brochure newsletter

Jekk Joghgobkom 11.11.17

NUT ROAST WITH CRANBERRIES

Serves 4

Ingredients

150g cashew nuts

150g hazelnuts

125g cooked chestnuts

3 tbsp sunflower oil

2 onions finely chopped

2 celery stalks, finely chopped

100g breadcrumbs

100g cranberries

20 sage leaves, chopped

2 sprigs thyme, chopped

4 sprigs parsley chopped

Salt and freshly ground black pepper

Juice of 1 lemon

2 eggs, beaten

200g spinach

200g goats’ cheese

 

Method

-          Preheat the oven to 180C/Gas 6; grease a 450g loaf tin; put the cashew nuts, hazelnuts and chestnuts into a dry frying pan and toast them over a moderate heat until the nuts are lightly browned

-          Put all the nuts into a food processor and pulse to coarsely chop them

-          Heat the oil in the pan and gently cook the onions and celery until soft; add the garlic, cook for another 2 minutes, then stir in the breadcrumbs; remove the pan from the heat

-          Put the onion mixture into a large bowl, add the nuts, cranberries and herbs; season with salt and pepper, then stir in the lemon juice and the eggs

-          Wash the spinach, then cook it in just the water clinging to the leaves for a few minutes until wilted; drain, then squeeze out any excess liquid

-          Spoon half the nut mixture into the loaf tin, pressing it down with the back of a spoon. Add the spinach, then spread the goats’ cheese on top of the spinach; spoon the remaining nut mixture on top

-          Pack the mixture down firmly and bake in the oven for around 30-40 minutes; leave the loaf to cool a little in the tin before turning out and serving

 

FORMA TAL-LEWZ U CRANBERRIES FIL-FORN

Ghal 4 persuni

150g anakardji – cashew nuts

150g gellewz

125g qastan imsajjar

3 imgharef zejt tal-girasol

2 basliet imqattaghin irqiq

2 bsaten tal-karfus, imqattaghin irqiq

100g frak tal-hobz

100g cranberries

20 werqa tas-salvja mqattaghin

2 frieghi tas-saghtar imqattaghin

4 frieghi tat-tursin imqattaghin

Melh u bzar midhun frisk

Meraq ta’lummija

2 bajdiet imhabbta

200g spinaci

200g gobon tal-moghoz

 

-          Sahhan il-forn ghal 180C/Gas 6; idlek forma tal-hobz ta’450g; poggi l-cashew nuts, il-gellewez u l-qastan go tagen nixef u nkaljhom ghal ftit minuti sakemm jihmaru

-          Poggi l-lewz kollu go food processor u farrak

-          Sahhan iz-zejt go tagen u sajjar bil-mod il-basal u l-karfus; zid it-tewm u kompli sajjar ghal 2 minuti ohra, imbaghad hallat il-frak tal-hobz ma’kollox; nehhi minn fuq in-nar

-          Poggi t-tahlita tal-basal go skutella kbira, zid il-lewz, il-cranberries u l-hxejjex aromatici; hawwar bil-melh u bzar; imbaghad zid il-meraq tal-lumi u l-bajd

-          Ahsel l-ispinaci u sajjarha fl-ilma taghha stess ghal ftit minuti sakemm tidbil; saffiha u ghasar l-ilma kollu zejjed minn go fiha

-          Poggi nofs it-tahlita tal-lewz gol-forma tal-hobz u ghafas l-isfel; ifrex l-ispinaci u l-gobon fil-wicc; poggi l-kumplament tat-tahlita fuq kollox u ghafas sew l-isfel

-          Sajjar gol forn imsahhan ghal madwar 30-40 minuti; halli l-forma tiksah ftit gol-landa qabel ma’tohrogha

 

image caption

image caption