Have you fallen under the spell of organic cooking and are afraid that traditional Easter recipes won't work with your new favorite organic products? So try proven recipes where you can rely on the ratios of individual ingredients.
What would easter be without lamb, grease and Yidas? You can now bake traditional goodies in organic quality. Just stick to the recipes from the workshop of PRO-BIO.
Easter Lamb
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d:5 eggs, 250 g cane sugar BIOHARMONIE, 6 tablespoons bioline baking and frying oil, 6 tablespoons hot water, 250 g wheat flour white semi-coarse BIOHARMONIE, teaspoon of phosphate-free baking powder AMYLON, vanilla pudding, 6 teaspoons lemon juice, coffee spoon grated lemon zest, pinch of salt, butter to clear mold, coarse flour to mold, 2 cloves
How
to do it:1. Bake in ceramic form to bake the lamb. Wipe the egg yolks with sugar, add oil and hot water and whisky into a thick foam. Mix the flour with baking powder and vanilla pudding, add the lemon zest and stir in the yolk foam. From egg whites, lemon juice and salt, whisk the stiff snow and stir in the dough by hand.
2. Erase the form on the lamb with butter and drisy with coarse flour. Pour the dough, put on a baking sheet and bake in a preheated oven. Bake for the first 20 minutes at 200°C, bake for another 30 minutes at 150°C. Then take out the mold and skewer to see if the lamb is already well cooked. Let it cool in shape, then tip out on a melt, sugar or pour chocolate frosting. Make eyes out of cloves.
Yidas with cherry sauce
For 16 pieces you need:1 pack yeast (42 g), 100 g cane sugar BIOHARMONIE, 100 ml milk, 250 g butter, vanilla sugar, a pinch of salt, zest of 1 lemon, 2 eggs, 350 g white wheat flour smooth BIOHARMONIE, 150 g wheat flour whole grain finely ground
H
ow to do it:1. Crumble the yeast, add a teaspoon of sugar and about 100 ml of lukewarm milk. Mix and leave to rise warm (about 15 minutes). Wipe the butter with 50 g of cane sugar, add vanilla sugar, a pinch of sea salt, grated zest of one lemon and an egg. Add the sauve flour and mix. Add the resulting muste and make a smooth dough.
2. From the dough roll out the roller, which you divide into 16 pieces. Roll each piece on a roller 30 to 35 cm long and wrap it in cane sugar. From individual wrapped rollers . You can translate and roll them like weaves or make a nodule. Place them on a cleared baking sheet and leave to come out warm. Bake in a heated oven at 200°C for about 15 to 20 minutes.
Cherry sauce
Need:
400 g frozen cherry, 20 g vanilla sugar, 150 g honey, 100 ml water (according to density)
Put the frozen, pitted eggs in a saucepan and add the water. Bring to a boil, simmer briefly (until softened), mix with a submersible blender and sweeten to taste with honey and vanilla sugar.
Walnut cunning of speal flour
For two loas you need:
300g wholegrain speam flour, 300g white wheat flour, 100 g natural cane sugar, 120 g butter, 3 egg yolks, 40 g yeast, 250 ml milk or rice drink Isola Bio, 60 g bioharmonie raisins, lemon zest of chemically untreated fruit, nutmeg, 50 g walnuts, almonds, salt
How
to do it:1. In 3 tablespoons of lukewarm milk or vegetable drink (for example, rice drink Isola Bio), mix a tablespoon of sugar, a tablespoon of flour, crumble yeast and leave to rise in a warm place. Mix the flour with sugar, add the whisked egg yolks with a pinch of salt. Add a pinch of grated nutmeg and a zest of half of the chemically untreated lemon. Pour in the muste, melted fat and make a stiff dough. When processing the dough, add milk or rice drink gradually as needed. Cover the dough and let it stand out.
2. Work rinsed raisins and coarsely chopped nuts into the sauteed dough. Divide the finished dough in half and shape two loasels, which you rub with whipped egg white. Sprinkle the top with steamed and peeled almonds cut into thin slices. Do not forget after the old habit of cutting the tops of the cunning on a cross and bake in a medium-heated oven for about 45 minutes.
