Easter Recipes Mouth watering EGGCITEMENT

Easter is known for sacrifice and appreciating those closest to us. Easter in Jamaica typically focuses on fish, lentils and bun and cheese, but is also the perfect time to try something new and experience cuisine in a whole new way. Leading up to the Easter weekend, some persons observe the period of lent by giving up a particular food or habit in order to reflect on or prepare for the celebrations. In the context of cuisine, some attempt a vegetarian or vegan lifestyle, taking a break from dairy or meat products.

So, are you prepared for the Easter? Do you have your go-to recipes in tow or have you decided to add new items to your food basket? A grand feast is not necessary to pack in the nutrients. Soups, for instance, are great for just about anyone. The traditional Easter classic of lentil soup offers a very good alternative source of protein if you were to give up meat for lent. Add vegetables and dietary fibre and this complete meal will be all you need for a quick fill. What’s more, soup can be eaten at any time of the day: breakfast, lunch, dinner or as a snack. It is versatile and perfect for Easter.

Hit the Spot Jamaican Easter Bun

Ingredients:
• 6 oz. Stout (optional)
• ½ tbsp. Browning
• 1 tbsp. Molasses
• ¾ cup Brown Sugar
• 2 tbsp. melted Butter
• 3 cups Flour
• 3 tsp. Baking Powder
• ¼ tsp. Salt
• 1 tsp. Nutmeg
• 1 tsp. Cinnamon
• ½ tsp. Allspice
• ½ cup Raisins drained (soaked in water or fruit wine)
• ½ cup Mixed Peel chopped (optional)
• 2 Eggs (beaten)
• 8 oz. Milk

Glaze
• ¼ cup Sugar
• 3 tbsp. Water

Method:

• Preheat oven to 325° Fahrenheit. Grease loaf pan. Mix ¼ cup sugar and 3 tbsp. water. Dissolve over low heat and let cool for glazing.
• Warm stout on stove top at low heat. Add browning, sugar, molasses and butter and stir until dissolved. Remove from flame. Gradually whisk in the beaten eggs to liquid mixture once liquid is luke warm.
• Sift together flour, baking powder and spices. Combine with liquid mixture.
• Fold in raisins and mixed peel.
• Pour mixture in Loaf pan and bake for 1 hour. Give an additional 15 minutes if the bun hasn’t completely baked through.
• Remove from oven and let cool for 10 minutes. Remove from loaf tin and continue cooling on wire rack. Brush with glaze.
• Enjoy on its own or with cheese, butter, avocado; or for the more adventurous, some fried fish!

Warm and Soothing Lentil Soup

Ingredients
• 2 tbsp. olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt to taste
• Black pepper to taste
• 1 ½ cups diced tomatoes
• 1 ¼ cups lentils (rinsed and drained)
• 11 cups vegetable broth (fish broth alternative)
• 6 sprigs thyme
• 2 tsp. dried basil leaves
• 1 medium Irish potato
• ½ cup spinach leaves (optional)
• 1 cup shredded Parmesan cheese (optional)

Method:

• Heat oil in a large heavy pot over medium heat. Add onion, carrot, garlic and celery.
• Sauté vegetables until tender (about 5 to 8 minutes). Add tomatoes then let simmer. Stir occasionally until tomato breaks down. Add lentils and potato followed by broth and stir.
• Bring to a boil over medium to high heat and add thyme and basil.
• Once broth starts boiling, put heat to low to let simmer for 30 minutes. Stir periodically.
• Add spinach and season to taste.
• Once potatoes and lentils are tender, ladle soup in a bowl and serve with parmesan cheese (if desired).

To continue reading, purchase Vol.9 #1, 2017 Issue.