EASTER is one of those special times of the year. It is a time when most of us like to try something new in the kitchen, but also look forward to enjoying some of our traditional favourites. From simple breakfast bites, a delectable brunch to the Easter lunch spread, it’s always an enjoyable celebration with food. Try some of these recipes this Easter weekend. Have a happy Easter! Visit trinicookstt.com for more recipes. CINNAMON OAT PANCAKES • 1 egg, lightly beaten • 1 Tbsp sugar • 3 Tbsp oil • 1 cup milk • 1 cup flour • ½ cup quick cooking oats • ¼ tsp salt • 3 tsp baking powder • ½ tsp cinnamon Place the egg in a bowl. Add the sugar and oil, whisking to incorporate. Add the milk and mix well. Sift together the flour, salt, cinnamon and baking powder. Add the oats to the flour and mix well. Add the flour and oat mixture in two parts to the wet ingredients and mix just until everything is incorporated. Heat approximately 2 Tbsp oil in a frying pan over medium heat. Drop 2–3 spoonfuls of batter into the pan, depending on the size of the pan. After a short while, bubbles will appear on the surface of the pancake. Turn over on the other side and finish cooking. Remove from the pan. Repeat with remaining batter and serve warm with butter and honey or syrup. SPINACH AND MUSHROOM MACARONI PIE • 1 pack small pasta (eg twists, shells) • 1 bag spinach leaves • 2 ½ cups fresh sliced mushrooms • 1 small onion, diced • 2 cloves garlic, crushed • 1 tsp green seasoning • ½ tsp red pepper flakes • Salt and black pepper • 2 Tbsp vegetable oil • 2 ½ cups grated cheddar cheese • ¾ cup grated Parmesan cheese • 1 ¾ cups evaporated milk • 1 egg, lightly beaten • 1 Tbsp green seasoning • ½ tsp pepper sauce • Extra-grated cheese for top Cook pasta according to directions. Drain and set aside. Heat oil in a large sauté pan. Add the onions and cook for a minute. Add the mushrooms and cook for 3–4 minutes. Add the garlic, red pepper flakes, green seasoning and a little salt and pepper. Mix well. Add the spinach and mix into the mushroom mixture. Cover and let cook until wilted. Taste and adjust seasoning if necessary. Remove from heat. While the spinach is cooking, mix together the egg, milk, green seasoning, pepper sauce and a little salt and pepper. Preheat oven to 375 degrees F. Lightly spray a baking dish with cooking spray. Mix together the pasta, spinach mixture, cheddar and Parmesan cheese together ensuring all the ingredients are evenly mixed. Pour into the prepared baking dish. Pour the milk mixture evenly over the pasta. Sprinkle with grated cheese. Bake in the preheated oven for 35–40 minutes or until the top is golden brown and the pie is firm. Remove and let rest for approximately ten minutes before cutting. SEARED STEAK WITH CREAMY WHISKY SAUCE From Cup of Joe Caribbean • 2 bone in rib-eye steaks • Salt and black pepper • 2 Tbsp spicy brown or Dijon mustard • 1–2 small rosemary sprigs • 1–2 Tbsp oil • 2 oz butter • 1/3 cup Scotch Whisky • 1/4 cup low sodium soy sauce • 1 Tbsp Worcestershire sauce • 2 tsp brown sugar • 1 tsp freshly chopped rosemary • 1 tsp freshly chopped basil • Few dashes pepper sauce • 1 cup cooking cream Season the steaks with salt and black pepper. Rub on an even layer of mustard on both sides of the steaks. Set aside for a few minutes. Mix together the whisky, soy sauce, Worcestershire sauce, brown sugar, basil, rosemary and pepper sauce. Set aside. Place a large heavy bottomed sauté pan to heat with some oil on high heat. A cast iron pan can also be used. Add the steaks and let sear for 3–4 minutes on one side (for medium) depending on thickness of steak. Flip the steaks onto the other side and add the butter and rosemary sprigs. Continue to cook for another 3–4 minutes. Remove steaks and let rest. To the same hot pan, add the whisky sauce, scraping the base of the pan with a spatula to mix in the browned bits. Let the sauce cook for 1–2 minutes: sauce will begin to reduce. Add the cooking cream and mix well. Let the sauce continue to cook for another 1–2 minutes. Taste and adjust seasoning if necessary. Plate steak with desired sides and spoon some of the sauce over the steak. Serve. MAYONNAISE CAKE • 2 cups all-purpose flour • 2/3 cup cocoa powder • 1 ¼ tsp baking soda • 1/2 tsp baking powder • Pinch salt • 1 cup mayonnaise • 1 ½ cups sugar • 1 tsp vanilla essence • 1 1/3 cup water Grease and flour a large bundt pan or 2 8-inch cake pans. Set aside. Preheat oven to 350 degrees F. Place the eggs, sugar and vanilla essence in the large bowl of an electric mixer on and beat at high speed until light and fluffy. Mix together the flour, cocoa powder, baking soda and baking powder. At a low speed, add the Hellmann’s Mayonnaise to the egg mixture and mix well. Add the flour in four additions, mixing in alternately with the water, starting and ending with the flour. Pour into prepared pans and place in the preheated oven. Bake for 35–40 minutes or until a knife inserted into the cake comes out clean. Remove from the oven and let sit in the pan/s about 5 minutes. Turn onto a wire rack to finish cooling. Frost as desired. Serve and enjoy.