A traditional Maltese Dessert prepared especially for Carnival. The name Prinjolata comes from the word ‘Prinjol’ which means Pine Nuts in Maltese.
The prinjolata is a delicious carnival cake that is instantly recognizable from it’s unusual shape. When ready, the prinjolata resembles a snow capped mountain.
Our Popular Sunday Lunch will be back starting 2nd October 2011
With 6 life cooking stations to tempt you, and 20 different desert dishes to choose from, the Sunday Lunch Buffet becomes a never-ending exploration of the world’s finest cuisines.
Each station offers authentic, ethnic dishes to taste and explore – from Asian, Indian and Turkish to French, Lebanese and Spanish.
Excelsior’s team of chefs uses only the freshest ingredients guaranteeing the finest in 5-star cuisine.
There’s live entertainment for the grown-ups, a menu for the children and animation to keep the young ones occupied while you relax.
And those wonderful Harbour views from the Spice Island Restaurant windows complete the picture.
And if you enjoyed reading and trying out Our Head Chef’s Recipe of the Month ‘Fried Goat’s Cheese with Gastic Tomato’ below is a brief information and the making of the traditional cheeselet.
Ġbejna is a round cheeselet made in the Maltese Islands from goat’s or sheep milk, salt and rennet. Virtually all sheep milk and most goat milk produced in Malta is used for the production of these cheeselets, much of it through family-owned cottage industries.
Ġbejna is shaped in a cheese hurdle made of indigenous dried reeds, although now even plastic ones are used. They are traditionally dried in small ventilated rooms, with windows protected by a special mesh mosquito net. It is said that in the past, sea water, rather than rennet, was used as a curdling agent.
It is prepared and served in a variety of forms: fresh, sundried salt cured or peppered. The fresh ‘gbejniet’ have a smooth texture and a milky flavour and are kept in their own way in a similar manner to fresh Mozzarella. The sundried variety have a more definite, nutty almost musky, taste, and are fairly hard. The peppered ones are covered in crushed black pepper and cured, after which they may be stored in oil or pickled in vinegar. Their sharp taste becomes more piquant the more they age and they also develop a crumbly texture.