Ingredienti isservi 4
3 bajdiet
75gr zokkor fin,
75gr lewz imfarrak
150ml jogurt tal-frott,
25gr lewz imfarrak,
50gr tip icing sugar
Metodu
Sahhan il-forn fuq temperature ta 200°C/ marka tal-gass 6. Poggi l-ixkaffa in-naha ta fuq tal-forn. Idlek d-dixx b’bicca karta tal-hami midluka bi ftit butir gharbel id-dqiq go skutella kbira. Itfa iz- zokkor u il- bajd u habbat it-tahlita tigi kremuza. Gharbel id-dqiq u zidu mat-tahlita tal-bajd permezz ta’ imgharfa. Fera’ fid-dixx li tkun hejjejt u ahmi ghal madwar 8-10 minuti sakemm jiehu il-kulur. Sadanitant hejja sarvetta erga iftah l- isponge u delle il-jogurt tal- isponge fiha. Erga iftah l-isponge u dellek il-jougourt tkun lesta poggiha fuq din- is-sarvetta u gerbeb l-isponge fiha. Erga rrombla l-isponge u dellek il-yougourt tal-frott fuqhaFerrex il- lewz imfarrak .Erga rromnbla l-isponge biex tifforma swiss roll. Aqta il-gnub u servi.
Split pea and ham soup
Ingredients serve 6.500gr dried yellow split soaked overnight ,25gr butter 1 large onion,125gr ridless smoked steaky bacon rashes, roughly chopped 1 garlic clove , crushed 1.7litres (3 pintts well –flavouredham or vegetable stock 1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs 1 tsp cooked ham chopped Salt and freshly ground black pepper Cracked black pepper to serve.
Method: Drain the soaked split peas. melt the butter in a large pan, add the onionsbacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the bourget garni and oregano then season with salt and ground black pepper. Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft. Leave the soup to coker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz halfthe soup in a blender or food processor until smooth. Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .
Bruschetta chiken bake
Ingredients
One and one pounds skinless boneless chiken breasts halved cubed ,1 tablespoon salt ,1 can diced tomatoes with juice ,1 tablespoon minced garlic 1 box chiken flavoured dry bread stuffing 2 tablespoon Italian seasoning
Method
Preheat oven to 200°C. Spray a 9*13glass baking dish with cooking spray . Toss the cubed chiken with the salt in the large bowl. Place the chiken in a layer into a bottom of the dish Stir together tomatoes , mater , garlic and stuffing , mix in a large bowl , set aside to soften . Sprinkle the cheese on top of the chiken , then sprinkle with the Italian seasoning. Spread thesooften stuffing mixture on top. Bake uncovered until the chiken cubes have turned white and have no longer pink in the center about 30 minutes
Full of goodness broth
1-2 tablespoon medium curry paste,200ml reduced fat coconut milk 600ml hot vegetable stock ,200gr smoked tufu, cubed, 200gr choi, chopped, A handful of sugar snap peas ,A 4 spring onions , chopped Lime wedges to serve heat the curry paste in a pan for 1-2 minutes. Add the coconut milk and hot stock and bring to the boil. Add the tufupak choi sugar snap and spring onions then reduce the heat and simmer for 1-2 minutes. Add the tufu , pak ,choi , sugar snap and spring onions , then reduce the heat and simmer for 1 or 2 minutes . l
David's Recipes 