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This Easter, savour a variety of flavours

Delhi,Cinema/Showbiz,Lifestyle/Fashion, Thu, 05 Apr 2012 IANS

New Delhi, April 5 (IANS) Preparing special dishes at home for occasions like Easter not only gives the celebrations a personal touch, but it can also get you loads of compliments. The mood, fun and celebrations are incomplete without Easter Eggs, cakes, chocolates and other delicacies.


Here are some special recipes by chefs from across the coutnry that can be easily made at home:


Simnel Cake by Chef Ayub Salem, Indulge, The Grand, New Delhi




2 tablespoons butter


1/2 cup brown sugar


2 eggs


5ml rum


1 teaspoon almond powder


2 tablespoons flour


1 cup black currant


1/2 cup sultana


1 tablespoon orange/lemon peel


1 gram sweet spice


For the almond filling:


3 tablespoons almond powder


2 tablespoons icing sugar


2 egg yolks


For the almond topping:


3 tablespoons almond powder


2 tablespoons castor sugar


2 eggs




Mix the butter and sugar till it becomes creamy


Add rum and egg one by one


Take flour and knead all the ingredients with it


Place half the mixture into a paper lined pan; put almond filling on top; pour the rest of the mixture; and then again top it with rest almond filling.


Bake at 160 degrees for a hour.


Decorate with the almond topping and bake at 220 degrees for few minutes





Minted Truffle Balls by Chef Tarun Kapoor, The Metropolitan Hotel and Spa




100 ml heavy cream


250 gm dark chocolate


1 tsp rum (optional)


Mint leaves few


50 gm dark chocolate (for coating)




Heat the cream in a pan and add diced dark chocolate.


Stir continuously to avoid lumps and chocolate getting burnt


Once the mixture thickens and forms an even consistency, remove from flame, add rum.


Once the mixture cools and thickens, divide into small equal size balls


Place mint leaves into each ball and roll into balls.


Melt the remaining dark chocolate over double boiler and dip the prepared balls into it and place on butter paper and refrigerate.




You can also coat the preparation with crushed corn flakes to get a crunchy outside and soft inside.




Easter Eggs by Chef Rajat Sapru, MUCB, Malad, Mumbai




1/2 cup butter, softened


1 teaspoon vanilla extract


1 (8 ounce) package cream cheese, softened


2 1/2 pounds confectioners' sugar


1 cup unsweetened cocoa powder


2 cups semisweet chocolate pieces


2 tablespoons shortening or vegetable oil (optional)




In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.


Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter


Mix coconut into the third part, and cocoa powder into the last part.


Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hour.


Melt chocolate chips in a heat-proof bowl over a pan of simmering water.


Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins.


Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set.


Refrigerate for 1/2 hour to harden.




Lemon Torta Caprese by Chef Nicole, Grand Hyatt, Goa




200g butter


250g sugar


250g whole eggs fresh


250g ground almonds


100g potato starch (optional)


2pcs lemon zest


1/2pcs vanilla pods


230g chocolate white Ivoire




Mix soft butter and sugar


Add eggs slowly


Add lemon zest and vanilla


Add ground almonds mixed with potato starch


Mix the melted chocolate in at last mix only shortly


Bake at 180 C for 45-50 min.


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