BFABENEDETTO FASCIANA ceramics, TOGNANA terrine and forks, SAINT LOUIS glasses, ICHENDORF MILANO glass jug, tablecloth, placemat, yellow glass and CROFF placemats.
Ldecor idea
Inside or outside the home? Picnic or big family lunch? It doesn’t matter, Easter is still a spring table. A lemon garden, agave leaves. The olive tree, which has a special place.
Herb bread plait
Ingredients for 6
200 g manitoba
300g 00 flour
1 sachet (7 g) of dehydrated brewer’s yeast
2 whole eggs
1 yolk
1 tablespoon of milk
1 tablespoon of granulated sugar
70ml seed oil
1 teaspoon of natural salt
1 level spoonful of whole salt with herbs (thyme, sage, rosemary and lemon balm), can be found ready-made in supermarkets
sesame and anise seeds (to taste)
Easter menu: Herb braid
Preparation
Sift the flour into a large bowl and form a fountain. Mix the yeast with the sugar and sprinkle it on the flour. Pour 150 ml of warm water into the center and start mixing. Then add the lightly beaten eggs, then the oil, aniseed and salt. Pour everything onto a floured work surface and knead for a long time to obtain a compact mixture.
Cover with a cloth and let rise for at least an hour in a warm place. Then, go back to kneading for a few more minutes, then divide into three equal parts from which you obtain three loaves. Intertwine them and fix them in a crown, locking the ends well.
Place the crown of bread on the tray lined with parchment paper, cover it with a cloth and let it rise again for 30/40 minutes. Heat the oven to 200°. Beat the egg yolk with the milk, brush the crown and sprinkle the top with herb salt and sesame seeds. Bake for 5 minutes at high temperature, then reduce to 150° and cook for about 40 minutes: it should brown evenly.
It’s versatile: can accompany cold cuts, cheeses, salads or baked vegetables.
Crowns with egg
Easter Menu: Egg crowns
Ingredients for 6 crowns
500 g flour 00 120 g butter (or lard)
150 g granulated sugar
2 whole eggs
1 sachet of baking powder
90g milk
the grated zest of 1 organic lemon
1 tablespoon of vanilla extract
For decoration:
6 cold hard-boiled eggs
1 egg yolk
2 tablespoons of milk
sprinkles or colored sprinkles
Preparation
Sift the flour and baking powder directly onto a work surface. Form the fountain and, in sequence, pour the sugar into the centre, add the soft butter cut into pieces, the milk, the lemon zest, the vanilla and the freshly beaten eggs. Knead until you get a soft and smooth dough, wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
Roll out the dough on the floured surface and make strings out of it; braid three for each crown. Place a hard-boiled egg in the center and close the circle by fixing the ends well. Place the crowns on the baking tray lined with parchment paper, brush them with the egg yolk beaten with milk and decorate them with the colored tails.
Bake in the oven preheated to 180° for about 20 minutes. Remove from the oven and leave to cool.
Lemon shortbread flowers
Easter menu: Lemon shortbread flowers
Ingredients for 6 flowers
300g 00 flour
1 egg
50 g potato starch
200 g soft butter cut into pieces
100 g vanilla icing sugar
the grated zest of 1 organic lemon
a pinch of salt
Preparation
In a bowl, collect the sifted flour and starch, the icing sugar, the salt, the lemon zest, the egg and the butter and mix to mix the ingredients well. always by hand, compact the dough obtainedwrap it in cling film and place it in the fridge to rest for at least 2 hours.
Then, on a floured surface, roll out the dough with a rolling pin to a thickness of about 1 cm and, with a cookie cutter, create many flowers.
Place them on the tray lined with parchment paper and make them bake in a preheated oven at 180° for about 15 minutes. Once cooled, decorate the shortcrust pastry flowers with colored icing or sprinkles and place the sugar eggs in the centre. They will delight the children.
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