Easter is around the corner, and regardless of what or where you are celebrating in your culture, you are most likely indulging in some seasonal treats with family and friends. Get into the kitchen and try some of these Easter favourites with a twist. We can’t promise they’ll last long, but we can promise they’ll be delicious!
- Hot Cross Bun and Nutella Baked Pudding
- Chocolate Marshmallow Easter Egg Fridge Bars
- Traditional South African Pickled Fish
Hot Cross Bun and Nutella Baked Pudding
8 – 12 Servings | Recipe + image source: Food24.com
- ½ Dozen hot cross buns – cut in half
- 1 Jar Nutella
- 100g Slivered almonds
- 2 Handfuls mini marshmallows
- 6 Eggs
- 4 Tbs Castor sugar
- 1 tsp Vanilla essence
- 500 ml Cream
- 250 ml Full cream milk
- Preheat oven to 180°C and grease a large, deep baking dish.
- Spread a good layer of Nutella on each hot cross bun half and place them snugly into the baking dish.
- Sprinkle over the almonds and marshmallows.
- In a large bowl, beat together the eggs, cream, milk, castor sugar, salt and vanilla. Pour this mixture over the hot cross buns.
- Bake in the oven for 40 – 45 minutes or until a skewer comes out clean when inserted.
*Tip: If it looks like the pudding is burning on top and not cooking in the middle, place a sheet of foil on top and allow to carry on cooking until done.
Enjoy while still warm.
Chocolate Marshmallow Easter Egg Fridge Bars
24 Servings | Recipe + image source: Food24.com
- 400g Shortbread biscuits, crushed
- 6 Tbs Melted butter
- 200g Butter, chopped
- 600g Good-quality dark chocolate, chopped
- 1 Tin sweetened condensed milk
- 12 Marshmallow Easter eggs
- Mix the crushed biscuits and melted butter together until well combined.
- Press into the base of a 20 x 30cm tin which has been lined with baking paper. Refrigerate until set.
- Arrange the marshmallow Easter eggs over the base of the biscuits.
- Melt the butter, chocolate and condensed milk in a saucepan over low heat until smooth. Allow to cool until slightly warm.
- Pour over the marshmallow eggs and biscuit base. Refrigerate until set.
- Cut into bars and serve.
Traditional South African Pickled Fish
8 Servings | Recipe + image source: Food24.com
- 1kg Kingklip or hake, whole or cut into portions
- 30 ml Olive oil
- 2 Brown onions, finely diced
- 1 Garlic clove, minced
- Thumb-sized piece fresh ginger, grated
- ½ tsp Fennel seeds, crushed
- 5 ml Whole coriander seeds, crushed
- 5 ml Garam masala
- 10 ml Ground turmeric
- 15 ml Curry powder
- 5 ml Salt
- 3 Tbs Sugar
- 3 Bay leaves
- 5 ½ cups White wine vinegar
- 300 ml Water
- Heat the olive oil in a large saucepan and sauté the onions for about 10 minutes until soft and translucent.
- Add the garlic and ginger and cook for a further 2 minutes.
- Add all the spices and cook for a further 3 minutes.
- Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes.
- Place the fish carefully in the pan and spoon the sauce over the fillet. Cover and Simmer for 20 minutes until cooked through.
- Lift the fish carefully from the pan with a fish slice and place in a non-metallic dish.
- Transfer the sauce to a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film.Chill for 2-3 days.
Serve the pickled fish at room temperature with red onion pickle if you wish and crusty baguettes alongside.