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Jekk Joghgobkom 25.01.2020

PEA, MINT AND PASTA SOUP

Serves 4

Ingredients

2 tbsp extra virgin olive oil

2 leeks trimmed, halved and thinly sliced

1 celery heart, trimmed and thinly sliced

600g frozen peas

900ml vegetable stock

Sea salt and black pepper

1 handful mint leaves

120g pesto

50g tiny past stars

Mint leaves, olive oil and parmesan to serve

 

Method

-          Heat the olive oil in a large pan over a medium heat and fry the leeks and celery for 8-10 minutes until softened and lightly coloured, stirring occasionally; stir in the peas and fry for another couple of minutes; add the stock and some seasoning, bring to the boil then simmer for 5 minutes

-          Whiz the contents of the pan with the mint in a blender or processor until smooth, then return to the pan, stir in the pesto and pasta; taste for seasoning; reheat and serve with a drizzle of oil; scatter the parmesan and the mint leaves and some more peas if you wish, on top

 

SOPPA TAL-PIZELLI BIN-NANIEGH U L-GHAGIN

 

Ghal 4 persuni

2 imgharef zejt taz-zebbuga extra vergni

2 kurratit imqattaghin fi slices irqaq

Il-qalba ta’ karfusa, mqatta’fi slices irqaq

600g pizelli tal-friza

900ml stokk tal-haxix

Melh tal-bahar u bzar iswed

Ponn weraq tan-naniegh

120g pesto

50g ghagin forma ta’stillel zghar

Weraq tan-naniegh, zejt taz-zebbuga u parmiggan biex is-servi

 

-          Sahhan iz-zejt go borma kbira fuq nar medju u ghaqli l-kurrat u l-karfus ghal 8-10 minuti, sakemm jirtabu u jiehdu ftit kulur, filwaqt li thawwad minn hin ghal iehor; zid il-pizelli u ghaqli ghal ftit minuti ohra; zid l-istokk u hawwar ftit bil-melh u bzar; halliha tiftah taghli u tektek ghal 5 minuti

-          Farrak is-soppa mal-weraq tan-naniegh, bil-blender jew go food processor sakemm ma jibqax bicciet, imbaghad erga poggi gol-borma, zid il-pesto u l-ghagin; duq biex tara jekk ghadekx bzonn thawwar; erga sahhan is-soppa u servi bi ftit zejt taz-zebbuga; roxx il-parmiggan u l-weraq tan-naniegh u ftit pizelli ohra jekk tixtieq, fil-wicc

 

 

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