This Sunday is a special one, with Easter adding the festive vibe to it. For those who’re in the mood to indulge in true foodie style, we’ve zeroed in on some places for you to buy sweet Easter treats. And if you are game for strapping on that apron and make traditional Easter delights, that taste as good as they look, then check out these recipes. Enjoy these artistic delights!
Get your fix of Easter treats and sweets
Eggs and ducks: Some of the Easter offerings, apart from chocolate Easter eggs and bunnies, are Belgian chocolate carved Donald duck, Easter carrot cake and hot cross buns. A special Easter hamper with macaroons, cookies, and chocolates is also available. At: La Baguette, The Imperial, Janpath
Chocoholics, get thy fix: From amazingly delicious chocolate eggs to chicken in white, dark and milk chocolate, their Easter menu will leave you wanting for more. Do check out special sweet pretzels they added to their menu.
At: L’Opéra, 5B, Khan Market, Rabindra NagarTel: 011-43538900
Custom-made: Custom made confectionery and a bumper Easter goodies hamper made to order is one of the highlights of their Easter menu in the bakery section. After all, what’s Easter sans chocolate bunnies, cup cakes, flavoured eggs and classic hot cross bun? At: Sidewalk, Hyatt Regency, Bhikaji Cama Place Tel: 011-26791234
Hot favourite: One of the oldest Swiss confectioneries and bakeries in Delhi, it is the place where most go to buy sweet stuff for special occasions. Beautifully decorated marzipan and chocolate eggs, chocolate fish and bunnies, Easter bonnets and nests are available for the occasion. At: Wenger’s, A-16 CP
Tradition guaranteed: They have every Easter treat you can dream of. The wide range includes hot cross buns, Simnel cake, Chocolate bunnies and eggs, carrot cake and much more. And for more, there is an Easter hamper loaded with goodies.
At: The Oberoi Patisserie and Delicatessen, Dr. Zakir Hussain Marg
Tel: 011-2436 3030
Delicious and fun: Cats, bunnies and frogs, all made of chocolate, are in the offing in their special Easter menu. Traditional choco- Easter eggs in plenty offlavours apart, a special variety of gumpaste eggs are also on offer. Also check out the ‘All Nest Cake’, ‘Brioche Bunny Easter’ and more. At :The Old Baker, Jaypee Vasant Continental Tel: 011-26148800
Egg-static Easter: A wide array of sweet delights for Easter are on the offer. Dark chocolate eggs, milk chocolate eggs with marshmallows, funny characters made in white, dark and milk chocolates. Hot cross buns and Easter cakes are also available. At: UNO2GO, Shangri-La’s - Eros Hotel, 19, Ashoka Road, Connaught PlaceTel: 011-41191919
Hot Cross Buns
We know about this Easter specialty from a very popular nursery rhyme. It’s believed that hanging a hot cross bun in the house on this day offers protection from bad luck in the coming year.
Ingredients: 1250gm refined four, 10gm bread improver, 20gm gluten, 20gm salt, 6 eggs, 210gm sugar, 180gm butter, 60gm yeast, 625ml milk, 450gm black currants, 150gm mix fruit peel, 10gm cinnamon powder, 1 vanilla bean. For topping: 300gm water, 250gm flour, 75ml oil
Procedure: Mix the flour, gluten, bread improver, salt, soft butter, sugar, water and yeast to make a smooth dough. Add mix fruit peels in the dough and knead. Cover the dough with plastic wrap and leave for half an hour. Make balls from the dough. Place the balls on a baking tray and allow it to rise for around 30 minutes, till the balls have almost tripled their sizes. Take a nozzle and fill it with the topping paste, and create a cross icing on top of each dough ball. Bake it at 190 degrees for 30 minutes. Put hot glazed apricot jam on top and serve!
Recipe by Devender Bungla, corporate pastry chef, Hyatt Regency, Delhi
The Easter egg, for Christians, is a reminder of Jesus’ resurrection (on the third day after his crucifixion at Calvary). Traditionally, chicken eggs were dyed and painted, but now, it has been substituted with chocolate eggs or plastic eggs filled with confectionery. Easter eggs custom originated in Mesopotamia, where Christians stained eggs red in memory of the blood of Christ, shed at his crucifixion.
Ingredients: ½cup butter, 1tsp vanilla extract, 1 packet creamy cheese, 1 cup sugar, 1 cup peanut butter, 1 cup coconut flakes, 1 cup cocoa powder, 2 cup choco chips, 1tbsp oil.
Procedure: In a bowl, mix butter, vanilla, cream cheese and sugar to make a dough. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third, and cocoa powder into the last. Roll each type of dough like an egg, and place on a waxed paper-lined cookie sheet. Refrigerate until hard. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Coat eggs with chocolate. Dip them in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour!
Recipe by Manoj Upadhyay, executive chef, The Flying Saucer
It is a fruit cake, which has 11 little balls of toasted marzipan on the top that represent the 11 apostles.
Ingredients: For almond paste: 200gm ground almonds, 100gm castor sugar, 50gm grated stem ginger, 1tbsp corn flour, 1 large egg white; For the cake: 100gm dates, 100gm apricots and cherries, 100gm raisins, 50gm stem ginger chopped, 1 tea bag, 2tsp ground ginger, 50gm chopped candied peel, 1 lemon (zest, grated), 2tsp mixed spice (cinnamon, allspice and cloves), 100gm wheat flour, 50gm refined flour, 2tsp baking powder, 100gm softened butter, 100gm brown sugar, 2 large beaten eggs; For decoration: 2tbsp warm apricot jam.
Procedure: Almond paste: mix ground almonds, castor sugar, stem ginger, corn flour. Pour egg white, mix and make into a ball. Wrap in cling film and refrigerate. Baking: Preheat oven at 180C. Mix fruits and ginger. Put tea bag in another bowl, pour 125ml boiling water and infuse. Pour liquid over fruit, and stir in the ground ginger, candied peel and lemon zest. Sift together the refined, wheat flour, baking powder and spices. Beat butter and sugar in a bowl. Finally, stir in dried fruits and their liquid. Spoon half the cake mixture into the tin. Place almond paste on a surface lightly dusted with cornflour, roll a third of it into a round to barely cover the surface of the mixture. Lift and place the paste inside the tin. Spoon the rest of the cake mixture on top. Cover the top of the tin with foil. Bake for 50 minutes. Remove foil and bake till done.
Recipe by Tarani Kapur, TLC Kitchen