mousse bil-fwied tat-tigieg


Ingredients serve 6-8

450fwied tat- tigieg

175gr butir imqatta’ f’ dadi

basla zghira imqatta’ irqiq

sinna tewm imqatta’ irqiq

nofs kuccarina saghtar niexef

2-3 mgharef brandy

melh u bzar mithun frisk

insalata hadra , biex isservi

ghal marmerlata tal- basal

2 imgharef butir

450gr basal ahmar sjasis irqaq

sinna tewm imqatta irqiqa

2–3 kuccarini hall ta inbid ahmar

mgharfa jew 2 ghasel car

40gr sultanas

. Nehhi ix- xaham zejjed mill- fwied tat- tigiega u nehhi ukoll it-tikek hodor

dewweb il- butir go tagen b’ qiegh ohxon u b’ 2 imgharef butir . zid il- basla mqatta rqiqa u sajjar ghal 5-7minuti fuq nar baxx sakemm jirtab u jiehu kulur dehbi . zid it- tewm fit- tagen u sajjar ghal minuta ohra. sajjar bejn 2-3minutii waqt li thawwad ta’ spiss. il- fwied jibqa roza minn gewwa imma mhux nej . zid il- brandy , hawwad u sajjar ghal minuta ohra b’ imgharfa imtaqba tella il-fwied mit-tagen ghal go food processor b’lima tal-metal . itfa il-meraq tat- tisjir u ithan ghal minuta jew sakemm tilixxa . waqt il- food processor tkun qed tahdem zid il-bqija tal-butir ftit ftit sakemm tinhall ma l-ingredienti. ghaddi it- tahlita tal-moose minn go passatur b’ toqob irqaq permezz ta mgharfa ta l- injam sakemm il- kostinenza taghha tigi kremuza

iksi il- qiegh u il- gnub tal- loaf tin bil- cling film . itfa’ il- moose fuqu . hallih jibred ghattih u dahhlu fil- frigg sakemm jissoda . biex taghmel il- marmellata tal- basal sahhan il- buitir go tagen zid il- basal u sajjar ghal 20 minuta sakemm jirtabu u ibidlu il- kulur zid maghhom it- tewm mqatta , saghtar, hall, ghasel u sultanas u sajjar mghotti ghal 10-15il- minuta . hawwad kultant sakemm il- basal isiru qishom jam . itfa’ it- tahlita go skutella biex isservi fiha u hallieha tibred f’ ambjent ambjentali . biex isservi deffes il- loaf tin shun ghal madwar 5 sekondi , imsah sewil- qiegh taghha , aqlibha u nehhi il- loaf tin . nehhi il- plastik minn ma l- ikel u ccatja b’ wicc b’ paletta sjajsjat flimkien mal- marmellata tal- basal u xi isalata hadra .

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