EASTER RECIPES
Deviled Egg with Olives Recipe
Ingredients:
6 eggs, hard boiled
1 Tbs prepared mustard
2 Tbs vinegar
2 Tbs oil
2 Tbs olives
salt, pepper
Preparation:
Cut eggs in half, lengthwise.
Remove the egg yolks and mash them together in a small mixing bowl.
Mix in the mustard, vinegar, oil, salt and pepper.
Fill egg whites with mixture. Put olives on top.
ZUREK - White Polish Easter Soup Recipe
Ingredients:
ZAKWAS:
2 cups pre-boiled warm water
100 g (3.5 oz) rye flour
2 garlic cloves, minced
ZUREK:
100-200 g (3.5 to 7 oz) white sausage (polska kielbasa)
1 bay leaf
2 corns of allspice
salt, pepper
2-3 Tbs sour cream
Preparation:
ZAKWAS: Mix rye flour with warm water and garlic. Pour into a glass jar or
crockery bowl, cover with cheesecloth and let stand in a warm place for 5-6 days.
(The fermentation and sour smell is a sign that it's getting good) Strain and use
as required.
ZUREK: Cook sausage in 1 l of water with bay leaf and allspice for 30 minutes.
Add strained zakwas (only liquid). Season with salt and pepper. Cook for 5
minutes.
Serve with sour cream.
You can also add chopped, cooked potatoes, chopped hard boiled egg, fried
bacon or/and fried onion.
Easter Roast Leg of Lamb Recipe
Ingredients:
1 leg of lamb (about 2 kg; 4 lb)
100 ml (1/2 cup) oil
50 ml (1/4 cup) lemon juice
salt and pepper to taste
1 tsp rosemary
1 tsp oregano
3 garlic cloves, minced
2 kg (4 lb) early potatoes
1 tsp paprika
1 Tbs oil
Preparation:
Clean and wash leg of lamb. Debone it. Pound meat to an even thickness.
In a small bowl mix lemon juice, salt, pepper, rosemary, oregano and garlic. Rub
mixture over surface of lamb. Roll up and tie meat securely.
Heat oil in a roasting pan. Quickly brown the meat on a stovetop. Put it in 200 C
(392 F) preheated oven. Roast for about 2 hours. Baste the meat often with with
pan fluids. Add warm water if neccesary.
Season potatoes with salt, paprika and oil. Transfer potatoes to roasting pan with
lamb and bake until done.
Homemade Creamy Horseradish Sauce
Ingredients:
3 Tbs horseradish, grated
1 cup cream
1/4 tsp salt
1 pinch black pepper
Preparation:
Mix all ingredients until completely combined. Cover and let stand at room
temperature at least 1 hour.
PINZA Sweet Easter Bread
Ingredients:
500 g (1 lb 2 oz) flour
20 g (0.7 oz ) fresh yeast
1 l (1 cup) warm milk
2 eggs
200 g (7 oz) sugar
1 tsp salt
1/8 tsp nutmeg
1/8 tsp allspice
grated zest of 1 lemon
120 g (4 oz) butter, softened
50 g (1.7 oz) candied lemon rind
1 egg yolk
Preparation:
Sift flour into a large bowl. Make a "well" in the middle. Add yeast and milk. Stir
with little bit of lour. 15 minutes Cover, let rise for 15 minutes.
In a separate bowl beat eggs with sugar, salt, nutmeg, allspice and grated lemon
zest. Add to flour mixture. Add butter and lemon rind. Knead the dough again,
cover and let rise for 30 minutes.
Put the dough greased 10 inch (26b cm) cake tin. Let rise for 15 minutes. With a
pair of kitchen scissors, make three 1 1/2-inch-deep, 3-inch long intersecting
cuts that meet at the center. The cuts should be quite deep (at least halfway
through the loaf) to allow the dough to rise up from the center and form the
traditional crests on the loaf.
Preheat oven to 190 C (375 F). Brush with the egg yolk over top and bake for 30-
40 minutes.
Corsican Easter Cookies Recipe
Ingredients:
500 g (1 lb) flour
175 g (6 oz) sugar
a pinch of salt
4 Tbs olive oil
4 Tbs white wine
2 Tbs anis liqueur
2 Tbs sugar for sprinkling
Preparation:
Mix flour, sugar, salt, oil, wein and anis liqueur in a large bowl. Knead briefly.
Roll the dough to 0.2 inch thick. Cut into 40 bars. Sprinkle with sugar.
Place on a greased baking sheet and bake in a 350 F (175 C) preheated oven for
20 minutes until golden. Cool completely on a rack.
