A few recipes for traditional Easter food from around the world!
Folar de Pascoa- Portuguese Easter Bread
Makes 1 large bread, or 2 medium1 cup (250ml) warm water, divided1 tablespoon (11g) active dry yeast3/4 cup (170g) plus 1 tablespoon granulated sugar750g (about 5 1/2 cups) all purpose flour (may need additional while kneading, about 1/4 cup)1 teaspoon salt1 stick (4oz or 114g) unsalted butter, cut into cubes3/4 teaspoon pure lemon extract4 large eggs, lightly beatenEgg Wash1 large egg beaten1/2 tablespoon waterHard Boiled Eggs4 Large eggsSkin of 2 onions1 teaspoon salt
Directions:
1. In a small bowl, combine 1 tablespoon sugar and 1/4 warm water. Lightly sprinkle 1 tablespoon dry yeast over the mixture. Allow to sit for 5 to 10 minutes until foamy.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and cubed butter. Mix on low speed to combine. Add in the eggs, sugar, remaining 3/4 cup warm water, lemon extract, and yeast mixture. Mix on low speed to combine. Mixture will be slightly wet. Switch to dough hook. Mix on medium-low speed for about 10 minutes. You may need to add additional flour, 1 tablespoon at a time during mixing if the dough feels too wet. You want to knead the dough until it is smooth and elastic, and tacky but not sticky.
3. Coat a large bowl with vegetable oil. Shape dough into a ball, put into the bowl and turn to coat with the oil. Cover the bowl lightly with plastic wrap and set aside in a warm draught free area (I put into my oven with light turned on), for about 2 hours or until dough has doubled in size.
4. Meanwhile, bring 4 eggs (brown or white), salt, and peel of 2 yellow onions to a boil in a medium saucepan. The onion skin acts as a natural way to colour the white eggs brown, or enhance a brown egg. Once boiling turn off heat and allow eggs to sit for about 10 minutes. Remove eggs from water, and reserve.
5. Adjust rack to middle position and preheat oven to 350 degrees F. If using a baking stone, put in oven to preheat, or brush an upside down baking sheet with butter or oil. Reserve a small amount of dough, about 1/2 cup, to make cross decoration. Knead the remaining dough a few times to get the air out. Shape into a circle and gently press the unpeeled hardboiled eggs into the dough. Create 2 long, flat pieces of dough to place over the eggs. Place the dough strips over the eggs and press the ends into the round dough to create a cross.
6. Brush the entire top of the dough with the egg wash.
7. Bake for 35 to 40 minutes until the top is golden brown and there is a hollow sound when tapped. Set aside to cool.Storage: 3 days wrapped at room temperature, or wrap tightly and freeze for up to 1 month
Enjoy and Good Luck!
Polish white borscht (Barszcz biały)
Ingredients
2 tbsp. unsalted butter
2 lb. smoked kielbasa4 cloves garlic, finely chopped2 leeks, trimmed, sliced1 small yellow onion, sliced2 medium russet potatoes, peeled and cut into 1″ cubes2 sprigs marjoram1 bay leaf1 1⁄2 cups sour cream1⁄4 cup flour1⁄4 cup freshly grated horseradishKosher salt and freshly ground black pepper, to taste1⁄4 cup roughly chopped dill2 tbsp. chopped parsley4 boiled eggs, cut into wedges
INSTRUCTIONS
Boil kielbasa and 8 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook to flavor broth, about 25 minutes. Pour liquid and kielbasa into a bowl; reserve. Return saucepan to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes. Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes. Discard marjoram and bay leaf; purée soup in a blender. Return soup to pot; bring to a simmer. Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes. Cut kielbasa into 1⁄2″-thick slices; add to soup along with horseradish, salt, and pepper. Garnish with dill, parsley, and eggs.
Easter lamb from Italy
1 lb peas1 onion2 eggs1 ¾ oz grated Pecorino cheese½ cup dry white wine½ cup extra virgin olive oil1 tablespoon parsley, choppedsalt and pepper to taste
PREPARATION: Peel and chop the onion.Add onion and oil to a pot, preferably ceramic, and place over medium heat. As soon as the onion begins to turn golden, add the lamb, cut into 6 equal parts.Turn the meat often and add white wine. Once the lamb has browned on all sides, cover the pot and place it in a 350°F oven. If you do not have an oven-safe pot, transfer the pot contents to a baking dish and bake.After about 45 minutes, add the peas and finish cooking. In the meanwhile, beat together the eggs, Pecorino and minced parsley.As soon as the lamb is done cooking, pour the egg mixture on top and wait a couple of minutes before serving, so that the egg is cooked.
FOOD HISTORY:Lamb is the most traditional Italian Easter food. This tradition dates back to the Old Testament in which the Jewish population would eat an entire lamb on Easter day. For the Jews, the tradition of eating lamb on Easter symbolizes the sacrifice God made for Israel and its people before they left Egypt. In fact, the night before the Exodus, Moses ordered his people to sacrifice a lamb and to cover the doors to their homes in its blood. Then, he told them to roast the lamb and eat it with unleavened bread. This tradition was passed down to the Christian religion, however, the lamb became the symbol of the sacrifice Jesus Christ made to save humanity and therefore of the sacrifice God made for humanity (and not vice versa as in the case of the Jewish tradition.)
British hot cross buns
Ingredients:
For the buns
300ml/10fl oz whole milk
500g/1lb 2oz strong white flour
75g/2½oz caster sugar
1 tsp salt
7g sachet fast-action yeast
50g/1¾oz butter
1 free-range egg, beaten
150g/5oz sultanas
80g/3oz mixed peel
1 apple, cored and chopped
2 oranges, zest only
2 tsp ground cinnamon
sunflower oil, for greasing the bowl
For the cross
75g/2½oz plain flour, plus extra for dusting
For the glaze
3 tbsp apricot jam
Method:
Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.
Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
Heat the oven to 220C/425F/Gas 7.
For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges.
Doughnuts of easter (rosquillas de semana santa) from Spain
Ingredients:
2 eggs, at room temperature 335g (1 1/2 cups) caster sugar 1 teaspoon baking powder 1 1/2 tablespoons fresh orange juice 250ml (1 cup) sunflower oil 1 teaspoon lemon rind, finely grated 350g (2 1/3 cups) plain flour, sifted 3 teaspoons ground cinnamonMethod:
Place the eggs, 115g (1/2 cup) of the sugar and baking powder in a large bowl. Use a balloon whisk to whisk until light and fluffy. Add the orange juice, 1 tablespoon of the oil and lemon rind, and whisk until combined.Step 2Place flour in a bowl. Make a well in the centre, add egg mixture. Use a wooden spoon to combine then use your hands to mix until a dough forms.Step 3Turn dough onto a lightly floured surface and knead until smooth. Divide into 16 portions. Roll each portion into a ball then use your finger to make a hole in the centre of each. Gently stretch the balls to an oval ring.Step 4Combine remaining caster sugar and cinnamon in a bowl and set aside.Step 5Heat the remaining oil in a large frying pan over medium heat. Add 4 dough rings and cook, uncovered, for 1 1/2 minutes each side or until golden brown. Use tongs to transfer to paper towel. Roll in the sugar mixture, then place on a plate. Repeat in 3 more batches with remaining dough rings.Step 6Serve immediately, with a glass of Spanish sherry if you like.
... and watch this short video about
Easter traditions around the world :
Link to the video: https://www.youtube.com/watch?v=VEljzuRH2kY
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