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Jekk Joghgobkom 26.10.2019

APPLE AND CINNAMON PIE

Serves 8

Ingredients

For the pastry

125g cold unsalted butter, diced

250g plain flour, sifted

50g icing sugar, sifted

1 medium egg, beaten

1 tbsp milk

For the filling

2 Pink Lady

6 medium cooking apples

50-75g caster sugar

Juice of ½ lemon

1 tsp ground cinnamon

For the topping

320/375g puff pastry

100g soft unsalted butter

125g caster sugar

1 tbsp ground cinnamon

3 tbsp icing sugar

Juice of ½ lemon

 

Method

-          For the pastry, rub the butter into the flour and icing sugar until crumb-like, then add a pinch of salt, the egg and milk and combine together into a ball of dough; flatten slightly, wrap in clingfilm and rest in the fridge for 30 minutes

-          Peel, core and cut the apples into chunks; put the apples, 50g sugar, lemon juice and cinnamon into a large saucepan; cook over a medium heat, covered for 5-7 minutes, stirring occasionally, until the apples are just breaking up; mix well, the cooking apples should be broken down into a rough sauce consistency and the Pink Ladies still holding some texture; taste and add a bit more sugar if you wish; set aside to cool completely; heat the oven to 200C/Gas6

-          Allow the pastry to soften at room temperature; roll out to fit into a greased, deep, 23cm flan tin; gently press the pastry into the sides, leaving a small overhand then put in the fridge to chill for 15 minutes

-          Roll out the puff pastry; mash together the butter, sugar and cinnamon and a pinch of salt and spread evenly over the pastry; roll up tightly from the long sides, like a swiss roll; place on a lined tray and chill in the freezer for 15 minutes

-          Line the chilled pastry case with baking paper, fill with beans and bake blind for 15 minutes; remove the beans and paper and cook for a further 10 minutes until crisp and lightly golden; trim off the excess pastry

-          Fill with the cooled apple mixture and smooth the top; slice the cinnamon roll into coins 6-7mm thick; lay all over the top of the apples, overlapping very slightly; bake the pie for a further 40 minutes until the topping is risen and crisp; leave to rest for 45 minutes

-          Mix the icing sugar with just enough lemon juice to give a drizzling consistency; drizzle over the pie and serve warm or cold with ice cream or custard

 

TORTA BIT-TUFFIEH U KANNELLA

Ghal 8 persuni

Ghall-ghagina

125g butir mhux mielah, kiesah u mqatta’f’dadi

250g dqiq plain, mgharbul

50g icing sugar, mgharbul

Bajda ta’daqs medju, mhabbta

Mgharfa halib

Ghall-mili

2 tuffiehat tat-tip Pink Lady

6 tuffiehat tat-tisjir, ta’daqs medju

50-75g, zokkor fin

Meraq ta’nofs lummija

Kuccarina trab tal-kannella

Ghall-wicc

320/375g ghagina sfuljurata

100g butir mhuix mielah, artab

125g zokkor fin

Mgharfa trab tal-kannella

3 imgharef icing sugar

Meraq ta’nofs lummija

 

-          Biex taghmel l-ghagina, dahhal il-butir god-dqiq u l-icing sugar sakemm it-tahlita ssir qiesha frak tal-hobz, imbaghad zid ponta melh, il-bajda u l-halib u ghaqqadha biex issir ballun tal-ghagina; iccattja ftit, gerbibha gol-clingfilm u halliha fil-fridge ghal 30 minuta

-          Qaxxar it-tuffieh u nehhilhom iz-zerriegha u qattaghhom f’bicciet kbar; poggihom go borma flimkein ma’50g zokkor, il-meraq tal-lumi u l-kannella u sajjarhom fuq nar medju, moghtijja, ghal madwar 10 minuti, filwaqt li thawwad minn hin ghal iehor, sakemm it-tuffieh jibda jitfarrak; hallat sew; it-tuffieh tat-tisjir isir qiesu zalza u l-Pink Ladies jibqu izjed wieqfa; duq it-tahlita u zid iz-zokkor jekk tixtieq; halli f’genb biex jikshu kompletament

-          Halli l-ghagina tirtab fit-temperatura tal-kamra; iftahha ghad-daqs ta’forma ta’23cm, fonda u midluka; ghafasha bil-mod mal-gnub u halli ftit tiddendel il-barra mill-forma; poggiha gol fridge ghal 15 il-minuta

-          Iftah l-ghagina sfuljurata; ghaffeg flimkien il-butir, iz-zokkor u l-kannella u ponta melh u ifrex it-tahlita fuq l-ghagina; gerbibha minn-naha t-twila, bhal roly poly; poggiha fuq dixx miksi u halliha fil-freezer ghal 15 il-minuta

-          Iksi il-forma tal-ghagina bil-karta tal-forn u imliha bil-fazola; sajjarha ghal 15 il-minuta; nehhi l-karta u l-fazola u kompli sajjar ghal 10 minuti ohra sakemm titbaskat ftit; ghaqta l-ghagina zejda

-          Imla l-forma tal-ghagina bit-tahlita tat-tuffieh u llixxa l-wicc; qatta’ ir-roll tal-kannella fi criki ta 6-7mm; poggihom fil-wicc tat-tuffieh u rikkibhom ftit; sajjar it-torta ghal 40 minuta ohra sakemm il-wicc jghola u jitbaskat; halliha toqghod ghal 45 minuta

-          Hallat l-icing sugar ma bizzejed meraq tal-lumi biex ikollok tahlita li tista troxx fuq it-torta qabel mas-servija shuna jew kiesha mal-gelat jew custard

 

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