Easter is approaching and it’s the ideal time to get together and share with the family. And what better time for us to create priceless memories around a meal with those we love the most. So, the chefs at Hilton Hotels share with us three very special recipes to recreate at home during this special time of the year.

Baked cod
David Kasparian, executive chef of the Canopy by Hilton Sao Paulo Jardins hotel shares this recipe for Sausage Bread, inspired by a Folar (typical Portuguese bread) that his grandmother always made and around which his whole family would gather to share.

Ingredients

• 2kg salted cod loin

• 2 liters of milk

• 700gr yellow pepper, seeded and in slices

• 700gr red pepper, seeded and in slices

• 1.2kg potato, peeled and sliced

• 1kg red onion in slices

• 200g garlic (whole)

• 1kg chickpeas, cooked

• 500gr broccoli

• Plenty of parsley and chives

• Salt

• Extra virgin olive oil

• 8uni boiled egg

• 250gr black Chilean olive

• 200gr green gordal olive

Step-by-step

1. 5 days before serving the dish, cut the cod into pieces, place on a platter with cold water and take to the refrigerator. Change the water 2 times a day for 4 days.

2. On the fourth day, anchor the cod water and replace it with milk. Take to the fridge for 24 hours.

3. On the fifth day, drain the cod well and discard the milk.

4. On a large baking sheet, put the cod with the rest of the ingredients, include salt and a lot of olive oil.

5. Cover with aluminum foil and bake at 180*C for 30-35 minutes.

6. Remove the aluminum foil and use for another 10 minutes.

“Amor de Madre” (Mother´s Love – Peanut Butter Easter Eggs)
A sweet touch will always be an excuse to pamper the palate of guests, especially the youngest in the house. That’s why Pablo Barbero, executive chef of the Hilton Pilar hotel, shares a family recipe that brings back sweet memories of his childhood.

Ingredients

• 1 (16 ounce) package confectioners’ sugar

• 1 cup creamy peanut butter

• ¼ cup butter

• 1 tablespoon milk

• 8 (1 ounce) squares semi-sweet chocolate

• 1 tablespoon shortening

Step-by-step

1. In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.

While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

LOBSTER, HIBISCUS & CHIMICHURRI
The executive chef of the Hilton Rio de Janeiro Copacabana hotel, Pablo Ferreyra, shares a fresh dish ideal for Easter, a time when seafood is the protagonist of most families’ tables.

Ingredients (For 4 Pax)

• 4 Units Fresh Lobsters

For The Hibiscus Sauce:

• 200 gr Dried Hibiscus

• 200 ml Fresh Cream

• 50 gr Cold Butter

Step-by-Step

1. Heat The Cream For 20 Minutes Along With The Hibiscus, Then Sift And Assemble The Sauce With The Cold Butter In Pieces.

2. Open The Lobsters In The Middle Without Separating And Grill With Chimichurri Sauce.

3. Serve In The Dish Of Your Choice With The Hibiscus Sauce.