Il-figolla hija il-ħelu tradizzjonali għal żmien il-Għid. Nistgħu ngħidu li dan il-ħelu magħmul minn għaġina maqtugħa f’ forom differenti, mimlija bil-lewż u dekorata b’ ħafna kuluri huwa tipiku Malti. Hawn ħafna pajjiżi l-aktar ta’ madwar il-Mediterran li jagħmlu ħelu li jixbaħ ħafna lil figolla. Imma tista tgħid li kważi qatt ma jkunu mimlija bil-lewż u mżejna bħal tagħna.

F’Malta il-figolli jsiru fi kwantitajiet kbar, sew fil-familja u aktar u aktar mid-dulċiera li jew ibiegħu dawn il-figolli mil-ħwienet tagħħom jew inkella iqassmu lil ħwienet oħra. Il-figolla sservi wkoll biex jinġabru fondi għal missjoni jew karitajiet oħra. Dan għaliex ħafna voluntiera jaħmu u jżejnu mijiet ta’ figolli u l-qliegħ kollu li jsir mil-bejgħ tagħħom imur għal għan nobbli.

Dari l-aktar forom komuni li konna nsibu fil-figolli kienu: mara, raġel, ħuta, qalb, sirena, ħaruf u farfett. Illum insibu l-figolli jieħdu l-forom ta’ karattri li jkunu l-aktar popolari dak iż-żmien, u fil każ ta l-industrija jiġu ddekorati b’mod ferm professjonali saħansitra bl-air brush.

Barra mill-figolla mimlija bil-lewż insibu ukoll il-figolla magħmula minn għaġina ħelwa ħoxna u jew li ma tkunx iddekorata, jew inkella ikollha ftit disinn. Din forsi l-aktar li ssir biex tingħata b’xejn. Għalhekk il-prezz huwa l-aktar ħaġa mportanti u din ġeneralment tkun forma ta’ ħaruf li huwa abbinat ħafna ma’ l-Għid.

Ġeneralment il-figolli nżejnuhom ukoll bil-bajd taċ-ċikkulata. L-aħjar ħaġa hu li taħmi l-figolli mill anqas 5 t’ijiem qabel.

Kif Tagħmel il-Figolla

Ingredjenti

għaġina ħelwa

Għal-mili

300g lewż midħun (intrita pura)
220g zokkor
4 abjad tal-bajd
qoxra maħkuka ta’ lummija
essenza tal-vanilla
essenza tal-lewż

Metodu

1. Ipprepara l-għaġina ħelwa.

2. Biex tagħmel 4 figolli l-aħjar ħaġa hu li taħdem fuq 1440g dqiq. Dan ifisser li trid tagħmel tlett darbiet daqs ir-riċetta bażika li hemm fil-paġna . L-aktar ħaġa mportanti li trid tiftakar hu li dqiq irid ikun plain u la jkun self-rasing u lanqas iżżidlu l-baking powder. L iskop huwa li l-għaġina tal-figolla tiġi tqarmeċ bħal galettini u mhux tintefaħ u ssir ħoxna u tkun aktar qisha kejk milli għaġina frolla. Jekk iżżd il-baking powder l-għaġina tkun tidher sabiħa; iżda meta tibda tiekolha tibda tikber f’ ħalqek u ma tibqax tajba. Jekk tkun se tagħmel numru kbir ta’ figolli tista tipprepara l-għaġina anki minn tlett ijiem qabel. Geżwirha tajjeb jew fil-plastic jew fli-stretch and seal. Trid toħroġ l-għaġina mill-fridge ftit sigħat qabel tibda tużaha biex tilħaq tieħu temperatura tal-kamra.

3. Aqta biċċa għaġina daqs kemm ikollok bżonn biex tagħmel figolla waħda. Roxx ftit dqiq fuq il-mejda u iftaħ l-għaġina fuqu. Ma tridx tiftaħ l-għaġina rqiqa. Dan għaliex inkella tinkiser malajr. Ħu l-forma tal-figolla li se tuża u aqta biċċtejn għaġina biha.

4. Ħu pjanċa tal-forn u jew tidlikha bil-margarine jew inkella tagħmel biċċa baking paper. Fuqha qiegħed waħda mil-forom li tkun qtajt. L-oħra ħalliha fuq il-mejda.

5. Sakemm l-għaġina tkun qegħda tistrieħ lesti l-mili.

6. Ġo bieqja poġġi l-lewż, iz-zokkor, il-bajd, il-qoxra maħkuka ta’ lummija, il-ħwawar u l-bajd. Kompli ħaddem sakemm l-ingredjenti kollha jitħalltu tajjeb. It-taħlita ma trid tiġi maħlula għax inkella, waqt it-tisjir, toħroġ mill-ġnub tal-figolla.
7. Idlek ix-xfarijiet tal-figolla bl-ilma jew bil-bajd imħabbat. B’ attenzjoni kbira u bil-mod ibda poġġi l-mili fuq il-figolla.

8. Twassalx il-mili lejn ix-xfar ta’ l-għaġina; imma trid tħalli daqs ta’ 2cm mingħajr mili. Dan għaliex waqt it-tisjir joħroġ. Għal l-istess għan tagħmilix ħafna mili; għax inkella barra milli l-mili joħroġ l-għaġina tintefaħ u tinqasam mill-wiċċ.

9. Fuq dan il-mili qiegħed il-biċċa għaġina li tkun qtajt qabel. Trid tqegħda b’ attenzjoni kbira, għaliex trid tagħmilha eżatt xifer fuq xifer.

10. Kif tkun żgura li l-biċċtejn għaġina qegħdin eżatt fuq xulxin, għafas tajjeb bis-swaba biex ix-xfar jeħlu sew ma’ xulxin.

11. Jekk ikollok xi ftit għaġina żejda, ħu sikkina żgħira u neħħiha.

12. Sajjar fil-forn 1800C, Gas numru 4-5 għal madwar34-40 minuta

13. Meta l-figolla tkun saret irid ikollha kulur dehebi sabiħ.

14. Qabel ma tneħħi l-figolla mill-pjanċa trid tkun żgur li kesħet sew. Neħħiha u qegħda jew fuq il-mejda jew fuq xi tray biex tibda tipprepara sabiex tibda t-tiżjin.

15. Jekk il-forn tiegħek hu kbir biżżejjed tista ssajr aktar minn figolla waħda fl-istess ħin.

Kif iżżejjen il-figolla bin-naspru

Ingredjenti

Naspru
Kulur

Naspru huwa dak li bl-Ingliż jissejjaħ FONDANT. Dan huwa tip ta’ zokkor. Tista tagħmlu int imma jkollok bżonn termometru taz-zokkor. Biex tagħmlu barra milli trid ħafna ħin trid tagħmel attenzjoni kbira biex int u tagħmlu ma tweġġax.

In-naspru jinxtara ġo skutella żgħira.

Metodu

1. Qiegħed dan in-naspru ġo kazzola u miegħu żid żewġ imgħaref ilma. Poġġi fuq nar bati u ħawwad il-ħin kollu b’ imgħarfa ta’ l-injam. Jekk tara li jkun hemm bżonn neħħi minn fuq in-nar filwaqt li kompli tħawwad.

2. Meta n-naspru jkun lest irid jiġi ftit maħlul imma ma jridx jiġi likwidu ħafna qisu ilma. Jekk jisħon iżżejjed dan mhux biss idub ħafna; imma jiġi matt u meta tagħmlu fuq il-figolla jinqasm mill-wiċċ.

3. Importanti ħafna. Poġġi l-figolla jew fuq wire tray jew inkella fuq mejda nadifa.

4. Ibda iksi bin-naspru. Għamel ftit naspru fuq l-aktar parti għolja tal-figolla, iġifieri fin-nofs. Kif tagħmel hekk tinduna li dan jinfirex waħdu u li ma hemmx għalfejn tferrxu. Iżda jekk tara li ma jkunx qed jilħaq il-wiċċ kollu tal-figolla trid tgħinu ftit. Trid tagħmlu malajr għax in-naspru jiksħ u jibbies wara 4 minuti.

5. Meta tara li n-naspru jkun nixef sew neħħi minn fuq il-wire tray u poġġiha fuq platt, kemm jista jkun ċatt, biex tibda d-disinn.

6. Dak in naspru li jaqa fuq il-mejda int u tiski l-figolla, erġa iġbru, poġġih f’ kazzola u erġa dewwbu.

Dekorazzjoni biċ-ċikkulata

Iċ-ċikkulata hija forsi aktar faċli biex biha żżejjen il-figolli, imma ngħid il-verità hija wisq il-bogħod min dak li huwa tradizzjonali. Hawn ħafna li jaħsbu li hija xi ħaġa ħafia u li tagħmilha malajr, il-kisja tal-figolli biċ-ċikkulata. Iżda din hija ħafna bogħod mill- verità. Trid toqgħod attenta ħafna.

Poġġi l-figolla jew fuq wire tray jew inkella fuq mejda nadifa. Importanti ħafna: Jekk iċ-ċikkulata tissaħħan iżżejjed ir-riżultat ikun ċikkulata matta u li tinqasam mill-wiċċ.

Metodu

1. Dewweb iċ-ċikkulata ġo skutella tal-plastic, jew ħġieġ u saħħan ftit ġo microwave. Ħawwad b’ imgħarfa ta’ l-injam. Trid tħawwad sewwa biex iċ-ċikkulata tibda ddub.

2. Erġa saħħan għal ftit sekondi u kompli ħawwad sakemm iċ-ċikkulata ddub sewwa.

3. Tista ddewweb iċ-ċikkulata wkoll banju marija. Jiġifieri tpoġġi skutella fuq borma bil-misħun. Importanti li l-misħun ma jidħolx ġo l-iskutella u ma tgħattix b’xi għatu għax jekk jidħol l-ilma jew fwar iċ-ċikkulata tibbies. QATT U QATT ma għandek iżżid xejn fuq iċ-ċikkulata bħal: ħalib, krema, butir jew zokkor.

4. Ħawwad sewwa u jekk tara li hemm bżonn neħħi minn fuq in-nar u ħawwad. Iċ-ċikkulata trid tkun imdewba tajba.

5. Biex tiksi biċ-ċikkulata trid tagħmel l-istess bħan-naspru.

6. Għamel ftit ċikkulata fuq l-aktar parti għolja tal-figolla, iġifieri fin-nofs. Kif tagħmel hekk tinduna li din tinfirex waħedha u li ma hemmx għalfejn tferrixha. Iżda jekk tara li ma tkunx qed jilħaq il-wiċċ kollu tal-figolla trid tgħinha ftit billi tuża palette knife u tkompli tferrex iċ-ċikkulata.

7. Meta ċ-ċikkulata tkun ibbieset jekk trid tista tpoġġi l-figolla fil-friża biex tiġi tleqq.

8. Dik iċ-ċikkulata li taqa fuq il-mejda int u tiski l-figolla, erġa iġborha, poġġiha f’ kazzola u erġa dewwibha.

ŻEJJEN IL-FIGOLLA

Ibda żejjen il-figolla skont il-gosti tiegħek jew bir Royal icing jew biċ-ċikkulata.

Tiżjin bir-Royal Icing

Ingredjenti

Royal icing

320g icing sugar
2 abjad tal-bajd
ftit qtar tal-lumi

Metodu

1. Ġo bieqja għarbel l-icing sugar.

2. Ġo bieqja oħra qiegħed l-abjad tal-bajd u ibda ħaddmu sakemm isir xkuma. Huwa mportanti ħafna li sew il-bieqja kif ukoll jew il-whisk jew l-electric beater ikunu ndaf ħafna. Għax inkella l-ixkuma ma titlax.

3. Żid iz-zokkor u kompli ħaddem sewwa.

4. Żid ftit qtar tal-lumi. Ma tridx iżżid ħafna għax inkella l-icing jiġi artab wisq. Importanti li r-Royal Icing ikun wieqaf biżżejjed biex tkun tista tagħmlu fuq il-figolla permezz ta’ piping bag.

Tiżjin biċ-Ċikkulata

Jekk se żżejjen il-figolla biċ-ċikkulata, trid iddewweb iċ-ċikkulata bil-mod kif ġie spjegat aktar ‘il fuq.

Ikun ta’ siwi kbir li titgħallem tagħmel piping bag żgħir tal-karti oljati:

Aqta karta oljata skond id disinn.

Qiegħed sugħbajk fuq ittra B.

Ibda mill ittra A.

Ġieb din ma D.

Kebbeb waqt li tibqa żżomm B sakemm dawk ta’ A u D jiġu ma’ C.

Kebbeb fuq biex ma jinfetaħx.

Imla l-piping bag bir-royal icing jew ċikkulata. Qatt ma trid timliħ sax-xifer.

Kebbeb ix-xifer ta’ fuq.

Ħu imqass u bih aqta l-ponta skond kemm inti tridha kbira. Skont il-kobor tal-ponta ikollok icing jew ċikkulata f’ linji rqaq jew ħoxnin.

Żejjen skont il-gosti tiegħek.

For the choux pastry
185ml water
Pinch of salt
75g (3oz) unsalted butter
100g (4oz) plain flour
3 large free range eggs

For the crème Chantilly filling
200ml double cream, well-chilled
1tbsp caster sugar
1/2tsp vanilla essence

For the dark chocolate sauce
1 x 100g bar dark chocolate
25g (1oz) unsalted butter
2tbsp icing sugar
100ml water

For the white chocolate sauce
1 x 100g bar white chocolate
100ml single cream
Several baking trays, greased and dampened

To make the choux pastry buns
1. Put the water, salt and butter in a medium-sized pan. Heat gently until the butter melts. Bring to the boil then immediately remove the pan from the heat and tip in all the flour. Beat vigorously with a wooden spoon, don’t worry that the mixture will look like a complete mess at this point, it will soon come together to make a smooth heavy ball of dough.
2. Return the pan to a low heat and beat for about 30 seconds to dry out the dough slightly. Turn the dough into the bowl of a food mixer and leave to cool until tepid. Meanwhile, heat the oven to 190°C/3755°F/gas 5.
3. Beat the eggs just to combine then using the whisk attachment gradually beat into the dough, beating well after each addition and saving the last tbsp of egg for glazing.
4. Put small balls of dough slightly apart on the prepared trays; you can either use a tsp or a pastry bag fitted with a 1.5cm plain tube, aiming to make them about 2.5cm across and 1.5cm high.
5. Lightly brush the tops with the egg glaze then bake in the heated oven for 15 to 20 mins until crisp and golden. Remove the trays from the oven and make a small hole in one side of each bun with a cocktail stick or skewer to let out the steam.
6. Return the trays to the oven and bake for another 3 to 5 mins until really crisp then transfer the buns to a wire rack and leave to cool completely.

675g (24oz) strong white bread flour
1tsp salt
75g (2 1/2oz) butter
1tsp ground cinnamon
1tsp ground mixed spice
1/4tsp grated nutmeg
50g (1 1/2oz) Unrefined light muscovado sugar
200g (7oz) mixed dried fruit
25g (4/5oz) candied peel, chopped
1,7g sachet easy-blend yeast
325ml (2/3pt) warm milk
2 eggs
75g (2 1/2oz) plain flour (for the crosses)
4tbsp milk
2tbsp Unrefined golden caster sugar

1. Sift the flour and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2. Stir in the spices, sugar, dried fruit, candied peel and yeast. Make a well in the centre.
3. In another bowl, beat the milk and eggs together and pour into the flour.
4. Mix well to a soft dough then turn out onto a floured surface and knead for about 10 mins until smooth and elastic.
5. Place in an oiled bowl, cover with clingfilm and leave in a warm place for about 45 mins to rise.
6. Turn out the dough and knead again lightly for a few minutes to knock out any air bubbles.
7. Divide into 14 pieces and shape into buns. Place well apart on greased baking sheets, cover loosely with clingfilm and leave in a warm place to prove for 45 mins or until doubled in size.
8. Cut a cross in the top of each bun with a sharp knife.
9. Mix the flour for the crosses with enough water to form a dough and roll out thinly and cut into strips. Dampen the pastry strips and lay them in crosses on top of each bun.
10. Bake for 15-20 mins at 200ºC / 400°F / Gas 6 until golden.
11. Meanwhile heat the ingredients for the glaze in a small pan and simmer for 2 mins until syrupy.
12. Remove the buns from the oven and brush with the glaze while still warm. Leave to cool on a wire rack.

2 1/2kg (5lb) boneless smoked gammon
500ml (1pt) bottle cider
3 parsnips, peeled and halved
2 sweet potatoes, peeled and each cut into 4
4 carrots, peeled and halved
2 leeks, each cut into 3
3 tbsp wholegrain mustard
4 tbsp light muscovado sugar

1. Preheat the oven to 180°C / 350°F / Gas 4. Put the gammon into a roasting tin and pour over the cider. Arrange the parsnips, sweet potatoes, carrots and leeks around the sides. Completely cover with foil.
2. Bake for 1 hr until the gammon is tender. Carefully peel away the dark fat skin, to reveal the white fat covering on the gammon.
3. Score a diamond pattern on the fat and spread with the wholegrain mustard and sprinkle with the light muscovado sugar.
4. Return the gammon and vegetables back to the oven and continue to cook for 30 mins, uncovered until the gammon and vegetables are tender and brown.

Top tips on how to choose, prepare and cook your meat, along with some delicious serving suggestions.

1. A whole leg of lamb is simple to prepare. Simply put the joint in a roasting tin and cook for 25 minutes for every 500g for a rare, juicy, tender and tasty eat.
2. The most important thing is to leave the meat to rest for at least 10 minutes before carving as this allows the meat to relax and remain tender.
3. Some people find carving with a bone quite difficult so a boneless joint is the perfect alternative.
4. A good lamb cut will have a nice bright appearance and the fat will be a creamy white colour.
5. A shoulder of lamb is considered by many to be the sweetest part and will go down a treat with your guests.
6. Mint sauce is, of course, the traditional accompaniment to lamb and beautifully complements the meat’s flavours. Try your hand at making the sauce yourself with a handful of mint leaves, white wine vinegar and a couple of tablespoons of sugar.
7. Serve with the season’s best vegetables and herbs for a delicious taste. Towards the end of March, the rosemary plant begins to blossom and a few sprigs inserted into the joint complements the flavour of the lamb beautifully.
8. Other vegetables such as carrots and leeks are also in season and are ideal accompaniments to your Sunday lunch.

2 x 6 cutlet racks of lamb
30ml (2tbsp) clear honey
15ml (1tbsp) wholegrain mustard
275g (10oz) baby carrots, peeled
275g (10oz) baby turnips, scrubbed
15ml (1tbsp) olive oil
25g (1oz) butter
225g (8oz) sugar snap peas
5ml (1tsp) sugar
Mint sprigs, to garnish

1. Preheat the oven to 190°C/375°F/gas 5. Place the lamb racks in a roasting tin. Season with salt and freshly ground black pepper. Roast for 30 mins.
2. Mix together the honey and mustard. Remove the lamb from the oven and brush the honey and mustard glaze all over the layer of fat on each rack. Return to the oven and roast for a further 30-40 mins until the lamb is cooked to your liking.
3. Meanwhile, steam the carrots and turnips for 10 mins. Heat the oil and butter in a large non-stick frying pan and add the carrots, turnips and sugar snap peas. Sprinkle over the sugar and sauté for 5-6 mins until just tender.
4. Remove the lamb from the oven, cover and leave to rest for 15 mins. Arrange the vegetables and lamb on a platter and garnish with fresh mint.

Serves: 4
Takes: 50 mins + marinating
Cals per serving: 263
Fat per serving: 14g

Two 500g racks of lamb, trimmed (ask butcher to remove excess fat)
2 Large mild red chillies, halved and deseeded

For the marinade:
3tbsp grated fresh ginger
5 garlic cloved, crushed
2 red chillies, deseeded and chopped
3tbsp mango chutney
3tsp garam masala
4tbsp natural yoghurt

For the spiced mash potato:
750g ready-made mash
50g butter
1 finely chopped red onion
1/2tsp sea salt
2 garlic cloves, crushed
1tbsp freshly grated ginger
1tsp cumin seeds, lightly crushed
1/4 tsp dried chillies, crushed
1/4tsp turmeric

1. Preheat the oven to 220C/425F/gas 7. Score the fat of the lamb, going through into the meat a little. Combine the marinade ingredients and spread all over the lamb. Marinate in the fridge for 1 hr, or preferably overnight.
2. Place the lamb in a roasting tin and roast for 15 mins per 450g for pink, or 20 mins per 450g for well done. Add the chillies to the roasting tin for the last 10 mins of cooking. Allow to rest for 10 mins before serving.
3. To make the mash, heat ready-made mash according to packet instructions, whilst the lamb has 10 mins to go. Meanwhile, melt 50g butter in a pan, then add 1 finely chopped red onion and 1/2tsp sea salt. Cook gently for 10mins until softened and lightly coloured. Stir in 2 crushed garlic cloves and 1tbsp freshly grated ginger; cook for 2 mins. Add 1tsp light crushed cumin seeds, 1/4 tsp crushed dried chillies and 1/4tsp turmeric.

If wrapped in foil or stored in an air-tight tin, this dense fruit cake will keep fresh for about a week. The 11 marzipan balls represent the true apostles – there’s not one for Judas.

175g (6oz) butter, plus extra for greasing
500g (1lb 2oz) marzipan
175g (6oz) light brown sugar
4 large eggs
250g (8oz) plain flour
1/2tsp baking powder
50g (2oz) ground almonds
300g (11oz) mix of raisins, sultanas and currants
50g (2oz) candied peel, chopped
1 lemon, zest only
2tsp mixed spice
2tbsp milk
2tbsp brandy
1tbsp apricot jam

1. Grease a 18cm (7in) loose-bottomed cake tin with butter and double line the base and sides. Roll out a third of the marzipan into a round the size of the cake tin and set aside.
2. Cream together the butter and sugar until light and fluffy. Gradually add 3 eggs while beating.
3. Sift in the flour and baking powder and fold in the almonds. Add the rest of the ingredients, apart from the apricot jam and the last egg.
4. Spoon half the mixture into the cake tin, place the rolled out piece of marzipan on top, pressing lightly, then cover with the rest of the cake mix. Make a slight dip in the top of the mixture to stop it rising when cooking.
5. Bake on the middle shelf of the oven at Gas 3/170°C/325°F for about 90 mins, or until set and nicely browned. Allow to cool.
6. Roll out half the remaining marzipan to the size of the cake. Spread a thin layer of apricot jam on the top of the cake and lightly press the marzipan on top, crimping the edges.
7. Roll the remaining marzipan into 11 balls. Beat the last egg and use to brush the cake top, then stick on the marzipan balls.
8. Put under a medium grill for 1 to 2 mins to glaze.

175g butter, at room temperature
100g caster sugar
1 egg yolk
250g plain flour, sifted
40g ready to roll Icing
100g icing sugar, sifted
Drop yellow food colouring
Chocolate sprinkles and mini eggs

1. Preheat oven to 180ºC/350ºF/gas 4. Cover two baking sheets with baking paper. Put the butter and sugar in a bowl and beat with a wooden spoon. Mix in the yolk, then the flour to make a dough.
2. Cover a work surface with baking paper and put the dough on top. Cover with cling film, then roll out the dough through it to the thickness of a pound coin. Remove cling film.
3. Use an 6cm cutter to cut out 30 biscuits, re-rolling the dough as necessary. Put the biscuits on the baking trays. Bake for 15 mins. Leave to cool.
4. Roll out the icing and cut 30 x 5cm rounds. Mix the icing sugar with a little water and colouring, and use to fix an icing round on top of each biscuit. Drizzle icing over the top and decorate with sprinkles and eggs.