . Poggi it-tahlita go kontenitur u ffriza ghal madwar 4 sieghat.  Qabel isservi il- gelat tajjeb li tohorgu mill- frizer madwar 15 il- minuta biex jilhaq jirtab ftit .

Varjazzjonijiet Tal- vanilla . Minflok frawli tista tuza essenza tal- vanilla pod u tuza iz- zerriegha taghha .

Tac-cikkulata minflok il- frawli tista tholl 200gr cikkulata

Tal-hawh . Minflok il-

frawli tista tuza l- istess ammont ta’ hawh imma important li tholl madwar mis- siropp tieghu qabel tuzah .

Ingredients

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

Method

Poggi tagen fuq in- nar bi ftit zejt u meta jishon itfa xi kwart mill- bicciet tat- tiegieg 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 irepeti 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 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

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

Metodu

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-salamun.

Ingredients

1* rectangular thin pizza dough base , average weight 400gr

125gr mascarpone chese

200gr smoked salamon

cherry tomatoes *approx 10-12

100mozzarella for pizza

dill

method

Preheat the oven to 180degrees celcius.

OPen up the pizza base and keep the base on a baking paper to save on washing your pizza base .

Spread the mascarpone exvenly in a thin layer over the pizza base .

Wash and slice the cherry tomatoes into a thin layer over the pizza base

Wash and slice the cherry tomatoes into halves and spread over the mascarpone.

Add a layer of mozzarella

Throw in the oven till you see the base is cooked .

Distribute the salamon slice evenly over the cooked pizza and add a pinch of dill .

Slice and serve .

ingredients , serve 4

155gr firmly packed brown sugar

170gr plum jam

1 tablespoon fresh orange juice

6 whole star anaise

7kg whole leg ham on a bone

whole cloves to decorate

250ml water

star anaise extra to decorate

method

preheat oven to 180 . place the oven shelf in the lowest position and remove the other shelves. Line a large roasting baking paper .

Place the sugar jam , orange juice over low heat . . cook stairring for 3 minutes or until the sugar dissolves . Set aside to cook the shanks in a zig zag patern about 10cm from the end.

Carefully run a knife under the rind around the edge of the ham . carefully lift off the rind in one piece by running your fingers between the rind and the fat .

Trim the excess fat from the ham leaving a 1cm cover all over . Trim the excess fat from the ham leaving a thick covering all over . Use a knife to score the fat in a diamond patern about 5cm apart and 5cm deep . Stud the centures of diamonds with cloves and pour the water in the prepared pan . Place the ham on a wire rack in the pan. Wrap the shanks in foil . Pour half the glase over the ham and brush to coat .

Bake for 30 minutes . Brush the ham with the remaining glase reserving the star anaise and the extra star anaise . set the ham aside for 15 minutes to rest before covering . transfer to a serving platter .

ingredienti

12-15 tubu tal- kannelloni

zejt taz- zebbuga

brungiela mqatta bicciet kwadri

225gr spinaci

3 sinniet tewm imqatta fin

kuccarina kemmun imfarrak

100gr faqqiegh “mushrooms ” imqatta’

Bzaru ahmar minghajr zerriegha u imqatta

Ghaz-zalza

mgharfa zejt taz- zebbuga

basla imqatta ‘

2 imsiemer tal-qronfol

800gr “1kg” tadam frisk imqatta’

3 meraq tat-tadam

2 werqiet habaq

70gr gobon tal-mozzarella

metodu

Sahhan l-forn ghal 190

F’tagen bi ftit zejt, itfa l-brungiel u sajjar f’ temperatura medja ghal 5 minuti/6minuti . zid l-ispinaci, tewm, faqqiegh , bzar u kemmun u sajjar ghal xi 5 minuti . KIf isiru , dahhal l- ingredienti fit- tubi tal- kannoli u poggihom f’ dixx tal- forn .

Jekk trid fl-istess tagen, aqli il-basla u it-tewm bi ftit zejt . zid il-meraq tat-tadam u il- habaq u sajjar sakemm jaghlu . issa halli kollox itektek ghal 10 minuti. kif ikun lest ferra it- tubi tal- kannelloni . Fil-wicc, itfa l-mozzarella fil-forn ghal xi 30-40 minuta sakemm il-wicc jihmar .

Ingredients  

4 servings

Ingredients isservi ghal 6

450gr spinaci

4 imgharef zejt taz- zebbuga

8 basliet homor imqatta irqiq

2 sinniet tewm mithuna

2 bajdiet ta’ daqs medju

175gr irkotta

150gr feta

3 imgharef imfawrin parmigjan mahkuk

Mgharfa naghniegh frisk imqatta irqiq

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Method

Melh u bzar mithun frisk

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux fonda tal-forn biex tishon, u poggi it- turtiera biex tishon.. meta tkun hrigtha l- ilma li fi skutella li tiflah is-shana . Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr .   Saffi fi passatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr . Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur .  Meta tkun hrigtha l-ilma li stajt tap tap l-ispinaci b’ tissue; poggiha fuq board ta l-injam u qattaghha .   Itfaghha f’genb.  Sahhan mgharfa zejt taz- zebbuga f’tagen .  Zid il-basla l-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred. Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .  Iksi it-turtiera f 4 folji tal-ghagina filo. Fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo. Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera. Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.   Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.  Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub.  Fuq il-mili u idlikhom bit-tahlita tal-butir Ghaffeg iz- zewg iz- zewg folji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew . Roxx ftit nocemuskata fil-wicc.  Poggi it-turtiera fuq il- folji tal-forn . Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh .

Ingredients

 Peeled prawns

 50ml double cream chopped parsley.

Salt and pepper to taste

 Tiger prawns

For the sauce 150ml extra virgin olive oil.

2 shallots cloves peeled and finely chopped finish minced herbs and chives chopped grated zest and juice of 2 lemons

Method

Blend the prawns with cream and parsley and season to taste. Set the set the mixture aside and keep and season.

Set the mixture aside and keep chilled.

Roll out the pasta dough until it is paper thin and cut into the 6cm cutter.

Place the spoonful.  Of the chilled prawn mixture on half of the circle with a tiger prawn and then close with another layer of dough.

Make sure the edges are sealed well so no filling breaks out during cooking cook the ravioli for three or four minutes until tender to make the sauce first, heat the oil and then remove it from heat.

Stir in the shallots garlic herbs, lemon juice and tomatoes. Drain the pasta and spoon the warm sauce over the top. Smeared chicken with half lemon 

Ingredients serve 6 .

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 pintts well –flavouredham 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 .

Ingredienti isservi 4.

2 brungieliet imqatta ftieli hoxnin

3 imgharef zejt taz-zebbuga 

Mnehhija

300gr ghadz homor maqsumin min-nofs u biz-zerriegha imnehhija

300gr ghadz mahsula

250gr tadam zghir cherry tomatoes maqsumin f’erba’ 

5 imgharef zejt taz-zebbuga extra virgin

2 imgharef hall tas-sherry

200gr gpobon feta bit-tewm

30gr kosbor frisk , imqatta  ,

Mgharfa zerriegha tal-girasol mohmija

Metodu

Idlek il-ftieli tal-brungiel biz-zejt taz-zebbuga u roxx il-bzar u il-melh. Jekk il-ftieli ikunu kbar wisq aqsamhom min-nofs. Sahhan tagen– gradilja u sajjarhom ghal madwar 3 minuti fuq kull naha. Hallihom jibirdu . Poggi in-nofsijiet tal-bzar fuq tustiera u ahmi that grill jahraq sakemm il-gilda jiggemmed u tibda tiela il-bziezaq . Nehhi mill-forn u meta jibirdu zejjed li tkun tista taqbadhom b’ idejk nehhi il-gilda, aqta fi strixxi twal u warabhom f’genb.  

Tektek l-ghadz f’borma ilma jaghli ghal 20-25 minuta sakemm isiru . Saffi mill-ilma u hallihom jibirdu ftit.  Poggi fi skutella sakemm it-tadam, il-brungiel u il-bzar . Hawwad bil-mod biex ihallihom thallat kollox . Ghad-dressing poggi iz-zejt taz-zebbuga u il-hall f’borma zghira u sahhan sakemm it-tahlita tkun se tibda itajjar madwar 5 minuti. Zid it-tahlita tal-ghadz u il- haxix u hallat sew. Farrak il-gobon feta u roxx fuq l-insalata u hawwad bil-mod.  

Ezatt qabel isservi, zid il-kosbor u roxx il-girasol fil-wicc . zid il-bzar ghal gosti tieghek u servi.

Ingredienti isservi 6.

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

Metodu

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l-ikel sakemm kollox isir trab . hallat mieghu l-ghazel, il-meraq tal-laring u iz-zejt.

Poggi il-kustilji f’ turtiera jew tnejn, basta ikunu f’ saff wiehed . Roxxhom fuqhom it-tahlita tal-hwawar u dawwarhom kemm tista biex tara li ikunu nksew sew. Sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu. Dawwarhom darba waqt is-sajran.  

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients

 4 cups all pupose flour.

4 tablespoon salt.

 4 tablespoon baking powder.

 2 tablespoon butter.

11/2 cup warm water.

Method

Mix flour salt baking powder, warm water to get soft but not strictly dough knead on lightly floured tablespoon for 45 minutes.

Divide into form tortillas.

Heat pan over medium high heat and brown 1 side and put them on the other serve them hot.

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 ,  

Fenugreek , cumin , Chilli, Cassia, ginger and pimentos  .

Method

Seaon 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

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 vegtables and a spoonfull of each sauce.

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

Staring on until onion softens. Add the chopped tomatoes and some tomato 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 red snapped 

200gr medium potatoes 

40g cherry tomatoes  

50g porcini mushrooms 

10g shallot 

20ml fresh cream  

4ml white wine vinegar 

15gr butter (unsalted) 

20 gr mustard cross 

15g aberigines

 Method

Clean scale and fillet the fish and remove all the bones.  Season with salt and pepper, squeese a little lemon juice and roll over. 

Wash the potatoes, with a small vegatbles knife; turn the edges to a bettle. Boil in water for 10 minutes until done. 

To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream, and reduce by half over a low heat and the fresh drill. And then pass through a chinoise.  Thickens with the butter over a low heat and place in the washed, cut cherry tomatoes and the fresh drill.  Saute the porcini mushrooms 

And add to the sauce. 

To make the garish slice, the aborigine into long slices and then shallow fry in the olive oil. 

Steam the fish for 10 minutes and then serve as a photo.