Salmon Fish cakes imwassla lilkom minn Tal-Familja Cafe & Restaurant 350g salmon 1 bay leaf Handful of Parsley 450g potatoes 15g butter 1 egg 2 table spoon floor 500g bread crumbs 1 tables sunflower oil Pinch salt & pepper 1. Peel potatoes and cut them into large chunks. Heat the water until it boils, cook potatoes, for 15 to 20 minutes. 2. Put salmon in a large pan in a single layer; add water, bay leaf and parsley. Heat pan until water boils then reduce the heat so that the water is just bubbling. 3. Cook the salmon for 4 minutes then remove pan from heat, lift out the salmon and put into a plate to cool. Remove the skin of the salmon and bones break the salmon into flakes with a fork. 4. Chop parsley and beat an egg in bowl, in the meantime drain the potatoes add butter, salt and pepper together with the salmon. 5. Then put a little flour on your hands and divide the salmon into 8 pieces dip them in egg then in the breadcrumbs. 6. Fry and serve. 1 P age
Almond macaroons 175g ground almonds (whole, freshly ground nuts give the best flavour) 125g caster sugar pinch of salt 1 tsp almond extract 1 egg white almond slivers, to decorate (optional) icing sugar, for dusting (optional) 1. Preheat the oven to 160C/325F/Gas 3. 2. Line a baking tin with silicone or rice paper. 3. Process the almonds, sugar and salt in a food processor until finely ground. 4. Add the almond extract and the egg white and pulse-process until the mixture forms a firm paste. 5. Dampen your hands and form the mixture into small balls. Space a good 2-3cm/1in apart on the baking tray. Press a large almond sliver onto the centre of each macaroon. 6. Bake until lightly coloured, about 20 minutes. Cool on a wire rack and dust, if wished, with icing sugar. 7. Store in an airtight container. Bon Apetit! 2 P age
Strawberry Cheesecake Packet digestive biscuits 40g melted butter 150g Soft cheese 200ml fresh cream 30g icing sugar 2 leaves gelatine few drops of vanilla essence Strawberry topping 1. Crush biscuits and add the melted butter. Place into individual moulds and put in fridge to set. 2. Cream the soft cheese with cream and icing sugar. 3. Melt gelatine and add to mixture. 4. Divide mixture into moulds and put into fridge for at least 1 hour. 3 P age
Chocolate Truffles (half of this mixture will be used for the ganache tartlets) 75g fresh cream 1 tbsp glucose 125g dark chocolate crushed nuts, and sifted cocoa powder to cover chocolate 1. Place cream, glucose and chopped chocolate into a saucepan and place it on a bain-marie until melted. 2. Place mixture into fridge to set. 3. Take out from refrigerator and with a spoon and clean hands shape chocolate and coat some with nuts and some with cocoa powder. 4. Put again in refrigerator and leave for at least 2 hours before serving. Preferable covered overnight. 4 P age
Chocolate tartlets Chocolate Pastry: 30g cocoa powder 125g plain flour 1/2 tsp salt 60g icing sugar 70g soft butter 1 egg yolk Filling: 75g fresh cream 1 tbsp glucose 125g dark chocolate 1. Cream butter and icing sugar together and pale white and fluff. 2. Sift flour and cocoa powder into a separate bowl and add to the butter to form a dough. 3. Grease the tartlet moulds with butter and dust with flour. 4. Shape the dough into the mould and bake for 10 minutes at 200 degrees. 5. Leave to cool and pipe the chocolate ganash into the biscuit mould. 6. Garnish with strawberries and mint. 5 P age