Ingredients

1 red fenso chile , seeded removed

3 garlic cloves ,

1 whole , 2 finely grated

1/2 cup roasted red peppers from a jar drained

2 tablespoon , red wine vinegar

4 tablespoon extra – virgin olive oil divided +more for drizzling

2,3/4 diamond crystal or 13/4 tsp mortan kosheer salt , divided

1,1/2 smoked paprika , divided

2/3 panko (japanese breadcrumbs

1 large egg

3/4 ground cumin

1lb cup whole milk greek yougurt

method

1. pure chile whole garlic clove , red peppers , vinegar , 3 tablespoon oil

1,1/2 diamond crystals or 1 ,1/2 morton kosher salt and 1 tsp paprika in a blender until very smooth . transfer piri – piri sauce to a small bowl

2. place a rack in upper third oven preheat to 450/c . using a fork , mix panko , 2 tbsp piri – piri sauce and 1 tbsp water in a medium bowl . add egg and mash with fork with home generous about 1 minute . let sit until panko is softened about 3 minutes .

3. Add finely grated garlic, cumin , 1 tbsp oil , 1,1/4 diamond crystal or 3/4 mortar kosher salt and remaining 1/2 tsp paprika and panko mixture and mix well . Add about one third of beef and gently work into panko mixture with your hands until well incorporated and no longer feels well .

Add about one third of beef and gently work with panko mixture with your hands until well , incorporated and it no longer gets wet . Add remaining beef and gently mix with evenly dispensed. Form a 12 2 ” diameter balls and space out evenly on a foiled rimmed baking sheet . bake meatballs 5 minutes , then turn on broiler . You can leave in the meatballs while the boiler heats up . Broil until golden brown on top andjust barely cooked through about 5minutes . Spread yougurt into plates and arrange meatballs cooked through . Drizzle with remaining piri- piri sauce and more oil

Sauce can be made 1 day ahead . Cover and chill

Ingredients

2 skinless black bass fillets

kosher salt

1 4*3 piece dried kombu Optional

2 tbsp sake or dry white wine

2 tablespoon soy sauce

1/2 medium head of Napa cabbage sliced leaves torn

4 oz. mixed mushrooms such as oyster , beech or militate , torn into pieces

2 piece ginger , peeled and cut into matchsticks

cooked rice (for serving)

1 tablespoon toasted sesame oil on a diagonal .

Method

slice each fillet into 3pieces . season all over with salt . set aside

combine kombu (sauce) sake , soy sauce , mirin and 3/4 cup in a medium dionabe or Dutch oven or large saucepan . Bring to the boil , then reduce , heat to low , layer cabbage stems to low . layer cabbage stems , then leaves in pot . Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until the fish is cooked through 8-10minutes . spoon some rice into bowls and top with vegetables and fish dividing evenly , ladle broth over .

Drizzle with sesame oil and top with scallions .

16oz can passion fruit

1 level tablespoonful 6oz 2 tablespoon orange squash

4 tablespoon

6oz sugar orange squash

4 tablespoonsfuls lemon juice

Method

1. Drain the passion fruit and make the juice3-4 pint of water

2. put the gelatine and sugar in a saucepan with half the liquid and bring to the boil stairing

3. Blend the flour with the rest of the liquid and stir into the gelatine mixture . Boil for 2-3 minutes stairing . Add orange squash and lemon juice cool until its consistency of beaten egg white . Mash the passion fruit and stir into mixture. Pour into the serving ash the passion fruit and stir into mixture . Pour into a serving dish and chill into the beaten mixture . An electric blender is ideal for beating .

ingredients

6oz prawns

21/2 tablespoon sherry

3 tablespoons oil

1/2 level teaspoonful salt

6 oz. bean sprouts

11/2 teaspoonfuls light soy sauce

Method

Soak the prawns in the sherry for 11/2 . heat the oil and fry the drained prawns for 2 mins and add the soy sauce and the salt .

Add the bean sprouts and fry for 1 minute and then add the soy sauce and sugar .

Mix and serve with plain boiled rice.

6 oz shelled prawns

21/2

Ingredients

250gr gelletini savoiardi (Lady fingers)

100gr xorb tal-coconut imkessah fil-frigg matul il-llejl

250gr mascarpone.

250gr krema friska, imkessah

50gr krema friska, imkessah

50gr coconuts

250gr coconuts

150gr cikkulata bajda, imdewba

metodu

Ipprepara dixx kwadru . Nehhi il-parti tal-halib tal-coconut li thun kessaht u ghadiet . Hallat il-likwidu li ikun fadal max-xorb .

Sadanitant ilhaq habbat il-krema friska , zid il-mascarpone tal-coconut li tkun fadal ghax-xorb . Xarrab il-gelletini. B’din it-tahlita tal-coconutil- maghqud u ic-cikkulata li tkun birdet . habbat tajjeb sakemm tifforma krema lixxa fuq il- galletini .

Irrepeti il- process sakemm ikollok zewg saffi gelletini krema.

Ingredienti

300gr dqiq

200gr butir

400gr irkotta

2 bajdiet

50gr prinjol

50gr prinjol

50gr zbab

50gr zokkor

ftit figel

ftit salvja

ftit zaghfran (Saffron)

ftit ginger

3 imgharef tursin frisk imqatta ‘

Metodu

1. Go skutella hallat id- dqiq , ftit melh u 125gr butir imqatta’ bicciet , farrak b’ subghajk u zid ftit ilma kiesah biex taghqad l- ghagina

2. Halli l- ghagina tistrieh fil- frigg ghal siegha .

3. Go skutella zghira poggi 3 imgharef tursin grisk imqatta ‘ , qatta ukoll il- figel , il-ginger u is-salvja .

4. Go skutella ohra farrak l-irkotta u zid bajda mhabta , iz-zbib u il-hwawar l-ohra .

5 iftah l- ghagina b’ mod regulari .

6. Ferrex it-tahlita tal-Irkotta matul l-ghagina kollha .

7. Bil-mod irrumblaha u xarrab it-tarf bl-ilma u aghlaq , dawwarha fit-tond u poggi go dixx midluk bil- butir u mfarfar mid- dqiq .

8. Ahmi il- forn b’ 180gradi celcius ghal madwar 40 minuta .

9. Fl- ahhar ohrog it- torta u ferrex iz- zokkor u il- prinjol fuqha u kompli sajjar ghal 2 minuti ohra.

Ingredienti isservi 8

115gr butir

225gr zokkor ismar

50gr dqiq self raising

Kuccarina mixed spice

Kwart ta kuccarina nocemuskata

2 bajdiet

Nofs kuccarina Kannella mithun

115Frak tal- hobz abjad frisk

175 sultana

175gr zbib

115gr currants

3 imgharef konfettura mqatta

25 lewz imkisser

oxra irqiqa ta’ laringa jew lumija

Meraq tal- laring jew lumija mizjuda bil- brandy rum jew sherry sakemm tilhaq 150ml

Metodu

1. Aghzel skutella poggieha go kartaztrazza madwar il-qiegh ta’ l-iskutella fuq il-karta strazza . Aqta ic-cirklu idilku bil-butir li qtajt fil-qiegh ta’ l- iskutella
2. habbat il- butir u iz-zokkor flimkien ma wisker sakemm jirtabu . Zid maghhom id-dqiq hwawar u bajd . kompli hawwad . Zid il-bqija ta l- ingredienti u hawwad sew . it-tahlita trid tkun ratba hafna
3. Itfa l-it-tahlita fi skutella fuq karta strazza u ccatja il-wicc
4. ghatti l- iskutella b’ bicca karta strazza ohra billi tqatta bicca tonda ohra ghal wicc.
5. Aqbad bicca karta strazza ohra u aghmel pieg fin-nofs. Iksi l-iskutella biha billi torbot il-karta strazza bi spaga ma’ l-iskutella. Irepeti il-process bicca foil. U orbot bicca spaga ohra ma’ l-iskutella biex tuzaha bhala handle minn fejn taqbad .
6. Sajjar il-pudina banju marijaghal madwar 6 sieghat . Iccekja spiss l- ilma . Jekk jinxef zidu bl- ilma jaghli.
7. Meta il- pudina u l- karta strazza tkun lesta u poggi ohrajn godda minn flokhom biex terga itieha saghtejn ohra fwar qabel iservieha . Hallieha toqoghod 5 minuti qabel taglaq l-iskutella

ingredienti isservi 8

6 imgharef butir

175gr dqiq plain

2 imgharef zokkor fin

isfar ta’ bajda

kwart ta’ kuccarina essenza tal-lewz

icing sugar mgharbul biex izejjen

ghal wicc imqarqac

115gr plain dqiq

kwart ta’ kuccarina mixed spice

4 imgharef butir maqtugh f’ dadi zghar

4 imgharef zokkor

50gr flakes tal- lewz

ghal mili

675gr tuffieh

2 imgharef zboib jew sultana

metodu

1. Biex taghmel l-ghagina farrak il-butir fid dqiq 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- bajda , ilma u essenza tal- lewz flimkien u hawwad mat- tahlita tad-dqiq biex tifforma ghagina . Ahdimha sakemm tilixxa , gezwirha fil- plastik u hallieha toqoghod f’ post frisk jew fil- frigg ghal madwar 20 minuta .
2. Sadanitant biex taghmel il- wicc , , gharbel id- dqiq u il- mixed spice go skutella u farrak il- butir maghhom . Zid iz- zokkor u il- lewz .
3. Iftah l-ghagina fuq wicc id- dqiq u iksi il- qiegh u il- gnub ta’ dixx li ikun 23cm .
4. Nehhi l-ghagina zejda u dahhal id- dixx fil- frigg ghal madwar kwarta
5. Sahhan il-forn minn qabel fuq 190/c gas 5 /375/F. Qaxxar haffer u Slajsja it- tuffieh rqaq . Irranga is- sjajsis fid- dixx bl- ghagina. Ferrex ftit sultana jew zbib fil-wicc . It- torta tidher li mimlija izejjed izda waqt is- sajran il- mili jinzel .
6. IKsi it- tuffieh bit- tahlita ghal madwar 25-30minuta jew sakemm il- wicc jiehu kulur dehbi u it-tuffieh jirtabu . Hallieha tibred ghal 10 minuti qabel taqlaghha mid- dixx . tista sservieha kiesha kif ukoll shuna . fil- wicc gharbel l- icing sugar .

Ingredienti Isservi 8.

Ghal mili :

Basla mdaqsa mqatta irqiqa

4 imgharef butir imdewweb

350gr ikapuljat dejf tal-majjal

115gr bacon steaky mqatta’

mgharfa tursin frisk imqatta’

2 kuccarini saghtar frisk , imqatta

115 frak tal- hobz abjad

bajda kbira imhabta

25gr zebbug iswed bla ghadma (madwar 12)

Melh u bzar iswed mithun frisk

metodu :

Biex taghmel il-mili, qalli il-basla fit-tagen b’ 2 imgharef butir .

Poggihom go skutella biex tibred . Zid il-bqija ta’ l ingredienti hallat sew u itfa fil-melh u il-bzar

Poggi it- tigiega fuq chopping board nadifa u nehhilha l-ghadam. ibda billi tuza sikkkina zghira biex tnehhi il- ponta tal- gwienah . Dawwar it-tigiega fuq is- sider u aqta fil-fond ix- xewka tad- dahar . Ifred il- laham minn mal- ghadam. B’ attenzjoni aqta dawk l-gheruq li jaghqdu il-muskoli ma l-ghadam ta madwar is-saqajn u il-gwienah tau ehles mill- ghadam . Nehhi il- karkassa izda oqoghod attent li ma taqtax il- laham tas- sider biex il- mili ma johrogx waqt is- sajran . Biex timla it-tiegiega, poggieha catta, bil-gilda l-isfel u kemm tista ticcatjail- laham f’ livel wiehed . POggi il- mili fin- nofs tat- tiegiega u itwi il- gnub fuqu .

Hit il-laham billi tuza hajt skur (Dan jghin bex tara ahjar waqt is- sajran ) Orbot il- laham bi spaga biex tifforma romblu

Sahhan il- forn minn qabel fuq 180’c / gas 4 . Poggi ir- romblu fuq dixx tal- forn u idilku bil-bqija tal-butir imdewweb . Ahmih mikxuf ghal madwar siegha u kwart jew sakemm tara li misjur sew . Kultant xarbu Hallih jibred qabel tnehhilu l- ispaga kompletament . Dawru fil- foil u dahlu fil- frigg sakemm tigi biex tuzah . tista ukoll tifrizah .

Ingredienti Isservi 8.

Ghal mili :

Basla mdaqsa mqatta irqiqa

4 imgharef butir imdewweb

350gr ikapuljat dejf tal-majjal

115gr bacon steaky mqatta’

mgharfa tursin frisk imqatta’

2 kuccarini saghtar frisk , imqatta

115 frak tal- hobz abjad

bajda kbira imhabta

25gr zebbug iswed bla ghadma (madwar 12)

Melh u bzar iswed mithun frisk

metodu :

Biex taghmel il-mili, qalli il-basla fit-tagen b’ 2 imgharef butir .

Poggihom go skutella biex tibred . Zid il-bqija ta’ l ingredienti hallat sew u itfa fil-melh u il-bzar

Poggi it- tigiega fuq chopping board nadifa u nehhilha l-ghadam. ibda billi tuza sikkkina zghira biex tnehhi il- ponta tal- gwienah . Dawwar it-tigiega fuq is- sider u aqta fil-fond ix- xewka tad- dahar . Ifred il- laham minn mal- ghadam. B’ attenzjoni aqta dawk l-gheruq li jaghqdu il-muskoli ma l-ghadam ta madwar is-saqajn u il-gwienah tau ehles mill- ghadam . Nehhi il- karkassa izda oqoghod attent li ma taqtax il- laham tas- sider biex il- mili ma johrogx waqt is- sajran . Biex timla it-tiegiega, poggieha catta, bil-gilda l-isfel u kemm tista ticcatjail- laham f’ livel wiehed . POggi il- mili fin- nofs tat- tiegiega u itwi il- gnub fuqu .

Hit il-laham billi tuza hajt skur (Dan jghin bex tara ahjar waqt is- sajran ) Orbot il- laham bi spaga biex tifforma romblu

Sahhan il- forn minn qabel fuq 180’c / gas 4 . Poggi ir- romblu fuq dixx tal- forn u idilku bil-bqija tal-butir imdewweb . Ahmih mikxuf ghal madwar siegha u kwart jew sakemm tara li misjur sew . Kultant xarbu Hallih jibred qabel tnehhilu l- ispaga kompletament . Dawru fil- foil u dahlu fil- frigg sakemm tigi biex tuzah . tista ukoll tifrizah .

Ingredienti Isservi 8.

225gr ross ismar

50gr ross selvagg

2 Tuffihat maqsuma f’ 4 bla zerriegha u imqatta’

2 zkuk karfusa slajsisti .

115gheneb bla zerriegha

3 imgharef meraq tal-laring jew tal-lumi .

150gr mayoneise maqughda

350gr Dundjan misjur iswed mithun frisk

meraq tal-hass , biex isservi .

Method

Ghalli ir-ross kollu fl-ilma bil-melh ghal 25 minuta jew sakemm isir .

Lahalhu taht l-ilma gieri u saffi .

Poggi ir-ross imsoffi sew go skutella kbira u zid it-tuffieh, karfus u gheneb.

Habbat il-meraq tal-lumi jew laring gol mayoneise , itfa’ melh bzar u itfghu gor-ross.

Zid id- dundjan u hawwad sew .

Irranga il-hass fil-qiegh u madwar il-gnub tas-skutella u servi ir-ross fuqu .

Ingredienti isservi 4.

350gr zunnerija zghira, mahkuka rqiqa

2 tuffihat

mgharfa meraq tal-lumi

ghad-dressing

3 imgharef zejt taz- zebbuga

4 imgharef zejt tas- sunflower

3 imgharef meraq tal- lumi

sinna tewm , mishuqa

4 imgharef Yogurt naturali

mgharfa hwawar imhalta friski , mqatta , bhakl tarragon, tursin jew kurrat selvagg .

Melh u bzar skond gostik .

Metodu

Poggi iz- zunnerija go skutella kbira .

Aqsam ittuffieh f’ 4 nehhi il- bicca tan-nofs u slajsahom irqaq. ferrex fuqhom il-meraq tal-lumi biex ma jitilfux il- kulur u imbaghad zidhom maz-zunnerija . B’sikkina tajba . Nehhi il-qoxra u it-tuffieh .

Biex taghmel id-dressing ,

Poggi iz-zewgt izjut flimkien mal-melh u il-bzar, tewm mishuq , yogurt naturali , hwawar friski , melh u bzar go vazett bl- ghatu u awwad sew biex thaltu .

Qabel isservi , ferraid- dressing fuq l-insalatta u hawwad kollox flimkien .

Ingredienti , isservi 2-4

2 Lobsters hajjin madwar 675gr il- wahda

Mgharfa u nofs butir

2 imgharef dqiq plain

2 imgharef brandy

120ml halib

mgharfa mustarda

meraq tal-lumi , melh u bzar abjad

Gobon parmigjan

Tursin u Xibt frisk , biex izejjen

Metodu

Ghalli il-lobsters go kazzola kbira bl- ilma mielah ghal madwar 8-10 minuti

Aqta l-lobsters min-nofs ghat tul u armi il-parti is-sewda ta’ waral- ghajnejn u imbaghad minn denbha igbed il-musrana tkun forma ta’ spaga .

Nehhi l-laham minn mal-qxur tieghu. Irriserva biss il-qroll u il-fwied u imbaghad lahlah il-qxur sew taht l-ilma gieri u imsahhom sew .

Aqta’ il-laham bicciet ta’ gidma .

Dewweb il-butir go kazzola fuq nar moderat. zid id-dqiq u sajjar billi thawwad sakemm jiehu kulur dehbi.

Itfa il-brandy u il-halib u habbat sew bil-whisker sakemm tilixxa .

Habbat maghhom il-krema u il-mustarda . . Dewweb il-butir go kazzola fuq nar moderat . Zid id-dqiq u sajjar billi thawwad sakemm tiehu kulur dehbi .

Itfa’ il-brandy u il-halib u habbat sew bil-whisker sakemm tilixxa.

habbat maghhom il-krema u il-mustarda . Ghadi il-qroll u il-fwied tal-lobster minn go passatur ghal goz-zalza u habbathom maghhom bil-krema u il-mustarda .

Ghaddi il-qroll u il-fwied tal-lobster minn go passatur ghal hallieha ttektek bil-mod ghal 10 minuti , hawwad spiss sakemm taghqad. Iftah il-melh jekk ikun hemm bzonn u imbaghad zzid il-bzar u il-meraq tal-lumi .

Sahhan il-grill minn qabel. Irranga il-qxur tal-lobster it-tahlita in-meraq tal-lumi . Irrangai Il-qxur tal-lobster go dixx baxx . Hawwad il-laham tal- lobster .

Ferrex il-parmigjan u ixwi taht il- grill sakemm jiehu kulur dehbi . Servi jahraq , imzejna bi hwawar friski .

Ingredienti

2 fillets tat-tigieg

2 imgharef zejt taz-zebbuga

Kuccarina trab tal-curry

Bott Halib tal-coconuts

Bicca cube tat-tigieg

bzar iswed

Basla mdaqsa, imqatta bicciet zghar

kikra ross Tilda abjad

Metodu

Ghalli ir-ross u hallih joqtor u jiksah

Naddaf it-tigieg u qatta fi strixxi rqaq . ixxutahhom sew b’ sarvetta fi strixxi rqaq . Ixxutahhom sew b’ sarvetta tal- karti .

Go tagen sahhan iz-zejt u il-cube mfarka u qalli it-tigieg sakemm tara li gew kulur hamrani sabih . Nehhi mit-tagen u warabhom go platt .

Fl-istess tagen qalli il-basla ghal madwar hames minuti fuq nar baxx . Kompli sajjar sakemm tara li il-likwidu beda jonqos .

,zid it- tigieg u sajjar ghal madwar 5minuti ohra . Servi fuq ir- ross.

Ingredients

250gr sugar 

60gr margerina 

Ftit kulur

Zewg imgharef u nofs halib jew ilma 

metodu

Ma din it-tahlita zid wiehed minn dawn 

Jekk trid toghma ta’ laring usa squash tal-jew tal-laring  jew tal-lumi. 

Jekk trid toghma ta’ Café usa l- essenza tal-café basta l- ilma mizjud inkella café qawwi. 

Jekk trid toghma ta’ cikkulata uza 220gr icing sugar icing sugar 30gr kokkotina jew 185gr icing sugar u 60gr cikkulata trab. 

Continue next page 

Poggi il-margerinau l-ingredienti ta’ hawn that kazzola. Hawwad fuq nar baxx sakemm idub il-margerina. Nizzel minnfuq in-nar u hawwad flimkien mal-kulur.

Li tixtieq Zejjen il-kejk f’ f’dan l- icing tifforma il-kelma mama jew papa

Ingredients

1 small tin aubergine , sliced into 3mm circles

2-3 zuchini cut into 5mm diagonal sliced

100olive oil

1 teasepoon chopped fresh thyme

1 fennel bulb

1 red onion finely sliced

4 tablespoon grated parmeasan

Method

Place the zuchini in a bowl and 40ml and all the thyme and toss to coat , remove the woody stalks at the top of the fennel bulb, into 5mm slices

Preheat the oven to 220/c/gas6. Heat a frying pan and place in the bowl add a little mre oil in a frying pan , then cook the onion for 2 minutes or until tender and remove to the seperate bowl , finally cook the zuchini for about 5minutes or until tender .

Beginning and ending with the aubergines fill the rings with layer of the vegetable sprinkle some grated parmeasan between each layer and season with black pepper , bake for about 6-8minutes or until the aubergines are browned . Lift the Gateux on a plate and carefully remove the rings and serve.

Ingredients

500 mixed meat hash 

50gr rice boiled and drained

4 red peppers green or red

Half a tomato sauce 

Method

Mix the meat mash with the cooked rice season with salt and pepper. 

Cut around the stalk of each peppers round the stalk of each peppers and pull it off. 

Taking the core with it. Spoon the stuffing into the peppers. 

Stand them upright into the oiled baking tin and bake in the oven. 

Meanwhile finishes the tomato sauce pours over the peppers and bake the peppers are very tender. 

Serve with boiled potatoes. 

300gr dqiq self raising

125gr butir imqatta f’ bicciet

bajda imhabta

150gr zokkor castor

70gr coconuts

210gr Cirasa imqatta f’ 4

270halib tal-coconut tal-bott

Metodu

Idlek tray ta’ 12 il-muffin bi ftit butir jew inkella tuza forom tal-karti . Gharbel id-dqiq go skutella kbira u dahhal il-butir fid- dqiq sakemm it- tahlita tigi qisha frak . zid l-ingredienti l-ohra. Hawwad b’ imgharfa tal-hadid sakemm tara l- ingredienti kollha dahlu f’ xulxin. Thawwadx izzejjed. Imla il-forom tal-muffins b’ din it-tahlita . Ahmi f’forn moderat li ikun sahhant minn qabel ghal madwar 20 minuta jew sakemm jigu kulur dehbi.

Ingredienti serve 6 .

borma zghira

laringa

lampuka tizen madwar kilo u 35gr imnadfa

6 zkuk habaq friska

4-6 basliet zghar u maqsuma fi 2 .

4 mgharef inbid abjad dry

melh u bzar iswed mithun frisk

Cicri /blacberry small

xibt frisk biex izejjen (Busbies)

method

bl-uzu ta’ vegetable pealer , nehhi il-qoxra tal-bluuberry zghira (tronga , laringa u lumija).

qaxxar il-qxur fi strixxi fi strixxi irqaq. qattihom u warabhom fil-genb . nehhi il- hliefa minn mal- frott u aqsam il- laringa u il- bluberry zghira . dan ghamlu waqt li tigbor li jaqa fi skutella . poggihom fil- gemb biex umbaghad izejjen bihom . slasjatail- lumija fi slajsis hoxnin .

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

Imsah il-huta minn barra u minn gewwa u itfa il-melh u il-bzar fil-parti imnadfa tal-huta . Aghmel 3 daqqiet ta’ sikkina dijagonalment fuq kull naha tal-huta . Zid ukoll is-slajsis tal-lumi u nofs l-istrixxi tal-qxur tal-frott . Aghbel id- dqiq fuq il- huta . poggiha go tagen kbir bizzejjed biex toqoghod il- huta ghal minuta sakemm il- gilda issir kannella fuq naha wahda . zid il-basal fit-tagen .

poggi il-huta go dixx u ahmiha ghal kwarta . b’ Attenzjoni dawwar il- huta u zid il- basal . ferrex il- bqija taz- zejt ghal 10 minuti jew kwarta ohra .

b’ Attenzjoni poggi il- huta fuqplattkbir li isservi fih . Nehhi iz- zejt zejjed u zid l- inbid u 2-3imgharef mill- meraq tal- frott fit- tagen . ifhu jaghli fuq in-nargholi waqt li thawwad . zid il- bqija tal- qxur tal- frott u hallih ikompli jaghli ghal madwar 2-3minuti u imbaghad habbat maghhom il- butir . servi il-huta bil- basal u iz- zalza madwarhom u zejjen bix- xibt (busbies u ftit zkuk hbaq u il- flieli tal- bluberry u il- laringa ).