Ingredjenti

Filo pastry
Bżar aħdar
Bżaru aħmar
100g kurrad
60g karrotti
40g basal
cherry tomatoes
50g faqqieħ
Ħabaq
Bżar u melħ

Metodu

Aqta 7 biċċiet tal-għaġina ta’ daqs 16cmx16cm il-waħda. Triq tagħmel ħafna attenzjoni int u taqbad din l-għaġina għax malajr tinkiser.

Idlek il-folji bil-butir u poġġi folja waħda kontra l-oħra biex tifforma diversi ponot. L-aħjar biex tidlek hu li ddewweb il-butir u ddellek bil-pinzell. B’hekk tkun żgur li l-għaġina ma tinkisirx.

Qiegħed kull biċċa ta’ l-għaġina ġo forma tal-forn. Jekk ma jkollokx forom tal-metall jew ċaqquf tad-daqs li trid, tista tuża tal-foil.

Sajjar ġo forn moderat għal madwar 20 minuta. Meta jkunu lesti hallihom jiksħu sew qabel ma tneħħihom mill-forma.

Qatta l-ħaxix kollu f’ biċċiet tawwalin.

Ġo taġen kbir saħħan ftit żejt taż-żebbuġa. Meta jkun saħan sew qalli malajr il-ħaxix.

Żid il-ħabaq. Roxx ftit bżar u melħ. Ħawwad tajjeb.

Aħsel it-tadam u żidu sħiħ ma’ din it-taħlita.

Imla l-forom ta’ l-għaġina b’dan il-ħaxix.

Directions

Instructions

1. Place the beetroot and onion in a large saucepan, just cover with water, bring to the boil then reduce the heat and simmer for 1 ½ hours.

2. Remove from the heat, add the lemon juice, sugar, salt and pepper and mix well. Cover and leave for 8 hours or overnight.

3. Strain the soup and return the liquid to a clean saucepan together with the stock, bring to almost boiling point then add the sour cream stirring well. Serve hot.

Instructions

1. Place all the ingredients apart from the almonds and basil in a large saucepan bring to the boil, stirring then reduce the heat, cover and simmer for 30 minutes, or until the carrots are soft.

2. Allow to cool a little then transfer the soup to a blender or food processor and process until smooth. You will probably have to do this in batches.

3. Return the soup to the rinsed out saucepan, reheat gently and adjust the seasoning if necessary.

4. To serve – transfer the soup into individual serving bowls and garnish with the basil and toasted almonds.

This soup can also be served chilled.

Instructions

1. Put the fresh tomatoes, tinned tomatoes, tomato puree, water, salt and pepper in a pan, bring to the boil, stirring then simmer for 30 minutes.

2. Leave to cool slightly, then either pass through a sieve or blend in a food processor until smooth.

3. Return to the saucepan, bring back to the boil and stir in the rice. Reduce the heat and simmer for 15 -20 minutes, or until the rice is tender.

4. To serve – stir in the sherry, transfer to individual soup bowls, sprinkle with chopped parsley and serve immediately.

Instructions

1. Melt the oil in a pan, add the onion and celery and sauté gently for about 4 minutes.

2. Remove from the heat and add the lentils, stock, lemon zest, lemon juice, cumin, salt and pepper. Bring to the boil then simmer, covered, for 30 minutes.

3. Add the pepper and simmer for a further 30 minutes.

Serve hot sprinkled with parsley or chives.

Instructions

1. Wash, peel and cut the Artichokes into even sized pieces. Place in a pan with the stock, vinegar, salt and pepper, bring to the boil then simmer for 30 – 40 minutes until soft.

2. Rub through a sieve or blend in a food processor until smooth then return to the pan together with the butter.

3. Blend the cornflour with a little cold water and gradually stir into the purée. Continue to cook, stirring all the time, until thickened. Stir in the cream and simmer for a few minutes longer. Serve hot.

Ingredients:
1 tbsp Olive Oil
1 Onion, chopped
2 Leeks, chopped
3 Sticks of Celery, chopped
2 Carrots, sliced
2 Garlic Cloves, crushed
720ml/1-1/4 pts Fresh Vegetable Stock
1 x 400g/14oz tin Haricot Beans
1 x 225g/8oz tin Chopped Tomatoes
1 tbsp Freshly Chopped Oregano
Salt and Pepper

Instructions

1. Heat the oil in a saucepan and fry the onion for 2 minutes. Add the leeks, celery, carrots and garlic and cook for a further 2 minutes.

2. Add the drained beans, stock, tinned tomatoes, oregano, salt and pepper. Bring to the boil then cover and simmer over a low heat for 30 minutes or until the vegetables and soft. Serve hot.