Ingredienti  

400gr penne

1 mgharfa zejt taz- zebbuga

1 basla kbira , imqatta

3 sinniet tewm , mithunin .

1 bhar ahmar kbir , imqatta

445gr cicri imlahlah u imnixxef

8 tazzi weraq spinaci frisk

1 tazza Brodu tat-tigiega low salt

½ kuccarina qoxra tal-laringa mahkuka

¼ kuccarina sage niexef

¼ kuccarina nutmeg

1 kuccarina cornstarch  imhallta b’imgharfa ilma

Method

Sajjar il-penne f’borma bl-ilma sakemm jirtab. Nixxef sew.

Sadanitant f’ tagen non stick, sahhan iz-zejt sakemm jaghli imam taharqux, fuq shana medja.

Zid il- basla u it- tewm u sajjar okazzjonalment, sakemm il-basla tirtab , madwar 7 minuti. Zid il- bhar ahmar u sajjar hawwad okkazjonalment , sakemm il- bhar jirtab madwar 5 minuti .

Hawwad ic-cicri, spinaci, brodu, qoxra ta laringa, sage u in-nutmeg f’tagen u hallih itektek bil-mod sakemm l-ispinaci idub madwar 5 minuti. Gibu ibaqbaq hallat fih it- tahlita tal-cornstarch, u sajjar waqt li thawwad kostanti sakemm tigi ftit maghquda madwar 1 minuta .

Hallat il-penne u it-tahlita tac-cicri fi skutella kbira, hawwad biex tghatti,  Aqsam 4 skuteli u servi .

Ingredients serve 8

500gr ikapuljat dejf ta’ malta jew mili taz- zalzett ta’ malti

2 bottijiet polpa

2 bottijiet kidney beans jew black beans imhalta u minghajr l-ilma.

Bott sweetcorn

Hwawar taljani italian seasoning

Method

Go tagen fuwq nar medju poggi l- ikapuljat tal- majjal jew iz-  zalzett tal- malti

Hawwar kultant . Meta il-majjal ikun imsajjar bil-meraq jaghli go fih imbaghad naqqas in-nar Nehhi ix- xaham zejjed . sakemm jiftah jaghli u tektek ghal 5minuti ohra . Servi bi bziezen whole wheat . Jekk trid fuq il- hobz zid is- sour cream u il- gobon mahkuk

Ingredienti isservi ghal 6 persuni

4 imgharef butir mhux mielah

basla tal- busbies kbira imqatta

basla zghira imqatta

2 katrotti imqatghin

patta zghira

saghtar frisk u werqa randa

dada tat- tigieg

halib jew krema friska

bzar u melh

Metodu

Sahhan il- butir f’ borma kbira , zid is- saghtar , ir- randa il- bzar u il- melh zid id- dada tat- tiegiega u ghatti kollox bl- ilma zomm il- borma mghottija fuq nar baxx filwaqt li thawwad kultant x’ huin jirtab il- haxix nehhi il- werqa tar- randa u is- saghtar aghsar is- soppa fi blender u zid il- halib u ill- krema friska

Servi is-soppa shuna bil-bicciet tal-hobz fil-wicc .

Ingredienti

Fi skutella tal- majjal ta’ malta minghajr ghadma

3 imgharef dijon mustard

3 imgharef zokkor

2 imgharef meraq tat-tuffieh

2  imgharef worchesire sauce

Metodu

Fi skutella hallat il-mustarda, iz-zokkor, il-meraq tal-lumi u worchesire sauce. Il-bqija itfghu go borza tal-plastik kbira afghlaq il-borza sew u hallih jimarina mill- inqas 4 sieghat Sadanitant nehhi il- qalbha tat- tuffieh u qatta bi flieli nofs pulzier il-wahda .Idlek it-tuffieh bl-imarinah li kont erfajt go tazza . wara li jghaddi il- hin ta l-imarinar li kont erfajt tal-majjal nehhi il- borza u armi il- bqija tal- imarinar .. sadanitant sahhan il-forn ghal 160.c . pogi il-majjal go dixx non stick u itfa it- tuffieh .Sajjar fih il-forn sakemm il-majjal. Servi bil-patatta maxx.

Ingredients

A handfull of dried cramberries

a handfull of dried Apricots

walnuts

200gr mushrooms sliced

2 spring onions

sundried tomatoes

240gr Quinua

Method

Rinse and drain quinua before cooking , bring the water to the boil . ADD the quinua and reduce heat . cook for about 20 minutes . In the meantime cooked sliced mushrooms in a pan for a few minutes . Dice and prepare the other ingredients . When quinua is cooked drain well add some olive oil and season with herbs and let it cool You can serve it as a side dish or a main dish .

Ingredients

3/4 bananas ,

1 egg

1 teasepoon vanilla

vanilla essence

1/2 teasepoon baking powder

1/3 cup blueberries

Method

Blend all the ingredients except the blueberries blender until smooth

If the mixture is too thick into the mixture serve on their own or with toping of your liking

Ingredients

2 large skinless boneless chicken breasts about 1,1/2 lb total

3 tablespoon diamond crystal or 31/2 tablespoon

1 lemon halved

2 tablespoon dijon mustard

6 tablespoons extra virgin olive oil

6 tablespoon extra virgin olive oil

8 oz green beans trimmed

1 large of lettuce

1 small bunch chives sliced

1 cup basil leaves

1 cup peperoncini

1 avocado , thinly sliced

1 bunch radish trimmed halved

Method

1. Place chicken in a large saucepan and pour into 4 cups cold water to cover add 3 tbsp .

Morten cosher salt diamond cystals or 31/2 tsp . Bring to a gentle boil over medium heat then immediately urn over chicken with tongs . Pot cover, remove from heat and let chicken sit until an instant read thermometer inserted in the thickest registers 1505-10 minutes depending of the thickness of breasts . Tranfer chicken into a cutting board and let to rest for 10 minutes .

2. meanwhile squeeze lemon halves into a medium bowl . Whish in mustard , then gradually steam in oil , whisking constantly until dressing is thick and embolized . season with salt and pepper .3. Using a rolling pin whack green beans on a cutting board until skin split and soften but not pulverized . 4. Transfer beans to a medium bowl and drizzle with 2 tbsp dressing . Massage beans with your hands and chives and basil . Arrange on a platter 5. Separate lettuce in another medium bowl and chives and basil . Arrange on a platter . 6. Toss radish – pepperoncini and 1 tbsp dressing in the bowl season with salt . slice chicken 1/2 inch thick season with pepper . Arrange chicken , green peas and avocado on a platter . Arrange chiken radish salad , green beans and advocado on platter as reduce as desired . Serve remaining alongside .

Ingredients

1 lb spagetti

2/3 cup

kosher salt

1 large bunch asparagus trimmed thinly sliced on a deep diagonal

4 garlic cloves

3 long stipes lemon zest

1/2 crushed red pepper flakes

8 large basil leaves

2 lemon halved

2 oz parmeasan finely grated , about 1 cup + parmesan grated about 1 cup + more for dressing

method

Cook pasta in a large pot of boiling salted water stairing occasionally until al dente

Drain pasta reserving 1,1/2 cups pasta cooking oil . Meanwhile heat in a large oven on a heavy pot over medium until simmering . Add asparagus season with salt and cook stirring often until just beginning to take on color about 1minute . Add garlic lemon zest and red pepper flakes and cook stairing until vagrant about 30 seconds . Remove from heat and let sit until the pasta is done . Add pasta and basil to top with asparagus mixture to return mixture and heat until to medium high heat Add pasta and basil to pot with asparagus mixture to return to medium high heat . Squeezier juice from both lemons in pot and add 2oz . parmesan and 1 cup reserving pasta and adding more pasta liquid unthermalized and pasta is coated for 1 minute . Taste and season with more salt if needed Divide pasta among bowls and season with more parmesan .

Ingredients

1 lb taghliatelle

kosher salt

11/2 cups shelled fresh peas or frozen peas

1/2 unsalted butter

6oz prosciutto thinly sliced

16 sage leaves

2 oz. parmesan finely grated about 1 cup +more for serving

method

Cook pasta in a large boiling salted water , stairing occasionally and adding peas about 2minutes before pasta is done until al dente . Drain pasta and peas reserving 11/2 cups pasta cooking oil .

Meanwhile heat butter in a large oven or other heat pot over medium until frothy. Tear prosciutto slices into bite sized pieces and add to pot along with sage . Cook stirringly occasionally until piusiutto is golden brown and begin to crisp about 4 minutes

Remove from heat and let sit until until pasta is done.

Add pasta peas , parmesan, 1 cup reserved pasta. Add pasta peas and 1 cup reserved pasta cooking liquid and sit until pasta is done . Add pasta is done . add pasta and begining to chisp to return to medium heat . cook tossing to prosiutto cooking liquid if needed and saucy and season with more salt if needed . divide pasta emong bowls on top with with more parmeasan .

Ingredienti

2 kikri weraq tal-habaq

2 imgharef gewz jew pine nuts

1/2 kikra zejt taz-zebbuga.

1/4 kikra gobon parmigjan jew grana Padano mahkuk

1/2 kuccarina melh

Metodu

Naddaf sew il-weraq tal-habaq. Nehhi xi zkuk li ikun hemm. Poggihom go food processor flimkien mal-gewz jew il- pine nuts u it-tewm imqaxxar. Zid ukoll il-melh.

Haddem sew il- food processor. Waqt li dan ikun ghaddej, itfa’ bil-mod il-mod iz-zejt taz-zebbuga sakemm tara li fforma sauce lixxu sabih bil-kulur hadrani. Aghlqu sew fil-vazett u poggih gol-frigg sakemm tigi bzonnu. Kemm tista ikun uzah mill-ewwel. l- aktar mod tradizjonali kif tuza il- pesto huwa ma’ platt ghagin tajjeb .

Kemm tghalli l-ghagin u thawwad il- pesto mieghu. Immatista tuzah mal- hobz u forsi ftit irkotta u gobon u taghmilhom towst . jidhol f’ hafna ricetti ohra ladarba tkun thobbu .

Ingredients

one and one forth extra virgin olive oil

1 garlic clove , smoked

1 oz mixed herb leaves such as rosemary , sage , thyme and mayoram . All these herbs are used only in 1 heaping cup only .

1 tsp fennel pollen . (optional).

Pinch of crushed red pepper flakes .

5 cups spring leaves (such as arugula dandelion or a brokkoli rabe leaves)

1/2 tsp kosher salt + more

6 cups herb leaves , mint , basil, celery and parsley .

500gr fusilli (spiral shaped pasta and some grated cheese for serving).

Method

Heat 3/4 cup oil in a pot over medium until simmering. Add garlic , fresh herbs , red pepper , and cook stiring often until oil around garlic begin to turn brown . Add spring greens and the other herbs seaso with a couple of pinches of salt and pepper . Scarpe herb mixture onto a rimmed baking sheet spread out and let cool slightly reserved hot .

Transfer herb mixture to a blender or food processor and add 1/2 salt and the remaining 1/2 cup oil on high speed until you made a course puree . Taste pesto and season with more salt if needed . Drain pasta cooking liquid . Scarpe pesto back into reserved pot and 3/4 cooking liquid . Set over medium – low heat and cook tossing until liquid is needed . Season to taste with more salt if needed . Divide- pasta among bowls . Using a vegetable peeler , shave cheese onto pasta.

Ingredients

1 tbsp sugar

one and one half or salt

188gr all purposer flour + more for dusting

12 chilled unsalted butter cut into 1/2 pieces

4 tbsp unsalted butter , divided

1 large onion , thinly sliced

8 garlic cloves thinly sliced

salt

12 scallions thinly sliced on a deep diagonal

2 tablespoon Dijon mustard

2 fresh ground black pepper

Method

Whish sugar, salt and one and one half cups flour in a medium bowl to combine . Add butter and toss to combine. Using your hands and working quickly , rub and smash butter into flat , irregular pieces. Drizzle 1/3 cup cold water over the mix and smashing in butter until dough mostly comes together be dry. Turn out dough on a lightly flavored surface Working quickly and using a rolling pin and your hands press dough together to form a mass. Roll dough into a rough square about 1/2 thick . fold in half into a rectangle then once again to make a small squares. Press down to the dough with the rolling pin and make it hold together. Roll dough once more to make a rough square about 1/2 inch thick . Repeat folding process taking your time to make it neat as this will be the final fold. Using rolling pin gently flatten dough rolating as needed to make a 6 inch disk .

Dust surface with more flour and roll disk into a 14″ diameter circle or oval about 1/8″ thick Fold dough in half then in hald again to make a rough triangle (this will make it easier to move). Slide onto a parchment lined baking sheet and unfold . Chill when you make the filling . Dough can be made 3days ahead . Wrap 6 disk thightly and chill when ready to roll out .

Place a rack in the middle of the oven – preheat 375/c. Heat 3 tbsp butter in a medium skillet over medium until foaming for about 1 minute . Reduce heat to medium low , add onion , garlic and salt and stir to combine . Cover and cook stairing occasionally until onion is tender and just beginning to brown 6-8minutes . Uncover and continue to cook , stairing occasionally and adding a splash of water if onion begin to stick until golden brown until spots , about 5minutes more. Transfer onion mixture to a plate, reserve skillet . Melt remaining 1 tbsp butter in reserved skillet . no need to wipe out , over medium heat . Remove from heat and add scallions and remaining 1tsp salt.

Remove dough from refrigerator and using a small offset spatula or a spoon spread mustard in a thin layer over dough leaving 2 “border around the edges . Scatter onion mixture over mustard and skillet with parmesan season with pepper . Cutting the edges of dough to the start of the mustards of the filling make slits in border of galette at 3″intervals . Fold flaps all over filling slightly overlapping . Scatter scallions over .

Bake galette until crust is deeply golden brown and scallions are lightly charred 45-50minutes . Using parchment paper, slide galette into a cutting board and cut the wedges . Onion can be cooked 3 days ahead , transfer to an airtight and be assemble 1 hour ahead . chill .

Ingredients serve 4 , cooking 28minutes only

340 gr corned beef

200gr 2 bags tipiak express couscous

1 small shallot , finely chopped

2 eggs

1 knor chicken stock cube

2 teasepoon grated parmesan cheese

2 tbsp tipiak breadcrumbs fresh parsley finely chopped

2 tsp olive oil for frying

20gr plain flour for coating

Method

Bring 1 litre of water to a boil in a saucepan , add the chicken cube and when it dissolves add the couscous bags. Remove the tipiak express couscous from the bag and place it in a large bowl. crumble the corned beef and add it to the couscous together with the shallot , parmesan Tipiak breadcrumbs and parsley . Season to taste and mix well . then combine everything with the eggs . form into small patties and coat them with the flour .

Fry on a medium heat for 4 mins per side .

Ingredients

1/2 cup unsalted butter cut into 8 equal pieces

1 cup 125 all purpose flour

1/2 cup buckwheat flour

1/4 tsp baking powder

1/2 teasepoon baking soda

3/4 salt

3/4 packed light brown sugar

1/2 granulated sugar

1 large egg

1 tablespoon vanilla yolks

6 oz. bitter sweet chocolate 65/cent/-75/cent coarsely chopped

heat butter in a small saucepan over the lowest heat possible until melted you ‘ don’t want to splutter or brown about 5 minutes . Meanwhile whisk on both flavours , baking powder , baking soda and 11/4 tsp salt in a medium bowl

Scarpe butter in a large bowl and add brown sugar and granulated sugar into sugar about 30 seconds . Add egg then egg yolks about 30 seconds . Whish vigorously until butter is absorbed whish in vanilla . Mixture should look much lighter in color and be almost cream . Add dry ingredients and use a rubber spatula or wooden spoon to stir until just. Incorporated and almost dry streaks remain . Set aside a handful of chocolate then add remaining chocolate to batter. Gently mix just to evenly a kitchen towel a silicone lid or plastic wrap also works and chill 2 hours . Place racks in upper and lower thirds of oven . Line a 2 baking sheet of oven preheat to 375’c . Line 2 baking sheet with parchment , using a tablespoon scoop out 2 tablespoons portions of dough. Roll into balls and gently mix just to evenly distribute . cover bowl in a kitchen towel a silicone lid or plastic wrap also wrap and chill for 2 hours

Place rocks in upper and lower third of oven preheat to 375/c . Using 2 baking sheet portiouns of dough and place on each baking sheet spacingly evenly. Using a tablespoon scoop out 2 tbsp , portiouns of dough and place 5 of each baking sheet spacing evenly . Roll in to balls and gently press 2-3 pieces of reserved chocolate on top of each one . it’s ok to jam the chocolate there’s some pieces can be evenbe vertical . cover and chill any remaining dough .

Bake cookies roatating baking sheets top to bottom and front to back halway through until edges are golden brown and centries are puffed 8-10minutes . Working one at a time pull baking sheets outand tap lightly on the stove and tap tom deflate cookies . Sprinkle with diamond crstal kosher are too large . Let cookies cool on bbaking sheet 5minutes then transfer to wire racks and let it cool . Cookies can be made 3 days . let cool store upright or room temperture .

Ingredients makes 25-36 bars .

Cooking oil vegtable oil

1 cup all purpuse flour

83 gr sugar

1/3 cup sesame seeds

salt

2 large egg yolks

butter scotch

250gr light brown sugar

1/2 cup chilled unsalted butter cut into 8 pieces

3/4 heavy cream

65-75per cent cacao

toasted sesame seeds

method

place a rack in the middle of the oven preheat to 350/c . Lightly coat a 9*9cm or 8*8cm baking pan preferable metal with non stick spray . Line a parchment paper leaving overhang on all sides . whish flour powered sugar sesame seeds and salt in a medium bowl .add butter and toss to coat.

Using your handswork in butter until pieces are about pea sise . Using a spoon mix in yolks . Dough shold hold together when squeezed .

Scarpe dough into prepared pan and gently press into the even layer . Prick dough with a fork in several spots. Bake shortbread until golden brown 24-28minutes if using a glass dish. Let cool slightly.

While shortbread is cooling heat brown sugar and butter whisking constantly in a heavy until butter is melted in a heavy medium saucepan about 3minutes . Whisk in cream and salt . Bring to a boil and cook whisking constantly until butterscotch is thick enough to coat a spoon. . Remove from heat and Tahiti and vanilla and whisk until incorporated and smooth . Pour butter squash over shortbread and till pan to distripute evenly . Chill and set .

Place chocolate in a heatproof bowl set in a saucepan of gently simmering water .

Heat stiring often intil melted and smooth . Pour over buttersquash and spread even to edges of pan of pan . chill until chocolate is firm 2hours . Using parchment paper overhang pull bars out of pan and set on a cutting serrated knife slice into 25-36pieces . Bring to room direction before serving . Bars can be made 4 days ahead . Store airtight at room temperture .

Ingredients

vegetable oil (for pan)

3 medium carrots , peeled into pieces

130gr raw pistachoes or (1 cup)

3 large eggs room temperture

(1/4 cup / 50gr) granulated sugar

one and 3/4 baking powder

1/4 baking soda

one and one al ground cinnamon

one and one forth kosher salt

(one and one half 188gr) all purpose flour

1/2 carrot juice

1/2 heavy cream

glaze and assembly

1/2 carrot juice

1/2 cup heavy cream

1/2 cup granulated sugar

1/4 kosher salt

2 tablespoon unsalted butter

method

Grate carrots on a large holes of a box grater . Measure glass and place . Measure 21/2 lightly carrots for another (lightly packet 250gr reserve remaining carrots ) use like ratikal

set a fine mash sieve over a measuring glass and place next to stove . Heat butter in a medium saucepan over medium until foam for 2minutes .

Add pistachios and and cook , stairing often until butter browns and nuts smell toasts y, about 5minutes about 5minutes . Butter will get very foamy and will be heart to see what going on, so once the foamy is golden brown remove pan from heat every . Pour mixture through prepared sieve scarping in all the brown bits . set nuts and butter inside . Crack eggs into a large bowl adding brown sugar , granulated sugar b, baking powder , baking soda , cardamon , cinnamon and salt . Using an electric mixer on high speed beat 3minutes mixture should be thick , pale and increase in volume . Decrease speed to medium high and granulated stream in reeserved brown butter including brown bits . Beat and combined . coarsely chop reserved pistachoes . Using a spatula fold in flour until almost complete combined , then add nuts and carrots and continue to fold until everthing incorporated Scarpe butter into prepared pan smooth surface . Place on a cleaned smooth surface and give it a fast 360’cspin . This pushes in a cleaned smooth surface and this pushes the batter up the sides and minimize doing through baking . Bake cake until deeply browned ono a tester insrted inserted into the center comes out clean . Run a offset spatula of butter knife around perimeter of cake to leesen . Place a plate unpside down and invert cake cake onto plate REmove parchment paper Caake can be baked 1 day store tightly at room temperture

Ingredients make about 225gr

225gr plain flour

2.5ml plain salt

100 margerine or half butter

half lard

flour for rolling out

Method

Sift thhe flour and salt into a bowl , then rub on the margerine until the mixture resemblesfine breadcrumbs

add enough cold water to make a stiff dough press the dough together with your fingertips . if time permits wrap a greese proof paper and rest in the fridge for 30 minutes to use roll out on a lightly flavoured surface

whole meal variation

although wholemeal flour can be used on its own this does not create a rather chewy pasty . using 100gr each of plain flour gives a very satisfactory results

Ingredients makes about 350gr

225gr plain flour

45gr butter

25gr caster sugar

150pint milk

method

Put the flour into a bowl. Rub in butter until the mixture resembles fine breadcrumbs , then stir in the sugar. Bring the milk to the boil in a small saucepan .Add the boiling milk to the flour mixture and kneald until smooth . Use at once by rolling out thinly on a lightly floured surface

Ingredients

Treckle filling

1 tablespoon raspberry jam

Small quantity sweet pastry

Chocolate moose

For the treckle filliing

85 gr fresh white breadcrumbs

60gr ground almond

200gr cream

300gr golden syrup

200dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . roll out the sweet pastry about 0,5thick and cut with a round cutter and press it into the mould carefully

Preheat the oven to 180 degrees celcius gas mark 4 .

Spread the jam into the bottom . spoon the tgreckle filling and place four to six pecans on top . Reduce the oven temperature to 150gas mark 2 and bake for 30 minutes depending on the tart sise .

For the chocolate moose .

Bring the cream to the boil . pour it on the chocolate and whisk the hands all the chocolate and whisk by hands 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 each tart and decorate with golden leaf .

Ingredients

One and and olive oil divided

½ yellow onions diced 8 ounces lean

8 ounces lean

Method

Put everything in a pan and fry till brown