Top 10 Easter Recipes

Celebrate this Easter  2013 with top 10  healthy, fun making and delicious recipes which are easy to prepare and has nutritional value

1. Straberry Salad with Poppy Seed Dressing Recipe

This recipe is Quick and Diabetic Friendly

• Prep/Total Time: 30 min.

• Yield: 10 Servings

Ingredients

• 1/4 cup sugar 

• 1/3 cup slivered almonds

• 1 bunch romaine, torn

• 1 small onion, halved and thinly sliced 

• 2 cups halved fresh strawberries 

• CREAMY POPPY SEED DRESSING:

• 1/4 cup mayonnaise 

• 2 tablespoons sugar 

• 1 tablespoon sour cream

• 1 tablespoon milk 

• 2-1/4 teaspoons cider vinegar

• 1-1/2 teaspoons poppy seeds

Directions

• In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.

• In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.

Nutritional Facts 

3/4 cup equals 112 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

2. Hot Cross Buns Recipe

Ingredients

• 4 packages (1/4 ounce each) active dry yeast

• 3 cups warm 2% milk (110° to 115°)

• 2 cups canola oil

• 8 eggs

• 4 eggs, separated

• 1-1/3 cups sugar

• 4 teaspoons ground cinnamon

• 3 teaspoons salt

• 2 teaspoons ground cardamom

• 13 to 15 cups all-purpose flour

• 2-2/3 cups raisins

• 2 teaspoons water

• ICING:

• 3 cups confectioners' sugar

• 2 tablespoons butter, melted

• 4 to 5 tablespoons 2% milk

Directions

• In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.

• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

• Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls.

• Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe an "X" on top of each bun. Yield: 6 dozen.

Nutritional Facts

1 bun equals 219 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 120 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

3. Best Deviled Eggs Recipe

Best Deviled Eggs Recipe

• Prep/Total Time: 15 min.

• Yield: 24 Servings

1515

Ingredients

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• 1/2 cup mayonnaise 

• 2 tablespoons 2% milk 

• 1 teaspoon dried parsley flakes

• 1/2 teaspoon dill weed

• 1/2 teaspoon minced chives

• 1/2 teaspoon ground mustard

• 1/4 teaspoon salt

• 1/4 teaspoon paprika

• 1/8 teaspoon garlic powder

• 1/8 teaspoon pepper

• 12 hard-cooked eggs 

• Minced fresh parsley and additional paprika

Directions

• In a small bowl, combine the first 10 ingredients. Slice eggs in half lengthwise; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Stuff or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving. Yield: 2 dozen.

Nutritional Facts

1 stuffed egg half equals 73 calories, 6 g fat (1 g saturated fat), 108 mg cholesterol, 81 mg sodium, trace carbohydrate, trace fiber, 3 g protein.

4. Fresh Broccoli Salad Recipe

Total Time:  

1 hr 50 min

Prep

35 min

Inactive

1 hr 15 min

Yield:

4 to 6 servings

Ingredients

1 tablespoon white wine vinegar

1 lemon, zested

1 tablespoon freshly squeezed lemon juice

2 teaspoons Dijon mustard

1 teaspoon kosher salt

Pinch freshly ground black pepper

1/4 cup olive oil

1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin

6 ounces cherry or grape tomatoes, halved

3 ounces coarsely chopped, toasted pecans or hazelnuts

2 tablespoons chiffonade fresh basil leaves

Directions

Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.

Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

Serves: 4; Calories: 310; Total Fat: 29 grams; Saturated Fat: 3 grams; Protein: 6 grams; Total carbohydrates: 12 grams; Sugar: 2 grams; Fiber: 6 grams; Cholesterol: 0

5. Asparagus Omelette Wraps Recipe

Cook Time:

40 mins

Ingredients:

Servings:

4

Units: US | Metric

8 eggs

1/2 cup milk

1 tablespoon fresh sage, roughly chopped (updated from bunch that auto appeared)

1 teaspoon fresh thyme, chopped

2 garlic cloves, chopped

1/4 cup pecorino cheese, grated (can subsitute your preference for cheese)

24 stalks asparagus

2 tablespoons extra virgin olive oil

Directions:

1 Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.

2 Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.

3 Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.

4 Repeat until all the egg mixture is used up.

5 Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.

6 Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready.

6. Easter Nests with Jelly Bean Eggs Recipe

Total Time:

Prep Time:20 mins

Cook Time:  20 mins

Serves: 12Yield:

1 dozen Units: US | Metric

4 cups chowmein noodles

1/2 cup light corn syrup

1/2 cup sugar

3/4 cup peanut butter

36 jelly beans

Directions:

1 Break chow mein noodles into small pieces; set aside in large mixing bowl.

2 Combine sugar and corn syrup in large saucepan.

3 Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan.

4 Add peanut butter and stir until smooth.

5 Pour peanut butter mixture over crunched up noodles; toss until completely coated.

6 Let cool slightly to avoid burns.

7 Butter hands lightly and use approx 1/4 cup mixture to form a compact ball.

8 Make indention in the middle of each ball to resemble a bird's nest.

9 Place on waxed paper and let cool completely.

10 Place 2-3 jelly beans inside each nest.

11 Serve on a bed of green-tinted coconut for extra festive look.

7. Crown Roast of Lamb Recipe

Total Time:

1 hr 15 min  

Prep

45 min

Cook

30 min

Yield:

6 to 8 servings, 2 chops per person

Ingredients

2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 cloves garlic, minced

4 teaspoons fresh thyme, chopped

1 1/2 teaspoons ground coriander

1 to 1 1/2 tablespoons sherry vinegar

1/2 to 1 teaspoon Dijon mustard

1/2 to 1 teaspoon chopped fresh rosemary leaves

Directions

Preheat the oven to 375 degrees F.

To french the racks of lamb:

Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.

Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.

Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.

Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.

Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.

8. While chocolate & Passion fruit Mousse Recipe

 Ingredients

· 3 egg yolks
· 1/4 cup caster sugar
· 1/2 cup passionfruit pulp
· 150g white chocolate
· 300ml thickened cream
· 3 egg whites
· 6 medium Easter eggs

Method

1. Step 1
Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passion fruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.

2. Step 2
Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passion fruit mixture.

3. Step 3
Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.
milligrams; Sodium: 573 milligrams

9. Peeps Sunflower Cake Recipe

Peeps Sunflower Cake Recipe

• Prep: 15 min. Bake: 30 min. + cooling

• Yield: 12 Servings

Ingredients

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• 1 package yellow cake mix (regular size)

• 2 cans (16 ounces each) chocolate frosting 

• 19 yellow chick Peeps candies

• 1-1/2 cups semisweet chocolate chips

Directions

• Prepare and bake cake mix according to package directions, using two parchment paper-lined and greased 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

• If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake.

• For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake. Yield: 12 servings.

Nutritional Facts

1 slice equals 702 calories, 33 g fat (12 g saturated fat), 53 mg cholesterol, 502 mg sodium, 97 g carbohydrate, 1 g fiber, 4 g protein.

10. Blackberry chocolate Dessert Cake Recipe

Ingredients 

· 250g butter, chopped

· 250g good-quality dark chocolate, roughly chopped
· 1/3 cup milk
· 1 cup caster sugar
· 4 eggs, at room temperature, separated
· 1/3 cup plain flour
· 150g frozen blackberries
· Solid chocolate Easter eggs, extra blackberries and cocoa powder, to serve

 Method

Step 1

Preheat oven to 200°C. Grease and line a 23cm (base) spring form pan with baking paper. Melt butter in a small saucepan over medium heat. Set aside.

Step 2

Combine chocolate and milk in a large heatproof bowl. Place over a saucepan of simmering water (don't let base of bowl touch water). Heat, stirring with a metal spoon, until melted and smooth. Using an electric hand mixer, beat in sugar. Remove bowl from heat. Set aside for 10 minutes to cool slightly.

Step 3

Add egg yolks, 1 at a time, to chocolate mixture, beating well after each addition. Add melted butter. Stir until combined.

Step 4

Sift flour over chocolate mixture. Gently fold in. Whisk eggwhites in a separate bowl until soft peaks form. Gently fold into chocolate mixture. Sprinkle over blackberries. Gently fold in until combined.

Step 5

Spoon mixture into prepared pan. Bake for 15 minutes or until risen. Reduce oven to 160°C. Bake for a further 50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool completely in pan (don't worry if cake sinks in centre).

Step 6

Place cake onto a serving plate. Decorate with chocolate eggs and blackberries. Dust with cocoa. Serve slices with mascarpone or thick cream, if desired.