In a bowl, whisk together red wine vinegar, olive oil, garlic, oregano, paprika, salt, and black pepper. Coat chicken in the marinade and refrigerate for at least 30 minutes. Grill over medium heat for 6-7 minutes per side until fully cooked. Serve with a fresh salad or roasted potatoes.

Heat olive oil in a skillet over medium heat, add chicken strips, season with salt and black pepper, and cook until golden. Add onion and garlic, sauté for 2 minutes. Pour in chicken broth and Hanini Creamylight, stirring until creamy. Add green beans and thyme, simmer for 5 minutes, then serve hot with rice or pasta.

Cook the pappardelle pasta according to package instructions, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Remove the beef from the skillet and set aside. In the same skillet, add the onions and minced garlic, cooking for 2-3 minutes. Add the sliced mushrooms and cook for 2 minutes. Stir in the diced tomatoes, red wine, tomato paste, thyme, oregano, salt, and pepper. Return the beef to the skillet and let the mixture simmer over low heat for 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors meld. Toss the cooked pappardelle into the sauce and mix until well-coated.
 
Serve the pasta with a sprinkle of fresh basil and grated mature cheeselets. This hearty beef and mushroom ragu with wide pappardelle is rich, savory, and perfect for a cozy dinner or special occasion!

In a large pot, melt butter over medium heat and sauté the onion, celery, and garlic until softened, about 5 minutes. Add the tomato paste and cook for another 2 minutes, stirring constantly. Carefully pour in the Savina brandy, allowing it to deglaze the pot, and cook for 2-3 minutes to let the alcohol cook off. Add the seafood stock and bring the mixture to a simmer for 20 minutes. Use an immersion blender to purée the soup until smooth. Stir in the cream, then return the chopped lobster to the pot. Season with salt and pepper, then cook for an additional 5 minutes. Serve hot, garnished with fresh parsley.

F'dixx kbir tal-istuffat, sajjar il-basal fi ftit żejt għal 2 minuti. Żid it-tewm, il-karrotti u ħawwad. Itfa' ftit bżar u melħ, żid il-bulibif u ħawwad kollox flimkien sakemm tkompli t-toqlija. Żid il-patata, il-misħun, il-kunserva u z-zokkor. Kompli sajjar fuq nar moderat sakemm il-patata tibda tirtab ftit. Kultant ħin ħawwad it-taħlita. Wara, żid il-bajd waħda waħda u żommhom 'il bogħod minn xulxin. Sajjar sakemm isir il-bajd.

Żid il-piżelli fl-istuffat u ħawwad bil-mod. Żid issa l-ġibniet, ħawwad ftit u itfi n-nar. Ħallih joqgħod għal madwar 5 minuti qabel isservi. Jekk issajjar l-istuffat filgħodu, tista' terġa' ssaħħnu sabiex isservih filgħaxija.

Roxx ftit bżar u melħ fuq kull naħa tal-laħam. Aqta' l-ħaxix kollu biċċiet żgħar. Saħħan borma mdaqqsa, saħħan sewwa. Żid ftit żejt u ibda qalli l-ħaxix. Qabel dan jibda jieħu l-kulur iġbor u poġġi fuq karta tal-kċina. Għaddi l-laħam mid-dqiq, farfar iż-żejjed. Aqli għal madwar 5 minuti fuq kull naħa. Neħħi l-laħam u poġġi wkoll fuq karta tal-kċina. Żid l-inbid, l-istock u l-ħaxix. Għalli u sajjar għal 5 minuti fuq nar baxx. Poġġi l-laħam f’din iz-zalza u sajjar fuq nar baxx ħafna għal madwar 90 minuta. Importanti li l-laħam ikun sar. Dan tista' ssajru fuq in-nar dejjem fuq fjamma baxxa. Tista' ssajru fil-forn ġo borma bil-għatu jew ġewwa casserole.

Għalli l-qarnita għal madwar 35-40 minuta. Itfi n-nar u ħalliha fil-misħun sakemm jibred sew. Qaxxar t-tewm u qatta‘ f’biċċiet żgħar u poġġihom ġo skutella. Qaxxar u qatta‘ l-patata f’biċċiet żgħar u poġġiha ġo skutella bl-ilma. Saħħan ftit żejt ġo taġen kbir u fond u qalli l-basal u t-tewm għal ftit minuti. Ħawwad il-ħin biex ma jiskurawx. Żid il-kunserva, tadam, patata, piżelli, inbid aħmar, qoxra tal-lumija u żebbuġ. Ħawwad tajjeb. Qiegħed fuq nar moderat sakemm it-taħlita tiftaħ tagħli u mbagħad baxxi n-nar. Sadanittant, neħħi l-qarnita mill-ilma, qattarha u qattagħha f’biċċiet imdaqqsin. Żid il-qarnita maz-zalza u kompli sajjar għal madwar 40 minuta, dejjem fuq nar baxx. Ħawwad kultant u żid ftit ilma fietel jekk tara li z-zalza tkun qed tinxef. Servi ma‘ ftit ħobż mixwi.

Start by preparing the meat sauce, cook the onion till soft in extra virgin olive oil. Stir in the meat, season with salt and pepper, continue cooking till the mince is cooked through, add in tomato paste and oregano, cook for a further minute. Pour in the polpa, simmer for 10 minutes, stir the cherry tomatoes at the last minute. Set aside. Sauté the mushrooms in a separate pan with the extra virgin olive oil and garlic, season well, pour in the cream. Brush a baking dish with the extra virgin olive oil, line with zucchini slices. Spread a layer of meat sauce and mushroom cream, sprinkle with pine nuts, basil leaves & parmesan cheese. Repeat the process until all ingredients are used. Bake in a moderately hot oven till golden brown, approx. 35 min.