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Easter recipes |
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Spiced backed lamb with potatoes Italy |
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1 kg
fresh young lamb (leg), garlic, extra olive oil, salt, black
pepper and fresh rosemary to taste, 800 gr red potatoes. |
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Add spices,
salt, oil, chopped garlic to the lamb. Notch the bone. Let
flavour the flesh some hours. Then put some olive oil
in a backing-pan and add the lamb. Bake it approximately 1
hour, 200°C. While you are waiting for, skin the potatoes
and cut them into large slices. Put them in a casserole with
boiling water for two minutes. Then bring them from water,
add salt, black pepper and add them to the lamb. Bake them
togheter for 20 minutes. |
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Easter
Dove Bread (Colomba pasquale) Italy |
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The Colomba is
a sweet bread similar to panettone but it is shaped like a
dove and made during Easter all over Italy, most of it
commercially these days. This bread along with many others
was prepared on Good Friday and Holy Saturday, and eaten
during Easter week. |
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1/4 cup warm
water (110º to 115ºF), 1 tablespoon active dry yeast,1/2 cup
warm milk,2/3 cup sugar, 8 tablespoons (1 stick) butter or
margarine, melted, 1 tablespoon grated lemon zest, 1
tablespoon vanilla extract, 3 large eggs, at room
temperature, 3 large egg yolks, at room temperature, 4 1/2
to 5 cups unbleached all-purpose flour, 3/4 teaspoon salt, 1
large egg white, slightly beaten, 1 tablespoon turbinado (raw
sugar) or coarse brown sugar.
In the large
bowl of an electric mixer, put the warm water and yeast and
stir to dissolve. Let the mixture proof for 10 minutes. Add
the milk, sugar, butter, lemon zest, vanilla, whole eggs,
and egg yolks and beat on low speed to blend well. Then beat
on medium speed for 3 minutes. Add 4 cups of the flour and
the salt and beat on medium speed. Gradually add the
remaining flour a little at a time, until a soft dough is
formed. You may not need all the flour.Turn the dough out
onto a floured surface and knead until smooth and elastic,
about 8 to 10 minutes. Place the dough in an oiled bowl.
Cover and let rise until doubled in bulk, about 1 hour. Put
the dough in a paper tin like a dove, or shape the dough
like a dove, as in the photo. Cover the dove with a sheet of
buttered waxed paper and a towel. Let the bread rise in a
warm place until almost doubled, about 20 minutes. Do not
let it overrise or the shape will be lost in baking. Preheat
the oven to 350ºF. Gently brush the dove all over with the
egg white and sprinkle the wing tips and tail section with
the brown sugar. Bake for about 50 minutes, or until the
bread is golden brown. Let to cool. |
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Koulourakia Easter cookies Greece |
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1 kg (2 lbs)
flour, 6 eggs, 1 teacup butter, vanilla, 2 teaspoons ammonia,
300 grams (11 oz) sugar, 1/3 teacup milk, 1 beaten egg.
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Put the flour
in a deep plate. Put in the middle the melted butter. When
it cools down, mix them with your fingers. Separate the egg
yolks and the white of the eggs. Beat the egg yolks with the
sugar and separately the egg whites until they become
meringue. Add the egg yolks to the flour mixture, as well as
the meringue and the lukewarm milk (in the milk you must put
the ammonia). Add also the vanilla and knead it by hand
very well. Make the cookies in the shapes that you like and
put them in a buttered pan, leaving enough space beteween
them. Brush the breads with the egg and bake them in a
medium oven for about 20 minutes. |
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