Poġġi l-fenek f'dixx tal-forn u idilku biz-zlazi tal-BBQ u l-ketchup. Żid l-istokk, it-tewm imqatta', il-basla, il-ħwawar in-nexfin u t-tursin. Ferrex iż-żejt taż-żebbuġa, żid il-gin u itfa' ftit bżar. Għattih bil-foil u sajjar f'temperatura ta' 200 C għal siegħa. Neħħi l-foil u kompli sajjar għal 15-il minuta oħra viċin il-grilja sabiex jieħu iżjed kulur u jiġi jqarmeċ.

Heat the oven to a temperature of 1800C, gass number 4. Clean the fish well. You may ask the fishmonger to clean the fish for you. Place in an oven dish. Drizzle some olive oil and lemon juice. Add some salt and pepper and cook in oven for around 20 to 25 minutes. Half way through the cooking time, rotate the fish. Serve immediately with some grilled vegetables and lemon slices.

In a large pot, pour the oil and fry the onion and garlic, add the Kunserva and cook for another minute. Add all the vegetables and lightly cook for a couple of minutes. Add the water, season, and bring to boil. Simmer on a low flame for around 40 minutes. Serve with Ħanini Ġibna slices.

F'kontenitur kbir, itfa' l-ġbejniet friski u farrak il-ġobon il-Grieg u ħallat kollox flimkien. Żid it-tursin, il-bajd imħabbat, il-yogurt, il-ħalib, l-ilma tal-gass u żid il-bżar u l-melħ. Warrab it-taħlita għall-ġenb. Sadanittant, dewweb il-butir u żidu maż-żejt. Poġġi 2 strixxi tal-għaġina f'dixx fond tal-forn. Idlek il-wiċċ tal-għaġina bit-taħlita tal-butir u ż-żejt. Farrak strixxa tal-għaġina u għaddiha mit-taħlita tal-ġobon u l-bajd. Poġġiha fid-dixx u kompli b'dan il-metodu sakemm tgħatti d-dixx kollu. Fil-wiċċ, żid il-kumplament tat-taħlita. Għatti kollox b'2-3 strixxi tal-għaġina u idlikhom bit-taħlita tal-butir u ż-żejt. Sajjar għal madwar 40 minuta f'forn imsaħħan diġa f'temperatura ta' 180°c sakemm tieħu l-kulur.

Saħħan il-forn f'temperatura ta' 200`C. Idlek dixx tond tat-torti ta' 26ċm bi ftit żejt taż-żebbuġa. Poġġi 4 strixxi għaġina madwar id-dixx kollu (idlek kull waħda bi ftit żejt) b'tali mod li jkollok in-naħat kollha mgħottija u jkollok ftit żejda mat-truf. F'kazzola, itfa' t-trab tas-soppa ma' 300ml ħalib u saħħan sakemm tiġi magħquda billi tħawwad kontinwament. Neħħiha minn fuq in-nar. F'kontenitur kbir, għaffeġ il-piżelli b'furketta. Żid l-irkotta u s-soppa u ħallat kollox flimkien. Itfa' din it-taħlita fid-dixx tat-torta, itwi ż-żejjed tal-għaġina fuq it-taħlita u idlek bil-kumplament taż-żejt. Żejjen il-wiċċ tat-torta biż-żewġ strixxi tal-għaġina li jkun fadal u erġa' idlek bi ftit oħra żejt. Ferrex il-ġunġlien fil-wiċċ u sajjar it-torta f'temperatura ta' 200`C għal madwar 30 minuta sakemm isir il-mili u l-għaġina tieħu l-kulur. Oħroġha mill-forn u ħalliha toqgħod għal 15-il minuta qabel ma tneħħiha mid-dixx u sservi.

Take a sharp knife and carefully go round the chicken leg bone, scraping off the meat from the bone and carefully pushing the meat away every time. Chop off the bone away right before coming at the jaw. Repeat for all 4 legs.

Take a mixing bowl, skin off the sausage meat, mix together with the sage leaves, parsley & cheese.

Push the sausage meat into the chicken cavity, rolling the skin over to cover the filling.

Take a Maggi So Juicy bag, and place the chicken into a roasting bag together with the onions & mushrooms. Dilute the spice mix from the bag with 150 ml water and pour over the chicken meat, wrap the bag with the baking tag and roast for 30 to 40 minute in preheated oven @ 175°C. Meanwhile prepare the risotto; chop the bacon and cook in a double bottom saucepan with the butter, allow to crisp. Next stir in the rice and leek, cook for a couple of minutes further. Splash in the wine, allow evaporation, continue cooking, adding the vegetable stock gradually allowing the rice to absorb the liquid and stirring occasionally. When rice is cooked, remove from the heat, crush the gbejna in and beat in together with the spinach leaves. 

Serve the chicken sliced with the obtained sauce accompanied by the risotto.

Ipprepara l-flan tal-panedispanja skont ir-riċetta. Itfa' l-irkotta u z-zokkor f'kontenitur kbir u għaffiġhom sewwa sakemm it-taħlita tiġi kremuża. Jekk tara li l-irkotta ġiet pjuttost xotta, tista' żżid ftit ħalib jew krema. Warrab żewġ jew tliet imgħaref mill-irkotta sabiex iżżejjen. Żid il-frott konfettura u l-biċċiet taċ-ċikkulata mat-taħlita tal-irkotta u ħawwad kollox flimkien. Żid il-qoxra tal-lumija u n-noċimuskata u erġa' ħawwad kollox. Poġġi l-flan tal-panedispanja f'dixx kbir u ċatt u xarrab il-wiċċ tagħha b'xarba tal-gosti tiegħek. Imliha bit-taħlita tal-irkotta. Idlek iż-żejjed tal-irkotta fit-truf tal-flan u ferrex il-lewż u l-ġellewż fuqha. Fl-aħħar, żejjen bil-konfettura ħamra u ħadra. Ħalliha tiksaħ fil-friġġ qabel ma sservi.

Put the ground almonds, sugar, egg whites, essences and grated rind of a lemon in a large mixing bowl. Do not add too much almond essence because it will give the filling a bitter taste.  Mix the ingredients well together until you obtain a fairly dry paste. Preheat the oven 1900C, gas mark 5. Put the pastry on a lightly floured tabletop, roll it out and cut it into oblongs. Put some almond paste in the centre of each oblong.  Wrap the pastry around the filling and mould it into the traditional bone shape.  Tuck it neatly around, trimming off extra bits. Put the ‘bones’ on a baking tray that has been lined with baking paper. Bake for about 30 minutes, or until the pastry turns golden brown. Remove the ‘bones’ from the baking tray and leave them to cool. Cover them with white royal icing when they are completely cold.