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Easter Feast

 

 

Easter Day Family Lunch

Smoked Salmon Blinis (makes 20) 

60g plain flour

¼ tsp baking powder

¼ tsp salt

1 egg beaten

3 tbsp milk

1 tbsp sunflower oil

200g Smoked Salmon chopped in chunks

125g Crème Fraiche

Chopped chives for dressing

For the pancakes: sift the flour, baking powder and salt together. Make a well in the centre. Add the egg and milk to the well. Draw in flour gradually and mix to a smooth batter. Brush a frying pan with oil. Preheat over a medium heat. Drop heaped teaspoonfuls of mixture into the hot pan. Cook until bubbles appear and underside is golden for approximately 3 minutes. Turn and brown over for 2 minutes.

These pancakes can be made up to 2 days in advance. Store in an airtight container in the fridge. Crisp in a preheated 200C (400C/Gas 6) oven for 3 minutes.

Top the blinis with crème fraiche, smoked salmon and chopped chives.

 

Mary Berry’s Lamb Tagine (serves 6) 

1 tbsp. sunflower oil

900g diced lamb

2 large onions chopped

3 large garlic cloves, crushed

175g ready to eat dried apricots, quartered

1 tsp. ground ginger

1 tsp. ground cinnamon

1 tbsp. paprika

1/8 tsp. hot chilli powder

a generous pinch of saffron soaked in 3 tbsp. hot water

2 tbsp. honey

2 x 400g chopped tomatoes

Salt and freshly ground black pepper

Chopped mint and parsley

Preheat the oven to 160°C/Fan 140°C/Gas 3

Heat the oil in a large frying pan and brown the lamb in batches. When brown remove with a slotted spoon and put on a plate to one side.

Add the onions and garlic to the pan, stir then cover and cook over a gentle heat for about 10-15 minutes.

Increase the heat and add the apricots, spices including the saffron and soaking liquid, honey, tomatoes and browned lamb to the pan. Bring to the boil, season cover and cook in the preheated oven for about 2 hours until the meat is very tender. Check the seasoning.

Garnish with parsley and mint and serve with couscous.

 

Summer Pavlova 

Pavlova

3 egg whites

175 g caster sugar

1 tsp. vinegar

1 level tsp cornflour

Filling

225g fresh raspberries and strawberries

½ pt whipped double cream

Preheat the oven to 150°C/300°F/gas 2 and line a baking tray with baking paper and mark an 8-inch (20cm) circle on it.

Whisk the egg whites until they are stiff, then whisk in the sugar a teaspoonful at a time until all added. Blend the vinegar with the cornflour and whisk in. Spread the mixture out to cover the circle on the baking paper – building up the sides so they are higher than the centre. Put tray into the oven and bake for 1 hr until the meringues looks slightly golden and is fluffy in the middle.

Halve or quarter the strawberries and mix with the raspberries. Whip the double cream until it forms soft peaks. Spoon the cream onto the pavlova. Put the strawberries and raspberries on top. Scatter with a few mint leaves.

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Too rushed to roast? Then scoot-thee to Thyme’s Facebook page, and Rhona will create and drop-off the meal for you (just crank up the oven and chuck some flour around the kitchen when your guests arrive, I won’t tell).

Thyme Homecook, East End, Hampshire, RG20 OAF, 07796 946 664, facebook/thymehomecook

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