riċetti minn vol. 1 għawdex - magromagro.com.mt/images/downlodablefiles/v1.pdf · merħba welcome...

riċetti minngħawdex

vol. 1

gozitan recipes

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merħbawelcome

WEIGHTS & MEASURES

WEIGHT

10g ¼oz15g ½oz25g 1 oz50g 1¾oz75g 2¾oz100g 3½oz150g 5½oz200g 7oz225g 8oz

VOLUME

1.25ml ¼ teaspoon2.5ml ½ teaspoon5ml 1 teaspoon15ml 1 tablespoon150ml ¼ pint300ml ½ pint600ml 1 pint1ltr 1¾ pints1.2ltr 2 pints

MEASUREMENT

5mm ¼ inch1cm ½ inch2cm ¾ inch2.5cm 1 inch5cm 2 inches10cm 4 inches15cm 6 inches20cm 8 inches25cm 10 inches

OVEN TEMPERATURES

CELSIUS FAHRENHEIT GAS DESCRIPTION110ºC 225ºF ¼ Cool140ºC 275ºF 1 Very Low150ºC 300ºF 2 Very Low170ºC 325ºF 3 Low180ºC 350ºF 4 Moderate190ºC 375ºF 5 Moderate/Hot200ºC 400ºF 6 Hot220ºC 425ºF 7 Hot230ºC 455ºF 8 Very Hot

for fan assisted ovens reduce temperatures by 20ºC

®

Dak li dari kien magħruf bħala l-kċina fqira, illum huwa meqjus bħala ikel sustanzjuż u ġenwin ta’ bosta riċetti Maltin u Għawdxin

What used to be know as ‘Cucina povera’, poor man’s dinner, is today the basis of a healthy Mediterranean diet.

Maltese Specialities

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All rights reserved. No part of this publication may be reproduced or transmitted in any form without the prior permission of the publisher.Text and design copyright: © Magro Brothers (Foods) Limited, Xewkija - Gozo Malta - 2011 - www.magro.com.mt

L-għan ta’ dan il-ktieb tar-riċetti huwa li jagħti spinta lil tradizzjonijiet u drawwiet tal-kċina tradizzjonali Maltija.

Għand Magro Brothers, aħna nemmnu bis-sħiħ fil-folklor u l-wirt gastronomiku tagħna. Għal ħafna snin stinkajna biex nibnu sensiela ta` prodotti li jagħmluna kburin għax joffru kwalità għolja u togħmiet bnini u differenti. Eżempji bħall-kunserva THREE HILLS, prodotti friski tad-delì THREE HILLS, it-tadam tal-MAYOR u l-irkotta u l-ġibniet tal-ĦANINI, huma kollha xhieda tal-wirt kulinari ta` gżiritna.

Ir-riċetti li jinsabu f’dan il-ktieb jinkludu wkoll informazzjoni dwar il-valuri ta’ nutrizzjoni, pass ieħor fl-impenn tagħna li noħolqu prodotti li huma tajbin għas-saħħa u sustanzjuzi. L-informazzjoni mogħtija hija applikabbli għall-ingredjenti u użin mogħti fir-riċetti – bidla fl-ingredjenti bla dubju ġġib tibdil fit-tabella tas-sustanzi f’kull porzjon.

Nittamaw illi tieħu gost tuża dan il-ktieb u taqsam it-togħma bnina ta’ dawn ir-riċetti mal-għeżież tiegħek.

The aim of this recipe book is to revive the traditions and customs of Maltese, homemade cuisine.

At Magro Brothers, we strongly believe in the folklore of our gastronomic inheritance. For years we have strived to build up a basket of products that not only make us proud but also ensure quality and diversification.

Our products, such as THREE HILLS BRAND Kunserva and fresh Deli products, MAYOR Tomato Pulp and Juice, and ĦANINI’S range of Ġibniet (we named them just the way we Gozitan pronounce the word!) are reminiscent of our island’s culinary heritage.

The recipes enclosed in this book also include nutritional information values, another step towards our commitment to creating products that are healthy and nutritious. The information given is applicable to the ingredients and weights given in the recipes - a change in the ingredients will obviously change the nutrition table per serving.

We hope that you will enjoy using this book and share the great taste of these recipes with your loved ones.

antipast għawdxigozitan antipasto platter

Dan il-platt tipikament sajfi jagħmel parti kbira mid-dieta Mediterranja - frisk, bnin u ġenwin!

This typical summer platter gives evidence to our fresh, healthy and nutritious Mediterranean diet!

Ingredjenti

tewma ħadra friska mqatta’ 3 tadamiet friski mqattgħin2 mgħaref żejt taż-żebbuġa2 x 220g Three Hills Deli’ Fażola bit-Tewm1 x 225g Three Hills Deli’ Bigilla8 Three Hills Deli’ Żebbuġ Mimli4 Three Hills Deli’ Tadam Imqadded bil-Ħabaq2 mgħaref kappar2 Ħanini Ġibniet Friski4 Ħanini Ġibniet tal-Bżar2 Ħanini Ġibniet Nixfinborża gallett4 kisriet ħobż tal-Malti (70g il-waħda)tursina friska mqatta’ fina3 mgħaref Three Hills Kunserva għal mal-ħobżftit bżar

Metodu

Fi skutella, qatta’ t-tewma ħadra friska, flimkien mat-tadam u ħallat maż-żejt taż-żebbuġa. Qatta’ kollox u servi fuq platt. Żejjen bit-tursina friska. Itfa’ ftit bżar u servi.Dan il-platt idealment jiġi servut qabel l-ikla prinċipali jew għal xi festin.

Ingredients

fresh garlic, finely chopped3 fresh tomatoes, sliced2 tablespoons olive oil2 x 220g Three Hills Deli’ Butter Beans with Fresh Garlic1 x 225g Three Hills Deli’ Broad Bean & Parsley Dip8 Three Hills Deli’ Stuffed Olives with Tuna and Anchovies4 Three Hills Deli’ Sun-dried Tomatoes with Basil2 tablespoons capers2 Ħanini Fresh Cheeselets4 Ħanini Mature Peppered Cheeselets2 Ħanini Mature White Cheeseletspacket of galletti - water biscuits4 slices hard crust Maltese bread (70g each slice)fresh parsley, finely chopped3 tablespoons Three Hills Kunserva to spread on the breadfresh ground pepper

Method

In a bowl, place the chopped garlic with the fresh tomatoes and olive oil and mix well. Prepare all the ingredients and present on a platter. Garnish with parsley. Season to taste. This plate is normally served before the main meal or as a party platter.

Dan il-platt jinżel għasel ma’ biċċa ħobż tal-Malti bil-Kunserva

tat-Three HillsCrunchy Maltese

bread with Three Hills Kunserva served with

this dish just makes your mouth water!

Għal 6 PersuniServes 6

NutritionalInformationper Serving

Calories 741kcal

Carbohydrate 68.3g

Sugars 11.2g

Fat 39.5g

Għal 4 Persuni

Serves 4


kusksu bil-fulbean & pasta soup

Ingredjenti

mgħarfa żejt2 basliet imqattgħin2 sinniet tewm imqattgħin f’biċċiet żgħar2 mgħaref Three Hills Kunserva3 litri ilma4 patatiet imqaxxrin u maqsumin f’erbgħa300g ful aħdar2 karrotti mqattgħin biċċietftit bżar u melħ4 Ħanini Ġibniet Friski200g kusksu

Metodu

Saħħan iz-żejt ġo borma u qalli l-basla u t-tewma sakemm jiħmaru ftit. Żid il-kunserva tat-Three Hills u l-ilma. Ħalli jagħli u itfa’ l-patata, l-ful u l-karrotti, kif ukoll ftit melħ u bżar. Kompli sajjar fuq nar moderat għal 30 minuta. Itfa’ l-Ġibniet Friski tal-Ħanini u ftit wara itfa’ l-kusku ġol-borma, ħawwad sew u għatti. Sajjar għal 10 minuti u servi sħun.

Din is-soppa tradizzjonalment tissajjar fiż-żmien ir-randan, meta l-ful ikun fl-istaġun. Il-ġbejniet huma popolari ħafna fil-kċina għawdxija.

Traditionally this wholesome soup is cooked during lent when broad beans are in season. The fresh cheeselets

are commonly used in Gozitan cooking.

Ingredients

1 tablespoon cooking oil2 onions, chopped2 garlic cloves, finely chopped2 tablespoons Three Hills Kunserva3 litres water4 potatoes, peeled and quartered300g broad beans2 carrots, choppedsalt and pepper4 Ħanini Fresh Cheeselets200g kusksu (small pasta balls)

Method

In a pot, gently heat the oil and fry the onions and garlic until golden. Add the Three Hills Kunserva and the water. Once the water boils, add the potatoes, carrots and the broad beans. Season to taste. Cook on moderate heat for around 30 minutes. Add Ħanini’s Fresh Cheeselets followed by the kusksu pasta. Stir well and continue simmering for a further 10 minutes or until the pasta has cooked. Serve warm.

Għall-platt aktar bnin ipprova

l-Kunserva tat-Three Hills mingħajr Melħ Miżjud jew b’anqas

zokkor.

Calories 746kcal

Carbohydrate 117.5g

Sugars 14.3g

Fat 12.5g

For a healthier option, substitute

the traditional Three Hills Kunserva with the

No Salt Added or Less Sugar Added varieties


Ingredjenti150g għads 4 litri ilmamgħarfa żejt2 mgħaref Three Hills Kunserva 300g pastard imqatta’300g kaboċċi mqattgħin200g qara ħamra mqatta’basla mqatta’200g ġidra żgħira mqatta’2 karrotti mqattgħin400g qara bagħlija mqatta’400g qatgħat majjal tal-koxxa 4 Ħanini Ġibniet Friski ftit bżar u melħ30g Ħanini Ġibniet Nixfin maħkuka

Metodu

Xarrab l-għads mill-ġurnata ta’ qabel fi ftit ilma fietel. L-għada, imla borma b’ 4 litri ilma u magħha żid l-għads imħallat li tkun xarrabt. Itfa’ l-imgħarfa żejt u l-Kunserva tat-Three Hills. Ħalli fuq nar għoli għal madwar nofs siegħa. Wara, itfa l-ħaxix imqatta’ u l-majjal. Ħalli fuq nar għoli sakemm tagħli u wara ħalli l-ħaxix itektek fuq nar baxx għal madwar siegħa. Żid il-Ġibniet Friski tal-Ħanini u ħalli għal nofs siegħa oħra. Żid il-melħ u l-bżar u servi sħun bi ftit Ħanini Ġibniet Nixfin maħkukin.

Ingredients150g lentils4 litres watertablespoon cooking oil2 tbs Three Hills Kunserva300g cauliflower, chopped300g white cabbage, chopped200g pumpkin, chopped1 onion, chopped200g turnip, peeled and chopped2 carrots, chopped400g marrow, chopped400g sliced pork shank4 Ħanini Fresh Cheeseletssalt and pepper30g Ħanini Mature White Cheeselets, grated

Method

Soak the lentils overnight in luke warm water. Fill a deep pot with the water, add the soaked lentils, the cooking oil and Three Hills Kunserva. Bring to the boil. Add all the vegetables and pork and simmer for around an hour. Add the Fresh Ħanini Cheeselets and continue cooking for another 30 minutes. Season to taste and serve with grated Ħanini Mature White Cheeselets.

Jekk trid tagħmel dan il-platt

veġetarjan, elimina l-majjal mir-riċetta.

This recipe is also delicious as a

vegetarian dish if you eliminate the pork

from the ingredients.

kawlatapork & vegetable soup

Il-kawlata tinżel għasel, ma’ kisra ħobż tqarmeċ fil-ġranet kesħin tax-xitwa. L-Għawdxin normalment iservu s-soppa għaliha u

wara jservu l-laħam bħala t-tieni platt.This soup is delicious, served with crunchy oven-baked bread during the

cold winter months. Gozitans normally serve the soup on its own and the meat served separately as a main course.

Għal 6 Persuni

Serves 6

Calories 657 kcal

Carbohydrate 76.6g

Sugars 16.7g

Fat 23.4g


Ingredjenti

2 basliet imqattgħin fini2 tewmiet ħodor imqattgħin roti jew 6 rjus tewm mgħarfa żejt taż-żebbuġaftit merqtux frisk mqatta’ finftit ħabaq frisk imqatta’ finftit nagħniegħ frisk imqatta’ fin400g bott Mayor Pelati mgħarfa Three Hills Kunservaħut għall-aljotta (approx 600g)dada tal-ħut2 litri ilma4 patatiet żgħar imqaxxrin u sħaħmelħ u bżar

Metodu

Ġo borma, qalli l-basla u t-tewm fiż-żejt taż-żebbuga u wara żid il-ħxejjex, il-Pelati Mayor, il-Kunserva tat-Three Hills, il-ħut u l-istokk. Itfa’ l-patata u ħalli jtektek għal madwar 45 minuti sakemm il-ħut ikun sar. Tista’ sservi ftit ross mgħolli ma’ l-aljotta.

Ingredients

2 onions, finely chopped2 fresh garlic cloves1 tablespoon olive oilfresh marjoram, finely cutfresh basil, finely cutfresh mint, finely cut400g can Mayor Pelati1 tablespoon Three Hills Kunserva600g small, bony fishfish stock cube2 litres water4 small whole potatoes, peeledsalt and pepper

Method

In a pot, shallow fry the onion and garlic in olive oil until golden. Add the water, fresh herbs, Mayor Pelati, Three Hills Kunserva, the fish and fish stock cube. Add the potatoes and simmer for around 45 minutes or until fish is tender and comes off the bone easily. You can serve this soup with some boiled rice.

Poġġi l-ħut ġo filoxx (net) biex tkun tista’

toħroġhom mill-borma faċilment u

tneħħi x-xewk

Put the fish inside a mesh so that you can

extract them from the pot and remove the

bones easily

aljottafish soup

L-aljotta tradizzjonalment kienet tissajjar nhar ta’ Ġimgħa, meta l-laħam ma kienx permess. Kull tip ta’ ħut żgħir bix-xewk jista’

jintuża għal din ir-riċetta.Traditionally this fish soup was consumed on Fridays when the eating of

meat was forbidden. All kinds of small bony fish can be used for this dish.

Għal 4 Persuni

Serves 4

Calories 276kcal

Carbohydrate 44.1g

Sugars 8.0g

Fat 8.1g


Ingredjenti2 mgħaref żejt2 basliet imqattgħin fini4 sinniet tewm imqattgħin żgħar400g ikkappuljat tal-majjal u ċangadada tat-tiġieġ ma’ 100ml ilma fietelnofs kuċċarina karinofs kuċċarina mixed spice410g bott Mayor Zalza Bolognese400g Mayor Provista Sugu3 mgħaref Three Hills Kunserva400g imqarrun4 bajdiet imħabbtin2 Ħanini Ġibniet Nixfin maħkukinftit melħ u bżar

MetoduĠo taġen, qalli l-basal u t-tewm u wara ftit żid l-ikkappuljat. Kif il-laħam jibdel il-kulur, żid id-dada, il-kari u l-mixed spice. Hekk kif il-laħam isir sewwa, żid l-Mayor Zalza Bolognese u l-Mayor Provista Sugu u ħawwad sew. Żid 3 mgħaref Kunserva Three Hills u ħalli j t e k t e k għal madwar 10 minuti. Sadanittant għalli l-għaġin u x’ħin isir, ħallat l-għaġin imsoffi mat-taħlita tal-laħam. Żid il-bajd imħabbat mal-għaġin u ferrex il-Ġibniet Nixfin maħkukin tal-Ħanini ma’ ftit melħ u bżar għall-gosti tiegħek. Itfa’ l-għaġin f’reċipjent u sajjar għal madwar 60 minuta f’temperatura ta’ madwar 225ºC, sakemm l-għaġin tal-wiċċ jibda jiħmar. Servi ma’ ftit ieħor ġibniet maħkukin.

Ingredients2 tablespoons oil2 onions, finely chopped4 garlic cloves, finely cut 400g pork and beef mincechicken stock cube dissolved in 100ml warm waterhalf teaspoon curry powderhalf teaspoon mixed spice410g can Mayor Zalza Bolognese400g Mayor Provista Sugu3 tablespoons Three Hills Kunserva400g macaroni pasta4 eggs, beaten2 Ħanini Mature White Cheeselets, gratedsalt and pepper

MethodIn a pan, shallow fry the onion and garlic until golden. After add the mince. When the mince starts turning brown, add the stock cube, curry powder and mixed spice. When the mince is thoroughly cooked, add the Mayor Zalza Bolognese and Mayor Provista Sugu and stir into the meat. Add the Three Hills Kunserva and simmer for around 10 minutes. Meanwhile, boil the pasta according to the packet’s instructions, strain and mix with the meat sauce. Add the beaten eggs and grated Ħanini Mature White Cheeselets. Season to taste. Place the mixture in a greased oven dish and cook for around 60 minutes at 225ºC or until the top of the pasta is crispy. Serve with some more grated cheese on top.

imqarrun il-fornbaked pasta

Dan il-platt tipikament Għawdxi kien normalment jibda l-ikla ta’ nofs in-nhar tal-Ħadd u mhux l-ewwel darba li kien joħloq ġlied bejn

it-tfal għal min se jieħu l-aktar għaġin maħruq u jqarmeċ!This typical Gozitan dish was very often the start of Sunday’s lunch and

frequently the start of children’s squabbles as to who will get the top, crispy, crunchy pasta!

Għal 6 Persuni

Serves 6

Calories 710kcal

Carbohydrate 71.0g

Sugars 12.0g

Fat 30.3g


għaġin bil-ġibniet u r-rukolapasta with gozitan cheeselets and rucola

Għalkemm dan il-platt mhux tradizzjonali, huwa appetituż ħafna, speċjalment fis-sajf meta r-rukola tkun fl-istaġun.

Although this is not a traditional dish, it is nonetheless delicious especially during the summer months when

rucola is in season.


Calories 811kcal

Carbohydrate 72.4g

Sugars 9.5g

Fat 45.8g

Ingredjenti

280g għaġin rigatoni3 mgħaref żejt taż-żebbuġatewma mqatta’120g Three Hills Deli’ Tadam Imqadded bil-Ħabaq, imqatta’ f’biċċiet żgħar195g vażett Three Hills Stukku taż-Żebbuġ 2 Ħanini Ġibniet tal-Bżar imqatta’ f’biċċiet żgħar250g Ħanini Irkotta, mgħaffġa200g rukola mqatta’ f’biċċiet40g pine nuts mixwijinftit bżar u melħ

Metodu

F’borma, għalli l-għaġin, skond l-istruzz-jonijiet ta’ fuq il-pakkett. F’ taġen, saħħan iż-żejt taż-żebbuġa u qalli t-tewma. Żid it-tadam imqadded tat-Three Hills Deli’ imqatta’ f’biċċiet żgħar u l-iStukku taż-Żebbuġ ma’ ftit misħun mill-borma ta’ l-għaġin. Saffi l-għaġin mill-misħun u żidu fit-taġen mat-toqlija. Żid il-ġobon imqatta’ f’biċċiet żgħar u l-irkotta tal-Ħanini, ir-rukola u l-pine nuts. Itfa’ ftit bżar u melħ u servi.

Ingredients

280g pasta, rigatoni3 tablespoons olive oilgarlic clove, chopped120g Three Hills Deli’ Sun-dried Tomatoes with Basil, finely chopped195g Three Hills Olive Stukku2 Ħanini Mature Peppered Cheeselets, chopped250g Ħanini Ircotta, mashed200g rucola, roughly chopped40g toasted pine nutssalt and pepper

Method

Boil the pasta according to the packet’s directions. In a pan, heat the olive oil and fry the garlic. Add the Three Hills Deli’ Sun-dried Tomatoes with Basil and the Three Hills Olive Stukku with a little warm water from the pasta pot. Drain the pasta and add to the mixture in the pan. Add the Ħanini Mature Peppered Cheeselets and the Ħanini Irkotta, the rucola and pine nuts. Season to taste and serve.

Dan il-platt jista’ jittiekel ukoll

kiesaħ This dish may also be served cold


Il-pastard kien jitkabbar minn bosta familji Għawdxin u għalhekk insibu ħafna riċetti bil-pastard speċjalment fix-xhur tax-xitwa.

Most Gozitan families grew their own cauliflower at home so the versatility of the vegetable is evident in the different recipes created,

especially in the cold winter months.

Għal 4 Persuni

Serves 4

Calories 445kcal

Carbohydrate 61.5g

Sugars 11.7g

Fat 14.6g

għaġin il-forn bil-pastardbaked pasta with cauliflower

Ingredjenti

225g għaġin rigatoni225g pastard imqatta’ f’biċċietmgħarfa żejt2 basliet mqattgħin żgħartewma200g tadam żgħir, frisk2x185g Ħanini Peppered Spreadable Cheese200ml ħalib xkumat3 imgħaref ġobon maħkukMetodu

Saħħan l-forn b’temperatura ta’ 200°C/Gas 6. Għalli l-għaġin skond l-istruzzjonjiet ta’ fuq il-pakkett. Qatta l-pastard f’biċċiet żgħar u għallihom f’borma separata. Sadanittant qalli l-basla, it-tewma u t-tadam fiż-żejt. Saffi l-għaġin u ħallat mat-toqlija. Poġġi t-taħlita f’reċipjent. Ġo taġen separat, ħallat l-ispreading cheese mal-ħalib sakemm l-ispreading cheese jirtab u żid fuq l-għaġin. Ferrex il-ġobon maħkuk fil-wiċċ u aħmi għal madwar 25 minuta.

Ingredients

225g pasta, rigatoni225g cauliflower, chopped1 tablespoon oil2 onions, finely choppedgarlic clove200g cherry tomatoes 2 x 185g Ħanini Peppered Spreadable Cheese200ml skimmed milk3 tablespoons grated cheese

Method

Heat the oven at 200°C/Gas 6. Boil the pasta according to the packet’s directions. In a pot boil the cauliflower. Meanwhile fry the onion, garlic and cherry tomatoes in the oil. Drain the pasta and mix well with the tomato mixture and drained cauliflower. Place in a greased baking dish. In a pan, mix the Ħanini Peppered Spreadable Cheese with the milk until the cheese spread softens. Pour over the pasta in the dish. Sprinkle the grated cheese over the top and bake in the oven for around 25 minutes.

Jekk trid tista’ żżid il-bacon

mat-taħlita qabel taħmi

As an alternative you may also add bacon bits to the

dish

froġa tarjafried pasta omelette

Din il-froġa hija popolari ħafna mat-tfal u ideali għal xi piknik jew għal ħdejn il-baħar. Faċli ħafna biex tagħmilha u normalment

tinqasam f’slices bħal biċċa kejk. This omelette is very popular with children and is ideal for picnics or

days at the beach. It is very easy to prepare and is normally served in slices.


Ingredjenti400g tarja250g Ħanini Irkotta mgħaffġa2 bajdiet imħabbtin sewftit bżar u melħponn tursin imqatta’2 Ħanini Ġibniet Nixfin maħkuka

Metodu

F’borma għalli l-għaġin skond l-istruzzjonijiet ta’ fuq il-pakkett. Għaffeġ l-Irkotta tal-Ħanini u ħallat sew mal-bajd imħabbat. X’ħin l-għagin isir, saffi u poġġi ġo taġen u itfa’ t-taħlita tal-bajd u l-Irkotta. Żid ftit melħ u bżar, ftit tursin imqatta’ u l-Ġibniet Nixfin tal-Ħanini. Xħin it-toqlija tal-bajd u tarja tkun kważi lesta, aqleb ta’ taħt fuq. Servi sħuna jew kiesħa.

Ingredients400g angel hair pasta250g Ħanini Irkotta, mashed2 eggs, beatensalt and pepperhandful of roughly chopped parsley 2 Ħanini Mature White Cheeselets, grated

Method

Boil the pasta according to the packet’s directions. Mix thoroughly the Ħanini Irkotta with the beaten eggs. Drain the pasta and mix well with the ricotta and egg mixture. Pour into a greased pan, season to taste, add the parsley and the grated Ħanini Mature White Cheeselets. When the mixture on the pan side turns golden, flip over and continue cooking until the pan side turns golden too. May be served hot or cold.

Bħala alternattiva tista’ żżid ukoll

bott Mayor Sliced Mushrooms mat-

taħlitaAs an alternative

recipe you may also try adding a

can of Mayor Sliced Mushrooms to the

mixture

Għal 4 Persuni

Serves 4

Calories 418kcal

Carbohydrate 36.4g

Sugars 5.0g

Fat 20.1g

torta tal-ġobon u l-fulgozitan cheeselets & bean pie

Fil-kċina Għawdxija din it-torta ssir bil-ġbejniet friski filwaqt li f’Malta din it-torta ssir bl-irkotta. Kif jgħidu hemm baħar

jaqsam lil gżejjer... u dan ma jonqosx fit-togħma ta’ din it-torta!In Gozo, this pie is still done using fresh cheeselets unlike in Malta where

fresh ricotta is used. Like the two islands, miles apart... this is also reflected in the taste of this pie!


Ingredjenti400g għagina shortcrust*6 Ħanini Ġibniet Friski, mgħaffġinpatata mqatta’ biċċiet żgħar2 bajdiet sħaħ friski imħabbtinmelħ u bżar250g ful frisk imqaxxar miż-żewġ qoxriet60g passolina2 Ħanini Ġibniet Nixfin maħkukin

* Għall- għaġina shortcrust:

250g dqiq plejn100g marġerinaftit ilma

MetoduAħmi l-forn b’temperatura ta’ 200°C. Idlek turtiera bi ftit marġerina. Iftaħ l-għaġina fuq ftit dqiq, gerbibha fuq lembuba u qiegħdha ġo turtiera bil-mod. Ġo skutella separata, b’ furketta, għaffeġ il-Ġibniet Friski tal-Ħanini. Żid il-patata mqatta’ żgħira, il-bajd, il-bżar u ħawwad flimkien. Fl-aħħar itfa’ l-ful, il-passolina u l-ġobon niexef maħkuk tal-Ħanini. Poġġi t-taħlita tal-ġobon fuq l-għaġina ġot-turtiera. Wara, iftaħ biċċa għaġina oħra ftit akbar mill-qies tal-għatu tat-turtiera. Poġġi fuq il-mili tat-torta, aqta’ t-truf u agħfas it-truf tal-għaġina b’furketta. Dellek il-wiċċ tat-torta bi ftit bajd jew ħalib u aqta’ ftit sinjali fuq l-għaġina. Aħmi t-torta għal madwar 50 minuta. Itfa’ ftit bżar u melħ u servi.

Ingredients400g shortcrust pastry*6 Ħanini Fresh Cheeselets, mashedpotato cut into small pieces2 eggs, beatensalt and pepper250g broad beans, peeled from outer and inner skin60g raisins2 grated Ħanini Mature White Cheeselets

*For the shortcrust pastry:

250g plain flour100g margarinewater, as necessary

MethodHeat the oven at 200°C. Grease a round oven dish with margarine. Roll out part of the dough, leaving enough pastry to cover the top. Even out the dough, roll onto a rolling pin and open it over the greased dish to line the bottom. In a separate bowl, mash the Ħanini Fresh Cheeselets, add the potato, eggs, salt & pepper and mix well together. Continue by adding the broad beans, raisins and Ħanini Mature White grated Cheeselets. Pour the mixture over the dough-lined dish. Roll out the remaining dough and cover the dish. Press the edges of the pie with the tines of a fork. Brush the top of the pie with egg or milk and score the dough with fine slits. Bake for around 50 minutes and serve.

As an alternative, you may add a can of

Mayor Processed Peas instead of the beans

Minflok il-ful tista’ tagħmel bott Piżelli

tal-Mayor

Għal 4 Persuni

Serves 4

Calories 794kcal

Carbohydrate 80.2g

Sugars 16.6g

Fat 38.8g

ftira għawdxijagozitan pizza


Ir-riċetta tal-ftira Għawdxija li normalment insibu għall-bejgħ tkun bil-patata , basal, tadam frisk u nċova... hawn taħt

issibu verżjoni differenti!The conventional Gozitan ftira (open pie) is normally found with

potatoes, onions, fresh tomatoes and anchovies... below is a different version of the norm!

Ingredjenti

400g għaġina tal-ħobż (jew tal-pizza)magħrfa Three Hills Brand Kunserva200g Mayor Kapunata120g tonn taż-żejt tewma ħadra mqatta’ zgħira2 biċċiet inċova2 Ħanini Ġibniet Nixfin maħkukinftit bżar u melħ

Metodu

Saħħan il-forn b’temperatura ta’ 200°C. Idlek turtiera bi ftit żejt. Iftaħ l-għagina fuq ftit dqiq u poġġiha fuq it-turtiera li taqbeż ’l barra mix-xifer tat-turtiera. Ħallat il-Three Hills Brand Kunserva mal-Kapunata tal-Mayor, u ferrex fuq l-għaġina. Żid it-tonn taż-żejt, tewma ħadra mqatta’ rqiqa u ftit ġobon maħkuk. Żid ftit bżar u melħ għall-gosti tiegħek. Itni it-truf ta’ l-għaġina għal fuq il-mili. Sajjar għal madwar 45 minuta, jew sakemm l-għaġina tieħu l-kulur.

Ingredients

400g bread or pizza dough1 tablespoon Three Hills Brand Kunserva200g Mayor Caponata120g tuna chunks in olive oilfresh green garlic clove, finely chopped2 anchovy fillets2 Ħanini Mature White Cheeselets, gratedsalt and pepper

Method

Heat the oven at 200°C. Grease a round oven dish with oil. Roll out the dough on some flour and line the oven dish, leaving the edges further out than the rim of the dish. Mix the Three Hills Brand Kunserva with the Mayor Caponata and pour the mixture over the dough. Add the tuna, garlic, anchovy and the grated Ħanini Mature White Cheeselets. Season to taste. Fold over the edges of the dough over the filling. Bake for around 45 minutes or until the pastry turns golden.

Din il-ftira tista’ żżidilha l-ingredjenti

friski wkoll, bħal biċċiet tal-brunġiel, bżar aħdar, basal u

tadam frisk

This open pie may also be garnished

with fresh ingredients such as cubed

aubergines, sliced green peppers or

diced fresh tomaotes

Għal 4 Persuni

Serves 4

Calories 528kcal

Carbohydrate 76.4g

Sugars 4.8g

Fat 15.4g

stuffat tal-pastardcauliflower stew

Il-pastard bikri li nsibu għall-bejgħ ikun f’Novembru u jgħidulu “tal-qaddisin

kollha” u dak li nsibu f’Diċembru jgħidulu “tal-Milied”. Il-pastard li jiġi aktar tard,

f’Marzu u April, jgħidulu “tal-fjuri”.

The first cauliflower of the season found in November is called “all-saints cauliflower, that

of December is called “Christmas cauliflower” and the ones that come later,

in March and April, are called “flower cauliflowers”.


Ingredjenti

2 basliet imqaxxrin2 karrotti mqaxxrintewma ħadra friska mqatta’ rotimgħarfa żejt taż-żebbuġa3 mgħaref Three Hills Kunservadada għal maz-zlazi f’ 150ml ilma fietel1 litru ilma fietel8 patatiet imqattgħin f’biċċiet kbar600g pastarda mqatta’f’biċċiet żgħar300g bott Mayor Piżelli6 bajdiet6 Ħanini Ġibniet Friskiftit bżar u melħ

Metodu

Qatta’ l-basla, il-karrotti u t-tewma. Saħħan iż-żejt u żid l-ingredjenti mqattgħin u qalli għal ftit. Żid il-Kunserva, id-dada taz-zalza u l-ilma fietel mat-toqlija. Ħalli jagħli għal madwar 20 minuta. Żid il-patata u wara ftit żid ukoll il-pastarda mqatta’ biċċiet żgħar. X’ħin jagħli, baxxi n-nar u ħalli jtektek għal madwar 30 minuta. Itfa’ l-Ġibniet Friski tal-Ħanini, l-piżelli tal-Mayor u l-bajd u ħalli jtektek sakemm tara li l-bajd ikun ibbies. Servi ma’ ftit ħobż.

Ingredients

2 onions, peeled2 carrots, peeledfresh garlic, cut in thin rings1 tablespoon olive oil3 tablespoons Three Hills Kunserva1 gravy cube dissolved in 150ml warm water1 litre warm water8 potatoes, roughly cubed600g cauliflower cut into florets300g can Mayor Processed Peas6 eggs6 Ħanini Fresh Gozitan Cheeseletssalt and pepper to taste

Method

Chop the onions, carrots and fresh garlic. Heat the olive oil in a pan, add the chopped vegetables and fry till onion softens. Add the Three Hills Kunserva, the gravy cube and warm water to the mixture. When the water starts boiling, add the potatoes and the cauliflower florets. Simmer for around 30 minutes. Add the Ħanini Fresh Cheeselets, the can of Mayor Processed Peas and the eggs and continue simmering until the eggs are set. Serve with crunchy local bread.

Jekk iżżid ftit meraq tal-lumi meta tkun

qed tgħalli l-pastard, dawn jibqgħu bojod

Adding lemon juice to the boiling water

of the cauliflower will keep the florets white

Għal 6 Persuni

Serves 6

Calories 406kcal

Carbohydrate 38.3g

Sugars 9.9g

Fat 21.5g


Ingredjentimgħarfa żejt5 Ħanini Ġibniet Nixfin maħkukatewma ħadra mqatta’ finatursina mqatta’ fina2 bajdiet friski mħabbta 4 werqiet spinaċi friski4 biċċiet rqaq laħam taċ-ċanga ftit bżar u melħ

Għaz-zalzabasla kbira mqatta’ żgħira2 karrotti mqattgħin f’roti żgħartewma ħadra mqatta’ 410g bott Mayor Zalza Bolognesenofs mgħarfa Three Hills Kunserva200g bott Mayor Mushrooms Sliced200ml ilma300g bott Mayor Piżelli ftit bżar u melħ

MetoduĠo skutella, poġġi l-ġobon Ħanini maħkuk, it-tewma, it-tursin u l-bajd imħabbat u ħawwad sew flimkien. Iftaħ iċ-ċanga fejn xulxin u ifrex werqa spinaċi fuq kull waħda u qassam il-mili fuqhom. Agħlaq il-laħam u ehmeż b’toothpick. Qalli l-braġjoli f’taġen fond mikxuf, sakemm il-braġjoli jiħmaru. Qalleb kultant. Neħħi l-braġjoli u ġot-taġen qalli l-basla, karrotti u tewma u ħalli jtektek għal madwar 5 minuti. Erġa’ itfa’ l-braġjoli u żid il-Mayor Zalza Bolognese, it-Three Hills Kunserva, il-Mayor Sliced Mushrooms u ħalli jtektek għal 45 minuta. Żid l-ilma ftit ftit sabiex ma jixxuttax. Fl-aħħar żid il-Mayor Piżelli, il-melħ u l-bżar. Servi sħun ma’ patata msajra skond il-gosti tiegħek.

Ingredients1 tablespoon vegetable oil5 Ħanini Mature White Cheeselets, gratedfresh garlic, finely choppedparsley, finely chopped2 eggs, beaten 4 fresh spinach leaves4 thinly sliced beef salt and pepper to taste

For the sauce1 large onion, chopped2 carrots, slicedfresh garlic, finely chopped410g can Mayor Zalza Bolognese Saucehalf tablespoon Three Hills Kunserva200g can Mayor Mushrooms Sliced200ml water300g can Mayor Processed Peas salt and pepper to taste

MethodIn a bowl mix the grated Ħanini Cheeselets, fresh garlic, parsley and beaten eggs. Roll out the beef slices and place a spinach leaf on each slice. Spread out the filling over them. Roll the beef slices and close with toothpicks. Fry the beef rolls in a deep pan rolling over until they brown. Remove from the pan and fry the onion, carrots and garlic and simmer for around 5 minutes. Place the beef in the pan and add the Mayor Zalza Bolognese Sauce, Three Hills Kunserva, Mayor Sliced Mushrooms and allow to simmer for 45 minutes. Gradually add the water making sure that the sauce does not dry up. Add the Mayor Processed Peas and season to taste. Serve hot with potatoes cooked to your liking.

Sawwat il-laħam b’ martell tal-kċina jew lembuba biex

il-braġioli jiġu aktar tarja fis-sajran

Beat the meat with a mallet or rolling pin

so as to tenderise the beef whilst cooking

Għal 4 Persuni

Serves 4

Calories 632kcal

Carbohydrate 24.3g

Sugars 14.7g

Fat 38.0g

braġjolibeef olives

Dan il-platt delizjuż jittektek fuq in-nar biex it-togħma tal-laħam toħroġ fi z-zalza u l-laħam jiġi tari ħafna.

This delicious dish is slow cooked to create a full-flavoured, tender meat stew.

fenek moqlifried rabbit in gravy

Tul iż-żmien, il-fenek ġie msajjar b’ ħafna modi, hawnhekk qed nuru riċetta popolari, imsajra bil-mod u mħawra bi ħwawar tradizzjonali.

Over the years, the Maltese rabbit has been cooked in a variety of ways.Here we are showing a popular slow-cooked recipe,

infused with traditional local herbs.


Ingredjenti

fenek sħiħ imqatta’ biċċiet (approx 850g)300ml inbid aħmar3 mgħaref żejt 4 werqiet rand2 basliet imqattgħin 4 sinniet tewm sħaħ1 karotta, mqatta’ roti435g bott Mayor PiżelliMelħ u bżarMetodu

Qatta’ l-fenek f’porzjonijiet u mmarinah ġo l-inbid għall-inqas sagħtejn qabel it-tisjir. Meta tiġi biex issajjar il-fenek, saħħan iż-żejt ġo taġen u itfa’ l-fenek u l-weraq tar-rand. Ħallih itektek għal madwar 30 minuta. Żid il-basal u t-tewm u xħin ikunu kważi saru żid il-karrotti u itfa’ l-inbid li tkun immarinajt il-laħam ġo fih. Ħalli l-laħam itektek għal iktar minn siegħa fuq nar baxx ħafna. Fl-aħħar 5 minuti, żid il-piżelli Mayor u ftit melħ u bżar. Servi ma’ patata skond il-gosti tiegħek.

Ingredients

1 whole rabbit portioned (approx 850g)300ml red table wine3 tablespoons oil4 bay leaves2 onions, chopped4 whole garlic cloves1 carrot, sliced435g can Mayor Processed Peassalt and pepper

Method

Marinate the rabbit in the red wine for at least 2 hours. Remove the rabbit from the marinade and put aside. Heat the oil in a pan and add the rabbit pieces and bay leaves, turning over to brown. Add the onion and garlic and when cooked add the carrot and the marinade. Simmer for around an hour on very low heat. At the end of the cooking time, add the Mayor Processed Peas and season to taste. Serve with potatoes to your liking.

Qabel ma tpoġġi l-fenek fl-inbid,

laħalħu fil-ħall aħmar biex b’hekk toħroġlu

t-togħma u isirlek aktar tari fis-sajran

Before marinating the rabbit in wine,

wash the rabbit with red wine vinegar to enhance its flavour

and make it more tender when cooking

Għal 4 Persuni

Serves 4

Calories 378kcal

Carbohydrate 19.1g

Sugars 6.3g

Fat 16.0g


Ingredjenti800g lampuki mqattgħin f’porzjonijiet50g smid4 mgħaref żejt taż-żebbuġabżar u melħ lumija magħsura

Għaz-zalzabasla mqaxxra u mqatta’ 2 sinniet tewm imqattgħinmgħarfa Three Hills Kunserva400g bott Mayor Polpa 100g żebbuġ iswed tal-għadma30g mgħarfa kapparħabaq mqatta’ żgħirnagħniegħa mqatta’ żgħiradada għal mal-ħut ġo 100ml ilma fietelftit bżar

MetoduSaħħan taġen sew u wara żid iż-żejt. Sadanittant, gerbeb l-lampuki mqattgħin minn ġos-smid u qalli fit-taġen. Żid il-bżar u melħ u ftit meraq tal-lumija. Qalli sakemm jiħmaru.Ġo borma, saħħan iż-żejt u qalli l-basla u t-tewma sakemm jiħmaru. Żid il-Kunserva tat-Three Hills, il-Polpa Mayor u l-istokk tal-ħut, u ħalli jtektek għal ftit ħin. Wara itfa’ ż-żebbuġ, il-kappar, il-ħabqa u n-nagħniegħa. Servi sħun maz-zalza.

Ingredients800g lampuki, cut into portions50g semolina4 tablespoons olive oilsalt and pepperjuice of one lemon

For the Sauce1 onion, chopped2 garlic cloves, chopped1 tablespoon, Three Hills Kunserva400g can Mayor Tomato Pulp 100g whole black olives with stone30g capersbasil, finely choppedmint, finely choppedfish stock cube dissolved in 100ml warm waterfreshly ground pepper

MethodHeat the oil in a pan. Meanwhile, roll the lampuki fillets in the semolina and fry in the heated oil. Season to taste and add the lemon juice. Fry until brown on both sides.In a pot, heat a little oil and fry the onion and garlic. Add the Three Hills Kunserva the Mayor Tomato Pulp and fish stock, and simmer for 5 minutes. Add the olives, capers, basil and mint. Serve hot with the sauce.

il-lampuka hija ħuta versatili ħafna. Tista

tuża’ fit-torot, mal- patata l-forn, mixwija

fil-lumi jew nejja mmarinata fil-ħal u

t-tewm

lampuki are very versatile fish to cook. They make delicious pies or baked in the oven with potatoes,

grilled in lemon juice or even marinated raw in vinegar and

garlic

Għal 4 Persuni

Serves 4

Calories 399kcal

Carbohydrate 18.4g

Sugars 5.8g

Fat 17.6g

lampuki moqlijafried lampuki

dan il-platt komuni ħafna f’Settembru meta l-lampuki jkunu fiż-żmienhom... tista’ xxomm ir-riħa tal-baħar meta taqlihom friski!

this dish is very popular in September when lampuki are in season... you can actually savour the smell of the Mediterranean sea

when frying fresh lampuki!

klamari mimlijastuffed calamari

Il-klamari ta’ madwar xtutna huma iżgħar u aktar tarjin minn dawk ta’ pajjiżi oħra.

The calamari caught locally are small and very tender in comparison to other nieghbouring countries .


Ingredjenti600g klamari żgħar mgħarfa żejt taż-żebbuġa2 basliettewma friskamgħarfa Three Hills Kunserva 400g bott Mayor Polpa100ml inbid abjadnofs dada għal mal-ħut go 100ml ilma fietel100g żebbuġ iswed bl-għadmaftit ħabaqftit nagħniegħftit bżar

Għall-mili225g Three Hills Deli’ Dipp tat-Tonn100g frak tal-ħobżftit tursinftit bżar

Metodu

Naddaf il-klamari u ġo skutella, ħallat l-ingredjenti kollha tal-mili u imla l-klamari b’din it-taħlita. Agħlaq it-truf tal-klamari b’ toothpick. Ġo borma, saħħan iż-żejt taż-żebbuġa u qalli ftit il-klamari. Żid il-basla u t-tewma mqatta’, it-Three Hills Kunserva u l-Mayor Polpa u l-inbid. Żid l-istokk tal-ħut, iż-żebbuġ, il-ħwawar u ftit bżar għall-gosti tiegħek. Ħalli jtektek għal madwar 30 minuta.

Ingredients600g calamari 1 tablespoon olive oil2 onions, choppedfresh garlic, finely chopped1 tablespoon Three Hills Kunserva 400g can Mayor Tomato Pulp100ml white winehalf a fish stock cube dissolved in 100ml warm water100g whole black olives with stonebasilmintpepper

For the filling225g Three Hills Deli’ Tuna Dip with Anchovies100g breadcrumbsparsleypepper

MethodClean the calamari. In a bowl mix together the filling ingredients and stuff the calamari with the mixture, closing them with toothpicks. In a pan, heat the olive oil and gently fry the calamari. Add the chopped onion and garlic, the Three Hills Kunserva, the Mayor Tomato Pulp and the wine and simmer for 5 minutes. Add the rest of the ingredients and season with pepper to taste. Simmer for around 30 minutes.

Meta tixtri l-klamari għażel dawk li jkunu żgħar għax il-laħam tagħhom ikun aktar

teneru

When buyingcalamari choose the smaller

variety as they will be more tender to cook


Calories 545kcal

Carbohydrate 31.2g

Sugars 8.0g

Fat 27.7g

sfineġ tal-bakkaljawcod fritters

Il-bakkaljaw kien jinqabad fil-ħarifa u jiġi ppreservat għall-ġranet kesħin tax-xitwa meta s-sajjieda ma kinux jistgħu joħorġu jistadu.

Salted cod was preserved when caught, in the autumn months, to be used throughout winter when it was impossible to catch fish.


Ingredjenti

700g bakkaljaw300ml ilma200g dqiq self raisingtewma ħadra mqatta’ finatursina mqatta’ finaftit bżar 2 mgħaref żejt taż-żebbuġa

Għaz-zalza1 mgħarfa żejt taż-żebbuġabasla kbira, imqatta’ rqiqa410g bott Zalza Maltese tal-Mayor100g żebbuġ iswed bl-għadma30g kapparħabqa friska mqatta’nagħniegħa friska mqatta’

MetoduQatta’ l-bakkaljaw u xarrbu fl-ilma mil-lejl ta’ qabel ma tkun se ssajru. L-għada, għalli l-ħut f’borma għal madwar 30 minuta. Sadanittant, ġo borma, saħħan iż-żejt u qalli l-basla sakemm tirtab. Żid il-Mayor Zalza Maltese u ħalli jtektek għal 3 minuti. Wara itfa’ ż-żebbuġ, il-kappar, il-ħabqa u n-nagħniegħa. Ġo recipjent separat, agħrbel id-dqiq u żid it-tewm, it-tursin, l-ilma u l-bżar u ħawwad sew sakemm it-taħlita tirtab u ssir likwida. Saħħan iż-żejt taż-żebbuġa, għaddi l-ħut minn ġot-taħlita u qalli sakemm jiħmaru. Servi l-ħut u z-zalza ma’ ftit patata u ħaxix għall-gosti tiegħek.

Ingredients

700g salted cod300ml water200g self raising flourfresh garlic, finely choppedfresh parsely, finely choppedpepper2 tablespoons olive oil

For the sauce

1 tablespoons olive oil1 large onion, finely chopped410g can Mayor Zalza Maltese100g whole black olives with stone30g capersfresh basil, choppedfresh mint, chopped

Method

Cut the salted cod into portions and soak in water overnight. Boil the fish in boiling water for around 30 minutes and remove from the pot. Meanwhile, in another pot, heat the oil and fry the onion and garlic until brown. Add the Mayor Zalza Maltese and simmer for 3 minutes. Add the olives, capers, basil and mint. In a bowl, sift the flour and add the garlic, parsley, water and pepper and mix thoroughly until the mixture turns into a batter. Heat the olive oil, coat the cod with the batter and fry until both sides turn brown. Serve the fish with the sauce, vegetables and potatoes.

Dawn l-isfineġ tista’ tiffurmhom fi blalen

żgħar u sservihom f’xi party ma’ dipp

pikkanti jew bl-aljoli

These fritters may also be served at

parties formed as balls and served with

a picquant sauce or aioli

Għal 6 Persuni

Serves 6

Calories 567kcal

Carbohydrate 33.5g

Sugars 5.7g

Fat 12.2g

pudina bl-irkotta u t-tuffieħapple & ricotta pudding

L-irkotta tradizzjonalment tintuża f’ħafna deżerti. Biex tagħmel xi ħaġa differenti tista’ żżejjen bi frott li ssib fl-istaġun jew bi

krema friska.Ricotta is traditionally used in many dessert recipes. As a variation of

this recipe you may use any seasonal fruits or fresh cream as topping.


Ingredjenti

1kg tuffieħ imqaxxar u mqatta’ f’biċċiet żgħar4 bajdiet, misfuqa150g zokkor, abjadkuċċarina melħmeraq ta’ nofs lumijalumija maħkuka 550g Ħanini Irkotta Ħelwa125g smidmgħarfa baking powder ftit marġerina biex iddellek ir-reċipjenti

Metodu

Saħħan il-forn 200°C, 400°F, gas 6. Ħabbat l-abjad tal-bajd sakemm ittella’ xkuma. Żid ftit melħ u meraq tal-lumi u ħabbat sew. Fi skutella separata, ħallat l-isfar tal-bajd maz-zokkor u l-qxur tal-lumija. Ħawwad sew flimkien u wara żid il-Ħanini Irkotta Ħelwa, is-smid u l-baking powder. Wara żid l-ixkuma tal-bajd u fl-aħħar żid it-tuffieħ. Dellek reċipjenti żgħar bi ftit marġerina u itfa’ t-taħlita fir-reċipjenti. Aħmi għal 40 minuta. Servi sħuna ma’ ftit frott skond il-gosti tiegħek, jew ma’ xi krema.

Ingredients

1kg apples, peeled and chopped in small pieces4 eggs, separated150g white sugarteaspoon saltjuice of half a lemonzest of one lemon550g Ħanini Sweet Irkotta125g semolinatablespoon baking powder margarine to grease dish

Method

Heat the oven at a temperature of 200°C, 400°F, gas mark 6. Beat the egg whites until they peak. Add the salt and lemon juice and mix well. In a separate bowl, mix the egg yolks with the sugar and lemon zest. Mix well together until all the ingredients are amalgamated. Add the Ħanini Sweet Ricotta, semolina and baking powder. Add the beaten egg whites and finally the apples. Grease a small baking dish with the margarine and pour the mixture in the dish. Bake for around 40 minutes. Serve hot with seasonal fruits or fresh cream to your liking.

Għal deżerta individwali tista’ tuża’ bowls żgħar, dejjem tidlikhom qabel bil-

marġerina

This recipe can also be served in individual

ramekins, which need to be greased with

margarine before filling.

Għal 6 Persuni

Serves 6

Calories 400kcal

Carbohydrate 57.1g

Sugars 34.7g

Fat 12.0g

NutritionalInformationper Cannol

Calories 250kcal

Carbohydrate 29.9g

Sugars 16.0g

Fat 10.8g

kannoli bl-irkottaricotta-filled cannoli

Il-kannoli tal-irkotta minn dejjem kienu deżerta speċjali għal wara xi ikla tal-okkażjoni. Il-kannoli vojta kienu jinqlew fiż-żejt u fit-

taħlita kienu jżidu ftit vermut għall-kulur u t-togħma. This dessert has always been a family favourite especially after special

occasion dinners. The tubes were fried and a little vermouth was added to the mixture for taste and colour.

Ingredjenti

25g konfettura25g biċċiet taċ-ċikkulata550g Ħanini Irkotta ħelwa25g karawett imfarrak 25g icing sugar 12 kannoli kbar (issibhom lesti)

Metodu

Żid il-biċċiet taċ-ċikkulata u l-konfettura mal-Ħanini Irkotta Ħelwa, skond il-gosti tiegħek. Itfa’ t-taħlita f’piping bag u imla’ l-kannoli. Bill it-truf tal-kannoli fil-karawett imfarrak. Ferrex l-icing sugar fuq il-kannoli u servi ma’ frott tal-gosti tiegħek.

Ingredients

25g candied peel, chopped25g chocolate chips550g Ħanini Sweet Irkotta25g peanuts, crushed25g icing sugar12 cannoli, ready made

Method

Add the candied peel and chocolate chips to the Ħanini Sweet Irkotta and mix well. Put the mixture in a piping bag and fill the cannoli. Coat the ends of the tubes with the crushed peanuts and sift some icing sugar over the tops. May be served on their own or with fresh fruit.

Jekk m’għandekx piping bag tista’ tuża’

borża tal-plastik u taqtalha l-ponta

biex tkun tista’ timla l-kannoli aħjar

If you do not have a piping bag you

can cut off the tip of one of the ends of a plastic bag so as to facilitate filling the

cannoli

Għal 12-il kannol

For 12 cannoli

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