Smart Easter

Smart Easter

We all know that everything is now starting to cost more and bite the purse, for many of us, easter will be a bit trimmed down. So here are a few traditional French recipes that will save you money and look fabulous on any plate.

Oeuf en Cocotte

Ingredients 1 tbsp oil, or to taste 4 to 6 tbsp of finely chopped ham 2 tbsp grated Gruyere cheese, divided 150g créme fraiche salt and ground black pepper to taste 4 eggs ¼ tsp chopped fresh chives

Method Preheat the oven to 190C and boil a kettle.

Grease a small lidded casserole dish with oil. Sprinkle the diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour the cream on top and season with a bit of pepper. Repeat 4 times.

Crack the eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with the remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water to reach about halfway up the casserole dish.

Bake in a preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

Tourte Pascale

Method In a large pan, heat the oil over medium heat. Add the spinach and 1/2 teaspoon of salt and allow to cook, stirring frequently, just until the leaves become one shade darker. Don’t overcook. Let cool, cover, and pop in the fridge overnight.

The next day, combine the spinach in a

bowl with the goat cheese and another 1/2 teaspoon salt. Sprinkle with

pepper and a little nutmeg. Preheat the oven to 200C and use the baking sheet on the pastry.

Put the baking sheet with the pastry on a flat tray for ease

Pop spinach filling on top of the pastry, leaving a margin of about 3 to 4 cm and create 4 little wells in the filling.

Break 1 whole egg into each of 2 wells, and put 1 egg yolk in each of the

remaining wells.

Pop the lid on the pie and crimp the edges and glaze with milk

Bake for 35 to 40 minutes until the pie is golden brown.

Moelleux au Chocolat

Ingredients 100g chocolate about 70% cocoa 75g unsalted butter 50g icing sugar 25g flour 2 eggs

Method Preheat the oven to around 200C.

Melt the chocolate and butter in a bain-marie.

Mix together the icing sugar and flour in a separate bowl. Then add the eggs and mix well.

Butter two ramekin dishes. When the chocolate and butter is truly melted, pour the mixture into the flour and mix thoroughly.

Pour mixture into the ramekins about 3/4s full. Cook for approx 10mins, or until they have risen about an inch.

Serve it in the ramekin dish with some raspberry coulis.

EnjoyChef Stuart