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The Easter Bunny

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Iranian KhorePersian Khoresht Gheimah with veal - split peas and vealPersian curry

Ingredients: 

500 g veal 

2 large potatoes

1 can chopped tomatoes 

150 g split peas booked for at least 30 min

1 large onion 

1/4 tube tomatoe purée 

4 dry lemons

1/2 tsp turmeric 

Pinch of cinnamon 

Seasoning

Method:

1. Fry onion on low heat until translucent

2. Add turmeric once translucent and fry for 2 min

3. Turn up the heat and add the meat. fry for 1 min at high temperature to quickly seal the meat

4. Add cinnamon, chopped tomatoes and some boiling water. 

5. Add dry limes and reduce heat. Simmer for an hour

6. Add semi-boiled split peas and dinner for another hour

7. Once cooked add fried chips on top (ours turned to mush!!) and serve with rice

Cucumber, parsley and pomegranate salad

Cucumber, parsley and pomegranate salad

Ingredients:

1 cucumber

1 bunch parsley

1 pomegranate 

Method:

1.Mix chopped parsley and chopped cucumber and squeeze juice if one lemon on top

2. Add pomegranate on top and mix. Refrigate until served.

Easter chocolate cupcakes

Ingredients:

125g butter

125 g sugar

175 g flour

2 tbsp cocoa powder

2 eggs 

2 tsp vanilla essence

2 tbsp melted dark chocolate 

1 tbsp baking powder

Methods;

1. Melt butter and beat with sugar until smooth

2. Add the eggs and vanilla essence to the mixture and beat until smooth 

3. Add flour, baking powder and cocoa powder and mix

4. Add melted chocolate and mix

5. Spoon mixture in cupcake holders 

6. Bake for 35 min at 180 C

7. While the cupcakes bake pour the remainder of the melted chocolate in chocolate moulds and cool in fridge 

8. When cupcakes and chocolates are cool decorate cupcakes with chocolate and serve

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