MARZIPAN

Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes. Marzipan looks fabulous for colorful cake decorations and figurines. Marzipan has to have at least 25% almonds otherwise it is considered almond paste.

A thin layer of Marzipan can be used to cover a cake. Coloured it can replace the need for frosting.

Basic Recipe:

Marzipan uncooked

115g Lamb Brand Pure Ground Almonds

115g Lamb Brand Icing Sugar

1 egg white

¼ tsp salt

The uncooked Marzipan is kneaded together until smooth and is then stored in an airtight container or plastic bag over night.

Marzipan can be softened by adding small amounts of syrup to it, if too soft add additional icing sugar to it.

Imbuljuta tal-Qastan

Imbuljuta is the traditional Maltese drink served after midnight mass or on New Year’s Eve, filling the air with a spicy aroma of chocolate and citrus.

Ingredients:

250g Lamb brand Dried Shelled Chestnuts

60g Lamb Brand Raisins

1 tablespoon cocoa powder

2-3 tablespoons sugar

Grated rind of 1 Tangerine or Orange

¼ tablespoon mixed spice

10 whole cloves

500 ml water

1 tot of anisette (such as sambuca or ouzo) (optional)

Method

Soak the chestnuts for 24 hours or at least overnight

Take off any remaining peel

Put the chestnuts in a pot and add all the ingredients

Cover with water

Leave to boil, then reduce the heat and simmer for about 1 hour or until the chestnuts are tender. If necessary add some boiling water and cook further.

Add the anisette, mix well, serve hot or cold (but it’s much nicer hot).

It tastes better the next day!

ICING VARIETIES

ROYAL ICING

You will need:

3 egg whites

450g Lamb Brand Icing Sugar

1 teaspoon cream of tartar

Method:

Put Lamb Brand Icing Sugar in bowl, then cream of tartar and egg whites. Beat on high speed for 10 minutes. Keep in airtight container.

CREAM CHEESE FROSTING

You will need:

½ cup butter

1 small packet cream cheese

1 teaspoon vanilla

450g Lamb Brand Icing Sugar

Method:

Combine butter, cream cheese, and vanilla. Beat until smooth.

Gradually add the Lamb Brand Icing Sugar, while beating well.

If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk.

BUTTER ICING

You will need:

3 cups Lamb Brand Icing Sugar, sifted

1/3 cup Butter or margarine, softened

PLUS ONE OF THE VARIATIONS BELOW:

Basic:

3 tablespoons            Cream

1 ½ teaspoon             Vanilla

Orange:

3 tablespoons             Orange Juice

1 ½ teaspoon             Orange rind, grated

Mocha:

3 tablespoons             Fresh strong coffee

Method:

Blend Lamb Brand Icing Sugar and butter. Stir in one of the variations above until smooth.

Lasagne

Makes 28 x 18cm dish

Ingredients:

250g Lasagne pasta

250g Sandwich ham

½ cup grated parmesan

For meat sauce:

1tbs lamb Brand Corn Flour

1/2tsp Lamb Brand Castor Sugar

1/4tsp Lamb Brand rosemary

1tsp Lamb Brand oregano

1/4tsp Lamb Brand basil 1tbs olive oil

500g minced beef

940g tomato puree

1 medium sized onion, finely chopped

125g mushrooms, sliced

1 clove garlic, finely chopped

1tsp salt

For cheese sauce:

50g Lamb Brand Corn Flour

Pinch Lamb Brand nutmeg

120g butter

1ltr milk

150g grated processed cheese

Salt & pepper

Method:

For meat sauce

Heat oil in a large pan, and cook garlic until slightly brown, add the onion and when tender add the minced beef and cook stirring occasionally, until meat is well browned.

Add tomato puree, mushrooms, sugar and herbs.

Bring to boil and keep stirring occasionally, then reduce heat and simmer uncovered until nearly all liquid has evaporated.

Dilute corn flour in some water and add to mixture, stir well to incorporate and remove from heat.

For cheese sauce

Melt butter in a saucepan, add the milk and bring to boil.

Season with salt, pepper and nutmeg.

Dilute corn flour with some milk and add to mixture.

Reduce heat and stir continuously until sauce boils and thickens.

Remove from heat and add grated cheese while stirring until it melts.

Making the Lasagne

Grease a dish and cover base with lasagne pasta.

Make alternate layers of meat sauce, pasta, cheese sauce and ham until the top of the dish is reached, finishing off with a thick layer of cheese sauce and some fresh pepper.

Sprinkle top with grated parmesan cheese and bake in a preheated oven 180 C for 20 minutes, then increase heat to 200 C and bake for a further 15 minutes.