Easter is the most important of the Christian festivals and celebrates the resurrection of Christ, tough many pagan elements have become part of the celebration and these aspects are often celebrated by Christians and non-Crhistians alike. Indeed, the name 'Easter' itself in English derives from Ester, Eastre or Eostre the name of the putative Germanic goddess of the Dawn. What is a traditional easter meal?
Traditionally on Good Friday, the Friday before Easter Sunday hot cross buns are eaten. Below is a classic recipe for these yeast-based cakes:
Hot Cross Buns
For the Buns:
2 tsp dried yeast
40g caster sugar
360ml warm milk
750g plain flour
2 tsp mixed spice
2 tsp ground cinnamon
50g butter, melted
2 tbsp olive oi(
50g caster sugar
50g candied peel
For the Crosses:
80g plain flour(80ml water
For the Glaze:
2 tbsp sugar
1 tbsp gelatine
2 tbsp water
Place the yeast, sugar and milk in a large bowl and set aside for 5 minutes (the mixture should begin to foam). Once the yeast mixture is ready add flour, spices, butter, oil, egg, extra sugar and dried fruit then mix to combine. Turn the dough out onto a floured surface and knead for 5-10 minutes or until the dough feels smooth and elastic. Place the dough in an oiled bowl and cover then set in a warm spot for at least 45 minutes, or until doubled in size.
Turn the dough out onto a floured surface and knead lightly. Divide into 12 balls of equal size and place these on a greased baking sheet. Cover and put in a warm position until doubled in size.
Pre-heat your oven to 200°C and mix together the flour and water for the crosses. Place in a piping bag and pipe crosses on the buns. Place in an the oven and bake for 20 minutes or until springy to the touch. Meanwhile place the sugar, gelatin and water in a saucepan and stir over medium heat for 2 minutes or until gelatin has dissolved. Brush the still-warm buns with glaze.
For Easter Sunday itself, lamb is the traditional meat for the main meal and below is a recipe for a Greek-inspired version:
- This recipe is designed for making at home with a few ingredients. Khoya or thickened/solidified milk is used as garnish. The khoya is grated and the balls are rolled over it, adding creaminess and luscious flavor.
35 oz. cottage cheese chhena,
5 1/3 oz. Khoya,
14 tablespoons of sugar,
8-10 saffron (kesar) threads,
1 tablespoon raisins and finely chopped pistachios.Preparation Instructions1 In a bowl, mix the paneer and sugar. Knead well.
2 Transfer to a pan and cook on medium heat until it is soft and creamy. Divide the mixture into 2 equal parts.
3 To one part, add the saffron, raisins and finely chopped pistachios. Make small, round balls with the dough and set aside.
4 Divide the second half of the dough into an equal number of balls. Press two balls against each other so they stick together.
5 Grate some khoya and roll these balls over it. Refrigerate and serve cold.