In a large bowl, mix quinoa, cherry tomatoes, cucumber, red onion, and olives. Drizzle with olive oil and lemon juice, then season with oregano, salt, and black pepper. Toss well and top with crumbled feta. Serve immediately or chilled.

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.

Add the milk in a small saucepan and place on a medium flame. When it stats to boil, lower flame and add the semolina. Mix well using a whisker so that the semolina will not form into chunks. Cook for around 10 minutes while stirring all the time. Remove pot from the flame and add the grated cheese, the egg yolks, the butter and salt. Mix well and quickly place mixture on a flat wet surface. Spread the mixture evenly with a thickenss of 9mm using a wet knife to help you spread it easily and let it cool well… should be around 30-40 minutes. Switch on the oven on gas number 8. Cut out circles of the dough with a small glass and place in a well greased oven prood dish overlapping each other. Add some butter at the top and add the grated cheese. You may also add some fresh pepper. Cook in oven till cheese is melted and has a golden color .

Heat olive oil and butter in a pot over medium heat. Sauté onion and garlic until softened, then add rice and cook for 1 minute. Add vegetable stock one ladle at a time, stirring until absorbed. Stir in chestnuts, Parmesan, and sage. Cook until the rice is creamy and tender.

Preheat the oven to 200°C. In a bowl, mix the Fresh Artisan Irkotta, grated cheeselets, parsley, salt, and black pepper until well combined. Fill each bell pepper half with the irkotta mixture and place them on a baking tray. Drizzle with olive oil and bake for 20-25 minutes, or until the peppers are tender and the tops are golden. Garnish with fresh basil before serving.