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RECIPE OF THE DAYKoxxa tal-Ħaruf-il Forn

Idlek sewwa l-koxxa tal-ħaruf bi ftit żejt. Roxx fuqha l-bżar, il-melħ, u s-salvja. Poġġi l-ħaruf ġo dixx bi ftit ilma u nbid abjad. Għattih bil-foil. Sajjar f’forn moderat għal madwar siegħa u kwart. Neħħi l-foil u ħammar il-ħaruf sabiħ fil-forn. Ħalli l-koxxa tal-ħaruf toqgħod fil-forn mitfi għal madwar 25 minuta. Serviha bil-patata, ħaxix, gravy, u zalza lesta tal-minta.

Recipe by Anton B.Dougal

Torta tal-Marmurat

Put the almonds in a heavy bottomed frying pan. Place over medium heat and stir often until the almonds turn golden brown. You can also roast the almonds in the oven. Preheat oven to 1800C, gas mark 4. Spread the almonds in one layer in a shallow baking dish. Bake for 10 to 15 minutes, stirring occasionally, until they turn golden. Leave the almonds to cool completely before chopping them in medium sized pieces. Preheat the oven 1900C, gas mark 5. Put all the dry ingredients required for the filling into a bowl and stir them together. On a lightly floured surface, roll out the pastry thinly and line a 24cm diameter, non-stick baking dish with it. If possible, use a loose bottomed tin. This will make it easier to remove the baked tart later on. Press the pastry lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much. Trim the edges, leaving a small edge of pastry sticking over the edge of the baking dish to allow for shrinkage in the oven. Prick the base all over with a fork and spread some jam over the pastry. Spoon the filling into the pastry case and flat it with a palette knife or the back of a spoon. Bake for about 45 minutes and leave the tart to cool completely before removing it from the tin. Decorate with melted chocolate, almond or sugar paste, royal icing and candied cherries.

Koxxa tal-Ħaruf-il Forn

Idlek sewwa l-koxxa tal-ħaruf bi ftit żejt. Roxx fuqha l-bżar, il-melħ, u s-salvja. Poġġi l-ħaruf ġo dixx bi ftit ilma u nbid abjad. Għattih bil-foil. Sajjar f’forn moderat għal madwar siegħa u kwart. Neħħi l-foil u ħammar il-ħaruf sabiħ fil-forn. Ħalli l-koxxa tal-ħaruf toqgħod fil-forn mitfi għal madwar 25 minuta. Serviha bil-patata, ħaxix, gravy, u zalza lesta tal-minta.

Chocolate Cake with Chocolate Ganac...

Għall-‘jelly’ idlek dixx tond tal-kejkijiet ta’ madwar 20cm u iksih bil-cling film. Qaxxar 4 larinġiet. Il-qoxra żommha għal aktar tard. Agħsar il-larinġ u poġġi l-meraq f’kazzola mdaqqsa. Ifta’ z-zokkor mal-meraq tal-larinġ u poġġi l-kazzola fuq nar baxx ħalli z-zokkor idub. Sadanittant, poġġi l-ġelatina fl-ilma kiesaħ għal ftit minuti sakemm tirtab. Neħħiha mill-ilma, agħsarha ftit u itfagħha mal-meraq tal-larinġ u z-zokkor fuq in-nar. Ħawwad sewwa ħalli ddub. Ferra’ din it-taħlita fid-dixx tal-kejk u ħallih joqgħod għal mill-inqas 4 sigħat jew saħansitra mil-lejl ta’ qabel. Saħħan il-forn fuq 140 - 160 grad u iksi dixx tal-kejkijiet tond ta’ madwar 23cm bil-carta forno. Ifta’ l-butir, zokkor, il-bajd, il-yogurt, dqiq u l-baking powder ġo bowl kbir u ħawwad b’whisker tal-elettriku sakemm ikollok taħlita ratba. Ifta’ t-taħlita fid-dixx u llixxa l-wiċċ tagħha. Aħmi f’nofs il-forn għal madwar 55 minuta, jew sakemm meta ddaħħal sikkina fil-kejk toħroġ nadifa. Ħallih jiksaħ fid-dixx għal madwar 15-il minuta, imbagħad poġġih fuq gradilja tal-kejkijiet u ħallih jiksaħ għal kollox. Għal-ganache, saħħan il-krema f’kazzola żgħira sakemm tiġi taħraq. Itfa’ ċ-ċikkulata fil-krema, ħalliha għal xi 10 minuti u ħawwad sewwa. Issa suppost għandek taħlita ratba ta’ sauce taċ-ċikkulata. Ħalliha toqgħod sakemm il-ganache tiksaħ u tagħqad ftit. Issa biex nagħmlu l-kejk, poġġih fuq stand tal-kejkijiet u ċċattja t-truf billi taqta’ barra sabiex jiġi lixx. Saħħan il-ġamm tal-berquq fil-microwave sakemm jinħall sewwa. Idlek il-wiċċ tal-kejk bil-ġamm billi tuża pinzell, u ifrex il-ganache taċ-ċikkulata bil-palette. Ħalli ċ-ċikkulata tiżżerżaq ftit mit-truf tal-kejk għal dehra isbaħ. Sebbaħ b’qoxra ta’ larinġa maħkuka u servi mill-ewwel.

Pulled Beef and Tomato Soup with To...

Ħalli l-laħam itektek għal 3 sigħat f'5 litri ilma sakemm jirtab. Neħħi l-laħam mill-istokk u żid it-tadam, il-kunserva, il-karfus u l-kurrat u ħallih itektek għal 10 minuti. Iftaħ il-laħam fi ħjut b'żewġt ifrieket u erġa' żidu mal-istokk. Ħallih sakemm jagħli u żid it-tortellini u ħallik itektek għal 5 minuti. Neħħi l-borma minn fuq in-nar, żid il-favola u l-weraq tal-kale, itfa' ftit bżar u melħ u sajjar għal 2 minuti. Sadanittant, qatta' l-bezzun forma dijagonali u rqiq kemm jista' jkun, idlek ftit butir, itfa' ftit origano u ggriljah sakemm jieħu ftit kulur u servih mas-soppa.

Insalata tal-Bakkaljaw

The balance of salt cod, potatoes, onions, and fresh parsley makes this salad extremely tasty. Rinse any excess salt off the cod. Place the cod into a large bowl and cover it with cold water. Leave it to soak in the fridge for at least 24 hours, changing the water three to four times. If, upon tasting a small piece after allotted time has lapsed, the cod is still salty, soak it for a bit longer. Put the cod into a pan with the bay leaf and cover it with fresh, cold water. Bring it to just below boiling point over medium heat. Remove the pan from the heat and leave it to stand for about 10 minutes. Remove the cod from the water and leave it to cool, setting the water aside. Once cooled, remove the cod’s skin and any bones and flake the flesh with a fork. Place it in a large bowl. Peel and quarter the potatoes and cook them, over medium-high heat in the poaching water previously put aside, for about 15 minutes or until tender. DON’T OVERCOOK THEM. Drain, allow to cool slightly and then add them to the cod. Wash, peel and finely chop the leeks. Add them to the cod and potatoes. Add the sliced tomato and mix gently together. Wash and trim the parsley, discarding the stems. Dry and finely chop the leaves. Add the chopped parsley leaves to the potatoes and cod. Combine the oil, vinegar, garlic and pepper in a bowl. Whisk the vinaigrette until the ingredients are thoroughly blended. Toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hard boiled egg. Serve at room temperature or refrigerate until serving.

Pulpetti tal-Makku

Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, shape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.

Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, s

hape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.

Marinated Beef Flank Steak with Chi...

Ipprepara l-immarinar billi tħawwad flimkien iż-żejt taż-żebbuġa, il-meraq tal-larinġa u tal-lumiċell, is-soy sauce u l-worcestershire sauce, il-ħall tat-tuffieħ u t-tewm. Itfa' ftit bżar u melħ fuq il-laħam u poġġi l-laħam fl-immarinar u ħallih joqgħod għal sagħtejn. Sadanittant, ipprepara z-zalza chimichurri billi tħawwad flimkien l-ingredjenti. Kif ikun lest, iggrilja l-laħam għall-gosti tiegħek u servih biz-zalza chimichurri, bil-patata bil-qoxra u l-faqqiegħ.

Klamari Mimlijin

Clean the calamari. Holding the body firmly, grasp the head and pull gently, twisting, if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come out with it. Cut the tentacles from the head just below the eyes. At the centre of the tentacles is a small beak. Squeeze to remove it and discard. Set aside the tentacles. If the recipe calls for ink, reserve it; otherwise, discard the head and ink sac. At the top of the body, there is a clear piece of cartilage. Pull it out and discard as well. If the squid has an outer, spotted, membrane-type skin, pull it off and discard too. Wash the tube carefully, inside and out, together with the tentacles under cold running water. Set the calamari aside to drain. Finely chop the tentacles and set them aside. Pit the olives, slice them into thin slivers and set them aside. Peel and finely chop the onions and garlic. Heat some olive oil in a large frying pan, add the onions and garlic and fry them gently until soft and golden. Preheat the oven 1790C, gas mark 3. Add the reserved squid tentacles and fry for a further 5 minutes, stirring often. Stuff the calamari with the mixture, allowing a little room for the stuffing to expand during cooking. Seal the ends with cocktail sticks. Lightly grease a baking dish with olive oil and place the stuffed calamari in it. Cook in the oven for about 45 minutes. Serve hot with tomato sauce.

Torta tat-Tiġieġ u l-Kari

Saħħan iż-żejt fit-taġen sabiex tagħmel it-taħlita. Sajjar il-kurrat, it-tewm u l-karrotti flimkien għal 4 minuti. Żid it-tiġieġ, il-kari, is-sagħtar u żid il-bżar u l-melħ u kompli sajjar għal 3-4 minuti sakemm it-tiġieġ jieħu l-kulur. Itfa' l-gammon, il-mango chutney, il-flixkun kari tal-Pinto's Pride u l-krema tal-Ħanini u sajjar għal 2 minuti. Neħħi minn fuq in-nar, żid il-piżelli u itfa' t-taħlita f'dixx tal-forn midluk bil-butir. Iftaħ l-għaġina u aqtagħa fi strixxi u għatti t-torta b'forma ta' kannizzata. Idlek b'bajda mħabbta u ferrex ftit żerriegħa tal-kemmun u l-ġunġlien u sajjar fil-forn f'temperatura ta' 200°C għal 30 minuta jew sakemm issir l-għaġina u tieħu l-kulur.

Torta tal-Fenek

Qatta' l-fenek f'dadi ta' 2ċm. Saħħan taġen bi ftit żejt taż-żebbuġa u sajjar il-fenek sakemm jieħu ftit kulur. Neħħih mit-taġen u żid il-karrotti, basal, karfus u tewm fl-istess taġen u sajjar sakemm jieħdu ftit kulur. Itfa' l-ħxejjex aromatiċi u l-ħwawar mal-kunserva u kompli sajjar għal minuta oħra. Erġa' poġġi l-fenek fit-taġen, itfa' l-inbid u ħallih jinxtorob. Żid l-istokk, tazza ilma, it-tadam u l-patata u ħallih itektek għal kwarta. Meta jkun lest, neħħih minn fuq in-nar u żid il-piżelli. Sadanittant, poġġi l-għaġina sfiljorata f'dixx tat-torti ta' 20ċm u itfa' t-taħlita tal-fenek u erġa' għatti bl-għaġina. Idlek il-wiċċ tal-għaġina b'bajda mħabbta u sajjar fil-forn f'temperatura ta' 175°C għal 35 minuta jew sakemm tieħu l-kulur.

Stuffat tal-Qarnit

Sabiex il-qarnit jiġik tari, saqsi lill-bejjiegħ tal-ħut sabiex jippreparalek il-qarnit b'mod li jkun lest għat-tisjir. Poġġih fil-friża għal madwar tliet ġimgħat. Ħallih jinżel mis-silġ u aħslu tajjeb. Qattgħu f'biċċiet żgħar. Imla kazzola bl-ilma u ħallih jagħli. Sajjar il-qarnit għal madwar 20 minuta. Saħħan ftit żejt taż-żebbuġa f'taġen kbir u aqli l-basal u t-tewm sakemm jieħdu l-kulur. Baxxi n-nar u żid it-tadam, il-kappar, il-kunserva u l-qoxra tal-lumija. Ħawwad tajjeb. Itfa' ftit ilma u ħallih itektek għal madwar 10 minuti. Neħħi l-biċċiet tal-qarnit mill-ilma u żidhom mat-taħlita tat-tadam. Żid il-merqtux u l-ħabaq u nofs l-inbid. Għatti t-taġen u ħallih itektek fuq nar baxx għal mill-inqas siegħa. Żid il-patata, il-piżelli u l-kumplament tal-inbid. Kompli sajjar dejjem fuq nar baxx għal madwar nofs siegħa oħra. Iċċekkja l-qarnit u kompli sajjar sakemm ikun tari. Jekk il-likwidu jinxef, żid ftit ilma jaħraq. Iċċekkja jekk għandekx bżonn iżżid xi ħwawar u servi mal-ħobż Malti frisk.

Trajfil Stil Malti

Begin by preparing the custard. Put ¾ of the milk and sugar in a casserole. Put it on a moderate heat until it starts to boil. Dilute the custard in the remaining milk and add it to the boiled milk. Cook for a few minutes, stirring all the time. Remove from heat and leave it to cool. Slice the sponge cake thickly and cover the bottom of a large serving dish with the cut slices. Prepare the strawberry jelly, following the instructions on the packet, using only 2/3 of the amount of water indicated. Pour the jelly mixture over the sponge slices and let them soak. Either add the custard immediately, or else wait until the sponges are well soaked with the jelly. Put the trifle aside until the custard settles. Cream together the fresh cream and the ricotta in a mixing bowl. Add the sugar and liqueur and mix well. Spread the ricotta mixture over the custard. Decorate with cherries, halved walnuts or roasted almonds.

Kwareżimal

Lightly toast or roast the almonds. Leave them to cool completely and grind them coarsely.  Put some aside for sprinkling on top of the kwareżimal. Sift the flour in a large mixing bowl. Add the almonds, sugar, grated orange rind, orange flower water, ground cloves and egg whites. Knead lightly until the ingredients form a soft dough. Add some water if the dough is very stiff.  Be careful about the dosage as the dough should not be soft;  otherwise, it will flatten during baking. Preheat the oven 1900C, gas mark 5. Lightly wet your hands and start forming the dough into ovals.  Each piece should be approximately 16cm long, 5cm wide and about 2cm thick. Lightly grease a baking tray, or line it with baking paper. Place the kwareżimal on the baking tray and make a criss-cross pattern on each surface with a sharp pointed knife. Bake for about 20-25 minutes

 The kwareżimal slabs should still be soft once they are removed from the oven but will harden up on cooling.  Do not make the mistake of leaving them in the oven until they harden. 

Tagħmilx l-iżball li tħallih fil-forn sakemm jibbies għaliex tant kemm jibbies li ma jkunx jista' jittiekel. 

While still hot, spread the kwareżimal with Maltese honey and press bits of chopped, roasted almonds on top of it.

Kejk tal-Frott

Ħabbat il-bajd maz-zokkor u l-melħ sakemm ikollok taħlita kremuża. Għarbel id-dqiq u l-baking powder u kompli ħawwad it-taħlita. Iftaħ il-bott tal-frott u ferrgħu bil-ġulepp b'kollox fit-taħlita tal-kejk. Itfa' t-taħlita ġo dixx kwadru ta' 9 pulzieri, ferrex il-ġewż, u ż-żewġ mgħaref żejda zokkor ismar. Sajjar f'temperatura ta' 175°C għal madwar 30 minuta jew sakemm stikka li ddaħħal f'nofs il-kejk toħroġ nadifa. Ħallih jiksaħ u servi ma' ftit panna.

Ftira bi Stil Messikan

Aqta' l-għaġina sfiljorata f'forma rettangolari u taqqabha b'furketta. Uża l-għaġina ż-żejda sabiex issaħħaħ it-truf. Żid ftit ħalib jew krema mal-isfar tal-bajd sabiex tidlek l-għaġina. Saħħan il-forn u sajjarha f'temperatura ta' 190°C sakemm tieħu l-kulur. Neħħiha mill-forn u ħalliha tiksaħ. Sadanittant, saħħan ftit żejt ġo taġen, sajjar il-basla, il-ġinġer u l-ħwawar. Żid il-kapuljat, itfa' ftit bżar u melħ, u sajjar sakemm isir. Fl-aħħar żid il-fażola u l-kaponata u ħawwad tajjeb. Imla l-ftira bit-taħlita u ferrex il-ġobon, u sajjar f'temperatura ta' 180°C sakemm tieħu l-kulur u servi.

Artichoke and Goat Cheese Tortallac...

To make the pasta dough, mix together the dry ingredients then add the eggs and olive oil, adjust with warm water and mix together well to get the right consistency. Allow to rest covered with cling film while you prepare the filling. Heat the salted butter in a pan and sauté the onion, garlic, fennel and lemon pepper until softened. Add in the chopped artichokes, thyme, season with salt and pepper and continue to cook on very low heat for 10 minutes. Allow to cool down slightly then blend the artichoke mixture into a paste in a food processor. Allow to cool down completely the mix with the ricotta cheese and goat cheese, adjust seasoning and place into a piping bag. Roll out the ravioli dough with a pasta machine, cut the dough in large circles and pipe the mixture just off the middle, brush the edges of the dough and close to form the tortellaci. Keep the tortellacl on a small dish dusted with semolina, cover and keep in the fridge. On very low heat sauté the garlic and walnuts together with a knob of butter until the butter is lightly browned. Pour in the wine and simmer, then add the cooking cream and reduce by half. Cook the tortellaci in boiling salted water, drain and serve immediately drizzled with the walnut sauce.

Paccheri Mimlijin

Aħsel il-brunġiela u taqqabha b'furketta, idlek ftit żejt taż-żebbuġa, u sajjar fil-forn sakemm tirtab. Ħalliha tiksaħ ftit, aqsamha min-nofs u oħroġ il-qalba tagħha. Għaffiġha u ħalliha tiksaħ għal kollox. Ħallat magħha l-irkotta, il-bajda, il-ħwawar imqattgħin, il-gambli, u l-bżar u melħ. Għalli l-ilma bi ftit melħ. Sajjar l-għaġin skont l-istruzzjonijiet ta' fuq il-pakkett. Wara, kessħu ftit bl-ilma u itfa' ftit żejt sabiex ma jeħilx. Imla l-paccheri bit-taħlita tal-brunġiel u poġġihom f'dixx tal-forn. Idlikhom bi ftit butir u ferrex ftit frak tal-ħobż u ġobon maħkuk. Sajjar f'forn jaħraq sakemm il-frak tal-ħobż jieħu l-kulur. Servi fuq iz-zalza msaħħna tat-tadam bil-krema bajda.

Fillet of Beef with Coffee and Mapl...

Roxx ftit bżar u melħ fuq il-laħam u qallih ftit miż-żewġ naħat fil-butir u ż-żejt taż-żebbuġa ma' sinna tewm misħuqa. Poġġi l-laħam ġo dixx tal-forn u sajjar fil-forn f'temperatura ta' 100°C sakemm il-qalba tal-laħam tilħaq temperatura ta' 55°C. (Uża termometru bħala gwida). Fl-istess taġen, sajjar il-ġulepp tal-aġġru, u żid il-kafè, il-Worcestershire u ħallih itektek sakemm il-likwidu jonqos bin-nofs. Għalli l-patata u kif tirtab, għaffiġha mal-krema, il-krema tal-horseradish u ftit butir. Żid ftit bżar u melħ għat-togħma. Ismot il-piżelli tal-qoxra f'ilma mielaħ, idlek fi ftit butir u ħawwar għall-gosti tiegħek. Ħalli l-laħam joqgħod għal 2-3 minuti qabel ma sservi fuq il-patata maxx mal-piżelli tal-qoxra u l-kafè.

Scaloppini tal-Vitella

Ipprepara l-vitella ġo platt. Qiegħed il-ħalib u l-bajda ġo skutella u ħabbathom tajjeb flimkien. Roxx ftit bżar u melħ. Ipprepara 2 platti kbar u ċatti. Ferrex id-dqiq fuq wieħed minnhom u l-frak tal-ħobż fuq l-ieħor. Għaddi l-vitella l-ewwel mid-dqiq u wara mit-taħlita tal-ħalib. Fl-aħħar għaddiha mill-frak tal-ħobż u qis li tiksiha sew. Saħħan ftit żejt u marġerina ġo taġen kbir. Aqli l-vitella miż-żewġ naħat; ma tiħux ħafna ħin biex issir. Servi mill-ewwel flimkien mal-flieli tal-lumi u insalata.  

Tortellini biz-Zalza tat-Tadam Cherry

Qaxxar u qatta’ t-tewm. Aħsel tajjeb it-tadam u aqsmu min-nofs. Ħalli ftit tadam biex iżżejjen. Saħħan ftit żejt ġo taġen kbir u qalli t-tewm mal-basal tal-Mayor. Ma jridux jieħdu kulur. Baxxi n-nar u żid it-tadam u l-ħabaq. Roxx ftit bżar u melħ u ħawwad tajjeb. Kompli sajjar fuq nar baxx għal madwar 25 minuta filwaqt li tħawwad ta’ spiss. Sadanittant, sajjar it-tortellini skont kif miktub fuq il-pakkett. Qattar tajjeb. Qiegħed it-tortellini fiz-zalza lesta u ħawwad għal ftit ħin. Servi sħan u żejjen bit-tadam maqtugħ flieli u ftit oħra weraq tal-ħabaq.

Tiġieġ Sweet and Sour

 Itfa’ l-cornflour ġo kontenitur fond. Qatta’ l-isdra tat-tiġieġ f’biċċiet żgħar u għaddihom mill-cornflour. Farfar il-cornflour żejjed. Saħħan ftit żejt ġo taġen u qalli malajr il-biċċiet tat-tiġieġ għal madwar 8-10 minuti. Neħħi mit-taġen u poġġihom fuq sarvetta tal-karta biex jinxtorob iż-żejt. Sadanittant, agħmel il-meraq flimkien mal-biċċiet tal-pineapple, il-ħall, il-Kunserva u l-ilma ġo kazzola żgħira u ħawwad tajjeb. Saħħan għal ftit minuti fuq nar moderat. Qiegħed il-biċċiet tat-tiġieġ f’taġen kbir u nadif. Ferra’ z-zalza fuqhom u roxx ftit bżar u melħ. Kompli sajjar fuq nar baxx ħafna għal madwar kwarta. Servi flimkien ma’ ross abjad mgħolli.

Wraps biċ-Ċanga u l-Bżar Ikkulurit

Qaxxar il-basal u qattgħu f’biċċiet żgħar. Saħħan ftit żejt ġo taġen kbir u qalli l-basal bla ma tħallih jiskura. Żid il-kapuljat taċ-ċanga u kompli sajjar għal ftit minuti, filwaqt li tħawwad il-ħin kollu. Baxxi n-nar u kompli sajjar sakemm il-kapuljat ikun sar sew. Żid il-kunserva u l-fażola. Ħawwad tajjeb u roxx il-paprika u ftit bżar u melħ. Erġa’ ħawwad u kompli sajjar. Aħsel il-bżar u qattgħu fi strixxi rqaq. Żidu mat-taħlita tal-kapuljat u kompli sajjar għal madwar 5 minuti oħra, dejjem fuq nar baxx. Saħħan ir-wraps fil-microwave jew f’taġen baxx non-stick fuq in-nar għal ftit sekondi. Poġġi t-taħlita fin-nofs ta’ kull wrap u gerbibha tajjeb.Servi mill-ewwel flimkien ma’ insalata u chips.

Pumpkin and Orange soup with Baked ...

Saħħan iż-żejt taż-żebbuġa f'borma fonda, itfa' l-basla u l-karrotta u sajjar sakemm il-basla tieħu l-kulur. Żid il-qargħa ħamra, in-noċimuskata u l-weraq tar-rand, bżar u melħ u sajjar għal ftit minuti billi tħawwad kontinwament. Żid il-meraq tal-larinġ, għatti bl-ilma u żid l-istokk. Ħallih jagħli u ħallih itektek għal 20 minuta sakemm isir il-ħaxix. Neħħi l-weraq tar-rand u itħan is-soppa. Itfa' l-ġobon feta fil-foil bi ftit żejt taż-żebbuġa, bżar iswed frisk, ġinġer u felfel imqatta'. Żid ftit basal aħdar u gerbeb kollox ġol-foil u sajjar fil-forn għal 15-il minuta. Servi s-soppa sħuna bi ftit ġobon feta mfarrak fil-wiċċ.

Squid Ink Crespelle with sea bass a...

To prepare the pancake batter, mix the egg and the Nero di sepia together in a small bowl. Place the flour and salt in a mixing bowl, make a well in the center and pour in the egg mixture and milk. Whisk until smooth before whisking in the melted butter. Cook the pancakes in a greased non-stick pan and put aside. Meanwhile, chop the sea bass and prawns and quickly cook in a pan with a few drops of olive oil together with the onion. Season with salt and pepper then add in the grated zucchini, splash with the wine and finish off with the chopped parsley. Use this stuffing to fill the pancakes and fold into 4 to seal. Place into a large ovenproof dish, cover with foil and place into the oven at 100’c to keep warm. To make the sauce, heat 1 tbsp. olive oil in a pan and fry the garlic, chili and clams together. Swirl in the white wine and cook till the clams pop open. Remove the shellfish from the pan, stir in the sauce and bring to the boil. Serve the warm crespelle with the creamy sauce garnished with the clams.

Ricetta ta’ Aceline

Laħam il-Forn bil-Ħaxix

Place your flank steak on a flat surface and cut through the meat using a sharp knife trying as much to make the flesh evenly thick as much as possible. Sprinkle with salt and pepper. Spread over the cranberry jam and sprinkle with rosemary and garlic. Cover with the bacon slices, drained mushrooms, grated Parmesan cheese, lemon zest, walnuts, breadcrumbs and baby spinach leaves. Carefully and tightly roll up the meat from the widest side as tightly as possible. Tie up using string or with a butcher’s net and put extra rosemary springs around the meat under the string. Rub with olive oil and butter and roast on high heat for 35 minutes for medium roast. (this may vary according to thickness of the roll and the cooking temperature required) Meanwhile, wash, peel and slice the vegetables into long strips. Drizzle with honey, thyme, salt and pepper. Roast the oven at 200°C until golden and soft and serve with the cooked sliced meat.

Spaghetti with Tomatoes & Aube...

Wash the aubergine. Discarding the top part, cut it into small cubes and pan fry it in a frying pan with some olive oil. Remove the aubergine from the oil and place on kitchen paper to absorb the excess oil. In a medium-sized pot, gently fry the garlic in a little olive oil. Stir whilst cooking so that the garlic does not brown too much and does not stick to the pot.

Baked Grouper with a Tomato and Pea...

F'taġen żgħir, sajjar il-basla, il-karfusa, il-felfel, il-kannella, il-ħlewwa stellata u z-zokkor ma' mgħarfa żejt taż-żebbuġa sakemm jieħdu l-kulur. Żid il-kunserva ħelwa, il-ħall, it-tadam u l-ħawħ u ħallih itektek għal 45 minuta fuq nar baxx. Itfa' ftit żejt taż-żebbuġa fuq iċ-ċerna f'dixx tal-forn, roxx ftit bżar u melħ u sajjar għal 20 minuta. Qatta' l-qarabagħli tawwali u rqiq u isomtu għal ftit. Sajjar l-ispinaċi f'taġen, ħawdu mal-qarabagħli u poġġih fil-platt. Servi l-ħuta fuq il-ħaxix flimkien maċ-chutney tat-tadam.

Spiced Roasted Tomato and Basil Sou...

For this recipe you will need a large oven roasting dish. Place in the tinned cherry tomatoes, red onion, feta cheese and chickpeas. Drizzle with olive oil, season well with salt and pepper and sprinkle over the spices. Bake in the oven at 200’c for 30 minutes. Also, cut the heads off the garlic, season with salt, pepper and olive oil and wrap up in foil. Bake in the oven for 30 minutes also. When ready, place the roasted vegetables and feta into a food processor along with the basil leaves. Squeeze in the pulp out of the 2 globes of roasted garlic and blitz together well. Add in enough of the hot vegetable stock to create thick but smooth soup. Serve drizzled with extra olive oil, basil leaves and a few of the reserved roasted chickpeas.

Pizza Żgħira bil-Kaponata

Ħaffer u neħħi l-abjad tal-ħobż, mingħajr ma tfarrak il-bziezen. Itfgħu f'kontenitur żgħir u kompli farrak bis-swaba'. Żid il-kaponata, it-tonn u t-tadama. Ħawwad tajjeb u uża din it-taħlita sabiex timla l-bziezen tal-ħobż. Poġġi fuq dixx tal-forn u żid fil-wiċċ il-mozzarella jew il-ġobon li qed tuża fuq kull bezzun. Żejjen biż-żebbuġ u l-kappar u sajjar f'forn sħun sakemm jinħall il-ġobon u tieħu dehra ta' pizza.

Pulpetti bil-Ġibniet u l-Piżelli

Ħawwad flimkien il-piżelli, il-basal aħdar, in-nagħniegħ u l-bajd sakemm tgħaqqad it-taħlita. Farrak il-ġibniet u żidhom mat-taħlita. Żid ukoll id-dqiq, il-bżar u l-melħ u għaqqad kollox flimkien. Ifforma l-pulpetti, iksihom bi ftit dqiq u aqlihom sakemm jieħdu l-kulur miż-żewġ naħat.

Soppa tal-Ħaxix bl-Għaġin

Aħsel il-ħaxix kollu. Qaxxar il-patata, il-qara' aħmar, il-basal u t-tewm. Qatta' l-patata f'biċċiet kbar u qatta' l-basal u t-tewm fin fin. Qatta' l-qarabagħli u l-qara' aħmar f'biċċiet medji. Neħħi l-ġilda tal-bacon u qatta' f'biċċiet żgħar kwadri. Saħħan kazzola kbira u aqli l-biċċiet tal-bacon. Żid ftit żejt jekk ikun hemm bżonn. Baxxi n-nar u żid il-basla, it-tewm u l-karfus u sajjarhom sakemm jieħdu l-kulur. Ibda żid il-ħaxix l-ieħor kollu u kompli ħawwad. Żid issa l-Kunserva kif ukoll l-istokk tal-Pinto's Pride Spoon mal-misħun, sakemm tgħatti l-ħaxix. Ħallih jagħli, żid il-bżar u l-melħ, u ħalli l-borma ttektek fuq nar baxx għal madwar sagħtejn, tliet sigħat. Qabel isservi, żid l-għaġin li tiggosta.

Aljotta

Aħsel u qatta' l-kurrat. Qaxxar u qatta' t-tewm. Poġġi l-kurrat u t-tewm f''taġen u żid l-ilma u l-lumi magħsur. Naddaf il-ħut u neħħi x-xewk. Poġġi l-ħut fit-taġen. Jekk trid, tista' tpoġġi l-ħut f'xibka, agħlaqha tajjeb u itfagħha fit-taġen. Meta jsir il-ħut, neħħi x-xibka mit-taġen. Żid il-Pelati tal-Mayor flimkien mat-tursin u n-nagħniegħ. Sajjar fuq nar baxx għal 35 minuta. Waqt is-sajran tas-soppa, għalli ftit ross. Meta s-soppa tkun lesta, għaddieha minn passatur ħalli tevita x-xewk tal-ħut kollu. Itfa' ftit bżar u melħ u żid biċċiet żgħar tal-ħut. Servi jaħraq mar-ross.

Spagetti bil-Pulpetti tal-Laħam

Imla borma kbira b’ħafna ilma u poġġiha fuq in-nar. Meta l-ilma jiftaħ jagħli żid ftit melħ. Għalli l-għaġin. Meta l-għaġin ikun sar saffi u għaddih minn l-ilma kiesaħ, biex l-għaġin jiksaħ sew u b'hekk ma jibqax isir. Qattar tajjeb.Ġo skutella qiegħed il-laħam. Miegħu żid il-bajd, bżar u turisn. Ħallat tajjeb biex it-taħlita tiġi ħaġa waħda. Ibda fforma l-pulpetti b’din it-taħlita. Qiegħed ftit smid fuq platt ċatt u għaddi l-pulpetti minnu. Imla kazzola bl-ilma u qiegħed fuq in-nar. Meta l-ilma jiftaħ jagħli għalli l-pulpetti fih għal madwar 20 minuta. Iġbor l-pulpetti mil-ilma bi xkumatur biex il-pulpetti ma jitfarrkux. Sakemm il-pulpetti jkunu qegħdin isiru saħħan iz zalza. Meta l-pulpetti jkunu lesti żidhom maz-zalza u sajjar fuq nar baxx għal madwar 30 minuta. Servi fuq l-ispagetti sħan.

Soppa bl-Għads Aħdar u Karroti

Laħlaħ l-għads, m'hemmx għalfejn ixxarrab u poġġi f'borma kbira flimkien ma 'patata u zunnarija mqaxxra u mqatta’. Żid il-basla, il-polpa tal-Mayor, l-Ispoon Stock u zewġ litri ilma. Il-ħxejjex għandhom ikunu mgħaddsa kompletament f’ilma, allura żid aktar ilma jekk meħtieġ. Ħalli l-borma tagħli u naqqas in-nar, ħawwad u kompli agħmel dan biex tkun żgur li l-kontenut ma jeħelx mal-qiegħ tal-borma. Kompli żid l-ilma matul il-ħin kollu tat-tisjir biex iżżomm il-kontenut niedi. Żomm is-soppa ttektek fuq nar baxx sakemm il-patata tkun imsajra għal kollox, madwar 45 minuta. Ittestja waħda mill-patata b’sikkina. Meta jkunu msajra, uża blender u ħalli s-soppa f'konsistenza minsuġa. Jekk meħtieġ żid iktar ilma. Żid il-meraq tal-lumi, il-melħ u l-bżar. Servi b'gibna friska tal-ġobon tal-mogħoż. Żejjen b’aktar tursin u qoxra tal-lumi.

Torta tat-Tuffiegħ u l-Lewż

Saħħan il-forn 180C. Qatta 't-tuffieħ bil-qoxra flieli irqaq u ferrex il-meraq tal-lumi fuqhom. Ipprepara landa bi sprej tal-ħami. Għarbel id-dqiq darbtejn fl-iskutella u uza mixer tal-elettriku. Żid l-ingredjenti l-oħra kollha minbarra t-tuffieħ, u ħawwad b'veloċità moderata għal minuta. Naddaf it-taħlita mil-ġnub tal-iskutella u erġa ħallat għal żewġ minuti oħra. Uża mgħarfa kbira tal-metall biex iġġib it-taħlita flimkien u jekk meħtieġ żid ftit qtar ta 'ilma biex tikseb ‘dropping consistency’ Ferra nofs it-taħlita fil-landa tal-ħobża u rranġa saff irqiq ta 'tuffieħ imqatta' fil-wiċċ. Ferra ’l-kumplament tat-taħlita u irranga il-flieli rqaq tat-tuffieħ fil-wiċċ. Aħmi għal 45 minuta. Idlek il-wiċċ bil għasel jekk trid.

Kejk tal-Pistaċċi

Saħħan il-forn għal 150 Gradi Celcius u żomm it-temperatura għall-ħin tat-tisjir. Ħawwad flimkien il-bajd u z-zokkor. Żid il-piċtaċċi mqattgħin, il-butir kiesaħ u mdewweb, id-dqiq u ftit trab tal-ħami (baking powder). Ferra' t-taħlita ġo dixx tal-kejkijiet u itfa' f'forn jaħraq għal madwar 45 minuta. Kif isir, ħalli l-kejk jiksaħ għal 5 minuti. Hekk kif jibred, ferrex il-krema tal-pistaċċi fuq il-wiċċ tal-kejk (tista' żżid fin-nofs tal-kejk) u żejjen bil-pistaċċi mqattgħin.

Avocado bil-Gambli

If using frozen prawns, allow the prawns to defrost first! In a frying pan, heat the oil and add the prawns and garlic. Lightly pan fry them for a few minutes. Remove the prawns from the pan and place them on kitchen paper so that the oil is absorbed from them. Wash the avocados and cut vertically through the middle. Remove the stone. Spoon out the avocados and leave the shells intact. Place the avocados in a bowl and cut into small pieces. Add the prawns and mayonnaise, season and add the lemon zest. Mix well. Optional you may also season with pink peppercorns or paprika. Spoon the mixture into the avocado shells. Refrigerate until ready to serve.

Fanfri biz-Zalza tat-Tadam

In a large flat plate or container put some flour and coat the fish with the flour all over. In a large frying pan fry the fish, turning occasionally, until they turn golden all over. Remove the fish and place on a plate with kitchen paper so that it absorbs the oil. Add the Mayor Polpa.  Wipe the frying pan you used to cook the fish and add some more olive oil. Pan fry the garlic and onions until the garlic starts to brown and the onions turn translucent. Add the Three Hills Kunserva and mix together with the onion mixture. Add the tomatoes and mix well. Reduce the heat and continue cooking for around 30 minutes, occasionally stirring. Preheat the oven to 180C/Gas mark 4. Add the capers to the sauce and stir in. Season to taste. Place the fish in an oven proof dish and cover with the tomato sauce. Place in the oven and cook for around 40 minutes. Serve with lemon wedges and vegetables of your choice.

Biskuttini bil-Ginger

Preheat the oven to 190C/Gas 5. Line a large baking sheet with parchment paper. Sift the flour into a large bowl. Add the bicarbonate of soda, cocoa powder and ginger and mix well together. Add the margarine and work it well into the flour mixture until you achieve bread crumb consistency. Add the brown sugar and mix well.

Żid il-bajda u l-golden syrup u agħġen sakemm it-taħlita tiġi għaġina. Geżwer l-għaġina fl-istretch and seal u ħalliha toqgħod għal ftit tal-ħin. Tista’ tlesti l-għaġina minn ġurnata qabel u tħalliha fil-friġġ. Ferrex ftit dqiq fuq mejda u iftaħ l-għaġina. Il-ħxuna tal-għaġina trid tkun ta’ 3mm. Aqta’ forom żgħar qisek qed tagħmel figolli f’forma ta’ persuni, imma iżgħar. Qiegħed il-forom fuq il-pjanċa tal-forn. Sajjar fil-forn għal madwar 15-20 minuta. Oħroġ il-forom mill-forn meta jkunu għadhom ftit rotob. Ħalli jiksħu sew qabel tneħħihom minn fuq il-pjanċa. Jekk trid tista’ żżejjen dawn il-forom billi tagħmel biċċa għaġina rqiqa ħafna fil-post ta’ fejn suppost ikun hemm l-għajnejn u l-ħalq.

Risotto bil-Ħaxix u Tiġieġ

Qaxxar it-tewm u l-basal u qattagħhom f’biċċiet żgħar. Aħsel u naddaf il-bżar u l-faqqiegħ u qattagħhom ukoll f’biċċiet żgħar. Naddaf is-sider tat-tiġieġa u qattgħu f’biċċiet żgħar. Saħħan ftit żejt ġo taġen kbir u fond u qalli l-basal u t-tewm. Ħawwad il-ħin kollu. Baxxi n-nar u żid il-bżar u l-faqqiegħ u kompli qalli għal ftit ħin ieħor. Żid is-sider tat-tiġieġa u kompli sajjar. Żid ir-ross u sajjar, dejjem fuq nar baxx, għal xi 6 minuti. Żid l-istokk sħun ftit, ftit filwaqt li tħawwad il-ħin kollu. Żid il-piżelli wara 30 minuta u kompli żid l-istokk sakemm isir ir-ross. Jista’ jkun li ma tużax l-istokk kollu jew ikollok iżżid xi ftit misħun. Qatt iżżid ilma kiesaħ għax tħassar ir-ross. Servi mill-ewwel. Ara jkunx hemm bżonn li żżid xi ftit bżar u melħ qabel isservi.

Add the rice and mix well with the ingredients, on low heat, stir well and continue cooking for around 6 minutes until the rice is coated all over and turns transluscent. Add the Pinto’s Pride Chicken Spoon Stock a little bit at a time. Stir constantly. When the stock is absorbed add more stock, always a little at a time. Keep on adding stock until the rice is done. You might not need to use all the stock or you might need more liquid for the rice to be ready – if you need to add more liquid add some hot water, not cold water, as this will otherwise effect the rice. Towards the end of the cooking, add the Mayor Peas.

When the rice is cooked and the mixture is well amalgamated, season with salt and pepper and serve immediately.

Torta tat-Tiġieġ

Clean the leeks and chop into medium sized pieces. Remove the rind of the bacon and chop into small to medium sized pieces. Cut the chicken breast into small to medium sized pieces too.  Preheat the oven to 190C/Gas 5. In a frying pan melt the margarine and gently fry the bacon and the leeks together, making sure that the leeks do not burn. When the bacon is cooked through, add the chicken and continue frying, stirring continuously, until the chicken is browned all over. Reduce the heat to a very low flame and add the flour, mixing the mixture well. Gradually add the Pinto’s Pride Chicken Spoon Stock whilst stirring. Season to taste. Give the mixture one last stir and remove from the heat and allow to cool completely.

In the meantime grease, a round oven-proof dish of diameter 23cm, with a little bit of oil and dust it with flour or more conveniently use baking paper to line the dish. If using baking paper, lightly wet the paper and squeeze off any excess water, before placing it on the dish so that it remains in place.

 

Lightly dust your kitchen top with flour and roll out half of the pastry in a circular shape. Line the bottom of your oven dish with the pastry. Fill the pastry with the cold chicken mixture.

Roll out the second half of your pastry and place over the pie filling. Gently press the top pastry to the bottom pastry with the end of a fork to seal your pie. Trim off any excess pastry on the outside of your oven dish. Baste the pastry with the beaten egg and sprinkle the pastry with sesame seeds (if using). Prick the top of the pastry with the fork so that any excess steam can escape from inside the pie, allowing the pastry to crisp up. Bake in the oven for around 30-40 minutes or until you see that the top of the pastry has turned golden all over. Allow to cool before removing the pastry from the dish. Serve with vegetables or  salad.

 

Note: you may add 200g chopped mushrooms to the chicken mixture if you like.

Ghadam ta' Novembru

Prepare the pastry by rubbing in the butter and the flour with your finger tips. When the mixture looks like fine breadcrumbs add the lemon zest, the vanilla, sugar and finally the water. Bring the pastry together, wrap in ‘stretch and

seal’ and place in the fridge for 30 minutes.

Mix all the ingredients together and bind until the mixture looks like dough. To make the ‘bones’ roll out the pastry with a rolling pin. It needs to be quit thick. Brush the top of the pastry with egg white. Place some filling on top of the pastry and then seal and shape into a long ‘sausage’ Cut into portions of 100 g each and shape each piece into the shape of a bone. Place on a baking tray covered with baking paper. Bake in a preheated oven at 200C for 20 minutes. Cover with icing if desired or leave as they are for a healthier option.

Broccoli and mint soup with fresh H...

Broccoli and mint soup with fresh Hanini Cheeselet recipe

Fillet tal-majjal midluk bil-ħwawar servut fuq parmiġġjana tal-brunġiel

Ħallat flimkien il-kemmun, il-paprika, il-ħwawar imħalltin u l-ġinġer u idlek tajjeb il-flett tal-majjal. Saħħan taġen bil-gradija bi ftit żejt u sajjar sew il-majjal miż-żewġ naħat. Poġġi l-majjal f'dixx tal-forn u kompli sajjar skont il-gosti tiegħek f'temperatura ta' 68C. Fl-istess taġen, iggrilja l-brunġiel roti roti u żid il-bżar u l-melħ. Żid it-tewm imfarrak fit-taġen u ħallih itektek fuq nar baxx sakemm jieħu l-kulur. Żid it-tadam tal-Mayor bil-krema bajda u roxx ftit parmiġġjan. Fl-aħħar itfa' l-krema tat-tadam u l-parmiġġjan fil-wiċċ u ggrilja fil-forn sakemm jieħdu ftit kulur. Servi l-parmiġġjana bil-flett tal-majjar fuqha u bl-insalata.

Kannoli tal-Irkotta

Metodu Għarbel id-dqiq ġo skutella kbira u żid il-marġerina miegħu. Ħaddimhom flimkien sakemm it-taħlita tiġi qisha frak tal-ħobż. Żid l-inbid aħmar f’ammonti żgħar u kompli ħaddem sakemm tifforma għaġina. Neħħi l-għaġina mill-iskutella u kompli għaġinha sakemm tirtab. Għattiha bl-istretch and seal u ħalliha toqgħod. Roxx ftit dqiq fuq il-mejda u iftaħ l-għaġina rqiqa kemm tista’. Aqta’ forom tondi u dawwarhom mal-forom tal-kannoli. Xarrab ix-xfar bl-ilma u ħallihom joqogħdu għal ftit ħin. Sadanittant, saħħan iż-żejt ġo kazzola fonda. B’attenzjoni kbira, aqli l-kannoli fiż-żejt jagħli. Meta jieħdu kulur dehbi, bil-mod neħħi l-kannoli miż-żejt u ħallihom joqtru fuq numru ta’ srievet tal-karta. Ġo mixer ħabbat l-irkotta u l-icing sugar sakemm it-taħlita tiġi konsistenza morbida. Żid iċ-cikkulata. Meta l-kannoli jiksħu sew, imliehom bit-taħlita tal-irkotta, l-aħħar ħaġa qabel isservihom. Żejjen biċ-ċirasa u lewż u ftit iktar ċikkulata. Riċetta ta’ Anton B. Dougall

Ricetta ta' Anton B. Dougall

Deżerta bil-Yogurt u Jelly

Poġġi l-kristalli tal-jelly fi skutella kbira u żid ftit ilma jagħli. Ħawwad sakemm il-kristalli jinħallu imbagħad żid il-yogurt ftit ftit u kompli ħawwad. Żid il-qoxra tal-lumi maħkuk u nofs il-kwantità tal-frott frisk. Ħallat imbagħad ferra ġo measuring jug u żid biżżejjed ilma jekk meħtieġ biex iġġib il-likwidu skont il-pakkett tal-ġelatina. Ħawwad u ferra ġo tazzi. Poġġi fil-friġġ għal ftit sigħat sakemm il-kontenut jsir konsistenza tal-jelly. Żejjen bil-kumplament tal-frott u ftit weraq frisk tan-nagħniegħ biex sservi.

Torta Ħelwa tal-Berbuq

Saħħan il-forn 1800C, gass numru 4. Idlek dixx tat-torti bi ftit maġerina jew iksih b’ biċċa kartaforno. Poġġi l-marġerina u z-zokkor fl-iskutella ta’ mixer. Tista’ tuża skutella normali u hand beater tal-elettriku. Ħaddem tajjeb sakemm it-taħlita ssir kremuża u z-zokkor ma jibqax jinħass. Żid il-bajd ftit, ftit. Żid il-lewż mitħun, il-qoxra ta’ lumija, id-dqiq u l-lewż imfarrak. Ħawwad kollox tajjeb flimkien. Neħħi t-taħlita mill-mixer. Żid il-konfettura. Ħawwad b’mgħarfa tal-injam. Aqsam l-għaġina f’żewg biċċiet. Ifrex nofs l-għagina u iksi d-dixx. Idlek il-qiegħ bil-ġamm u ferrex it-taħlita tal-lewż fuq il-ġamm. Illixxa sew il-wiċċ u roxx ftit lewż fuqu. Ifrex in-nofs tal-għaġina li fadal u għalaq sew. Tista’ żżejjen f’formom b’ għagina li jkollok żejda. Sajjar fil-forn għal madwar 45-55 minuta. Meta t-torta tkun lesta u kesħet sew, oħroġha mill-forma.

Krustini bil-Lewz

Metodu Ixgħel il-forn 1800C, gass numru 4. Għarbel id-dqiq flimkien mal-baking powder. Żid il-lewż sħiħ, l-essenza tal-vanilja u l-qoxra ta’ lumija u ħawwad tajjeb. Ħabbat tajjeb l-isfra ta’ 2 bajdiet u t-3 bajdiet sħaħ flimkien maz-zokkor ġo skutella kbira. Żid it-taħlita tad-dqiq u agħġen sakemm it-taħlita tiġi qisha għaġina. Neħħi mill-iskutella u aqsam l-għaġina fi bziezen twal wesgħin 5cm u għoljin 1cm. Iksi dixx tal-forn b’karta tal-forn u qiegħed il-bziezen fuqu. Sajjar fil-forn għal madwar 10-15-il minuta. Oħroġ mill-forn u idlek il-wiċċ bl-isfar tal-bajda. Qatta’ l-bziezen mit-tul, f’forom ta’ krustini. Erġa’ daħħal fil-forn għal xi 10 minuti oħra. Recipe by Anton B. Dougall