Festive treats

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Here are some recipes for the Easter weekend

Fig and date shortbread


Dry fig chopped: 1 cup

Dates chopped: 1 cup

Vanilla essence: 1 tsp

Lemon rind: 1 tsp

Eggs: 1

Butter: 50gm

Icing sugar: 3 tbsp

Refined flour: 75 gm

Milk: 75 ml

Condensed milk: 100 gm


Make soft crumble dough with refined flour, sugar and butter. Gently press the dough in baking pan as base and bake at 180 C for 5 minutes. In a mixing bowl, whip egg, add chopped dates, figs and remaining ingredients.

Pour the prepared mixture over the baked crust and bake for another 20 minutes or until top is golden brown. Cool and cut into bars.

Key lime cheese cake


Condensed milk: 200 gm

Biscuits (Monacco or 50-

50): 100 gm

Butter (melted): 6 tbsp

Lime juice: 50 ml

Fresh cream: 150 ml

Lime rind: 1


Using mixer grind the biscuits finely. Add the melted butter and mix well. Press into a greased baking Pan. Refrigerate for few minutes or until base is firm. Whisk condensed milk and lime juice together until thick. Whip the cream till soft peaks form and fold into the condensed milk mixture, gently mix till combined.

Pour the mixture on to the prepared base. Freeze for two hours or until firm. Cut and decorate with lime.

Chocolate eggs


Dark chocolate: 100 gm

Cooking cream: 50 gm

Caramel filling: 25 gm

Salt: 10 gm

For coating

Dark chocolate: 200 gm

Refined oil: 25ml


For filling

Heat cooking cream and add dark chocolate, blend till smooth consistency. Add salt and caramel filling

For coating

Melt dark chocolate to 20 degrees, add refined oil blend well. Use Easter egg mould and coat a thin layer of dark chocolate. Allow to set. Fill the prepared filling to three-fourth of egg mould freeze. Cover the filled mould with plain chocolate to seal the filling.

Freeze and de-mould. Decorate and enjoy the unique salted caramel flavour.

The writer is Pastry Head Chef at The Lalit Ashok, Bangalore.




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