Easter is coming up! We asked our delegates what a typical dish is in their country during these days. We will share a few recipes with you below. Who knows? Maybe you will find your new favourite!
HEALTHY GLUTEN-FREE SPANISH EASTER CAKES “MONAS”
Ingredients
– 3 very ripe bananas. It can also be sweetened with raw honey and dates. Up to your liking
– 100 ml hazelnut and rice drink with no added sugars
– 200 ml milk
– 2 eggs
– 60 g butter
– 12 g fresh yeast
– 400 g wholemeal buckwheat flour (it’s advisable to combine buckwheat flour with almond flour)
– Dark chocolate (85%)
– Toppings: candied fruit, coloured noodles….
Preparation
1. Mash the bananas well.
2. Add the 2 eggs, flour and butter.
3. Dilute the fresh yeast in the milk and/or warm vegetable drink.
4. Mix everything together and leave to rise for 1-1.5 hours.
5. Once fermented, make the shape of the cakes “monas” and place on baking paper on a baking tray.
6. Add the toppings and filling (if you prefer).
7. Bake in the oven at 200º for 10 minutes and then lower to 180º until well done (when you put a toothpick in the oven, no liquid comes out, about 15 minutes).
Recommendations:
– Add some filling to make it juicier: chocolate, jam, custard, marmalade, cream…
– Add candied fruit and coloured noodles.
– Brush egg yolk on top of the “monas” before baking.
– Enjoy your time drawing on the Easter eggs or colouring them.😝
STUFFED EGGS WITH CURRY AND CHIVES
The classic at every Dutch Easter lunch table Super easy to make yourself.
Ingredients
– 4 eggs
– 1 tablespoon of mayonnaise
– 1 tablespoon of yoghurt
– 1 teaspoon of mustard
– Pinch of paprika powder
– Pinch of curry powder
– Fresh chives
Preparation
1. Boil the eggs hard in about 10 minutes.
2. Plunge the eggs in cold water.
3. Peel the eggs and cut them in half.
4. Take out the egg yolk with a fork or knife and put it in a bowl.
5. Mash it finely with a fork.
6. Add the mayonnaise, yoghurt, mustard, paprika and curry powder and mix well.
7. Put the mixture in a piping bag and make nice tufts in the egg whites and sprinkle with chives.
KWAREŻIMAL
A Maltese special traditional sweet.
It is advisable to roast the almonds, the Kwareżimal will keep much longer with roasted almonds.
Ingredients
– 225 g pure ground almonds (it is advisable to roast the almonds, the Kwareżimal will keep much longer with roasted almonds)
– 225 g sugar
– 1/2 teaspoon of cinnamon
– 170 g of gluten-free flour
– Grated lemon peel
– 1 tablespoon flower water (ilma żahar)
Preparation
1. Mix the almonds, sugar and cinnamon.
2. Add the orange flower water, grate lemon peel and flour.
3. Mix well into a dough adding a little water to bind.
4. Cut dough into pieces of 4 inches long and 2 inches wide and place a floured over tin and bake.
6. When done remove from oven and sprinkle the tops with honey and pistachio nuts or slivers of almonds and let it cool.
PANCAKES
Ingredients
– Schär All Purpose Baking Mix
– 2 medium eggs
– 200 ml semi-skimmed milk
– 50 ml water
– oil for frying
– Pinch of salt
Preparation
1. Combine the baking mix and salt in a bowl.
2. Beat the eggs and half of the milk until it is well mixed.
3. Wisk the remaining milk and water and leave it out for 10 minutes.
4. Add the mixture to a 20-23 cm frying pan with the oil and place on moderate heat.
5. Leave it on the heat till the pancake moves freely.
6. Flip the pancake to wait till it looks golden.
7. Serve with sugar and a squeeze of lemon juice.
Kulich
A belarusian typical recipe!
Ingridients:
1 kg Flour
200 g Butter (room temperature)
500 ml Milk
6 Eggs (room temperature)
300 g Sugar
12 g Dry yeast
1 cup Raisins
Salt
Vanilla extract or vanilla sugar
PLUS – Panettonne paper molds
Preparation:
1. Add the yeast in a warm milk* (but NOT hot!), then add about 500 g the flour. Whisk together. Put the mixture in a warm place or a warm oven* (about 100˚F/37˚C) for about an hour to rise.
*Hot milk or hot oven will deactivate the yeast and it won’t rise. Be carefull!
2. Separate the yolks from the whites and grind them with sugar and vanilla until turning white. Add the yolks in the dough and mix it.
3. Add salt and softened butter. Mix!
4. Beat the whites to soft peaks, mix with the dough and add the remaining 500 g* of flour. Dough should be soft.
*You may need more – until the dough no longer sticks to your hands (it will still feel sticky but won’t stick to your fingers).
5. Stir in 1 cup of raisins. By the way – you can use even more raisins (or substitute them with dry berries, candied fruit – up to you!).
6. Cover and let dough rise another 2 hours in a warm place or a warm oven.
7. Divide dough evenly into the buttered paper baking molds filling them a third. Try not to mix it or stomp it down too much. Cover the molds with a tea towel and set aside to rise for 30–40 minutes.
8. Preheat the oven to 350˚F (180˚C). Bake at 350˚F for 30-40 minutes in the middle of the oven until the top is golden brown. Check readiness with a wooden stick: it should come out clean. Let kulichi cool to room temperature or just warm.
NOTE: Сover kulichi with powdered sugar or any glaze of your choice
We hope you will enjoy these recipes. If you have anything you wish to share with us, feel free to do so!