Kejkini bil-Pastard u l-Ġibniet

Serves 6
Prep Time 25 mins
Cooking 40 mins
Level low


  • Pastarda żgħira
  • 2 ġibniet friski tal-Ħanini
  • 2 ġibniet nexfin tal-Ħanini, maħkukin
  • 2 Bajdiet
  • Tursin imqatta' fin
  • 1 mgħarfa mustarda tal-Mayor
  • Tadam ċirasa (cherry tomatoes) maqtugħ min-nofs
  • Bżar u melħ
Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.   Riċetta Mill-Kcina ta’ Pawlina '

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