Easter - eggs, bunnies and more!

Easter is one of my favourite holidays.  I love the traditions that go with it, the food (naturally),  family and friends getting together and sharing time eating, chatting and playing.  Easter eggs started off as birds eggs being painted and traditionally were rolled.  More exotic eggs were given as gifts between members of the Russian royal family which had been created by the famous jeweller Faberge.  Whilst I can't quite stretch - as much as I would like to - to the most exquisite bejewelled gifts, chocolate eggs will do us just fine!

 

As a family we decorate the shells of hardboiled eggs and make an Easter tree on the Easter weekend, then after Easter Monday lunch we find a suitable hill and roll the eggs.  To determine the winner you need to see whose egg goes the furthest, survives the most number of rolls or is rolled between two posts or pegs.  Of course, the Easter Bunny has to come and visit and, weather dependent, hide the eggs for the Easter Egg Hunt in the garden or house.

Easter is a Christian celebration and you can learn more about the traditions in the UK from this wonderful site, by Mandy Barrow, British Life and Culture. 

 Low fat - easy to make and scrummy!

  Low fat recipe - Hot Crossed Buns

recipe by: www.caloriecount.about.com

Ingredients

• 1 pkg dried yeast
• 1/4 cup sugar
• 1/2 tsp dried cinnamon
• 3/4 cup warmed skimmed milk
• 2 cups plain flour
• 1/2 tsp salt
• 1/2 tsp all spice
• 2 tbsp canola oil / low fat margarine
• 1 egg, beaten
• 1/2 cup raisins
  

Paste for Crosses

• 2 tbsp plain flour
• 2 tbsp water
• 1 tbsp sugar

Glaze

• 1 tbsp hot water
• 1 tbsp sugar
• 1/4 tsp all spice
  

Directions

1. In Small Batter Bowl, combine yeast with 1 tbsp sugar and warmed skim milk. Stir until yeast and sugar are totally dissolved. Cover and stand in a warm place for 10 minutes, until bubbly.
2. In another bowl, combine remaining sugar with flour, salt and spices. Rub in margarine, then include the yeast and milk mixture, egg and raisins. Using Small Mix n Scraper mix well, cover the bowl and let mixture rise for 30 miutes in a warm place. Transfer to a floured surface and knead until smooth.  This mix is quite wet so you may need some additional flour.
3. Divide the dough into 8 pieces and knead pieces into round shapes. Place buns into a well-greased 8" square cake tin. Let rise in a warm place for 10 minutes.
4. Paste for crosses: Mix flour water and sugar. Transfer to a plastic bag, cut the corner and make the crosses. Bake in oven for 15-20minuts at 410F.
5. Glaze: mix all the ingredients in a Small Micro Cooker. Cover over a low heat until dissolved, or place in microwave for 30 seconds on high- stir well. Until the sugar has dissolved while buns are still hot, using the Chefs Silicone Basting Brush, glaze the baked buns.

Makes 8

Cooks tip:  If you double the ingredients you can still use just 1 egg

Simnel Muffins

Simnel Muffins

I found this recipe on the The English Kitchen blog - it's a lovely one and my tummy's rumbling just reading the ingredients!  Can't wait to do my Easter baking as friends are coming to stay and I love entertaining.

Makes 12

Like the cake except that they are smaller. Light and fruity with a surprising nugget of marzipan baked in the centre of each.

For the cakes:

• 250g of mixed dried fruit (1 2/3 cup)
• Grated zest and juice of one medium orange
• 175g unsalted butter, softened (3/4 cup)
• 175g golden caster sugar (14 1/2 tbs)
• 3 large free range eggs, beaten
• 300g of self raising flour (2 1/2 cup)
• 1 tsp mixed spice (see recipe in side bar on right hand side)
• 1/2 tsp freshly grated nutmeg
• 5 tbs milk
• 175g of marzipan (a scant half pound)

For the decoration:

• 200g icing sugar, sifted (1 3/4 cup)
• 2 tbs orange juice for mixing
• Sugar eggs or mini eggs

Measure the fruit in the Classic Batter Bowl.
Using the Microplane Zester zest the orange and juice it into a Prep Bowl using the Citrus Press.
Stir in the orange zest and juice. Microwave for one minute. Let stand until cool.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 cup medium muffin tin with paper liners. Set aside.

Measure all the cake ingredients into a large Stainless Mixing Bowl.  Using the Stainless Whisk, beat together until light and fluffy, (about 3 to 5 minutes).
Using the Small Mix n Scraper, stir in the fruit, mixing it in well.

Fill the muffin tins halfway with the batter.
Pinch off 12 equal pieces of Marzipan.  Roll each into a ball and then flatten them slightly. Place these discs over the muffin batter in the pans. Top with the remaining batter.
Bake for 25 to 30 minutes until golden brown, well risen and firm to the touch.
Remove to a Stackable Cooling Rack to cool.

In the Small Batter Bowl, with the Stainless Mini Whisk beat together the icing sugar and orange juice to make a smooth icing which is thick enough to coat the back of a wooden spoon.
Drizzle over top of the muffins and top each with a few eggs to decorate.
Allow to set before serving.

Sun Dried Tomato and Basil Muffins

The weather forecast isn't too bad for the weekend so why not take Mum out for a picnic on Mothering Sunday?  This savoury muffin treat is delicious either hot or cold - it's guaranteed to raise a smile!  Served with something chilled and fizzy, and a huge cuddle, even better.....

Ingredients: 

• Vegetable Oil (for lightly oiling stoneware muffin pan)
• 85 g/3 oz sun-dried tomatoes, packed in oil; drained and chopped
• 60 ml/4 tbsp fresh basil; finely chopped
• 300 g/10 1/2 oz plain flour
• 20 ml/4 tsp baking powder
• 1.25 ml/1/4 tsp freshly ground black pepper
• 85 g/3oz fresh Parmesan cheese; finely grated, using Course Microplane Grater
• 85 g/3 oz butter; melted
• 250 ml/9 fl oz milk
• 2 large eggs; beaten

Method:

1.   Preheat oven to 200 degrees C/400 F/Gas 6.  Lightly spray cups of stoneware muffin pan with vegetable oil using Kitchen Spritzer; set aside.  Drain tomatoes on absorbent kitchen paper.  Chop tomatoes and basil using Utility Knife; set aside.

2.   Combine flour, baking powder and pepper in Classic Batter Bowl; stir in tomatoes and basil, using Small Mix N Scraper.  Add grated cheese to bowl; stir to mix.

3.   Place butter in Large Micro Cooker.  Microwave on high 40-50 seconds or until melted. Whisk butter, milk and eggs in Small BatterBowl; gently stir into flour mixture.

4.   Spoon mixture into prepared Stoneware Muffin Pan using LargeScoop, dividing mixture evenly between each cup.  Bake 20-25 minutes or until risen and golden brown. Cool slightly; serve warm.  Makes 12 muffins.

If using Deluxe Mini Muffin Pan, do not oil cups, and use Small Scoop.

(Thank you to bbcgoodfood.com for this recipe)

 

Pampered Chef Spring Roadshow 2012

Terrified!  Why, when I've done almost 600 Cooking Shows during the past 8 years, was doing a demo infront of 150 of my peers different? Well, that's just it isn't it?  All 150 of them know what I should be doing so I have to do it well - no, just good isn't good enought for me, nothing less than brilliant would do!

Introduction, recipe and wrap-up in 30 minutes - ok that's do-able; pushing it - but do-able!  Recipe choice, hmmm a tricky one;  no cooking facilities and ingredients need to survive in a cooler bag for most of the day and still look presenatable (thank goodness it's not likely to be eaten after that amount of time out of the fridge!)

In a flash of culinary inspiration - no-cook pizza sprang to mind!  Easy... cook base in advance - chop, assemble and grate it's done (that is meant to be grate - as in cheese) but, even if I say so myself, it was a  great success!!!! 

A good old Pampered Chef favourite fitted the bill - chilled fresh croissant dough forms a crust and bakes to perfection with Athenian style toppings adding a cool twist to this tasty appetizer - perfect!

Cool Athenian Wedges

• 1 packet (240 g) chilled fresh ready to bake dough for six croissants
• 1 packet (200 g) full fat soft cheese, softened
• 1½ tsp mayonnaise
• 2 tbsp green or Italian basil pesto
• 1 clove garlic, pressed
• 4 sundried tomatoes, drained and finely chopped
• 4 tbsp chopped green pepper
• 50 g/1 ¾ oz pitted black olives, sliced
• 25 g/1 oz fresh Parmesan cheese, grated
• 2 tbsp fresh parsley or basil leaves, minced

1.      Preheat oven to 200°C/400°F/Gas 6. Unroll croissant dough and divide into triangles. Arrange triangles in a circle on Medium Round Stone with narrow ends toward centre. Using lightly floured Baker’s Roller, roll dough to form 30 cm/12-in circle; press to seal perforations. Bake 12-15 minutes or until light golden brown. Cool completely.

2.      In Classic Batter Bowl, combine soft cheese, mayonnaise, pesto and garlic pressed with Garlic Press; mix well.  Spread soft cheese mixture evenly over top of crust. Finely chop sundried tomatoes using Utility Knife. Chop green pepper using Food Chopper. Slice black olives with Egg Slicer Plus.

3.       Sprinkle tomatoes, green pepper and olives over soft cheese mixture. Grate cheese over top using Fine Microplane Grater. Mince parsley using Manual Food Processor or Crinkle Cutter. Sprinkle over top. Cut into wedges using Pizza Cutter; serve using Mini-ServingSpatula.

Serves 4 as a meal
Serves 8 as an appetizer
Serves 20 as a canape

  .

Yorkshire Puddings and Posh Alternatives!

Sunday lunch just isn't the same without Yorkshire Puds - this recipe is a favourite as it always works!  Cooked from cold, yes that's right - cold, in a stoneware muffin pan with just a spritz of oil these are a low fat, healthy variation to the traditional "heat beef dripping until you see a blue haze, " method.  No more smoke alarms ringing, mascara melting or steamed up glasses when you open the oven door!
Leave the cooked Yorkshires on the side for a few minutes and simply lift them out of the well-seasoned muffin pan.  A winner from every angle (and they are crisp, with a soft bottom - nothing better!!!!!!)

Yorkshire Puddings

• Plain flour
• 3 eggs
• Splash cold water
• Milk 

Preheat oven to 220oC / 210oC fan

Measure 1 small Prep Bowl (250ml) of flour and put in Classic Batter Bowl

Crack eggs into Prep Bowl and top up with cold water add to Batter Bowl

Measure 1 Prep Bowl of milk

Whisk well using Stainless Whisk until batter is smooth

Using Kitchen Spritzer, spray a little oil into each cup of the 12 Cup Muffin Pan

Evenly divide batter between cups (stone should be cold – no need to preheat).    

Bake for 20 – 30 minutes

Posh Puds!  -  These make a tasty alternative and can be served as a snack or picnic item (warm or cold) in their own right.

Italian

To standard ingredients add 2 cloves of crushed garlic (Garlic Press), measure 1 – 2 tsp Italian dried herbs  using the Adjustable Measuring Spoons and whisk.  Once batter in muffin pan grate the parmessan with the Fine Microplane Grater and dump a good amount of grated cheese on each prior to cooking.

British Beef!

Use the Food Chopper to finely chop some roast beef.  Mix a little with horseradish and cream – divide batter into muffin pan and drop a teaspoon of beef mixture into centre of each one prior to cooking.

Ham and Mustard

Mix a little finely chopped ham with grainy mustard – divide batter into muffin pan and drop a teaspoon of beef mixture into centre of each one prior to cooking.

Sunshine mix!

Mix a little finely chopped sundried tomato, yellow pepper, basil and olives  – divide batter into muffin pan and drop a teaspoon of mixture into centre of each one prior to cooking.

Sweet Treats!

Autumn Glory

Cook traditional Yorkshire Puds but serve as a dessert.  Peel and chop apples and place in Rice Cooker, add 1 tablespoon water and cook on high until soft.  Mash to smooth sauce using Mix n Masher – place a slit in the top of the pud and spoon in some hot sweetened apple sauce and sprinkle over some cinnamon sugar. 

Yorkshire Profiteroles

Cook traditional Yorkshire Puds but serve cold filled with whipped cream (use Double Balloon Whisk to whip the cream and Easy Accent Decorator to fill with cream).  Melt chocolate in Prep Bowl or Double Boiler and drizzle over stacked profiteroles. 

As we say here in Yorkshire,  "They're grand, lass!"

Carrot Cake Muffins

Ingredients:

• Basic Muffin mix
• 1 tsp ground mixed spice
• Use  dark brown sugar
• 200g grated carrot
• 50g coarsely chopped walnuts or pecans
• 50g dried mixed fruit
• 1 orange
• Zest or nuts for decoration

Method:

Preheat the oven to 200oC or 400oF or Gas mark 6.

Grease the Stoneware 12 cup muffin pan or line with paper cases

Sift together flour, baking powder, measure the mixed spice and salt using the Adjustable Measuring Spoons and add into 4lt Stainless Mixing bowl.

Using the Course Microplane Grater, grate carrot and stir in, along with sugar, walnuts and dried fruit.

In Classic Batter Bowl beat together eggs, milk, oil, orange rind and orange juice.

Make well in dry ingredients and pour in liquid ingredients

Gently stir together until just combined using the Small Mix n Scraper – it’s important not to overmix

Put a generous Large Scoop of batter into each well of the prepared muffin pan

Bake for 20 minutes until well risen, goldlen and firm to the touch

Leave to cool for 5 minutes and transfer to cooling rack

To make icing, put cream cheese and butter into the 2ltr Stainless Mixing bowl a bowl and sift in icing sugar

Beat together until light and fluffy using the Double Balloon Whisk

When muffins cold, pipe on icing using the Easy Accent Decorator and decorate with orange zest or chopped unts

Chill until ready to serve.