EASTER RECIPES


EASTER BISCUITS
Ingredients:
8oz/225g plain flour
pinch of salt
½ tsp of mixed spice
3oz/75g butter or margarine
3oz/75g castor sugar
1 egg beaten
3oz/75g currants (or raisins)

1 Sieve the flour, salt and spice together.
2 Cream the butter and sugar until light and fluffy.
3 Beat in a little egg and flour.
4 Stir in the currants and the remaining flour to make a stiff dough.
5 Roll out on a floured surface to 1/4 inch/0.6 cm thick. Cut into shapes.
6 Prick with a fork, brush with a little milk and sprinkle with castor sugar.
7 Place on a greased baking tray and bake in the oven at Gas Mark3/170C/325F for 20 minutes.
8 Cool on rack and store in an airtight container.


OAT, DANDELION, COFFEE AND WALNUT MOULD
Ingredients:
2 cups of oatflakes (medium)
4 tbsp. dandelion coffee
4 cups of water
pinch of sea salt
100g roasted walnuts
1 tbsp barley malt (optional)

Boil the dandelion coffee in the water for ten minutes then strain off (if the coffee is instant there is no need to do this). Allow the water to cool and add the oats and a pinch of salt. Simmer the oats for 20 to 30 minutes until it makes a thick porridge. Wet a mould with cold water and at the bottom arrange a layer of roasted walnuts. Pour in half the oats and add another layer of walnuts. Add the rest of the oats and press a layer of walnuts into the top of the mould. Allow the mould to cool for about two hours then turn it out onto a plate.

If you like a sweet taste in your dessert, heat one or two tablespoons of barley malt with three tablespoons of water until it has dissolved. Add a teaspoon of ginger juice and pour this mixture, when it has cooled, over the mould.


RACK OF LAMB WITH A FRESH MINT CRUST
Preparation time: 15 mins
Cooking time: 30 min, plus standing
295 cals per serving Serves 6

The traditional combination of lamb and mint is always a favourite. This recipe marries their wonderful, fresh flavours in a modern variation of the classic way of serving lamb- and, best of all, it can be prepared from scratch in less than an hour.

Ingredients:
2-3 trimmed racks of lamb, about 900g (2lb) total weight.
50g (2oz) butter, softened
50g (2oz) coarse breadcrumbs, preferably from a loaf such as ciabatta
60ml (4 level tbsp) chopped fresh mint salt and ground black pepper
30ml (2 level tbsp) grainy mustard French beans to serve

1. Trim the excess fat from the racks of lamb. In a small bowl, combine the softened butter with the breadcrumbs, chopped mint, salt and black pepper. Spread the fat side of the lamb with the grainy mustard, then with the breadcrumb mixture, pressing it on to the lamb well.

2. Preheat the roasting tin in the oven at 2201/4C (4251/4F) mark 7. Place the lamb in the roasting tin and cook for 25-30 min, basting frequently for medium-rare lamb. Remove from the oven, cover with foil and allow the lamb to stand for 5-10 min. Serve with French Beans.

To prepare ahead: Complete the recipe to the end of step 1 up to one day ahead. Refrigerate, lightly covered with Clingfilm. To use complete the recipe

Bear in mind that thinner, smaller racks of lamb will cook more quickly than thicker ones. Allow a further 10min at step 2 for medium lamb or a further 15-20min if you prefer it well done.

The cooked lamb will be juicierŠ and much easier to carveŠ if it's left to rest in a warm place for 5-10min before you're ready to carve and serve.


SIMNEL CAKE
This cake has now become an Easter cake but originally it was given by servant girls to their mothers when they went home on Mothering Sunday.
Ingredients:
Makes a 20cm (8oz) cake
Cake: Butter - 225g (8oz), softened
Light muscovado sugar - 225g (8oz)
Eggs - 4
Self raising flour - 225g (8oz)
Sultanas - 225g (8oz)
Currants - 110g (4oz)
Glacé cherries - 110g (4oz), quartered
Chopped candied peel - 50g (2oz)
Lemons - 2, zest only
Mixed spice - 2 tsp.

Filling and topping:
Almond paste - 450g (1 lb.)
Apricot jam - 2 tbsp.
Egg, 1, beaten, to glaze

Pre heat oven to 150ºC/300ºF/Gas 2. Butter and line the base and sides of a 20cm (8 inch) deep round cake tin with buttered greaseproof paper.

Place all the cake ingredients in a large bowl and beat well until completely blended. Place half the mixture in the prepared tin and level the surface. Take one-third of the almond paste and roll it out into a circle the size of the tin. Place it on top of the cake mixture.

Spoon the remaining cake mixture over the smooth surface Bake for about 2 1/2 hours until well risen and firm to the touch. Cover with foil after 1 hour if the top is browning too quickly. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

When the cake has cooled, brush the top with a little warmed apricot jam roll out half the remaining almond paste to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the almond paste with a sharp knife. Form the remaining almond paste into 11 balls to represent the 11 apostles.

Brush the almond paste with beaten egg and arrange the balls around the outside. Brush the tops of the balls with egg as well. Place the cake under a hot grill to turn the almond paste golden. Decorate with crystallized flowers such as violets, primroses and jonquils..

 

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