Easter 2024: Chef J P Bhatt Shares 2 Scrumptious Recipes

It’s almost Easter! Whether you’re planning to host an intimate family lunch on Easter day or want something more elaborate, akin to a party, the choices are endless. You can serve a delicious Easter brunch buffet featuring a variety of dishes such as glazed ham, deviled eggs, quiches, hot cross buns, and fruit platters or even set up DIY food units, like build-your-own omelette station, a pancake bar, or a mimosa station with different fruit juices and champagne.

Also Read: Chef Nandini Malhotra Shares Her 2 Classic Recipes For Easter

Spinach, figs and feta stuffed meatballs 

Meatballs can serve you well on every occasion, be it Christmas, Easter or regular family dinners. The chef’s recipe features stuffed meatballs, so it’s a tad more indulgent than your regular meatballs. These meatballs feature a mixture of feta, figs and spinach, which means it will have a flavourful, melt-in-the-mouth centre. Let’s explore this recipe further.

Ingredients

Minced lamb- 1 bowl

Fresh spinach chopped – 1 cup

Crumbled feta cheese – ½ cup

Egg – 1

Garlic minced – 2 cloves

Dried figs – chopped

Dried oregano – 1 tablespoon

Salt and pepper to taste

Olive for cooking

Method

In a large mixing ball, combine the ground lamb, spinach, chopped figs and crumbled feta cheese, breadcrumbs, dried oregano, salt and pepper mix until well combined.

Take a small portion of the meat mixture and flatten it in the palm of your hand.

Place a small amount of additional feta, figs and spinach mixture in the Centre of flattened meat.

Carefully fold the edges of the meat mixture around the filling, shaping it into a ball. Ensure the filling is completely enclosed.

Place the stuffed meatballs on the prepared baking sheet, leaving some space between each one. Bake in the preheated oven for 20-25 minutes. Bake until golden brown from the outside. Serve.

Carrot rosemary cake with white cream cheese frosting 

There’s no better dessert for Easter than a carrot cake, that has the right balance of spices. Carrots are associated with Easter bunnies and they also have a natural, gentle sweetness which pairs perfectly with the rich cream cheese frosting. Let’s explore the recipe.

Ingredients

For the cake

All-purpose flour – 2 cups

Baking powder – 2 teaspoons

Ground cinnamon – 1 teaspoon

Salt – ½ teaspoon

Sugar granulated -1 cup

Ground nutmeg – ½ teaspoon

Baking soda -1/2 teaspoon

Light Brown sugar – 1 cup

Vegetable oil – 1 cup

Eggs – 4 no

Grated carrots – 2 cups

Fresh Crushed rosemary – ¼ cup

Chopped pecans – 1 cup

Cream cheese frosting –

Cream cheese – 200 Gms

Unsalted softened butter -1/2 cup

Powdered sugar -4 cups

Vanilla extract - 1

Method

Preheat the oven to 350 degrees. Grease with flour two 9-inch round cake pans or line them with parchment paper for easier removal.

 In a medium bowl, Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt until well combined. Set aside.

In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.

Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients, mixing until just combined. Fold in the grated carrots, crushed fresh rosemary and chopped nuts until evenly distributed.

Divide the batter evenly between the prepared cake pans and smooth the tops with spatula. Bake in the preheated oven for 30-35 minutes.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until

smooth and creamy.

Frost the top of one cake layer with a thick layer of cream cheese frosting. Place the second cake layer on the top and frost the top and sides of the cake with the remaining frosting.

Decorate the cake with chopped nuts or additional frosting.