It is Easter time! Do you want to cook something delicious? This post is written especially for you! Jelena Krivokapic, a Heritage Ambassador for Cultural Heritage, specializing in food heritage worldwide, has collected some recipes with her team members which you can cook right now! Exiting? Continue to read!
1. Pâté de Pâques (Easter pie) from France by @eggcellent.meals
“I really love the fact that we keep hiding eggs everywhere, no matter what type of eggs we have! It’s like continuing Easter hunt”.
- 500 g of puff pastry
- 300 g of pork shoulder
- 300 g of veal shoulder
- 150 g smoked bacon
- 4 onions
- 10 cl of rum
- 20 cl of white wine such as Sauvignon
- 1 bay leaf
- 1/2 bunch of parsley
- 1 teaspoon of mignonette pepper
- 1 teaspoon ground pepper
- 5 eggs
- 1 egg yolk
- 1 tablespoon of milk
*cake mold, your Pâté de Pâques will have the shape of it
The day before:
Cut the veal and pork into cubes of about 2 cm.
Peel and chop the onions.
Mix together the onions, cubes of meat, rum, white wine and bay leaf.
Film and keep in the fridge for 12 hours.
The next day:
Preheat the oven to 180 ° C.
Cook 5 eggs in boiling water for 10 minutes.
Let them cool in ice water.
Cut the smoked bacon into thin matches.
Thimble and chop the parsley.
Drain the meats and pass them through a chopper.
Collect the onions from the marinade and drain them.
Mix them with the minced meat, bacon and chopped parsley.
Add the pepper mignonette and salt the whole, mixing well.
Shell the hard-boiled eggs.
Roll out the puff pastry and line the cake tin with 3/4 of it, letting the dough protrude 3 cm all the way around.
Place half of the stuffing in the bottom of the mold, packing well.
Place the hard-boiled eggs lying down and well aligned then cover with the rest of the stuffing.
14Fold the puff pastry over the stuffing and brown the edges with the egg yolk and milk mixture.
Cut the remaining puff pastry into a wide strip and place it on the terrine.
Brown the dough with the rest of the egg yolk.
If there is any dough left, do not hesitate to make patterns with a cookie cutter and place them on the terrine.
You can also crisscross the dough with the tip of a knife to make patterns.
Press the whole peppercorns on top then bake for 1h30.
The pâté can be eaten hot or cold, as a starter or as a main course.
Egg hunt is a traditional Easter activity in which chocolate, decorated eggs are hidden, usually for children, to find.
2. Święconka (“The blessing of the Easter baskets”) from Poland by @chwastozercy
On the morning of Holy Saturday, the Polish families prepare the Easter basket (święconka), filling it with goods that will be eaten for Easter breakfast.
Each of the foods in the Easter basket has also its symbolic meaning:
Eggs (Jajka) – symbol of new life. Because of this special meaning, it is fitting that Easter eggs are colored or decorated (often with the symbols of Easter, of life, of prosperity).
Butter (Masło) – shaped into a lamb (Baranek Wielkanocny) or a cross. Later the lamb was made of sugar and with an Alleluia flag or chocolate, symbolizing the resurrection of Jesus Christ.
Salt (Sól) – against deterioration; Also, a necessary element of our life, that Jesus used its symbolism: “You are the salt of the earth.” Emmer Bread (Płaskurka) check the recipe @chwastozercy – usually round shaped with a A round loaf cross or a fish sign on top, symbolic of Jesus.
Horseradish (Chrzan) – symbol of the passion for Christ still in our minds but sweetened with some sugar because of the Resurrection Meat products as ham, sausage, smoked bacon – symbols of God’s mercy and generosity. Honey – symbol of Resurrection. Easter cake (Babka Wielkanocna).
The basket is usually made of wicker and decorated with leaves of boxwood. The baskets are taken to church to be blessed by the priest who uses an aspergillum (kropidło – little brush that’s dipped in holy water) and sprinkles holy water over people’s heads and Easter baskets.
3. Naturally Dyed Easter Eggs – Onion Skin! Tip from Serbia
My grandma still uses just this method to color the Easter Eggs. She says nothing can compare to the wonders that nature does. As well as, she doesn’t worry if the color gets to the eggs through some small shell cracks.
What do you need? Eggs and onion skin!
Onion skin – the amount depends on the number of eggs you want to color, but still, you need plenty (a week before Orthodox Easter, 2nd of May this year, you can even buy onion skins at greenmarkets across Serbia). Women’s nylon socks (YES! It’s not a mistake). Various plants, grass, flowers, leaves…
How to do it?
Put onion skins in a large pot. Place prepared eggs into the pot with the onion skins. Cover the eggs with the water (two fingers above the egg level). Bring to a boil, lower heat and simmer for 20 minutes or longer until you reach the desired color (darkness) of the eggs. When ready, carefully remove the eggs.
Tip! If you want to prevent your eggs from cracking, put 2 tablespoons vinegar and 1 tablespoon salt into the water before boiling and placing eggs.
Traditionally the Orthodox Christians color the eggs on the Good Friday and it is part of the tradition that the first egg should be colored in red and kept as the “Housekeeper” (Čuvarkuća) until the next Easter. It is believed that this egg protects the household from evil and illnesses.
4. Qagħaq tal-Appostli (bread of the Apostles) from Malta by @glitters_for_dinner
In malta’s holy thursday there is the tradition of visiting seven churches (is-seba’ visti). It is an ancient practice where early pilgrims visited the seven pilgrim churches as penance. Exhibitions of the table of apostles are done in villages and people visit them during their Seba’ Visti. This bread is featured on the tables.
- 500g strong Flour
- 20g dry yeast
- 10g sugar
- 15g salt
- 600ml water
- 250g roasted crashed almonds
- Almond to decoration
- Sesame seeds
Combine dry ingredients. In a medium saucepan, warm over low heat the water.
Add the water to the dry ingredients in a mixture on medium speed. Meanwhile preheat oven to 200 °C. Knead until soft and elastic, about 10 minutes in the mixture. Cover with plastic wrap. Let rise at a warm place until doubled in size. Knock down the dough again. Put it in a bowl and let it rise at warm temperature until doubled in size.
Knock it down again. Open the dough as a pizza dough. Sprinkle the almonds. Form the dough as a Swiss roll and pull the dough while turning (in order to have a tight roll). Form into a ring shape. Decorate with almonds and sesame seeds. Bake ring bread until golden brown, about 20-25 minutes.
Note: if you desire crispy bread just let the bread cool down and back in the oven for 5 minutes.
5. “Sopa de Tortas de Pescado” from Honduras by @juancbg2012
In Honduras, Easter usually comes towards the end of the Dry Season, which is the hottest time of the year. This is what we call our “real summer”, and Easter is a time where people flock to the beaches and enjoy some time off work. Due to Catholic tradition, and also because people are at the beaches, the traditional food we eat is sea-food. There’s many foods Hondurans enjoy during “Semana Santa” (Easter Week), but a favorite is “Sopa de Tortas de Pescado” (Cod-Cake soup)!
- 750g of salted Cod
- 10 fish heads
- 1 carrot
- 3 sticks of celery
- 1 yellow onion
- 1 red bell-pepper (paprika)
- 1 cup of chopped fresh coriander leaves
- 5 garlic cloves
- 8 spoonfuls of Nixtamalized Corn flour
- Salt and cumin to taste
- Achiote (anatto) paste
- Sofrito (sauce made with fried pureed onion and tomato) or just use tomato paste.
- 1 Pataste (Mexican Chayote)
- 1 egg
Steps for the Cod-Cakes
1. Wash excess salt from the salted cod and leave in water to soften.
2. Puree in a food blender the onion, garlic and bell-pepper, separate half.
3. Grind very well the cod and separate 1/3 for later.
4. Mix the remaining puree of onion/garlic/bell pepper with the remaining shredded Cod, 4 spoonfuls of Nictanalized Corn flour and 1 egg.
5. Form round flat cakes roughly the size of a palm of the hand and deep fry. Set apart.
For the Broth
1. In 10 cups of water boil the fish heads with the separated puree of onion/garlic/bell pepper and the separated shredded Cod.
2. Add some salt and cumin. Let boil and simmer.
3. Strain the broth and add the cup of coriander, the carrot, celery and Pataste cut in bite size pieces or juliennes. Cook until tender in the broth.
4. Thicken the broth by adding 4 spoonfuls of Nixtamalized corn flour.
5. Add a spoon of achiote paste and/or tomato paste.
6. Add towards the end the Cod cakes, correct salt and cumin to taste.
Achiote paste and the Nixtamalized Corn flour can be found in Latin or Mexican goods shops. The Pataste (Mexican chayote) is a vegetable i have seen occasionally on asian markets or piled with exotic fruits in supermarkets but rarely
Stay tuned for the second part of delicious Easter recipes! If you are a culture lover, this is the time to feel cultural traditions worldwide by cooking its most typical dishes! Show your results and tag @art_culture_inside on Instagram and we will be pleased to share it!