Short Pastry

Ingredients

  • 230g plain flour
  • 100g unsalted butter
  • 2 egg yolks
  • cold water
  • pinch of salt

Equipment

  • Large mixing bowl
  • K beater (if available)

Other

  • Cling film

Method

  1. Start by mixing butter with flour. Rub in with your hands until it resembles fine bread crumbs. You can also use a k beater to do this.
  2. Add egg yolks and salt and combine all together until dough starts to form.
  3. Start adding water, little by little, until all flour is blended in and continue to knead to form a nice smooth dough. Transfer dough to a working top and continue to knead.. You know you’re ready, once the bowl is cleared and you don’t have any dough sticking to your hands!
  4. Cover with cling film and let it rest in the fridge for 1 hr.

Sweet Pastry

Ingredients 

  • 400g plain flour
  • 200g unsalted butter
  • 100g sugar
  • 2 eggs
  • vanilla essence
  • zest of 1 lemon

Equipment

  • Large mixing bowl
  • K beater (if available)

Other

  • Cling film

Method

  1. Start by mixing butter with flour. Rub in with your hands until it resembles fine bread crumbs. You can also use a k beater to do this.

     

  2. Add sugar and mix well. Add vanilla essence, lemon zest and eggs. Combine all very well until you a have a nice smooth dough.
  3. Knead dough lightly, wrap in cling film and put in fridge to rest for an hour.

Spinach and Tuna Pie

For Short Pastry recipe click here

Ingredients for filling

  • 2 tins of tuna fish
  • 600g fresh spinach
  • 3 anchovy fillets (you can leave out if you don’t like them)
  • 6 sundried tomatoes
  • 12 olives chopped and stoned
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 3 tablespoons capers
  • 4 tablespoons of olive oil
  • fresh mint leaves
  • 2 tablespoons tomato puree
  • a little sea salt and freshly
    ground pepper.
  • 1 beaten egg yolk (to brush the top pastry before going into oven)

Equipment

  • Deep large baking dish
  • Wooden spoon
  • Pastry brush
  • Rolling pin
  • Fork

Method

  1. Pre-heat oven on gas mark 6.
  2. Pour some olive oil in a deep large baking dish and put it in oven to heat up.
  3. When oil is piping hot, toss in the chopped onion and crushed garlic and bake till it’s gold.
  4. Throw in all the other ingredients ONE BY ONE, bake them until every vegetable is well baked in the fats. There should be no liquids left in the pan. Give a good stir every time yo take out dish to put in next ingredient.
  5. When ready, cool the mixture completely.
  6. Get the pastry ready by rolling it out and lining it in the bottom of another smaller oven dish. Add the cooled off mixture and press it down into the pastry case. Cover it with the pastry lid, seal the edges and prick all over with a fork. Decorate as you please and brush the surface with an egg yolk.
  7. Bake for about 45 minutes until it’s golden brown. Make sure it settles and eat it preferably at room temperature.

No Bake Lemon Cheese Cake

Ingredients

For the cheesecake 
  • 200g digestive biscuits
  • 100g butter
  • 10g gelatin sheets
  • 250 ml fresh cream
  • 300g lemon yogurt
  • 200g cream cheese
  • 100g sugar
  • Juice of one lemon
For the lemon cream topping
  • 100ml fresh orange juice
  • 100ml fresh lemon juice
  • 15g cornflour

Equipment

  • Spring form cake tin
  • Food processor
  • Spoon
  • Bowl for soaking gelatin
  • Mixing bowl
  • Whisker
  • Saucepan
  • Spoon
  • Knife
  • Serving plate

Method

  1. First we prepare the base. Line the base of a spring form cake tin with baking paper. Crush biscuits, melt butter and combine well. Place in cake tin and press down with the back of a spoon to make it level. Put in fridge for about 15 minutes.
    In the meantime soak the gelatin sheets in cold water.
  2. Start whipping the fresh cream until it’s nice and thick.
    In a separate bowl whisk the yogurt, cream cheese and sugar. Add the cream and whisk everything together.
  3. Squeeze the juice of 1 lemon and put in a small pan. Take out the gelatin from water (squeeze out excess water) and add it to pan. Put on a low heat just until gelatin is all melted. When ready, add to the cheese mixture and combine well.
  4.  Take out base from fridge and pour in the filling. Put back in fridge for 3 hrs or 1hr in freezer if you’re tight with time.
  5. Preparing the topping – mix together with a whisker the orange juice, lemon juice and cornflour. In a saucepan, put on a medium heat and continue whisking until a nice thick cream is formed. Remove from heat and carry on whisking until it cools down.
  6. Take cheesecake out from fridge/freezer and pour the topping on top. Spread with the back of a spoon. Put back in fridge for 30 minutes.
  7. Take out from fridge and pass a knife around the tin to be able to remove it and place cake on a serving plate.

No Bake Chocolate and Mascarpone Tart

Ingredients

  • 250g digestive biscuits
  • 120g melted butter
  • 250g mascarpone
  • 240ml whipping cream
  • 60g icing sugar
  • 1 tsp vanilla essence
  • 150g cooking chocolate

Equipment

  • Food processor
  • Loose base tart tin between 22cm – 24cm
  • Mixing bowl
  • Small bowl
  • Small saucepan
  • Spoon
  • Spatula
  • Whisker

Other

  • Baking paper

Method

  1. Crush biscuits finely and melt butter. Once butter cools, combine both together.
    Line the bottom of a loose base tart tin with a baking sheet. For this recipe tart tin size has to be 22-24cm.
  2. Add biscuit mix to the tin and press down with the back of a spoon including the sides of the tin. Put in fridge for an hour or in freezer for 10-15 minutes.
    Start softening mascarpone with a whisker in a bowl together with the icing sugar and vanilla essence. Leave it on the side.
  3. Start whipping 120ml of the cream straight from the fridge and gently fold it into the mascarpone mixture. Fold it gently with a spatula from bottom upwards.
    Remove tart tin from fridge and pour in mascarpone mix. Put back in fridge and leave it for around 3-4hrs to set.
  4. In the meantime start breaking cooking chocolate and put aside.
  5. Heat the rest of cream (120ml) up until it reaches boiling and remove from heat. Add the chocolate in pieces and stir to melt. Leave aside to cool down completely.
    When cake has been set in fridge and chocolate cooled down, pour over the chocolate and help with the back of a spoon to spread it evenly across whole surface. Put back in fridge for another hour before serving. choc mascarpone 2

Stuffat tal-Fenek

Ingredjenti

  • Fenek shih
  • Basla, imqatta
  • 4 Sinniet tewm
  • 2 Patata, imqaxxra w maqsumin minn nofs
  • 3 Karrotti
  • Zewg ponnijiet pizelli tal-friza
  • 2 Bottijiet tadam imqatta
  • 1 Polpa
  • 300ml Nbid ahmar tat-tisjir
  • Mgharfa hwawar nixfin
  • Kuccarina curry
  • Kuccarina mixed spice
  • Ftit zejt

Ghandek bzonn

  • Tagen kbir
  • Mgharfa ta l-injam
  • Kuccarina
  • Sikkina

Metodu

  1. Sahhan tagen kbir fuq nar gholi u zid ftit zejt, kemm tikshi il-qiegh. Itfa il-basla, tewm, karrotti, hwawar, curry u l-mixed spice, tihom tahwida u hallihom isiru sakemm il-basal jirtab ftit.fenek-1.jpg
  2. Zid il-bicciet tal-fenek u hallihom sakemm jiehdu il-kulur umbghad dawwarhom biex tghamel l-istess fuq in-naha l-ohra.fenek 2
  3. Zid l-inbid u hallih sakemm jevapora ftit. Ftit wara zid it-tadam imqatta u l-polpa. Hawwad sew ara li il-fenek tghatta kollu (zidu bl-ilma jekk tara li it-tadam ma ghattihx) Zid il-patata u hallih fuq nar gholi bl-ghatu sakemm jibda ibaqbaq. Baxxi n-nar u nehhi l-ghatu biex thallih itektek ghal madwar siegha/siegha w nofs.
  4. Fl-ahhar ftit minuti zid il-pizelli u erga ghatti bl-ghatu sakemm tara li l-laham tal-fenek jinqala facilment minn ma l-ghadma.IMG_0801[1]

Bigilla

Ingredjenti

  • 800g ful tal-girba
  • Ras tewm, imqatta zghira
  • Mgharfa hwawar imhallta
  • Bzaru ahmar jahraq, imqatta zghir (jekk tixtieq li tkun pikkanti)
  • Zejt taz-zebbuga
  • Tursin frisk, imqatta zghir
  • Ftit melh

Ghandek bzonn

  • Borma
  • Food processor

Metodubigilla 1

  1. Itfa il-ful go bowl kbir jew go borma kbira u hallih jixxarrab matul il-lejl.
  2. Meta tkun lesta biex issajar, biddel l-ilma u itfghu fuq nar gholi bi ftit melh sakemm jaqbad ibaqbaq. Baxxi in-nar u hallih itektek sakemm il-ful jirtabu sew. Jekk ikun inxtorob hafna ilma, zid kemm hemm bzonn.
  3. Ghaffeg il-ful inkella uza food processor biex tghamel il-konsistenza kif tixtieqa.
  4. Zid it-tewm, zejt taz-zebbuga u il-bzaru jekk tixtieq. Hawwad kollox tajjeb u zejjen bit-tursin.

 

Imqarrun il-Forn

Ingredjenti

  • 500g ghagin tal-imqarrun (Tortiglioni)
  • 600g ikkappuljat (beef)
  • 200g ikkappuljat (pork)
  • Bott tadam imqatta
  • Pakkett polpa
  • Bott pizelli
  • 2 karrotti imqattghin
  • 2 mgharef kunserva
  • Basla imqatta
  • 3 tewm imqattghin
  • Stock cube tal-beef mahlula go qiesu 300ml ilma
  • 3 bajdiet xkumati
  • Ftit zejt

Ghandek bzonn

  • 2 borom
  • Dixx kbir tal-forn
  • Passatur
  • Skutella zghira biex tixkuma il-bajd
  • Mgharfa ta l-injam
  • Sikkina
  • Kuccarun

Metodu

  1. Sahhan ftit zejt u zid il-basal u l-karrotti sakemm jirtabu.
  2. Zid l-ikkappuljat kollu kif ukoll il-kunserva. Sajjar sakemm kwazi kwazi il-kunserva tibda tehel ma qiegh il-borma.
  3. Issa zid l-istock tal-beef u hallih isir sakemm l-istock jevapora nofsu.
  4. Zid it-tadam imqatta u l-polpa. Halli kollox itektek fuq nar baxx ghal xi siegha u nofs. Zid il-pizelli fl-ahhar 5 minuti.
  5. Sakemm qed ittektek il-borma, ilhaq sajjar nofs sajran l-ghagin. Kif isir halltu maz-zalza go dixx kbir tal-forn u zid il-bajd. Hawwad kollox sew.
  6. Fil wicc tista izzid xi naqra parmeggjan mahkuk u dahhal fil-forn. Sajjar sakemm tara li l-wicc hmar sabih u baskat ghal gosti tieghak.

imqarrun

 

The Golden Words of Chef Jas

As a man and a future husband with an eye for choosing the right wife and future mum for my children, I had to do some investment.

What do I mean by investment?

The way I see it when it comes to who is going to be the driving force of the family, that person has to be clever enough to know how to keep the whole of the family happy.

One of the main things that keeps our family moving forward is budgeting. I believe that finance is key in keeping the family happy and that is where the clever person who runs the house needs to step up the game.

When it comes to food, careful cooking planning according to your budget is fundamental. This is where the low-income families can still live well and are stay well fed. If you can manage to keep your family well fed and save some extra money weekly from not buying unnecessary food items, you can then enjoy buying your kids some extra clothes for example.

By sitting down and planning your weekly cooking in advance, buy from a good supermarket and cook according to your planning it can make a huge difference to every family.

 

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Beans, Avocado and Tomato Salad

Ingredients

bean-salad-ing

  • Bunch of romaine lettuce
  • A mix of rucola and leaf lettuce
  • 1 ripe Avocado
  • Juice of half a lemon
  • 1 Tomato
  • 1 Red Onion
  • 1 tin of Cannellini beans (or any other beans you like)
  • A small bunch of fresh parsley
  • Olive oil

Ingredients for the dressing

  • Olive oil
  • Chilli oil
  • Pinch of sugar
  • Pinch chilli powder
  • 1 Garlic clove finely chopped
  • A dash if white wine vinegar

Equipment

  • Large mixing bowl
  • Plastic container
  • Small bowl
  • Whisker
  • Knife
  • Chopping board

Method

  1. Prepare a large mixing bowl. Wash and drain all of the lettuce thoroughly and place in bowl.
  2. Slice avocado into quarters and place in a separate container, add lemon juice so it retains its nice colour.
  3. Cut tomato into quarters, remove seeds and slice. Place in another container.
  4. Peel and slice the red onion, add it to the tomato container.
  5. Rinse beans and drain well. Chop parsley and add it to beans together with some olive oil. Give a  good mix.
  6. Prepare the dressing by combining all ingredients together and give a good stir. Leave on the side until you are ready to eat the salad. img_e06511.jpg
  7. Start plating by making a bed of the mixed lettuce, topped up with the tomatoes and onions, avocados and beans. Garnish with parsley and pour dressing all over.IMG_E0652[1]