Two Easter recipes to wow your family
Heading into the Easter weekend and needing some food and styling ideas? I have 2 delicious recipes to wow your family.
Easter table styling doesn’t have to cause a headache, a few simple thoughtful additions can make your table homely and inviting. I have bought a new spring tablecloth that has given a new lease of life to our kitchen table. This new Botanical oilcloth is sold by the meter by Bluebellgray, they have such beautiful fabrics and homewares in beautiful colours and this design suits my home perfectly. I am also slowly investing in the beautiful linen napkins that have been expertly created by The Embroidered napkin company. No more throw-away napkins and I love this traditional bunny design.
Delicious recipes to wow your family this weekend.
1. Milk Buns - For breakfast
The perfect accompaniment to boiled eggs, even better filled with bacon and poached eggs! My daughter Lexy has been making us these light fluffy milk buns making breakfast a serious treat. The recipe is by Thomas Straker.
Ingredients:
500g Strong white flour
300ml Milk
60g Sugar
1 Egg
10g Active dry yeast
100g butter
10g Salt
Method:
Add strong flour and sugar to a bowl and mix.
Mix together milk, egg and yeast, then add to the flour and sugar and bring together with a fork then knead for 5 minutes in a mixer.
Add the salt and half the butter and mix then add the rest of the butter and knead for another 5 minutes until you have a smooth dough.
Place the dough in a well oiled container and cover, prove in the fridge for 3 hours.
Remove from the fridge and portion into 10 round dough balls.
Place on a baking tray lined with baking paper well spaced apart and cover with another tray and let prove for another 2hrs- but not in the fridge.
When ready to cook brush with egg wash and put in the oven at 160 degrees C for around 1-15 minutes until golden.
2. Lemon and Blueberry Pavlova
My sister Zara has made this Easter delicious treat, a lemon and blueberry pavlova. A mix between Nigella lawsons lemon pavlova recipe but using my mums incredible lemon curd recipe (featured in my Easer blog last year) - 5 Easter styling tips bringing colour into your home. Zara also added blueberries bringing a burst of colour to the dessert.
Lemon Curd recipe:
Ingredients:
3 unwaxed lemons
1 ½ cups sugar
115g/4oz softened butter
4 large eggs
1 cup lemon juice
Method:
1. Wash and peel the lemons and place the peel into the food processor with the sugar, blitz until the lemons are pulverised.
2. Squeeze the juice of the lemons, there should be a cup full of liquid and add to the mix.
3. Melt the butter in a saucepan and pour into the food processor, blitz adding the eggs one at a time while the machine is running.
4. Pour the mixture into a double saucepan or glass bowl over a simmering pan of water and whisk until thickened and glossy.
Place in jars or a bowl cover in the fridge until required.
Nigella’s Meringue:
Nigella’s meringue recipe - A sublime soft marshmallow that ties the dish together perfectly.
Ingredients:
6 Egg whites
375g sugar
2 1/2 teaspoons cornflour
Zest and juice of an unwaxed lemon
50g toasted flaked almonds
Snjolaug’s (my mum) lemon curd
300ml Double cream
300g Blueberries
Method:
Preheat the oven to 160 degrees C and line a baking tray with baking paper.
Beat egg whites together until peaks form, then beat in the sugar a spoonful at a time until stiff and shiny.
Sprinkle cornflour over the meringue and then grate in the Lemon zest of the lemon and 2 teaspoons of the juice.
Gently fold until everything is thoroughly mixed and spread onto the tray in a rectangular mound.
Turn the oven straight down to 150 and place in the oven for 1 hour.
Remove and gently cool to room temperature.
When your ready to eat spread your homemade Lemon curd gently spread over the meringue, top with a generous layer of double cream and sprinkle the blueberries and flaked almonds over the top.
A heavenly Easter dessert.
Happy Easter to you all!
