Here’s how I remembered: Sunday morning I got a call from my friend’s mother, aunty Merle - not Mark Lottering’s aunty Merle, die is ‘n ander, but equally feisty aunty vannie Plain.
She skelled at me because I haven’t shared any Easter recipes yet.
“Is amper Easter en ‘n mens moet hot cross buns maak,” she told me in a panic.
That’s when I realised that I had forgotten all about one of the most important days on the Christian calendar.
So, welcome to the Cooksisters Easter edition.
I realised something else after speaking to aunty Merle, there’s no long weekend getaways, I won’t be spending Easter with my family this year and I won’t have my mom’s pickled fish on Friday because of the lockdown.
Looks like I’ll need to save these recipes for myself.
Another thing we’ll miss out on this year is the annual Daily Voice Pickled Fish competition.
But not to worry, because I have you covered with the best kerrievis recipe innie Kaap.
Sharon Kube from Bridgetown won the Daily Voice Pickled Fish Competition last year and I have no doubt that with this recipe you can be sure that your vis won’t flop come Friday.
And what’s Good Friday without freshly baked hot cross buns?
If you have never made your own batch of buns yet, now’s your chance.
Easter may look a little different this year, but you and your family can still enjoy the same tastes of these Easter meals.
Homemade hot cross buns
300ml milk, plus extra for the cross
560g cake flour, plus extra for dusting
1 tsp salt
85g caster sugar
10g instant yeast
1 tsp ground cinnamon
Zest and juice of 1 lemon
1 large egg, beaten
1 tsp canola oil
3 tbsp apricot jam
Preheat the oven to 220°C.
In a small pot, bring the milk to a gentle simmer. Remove from the heat, add the butter and allow it to melt completely, and then allow the mixture to cool to a lukewarm temperature.
In a large bowl, combine 500g flour, salt, caster sugar, yeast, cinnamon, and lemon zest and juice. Create a well and add the cooled milk mixture along with the egg, and bring together using your hand.
Turn out onto a lightly floured surface and knead for 10 minutes. Place in an oiled bowl and cover with a damp tea towel. Allow to prove for 40 minutes or until doubled in size.
Remove the dough from the bowl and knead in the sultanas.
Separate the dough into 12 pieces. Roll into round balls and place neatly into the oiled buffet casserole and allow to prove for another 25 minutes.
Combine the remainder of the flour with enough water to form a thick paste. Place in a piping bag and pipe over each dough ball to form a cross.
Bake for 25 to 35 minutes or until golden brown. Warm the apricot jam in a small pot, passing it through a sieve to remove any chunks. Remove the buns from the oven and brush with the apricot glaze. Set aside to cool and then break apart to serve.
Sharon Kube’s Winning Pickled Fish Recipe
4 medium-size onions
½ bottle white vinegar
½ packet pickled fish spice
¼ packet fish masala
½ cup sugar
5 sprig of bay leaves
½ teaspoon of salt
½ bottle fish oil
½ cup flour
4 pieces of stockfish
3 pieces of yellowtail
In a saucepan, put in your peeled and washed onion rings. Add your vinegar, pickled fish spice, fish masala, sugar, bay leaves, salt.
Boil until tender
In the meantime, while the sauce is cooking.
Take your drained fish.
Place on fish board and sprinkle with salt.
Take your flour and fish masala, mix together.
Dip the fish into flour mixture.
Then fry fish into piping hot fish oil, till fish is golden brown.
When done, place into glass bowl and layer with onion mixture when cool.
Place in refrigerator.
Chocolate s'more parcels
Pick n Pay
Time: Less than 15 minutes
6 hot cross buns
1 large (150g) chocolate slab
12 large white marshmallows
Slice open hot cross buns and lightly toast the cut side in a dry pan or sandwich press.
Break chocolate slab into blocks and divide between buns.
Place marshmallows onto each bun and sandwich closed.
Wrap each bun in foil and bake at 160°C for 10-15 minutes.