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Jekk Joghgobkom 16.12.17

PEAR AND CHESTNUT PIE

Serves 8

Ingredients

5-6 small ripe pears

Juice of 1 lemon

110g caster sugar

400g – 500g puff pastry

200g cooked chestnuts

60g caster sugar

60g soft unsalted butter

1 large egg

1 large egg yolk

2 tsp milk

1 heaped tbsp icing sugar

 

Method

-          Preheat the oven to 200C/Gas6; peel the pears and cut them in half; remove the cores then place the halves in a roasting tin; pour over the lemon juice and toss the pears in it so they are well coated, add the sugar and toss again; bake on the top shelf of the preheated oven for 35 minutes, turning them halfway through until the pears are soft and caramelised around the edges

-          Transfer the cooked pears to a plate and leave to cool; remove the puff pastry from the fridge to soften for about 5 minutes

-          To make the chestnut puree, remove 10 whole chestnuts from the pact and set aside. Place the remaining chestnuts in a food processor with the caster sugar and blend for 1 minute until finely ground; add the butter and the egg and blend until well combined; set aside in the fridge

-          Cut the pastry in half and roll out half of it and place on a baking sheet; roll out the other half until it is about 2.5cm wider, then fold it in half along its length, without applying any pressure and put in the fridge; beat together the egg yolk and milk; brush some of the egg yolk and milk mixture all over the pastry on the baking sheet then spread the chestnut mixture over the centre of the pastry, leaving a 2cm space all the way round

-          Leaving a little space at each end, place the pear halves, head to tail, on top of the chestnut mixture; place one of the reserved chestnuts between each pear half; remove the folded pastry from the fridge and make incisions every 5mm or so along the folded edge, leaving a 2cm strip around the other edges

-          Unfold the pastry then drape it over a rolling pin and place it over the pear and chestnut rectangle, lightly press the edges together to seal the pastry well; brush evenly with the beaten egg yolk and milk then bake for 25 minutes in the preheated oven, dust with the icing sugar and return to the oven for 10 minutes until glazed and golden; serve hot, warm or cold

 

PUDINA BIL-LANGAS U QASTAN

Ghal 8 persuni

5-6 langasiet zghar

Meraq ta’lummija

110g zokkor fin

400g-500g ghagina sfuljurata

200g qastan imsajjar

60g zokkor fin

60g butir mhux mieah, artab

Bajda kbira

Isfar ta’bajda kbira

2 kuccarini halib

Mgharfa mburgata icing sugar

 

-          Sahhan il-forn ghal 200C/Gas6; qaxxar il-langas u qattghhom fi tnejn; nehhilhom iz-zerriegha u poggihom go dixx tal-forn; roxx il-meraq tal-lummija fuqhom u hallathom sew biex ikunu miksijja kollha bil-lumi; zid iz-zokkor erga hallat sew; sajjarhom gol-forn ghal 35 minuta fl-ixkaffa ta’ fuq; ghaqlibhom wara li jkun ghadda nofs il-hin; ikunu saru meta jirtabu u t-truf jikaramelizzaw

-          Poggi l-langas fuq platt u hallihom jikshu; nehhi l-ghagina minn gol-fridge biex tirtab ftit ghal madwar 5 minuti

-          Biex taghmel il-puree tal-qastan, warrab 10 qastniet u poggi l-kumplament go food processor flimkien maz-zokkor; farrak ghal madwar minuta sakemm isiru frak; zid il-butir u l-bajda u hallat sew; poggi t-tahlita fil-fridge

-          Aqta’l-ghagina fi tnejn; iftah nofsha u poggiha fuq pjanca tal-forn; iftah in-nofs l-iehor sakemm tkun madwar 2.5cm ikbar mil-ohra; itwija fi tnejn minghajr ma’tafghasha u poggiha fil-fridge; habbat flimkien l-isfar tal-bajda u l-halib; idlek l-ghagina ta’ fuq il-pjanca, kollha bi ftit mit-tahlita tal-bajda u halib; ifrex it-tahlita tal-qastan fuq l-ghagina u halli spazju ta’2cm mad-dawra kollha

-          Halli ftit spazju fit-truf u poggi l-langas wahda hdejn l-ohra fuq it-tahlita tal-qastan; poggi l-qastan li warrabt bejn kull nofs tal-langas; ohrog minn gol-fridge in-nofs tal-ghagina li fadal u aqta’talli mit-tul kollu fejn hi mitwijja u halli bordura ta’2cm madwar ix-xifer

-          Poggi l-ghagina fuq lembuba u poggiha fuq il-langas ul-qastan; ghafas it-truf bil-mod biex tissigilla l-ghagina; idlek bit-tahlita tal-bajd u halib u sajjar ghal 25minuta, ohrog minn gol-forn, roxx l-icing sugar fil-wicc u kompli sajjar ghal 10 minuti ohra sakemm tihmar; servi shuna jew kiesha.

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