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Special Aromatherapy oils for Eastertime

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Easter Dinner

 

The Easter Story

 

Eggs-tra Special Aromatherapy

 

Astrology - The Date of Easter

 

Bistort, an Easter Herb

 

Beautiful Eggs for Easter

 

An Easter Bouquet

 

Easter Dinner

 

A Dozen Pace (Peace) Eggs

 

Pace Egging Song

 

Easter Bunny Maze

 


 

 

 

 

 

 

 

   

 


 

A COMPLETE EASTER DINNER MENU. . . ON ICE!

THE BEST WAY to spend Easter is with friends and family. Why not invite them round for an Easter Day meal? We all know how disaster-prone even simple cooking can be when we’re distracted by people all around us in the kitchen on holiday weekends.  Don’t worry!  This is a start-to-finish Easter party menu for you to cook ahead and freeze until you need it. All you need is to spare one morning, a week or so before the holidays begin for getting a complete party meal together and into the freezer. With the meal all prepared, you’ll be free to enjoy the company of your family and guests. Here's your Easter Day menu:



EASTER DAY MENU
Serves 6
Green Pepper Soup
An unusual, smooth mixture; onion with a hint of green pepper flavour.
Salmon en Croute
A sort of gourmet pasty!
Lemon Cream Ice
A great recipe that's so easy to make.


The dishes all have a ‘springtime’ theme, yet allow for the weather still being a bit chilly. All of them freeze very well and except for the salmon the ingredients are reasonably priced. There plan leaves very little work to do on the day  - a simple sauce to make and finishing touches to add.

GREEN PEPPER SOUP
8 oz [225g] green pepper (weight when deseeded and cored) frozen or fresh  
2oz [50g] butter
2tbsp sunflower oil,
l lb [450g] onions, chopped
1½oz [40g] flour
3/4pt [450ml] chicken stock preferably home-made
fried bread croutons
Dice green peppers and add to butter and oil heated together in a pan. Add onions. Cook about 5 minutes until soft, Stir in flour and cook for a further 1 min. Gradually stir in chicken stock. Bring to boil, simmer 30 min. Process till smooth, then strain soup into a rigid container; cool, seal and label with: “Add 1 pt [568ml] milk to thawed soup” Freeze.
For fried bread croutons: cut day- old sliced bread into small cubes. Deep-fry until golden brown; drain, cool, freeze.

SALMON EN CROUTE
Choose a tail piece of fresh salmon. It’s full of flavour and easier to bone than frozen.
2½ -31b [1.25-1.5 kg] salmon for six generous servings. Ask the assistant to bone it (or see below)
Juice of ½ Lemon
Salt and freshly ground black pepper
1 oz [25g] soft butter
2 tsp snipped dill or chives
14 oz [397g] packet frozen puff pastry, just thawed
Beaten egg
Boning. To make this a simple job there are two things you need: a sharp knife and peace in the kitchen. Remember that once boned, salmon is quite easy to carve, so it pays to do the work in the kitchen first. Using a sharp knife, find the backbone. Steady the salmon with your free hand, the rounded side of the salmon towards the knife blade. Put your knife in above the backbone and run it all along. Then with fingers and thumbs, ease the flesh off the backbone and cutaway, to remove the first fillet. Repeat on second side.
Skinning. Put the first fillet, skin side down, on a chopping board. Insert knife blade between skin and flesh at the tail end. Use a sawing action, pressing down with the blade onto the skin at an angle. Work along till all fish is released from the skin. Repeat with second fillet. Use tweezers to pull out any stray bones.
Seasoning. Sprinkle the salmon with lemon juice and black pepper. Spread soft butter over one fillet. Sprinkle with dill or chives. (Or spread with home- made herb butter if you have any.)
Assembling. Put one fillet on top of the other, reversing so the thin and thick parts are paired, to make an even 'parcel' and sandwich the butter. Thinly roll out the puff pastry to a rectangle large enough to wrap the salmon. Transfer onto a Swiss Roll tin or baking sheet with a lip. Place salmon fillets 'parcel' on pastry. Brush pastry edges with beaten egg. Bring pastry up and over salmon, to make a large rectangular pasty. Fold ends under, pinching top edges to seal,
Roll out pastry trimmings to about 8 by 3in [20 by 9cm]. Place on a piece of foil, freeze 15 min. Now you'll find the pastry easy to cut with a small, sharp knife. Cut into two long strips, then into the letters, 'HAPPY EASTER'. Attach to the pasty with beaten egg.
Freezing. Put salmon pasty, on its tray, into a large plastic bag, or cover with foil. Seal, label, freeze. Freeze remaining beaten egg in a small carton.

LEMON CREAM ICE
Less rich than egg-based cream ices - but wonderfully fresh and lemony.  Make up to a month before use, if you like.
½pt [300ml] double cream
grated rind and juice of 2 lemons,
12oz [350g] caster sugar
1pt [568ml] milk
Whisk double cream in a large mixing bowl until stiff peaks form. Stir in lemon rind and juice,  caster sugar and milk until evenly blended. Freeze in a 2½ pt (I.2Iitre) container, covered, until firm. Turn out, cut into cubes. Beat again until smooth and creamy; return to container, seal and freeze.

ON THE DAY...
• About six hours before the party, put salmon pasty and soup and egg to thaw at room temperature. .  Put scoops of cream ice into small dishes or pretty cocktail glasses. Return to freezer. Pick tiny sprigs of the first mint. Keep in water.
• Glaze the salmon pasty with remaining beaten egg. Make a small slit in the pastry. Bake at 425F, 220°C, Gas 7 for about 35 min, until golden.
• Make fresh herb sauce: put 3oz [75g] melted butter, juice of 1 lemon, 1 rounded tsp flour, ½pt [300ml] single cream and 1 egg yolk into a processor or blender. Process until smooth. Transfer to a bowl, place over a pan of simmering water. Stir until thick. Season to taste, keep warm. Just before serving, stir in 1 tsp snipped fresh dill or chives. Or serve the pasty with a cold sauce made from a carton of soured cream mixed with 3tbsp good mayonnaise and 2 inches [5cm] cucumber peeled, deseeded and diced plus a little snipped dill.
•  Soup: transfer thawed soup to a saucepan. Bring to boil. Add l pt [568ml] milk, bring back to boil, stirring. Check seasoning; Reheat croutons from frozen in a warm oven (or on base of oven as fish bakes) until crisp.

TO SERVE
Hand the croutons in a separate bowl with the first course soup.

Serve the main-course salmon with a single big dish of mixed, frozen green vegetables - either your own, or shop-bought - (baby broad or lima beans, peas and French beans). If you need potatoes, choose the first tiny new ones to serve. Cut slices of fish- first shaving off thick out- side edges.

Your last course is ready in the freezer. Just add a sprig of mint to each dish or glass.


Happy Easter feasting!


By Sylvia Richards 29th March 2011

 

© 2011 Sylvia Richards www.yourspiritualhaven.com All rights reserved.