HIPPITY-HOPPITY! HERE COMES PETER COTTONTAIL!

Well, thanks very much!  Someone could’ve told me Easter is this weekend!  I didn’t notice it sneaking up on me. The penny dropped only after I noticed an oddly-dressed, suspicious-looking hare carrying a basket full of colourful eggs hop by my kitchen window this morning, otherwise, but for the hare, I would still be unaware!  Without a care, the hare was off to a fancy dress party, with not a hair out of place!

Time is rapidly running out, and I haven’t even thought about making my Easter bonnet! I’ll just have to go topless…I mean hatless…over the weekend.

My chocolate Lindt bunny named Clint still calls my fridge his home. Long ago Clint ceased cringing and hiding behind the pickles, chutney and jam jars every time I opened my fridge door. With a glint in his brown eyes he grins cheekily at me when I reach into the fridge.  Every so often he tosses me a wink, too. Clint’s full of bravado knowing I’ll never eat him, but he failed to alert me to Easter’s pending arrival.  I ask so little of him; he could have warned me!  The only job he has to do is keep a keen eye on the contents of my fridge.  That’s not too much to ask, surely!

I might chew off one of Clint’s ears for neglecting to do so.  No…I couldn’t do such a heinous act; I’d choke!  He’s been my “roomie” for the past eight years, give or take; his trust in me is important to me.

That’s this year’s update on Clint, my Lindt bunny. 

Because Clint’s lived with me for so long we celebrate his birthday only; but I have noticed he manages to keep a low profile over Easter – just in case, I suppose.

I guess I’ll never discover what Lindt bunnies taste like because if I did buy myself another one it, too, would end up keeping Clint company in my fridge. I wouldn’t be able to bring myself to eat it, either.   Maybe that’s what I should do; buy a mate for Clint.  If I do I’ll definitely check what sex it is, though; otherwise I’ll end up with a whole tribe of chocolate bunnies in my fridge

Have no fear, Clint….I’ll stick to Cherry Ripes. They won’t look at me accusingly as ‘m devouring them. 

My late brother, Graham knew how much I loved Cherry Ripes; he always gave me a bundle of them instead of Easter eggs at this time of the year. He NEVER gave me chocolate bunnies! For Easters evermore I’ll continue cheerily chewing on Cherry Ripes; and, naturally, warm Hot Cross buns on Easter Sunday morn.  I placed an order for Hot Cross with the local bakery to be picked up by me early Sunday morning.  I know what I’ll be having for breakfast when I arrive back home.

I’ve had many memorable, enjoyable Easters; and then a few not so memorable or enjoyable.  Fortunately the former outweigh the latter.

I catered for hordes of Easter brides when I worked within the hospitality industry.  What is it about Easter and weddings, I wonder?  Could it be the full moon?  No matter there is some who deny it to be so; the full moon can affect our behaviour in the strangest of ways. 

It affected me one Easter many years ago.  My first marriage was conducted on an Easter Thursday evening.  However, I did my own catering for our small wedding reception.  See, I told you the full moon affects us in mysterious ways.  I also handled the catering for my second wedding; but I can’t blame the moon’s fullness because we married five days after the full moon.  Still on the subject of Easter and weddings…the following Easter, a year after my wedding, my brother Graham married on the Easter Thursday evening, too.  Easter weddings must have been catching in our family!

Hmmmm…I don’t plan such a drastic step this Easter, I assure you…just in case you were wondering.

Once upon a time in days of yore I’d prepare an elaborate spread for Easter Sunday lunch to share with friends and/or family, but I no longer do so.  I ceased the habit four or five years ago. It’s not that I’ve become mean; just lazy; plus it costs too much to entertain nowadays.  Selfishly, I’d rather treat myself than everyone else.  I used to spend a fortune; and I enjoyed the whole catastrophe; the planning; the preparation; decorating the table; setting the scene – all except the clearing away of, and the cleaning up of the catastrophe that remained after my guests had departed!  At least I’m being truthful!  I deserve an Easter egg, perhaps two, for honesty.

Because I’d not noticed Easter’s stealthy approach until I saw the derring-do hare this morning, I’ve made no extravagant plans for the weekend. My only set-in-concrete scheme is to forge through my ample stock of Cherry Ripes – taking no prisoners! 

An open, casual invitation was extended to me earlier this morning to join some acquaintances at a local café on Sunday afternoon. Live music will be on offer along with coffee and tasty treats.  I’ve left my decision whether I will attend or not open as well.  I’m not in the mood to make a commitment.  If at the time I feel like joining the group on Easter Sunday, I will…if not, I won’t!  The latter is most likely.

I definitely won’t be venturing out on the roads to travel far afield over the next few days. I’ll leave that activity to everyone else.  I’m sticking close to home.  After all that’s where the heart is, as well as my Cherry Ripes; and my cottontails! 

I do feel tempted to revert to a childish childhood practice.

Not only did I speak, think and reason like a child, I also believed in the Easter Bird (Santa and the Tooth Fairy, too; as well as handsome princes, Tony Curtis, Rock Hudson and Audie Murphy) as only a child can.

Forget the Easter bonnet!  I’m going to fill my gardening hat with grass cuttings to see if my attempt at nest-making lures an Easter Bird out of the trees and shrubs.

If I spot a hare I’ll dare to snare it; and if it has already returned its fancy-dress costume to the hire shop, I’ll then dress it up as an Easter Bunny fit for a fair.  Don’t despair - the hare won’t care. I’ll do it with flair, I swear.

My menu is already planned for Good Friday…Smoked Cod with lashings of cheese sauce and various steamed vegetables; or…it is open for change…I might prepare the recipe below, instead. 

I’m not an overly-religious person. I don’t go to church; and haven’t done so since I was 16, other than for weddings (again!) and funerals.  These days I try to give both a wide berth.  And I’d rather hold my own personal beliefs than to have someone preaching down my throat.

As child I attended Sunday School every Sunday, along with my brother, Graham. Off we’d trot dressed in our Sunday best; Graham always about 10 paces ahead of me.  He didn’t want his mates to see him walking with his little sister.  Big brothers!! 

I’m glad Sunday School was part of my early learning years. That’s the way it was when I was a little girl; it didn’t do me any harm.

Every Monday morning the local Presbyterian minister, Mr. Henry - I was raised Presbyterian - came into our classroom and gave us Bible lessons, a practice I believe is a good thing to have happened; again it did us children no harm.  We are, after all, still a Christian country; and I hope and pray the status quo remains.

In these days of political-correctness when so many of the PC crowd jump up and down waving their arms in the air while they dictate to all and sundry (to those who listen - I don’t listen to them…their dribble goes in one ear and out the other with me) that we shouldn’t “offend”, I believe religious instruction in Australian schools is perhaps more important these days than ever before.  

As far back as I can remember…and that’s a long way back…we always ate fish on Good Friday…and it was always Smoked Cod or Smoked Haddock; I’ve continued that tradition.  The few times…I could count the times on one hand…I’ve not had Smoked Cod or Haddock on Good Friday, I’ve prepared and enjoyed a salmon or tuna mornay, instead.  Eating fish on Good Friday was more of a tradition than a religious gesture in our home.   Same applies to me today.

If I still feel hungry on Easter Sunday after devouring all my delicious, freshly-baked, warm Hot Cross buns, I’m tossing up between cooking a roast leg of lamb with the obligatory roasted vegetables, served with mint sauce…I love mint sauce (thanks Adulamite)…or I might roast a piece of pork belly.  Decisions!  Decisions!

Not having an Easter bonnet trimmed and ready is also a deterrent. I dare not go forth and enter the public arena without one atop my head.  What would the locals think?

Too bad what the neighbours and the locals might think - I’m going to have to put aside my reservations about not having my Easter bonnet decorated and trimmed – I can’t allow myself to be worried about what others think – because very shortly I’m going to make like an Easter bunny and hop to it! 

Seeing I’ve just realised Easter starts tomorrow, with my Easter basket in hand, I’m hopping off to the supermarket before it runs out of Cherry Ripes!   Maybe I’ll leave my basket behind, and grab a trolley at the supermarket!

Clint and I wish everyone a relaxed, happy and safe Easter.


Easter Breakfast: Heat grill to high. Trim 8 asparagus spears. Cut 4 slices of sourdough into 12 long, thin “soldiers”; a little shorter than the asparagus; place a spear onto each soldier; wrap tightly with bacon rasher or pancetta. Place on baking tray; season; grill until bacon is crisp.  Soft-boil 4 eggs; serve with asparagus soldiers for dipping.

Good Friday Smoked Cod/Haddock: Preheat oven 220C. Wilt 200g spinach in a little butter; season with black pepper; press out excess liquid; place in gratin dish; place 2x100g skinless smoked cod/haddock fillets on top. Dot with a little butter; spoon over 100ml crème fraîche; add 75g grated Gruyère and 50g grated Parmesan; arrange sliced tomato over the top. Sprinkle with 2tbs dried breadcrumbs; bake 15-20mins.


Easter Vegan Herb-Nut-Coated Cheese Log: Blend 270g extra-firm silken tofu, crumbled, 1/2tbs agar powder, 2tbs water, 2tbs raw tahini, 3/4tbs nutritional yeast flakes, 1/2tsp sugar and 1/4tsp salt in processor until very smooth. Place mixture in heavy-base saucepan; stir over med-heat until it bubbles for a few minutes and thickens. Add 2tbs light miso, 4tsp fresh lemon juice and 1 large garlic clove, crushed. Blend briefly; add 3 large sun-dried tomatoes, chopped and 2tbs chopped green shallots or chives; pulse briefly.  Line a loaf tin with plastic wrap; extend wrap over all sides. Scrape hot mixture into prepared loaf tin. Chill for about 30mins.  In clean processor, process 4tbs chopped, toasted nuts of choice along with 3tbs chopped fresh herbs or 1/4c minced parsley.  Spread this coating mix onto a piece of plastic wrap on the work bench.  Quickly unmold the cheese loaf onto another piece of plastic wrap; roll it up in the wrap; press and shape it into a “log”. Unwrap the log, and gently roll the log in the coating mixture; coating all over; press coating on with your fingers if some areas have been missed; then roll the log up again in the plastic wrap, twisting ends. Chill several hours until firm. When ready to serve, unwrap carefully and  place on serving plate; slice or serve with suitable knife along with crackers, crusty bread and/or pumpernickel.


Wild Rice & Cranberry Easter Salad: Add 1c wild rice to 3c water; bring to a rapid simmer; lower heat; cover; simmer gently until water is absorbed, about 30mins. Just before the rice is cooked, heat 1-1/2tbs olive oil in large skillet; add 3 to 4 minced garlic cloves; sauté over low heat until golden; add 3 to 4 thinly sliced shallots (green and white parts) and 2c thawed corn kernels (or drained can or fresh); sauté just until warmed through. Transfer cooked rice to skillet; turn up the heat to med-high; add 1/3c fresh lemon or lime juice, or to taste, 1/4c to 1/2c chopped coriander (cilantro), to taste, 2tsp ground cumin, 1/2tsp dried oregano, 1/4tsp dried thyme, 1/2c dried cranberries and 1-1/2tbs olive oil. Stir together gently; season to taste. Transfer to serving platter; sprinkle 1/4c toasted pumpkin (pepita) seeds over the top.

It’s Veally Easter: Preheat oven 200C. Brush 800g frenched veal rack, (6 cutlets) with oil; season well; roast 20mins. Combine 3/4c fresh breadcrumbs, 1tbs chopped parsley, 2tsp chopped fresh rosemary, 1 crushed garlic clove, 1 lightly-beaten egg yolk and 1tbs seeded mustard. Remove veal from oven; reduce heat to 180C. Spread 1tbs seeded mustard over veal; firmly press breadcrumb mix into veal; roast 30-40mins.

Cherry Ripe Slice: Crush 1pkt Marie biscuits; combine with 125g melted butter, 3 chopped Cherry Ripe bars and 200g can condensed milk; press into slice tin; chill. Melt 250g chocolate; pour over chilled slice; set.  Yummy!


Cherry Ripe Choc-Cheesecake: Grease 24cm round spring-form cake pan. Process 150g plain chocolate biscuits until fine. Add 75g melted butter; process until combined. Press mixture over base of pan. Place pan on oven tray; refrigerate, 30mins. Preheat oven 160C (140C fan-forced).  Melt 200g dark chocolate. Place 1c (200g) drained morello cherries on absorbent paper. Beat 500g softened cream cheese and 1/3c caster sugar in medium bowl with electric mixer until smooth; beat in 2 eggs, one at a time. Gradually beat in cooled melted chocolate; stir in 1x150g chopped Cherry Ripe bar and the drained morello cherries. Spread filling over biscuit base in pan; bake for about 50mins. Cool in over with door ajar.  Chill cheesecake, 3 hours or overnight. Serve topped with whipped cream; dust with cocoa powder; scatter extra morello cherries over top.  Triple Yummy, yum!