MaltaWildplants.com

jackpot · Posted: Wed Dec 08, 2010 1:04 pm Post subject: Merry Christmas 2010

Merry Christmas to everyone of this forum, especially greetings to my Maltese friends, wishing a healthy and successful New Year, still with interest in mother nature and all sorts of activities within this forum!

MWP admin · Site Admin Joined: 05 Sep 2005 Posts: 3027 Location: Malta

Impressively beautiful Shocked

(This time I mean the photo and technique behind it not the specimen!)

MWP admin · Site Admin Joined: 05 Sep 2005 Posts: 3027 Location: Malta

by the way... Happy Christmas to you, family and Berndt.

Hope for a better 2011!

IL-PINE · Posted: Wed Dec 08, 2010 3:08 pm Post subject:

Happy christmas to everyone in the forum!

xilpa · Active Member Joined: 30 Mar 2009 Posts: 144

A happy Christmas to you all

robcar · Posted: Fri Dec 10, 2010 4:48 pm Post subject:

Happy Christmas to all my friends here (German and Maltese), many of whom I have not seen for quite some time

MWP admin · Site Admin Joined: 05 Sep 2005 Posts: 3027 Location: Malta

Happy Christmas from MaltaWildPlants.com to all the forum members.

Hope to have you all here next year and perhaps add up some more members and participants.

X X X
Stephen

xilpa · Active Member Joined: 30 Mar 2009 Posts: 144

How sweet. Angelic. God bless them.

Hulland · Active Member Joined: 17 Aug 2008 Posts: 51

Lilekk Ukoll !

Sigra · Active Member Joined: 19 Oct 2008 Posts: 54

Jiena ukoll nixtieqilkom il-milied it-tajjeb u s-sena il-gdida mimlija riżq u barka u fuq kollox saħħa lilkom u l-familja tagħkom.

Saħħa
Sigra

MWP admin · Site Admin Joined: 05 Sep 2005 Posts: 3027 Location: Malta

Qastan tal-Imbuljita (Chocolate Marinated Chestnuts)

Special modified recipe from MWP!

Ingredients:

400g dried an peeled chestnuts (you can buy them in this form)
200g Brown Sugar
100g Cacao Powder
25-50g Dark Chocolate for baking *
1 tagerine
1 lemon rind (small)
2cm Cinamon Stick (not ground)
5 Clover pieces (not ground)
1 table spoon Anisette *
1 tea spoon Dark Rum *

* Additional ingredients - not required

Procedure:

1) Put the chestnuts in a bowl of water and leave overnight. This will soften the fruit and clean it

2) Next day rinse twice with luke warm water. Leave water for 5mins for each turn

3) Put chesnuts in a bowl with about 1000mL water and bring to boil

In the meantime prepare the ingredients above

4) The normal recipe states to add Tangerine rind, but in this modified recipe peel the tangerine rind and cut it to small pieces. Remove seeds from tangerine fruit and cut the fruit in 2cm pieces

5) When the water is boiling, add the following ingredients - sugar, cacao, lemon rind, tangerine rind and fruit, Cinamon stick, clovers, and dark chocolate cut into small pieaces. Do not add the liquers.

6) Stir for 5 minuter under high flame

7) Put on a very low flame and leave to simmer for 30-45 minutes until the soup is slightly thick and chestnuts should be soft and eatable. (add water if necessary)

Cool

Turn off flame and add a tablespoon of anisette liquer (and teaspoon darkrum) and stir for a minute.

9) If you can spot the cinamon stick or any large pieces of tangerine rind, pick them up with a spoon.

10) Serve hot

NB:
The dark chocolate makes the soup more thick, but since it has a mild natural bitter taste, it is advised to put 220G of brown sugar instead 200. The small soft pieces of tangerine makes it special.