The clocks now changed and
for me it marks the beginning of the sunshine season though it hasn't quite got
here yet. Next we have Easter. The name Easter comes from the name of an ancient Greek
Goddess of Spring, Eostre. Eostre, it was believed returned to the Earth after
a long, cold winter and with her, brought along the light and warmth of Spring.
Ancient Greeks celebrated the return of Eostre and spring with pagan festivals.
As with many pagan festivals, the date coincided with the equinox on the 21st
of March every year. It was important to keep Eostre happy in order to ensure
she would return year after year. Therefore the Greeks threw an extravagant
feast and celebration. The Christian influence of the festival followed and for
many is what we are familiar with.
We all have our own associations of this time of the year
whether it is Easter Eggs, new births – rabbits - chickens – daffodils – tulips
– chocolate an endless list of items that make us feel alive and revitalised
after the darkness of the winter months. The Thai Festival of Songkran (Thai
New Year) or Water Festival. A time of washing away the old to make way for the
new is also at this time of the year.
So perhaps a chance to recharge the batteries and attempt some
new adventures, find a hobby, look for some new pursuits or try a new recipe
and add to your repertoire. How about finding some new ingredients and giving
them a try or find another way of doing a favourite recipe with a twist.
Chocolate
Pecan Pie – Indulgence ......
160g Butter
300g Chocolate Biscuits - crushed
170g Bitter Chocolate
160g Golden Syrup
10fl.oz D. Cream
Pinch of Nutmeg & Cinnamon
2 Large eggs - mixed
200g Pecans
- Oven 190C/375F/Gas5
- Melt 100g Butter add Crushed Biscuits. Press into a loose bottomed tin to make a tart case. Place on a baking sheet and bake for 10 mins.
- Melt the remaining Butter, Chocolate and Syrup – cool about 5 mins then add the Cream, Eggs and Spices. Add half of Pecans (Chopped)
- Pour into tart case top with remaining nuts and bake for 45 mins – 1 hour until set.
- Cool.
- If refrigerated remove 10 minutes before serving.
