By Lukas Tzikas and Joseph Campisi
Strawberry Shortcake:
Total Time: Prep: 20 min. Cook: 60 min.
Yield: 4 Shortcakes
Ingredients: - 31⁄2 cups of strawberries, hulled - 4 Tbsp of sugar - 1 cup all-purpose flour - 1 tsp baking powder - 1⁄4 tsp baking soda - 1⁄8 tsp salt - 4 Tbsp butter, melted - Vegetable oil spray - Whipped cream to taste
Directions: 1) Place half of the strawberries in a large bowl and mash. Slice the remaining strawberries and add them to the bowl with the crushed ones. 2) Add 3 Tbsp of sugar to the strawberries and stir until combined. Let sit until sugar dissolved and strawberries juicy, at least 30 min or up to 2 hrs. 3) Adjust oven to middle rack and preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. 4) In a medium bowl, whisk together flour, remaining sugar, salt, and baking soda until combined. 5) In a liquid measuring cup, stir buttermilk and melted butter until butter forms small clumps. Add buttermilk mixture to the flour mixture and combine with a clean rubber spatula. 6) Using a greased 1⁄3-cup dry measuring cup, scoop 4 portions of batter onto your lined baking sheet. Leave space in between each biscuit and sprinkle each generously with extra sugar. 7) Place the baking sheet in the oven and bake until biscuits are golden brown, 12 to 14 minutes. Once removed from the oven allow them to cool completely, roughly 10 minutes. 8) Cut biscuits in half, fill with strawberries and whipped cream. then close them back up. Braided Easter Egg Bread:
Total Time: Prep: 45 min. Cook: 55 min. Ready in: 3 hr 25 min.
Yield: 2 Rolls
Ingredients: - 2 1⁄2 cups all-purpose flour, divided - 1⁄4 cup white sugar - 1 tsp salt - 1 (.25 ounce) package active dry yeast - 2⁄3 cup milk - 2 tablespoons butter - 2 eggs - 5 whole eggs, dyed if desired - 2 tablespoons butter, melted
Directions: 1) In a large bowl, combine 1 cup flour , sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. 2) Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1⁄2 cup flour, beat well. Add the remaining flour, 1⁄2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 3) Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 4) Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll 36 inches long and 1 1⁄2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. 5) Preheat the oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter. 6) Bake in a preheated oven for 50-55 minutes or until golden. The Perfect Deviled Eggs:
Total Time: Prep: 20 min. Cook: 14 min.
Yield: 12 Eggs
Ingredients: - 6 large eggs - 3 Tbsp mayonnaise - 1 tsp Dijon mustard - 1 tsp apple cider vinegar - Salt and pepper to taste - Paprika, for garnish
Directions: 1) Bring a medium pot of water to boil. Take the pot off the heat and ensure it isn’t boiling before using a skimmer or spoon to gently place the eggs into the water. But the heat back on high and cook the eggs for 14 minutes. 2) Prep an ice water bath while the eggs are boiling. After the eggs are done, immediately put them into the ice water. 3) After the eggs have cooled fully, peel and halve them lengthwise. Using a spoon, scoop out the yolk of the eggs, placing them into a bowl and the whites onto a place. 4) Into your egg yolk bowl add your mayonnaise, mustard, vinegar, and salt and pepper. Mash and combine ingredients until smooth. 5) Place the egg yolk mixture back into the hollowed halves with a spoon and garnish with paprika. Spring Chicken Pot Pie:
Total Time: Prep: 15 min. Cook: 1hr 15 min.
Yield: 1 pot pie
Ingredients: - 4-6 skinless, boneless chicken thighs - 1 tablespoon of olive oil - 100g smoked bacon lardons - 2 leeks, sliced - 3 tablespoons plain flour - 100mL white wine (or extra stock) - 200mL chicken stock - 200g crème fraîche - 100g frozen or fresh podded peas - 1 1⁄2 tablespoons Dijon mustard - Small bunch of tarragon, chopped - 1 egg, beaten - 320g sheet of puff pastry
Directions: 1) Season the chicken thighs with some salt and pepper. Heat the oil in a heavy-based saucepan and fry the chicken for 3-4 mins on each side until lightly golden, then transfer to a plate. Add the bacon to the pan and fry for 5 mins until golden. Tip in the leeks and fry for another 5 mins. 2) Sprinkle the flour over the leeks and bacon, and stir until combined. Add the wine, if using, and bubble for a few minutes, then add the stock and stir well. Slice the chicken and return it to the pan – don’t worry if it’s not fully cooked through at this point, it will finish cooking in the oven. 3) Stir in the crème fraîche, peas, 1 tbsp mustard and the tarragon, and bubble for a few minutes until thick and saucy. Add a splash more stock or water if it seems too thick. Remove the pie filling from the heat. Whisk the remaining 1⁄2 tbsp mustard with the egg in a bowl. 4) Heat the oven to 200C/180C fan/gas 6. Spoon the filling into a pie dish with a lip and use some of the egg mix to brush the sides of the dish. Unroll the pastry over the top of the pie and crimp the edges against the sides of the dish, then cut away any excess with a knife. Will keep frozen, well covered, for up to three months. 5) Brush the remaining egg glaze over the pie and make a small steam hole in the middle. Bake for 40 mins until golden and puffed. Serve with buttered new potatoes and steamed greens or carrots, if you like.
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