Sheperd’s Pie with Lentils

This recipe was cooked with David Buttiegieg and Claudette Pace on Sellili, broadcasted on ONE TV on 17th May 2012.

Lamb Brand Potato Mash 1 sachet (120g)

Lamb Brand Green Lentils 200g

Lamb Brand Mixed Herbs 1tsp

Lamb Brand Corn Flour 1tbs

Corn Kernels 100g

Minced Chicken* 500g

Tomato paste 2 tbs, (kunserva)

White Wine 1/2  cup

Onion 1, chopped

Frozen Whole Peas 100g

Chicken Stock 1 cup

Water 2 tbs

Olive Oil 1tbs

*Can be replaced with other meat, beans or soya chunks for a vegetarian choice.

- Heat oil in a pan, add onion and cook, stirring until soft.

- Add chicken mince and cook well.

- Wash lentils thoroughly and add to pan with stock, wine, herbs and tomato paste. Bring to the boil and cook until lentils are soft.

- Add peas and corn and simmer for 5 minutes.

- Stir in blended corn flour and water, stir over high heat until mixture boils and thickens.

- Spoon mixture into a greased ovenproof dish, prepare the potato mash according to packet instructions and spread over mince and lentil mixture.

- Bake in a pre-heated oven 180°C / Gas Mark 4 for approx 30 minutes or until mash is lightly browned and pie is piping hot.

Millerighe with Squid and Fennel

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on 4th May 2012.

This tasty pasta dish is ideal for those fish lovers, who want that sea food taste but don’t have the time for it. Quick and easy this pasta dish is ideal both as a starter and as a main course.

Serves 6 and takes approx 75 minutes

YOU WILL NEED:

Fiorillo Millerighe 500g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Hello Orange Juice  100ml

Extra Virgin Olive Oil 120ml

Squid 700g

Fish Stock 150ml

Garlic Cloves 3, peeled and minced

Fennel Bulb 1, large, thin sliced

Fennel Leaves 10g, finely chopped

Celery Stalks 3, cut ½” thick diagonally

ALL YOU HAVE TO DO:

Pour pasta in boiling salted water, stir from time to time and boil gently with cover on for 10 minutes or until al dente. Drain and toss 2tbsp of olive oil. Cover and put the pasta in the fridge.

Clean and prepare the squid by cutting it into ½” rings. Place in a colander and rinse well with running water.

In a medium frying pan over medium heat bring fish stock to boil, add the squid, cover and cook for just about 1 minute until it turns opaque. Remove from pan and set aside. Keep boiling the cooked liquid uncovered until reduced to just about 3tbsp.

Now in a large bowl whisk together the remaining oil, remaining stock, lemon juice and garlic. Add the pasta, squid, fennel bulb and leaves, celery stalks and a pinch of  salt and pepper. Toss and mix well.

Serve at room temperature with a bowl of leafy green salad.

Wholemeal Pancakes

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 14th October 2011

This recipe is ideal for a delicious after school snack for the kids, as breakfast or as a dessert for the whole family. The best thing about these pancakes is that with the help of wholemeal flour and skimmed milk it can be as healthy as you need it to be, by adding toppings ranging from fresh fruits or yogurt, if you however don’t mind some extra calories, syrup, jam or even ice cream are great additions to this recipe. You can cook whole batches of pancakes and freeze
them for later use.

You will need:
Lamb Brand Wholemeal Flour 190g
Lamb Brand Castor Sugar 1 tbsp
Lamb Brand Cooking Salt 1 tbsp
Lamb Brand Baking Powder 2¾ tsp
Egg 1 large, lightly beaten
Skimmed Milk 300ml
Unsalted Butter 45g, melted
Vegetable Oil 1 tbsp

All you hav e to do is:
In a large bowl sift together flour and baking powder. Add the sugar and salt and whisk together.
Make a hole in the centre and add the lightly beaten egg, milk and melted butter and mix with a wooden spoon.
The batter should be thick enough to a dropping consistency. Add a little bit more milk if needed.
Heat up a non-stick 7” inch pan over medium to high heat. Brush pan with a little vegetable oil and pour about ½ cup of the prepared batter to make one pancake.
Cook for about 30 seconds, then flip and continue cooking for another 20 or 30 seconds more. Cool on a cooling rack and serve topped with your favorite fruit,
syrup or even yoghurt.

Potato Mash Cakes

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 07th October 2011

Makes 9-10 cakes

This is a simple recipe that can be prepared ahead and frozen in batches, for easy warming and eaten as a snack. A special treat for children on their return from school, just warm and serve along with your homemade chicken and fish sticks. It is also an ideal sandwich or toast filler and even served on the side with regular meals.

Ingredients:

Lamb Brand Potato Mash 240 grams

Lamb Brand Breadcrumbs 100 grams, for coating

Lamb Brand Ground Nutmeg ¼ teaspoon

Lamb Brand Table Salt pinch for taste

Lamb Brand Ground Black Pepper for taste

Butter 25 grams

Cauliflower 400 grams

Asiago Cheese (or cheddar cheese) 100 grams, coarsely grated

Egg whites 2

Skimmed Milk 550 ml

Skimmed Milk 4 tablespoons, for dipping cakes

Method:

- Trim and cut cauliflower into florets and place in boiling salted water for about 6 minutes.

-  In the meantime, heat 550ml of milk and some salt to taste, do not bring to boil.

-  Pour into a bowl and sprinkle 240 grams of potato mash, let it set for a few moments, then stir gently and add a knob of butter.

-  In the meantime mash the cauliflower and add to the potato mixture while still warm, keep on adding the rest of the ingredients: the coarsely grated cheese, the nutmeg, salt, pepper and the egg whites.

-  Mix all together well to combine and shape into  cakes.

-  On the side prepare a dish with the breadcrumbs and a small bowl with the milk.

-  One by one start dipping cakes into the milk and then cover with breadcrumbs.

-  Let set in the fridge for 30 to 60 minutes and then bake in a greased tray in a preheated oven 200°C for about 10 to 15 minutes, turn the cakes upside down and bake again for another 10 minutes until golden brown.

-  Serve with your preferred meal or combine with your homemade chicken or fish sticks as a snack.

Spaghetti Pizza

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 05th March 2011

 

Spaghetti 300g

Eggs 3-4

Parmesan 40g grated

Sun Dried Tomatoes 50g chopped

Dijon Mustard 2tbsp

Olives 2tbsp

Parsley 2tbsp

Salt and Pepper to taste

Basil Fresh

 

• Boil pasta according to packet instructions; once ready place in cold water to stop from overcooking
• Drain and let sit
• In another bowl mix all the other ingredients, except for the basil
• Toss pasta in the wet mixture
• Heat an 11’’ pan and add about 2tbsp olive oil
• Place fresh basil flat on the bottom of the pan. Drop pasta mixture and fry until crisp.
• Bake in a preheated oven at 180°C for about 10-15 minutes.
• Slice it in quarters, top with some parmesan cheese to your liking and serve as pizza.

 

This recipe is ideal for vegeterians.

Cannellini Beans and Rosemary Focaccia

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 26th February 2011

Dough-

Lamb Brand Deep Pan Pizza Mix 1kg

Water

Oil

Mixture

Lamb Brand Cannellini Beans 200g soaked overnight

Large Tomatoes 6, peeled and chopped

Sun Dried Tomatoes in oil 150g, drained and chopped

Garlic 2 cloves, crushed

Fresh Rosemary or Oregano 2tbsp chopped

Fresh Basil 2tbsp

Olive Oil 3tbsp

Salt & Pepper

• Cook the soaked beans for about 1hr 15minuts.
• Peel and chop the fresh tomatoes
• Heat oil in frying pan and add the fresh tomatoes together with the chopped sundried tomatoes.
• Add garlic and rosemary.
• Cook for about 2-3 minutes or until tomatoes start to soften.
• Add the tomatoes mixture to the cannellini beans, season with salt and pepper and mix.
• Prepare dough as per packet directions – spread over a 15’’ diameter dish or spread into 3-4’’ mini pizzas
• Bake at 200°C for 12-15minutes.
• Top with Cannellini mixture and slice and serve in small pieces

Vegetable Barley with Feta Cheese

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 19th February 2011

Lamb Brand Barley 200g

Lamb Brand Dried Basil ½tsp

Lamb Brand Dried Oregano ½tsp

Garlic 4 cloves crushed

Green Pepper 100g chopped

Mushrooms 80g chopped

Tomatoes 1 can chopped

Chicken Stock 3 cups

Feta Cheese 75g crumbled

Olive Oil 1tbsp

 

-          Heat oil in a large non stick pan

-          Add garlic, green pepper and mushrooms until softened for about 5 minutes

-          Add barley and sauté for another 2 minutes stirring constantly

-          Add tomatoes, stock, basil and oregano.

-          Cover and simmer for about 30 minutes or until barley is tender.

-          Serve sprinkled with crumbled feta cheese.

Barley and Walnuts Risotto

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 12th February 2011

Lamb Brand Barley 200g

Lamb Brand Walnuts 30g, finely chopped

Lamb Brand Dried Thyme ½tsp

Lamb Brand Fine Salt to taste

Lamb Brand Ground Black Pepper to taste

Parsley 2tbsp

Butter 20g

Mushrooms 200g

Onion 1 small

Chicken Stock 2 ½ cups

Parmesan Cheese ¼ cup grated

-          Soak barley before for at least 5 hours.

-          In a medium saucepan heat the butter over medium heat.

-          Add mushrooms, onion and thyme.

-          Cook and stir for 5 minutes or until softened.

-          Add the barley and stock, bring to boil, reduce heat and simmer while stirring occasionally .

-          Add more stock if necessary

-          Continue cooking for at least 30 minutes or until barley is tender.

-          Stir in the chopped walnuts, parmesan and parsley.

-          Season with salt and pepper to taste.

Barley and Beef Stroganoff

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 05th February 2011

Lamb Brand Barley ½ Cups

Minced Beef ½ kilo

Mushrooms 150g

Chicken Stock 2 ½ Cups

Cream Light ½ Cup

Spring Onions ½ Cup

Celery ½ Cup

Dried Marjoram ½tsp

Pepper ½tsp

Parsley to taste

-          Brown beef in large skillet remove from pan and set aside.

-          Place mushrooms, celery and onions and stir fry for about 4 minutes.

-          Add the barley, stock and seasoning, and then add the beef to the vegetable mixture.

-          Bring to boil and simmer for about 40 to 50 minutes, until barley is tender.

-          When done, add the cream,  parsley and seasoning to taste.

Sheperd’s Pie with Lentils

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 8th January 2011

Lamb Brand Potato Mash 1 sachet (120g)

Lamb Brand Green Lentils 200g

Lamb Brand Mixed Herbs 1tsp

Lamb Brand Corn Flour 1tbs

Corn Kernels 100g

Minced Chicken* 500g

Tomato paste 2 tbs, (kunserva)

White Wine 1/2  cup

Onion 1, chopped

Frozen Whole Peas 100g

Chicken Stock 1 cup

Water 2 tbs

Olive Oil 1tbs

*Can be replaced with other meat, beans or soya chunks for a vegetarian choice.

- Heat oil in a pan, add onion and cook, stirring until soft.

- Add chicken mince and cook well.

- Wash lentils thoroughly and add to pan with stock, wine, herbs and tomato paste. Bring to the boil and cook until lentils are soft.

- Add peas and corn and simmer for 5 minutes.

- Stir in blended corn flour and water, stir over high heat until mixture boils and thickens.

- Spoon mixture into a greased ovenproof dish, prepare the potato mash according to packet instructions and spread over mince and lentil mixture.

- Bake in a pre-heated oven 180°C / Gas Mark 4 for approx 30 minutes or until mash is lightly browned and pie is piping hot.

Vegetarian Pizza

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 25th December 2010

 

Dough-

Lamb Brand Deep Pan Pizza Mix 1kg

Water

Oil

Filling-

Lamb Brand Ground Nutmeg to taste

Brie or Goat’s Cheese 150g

Dijon Mustard ½tsp

Onions 3

Green Apple 1

Olive Oil/Walnut Oil

Method

Dough- serves 4 10″ pizzas

-          Mix according to packet directions

Filling – serves one pizza

-          Sauté onions in some olive oil and butter, do not brown.

-          Thinly slice the apple with skin on.

-          Spread mustard on the pizza base and cover with the cooked onions.

-          Layer the apples to cover the whole surface and drizzle over some ground nutmeg.

-          Top it with slices of the cheese and drizzle over some olive oil.

-          Bake in a preheated oven (200°C) for 15 to 20 minutes.

Baked Mushroom Stuffed Snails

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 20th November 2010

 

Lamb Brand Breadcrumbs 50g

Lamb Brand Oregano 3tbsp

Butter 50g

Mushrooms 300g

Onion 1 small

Garlic 1 clove

Cherry Tomatoes 500g

Olive Oil 2-3tbsp

Goat’s Cheese 200g

Vegetable Stock 150ml

Parmesan 50g

Snails 300g

Parsley to taste

-          Wipe clean mushrooms and slice them

-          Heat butter in a large saucepan add chopped onion and sauté for about  5 mins.

-          Add sliced mushrooms, salt and pepper and cook for another 5 minutes.

-          Add stock and cook until it melts and blends.

-          Stir in parsley and remove from heat

-          Preheat oven to 190°C, cook snails in salted boiling water for about 8 mins and drain well.

-          Bathe in cold water for about 8 mins to stop them from cooking.

-          Half tomatoes and spread over a shallow dish.

-          Drizzle with olive oil, salt and pepper.

-          Stuff shells with the mushroom mixture and set over tomatoes.

-          Place a piece of cheese in every shell.

-          Spread breadcrumbs, cover with foil and bake for about 20 minutes.

-          Remove foil, sprinkle parmesan and bake for another 2 minutes.

Autumn Soup

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 13th November 2010

 

Lamb Brand Pulses Mix Minestra Mediterranea 200g

Lamb Brand Sage 1 tbsp

Lamb Brand Rosemary 1 tbsp

Olive Oil 2tbsp

Bacon 200g

Garlic 4 cloves

Onions 2

Carrots 2

Celery

Mushrooms 6

Salt and Pepper to taste

Chilies 1/2tsp

Zucchini 1

Pasta 130g

Tomatoes 1kg

Chicken Stock 1 cup

Vegetable Stock 2 cups

Parmesan Shavings to taste

Heat a pot over medium heat and add olive oil
Add pancetta and brown for 2 minutes.
Add chili, garlic, mushroom, onions, carrots and celery and cook for about 10 minutes.
Add rosemary, sage, minestra mix and chicken stock; cook for 5-7 minutes.
Finally add zucchini, tomatoes and vegetable stock and cheese.
Place a lid, bring to boil and simmer for about an hour.
Add pasta and stir in.
Add salt and pepper to adjust seasoning.
Serve with parmesan and crusty bread.

Lentil and Red Pepper Flan

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 6th November 2010

 

Ingredients -

For Dough:

Lamb Brand Whole Meal Flour 225g

Margarine 100g

Water 4tbsp

For Filling:

Lamb Brand Red Lentils 175g rinsed

Saf Instant Yeast Extract 1tsp

Vegetable Stock 300ml

Margarine 15g

Tomato Puree 1tbsp

Onion 1 chopped

Red Peppers 2, cored seeded and diced

Fresh Parsley 3tbsp chopped

Pepper for taste

Method-

For Dough:

Mix flour in a bowl and rub in margarine with your fingertips, until mixture resemble breadcrumbs.

Stir in water and form into dough; wrap and chill for 30 minutes

For Filling:

Put Lentils in a sauce pan with stock bring to boil, and then simmer for 10 minutes until lentils are tender and can be mashed.

Melt margarine in a small pan and add chopped onions and diced peppers and fry until soft.

Add the lentils, tomato paste and parsley. Season with Pepper to taste.

On a lightly floured surface roll out the dough and line a 24cm/9½’’ loose bottom quiche pan.

Prick the base of the pastry with fork and spoon in the mixture into pastry case .

Bake in a preheated oven 200°C for 30 minutes until filling is firm.

Torta tan-Nanna Lucy

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 30th October 2010

 

Ingredjenti

Ghall-ghagina

Lamb Brand Plain Flour 0.5kg

Lamb Brand Cooking Salt 2 teaspoons

Margarine 300g

Ilma 8-12 mgharef

Ghall- mili

Ross 200g

Zebbug 50g

Tonn taz-zejt landa

Zejt taz-Zebbuga

Basal

Naghniegh

Qargha hamra

Basal Ahdar

Metodu

Ghall-ghagina

• Hallat id-dqiq, mal-butir, ilma kiesah u bajda sakemm tigi ghagina
• Kebbiba fi ‘stretch and seal’ u hallijha toqghod gol- frigg ghal mad war nofsiegha

Ghall-mili

• Sahhan it-tagen bi ftit zejt taz-zebbuga u aqli il-hxejjex ghal-10 minuti
• Zid ir-ross u hawwad, zid kwart ta’ kikkra ohra ilma, hawwad ghal 5 minuti u itfih.
• Zid it-tonn taz-zejt, iz-zebbug u in-naghniegh, hawwad kollox.
• Iftah l-ghagina u imla bil-mili, dawwar l-ghagina tat-truf ghal fuq il-mili, bhal qassata.
• Itfa fil-forn ghal madwar siegha fuq 190°