Easter recipes Archives

Easter recipes

Garlicky deboned lamb

40 minutes

Chocolate recipes

Giant éclair

40 minutes

Easter recipes

Hot cross bun French toast

10 minutes

Easter recipes

Herb-crusted lamb chops

20 minutes

Easter recipes

Plum tarte tatin

45 minutes

Chocolate recipes

Milk chocolate double crème caramels

25 minutes

Cake recipes

Chocolate mousse cake

15 minutes

Afternoon tea

Chocolate meringues

2–3 hours

Dressing recipes

Radicchio-and-celery leaf salad

Bread recipes

Panzanella-style tomato salad

Brinjal recipes

Butter-bean baba ganoush

25 minutes

Butter-bean baba ganoush

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

2 medium brinjals
1 x 400 g can butter beans, drained
2 T parsley
2 T coriander
2 cloves garlic, crushed
4 T lemon juice
1 t lemon zest
1⁄4 cup olive oil
1 green chilli (or to taste)
salt, to taste

For the dressing, toss:

2 T parsley, chopped
12 capers, chopped
12 green olives, pitted and chopped
3 T sultanas
1⁄4 cup balsamic vinegar
60 g pine nuts, toasted

Method

1. Preheat the oven to 180°C. Bake the brinjals for 25 minutes, or until very soft.

2. Allow to cool slightly, then spoon out the flesh and blend with the remaining ingredients until smooth. Season to taste.

3. Spoon the purée onto a platter and spoon over the dressing.

Find more dip recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

The Easter egg mudslide

Garlicky deboned lamb

Giant éclair

Hot cross bun French toast

Herb-crusted lamb chops

Plum tarte tatin

Milk chocolate double crème caramels

Chocolate mousse cake

Chocolate meringues

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Butter-bean baba ganoush

Butter-bean baba ganoush

Ingredients

Method