A PAssion For Success - MaltaRightNow.com

| FOOD |xkumvat – friedpastry ribbonsIngredients : 350g plain flour; 80g castor sugar; pinch of salt; 1 tsp baking powder2 eggs – lightly beaten; 2 tbsp anisette (optional) or 2 tbsp milk; icing sugar; oil forfryingMethod : Sift the flour, the baking powder and the salt in a large bowl. Make a wellin the centre and add the eggs, sugar, anisette or milk. Mix thoroughly until you forma dough.Knead for a few minutes until you obtain a soft, pliable dough. Let it rest for at least30 minutes.Roll out the pastry quite thinly, then roll it up to form a scroll. With a sharp knife, cutinto strips 1 cm wide. Open up the strips and you will have the pastry ribbons.Heat the oil in a deep pan, drop the ribbons with a circular movement, a few at atime, and as soon as they rise to the top and have taken on a deep golden colour,remove with a slotted spoon. Drain on kitchen paper.Dust with icing sugar and serve.Moscato d’Asti,Stefano FarinaThis wine has a golden or strawyellow colour, with scents typical ofa truly fragrant Moscato. Its tasteis aromatic, typical of Moscato.prinjolata - acarnival sweetThere are slightly different versions of this sweet. This recipe was passed on to me by Jo Leaver,a dear friend who excelled in making old Maltese traditional sweets and cakes. You can call thePrinjolata a calorie bomb, but Carnival comes only once a year and precedes Lent which is a timeto fast and repent. To make a Prinjolata you need a biscuit base, butter icing, sugar frosting tocover, lightly roasted almonds and pine nuts, glacé cherries and dark melted chocolate to decorate.Ingredients For Biscuit base: 400g plain flour; pinch of salt; 2 tsp baking powder; 100gsugar; 2 egg whites, lightly beaten plus; 1 egg yolkMethod : Preheat oven to 180º (Gas 4). Butter and lightly flour a baking tray.In a mixing bowl combine the sifted flour, salt, baking powder and sugar. Make a well in thecentre, add the eggs and egg yolk and stir until a soft dough forms. If the dough is too hard, adda little milk. Roll out the dough to a thickness of 1 cm and spread on a baking tray. Bake for 15minutes until pale gold. Remove from the oven, cool slightly and whilst still in the tray, cut intosmall squares. Turn the squares over and bake for another 10 minutes until crisp and golden.Ingredients for Butter Icing: 150g softened unsalted butter; 400g icing sugar; a few dropsvanilla essence; 2 tbsp warm milkMethod : Put the icing sugar and butter in a big bowl, add a few drops vanilla essence and usingan electric beater, beat until very creamy and pale, adding the warm milk a little at a time.Ingredients for Frosting: 300g castor sugar; ½ cup water; 3 egg whitesMethod : Combine sugar and water in a small saucepan. Stir over a low heat until the sugardissolves. Simmer uncovered for 5 minutes without stirring. Using an electric beater beat theegg whites in a clean, dry bowl until stiff peaks form. Slowly pour the hot syrup over the eggwhites, beating constantly until the icing is thick, glossy and increased in volume. Slightly crushthe biscuits and add to the butter icing mixture, then add 100g pine nuts and 100g blanchedalmonds, both lightly roasted. Mix thoroughly with a wooden spoon. Put this mixture on a servingplate little by little, shaping into a pyramid with your hands. Cover thickly with the frosting anddecorate with halved glacé cherries, pine nuts, almonds and melted dark chocolate.Vina Montgras Rose¹The pink tones and design of our Rosé label depictthe mystic sunsets and the moai’s of Chile’sEaster Island, an outdoor museum known as themost remote place on Earth. Its appearance isa light pink, pale straw haze. It has scents oftropical fruit, grape juice, passion fruit & a hint ofstrawberries. A crispy wine with a light body. Verywell balanced between its live acidity and someresidual sugar. Many wild flavours.All the wines are imported and distributed by Mirachem Marketing Limited. For more information, please call 21214434 or visit www.mirachemltd.comL&s | february ’09 35