Lucky Easter Recipe eBook

Make it a Lucky Easter I2

onal Inspirattier Eas s Recipe

TheLuckyKitchen facebook.com/LuckyNutsAustralia @lucky_nuts

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Easter is a great time for family and friends to get together and enjoy some great food.

Whether it’s bringing a main meal to life or creating a delicious dessert, Lucky nuts are the perfect addition to help show off your cooking and baking skills.

Our Easter recipe booklet contains 12 easy to follow recipes for a variety of occasions. We hope you enjoy creating something a little different this Easter and look forward to reading your success stories on facebook.

Have a safe and tasty Easter!

Contents • Nutty Hot Cross Buns

5

• Banana Nut Muffins

7

• Rocky Road

9

• Caramello Almond Slice

11

• Flourless Chocolate Cake

13

• No Bake Cheesecake

15

• Chocolate and Nut Strawberries

17

• Crunchy Hazelnut Potatoes

19

• Smoked Trout and Almond Salad

21

• Smoked Salmon & Avocado Salad with Hazelnuts

23

• Pesto Chicken Salad

25

• Almond Crusted Chicken

27

Nutty Hot Cross Buns

Makes 8

Ingredients: Method: •3 1 teaspoon dried yeast 1. Preheat oven to 200°C •3 2½ cups plain flour 2. Combine the first 7 ingredients in a large bowl •3 2 tablespoons caster sugar and mix well. Melt the butter gently in a small •3 1 teaspoon ground cinnamon saucepan. When melted, add the milk and whisk •3 ½ teaspoon ground allspice until the milk is just lukewarm. Off the heat, beat •3 2 3 cup dried currants in the egg. Pour the mixture into the bowl and mix •3 1 3 cup Lucky Slivered Almonds with a fork. When too stiff to work, tip the mixture •3 25g butter onto a lightly floured bench. Knead for 5 minutes.

•3 150ml full fat milk Incorporate any currants or nuts that fall out of the •3 1 large egg dough back in while kneading.

3. Place the dough in large, clean bowl, dust it with some flour and cover the bowl with a tea towel.

Rest for 1½ - 2 hours in a warm, draught-free place until the dough has roughly doubled in size.

4.

Divide dough into 8 equal pieces and roll each Allow at least 3 hours before you want into a ball (the dough will deflate - this is fine). to serve these - it takes time for the Arrange on a lightly greased tray. Cover with a tea gluten in bread to form. The recipe towel and rest for a further 20 minutes. makes 8 hot cross buns, enough for a small family, but it’s vey easy to double 5. Uncover the buns and bake in the preheated oven the mixture for a crowd. Best eaten for 20 minutes, until golden. They are cooked on the day they are made or can be when a rap of the knuckles on the bottom of a bun frozen for up to 7 days. makes a hollow sound.

6. While they are cooking, prepare a glaze by dissolving the sugar and water in a saucepan over a gentle heat. As soon as the buns are removed from the oven, brush them with the hot sugar glaze. Cool on a rack for 10 minutes before mixing the icing sugar with 1 teaspoon of water to make a thick paste. Take a ziplock plastic bag, fill it with the icing sugar paste and push the mixture to one corner. Snip a small hole in that corner and pipe cross marks on top of each bun.

Serve slightly warm.

To finish: •3 2 tablespoons caster sugar •3 2 tablespoons water •3 6 tablespoons icing sugar

5

Banana Nut Muffins Ingredients: • 3 large, very ripe bananas • ½ cup (70g) brown sugar • 1 egg • 1 3 cup (80ml) light olive oil,

plus extra for greasing • 1 tsp baking powder • 1 tsp bi-carb soda • 1 tsp ground cinnamon • 1½ cups (200g) wholemeal flour • 1 large handful (50g) Lucky Slivered Almonds & Lucky Pine Nuts

Method:

1. Preheat the oven to 180ºC. Lightly grease a 12 hole muffin tray with a little oil.

2. Peel and mash bananas with a fork.

Add sugar, egg and oil and mix well.

3. Sift baking powder, baking soda, cinnamon and flour into a bowl, stir through the Lucky Slivered Almonds & Lucky Pine Nuts, then very gently mix in the banana mixture. Do not over-mix. Spoon into prepared muffin tray and bake for 20 minutes.

Cool in tray.

Cook’s Tip: A handful of chocolate chips folded

through the batter is a delicious addition for Easter.

7

Rocky Road Ingredients: • 500g of dark or milk cooking

Method:

1. Line a slice tin with non-stick paper or lightly greased foil. chocolate • 1 cup (100g) Lucky Macadamias, 2. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. roughly chopped Stir occasionally until smooth.

• ½ cup (40g) desiccated coconut 3.

Pour all ingredients into a large bowl and mix well • ½ cup (100g) glace cherries to combine. Pour into prepared slice tin, smooth • 200g of marshmallows top with a spatula and refrigerate until set.

4. Cut into squares with a sharp knife dipped into very hot water.

9

Caramello Almond Slice Ingredients: • 125g butter • 3 tbsp caster sugar • 1½ cups (200g) plain flour Caramel Topping: • 60g butter • 4 tbsp golden syrup • ½ cup (125ml) sweetened condensed milk • 1½ cups (220g) Lucky Blanched Almonds

Method:

1. Preheat oven to 200ºC. 2. Cream the larger amount of butter and sugar together until smooth. Gently work in flour until the mixture resembles breadcrumbs. Using fingertips, press the mixture into a lightly greased 20cm x 30cm slice tin. Bake in preheated oven 15-20 minutes until crisp and golden. Reduce oven temperature to 180ºC. 3. Make caramel topping by combining butter, golden syrup and sweetened condensed milk in a saucepan. Stir over a low heat for 5 minutes, until golden and slightly thickened.

4. Remove from heat and stir in almonds. Spread over base and bake for 10-15 minutes, or until golden. Cool completely and refrigerate until topping is set before cutting into squares.

11

Flourless Chocolate Cake Ingredients: • 125g butter, chopped • 150g dark chocolate, broken up • ½ cup (80g) brown sugar • 1½ cups (150g) Lucky Hazelnut Meal • 4 eggs, separated • 1 cup (100g) caster sugar

Method:

1. Preheat the oven to 160ºC. Grease and line the base of a 25cm spring-form cake tin.

2. Place the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water. Once melted, remove the bowl from the heat. Allow the mixture to cool slightly then beat in the brown sugar, egg yolks and hazelnut meal.

3. In a separate bowl, whisk the egg whites till they form soft peaks, gradually add the caster sugar and continue whisking until stiff. Gently fold the whipped egg whites into the chocolate mixture with a metal spoon until smooth.

4. Pour mixture into the prepared tin and bake for 45 minutes or until a skewer inserted in the centre of the cake comes away clean. Cool in the tin.

13

No Bake Cheesecake Ingredients: • 1¼ cups sweet biscuit crumbs • 80g butter, melted • 3 tsp powdered gelatin • ¼ cup (60ml) boiling water • 500g cream cheese, softened • 400g can sweetened condensed milk • 1 3 cup lemon juice • Lucky Peanuts, Lucky Slivered Almonds, LuckY Pistachios

Method:

1. Mix biscuit crumbs and butter together in a bowl and, using fingertips, press firmly into the base of a 20cm spring-form pan. Refrigerate for 30 minutes.

2. Dissolve gelatin in the boiling water. Beat cream cheese until smooth, followed by the condensed milk, gelatin liquid and lemon juice. Combine well.

3. Pour and scrape mixture into prepared base and refrigerate for at least 4 hours, but preferably overnight.

4. Run a knife around the edge to loosen the cheesecake before releasing the spring.

Serve scattered with Lucky nuts.

Cook’s Tip: This can be a little messy to serve, so try dipping your knife into a glass filled with very hot water, wipe it dry, and then cut through. Repeat for each slice.

15

Chocolate & Nut Strawberries Ingredients: • 200g dark chocolate • Lucky Slivered Almonds • 1 punnet (250g) strawberries

Method:

1. Line a baking sheet with non-stick paper.

2. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, being sure not to let the bowl touch the water.

Stir occasionally until smooth and then remove from the heat.

3. Place the Lucky Slivered Almonds in a small bowl.

Holding the leaf-end of a strawberry, dip it into the chocolate. Let the chocolate drip off, and then dip into the nuts. Place on the prepared baking tray and repeat process with remaining fruit.

4. Rest in a cool place until set. Best eaten on the day they are made.

Cook’s Tip: Peeled, ripe bananas are good like this, too, as are dried apricots and dates. White chocolate is particularly delicious with strawberries.

17

Crunchy Hazelnut Potatoes Ingredients:

Method:

Dressing: • 3 tbsp extra virgin olive oil • 1 tbsp seed mustard • 1 tbsp white wine vinegar • Salt and pepper

1. Preheat oven to 180ºC. 2. Make the dressing. Whisk the first 3 ingredients together. Season with salt and pepper.

3. Place Lucky Hazelnuts on a baking sheet. Toast for 6-8 minutes, until fragrant and the skins begin to crack. Rub vigorously in a clean tea towel to remove skins as best you can. Chop the nuts roughly and then add to the dressing.

4. Turn the oven up to 200ºC. Wash and dry the potatoes, cutting any larger ones in half. Place in a baking tray, add the garlic and toss with the oil.

Roast for 30 minutes or until golden and crisp, turning at least once.

5. Tip potatoes into a salad bowl, toss with the dressing and scatter with chives.

• ½ cup (50g) Lucky Hazelnuts The rest: • 750g small new potatoes • 8 whole cloves garlic, peeled • 1 tbsp olive oil • 1 bunch chives, snipped into

short lengths

Cook’s Tip: Lucky Slivered Amonds and Lucky Pine Nuts are good alternatives. Toast for 5 minutes only.

19

Smoked Trout & Almond Salad Ingredients: • 4 medium-sized waxy potatoes (e.g.

Desiree or Nicola) • 1 smoked trout, skin and bones discarded • 1 bulb baby fennel • 3 tablespoons roughly chopped parsley leaves • 1 tablespoon butter • 1 tablespoon olive oil • 1 3 cup Lucky Natural Sliced Almonds • 1 tablespoon capers, rinsed & drained • ½ teaspoon salt • Juice of 1 lemon

Method:

1. Place the potatoes in a saucepan of cold water and bring to the boil. Simmer for 20-25 minutes, or until tender all the way through when speared with a skewer.

2. Prepare the trout and flake the fish into bite-sized chunks. Trim the tops from the fennel and very thinly slice the bulb.

3. When the potatoes are cooked, drain them well, and then cut into 2 cm (¾ inch) chunks. Arrange the potatoes, trout, fennel and parsley in a large, shallow salad bowl.

4. Set a frying pan over a medium heat. Drop the butter into the pan and add the olive oil. When the mixture begins to foam add the almonds and cook, stirring constantly, until golden (2-3 minutes). Remove from the heat. Standing back (as the pan may spit), add the capers, salt and lemon juice. Stir well and pour over the salad.

Toss well and serve.

Cook’s Tip: You may use any wine vinegar you like in place of the lemon juice, but balsamic would be far too strong here.

21

Smoked Salmon & Avocado Salad with Hazelnuts Ingredients: • 1 avocado • 150g rocket leaves, washed

and dried • 200g packet of smoked salmon • ½ cup (60g) Lucky Hazelnuts, roasted Dressing: • 3 tablespoons extra virgin olive oil • 1 tablespoon lemon juice • salt and ground pepper • 2 tablespoons roasted hazelnuts,

coarsely chopped

Method:

1. To prepare the dressing, whisk together oil and lemon in a medium bowl until well combined.

Season to taste.

2. Cut the avocado in half lengthwise. Remove the seed and peel the skin. Cut each half into 6 wedges, lengthways.

3. Place 3 wedges of avocado on each plate. Divide the salmon between the plates. Arrange a pile of rocket on each serving plate. Drizzle with dressing and scatter nuts and ground pepper over the top.

Serve.

23

Almond Crusted Chicken Ingredients: • 1 cup (110g) Lucky Flaked Almonds • 1 tbsp paprika • 1 egg • 2 skinless chicken breast fillets • 1 tbsp butter • 1 tbsp olive oil

Method:

1. Put the almonds into a plastic bag, seal and roll to crush with a heavy object (a tin of tomatoes or a rolling pin, for example). Empty the crushed nuts into a shallow dish and mix with the paprika and a little salt. Beat the egg with a fork in another shallow dish.

2. Pat each chicken breast dry with kitchen paper.

Dip into egg, shake to remove excess and then press into almond mixture, coating well.

Repeat. Place chicken fillets on a plate, cover and refrigerate for at least 20 minutes.

3. Heat oven to 180ºC. Sit a roasting rack on top of a baking tray.

4. Heat oil and butter in a heavy-based frying pan.

Fry the chicken breasts for 2-3 minutes per side until golden, being careful not to lose too much coating. Arrange on the rack and bake in the preheated oven for 20-25 minutes.

5. Serve on a bed of rice and/or a salad dressed, ideally, with sherry vinegar.

25

Pesto Chicken Salad Ingredients: • 1 small barbequed chicken, skin discarded • 3 tbsp basil pesto • 1 bundle asparagus • ½ red capsicum, diced • 100g rocket or baby spinach leaves • Lucky Natural Seeds, Lucky Pistachios, Lucky Slivered Almonds

Method:

1. Shred or chop the chicken. Toss with the pesto and set aside.

2. Snap the woody ends from the asparagus and discard. Chop the remaining parts into 5cm lengths. Bring a saucepan of water to the boil, add the asparagus and cook for 3 minutes.

Drain well.

3. Toss the asparagus and capsicum with the chicken. Arrange the rocket or spinach leaves on plates and top with chicken mixture. Scatter with Lucky nuts and/or seeds and serve.

Cook’s Tip: If preferred, use ½ cup frozen peas,

cooked according to packet instructions in place of asparagus.

27

The team at Lucky wish you a very happy & safe Easter Happy Baking!

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