Italian Easter Pie (Torta Pasqualina)

Italian Easter Pie (Torta Pasqualina)

How to make italian easter pie recipe

For the pastry

To prepare the pastry for Italian Easter pie first put the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

Stir in the eggs and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) gas 6. Grease a deep 23 cm cake or pie tin.

For the filling

To prepare the Italian Easter pie filling put the spinach in a large pan with just the water clinging to the leaves. Cover and cook for 1-2 minutes until wilted. Drain and leave to cool, then squeeze out the excess water with your hands.

Heat the oil and butter in a frying pan and gently cook the onion until soft. Add the garlic and cook for 2 minutes.

Chop the spinach and put into a bowl with the parsley, onion, cheeses and 3 eggs. Season to taste with salt, pepper and nutmeg.

Roll out 2/3 of the pastry on a lightly floured surface into a round, about 36 cm in diameter and line the tin, letting it hang over the sides.

Fill with the spinach mixture, pressing gently. Make 3 hollows in the filling and break an egg into each one.

Roll out the remaining pastry. Wet the rim of the pastry in the tin and press the top on to it. Trim off the excess and make a few small slits so the steam can escape. Decorate with pastry trimmings.

Brush the top with egg yolk and bake for 15 minutes.

Reduce the oven temperature to 180°C (160° fan) gas 4 and cook for 30 minutes. Leave to cool for at least 15 minutes before serving warm or at room temperature.

Garnish the Italian Easter pie with edible flowers, thyme and chopped egg white.


Mango and Beetroot Juice

Mango and Beetroot Juice

To prepare the beetroot juice recipe with mango and pineapple first juice the pineapple and pour it into an ice cube tray.

Juice the mangoes and pour the juice into a second ice cube tray.

Juice the beetroot and pour half of it into a third ice cube tray and chill the rest in the fridge.

Freeze the juice cubes for 2 hours or until solid.

Stir the coconut cream and agave nectar together and chill until ready to serve.

Divide the pineapple ice cubes between three tall glasses and top with a third of the coconut cream in small spoonfuls.

Top with the mango ice cubes and add another third of the coconut cream.

Arrange the beetroot cubes on top, followed by the rest of the coconut cream.

Divide the coconut water between the glasses, pouring it gently down the side.

Float the beetroot juice on top by pouring it gently over the back of a spoon.

Serve the mango and beetroot juice immediately.


Spring Forward Into Fresh Soups

As winter fades, I long for lighter, fresher flavors and the subtle aroma of new garden vegetables. Yet, it's not quite warm enough for gazpacho or sunny weather soups, so I've been on a quest to find some delicious, easy springtime soups that will stave off the chill without sacrificing zest. Think citrus, spring onions, parsley, and the aromatic spices of March produce. So get ready to shed the heavy layers of winter flavors and embrace the thrill of lighter fares--and be sure to include your favorites in the comments and let us know how you're celebrating the long awaited arrival of spring!

World's Easiest French Onion Soup

4 tbsp. unsalted butter
3 large white onions, thinly sliced into half moons
kosher salt
Freshly ground black pepper
1/2 c. white wine
2 c. chicken stock
4 c. beef stock
8 sprigs fresh thyme, plus more for garnish
4 Baguette slices
2 c. grated Gruyere


In a large pot over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until deeply golden, about 20 minutes. Season with salt and pepper, then add white wine and let simmer until evaporated, around 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to low and simmer 20 minutes. Season with salt and pepper and remove thyme. Preheat the broiler to high. Place baguette slices on a large baking sheet and top each slice with ½ cup cheese, melted butter, and garlic salt. Place under broiler until cheese is bubbling and golden brown, about 1 minute.

Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.

Greek Lemon Chicken and Rice

1 tbsp. extra-virgin olive oil
1 lb. chicken, cut into 1/2" cubes
Salt to taste
Freshly ground black pepper to taste
1 lemon, zested and juiced
1 garlic clove, minced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 qt. chicken stock
1 c. cooked white rice
2 scallions, thinly sliced


In a large pot over medium-high heat, heat olive oil. Add chicken to pot and season with 1/2 tsp salt, 1/4 tsp black pepper, and half the lemon zest. Brown chicken on all sides, 5 minutes. Add garlic and onion and sauté, scraping the bottom of the pan, 2 to 3 minutes. Season with 1/2 tsp salt. Add carrots and celery cooking until softened, about 5 minutes. Add chicken stock, lemon juice, and cooked rice and simmer for 5 minutes. Add scallions just before serving. Garnish with the remaining lemon zest and serve.

Sweet Corn Adobo Chowder

1/2 Stick unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
kosher salt
Freshly ground black pepper
6 ears corn (5 cup kernels)
4 c. vegetable stock
2 tbsp. fresh lime juice
3/4 c. sour cream. divided
2 tbsp. chopped chipotles in adobo


In a large pot, heat butter over medium heat. Add onion, garlic, cumin, and chili powder and season with salt and pepper. Cook until softened and golden, stirring, 8 to 10 minutes. Add corn and stock to the pot and bring to a boil. Reduce heat and simmer until corn is soft, 4 to 6 minutes more. Working in batches, purée soup in your blender until smooth, then whisk in lime juice and ¼ cup sour cream. In a small bowl, combine remaining ½ cup sour cream and chipotle in adobo, letting some streaks of chipotle remain. Dollop on soup and serve.

Dreamy Cream of Parsley

1 lb. fresh parsley (about 4 bunches)
3 tbsp. unsalted butter
2 cloves garlic, thinly sliced
1 large yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
4 cups chicken stock
1 cup heavy cream
Juice of 1 lemon
Freshly ground horseradish (optional), for serving

Bring a 6-qt. saucepan of water to a boil and add parsley; cook until bright green and wilted, about 30 seconds to 1 minute. Drain and place parsley in a bowl of ice water; let sit for 1 minute. Drain, squeezing out as much liquid as possible. Roughly chop and set aside. Heat butter in a 4-qt. saucepan over medium heat. Add garlic, onions, salt, and pepper; cook, stirring, until onions are soft, about 6 minutes. Add stock and heavy cream, and bring to a simmer; cook, stirring occasionally, until slightly reduced, 15–20 minutes. Add parsley, salt, and pepper; cook until warmed through, about 5 minutes. Transfer soup to a blender along with lemon juice and purée until smooth. Strain soup through a fine mesh sieve, if you like. Divide soup among serving bowls and garnish with freshly grated horseradish, if you like.


Gluten-Free Easter Bread

Gluten-Free Easter Bread

To prepare the gluten free bread recipe start greasing a 900g loaf tin.

Combine the warm water, 2 teaspoons sugar and the yeast. Set aside until frothy.

Mix together all the dry ingredients in a mixing bowl until evenly distributed.

Whisk together all the wet ingredients, including the fruit zests.

Slowly add the wet ingredients and the yeast mixture to the dry ingredients and beat for 2 minutes. Add more water if it is too dry.

The dough should be very soft and sticky.

Stir in the dried fruits and hazelnuts.

Place in the tin and smooth the top.

Leave to rise in a warm place for 30-40 minutes.

Heat the oven to 180°C (160° fan).

Bake for 30-35 minutes until golden brown on top and cooked through.

Cover the top with foil if the top is browning too quickly.

Cool on a wire rack.


Donut Ice Cream Sandwich with Chocolate Sauce

Donut Ice Cream Sandwich with Chocolate Sauce

How to make donut ice cream sandwich

For the chocolate sauce

Combine the chocolate and cream in a heatproof bowl.

Sit over a half-filled saucepan of simmering water, stirring until melted and smooth.

Remove the bowl from the heat and stir in the flaked salt.

To serve the donut ice cream sandwich

Cut the donuts in half. Microwave the Golden Syrup in a heatproof bowl for 10 seconds.

Cut the ice cream block into slices and sandwich between the donut halves.

Place on greaseproof paper and then drizzle with the warmed Golden Syrup and the dark chocolate sauce.

Top the donut ice cream sandwich with the cereal and glaze with a chef's blowtorch before serving (optional).