Egg-cellent Easter recipes

Although Easter is still a couple of  sleeps away, you’ve most likely already dug into those Easter eggs that were calling out your name in the supermarket.

For some of us, the novelty of Easter wears off quick – especially when we’ve already eaten our weight in chocolate.

To make things exciting, we’ve got two decadent Easter recipes that will surely get you going through this extra long weekend.

First up, the masterful bartenders at The Argyle have shaken up a little secret – the Easter Bunny’s Best Kept Secret Cocktail.

The Argyle’s “Easter Bunny’s Best Kept Secret” (Image: Supplied)

To get you feeling truly egg-cellent, you’ll need the following:

  • 45 ml Silver Patron
  • 15 ml Blood Orange Cointreau
  • 30 ml carrot juice
  • 30 ml lime juice
  • 30 ml agave syrup

Combine all ingredients in a shaker and shake with ice then double strain. Serve in a martini glass and garnish with half a carrot and stalk.

Or, if you’re too filled with chocolate to let your inner cocktail connoisseur flourish, pop in to The Argyle at The Rocks throughout the long weekend and taste this sumptuous creation for just $18.

It’s always nice to try something new, so why not start a new Easter tradition? If you’re Italian, there’s a good chance this recipe doesn’t go unnoticed each April. Cipri Italian in Paddington has generously shared their legendary Pastiera Napoletana recipe – all you need to do this weekend is get the ingredients and get baking!

The ultimate Italian Easter dessert: pastiera napoletana (Image: Misya)

For those that are unfamiliar with the dessert, pastiera napoletana is a traditional Italian tart originally from Naples. The tart is a simple citrus and ricotta based dish that is devoid of any chocolate which is a welcome change from our usual Easter recipes.

For this dish, you’ll have to make the pastry and filling separately. Firstly, you’ll need to make the pastry:

  • melted butter, to grease
  • 300g | 2 cups plain flour plus extra, to dust
  • 110g | 1/2 cup caster sugar
  • 1 pinch of salt
  • 1 tsp finely grated lemon zest
  • 150g cold butter, chopped
  • 3 egg yolks
  1. To make pastry, grease a 20cm round cake pan with removable base. Process flour, sugar, salt and lemon zest in a food processor. Add butter and process until mixture resembles crumbs. Add egg yolks and 1 tbs chilled water and process briefly until just combined.
  2. Turn out dough onto a lightly floured surface. Divide into 4 portions and shape each into a disc. Enclose in plastic wrap and refrigerate for 1 hour.

Once the pastry is refrigerated, you can begin to create your filling:

  • 350g can cooked wheat (grano cotto)
  • 250ml | 1 cup milk
  • 30g butter
  • 1 tsp finely grated lemon zest
  • 400g fresh ricotta cheese, strained
  • 2 whole eggs, plus extra 2 egg yolks
  • 330g | 1 1/2 cups caster sugar
  • 50g | 1/4 cup candied lemon peel
  • 50g | 1/4 cup candied orange peel
  • 1 tbs orange blossom water
  • 1 tbs vanilla extract
  • 1 pinch of ground cinnamon
  1. To make filling, place wheat, milk, butter and lemon zest in a medium saucepan over low heat. Cook, stirring occasionally, for 20 minutes or until smooth and thickened. Remove from heat. Using a handheld blender, blend until smooth. Transfer to a large bowl to cool.
  2. Using an electric mixer, beat ricotta, eggs, egg yolks and sugar until smooth. Add wheat mixture and beat to combine. Stir in remaining ingredients.
  3. Preheat oven to 170C.
  4. Roll out 3 pastry portions on a lightly floured surface until 4mm thick. Use to line the base and side of prepared pan. Pour in filling.
  5. Roll out remaining pastry portion into a 20cm x 14cm rectangle. Using a serrated cutter, trim edges, then cut pastry into 12 1cm-strips.
  6. Make a lattice by arranging half the strips evenly across cake, gently pressing edges into crust and trimming to fit. Arrange remaining pastry strips diagonally across first strips. Brush with egg.
  7. Bake for 1 hour 10 minutes, covering with foil if pastry browns too much. Set aside to cool in pan. 10. Dust cake with sifted icing sugar, then slice.

(Featured Image: La Cucina Italiana)

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