Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!awabi.library.ucla.edu!216.65.16.3!news-out.nibble.net!news-in.nibble.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: spammersno@more.com (lambchopdelite) Newsgroups: rec.food.recipes Subject: Maltese Sweets (3) Collection Followup-To: rec.food.cooking Date: 19 Apr 2000 22:22:22 -0600 Organization: @Home Network Canada Lines: 119 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8dm0lu$pjq@boofura.swcp.com> Reply-To: tiffany96@iname.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41435 Lenten Sweet Easter Cake Qaghaq tal-ghasel ( Treacle Rings ) >From: "RikkU DikkU" >Subject: Maltese Traditional Food >Can anybody from the island of Malta submit some typical Maltese dish >recipes ? >I have students staying during summer and they always love trying >traditional meals, but I honestly don't know a lot of them. Thanks" Lenten Sweet KWAREZIMAL This is a traditional Maltese sweet to eat during Lent 400g Ground Almonds 150g Self raising flour 150g Castor sugar 2 tablespoons rose water 2 tablespoons Cocoa Water Honey Extra chopped almonds to decorate Mix together the ground almonds, flour sugar and cocoa. Add the rose water and enough water to make a soft mixture. Form into a thick sausage and flatten until about 2cm thick. Place on a greased baking sheet and bake in a moderate oven. Gas Mark 5 (375 F/190 C) for 15 minutes. Remove from oven and brush with honey. Sprinkle chopped almonds on top and return to the oven for another 10 minutes. When ready take out from oven, and when thoroughly cooled place in an airtight tin to keep fresh. Easter Cake Known as FIGOLLA this cake is flat, very sweet (although this depends on the amount of sugar you use) and is cut in forms of animals, hearts etc., which are pleasing to children for whom the cakes are intended. Of course grown-ups are always children at heart and therefor they will enjoy these cakes too. Pastry: 500g Plain Flour 250g Butter or Cake Margarine 750g Castor Sugar Juice and rind of 1 Lemon Vanilla essence 2 Eggs - beaten well Milk Rub fat well into flour until mixture looks like fine bread crumbs. In a separate bowl mix together the eggs, sugar, vanilla essence, and lemon rind. Add gradually to the flour and butter making sure that they have incorporated well before each addition. Add the juice of lemon and gradually add enough water to make a soft dough. Roll on a lightly floured surface into a ball. Wrap in cling film and set for at least 2 hours in a refrigerator before using. Filling: 200g ground Almonds (Pure or Substitute) 200g Castor Sugar 50g Chopped Almonds 1 Egg White Water Mix together the ground almonds, chopped almonds and the sugar. In a separate bowl beat the white of egg until stiff then add to the almond mixture together with enough water to make a soft paste. Roll out the pastry on to a floured surface until about 5mm thick. Using a pastry cutter cut out each figure twice. Put some almond paste onto one of the figures leaving a margin of about 1cm all around. Brush this margin with some tinned milk and sandwich the second figure onto the first, sealing it with your fingers. Brush with milk and place onto a greased baking sheet. Bake in a hot oven at Gas Mark 6 (400 F / 200 C) until browned. When cooled you can decorate with either chocolate or more traditionally with icing. Qaghaq tal-ghasel ( Treacle Rings ) Maltese Christmas Dessert Pastry 16 oz (1 Lb) flour 4 oz butter 4 oz semolina 8 oz margarine 4 oz sugar 1 egg yolk Milk as needed Filling 16 oz (1 Lb) treacle 2 tablespoons cocoa 8 oz sugar Grated rind of lemon Grated rind or orange 4 cloves (whole) 3 tablespoons anisette 2 tablespoons semolina 1 teaspoon mixed spice 1/3 Pint water Mix the semolina, flour, margarine and sugar. Add the milk and yolk. Knead the dough well until smooth. Mix the treacle with the cocoa,sugar,lemon and orange rind, cloves, anisette,spice and water. Put in a pan and simmer until it thickens. Gradually add the semolina. Remove from heat and let the mixture cool. Roll out the pastry into long thin strips, put some of the mixture in the middle, roll pastry to form long tubes. Form each tube into a ring, cut slits with a sharp knife and bake until golden brown. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.