• 200g ricotta
• 150g peeled tomatoes
• 125g peas
• 125g cauliflower
• 100g onions
• 100g potatoes
• 50g tomato paste
• 4 eggs
• seasoning
• oil for frying

Method

• Wash, peel and cut all the vegetables in very small pieces and place in different bowls.
• Pour some oil in a medium-sized pan and heat.  When hot quickly fry the onions stirring all the time.  Do not brown.
• Add cauliflower, the tomato paste and chopped tomatoes and continue cooking for a few more minutes, stirring all the time.
• Put this mixture in a saucepan.  Add water, peas, potatoes and seasoning.  Mix well.  Put on a medium flame till the mixture boils.
• Lower heat and simmer till the vegetables are cooked.
• Carefully add the eggs one by one.  Cut the ricotta into four pieces and add to the soup.  Continue cooking for 5 minutes.
• Serve very hot.  When serving put a piece of ricotta and one egg in each plate.

100g cauliflower

25g tomato paste

100g barley

100g beef shin

seasoning

75g onions

75g dried potatoes

11/2lt water

200g pork belly

celery stick

Wash and dice all vegetables. Wash barley. Fill a medium size pan with water. Bring it to the boil, add meat, vegetables, tomato paste and barley. Simmer for about 11/2 hours. Remove the meat from the soup, and dice it in very small pieces. Add it to the soup. Season and serve it hot.

Ingredjenti

kilo qarabagħli
300g kurrat
200g bejken
60g marġerina
40g dqiq
litru stokk tat-tiġieġ jew taċ-ċanga
bott krema friska
bżar mitħun frisk u melħ

Metodu

1. Qaxxar il-kurrat u qattgħu f’biċċiet żgħar.

2. Ġo kazzola saħħan ftit marġerina u qalli l-kurrat. Ħawwad il-ħin kollu biex il-kurrat ma jiskurax għax irid jibqa’ bajdani.

3. Żid il-bejken u kompli qalli filwaqt li tkompli tħawwad.

4. Aħsel il-qarabagħli, qattgħu u żidu mal-kurrat u l-bejken. Kompli sajjar għal ftit ħin.

5. Żid id-dqiq u roxx ftit bżar u melħ. Importanti li tibqa’ tħawwad il-ħin kollu.

6. Żid l-istokk ftit, ftit. Meta tkun żidtu kollu, ħalli s-soppa fuq in-nar sakemm tiftaħ tagħli.

7. Baxxi n-nar u kompli sajjar għal 50 minuta.

8. Itħan is-soppa b’blender tal-elettriku. Żidilha l-krema u serviha sħuna.

9. Jekk trid tista’ sservi l-ġobon maħkuk ma’ din is-soppa.

Ingredjenti

400g asparagu
200g kurrat
50g marġerina
50g dqiq
litru stokk tat-tiġieġ
120ml krema friska
bżar mitħun frisk u melħ

Metodu

1. Qaxxar il-kurrat u qattgħu f’biċċiet żgħar.

2. Dewweb il-marġerina f’kazzola u qalli l-kurrat. Waqt it-tisjir, ħawwad il-ħin kollu għaliex il-kurrat irid jibqa’ abjad. Neħħih minn fuq in-nar.

3. Aqta’ l-partijiet ta’ fuq tal-asparagu u poġġihom ġo skutella. Qatta’ z-zkuk tal-asparagu f’biċċiet żgħar.

4. Erġa’ qiegħed il-kazzola fuq in-nar, żid il-biċċiet taz-zkuk tal-asparagu u qallihom. Ħawwad il-ħin kollu. Żid id-dqiq u ħawwad tajjeb.

5. Żid l-istokk ftit, ftit. Ibqa’ ħawwad il-ħin kollu. Baxxi n-nar u kompli sajjar għal madwar 25 minuta.

6. Imla kazzola bl-ilma u poġġiha fuq in-nar. Meta l-ilma jiftaħ jagħli, itfa’ ftit melħ u sajjar għal ftit minuti l-biċċiet tal-asparagu li poġġejt fl-iskutella. Neħħihom mill-misħun, qattarhom tajjeb u ħallihom fil-passatur.

7. Itħan tajjeb is-soppa b’blender tal-elettriku,. Żid il-krema friska u erġa’ ħawwad. M’hemmx għalfejn terġa’ tuża l-blender. Roxx ftit bżar mitħun frisk u melħ.

8. Ferrex il-biċċiet tal-asparagu li tkun għallejt fil-wiċċ tas-soppa u serviha sħuna.

Ingredjenti

300g faqqiegħ
200g kurrat
100g dqiq
100g marġerina
bott krema friska
litru stokk tat-tiġieġ
żejt
bżar mitħun frisk u melħ

Metodu

1. Naddaf tajjeb il-kurrat u qattgħu f’biċċiet żgħar. Poġġih ġo skutella żgħira.

2. Aħsel il-faqqiegħ, warrab 8 u qatta’ l-bqija f’biċċiet żgħar.

3. Dewweb il-marġerina ġo kazzola u qalli l-kurrat u l-faqqiegħ. Ħawwad il-ħin kollu u tħallihomx jiskuraw.

4. Baxxi ftit in-nar, żid id-dqiq u ħawwad tajjeb. Żid l-istokk ftit, ftit. Ibqa’ ħawwad il-ħin kollu. Roxx ftit bżar mitħun frisk u melħ.

5. Kompli sajjar fuq nar aktar baxx għal madwar 50 minuta.

6. Itħan is-soppa b’blender tal-elettriku sakemm din tiġi qisha krema.

7. Neħħi minn fuq in-nar u żid il-krema friska. Ara jekk ikunx hemm bżonn li żżid xi ftit aktar bżar u melħ.

8. Għalli dak il-faqqiegħ li tkun ħallejt sħiħ. Meta jsir, qattgħu f’biċċiet imdaqqsin u żejjen is-soppa bihom.

9. Ma’ din is-soppa tista’ sservi croutons li tixtrihom lesti. Jekk trid tista’ tagħmilhom int billi tqatta’ ftit ħobż f’biċċiet kwadri u taqlih fiż-żejt.

Ingredjenti

kilo karrotti
300g kurrat
120g bejken
60g marġerina
1.2 litri stokk… dan għandu jkun magħmul mill-ġwienaħ u l-għonq tad-dundjan għal dik it-togħma tassew speċjali
½ vażett krema friska
salvja friska
bżar mitħun frisk u melħ

Metodu

1. Qaxxar il-kurrat u qattgħu f’biċċiet kbar. Neħħi l-ġilda mill-bejken u qattgħu f’biċċiet imdaqqsin.

2. Naddaf il-karrotti u qattagħhom f’biċċiet kbar.

3. Dewweb il-marġerina ġo kazzola u qalli l-kurrat u l-bejken sakemm jibdew jieħdu kulur ħamrani.

4. Baxxi ftit in-nar, żid il-karrotti u kompli sajjar għal madwar 5 minuti.

5. Żid is-salvja u l-istokk. Ħawwad tajjeb u erġa’ għolli ftit in-nar sakemm it-taħlita tiftaħ tagħli.

6. Baxxi n-nar u kompli sajjar għal madwar siegħa. Għaffeġ tajjeb is-soppa b’ blender tal-elettriku sakemm din tiġi qisha krema.

7. Żid il-krema friska u roxx ftit bżar mitħun frisk u melħ. Ħawwad u serviha sħuna.

8. Jekk trid tista’ sservi xi croutons ma’ din is-soppa.

Directions

Instructions

1. Drain the pre-soaked mushrooms reserving the soaking liquid and strain the liquid through a fine sieve or muslin.

2. Rinse the mushrooms well then cut strips. Set aside.

3. Heat the butter in a large saucepan, add the onion and sauté for 5 minutes until softened and golden brown.

4. Add the mushrooms, the reserved soaking liquid and stock to the onions, mixing well, bring to the boil then reduce heat and simmer very gently for 2 hours stirring from time to time

5. In a small bowl, mix the cornflour with a little water to form a slurry then add to the soup, stirring well. Season with salt and pepper and continue to simmer the soup until slightly thickened.

6. To serve – transfer the soup to individual bowls, top each with 1 tablespoon of sour cream and sprinkle with parsley.

Instructions

1. Soak peas in plenty of cold water overnight. Drain Well.

2. Place the drained split peas, bacon, water and onions in a large saucepan, bring to the boil then reduce the heat, partially cover and simmer for 1½ hours, stirring occasionally and adding a little more water if necessary.

3. Add the remaining ingredients and cook for a further 20 minutes or until all the vegetables are tender. Serve hot with dough boys.

Instructions

1. Place the beetroot and onion in a large saucepan, just cover with water, bring to the boil then reduce the heat and simmer for 1 ½ hours.

2. Remove from the heat, add the lemon juice, sugar, salt and pepper and mix well. Cover and leave for 8 hours or overnight.

3. Strain the soup and return the liquid to a clean saucepan together with the stock, bring to almost boiling point then add the sour cream stirring well. Serve hot.