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Celebrity Maltese Chefs

Swiss Roll tac-Cikkulata

Warm the oven at 235C, gas number 8. Sieve the flour together with the chocolate powder. Grease a rectangular dish, of 45cm long by 38cm wide, with a little margarine and cover the bottom with a piece of baking paper. Put the eggs, sugar and vanilla essence in an electric mixer and work until the mixture turns white and thickens like a cream. You can also use an electric hand beater. Add the glycerin and continue to mix. Gradually add the flour little by little to the mixture while beating all the time. IMPORTANT: NEVER throw in all the flour at once! Pour the mixture into the prepared dish and see that its height is the same allover. Cook for about 4-5 minutes. Take the sponge out of the oven, remove it from the dish and place it face down on a napkin until it cools. For the filling: Put 2 jars of fresh cream or half of the UHT cream in a bowl and stir well. UHT cream is better to fill the Swiss roll. Cover the sponge with this cream and roll it. Place the Swiss roll in the fridge for at least two hours. In the meantime. melt the chocolate in the microwave or a bain-marie. It is very important that neither water nor steam come into contact with the chocolate and that you do not cover it whilst melting. If you use chocolate that is button-shaped and not block-shaped, it will melt much faster. Place the remaining 2 jars of fresh cream or UHT cream in a saucepan and heat over a moderate heat. Add the melted chocolate and mix well. Remove from the heat and let the mixture cool. Beat the cold cream well with an electric hand beater or mixer. Take the Swiss roll out of the fridge, place it on a large, oblong plate and cover it with this cream. Put it back in the fridge for at least two hours. Take out of the fridge and scratch the surface of the chocolate with a fork to make it look like a tree trunk (see photo). Sprinkle some icing sugar on top and decorate with Christmas decorations.

Flan tal-Panedispanja Mimlija bl-Irkotta

Ipprepara l-flan tal-panedispanja skont ir-riċetta. Itfa' l-irkotta u z-zokkor f'kontenitur kbir u għaffiġhom sewwa sakemm it-taħlita tiġi kremuża. Jekk tara li l-irkotta ġiet pjuttost xotta, tista' żżid ftit ħalib jew krema. Warrab żewġ jew tliet imgħaref mill-irkotta sabiex iżżejjen. Żid il-frott konfettura u l-biċċiet taċ-ċikkulata mat-taħlita tal-irkotta u ħawwad kollox flimkien. Żid il-qoxra tal-lumija u n-noċimuskata u erġa' ħawwad kollox. Poġġi l-flan tal-panedispanja f'dixx kbir u ċatt u xarrab il-wiċċ tagħha b'xarba tal-gosti tiegħek. Imliha bit-taħlita tal-irkotta. Idlek iż-żejjed tal-irkotta fit-truf tal-flan u ferrex il-lewż u l-ġellewż fuqha. Fl-aħħar, żejjen bil-konfettura ħamra u ħadra. Ħalliha tiksaħ fil-friġġ qabel ma sservi.

Għadam tal-Mejtin

Put the ground almonds, sugar, egg whites, essences and grated rind of a lemon in a large mixing bowl. Do not add too much almond essence because it will give the filling a bitter taste.  Mix the ingredients well together until you obtain a fairly dry paste. Preheat the oven 1900C, gas mark 5. Put the pastry on a lightly floured tabletop, roll it out and cut it into oblongs. Put some almond paste in the centre of each oblong.  Wrap the pastry around the filling and mould it into the traditional bone shape.  Tuck it neatly around, trimming off extra bits. Put the ‘bones’ on a baking tray that has been lined with baking paper. Bake for about 30 minutes, or until the pastry turns golden brown. Remove the ‘bones’ from the baking tray and leave them to cool. Cover them with white royal icing when they are completely cold.

Panedispanja

Preheat the oven 2000C, gas mark 6. Lightly grease and dust with flour a baking dish having a 23cm diameter. Combine the eggs, sugar and vanilla essence in a large mixing bowl.  Beat for about 10 minutes on the highest speed, until the mixture is white and thick. Use either an electric hand beater or else an electric mixer in order to have a really light sponge.  If you beat the eggs and sugar using a hand whisk, you will never have the same result. Sift the flour and, using a large metal spoon, lightly fold HALF of it into the mixture.Using a metal spoon, add the rest of the flour, half at a time, folding gently, in a figure of eight movement. Pour the mixture in the baking dish.Bake for 25-30 minutes, or until the sponge is well-risen and feels firm to the touch.Allow the sponge to stand for 5 minutes before turning it on to a wire rack to cool.

Kejk tal-Irkotta u l-Kannoli

Farrak il-kannoli, u ħalli tnejn minnhom sabiex iżżejjen aktar 'il quddiem. Ħallat flimkien il-butir l-imdewweb mal-kannoli u qiegħed it-taħlita fil-qiegħ ta' borma tal-kejk bi 8 pulzieri. Uża mgħarfa sabiex tiċċattja t-taħlita. Ħallih jiksaħ għal 30 minuta. Sadanittant, għaddas il-weraq tal-ġelatina fil-meraq tal-larinġa u saħħan f'kazzola jew fil-microwave sabiex jinħallu. Ħawwad l-irkotta sakemm ikollok konsistenza kremuża, żid iz-zokkor tal-kisi (icing sugar), il-qoxra tal-larinġa, il-biċċiet taċ-ċikkulata u t-taħlita tal-ġelatina mdewba. Issa, tella' l-krema u żidha bil-mod mat-taħlita. Ferrex it-taħlita fuq il-frak tal-kannoli u ħalliha toqgħod fil-friġġ tal-inqas sagħtejn. Xħin tkun lesta, neħħiha mill-borma tal-kejk u poġġiha fi platt li sservi bih. Żejjen il-wiċċ bil-frak tal-kannoli li warrabt fil-bidu, il-qoxra tal-larinġa, il-biċċiet taċ-ċikkulata u l-pistaċċi.

Gateau taċ-Ċikkulata

Saħħan il-forn fuq temperatura ta’ bejn il-160 u 180 grad. Idlek żewġ dixxijiet tal-kejkijiet ta’ madwar 20ċm bi ftit żejt. Poġġi l-ingredjenti kollha tal-kejk, minbarra l-ilma jagħli, ġo bowl kbir fond biex tkun tista’ tħawwad kollox fih. Ħawwad sewwa b’wooden spoon jew mixer tal-elettriku sakemm it-taħlita tiġi ratba u mħallta tajjeb. Żid il-misħun mat-taħlita, ftit ftit, sakemm it-taħlita tal-kejk tirtab u ssir likwida ħafna. Qassam it-taħlita tal-kejk nofs f’dixx u nofs fid-dixx l-ieħor u aħmi fil-forn għal madwar 25-35 minuta, jew sakemm il-wiċċ jissoda u meta ddaħħal sikkina fil-kejk toħroġ nadifa. Oħroġ il-kejkijiet mill-forn u ħallihom jiksħu għalkollox fid-dixxijiet tagħhom. Għall-icing taċ-ċikkulata, saħħan iċ-ċikkulata u l-krema ġo kazzola fuq nar baxx sakemm iddub iċ-ċikkulata kollha. Neħħi l-kazzola minn fuq in-nar u ħawwad it-taħlita bil-whisker sakemm tissoda ftit il-konsistenza tagħha. Ħalliha toqgħod għal madwar siegħa jew sagħtejn, jew sakemm tagħqad biżżejjed li tkun tista’ tiksi l-kejk biha. Oħroġ il-kejkijiet mid-dixxijiet tagħhom. Uża sikkina biex taqla’ l-kejkijiet mill-ġnub mingħajr ma jitfarrku. Idlek ftit ċikkulata fil-wiċċ ta’ kejk minnhom u poġġi l-kejk l-ieħor fuqu. Poġġi l-kejk fuq platt u iksi l-kejk kollu bl-icing taċ-ċikkulata b’sikkina tal-kejkijiet.

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.

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.