3 QUICK AND EASY EASTER RECIPES
Easter Egg Mimosa
For : 6 people
Preparation : 15 minutes
Cooking: 10 minutes
Cost : very affordable
Ingredients:
6 eggs
2 tablespoons mayonnaise
1 teaspoon mustard
2 finely chopped pickles
1 teaspoon white vinegar
Salt, pepper
Decoration:
Small pieces of carrot
Black olives
Préparation :
1. In a large saucepan, bring water to a boil. Carefully place the eggs (using a skimmer preferably) into the boiling water and let them simmer for 9-10 minutes. Cool under a stream of cold water, then peel.
2. Cut the bases of the hard-boiled eggs so they stand upright. Remove the top third of each egg in a zigzag pattern. Put all the egg yolks in a bowl and add mayonnaise, mustard, finely chopped pickle, and white vinegar. Season with salt and pepper, then mix everything well. Transfer the mixture into a bag or piping bag. Fill the eggs. Shape slightly with a spoon and place the caps on top.
3. Make beaks and legs with small pieces of carrot. Place them. Use a straw to make eyes with black olives. Then place them. Serve chilled.
tiramisu fraises biscuit
For: 4 people
Preparation : 10 minutes
Cost : very affordable
Ingredients:
250g strawberries
250g mascarpone or ricotta
8 biscuits of your choice
100g sugar
1 teaspoon vanilla extract
Preparation:
Crush the biscuits and set aside.
Whisk the mascarpone with vanilla and powdered sugar in a bowl by hand or using an electric mixer or a food processor for 3 to 4 minutes.
Wash, hull, and slice the strawberries.
Place 1 tablespoon of crumbled biscuits at the bottom of the glass, add 3 tablespoons of mascarpone cream on top, then place a few slices of strawberries on it.
Lenten Brioche
For: 12 servings
Preparation: 30 minutes
Baking: 25 minutes
Cost: affordable
Ingredients:
375 ml (1 1/2 cups) raisins
800 ml (3 1/4 cups) all-purpose flour
60 ml (1/4 cup) sugar
1 tablespoon orange zest
1 packet (8 g or 2 1/4 teaspoons) instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
80 ml (1/3 cup) warm water, 50-55°C (120-130°F)
125 ml (1/2 cup) warm milk, 50-55°C (120-130°F)
2 tablespoons unsalted butter, melted
2 tablespoons unsalted butter, melted
Decoration:
60 ml (1/4 cup) all-purpose flour and 60 ml (1/4 cup) water
Glaze:
250 ml (1 cup) powdered sugar and 2 tablespoons water
Preparation:
Place the raisins in a bowl and cover them with boiling water. Let them sit until they swell, about 10 minutes. Drain well and pat dry with a clean dishcloth.
In the bowl of a stand mixer fitted with a dough hook, combine 250 ml of flour, sugar, orange zest, yeast, cinnamon, salt, ginger, and nutmeg. While beating, add warm water, warm milk, melted butter, and egg. Gradually add the remaining flour, beating at medium speed until the dough is smooth and no longer sticks to the sides and bottom of the bowl, about 5-7 minutes. Add the raisins and continue to beat for 1 minute.
Transfer the dough to a lightly oiled bowl. Cover with a damp kitchen towel and let it rest until it doubles in size, about 1 hour. LINE A BAKING SHEET WITH PARCHMENT PAPER.
Transfer the dough onto a lightly floured work surface. Divide it into 12 equal portions and shape each into a smooth ball. Place the balls on the baking sheet in 3 rows of 4, barely touching each other. Cover with a damp kitchen towel and let it rest until the balls double in size, about 1 hour. PREHEAT THE OVEN TO 175°C (350°F).
For the topping, mix the flour and water until smooth. Using a spoon or a pastry bag, form a cross with the topping on each ball. Bake in the center of the oven until the brioche is golden brown, about 25 minutes.
For the glaze, mix the powdered sugar with water until smooth, then brush it over the warm brioches. Transfer the brioches to a wire rack and let them cool.
