Easter is approaching, and what better way to celebrate than with some delicious Easter recipes?
Forget the Easter Eggs, Figolli and the Chocolate Bunnies… try out these recipes and they’ll surely blow your mind!
Don’t be afraid to get creative this Easter and experiment with these recipes and don’t forget to share them with your friends and family.
Hot Cross Buns
Nothing beats freshly made Hot Cross Buns from your own kitchen!
Let’s get to it:
Add the following into a large bowl to make dough:
- 640 grams flour
- 9 grams yeast
- 110 grams caster sugar
- 2 teaspoons all spice
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Mix briefly with a stand mixer fitted with a dough hook.
Now add:
- 50 grams unsalted and melted butter
- 375 ml milk
- 1 egg
- 210 grams sultanas
- The zest of 1 or 2 oranges.
Mix until a smooth elastic dough forms.
Leave your dough in the bowl and cover it with Stretch and Seal in a warm place to rise until it doubles in size.
Line your tray with baking paper and punch your dough to deflate.
Make sure the surface you’re working on is clean and floured.
Place your dough onto the workspace and shape it into a log and cut it into about 12 pieces.
Take one piece and press it down with the palm of your hands and roll the dough to form a smooth ball.
Bring out the Stretch and Seal again and spray it with oil and place it loosely on the dough lined on the tray.
Put the tray in a warm place for around 30 minutes until you see it has risen (less than double its size).
Preheat your oven to 180°C.
Now it’s time to create the crosses. Yes, they come separately.
Mix 75 grams of white flour with 5 tablespoons of water until the paste is thick and runny.
Put into a piping bag and slowly cross those buns.
Bake in your oven for 22 minutes and make sure the surface is golden.
Get 1 tablespoon of apricot jam and mix it with 2 teaspoons of water to brush onto the warm buns to create a glaze.
Serve once they cool down and enjoy every bite.
Deviled Eggs
These make an EGG-cellent appetiser or side dish.
They work perfectly for any occasion but they just make sense to bring out during Easter time (you know because it’s egg related).
Let’s get to it:
For this recipe, you will need to hard boil the eggs.
After you peel your hard-boiled eggs, slice them in half and scoop out the yolk with a spoon.
Set the halves aside and in a food processor blend the yolk into a creamy filling together with:
- 1/4 cup mayonnaise
- 1/3 cup greek yogurt
- 1 1/2 teaspoon sweet pickle relish
- 1/2 teaspoon dijon mustard.
- You can also blend in a few pickled jalapeño slices if you’re a fan of spicy food!
Season it with salt once it is smooth.
Now it is time to load up the egg whites.
You can use a spoon (or if you’re feeling fancy a piping bag) to add the yolk mixture to the egg whites.
Make sure to fill the egg yolk cavity completely, with a bit of filling mounded on top.
You can leave them as is or top them with smoked paprika, fresh chives or celery seeds.
Now take a step back, admire your creation, and serve them up!
Spring Salad
Want to make the most of your greens?
This vibrant green spring salad is to die for and goes with everything!
Let’s get to it:
Bring a large pot of water to a boil and add 120 grams of snow peas to the pot.
Continue to boil for a minute.
Add 24 asparagus spears to boil for another minute.
Add 2 cups of frozen peas, and boil until the water returns to a simmer and the peas turn bright green.
Proceed by draining and refreshing your vegetables under cold running water until cooled.
Remove the asparagus and snow peas and dry them with a paper towel.
Leave the peas in a colander to drain, tossing them now and then to dry.
It is very important to dry your veggies for this recipe.
Split the lettuce leaves and cut the asparagus stems in half.
Put the following ingredients in a jar to make your dressing and shake them:
- 1 teaspoon lemon zest (from 1 lemon)
- 30ml lemon juice
- 90ml extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Combine your vegetables in a bowl and dress them in lemon dressing.
Arrange your salad and top it with small chunks of goat’s cheese.
It’s tastier than expected isn’t it?
Honey Baked Ham
It is a simple way to bake your ham but the results are insane!
Let’s get to it:
Firstly, pick a good ham.
Preheat your oven to 160°C.
Now grab your ham and place it flat-side down on a roasting pan or if you don’t have one use a metal cooling rack and put a baking sheet under so the ham doesn’t get soggy.
Prepare the honey glaze by stirring the following ingredients in a bowl:
- 2 tablespoons of melted butter
- 1 tablespoon of dijon mustard
- 1/3 cup honey
Once your mix looks like syrup, massage the honey mixture into the ham.
Now cover your ham in foil and cook for about 2 hours.
Once it is done cooking, let it cool down with the foil still wrapped around the ham.
In a bowl mix the following ingredients:
- 1 1/2 cups granulated sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
Add this mixture to a clean workspace and roll the ham to coat its exterior.
Now you can grab a flame and circle around different areas of the ham until the exterior looks like a hardened sugar coating.
It’s time to serve and enjoy your own cooking!
Carrot Cake
After a delicious Easter meal, it’s time for dessert!
Let’s get to it:
Preheat your oven to 180°C.
Grease and flour 2 cake pans.
In a medium sized bowl whisk together:
- 3 cups flour
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
In a large bowl mix together:
- 1 1/4 cups of vegetable oil
- 2/3 cups unsweetened applesauce
- 1 tablespoon vanilla
- 1 1/4 cups sugar
- 1 3/4 cups brown sugar
- 6 eggs (add them one at a time)
- 6 cups of shredded carrots
- 1/2 cup of raisins or nuts if you’d like.
Stir the dry ingredients together with the wet ingredients until there are no flour streaks in the batter.
Divide between the two prepared cake pans.
Bake for 35 minutes.
Turn the cakes out onto cooling racks and prepare your frosting while your cake cools.
In a large bowl mix together:
- 400 grams of cream cheese
- 1 cup melted butter
- Proceed by mixing in
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 8 cups of powdered sugar (a cup at a time) until the frosting is smooth and fluffy
Spread the frosting around each cake layer.
Get ready to swoon over this carrot cake!
Will you give any of these a try this Easter? Let us know
