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Jekk Joghgobkom 10.01.2018

RED PEPPER AND GORGONZOLA TERRINES

 

Serves 4

Ingredients

4 large roasted red peppers or from a jar

8-10 large, grilled slices aubergine

250g gorgonzola

5 tbsp crème fraiche

Balsamic glaze and fresh basil to decorate

 

Method

-          Line 4 small pudding basins with clingfilm; then line them first with the roasted peppers and then with the aubergines

-          Mash the cheese and crème fraiche together in a bowl and divide between the basins

-          Cover with clingfilm and chill overnight; to serve, upturn them onto serving plates and drizzle over the balsamic glaze and scatter the basil leaves on top; serve with crusty bread

 

PUDINI BIL-BZAR AHMAR U GORGONZOLA

 

Tohrog 4 pudini

4 bzariet homor imsajra fil-forn jew minn vazett

8-10 slajsis kbar, mixwijien tal-brungil,

250g gorgonzola

5 imgharef crème fraiche

Krema tal-hal balsamiku u weraq tal-habaq biex izzejjen

 

-          Iksi 4 forom tal-pudini zghar bil-clingfilm, imbaghad iksihom l-ewwel bil-bzar ahmar imbaghad bis-slajsis tal-brungil

-          Ghaffeg flimkien il-gobon u l-crème fraiche go skutella u qassam bejn il-forom

-          Ghatti bil-clingfilm u poggi gol-fridge ghal matul il-lejl; biex is-servi ohroghom fuq il-platti li s-servi fihom u roxx il-hal fil-wicc; zejjen bil-weraq tal-habaq u servi bil-hobs mixwi

 

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