Irish Brownie

Ingredients:

1 cup flour
1/2 cup butter
1/2 cup sugar
1/4 cup Irish cream liqueur
120 g semibitter chocolate, chopped
2 eggs
1/2 tsp baking powder
1/4 tsp salt

Irish Cream Bitumen:
1 1/2 cup sugar glass
1/4 cup cream cheese, softened
2 tbsps butter, softened
2 tbsps Irish cream liqueur

Preparing:

Preheat oven to 180ºC (360ºF).

Melt chocolate and butter over low heat.
Remove from heat and add sugar.
Incorporate eggs and liqueur and beat.

Mix flour with the baking powder.
Add the chocolate mixture and stir well.
Pour the mixture on a greased pan and bake for 25 minutes.
Remove from oven, allow to cool and decorate with Irish Cream Bitumen.

Beat cream cheese, butter and liqueur.
Add sugar gradually and beat well.

Sweet Illusion

Ingredients:

80 g cream cheese
1/4 cup yogurt
1 package vanilla cookies
1 jar of cherries
2 tbsp sugar
1 tbsp lemon zest

Preparing:

Beat cream cheese with yogurt, sugar and lemon zest.
Pour the mixture into a pastry sleeve.
Place portions of the mixture over cookies and decorate with cherries.

Strawberry Jelly

Ingredients:

4 cups water
1 cup strawberry syrup
1 cup grenadine
1 cup cold water
45 g unflavored gelatin

Preparing:

Moist unflavored gelatin in cold water for 5 minutes.
Dissolve in water bath and set aside.

Mix 4 cups of the water with strawberry syrup and grenadine.
Add moisted gelatin.
Pour the mixture into the mould and refrigerate for 4 hours.

Yogurt and Mango Cream

Ingredients:

200 ml yogurt
100 ml cream
100 g refined sugar
1 small can of mangoes in syrup
1 tbsp rum
2 egg whites
Icing sugar

Preparing:

Stir the rum with 70 g sugar.
Add the yogurt and whipped cream.

Beat the egg whites with the remaining sugar on the verge of snow.
Incorporate to the yogurt mixture in the surrounding form.

Place mango cubes in individual cups halfway.
Pour yogurt cream on top and decorate with mango wedges and icing sugar.

Real Lemon Pie

Ingredients:

1 3/4 cups plain flour
150 g chilled unsalted butter, chopped
2 tbsp caster sugar
Milk, for glazing

Filling:
2 cups caster sugar
4 thin-skinned lemons
4 eggs

Preparing:

Slice 2 unpelled lemons very thinly and remove the seeds.
Peel the other lemons, removing all the pitch, and slice the flesh very thinly and remove the seeds.
Put all the lemons in a bowl with the sugar and stir until the slices are coated.
Cover and leave overnight.

Preheat the oven to 180ºC (360ºF).

Sift the flour and a pinch of salt.
Rub in the butter with your fingertips until crumbly.
Stir in the sugar and gradually add 2 tbsp water mixing with a knife.

Gather the doug together, divide in half and roll each portion into a 25cm circle.
Lightly grease a 23cm pie dish and line with the pastry.
Cover and chill the other circle.

Beat the eggs and add to the lemon slices.
Pour into the pastry shell and cover with the pastry circle, crimping the edges to seal.
Brush with milk and bake for 1 hour.

Easy Rice Pudding

Ingredients:

1 2/3 cups milk
3/4 cup cream
1/4 cup short-grain rice
1 1/2 tbsp caster sugar
1/4 tsp vanilla essence
1/4 tsp freshly grated nutmeg
1 bay leaf

Preparing:

Preheat the oven to 150ºC (300ºF) and butter a 1 litre ovenproof dish.

Mix together the rice, milk, caster sugar, cream and vanilla essence and pour into the dish.
Dust with nutmeg and icing sugar and float the bay leaf on top.

Bake for 3 hours ans serve.

Easter Carrot Cookies

Ingredients:

2 1/2 cup instant oatmeal
1 1/2 cup grated carrot
1 cup brown sugar
3/4 cup vegetable oil
1/2 cup raisins
1/4 cup flour
1 tsp vanilla
1/2 tsp salt

Preparing:

Place the grated carrot in a bowl and add water to fill it.
Add sugar and oil and beat well.

Pass the mixture to a bigger bowl.
Add the remaining ingredients and beat until well blended.

Let stand for 10 minutes.
Place spoonfuls of the mixture on a greased tray and bake at 180°C (350°F) for 25 minutes.

Easter Corn and Cheese Cake

Ingredients:

700 g pre-cooked corn flour
1 1/2 cup grated cheese
1 cup sour cream
1 l sour milk
8 eggs
2 butter sticks
1/2 tsp baking powder
1 pinch of salt

Preparing:

Sift flour with the baking powder and salt.
Whisk all ingrdientes together(less sour cream).
Pour the mixture into a greased pan and bathe with the sour cream.

Bake at 180°C (350°F) for 35 minutes.

Easter Strawberry and Kiwi Jam

Ingredients:

1 kg strawberries
500 g sugar
250 g kiwifruit, peeled
1 apple, chopped
Juice of 1 lemon

Preparing:

Cook over medium heat strawberries, kiwis, apples, lemon juice and half the sugar.
Add the remaining sugar when boil.
Stir constantly with a wooden spoon, removing the foam is formed.
Put a drop of the mixture on an inclined plate, if solidifies fast, is now ready.
Pour jam on a clean jar and sterilize.

Easter Nectarines and Cherries with Syrup

Ingredients:

2 cups sugar
1 can drained cherries (reserve syrup)
12 nectarines
2 tsp corn starch

Preparing:

Cook nectarines in a liter of water.
When boiling, remove them, peel and cut in half (remove seeds).
Back to the fire along with the sugar and cook over low heat until the sugar has dissolved.
Drain them and reserve syrup.

Cook the syrup along with the cherry syrup until reduced by half.
Dissolve the cornstarch in 2 tbsp water, add the syrup, let thicken and remove from heat.
Bathe fruit with the syrup and serve.

Easter Mango and Nuts Jam

Ingredients:

750 g sugar
200 g chopped walnuts
2 ripe mangos, peeled and cut into cubes
1 lemon, the juice and grated rind zest

Preparing:

Cook over medium heat the mangos with the lemon juice and rind and half the sugar.
Add the remaining sugar and walnuts when boil.
Stir constantly with wooden spoon for 1 hour.
Pour the jam into a clean and sterilized jar.

Easter Grapefruit Sweet

Ingredients:

3 grapefruit, peeled and cut into wedges
6 cups sugar
4 cups water
2 cups brown sugar
1 cinnamon chip
2 tbsp lemon juice

Preparing:

Separate the skin of the pulp of the grapefruit and soak the entire night.
Change the water and cook for 10 minutes.
Repeat this process about 2-3 times more.

Squeeze the pieces between two kitchen towels.
Cook all ingrdientes to low heat until it forms a syrup and serve.

Semolina Pudding for Easter

Ingredients:

2 cups milk
3/4 cup semolina
40 g unsalted butter
2 eggs
4 tbsp sugar
2 tbsp ground almonds
1/4 tsp vanilla essence

Preparing:

Preheat the oven to 180ºC (360ºF).

Combine the semolina, milk and 3 tbsp of the sugar in a saucepan and bring to the boil.
Reduce the heat and simmer for 10 minutes stirring continuously until thick.
Add the butter, almonds, vanilla and eggs and mix well.

Pour into ramekins and srpinkle with the remaining sugar and bake for 15 minutes.

Chocolate Cookies with Coconut for Easter

Ingredients:

500 g prepared cookie mixture with chocolate chips, plus ingredients you need.
2 cups grated coconut
3/4 cup marshmallow cream
1/4 cup cocoa powder
2 tbsp brown sugar

Preparing:

Preheat oven to 180ºC (360ºF).

Whisk the prepared cookie mixture with the ingredients you need along with the brown sugar and cocoa.
Form balls and place 2.5 cm separated in a greased tray.
Bake for 15 minutes.

Place the coconut on a tray without grease and toast in the oven for 8 minutes to 180°C (360°F).
Place a teaspoon marshmallow cream over the crackers and sprinkle toasted coconut.

Honey and Lemon Muffins

Ingredients:

2 3/4 cups oat bran
1 5/8 cups all-puorpose flour
2/3 cup buttermilk
1/4 cup unrefined superfine sugar
4 tbsp flower honey
2 tbsp unsalted butter, melted and cooled
1 1/2 tbsp baking powder
2 eggs, beaten
Finely grated rind of 1 lemon
Juice of 1/2 lemon

Preparing:
Preheat the oven to 180ºC (350ºF).

Mix the sugar with butter, buttermilk, eggs, half the honey and lemon rind.

Sift the flour and add the oat bran and baking powder.
Make a well in the center, add the honey mixture and mix together.

Spoon the batter into muffin pan with muffin paper cases and bake for 25 minutes.
Mix the lemon juice with the remaining honey and drizzle over the muffins.

Yogurt with Honey, Nuts and Blueberries

Ingredients:

3/4 cup mixed unsalted nuts
1/2 cup fresh blueberries
8 tbsp plain yogurt
3 tbsp honey

Preparing:

Heat the honey in a small pan over medium heat.
Add the nuts and stir until they're well coated.
Remove from heat and let cool.

Divide the yogurt in 4 serving bowls.
Spoon over the nut mixture and bluberries.

Praline Ice Cream

Ingredients:

250 g mascarpone
125 g white chocolate, melted and cooled
70 g blanched almonds, toasted
3/4 cup cream
1/4 cup caster sugar
2 tbsp sugar

Preparing:

Place the almonds on a greased foil.
Heat the caster sugar over low heat until the sugar melts (do not stir).
Pour the caramel over the almonds and leave until set and cool.
Break into chunks and crush in a food processor.

Whip the cream until soft peaks form.
Stir the mascarpone and chocolate and fold in the whipped cream and crushed praline.

Transfer to a metal tray, cover the surface and freeze for 6 hours.
Remove from the freezer 15 minutes before serving.