Short Pastry

Ingredients

  • 230g plain flour
  • 100g unsalted butter
  • 2 egg yolks
  • cold water
  • pinch of salt

Equipment

  • Large mixing bowl
  • K beater (if available)

Other

  • Cling film

Method

  1. Start by mixing butter with flour. Rub in with your hands until it resembles fine bread crumbs. You can also use a k beater to do this.
  2. Add egg yolks and salt and combine all together until dough starts to form.
  3. Start adding water, little by little, until all flour is blended in and continue to knead to form a nice smooth dough. Transfer dough to a working top and continue to knead.. You know you’re ready, once the bowl is cleared and you don’t have any dough sticking to your hands!
  4. Cover with cling film and let it rest in the fridge for 1 hr.
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Sweet Pastry

Ingredients 

  • 400g plain flour
  • 200g unsalted butter
  • 100g sugar
  • 2 eggs
  • vanilla essence
  • zest of 1 lemon

Equipment

  • Large mixing bowl
  • K beater (if available)

Other

  • Cling film

Method

  1. Start by mixing butter with flour. Rub in with your hands until it resembles fine bread crumbs. You can also use a k beater to do this.

     

  2. Add sugar and mix well. Add vanilla essence, lemon zest and eggs. Combine all very well until you a have a nice smooth dough.
  3. Knead dough lightly, wrap in cling film and put in fridge to rest for an hour.

Spinach and Tuna Pie

For Short Pastry recipe click here

Ingredients for filling

  • 2 tins of tuna fish
  • 600g fresh spinach
  • 3 anchovy fillets (you can leave out if you don’t like them)
  • 6 sundried tomatoes
  • 12 olives chopped and stoned
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 3 tablespoons capers
  • 4 tablespoons of olive oil
  • fresh mint leaves
  • 2 tablespoons tomato puree
  • a little sea salt and freshly
    ground pepper.
  • 1 beaten egg yolk (to brush the top pastry before going into oven)

Equipment

  • Deep large baking dish
  • Wooden spoon
  • Pastry brush
  • Rolling pin
  • Fork

Method

  1. Pre-heat oven on gas mark 6.
  2. Pour some olive oil in a deep large baking dish and put it in oven to heat up.
  3. When oil is piping hot, toss in the chopped onion and crushed garlic and bake till it’s gold.
  4. Throw in all the other ingredients ONE BY ONE, bake them until every vegetable is well baked in the fats. There should be no liquids left in the pan. Give a good stir every time yo take out dish to put in next ingredient.
  5. When ready, cool the mixture completely.
  6. Get the pastry ready by rolling it out and lining it in the bottom of another smaller oven dish. Add the cooled off mixture and press it down into the pastry case. Cover it with the pastry lid, seal the edges and prick all over with a fork. Decorate as you please and brush the surface with an egg yolk.
  7. Bake for about 45 minutes until it’s golden brown. Make sure it settles and eat it preferably at room temperature.

No Bake Lemon Cheese Cake

Ingredients

For the cheesecake 
  • 200g digestive biscuits
  • 100g butter
  • 10g gelatin sheets
  • 250 ml fresh cream
  • 300g lemon yogurt
  • 200g cream cheese
  • 100g sugar
  • Juice of one lemon
For the lemon cream topping
  • 100ml fresh orange juice
  • 100ml fresh lemon juice
  • 15g cornflour

Equipment

  • Spring form cake tin
  • Food processor
  • Spoon
  • Bowl for soaking gelatin
  • Mixing bowl
  • Whisker
  • Saucepan
  • Spoon
  • Knife
  • Serving plate

Method

  1. First we prepare the base. Line the base of a spring form cake tin with baking paper. Crush biscuits, melt butter and combine well. Place in cake tin and press down with the back of a spoon to make it level. Put in fridge for about 15 minutes.
    In the meantime soak the gelatin sheets in cold water.
  2. Start whipping the fresh cream until it’s nice and thick.
    In a separate bowl whisk the yogurt, cream cheese and sugar. Add the cream and whisk everything together.
  3. Squeeze the juice of 1 lemon and put in a small pan. Take out the gelatin from water (squeeze out excess water) and add it to pan. Put on a low heat just until gelatin is all melted. When ready, add to the cheese mixture and combine well.
  4.  Take out base from fridge and pour in the filling. Put back in fridge for 3 hrs or 1hr in freezer if you’re tight with time.
  5. Preparing the topping – mix together with a whisker the orange juice, lemon juice and cornflour. In a saucepan, put on a medium heat and continue whisking until a nice thick cream is formed. Remove from heat and carry on whisking until it cools down.
  6. Take cheesecake out from fridge/freezer and pour the topping on top. Spread with the back of a spoon. Put back in fridge for 30 minutes.
  7. Take out from fridge and pass a knife around the tin to be able to remove it and place cake on a serving plate.

Torta tal-Helu bic-Cikkulata u l-Mascarpone

Ingredjenti

  • 250g biskuttini digestive
  • 120g butir mahlul
  • 250g mascarpone
  • 240ml krema (whipping cream) ghandek bzonn 120ml ghal mili u 120ml ghal mac-cikkulata
  • 60g icing sugar
  • Kuccarina essenza tal-vanilla
  • 150g cikkulata tat-tisjir

Ghandek bzonn

  • Food processor
  • Dixx tat-torta bil qiegh jinqala, 22cm – 24cm
  • Bowl kbir
  • Bowl zghir
  • Kazzola
  • Mgharfa
  • Spatula
  • Whisker

Metodu

  1. Ghal din ir-ricetta ghandek bzonn recipjent bil-qiegh jinqala daqs 22-24cm.
  2. Farrak il-biskuttini u dewweb il-butir. Hallih jiksah u halltu sew mal-biskuttini.
  3. Iksi il-qiegh tar-recipjent bil-karta forn. Zid it-tahlita tal-biskuttini u ghafasha l-isfel b’imgharfa sakemm tara li ghattejt il-qiegh kollu l-istess livell. Itfa gol-frigg ghal siegha inkella gol-friza ghal 15 -il minuta.
  4. Go bowl hallat il-mascarpone, l-icing sugar u l-essenza tal-vanilla. Hawwad sew sakemm tara li il-mascarpone irtab sew.
  5. Ibda tella 120ml mill-krema ezatti kif tohrogha mill-frigg u bil-mod zidha mat-tahlita tal-mascarpone. Hallatha bil-mod permezz ta spatula, mill-qiegh ghal fuq.
  6. Ohrog ir-recipjent li ghandek gol-frigg jew friza bil-biskuttini, itfa it-tahlita tal-mascarpone u erga itfa fil-frigg ghal madwar 3-4 sieghat.
  7. Kisser ic-cikkulata tat-tisjir u ghamilha fil-genb ghalissa.
  8. Sahhan il-kumplament tal-krema (120ml) sakemm kwazi tbaqbaq u nehhiha minn fuq in-nar. Zid ic-cikkulata li kissirt u hawwad biex tibda iddub. Warrabha fil-genb sakemm tiksah kompletament.
  9. Ohrog il-torta  minn gol-frigg u zid ic-cikkulata. Ghin b’imgharfa biex tinfirex sew mall-wicc kollu. Erga poggiha fil-frigg ghal madwar siegha qabel isserviha.choc mascarpone 2

No Bake Chocolate and Mascarpone Tart

Ingredients

  • 250g digestive biscuits
  • 120g melted butter
  • 250g mascarpone
  • 240ml whipping cream
  • 60g icing sugar
  • 1 tsp vanilla essence
  • 150g cooking chocolate

Equipment

  • Food processor
  • Loose base tart tin between 22cm – 24cm
  • Mixing bowl
  • Small bowl
  • Small saucepan
  • Spoon
  • Spatula
  • Whisker

Other

  • Baking paper

Method

  1. Crush biscuits finely and melt butter. Once butter cools, combine both together.
    Line the bottom of a loose base tart tin with a baking sheet. For this recipe tart tin size has to be 22-24cm.
  2. Add biscuit mix to the tin and press down with the back of a spoon including the sides of the tin. Put in fridge for an hour or in freezer for 10-15 minutes.
    Start softening mascarpone with a whisker in a bowl together with the icing sugar and vanilla essence. Leave it on the side.
  3. Start whipping 120ml of the cream straight from the fridge and gently fold it into the mascarpone mixture. Fold it gently with a spatula from bottom upwards.
    Remove tart tin from fridge and pour in mascarpone mix. Put back in fridge and leave it for around 3-4hrs to set.
  4. In the meantime start breaking cooking chocolate and put aside.
  5. Heat the rest of cream (120ml) up until it reaches boiling and remove from heat. Add the chocolate in pieces and stir to melt. Leave aside to cool down completely.
    When cake has been set in fridge and chocolate cooled down, pour over the chocolate and help with the back of a spoon to spread it evenly across whole surface. Put back in fridge for another hour before serving. choc mascarpone 2

Stuffat tal-Fenek

Ingredjenti

  • Fenek shih
  • Basla, imqatta
  • 4 Sinniet tewm
  • 2 Patata, imqaxxra w maqsumin minn nofs
  • 3 Karrotti
  • Zewg ponnijiet pizelli tal-friza
  • 2 Bottijiet tadam imqatta
  • 1 Polpa
  • 300ml Nbid ahmar tat-tisjir
  • Mgharfa hwawar nixfin
  • Kuccarina curry
  • Kuccarina mixed spice
  • Ftit zejt

Ghandek bzonn

  • Tagen kbir
  • Mgharfa ta l-injam
  • Kuccarina
  • Sikkina

Metodu

  1. Sahhan tagen kbir fuq nar gholi u zid ftit zejt, kemm tikshi il-qiegh. Itfa il-basla, tewm, karrotti, hwawar, curry u l-mixed spice, tihom tahwida u hallihom isiru sakemm il-basal jirtab ftit.fenek-1.jpg
  2. Zid il-bicciet tal-fenek u hallihom sakemm jiehdu il-kulur umbghad dawwarhom biex tghamel l-istess fuq in-naha l-ohra.fenek 2
  3. Zid l-inbid u hallih sakemm jevapora ftit. Ftit wara zid it-tadam imqatta u l-polpa. Hawwad sew ara li il-fenek tghatta kollu (zidu bl-ilma jekk tara li it-tadam ma ghattihx) Zid il-patata u hallih fuq nar gholi bl-ghatu sakemm jibda ibaqbaq. Baxxi n-nar u nehhi l-ghatu biex thallih itektek ghal madwar siegha/siegha w nofs.
  4. Fl-ahhar ftit minuti zid il-pizelli u erga ghatti bl-ghatu sakemm tara li l-laham tal-fenek jinqala facilment minn ma l-ghadma.IMG_0801[1]