Saturday, 14 March 2015

Easter 2016 Recipes-Delicious Easter Desserts, Cakes and buns


So you are looking for Easter Recipes 2016? You want to surprise your family with the best Easter 2016 Sweet Easy Recipes?You have come to the right place! Here we present you a mouth-watering collection of Easter 2016 Recipes-Delicious Easter Desserts, Cakes and buns. Take a look at our Top Easter Meals Suggestions!

Hot Cross Bun Pudding

Hot Cross Bun Pudding

This incredibly delicious pudding makes a fresh and mouth-watering alternative to the traditional hot cross buns that we are used to. Time to get inspired now and a pinch of imagination and creative impulse when you prepare this culinary masterpiece! 

Serves: 4 portions  Preparation time:10 minutes Cooking time:
30 minutes

Ingredients:
4 hot cross buns
15 g unsalted butter
320 ml double cream
100 ml whole milk
2 eggs
1 egg yolk
100 g natural yogurt

1 tsp sugar

Preparation:
Pre-heat the oven to 160°C/ 320°F/ gas mark 3, and grease a 1 l ovenproof dish.
Cut the hot cross buns in half and spread with butter on both sides. Arrange the buns in an ovenproof dish as you layer the cross sides face-up on top. In a small pan add the cream and milk and heat until just warm.
In a small bowl add the eggs and egg yolk, pour over the heated cream and milk and whisk thoroughly. Add the yogurt, whisk again. Pour the mixture over the buns a little at a time, ensuring it has time to soak in. Sprinkle the pudding with sugar and place on a baking sheet.

Bake for approx 30 minutes. The resulting pudding should be puffed up, set and golden brown.
Bon Appetite! 

And now something salty with lamb for all the meat gourmet lovers! Enjoy this wonderful suggestion that will leave you breathless. A total feast for the senses!

Braised Lamb Shanks With Shallots, White Wine, Olives And Lemon

Braised Lamb Shanks With Shallots


Ingredients:

2 tbsp rapeseed oil
4 lamb shanks
16 shallots, peeled
4 cloves of garlic, peeled and finely chopped
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
200 ml of good quality white wine
500 ml chicken stock
Juice and zest of 2 lemons
75 g pitted reen olives
A handful of freshly chopped parsley
Sea salt and freshly ground black pepper
3 cloves of garlic, peeled and finely chopped
2 tbsp rapeseed oil
Juice and zest of 1 large lemon
4 tbsp fresh flat leaf parsley, finely chopped
Sea salt and freshly ground black pepper

Preparation:
Preheat the oven to 140°C/ 275°F/ gas mark 1.
Heat the rapeseed oil in a large, ovenproof casserole dish on the hob over a medium heat. Season the lamb shanks and brown all over in the hot oil for approximately eight minutes.
Remove the lamb from the dish and set aside, then add the shallots and cook for a further eight minutes until golden brown.
Reduce the heat and add the garlic, bay leaves, thyme and rosemary, then return the lamb to the casserole dish. Pour over the white wine, stock, lemon zest and juice, season well, bring to simmering point and cover with a tight-fitting lid. Transfer to the oven and bake for two and a half to three hours, depending on how well-done you want the lamb to be cooked (when skewered, the pinker the juice, the rarer the meat will be).
While the lamb is cooking, make the gremolata by mixing all the ingredients together and seasoning with sea salt and black pepper. Set aside.
When the lamb shanks are cooked, remove them and the shallots from the sauce and place in a serving dish to keep warm.
Skim off the fat from the surface of the sauce and discard. Strain the sauce and return to the casserole dish. Bring the sauce to the boil and simmer for five minutes, then add the olives. Adjust the seasoning according to taste and add one spoonful of the gremolata to the sauce.

Finally, pour the sauce over the lamb shanks and shallots, and serve with the remaining gremolata, sprinkled with flat parsley.Recipe, 


Roast Leg Of Lamb With A Shallot And Chorizo Stuffing

Roast Leg Of Lamb With A Shallot And Chorizo Stuffing


Ingredients:
1 kg boneless leg of lamb, butterflied
4 cloves garlic, peeled and crushed
1 tbsp rosemary leaves
2 tbsp flat leaf parsley leaves, chopped
1 tsp freshly ground black pepper
1 tbsp small mint leaves (or torn larger leaves)
2 tbsp rapeseed oil
½ lemon, juiced
Sea salt and freshly ground black pepper
150 g breadcrumbs
4 tbsp rapeseed oil
1 sprig rosemary
½ red chilli, deseeded and finely chopped
8 shallots, peeled and diced
3 cloves of garlic, peeled and chopped
1 tsp thyme leaves
Sea salt and freshly ground black pepper
150 g fresh chorizo, skinned and chopped into small chunks
2 tbsp mint, chopped
2 tbsp flat leaf parsley, chopped
2 tbsp rapeseed oil
4 shallots, peeled and chopped
1 clove of garlic, peeled and chopped
400 g of cherry tomatoes, halved
Pinch of cayenne pepper
1 tbsp mint, chopped
2 tbsp fresh chives
Sea salt and ground black pepper
Method
To make the stuffing, toss the breadcrumbs with two tablespoons of rapeseed oil. Spread them on a baking sheet and toast for six to eight minutes, stirring once or twice, until they are golden brown.
Heat a medium pot over a high heat for one minute. Add the remaining rapeseed oil, the rosemary and the chilli; let them sizzle in the oil for one minute. Stir in the shallots, garlic and thyme, and season with sea salt and freshly ground black pepper. Turn the heat down to medium and cook for a further ten minutes, until the shallots are translucent. Transfer the mixture into a large bowl and discard the rosemary.
While the shallots are cooking, place a medium-sized pan over high heat. Crumble the chorizo into the pan, and sautée for eight to ten minutes, or until the sausage is crisp and cooked through. Drain the chorizo of excess oil and add it to the bowl with the onions. Stir in the breadcrumbs, mint and parsley and combine well. Taste for seasoning.
To cook the lamb, first preheat the oven to 175°C/ 325°F/ gas mark 3. Season the lamb on both sides with sea salt and freshly ground black pepper.
Lay the meat on a cutting board, fat side down and open like a book. Spoon as much of the chorizo stuffing as you can (about half or a little more) on the right side of the lamb. Fold the left side over the stuffing, as if you’re closing a book. If some of the stuffing falls out, gently push what you can back in. Tie the lamb with butcher’s string at five centimeter intervals, to hold it together while roasting. Carefully place the lamb on a roasting rack set in a roasting pan.
Put the remaining chorizo stuffing into a small dish and set aside. Roast the lamb for 1 hour 20 minutes, rest for 20 minutes. While lamb is resting, put the remaining stuffing in the oven and cook for 15 minutes.
To make the spiced shallot and cherry tomato sauce, heat the oil in the pan and gently fry the shallots for two to three minutes, add the garlic, tomatoes, cayenne pepper and cook for five minutes or until the sauce has reduced slightly. Stir in the herbs and season to taste.
To serve, slice the lamb and serve with the tomato sauce. Place the lamb in a baking dish and coat it well on all sides with the smashed garlic, rosemary, chopped parsley, mint, oil, lemon and cracked black pepper. Cover and refrigerate overnight.

Take the lamb out of the refrigerator for 30 minutes before stuffing it, to bring it to room temperature.


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