In a large bowl, whisk together eggs and irkotta until smooth. In a separate smaller bowl whisk together the flour, baking powder and sugar. Add the milk and lemon zest. Continue stirring until smooth. Pour the flour mixture into the irkotta mixture and mix well to combine. Add the oil and continue whisking until the mixture is smooth. Heat a non-stick pan until hot. Ladle out the batter to form a small pancake. When the edges start browning, flip the pancake and cook for another 2 minutes. Fold pancakes over and fill with sliced strawberries and mint.

In a large bowl, beat the eggs and add the peas, ham, parsley and the Ħanini Ġibniet Nixfin. Season with pepper and mix. Prepare the muffin cases in the muffin tin and pour in the mixture. Cook in hot oven for around 15 minutes. Can be served hot or cold.

Place eggs into a medium sauce pot and bring to boil. Remove from heat and cover for 15 minutes. Drain

Cut the fruit into bite size chunks and place in a large bowl. Mix together the honey and lemon juice

When boiling eggs, add half a teaspoon of salt to the water. This prevents the eggs from cracking and also makes them easier to peel!

Preheat your oven to 180 C. Drizzle your bread slices with the olive oil and put on a baking sheet in a baking tray. Bake for about 10 min, until bread is nice and crisp, flipping the slices through the process.  In a container mix your lemon zest, the ricotta and some crushed salt and pepper….

In a clear serving bowl or ice cream cup, pour 1 tbsp of muesli. Pour 1 tbsp of yogurt and

Put the flour in a mixing bowl; add enough water to make stiff dough. Beat (in electric mixer) on medium