Ingredjenti

Brunġiela
Tewm
Meraq tal-lumi
Żejt taż-żebbuġa
Tursin imqatta rqiq
Żewġ imgħaref youghurt abjad

Metodu

Aqsam il-brunġiela min nofs, fellel u daħħal fil-forn sakemm issir u tirtab.

Meta tkun lesta ħaffer sewwa b’imgharfa u ħalliha tiksaħ sewwa.

Poġġi ġo blender, flimkien mat-tewm, meraq tal-lumi, żejt, bżar u melħ. Ħaddem sewwa.

Neħħi t-taħlita u qegħda fil-bieqja li tkun se sservi fiha. Żid il-youghurt u roxx it tursin fil wiċċ. Zid ftit tadam imqatt kwadri,zejjen bil kappar

Servi bil-galletti, ħobż mixwi u pitta sħuna.

1 tbsp Dry Sherry

75g/3oz Cream Cheese

75g/3oz Danish Blue Cheese

180ml/6 fl.oz. Thick Mayonnaise

1 tbsp Spring Onions, finely chopped

Black pepper

Instructions

1. In a bowl, mix the sherry, cream cheese and Danish Blue together, mashing with a fork.

2. Add the remaining ingredients and blend well. Chill before serving

150g/6oz Cottage Cheese

2 tbsp Natural Yoghurt

2 Spring Onions, finely chopped

3 Gherkins, finely chopped

Salt and Pepper

A dash of Tabasco

Instructions

1. Sieve the cottage cheese into a large bowl, then beat with a wooden spoon until smooth.

2. Stir in the yogurt then add the rest of the ingredients and mix well. Cover and refrigerate until ready to serve.

100g/4oz Cream Cheese

2 tbls Mayonnaise

1 tbsp Soured Cream

2 tbsp Fresh Parsley, chopped

1 teasp Fresh Dill, chopped

1 tbsp Fresh Chives, chopped

Instructions

1. Mix the cream cheese, mayonnaise and soured cream in a bowl and beat until smooth. Season with salt and pepper.

2. Add the fresh herbs and mix well. Chill before serving.

2 Ripe Avocados

Juice of 1 Lemon

1 Garlic Clove, crushed

4 Tomatoes, skinned and chopped

4 Spring Onions, very finely chopped

2-3 tbsp Olive Oil

1 tbsp Freshly chopped Parsley

Salt and Black Pepper

Instructions

1. Cut the avocados in half lengthways, remove the stones and scoop out the flesh into a bowl using a teaspoon. Mash the flesh with a fork, then beat well with a wooden spoon to form a smooth-ish purée.

2. Add the lemon juice, garlic, tomatoes, onion and celery and enough olive oil to make a smooth mixture and mix well. Season to taste with salt and pepper and stir in the parsley.

3. Cover and refrigerate for 30 minutes before serving.

2 teaspoons Mustard

Salt

1/4 teasp Ground White Pepper

30ml/1fl.oz. Wine Vinegar

30 ml/1fl.oz. Sherry Vinegar

180ml/6fl.oz. Bland Vegetable Oil

90ml/3fl.oz. Walnut Oil

30ml/1fl.oz. Warm Water

Instructions

1. Place all the ingredients apart from the water in a mixing bowl and whisk until emulsified and thickened.

2. Add the warm water and whisk until blended.

Store in an airtight container in the refrigerator. Serve at room temperature.

1 x 100g/4oz tin of Tuna

4 tbsp Thick Mayonnaise

1 tbsp Tomato Paste

2 tbsp Lemon Juice

Salt & Pepper

Instructions

1. Drain the Tuna then blend with the rest of the ingredients.

2. Chill for at least 30 minutes.

100g/4oz Stilton Cheese

150g/5oz Natural Yoghurt

75ml/2-1/2 fl.oz. Double Cream, lightly whipped

2 teasp Freshly chopped Parsley

Black Pepper

Instructions

1. Remove the rind from the Stilton then crumble the cheese into a mixing bowl and mash with a fork until smooth.

2. Add the yoghurt, whipped cream, parsley and black pepper and blend well.

Transfer to a serving bowl, cover with clingfilm and chill for a few hours before serving.

4 ripe Avocados, peeled

1 large ripe Tomatoes, finely chopped

1/2 Onion, finely chopped

2 or more fresh Serrano Peppers, finely chopped

Lime juice

Salt

Instructions

1. Remove the seeds from the avocados and place the avocado flesh in a mixing bowl.

2. Mash the avocado with a fork. (It can be as smooth or as chunky as you like).

3. Add the tomatoes, onion and peppers and mix well.

4. Season with lime juice and salt to taste. Cover and chill for up to 2 hours before serving.

1 x 400g/14oz tin Salmon, drained

200g/7oz Cream Cheese

4 tbsp Crème Fraîche

1 Garlic Clove, crushed

2 teasp Lemon Juice

2 tbsp Fresh Parsley, chopped

Salt and Black Pepper

Instructions

1. Place all the ingredients in a bowl and beat together until smooth.

Alternatively, place in a food processor. Refrigerate until required.

Can be served with Crudités as a starter.