For those travelers looking for to jazz up their spring menus for Easter and beyond, here are some recipes from around the world for featuring fresh ingredients that are easily recreated at home.
Michaela’s Hot Crossed Buns | Ellerman House
Cape Town’s iconic hotel, Ellerman House features a culinary philosophy that treasures, preserves and continually revives South Africa’s rich food heritage with contemporary flair. A classic and cultural Cape Town Easter recipe provided by Ellerman House that can be created and enjoyed at home is Michaela’s Hot Crossed Buns. Traditionally eaten on Good Friday by Capetonians in celebration of Easter, this sweet bun made with spices and raisins are marked with a cross on the top and can be enjoyed all year round. In Cape Town this is usually served with Cape Malay-style pickled fish on Easter.
Ingredients
Buns:
2.25 Tsp Active Dry Yeast
3 Tbsp Warm Water
1 Egg
1 cup Full Cream Milk
5 Tbsp Sugar
1 Tsp Salt
2 1/3 cups All Purpose Flour
1/3 cup Raisins
1/3 cup Dried Cranberries
1 Tbsp Grated Orange Rind
1.5 Tbsp Nutmeg
1.5 Tsp Cinnamon Powder
1.5 Tsp Ground Ginger
1 Tsp Mix Spice
Flour Paste:
1/2 cup All Purpose Flour
3/4 cups Water
2 Tbsp Sugar
Sugar Glaze:
2 Tbsp Warm Milk
2 Tbsp Fynbos Honey or regular honey
Rooibos Tea
Preparation
Buns: Combine 2 Tbsp lukewarm water and yeast in a large bowl or mixer. Allow to sit until dissolved. Mix for one minute. Combine milk with butter pieces, sugar and salt. Dissolve on a low heat for a minute. Stir regularly. Lightly whisk the egg into the butter mixture. Allow the mixture to cool first to prevent eggs from curdling. Combine the egg and butter mixture with the yeast mixture. Mix by hand or on a medium-high speed, using a dough hook until all the ingredients are combined. Add 3.5 cups of flour, spices and grated orange rind. Knead the dough until the mixture stops sticking to the sides and bottom of the bowl. Add additional flour (if needed) to make soft dough. Place bun dough in a greased large bowl. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down. At this point the dough may be divided into 12 equal pieces. Shape into balls and place onto a greased baking sheet.
Flour Paste: Mix the flour and sugar with water to make the paste for the cross. Add the water 1 tablespoon at a time. Add enough to create a thick paste. Spoon the paste into a piping bag and pipe a line along each row of buns. Repeat in the other direction to create a cross. Let it rise for 15 – 20 min.
Pre-heat the oven to 350˚F t and bake until the crust is a deep golden brown and the bottom sounds hollow when tapped, about 20 to 25 min. Remove from the baking pan and allow to cool.
Sugar Glaze: Combine milk, honey and teabag and infuse on low heat for 1 min. Allow to cool, then strain.
Brush sugar glaze over the buns, and let cool.
Citrus Shortbread Recipe | The Saxon Hotel, Villas & Spa
The Saxon Hotel, Villas & Spa, a private 5-star, all-suite hotel located in Johannesburg’s affluent suburb of Sandhurst indulges guests with a delectable assortment of handcrafted and homemade sweets by the hotel’s pastry kitchen. An easy and super tasty way to welcome spring is with the Saxon’s Citrus Shortbread Recipe. This delicious Citrus Shortbread recipe is a traditional Scottish biscuit, and unlike many other cookies and baked goods, it does not contain any leavening, such as baking powder or baking soda.
Ingredients
1 1/4 cups Butter 1/3 cup Icing sugar 2 tsp Vanilla essence 1 1/4 cups Cake flour 1/3 cup Corn flour 1 tsp Salt 1 tsp Baking powder 2 tbsp Poppy seeds The zest of 1 orange The zest of 1 lemon Castor sugar for dusting
Preparation
In a stand mixer with a paddle attachment: beat the butter, sugar, zest and vanilla until pale and fluffy. Combine all the dry ingredients and add to the bowl. Mix slowly until combined to form a soft dough. Mix for no longer than 1 minute. Line a 9x13” greased baking tin with baking paper. Press the dough into the baking tray. Flatten down evenly with the palm of your hand. Prick the flattened dough all over with a fork. (Pricking releases air from the dough so that it bakes flat.)
Bake at 300˚F for 30-40 minutes. The shortbread should be golden brown. Remove from the oven and cut into 1×1” cm squares with a small knife while hot. Dust with castor sugar, allow to cool and enjoy.
Tomato Tartar | Hotel Eden Roc
Nestled on the shores of picturesque Lake Maggiore in Ascona, Switzerland, Hotel Eden Roc is known for its Mediterranean cuisine. Boasting four restaurants ranging from casual bites to haute Michelin-starred meals at La Brezza, the Eden Roc is always serving something different and delicious. For foodies interested in experiencing a fine dining treat from the comfort of their homes this spring, here is the recipe for La Brezza’s Tomato Tartar:
Ingredients (for four servings):
Tartar
5 Ramati tomatoes
5 Datterini tomatoes
3 San Marzano tomatoes
10 Cherry tomatoes
Tomato Cream
30 Cherry tomatoes
Basil Mayonnaise
1 cup basil
4 tablespoons soy milk
1 cup sunflower oil
Tomato Stock
1/2 cup sugar
1 cup balsamic vinegar
8 cups tomato stock
1 cup white wine
1/4 cup Nolly Prat (Vermouth)
1 cup carrots
1/2 cup shallots
1/2 cup fennel
1/2 cup cherry tomatoes
10 mushrooms
1 garlic bulb
1 teaspoon pepper
1 teaspoon tarragon
Avocado Basil Cream
1 cup basil
1 1/2 cup avocado
3/4 cup sour cream
1/2 cup chicken stock
1/2 teaspoon cayenne
1 teaspoon salt
Juice of half a lime
1 teaspoon lemon oil
Directions:
1. To make the tartar, carve the Ramati and San Marzano tomatoes and blanch in salted water for 10 seconds. Rinse in ice water and remove skin. Then season with salt, pepper, garlic and basil leaves.
2. Dry in the oven at 175 degrees F for two hours. While that is drying, combine all stock ingredients in a pot and cook on the stove until it is reduced by half.
3. After the tomatoes are done drying and the stock is reduced, remove the skin from the Datterini tomatoes and get the 10 cherry tomatoes. Cut everything into small cubes.
4. To make the tomato cream, cut the 30 cherry tomatoes in half and braise very slowly in a pot until there is no more liquid.
5. Mix with a blender.
6. For the basil mayo, mix all ingredients in a food processor and strain. For the avocado basil cream, mix all ingredients until creamy.
7. Arrange the tomato tartar in a dish and decorate with the tomato cream, basil mayo, avocado basil cream, and fresh basil leaves to your liking. Pour the tomato stock in the bottom of the dish as a base.
Seafood Medley "Umai"| Gaya Island Resort
Gaya Island Resort is a five-star property located on the island of Borneo, set within the protected Tunku Abdul Rahman Marine Park. The property features pristine sand beaches,
a lush rainforest, 120 spacious villas styled after traditional Sabahan architecture, and five restaurants showcasing local favorites, such as the Seafood Medley “Umai.” Boasting scents of native aromatic fine herbs and lime, this dish highlights five different types of seafood tossed in a lemongrass, ginger, sweet chili lime sauce. Here’s how to make it at home:
Ingredients (for one serving):
1/3 cup crystal prawns, shelled & deveined
1/4 cup squid, cleaned
1/3 cup clams
1/4 cup scallops
3 tablespoons mussel
1 lemon, thinly sliced
1 tablespoon lemongrass, thinly sliced
1 tablespoon ginger flower, thinly sliced
2 tablespoons shallot, thinly sliced
2 tablespoons celery, skin removed
1/2 teaspoon bird’s eye chillies, thinly sliced
optional lime leaves and coriander leaves, thinly sliced
1 tablespoon thai sweet chilli sauce
1 teaspoon fresh lime juice
1 teaspoon fish sauce
Directions:
1. Cook the prawns, squid, clams, scallop and mussels with slices of lemon and some salt in boiling water. Immediately rinse the seafood with ice water, pat dry, and keep them chilled.
2. In a bowl, mix the chilled seafood with lemongrass, ginger flowers, shallot, celery and bird’s eye chillies. Toss well and season with Thai sweet chili sauce, fresh lime juice and fish sauce.
3. Arrange the seasoned mixed seafood in a standard appetizer plate, garnish with some fresh micro greens and chili oil. Serve immediately.
Spiny Lobster Ceviche | Quasar Expeditions
Known for their luxury cruises around the Galapagos Islands on their yachts, the M/V Evolution and M/Y Grace (Princess Grace Kelly’s former yacht), Quasar Expeditions offers travelers an unforgettable vacation. A Quasar cruise comes complete with active excursions like hiking and snorkeling, plush rooms and amenities and delicious Ecuadorian meals set to breathtaking panoramic backdrops. This spring, travelers can eat like they're on a true expedition with Quasar's recipe for Spiny Lobster Ceviche:
Ingredients (for four servings):
2 1/2 lbs of Spiny Lobster tails (or regular lobster, shrimp or jumbo shrimp), cut into 1/2 inch pcs.
1/2 cup of fresh squeezed lime juice.
1/2 cup of fresh squeezed lemon juice.
1/2 of fresh red onion, finely diced.
1 cup of chopped fresh seeded tomatoes.
1 serrano chili, seeded and finely diced.
2 teaspoons of salt.
A dash of ground oregano.
A dash of Tabasco or a light pinch of cayenne pepper.
Fresh cilantro.
1 fresh soft avocado.
Toasted korn kernels.
Directions:
1. In a casserole dish, either Pyrex or ceramic, place the lobster, diced onion, tomatoes, chili, salt, tabasco, and oregano. Cover with lime and lemon juice and stir until all the ingredients are blended together.
2. Let sit covered in the refrigerator for an hour, then stir again, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for 2 to 3 more hours, giving time for the flavors to blend.
3. Serve with chopped cilantro on top and slices of avocado with toasted corn kernels on the side.
Note: During the marinating process the lobster will change from pinkish and translucent, to whiter in color and opaque.
Spirit of Sweni | Singita
Sitting low on the Sweni River, Singita Sweni Lodge is a tranquil sanctuary built on stilts with decks of dark timber, giving it a grounded and earthy feel. One of Singita Sweni’s signature cocktail, the Spirit of Sweni reflects the fresher, brighter aspects of this stunning property; the bold green of the Lebombo euphorbias, the bright sunshine that sparkles off the river below and the warm, golden tones of the decor and furniture. This refreshing cocktail adds some zip and zing to a traditional gin and tonic by adding homemade lemonade and some fresh fruit to the mix.
Ingredients:
-1 oz Inverroche Verdant Gin (or your favorite gin) -4 oz fresh lemonade -4 oz tonic water
Directions:
Pour all the ingredients into a mixing glass with ice cubes and stir well. Strain into a chilled cocktail glass and serve straight with a garnish of lime, kiwi fruit, green apple and mint.
Banana Cake | Fregate Island
Located in the middle of the Indian Ocean, Fregate Island in the Seychelles offers visitors total seclusion with only 16 villas sprinkled throughout the nature-rich island. In addition to enjoying the island’s tortoise sanctuary, beaches, and water activities, guests are able to dine anywhere on the island- including the island’s highest point. Fregate Island’s Banana Cake is a guest favorite and best consumed with a view of the pristine Indian Ocean in the morning.
3/4 cups of cake flour
2/3 cups of sugar
3/4 cups of ripe banana
1/2 tablespoon of bicarbonate of soda
1/5 tablespoon of baking powder
1 tablespoon of allspice
1 tablespoon of cinnamon
1 cup of sunflower oil
2 large eggs
1 cup of whole milk
1 tablespoon of vanilla essence
Method:
1. Sift together all the dry ingredients.
2. Whisk together the eggs, sugar & sunflower oil.
3. Smash the bananas and add to the egg mixture.
4. Add 1/3 of the dry ingredients to the banana mixture and combine thoroughly, repeat until all is combined.
5. Lastly add the milk and vanilla essence and stir in to make a smooth batter.
6. Pour into prepared baking tin and bake in 350 degrees in a preheated oven for 40 minutes or until your knife comes out clean.