Centre Travel

2 medium onions 2 potatoes, peeled 1 kilo fresh spinach, cleaned

125 g watercress 500 g cooked turkey 2 small oranges 2 tablespoons cranberry sauce 1 tablespoon oil 1 teaspoon white wine vinegar 2 tablespoons chopped pistachios Wash and dry the watercress. Break into large sprigs. Arrange on a serving platter. Arrange turkey slices in the centre of the watercress. Peel oranges , removing all white pith, slice and arrange around turkey. Whisk cranberry sauce, oil and vinegar and spoon over turkey. Sprinkle pistachios and serve immediately. This recipe is an excellent way to use up leftover turkey. Breast meat is best.

1 butter lettuce 200 g sliced leg ham 1/2 medium melon 2 tablespoons oil 1 tablespoons lemon juice 1/2 teaspoon French mustard 1 tablespoons chopped fresh chives Wash and dry lettuce. Tear into bite-size pieces and place in a serving bowl. Cut the ham into 2 cm strips. Using a melon baller, make small balls from the melon. Add ham strips and melon balls to the lettuce in the bowl. Place oil, lemon-juice, mustard and chives in a screw-top jar and shake well. Drizzle the dressing over the salad and toss. Serve immediately. Please note: Use leftover meat from the Christmas ham for this salad.

For 8 200 g elbow macaroni 1 tablespoon olive oil 5oo g chicken breast fillets 450 g pineapple pieces, drained 3 spring onions, chopped 2 sticks celery, chopped 1/3 cup mayonnaise 1/3 cup sour cream 2 teaspoons curry powder Cook macaroni, al dente, drain, rinse under cold water and drain Poach chicken, until tender, drain, cool and cut into 2cm cubes. Add chicken cubes, pineapple, celery and spring onions to the pasta. Stir to combine. Combine mayonnaise, sour cream and curry powder and stir into chicken. Serve at room temperature.

200 g Brie, at room temperature 3 medium pears 1 butter lettuce 3 tablespoons oil 1 tablespoon vinegar 1/3 cup chopped pecans Cut Brie into thin wedges. Cut pears into quarters and remove cores, then slice thinly. Do not peel. Wash and dry lettuce . Tear into bite-size pieces and arrange on serving plates. Top with Brie and pears. Place oil and vinegar in a jar and shake well. Drizzle over salad and sprinkle with pecans Serve immediately.

On Wednesday 4th November 2009 celebrate our 13th Anniversary with a 6 course meal...... Tel: (+356) 2163 2161 / 9947 3081 Tal- Familija Restaurant, Marsascala, Malta

On Wednesday 4th November 2009 celebrate our 13th Anniversary with a 6 course meal...... Tel: (+356) 2163 2161 / 9947 3081 Tal- Familija Restaurant, Marsascala, Malta

Situated at Salina bay with indoor facilities this landmark restaurant has an outstanding reputation for traditional rabbit dinners and other Maltese dishes while offering a varied selection of continental specialities Charles Inn rabbit House Il-Bajja Tas-Salina Salina - Malta Tel: (+356) 2157 3455 delicata.com

Situated at Salina bay with indoor facilities this landmark restaurant has an outstanding reputation for traditional rabbit dinners and other Maltese dishes while offering a varied selection of continental specialities Charles Inn rabbit House Il-Bajja Tas-Salina Salina - Malta Tel: (+356) 2157 3455 delicata.com

A scary illusion show by Vanni Pule' and Bryan Role' followed by an animated ghost walk through the narrow streets of Valletta and a live concert at Mediterranean Conference Centre 31 st October - Teatru Manoel - 20.30 hrs Booking Office Opening Hours: 09.00hrs - 13.00 hrs 17.00 hrs - 19.00 hrs Saturday: 10.00hrs - 12.00 hrs Address: Old Theatre Street, Valletta Tel: (+ 356) 2124 6389 www.teatrumanoel.com.mt