Melanzane alla griglia e Grigliata mista
Easter Bread
Pizza Bianca with avocado, olives, cherry tomatoes and basil
Dried Mushroom Pesto
Wild Mushroom Risotto
Caponata
New Potato Vichyssoise
Chickpea Fritters
Gazpacho
Fresh Grilled Asparagus Salad
Hake & Plum Tomatoes
Grilled Tuna
Porcini Risotto
Grilled Kabeljou
Ricotta & Tapenade Cannelloni
Crisp pork belly salad
Salted Kingklip

Easter Bread

This is a recipe from Mirella who says "we used to have it for breakfast in Rome with Salami and hard boiled eggs; it is like a 'panettone' but not so rich or complicated"

The dough:

• 1 cup butter
• 1 ½ cups white sugar
• 2 cups warm water
• 2 cups warm milk
• 2 tsp salt
• 2 cubes fresh yeast
• 8 eggs
• 12 to 14 cups flour

The glaze:

• 1 1/3 cup icing sugar
  
• 1 ½ tsp finely chopped lemon zest
  
• ½ tsp lemon extract
  
• 1-2 tblsp milk

The method:

This is a good recipe for children to learn bread baking techniques. Kids especially enjoy measuring in the ingredients, punching down the dough and the glorious smell the baking dough makes in the house! Dissolve the yeast in warm water. Beat the eggs for 5 minutes, then add the sugar very gradually, beating all the time. Beat for a further 10 minutes. Add warmed milk, yeast and half the flour and mix to a thick batter. Add the melted butter and mix well. Continue adding the flour until it forms a stiff dough
Set aside in a warm place to rise for 1 hour, punch down and let it rise again, punch down again. Bake in large well greased pans (you can use empty 3kg tins). Only fill the tins to about 1/5th as the dough will rise very high. You can also bake it in loaf pans or Chiffon tins. Bake at 350°F
Remove from tin and cool on a wire rack. Ice with the glaze (just mix all ingredients together and drizzle over the bread)

Buona Pasqua!