Only one week to Easter weekend.
Here comes the third Easter menu suggestion.
In Uruguay we have the “Semana Santa”, the Easter Week. Starts on
Monday the 30th of March and ends with Easter Sunday, the 5th of April.
One week holiday – time enough to cook yourself through all the menus.
Each menu will contain a starter, a main and a dessert. They are easy
to make, very light and soooo delicious. Of course you can design your
own menus out of these 9 recipes posted. All made for 4 persons.
The Starter :
Salmon and Cod Tureen on Bunny Toast.
Ingredients.
450 g salmon fillet
450 g cod fillet (for Uruguay, corvina will do too)
2 eggs
600 ml whipping cream
salt
pepper
2 tablespoons dill
1 tbsp vermouth
8 slices toast
2 tablespoons butter
How to do.
Rinse short and cold the salmon and cod, pat dry with kitchen paper and dice.
Put half the salmon and all the cod separated into a mixer bowl and chop finely.
Mix each fish farce with an egg and 300 g of ice-cold cream, salt and pepper.
Stir in the dill under the cod farce.
If desired refine the salmon farce with the vermouth.
Preheat oven to 175 C or 330 F.
Grease a box form or tureen (capacity approx 1.5 liters) with butter.
Fill first the salmon farce into the form.
Then lay out the remaining salmon slices on it.
Fill in the cod farce and smooth it with a spatula.
Cover with aluminum foil, put in a water bath in the oven and
let it thicken/drying for about 1 hour.
To serve, cut out from the slices of toast some Easter Figures (bunny toast),
butter them on both sides and roast in a pan till they are golden brown.
Pull the foil from the tureen, turn over the form and release the farce.
Then cut into slices.
Serve, with toasted bread as suggested, on plates and,
as desired garnish with lettuce leaves, dill and lemon.
Tips.
If you like, serve a little lemon-sour-cream to it. This is so easy to make
and so delicious. Glass of dry „Easter Champagne“ and you are in heaven.
The Main :
Beef Fillet with Herbs and Fettuccine.
Ingredients.
1kg of fine quality beef fillet
2 tablespoons butter
9 tablespoons extra virgin olive oil
2 cloves of garlic
2 sprigs of thyme
4 sprigs of parsley
salt
pepper
500g fettuccine (or tagliatelle if you like)
1 zucchini
16 cherry tomatoes
How to do.
Pat the filet dry thoroughly.
Salt around and seal in a pan on all sides in hot butter.
Preheat oven to 160 C or 315 F.
Place in a ovenproof dish with 4 tablespoons olive oil.
Then cook for about 40-45 minutes. Don’t overcook, should be medium/rare.
Let the meat rest a while, as usual.
Press garlic and finely chop the herbs.
Cut crosswise the cherry tomatoes and fry slightly in 5 tablespoons
olive oil, pepper and salt.
Cook the pasta according to your normal directions in salted water.
Subtract from the zucchini with a vegetable peeler thin slices.
Add the zucchini strips 2 minutes in boiling water and mix with the drained noodles.
Sprinkle the finished fillets with the herbs and oil, still let sit them for 3 minutes.
Roll the meat into the herb mixture that it is covered well.
Now slice and serve it with the zucchini noodles. Add the stewed tomatoes around.
Tips.
Don’t use any coriander with the herb mixture, that will overpower the taste.
You will like this dish with a strong red wine, like Tannat or Shiraz.
The Dessert :
Butter Cream Carrot Cake.
Ingredients.
For the sponge cake:
500 g carrots
7 eggs
1 pinch of salt
200 g sugar
1 sachet vanilla sugar
100 g almonds
100 g of wheat flour
1 tsp baking powder
—
For the cream:
250 g soft butter
1 sachet vanilla cream powder
500 ml milk 1.5%
3 tablespoons sugar
—
For the decoration (to your taste):
Marzipan carrots
chopped hazelnuts
green sugar font
How to do.
Clean, peel and finely grate carrots. Separate the eggs.
Beat egg whites until stiff and thereby add the salt.
Mix egg yolks, sugar and vanilla until foamy with a whisk.
Grind almonds. Mix almonds and carrots together.
Spread flour and baking powder over that mixture.
Add the egg whites on it and fold in gently with a wooden spoon.
Lay out a baking form (26 cm diameter) with parchment paper.
Then fill in the cake mixture, flatten it and bake for about one hour.
Take out the cake and cool on a wire rack,
then cut the biscuit twice horizontally into plates (having 3 plates).
Mix pudding powder and 5 tablespoons milk.
Boil the remaining milk and sugar, stir in the pudding powder,
bring to a boil again and then let the pudding cool to room temperature
under constant stirring.
Whisk the butter and stir in – spoon by spoon – the pudding.
After each spoon of pudding make sure it is well mixed before you add the next spoon.
Put the first bisquit plate on a serving plate. then cover with 1/4 of the cream mixture.
Lay the second plate on, cover again with a 1/4 of cream mixture and then the third plate
on top. Softly press all together.
Then cover the cake with the remaining cream mixture.
Place for 1 hour in a cool place, or even in your fridge.
Tips.
If desired cover the rim with finely chopped hazelnuts and the surface with marzipan
carrots and green sugar font (see picture). ENJOY !!!
