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)

 

Vanilla Muffins

Ingredients:

• Oil or meled butter for greasing
• 280g plain white flour (up to 50% can be swapped out for plain wholemeal flour)
• 1 tbsp baking powder
• ½ bicarbonate of soda if using buttermilk or yoghurt
• 1/8 tsp salt
• 115g sugar (brown or white)
• 2 medium eggs
• 9 fl oz milk (can substitute buttermilk, yogurt, sour cream, cream, coconut milk, fruit juice or fruit puree)
• 6 tbsp sunflower oil or 85g butter, melted and cooled
• 1 tsp vanilla extract

Method:

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

Grease 12 cup muffin pan or Muffin Pan and line with paper cases

Sift together flour, baking powder and salt into 4lt Stainless Mixing bowl.

Stir in  sugar.

In Classic Batter Bowls. beat together eggs, milk and oil.

Make well in dry ingredients and pour in liquid ingredients

Gently stir together until just combined using Silicone 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 Stackable Cooling Rack

When muffins cold, split and spoon in some jam or icing if desired and dust with icing sugar.

(If icing required, put cream cheese and butter in a bowl and sift in icing sugar

Beat together until light and fluffy

Chill until ready to serve.)

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!"

Basic Muffin Mix

This fab Basic Muffin Mix recipe can so easily be adapted for many other Muffin recipes both sweet and savoury.  When I refer to the Basic Mix, this is it!

Ingredients:

• Oil or meled butter for greasing
• 280g plain white flour (up to 50% can be swapped out for plain wholemeal flour, bran, oats, oatmeal, oatbran, wheatgerm or polenta)
• 1 tbsp baking powder
• ½ bicarbonate of soda if using buttermilk or yoghurt
• 1/8 teaspoon salt
• 115g sugar (brown or white) – for savoury muffins omit the sugar
• 2 medium eggs
• 9 fl oz milk (can substitute buttermilk, yogurt, sour cream, cream, coconut milk, fruit juice or fruit puree)
• 6 tbsp sunflower oil or 85g butter, melted and cooled
• 1 tsp vanilla extract

This basic mix or "base recipe" can be used to adapt as required and you will see me refer to it in future postings.

Molten Camembert Muffins

I love the idea of warm muffins for breakfast and these savoury treats tick all the boxes for me!

MOLTEN CAMEMBERT MUFFINS (March 1 2012)

3 tablespoons sunflower oil, plus extra for greasing

1 round (250 g) ripe Camembert cheese (about 10–11 cm in diameter)

250 g plain flour
60 g wheatgerm
65 g Parmigiano Reggiano cheese, finely grated
5 tablespoons snipped fresh chives, divided
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
1 pot (284 ml) buttermilk
2 eggs
1 tablespoon milk
20 g walnut pieces, coarsely chopped

Method:

ð Preheat oven to 180ºC/fan 160ºC/Gas 4.

ð Brush wells of Muffin Pan or Stoneware 12 Cup Muffin Pan with sunflower oil using Chef’s Silicone Basting Brush; set aside.

ð Cut rind off sides only of Camembert cheese using Utility Knife (leave rind on top and bottom of cheese); discard rind.

ð Cut trimmed cheese into twelve 2-cm cubes; set aside. Save remaining cheese for another use.

ð Combine flour, wheatgerm, Parmigiano Reggiano cheese, 4 tablespoons of the snipped chives, the baking powder, bicarbonate of soda and salt in Stainless 4-Litre Mixing Bowl; mix well.

ð In Small Batter Bowl, combine buttermilk, eggs, milk and remaining 3 tablespoons sunflower oil; whisk together well using Stainless Whisk.

ð Stir buttermilk mixture into flour mixture using Small Mix ‘N Scraper®, using as few strokes as possible until just combined. (Mixture will have a slightly lumpy, wet appearance. Do not over-mix.)

ð Using Large Scoop, place one generous scoop of mixture into each well of prepared pan, dividing mixture evenly.

ð Gently press one cube of Camembert cheese into centre of each muffin. Using Small Spreader, spread mixture over cheese cube to cover; sprinkle with chopped walnuts.

ð Bake 15–20 minutes or until risen and firm to the touch.

ð Remove pan from oven to Stackable Cooling Rack; let stand 5 minutes.

ð Carefully remove muffins from pan; sprinkle with remaining snipped chives. Serve warm.

Alternative ideas:

Oak-smoked mature Cheddar cheese, extra mature Cheddar cheese or ripe Brie can be substituted for the Camembert, if desired. These muffins are best eaten warm on the day they are made.

Pampered Chef recipe (Spring/Summer 2012)