Production: Joanna Mifsud

RECIPIES
9TH APRIL MILL-KĊINA TA’ ĠANNINA – ENGLISH VERSION
2011

o Broad Beans and Pasta Soup (Ful bil-Kosksu)

o Spinach and Anchovy Pie (Torta tal-Ispinaċi u Inċova)
o Lenten Sweetmeats (Kwariżemal)

Radju Leħen il-Qala 106.3FM | Easter Schedule 2011

 Broad Beans and Pasta Soup
Recipe by Joanna Mifsud

Ingredients (serves 6):

 1kg broad beans, shelled  Salt and Pepper

and skin removed (canned  2 litres water
or frozen can be used if  1 egg and 1 cheeselet per
fresh are not available) person (if cheeslets are not
 500g shelled peas available you can use ricotta
 1 medium onion, finely or cottage cheese)
chopped  200g kosksu pasta
 2 potatoes, diced (This pasta resembles small
 3 garlic cloves, finely beads but should not be
chopped confused with couscous
 2 tbsp tomato paste grains. The italian version of
 4 tbsp olive oil this pasta is Tempesta)
Method:

Heat the oil in a large pot. Gentry fry the

onions and garlic. Add the tomato paste and
stir continuously for a minute, add the beans,
peas and potatoes, stir again for another
minute or two, then add half litre of the water
and cover to simmer. Season with salt and
pepper and cook for a further 15 minutes or
until just tender. Do not overcook.

Add the rest of the boiling water to the soup, add the pasta and stir
frequently, lower the heat and cook for a further 15 minutes. Half way
through cooking time, before pasta is ready, add an egg per person to the
soup. Remove from the heat, add a cheeselet per person and let the soup
stand for a few minutes before serving.

After serving, if desired, one can sprinkle some grated cheese on top.
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 Spinach and Anchovy Pie
(This is a very traditional Maltese pie. Instead of spinach, one could use endive. The filling can also be
used for qassatat)

Recipe by Joanna Mifsud

Ingredients (serves 4 to 6):

For the pastry

 500g flour  Pinch of Salt

 150g butter or margarine  Cold water to bind
 4 tbsp olive oil  Egg yolk for glazing

For the filing

 1.5kg fresh spinach, cooked,  8 anchovy fillets, chopped

drained and chopped (you  150g black olives, stoned
can use and halved
500g frozen spinach)  1 tbsp tomato paste
 400g onions, thinly sliced  3 tbsp olive oil
 200g peas, fresh or frozen  2 tbsp semolina

Method:

For the pastry – Sift flour and salt, rub in the margarine or butter until a
crumbly mixture is formed. Make a well in the centre. Add the oil and
start mixing in the cold water little by little to bind the pastry. Knead for a
few minutes and allow it to rest for at least 30 minutes.

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In the meantime prepare the filling by frying the onions in the oil until soft
and transparent. Add the anchovies and olives and fry for a couple of
minutes; add peas and mix well. Lastly add the spinach and tomato paste.
Cook for a further 10 minutes and mix thoroughly to combine all the
ingredients. Remove from heat and leave to cool.

Now brush a pie dish with oil and sprinkle with semolina. Roll out the
pastry and use two thirds to cover the bottom and side of dish. Sprinkle
pastry with semolina so that if any liquid
seeps from the mixture, it will be
absorbed by the semolina and does not
wet the pastry. Pour in the cooled filling.
Cover the top with the remaining one third
of the pastry, crimp the edges, glaze with
egg yolk, decorate with the pastry
trimmings and glaze over again. Pierce
with fork.

You can sprinkle some sesame seeds on top if you fancy.

Bake in a pre-heated oven at 200 degrees C/Gas Mark 5 for about 45

minutes. Cool down slightly before serving.

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 Lenten Sweetmeats
Recipe by Joanna Mifsud

Ingredients:

 200g plain flour  2 tbsp orange flower water

 200g almonds with skin,  1 tsp cinnamon
slightly toasted and ground  1 tsp mixed spice
 200g sugar  Honey and roughly chopped
 1 tbsp margarine toasted almonds for
 1 tbsp cocoa powder decoration
 50g orange candied peel,
finely chopped

Method:

Put all ingredients in a bowl and mix well. You might need to add a little
water to form a stiff dough. Divide the dough into equal portions and
shape into ovals, roughly 12 x 5cm and 2cm thick.

Line a baking tray with oven paper, place the kwarezimal pieces quite apart
from each other and make 3 diagonal lines on each one with the back of
the knife.

Bake in a pre-heated oven at 180 degrees

C/Gas Mark 4 for 15 to 20 minutes, not
more!

Remove from oven, cool slightly, spread with

honey and sprinkle with chopped roasted
almonds.

Bon Appétit

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