Fun and easy recipes to try this Easter

Easter is around the corner and we’re excited. With the Easter bunny hopping around, the Sandton Chronicle wants to make sure there’s no shortage of food options for your Easter weekend. 

In a virtual cook-off at the Nestlé cooking studios in Bryanston on 25 March, Chef Sizwe Cebekhulu guided actor Nkuli Tshirumbula and content creator Christo Thurston to cooking a delicious Easter meal.

Want to try it yourself? 

Here are two tasty recipes to get you started. 

Linefish (hake) with creamy lemon and caper sauce

*Serves 4

Prep time: 5 mins • Cooking time: 30 mins

Creamy linefish to indulge in this Easter. Photo: Supplied

Ingredients:

• 4x 125g linefish (hake) fillets 
• 3 tbsp (45ml) oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 cups (500ml) basic creamy white sauce (see recipe below)
• 3 tbsp (45ml) capers
• ⅓ cup (80ml) green olives
• Fresh thyme and/or marjoram leaves
• 1 lemon, sliced
• Salt and black pepper to taste

Method:

1. Heat the oil in a pan and sear the fish for 2–3 minutes per side. Transfer to a plate and keep warm.
2. Return the pan to the heat and fry the onions and garlic for 4–5 minutes.
3. Add white sauce, capers, green olives and herbs and cook for 2–3 minutes.
4. Return the fish to the pan and cook for 4–6 minutes (depending on the fish).
5. Squeeze fresh lemon over the fish. Garnish with remaining lemon slices and parsley before serving.

Basic creamy white sauce

*Makes 2 cups

Prep time: 5 minutes • Cooking time: 8 minutes

Ingredients:

• 2 tbsp (30ml) butter
• 3 tbsp (45ml) cake flour
• ½ cup (125ml) fish or vegetable stock
• 2 cans (240g) dessert/cooking cream
• Salt and black pepper to taste

1. Melt the butter in a pan and whisk in the flour. Cook for 2 minutes.
2. Add the hot stock and keep whisking. Gradually add the cream and cook for 3–4 minutes. Season with salt and pepper and set aside.

Chef’s note: To make a cheese sauce, add 1 cup grated cheddar cheese.

Giant chocolate cookie pudding

*Serves 10

Prep time: 30 mins • Cooking time: 30 mins

Add this giant chocolate cookie pudding to your dinner plans this Easter. Photo: Supplied

Ingredients:

• 160g butter, at room temperature
• 150g demerara sugar
• 1 egg
• 125ml evaporated milk
• 60ml cocoa powder
• 15ml vanilla essence
• 250g cake flour, sifted
• 5ml bicarbonate of soda
• ½ tsp of salt
• Chocolates to decorate (such as Smarties and Easter eggs)
• Vanilla ice cream and chocolate sauce to serve 

 Method:

1. Preheat the oven to 180°C. Grease a 25cm round baking dish or pan.
2. Place the butter and sugar in a large bowl and beat until fluffy. Add the egg, evaporated milk and vanilla and beat to combine.
3. Add cake flour, bicarbonate of soda and salt and mix together with a spatula. Transfer the mixture to the prepared baking dish and smooth the top. Stud the top with Smarties.
4. Bake in the preheated oven for about 15–20 minutes, until cooked on the outside but soft inside.
5. Serve warm with vanilla ice cream and chocolate sauce.

Related articles:

https://www.citizen.co.za/sandton-chronicle/289396/quick-cheap-recipes-for-busy-moms/