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Jekk Joghgobkom 01-02-2020

BAKED CHEESE DIP

Serves 8-10

Ingredients

200g full-fat soft cheese

150ml soured cream

75g full fat mayonnaise

175g mature cheddar coarsely grated

100g mozzarella, grated

50g Parmesan, finely grated

1 ½ tsp Worcestershire sauce

2 tbsp chives

3 rashers bacon - optional

Crudités, tortilla chips and other dippers to serve

 

Method

-          Preheat the oven to 190C/Gas5; mix all the ingredients and spread out in a shallow baking dish about 20cm in diameter – the dip should be no more than 1cm deep

-          If using the bacon, dry fry in a pan until crisp; break up roughly and add to the cheese mixture

-          Bake for 20-25 minutes until melted and golden brown on top; don’t overheat or it may curdle, allow to cool for 5 minutes

-          Serve with dippers of your choice such as crudités, tortilla chips, bread sticks etc

 

 

DIP TAL-GOBON FIL-FORN

 

Ghal 8-10 persuni

200g gobon artab

150ml soured cream

75g mayonnaise

175g cheddar matur, mahkuk

100g mozzarella, mahkuka

50g Parmiggan, mahkuk fin

Kuccarina u nofs Worcestershire sauce

2 imgharef chives

3 slices bacon – jekk trid

Tahlita ta’galetti, tortilla chips u haxix biex is-servi

 

-          Sahhan il-forn ghal 190C/Gas5; hallat l-ingredjenti kollha flimkien u ifrixhom go dixx tal-forn ta’diametru ta’madwar 20cm – id-dip ma jriedx ikun iktar fond minn 1cm

-          Jekk se tuza l-bacon, ghaqli go tagen minghajr zejt sakemm jitbaskat; farrku f’bicciet kbar u ziedu mat-tahlita tal-gobon

-          Sajjar ghal 20-25 minuta sakemm ikun dab kollox u jkun ta’kulur dehebi fil-wicc; issahhanux wisq ghaliex inkella jista jaqtalek; hallih jiksah ghal 5 minuti

-          Servi bil-galletti, jew tortilla chips jew haxix li tiggosta, jew grissini

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