Looking for some delicious Easter recipes that are both easy to make and sure to impress your family and friends? Look no further!
We've got you covered with six mouth-watering options that will take your Easter feast to the next level. From classic hot cross buns to indulgent desserts, we've got something to suit every taste bud.
Here's a sneak peek at what's in store: the world's easiest hot cross buns, a super simple pickle fish dish, a garlic and herb roasted leg of lamb that's sure to impress, a three-ingredient roast chicken that's perfect for a low-key meal, an indulgent Amarula malva pudding that's guaranteed to satisfy your sweet tooth, and an easy Tipsy Tart Brandy recipe that's perfect for sipping.
Each recipe comes with a detailed list of ingredients and step-by-step instructions to make cooking a breeze. So what are you waiting for? Let's get started!
1. The Easiet Hot Cross Buns Recipe In The World
Looking for a delicious and easy homemade Hot Cross Buns recipe? Look no further than this fluffy, fragrant recipe! With the help of a short recipe video and some cheeky but effective tips, you'll be amazed at how easy it is to make these buns in the comfort of your own home.
One of the things we love about this recipe is how simple it is to make. And for those who prefer not to knead, there's even a no-knead recipe at the bottom of the post that you can easily print out and follow along with.
So why not try your hand at making these irresistible Hot Cross Buns? With their warm, spicy aroma and soft, pillowy texture, they're sure to be a hit with your family and friends.
- 3 teaspoons instant or rapid rise yeast (9 grams)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1 1/2 cups (375ml) milk, warm , full fat or low fat
- 4 1/4 cups (640g) bread flour (or plain / all purpose)
- 2 tsp cinnamon powder
- 2 tsp All Spice OR Mixed Spice
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas
- 1 - 2 oranges, zest only
- 50g / 3.5 tbsp unsalted butter, melted and cooled
- 1 egg , at room temperature
EXTRA FLOUR FOR DOUGH
- 1/4 cup (35g) Extra bread flour
- 1/2 cup (75g) flour (any white flour)
- 5 tbsp water
- 1 tbsp apricot jam
- 2 tsp water
- To make these buns, start by combining flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl.
- Use a stand mixer fitted with a dough hook to briefly mix the ingredients together.
- Next, add butter, milk, egg, sultanas, and zest to the bowl. Use the stand mixer to mix everything until a smooth, elastic dough forms. This should take about 5 minutes on Speed 2 of the mixer. If necessary, add extra flour after 1 minute of mixing to ensure that the dough comes away from the side of the bowl and doesn't stick terribly to your fingers.
- Alternatively, you can knead the dough by hand on a floured work surface for about 10 minutes. The dough is kneaded enough when it's smooth and does not break when stretched.
- Let the dough rise in the bowl by covering it with cling wrap and placing it in a warm, wind-free place. This will take between 30 minutes to 1 1/2 hours depending on how warm it is.
- Once the dough has doubled in size, punch it down to deflate and shape it into a log.
- Cut the dough into 12 equal pieces and roll each piece into a ball.
- Place the balls with the smooth side up on a baking tray lined with baking paper. Let them rise again for about 30-45 minutes until they have risen by about 75%.
- Mix flour and water to form a thick runny paste, then spoon it into a piping bag or small ziplock bag.
- Pipe crosses onto the buns and bake them in a preheated oven (180°C/350°F) for 22 minutes or until the surface is a deep golden brown.
- While the buns are baking, heat jam and water in the microwave for 30 seconds, then mix to combine.
- Once the buns are done, brush them with the jam mixture while they are still warm. Allow them to cool to warm before serving. Enjoy!
2. Super Simple Pickle Fish Recipe
Foodies South African Super Simple Pickle Fish
Pickled Fish is a beloved tradition in Cape Town, and interestingly, it is particularly popular during Easter time. While some say it was originally made to feed the masses on Good Friday after the three-hour church service in the morning, others argue that the dish is also beloved by our Muslim community. Regardless, it's rare to find a Cape Town home that doesn't have its own recipe for "kerrievis", as pickling was a popular method for preserving fish before the advent of refrigerators.
We love this recipe because it can be made the day before and is very easy to prepare. It's a traditional Cape Malay dish that uses whole and ground spices to achieve the perfect balance between sweet and sour. The addition of crunchy onions gives the dish a delightful texture. It is traditionally served with hot cross buns, providing a burst of sweet and sour flavor.
- 1 cup flour Pinch of salt
- 1 tsp turmeric 2 packs (500g each)
- Sea Harvest Cape Whiting Steaks, defrosted
- 1 cup cooking oil
- 1 cup water
- 1 cup brown vinegar
- 5 bay leaves
- 2 tsp black peppercorns
- 2 tsp corianders seeds
- 1 tbsp turmeric
- 2 tbsp curry powder Salt, to taste
- 5 onions, sliced into rings
- 2 tbsp apricot jam
- ½ cup sugar
Serving suggestion: Hot cross buns, sliced in half Butter
- In a shallow bowl, combine flour, salt, and turmeric.
- Cut the fish into halves and coat them in the seasoned flour.
- Heat oil in a pan and shallow-fry the fish in batches for approximately 2 minutes on each side. Remove from the oil and place in a large dish.
- In a pot over high heat, bring water, vinegar, all the spices, and salt to a boil.
- Add onion rings, apricot jam, and sugar and cook for 8 minutes. Be careful not to overcook the onions as it's important that they retain some crunch.
- Remove from heat and pour the mixture over the fish.
- Allow the dish to cool completely before covering it with cling wrap and placing it in the fridge. Leave it to pickle overnight.
- Lightly toast hot cross buns and spread them generously with butter.
- Spoon the pickled fish over the hot cross buns and enjoy!
3. Easy, Juicy & Delicous Garlic & Herb Roasted Leg Of Lamb
Tatyana's Everyday Food Recipes Roasted Leg of Lamb Recipe
Looking for a delicious, juicy, and aromatic recipe for roasted leg of lamb? Look no further than this mouthwatering rosemary, thyme, mustard, and garlic lamb! Perfect for special occasions and holidays such as Easter, this dish is both easy to make and incredibly flavorful.
To prepare, simply roast the leg of lamb over a bed of baby potatoes, seasoning the potatoes as they bake. The aroma that will fill your kitchen as the lamb cooks is simply irresistible! Whether you're celebrating Easter, hosting a special occasion, or just looking for a delicious Sunday roast dinner, this recipe is sure to impress.
So why not give this recipe a try? With its delicious combination of herbs and spices, it's sure to become a new family favorite.
- 1 bone-in or boneless leg of lamb
- 2 tbsp dijon mustard
- 1/4 cup olive oil
- 1 tbsp fresh thyme
- 1 1/2 tbsp chopped rosemary
- 5 to 6 finely minced garlic cloves
- 1 to 1 1/2 tbsp coarse Kosher salt
- 1 tsp ground black pepper
- For Potatoes:
- 2 to 3 pounds baby potatoes
- 1 tbsp olive oil salt and black pepper
- 1 tbsp herb blend - Italian or French
- 4. Easy Roast Chicken
- To make this delicious roasted leg of lamb recipe, start by preheating your oven to 350F/177C.
- Take 2 to 3 pounds of baby potatoes and place them into a large casserole dish. Season the potatoes with olive oil, salt, pepper, and your favorite herbs. Toss them well to coat, then set them aside.
- Next, prepare the simple garlic and mustard spread, which will perfectly complement the lamb meat. Finely mince some garlic and mix it with dijon mustard, thyme, rosemary, olive oil, salt, and pepper. This spread is very easy to make and adds an amazing flavor to the dish.
- Before seasoning the leg of lamb with the spread, score (shallow cuts or incisions on the surface of the lamb) the lamb fat that wraps around the meat. Scoring the meat helps the garlic and herbs to penetrate deeper into the meat. Be careful not to slice too far into the meat, which could allow precious juices to escape!
- Arrange the seasoned lamb over the potatoes in the casserole dish. As the lamb roasts, it will release juices and fat that will add even more flavor to the potatoes.
- Roast the dish uncovered until the internal temperature of the lamb reaches 135F/57C. Once done, allow the meat to rest for 20 minutes before serving.
4. Just Three Ingredients for the Ultimate Roast Chicken
Down Shift Tology Roast Recipe Roast Chicken Recipe
Get ready to elevate your kitchen game with this mouth-watering roast chicken recipe! This is so easy to make, it's almost too good to be true.
With just three simple ingredients and no stuffing required, you'll be able to create a delicious and flavorful roasted chicken in no time.
Trust me when I say this recipe will become your new go-to for all of your oven-roasted chicken needs. The juicy and tender meat, crispy golden skin, and perfectly balanced flavors will have your taste buds dancing with delight. Don't be surprised when your family and friends start begging you for the recipe!
So go ahead and give it a try, and discover for yourself just how easy and delicious roasted chicken can be.
- 1 (4 to 5-pound) whole chicken, packet of giblets removed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian seasoning
- kosher salt and freshly ground black pepper, to taste
- Preheat the oven to 425°F (220°C), place a baking rack in the lower ⅓ of the oven, and bring the chicken to room temperature. Pat the chicken dry with paper towels.
- Place the chicken breast side up in an oven-safe pan (I prefer cast iron). Truss the legs. Drizzle with oil and use your hands to rub it all over the chicken.
- Season the chicken with salt, pepper, and Italian seasoning, patting the seasoning in with your hands.
- Roast the chicken for 70 to 90 minutes, or until the juices run clear. Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°F (74°C). Let the chicken rest for 15 minutes on a cutting board before slicing and serving.
5. Indulge in Decadent Amarula Malva Pudding - The Perfect Dessert for a Sweet Escape
Foodies South African Sticky Amarula Pudding
Indulge in the heavenly flavors of this irresistible Amarula Malva Pudding recipe! The rich and decadent combination of butter, apricot jam, flour and bicarb creates a fluffy and moist texture that melts in your mouth.
But that's not all, we take it up a notch with a generous pour of Amarula, a creamy South African liqueur with hints of caramel and vanilla. As the puddings bake, the aroma of freshly baked goodness fills your home, tantalizing your senses.
And the best part? A luscious caramel sauce made with caster sugar, melted butter, cream, and of course, more Amarula! Pour it over each pudding and watch as it soaks in, adding an extra layer of sweetness and indulgence. Top it off with a scoop of vanilla ice cream and prepare to be transported to dessert heaven.
- 1 cup sugar
- 1 egg
- 2 tbsp butter
- 1 tbsp apricot jam
- 1 cup flour
- 1 tsp bicarbonate of soda
- 1/2 cup milk
- 1 tsp vinegar
- 1 cup Amarula
- 1 cup caster sugar
- 1/2 cup melted butter
- 2/3 cup cream
- Pinch of salt
- Vanilla ice cream (optional)
- In a large mixing bowl, use a hand-held mixer to beat together the sugar and 1 egg until smooth.
- Add the butter, apricot jam, flour, and bicarb to the mixture and stir until well combined.
- Once combined, add the milk, vinegar, and 1/2 cup Amarula to the bowl and mix until the batter is smooth.
- Line a muffin pan with cupcake liners and pour the batter into the liners, filling each 2/3 of the way to the top.
- Bake for 15-20 minutes at 180°C.
- While the puddings are baking, prepare the caramel sauce by heating caster sugar, melted butter, and cream in a saucepan over medium heat.
- Once the mixture comes to a boil, add a pinch of salt and 1/2 cup Amarula.
- Keep the sauce on the heat until it caramelizes.
- Once the puddings are done, pour the sauce over each pudding in the muffin tray, allowing it to soak in.
- Serve each pudding with a scoop of vanilla ice cream and indulge in the divine flavors of this Amarula Malva Pudding.
6.Indulge in the Ultimate Tipsy Tart Brandy Recipe: A Boozy Twist to Your Traditional Pudding!
Indulge in the rich, decadent flavors of this Tipsy Tart Brandy Recipe. Packed with dates, pecans, and glace cherries, this easy-to-make dessert is the perfect balance of sweetness and indulgence.
The brandy sauce adds a luxurious touch, making it a surefire crowd-pleaser at any gathering or special occasion. Serve it warm with whipped cream, ice cream, or custard for a comforting treat that will leave your taste buds begging for more.
Ingredients (for the tart):
- 250g Pitted Dates (Chopped)
- ½ Cup Pecan Nuts (Chopped)
- ½ Cup Glace Cherries (Quartered)
- 1¼ Cups Boiling Water
- 1 tsp Baking Soda (Bicarb)
- 85g Butter
- 1 Cup Brown Sugar
- 2 Eggs
- 2 Cups Self-Raising Flour
- 1 tsp Mixed Spice
Ingredients (for the sauce):
- 1½ Cups Boiling Water
- 1 Cup Brown Sugar
- ¼ Cup Butter
- ⅓ Cup Brandy
- 1 tsp Vanilla Essence
- Combine dates, nuts, and cherries in a bowl.
- Mix baking soda with boiling water, stir, and pour over the date mixture. Set aside.
- Cream butter and sugar in a mixer until well combined.
- Add eggs and beat until incorporated, scraping down the sides of the bowl as needed.
- Sift in self-raising flour and mixed spice and mix until just combined.
- Add the date mixture and mix until well incorporated.
- Grease a Pyrex dish with butter, pour the mixture into it, and tap it on a flat surface to release any air bubbles.
- Bake in a preheated oven at 180°C/360°F for 30-35 minutes, or until golden on top.
- While the pudding is baking, make the sauce by combining water, sugar, and butter in a pot over medium heat. Bring it to a boil, stirring until the sugar and butter are melted.
- Boil for 5 minutes, then add brandy and simmer for an additional 5 minutes.
- Stir in vanilla essence and remove from heat.
- Once the pudding is done baking, poke a few holes in it with a skewer and slowly pour the sauce over it.
- Serve warm with whipped cream, ice cream, or custard. Enjoy!
Once the pudding is out of the oven, poke a few holes in it with a skewer before pouring the sauce over it. This will allow the sauce to seep into the cake and create a moist, flavorful dessert.
Serve the Tipsy Tart warm with whipped cream, ice cream, or custard to balance out the sweetness and add a creamy, refreshing element to the dish.