Home' Advocate Communications : Fiordland Advocate 21 March 2013 Contents WHAT’S COOKING
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1 tablespoon active dry yeast
1 cup warm water
41⁄2 cups high-grade flour
2 large eggs, beaten
3⁄4 cup sugar
1 teaspoon salt
175g butter, softened
2 tablespoons ground cinnamon
Sprinkle the yeast evenly over
the warm water in a mixing bowl.
Stand for 5 minutes until foamy.
Whisk in a 1⁄2 cup of flour. Cover
and stand until bubbly and risen,
about 30 minutes.
Whisk in the eggs, a 1⁄4 cup of
sugar, the salt and remaining flour.
Using a dough hook preferably,
mix until smooth, about 4 minutes.
Add 125g butter and mix until
smooth. Add a little extra flour if
Turn onto a floured surface and
knead until smooth, about 3
minutes. Place in a bowl, cover
and let rise until doubled in size,
about 11⁄2 hours. Punch down.
Melt the remaining 50g of butter.
Lightly butter a baking tray.
Combine the remaining sugar and
the cinnamon in a bowl.
Roll the dough into 3-4cm
diameter balls, about 30g each.
Dip the balls into the melted butter
then into the cinnamon mixture.
Place 1cm apart in a 25cm circle
on the oven tray. There will be
about 15 balls.
Then fill in the centre with the
remaining balls, stacking the extra
balls on top.
Sprinkle with any remaining sugar.
Cover loosely with plastic film and
stand until doubled in size.
Preheat the oven to 180°C.
Uncover the balls and bake until
golden and a wooden skewer
inserted in the centre comes out
clean, about 30 minutes.
Cool for 15 minutes then drizzle
with a light icing. (Combine 1
cup sifted icing sugar with 1
tablespoon of lemon juice and
enough water to make an icing
that can be drizzled.)
Makes about 30 small buns.
Pull-apart Easter buns
Easter is steeped in both religious
and food traditions. During Lent,
the six weeks leading up to Easter,
many Christians fast or give up
indulgent luxuries as a form of
penitence. It’s no wonder Easter
Sunday is a day of feasting –
everything from chocolate eggs
and rabbits, to roasted meats and
decadent cakes and desserts.
Generations ago it was considered
a lucky omen to meet a lamb,
especially at Easter time. It was
a popular superstition that the
Devil, who could take the form of
animals, was never represented
in the shape of a lamb because of
its religious symbolism.
Roast lamb is an Easter tradition
especially in Greece. However,
many Americans choose to roast
Both provide a great food for the
family during the holiday weekend
while we make the most of the
last of the warmer weather.
The eating of eggs was once
prohibited during Lent and
their welcome return provided
a reason to celebrate.
Hence the development of the
giving of chocolate eggs on Easter
Sunday and the advent of ‘Easter
egg hunts’ in the garden.
Throughout the world traditional
breads are braided, shaped into
crosses, serpents, buns and ropes
to be enjoyed during the holiday
break. Dried fruits and nuts are
Hot Cross Buns, generally
regarded as an English custom,
were originally made in honour of
an Anglo-Saxon goddess ‘Eastre’.
With the advent of Christianity,
goddesses went out of favour but
the bun remained popular.
It was marked with a cross – a
symbol of evil because Good
Friday was regarded as an evil day.
Enticing Easter Eats
Filling: 1 tablespoon each: butter,
1⁄4 cup each: cream, milk
salt and white pepper to taste
1 teaspoon wasabi paste
1 tablespoon lemon juice
Omelette: 4 eggs, separated
1 tablespoon milk
salt and white pepper to taste
1 tablespoon finely grated
1 tablespoon butter
To make the filling, melt the butter
in a saucepan, stir into the flour.
Gradually stir in the cream and
milk, stirring until thickened.
Add the salt, pepper, wasabi and
lemon juice. Stir well. Fold in the
To make the omelette, whisk the
egg yolks, milk, salt, pepper and
parmesan, until frothy. Beat the
egg whites, until stiff. Fold into the
egg yolk mixture.
Melt the butter in a medium,
non-stick frying pan. Add the egg
Cook over medium heat until the
base is golden and top firm.
Spoon the warm oyster mixture
over one half of the omelette and
fold the other half over the top.
Wasabi oyster omelette
Vegetables: 2-3 roasting potatoes,
peeled and cut into 2cm-thick
1 large onion, quartered
4 large cloves garlic
1 sprig rosemary
2 tablespoon olive
black pepper to
Lamb: 1 lamb rack
of about 8 cutlets,
1⁄2 cup fresh white
each: olive oil,
honey eg clover
black pepper to
Preheat the oven to 190°C.
Place the prepared vegetables in
a medium roasting pan.
Add the garlic and rosemary.
Drizzle in the oil and toss to coat
Season. Roast for about 20
Meanwhile, cut the lamb rack in
half to provide 4 cutlets each.
Combine the breadcrumbs, oil,
mustard, honey, rosemary and
pepper. Press onto the back of the
After 20 minutes of the vegetables
cooking, place the lamb on a rack
over the vegetables.
Roast for about 20 minutes until
Mustard and honey lamb rack
21⁄2 teaspoons powdered gelatine
2 tablespoons water
1 cup cream
3⁄4 cup milk
1⁄4 cup caster sugar
1 vanilla pod, split lengthways
200g dark chocolate, at least 70%
Lightly oil four to six moulds.
Place on a tray.
Soak the gelatine in the cold
water, until softened.
Pour the cream and milk into a
pan, add the sugar and the vanilla
pod and bring almost to the boil.
Whisk in the caster sugar and
softened gelatine. Remove from
the heat. Cover and set aside for
1-2 minutes to infuse.
Melt the chocolate in a bowl over
simmering water. Pour the warm
milk mixture through a sieve
into the chocolate. Stir until the
chocolate has melted.
Pour into the prepared moulds.
Refrigerate to set for 3-4 hours.
To turn out, dip the moulds into
hot water then turn out on to a
Decadent chocolate panna cotta
It’s the Buff oyster season. Treat someone special.
This rich dessert is delicious served with fresh fruit and a dash of whipped cream.
Nutritious ‘Seedy’ Easter Eggs:
With the help of your children,
prepare these ‘eggheads’ a
week before Easter. Keep the
half shells from all the large
eggs you use during the week.
Wash and dry them well. With
felt-tip markers, draw funny
faces, designs or names on
the shells. Place them, cut-side
up, in an egg carton. Sprinkle
cotton balls with water and
place them in the eggs. Sprinkle
with a few seeds (about half a
teaspoon) such as sunflower,
alfalfa, cress, wheatgrass,
radish or other microgreens.
Place the carton on a sunny
window ledge. Keep the cotton
wool damp and the seeds will
begin to sprout. When they
have grown to about 5cm use
scissors to cut them and add to
salads or sandwiches.
High Quality Modern
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