ingredienti

500gr sidra tat-tigiega

mgharfa zejt taz- zebbuga

mgharfa hwawar tal-cajun

meraq ta’ nofs lumija

basla imqatta f’ dadi

300gr ross

50gr piselli tal- friza

50gr”sweetcorn ” qamhirrun tal-friza

kebabs tal-injam

metodu

Aqta it-tigieg 24 dada u poggithom go skutella flimkien maz- zejt hwawar u lumi . Hallihom jimmarinaw fil-frigg ghal xi kwarta .

Xarrab l- istikek tal-kebabs fl-ilma . Sajjar ir-ross u lejn l-ahhar zid il-pizelli u il- “sweetcorn “qamhirrun , saffi kollox . dahhal id-dadi tat-tigieg u id-dadi tal-basla fl- istikek.

Sahhan tagen tal-grilja sajjar u sajjar il-kebabs ghal madwar 10 minuti filwaqt li thawwd ta’ spiss .

Servi mar-ross. servi shun.

Isservi 3 tuzzani

Ingredjenti

3 bananiet

2 tazzi rolled oats

1/3 Tazza zejt vegitali

 Kuccarina essenza tal-vanilla

Metodu

Sahhan il-forn ghal 175°C. Fi skutella kbira ghaffeg il-banana.

Hawwad fihom il-oats, tamal zejt u il-vanilla.

Hawwad sew u hallieha toqoghod ghal 15 il-minuta.

B’ kuccarina aqtab mit-tahlita u itfa kuccaina fuq karta tat-tisjir ungreased

Ahmi ghal 20 minuta fil-forn imsahan jew sakemm jigu ftit kannella.

Ingredienti isservi 2

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

Taghliatelle ghas-sahha tista tuza il-kannella

Metodu

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’bormau 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 .

2 Tbsp. clearing apple cider vinegar with the mother

1 tablespoon clear spring rice malt syrup and maple syrup

1 tablespoon fresh squeezed lemon juice

1/2 freshly squeezed lemon juice

1/2 tsp tumeric powder

1/2 Ginger powder or grated ginger

Dash of cayenne pepper powder

pinch of ground black pepper

Glass of hot water around 250ml

Method

Mix all the ingredients together apart from the hot water in a mug or a proof glass.

Slowly pour the hot water into the mixture and enjoy at your desired temperture . stir occasionally as the mixture mset at the bottom of the cup .

2 tablespoon . Apple cider vinegar

Ginger , Tumeric and black pepper .

2 tablespoon cleanspring rice malt syrup

2 tablespoon cleanspring tamari soya sauce –

single strength ‘ Using single strength for a lighter sauce , both in and texture

Vegan gyoza Dumplings

Mix all the ingredients together until on a pack .

Dip the Gyoza into the sauce while it’s hot

enjoy as a side dish with rice .

Ingredients

60gr walnutsroughly chopped

40gr pistachoes , roughly chopped

One and one half pistachoes roughly chopped

One and one half tbsp butter  Extra plus

1 smoked maltese sausage, diced

4 sage leaves

Zest of 1 vlemon

300gr dried taghliatelle

50gr parmeasan , shaved

 Bunch of parsley

2 tablespoon lemon juice

Salt and pepper

Method

In a dry frying pan over medium heat , toast the walnuts and pistachios until slightly coloured . Transfer to a plate and set aside.

In the same frying pan over high heat , cook the butter for a minute add the sage and maltese sausage and fry for 2-3 minutes, until the butter starts to brown & the sausage are cooked .

Add the lemon zest cream   

½ teasepoon salt & plenty of pepper . Stir for a couple of seconds so the sauce thickens a little. 

Remove from the heat immediately and set aside

Bring a large pan of salted water to the boil and cook the pasta until al dente .

Drain reserving some of the cooking liquid and place on a large bowl

Warm the sauce and add some of the reserved cooking water to thin it.

Add the sauce to the pasta, along the nuts . Parmesan shavings, and a knob of butter and parsley Stir in the lemon juice and serve .

Ingredients

4 garlic clove , minced

4 tablespoon caraway seeds

6 tablespoon olive oil 

4 thick pork chops on the bone

2 apples , quatered 2  onion , slices

4 tbsp apple cider vinegar

2 tbsp brown vinegar

4 tbsp  paprika

6 sage leaves

Handful of rasberries opitional

Salt and pepper

Method

In a large bowl, combine the minced garlic, caraway seeds,  3 tablespoon olive oil, sea salt flakes , & the pork chops . Cover and refregerate for at least 1 hour.

Preheat the oven to 180/c fan or gas mark 5 .

Put the cooked beetrooth , apples , onion , the remaining 3 tablespoon olive oil , vinegar olive oil , brown sugar , paprika , sage leaves , salt &pepper into the roasting tin , ensuring they lie in a single layer. Toss with your hands and roast in the oven for 10-15minutes .

Heat the frying griddle pan over high heat and color the pork chops on both sides . Season with salt & pepper as you go .      Put the grilled pork chops on top of the vegetables together with its cooking juices . Roast for another 20 minutes , the meat should be tender & cooked through . Add the raspberries at this stage if you are using them . serve with potatoes & couscous

Ingredients

200gr local prawns

Dash of olive oil

2 fresh garlic leaves

Salt and pepper

Garish with lemon slice

Fresh rosemary

Method

Clean all the prawns from the shell and cut into small pieces . Add the olive oil , chopped fresh garlic , strawberry , lemon juice

Salt and pepper in a bowl and mix togewther .

In a circular shape or berger press add the mixture together .

Transfer on a plate., and add the garish . Serve cold .

Ingredients

Non stick looking spray

1 cup uncooked Quinua dinner according to package directions

2 packs plain flour one and three forths milk divided

½ loosely package powder

½ teasepoon salt

¼ plain zero fat Greek yougourt

2 large eggs

1 teaspoon vanilla extract

4 tablespoon peanut butter

¼ tablespoon butter

¼ strawberry or tinned strawberries

Method

Preheat oven to 250°C.

And greese a standard 12 muffin tin with a non stick with a non stick cooking spray . In a medium sauce pan stir quinua and 1in milk .  Bring to the boil over medium heat . Reduce to a simmer cover and cook spray 10-15 minutes until quinua is tender and milk is absorbed

In a large bowl sugar baking powder and salt and which to combine

Flour , brown sugar , baking powder and salt and whisk to combine

In a medium bowl combine Greek yogurt , eggs , vanilla and peanut butter and mix well. Stir in the cooked quinua Divide bather among muffin cups

Drop a heaping ½ teasepoon of strawberry preserve in a better into each muffin tin on top of the batter and bake each muffin for 20-25 minutes until inserted a a tooth pick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries .

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat with he remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredients

1 cup raspberries tinned or frozen

One and one half cups low fat cottage cheese

2 cups rolled oats

2 large eggs

3 tablespoon granulated sugar

One teasepoon ground cinnamon 1 teaspoon vanilla extract

¾ cup milk

Powered sugar , honey (optional ) and raspberries .

Method

In a small bowl slightly mash raspberries with a fork . Preheat a large skillet or griddle to medium heat 275°C. In a large bowl combine cottage cheese , eggs, sugar , oats , cheese cinnamon and vanilla mix to combine . Transfer mixture to a blender along with ¾ until smooth . gently stir in mashed raspberries . Lightly greased preheated skillet . Pour 1/3 of the pancaked batter onto the skillet to cook for 2-3 minutes until bubbles begin to to form. Flip and allow to cook 2 minutes more until cooked through. Repeat witht he remainder batter. Warm among the remains 8 ounce glass of milk . top with additional berries powered sugar and honey if desired .

Ingredienti

250gr zebbug

250gr cicri tal- bott

2 sinniet tewm

6 imgharef zejt taz- zebbuga

.Jekk jogbok tista zzid bzaru ahmar

metodu

poggi kollox go food processor u fforma paste

din it-tahlita tista tuzaha mal-galettini , mal-hobz jew mal-pitta bread

ecc.

.

Ingredienti

500gr weraq tal- ispinaci friski

200gr ricotta

40gr gobon tal- hakk 40gr gobon pecorino mahkuk

6 bajdiet

2 paketti pecorino mahkuk

6 bajdiet

2 pakketti ghagina sfiljulata tonda jew retangulari

melh u bzar

Metodu;

Ahsel sew il- weraq tal-ispinaci u wara ghalihom ghal 10 minuti f’ ilma bi ftit melh

Wara saffi u hallieha toqtor ghal xi hin u hu hsieb li taghsarha b’ idejk fil-passatur

Go skutella hejji il-mili tat-torti ta’ l-Ghid billi thallat l-irkotta u 2 bajdiet imhabta u il-gobnijiet .

Itfa ftit melh u bzar u hallat sew

Wara hallat ukoll l-ispinaci.

Dellek di8xx bil-butir u ifrex l-ewwel ghagina.

Poggi il-mili fuq l- ghagina

Bil-qieghta’ tazza nadifa ghafas it-tieni ghagina u ghafas erba’ inhawi tat-torta fil-mili biex tifforma 4 speci ta’ toqbiet. Taqqab il-wicc b’ furketta

dellek il-wicc tat-torta bl- isfar u ghalaq u aghlaq mad-dawra kollha tat-torta .

Taqqab il-il- wicc b’ furketta

Dellek il- wicc tat- torta b’ isfar tal- bajda u ftit ilma imhabta.

Sajjar fil- forn 180/c ghal madwar 45minuta .

Ingredienti

300gr tarja

100gr zebbug iswed

40gr kappar

30gr prinjol

30gr zbib

melh u bzar

tursin frisk

zejt

Metodu

Qalli it-tewma f’ tagen.

wara zid il-kappar , iz-zbib u il-prinjol u sajjar ghal 3minuti

Sajjar it-tarja go borma bl-ilma u ftit melh .

Nehhi it-tewma mit-tagen

Zid it-tagen ftit meraq mill-ilma tat-toghlija tat-tarja

Itfa’ it-tarja msajra u it-tahlita tal-kappar u hawwad.

Zid iz-zebbug u hawwad mill-gdid , zid ukoll ftit zejt u qalli il-froga tat-tarja sa ma tihmar minn taht .

Wara dawwarha biex tihmar min-naha l ohra

Servieha shuna .

Ingredienti

6 imgharef butir

175gr dqiq plain

2 imgharef lewz mithun

2 imgharef zokkor fin

isfar ta’ bajda

mgharfa ilma kiesah

kwart ta’ kuccarina essenza tal-lewz.

Icing sugar mgharbul biex izejjen

Ghal wicc ;

115gr dqiq plain

kwart ta- kuccarina mixed spice

4 imgharef butir , maqtugh f’ dadi

4 imgharef zokkor

50mg flakes tal- lewz

Ghal mili;

675gr tuffieh

2 imgharef zbib jew sultana

Metodu’;

Biex taghmel l-ghagina, farrak il-butir billi tuza idejk jew food processor, sakemm it-tahlita tigi qisha frak tal-hobz .

Zid il-lewz mithun u iz-zokkor. Habbat l- isfar tal- bajd , ilma u essenza tal- lewz flimkien u hawwad mat- tahlita tad- dqiq biex tifforma ghagina . Ahdimha sakemm tilixxa gezwirha fi plastik u hallieha toqoghod f’ post frisk jew fil- frigg ghal madwar 20 minuta.

Sadanitant biex taghmel il- wicc , gharbel id- dqiq gharbel id- dqiq u il- mixed spice go skutella u farrak il- butir u iksi il- qiegh u il- gnub ta dixx li ikun 23cm . .

nehhi l- ghagina zejda u dahhal id- dixx fil- frigg ghal madwar kwarta .

Sahhan il- forn minn qabel fuq 190/375/c / gas 5 .

Qaxxar haffer u slajsja it-tuffieh irqaq.

Irranga is-slasja fid-bl-ghagina, ferrex ftit sultana jew zbib fil-wicc . It-torta tidher li mimlija izejjed izda waqt is- sajran il- mili jinzel .

Iksi it- tuffieh bit- tahlita li preparajt ghal wicc jiehu kulur dehbi u it- tuffieh jirtabu . Hallieha tibred ghal 10 minuti qabel taqlaghha fil- wicc

Hallieha tibred ghal 10 minuti qabel taqlaghha fil-dixx . Tista iserviha kiesha kif ukoll shuna . fil- wicc ghamel ftit icing sugar .

Ingredienti

2 koxox tat- tigieg , imsajra brodu jew mghollija.

nofs basla, imqatta irqiq

karottu mahkuk

tadama , imqatta irqiq

100gr ricotta

3 bajdiet imhabta

100gr gobon cheadar , mahkuk

100gr bacon imqatta irqiq bzar iswed

metodu

Naddaf il- koxox tat- tigieg . qatta sew il-laham taghhom . Zid l-ingredienti l-ohra kollha flimkien . hawwad sakemm tara li il-bajd u l-irkotta dahlu fl-ingredienti kollha .

Sahhan serw tagen u aqlieha miz-zewg nahat sakemm tara li hadet kulur dehbi u li ghaqdet . Servieha shuna go xi panina jew ftira midluka bi ftit pesto .

Servi ma l-Insalata friska.

Ingredienti

500gr ghagin mgholli al dente , bhal penne, fuzilli jew bebbux .

blalen tal- mozzarella imqatra mill ilma

2 laned kbar tonn taz-zejt

200gr tadam zghir maqsum min- nofs

100gr zebbug iswed , imqatta

habaq imqatta

zejt taz-zebbuga

bzar u melh

metodu

`Go skutella kbira hawwad flimkien it-tonn taz-zejt (nehhi iz-zejt) , it-tadam , il-mozzarella iz-zebbug u il-habaq.

zid l-ghagin li tkun ghallejt qabel. ferrex daqs 6 imgharef zejt taz-zebbuga. Roxx ftit bzar u melh skond gostik .

Hawwad sew b’ imgharfa ta l- iunjam sakemm tara li l- ngredienti thaltu kollha flimien.

ferrex it- tahlita go dixx . ahmi f’ forn moderat ghal madwar 20 minuta jew sakemm tara li il- wicc sar hamrani.