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Bakewell Tart

Ingredjenti Pasta frolla ħelwa (Ghagina Helwa) Għall-mili 120g zokkor120g margarine120g bajd120g intrita8g dqiqqoxra ta’ lummija maħkukaessenza tal-vanilja u tal-lewżftit lewż imqatta kbirftit ċirasa maqsuma minn nofsftit jam tal-frawli jew tal-berquq Metodu F’bieqja ħaddem tajjeb iz-zokkor u l-margarine sakemm jiġu krema. Ma’ din it-taħlita żid il-bajd, l-intrita, il-qoxra ta’ lummija maħkuka u l-essenzi. Trida tagħmel ħafna […]

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York Biscuits

Makes approximately 20 110g (4oz) Plain Flour85-110g (3-4oz) Sugar50g (2oz) Lard or Margarine2 level tsp Ground Ginger¼ Egg1 level tsp Cream of Tartar½ level tsp Bicarbonate of SodaMilk as required Pre-heat oven to 180°C: 350°F: Gas 4 Cream lard or margarine and sugar, add the egg. Sift the dry ingredients and work into the mixture,

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Tea cakes

Ingredients 900g flour½tsp salt125g butter or lard1 egga piece of yeast the size of a walnutwarm milk Preparation method Put the flour into a basin; mix it with the salt, and rub in the butter or lard; then beat the egg well, stir in the yeast, and add these to the flour with as much

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Staffordshire Oatcakes

Makes 10-12900ml (1½ pints) Warm Milk and Water, mixed225g (8oz) Fine Oatmeal225g (8oz) Wholewheat or Plain Flour15g (½oz) Fresh Yeast (or equivalent Dried Yeast)1 tsp Salt1 tsp Sugar Dissolve the sugar in a little of the liquid and use to mix the yeast into a smooth thin paste, then add to the remaining milk. Allow

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Spice Biscuits

Makes: approx 601.2kg (2lb 4oz) Whole Wheat Flour225g (8oz) Dark Treacle225g (8oz) Powdered Milk110ml (4fl oz) Sunflower Oil3 tbsp Yeast¾ tsp Ginger¼ tsp Allspice¾ tsp Cinnamon¼ tsp Cloves, crushed¼ tsp Mace¼ tsp Nutmeg Blend treacle, oil and spices. Add flour, powdered milk and yeast. Mix into a stiff dough and chill for several hours. Preheat

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Scottish Abernethy Biscuits

Makes: approx. 10225g (8oz) Flour110g (4oz) Butter3 tbsp Sugar1 tsp Cream of Tartar1 tbsp Milk½ tsp Bicarbonate of SodaPinch Salt Pre-heat oven to 180°C: 350°F: Gas 4. Sift flour, cream of tartar, bicarbonate of soda and salt together. Rub in butter until mixture looks like breadcrumbs. Dissolve sugar in milk, stir into mixture, to form

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Old Fashioned Biscuits

1.135kg (2lb 8oz) Flour225g (8oz) Butter225g (8oz) Sour Cream225g (8oz) Sugar2 Eggs, beaten2 tsp Baking Powder1 tsp Vanilla Essence1 tsp Baking Soda½ tsp Salt In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add egg and vanilla extract and sour cream, beat well. Add the sifted flour, baking powder

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Maidstone Biscuits

110g (4oz) Butter140g (5oz) Plain Flour110g (4oz) Caster Sugar50g (2oz) Blanched Almonds, chopped1 tsp Rosewater Pre-heat oven to 180°C: 350°F: Gas 4. In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy. Gradually add flour, mix thoroughly. Add the almonds and rosewater, to form a stiff dough. Spoon

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Golden Syrup Biscuits

Makes approximately 30110g (4oz) Self Raising Flour25g (1oz) Butter2 tbsp Golden Syrup½ tsp Bicarbonate of Soda¼ tsp Vanilla Essence Pre-heat oven to 150°C: 300°F: Gas 2 Place the butter and syrup into a heavy saucepan and warm until it has melted. Remove from the heat and mix in the bicarbonate of soda and vanilla essence.

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Empire Biscuits

900g (2lb) Castor Sugar900g (2lb) Flour, sifted450g (1lb) Butter225g (8oz) Icing Sugar8 tbsp MilkRaspberry Jam (for filling)Glacê Cherries Pre-heat oven to 180°C: 350°F: Gas 4. In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy. Gradually add flour, mix thoroughly. Chill 30 minutes. Roll the dough on a

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Eccles cakes

Ingredients For the filling 30g unsalted butter, melted150g soft light brown sugar175g currantspinch ground cinnamonpinch freshly grated nutmeg½ orange, zest only For the cakes 300g ready-rolled puff pastry30ml cold waterplain flour, for dusting30ml whole milk25g caster sugargood quality vanilla ice cream, to serve Preparation method Preheat the oven to 180C/Gas 4. For the filling, in

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Digestive Biscuits

900g (2lb) Whole Wheat Flour225g (8oz) Dark Brown Sugar225g (8oz) Butter120ml (4floz) Hot Water1 Egg, lightly beaten1 tsp Cream of Tartar1 tsp Baking Soda Pre-heat oven to 190°C: 375°F: Gas 5. In a large bowl, combine the dry ingredients. Rub in butter until mixture looks like breadcrumbs. Add the egg, with enough water so the

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Derbyshire Oatcakes

450g (1lb) Fine Oatmeal450g (1lb) Flour1.42lt (2½ pint) Warm Water (approximately)25g (1oz) Yeast1 tsp Sugar1 tsp SaltOil Mix the oatmeal, flour and salt in a warmed bowl. Cream the yeast with the sugar and add to ½ pint of warm water. Pour the yeast mixture into the dry ingredients and add the remaining water, mixing

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Christmas Peppermint Biscuits

450g (16oz) Quick Cooking Oatmeal450g (16oz) Flour, sifted225g (8oz) Butter225g (8oz) Brown Sugar110g (4oz) Peppermint Sweets, crushed1 Egg1 tsp Baking Powder½ tsp SaltTopping340g (12oz) Icing Sugar, sifted3 tbsp Milk3 tbsp Peppermint Sweets, crushed1 drop Food Colouring [Optional] In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add beaten egg.

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Christmas Cinnamon Biscuits

450g (16oz) Flour225g (8oz) Butter225g (8oz) Sugar225g (8oz) Nuts, (Hazel, Brazil, Pecans), finely chopped1 Egg, separated1 tbsp Cinnamon In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add beaten egg yolk. Mix flour and cinnamon. Spread on mixture onto two lightly greased baking trays. Brush slightly beaten egg,. Sprinkle

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Christmas Cake Biscuits

900g (2 lbs) Dates565g (1lb 4oz) Flour, sifted340g (12oz) Sugar225g (8oz) Glacê Cherries225g (8oz) Glacê Pineapple225g (8oz) Toasted Almonds225g (8oz) Brazil Nuts225g (8oz) Butter or Margarine2 Eggs1 tsp Baking Powder1 tsp Salt1 tsp Cinnamon In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add eggs and beat well. Fold

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Christmas Biscuits

Makes: approx. 60565g – 625g (1lb 4oz – 1lb 6oz) Flour225g (8oz) Butter170g (6oz) Sugar2 Egg Yolks1 Egg White, lightly beaten4 tbsp Almonds, chopped2 tbsp Sugar1 tsp Almond ExtractPinch Salt In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add beaten egg and almond extract.. Sift together flour and

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Butter Biscuits

565g (1lb 4oz) Plain Flour340g (12oz) Caster Sugar225g (8oz) Butter1 Egg1½ tsp Vanilla Extract1 tsp Baking Powder1 tsp Cream of Tartar In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add egg and vanilla extract and beat well. Mix flour, baking powder and cream of tartar, mix thoroughly. Refrigerate

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Brandy Snaps

140ml (¼ pint) Double Cream55g (2oz) Butter55g (2oz) Castor Sugar55g (2oz) Golden Syrup55g (2oz) Plain Flour1 tsp Ground Ginger1 tsp Lemon Juice1 tsp Brandy [optional] Pre-heat oven to 180°C: 350°F: Gas 4. Grease 2 baking trays. Heat the butter, sugar and syrup in a saucepan, over a moderate heat, stirring occasionally until the sugar has

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Spicy battered fish

Ingredients For the batter 150g plain flour2 tsp garam masala4 tsp brown mustard seeds2 free-range eggs1 tbsp vegetable oilabout 120-150ml coconut milk3 sea bass fillets2 lemons, cut into wedges, to serve For the dip 200ml thick yoghurt2 tbsp chopped fresh fenugreek½ tsp garam masala1 tsp tomato puréevegetable oil, for frying Preparation method For the batter,

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Salamun Affumikat

Ingredjenti salamun affumikat… dan jinxtara maqtugħ lest f’pakketti, mis-sezzjoni tal-prodotti tal-friża fis-supermarketsżejt taż-żebbuġa extra virginkapparchives jew tursin imqatta’ rqiqflieli tal-lumiħobż ismarbutir Metodu Neħħi s-salamun mill-pakkett u qiegħed il-qatgħat fuq platt ċatt. Ferrex ftit żejt taż-żebbuġa, kappar u chives jew tursin imqatta’ rqiq fuqhom. Żejjen bil-flieli tal-lumi. Servi mal-ħobż ismar midluk bil-butir.

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Quiche bil-Ħaxix

Ingredjenti 600g għaġina tat-torti660ml ħalib… importanti ħafna li ma jkunx xkumat iżda full cream½kg taħlita ta’ ħaxix bħal: brokkli, qarabagħli, pastard, fażola twila u xi ħaxix ieħor tal-gosti tiegħek200g ġobon tat-toqba4 bajdiettadam tat-tip cherryftit nuċimuskata friska maħkukabżar mitħun frisk u melħ Metodu Lesti l-għaġina. Gerbibha fl-istretch and seal u ħalliha toqgħod fil-friġġ sakemm tiġi biex

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Pulpetti tat-Tiġieġ

Bi ftit tibdil, dan id-dixx ikun tajjeb kemm għal dawk li huma dijabetiċi kif ukoll għal dawk li huma bid-dieta. Minflok issajjar il-pulpetti fiz-zalza, issajjarhom fil-brodu tagħhom stess. Ingredjenti għall-Pulpetti 600g kapuljat tat-tiġieġ6g ġobon maħkuk2 bajdietsmidbżar mitħun frisk u melħ Ingredjenti għaz-Zalza 2 kg tadam artab li jkun tajjeb għaz-zalza200g basaltewm… skont kemm tiggostaħabaq frisk

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Profiteroles b’Mili Differenti

Irrepeti l-istruzzjonijiet 1 sa 8 tar-riċetta ‘Profiteroles bil-Krema Ħelwa’. L-ingredjenti li tista’ tuża biex ikollok mili differenti jikkonsistu minn prodotti li tiggosta. Ftakar li m’għandekx tagħmel profiteroles kbar; jekk dawn ikunu goffi ħafna, xħin tiekolhom, il-mili joħroġ u ċċappas idejk kollha. Il-mili qatt ma jrid ikun likwidu. Ingredjenti għall-Mili Agħmel taħlita ta’ tonn taż-żejt, tadam

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Patè tal-Fwied tat-Tiġieġ

Ingredjenti 400g fwied tat-tiġieġ200g kurratstrixxi tal-bejken100g bejken imqatta’ fi slices irqaq50g marġerina4 bajdiet iebsin2 grokkijiet sherrybżar mitħun frisk u melħ Metodu Naddaf tajjeb il-kurrat u qattgħu f’biċċiet żgħar. Poġġih ġo skutella żgħira. Ixgħel il-forn 2200C, gass numru 7. Dewweb il-marġerina ġo taġen u qalli l-kurrat. Ħawwad il-ħin kollu u ara li dan ma jiskurax. Żid

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Parmiġjana tal-Brunġiel

Ingredjenti 2 brunġilietftit zalza tat-tadambiċċa ġobon sħiħaġobon maħkuk… l-aħjar li tuża Grana Padano jew Parmiġjanħabaqbżar mitħun frisk u melħ Metodu Aħsel il-brunġiel u qattgħu fi slices ftit ħoxnin. Poġġihom fuq platt kbir, roxx ftit melħ fuqhom u ħallihom joqogħdu għal ftit ħin. Saħħan tajjeb il-grilja u fuqha ixwi s-slices tal-brunġiel miż-żewġ naħat. Ixgħel il-forn 2000C,

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Insalata Coleslaw

Il-kelma ‘coleslaw’ bdiet tintuża fis-seklu 18 u ġejja mill-kelma Olandiża ‘koolsla’ li tfisser insalata tal-kaboċċi. Ġiet introdotta fl-Ingilterra mill-Irlanda. Ġeneralment, din l-insalata kienet titħejja fl-aħħar tax-xahar u għaliha kien jintuża l-ħaxix kollu li kien jibqa’ kif ukoll krema friska.Illum il-ġurnata hawn ħafna verżjonijiet ta’ din ir-riċetta. Kull pajjiż iżid dak li jrid u jixtieq. Din

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Insalata bil-Gambli

Il-ħaxix użat f’din ir-riċetta jista’ jitqatta’ b’sikkina jew b’apparat apposta li jagħmel parti mill-food processor tiegħek. Ingredjenti 200g gambli4 mgħaref żejt taż-żebbuġa2 mgħaref ħall abjadmeraq ta’ larinġaġidrakarrottibżar aħdarħjarażebbuġ iswed bl-għadmaġulġlienbżar mitħun frisk u melħ Metodu Aħsel u qaxxar il-ġidra, il-karrotti u l-ħjara. Qattagħhom fi strixxi rqaq u twal, qishom sulfarini twal. Naddaf il-bżar aħdar u

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