Wishing you all a glorious Easter weekend, with much indulgence and quality time. I thought I would share some favourite Spring recipe’s that I will be whipping up over the long weekend.
Hot Cross - Bread & Butter Pudding
My cooking is all in the wrist action, in truth I am a lazy, slap dash cook, ok maybe not entirely true but to a degree. So, bread and butter pudding – is reinvented for Easter and a great dish to end lunch, brunch or supper.
A hefty dollop Crème fraiche
3 large eggs
3 tbsp honey or golden syrup
4 hot cross buns / or croissants
A tbsp of candid peel
50g slightly salted butter, softened plus extra for greasing.
Herb Crusted Lamb
For those of you that may have already noticed, BBC Good Food is my place to start for any recipe, thanks to all the petitioners, we still have this as a reliable culinary reference point. Though I tailor the recipes to my own taste.
A red meat indulgence for me - lamb cutlets, with a delicious herb crust for a twist. You can add some anchovy paste and garlic, and drop the beans.
50g fresh white panko (I make from dried up pitta bread)
2 tbsp roughly chopped parsley
tbsp thyme leaf
zest 1 lemon
25g grated parmesan
2 tbsp olive oil , plus extra for drizzling
2 x 8-bone racks of lamb , well-trimmed
2 tbsp Dijon mustard
2 tbsp rosemary leaves, picked from a fresh sprig
2 large cloves of garlic
Easter Chocolate Bark
There becomes a point when chocolate Easter eggs go past their best, much like turkey at Christmas. A cunning girlfriend of mine scoops these up, including any that have too many e-numbers and does a clever conversion, by creating what is essentially a sophisticated fruit and nut bar.
Tasty and quick, you simply melt the chocolate in a bain-marie, pour onto a parchment paper lined, shallow tin and whilst still liquid, scatter with your favourite nuts or dried fruit.
As it looks good broken up, it goes perfectly with coffee after dinner or with ice cream for a special treat.
Don't forget to spruce up your spring wardrobe or essentials, with fresh mood lifting shades.