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 Tuesday
14th March 2006
Soppa tal-Kurrat
By Peter Dacoutros
Ingredjenti:
2 imgharef zejt taz-zebbuga.
2 imgharef butir.
Kurrat
Litru ilma.
Litru halib frisk.
Dada tal-brodu tat-tigieg.
2 imgharef u nofs corn flour.
Ftit weraq tan-naghnieg.
Melh u bzar mithun frisk.
Gobon mahkuk biex isservi
Metodu:
Aqta’ l-weraq hodor tal-kurrat, ahsel u qaxxar mill-ewwel
qoxra. Qatta’ l-kurrat u poggi fil-borma maz-zejt
u il-butir. Sajjar fuq nar moderat ghal madwar 10 minuti.
Zid nofs l-ilma, il-halib, id-dada, il-melh u l-bzar u l-weraq
tan-naghniegh. Sajjar ghal 5 minuti ohra. Hallat il-cornflour
mal-kumplament ta’ l-ilma, hawwad sew u zid mat-tahlita
fil-borma filwaqt li thawwad sew. Sajjar ghal-minuta, nizzel
minn fuq in-nar u halli jibred ftit. Ghaddi mill-Food Processor
u servi bi ftit weraq tan-naghniegh fill-wicc u gobon mahkuk
i
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
US! |
 ©
2005. ALL RIGHTS RESERVED. RAY CALLEJA.
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