This easter I am:

  • trying to celebrate the traditions, and making new ones as a family
  • alone in eating hot cross buns on Good Friday (no one else is keen on them)
  • going to buy a bunch of Easter daisys
  • making Pashka for lunch at my parents’ on Saturday.  (I always try to make this at Easter time.)
  • thinking about decorating eggs with collaged tissue paper with Rex – inspired by these
  • making omelette with the blown eggs
  • having Colomba Pasquale for breakfast
  • hiding chocolate eggs in the garden early on Sunday (do you think it would be OK if I did it the night before?  No?)
  • loving the sweet Easter cards (see below – though I can’t get a good photo for some reason) my mum made and sent to the children.  She draws these on the computer using Paint – no fancy graphics programs for her!
  •  Wishing you a very happy and safe easter.



  • 1/2 cup sultanas
  • 3 tbsp brandy
  • 125g butter
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup ricotta
  • 125g cream cheese
  • 1 tbsp lemon juice
  • grated rind of 1 lemon
  • 1 tbsp vanilla essence
  • 100g chopped dark chocolate
  • 60g chopped toasted almonds
  • 1/4 cup currants
  • 1/4 cup chopped dried apricots

Beforehand, soak sultanas in brandy for several hours.  Cream butter and sugar, add sour cream, ricotta and cream cheese, lemon juice and rind.  Beat until well combined.  Stir in vanilla, chocolate, almonds and dried fruits.

Spoon mixture into a muslin-lined clean flowerpot about 18cm diam. (I use a shaped plastic flowerpot that I keep for this purpose).  (It’s important that your mould has holes in the bottom.)  Place on a plate, cover and refrigerate over night.

To serve, unmould on to a plate and decorate with fruit, flowers or easter novelties.


This is very very good – I love the tartness of the apricots and the hard bitterness of the chocolate with the sweet, soft cheese base.  Due to the uncooked brandy, it’s not really suitable for children, but you could substitute this with orange juice if your children like fruited desserts.  (Recipe from Gabriel Gate’s Television Recipes, 1992, now out of print.)