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.
Add egg yolks and salt and combine all together until dough starts to form.
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!
Cover with cling film and let it rest in the fridge for 1 hr.
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
1 beaten egg yolk (to brush the top pastry before going into oven)
Deep large baking dish
Pre-heat oven on gas mark 6.
Pour some olive oil in a deep large baking dish and put it in oven to heat up.
When oil is piping hot, toss in the chopped onion and crushed garlic and bake till it’s gold.
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.
When ready, cool the mixture completely.
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.
Bake for about 45 minutes until it’s golden brown. Make sure it settles and eat it preferably at room temperature.
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.
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.
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.
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.
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.
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.
Take out from fridge and pass a knife around the tin to be able to remove it and place cake on a serving plate.
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
Dixx tat-torta bil qiegh jinqala, 22cm – 24cm
Ghal din ir-ricetta ghandek bzonn recipjent bil-qiegh jinqala daqs 22-24cm.
Farrak il-biskuttini u dewweb il-butir. Hallih jiksah u halltu sew mal-biskuttini.
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.
Go bowl hallat il-mascarpone, l-icing sugar u l-essenza tal-vanilla. Hawwad sew sakemm tara li il-mascarpone irtab sew.
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.
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.
Kisser ic-cikkulata tat-tisjir u ghamilha fil-genb ghalissa.
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.
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.
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.
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.
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.
In the meantime start breaking cooking chocolate and put aside.
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.
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.
Zid il-bicciet tal-fenek u hallihom sakemm jiehdu il-kulur umbghad dawwarhom biex tghamel l-istess fuq in-naha l-ohra.
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.
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.