Ingredients

 400gr ikapuljat

200gr mushrooms

300spinaci msajjar

Bzar u melh

Zewg kikri stock

100gr bacon imqatta

200gr basal

Weraq tal-kabocci

Ftit margerina

Tewm   

Method

Qaxxar il-basal u it-tewm u flimkien mal-mushrooms qatta bicciet zghar. Dewweb il- margerina u qalli .

Zid il-laham u bacon, bzar u melh fuq it-tahlita tal-basal . Kompli sajjar sakemm isir kollox.

Zid bicciet zghar ta’ l- ispinaci u hawwad sewwa . Iftah werqa tal-kabocci u I mla b’ din it- tahlita . Kebbeb sewwa u poggi go casserole . Zid l-istock u sajjar forn moderat ghal madwar sieghau kwart . Servi shan .

Ingredients serve 3.

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to  ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges

Ingredients serve 3

250gr spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr Swiss cheese , grated , paprika

Crab filling

1 clove garlic

250gr mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185can crab meat drained

Cheese sauce 

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine and cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . Stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Crab filling

Cook garlic, mushrooms and butter in bowl on high 3 minutes , add spinach , lemon juice and crab , cook or until covered on high 3 minutes or until spinach is wilted .

Ingredients serve 4

1 kg green king prawns

1 cup oil

125gr butter

8 cloves garlic crushed

2 small red chilies finely chopped

1 tablespoon chopped parsley

1 tablespoon lemon juice

Method

Shell prawns leave tail intact, remove black vein. Divide oil, butter garlic and chilies evenly between 4 individual’s dishes. Cook on high 4 minutes or until oil is bubbling. Add prawns, cook on high 2 minutes or until prawns turn pink.

Serve immediately sprinkled with parsley and lemon juice.

Ingredients

Method

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garishwith the remaining herbs to drizzle some herb oil .

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

Method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally. 

 Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegtables .

Ingredients

3 eggs

115gr  caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour  

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method  

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glase . Allow tocool and serve while still warm .

Ingredients

500 gr veal loin , cleaned

10gr slices thin speck

0.5gr french mustard

Seasoning

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve. .

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients

450gr Jerusalem artikokes peeled and cut lenghtways

2 tablespoons lemon juice

8 chicken drumsticks on the bone with out skin on 12 shallots

12 garlic.  

1 lemon sliced

1 tsp of saffron

50ml olive oil

150ml cold water

½ pink peppercorns slightly crushed

10 gr tarragon leaves chopped

2 tsp salt

Black pepper

Method

Put the jerusalem in a medium saucepan cover with plenty of water and half lemon juice

Bring to the boil reduce the heat and simmer for 10 -20 minutes, until tender but not soft . drain and leave to cool .

Place the jerusalem artikoves and all the remaining ingredients excluding the remaining lemon juice and half of the tarragon in a large mixing bowl and use your ands to mix everything together well .

Cover and leave to marinade in the fridge overnight for at least 2 hrs

Preheat oven to 240˚C.

Arrange the chicken pieces- skin side up in the center of a roasting tin and spread the remaining ingredients around the chicken.

Roast for 30 minutes . Cover the tin and foil and cook for a further 15 minutes. At this point the chiken should be completely cooked . Remove from the oven and add the reserved tarragon and lemon juice . Stir well taste and add more salt and add more salt if needed . Serve Immediately.

Ingredients

750gr chicken breasts , filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken.   Set pineapple pieces aside . Add thme to chicken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chiken aside to cool in pouching liquid . remove chiken . reserving ¼ cup pouching liquid . Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chicken , pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper.

Ingredients serve 6.

500gr ghagina tat- torti

2 imgharef zejt taz- zebbuga

Basla hamra imqatta ftieli hoxnin

150gr halib

2 bzariet homor minghajr zerriegha mqatghin fi strixxi hoxnin

145ml krema dopja

3 bajdiet ta daqs medju

3 imgharef tursin imqatgha

50gr parmigjan mahkuk

Shavings tal- parmegjan biex izejjen

Method

Sahhan il-forn ghal 200 °C./ gas mark 6

Iftah l-ghagina u f’turtiera midluka biz-zejt jew bil-butir.  Usa turtiera kwadra daqs ta 34 cm b’ 24cm . Ghatti l- ghagina b’ karta strazza u poggi fuqha il- baked beans . ahmi ghal 10 minuti , nehhi il- baked beans u b’ karta ztrazza u sajjar ghal 5 minuti ohra sakemm l- ghagina tiehu kulur dehbi car . sahhan iz- zejt f’ tagen kbir u sajjar il- basal , it- tewm u il- bzar fuq nar medju ghal 5-8 minuti sakemm il- bzar jirtab u jiggemmed ftit . Nehhi mit-tagen u hallih jiksah . Poggi il-halib, il-krema, il-bajd u it-tursin fi skutella biz-zennuna. Zid il- bzar mithun frisk u il- melh u habbat f’ furketta sakemm jithaltu sew . Irranga il-bzar mithun frisk u il-melh u habbat b’furketta sakemm jithalltu sew.  Irranga il- bzar fil- qafas tal- ghagina . ferra’ it- tahlita tal- bajd u roxx il-parmigjan mahkuk . Ahmi ghal 30-35 minuta sakemm it- torta tiehu kulur dehbi u toqoghod. Servi t-tortashuna jew inkella kiesha imzejna bis- shavings tal- parmigjan .

Ingredinents serve 6 .

12 drumsticks tat-tigieg minghajr gilda

Basla zghira mqatgha fin

3 imgharef hall balsamiku

3 imgharef zokkor ismar mill- artab

3 imgharef worchesire sauce

3 imgharef ketchup

750 ginger ale

Method

Poggi l-ingredient kollha taz-zalza go borma kbira u hawwad kollox sew . Tektek u sajjar minghajr ma tghatti ghal madwar 30 minuta sakemm iz- zalza tinxtorob bin- nofs . taghqad u tigi twahhal . Hallieha tibred.  

Poggi id-drumsticks f’ turtiera b’ sikkina aghmel xquq fihom u ferra nofs iz-zalza fit- turtiera . ghatti bil- fojl

Sahhan il-forn ghal 200 gradi celcius marka tal-gass 7 . 

Ahmi id-drumsticks fil-forn ghal 25 minuta sakemm isiru sew . Ladarba jkunu saru , poggihom fuq gradilja tahraq tal-bbq u idlek bi ftit zalza fuqhom . Sajjar ghal 15 il- minuta filwaqt li dawwarhom ta’ spiss sakemm isiru kulur dehbi u jiggemmed minn xi partijiet . Sahhan il-kumplament taz-zalza f’dixx kbir u poggi id-drumsticks sew biz- zalza u servi wara li troxx il-gunglien

Ingredients yields ;  10 granola bars

1 tsp coconut oil, melted

½ cup (120gr) unsweetened applejuice , room temperature

1/3 cup (80ml) skimmed milk

1 tbsp (15ml) honey

1 tsp ground cinnamon

250ml old fashion oats

(1 cup) oats 140gr frozen unsweetened rasberries , diced

Method

Preheat the oven to 350°F, and lightly coat an 8 square baking pan with nonstick cooking spray .

In a large bowl , stir together the oil and applesauce until smooth . Mix in the milk , honey and cinnamon until thoroughly combined . Stir in the oats until evenly coated with the applesauce mixture . gently fold in the rasberries .

Press the oat mixture into the prepared pan, and bake at 350°Ffor 16-19 minutes . Cool completely to room temperature in a pan before slicing into 10 bars .

Notes ; For a vegan version ,substitute your favourite non dairy milk and agave in place of the honey .

Ingredients

400gr rigatoni pasta

1 head broccoli cut into florets

200gr speck or smoked prosciutto cut into cubes

1 spring onion

1 medium red onion

2 tablespoon chopped parsley

50ml extra virgin olive oil

200gr fine grated parmesan cheese 

Method

Prepare a pot of salted water and bring to the boil . Put the pasta and broccoli together and simmer for about 9 minutes or according to packet instructions’ .

In a pan heat the oil and fry the speck cubes gently until crispy. Fry the onions

Stain the pasta and broccoli and add to the speck with a little pasta cooking water . stir without cooking until the broccoli break.  Add  the parsley and fold in the parmesan.  Drizzle a little olive oil and serve .

Ingredients

100gr risotto Tilda rice.

100gr Porcini  mushrooms

500gr  butter

10gr garlic

2gr olive oil

10gr Basil

30gr shallot

50ml White wine

5gr Truffle paste

200ml fresh cream

100ml Chicken stock

5gr Parsley

5gr chives     

Method

 

Slice the onion and garlic thinly and cut the porcini mushrooms in chunks Prepare the herbs by chopping and slice them and put aside. Sweat the onion and garlic in olive oil for a few seconds.  Add the mushrooms and the risotto  Deglaze with white wine and reduce heat.  Start pouring the stock and cook starring all the time. While the stock reducing continue to add more stock little by little.  When ready stir in some cream and butter knobs.  Add the herbs and truffle paste and serve.  Garish with a parmesan crisp.

Ingredients serve 4.

225gr broccoli cut into sprees and blanched

575gr potato peeled and cooked

2*15ml spoon semi skimmed milk

15gr low fat spread

25gr plain flour

Salt and freshly ground black pepper

3 eggs separated

1. spring onions, chopped
2. 175gr smoked ham, chopped
3. 50gr Edam cheese, grated
4. 1*2.5ml spoon Paprika
5. Oven temperature 200/c gas mark 6.    

Method

1. Place the broccoli in a lightly greased soufflé dish.
2. Mash the potatoes with the milk and low fat spread. Work in the flour and season well.
3. Stir in the egg yolks, spring onions, ham and chives.
4. Whisk the egg yolks until they form soft peaks then gently through fold into the potato mixture. 
5. Spread the mixture on top of the broccoli and sprinkle the cheese and Paprika
6. Bake for 25minutes or until risen and golden brown. 
7. Serve immediately with fresh vegetables. 

Ingredients

450 cherry tomatoes

1 cup fresh basil

4 cloves

4 tablespoon pine nuts

1 teasepoon salt

7 teasepoon olive oil

3 tablespoon fresh grated parmeasan cheese

6 ttablespoons pecorino cheese

ground black pepper

Method

Wash the tomatoes . Using a sharp knife slice off the top from each tomatoes and carefully scoop out the seeds with a small spoon or melon baller

Place the basil, garlic, pine nuts, salt, and olive oil in a blender and food processor and process until smooth. Trasfer the contents to a bowl with a rubber spatula

Use a small spoon to fill each tomato with a little pesto . This dish is all it’s best if chilled an hour before serving .

Ingredients

2 red peppers halved and seeded

2 yellow peppers halved and seeded

2 garlic cloves

2 tablespoon lemon juice

4 tablespoon olive oil

1 cup fresh white breadcrumbs

salt and ground black pepper

prepared vresh vegetables such as celery cucumber and carrot sticks

whoole cherry tomatoes and button mushrooms to serve

Method

1. Place the peppers into 2 seperate pans with a peeled clove of garlic. Add just enough water to cover.
2. Bring to the boil , then cover and simmer for 15 minutes until tender . Drain , cool then puree the peppers separately in a blender or food processor adding half the lemon juice and olive oil to each puree
3. Stir half of the breadcrumbs into each puree and season to taste with salt and pepper . Spoon the dips into serving dishes .
4. Garish with a grinding of black pepper and serve with a selection of fresh vegetables for dipping