Easter recipes anyone?

shiney · Post: # 16904Post **shiney** » Fri Apr 07, 2006 1:51 pm

I am not a religious person but with the Easter hols already up and running and the Easter weekend in tow, does anyone have anything nice they usually serve up at this time of year?

Veggie, meat or sweet? 8)

ina · Post: # 16918Post **ina** » Fri Apr 07, 2006 3:24 pm

Hard boiled eggs, decorated with felt tip pens?

I do always seem to end up eating eggs for Easter (boiled eggs in mustard sauce or something like that); I also try to make the usual hot cross buns, but apart from that (and the chocolate and marzipan eggs), there isn't really anything.

Sandy · Post: # 17242Post **Sandy** » Mon Apr 10, 2006 7:09 am

Hi Shiney, we'll be caravanning at the coast this Easter weekend for 5 days, and without an oven(only 2 gas burners) am going to have to be a little creative

We'll have a small gas barbecue for steaks and the like, but I was thinking of doing a couple of fondues; one cheese, another chinese hotpot style. Might be a tad ambitious as I've never done them before, but hey! Gotta start somewhere. I'll only be poisoning the in-laws anyway

shiney · Post: # 17245Post **shiney** » Mon Apr 10, 2006 7:47 am

Oh you naughty person.

I suppose the inlaws are OK to test out stuff on!!!

Fondue....I keep promising the kids I'll do it for them. I used to make a lot and have a fondue set (very 70's) but whenever I do get my head around to making one, I always enjoy them.

Shirley · Post: # 17249Post **Shirley** » Mon Apr 10, 2006 9:17 am

I want to do a simnel cake - fruity cake with marzipan - scrummy.

Whether I get round to it or not I don't know, but it's the thought that counts.... and thinking about it doesn't contain any calories

It's my DP's birthday on Easter Sunday so I will have to do something special - hopefully pick up something tasty at the farmers market on Saturday (who knows, there might be some good food there too)

shiney · Post: # 17258Post **shiney** » Mon Apr 10, 2006 10:10 am

Shirlz,

You are bound to find something good at the farmers market! There's always a naughty cake stand there, with so many temptings things.

I went to my local farm shop yesterday...just for meat and ended up spending lots more on goodies that were just BEGGING me to buy them!

On the Simnel cake front. I'd eat the cake but definately not the marzipan. It's the ONLY thing I don't like to eat.

ina · Post: # 17273Post **ina** » Mon Apr 10, 2006 11:39 am

Shirlz2005 wrote: hopefully pick up something tasty at the farmers market on Saturday (who knows, there might be some good food there too)

? Don't let David read that!

I've never had a Simnel cake - is that like Christmas cake, or with the marzipan through it?

And Shiney, how can you NOT LIKE marzipan... I love it (unfortunately). Just had a marzipan egg for after lunch... Only a little one, honest!

shiney · Post: # 17274Post **shiney** » Mon Apr 10, 2006 11:41 am

Oh how did I miss that comment Ina! That's really made me chuckle!

If I get any marzipan I'll be sending it to you for sure.

The OM likes it, eats big chunks of the stuff. It's GAK! But really its the only thing in the food world I won't eat.

Andy Hamilton · Mon Apr 10, 2006 4:43 pm

did you see our easter bit on the front page? http://www.selfsufficientish.com/easter.htm - using natural dyes to make coloured easter eggs. Not food though, would have thought that a hot cross bun recipe mgiht make an appearance.

Shirley · Post: # 17325Post **Shirley** » Mon Apr 10, 2006 8:20 pm

I love marzipan.. but hate the mixed peel stuff that is generally found in hotcross buns.... will probs make some without that poisonous stuff lol....

Laura (my daughter) made some delicious little cinnamon biscuits last night - not necessarily traditional easter stuff... but then easter biscuits have cassia or cinnamon in them don't they... AND they contained eggs... AND they were gone by morning!!! Only came out of the oven at 10pm

They had ground almonds in them... in fact they were like a soft... and cinnamon flavoured... amaretti biscuit...

If you want the recipe sing out and I'll copy it out.

Shirley · Post: # 17326Post **Shirley** » Mon Apr 10, 2006 8:23 pm

Andy... yes,, I saw that article... love the pic!!!!

I think we should all colour some eggs for easter and post piccies of the results here - what do you reckon?

Sandy · Post: # 17344Post **Sandy** » Tue Apr 11, 2006 3:29 am

Sounds good Shirlz, would love the recipe for the biscuits.

Funny, the other day I went to the kitchen place to get some Easter cookie cutters as I was thinking of baking some egg and bunny bikkies to give to the nephews instead of chocolate. Ended up going a bit mad and buying a box of 100 cutters

(On special for $17, justification here!). but felt like a kid opening a pressie when I got home

There were animals, birds, planes, trains, dinosaurs, alphabet, xmas, halloween etc. Oh and of course the easter ones!

Better get baking huh?

Shirley · Post: # 17356Post **Shirley** » Tue Apr 11, 2006 11:05 am

I really must look out for some cookie cutters... we've got a few but want more - they can be dual purpose anyway and work with salt dough for playtime so a worthwhile investment

Here goes with the recipe.

Cinnamon Balls

Ground almonds or hazelnuts form the basis of most Passover cakes and biscuits. These balls should be soft inside, with a very strong cinnamon flavour. They harden with keeping, so it is a good idea to freeze some and only use them when required (I didn't find this a problem - obviously, as they disappeared so quickly!!)

Ingredients. (makes about 15)

175g/6oz/1 1/2 cups ground almonds
75g/3oz or 1/3 cup of caster sugar
15 ml/1 tbsp ground cinnamon
2 egg whites
oil, for greasing
icing sugar, for dredging

1. Preheat the oven to 180C/350F/gas 4. Grease a large baking sheet with oil.

2. Mix together the ground almonds, sugar and cinnamon. Whisk the egg whites until they begin to stiffen and fold enough into the almonds to make a fairly firm mixture.

3. Wet your hands with cold water and roll small spoonfuls of the mixture into balls. Place these at intervals on the baking sheet.

4. Bake for about 15 minutes in the centre of the oven. They should be slightly soft inside. Too much cooking will make them hard and tough.

5. Slide a palette knife under the balls to release them from the baking sheet and allow to cool. (that sounds painful!!) Sift a few tablespoons of icing sugar onto a plate and when the balls are cold slide them onto the plate. Shake gently to completely cover the balls in sugar and store in an airtight container or in the freezer.

Enjoy!