Saħħan il-forn f'temperatura ta' 200°C/180°C fuq il-fann jew gass numru 6. Prepara dixx fond tal-forn bl-għatu. Jekk m'għandekx għatu, uża ftit foil. Saħħan iż-żejt fih fuq nar baxx u aqli l-coconut l-imfarrak għal 3-4 minuti jew sakemm jieħu ftit kulur (ibqa' miegħu għaliex faċli jinħaraq). Żid iz-zalzett, it-tewm, iż-żagħfran tal-Indja (turmeric), il-bżar, is-sauce tal-ħut, iż-żejt tal-ġunġlien, il-melħ, il-weraq tar-rand, il-ħalib tal-coconut u l-kunserva mielħa. Żid in-nar u ħawwad kollox flimkien. Aqsam in-noodles min-nofs b'idejk u ferrex fit-taħlita tal-coconut. Żid it-tiġieġ u għaddsu fit-taħlita flimkien man-noodles. Għatti bl-għatu u sajjar fil-forn għal madwar 30-35 minuta, jew sakemm it-tiġieġ u n-noodles ikunu saru sew. Qassam fi platti fondi u servi bil-weraq tal-kosbor u jekk tiggosta ftit flieli tal-lumi.

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.

Heat the oven at 1800C or gass number 4. Place salmon on a clean surface and cover well with pepper from both sides. Place in an oven dish, add the rosemary and some sea salt. Cook in oven for around 35 minutes. Serve with some roasted potatoes and fresh vegetables.

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.

Place the ricotta, icing sugar and vanilla in a bowl and mix together until smooth. Place into the fridge to chill. For the pancakes, sift the flour and baking powder into a bowl and stir in the salt, sugar. poppy seeds and lemon zest. Place milk, eggs and vanilla into a bowl and whisk together. Pour the liquids into the flour mixture along with three tablespoons of melted butter and whisk together until smooth. Heat a little extra butter in a small pan and fry 2 pancakes. Take a small amount of batter, adding in more pink and lilac colouring to the batter each time. When the pancakes are all cooked and cooled down, layer on a serving dish with the ricotta filling, decorate the top with the fresh berries and a dusting of the icing sugar.

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.

Grease a loaf tin, or else line it with moistened baking paper. Roll out the pastry quite thinly on a lightly floured surface and line the loaf tin with it. Leave some pastry for the top. Preheat the oven 1800C, gas mark 4. Cut a number of thin slices of sponge cake and spread some apricot jam on them. Use these slices to cover the bottom and sides of the pastry, jam side facing the pastry. Put the ricotta in a mixing bowl.  Add the sugar and liqueur and mix well until you have a creamy texture. Quarter the cherries and add them, together with the vanilla essence and the grated lemon rind, to the ricotta mixture.  Mix well. Cut some more slices of sponge cake. Fill the loaf tin with the ricotta mixture.  Smooth the top and cover it with the sponge cake slices.  Spread some more jam on them. Moisten the edges of the pastry with a little water and cover with the remaining pastry.  Seal well and trim the edges. Make some slits in the top, brush with beaten egg and bake for around 60 minutes. Leave the Sinizza to cool completely before removing it from the tin and slicing it.