Tempting as it may be, few can survive the whole of the Easter break on chocolate alone. If you’re looking to indulge your guests with something a little different, check out the recipes below - inspired from travels around the world!
How about starting your culinary journey with a delicious Greek Easter soup? The perfect way to use up the leftovers from a Sunday roast, this soup will add a touch of Southern Europe to your dinner table.
To cook, simply clean the offal before blanching for around 5 mins, then drain before finely dicing the meat. In a large pan, heat 3x tablespoons of olive oil and add 1x finely chopped onion along with the offal - cook for approximately 5 mins until the meat is lightly browned. Pour in 450ml of water and gently simmer for 10 mins before adding 3x roughly chopped cos lettuces, stir and push down to put the lid on pan. Gently simmer for 45 mins, should you wish, adding half a glass of rice 10 mins before the end of cooking time. Serve with freshly ground pepper and a squeeze of lemon juice.
This Neapolitan Savoury Pie is a traditional Italian Easter crowd pleaser, sure to impress your guests.
Start by preparing an enriched dough, using 120gm of flour and season with 25gm of Parmesan cheese, salt and pepper. Divide into two balls, the first approximately 1/3 of dough, second remaining 2/3, before wrapping in cling film to chill.
Roll out the 2/3 ball of dough and line a 4” deep, 9” sprung cake pan, before layering up with salami, basket cheese, prosciutto, mozzarella and halved hard-boiled eggs. Repeat until you reach the top of the pan, then pour over 12 gently whisked eggs seasoned with 100gm finely grated Parmesan cheese, salt and pepper. Roll out the remaining pastry and add to form a lid, crimping the edges and creating a steam hole in centre. Bake at 250 degrees c for 30 mins then reduce the temperature to 160 degrees c for a further 2.5 hours until the pastry turns golden. Best served cold with a fresh garden salad and new potatoes.
End your meal with something a little unusual – a Russian Pashka. The taste can be compared to a rich custard with a cheesecake consistency, this show stopper traditionally symbolises that ‘Christ has Risen’.
In a bowl with 2tsb Amaretto, add 75g finely chopped crystallised ginger, 50g peel, 75g currents and 50g chopped dried figs – leave to soak for 20mins. In a separate bowl, cream together 110g caster sugar with 100g unsalted butter before beating in 2 egg yolks. Then add 750g ricotta along with the zest of an orange and lemon and combine mixture. Using a wooden spoon, fold in 2tbs fresh lemon juice, 75g toasted almonds, the Amaretto soaked fruit and finally 120g sour cream. Finally line a 2ltr bowl with a slightly damp muslin cloth and add mixture, cover and chill overnight before turning out to serve with a sprinkling of dried fruit.
Does your family enjoy eating something a little out of the ordinary for their Easter celebrations? We’d love to hear about your favourites on our social pages.