Sunday, March 25, 2007
Easter is coming up soon and as we walk around our neighborhood the colorful plastic eggs adorn the trees. Trees that are just beginning to bloom, the colors of the eggs adding certain charm to the still bare trees.
A wonderful time for me. Easter always marks the begin of the "good weather and good times." My mind wanders off to all the things we can do when the sun shines down on us, warming not only us but also our spirits and moods. I plan thousands of parties, barbecues, picnics and soirees in my head. My imagination running wild with all we can do and all the new recipes I'd like to try out on my guests. Not all of the parties actually happen - but you know I like to be prepared, just in case. Tom often says that I like throwing parties because I want to use my guests as guinea pigs for my recipes. Who me?
Not true. I have my two testers at home who test taste the recipes I plan to make for an event. It's true I am what one would probably call a test cooker. Before we host a big event, I test cook a few new dishes I plan to prepare for the event, a few weeks in advance. I find it's a great way to really see if the combination of flavors really harmonize with each other and just how difficult the cooking steps are. Then of course - how can I enhance the recipe by adding my touch to it.
Our first big event this year is going to be our Easter Brunch. Tom's birthday is on the 4th so we decided to combine both and officially open the party season. There are a few things I already have on my list. For the kids, I'm planning to organize a egg hunt around the neighborhood, but the adults will have to help out by building teams and figuring out the answers to the questions I will be dropping all over the neighborhood.
In the food section I have picked out many new interesting recipes. Besides barbecuing meat and vegetables there will be salads, canapes, breads, dips, cakes and a few other goodies.
One recipe I recently test cooked was this wonderful egg roll. It sounds rather bland when I just say "egg roll!" It is actually so much more than the usual egg roll. Actually, it is a biscuit-like roll - the kinds normally filled with jellies or sweet creams then rolled and cut in slices. Based on this idea, the roll is created with a piquant and savory filling.
When Johanna asks me What's in my Easter basket? I'll be sending her this recipe!
As this is a wonderful brunch idea, I think it will be a great addition to Nandita's Weekend Breakfast Blogging, being hosted over at Live to Eat.
Music While Cooking:
Gia Farrell - Hit Me Up. New on my iPod
Powerful, hot and a very danceable track.
Listen to it
Buy it in the WFLH Mall
200g sliced smoked salmon
1 teaspoon baking powder
200g cream cheese
1-3 teaspoons Wasabi horseradish - measure this to your personal taste. Some like it really spicy others prefer it mild.
250g Quark/Curds - Freya and Paul have a great recipe to make your own curds here.
4 tablespoons dill - finely chopped
2 teaspoons mustard
a handful of breadcrumbs
Shop at the WFLH Mall for these products:
Pre-heat oven to 200 degrees Celsius. Line a baking tray (40 x 35 cm) with baking paper.
In a bowl whisk eggs, sugar and 1 teaspoon salt with an electric blender/whisk until the mixture is thick and creamy. This will take about 7 to 8 minutes. Sieve the flour, cornflour and baking powder into the mixture and with a spatula or a hand whisk incorporate into the batter. Blend in 2 tablespoons dill.
Pour the batter into the baking tray, spreading it evenly across the tray. Bake in the oven for 6 to 8 minutes. Take out and allow to cool a little.
Place a kitchen towel on the counter and sprinkle with a few breadcrumbs. Tip the egg biscuit base onto the towel so that the baking paper is on top. Rub the baking paper with a wet cloth. This trick helps to remove the baking paper more easily from the biscuit base.
In a separate bowl mix the cream cheese, Wasabi horseradish, mustard and quark together. Add a bit of salt and the rest of the dill. Spread the cream cheese mixture onto the egg biscuit base, smoothing it with a rubber spatula. Place the sliced salmon on top.
Using the tea towel gently roll the entire base. Wrap firmly in some plastic wrap and cool in the refrigerator for at least an hour.
Cut in thick slices and serve with some hone mustard sauce.
The sugar is to balance the sharp flavors of the Wasabi and mustard.
The batter will become light and fluffy when you mix it using a hand whisk.
Moistening the baking tray with some water and then place the baking paper on the baking tray. This fixes the baking paper on the tray and avoids it from sliding back and forth.
Slice an aubergine or a zucchini lengthwise. Fry in some olive oil until nicely browned and caramelized. Use these vegetables instead of the salmon the salmon.
WOW! What flavors. I was not really sure what to expect when I started mixing this up. However, as I cut the first piece to taste it I was blown away. Powerful and explosive but with an exquisite and delectable harmony of flavors. If you are now thinking nothing for the kids. Let me tell you this. Soeren ate two large pieces of this. He loved it and I was completely surprised. Tom? He came back down a little later in the evening and foraged the refrigerator. He cut up a few slices and enjoyed a little late night snack. LOL! I think I will certainly be making two of these for the Easter brunch and also trying out the Vegetarian variation.
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