Diabetics

Ingredjenti 600g tonn200g brokkli150g basal abjadmgharfa ghaselmeraq ta’ lumijazejt taz-zebbugaftit inbidbzar u melh Metodu Hallat flimkien l-inbid,l-ghasel, il-meraq tal-lumija u ftit zejt taz- zebbuga, bzar u melh go recipjent. Qieghed it-tonn f’dan il-marinat ghal ftit hin. Aqsam il-brokkli fi fjuretti zghar,ahsilom sew u poggihom f’borma bl-ilma. Qaxxar il-basla u qattagha fi slajsis. Zidhom fuq il-fjuretti […]

1. Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a knob of butter in a large pan, until soft, caramelised and dark golden. Add the garlic and spinach and cook until the spinach is completely wilted. cool. 2. Mix in the ricotta, lemon zest and half the parmesan and season. Divide between

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

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

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

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

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

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).

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

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

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

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

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

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

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

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

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

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