There is a Spanish Proverb'The belly rules the mind'. This is truly very apt saying as with a hungry stomach, you are unable to do anything. Hence, recipes play a very significant role in our lives.
Easter is celebrated at the onset of spring to welcome a fresh beginning. Since the festival takes place after the harsh winter it is a good time to celebrate and make merry, which obviously remains incomplete without the mouth-watering dishes.
Although colorfully painted hard boiled eggs are the first things to come to our mind while discussing Easter, it can be distinguished for its various recipes of cakes.
The tradition of making cakes on Easter started with the ancient Anglo-Saxon community who used to bake small wheat cakes, known as hot Easter buns to offer to their deity. It is still very much an integral part of the popular culture in different parts of the world and is often traditionally referred to as Easter cakes. These cakes were made and offered to the Goddess of spring, Eostre to please her and seek her blessings for a good harvest.
When Christianity became the chief religion of Europe the church replaced the wheat cakes with sweet beards blessed by it and thus the tradition begun.
A traditional Easter cake has different names depending on the places it is being made. The traditional sweet breads of Czech and Poland served during the festival are known respectively as babobka and baba. The Greek and the Portugese serve a flat round bread marked with a cross for the occasion. Following the traditions they decorate it with Easter eggs. The Christians of Syria and Jordan serve honey pastries on Easter.
Sift the flour so that there is no lump in it. Then mix salt and grounded spices into it. Add butter and mix well. Then add sugar, yeast, and lemon zest to the mix and blend. In a separate bowl beat the egg with milk and gradually add the flour mixture to it.
Dust the work surface with flour and turn the dough out in it. Add dried fruit to it and knead well for 5 minutes or until the dough becomes smooth. In a greased pan put the dough and cover it with a wet towel. Set aside the dough to rest and rise for an hour. Repeat the process of kneading and again allow the dough to sit for another 30 minutes.
Take the dough out again on the dusted work surface and divide into twelve equal balls. Allow the buns to rest for another 5 to 10 minutes. Grease a baking tray and put the slightly flattened buns in it at equal distances. Preheat your oven at 240° C or 475° F.
Now in a separate bowl add flour, sugar and water to form a paste. Transfer the mixture into a piping bag and decorate each bun with a cross.
Put the buns in the oven for 8 to 12 minutes or until they are golden brown in color. Brush golden syrup in the buns when they are hot. Set them aside to cool off in a wire rack before serving.
Firstly preheat oven 400 degrees F. In a large bowl beat vegetable oil Pumpkin, sugar and eggs. In another bowl sift the remaining ingredients. Mix both together and add chocolate chips. Place muffin cups in muffin tins. Bake 16-20 minutes at 400 degrees. Chill the muffins.
In a bowl blend pecans, cookie crumbs, sugar, rum and corn syrup. Make balls measuring about 1 inch from the mixture. Cover a tray with wax paper. Place balls on a tray and refrigerate until cold. In a double boiler using hot water, melt chocolate; let cool slightly. Dip balls into molten chocolate with only a thin coat. Put in candy sprinkles. Then keep the balls on the waxed paper lined tray until chocolate is set.
Method: Cover a tray with wax paper. Keep chocolate chips and shortening in a medium sized microwave safe bowl. Microwave at high for 1 minute. If necessary, microwave additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. However do not overheat it. Dip two-thirds of each strawberry into melted mixture. When you dip the strawberry into the molten chocolate, give it a little shake as you withdraw it. This will fill in all the cracks and leave a nice, even line of chocolate at the base. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to remove excess chocolate. Place on the wax paper covered tray. Cover and refrigerate until coating is firm, about 1 hour.
Method: Firstly mix flour, sugar, cocoa powder, yeast and salt in a large bowl. Then, heat butter, milk and water until very warm. Gradually add the butter/milk mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour and whip for 2 minutes. With the remaining flour make soft dough. Knead the dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover the dough for 10-12 mins. Divide the dough in half. For the body of the bunny, knead chocolate morsels to form into ball. Place the body at bottom end of greased large baking sheet. For head, remove 1/3 of remaining half; form into ball. Pinch the head on pan above the body. For nose, pinch off a small ball from the remaining dough and attach it on the center of head. Divide remaining dough into 4 equal pieces; roll each to form cords for arms and ears. Attach 2 ropes across body. Shape remaining ropes into ears and arrange above head. Cover; let rise in warm, about 30 to 45 minutes. Bake at 350 F for 50 minutes, covering with aluminum foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as you wish.
Preparation: Put parsnips in a greased baking dish. Then add melted butter over parsnips. Blend well sugar and mustard; sprinkle over parsnips. Bake at 400° for 20 to 25 minutes.
Preparation: Put the leg of lamb on the rack in roasting pan. Roast the leg of the lamb uncovered at 325° for 1 hour. Remove the leg from the pan. Then, blend well mustard, garlic, thyme, soy sauce and ginger. Spread the mixture over the roasted leg of lamb. Again roast the leg of lamb for about 1 to 1 1/2 hours longer. Baste leg of lamb with drippings a few times during baking.
Preparation: Put potatoes and garlic in a large pan. Pour some water into the pan and bring to a boil. Reduce heat. Simmer 20 minutes; drain. Place drained potatoes and garlic in a mixing bowl. Add remaining ingredients; beat with mixer until smooth.
Easter is about celebrating with scrumptious food and that means an array of cakes, muffins, cupcakes, tarts, and breads. However, we often tend to avoid baking because it is a time consuming process and includes elaborate preparation. Here we have a collection of exciting Easter baking dishes that will help you make your celebration special.
Grease a flute cake tin with butter and pour the batter into it. Bake the cake for 50 to 55 minutes. Remove it from the oven and set aside in a wire rack to cool off. Dust the cake with confectioner's sugar before serving.
The exotic flavor of coffee makes this recipe a unique one. Kids would simply love this cream filled dessert.Ingredients: For the pastry you'd need
Set the oven at 400° F. In a mixing bowl, mix flour and sugar with a whisker till it looks like coarse crumbs. Add grounded hazelnut to it. Gradually add the eggs and cold water into the flour mixture until it gets the consistency of pastry dough. Flatten the dough in a 9 inch wide pastry tin. Cover the pie with a parchment paper, put a pie weight on top and cook in it the oven for around 15 minutes. Take out the pie crust, remove the weight and again bake it for another 10 minutes till it is slightly browned.
In a pan add the gelatin in hot water and then mix in the espresso coffee. Take a separate mixing bowl and beat the egg yolks and sugar until the sugar is thoroughly dissolved. Add vanilla extract and brandy to it. Beat the egg white separately till stiff peaks are formed. In a separate bowl also whip the cream with a beater.
Now pour the coffee mixture into the egg and sugar mixture and blend everything together. Gradually add the egg white mixture and cream to it. Pour this mixture over the cooled pie crust. Refrigerate it overnight.
For the topping mix in cream and sugar until soft mounds are formed. Put the mixture in a piping bag and decorate over the tart. Top it with chopped pistachio and Easter egg candies. Put it into the freezer until it's ready to serve.
What is Easter without its traditional bread? Freshly baked homemade bread is just the right thing to set the note for the celebration.
In a small bowl add the yeast to warm water with a pinch of sugar and set aside until the yeast dissolves. Now add sugar, melted butter and salt and beat till it becomes smooth. Add lemon zest and flour to it. Blend till the mixture becomes even. Add milk and yeast and knead the dough until it becomes smooth and elastic. Set it aside for an hour or 2 in a warm place to allow the dough to rise.
Turn the dough out on the work surface and again punch it down for another 4 to 5 minutes. Divide the dough in four equal parts and roll each part into 36 inch long ropes.
Now place two of the ropes side-by-side and twist them together in a shape of a ring. Fasten the ends together and set aside it for another 30 minutes.
For the topping stir together the egg yolk and water and brush it over the bread ring. Mix in sugar, almond and rum and pour the mixture over the bread. Set the temperature of the oven at 350 F and bake for 20 to 25 minutes or until the bread is golden brown in color.
To prepare the icing, combine all the ingredients mentioned above for topping to a desired consistency. Drizzle it over the bread when it is still hot.
Kids eagerly wait for Easter since it is their time to have fun and enjoy treats. The sparkling cupcakes are the appropriate dessert for the festival and are loved by both kids and adults.Ingredients:
Set the oven at 350° F. Now line a muffin tin with muffin moulds.
To make the batter, combine cocoa powder with hot water and stir it till it completely dissolves. Add cold water and vanilla extract to it. Set the mixture aside while mixing the flour, baking powder, baking soda, and salt together.
Add butter, regular sugar and brown sugar in a food processor and whisk till the mixture becomes smooth and fluffy. Add eggs to it at this stage and mix well again. Now gradually add half of the flour to the mixture and blend well. Then add half of the cocoa mixture to it. Repeat the process with the remaining flour and cocoa mixture. Blend everything together till it forms a smooth mixture. Spoon in the batter into the cupcake moulds and bake till the cakes are done.
To prepare the topping, divide the fondant into equal parts and add desired food colors into it. Dip the cooled cakes into the fondant and decorate with sanding sugar and edible glitters.
Anticipations are on a rise as the Easter draws near. It is the time to celebrate and prepare the special Easter menu that would keep your guests licking their fingers long after the party is over. Easter announces the onset of spring and is the ideal time to celebrate with gastronomical delights prepared from the produces of the season. Following are some Easter recipes that will perfectly fit into your Easter menu plans and blend in with the general festive mood.Few useful tips for Easter menu
Though ham is considered as the traditional Easter dish in the US, lamb and beef are also regarded as excellent choices for the menu
Easter menu can be divided into main courses and desserts and Easter cakes are really very popular as comfort food choice for Easter gifts Color crayons are available in packs of twelve, twenty four, forty-eight etc. and you can buy them depending upon the age of the recipient.
Given below are some recipes that we think will let you jazz up your traditional Easter menu.
Add butter to a pan and then add leek and tarragon stocks to it. Sautι the leeks till they are tender and turn opaque. Add rice to the pan and coat it nicely with butter. Add wine and let it bubble for a while or till the wine gets reduced.
Add chicken stock into the pan in small amounts. Keep stirring so that the rice doesn't stick to the bottom of the pan. Let the rice absorb all the liquid before adding more stock to it. Continue to cook till the rice becomes soft and creamy. Add salt and pepper to taste.
In a separate non-stick pan, add the finely grated parmesan and flatten it slightly with a spoon. Let the cheese melt and become crisp. Serve the risotto and garnish.
Make Ό inch deep scores in the ham and transfer it to a flat roasting pan with the fat side up. Bake it for 30 minutes in a preheated oven at 325°.
In a bowl mix brown sugar, maple syrup and Dijon mustard to form a glaze. Brush the ham with half of the mixture and return it to the oven for another 30 minutes. Then brush the remaining of the mixture on the ham and put it back in the oven for another 15 to 20 mins or until the meat is thoroughly cooked. Let the ham rest for 15 minutes before your slice and serve it.
Grease a baking tray and line it with baking parchment. Preheat the oven at 150° C.
In a mixing bowl beat the egg whites till stiff peaks are formed. Gradually add sugar to it and mix continuously till the mixture turns glossy. Add vanilla extract, cornstarch and lemon juice into the egg mixture.
Spoon the mixture into the parchment and spread it evenly into a nine inch circle. Bake the mixture for an hour and then let the meringue cool off on the wire rack.
In a separate bowl whip the thick cream and sugar till stiff peaks are formed. Now transfer the meringue into the serving bowl and fill in the cavity with whipped cream and sliced kiwis.
Preheat the oven at 180° C.
In a large mixing bowl mix eggs, milk, sugar and vanilla extract. Slice the bread and toast them. Apply butter to the slices. Line the bread slices in a baking tray, pour over the mixture and scatter raisins on top.
Bake in the oven for 30 minutes until golden brown. Serve the bread pudding with cream or custard.
Firstly in a large bowl blend properly mayonnaise, onion and pepper. Add peas and carrot. Mix well to combine and then stir in cheese and egg. Cover and refrigerate for at least half an hour.
Firstly preheat oven to 400 degrees F. Mince properly the dried rosemary, garlic clove and chopped parsley ingredients. Then add 1 teaspoon olive oil to make a paste. Make 6 to 8 slits in lamb and fill with the prepared paste. Grease the roasting pan with 1/2 cup olive oil. Add the stuffed lamb, turning over repeatedly to coat. Sprinkle with 1 teaspoon rosemary and remaining salt and pepper. Surround lamb with quartered potatoes, giving a turn to coat with oil. Bake for 10 minutes, then reduce heat to 375 degrees F, and roast 45 minutes. Baste lamb and turn potatoes with spatula several times.
Last Updated: 28th March,2017