New Delhi: Celebrate Easter at home with your loved ones, whip up some delightful dishes by using the recipes given by experts. Chef Sabyasachi Gorai in collaboration with California Walnuts Commission, Olivier Vincenot, Corporate Chef at Foodhall and Sahil Wadhwa, Director, Wadhwa Bakers, have presented few recipes:
* Hot Cross Bun Recipe for 30 buns of 75 gms each
For the dough
1 kg flour (maida)
600 ml full-fat milk
100 gms butter
15 gms gluten
10 gms bread improver
2 teaspoon salt
150 gm sugar
150 gm raisins
15 gms dry yeast
100 gms mixed orange peel
2 tablespoons of cinnamon powder
2 eggs (beaten) 1 zest orange
For the Cross
50 gms flour
For the glaze
6 tablespoon apricot jam (or any jam available)
Method Boil milk in a saucepan and add butter and set aside to cool. In a mixing bowl, add all the dry ingredients (flour, sugar, yeast, gluten, and bread improver). Start knitting the dough by adding milk butter mix and beaten eggs. Knit the dough until thoroughly mix and gutten is formed.
Once the dough is properly knitted add raisins, oranges and mixed peels and cinnamon powder.
Once the dough is all mixed, oil the bowl and keep the dough for proofing.
Once the dough is of double sized divide into 75 gms ball and set proofing again.
Add water to the flour and the flour-dusted table knit the dough and cut strips and place over the bun to create a cross. Bake at 200 degree Celsius for 25 minutes.
Method for the glaze Gently heat apricot jam to melt while the jam is still warm brush over the top of the hot buns and leave it to cool.
-*- * Easter Fruit Cake Ingredients
300 gms flour 7.5 gms baking powder
215 gms castor sugar
200 gms butter
5 gms vanilla essence
15 gms apricot jam
1.5 gms cinnamon
1 gms nutmeg powder
2 pieces clove
2 pieces cardamom
150 gms tutti fruity
150 gms peels
150 gms figs
100 gms cranberry
In a mixing bowl, add all the dry ingredients and mix well (flour, baking powder, sugar, cinnamon powder, nutmeg powder, ground cardamom, ground cloves). In a planetary mixture, whisk butter and sugar until creamy.
Once the butter and sugar are mixed add eggs one by one and mix. Once the eggs are incorporated with butter and sugar add dry ingredients and mix well to form the cake batter. Now add vanilla essence, raisins, white cranberry, orange peel, tutty fruity and figs to the batter.
Once all the ingredients are mixed properly then set aside. Grease the mold and pour the batter and bake at 200 Celsius for 45 minutes. It’s the season to rejoice and indulge in the celebration of life, death, rebirth and survival by spreading the happiness through well-loved Easter foods.
-*- * Capirotada Serves 6 to 8 people Dish size: Length 30 cm, width 20cm
Sweet pudding mix: Milk tonned 1000 gm
500 Castor sugar 1000 gm
70 Cinnamon powder 1000 gm
1 Egg whole 1000 gm 150
Mix all the ingredient together in a hand bowl using a whisk. Set aside for 20 minutes at room temperature
Brioche bread gm 250 Raisins gm 50 Sweet pudding mix gm 700 Almond flakes gm 50 Black currants gm 30 Method:
Slice and place the brioche bread around the baking dish/container slightly overlapping each other. Add little raisin, almonds and currants and arrange bread slices on top. Add rest of the dry fruits inside and add slices if required.
Pour sweet pudding mix slowly over the top and fill so that the bread slices soak in the liquid.
Bake at 180C degree in deck oven over a bain-marie for 30 minutes or until the custard has set and golden brown from top.
-*- Easter Chocolate Eggs
Dark morde compound 1000 gm
280 White morde compound 1000 gm
300 Milk morde compound 1000 gm
100 Dark Red colour 1000 gm
2 Pea Green colour 1000 gm
2 Silver dust 1000 gm 0.01
Golden dust 1000 gm 0.01
Tiffany deluxe toffee 1000 gm 50 (8 assorted toffies)
Melt the dark compound and line the molds. Weight of 2 shells – 2mm thick and approximately 65-67 gm each.
Melt 200gm white chocolate and add the colours (make 2 different sheets with 100gm white chocolate and 2 gm red colour and 100gm white chocolate and 2gm green colour).
Thickness of all different chocolate sheets would be 1.5mm max and not more than this. Melt all the 3 chocolates and make sheets of 1.5mm thickness.
Cut all the 5 chocolate (red, green, dark, white and milk) sheets with a round mould of 2.5cm diameter and keep the discs aside. Brush gold dust and silver dust on dark chocolate discs.
To make the dark chocolate dome base – Melt chocolate and line the silicon dome mold- weight 35gm Silicone dome mould dimension – 7.5cm diameter and 5cm height.
Fill assorted toffies inside one shell and seal with the other chocolate shell by heating the edges on a hot tray and then joining both the shells to make a complete egg, wipe excess chocolate from sides so that the joining line is not visible.
For the next step to cut a hole in the chocolate dome base, heat the round cutter over a hot tray and as per the pic below make a hole in the chocolate dome with the same 2.5cm ring cutter used to cut the different coloured chocolate discs above and attach the chocolate egg made above on top of the dome in the same way by which the egg was joined. Stick the different coloured chocolate discs on top of the chocolate egg.
-*- Dark Rum Mousse
500 gm dark chocolate 150 gm
Niagra cream 100 ml dark rum
50 gm coffee 300 ml milk
2 nos regular cookies 100 gm
chocolate flakes 15 nos
California walnuts 100 gm sugar
Whip the cream and keep aside. Heat the milk and chocolate in a pan till the chocolate melts. Keep aside to cool. Dissolve the coffee in the old monk and add the mixture to the chocolate mix. Fold in the whipped cream. Crush the cookies and place in the serving dish. Pour the chocolate and cream mixture into the serving dish and refrigerate till it sets.
For caramelising California walnuts
Melt the sugar in a pan till it caramelizes. Then coat each walnut with the caramel individually and keep aside. Garnish the mousse with chocolate shavings and caramelized California walnuts and serve.