Search site

Our Team

This list is empty.

Homepage

This list is empty.

Blog

almond biscuits

22/06/2017 14:46

: ingredients 6 oz almond grounded 6 oz sugar 2 egg whites few drops almond essence rice paper method: !. beat egg whites till peck 2.mix sugar 3. mix almond and essence together place rice paper on tray and a teaspoon of mixtuer of almonds with alond on top, bake for 15 minutes allow to cool before eatting.

TRIFFLE

20/12/2014 13:41

4 Eggs 1 cup sugar 1 and half cups SR Flour Pinich of salt mix eggs in a mix master with sugar until it gets creamy,add salt then flour, put in tray,spray with cooking spray on paper,cook, let it cool a little then turn over, when it is cool down cut into slices and you can ether have it in three slice or choped in cuncks, if you do it in tree slices you can put three diffrent colours of custard put choped nuts and jam on the layer of cake, pour custard,then when it cools down, make some jelly and let it cool down in fridge unitl it is half set, then pour it on the top let it set in fridge then put whiped ceram on top, decorrate with strawberries chocolate flake and nut if you like. set in fridge for a couple of hours until it set's bake cake in oven for 180c - 200c for half and hour.

Louis Tuna in jar's

10/04/2013 09:47

Louis Tuna in jar's one hand full off rock salt to every kilo of tuna water. cut tuna into larger chunks put into pot into water and salt, bring to a boil but do not allow it to boil for to long as it can go dry, once it is boiled simmer it for three hour's, do a taste test as it is cooking it might not take that long to cook it all depends how much tuna you have, one it is simmering you will fine a frothing surface on top get a spoon and take most of it off, once you have cooked you tuna allow it to cool then brack it up and put canola oil make sure you cover the tuna at the top with oil this will keep it fresh then you can leave it in fridge, you can boil the jar's if you want to make it last longer and then boil the jar's of tuna in water preserve.

Nunna's Dumlings soup

06/04/2013 15:03

Nunna's Dumlings soup Beef suet,plan flour, salt and pepper, parsly, make this into a dough, spoon dumlings in to soup they wiil take a an hour to cook. soup ingredients:Lamb shanks or neck in to water put onion,celey, carrot,poatatoes, pumkin,split pea's, 1 clove, glalic, cabbage at the end, gidra - kohlrabi is a round purple veg, zuccine.

Lemon Meringue Pie

01/04/2013 14:03

Lemon Meringue Pie You will need about 3 lemons for this recipe. Serves about 8. Pastry 70g (1/2 cup) self-raising flour 130g (3/4 cup plus 1 tablespoon) plain flour 30g (1 tablespoon plus 3 teaspoons) caster sugar 120g cold butter, cut into pieces 1 large egg (we use eggs with a minimum weight of 59g) Lemon Filling 56g (4 tablespoons plus 3 teaspoons) cornflour 170g (3/4 cup) sugar 180ml (2/3 cup plus 2 teaspoons) fresh lemon juice 230ml (2/3 cup plus 1/4 cup) water 60g butter, cut into pieces 3 large egg yolks (we use eggs with a minimum weight of 59g) Meringue 3 large egg whites 170g (3/4 cup) caster sugar Begin by making the pastry. Place the self-raising and plain flours, caster sugar and butter in a food processor. Process on medium speed for about 20 seconds, until mixture...

Pizza Pastry

28/03/2013 13:49

Pizza Pastry 3 Cups Plan Flour 250gms water 2 tsp sugar 1 tsp salt 1 tbsp olive oil 2 tsp yeast mix into bread maker machine or mix by hand then cover with plastic let it rise until it doubles in size, then you roll it out ready to use, cook pastry for 10mins and brush oil over it. Pizza sauce cook Garlic on frying pan with olive oil then chop tomatoes and frying with water let it cook until it goes thick, sauce: spread over the pizza, put mozzarella cheese, slice onions, green peppers, prawns,scallops,basil,salami,mushroom . or brush sauce over pastry,mozzarella cheese,shedded ham, salami,mushrooms,slice onions,olives,green peppers. you can put what ever topping you like.

Maltese Qassatat

20/03/2013 13:26

Maltese Qassatat 1 kg plan flour 1-1/2 tsp slat cold ice water margine 300gms mix the dry ingredients together then ,put butter in bowl and rub in butter, then put ice water in the bowl and knide this pastry, put it in a plastic bag let it rest in fridge for 1/2 hour. filling 2 onion fried lightly add curry,1 or 2 tins tomatoes 1 can corn beef, a little tabasco sauce,inchovies if you like? 1 kg pea's cook this until it goes thick, let it cool then fill them in pastry, brush with milk or egg white. put on baking tray with baking paper and cook for 1 hour for 200c or until golden brown.

Maltese Pastizzi

20/03/2013 13:11

Maltese Pastizzi 2 kg plan flour 1-1/2 tsp slat cold water margine 500gms pork fat 2 tb sp mix the dry ingredients together then roll pastry very thin like paper,put butter alroung the pastry let it rest for 1 or2 mins then strech the pastry then put the pork fat on top too, then trun the pastry around and a round like a sauage shape then turn it like a snail shape cover with a lot of flour, put it in a plastic bag let it rest in fridge for 1 hour. filling 2 onion fryed lightly add curry,1 or 2 tins tomatoes 1 can corn beef, a little tabasco sauce,inchovies if you like? 1 kg pea's cook this until it goes thick, let it cool then fill them in pastry put on baking tray with baking paper and cook for 1 hour for 200c or until golden brown.

Almond Drink - Ruggata

20/03/2013 12:40

Almond Drink - Ruggata 600ml x 4 1 kilo sugar 2-1/2 cinnanon sticks 12 cloves and lemon rings 1 tsp vanilla essence put in a pot and let it boil,then let it rest for 10 mins, then put 2 bottles of almond essence and 1 can of caranation milk let it cool and mix water then put in fridge.this is a Maltese drink use 1 part almond drink and 5 part water.

Sue - Pavlova

07/03/2013 12:03

Sue - Pavlova: 4 egg white 1 pinch[ of cream of tartar] 2 pinch of salt 8oz castor sugar 5ml white vineger 1/2 tsp vannilla esscene 1 dst spoon corn flour. Method: whip egg white untill it goes stiff, add sugar lowly, add cream of tartar,salt,then fold in the vineger and vannilla esscene. grease tray with butter and then sprinkle flour all around the tray or if you like you can use oven cooking spay instead of butter. Bake for 150c for 1 hour leave in oven to cool. note this is for a large pavlova. Rollypolly Pav. Note: if you like to do the rollypolly pav, just put egg white, sugar and vannilla esscene on a tray with baking paper on it spray the paper then spread on tray 1 inch think about 10mm and cook on a flate tray for ten mins, then put cream on top and strawberries and passion...

Galletti

07/03/2013 11:52

Galletti: 4 cups plain flour 1 cup semorina 2 tbsp butter 1/2 tsp salt warm water 1/2 yeast. place all the ingredients in a bowl, and let it rise, then cut into shapes pin with a fork. Bake:180c 15mins to 20 mins . Bake for 20 mins at 180c.

Maltese conniloni sweets

07/03/2013 11:36

Maltese conniloni sweets: Pastry: 400gms plan flour 1 tbsp butter 2 tbsp pork fat - lard 1/3 cup red wine pinch of salt 1 1/2 tbsp sugar. Filling: Choped Chocolate Choped almonds 250 gms recotta cheese [you can put more if you like] 1 tsp vinnllia essence 1/4 cup cream 1/4 cup sugar 1/2 cup cherries. when finsh sprinkle some iceing sugar on top.

Figolli - Easter biscuits

07/03/2013 11:05

Figolli - Easter biscuits: ingredients: 2 cups butter 4eggs 1 cup sugar 1/2 cup milk 4 cups plan plour 4 cups slef risening flour almonds 1 kg greated almond essence villinna essence. cinnamon spice Pastry: Butter mix eggs one at a time,1/2 cup sugar, milk, flour. Filling: Greated almonds in a bowl 1/2 cup sugar, 2 tsp cinnamon ,a few dropes almond essence, milk. as need til it goes to a paste Method: put the almond mix in a bowl, mix all the ingredients together place the filling into pastry and then cut in to shapes, put the filling in the middle. bake for 20 mins for 180c icing and lemone juice with a little water to put on top. put iceing sugar on top and place an easter egg on top.

Mqaret - dates fry biscuits

07/03/2013 10:27

Mqaret Dates biscuits dry ingreditents: 4 cup's plain flour 2 tb spoon of butter 1 tb sp sugar pinch of slt 1-1/2 cup's of water. Filling: 250gms dates 1/2 an orange and lemond zest 1/2 sp cloves anazeta esscenes add a little water star spice . mix all the dry ingreditents together and then add water let it rest in plastic bag for half an hour in fridge. then with the wet ingreditents put the date in to a suace pan add the water and the the inreditents together and cook until it softness and water is dry up. put the filling into the pastry cut into shapes you like pin with a fork and heat oil on high for 5 mins then deep fry untill golden brown.

maltese biscuits

07/03/2013 09:53

MALTESE BISCUITS 2 cup's sf flour, 2 cup's pl flour, 8oz margine or butter, 1/1/2 cup's sugar, grated lemone orange and manderine from skin add a little juice from them about a table spoon,1/4 cup aniseed, 1 tes spoon cloves,you can add aniseed essence if you have it, and semame seed for the top of biscuits a little milk. Put butter and sugar together and mix in mix master, add egg's one at a time,place all the flour and all the inredients that is left expect the semeame seeds leave to the end,knide through and let is rest with place around the pastry and leave in fridge for half an hour, make the shapes you like and then brush egg white on top of biscuit's and then roll into semeame seed's place on tray and the bake baking time: perheart oven for 220c for 10min then...

First blog

05/03/2013 03:16

Our new blog has been launched today. Stay focused on it and we will try to keep you informed. You can read new posts on this blog via the RSS feed.

Homepage

This list is empty.

Blog

almond biscuits

22/06/2017 14:46

TRIFFLE

20/12/2014 13:41

Louis Tuna in jar's

10/04/2013 09:47

Nunna's Dumlings soup

06/04/2013 15:03

Lemon Meringue Pie

01/04/2013 14:03

Pizza Pastry

28/03/2013 13:49

Maltese Qassatat

20/03/2013 13:26

Maltese Pastizzi

20/03/2013 13:11

Almond Drink - Ruggata

20/03/2013 12:40

Sue - Pavlova

07/03/2013 12:03

1 | 2 > >>

Homepage

This list is empty.

Blog

almond biscuits

22/06/2017 14:46

TRIFFLE

20/12/2014 13:41

Louis Tuna in jar's

10/04/2013 09:47

Nunna's Dumlings soup

06/04/2013 15:03

Lemon Meringue Pie

01/04/2013 14:03

Pizza Pastry

28/03/2013 13:49

Maltese Qassatat

20/03/2013 13:26

Maltese Pastizzi

20/03/2013 13:11

Almond Drink - Ruggata

20/03/2013 12:40

Sue - Pavlova

07/03/2013 12:03

1 | 2 > >>

Homepage

This list is empty.

Homepage > Lemon Meringue Pie

Lemon Meringue Pie

01/04/2013 14:03

Lemon Meringue Pie

You will need about 3 lemons for this recipe.

Serves about 8.

Pastry
70g (1/2 cup) self-raising flour
130g (3/4 cup plus 1 tablespoon) plain flour
30g (1 tablespoon plus 3 teaspoons) caster sugar
120g cold butter, cut into pieces
1 large egg (we use eggs with a minimum weight of 59g)

Lemon Filling
56g (4 tablespoons plus 3 teaspoons) cornflour
170g (3/4 cup) sugar
180ml (2/3 cup plus 2 teaspoons) fresh lemon juice
230ml (2/3 cup plus 1/4 cup) water
60g butter, cut into pieces
3 large egg yolks (we use eggs with a minimum weight of 59g)

Meringue
3 large egg whites
170g (3/4 cup) caster sugar

Begin by making the pastry. Place the self-raising and plain flours, caster sugar and butter in a food processor. Process on medium speed for about 20 seconds, until mixture resembles fine fresh breadcrumbs (there shouldn't be any large chunks of butter).

Place saucepan over medium-high heat and stir constantly until mixture reaches the boil (this will probably take about 7-10 minutes). Reduce heat to low and continue stirring for about 30-40 seconds, until mixture changes from cloudy to transparent and becomes thick and smooth.

Remove saucepan from heat and vigorously stir in butter and egg yolks. Continue stirring until all the butter has melted and the ingredients are well combined.Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower-middle position.
Roll out pastry between two sheets of baking paper or on a lightly floured board to fit a 23cm (9 inch) pie plate (pastry should be about 4mm thick and 29cm diameter). Lift pastry into pie plate and gently press into dish.

Bake at 180 degrees Celsius (160 degrees Celsius fan-forced) for 10 minutes. Remove weights/rice and baking paper and bake for 10-15 minutes more, until the pastry is a light golden colour. Allow pastry shell to cool completely.

Preheat oven to 200 degrees Celsius, or 190 degrees Celsius fan-forced. If you are not using a fan-forced oven, adjust the oven rack to the middle position.

To make meringue, place egg whites in a large bowl of an electric mixer and beat on high speed until at soft peak stage (when the beater is lifted, a peak will form and then droop over). Add the sugar gradually, about 2 tablespoons at a time, beating well after each addition. Once all the sugar has been added, continue beating until the sugar has dissolved and the mixture is thick and glossy. To test whether the sugar has dissolved, rub a small amount of meringue between your thumb and finger. If you can still feel sugar crystals, beat the meringue for another minute then test again.

Spoon lemon filling into cooled pastry shell and spread evenly. Dollop meringue on top of the lemon filling. Spread meringue to cover filling. Form peaks in the meringue with a spoon (we press the back of a spoon against the surface of the meringue, then lift the spoon to form a peak).

Bake for about 7-10 minutes, or until meringue is lightly coloured.

Back