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Food and
"goodies" for Easter
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 ©MSL2000-2008
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EASTER
BREAD 
On Easter breakfast it can be nice to serve a special and homemade
Easter bread. Ordinary whete bread (Loaf) can be made extra gordious
beeing plaited. To really impress the family, baked egg cups can be
made as well. These should also be plaited and formed as egg cups, to
hold the boiled eggs for the Easter breakfast.
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0,33 ounces butter
0,65 cups water
1,1 pound wheat flour 1,75
ounces yeast 1 teaspoon
salt
0,85 cups sour milch 1 egg
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Melt butter and cool some. Stir
the yeast in a bit of hand-warm water. Add salt, milch and egg. Mix
all this with the melted butter. Mix with the flour - a little at a
time and knead until the dough is smooth. Cover with a cloth and put
away on a fairly warm place until the dough have risen to double
size. (Approx. 40 min.) Put the dough on a table sprinkled with flour.
Knead and divide into 3 equal parts. Roll out in the form of sausages.
(16-18 inches long) Attach the 3 parts thoroughly in one end and make
a thick plaite. Place it on a greased baking plate, cover withe a
cloth and let it rise for approx. 45 min. Swab with whipped egg
and place in owen for 35 - 45 min. at 390°F. |
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EASTER
BREAKFAST EGG CUPS
The same kind of dough (or another
bread dogh) can be used for "Easter breakfast egg cups". Each one
is made from a flat bottom and 3 plaited dough"sausages". Make the
form like an egg cup - but a little bit wider. Remember - the dough raises
in the owen ! (It can be of use to practice a couple of times a head of
Easter to get the size suitable for an egg.
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Be sure - this will really
create a festive mood at the Easter breakfast table !
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EASY
MADE BRIOCHE (Bread) This
is a full and light bread, easy to make withe an electric mixer. (Opposite
to the classical french Brioche) It's very suitable to go with cheese
dishes, a salad or a soup. The receip is for one medium size bread and
should always be eaten quite fresh made. |
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0,53 ounce
yeast 0,4 cup
milch (room temperature)
2 medium size eggs
1 teaspoon salt
¼ teasp. pepper
0,66 pound whete flour
1,75 ounce butter (pref.
unsalted)
4,4 ounces crumbled
cheese
1
egg, whipped
with a dash of salt - for brushing
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Crumble yeast in a
bowl. Pour over room temperatured milch and mix with an electric mixer.
Whip with 2 eggs, salt and pepper. Use the mixer on low speed and
knead with kneading-claws until the dough is soft, but not adhesive.
Knead for at least 5 minutes. Add softened butter and knead (at low
speed) for another 4 - 5 miutes. Be sure that everything is well
blended. Cower the dough and let it rise at room temperature until it
has reached double size. (Approx. 1,5 hour) Then add 3,5 ounce
crumbled cheese and knead for approx. 1 minute at low speed. Put some
flour on the table and form the dough as a bread. Place in an oblong
baking tin. Cover with a humid cloth and let it rise to double size (approx.
1 hour) The dough should now reach just to the edge og the baking tin.
Brush carefully on top with the whipped egg. Take care so nothing of
the egg leaks down inside the tin. Spread the rest of the cheese on
top. Bake in owen for approx. 35 minutes at 390°F. Let the
bread cool on a grate. |
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| LAMB (mutton) For thousands of
years lamb has been associated with Easter. What
can, then, be more appropriate for Easter dinner
than a tasty roasted leg of lamb ? In southern
Europe it's obvious to use garlic as a spice for
mutton. Cream-stewed gratinated potatoes tast
well along with lamb-meat. (The same goes for
cream-stewed "with-your
own-hands-picked" mushrooms, according to my
swedish friend, Annika.) And if you
haven't tasted mint-jelly to go with the lamb -
then you have just missed something gorgeous.
Fresh vegetables or a green salad should also be
added to the dinner. To this, exclusive steak I
would recommend a Bourgogne wine, or an aged
Bordeaux wine. There are numerous receipts for
making a nice roasted lamb. Here I will give you
an original Italian receipt, if you would like to
try something different this Easter ;
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AGNELLO ALLA PUGLIESE
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Lamb with potatoes, 4 - 6 pers. Estimated time approx.
ca. 2 ¼ hrs.) |
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| 1 kilo
of Lamb meat |
| 1 lemon (juice
and peel) |
| 600 gr.
small potatoes (firm ones) |
| 600 gram tomatoes |
| 6
tbl.sp. olive oil |
| 3
tbl.sp. butter |
| 1 big
bundle parsley |
| 4 pcs.
of garlic |
| 4
tbl.sp. crumbled toasted bread |
| 50 gr.
crumbled Parmesan |
| salt and
pepper |
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Rub the meat with lemonjuice
(spare the rest of the lemon). Peel the potatoes
and cut them into tiny slices. Peel the tomatoes
(put them for a second in boiling water first).
Put 2 ts. of olive oil into a huge owen-pan.
Place the potato-slices in the pan, patterned as
roof-tiles, pour some salt and pepper on. Put
some pieces of butter on, and place the tomatoes
inbetween the butter. Heat the owen to 175° C.
Chop parsley and garlic and mix it with the
crumbled bread and rasped lemon peel. Mix 2/3 of the blending with the rest of
the olive oil. Mix the rest of the blending with
the crumbled cheese and put it aside. Rub the
meat with salt and pepper, and butter the meat
with the parsley-blending. Place the meat upon
the potatoes and roast for approx. 1½ hour in
the pre-heated owen. For the last 15 minutes,
turn the heath on to 225 ° C. Sprinkle the
parsley/cheese-blending over the meat and the
potatoes and dispurse the rest of the butter on
top. When the cheese is crispy it's finished.
......and as we say in Norwegian ; VELBEKOMME ! |
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leg of mutton is, as least in Norway, very expensive. If
you don't need that amount of meat, lamb-chops is a good
alternative. |
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LAMB CHOPS
MARINATED IN GARLIC
4
huge or 8 small lamb-chops (estimated for 4
persons. Estimated time approx.. 1 hour)
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| SAUCE |
| 1
tbl.sp. oil |
| 1 sliced onion |
| 1 can tomatoes |
| ½ green pepper |
| 1
teasp. Provence herbs |
| 1
teasp. lemon juice |
| 50 gr.mushroom |
| 1
tbl.sp. chopped parsley |
| salt and pepper |
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| MARINADE |
| 2
teasp. oil |
| 1
tbl.sp. soyasauce |
| 2
pcs. garlic |
| salt and pepper |
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Chop the garlic. Mix the
ingrediences for the marinade and place the chops
into it for 2-3 hrs. Take them out and let them
dry a bit. Roast or grill the chops in medium
heath for 10 - 12 min. on each side. Meanwhile
make the sauce ; Heath the oil in a pan and fry
the onion for 5 min. Add tomatoes with juice,
sliced green pepper, herbs and lemonjuice, and
flavour with salt and pepper. Let it boil and
then simmer for approx. 20 min. Add chopped
mushrooms and let it simmer for 5. min. more.
Arrange the chops on a hot serving plate and
poure the sauce on top.
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| If you want to
stay in the kitchen for as short time as possible, spits
is a good alternative. Taste differs, and in cutting all
ingerdiences into suitable pieces ahead - and putting
them into small serving dishes - everyone can easily make
their own spits. Put a dish of oil (added salt and
pepper) and various herbs on the table. Some new-baked
bread in additon, is quite popular. |
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| EXAMPLES
OF INGREDIENCES FOR MAKING SPITS Meat of lamb,
beef, pork - and pieces of sausages and bacon for
the youngsters. Green og red pepper, mushrooms,
onion and squash. Sour cream sauce or Tacosauce
are nice adding. Serve rice or new-made bread to
go with it. Baked potatoes can also be used as an
alternative (especially in Norway a lot of people
have potaoes as a "must" for every
dinner).
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| CAKES /
DESERTS |
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| OREILLETTES ( fried French feast-cookies- 20
- 30 pcs..) This
is an old traditional recepie for cookies that
are made throughout France during the carneval
season. The cookies are similar, but the name
will vary from one district to another.
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| 300 grams white flour |
Put
the flour on to the table and make a dent in the
middle. Add eggs, butter, crumbled peel of lemon
and orange and add salt.. Blend with rapid
movements of your finger tips, from the middle to
he edges and then push it inwards with the palm
of your hands. Continue until the paste is soft
and does'nt cling to your fingers. Form it in the
shape of a ball and place it in the fridge,
inside a plastic bag - for 4 hours at least. Roll
out as thin as possible and cut with a sharp
knife into rectangles, approx. 1,8 x 3 inches.
Heath the deep fat to approx. 190 °C . Put the pieces carefully into the pot
- a few at a time - and let them fry until they
are swollen and light brown. Put them onto a
cloth to dry off a bit. When done, place the
cookies on a large serving plate and stir icing
sugar on top of each. These cookies should be
eaten the same day as they're made. |
| 3 eggs |
| 30 grams soft butter |
| 1 orange |
| 1 lemon |
| 1 teasp. orangejuice |
| 1 teasp. salt |
| 2 litre deep fat |
| icing sugar |
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| EGGNOG In Norway eggnog
is often asociated with our National day. But
what could be more appropriate for Easter
celebration ? To make it even more
"party-like", just add a little cognac
or rum.
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| For 4 persons you need ;
2 albumen,
6 tbl.sp. sugar,
6 yolks.
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Whip stiff the albumens . Add 2
tbl.sp. of sugar at the time, and whip
thouroughly in between. Add the yolks and whip it
all together. To be served at once. |
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| VARIES OF
ROLL
CAKE Roll-cakes
are easily made and very popular with tea or
coffee. But it can be used as a quick and tasty
desert for Easter. Cut slices, approx. 1½
inches. Put a little bit of fruit or jam and
cover top and sides with whipped cream. The sides
can then be decorated with chopped nuts, almonds
or crumbled chocolate. If you want to make it
really professional you could cover the sides
with thin rolled marsipan. Fantasy is really the
only obstacle against gordious decorations ; a
nicely sliced bit of fresh fruit, some crumbled
chocolate, half of a peach - or maybe even a
small yellow easter chicken ?
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| ORANGE CREAM CAKE Not everybody is
abled to eat sugar and likeways as they please.
In a recepie-book of the norwegian Diabetes
organisation I found this recepie - which is
quite the item for Easter holiday. It contains
just small amounts of fat and sugar and therefore
suitable for everybody. And I can personally
guarantee it's gorgiuous taste !
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| The cake Divorce the eggs and whip the
albumens very stiff. Add the sugar - one
tablespoon at the time and whip thoroughly in
between. Then add the yolks very carefully. (With
this procedure the cake will volume in spite of
the tiny amount of sugar). Mix flour and baking
powder and mix it very carefully with the
rest. Do not stir more than highly necessary to
blend. If you stir to much the cake will not
elevate. Transfer it carefully into a round
baking tin (approx. 12 inches diamtr.), which is
swabed with butter, and bake for 40 minutes av
170°C.
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3 eggs
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3
tbl.sp. sugar
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0.42 cup of white flour
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½
teasp. baking powder
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