from NY, US

1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste

1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces

Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.

In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

from Malta

• 4 skinless, boneless chicken breasts
• 1/2 teaspoon salt
4 skinless, boneless chicken breasts
1/2 teaspoon pepper
1/4 cup Chili Sauce
1 green onion, finely chopped
4 slices Gruyere cheese
4 slices ham
1 tablespoon melted butter
1 tablespoon olive oil
1 tablespoon Cider Vinegar
1 tablespoon honey
1/2 teaspoon dried thyme


1. Cut a pocket in the side of each chicken breast. Season inside and out with salt and pepper. Blend chili sauce with onions and brush half inside each pocket.
2. Fill pockets with equal amounts of ham and cheese. Stitch pockets tightly closed using toothpicks. Preheat grill to medium high and grease lightly.
3. Stir butter with olive oil, cider vinegar, honey and thyme. Brush chicken all over with some of this mixture. Set the chicken on the grill and reduce the heat to medium. Grill the chicken, covered, for 8 to 10 minutes. Turn and brush with remaining glaze. Grill, covered, for 8 to 10 minutes longer or until cooked through.

from Malta


1 oz white plain flour 20g
1 oz butter 20g
1Ό lb of veal steaks or schnitzel 600g
8oz of button mushrooms 250g
1 onion
200ml white wine
200ml cream
salt and pepper to taste
lemon juice
chives
Directions
Firstly slice the veal steak into fine strips, discarding any fat or sinew.
Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball.


1 oz white plain flour 20g
1 oz butter 20g
1Ό lb of veal steaks or schnitzel 600g
8oz of button mushrooms 250g
1 onion
200ml white wine
200ml cream
salt and pepper to taste
lemon juice
chives











Directions
Firstly slice the veal steak into fine strips, discarding any fat or sinew.
Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball.
Slice the chives into small rings. In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions.
Continue cooking for another 2 minutes. Pour all the white wine into the pan and leave it to deglaze the pan for a moment.
Then slowly add the cream and the butter ball.
Let the ball dissolve in the sauce and stir well.
Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice.
Garnish with the sliced chives and serve immediately.
Don’t reheat or the sauce will separate.

from Malta

• 250 grams Spaghetti cooked
• 130g Tomato Sauce
• 40 g Sun Dried Tomatoes in oil, drained and sliced
• 3 ½ tbsp Parmesan cheese
Pesto:
• 60 g pine nuts
• 20 g fresh basil leaves
• 4 tbsp extra virgin olive oil
• 3 cloves garlic, crushed
• 30 grams Parmesan cheese


1. Simmer tomato Sauce with sun dried tomatoes for 3 minutes, stirring occasionally aside.
2. Grind pine nuts using food processor or blender. Add basil, olive oil, garlic,
3. add fine salt and ½ tbsp of Parmesan Cheese. Process until mixture becomes pasty. Set aside.
4. Toss together the cooked Spaghetti with the spaghetti sauce mixture. Then toss with the pesto mixture and another ½ tbsp of Parmesan cheese. Top with remaining cheese before serving.