Easter Recipe 2020: Savour Yummy Potato Salad, Simnel Cake, Buns And Much More!

No festival can be considered complete without mouth-watering dishes. And since Easter is just here, definitely there needs to be something the oozes our taste pallets. These amazing recipes which are to die for, unique and especially dolled out by chefs. There is an amazing cake and delicious pie, and salad. Celebrate Sunday which is a festival and holiday commemorating the resurrection of Jesus from the dead.

Simnel Cake

By Chef Anuj Kapoor the Executive Chef at The Grand,New Delhi

Ingredients

• 2 tbsp butter
• 1/2 cup brown sugar
• 2 eggs
• 5 ml rum
• 1 tsp almond powder
• 3 tbsp flour
• 1 cup black currant
• 1/2 cup sultana
• 1 tbsp orange or lemon peel
• 1 gm sweet spice
• Almond filling for layering
• 3 tbsp almond powder
• 2 tbsp icing sugar
• 2 egg yolks
• Almond paste topping
• 1 ½ cup almond powder
• 1 ½ cup castor sugar cup
• 1 egg white
• 1 tsp rose water

Easter Bun Recipe

By Executive Chef Shivanand Kain, Jaypee Greens Golf & Spa Resort, Greater Noida

Ingredients

• 500 gm flour
• 50 gm sugar
• 10 gm salt
• 70 gm butter
• 15 gm yeast
• 1 egg
• 5 gmcinnamon
• 100 gm tutti fruity>
• 50 gm cashewnut
• 50 gm raisins
• 250 ml milk

Method

• Mix all ingredients together and make dough. Divide the dough into 50 gm. each and givethem round shape. Put them into baking tray and keep into proving chamber for 45 minutes.
• Mix 100 gm flour and 70 ml water together and make dough.
• Apply egg wash on top of proved buns and make a cross with thin flour dough strips.
• Bakeat 190 c for 15 minutes, cool them in room temperature and serve.

Apple Pie With Raisin Relish Recipe

Ingredients

For apple pie filling:

• 100 gm butter
• 4 medium apple
• 1/3 tsp cinnamon
• 15 -20 gm sugar

For pie cover:

• 100 gm flour
• 100 gm icing sugar
• 100 gm butter
• 50 ml water

For raisin chutney:

• 1 tbsp whole mix spices
• 100 gm raisin
• 30 gm sugar
• 20 mllemonJuice
• 20 ml orange Juice

Method

For Apple pie filling:

• Peel the apples, in a sauce pan, moist the apples with 100 gm of butter and add 1/3 tsp cinnamon and 15-20 gms sugar, cook it till it becomes thick.
• Fill the pie shell with the apple mixture.

For pie cover:

• Prepare the pie dough, mix 100 gm flour, 100 gm butter, 100 gm icing sugar till it becomes crumbly; add 50 ml water into it to form smooth dough.
• Divide the dough in two equal pieces. Refrigerate for 1/2 a hr. Roll half of the dough 1/8 inch thick and line the pie pan. Reserve the other half wrapped tightly under refrigeration.
• Roll out the remaining dough 1/8 inch thick and place it over the filling. Crimp the edges to seal, cutting several vents in the top of the pie. Bake at 180 C, about 45 minutes to 1 hour.
• Cool to room temperature before serving.

For raisin chutney:

• Cook 100 gm raisins, 30 gm sugar, 20 ml lemon juice, 20 ml orange juice and whole spice together on slow fire till it becomes soft.
• Serve with hot apple pie.

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Potato And Yogurt Salad Recipe

Ingredients

• 1/2 kg potatoes, boiled
• 200 ml yogurt, whipped
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp yellow mustard seeds

To season

• Salt and pepper
• 4 tbsp spring onion, sliced
• 4 tbsp pineapple, chopped

For the topping:

• 2 tbsp garlic, chopped
• 1 tbsp mint, chopped
• 2 green chillies, chopped
• 1 tbsp melon seeds, roasted
• 4 bread slices (dried)

Method

• Coat potatoes with whipped yogurt.
• Heat oil and fry the mustard seeds followed by cumin.
• Stir and pour over the potatoes.
• Mix in the spring onion and pineapple. Season.
• Crush the bread into rough pieces.
• Mix in melon seeds, garlic, green chillies and mint.
• Season and pour over the potatoes.
• Serve chilled.