Easter 2024: Chef J P Bhatt Shares 2 Scrumptious Recipes
It’s almost Easter! Whether you’re planning to host an intimate family lunch on Easter day or want something more elaborate, akin to a party, the choices are endless.
You can serve a delicious Easter brunch buffet featuring a variety of dishes such as glazed ham, deviled eggs, quiches, hot cross buns, and fruit platters or even set up DIY food units, like build-your-own omelette station, a pancake bar, or a mimosa station with different fruit juices and champagne.
If you’re on the lookout for classic recipes, stick to options that are crowd-pleasers, like baked ham, scalloped biscuits, carrot cake, coconut nests with candy eggs, lemon tarts decorated with edible flowers etc. J P Bhatt, who’s the Executive Chef of The Resort, Madh Island, Mumbai, shared a couple of classic Easter recipes with Slurrp, which will win over your guests!
Spinach, figs and feta stuffed meatballs
Meatballs can serve you well on every occasion, be it Christmas, Easter or regular family dinners. The chef’s recipe features stuffed meatballs, so it’s a tad more indulgent than your regular meatballs. These meatballs feature a mixture of feta, figs and spinach, which means it will have a flavourful, melt-in-the-mouth centre. Let’s explore this recipe further.
Ingredients
Minced lamb- 1 bowl
Fresh spinach chopped – 1 cup
Crumbled feta cheese – ½ cup
Egg – 1
Garlic minced – 2 cloves
Dried figs – chopped
Dried oregano – 1 tablespoon
Salt and pepper to taste
Olive for cooking
Method
In a large mixing ball, combine the ground lamb, spinach, chopped figs and crumbled feta cheese, breadcrumbs, dried oregano, salt and pepper mix until well combined.
Take a small portion of the meat mixture and flatten it in the palm of your hand.
Place a small amount of additional feta, figs and spinach mixture in the Centre of flattened meat.
Carefully fold the edges of the meat mixture around the filling, shaping it into a ball. Ensure the filling is completely enclosed.
Place the stuffed meatballs on the prepared baking sheet, leaving some space between each one. Bake in the preheated oven for 20-25 minutes. Bake until golden brown from the outside. Serve.
Carrot rosemary cake with white cream cheese frosting
There’s no better dessert for Easter than a carrot cake, that has the right balance of spices. Carrots are associated with Easter bunnies and they also have a natural, gentle sweetness which pairs perfectly with the rich cream cheese frosting. Let’s explore the recipe.
Ingredients
For the cake
All-purpose flour – 2 cups
Baking powder – 2 teaspoons
Ground cinnamon – 1 teaspoon
Salt – ½ teaspoon
Sugar granulated -1 cup
Ground nutmeg – ½ teaspoon
Baking soda -1/2 teaspoon
Light Brown sugar – 1 cup
Vegetable oil – 1 cup
Eggs – 4 no
Grated carrots – 2 cups
Fresh Crushed rosemary – ¼ cup
Chopped pecans – 1 cup
Cream cheese frosting –
Cream cheese – 200 Gms
Unsalted softened butter -1/2 cup
Powdered sugar -4 cups
Vanilla extract – 1
Method
Preheat the oven to 350 degrees. Grease with flour two 9-inch round cake pans or line them with parchment paper for easier removal.
In a medium bowl, Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt until well combined. Set aside.
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients, mixing until just combined. Fold in the grated carrots, crushed fresh rosemary and chopped nuts until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with spatula. Bake in the preheated oven for 30-35 minutes.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until
smooth and creamy.
Frost the top of one cake layer with a thick layer of cream cheese frosting. Place the second cake layer on the top and frost the top and sides of the cake with the remaining frosting.
Decorate the cake with chopped nuts or additional frosting.
