Easter inspirations (+recipes)

Food - especially eggs - plays an important role in Easter celebrations in many parts of the world.
The decorated egg predates Christianity. Ancient Egyptians often dyed eggs in spring colours to give as gifts to their friends. Hollow candy eggs containing tiny scenes were popular gifts in England in the 1800s.
Eggs still play an important part in Easter celebrations. In Italy, families collect eggs to make into centrepieces for their Easter tables. In the United States, children paint faces on their eggs and top them with shredded paper for hair, and hats.
Germans colour eggs green on Maundy (Green) Thursday and carry the eggs with them all day for good luck.
Easter celebrations are by far the most important of any in Russia. In 1884 Tsar Alexander III had Carl Faberge, the court jeweller, make a special egg for the tsarina. This white enamelled egg opened to display a yolk in the form of a golden hen with ruby eyes. It became a tradition with the royal family and the court to exchange jewelled eggs.
In the Ukraine, natural eggs were decorated by folk artists with designs so intricate they looked like miniature mosaics. Egg artistry still goes on before Easter - children colour eggs with conventional water-colour or oil-based paints in simple graphics that are reminiscent of the Ukraine artists' work.
Have fun this Easter making your own decorated eggs for gifts.
RECIPES
Anzac Day falls on Easter Monday this year. Make an easy but delicious
Anzac biscuit icecream by combining crunchy Anzac biscuits that have been broken into small chunks, with slightly softened vanilla icecream. Freeze until solid. Serve in cones or parfait dishes, and drizzle with chocolate.
EASTER EGG SLICE
125g butter
cup caster sugar
1 egg, lightly beaten
1 tbsp cocoa powder
cup sultanas
1 tsp vanilla essence
250g wine/malt biscuits, finely crushed
3 marshmallow Easter eggs, chopped
Chocolate icing:
1 tbsp each: butter, boiling water
1 cups icing sugar, sifted
2 tbsp cocoa powder
1 tbsp vanilla essence
Grease and line a shallow 20cm pan.
Stir the butter and caster sugar together on low heat. Stir in the egg and bring to boiling point. Remove from the heat and add the cocoa, sultanas and vanilla. Cool a little, then mix in the biscuits and chopped marshmallow Easter eggs. Press into the prepared pan.
Prepare the icing by melting the butter in the boiling water. Add to the sifted icing sugar and cocoa in a bowl. Add the vanilla. If too stiff, add a little extra boiling water - teaspoon by teaspoon.
Spread over the slice. Allow the icing to set then cut in squares or bars. Best kept for a couple of days to mature, before enjoying. Makes about 20 pieces.
COLOUR YOUR OWN EASTER EGGS
This recipe makes six eggs - two purple, two green and two red. Before cooking, use crayons to make decorative lines on your eggs. Or write your name or friends' names on the eggs. The decoration can be enhanced after cooking, while the egg shells are still hot.

6 room-temperature eggs, preferably with white or pale brown shells
White vinegar
Natural food colours (I used Queen purple and green)
225g can of beetroot
Wash and dry eggs before decorating or naming with crayon.
Place two eggs in a small saucepan. Add enough water to just cover the eggs. Add one teaspoon of vinegar and two to four teaspoons of natural food colouring. Slowly bring to the boil, turning eggs occasionally.
Simmer gently for about eight minutes, until hard-boiled. Using a slotted spoon, lift on to a wire rack to cool. Enhance decoration with crayon if preferred, while the egg shells are still warm. Repeat using another two eggs and a different food colour.
To make red or beetroot-coloured eggs, roughly chop the beetroot and place in a small saucepan with the liquid. Add two eggs. Top up with warm water.
Slowly bring to the boil, turning the eggs occasionally. Simmer gently for about eight minutes, until hard-boiled. Drain as above.
ROLLED LAMB MEATLOAF

Lamb is considered to be a traditional Easter meat.
3-4 slices white toast bread, crusts removed
1 tbsp canola oil
1 clove garlic, crushed
1kg lean minced lamb
Salt and freshly ground black pepper to taste
tsp dried sage
1 egg, lightly beaten
cup chopped dried apricots or sultanas
1 small onion, diced
cup hot beef or lamb stock
Preheat the oven to 180C.
Place the bread in a food processor to make crumbs. Toss with the oil and garlic. Place in a roasting pan and toast in the oven until crisp. Remove and cool.
Meanwhile, combine the lamb, seasonings and egg. Pat out on a sheet of waxed or baking paper and pat into a square about 1.5cm thick.
Combine the apricots, onion, breadcrumbs and stock. Pat evenly over the meat. Roll up as you would for a sponge roll. Bake in the pan - seam-side down - for about 50 minutes. Serve hot or cold. Serves 6-8.
APPLE & DATE CAKE
1 cup dates
cup each: boiling water, canola oil
2 tsp vanilla essence
2 eggs
1 cups plain flour
1 tsp each: baking powder, baking soda
1 cup sugar
2 apples, peeled and grated
Topping:
1 egg, lightly beaten
cup sugar
1 cup desiccated coconut
Preheat the oven to 180C. Lightly oil a 20-23cm ring pan.
Place the dates in a bowl and cover with boiling water. Allow to cool.
Place the oil, vanilla and eggs in a bowl. Beat until well combined. Sift the flour, baking powder and baking soda into the oil mixture then add the sugar. Beat well.
Add the apples to the flour and oil mixture together with the cooled dates and water.
Mix well.
Pour into the prepared ring pan. Bake for 35 minutes.
Meanwhile, mix the egg, sugar and coconut together well.
Dot evenly over the baked cake. Return the cake to the oven for 10 minutes or until the topping is golden.
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