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.

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 .

Poġġi l-ingredjenti kollha ġo food processor, u ħawwadhom flimkien sakemm jifforma d-dipp. Poġġi t-taħlita fi skutella. Fil-wiċċ, żid żewġ mgħaref żejt taż-żebbuġa u ftit żerriegħa tal-qargħa ħamra jew ftit pine nuts .

Arrange slices or cubes of Pecorino Semi-Mature cheese on a serving platter. Surround the cheese with a cup of mixed olives, including varieties like Kalamata and green olives, ensuring they are pitted. Distribute 1/4 cup of sliced pickled chili peppers throughout the platter, adjusting the amount based on your spice preference. Drizzle the entire platter with 2 tablespoons of extra virgin olive oil and season with freshly ground black pepper to taste. Optionally, garnish with fresh herbs such as basil or parsley for added color and flavor. Serve the Pecorino Semi-Mature cheese platter with olives and chili peppers alongside sliced baguette or crackers for a delightful and savory appetizer or snack.

Sajjar l-għaġin skont l-istruzzjonijiet tal-pakkett. F'taġen, dewweb il-butir u itfa' t-tewm u l-faqqiegħ u sajjar għal ftit. Żid l-istokk, it-tursin, il-bżar u 2 mgħaref misħun mill-borma tal-għaġin u ħawwad tajjeb. Żid l-irkotta u ħawwad tajjeb sakemm jitħallat kollox flimkien. Fl-aħħar żid l-għaġin u sajjar għal 2 minuti oħra. Servi b'ġobon maħkuk li tiggosta.

Preheat your oven to 200°C (400°F). In a large mixing bowl, toss the sliced carrots, zucchini, red bell pepper, yellow bell pepper, and diced onion with olive oil, salt, and pepper until evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Remove from the oven and let them cool slightly. While the vegetables are roasting, slice the Gibnaroll bil-Bżar into thin rounds. Arrange the mixed salad greens on a large serving platter or individual plates. Top the greens with the roasted vegetables and slices of Gibnaroll bil-Bżar. Drizzle balsamic glaze or your favorite vinaigrette dressing over the salad. Serve the Gibnaroll bil-Bżar Salad with Roasted Vegetables immediately as a flavorful and satisfying meal.

Heat the air fryer on 160C for 2 mins. Mix the oil, Hanini yogurt, egg and milk in a large bowl, then fold in the sugar, flour and bicarbonate of soda and combine well. Fold in the blueberries, chocolate chips or dried fruit, if using. Spoon the mixture into silicone cases or an air fryer muffin tin filled with paper cases to three-quarters full. You should be able to make 6-8 muffins, but you may have to bake them in batches.

Place the cases or tin in the air fryer basket and cook for 12-15 mins until the muffins are golden brown and a skewer inserted into the centre comes out clean.

Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry Mayor onions with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in Mayor tomatoes, 1 tsp sugar and Three Hills sundried tomatoes. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.

Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over Hanini ricotta and scatter with Hanini Pekorin cheese. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.