There are different shades of green in spring; the deep greens of kale and purple sprouting broccoli and the vibrant greens of asparagus and wild garlic. It is around this time each year that things seem to come alive, the evenings are getting longer and the days warmer. Trees are blossoming and everyone seems to awaken from a winter slumber to shake off those cobwebs (literally and figuratively). I start to cook lighter meals at this time of year but there’s always room for something more indulgent for those chilly evenings that catch you by surprise. With so many things about to come into season there’s much to look out for and these are my favourite spring recipes.
Easter Afternoon Tea
There are so many delicious cakes and biscuits which appear from the recipe books ready for Easter. Simnel cakes, hot cross buns and Easter egg nest cakes to name a few. Frankly I think it’s shameful that all the Easter treats aren’t served all at the same time with a huge pot of tea and some excellent company. So that’s exactly what an Easter afternoon tea is all about. An excuse to scoff all the tasty cakes and biscuits along with some sandwiches (which of course contain some sort of vegetable to negate the cake calories) and scones (because it’s not afternoon tea without a scone).
White Chocolate Easter Egg Nests
I don’t think a bit of accuracy does anyone any harm and I find myself slightly troubled each Easter as I see many chocolate nests filled with standard size chocolate mini eggs. Not only does it look like an ostrich has laid several eggs in a blackbird’s nest you can only fit three maximum in each nest which doesn’t feel very generous. Now I know these aren’t used for educational purposes and are purely for chocolate enjoyment but I couldn’t bring myself to make something that was so proportionally incorrect. Thank heavens, then, that I found some micro chocolate eggs.
Review: Make your own Easter Egg
I was surprised how easy it was, I didn’t get chocolate everywhere and layering up the chocolate was quite enjoyable. The instructions said to use a microwave to melt the chocolate, and I don’t have a microwave, so I was picturing having to reheat the bowl of chocolate on the hob all the time but the chocolate stayed liquid long enough to do three coats no problem. The chocolate itself was really nice; I’m not one for eating a whole chocolate egg in one go but this one I did! If you’re looking for Easter weekend ideas, rainy day inspiration or want to know what exactly goes into your Easter egg then I can thoroughly recommend making your own.
Thank you to Stay in Devon for the Easter egg kit. All opinions and words expressed are my own.
Hot Cross Bun Bread and Butter Pudding
Slice the hot cross buns into four or five slices and butter on one side. I thought I’d be lucky to get three slices but four or five can be easily accomplished with a little perseverance. If you want you can put marmalade on the buttered side too for an extra citrusy zing. Put the buttered slices into an oven proof dish.
Whisk together the egg, egg yolks and sugar with until well combined. Empty the condensed milk into a saucepan and add two tbsp milk. Heat gently until almost simmering and then pour into the egg mixture whisking all the time. If you’re particularly exuberant with the whisking and subsequent calorie burning it would be rude not to reward yourself with extra pudding. Pour the custard over the bread and leave to soak in for a few minutes.If the pudding is looking a bit parched and there’s not a drop of custard visible, pour over a little extra warmed milk. This will depend on the size of the hot cross buns you use. Put a few small knobs of butter on top of the pudding.
Easter Biscuits
A good biscuit is an excellent thing. Golden brown, buttery and crisp makes a good biscuit for me. I discovered this recipe when rifling through recipes with my Nana. It seems fitting to make Easter biscuits at this time of year! They are so easy to make, wonderfully simple and have lovely subtle flavours.
Ingredients
To make your own Easter biscuits you will need:- 75g margarine
- 75g caster sugar
- 150g self raising flour
- 1 egg split into yolk and white
- Zest of 1 lemon
- Pinch of cinnamon
- 25g currants
Method
Cream the margarine and sugar together in a bowl until smooth and then mix in the egg yolk. Sift the flour and cinnamon into the margarine mix and stir in.
Add the currants and lemon zest and bring the biscuit mix together into a ball. You might need your hands for this bit! Dust a surface with flour and roll the biscuit mix out until about 1/2 a centimetre thick. Cut the biscuits out with a fluted biscuit cutter (Nana says they must not be plain edged!) and put each one onto a greased baking tray.
Chicken and Vegetable Pie
This is a perfect recipe for the long Easter weekend break. It’s a celebration of Spring vegetables in the best wrapping of all…pastry. This chicken and vegetable pie is extremely versatile as you can change the vegetables depending on what is in season. It is also great for using up leftovers.
Ingredients
You will need (for one large pie to serve 4-6):
- 1 whole chicken
- 1 large onion, chopped
- 1 leek, sliced
- Knob of butter
- 3 carrots, peeled and sliced
- Handful kale, stalks removed and leaves sliced
- 1 small glass white wine
- 300ml double cream
- 1/2 chicken stock cube
- 2 bay leaves
- Salt and pepper
- Readymade shortcrust pastry
- 1 egg, for brushing
Start by frying the onion and leek in some butter until softened in a large pan. Add the chicken and fry for a few more minutes. Add the glass of wine and cook until almost completely gone and then add the cream and the chicken stock cube. Add the carrots, kale and bay leaves and season. If it is looking a little dry add some water. Leave the mixture simmering for 10 minutes or until it is as thin or thick as you like it.
