1 small firm tomato finely chopped
1 tiny onion peeled minced or chopped
6 avocades
2 level teasepoonfuls lemon juice
2 level teasepoon mayoneise
1 teasepoonful salad oil
4 drops tobasco sauce
sheaded lettuce
300gr dqiq self raising
125butir imqatta ‘f”bicciet
bajda imhabta
150zokkor castor
70gr coconuts
210gr cirasa, imqatgha f’4.
270ml halib tal-coconuts, tal-bott.
Idlek tray ta’ 12 il-muffins bi ftit butir jew inkella tista tuza forom ta’ karti.
Gharbel id-dqiq go skutella kbira.
Gharbel id-dqiq go skutella kbira u dahhal il-butir sakemm it-tahlita tigi qisha frak . zid l-ingredienti l-ohra .
Hawwad b’imgharfa tal-hadit sakemm tara li l-ingredienti kollha dahlu f’xulxin . Thawwadx izejjed.
Imla il-muffins b’ din it-tahlita.
Ahmi forn moderat li tkun sahant minn qabel ghal madwar 30 minuta jew sakemm jigi kulur dehbi.
gnochi di patata
fresh basil leaves
100gr grana padano
250gr mozzarella four di latte
2 garlic cloves
200ml san marzano tomato sauce
Olio extra vergine d’ olive Bio
salt and pepper
Gently fry the garlic clove entirely olive oil for 2 minutes and add the tomato sauce ; let it cool for another 5minutes , add vthe gnocci , add salt and pepper to your liking , then remove the garlic clove . Bring salted water to boil in a pod . Once they float , then let cook for 3/4 minutes .
Drain the water of the gnocci and toss them with the tomato sauce . Dice they float , let it cook for 3-4 minutes . Dice the mozzarella
and the grana padana cheese halve melted
1 onion peeled and sliced
small green pepper thinly sliced
1 garlic clove , peeled and crushed
1oz butter
1 level tablespoon flour
8-oz can italian tomatoes
small “okra” fingers , drained
1 beef stock cube
2 tablespoon worchesire sauce
pinch of ground cloves
pinch of chilli powder
pinch of dried basil
1/2 bay leaf (randa )
salt and pepper
2/3 pint water
12 cooked chicken , diced
12 oz cooked chicken , diced
6oz long grain rice, freshly cooked
6oz cooked chicken , diced chopped parsley
2. Blend in the flour and cook until bubbling .
3. Add the othe ingredients exept chicken , rice and parsley
4. Simmer covered for 45mins , add chicken and reheat .
Toss the hot rice and parsley together . Put into individuals heat . toss the hot rice and parsley together . THen put individual dishes , hallow the center and spoon gumbo over
4 oz. white blended vegetable fat
1 oz. butter
6 oz. plain flour
pinch of salt
3 tablespoon cold water
3 eggs
1 tablespoon milk
6 oz. demerara sugar
6 oz. maple or corn syrup
2 oz. soften butter
1/2 teaspoonful vanilla essence
6 oz. halve pecan nuts
6 oz. shelled prawns
2,1/2 tablespoonfuls sherry
3 tablespoonful salt
1,1/2 tablespoonfuls light soy sauce
1/2 teaspoonful sugar
.
16 oz. can passion fruit
1 level teaspoonful gelatin
6 oz. sugar 3 tablespoonfuls orange squash
4 tablespoon lemon juice
Method
Drain the passion fruit and make the juice up to 3/4 pint of water .
put the gelatin and sugar in a saucepan with half the liquid and stir into the gelatine mixture .
Blend the flour with the rest of the liquid and stir into the gelatine mixture. Boil for 2-3 mins , stairing into a beaten mixture.
Add orange squash and lemon juice, cook until it is the consistency of unbeaten egg white.
Mash the passion fruit and stir into the beaten mixture . Pour into a serving dish and chill until set.
NB. An electric blender is ideal for beating .
12 boneless skinless chicken tights cut into 3 chunks
2 tablespoon vegetable or rapseed oil
1 large onion
2 garlic clove crumbled
thumb – sized ginger finely or chopped
3 tablespoon curry tikka paste
50gr tomato puree 1 tablespoon light brown soft sugar
1 cardamon pods
100ml doubble cream
handful chopped coriander
cooked tilda rice lime wedges and nana bread to serve “optional”
Heat the slow cooker . Season the chicken , then put the oil in a wide frying pan and , once , add the chicken .
(Don’t overcrowd the pan you may do this in batches). Add the onion , garlic and ginger to the pan then transfer to a slow cooker . Add 15 minutes until soften. Add the remaining ingredients except the cream , colander , then season well and cover with the lid . Cook for 7 hours on high heat .
Add the cream and check the seasoning adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garished with colander . Serve with tilda rice bread and lime wedges if you like .
500gr intrita tal-lewz mithun
500gr zokkor
nofs tazza ilma
2 imgharef xorb irqiq
2 imgharef kulur ahdar ta’ l-ikel .
Ingredienti 4 persuni, biex isajjar 20 minuta , hin biex tiprepara 10 minuti
nofs imgharef zejt taz- zebbuga extra virgin
Nofs mkikra basal abjad imqatta’
6 tewmiet imqaxra u mghafga
28 tadam imqaxxar
2 imgharef estratt tat- tadam
nofs kikra habaq frishk imqatta mhux irqiq
nofs kikra habaq frisk imqatta mhux irqiq
kuccarina u nofs melh ohxon
1/4 ta’ kuccarina bzar iswed
1/8 ta’ kuccarina bzar ahmar imfarrah jew bzar cayenne.
2 qarabaliet imqatghin mit-tul (spirilzed ).
gobon normali mahkuk frisk ghal wicc .
Metodu
Sahhan ftit zejt f’kazzola fuq nar medju-gholi Zid il-basal u ftit estratt tat-tadam ghal 5 minuti, kultant hawwad hin sakemm il-basal jirtabu u jiccaraw.. Zid it-tewm u ftit estratt iehor ghal minuta, Sakemm tibda hierga ir-riha. Issa itfa’ il-prodotti tat-tadam, habaq, bzar, melh, il-bzar ahmar imfarrak u kompli hawwad sew . Sajjar sakemm it-tahlita tibda itektek.
Naqqas it-temperatura ghal baxxa medja u halli kollox fuq in-nar ghal 15 il- minuta jew sakemm iz-zejt fil-wicc jihmar u is-sos jibda jaghqad. . Duq ftit it-tahlita u zid ftit melh u bzar ghal gosti tieghek .
Issa itfa’ il-qarabaghli u qallihom sakemm jinksew kollha bit-tahlita. Ghal 2-3 minuti sakemm in-noodles (qarabaghli ) jirtabu ftit. Nehhi minn fuq in-nar u servi mill-ewwel. Roxx ftit gobon normali fil-wicc .
Non stick looking spray
1 cup uncooked Quinu 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
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 toothpick or a knife and becomes clean. Allow to cool for 10 minutes then serve with remaining 8 ounce glass of milk.
One and one half chicken tights and drumsticks
180gr sea salt flakes
2 tablespoon chilli flakes
90gr soft dark brown sugar
2 tablespoon chilli flakes
2 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 tablespoon sea salt flakes
1 tablespoon dark brown sugar
75 gr butter
125gr hot chili sauce
1 tablespoon maple syrup
Put the chicken in the big bowl. In a pan heat 1 litre of water in the salt, brown sugar and chilli flakes. When it’s dissolve , add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper. Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr or until crisp and caramelized.
Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup. Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.
One and one half chicken tights and drumsticks
180gr sea salt flakes
2 tablespoon chilli flakes
90gr soft dark brown sugar
2 tablespoon chilli flakes
2 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 tablespoon sea salt flakes
1 tablespoon dark brown sugar
75 gr butter
125gr hot chili sauce
1 tablespoon maple syrup
Put the chicken in the big bowl. In a pan heat 1 litre of water in the salt, brown sugar and chilli flakes. When it’s dissolve , add 2 liters of cold water and pour over the chicken . Put in the fridge and leave for at least 2 hours , but ideally a day or two . When You’re ready to cook , take the chicken out of the water and pat dry over with kitchen paper. Heat oven to 180°C/ gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray . Mix them together , then roll the dried chicken pieces in the spices , making sure everything is covered Roast the chicken for 1hr or until crisp and caramelized.
Meanwhile , for the sauce , gently melt the butter in a small pan with the hot sauce and maple syrup. Meanwhile, for the sauce, gently, melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces comes out of the oven, drizzle, the sauce all over them and give them a shake . serve with a side of cream corn.
150gr steak
½ cup tobasco
2 garlic cloves crushed
2 tablespoon goat cheese
12 flour tortillas
2 tablespoons olive oil
Place steak . Tobacco sauce and lemon juice in a seaseable plastic bag and mix well. Refrigerate for at least 8 hours up to 30 hours . Preheat grill to medium.
Let steak to desired boneless for 5 minutes. Brush one side for a tortilla with oil and place side down in skillet. Sprinkle tortilla with one and one half top with ¼ cup sliced steak. Top with another tortilla and brush with olive oil Top with another tortilla with brush with olive oil. Cook with golden brown and bottom about 90 seconds. Turn and cook until one side is golden and cheese in melted about 1 minute . keep the fish warm and in oven while preparing five more with remaining ingredients . Cut the fish into quarters and serve with four cream and granola.
Beef rump steak , cut into cubes ,
Onions cut into cubes
Carrots cut into cubes
Garlic finely chopped
Celery stick cut into cubes
Parsnip peeled and cut into cubes
Rosemary guiness beer
Beef stock
Potatoes
Butter
In a pan over high heat , seal the beef from all sides . Add to the vegetables and cook for 10 minutes . add the beer and leave to reduce by half in volume . add the fresh rosemary and beef stock . Bring to the boil and simmer for about 30 minutes or until the beef is tender . serve with mashed potatoes and warm crusty bread.
500gr yougourt
1 cucumber
25gr chocolate dark fondente
2 tablespoon olive oil
1 tablespoon coriander
1 tablespoon dill
1 tablespoon white wine vinegar
1 tablespoon mint chopped
200gr roasted pistachios
Place the yougourt in a bowl , peel half and desceeded the cucumber then grate it to the yougourt
add the crushed garlic , dill coriander , mint olive oil and vinegar and mix well . season with salt and pepper . Serve well chilled and garished with roasted potatoes.
1 pork shanks
25gr chocolate dark fondente
1 tablespoon cocoa
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 pepper
Extra virgin olive oil
Seal shanks and put ingredients in slow cooker and simmer for 4 hours.
500gr yougourt
1 cucumber
3 garlic cloves
1 tablespoon dill
1 tablespoon coriander
2 tablespoon olive oil
1 tablespoon mint chopped
1 tablespoon whhite wine vinegar
1 tablespoon mint chopped
200gr roasted pistachios
place the yougourt in a bowl beef half and desceeded the cucumber . Then grate it and add it to the yougourt . add the crushed garlic and vinegar and mix well .
Season with salt and pepper . serve well , chilled and garished with roasted pistachios .
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
150gr greek style yougourt
200gr fresh rasberries
6 tablespoon runny honey
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 instructions . 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 , raspberries and honey .
David's Recipes 