Menu

Celebrity Maltese Chefs

RECIPE OF THE DAYFenek Moqli fl-Inbid u t-Tewm

Qaxxar u qatta' t-tewm. Poġġi l-biċċiet tal-fenek f'kontenitur kbir u iksihom bl-inbid. Żid it-tewm, is-sagħtar, il-weraq tar-rand u ftit ħwawar. Ħalli ftit tewm għall-qali. Għatti u ħallih lejl fil-friġġ. Saħħan ftit żejt ġo taġen kbir. Żid it-tewm u qallih għal ftit minuti sakemm jieħu kulur dehbi. Neħħi l-biċċiet tal-fenek mill-immarinar u xxuttahom b'biċċa karta tal-kċina. Aqli l-fenek sakemm jieħu kulur dehbi. Sajjar il-biċċiet tal-fenek minn kull naħa u żid ftit mill-immarinar. Baxxi n-nar, itfa' iżjed immarinar u għatti t-taġen. Ħallih itektek bil-mod u żid l-immarinar f'kas li z-zalza tixxotta.

 Ricetta ta' Anton B Dougall

Denb taċ-Ċanga

In a deep pan, heat the olive oil and gently pan fry the Mayor Diced Onions and garlic. Add the flour. In an oven dish place the oxtail and cook in the oven until it slightly browns but not cooked completely. In the meantime, add the Mayor Polpa, beer, cloves, mixed spice and paprika to the onion mixture and stir well. Add the Spoon Stock and stir again. Allow to cook on a very low flame. Pour the sauce into an oven-proof casserole. Add the meat and cook in the oven for around 100 minutes at 170oc.

Ċanga bil-Curry

In a deep pan, melt the butter together with the olive oil. Add the Mayor Diced Onions and carrots and gently pan-fry them. Add the curry powder and Three Hills Kunserva. Stir and cook for a few minutes until the curry amalgamates with the sauce. Add the beef and brown in the mixture, on a low flame. While the meat is cooking add the flour and mix well. Cook for a few minutes stirring constantly. Add the Spoon Stock and cover. Allow to simmer for 45 minutes, stirring occasionally. Add the apple pieces, stir and continue simmering for a further 20 minutes until meat is tender. Serve with cooked rice.

Pulpetti taċ-Ċanga

In a pan, gently fry the Mayor Diced Onions and garlic in margarine and olive oil. Add some chopped sage and a couple of bay leaves. When the onions soften, around 1-2 minutes, add the wine and Provista Sugu and stir. Cook on medium heat for around 5-7 minutes. In a large bowl, put the minced beef and bacon. Add the parsley, eggs, Hanini Gibniet and season. Stir the mixture thoroughly, making sure that all the ingredients are well integrated together. Take a spoonful of the mixture and form into small balls between the palms of your hands. Keep doing this until all the mixture is used. In the meantime, prepare a pot of boiling water on the hob. Coat the meatballs with semolina and place in the boiling water, Cook for around 20 minutes. Scoop out the meatballs from the water and add them to the tomato sauce. Continue cooking on a low flame for around 40 minutes, stirring occasionally.

Torta tat-Tiġieġ u l-Kurrat

Qatta’ t-tiġieġ f’biċċiet żgħar u itfa' l-bżar u l-melħ. Itfa’ mgħarfa butir f’taġen u aqli t-tiġieġ sakemm jieħdu l-kulur. Wara, żid il-bacon, il-kurrat u l-faqqiegħ. Ferrex ftit klin u nuċimuskata. Żid l-inbid abjad, ħallih itektek u itfa' l-ispinaċi u għaqqad bil-krema bajda. Itfa' t-taħlita f'dixx tal-forn. Għalli l-patata u għaffiġha. Ħallat magħha l-butir, il-ġobon u t-tursin. Żid ftit bżar u melħ u ħallat l-isfra tal-bajd. Ferrex il-patata fuq it-taħlita tat-tiġieġ u sajjar f'forn jaħraq b'mod moderat sakemm il-patata tieħu l-kulur.

Gateau taċ-Ċikkulata

Saħħan il-forn fuq temperatura ta’ bejn il-160 u 180 grad. Idlek żewġ dixxijiet tal-kejkijiet ta’ madwar 20ċm bi ftit żejt. Poġġi l-ingredjenti kollha tal-kejk, minbarra l-ilma jagħli, ġo bowl kbir fond biex tkun tista’ tħawwad kollox fih. Ħawwad sewwa b’wooden spoon jew mixer tal-elettriku sakemm it-taħlita tiġi ratba u mħallta tajjeb. Żid il-misħun mat-taħlita, ftit ftit, sakemm it-taħlita tal-kejk tirtab u ssir likwida ħafna. Qassam it-taħlita tal-kejk nofs f’dixx u nofs fid-dixx l-ieħor u aħmi fil-forn għal madwar 25-35 minuta, jew sakemm il-wiċċ jissoda u meta ddaħħal sikkina fil-kejk toħroġ nadifa. Oħroġ il-kejkijiet mill-forn u ħallihom jiksħu għalkollox fid-dixxijiet tagħhom. Għall-icing taċ-ċikkulata, saħħan iċ-ċikkulata u l-krema ġo kazzola fuq nar baxx sakemm iddub iċ-ċikkulata kollha. Neħħi l-kazzola minn fuq in-nar u ħawwad it-taħlita bil-whisker sakemm tissoda ftit il-konsistenza tagħha. Ħalliha toqgħod għal madwar siegħa jew sagħtejn, jew sakemm tagħqad biżżejjed li tkun tista’ tiksi l-kejk biha. Oħroġ il-kejkijiet mid-dixxijiet tagħhom. Uża sikkina biex taqla’ l-kejkijiet mill-ġnub mingħajr ma jitfarrku. Idlek ftit ċikkulata fil-wiċċ ta’ kejk minnhom u poġġi l-kejk l-ieħor fuqu. Poġġi l-kejk fuq platt u iksi l-kejk kollu bl-icing taċ-ċikkulata b’sikkina tal-kejkijiet.

Bruxketta Kkulurita

Aqsam il-ħobż f’biċċiet ħoxnin. Roxx fuqhom ftit żejt taż-żebbuġa u ixwi fuq xi grilja jew fil-forn. Ġo reċipjent, saffi it-tadam tal-bott u ħallat mal-mozzarellu u l-ħabaq. Meta l-ħobż għadhom sħan, żid it-taħlita tat-tadam u erġa roxx ftit aktar żejt taż-żebbuġa fil-wiċċ

Bacon Wrapped Chicken Drumsticks wi...

Place the onion in a thick bottom saucepan together with the vinegar, chili flakes, brown sugar and the spices. Pour over the tinned fruit cocktail mix including the syrup and the raisins and bring to the boil. Lower to a simmer and continue to cook until mixture is thick and syrupy. Stir in the cashew nuts and sesame seeds. Trim excess fat from the chicken drumsticks and cut deep slit in the flesh through to the bone. Marinade with smoked paprika, cayenne pepper, rosemary, honey and a spoon of olive oil. Roll with the bacon slices and allow to marinate, preferably overnight. When ready to cook, bake the drumsticks covered for 20 minutes in a hot oven at 200°C, remove the foil and continue cooking until the chicken is crispy and cooked through. Serve with the Fruit chutney and the side.

Maltese Sausage and pumpkin risotto

Sauté the onion, celery, garlic, and sausage in butter until softened without browning. Add the rice still for 2 minutes on low heat then pour in the wine and bring to the boil. Add the warm stock and simmer until liquid is almost absorbed and rice is almost cooked. Add the pumpkin and rosemary and mix well, continue cooking until rice is cooked through. Add the tomato cream and simmer for a few more minutes, adjust seasoning and serve with mascarpone on top.

Ricotta Ravioli with Lemon and Oliv...

Heat a knob of butter in a pan and sauté the onion and garlic until lightly browned. Add in the olives, thyme and tomatoes and sauté for 2 more minutes. Splash in the white wine, stock and simmer by half. Add in the cream, lemon zest, juice and simmer again by half. Meanwhile, cook the ravioli in salted boiling later. Finish off the sauce by whisking in the remaining butter, season and toss in the ravioli.

Torta tal-Marmurat

Put the almonds in a heavy bottomed frying pan. Place over medium heat and stir often until the almonds turn golden brown. You can also roast the almonds in the oven. Preheat oven to 1800C, gas mark 4. Spread the almonds in one layer in a shallow baking dish. Bake for 10 to 15 minutes, stirring occasionally, until they turn golden. Leave the almonds to cool completely before chopping them in medium sized pieces. Preheat the oven 1900C, gas mark 5. Put all the dry ingredients required for the filling into a bowl and stir them together. On a lightly floured surface, roll out the pastry thinly and line a 24cm diameter, non-stick baking dish with it. If possible, use a loose bottomed tin. This will make it easier to remove the baked tart later on. Press the pastry lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much. Trim the edges, leaving a small edge of pastry sticking over the edge of the baking dish to allow for shrinkage in the oven. Prick the base all over with a fork and spread some jam over the pastry. Spoon the filling into the pastry case and flat it with a palette knife or the back of a spoon. Bake for about 45 minutes and leave the tart to cool completely before removing it from the tin. Decorate with melted chocolate, almond or sugar paste, royal icing and candied cherries.

Koxxa tal-Ħaruf-il Forn

Idlek sewwa l-koxxa tal-ħaruf bi ftit żejt. Roxx fuqha l-bżar, il-melħ, u s-salvja. Poġġi l-ħaruf ġo dixx bi ftit ilma u nbid abjad. Għattih bil-foil. Sajjar f’forn moderat għal madwar siegħa u kwart. Neħħi l-foil u ħammar il-ħaruf sabiħ fil-forn. Ħalli l-koxxa tal-ħaruf toqgħod fil-forn mitfi għal madwar 25 minuta. Serviha bil-patata, ħaxix, gravy, u zalza lesta tal-minta.

Chocolate Cake with Chocolate Ganac...

Għall-‘jelly’ idlek dixx tond tal-kejkijiet ta’ madwar 20cm u iksih bil-cling film. Qaxxar 4 larinġiet. Il-qoxra żommha għal aktar tard. Agħsar il-larinġ u poġġi l-meraq f’kazzola mdaqqsa. Ifta’ z-zokkor mal-meraq tal-larinġ u poġġi l-kazzola fuq nar baxx ħalli z-zokkor idub. Sadanittant, poġġi l-ġelatina fl-ilma kiesaħ għal ftit minuti sakemm tirtab. Neħħiha mill-ilma, agħsarha ftit u itfagħha mal-meraq tal-larinġ u z-zokkor fuq in-nar. Ħawwad sewwa ħalli ddub. Ferra’ din it-taħlita fid-dixx tal-kejk u ħallih joqgħod għal mill-inqas 4 sigħat jew saħansitra mil-lejl ta’ qabel. Saħħan il-forn fuq 140 - 160 grad u iksi dixx tal-kejkijiet tond ta’ madwar 23cm bil-carta forno. Ifta’ l-butir, zokkor, il-bajd, il-yogurt, dqiq u l-baking powder ġo bowl kbir u ħawwad b’whisker tal-elettriku sakemm ikollok taħlita ratba. Ifta’ t-taħlita fid-dixx u llixxa l-wiċċ tagħha. Aħmi f’nofs il-forn għal madwar 55 minuta, jew sakemm meta ddaħħal sikkina fil-kejk toħroġ nadifa. Ħallih jiksaħ fid-dixx għal madwar 15-il minuta, imbagħad poġġih fuq gradilja tal-kejkijiet u ħallih jiksaħ għal kollox. Għal-ganache, saħħan il-krema f’kazzola żgħira sakemm tiġi taħraq. Itfa’ ċ-ċikkulata fil-krema, ħalliha għal xi 10 minuti u ħawwad sewwa. Issa suppost għandek taħlita ratba ta’ sauce taċ-ċikkulata. Ħalliha toqgħod sakemm il-ganache tiksaħ u tagħqad ftit. Issa biex nagħmlu l-kejk, poġġih fuq stand tal-kejkijiet u ċċattja t-truf billi taqta’ barra sabiex jiġi lixx. Saħħan il-ġamm tal-berquq fil-microwave sakemm jinħall sewwa. Idlek il-wiċċ tal-kejk bil-ġamm billi tuża pinzell, u ifrex il-ganache taċ-ċikkulata bil-palette. Ħalli ċ-ċikkulata tiżżerżaq ftit mit-truf tal-kejk għal dehra isbaħ. Sebbaħ b’qoxra ta’ larinġa maħkuka u servi mill-ewwel.

Pulled Beef and Tomato Soup with To...

Ħalli l-laħam itektek għal 3 sigħat f'5 litri ilma sakemm jirtab. Neħħi l-laħam mill-istokk u żid it-tadam, il-kunserva, il-karfus u l-kurrat u ħallih itektek għal 10 minuti. Iftaħ il-laħam fi ħjut b'żewġt ifrieket u erġa' żidu mal-istokk. Ħallih sakemm jagħli u żid it-tortellini u ħallik itektek għal 5 minuti. Neħħi l-borma minn fuq in-nar, żid il-favola u l-weraq tal-kale, itfa' ftit bżar u melħ u sajjar għal 2 minuti. Sadanittant, qatta' l-bezzun forma dijagonali u rqiq kemm jista' jkun, idlek ftit butir, itfa' ftit origano u ggriljah sakemm jieħu ftit kulur u servih mas-soppa.

Insalata tal-Bakkaljaw

The balance of salt cod, potatoes, onions, and fresh parsley makes this salad extremely tasty. Rinse any excess salt off the cod. Place the cod into a large bowl and cover it with cold water. Leave it to soak in the fridge for at least 24 hours, changing the water three to four times. If, upon tasting a small piece after allotted time has lapsed, the cod is still salty, soak it for a bit longer. Put the cod into a pan with the bay leaf and cover it with fresh, cold water. Bring it to just below boiling point over medium heat. Remove the pan from the heat and leave it to stand for about 10 minutes. Remove the cod from the water and leave it to cool, setting the water aside. Once cooled, remove the cod’s skin and any bones and flake the flesh with a fork. Place it in a large bowl. Peel and quarter the potatoes and cook them, over medium-high heat in the poaching water previously put aside, for about 15 minutes or until tender. DON’T OVERCOOK THEM. Drain, allow to cool slightly and then add them to the cod. Wash, peel and finely chop the leeks. Add them to the cod and potatoes. Add the sliced tomato and mix gently together. Wash and trim the parsley, discarding the stems. Dry and finely chop the leaves. Add the chopped parsley leaves to the potatoes and cod. Combine the oil, vinegar, garlic and pepper in a bowl. Whisk the vinaigrette until the ingredients are thoroughly blended. Toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hard boiled egg. Serve at room temperature or refrigerate until serving.

Pulpetti tal-Makku

Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, shape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.

Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, s

hape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.

Marinated Beef Flank Steak with Chi...

Ipprepara l-immarinar billi tħawwad flimkien iż-żejt taż-żebbuġa, il-meraq tal-larinġa u tal-lumiċell, is-soy sauce u l-worcestershire sauce, il-ħall tat-tuffieħ u t-tewm. Itfa' ftit bżar u melħ fuq il-laħam u poġġi l-laħam fl-immarinar u ħallih joqgħod għal sagħtejn. Sadanittant, ipprepara z-zalza chimichurri billi tħawwad flimkien l-ingredjenti. Kif ikun lest, iggrilja l-laħam għall-gosti tiegħek u servih biz-zalza chimichurri, bil-patata bil-qoxra u l-faqqiegħ.

Klamari Mimlijin

Clean the calamari. Holding the body firmly, grasp the head and pull gently, twisting, if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come out with it. Cut the tentacles from the head just below the eyes. At the centre of the tentacles is a small beak. Squeeze to remove it and discard. Set aside the tentacles. If the recipe calls for ink, reserve it; otherwise, discard the head and ink sac. At the top of the body, there is a clear piece of cartilage. Pull it out and discard as well. If the squid has an outer, spotted, membrane-type skin, pull it off and discard too. Wash the tube carefully, inside and out, together with the tentacles under cold running water. Set the calamari aside to drain. Finely chop the tentacles and set them aside. Pit the olives, slice them into thin slivers and set them aside. Peel and finely chop the onions and garlic. Heat some olive oil in a large frying pan, add the onions and garlic and fry them gently until soft and golden. Preheat the oven 1790C, gas mark 3. Add the reserved squid tentacles and fry for a further 5 minutes, stirring often. Stuff the calamari with the mixture, allowing a little room for the stuffing to expand during cooking. Seal the ends with cocktail sticks. Lightly grease a baking dish with olive oil and place the stuffed calamari in it. Cook in the oven for about 45 minutes. Serve hot with tomato sauce.

Torta tat-Tiġieġ u l-Kari

Saħħan iż-żejt fit-taġen sabiex tagħmel it-taħlita. Sajjar il-kurrat, it-tewm u l-karrotti flimkien għal 4 minuti. Żid it-tiġieġ, il-kari, is-sagħtar u żid il-bżar u l-melħ u kompli sajjar għal 3-4 minuti sakemm it-tiġieġ jieħu l-kulur. Itfa' l-gammon, il-mango chutney, il-flixkun kari tal-Pinto's Pride u l-krema tal-Ħanini u sajjar għal 2 minuti. Neħħi minn fuq in-nar, żid il-piżelli u itfa' t-taħlita f'dixx tal-forn midluk bil-butir. Iftaħ l-għaġina u aqtagħa fi strixxi u għatti t-torta b'forma ta' kannizzata. Idlek b'bajda mħabbta u ferrex ftit żerriegħa tal-kemmun u l-ġunġlien u sajjar fil-forn f'temperatura ta' 200°C għal 30 minuta jew sakemm issir l-għaġina u tieħu l-kulur.

Torta tal-Fenek

Qatta' l-fenek f'dadi ta' 2ċm. Saħħan taġen bi ftit żejt taż-żebbuġa u sajjar il-fenek sakemm jieħu ftit kulur. Neħħih mit-taġen u żid il-karrotti, basal, karfus u tewm fl-istess taġen u sajjar sakemm jieħdu ftit kulur. Itfa' l-ħxejjex aromatiċi u l-ħwawar mal-kunserva u kompli sajjar għal minuta oħra. Erġa' poġġi l-fenek fit-taġen, itfa' l-inbid u ħallih jinxtorob. Żid l-istokk, tazza ilma, it-tadam u l-patata u ħallih itektek għal kwarta. Meta jkun lest, neħħih minn fuq in-nar u żid il-piżelli. Sadanittant, poġġi l-għaġina sfiljorata f'dixx tat-torti ta' 20ċm u itfa' t-taħlita tal-fenek u erġa' għatti bl-għaġina. Idlek il-wiċċ tal-għaġina b'bajda mħabbta u sajjar fil-forn f'temperatura ta' 175°C għal 35 minuta jew sakemm tieħu l-kulur.

Stuffat tal-Qarnit

Sabiex il-qarnit jiġik tari, saqsi lill-bejjiegħ tal-ħut sabiex jippreparalek il-qarnit b'mod li jkun lest għat-tisjir. Poġġih fil-friża għal madwar tliet ġimgħat. Ħallih jinżel mis-silġ u aħslu tajjeb. Qattgħu f'biċċiet żgħar. Imla kazzola bl-ilma u ħallih jagħli. Sajjar il-qarnit għal madwar 20 minuta. Saħħan ftit żejt taż-żebbuġa f'taġen kbir u aqli l-basal u t-tewm sakemm jieħdu l-kulur. Baxxi n-nar u żid it-tadam, il-kappar, il-kunserva u l-qoxra tal-lumija. Ħawwad tajjeb. Itfa' ftit ilma u ħallih itektek għal madwar 10 minuti. Neħħi l-biċċiet tal-qarnit mill-ilma u żidhom mat-taħlita tat-tadam. Żid il-merqtux u l-ħabaq u nofs l-inbid. Għatti t-taġen u ħallih itektek fuq nar baxx għal mill-inqas siegħa. Żid il-patata, il-piżelli u l-kumplament tal-inbid. Kompli sajjar dejjem fuq nar baxx għal madwar nofs siegħa oħra. Iċċekkja l-qarnit u kompli sajjar sakemm ikun tari. Jekk il-likwidu jinxef, żid ftit ilma jaħraq. Iċċekkja jekk għandekx bżonn iżżid xi ħwawar u servi mal-ħobż Malti frisk.

Trajfil Stil Malti

Begin by preparing the custard. Put ¾ of the milk and sugar in a casserole. Put it on a moderate heat until it starts to boil. Dilute the custard in the remaining milk and add it to the boiled milk. Cook for a few minutes, stirring all the time. Remove from heat and leave it to cool. Slice the sponge cake thickly and cover the bottom of a large serving dish with the cut slices. Prepare the strawberry jelly, following the instructions on the packet, using only 2/3 of the amount of water indicated. Pour the jelly mixture over the sponge slices and let them soak. Either add the custard immediately, or else wait until the sponges are well soaked with the jelly. Put the trifle aside until the custard settles. Cream together the fresh cream and the ricotta in a mixing bowl. Add the sugar and liqueur and mix well. Spread the ricotta mixture over the custard. Decorate with cherries, halved walnuts or roasted almonds.

Kwareżimal

Lightly toast or roast the almonds. Leave them to cool completely and grind them coarsely.  Put some aside for sprinkling on top of the kwareżimal. Sift the flour in a large mixing bowl. Add the almonds, sugar, grated orange rind, orange flower water, ground cloves and egg whites. Knead lightly until the ingredients form a soft dough. Add some water if the dough is very stiff.  Be careful about the dosage as the dough should not be soft;  otherwise, it will flatten during baking. Preheat the oven 1900C, gas mark 5. Lightly wet your hands and start forming the dough into ovals.  Each piece should be approximately 16cm long, 5cm wide and about 2cm thick. Lightly grease a baking tray, or line it with baking paper. Place the kwareżimal on the baking tray and make a criss-cross pattern on each surface with a sharp pointed knife. Bake for about 20-25 minutes

 The kwareżimal slabs should still be soft once they are removed from the oven but will harden up on cooling.  Do not make the mistake of leaving them in the oven until they harden. 

Tagħmilx l-iżball li tħallih fil-forn sakemm jibbies għaliex tant kemm jibbies li ma jkunx jista' jittiekel. 

While still hot, spread the kwareżimal with Maltese honey and press bits of chopped, roasted almonds on top of it.

Kejk tal-Frott

Ħabbat il-bajd maz-zokkor u l-melħ sakemm ikollok taħlita kremuża. Għarbel id-dqiq u l-baking powder u kompli ħawwad it-taħlita. Iftaħ il-bott tal-frott u ferrgħu bil-ġulepp b'kollox fit-taħlita tal-kejk. Itfa' t-taħlita ġo dixx kwadru ta' 9 pulzieri, ferrex il-ġewż, u ż-żewġ mgħaref żejda zokkor ismar. Sajjar f'temperatura ta' 175°C għal madwar 30 minuta jew sakemm stikka li ddaħħal f'nofs il-kejk toħroġ nadifa. Ħallih jiksaħ u servi ma' ftit panna.

Ftira bi Stil Messikan

Aqta' l-għaġina sfiljorata f'forma rettangolari u taqqabha b'furketta. Uża l-għaġina ż-żejda sabiex issaħħaħ it-truf. Żid ftit ħalib jew krema mal-isfar tal-bajd sabiex tidlek l-għaġina. Saħħan il-forn u sajjarha f'temperatura ta' 190°C sakemm tieħu l-kulur. Neħħiha mill-forn u ħalliha tiksaħ. Sadanittant, saħħan ftit żejt ġo taġen, sajjar il-basla, il-ġinġer u l-ħwawar. Żid il-kapuljat, itfa' ftit bżar u melħ, u sajjar sakemm isir. Fl-aħħar żid il-fażola u l-kaponata u ħawwad tajjeb. Imla l-ftira bit-taħlita u ferrex il-ġobon, u sajjar f'temperatura ta' 180°C sakemm tieħu l-kulur u servi.

Artichoke and Goat Cheese Tortallac...

To make the pasta dough, mix together the dry ingredients then add the eggs and olive oil, adjust with warm water and mix together well to get the right consistency. Allow to rest covered with cling film while you prepare the filling. Heat the salted butter in a pan and sauté the onion, garlic, fennel and lemon pepper until softened. Add in the chopped artichokes, thyme, season with salt and pepper and continue to cook on very low heat for 10 minutes. Allow to cool down slightly then blend the artichoke mixture into a paste in a food processor. Allow to cool down completely the mix with the ricotta cheese and goat cheese, adjust seasoning and place into a piping bag. Roll out the ravioli dough with a pasta machine, cut the dough in large circles and pipe the mixture just off the middle, brush the edges of the dough and close to form the tortellaci. Keep the tortellacl on a small dish dusted with semolina, cover and keep in the fridge. On very low heat sauté the garlic and walnuts together with a knob of butter until the butter is lightly browned. Pour in the wine and simmer, then add the cooking cream and reduce by half. Cook the tortellaci in boiling salted water, drain and serve immediately drizzled with the walnut sauce.

Paccheri Mimlijin

Aħsel il-brunġiela u taqqabha b'furketta, idlek ftit żejt taż-żebbuġa, u sajjar fil-forn sakemm tirtab. Ħalliha tiksaħ ftit, aqsamha min-nofs u oħroġ il-qalba tagħha. Għaffiġha u ħalliha tiksaħ għal kollox. Ħallat magħha l-irkotta, il-bajda, il-ħwawar imqattgħin, il-gambli, u l-bżar u melħ. Għalli l-ilma bi ftit melħ. Sajjar l-għaġin skont l-istruzzjonijiet ta' fuq il-pakkett. Wara, kessħu ftit bl-ilma u itfa' ftit żejt sabiex ma jeħilx. Imla l-paccheri bit-taħlita tal-brunġiel u poġġihom f'dixx tal-forn. Idlikhom bi ftit butir u ferrex ftit frak tal-ħobż u ġobon maħkuk. Sajjar f'forn jaħraq sakemm il-frak tal-ħobż jieħu l-kulur. Servi fuq iz-zalza msaħħna tat-tadam bil-krema bajda.

Fillet of Beef with Coffee and Mapl...

Roxx ftit bżar u melħ fuq il-laħam u qallih ftit miż-żewġ naħat fil-butir u ż-żejt taż-żebbuġa ma' sinna tewm misħuqa. Poġġi l-laħam ġo dixx tal-forn u sajjar fil-forn f'temperatura ta' 100°C sakemm il-qalba tal-laħam tilħaq temperatura ta' 55°C. (Uża termometru bħala gwida). Fl-istess taġen, sajjar il-ġulepp tal-aġġru, u żid il-kafè, il-Worcestershire u ħallih itektek sakemm il-likwidu jonqos bin-nofs. Għalli l-patata u kif tirtab, għaffiġha mal-krema, il-krema tal-horseradish u ftit butir. Żid ftit bżar u melħ għat-togħma. Ismot il-piżelli tal-qoxra f'ilma mielaħ, idlek fi ftit butir u ħawwar għall-gosti tiegħek. Ħalli l-laħam joqgħod għal 2-3 minuti qabel ma sservi fuq il-patata maxx mal-piżelli tal-qoxra u l-kafè.

Scaloppini tal-Vitella

Ipprepara l-vitella ġo platt. Qiegħed il-ħalib u l-bajda ġo skutella u ħabbathom tajjeb flimkien. Roxx ftit bżar u melħ. Ipprepara 2 platti kbar u ċatti. Ferrex id-dqiq fuq wieħed minnhom u l-frak tal-ħobż fuq l-ieħor. Għaddi l-vitella l-ewwel mid-dqiq u wara mit-taħlita tal-ħalib. Fl-aħħar għaddiha mill-frak tal-ħobż u qis li tiksiha sew. Saħħan ftit żejt u marġerina ġo taġen kbir. Aqli l-vitella miż-żewġ naħat; ma tiħux ħafna ħin biex issir. Servi mill-ewwel flimkien mal-flieli tal-lumi u insalata.  

Tortellini biz-Zalza tat-Tadam Cherry

Qaxxar u qatta’ t-tewm. Aħsel tajjeb it-tadam u aqsmu min-nofs. Ħalli ftit tadam biex iżżejjen. Saħħan ftit żejt ġo taġen kbir u qalli t-tewm mal-basal tal-Mayor. Ma jridux jieħdu kulur. Baxxi n-nar u żid it-tadam u l-ħabaq. Roxx ftit bżar u melħ u ħawwad tajjeb. Kompli sajjar fuq nar baxx għal madwar 25 minuta filwaqt li tħawwad ta’ spiss. Sadanittant, sajjar it-tortellini skont kif miktub fuq il-pakkett. Qattar tajjeb. Qiegħed it-tortellini fiz-zalza lesta u ħawwad għal ftit ħin. Servi sħan u żejjen bit-tadam maqtugħ flieli u ftit oħra weraq tal-ħabaq.

Tiġieġ Sweet and Sour

 Itfa’ l-cornflour ġo kontenitur fond. Qatta’ l-isdra tat-tiġieġ f’biċċiet żgħar u għaddihom mill-cornflour. Farfar il-cornflour żejjed. Saħħan ftit żejt ġo taġen u qalli malajr il-biċċiet tat-tiġieġ għal madwar 8-10 minuti. Neħħi mit-taġen u poġġihom fuq sarvetta tal-karta biex jinxtorob iż-żejt. Sadanittant, agħmel il-meraq flimkien mal-biċċiet tal-pineapple, il-ħall, il-Kunserva u l-ilma ġo kazzola żgħira u ħawwad tajjeb. Saħħan għal ftit minuti fuq nar moderat. Qiegħed il-biċċiet tat-tiġieġ f’taġen kbir u nadif. Ferra’ z-zalza fuqhom u roxx ftit bżar u melħ. Kompli sajjar fuq nar baxx ħafna għal madwar kwarta. Servi flimkien ma’ ross abjad mgħolli.

Wraps biċ-Ċanga u l-Bżar Ikkulurit

Qaxxar il-basal u qattgħu f’biċċiet żgħar. Saħħan ftit żejt ġo taġen kbir u qalli l-basal bla ma tħallih jiskura. Żid il-kapuljat taċ-ċanga u kompli sajjar għal ftit minuti, filwaqt li tħawwad il-ħin kollu. Baxxi n-nar u kompli sajjar sakemm il-kapuljat ikun sar sew. Żid il-kunserva u l-fażola. Ħawwad tajjeb u roxx il-paprika u ftit bżar u melħ. Erġa’ ħawwad u kompli sajjar. Aħsel il-bżar u qattgħu fi strixxi rqaq. Żidu mat-taħlita tal-kapuljat u kompli sajjar għal madwar 5 minuti oħra, dejjem fuq nar baxx. Saħħan ir-wraps fil-microwave jew f’taġen baxx non-stick fuq in-nar għal ftit sekondi. Poġġi t-taħlita fin-nofs ta’ kull wrap u gerbibha tajjeb.Servi mill-ewwel flimkien ma’ insalata u chips.

Pumpkin and Orange soup with Baked ...

Saħħan iż-żejt taż-żebbuġa f'borma fonda, itfa' l-basla u l-karrotta u sajjar sakemm il-basla tieħu l-kulur. Żid il-qargħa ħamra, in-noċimuskata u l-weraq tar-rand, bżar u melħ u sajjar għal ftit minuti billi tħawwad kontinwament. Żid il-meraq tal-larinġ, għatti bl-ilma u żid l-istokk. Ħallih jagħli u ħallih itektek għal 20 minuta sakemm isir il-ħaxix. Neħħi l-weraq tar-rand u itħan is-soppa. Itfa' l-ġobon feta fil-foil bi ftit żejt taż-żebbuġa, bżar iswed frisk, ġinġer u felfel imqatta'. Żid ftit basal aħdar u gerbeb kollox ġol-foil u sajjar fil-forn għal 15-il minuta. Servi s-soppa sħuna bi ftit ġobon feta mfarrak fil-wiċċ.

Squid Ink Crespelle with sea bass a...

To prepare the pancake batter, mix the egg and the Nero di sepia together in a small bowl. Place the flour and salt in a mixing bowl, make a well in the center and pour in the egg mixture and milk. Whisk until smooth before whisking in the melted butter. Cook the pancakes in a greased non-stick pan and put aside. Meanwhile, chop the sea bass and prawns and quickly cook in a pan with a few drops of olive oil together with the onion. Season with salt and pepper then add in the grated zucchini, splash with the wine and finish off with the chopped parsley. Use this stuffing to fill the pancakes and fold into 4 to seal. Place into a large ovenproof dish, cover with foil and place into the oven at 100’c to keep warm. To make the sauce, heat 1 tbsp. olive oil in a pan and fry the garlic, chili and clams together. Swirl in the white wine and cook till the clams pop open. Remove the shellfish from the pan, stir in the sauce and bring to the boil. Serve the warm crespelle with the creamy sauce garnished with the clams.

Ricetta ta’ Aceline

Laħam il-Forn bil-Ħaxix

Place your flank steak on a flat surface and cut through the meat using a sharp knife trying as much to make the flesh evenly thick as much as possible. Sprinkle with salt and pepper. Spread over the cranberry jam and sprinkle with rosemary and garlic. Cover with the bacon slices, drained mushrooms, grated Parmesan cheese, lemon zest, walnuts, breadcrumbs and baby spinach leaves. Carefully and tightly roll up the meat from the widest side as tightly as possible. Tie up using string or with a butcher’s net and put extra rosemary springs around the meat under the string. Rub with olive oil and butter and roast on high heat for 35 minutes for medium roast. (this may vary according to thickness of the roll and the cooking temperature required) Meanwhile, wash, peel and slice the vegetables into long strips. Drizzle with honey, thyme, salt and pepper. Roast the oven at 200°C until golden and soft and serve with the cooked sliced meat.

Spaghetti with Tomatoes & Aube...

Wash the aubergine. Discarding the top part, cut it into small cubes and pan fry it in a frying pan with some olive oil. Remove the aubergine from the oil and place on kitchen paper to absorb the excess oil. In a medium-sized pot, gently fry the garlic in a little olive oil. Stir whilst cooking so that the garlic does not brown too much and does not stick to the pot.

Baked Grouper with a Tomato and Pea...

F'taġen żgħir, sajjar il-basla, il-karfusa, il-felfel, il-kannella, il-ħlewwa stellata u z-zokkor ma' mgħarfa żejt taż-żebbuġa sakemm jieħdu l-kulur. Żid il-kunserva ħelwa, il-ħall, it-tadam u l-ħawħ u ħallih itektek għal 45 minuta fuq nar baxx. Itfa' ftit żejt taż-żebbuġa fuq iċ-ċerna f'dixx tal-forn, roxx ftit bżar u melħ u sajjar għal 20 minuta. Qatta' l-qarabagħli tawwali u rqiq u isomtu għal ftit. Sajjar l-ispinaċi f'taġen, ħawdu mal-qarabagħli u poġġih fil-platt. Servi l-ħuta fuq il-ħaxix flimkien maċ-chutney tat-tadam.

Spiced Roasted Tomato and Basil Sou...

For this recipe you will need a large oven roasting dish. Place in the tinned cherry tomatoes, red onion, feta cheese and chickpeas. Drizzle with olive oil, season well with salt and pepper and sprinkle over the spices. Bake in the oven at 200’c for 30 minutes. Also, cut the heads off the garlic, season with salt, pepper and olive oil and wrap up in foil. Bake in the oven for 30 minutes also. When ready, place the roasted vegetables and feta into a food processor along with the basil leaves. Squeeze in the pulp out of the 2 globes of roasted garlic and blitz together well. Add in enough of the hot vegetable stock to create thick but smooth soup. Serve drizzled with extra olive oil, basil leaves and a few of the reserved roasted chickpeas.

Pizza Żgħira bil-Kaponata

Ħaffer u neħħi l-abjad tal-ħobż, mingħajr ma tfarrak il-bziezen. Itfgħu f'kontenitur żgħir u kompli farrak bis-swaba'. Żid il-kaponata, it-tonn u t-tadama. Ħawwad tajjeb u uża din it-taħlita sabiex timla l-bziezen tal-ħobż. Poġġi fuq dixx tal-forn u żid fil-wiċċ il-mozzarella jew il-ġobon li qed tuża fuq kull bezzun. Żejjen biż-żebbuġ u l-kappar u sajjar f'forn sħun sakemm jinħall il-ġobon u tieħu dehra ta' pizza.

Pulpetti bil-Ġibniet u l-Piżelli

Ħawwad flimkien il-piżelli, il-basal aħdar, in-nagħniegħ u l-bajd sakemm tgħaqqad it-taħlita. Farrak il-ġibniet u żidhom mat-taħlita. Żid ukoll id-dqiq, il-bżar u l-melħ u għaqqad kollox flimkien. Ifforma l-pulpetti, iksihom bi ftit dqiq u aqlihom sakemm jieħdu l-kulur miż-żewġ naħat.

Soppa tal-Ħaxix bl-Għaġin

Aħsel il-ħaxix kollu. Qaxxar il-patata, il-qara' aħmar, il-basal u t-tewm. Qatta' l-patata f'biċċiet kbar u qatta' l-basal u t-tewm fin fin. Qatta' l-qarabagħli u l-qara' aħmar f'biċċiet medji. Neħħi l-ġilda tal-bacon u qatta' f'biċċiet żgħar kwadri. Saħħan kazzola kbira u aqli l-biċċiet tal-bacon. Żid ftit żejt jekk ikun hemm bżonn. Baxxi n-nar u żid il-basla, it-tewm u l-karfus u sajjarhom sakemm jieħdu l-kulur. Ibda żid il-ħaxix l-ieħor kollu u kompli ħawwad. Żid issa l-Kunserva kif ukoll l-istokk tal-Pinto's Pride Spoon mal-misħun, sakemm tgħatti l-ħaxix. Ħallih jagħli, żid il-bżar u l-melħ, u ħalli l-borma ttektek fuq nar baxx għal madwar sagħtejn, tliet sigħat. Qabel isservi, żid l-għaġin li tiggosta.

Aljotta

Aħsel u qatta' l-kurrat. Qaxxar u qatta' t-tewm. Poġġi l-kurrat u t-tewm f''taġen u żid l-ilma u l-lumi magħsur. Naddaf il-ħut u neħħi x-xewk. Poġġi l-ħut fit-taġen. Jekk trid, tista' tpoġġi l-ħut f'xibka, agħlaqha tajjeb u itfagħha fit-taġen. Meta jsir il-ħut, neħħi x-xibka mit-taġen. Żid il-Pelati tal-Mayor flimkien mat-tursin u n-nagħniegħ. Sajjar fuq nar baxx għal 35 minuta. Waqt is-sajran tas-soppa, għalli ftit ross. Meta s-soppa tkun lesta, għaddieha minn passatur ħalli tevita x-xewk tal-ħut kollu. Itfa' ftit bżar u melħ u żid biċċiet żgħar tal-ħut. Servi jaħraq mar-ross.

Spagetti bil-Pulpetti tal-Laħam

Imla borma kbira b’ħafna ilma u poġġiha fuq in-nar. Meta l-ilma jiftaħ jagħli żid ftit melħ. Għalli l-għaġin. Meta l-għaġin ikun sar saffi u għaddih minn l-ilma kiesaħ, biex l-għaġin jiksaħ sew u b'hekk ma jibqax isir. Qattar tajjeb.Ġo skutella qiegħed il-laħam. Miegħu żid il-bajd, bżar u turisn. Ħallat tajjeb biex it-taħlita tiġi ħaġa waħda. Ibda fforma l-pulpetti b’din it-taħlita. Qiegħed ftit smid fuq platt ċatt u għaddi l-pulpetti minnu. Imla kazzola bl-ilma u qiegħed fuq in-nar. Meta l-ilma jiftaħ jagħli għalli l-pulpetti fih għal madwar 20 minuta. Iġbor l-pulpetti mil-ilma bi xkumatur biex il-pulpetti ma jitfarrkux. Sakemm il-pulpetti jkunu qegħdin isiru saħħan iz zalza. Meta l-pulpetti jkunu lesti żidhom maz-zalza u sajjar fuq nar baxx għal madwar 30 minuta. Servi fuq l-ispagetti sħan.

Soppa bl-Għads Aħdar u Karroti

Laħlaħ l-għads, m'hemmx għalfejn ixxarrab u poġġi f'borma kbira flimkien ma 'patata u zunnarija mqaxxra u mqatta’. Żid il-basla, il-polpa tal-Mayor, l-Ispoon Stock u zewġ litri ilma. Il-ħxejjex għandhom ikunu mgħaddsa kompletament f’ilma, allura żid aktar ilma jekk meħtieġ. Ħalli l-borma tagħli u naqqas in-nar, ħawwad u kompli agħmel dan biex tkun żgur li l-kontenut ma jeħelx mal-qiegħ tal-borma. Kompli żid l-ilma matul il-ħin kollu tat-tisjir biex iżżomm il-kontenut niedi. Żomm is-soppa ttektek fuq nar baxx sakemm il-patata tkun imsajra għal kollox, madwar 45 minuta. Ittestja waħda mill-patata b’sikkina. Meta jkunu msajra, uża blender u ħalli s-soppa f'konsistenza minsuġa. Jekk meħtieġ żid iktar ilma. Żid il-meraq tal-lumi, il-melħ u l-bżar. Servi b'gibna friska tal-ġobon tal-mogħoż. Żejjen b’aktar tursin u qoxra tal-lumi.

Torta tat-Tuffiegħ u l-Lewż

Saħħan il-forn 180C. Qatta 't-tuffieħ bil-qoxra flieli irqaq u ferrex il-meraq tal-lumi fuqhom. Ipprepara landa bi sprej tal-ħami. Għarbel id-dqiq darbtejn fl-iskutella u uza mixer tal-elettriku. Żid l-ingredjenti l-oħra kollha minbarra t-tuffieħ, u ħawwad b'veloċità moderata għal minuta. Naddaf it-taħlita mil-ġnub tal-iskutella u erġa ħallat għal żewġ minuti oħra. Uża mgħarfa kbira tal-metall biex iġġib it-taħlita flimkien u jekk meħtieġ żid ftit qtar ta 'ilma biex tikseb ‘dropping consistency’ Ferra nofs it-taħlita fil-landa tal-ħobża u rranġa saff irqiq ta 'tuffieħ imqatta' fil-wiċċ. Ferra ’l-kumplament tat-taħlita u irranga il-flieli rqaq tat-tuffieħ fil-wiċċ. Aħmi għal 45 minuta. Idlek il-wiċċ bil għasel jekk trid.

Kejk tal-Pistaċċi

Saħħan il-forn għal 150 Gradi Celcius u żomm it-temperatura għall-ħin tat-tisjir. Ħawwad flimkien il-bajd u z-zokkor. Żid il-piċtaċċi mqattgħin, il-butir kiesaħ u mdewweb, id-dqiq u ftit trab tal-ħami (baking powder). Ferra' t-taħlita ġo dixx tal-kejkijiet u itfa' f'forn jaħraq għal madwar 45 minuta. Kif isir, ħalli l-kejk jiksaħ għal 5 minuti. Hekk kif jibred, ferrex il-krema tal-pistaċċi fuq il-wiċċ tal-kejk (tista' żżid fin-nofs tal-kejk) u żejjen bil-pistaċċi mqattgħin.

Avocado bil-Gambli

If using frozen prawns, allow the prawns to defrost first! In a frying pan, heat the oil and add the prawns and garlic. Lightly pan fry them for a few minutes. Remove the prawns from the pan and place them on kitchen paper so that the oil is absorbed from them. Wash the avocados and cut vertically through the middle. Remove the stone. Spoon out the avocados and leave the shells intact. Place the avocados in a bowl and cut into small pieces. Add the prawns and mayonnaise, season and add the lemon zest. Mix well. Optional you may also season with pink peppercorns or paprika. Spoon the mixture into the avocado shells. Refrigerate until ready to serve.

Fanfri biz-Zalza tat-Tadam

In a large flat plate or container put some flour and coat the fish with the flour all over. In a large frying pan fry the fish, turning occasionally, until they turn golden all over. Remove the fish and place on a plate with kitchen paper so that it absorbs the oil. Add the Mayor Polpa.  Wipe the frying pan you used to cook the fish and add some more olive oil. Pan fry the garlic and onions until the garlic starts to brown and the onions turn translucent. Add the Three Hills Kunserva and mix together with the onion mixture. Add the tomatoes and mix well. Reduce the heat and continue cooking for around 30 minutes, occasionally stirring. Preheat the oven to 180C/Gas mark 4. Add the capers to the sauce and stir in. Season to taste. Place the fish in an oven proof dish and cover with the tomato sauce. Place in the oven and cook for around 40 minutes. Serve with lemon wedges and vegetables of your choice.

Biskuttini bil-Ginger

Preheat the oven to 190C/Gas 5. Line a large baking sheet with parchment paper. Sift the flour into a large bowl. Add the bicarbonate of soda, cocoa powder and ginger and mix well together. Add the margarine and work it well into the flour mixture until you achieve bread crumb consistency. Add the brown sugar and mix well.

Żid il-bajda u l-golden syrup u agħġen sakemm it-taħlita tiġi għaġina. Geżwer l-għaġina fl-istretch and seal u ħalliha toqgħod għal ftit tal-ħin. Tista’ tlesti l-għaġina minn ġurnata qabel u tħalliha fil-friġġ. Ferrex ftit dqiq fuq mejda u iftaħ l-għaġina. Il-ħxuna tal-għaġina trid tkun ta’ 3mm. Aqta’ forom żgħar qisek qed tagħmel figolli f’forma ta’ persuni, imma iżgħar. Qiegħed il-forom fuq il-pjanċa tal-forn. Sajjar fil-forn għal madwar 15-20 minuta. Oħroġ il-forom mill-forn meta jkunu għadhom ftit rotob. Ħalli jiksħu sew qabel tneħħihom minn fuq il-pjanċa. Jekk trid tista’ żżejjen dawn il-forom billi tagħmel biċċa għaġina rqiqa ħafna fil-post ta’ fejn suppost ikun hemm l-għajnejn u l-ħalq.