If there's one thing not to be missing from your Easter table, it's this Easter Stew with Looye Honey tomatoes, olives and feta. But before I explain it further, I like to dive into the history first. Because it is quite interesting.
Savory Easter toast with tomatoes, olives and feta cheese
3 hours
What is an Easter cake?
The origins of the Easter Stollen, also known as "Weihnachtsstollen" in German, can be traced to medieval Europe, where it was an important traditional food during religious festivals and celebrations. Originally, the stollen was baked without the luxurious ingredients we associate with modern Easter stollen today, such as raisins, almond paste and butter. Rather, it was a simple bread that symbolized the wealth and abundance associated with the celebration of holidays, especially Easter.
The current form of the Easter cake, filled with dried fruit and almond paste, originated in the 15th century in the German city of Dresden. The use of these ingredients symbolized the wealth and fertility celebrated during the Easter season. It was also a way to break Lent, as the stollen was rich and nutritious. The tradition of baking and consuming Easter stollen spread throughout Europe and became a regular part of the Easter celebration, with each country developing its own variation. Today, the Easter stollen is a beloved traditional dish enjoyed around the world during Easter celebrations.
Savory Easter cake
So the traditional Easter cake is sweet thanks to the raisins and almond paste. But did you know that you can also very easily make a savory Easter toast? I was challenged by Looye to make a variant on their savory Easter toast making. Their sweet Honey tomatoes give the Easter roll a delicious twist. I added olives, feta and oregano myself. This, in combination with the tomatoes, gives it a bit of a Greek touch. And let's face it: cheese can never be missing. Looking for more inspiration for the Easter table? How about this zucchini galette or these salmon rolls with pesto.
What you need:
280 gr wheat flour
7 gr yeast
1 tsp granulated sugar
1 egg
75 ml of whipped cream
100 ml of water
1 tsp salt
90 gr butter
2 tbsp olive oil
100 gr cherry tomatoes
50 gr black olives
100 gr feta cheese
2 tsp oregano
2 tbsp almond shavings
1 Easter cake
What to do:
1
Mix the flour with the yeast and sugar. Heat the cream with 3/4 of the water in a saucepan until lukewarm and add to the flour along with the egg. Mix for 2 minutes on the low setting with the food processor until a dough forms. Add additional lukewarm water if necessary.
2
Increase the speed to medium-high and knead the dough for 5 minutes until it feels smooth and soft.
3
Add the salt and then, while mixing, add 2/3 of the butter little by little. Do not add another amount of butter until the previous one is fully incorporated.
4
Grease a bowl with the olive oil and place the dough in it. Rub a little oil over the surface of the dough. Cover with kitchen foil and let rise in a warm place for 1 hour.
5
Press the risen dough flat on a lightly floured work surface into and oval 1.5 cm thick.
6
Lay the dough with one long side facing you. Halve the Looye Honey tomatoes and place the halves in a horizontal row on 1/3 of the bottom of the dough. Divide the olives, feta and half of the oregano on top. Fold 3/4 of the long, unlined side of the dough over the other side to create the typical congee shape.
7
Place the clot on a baking sheet lined with baking paper, sprinkle lightly with flour and let rise under plastic wrap in a lukewarm place for another 1 hour.
8
Preheat the oven to 180 degrees. Melt the rest of the butter and brush the bun with it. Sprinkle the clot with the almond shavings and remaining oregano and bake the bread in the center of the oven for 30 minutes until golden brown. Then let it cool before cutting it.
9
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
