Easter time is eating time

We are a bit obsessed, we’ve said it before.  Cooking and  eating food is a couple of the things that Two Girls About Town love.

We were sitting around thinking and talking about food, thinking and talking about blogging, thinking and talking about Easter and thinking and talking about putting it all together.
A lot of folk get time off at Easter and Easter is often a time for family and friends to get together…. if not for blogging, then for cooking and eating.
We decided to cook a couple of Easter treats.  This is what we did. You might want to try it too.
This is an Easter dessert created by Russian Orthodox Christians. It’s sometimes made with cream cheese. Skye used Maggie Beer’s recipe from Maggie’s Kitchen (2008) which is fresh ricotta based. It’s basically a crustless cheesecake. Skye read that it’s also good spread on brioche which means you can serve it at a dinner party and the eat the leftovers for breakfast legitimately.
It’s traditionally adorned with a cross. Skye didn’t feel the need for that. The serving suggestion is accompanied with fresh fruit like strawberries or poached fruit. Apparently it’s also served in its homeland and no doubt by ex-pats, with Kulich, a sweet bread.
The most important thing you need to know is that it’s dead easy and the unanimous opinion from the afternoon tea I took it to was that it was delicious.
Here is the recipe. Skye added choc chips because that’s the sort of girl she is. It made it a bit more fun.
Skye trivia 1 –  I bought Maggie’s cookbook at the Fuller’s Bookstore Christmas sale for members. It’s a great gig where they ply you with champas which in turn lubricates the plastic right out of your wallet. Maggie was special guest promoting the cookbook. She asked me how I wanted mine signed. I said ‘Skye you rock in the kitchen’. It reads ‘For Skye, from one passionate cook to another….’ hmmmmmm
Apple and cinnamon hot cross buns
Ange was inspired by the hot cross bun. It was her first easter bun cooking experience since her disastrous attempt when she was 15… you can see below how well she did this time.
Cooking tip: Don’t fear the yeast and keep trying, you’ll get there.
The cross was a no brainer here because otherwise it would have just been a hot bun right?
These spiced fruit buns are traditionally eaten on Good Friday.
Apparently no one’s quite sure where they originated or why. There’s the Christian thing of course. Wikipedia tells us that the might have a Saxon history and get this, they could have been eaten in honour of goddess Eostre (sounds like Easter right?) and the cross represents the four quarters
of the moon.
Fun fact: Eostre – goddess of the dawn and spring
Regardless we quite like the idea that sharing a hot cross bun is a symbol of friendship, ‘…particularly if “Half for you and half for me, Between us two shall goodwill be” is said at the time.’ (ref:< http://en.wikipedia.org/wiki/Hot_cross_bun>accessed 21 March 2012).
Here is the recipe. Ange used dried figs and dried pears because she doesn’t like the other stuff. If you adapt the recipe, use the equivalent quantity of fruit.
Why not have morning tea with friends and get them over to make the buns together?
White Chocolate Mud (Easter) Cake
Regardless of your religious views, Easter is an opportunity to celebrate chocolate. We worship the cult of chocolate and couldn’t let an Easter cooking episode go by without a chocolate overdose.
Ange chose an easy mud cake recipe, basically melt, stir, bake, decorate.  It tastes great and it’s fast.  The icing is yummy too!
Cooking tip: Skye thought 150 degrees was a bit hot. It cooked fast and cracked and crusted. This is only a problem for kitchen perfectionists but maybe try 120 degrees for an hour and a half.  Use a skewer to test it when it smells cooked. If it’s getting a bit brown on top, cover it with some baking paper.
Use your imagination to fill the iced canvas. Above is what Ange did.

Easter is fast approaching… let the cooking begin!How are you spending your Easter, will it be a quiet one or with family and friends?

What are your favourite Easter treats?

8 thoughts on “Easter time is eating time

  1. MMMMMMMmmmmmmm yummy yum yum, i wish i had the courage to make hot cross buns again, i had a bad experience a long time ago as well. I think Maggie should have definitely written 'you rock' that would have been awesome!

  2. Hey Sharon – I must say I'm relieved to know I'm not the only one that has had a bad Hot Cross Buns baking experience … mine were like little rocks back then – this batch however – absolutely beautiful – and really different with the fig and pear in them – I will be making them again for sure!

    Skye does rock – maybe Maggie will read our blog one day and send down another copy that says 'you rock'!

    Ange xxx

  3. I'm not normally a liker of the hotcross bun but recently tasted the Jackman and McRoss buns with apricot and whole roasted hazel nuts and could almost come to like them.

  4. Dear Katrena
    I have HEARD that Jackman and McRoss marinade their fruit in Marsala. Hard liquer is often the reason things taste better. You could TRY adapting the recipe here and see what you get. They include hazlenuts too. Thanks for posting.
    Two Girls About Town, xxxx

  5. Travelling is so much fun. It's great to see and explore different cultures and Japan is entirely different to the countries I have travelled in before. I'm totally okay with all the new food experiences and have eaten things I never imagined I would.

    But I sure am hankering for a nougat filled Easter egg from Darell lea!!!!!

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