A soup, a cake and some chocolate bunnies

Mushroom with chicken soup


Chicken small – 1

Butter – 1 tbsp

Celery – 1 stick

Fresh mushrooms – 100 gm

Cornflour – 3 tbsp

Spring onion – 2

Lettuce leaf – a few

Pepper and salt – to taste


Clean and cut chicken and cook the chicken with 10 cups of water, salt, crushed pepper celery and one spring onion, finely chopped. Strain the soup into a heavy based saucepan and reserve.

Flake the chicken after deboning and skinning the pieces. Wash the mushrooms and slice finely.

Add butter and mushrooms to the soup and keep on a light flame stirring all the time till the liquid is brought to a boil. Lower the flame and cook for a further 15 minutes.

Add the chicken pieces. Mix cornflour with half cup of water and add it to the soup. Chop one spring onion finely. When ready to serve, line each soup bowl with lettuce leaves. Pour the soup into 6 to 8 equal portions.

Garnish with chopped spring onion.

Cheese cake


For the Base:

Marie biscuits – 250 gm

Melted butter – 50 gm

Sugar – half cup

For the cake:

Cream cheese – 250 gm

Eggs – 3

Castor sugar – 100 gm

Double cream – 300 gm

Gelatine – 1and a half tbsp

Lemon essence – 2 drops

Lemon juice – 1 tbsp


Grease a 24 cm spring form mould. Pre heat the oven to 180 c. Crush the biscuits using a food processor and mix with butter and sugar. Press it on the bottom of the prepared mould.

Bake it in the preheated oven for 15 minutes, cover and refrigerate while making the filling. Soak the gelatine in cold water and dissolve it by double boiling method. Separate eggs. Beat yolks lightly.

To this add cream cheese, sugar, lemon juice and lemon essence.

To this add lightly beaten double cream and beat well. Beat egg white till fluffy and add it to the beaten egg yolk mixture.

Pour the melted gelatine through a strainer to remove the lumps and fold it in the whipped mixture using a wooden spoon. The folding must be in 8 shapes.

Pour the filling on top of the biscuit layer, level it, cover and return to the refrigerator for several hours or overnight. Cut into wedges and decorate with Easter eggs.

Easter bunnies


Semi sweet chocolate – 100gm

Butter – 1tbsp


Melt the chocolate by double boiling method. Add butter to it.

Pour this in the bunnies mould.

Keep it in the refrigerator for some time and take it out.

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