Ingredjenti 1L ilma1kg pastard300g basal200g bejken minghajr xahamtursin imqatta’ rqiqftit halib mhux xkumat jew jogurtmgharfa zejt taz-zebbugadadi tal-haxix minghajr melhbzar mithun frisk u melh Metodu Ahsel tajjeb il-pastard u qattghu f’bicciet imdaqqsin. Qaxxar i-basal u qattghu f’bicciet zghar. Nehhi i-gilda u x-xaham kollu tal-bejken u qattghu f’zghar. Sahhan iz-zejt go kazzola u qalli l-basal sakemm […]
Ingredients (serves 10) 265g (1 1/2 cups) chopped seedless raisins155g (1 cup) currants135g (3/4 cup) sultanas50g (1/4 cup) mixed peel60ml (1/4 cup) pedro ximinez sherry 150g (4 slices) day-old soy-linseed bread140g (3/4 cup) fine semolina1 tsp ground cinnamon1/2 tsp mixed spice1 x 220g can baby apple (Heinz brand)100g (1/2 cup, firmly packed) dark brown sugar1
Semolina Christmas Pudding With Sherry Custard Read More »
Ingredients 1.6kg (3lb 8oz) oven-ready chicken50g (2oz) butter, softened4-5 sprigs fresh sage1 onion, finely chopped100g packet smoked pancetta100g (4oz) fresh white breadcrumbs1 medium egg, beatenFresh sage leaves, to garnish Method Preheat oven to 190°C/375°F/gas 5. Smear chicken with half the softened butter and place in a foil-lined roasting tin. Scatter over a few sage leaves
Sage and Pancetta Roast Chicken Read More »
Ingredients 1 teaspoon olive oil1 small onion, finely chopped1 clove garlic, crushed2 boneless, skinless chicken breast, cubed225g/8oz risotto rice1 litre/13/4 pints hot chicken stock1 x 100g pack asparagus spears, halved150g/51/2oz frozen peas2 tablespoons parmesan2 tablespoons freshly chopped parsleysalt and freshly ground black pepper Method Heat the oil in a large non-stick frying pan, add the
Risotto With Chicken Read More »
Ingredjenti 300g kapuljat tac-canga100g kapuljat tal-majjal25g gobon mahkuk2 bajdiettursin mqatta rqiqnucimuskata mahkuka friskabzar mithun frisk u melh Metodu Ixghel il-forn 180 , gass numru 4. Qieghed l-ingredjenti kollha go skutella kbira. Hawwad tajjeb, l-ewwel b’mgharfa kbira u wara ftit tal-hin b’idejk. Ifforma pulpetti zgharu tondi b’din tahlita. Poggihom go dixx tal- forn. Ferra ftit ilma
Pulpetti tal-Laham Read More »
Ingredients 1 egg yolk200ml/7fl oz ice cold water125g/4½oz plain flour, sifted12 raw tiger prawns, shelled450g/1lb mixed vegetables e.g. shitaake mushrooms, onions, aubergine, courgette, peppers, cut into bite-sized piecesOil for deep frying Method Beat the egg yolk and water together. Tip in the flour and roughly combine – the mixture should remain fairly lumpy as this
Prawn and Vegetable Tempura Read More »
Ingredients 1.3kg (3lb) boned and rolled loin of pork with rind removed30ml (2tbsp) oil1 large onion, roughly chopped1 garlic clove, crushed3 large carrots, peeled and diced2 parsnips, peeled and diced350g (12oz) swede, peeled and diced300ml (½pt) dry cider425ml (¾pt) stockFew sprigs of fresh rosemary Method Preheat the oven to 180°C (350°F / gas mark 4).
Pot Roast With Winter Roots Read More »
Ingredients (serves 10) 1 x 2.5kg whole Atlantic salmon, scaled, gutted1 large red onion, halved, thinly sliced3 dried bay leaves3 sprigs fresh thyme3 sprigs fresh dill8 whole black peppercorns2 tbs fresh lemon juiceFreshly ground black pepper· Dill & horseradish cream150g extra-light sour cream (Pauls brand)21/2 tbs fresh lemon juice11/2 tbs horseradish cream1 tbs finely chopped
Poached Salmon With Dill & Horseradish Cream Read More »
Ingredients 225g/8oz eliche pasta40g/11/2oz sun-dried tomatoes and 2 tablespoon of their oil1 anchovy fillet1 tablespoons capers2 tablespoon fresh parsley Method Cook the pasta according to the pack instructions. Drain. Meanwhile, place all the remaining ingredients into a blender or food processor and blend for 30 seconds until combined but still retaining a little texture Stir
Pasta With Sun Dried Tomatoes Read More »
Ingredients 1 whole chicken1tbsp sea saltJuice of 1 lemon6 bay leaves4 sprigs of thyme4 lemons, quartered lengthwise, plus 3 lemons halvedLemon ButterGrated zest of 4 lemons1 clove garlic, crushed4tbsp flat leaf parsley, finely chopped2 shallots, chopped6tbsp unsalted butter, softened Method Combine salt and lemon juice in bowl. Loosen the skin of the chicken from the
Lemon Roast Chicken Read More »
Ingredjenti 600g hut abjad200g basaltewm….skont kemm tiggostatursin imqatta’ rqiqhabaq frisk imqatta rqiqtazza nbid abjadzejt taz-zebbugabzar mithun frisk u melh Metodu Qaxxar il-basal u t-tewm u qattaghom f’bicciet zghar. Sahhan ftit zejt go tagen u qalli l-basal u t-tewm. Hawwad il-hin kollu biex ma jihdux kulur. Zid il-hut u aqli ghal ftit tal-hin. Taqlihx hafna. Baxxi
Ingredients 1.5kg (3lb 2oz) King Edward or Maris Piper potatoes, peeled2 tbsp olive oil3 tbsp coriander pesto150ml (1/4pt) fromage frais Method To start preheat the oven to 200°C/400°/gas 6. Pour the olive oil into a large roasting tin and place it in the oven to heat up. Next cut the potatoes into bite-sized chunks and
Coriander Pesto Roast Potatoes Read More »
1. Drain off and reserve the juice from the prunes, then press each prune gently between your fingers to slip out the stone. Tip the prunes with the apple juice into a food processor or blender (there should be no more than 100ml juice). Add the brandy, if using, then process the fruit to a
Chocolate & Prune Mousse Read More »
Ingredients 2 boneless, skinless chicken breasts50g/1¾oz garlic and herb soft cheese1 clove garlic, crushed1 tablespoon fresh parsley, chopped1 tablespoon plain flour, seasoned1 egg, beaten25g/1oz fresh white breadcrumbs2 teaspoons olive oil Method Preheat the oven to 200ºC/400ºF/gas mark 6. Make a slit along one side of each of the chicken breasts, to form a pocket, making
Method Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn. Heat a little oil
Chicken Cacciatore Read More »
The soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the soup and stir in the cream just before serving. Ingredients 4tbsp butter, softened1 large onion, peeled and chopped450g (15oz) carrots, peeled and chopped2 large parsnips, peeled and chopped1 level
Carrot & Parsnip Soup Read More »
Ingredients 300g sprouts50g butter125g unsmoked bacon, chopped2 cloves garlic, crushedMethodCook the sprouts in boiling water until just cooked.Heat the butter in a large saucepan. Add the chopped bacon and fry for 2-3 mins.Add 2 crushed cloves of garlic and fry for a further minute.Add the cooked sprouts and cook for 2-3 mins until the sprouts
Brussels Sprouts With Garlic & Bacon Read More »
Ingredients 6 pieces skinless salmon fillet approx 125g (41/2oz) each for the marinade:2 tablespoons soy sauce2 teaspoons sesame oilpinch chilli flakes1 teaspoon fresh ginger, grated2 teaspoons runny honey for the garnish:1 tablespoon fresh chopped coriander4 spring onions, shredded Method Place all the marinade ingredients in a non-metallic bowl and stir well. Add the salmon fillets
Asian Salmon Fillets Read More »
Ingredients 1 quantity Orange sweet shortcrust pastry (see our separate recipe on this site), chilled for 30 minutesApricot filling:500g (1 lb 2 oz) fresh ripe apricots, stoned and quartered3 tbsp orange juice½ tsp ground mixed spice1 tbsp clear honeyFlapjack topping:45 g (1½ oz) porridge oats15 g (½ oz) sultanas15 g (½ oz) hazelnuts, chopped1 tbsp
Apricot Flapjack Tart Read More »
Ingredients 3 1/2 lb spaghetti squash, 1 medium1 cup broccoli flowerets, fresh1 cup zucchini, small, sliced1 cup mushrooms, fresh, sliced1 cup carrot, sliced1 clove garlic, small, crushed3/4 tsp reduced calorie margarine, melted1 tbsp skim milk1/2 cup part skim ricotta cheese1 tbsp parmesan cheese1/2 tsp imitation butter flavoring1/4 tsp salt1/2 tsp italian seasoning1/8 tsp coarsely ground
Almost Pasta Primavera Recipe Read More »
Ingredients 1 lt milk1 sponge cake100 ml fruit juice or fruit-flavoured liqueur150 g diced candied fruit2 table spoons rum2 egg whites150g sugar200g sugar powdered sugar60g custard powderCandied cherries. Method Boil milk and 150g sugar. Dilute custard powder and add to the boiled milk.Whisk well. Cut cake into large cubes, put into a bowl. Sprinkle with
Trifle with Meringue Topping Read More »
Ingredients 165g soft butter100g light brown sugar100g caster sugar4 eggs260g self-raising flour80g ricotta cheese3 tbsp coffee essence or 2 tbsp coffee dissolved in 4 tbsp water12 amaretti biscuits, roughly crumbledicing sugar and cocoa powder, for dusting For the filling 500g mascarpone1 vanilla pod, seeds only (or 2 drops vanilla extract)4 tbsp icing sugar4 tbsp Marsala
Ingredients Pastry300g all purpose flour1 tbsp sugar1 tbsp unsweetened powder1 tsp finely ground instant coffee½ tsp salt50g butter1 egg yolk2 tbsp marsalaOil, for deep-frying Chese Filling500g ricotta cheese or cottage cheese1 tsp vanilla extract2 tbsp rum120g powdered sugar56g chocolate, coarsely grated.120g pistachios, coarsely chopped60g candied lemon peel or orange peelCandied cherries. Method For pastry, in
Sicilian Cream Horns Read More »
Ingredjenti 500ml ħalib80g zokkor2 vażetti krema friskapakkett jelly tal-frawlipakkett custardtaħlita ta’ frott artab tal-gosti tiegħek bħal: banana, kiwi u għenebessenza tal-vaniljavermiċelli taċ-ċikkulata Metodu Ipprepara l-jelly skont kif hemm mitkub fuq il-pakkett. Importanti li ma żżidx iżjed ilma. Qaxxar il-frott u qattgħu f’biċċiet żgħar ħafna. Imla sa ftit anqas min-nofs it-tazzi bil-jelly u qiegħed fil-friġġ. Dewweb
Ingredjenti 250 g galettini60g butir helubott halib mghaqud80g buttuni tac cikulata50g trab skur tac cikulata50g lewz inkaljat50g pistachio50g gewz Metodu Go skutella farrak il galettini mhux trab. Go kazzola dewweb il butir, zid il halib,trab tac cikulata wara ftit zid il buttuni tac cikulata Dewweb kollox Fuq il galettini zid il lewz,gewz,pistachio.Hallat kollox Zid ic
Salami tac-cikkulata Read More »
Ingredients Sweet Shortcrust Pastry280g all purpose flour126g sugar125g butter1 egg2 egg yolks Cheese Filling500g ricotta cheese (680g)350g powdered sugar1 egg3 egg yolks2 tsp grated orange peel½ tsp ground cinnamon Meringue3egg whites150g powdered sugar, sifted. Method In a medium bowl, combine flour, sugar and salt. Work in butter with your finger tips. Add egg yolks, blending
Ricotta Cheesecake Read More »
Il-Prinjolata hija l-ħelu tradizzjonali Malti għal żmien il-Karnival. Oriġinarjament il-prinjolata kienet issir bil-krema tal-butir (butter cream); u ir-raġuni prinċipali kienet li anki jekk ma ddaħħalx il-prinjolata fil-fridge din ma tiħżinix.Iż-żmien li jiġi ċċelebrat il-Karnival huwa meta t-temp ikun pjuttost kiesaħ u għalhekk il-butir jew il-margarine ma jdubux. Però għar-raġuni li din il-krema ftit li xejn
Ingredients 2 pints of fresh raspberries or 1 jar seedless raspberry jam2 to 4 tbsp warm water50g powdered sugarlemon juice1/8 teaspoon vanilla extract2 to 3 tbsp raspberry liqueur or other sweet liqueur6 fresh peaches, peeled, halved or 12 canned peaches halves50g granulated sugar300 ml water1 quart vanilla ice cream Method Rinse fresh raspberries. Puree raspberries
Nota: Għal din ir-riċetta aħjar jintużaw il-folji tal-ġelatina minflok dik trab. Ingredjenti 4 folji ġelatina250ml ħalib250ml krema friska25g zokkoressenza tal-vanilja Metodu Xarrab il-folji tal-ġelatina ġo skutella mimlija b’ħafna ilma.Qiegħed il-ħalib, il-krema, iz-zokkor u l-essenza tal-vanilja ġo kazzola. Qiegħed fuq nar moderat sakemm it-taħlita tiftaħ tagħli.Neħħi l-kazzola minn fuq in-nar. Żid il-ġelatina mxarrba mat-taħlita u ħawwad
Pannacotta bil-Frawli Read More »
Ingredjenti 300g bajd225g zokkor120g dqiq plain 0030g trab taċ-ċikkulata skura15g gliċerina Metodu Biex tagħmel din il-pandispanja trid tuża jew hand beater tal-elettriku jew inkella l-mixer. Dan għaliex b’idejk qatt ma hu se jirnexxilek tħabbat tajjeb il-bajd flimkien maz-zokkor. Qiegħed il-bajd u z-zokkor fl-iskutella tal-mixer u ħaddem għal madwar 10 minuti fuq l-akatar speed għoli. It-taħlita