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Jekk Joghgobkom 03.02.2018

PRINJOLATA

For one large prinjolata

Ingredients

For the biscuit dough

400g plain flour

Pinch of salt

2 tsp baking powder

100g sugar

2 eggs slightly beaten; plus one egg yolk

 

For the butter icing

150g softened unsalted butter

400g icing sugar

Few drops vanilla essence

2 tbsp warm milk

 

For the frosting

300g caster sugar

½ cup water

3 egg whites

 

100g pine nuts roasted

100g blanched almonds roasted

 

To decorate

1 tbsp halved lightly roasted almonds

1 tbsp lightly roasted pine nuts

Red and green glace’ cherries, halved

Dark melted chocolate

 

Method

For the biscuit dough

-          Preheat oven to 180C/Gas4; butter and lightly flour a baking tray; in a mixing bowl combine the sifted flour, salt, baking powder and sugar; make a well in the centre; add eggs and egg yolk and stir until soft dough forms; if dough is too hard add a little milk; roll out dough to a thickness of 1 cm and spread on a greased baking tray with the aid of your hands; bake for 15 minutes until a pale golden colour; remove from oven, cool slightly and whilst still in the tray cut into small squares; turn the squares over and bake for another 10 minutes until crisp and golden

For the butter icing

-          Mix icing sugar and butter in a big bowl, add a few drops of vanilla essence and using electric beater, beat until very creamy and pale, adding the warm milk a little at a time

For the frosting

-          Combine sugar and water in a small saucepan; stir over low heat until sugar dissolves; simmer uncovered for 5 minutes without stirring; using electric beater beat egg whites in a clean dry bowl until stiff peaks form; slowly pour hot syrup over egg whites beating constantly until icing is thick, glossy and has increased in volume

To assemble prinjolata

-           Slightly crush the biscuits and put into the butter icing mixture then add the 100g pine nuts and 100g blanched almonds; mix thoroughly with a wooden spoon; put this mixture on a serving plate little by little forming a pyramid shape with your hands; cover thickly with the frosting and decorate with halved glace’ cherries, pine nuts, almonds and melted dark chocolate

 

PRINJOLATA

Ghal prinjolata wahda kbira

Ghall- ghagina tal-gallettini

400g dqiq

Ftit melh

2 kuccarini baking powder

100g zokkor

2 bajdiet imhabbtin hafif, u isfar ta’bajda wahda

 

Ghall-krema tal-butir

150g butir mhux mielah, li tkun hallejtu jirtab

400g icing sugar

Ftit qtar essenza tal-vanilja

2 imgharef halib shun

 

Ghall-gelu artab

300g zokkor

Nofs kikkra ilma

l-abjad ta’3 bajdiet

 

100g prinjoi, nkaljati

100g lewz bla qoxra, inkaljati

 

Ghat-tizjin

Mgharfa lews, imqatta’min-nofs u nkaljat hafif

Mgharfa prinjol inkaljat hafif

Konfettura tac-cirasa hamra u hadra maqtugha min-nofs

Ftit cikkulata skura mdewba

 

Ghall-ghagina tal-gallettini

-          Sahhan il-forn sa 180C/Gas4 u idlek tilar tal-forn bil-butir u tfarfira dqiq; hawwad flimkin go skutella id-dqiq li tkun gharbilt, il-melh, il-baking powder u z-zokkor; aghmel hofra fin-nofs, u zid il-bajd u l-isfar tal-bajda; hawwad sakemm tifforma ghagina ratba; zid ftit halib jekk thossha iebsa; iftah l-ghagina hxuna ta’1cm, poggiha fuq il-tilar midluk u sajjarha ghal 15 il minuta sakemm tiehu kulur dehbi hafif; nehhiha mill-forn, halliha tiksah u meta tkun ghadha fit-tilar aqtaghha f’bicciet kwadri zghar; aqleb dawn il-bicciet wicchom l’isfel u sajjarhom ghal 10 minuti ohra sakemm jitqarqcu u jiehdu kulur dehbi

Ghall-krema tal-butir

-          Hallat l-icing sugar u l-butir go skutella mdaqqsa, zid ftit qtar essenza tal-vanilja u uza beater tal-elettriku sakemm it-tahlita ticcara u jkollha konsistenza ta’krema; zid il-halib ftit ftit

Ghall-gelu artab

-          Poggi z-zokkor u l-ilma flimkien f’borma zghira, u sahhan fuq nar baxx sakemm iz-zokkor jinhall; hallih itektek mikxuf ghal 5 minuti minghajr ma thawwad; habbat l-abjad tal-bajd b’beater tal-elettriku go skutella niexfa sakemm jibda jieqaf wahdu; bil-mod, il-mod ferragh it-tahlita shuna ta’zzokkor fuq l-abjad tal-bajd u habbat kontinwament sakemm il-gelu jaghqad, isir ileqq u jzid fil-volum

Biex tifforma l-prinjolata

-          ghaffeg kemm, kemm il-gallettini u zidhom mal-krema tal-butir, imbaghad zid il 100g lewz tal-prinjoli, u 100g lewz bla qoxra; hawwad kollox b’imgharfa tal-injam; Ibda rranga din it-tahlita fuq platt bil-mod, il-mod u b’idjek aghtiha forma ta’piramida; meta tlestiha, ghattiha b’hafna gelu artab u zejjinha b’nofsijiet tal-konfettura tac-cirasa, prinjol, lewz u cikkulata skura mdewba

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