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Jekk Joghgobkom 25.11.17

SPINACH, PEA AND RICOTTA FRITTATA

Serves 6

Ingredients

350g spinach, fresh or frozen

50g butter

2 cloves garlic, peeled and crushed

Grated nutmeg

8 large eggs lightly beaten and seasoned

150g frozen peas, defrosted

175g ricotta

50g grated parmesan

Roast tomatoes

12 plum tomatoes

4 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp caster sugar

 

Method

-          Preheat the oven to 200C/Gas6; for the roast tomatoes, cut each tomato in half and put them in a single layer in a large roasting tin; drizzle with the oil and balsamic and season; using your hands, mix the tomatoes round so that they are well covered; turn them cut side up and roast for 40-45 minutes sprinkling them with the sugar after 20 minutes; they should be slightly shrunken and caramelised on top

-          For the frittata either defrost the spinach and squeeze out all the water, or if using fresh spinach, rinse it and place in a pan on a low heat; stir until wilted, remove from the pan and when cool enough to handle, squeeze out all the water with your hands; chop it roughly

-          Put the spinach in a frying pan that can go in the oven, with half the butter and the garlic and cook it gently to drive off any moisture and cook the garlic; season with salt and pepper and some grated nutmeg and set aside on a plate

-          Wipe out the pan and melt the rest of the butter in it; add the eggs and leave them over a low heat for about 4 minutes; dot the spinach mixture over the eggs and scatter over the peas and the ricotta; season again and grate some more nutmeg on top, leave for another 4 minutes then scatter the parmesan on top and transfer the frittata to the oven; cook for another 10 minutes or until the frittata is set and the top is pale gold; either slide out on a warm serving plate or serve in the pan with the tomatoes on the side

 

FROGA BL-ISPINACI, PIZELLI U IRKOTTA

 

Ghal 6 persuni

350g spinaci, friska jew tal-friza

50g butir

2 sinniet tewm kbar, imqaxxra u mghaffga

Nove moscata mahkuka

8 bajdiet kbar, imhabbta ftit u mhawra

150g pizelli tal-friza

175g irkotta

50g parmiggan mahkuk

Ghat-tadam fil-forn

12 il-tadama zengulija

4 mgharef zejt taz-zebbuga

2 imgharef hal balsamiku

2 imgharef zokkor fin

 

-          Sahhan il-forn gha 200C/Gas6; biex taghmel it-tadam fil-forn, aqta’t-tadam minn nofs u poggihom f’dixx tal-forn f’saff wiehed; ferrex iz-zejt u l-hal u bzar u melh; uza idejk biex thallat it-tadam sakemm ikunu miksijja kollha biz-zejt u l-hal; poggihom wicchom il-fuq bil-parti maqtuha fil-wicc u sajjarhom ghal 40-45 minuta; roxx iz-zokkor fil-wicc wara 20 minuta; meta jkunu lesti suppost jinxtorbu ftit u jkun ikkaramelizati fil-wicc

-          Ghal froga jekk se tuza spinaci tal-friza, nehhilha s-silg u ghafasa b’idejk biex tnehhilha l-ilma kollu; jekk se tuza l-friska, lahlaha u poggiha go borma fuq nar baxx sakemm titbil; nehhiha minn fuq in-nar u meta tkun Keshet bizzejjed, ghafasa b’idejk biex tnehhilha l-ilma kollu; qattaghha f’bicciet kbar

-          Poggi l-ispinaci go tagen li jidhol fil-forn, ma’nofs il-butir u t-tewm u sajjar bil-mod biex tnehhi l-ilma li fadal mil-ispinaci u biex is-sajjar it-tewm; hawwar bil-melh u bzar u ftit noce moscata mahkuka u poggi fuq platt fil-genb

-          Imsah it-tagen u dewweb il-kumplament tal-butir; zid il-bajd u hallihom fuq nar naxx ghal madwar 4 minuti; poggi l-ispnaci f-bicciet fuq il-bajd u ferrex il-pizelli u l-irkotta fuq kolloz; erga hawwar u idhan ftit noce moskata ohra fil-wicc; halli ghal 4 minuti ohra u ferrex il-parmiggan fil-wicc; poggi l-froga gol-forn u sajjar ghal 10 minuti sakemm tkun ghaqdet u l-wicc jihmar ftit; jew ohrog minn got-tagen fuq platt jew servi minn got-tagen mat-tadam

 

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