Thursday 18th May 2006
Lasagna tas-salamun u l-gbejniet
by Paul Borg (cocopazzo- Valletta)

 
Ingredjenti:

Pakkett lasagna ‘al uovo’
3 gbejniet
250g salamun iffumigat
100g polpa tat-tadam
Tazza krema
Habaq
Bzar u melh

Metodu:
Ifrex l-ingredjenti saff fuq iehor go dixx tal-forn. Spicca l-ahhar saff bil-gbejniet. Sajjar go forn b’temperatura ta’ 200 grad celcuis. Importanti li ma ssajjar xejn qabel, fil-forn kollox isir perfett

Gambli kbar bil-coconut
by Paul Borg

Ingredjenti:

6 gambli mill-kbar nett
100g frak tal-coconut
100g chutney
2 imgharef dqiq
Bajda
Bzar u melh

Metodu:
Qaxxar il-gambli u hallilhom id-demb u r-ras imwahhlin. Ghaddihom fid-dqiq, imbaghad fil-bajd u wara fil-coconut. Aqlihom u servihom bi ftit chutney bhala dip

RCS MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356) 22913503. FAX: (+356) 21225265. EMAIL US!

© 2005. ALL RIGHTS RESERVED. RAY CALLEJA.

DESIGN: DANIEL MERCIECA