Recipes

• Bacon and Sweet Potato Casserole

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• Chicken Kebabs with Coriander

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• 9 ta’ Dicembru – Torta Tat–Tamal u L-Pecan Nuts

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• AFELIA

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• AFELIA

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• Ale and Heart Hot Pot

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• Almond Flan

  

   

   

  Almond Flan 

  Torta tal-Lewż

  Ingredients

  sweet shortcrust pastry.  See Marmurat Tart 

  100g ground almonds

  100g margarine

  100g eggs

  50g roasted almonds

  15g flour

  grated lemon rind

  apricot jam

  flaked almonds

  Method

  1. Prepare the pastry.
  2. Roast and roughly chop the almonds.
  3. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick fluted flan tin with it.  If possible use a loose bottomed flan tin.  This will make it easier to remove the cooked tart.  If you will be using baking paper, it will be easier if before lining the tin you wet it slightly.
  4. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.
  5. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.  Prick the pastry a few times with a fork on the bottom and sides.
  6. Preheat the oven Gas Mark 4/180⁰C.
  7. In a large mixing bowl put the margarine and sugar and cream well.  You can use an electric beater.
  8. In another bowl mix together the flour, ground and roasted almonds, grated lemon rind.  Mix well.
  9. In another bowl beat the eggs
  10. Alternately add the egg and flour mixture to the margarine and sugar mixture.  Beat well after each addition.
  11. Spread some apricot jam on the base of the flan.  Fill with the almond mixture.  Smoothen the top and trim the edges of the pastry.
  12.  Sprinkle the blanched flaked almonds on top.
  13. Bake for around 60 minutes.  Leave to cool completely before serving.
• Almond Macaroons

  

  Almond Macaroons

  Biskuttini tal-Lewż

  These small sweets made of pure ground almonds were one of the musts during christening parties.  Nowadays they are also served after a meal with coffee.  The ideal macaroon should be crisp on the outside and chewy on the inside and full of delicious almond flavour and a hint of lemon!

  Ingredients

  225g ground almonds

  200g caster sugar

  grated rind of 1 lemon

  vanilla essence

  flaked almonds or candied cherries cut in halves

  some rice paper 

  Method

  1. Line a baking tray with rice paper.
  2. Pre-heat the oven 150⁰C, Gas Mark 2.
  3. In a bowl, mix the ground almonds together with the sugar.
  4. Stir in the unbeaten egg whites, a few drops of almond and vanilla essence, and lemon rind.  Continue stirring until very thoroughly mixed.
  5. Place the mixture in a piping bag fitted with a plain nozzle and pipe out rounds of the mixture on the rice paper, allowing room between each one for the biscuits to expand during cooking.
  6. Then top each one either with a flaked almond or else half a candied cherry.
  7. Now bake the biscuits for about 25-30 minutes or until they are tinged a light golden brown.
  8. Leave them to cool then strip off the rice paper surrounding each biscuit, or else remove them from the paper.
  9. Store them in an airtight tin as soon as they have cooled if you like to eat them crisp or, if you prefer them a bit chewy, leave them overnight before storing in the tin.
• Almond Torte

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• Almost Pasta Primavera Recipe

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• Amaretti (Italy)

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• Amaretti Biscotti

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• Amaretto Cheesecake

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• Anise Biscuits

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• Anton’s Fig & Date Ricotta Cake

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• Apple and Sweet Potato Casserole

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• Apple Tart

  

   

   Apple Tart 

  Torta tat-Tuffieħ 

  Ingredients

  sweet shortcrust pastry.  See Marmurat Tart 

  600g apples

  120g brown sugar

  grated lemon rind

  cinnamon

  cloves

  200g sultanas

  1 egg beaten

  Method

  1. Prepare the pastry.
  2. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick baking dish with it.  If possible use a loose bottomed tin.  This will make it easier to remove the cooked tart.  If you will be using baking paper, it will be easier if before lining the tin you wet it slightly.
  3. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.
  4. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.  Prick the pastry a few times with a fork on the bottom and sides.
  5. Core, peel and slice the apples according to your taste.
  6. Put them in a mixing bowl.  Add sugar, cinnamon, cloves, lemon rind and sultanas. Mix well.
  7. Preheat the oven 180⁰C/Gas Mark 4.
  8. Fill the baking dish with the apple mixture.  Moisten the edges of the pastry with a little water.  You can completely cover the top with the remaining pastry or else cut the pastry in strips and form a grid with them.  Seal well and trim the edges of the tart.
  9. Make some slits in the top and brush with beaten egg and bake for around 50 minutes in the preheated oven, till the pastry becomes a golden colour.
• Apricot Flapjack Tart

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• Apulian Sautéed Mushrooms and Spinach

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• Artichoke Hearts with Lemon

   

   

   

   

  Artichoke Hearts with Lemon

  Qlub tal-qaqoċċ bil-lumi 

  Ingredients

  4 globe artichokes

  olive oil

  chopped parsley

  lemon juice and zest

  Method

  1. Remove all the outside leaves from the artichokes.
  2. Wash them and cut in two.  Place them in a saucepan with the lemon juice and zest.
  3. Cover with water, add parsley and boil.  Continue cooking until cooked.