Lamb’s Figolla

 

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on 30th March 2012.

Ingredients:

For Dough:

·        1 kilo Lamb Brand Self Raising Flour

·        375g Margarine

·        375g  Lamb Brand Castor Sugar

·        4 Eggs

·        1 Grated Orange Peel

·        1 Teaspoon Vanilla Extract

·        Pinch of Salt

For Filling:

·        500g Lamb Brand Pure Ground Almonds

·        400g Lamb Brand Castor Sugar

·        100g Lamb Brand Icing Sugar

·        4 Egg Whites

For decoration:

·        150g Icam Chocolate

·        Pinch of Lamb Brand Icing Sugar

·        Chocolate Egg

Method:

For Dough:

Sieve the flour in a bowl and add the salt, cut up the margarine and rub into the flour until mixture resembles breadcrumbs.

Add the sugar and the orange peel, mix well and add the eggs.

With your hands press together until a smooth dough is obtained ,and leave to sit for one hour.

When set cut into lamb shapes.

For Filling:

In a bowl put the almonds and sugar and mix.

In a separate bowl beat the egg whites and add the vanilla, then add to almonds mixture.

Mix all until a smooth paste is obtained.

To do the Figolla:

Roll the dough on a floured surface with a rolling pin, cut the shape of a lamb and spread the filling on top of the dough, then cover with another identical shape and cook in a preheated oven 350°C for about 25 minutes. Leave to cool before decorating.

For Decoration:

In a small casserole put some water to boil and put the Icam Chocolate in it (don’t open the wrapper), leave it until it melts. When it melts spread on the figolla shape and leave it until dry. Decorate it with a pinch of Lamb Brand Icing Sugar and put chocolate egg in the middle, decorate to your liking.

Chicken Couscous

 

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 29th January 2011

Serves  4

Lamb Brand Couscous 1 cup

Chicken Breast 200g diced

Zucchini 2 diced

Diced Tomatoes 1 Can

Chicken Stock 2 cups

Seasoning 1tsp

Oil Spray

-          Spray skillet with cooking spray over medium to high heat

-          Add chicken, cook while stirring for 4 minutes until lightly browned.

-          Add zucchini, tomatoes, chicken stock and seasoning and simmer for 15 minutes, stirring occasionally

-          Stir in the couscous, and cover.

-          Turn heat off and let sit for about seven minutes.

-          Uncover, fluff with fork and it is ready to serve.

(great meal for diabetics, only 300 calories per serving)

5th issue of togħma BNINA – Easter

The fifth issue of toghma BNINA has been published with the flimkien issue of March, you can view it here.

Check it out and read all trough, we are urging you readers to send us what you think about this recipe leaflet and also asking you to send us your own favourite receipts to share with your fellow readers. You can win a hamper full of lamb brand products and products represented by Nature Line Ltd. Also you can sms and get in the chance to win the PROFICOOK mixer from International Sales Direct worth €390.

Try out the delicious Roast leg of Lamb, an ideal easter Sunday lunch and the all time favourite Carrot Cake along with some other interesting featres.

Crusty Roast Leg of Lamb

The Crusty Roasted Lamb just out of the oven

All you need is:

For the Lamb:

Lamb Brand Breadcrumbs 200g
Lamb Brand Mixed Herbs 1 teaspoon
Lamb Brand Cooking Salt to taste
Lamb Brand Pepper to taste
Boneless Leg of Lamb 2 kilos
Butter 2 tablespoons, melted
Large Onion 1, thinly sliced
Chicken Stock 500ml
Large Apple 1 sliced
Olive Oil 3 tablespoons

For Side Vegetable Salad:

Lamb Brand Mixed Herbs 1 teaspoon
Lamb Brand Cooking Salt to taste
Lamb Brand Pepper, to taste
Medium Marrows 2
Large Onion 1
Red and Green Bell Peppers 1+1
Large Tomatoes 2
Olive Oil 2 tablespoons
English Mustard 1 tablespoon
Balsamic Vinegar reduction 1 tablespoon

For Potato Croquettes:

Lamb Brand Potato Mash 240g
Lamb Brand Breadcrumbs 200g
Lamb Brand Cayenne Pepper half teaspoon (if spicy taste is preferred)
Eggs 2, well beaten
Milk 3 tablespoons

All you have to do is:

For Lamb:

Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 170°C for 1 hour and a half.

Add apple; bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 65°C; medium, 70°C; well-done, 75°C)

Let roast stand while cooking vegetables and croquettes before slicing. Yield: 6 servings.

For Potato Croquettes:

Prepare the potato mash according to packet instructions and add the Cayenne pepper (if desired) and 100g breadcrumbs. Make sure you reduce some of the liquid instructed so that the mash will be drier and easier to form. Leave to stand for some time and then form into balls or cylinder like shapes.

Beat the eggs and milk together and prepare a plate with the remaining breadcrumbs, dip the potato shapes into the egg and milk mixture and cover well with breadcrumbs and arrange on a baking tray to bake in a preheated oven at 200°C turning around regularly, for around 15 minutes or until golden brown.

For Side Vegetable Salad:

Slice all the vegetables and mix well with the olive oil, mustard and vinegar, season and bake in the preheated oven 200°C  for around 20 minutes and serve immediately.

Christmas Pudding

Makes 20cm Bowl

Ingredients:

125g Lamb Brand Golden Raisins

125g Lamb Brand Black Raisins

225g Lamb Brand Currants

225g Lamb Brand Sultanas

100g Lamb Brand Candied Peel

100g Lamb Brand Blanched Almonds

180g Lamb Brand Self raising flour

2 tsp Lamb Brand Mixed spice

1 tsp Lamb Brand Nutmeg

200g Lamb Brand Brown Sugar

200g Margarine

180g Breadcrumbs

2 Eggs, beaten

Rind and juice of 1 lemon

1 tbs Black treacle

2 tbs Brandy or Whisky

Method:

Wash and dry fruits, melt butter in saucepan and add the fruits and the chopped almonds and some Whiskey or Brandy.

Let the mixture stand overnight.

Sieve flour, mixed spice, nutmeg and add breadcrumbs.

Beat eggs and sugar and add to fruit mixture.

Fold in the flour mixture and mix well.

Put mixture in a greased 2 pints pudding basin, smooth top, as this will be the pudding’s base and cover with coated greaseproof paper, then cover again with foil and tuck securely.

Place in a steamer or a saucepan over hot water (baine marie) for at least 6 hours.

It can be cooked in intervals if you will not manage at one go or in one day.

NEW RECIPES AND MORE – togħma BNINA

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