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Jekk Joghgobkom 02.11.2019

SPINACH AND FETA QUICHE WITH A POLENTA CRUST

Serves 8

Ingredients

100g (peeled weight) squash cubes

150g polenta

25g butter

75g parmesan

6 large eggs

2 tsp vegetable oil

1 red onion, sliced

150g spinach

100g feta cheese, crumbled

100ml milk

200ml double cream

 

Method

-          Preheat the oven to 180C/Gas4; grease and line a 23cm springform tin; fill a medium saucepan to a depth of 1cm salted boiling water, add the squash, cover and cook for 5-7 minutes until tender; drain any excess water then blend with an electric blender; set aside

-          Pour the polenta into a saucepan with 600ml salted boiling water and put over a medium heat, cook whisking constantly for 2 minutes until the water has been absorbed and the polenta is thick; add the squash puree and continue whisking for 6 minutes until the mixture is very thick and sticky; remove from the heat and stir in the butter, parmesan and one of the eggs

-          Transfer the polenta mix to the tin and spread out , flattening it out at the base and leaving a higher level of the mixture around the edges; leave to cool for a few minutes, then, using a spatula, press the mixture up the sides of the pan; bake for 30 minutes until the crust is dry

-          Heat the oil in a large frying pan, add the onion and sweat for 2-3 minutes until translucent; add the spinach and cook for a few minutes until the spinach has wilted; if necessary, drain pressing down to remove any excess moisture

-          Beat the remaining eggs in a large bowl, add the spinach, onion, feta, milk and cream; season to taste then pour into the tart case; bake for 35-40 minutes until set (you may need to cover with foil for the final 5 minutes of cooking if it’s getting too brown). Allow to cool in the tin for 15 minutes then remove from the tin and allow to cool for a further 15 minutes before serving

 

QUICHE BL-ISPINACI, FETA BIL-QOXRA TAL-POLENTA

Ghal 8 persuni

100g (piz bla qoxra) dadi tal-isquash

150g polenta

25g butir

75g parmiggan

6 bajdiet kbar

2 kuccarini zejt vegetali

Basla hamra mqatta’fi slices

150g spinaci

100g gobon feta, mfarrak

100ml halib

200ml krema doppja

 

-          Sahhan il-forn ghal 180C/Gas4; idlek u iksi forma tal-kejk tal-molla ta’23cm; poggi 1cm ilma mielah jaghli, go borma, zid l-isquash, ghatti u sajjar ghal 5-7 minuti sakemm jirtabb; nehhi l-ilma zejjed u farrak go food processor; poggi f’genb

-          Poggi l-polenta go borma flimkien ma 600ml ilma mielah jaghli u poggi fuq nar medju, sajjar filwaqt li thawwad il-hin kollu bil-whisk, ghal 2 minuti sakemm l-ilma jkun inxtorob kollu u l-polenta tghaqad; zid il-  puree tal-isquash u kompli habbat bil-whisk ghal 6 minuti sakemm it-tahlita taghqad u ssir twahhal; nehhi minn fuq in-nar u zid il-butir, il-parmiggan u wahda mill-bajdiet

-          Poggi l-polenta gol-forma u ifrixha; ghamilha catta fil-qiegh u halli l-gnub iktar gholjien; halliha tiksah ghal ftit minuti, mbaghad ghafas it-tahlita tal-polenta l-fuq, fuq il-gnub tal-forma; sajjar ghal 30 minuta sakemm il-qoxra tinxef

-          Sahhan iz-zejt go tagen kbir, zid il-basla u sajjar ghal 2-3 minuti sakemm issir trasparenti; zid l-ispinaci u sajjar ghal ftit minuti sakemm titbil l-ispinaci; jekk ikun hemm bzon, nehhi l-ilma zejjed mitt-tahlita billi taghfasha b’idejk

-          Habbat il-bajd li fadal, go skutella kbira, zid l-ispinaci u l-basla, il-feta, il-halib u l-krema; hawwar ghal gosti tieghek imbaghad ferragh ghal gol-forma tal-polenta; sajjar ghal 35-40 minuta sakemm taghqad (ghandek mnejn ikollok bzonn taghtti l-wicc b’bicca foil jekk tara li qieghed jinharaq); halliha tiksah gol forma ghal 15 il-minuta imbaghad nehhi minn gol-forma u halliha tiksah ghal 15 il-minuta ohra qabel mas-servi.

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