Eating+during+Easter.

=Write about you favourite Easter recipes=

** MINIBREADS ** __For the minibreads__: 1 homemade bread from the previous day Eggs (all you need until the dough is set) Nuts __For the sauce__:CaramelNutsWhite suggarOrange´s skinChestnutWater TO DO THE MINIBREADS: We crumble the bread, we add the eggs and the nuts. We mix all together and then we do small balls and fry them. TO DO THE SAUCE: We make the caramel, we add all the ingredients and the minibreads, and boiled it until it´s done (when the sauce is a little bit thick. and it tastes good)



**PASTIES** __For the pasty__:1 kg. all-porpuse flour1.5 water or wine glass1 oil glass1 packet of baking powderSaltSaffron We mix all the ingredients and knead it until it´s set. Then we stretch it and cut with a circle form. We fill this with the filling and close it with a pasty form. Paint with shake egg and put in the owen until it´s golden at 180º C.

__For the filling__:Ground tomatoesGround onionsFried potatoesTunaBoiled eggsChopped red pepper We put the tomatoes, the onions and the pepper into a pan with hot oil and fry them. When it's done add the fried potatoes, the tuna and the boiled eggs into pieces, mix all well. With this mixture you have to fill the pasties.

**TOMATO DIP** chopped tomatoes chopped onions tuna olives You only have to put all the ingredients into a bowl and mix them.



DEVILLED EGGS Ingredients:

Serves 4 4 eggs cooked 125 gr.tuna in oil A little parsley

For the mayonnaise : 1 egg 1 / 4l.oil A dash of vinegar Pinch of salt

To decorate : A cooked carrot a Tomato A few sprigs of parsley

Preparation:

Peel the boiled eggs and split them in two equal parts. Remove the yolks and place them in a bowl (reserve whites). Add tuna or bonito, cut up everything and mix. To make the mayonnaise : put the eggs in a jar, add a splash of vinegar , oil and a pinch of salt. Beat with mixer starting at the bottom of the jar. Add the mayonnaise to the bowl with the tuna and the egg yolks. Keep part of the mayonnaise to be used later. Sprinkle with chopped parsley and mix well. Fill the eggs with the stuffing that we made before. Cover with more mayonnaise using a small spoon. Cut the carrot slices and place them on the stuffed eggs. Garnish each egg with a few sprigs of parsley. Serve on a plate or source and finally cut the tomatoes into wedges placed in the center.