Jan Bilton: Easter a hop, skip and a jump away (+recipes)

Greek Easter Cake

For me, Easter is a long weekend of good food, fun, friends and family. For many people it follows Lent, a time of fasting.

So no wonder Easter Sunday is a day of feasting - everything from chocolate eggs and rabbits, to party food, roasted meats, decadent cakes and desserts.

Easter is the biggest holiday of the year in Greece. And roast lamb or kid - depending on the region - is the traditional Easter meat either cooked on a spit, or simply roasted or grilled.

A roast leg of lamb is also popular with the French, many Italians enjoy boiled or braised lamb and the English, a roasted lamb shoulder or leg served with new potatoes and mint sauce. Americans however, choose to roast a ham rather than lamb for the holiday.

The New Zealand lamb "Glammies" are in full swing. More than 150 farm entries were narrowed down to 20 in the search for the nation's most tender and tasty lamb. Another reason to enjoy lamb at Easter.

Eating eggs was once prohibited during Lent and their welcome return provided a reason to celebrate.

Originally people gave gifts of eggs carved from wood or precious stones. Intricately hand-painted hens eggs followed in later years, then eggs made from marzipan.

It wasn't until the 1800s that the first chocolate eggs were made in Germany. Today there is an enormous assortment of chocolate eggs that can be used in garden treasure hunts.

And if, on the off chance, there are any leftovers, melt the eggs (the marshmallow-centred ones are best) and pour over poached pears, or chop them and add to your favourite sweet muffin recipe. Happy Easter.

RECIPES

MY GREEK EASTER CAKE

This moist cake is topped with thick Greek-style yoghurt with honey in place of the usual cream cheese icing.

1 large orange
125g butter, softened
1/2 cup caster sugar
3/4 cup ground almonds
1 cup gluten-free flour
2 tsp baking powder
2 eggs, lightly beaten

SYRUP:
150ml runny honey
1/2 cinnamon quill
3 tbsp each: orange juice, lemon juice

TOPPING:
250g thick Greek yoghurt with honey (I used Yoplait)
Pulp 1 passionfruit

Preheat the oven to 200C. Line the base and sides of a 20cm cake pan with baking paper.
Halve the orange and remove pips. Place in a food processor or blender - skin, pith and flesh. Whizz until smooth.

Place all the other cake ingredients in a bowl. Mix well. Add the orange puree and mix. Spoon evenly into the pan.

Bake for 8 minutes at 200C. Reduce the temperature to 180C and continue cooking for 20 minutes, or until an inserted skewer comes out clean.

Meanwhile, place the honey and cinnamon quill in a small saucepan. Heat and stir and allow it to simmer for 2 minutes. Stir in the citrus juices.

Turn the cooked cake out on to a wire rack. Place on a plate to catch the drips. Make holes in the cake with a skewer. Slowly spoon the syrup on top allowing it to soak in. Place on a serving plate. Cover and chill.

Just before serving, spread the Greek yoghurt with honey over the cake. Drizzle with the passionfruit.Serves about 8.

BRAISED LAMB WITH HERBS

Melt-in-the-mouth tender. Slice or pull the lamb apart and serve on a platter for diners to help themselves.

1.5kg boned lamb shoulder
10 large sprigs thyme
4 sprigs rosemary
12 fresh sage leaves, finely chopped
1 tbsp dried oregano
Flaky sea salt and freshly ground black pepper to taste
3 tbsp lemon juice
1 tbsp runny honey
2 tbsp olive oil
1/2 cup white wine

Preheat the oven to 180C. Lightly oil a casserole dish just large enough to hold the lamb. I used a cast iron casserole dish.

With the tip of a sharp knife, score the fat in a criss-cross fashion.

Remove the leaves from the thyme and rosemary and finely chop. Combine with the sage, oregano, salt and pepper. There should be about 1/4 cup of the chopped herbs and seasonings. Press 3/4 into the scored lamb.

Sprinkle the remaining herb mixture on the base of the casserole dish.

Place the lamb in the dish then drizzle it with the lemon juice, honey and olive oil. Add the wine, cover and cook for 2 1/2 hours, until very tender. Check occasionally to ensure there is enough liquid.

Remove from the oven and let it rest for 5 minutes. Serve the lamb drizzled with the pan juices. Serves 6-8.

HARISSA, CAPSICUM & FETA SPREAD

Harissa is a fiery North African paste made from pounded chillies, garlic, coriander, cumin and caraway seeds. Ready-made pastes are available from delis and selected supermarkets.

150g feta cheese, crumbled
1/2 -1 cup sour cream
1 small red capsicum, seeded and diced
1-2 tbsp harissa
chopped mint

Combine the feta and enough sour cream to make a thick dip. Stir in the capsicum. Dot with the harissa and garnish with the mint.

Serve as a spread for crackers or crusty bread. Serves 8.

EASTER CUPCAKES

Light and delicious and easy enough for the kids to make. I used white Robin Eggs that are sold together with food-safe markers for DIY decorations.

125g self-raising flour
25g cocoa, softened
150g butter, softened
150g caster sugar
2 large eggs
1/4 cup milk

TOPPING:
75g chocolate, chopped
75g butter, softened
150g icing sugar, softened
12 mini Easter eggs

Preheat the oven to 190C. Line a 12-hole patty pan with cupcake liners.
Sift the flour and cocoa into a bowl. Add the other ingredients and beat well, until smooth. Place heaped dessertspoons of the mixture in the liners.

Bake for about 15 minutes, until risen and cooked. Insert a thin skewer in the centre - it should come out clean.

To make the topping, place the chocolate in a microwave-safe bowl. Microwave on high in 30-second bursts, until melted. Beat the butter and sugar, until smooth. Beat in the melted chocolate. Spread over the cupcakes. Top with mini Easter eggs. Makes 12.