This year’s edition of Tisjir Mill-Qalb has hit record sales and has almost sold out. At least 12,500 copies were sold in a month.

The cook book was produced by the Malta Community Chest Fund with the help of 10 of Malta’s best chefs, who all put their love for food into the creation of this edition. They are Carmelo Borg Bonaci, Nancy Buhagiar, Neil Darmanin, Aaron Degabriele, Anton Dougall, Joseph Mizzi, Liz Said, Mari Schembri (the President’s chef), Karmen Tedesco and Manuel Xuereb.

Now in its fourth year, the book that brings traditional and contemporary easy recipes to life, has been described as the President’s cook book. It teaches readers how to create delicious and lavish dishes for their loved ones at home.

Each chef has prepared six recipes, each of which includes some information and tips.

The last few remaining copies of Tisjir Mill-Qalb are available from Maltapost branches, Scotts Supermarkets, Maypole outlets and Agenda Bookshops.

Salmon rosettes

(Serves 6)

3 salmon fillets, skinned
2 amberjack fillets
200g frozen spinach, chopped
12 black olives, chopped
3 cloves garlic, chopped
1 tbsp dill, chopped
Juice and rind of one lemon
Freshly ground black pepper
Salt 52g butter
Extra butter

Cut the salmon fillets in half, lengthwise. Lay them flat and cover with the spinach, olives, dill and grated lemon rind. Season and roll into rosettes.

Cut six slices from the amberjack fillets and roll them around the rosettes.

Butter six small moulds and place the rosettes inside them. Pour some lemon juice on each and add a knob of butter.

Bake in a preheated oven at 190˚C for 25 minutes.

Once you take them out, pour the gravy on them and serve immediately.

Clam chowder with chorizo

(Serves 2)

25g butter
400g clams, cleaned
100ml white wine
80g chorizo sausage, diced
1 large onion, chopped
4 cloves garlic, crushed
225g potatoes, peeled and diced
500ml milk
125ml double cream
2 bay leaves
Pinch of nutmeg
Freshly ground pepper
Salt
1 tbsp parsley, chopped
Fresh bread

Melt the butter in a frying pan. Add the clams and white wine and cook for three minutes until they open. Remove the clams and add the diced sausage and sauté for two minutes. Toss in the onion and garlic and cook for another three minutes.

Add the potatoes, milk, double cream, bay leaves and nutmeg. Season to taste. Reduce the heat and simmer until the potatoes are cooked. Finally toss in the clams and parsley. Serve in bowls, garnished with the fresh bread.

Ħelwa tat-tork semifreddo

(Serves 6)

1 packet gingernut biscuits, crushed
100g melted butter
70g honey
160ml milk
½tsp vanilla essence
300g ħelwa tat-tork
250g fresh cream, beaten
1 orange rind, grated
Melted chocolate
Orange candied peel
Hazelnuts, walnuts, cashews and pistachios to garnish

Crush the biscuits with a rolling pin. Melt the butter over a gentle heat and add to the crushed biscuits. Mix well until the biscuits have absorbed all the butter and press into an 18cm mould.

Bake in a preheated oven at 150˚C for about five minutes and allow to cool.

Meanwhile warm the milk and honey. Melt crushed ħelwa tat-tork in the milk, add the vanilla and grated orange rind. Allow to cool completely before adding the cream.

Pour the mixture on to the biscuit base and freeze for two hours before garnishing with the nuts, candied peel and melted chocolate.

Stuffed guinea fowl breast

(Serves 2)

1 guinea fowl breast
Half a small onion
4 mushrooms
4 slices Parma ham
2 tbsp salted butter
1tbsp onion, finely chopped
1 tsp garlic, finely chopped
10 blackberries
1 tot port Beef stock

Fry half the onion and mushrooms and blend well. Stuff the breast and enclose in Parma ham. Put in a 180˚C oven and bake for 25 minutes.

In a frying pan sauté the onions, garlic and blackberries in the butter and stir until the butter darkens. Add the port carefully, followed by the beef stock.

Slice the guinea fowl and serve it with the blackberry sauce, on some mashed potatoes and grilled vegetables.