Here are some delicious Easter recipes for you to try with the family this weekend! Firstly a creamy potato dip with roasted garlic to compliment a crispy skinned fish – a very satisfying meal for your Good Friday. Along with a simple, and very cute, chocolate eggs with marshmallow recipe that the kids will love!

We wish you all a Happy Easter and safe travels!

Crisp-Skinned Fish with Roast Garlic Skordalia

Cook Time – 1 hour

Serves – 4

INGREDIENTS

• 4 x 200g white fish fillets, skin on
• 2 tablespoon plain (all-purpose) flour
• 2 medium_piece (140g) bulbs garlic, unpeeled
• 600 gram small potatoes
• 1/2 cup (125ml) milk, warmed
• 1 tablespoon lemon rind, finely grated
• 1/2 cup (125ml) olive oil
• 1/2 cup (140g) greek-style yogurt
• 1/4 cup (60ml) lemon juice
• 1/4 cup (60ml) olive oil
• 4 clove garlic, sliced thinly
• 2 tablespoon rosemary leaves

METHOD

1. Make roast garlic skordalia. Preheat oven to 220°C (200°C fan forced). Wrap garlic in foil, place on oven tray with potatoes. Roast about 30 minutes or until garlic and potatoes are soft. Stand until cool enough to handle. Peel potatoes, place flesh in medium bowl. Squeeze garlic from cloves, add to potatoes with half the warm milk. Mash rind, garlic and potatoes until smooth. Gradually stir in oil, 1 tablespoon at a time. Stir in yogurt and juice, season to taste. Just before serving, heat remaining milk in a medium saucepan, add skordalia, cook, stirring, until heated through.

2. Make Rosemary Oil – Heat oil, garlic and rosemary in a small saucepan over low heat until garlic begins to colour. Cool.

3. Pat fish dry with absorbent paper, season. Sprinkle skin of fish with flour, rub in gently to cover skin completely; shake away excess flour.

4. Heat 1 tablespoon of the rosemary oil in a medium frying pan, cook fish, skin-side down, about 2 minutes or until the skin is crisp. Turn fish, cook fish through.

5. Serve fish with skordalia and drizzled with rosemary oil.

Chocolate Marshmallow Easter Eggs

Prep Time – 15 mins

Cook Time – 15 mins

Makes – 30

INGREDIENTS

• 12 (about 200g) small hollow chocolate easter eggs
• 1 cup (220g) caster sugar
• 3 teaspoon (level) powdered gelatine
• 1 cup (250ml) water
• 1/2 teaspoon vanilla extract
• yellow food colouring
• mini chocolate easter eggs, small chocolate bunnies, sprinkles, sugar flowers, to decorate

METHOD

1. Score the circumference of the Easter eggs following the seam and split in half (use a knife dipped in hot water, then dry off with paper towel).

2. To make marshmallow; combine the sugar and gelatine in a medium saucepan; stir in water. Stir over low heat until the sugar is dissolved. Bring the mixture to the boil and boil, uncovered, over medium-high heat for 7 minutes. Remove mixture from heat and transfer to the bowl of an electric mixer. Cool to room temperature. Add the extract and a few drops of food colouring to the gelatine mixture; beat on high speed for about 5 minutes or until thick and fluffy.

3. Working quickly, spoon the marshmallow into the chocolate eggs. Top with the decorations and allow marshmallows to set.

Source- womensweeklyfood.com.au