A day of friends, family and beloved pets coming together for faith, easter egg hunts, fresh hot crossed buns and a grand Easter feast. After a month of abstinence, it’s finally time to sink your teeth into all the Easter favourites and catch up with your friends and family.
“But what about social distancing?”
If Easter mass can be virtual, why not an Easter brunch? It’s time to connect with family across streets, borders and seas to celebrate new beginnings with new virtual traditions.
Limited supply in the market has limited our choices for a spread. So, we’ve put together a few recipes you can try, with just 10 eggs and the chicken that laid them, to make your Easter special.
As the German folklore goes, the night before Easter, the Easter Bunny lays colourful eggs filled with candy, chocolates and other delightful treats. Unfortunately, because of the lockdown, the bunny can’t make it this year. So let’s continue the tradition and make a delightful breakfast favourite with the eggs you have at home.
In a large bowl, add the flour, the egg yolks and a little milk, whisk to a creamy paste. Ensure no lumps are formed. Add the remaining milk while whisking to loosen the batter.
In a separate bowl whisk the egg whites until they hold stiff peaks. Add the egg whites to the batter and fold gently with a spatula.
Heat a large non-stick pan over a medium flame and add a little oil (or preferred alternative). Using a large spoon/ladle, add a generous amount of batter to the pan to form a circle for the bunny body. Add a smaller circle for the head, two small ovals for feet, and two long thin strips for ears.
Once the batter starts bubbling, flip the pancakes over. Do not press them down, or they will lose their fluffiness. Cook them till they become golden brown on both sides and are cooked through.
Assemble the bunny and add fruits, raisins, whipped cream or chocolate sauce to create its features. And serve!
A simple appetizer, but a big hit at brunches. With just a few ingredients required, deviled eggs are a great addition to your Easter menu. We’re still unsure of what came first – the chicken or the egg, but we are sure that the deviled eggs are the first to go.
Place the eggs in a saucepan and ensure the water covers the eggs by about 1 ½ inches. Bring the water to a boil, then reduce the heat and simmer for about 1 minute with a lid on. Remove from the heat and leave it covered for 14 minutes, then add the eggs to a vessel with cold water for about 1 minute.
Crack eggshells and carefully peel under cool running water. Slice the eggs in half lengthwise and scoop out the yolks.
In a bowl, mash the yolks using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well till it forms a creamy consistency.
With a spoon, scoop up a little of the yolk mixture and add it to the cavity of the boiled egg whites (you may also use a piping bag). Sprinkle with herbs/paprika/seasoning of your choice and serve.
Garlic Roast Chicken
Since time immemorial, a grand feast has always had a well-roasted chicken on the table that brought families and friends together. It’s time to maintain that tradition and roast a nice meaty chicken (cut of your choice) for the family, with just 6 ingredients!
In a small bowl bring the garlic, salt, pepper, a little oil and the herb of your choice together.
Prep your chicken to marinate. Ensure your chicken is dry before marinating. Use a kitchen towel to absorb the dampness. Marinate the chicken by massaging the pieces to ensure the marinade is applied evenly.
Preheat your oven to about 350℉. Place the chicken carefully and roast for about 20 - 30 minutes until the chicken is cooked through.
Place the chicken pieces on a platter and garnish with herbs. Serve along with roasted potatoes or veggies.
Easter Eggs In A Nest
It’s a common practice in the west to make nests for the Easter Bunny to lay its eggs. So let’s get started on those nests and end the meal with an Easter egg hunt!