Easter goodies

The Easter bunny visits again. Celebrate the happy occasion with a spread of these yummy dishes



Grilled Polenta with Sundried Tomatoes and Olive Salad

Ingredients
1 cup polentau00a0u00a0u00a0u00a03 cups vegetable stocku00a0u00a0
1/3 cup grated parmesan cheeseu00a0u00a01 tbsp chopped fresh parsleyu00a0u00a01 tbsp finely chopped fresh basilu00a0u00a04 tsp olive oilu00a0u00a0u00a0u00a05-6 black peppercorns, crushedu00a0u00a0Salad
u00bd medium head iceberg or cos lettuceu00a07-8 fresh basil leavesu00a0u00a0u00a04 spring onions, slicedu00a0u00a0
u00bc cup sliced black olivesu00a0u00a0u00a01 1/3 cups sundried tomatoesu00a0u00a0u00bd cup mayonnaise u00a0u00a0u00a01 tbsp lemon juiceu00a0u00a0u00a0
1 tsp paprika powderu00a0
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Method
Pour vegetable stock into medium non-stick saucepan and bring it to a boil. Gradually add polenta and stir continuously. Reduce heat and cook for two to three minutes or until polenta thickens. Stir in cheese, parsley and basil.
Pour this mixture into a deep eight-inch square cake tin and spread evenly. Set aside to cool. Cover and refrigerate for about three hours or until firm.
Turn polenta onto a plate and cut into four round pieces using a mould or cup or into any other shape.
Heat a grill pan and lightly grease it. Grill the polenta pieces until evenly browned on both sides.
For salad, mix lettuce, basil leaves, spring onions, black olives and sundried tomatoes and set aside.
Whisk mayonnaise, lemon juice and paprika in a bowl and add it to the salad mixture.
Place polenta pieces on individual serving plates, top them with salad and drizzle a tsp of olive oil on each. Sprinkle with crushed black peppercorns and serve.

Spring Vegetable Risottou00a0

Ingredients
1 cup arborio riceu00a0u00a0u00a0u00a08-10 fresh button mushrooms, chopped
1 small yellow zucchini, small cubesu00a0u00a0u00bc medium broccoli, separated into small florets, choppedu00a0
8-10 asparagus tips, choppedu00a0u00a0 4 tsp olive oilu00a0u00a0u00a0u00a01 medium onion, choppedu00a0u00a0
3u00bc cups vegetable stocku00a0u00a0u00a0
3-4 tbsp white wineu00a0u00a0u00a0Saltu00a0 to tasteu00a0u00a0u00a0u00a06-8 black peppercorns, crushedu00a0u00a04 tbsp grated parmesan cheese

Method
Heat olive oil in a large pan and sautu00e9 onion till soft. Add Arborio rice and continue to sautu00e9 for two more minutes.
Add half of the vegetable stock and cover and cook for two to three minutes.
Add mushrooms and zucchini and mix well. Add the remaining vegetable stock, white wine, salt and crushed peppercorns; mix well and continue to cover and cook till almost done.
Add broccoli, asparagus, two tbsp Parmesan cheese and cook for two to three minutes.
Sprinkle the remaining Parmesan cheese and serve hot.

Chocolate Truffles u00a0u00a0u00a0

Ingredients
u00bc cup white chocolate, gratedu00a0u00a0
u00bc cup fresh creamu00a0u00a0u00a0u00a01 cup plain sponge cake crumbsu00a0u00a02 tbsp + to roll desiccated coconutu00a0u00a01 tbsp Malibuu00a0u00a0u00a0u00a04 tbsp Pistachios, blanched and chopped
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Method
For the truffle, melt the chocolate in microwave HIGH for two to three minutes.
Heat the cream either in a microwave HIGH for a minute or in a pan. Add it to the chocolate and mix well.
Add cake crumbs and desiccated coconut and mix well. Add Malibu and pistachios and mix well.
Shape into eight to ten small rounds and set aside on a plate.
Take sufficient desiccated coconut in a plate and roll the balls in it and place them on a plate. Refrigerate till required.

Sizzling Fruits with Mixed Fruit Sauce

Ingredients
2 large kiwis u00a0u00a0u00a0u00a01 large apple u00a0u00a0u00a0
u00bd medium pineappleu00a0u00a0u00a08-10 strawberriesu00a0u00a0u00a0u00a04 fresh figsu00a0u00a0u00a0u00a01 large red pearu00a0u00a0u00a0u00a02 medium bananasu00a0u00a0u00a01-inch stick cinnamonu00a0u00a0u00a02 tbsp honeyu00a0u00a0u00a0u00a01 tbsp oilu00a0
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Method
Peel kiwis. Quarter the apple. Core pineapple and cut into fingers. Hull the strawberries. Halve the figs. Quarter the pear. Peel the bananas.

For the sauce take three to four strawberries, six to seven cubes of pineapple, three to four cubes of kiwi in a blender. Add quarter cup of water and blend into a smooth puree.

Heat a pan, pour the puree into it. Add cinnamon and one tbsp of honey and cook.u00a0

Heat oil in a pan. Cut the pear, apple and pineapple into bite sized pieces. Halve the strawberries and quarter the kiwi. Thickly slice the bananas. Add these to the pan and toss. Add one tablespoon honey and toss again. Add kiwi and toss once more.

Heat a sizzler plate. Put the fruits into the plate.

Remove the cinnamon from the sauce and pour it over the fruits and serve immediately.