Easter Coming!

Man..CHC will be presenting TWO different dramas at Singapore Expo and Jurong West. Take a journey back in time and discover how we can deal with our past and look forward to a brighter future. Or find out what it means to have a second chance in life because of the love of One Man. This will truly be an Easter you will not forget!



And also ...

Easter Menu
By the foodtv.ca Editorial Team

Great family recipes for your Easter table, infused with seasonal Spring ingredients.

Starters:

* Mixed Green Salad with Baby Beets, Baby Leeks, Goat Cheese and Walnuts with a Citrus Vinaigrette
* Asparagus and Morel Soup


Main Courses:

* Apricot Glazed Rack of Lamb
* Glazed Ham
* Buckwheat Honey Glazed Lamb Shanks
* Herb Crusted Lamb Leg with Potatoes
* Georgian Stuffed Chicken
* Salmon in a Caper Lemon Cream Sauce with Rice and Beans
* Halibut Casserole with Morels
* Asparagus with Lemon Butter and Parmesan
* Grilled Asparagus with Parsley Pesto


Desserts:

* Rhubarb, Sorrel, and Asparagus Tabbouleh
* Strawberry and Rhubarb Tart
* Layered Lemon Cakes
* Lemon Pineapple Brulee Tart

Some recipes to make easter egg? Use your creativity!

Super-Easy Strawberry Marshmallows
Yield: 36
Ingredients:
Super-Easy Strawberry Marshmallows

* 1/4 cup icing sugar
* 1/4 cup cornstarch
* 2 envelopes gelatin
* 1/2 cup strawberry puree (see note)
* 1 cup sugar
* 1/2 cup light corn syrup


Directions:
Super-Easy Strawberry Marshmallows

1. Line a 20-cm (8-inch) square dish with plastic wrap and oil lightly.
2. In a large bowl, sift the sugar and cornstarch together. Set aside.
3. In a saucepan, sprinkle the gelatin on the strawberry purée. Let soften for 5 minutes. Add the sugar and bring to a boil. Remove from the heat and let cool for 5 minutes.
4. Set a bowl in a saucepan partially filled with ice water; the water should come part way up the side of the bowl. Pour the strawberry mixture and corn syrup into the bowl. Beat with an electric mixer until the mixture has cooled to room temperature and forms stiff peaks, 5 to 7 minutes (or about 15 minutes without ice water). Spread evenly in the dish and refrigerate until thoroughly chilled, about 3 hours.
5. Line a cookie sheet with parchment paper.
6. Lightly dust a clean surface with the icing sugar mixture. Unmould the marshmallow. Using a knife with a lightly moistened blade, cut the marshmallow into 4-cm (1 1/2-inch) squares. Roll each square in the icing sugar mixture in the bowl. Shake off any excess. Place the marshmallows on the cookie sheet and let warm to room temperature. If necessary, roll a second time in the icing sugar mixture.
7. The marshmallows can be stored for several days at room temperature.
8. Note: For 125 ml (1/2 cup) of strawberry purée, purée and strain about 180 ml (3/4 cup) fresh strawberries. If desired, use raspberry or mango purée instead.

Homemade Orange Blossom Marshmallows
Yield: 10

If you don't have a torch to heat the bottom of the baking pan to un-mould the marshmallow mixture, dip the baking pan in a larger baking pan filled with hot water for 2 minutes. This will loosen the marshmallow sufficiently.
Ingredients:
Homemade Orange Blossom Marshmallows

* 1/2 cup cornstarch
* 1/2 cup confectioner's sugar
* 3 pkg unflavoured powdered gelatin
* 1/2 cup plus 1/3 cup water
* 1 cup sugar
* pinch of salt
* 1/3 cup light corn syrup
* 3 large egg white
* 2 tsp orange blossom water


Directions:
Homemade Orange Blossom Marshmallows

1. Butter a 9-by-13-inch cake pan.
2. Sift the cornstarch with the confectioner’s sugar in a bowl. Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
3. Soften the gelatin with 1/2 cup of the water in a small bowl.
4. In a medium saucepan, combine the remaining 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil. When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat. Add the gelatin mixture and stir to dissolve.
5. Beat the egg whites in a stand mixer until soft peaks form. Beat in the hot syrup on medium speed in a thin stream. Increase speed to high and beat whites until cooled, about 10 minutes. Beat in the orange blossom water.
6. With a spatula spread the mixture in the prepared pan and let set for 3 hours.
7. Sift some of the reserved cornstarch mixture over the top. Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
8. Cut the marshmallow into big chunks. Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray. Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.