Traditional Easter Recipes from Around the World

Traditional Easter Recipes from Around the World


Easter is a holiday that is celebrated widely and in many different ways across the globe. This is a perfect time to try some different recipes from a variety of cultures.  See two traditional Easter recipes below.

Italy: Torta Pasqualina (Easter pie)

Serves 6
Ingredients

  • 1 kilogram silverbeet
  • 1 teaspoon olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, crushed with the blade of a knife
  • 1 pinch black pepper
  • 1 handful flat-leaf parsley leaves, finely chopped
  • 7 eggs
  • 300 grams of ricotta
  • 120 grams of grated parmesan
  • ¼ cup of fresh oregano, finely chopped
  • 500 grams of puff pastry
  • Olive oil


Method

  1. Preheat oven to 180 degrees Celsius and lightly grease a 28-30 cm springform cake tin with olive oil.
  2. Wash the silverbeet under running water and slice it into thin strips.
  3. Heat olive oil in a large heavy-based frying pan over a low heat. Add the onion and garlic and stir with a wooden spoon. Cook until the onion is soft, stirring regularly.
  4. Add the silverbeet and parsley to the pan. Mix well and keep cooking over a low heat for 3 minutes. Remove the pan from the heat and set aside to cool a little.
  5. Line a colander with a clean tea towel or muslin and pour in the silverbeet mix. Pull in the sides of the towel around the filling and squeeze out the juice: making the mixture as dry as possible. Transfer the silverbeet mixture from the towel to a bowl.
  6. In a separate bowl, break 2 eggs and beat them with the pepper. Pour the eggs over the silverbeet mixture and add the ricotta, the oregano and all but 1 tablespoon of the parmesan cheese. Stir well.
  7. Cut a piece of pastry large enough to cover the top of the pie and set this aside. Line the base and sides of the prepared tin with the remaining pastry, trimming the excess that overhangs the sides.
  8. Tip the silverbeet mixture into the tin and use a spoon to make five egg-sized holes in it. Break an egg into each hole, then lay the pastry lid on top. Trim the edges and pinch the pastry lid and base together to make sure it's secure. Brush the top with a little more olive oil.
  9. Bake the pie in the preheated oven for 1 hour or until the crust is golden brown.

Spain: Torrijas (Spanish Easter “French Toast”)

Serves 6
Ingredients

  • 4 large eggs
  • 1Lmilk
  • 1 cup of sugar, divided into two halves.
  • 2 teaspoons of cinnamon
  • 3 tablespoons of honey
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of lemon zest
  • 1 teaspoon of cardamom seeds
  • Thick cut brioche loaf, raisin bread or other bread


Method

  1. If not already cut, slice the bread thickly .
  2. Place a large saucepan over medium heat, and mix the milk, ½ cup of sugar, lemon peel, and cardamom seeds together. Bring the milk mix to a slow boil for 15 minutes, stirring carefully so the milk doesn’t burn.
  3. Turn off the heat and dip the slices of bread carefully in this mixture (before it cools). Try to get the slices of bread to absorb as much milk as possible without letting them get soggy.  Lay the slices of bread onto a plate or tray to rest and cool.
  4. Beat the eggs in a shallow bowl. Heat the olive oil in a deep frypan on medium-high heat. Next, dip the bread slices in the egg mixture and cook them one at a time in the frypan. Flip them after 1-2 minutes. Cook until both sides are golden brown.
  5. Gently press the torrijas between paper towels to absorb the excess oil.
  6. In another bowl mix the remaining sugar (1/2 cup) with the cinnamon. Sift or sprinkle the cinnamon sugar mixture over the top of the torrijas. Drizzle honey over the top of the torrijas. Allow them to completely cool before putting them into the refrigerator.
  7. Refrigerate the torrijas for at least 4 hours before serving.
  8. Try serving torrijas with fresh or stewed fruit and some yoghurt for morning or afternoon tea.