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Jekk Joghgobkom 04.11.17

POTATO, TOMATO AND COURGETTE CAKE

 

Serves 6

Ingredients

1.5kg potatoes, peeled and thickly sliced

3 tbsp olive oil plus extra for drizzling

1 bunch spring onions, trimmed and finely sliced

5 courgettes – about 600g – thinly sliced

4 large eggs beaten with 2 tbsp milk’

1 tbsp fresh mint chopped

10g fresh parsley, chopped

500ml roasted tomato sauce

400g feta cheese with garlic

Salt and freshly ground black pepper

 

Method

-          Line a 24cm springform baking tin, with greased kitchen foil

-          Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes, until just tender, drain in a colander; it doesn’t matter if some slices break but             do try to keep most whole

-          Heat the oil in a large frying pan over a medium heat and saute the spring onions for 2-3 minutes; add the courgettes, turn them in the oil and sprinkle               with a little salt; let them cook for about 6-8 minutes, stirring occasionally; do not let them brown; remove from the pan and set aside to cool on kitchen              paper; add them to the eggs together with the herbs and some seasoning

-          Preheat the oven to 190C/Gas5; use a third of the potatoes to make a layer in the bottom of the baking tin, then spread over half of the tomato sauce,                then half the egg and courgette mixture, then half the feta; repeat the layering process, finishing with a layer of potatoes; drizzle over a little oil, then                cover with foil and push down to make sure the cake is compact; place on a rimmed baking sheet and bake for 40 minutes

-          Uncover, turn the heat up to 200C/Gas6 and cook for another 30 minutes or so, until browned and bubbling; let it stand for 10 minutes, or so before                    turning out and cutting into slices

 

KEJK TAT-PATATA, TADAM U QARABAGHLI

 

Ghal 6 persuni

1.5kg patata, imqaxxra u maqtugha flieli hoxnin

3 imgharef zejt taz-zebbuga u ftit aktar biex troxx

Faxx basal ahdar, imnaddaf u mqatta’rqiq

5 qarabaghliet (madwar 600g) imfella ‘rqiq

4 bajdiet kbar imhabbta ma’2 imgharef halib

Mgharfa naghniegh frisk imqatta’

10g tursin frisk imqatta’

500ml zalza tat-tadam

400g gobon feta bit-tewm

Melh u bzar midhun frisk

 

-          Iksi turtiera tal-molla bil-fojl midluk biz-zejt

-          Sajjar il-patata f’borma kbira bl-ilma bil-melh u ghalli ghal madwar 3-4 minuti sakemm tibda tirtab; saffi mill-ilma f’passatur; ma jimpurtax jekk xi bicciet tal-patata jinqasmu izda pprova halli l-maggor parti shah kemm jista jkun

-          Sahhan iz-zejt f’tagen kbir fuq nar medju u aqli l-basal ghal 2-3 minuti; zid il-qarabaghli, qallibhom fiz-zejt u roxx ftit melh; hallihom isiru ghal madwar 6-8 minuti; hawwad minn hin ghal iehor u thallihomx jiehdu kulur; nehhi mit-tagen u hallihom jibirdu fuq kitchen paper; wara zidhom mat-tahlita tal-bajd flimkien mal-hwawar u ftit bzar u melh

-          Sahhan il-forn ghal 190C/Gas 5; uza’terz mill-patata biex taghmel saff f’qiegh it-turtiera; ferrex nofs iz-zalza tat-tadam, imbaghad nofs it-tahlita tal-bajd u l-qarabaghli u wara nofs il-gobon feta; irrepeti din il-procedura u spicca b’saff patata; roxx ftit zejt u ghatti bil-fojl; ghafas kollox l’isfel biex it-torta tkun kompatta; poggi fuq turtiera bix-xifer u ahmi ghal 40 minuta

-          Nehhi l-fojl u gholli t-temperatura ghal 200C/Gas6 u sajjar ghal madwar 30 minuta ohra sakemm it-torta tibda tiehu l-kulur u tibda tbaqbaq; halliha toqghod ghal madwar 10 minuti; ohrogha mit-turtiera u aqsamha f’porzjonijiet