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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep45 - Nondaja's Tespixhe with Citrus Salad


Team Name: Gianni & Zana

Prep: 40mins

Cook: 1hour

Serves: 6

 

INGREDIENTS

Toasted crushed pistachios, to garnish

Mascarpone, to serve

 

TESPIXHE

200ml water

200ml milk

200ml canola oil

30g polenta

30g semolina flour

340g plain flour

1 egg, lightly beaten

 

SUGAR SYRUP

500ml Water

400ml Sugar

 

CITRUS SALAD

2 mandarins, segmented

2 orangeS, segmented

1 grapefruit, , segmented

1 ruby grapefruit, segmented

 

METHOD

  1. To make tespixhe, preheat oven to 180C. Lightly grease a shallow 30cm round cake pan.
  2. Bring water, milk and oil to a boil in a saucepan over medium heat. Sprinkle in combined polenta and semolina flour, stirring constantly with a wooden spoon. Gradually stir in plain flour a tablespoon at a time.
  3. Remove from heat. Cool slightly and stir in egg.
  4. Pour mixture into prepared pan and use your hands to spread and flatten evenly. Cut into 8cm diamond shapes and prick with a fork.
  5. Bake for about 1 hour or until golden brown.
  6. Meanwhile, to make syrup, stir water and sugar in a saucepan over medium heat until dissolved. Simmer until thickened to form a syrup.
  7. Pour hot sugar syrup over tespixhe as soon as it comes out of the oven. Set aside to cool.
  8. Serve tespixhe and syrup with citrus salad and mascarpone.

 

TIPS

  • You could use any of your favourite seasonal citrus fruit to make this salad.

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