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Jekk Joghgobkom 21.12.2019

GLUTEN FREE MINCMEAT TART

Serves 6

Ingredients

225g gluten free plain flour blend

½ tsp xanthan gum

60g sunflower spread

60g vegetable shortening

350g mincemeat

A little oat or rice milk

For the topping

75ag gluten free plain flour blend

¼ tsp bicarbonate of soda

75g light brown soft sugar

50g gluten free oats

75g sunflower spread

 

Method

-          Preheat the oven to 190C/Gas5; for the pastry, place the flour, xanthan gum, sunflower spread and vegetable fat in a food processor and pulse until the mixture is the consistency of breadcrumbs; add 2-3 tablespoons of cold water, one at a time, pulsing as you go, until the mixture begins to pull together; add the sugar and pulse until combined, then turn into a large mixing bowl and bring together into a ball; knead for a few minutes until smooth and elastic to touch, then wrap the pastry in clingfilm and pop it in the fridge to rest

-          For the topping, sift the flour and bicarbonate of soda into a large mixing bowl, then stir in the sugar, oats and a small pinch of salt; add the spread and using your fingers, rub it in to the flour until you have soft clumps of a crumble-like mixture

-          Remove the pastry from the fridge, shape into a ball and lay between two large pieces of clingfilm, roll it out to about 4mm thick, then peel off the uppermost layer of clingfilm and turn the pastry into a 23cm loose-bottomed tart tin; remove the clingfilm and gently press the pastry into the tin, pressing together any cracks or gaps that may appear with your fingertips

-          Spoon the mincemeat into the case, spreading it evenly over the pastry using the back of the spoon; crumble the topping evenly over the mincemeat so it is all covered; then using a pastry brush, lightly brush the pastry with the milk and bake for 35-40 minutes or until the topping is a deep gold colour and the pastry is cooked through; leave the tart to cool in the tin on a wire rack for 10 minutes before serving

 

TORTA TAL-MINCEMEAT MINGHAJR GLUTEN

Ghal 6 persuni

225g dqiq minghajr gluten

½ kuccarina xanthan gum

60g sunflower spread

60g vegetable shortening

350g mincemeat

Ftit halib tal-hafur jew tar-ross

Ghal-wicc

75g dqiq minghajr gluten

¼ ta’kuccarina bikarbonat tas-sodju

75g zokkor ismar artab

50g hafur minghajr gluten

75g sunflower spread

 

-          Sahhan il-forn ghal 190C/Gass5; biex taghmel l-ghagina, poggi id-dqiq, il-xantham gum, is-sunflower spread u l-vegetable fat fi processor tal-ikel u farrak sakemm it-tahlita issir qisha frak tal-hobz; zid 2-3 imgharef ilma kiesah; zidhom wahda, wahda u uza l-pulse ma’kull wahda sakemm l-ghagina tibda taghqad; zid iz-zokkor u kompli ghafas il-pulse sakemm jaghqad kollox; aqleb it-tahlita fi skutella kbira u fformaha f’ballun; ghagen ghal ftit minuti sakemm l-ghagina tinhass lixxa u elastika; gerbeb l-ghagina fil-clingfilm u poggiha fil-fridge beix tistrieh

-          Ghall-wicc, gharbel id-dqiq u l-bikarbonat tas-sodju f’kontenitur kbir; zid iz-zokkor, il-hafur u ponta melh; zid l-ispread u b’subghajk dahhal kollox fid-dqiq sakemm ikollok tahlita b’capep rotob

-          Ohrog l-ghagina mill-fridge, iffurmaha f’ballun u poggiha bejn zewg saffi kbar ta’clingfilm; iftahha f’saff ohxon 4mm u wara li tnehhi s-saff ta’fuq tal-clingfilm, aqlibha f’turtiera ta’23cm bil-qiegh jinqala’; nehhi l-clingfilm u ghafas l-ghagina fit-turtiera; jekk ikollha xi toqob jew ticrit, ghalaqhom b’subghajk

-          Poggi l-mincemeat fuq l-ghagina u ferrxu b’wara tal-imgharfa b’mod uniformi; ferrex it-tahlita taz-zokkor u l-hafur li tkun ippreparajt fuq il-mincemeat u iksi kullimkien; b’pinzell idlek hafif l-ghagina bil-halib u ahmi ghal 35-40 minuta jew sakemm il-wicc jiehu kulur dehbi u l-ghagina ssir sewwa; halli t-torta fit turtiera ghal ghaxar minuti u servi

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