Our resident SP friend, Mimi has done it once again, providing some of her favourite delicious Easter recipes that are guaranteed to be a hit for the family whether you're cooking up a feast on Sunday or enjoying an gathering on Good Friday.
Need some recipe inspo, then we've got your covered - from roasted asian salmon to a delicious easter blondies!
So without further ado...
Drinkies: Easter Elderflower Bellini cocktail 🥂
50ml apple juice
20ml elderflower cordial
130ml chilled Prosecco
1 small strawberry and 1 small sprig of fresh mint to garnish
Pour apple juice and elderflower cordial into a cocktail shaker over crushed ice and shake hard. Strain into a flute glass…. Top up with the chilled Prosecco
Garnish with a strawberry and a sprig of mint
Main: Roasted Asian Salmon
Serves 12 people2 fresh salmon fillets, each weighing 2-2.5lbs
Salt & Pepper
For the sauce:
150ml fish sauce
150ml white wine
2 crushed garlic cloves
2 tbsp brown sugar
3 tsp finely grated ginger
Juice of 1 lime
Large handful of chopped fresh coriander
Heat oven to 200 degrees… place the fish, skin-side-down, on an oiled piece of tin foil on a baking tray. Fold the edges up to make a wall around the fish, season with S&P…
Mix together the fish sauce, white wine, garlic, brown sugar and ginger in a saucepan and boil until the sauce slightly thickens (about 5 mins)
Pour half the sauce over the fish and cook in the oven for 20 mins or until the salmon is cooked.
When the fish is done transfer to a serving plate. Add the lime juice and chopped coriander to the remaining sauce and spoon over the hot salmon.
Serve with rice or noodles and pak Choi ❤️
Dessert: Easter Blondies
Makes 12 squares
150g melted butter plus extra for greasing the tin
250g light brown sugar
3 eggs, beaten
75g malted milk drink powder
200g plain flour
1 tsp baking powder
103g bag of Maltesers
Mini malteser bunnies to decorate
50g melted white chocolate for drizzling
Heat oven to 180 degrees, butter and line a 20x20cm brownie tin with non-stick baking paper
Mix the melted butter with the sugar and beat until smooth. Add the beaten eggs and fold in the malted milk powder, flour and baking powder. Stir until all ingredients are combined, fold in the maltesers then pour into the prepared tin.
Bake for 25-30 mins until the outside of the blonde is cooked and the middle is wobbly. Take out of oven and let it cool for a while then pop into the fridge for about 2 hours to set.
Before serving drizzle over the melted white chocolate and decorate with the mini malteser bunnies! Cut into 12 squares and tuck in!
We hope you all have a magical Easter!
With love SPx