7 Easter Recipes for you to impress the entire family
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For a major holiday, Easter doesn't perhaps get the culinary recognition it deserves. Chocolate eggs and Hot Cross Buns are very good, but they can get a bit boring and predictable - especially when they've been on sale for several weeks beforehand. That's why this article exists - to offer you some potential alternatives to these much loved classics. After all, Easter is at the start of spring, meaning you can dust off the cobwebs and produce some wonderful recipes using seasonal ingredients, from quick but healthy bites and mixes to a luxurious and elaborate Sunday roast for the day. Why not give some of the recipes below a try, and truly make this Easter a pleasurable palate experience? 1. Hearty Potato Salad with Spring Onion and Watercress The humble potato comes into season in April, so give it the respect it deserves and pair it with the sharpness of spring onion and coolness of watercress to produce a potato salad which is packed full of flavour, whilst not necessarily being as unhealthy as a traditional option. Serves 4 Ingredients: 1 Small Bag British New Potatoes 1 Spring Onion 80g Baby Leaf Watercress Salt and Pepper to taste 50g Fat-free Yoghurt Method: 1) Scrub, and if you prefer, peel the potatoes. Boil them in a pan of hot water for 10 minutes, take off the boil and drain. 2) While the water is boiling, finely dice the spring onion and roughly chop the watercress. In a large bowl, measure out the yoghurt and add salt and pepper to taste. 3) Dice the potatoes into small chunks, about 1 inch long. Add to the yoghurt, along with the watercress and spring onion and toss until the mixture has an even coating. Cover with clingfilm and refridgerate until needed. The salad will last for up to 2 days. As an alternative, for a smokier flavour, add two tablespoons paprika to the yoghurt and mix in quickly before adding the rest of the mix. 2. Popcorn Nest Cakes A variant on the classic Easter recipe, these nests are made with salted popcorn, bitter dark chocolate and the dried fruit instead provides a sweetened kick. At around 130 calories, they are a great snack to reward yourself with after a long day at work, or an intense exercise session. Makes about 24 Cakes Ingredients: 200g Bitter Dark Chocolate (Ideally a minimum 70% cocoa solids) 2Tablespoons Canola Oil (Although Olive will work as well) 80g Mixed Dried Fruit 150g Unsweetened Corn Flakes 50g No Fat Salted Popcorn 12 Glace Cherries, Halved Optional- 40g Flaky Almonds Method 1) Place 24 cupcake cases in two muffin tins. Roughly dice the chocolate and melt with the oil, either over a pan of hot water or in the microwave. Stir periodically to combine the two, and get a glossy mixture. 2) In a large bowl, add the Corn Flakes, Salted Popcorn and Dried Fruit. If using, also add the almonds. Pour the chocolate mixture over the top and stir vigorously, ensuring the full mix gets coated and starts to stick together. You can use a small teaspoon of golden syrup if required. 3) Spoon a tablespoon-sized portion of mixture into each case and top with the halved cherries. Set in a cool place for around one hour. The cakes can be stored in an airtight container and will keep for up to one week. 3. Asparagus omelette If you are stuck for something to make at Easter when you realise that one of your guests is vegetarian, don’t panic! This asparagus omelette makes a light alternative to the traditional heavy gratins they’ve probably been having all winter, and it gets bonus points for using the versatile asparagus, which just comes into season around April. Get a recipe here. 4. Simnel Cake
Image credit: James E. Petts
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