RECIPES

Chocolate Easter Bunny Cake Maggie Beer's Hot Cross Bun Recipe How to make Easter Eggs Tim Tam Easter Basket Home Made Nutella Easter Violet Crumble Swiss Roll Chocolate Mud Cake Hazeldenes Flavourful Chicken Korma Kanzi® Nut Butter Sandwiches Fennel, Pear & Pecan Salad Tropical Smoothie

EASTER BUNNY CAKE

Difficulty: Moderate Prep Time: 90 mins, plus cooling & chilling time Cook Time: 35 mins Serves: 15-20

BAKING

CHALLENGE

EQUIPMENT 1 x 14 inch (35cm) rectangular cake board or large platter

INGREDIENTS Vanilla Cakes 1 x 250g block Fairy margarine, room temperature and diced 1 1/2 cups (330g) caster sugar 3 tsp vanilla extract 4 eggs, room temperature 1 cup (250ml) milk 2 2/3 cups (400g) self-raising flour, sifted Fairy Cream Icing (Makes approx. 4 cups) 1 x 250g block Fairy margarine, room temperature and diced 2 1/2 cups (400g) soft icing sugar mixture, sifted 3 tsp vanilla extract 100ml chilled pure cream Pink Coconut Coating 1 1/4 cups (100g) desiccated coconut, plus extra for bunny tail Few drops pink food colouring

Decorations Pink and white marshmallows Black writing icing Licorice strap White and pink paper or cardboard Long bamboo skewers Sticky tape

See method next page »

EASTER BUNNY CAKE recipe continued....

METHOD Vanilla Cakes 1. Preheat oven 180°C/160°C (fan forced).

Grease and line 2 x 20cm round cake tins. 2. Beat Fairy margarine, sugar and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time, beat until combined. 3. Add milk and flour in two batches. Beat on low speed until just combined. Divide into prepared pans and smooth. 4. Bake 30-35 minutes, or until a skewer comes out clean. Stand for 10 minutes. Turn out cakes onto a wire rack and cool completely. Fairy Cream Icing 1. Place Fairy margarine into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until smooth. 2. Reduce speed to low. Add icing sugar gradually, until well mixed. Increase speed to high and beat for 6 minutes. 3. Reduce speed to low. Add cream in a steady stream until just incorporated. 4. Beat on medium-high speed for 2 minutes.

Set aside. Coconut Coating 1. Place coconut inside large zip-lock bag. 2. Add a few drops of pink food colouring and massage until evenly coloured. Set aside. Creating the bunny body 1. Trim the crust from the top of each cake.

Reserve cake scraps. 2. Spread 1 1/4 cups of the Fairy Cream Icing on the top of one cake. Place second cake on top, cut side down. Refrigerate for 15 minutes. 3. To cut the cake, print out the supplied cake stencil. Otherwise, slice the cake approximately 2/3 of the way across. The larger portion will form the ‘body’. 4. Take the smaller portion and cut across lengthways 2/3 of the way down. The smaller portion will be the ‘head’, and the larger portion will be the ‘legs’. Building the bunny 1. Smear a layer of icing on your cake board, where the bunny will be placed. 2. Place the body in the centre of the board, cut edge down. 3. Press the longest edge of the head against one end of the body. 4. Divide the leg portion into two, by cutting through the icing with a knife. Position each half on either side of the body, curved side facing towards the head. 5. If desired, trim the top and side edges of the head and legs, to create a nice curved edge. 6. Spread 1/2 cup of icing over the cake in a very thin layer to make a crumb coat. Refrigerate cake for 10 minutes. 7. Reserve 2 tablespoons of icing for the tail and decorations, then spread remaining icing evenly over the whole bunny. Bunny tail 1. Crumble reserved cake scraps and measure 1/2 cup into a bowl. Mix together with 1 tablespoon of icing. Roll enough mixture to form a 5cm ball. 2. Cover with a thin layer of icing and coat in plain desiccated coconut. Refrigerate until needed. Decorate Bunny 1. Press the pink coconut over the entire body, excluding the face. 2. To make the face, paws and ears: - Eyes:

Cut both ends off a white marshmallow and draw pupils with black writing icing. - Cheeks:

Cut a pink marshmallow in half. Draw 3 dots on each half with black writing icing. - Nose:

Cut a pink marshmallow in half. Cut one half into quarters. Use one piece as the nose. - Teeth:

Cut the ends off a white marshmallow, then trim to make two 2cm rectangles. - Whiskers & Eyebrows:

Cut 5cm of licorice strap. Slice into five thin strips. Use four strips for the whiskers. Cut remaining strips into two 2cm pieces for the eyebrows. - Bunny ears:

Cut 2 large ear shapes from white cardboard and 2 smaller ear shapes from pink cardboard. Tape one white and one pink ear shape together and tape a skewer to the back. Repeat for second ear.

- Back paws:

Place 3 white marshmallows around the front of each leg. - Front paws:

Cut 2 vertical slits into 2 white marshmallows. Place one front paw on either side of the head. 3. Dab a small amount of icing on the bunny tail and position on the back of the bunny.

TIPS • For best results, make the vanilla cake the day before.

Wrap well in cling film and refrigerate for up to 2 days. • Un-iced cakes may be frozen. Double wrap in cling film and freeze for up to one month. • Always work with a cold cake. • Chill cake between stages for at least 10 mins. • A ‘crumb’ coat is a thin layer of icing applied to seal the crumbs into the cake layers before adding the final layer of icing. • Use UHT cream instead of fresh cream to extend the life of the Fairy cream icing. • For best results, Fairy cream icing should be applied at room temperature. • Use remaining icing to attach your decorations. • Store decorated cake uncovered in the refrigerator for up to 2 days.

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MAGGIE BEER’S HOT CROSS BUN RECIPE

Maggie Beer’s Hot Cross Bun recipe makes for the perfect Easter treat. Try them yourself so you can enjoy the truly delicious flavour that only homemade can create. INGREDIENTS Dough 4 1/2 cups plain flour 2 x 7g dried yeast 1/4 cup caster sugar 1 1/2 tspn mixed spice pinch salt 1 1/2 cup currants 40g butter 300ml milk 2 eggs lightly beaten 4 tbspn water Glaze 1/3 cup water 4 tbspn apricot jam METHOD 1. Combine 4 cups of flour, yeast, sugar, mixed spice, salt and currants in a large bowl. 2. Melt butter in a small saucepan over a medium heat and add the milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. 3. Use a flat bladed knife to mix the dough until it almost comes together, then using clean hands, finish mixing to a soft dough. 4. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. 5. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught free place for 60 – 90 minutes, or until dough doubles in size. 6. Line a large baking tray with non-stick baking paper. Punch dough down to its original size.

Knead for 30 seconds on a lightly floured

Makes: 12

surface until smooth. Divide into 12 even portions and shape each portion into a ball. 7. Place balls onto the lined tray, about 1cm apart.

Cover with oiled cling film and set aside in a warm, draught free place for 30 minutes, or until buns double in size. 8. Preheat fan-forced oven to 170C. 9. To make the flour paste, mix 1/2 cup plain flour and 4 tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick.

Spoon into a small snap-lock bag and snip off one corner to create piping bag.

Pipe flour paste over tops of buns to form crosses. 10. Place into preheated oven and bake for 20 - 25 minutes, or until buns are cooked through. 11. To make the glaze, place water and jam into

a small saucepan over low heat and stir until jam dissolves. Bring to the boil for 3-4 minutes, then remove from heat. Immediately brush glaze over warm hot cross buns. 12. Serve warm or at room temperature.

MAGGIE'S TIP For a light, fluffy bun, always check the used by date on dry yeast, ensure the yeast doesn't directly touch the salt as it will be killed (place in either side of the bowl prior to mixing), ensure you prove the dough so it doubles in size & ensure the buns go into a preheated oven. It's also important to remember that homemade are different to shop bought, so try not to expect the same product!

For more recipes and to join the Maggie Beer Food Club visit www.maggiebeer.com.au

HOW TO MAKE CHOCOLATE EASTER EGGS

THIS EASTER, TRY MAKING YOUR OWN EGGS. PICK UP AN EASTER EGG MOULD (AVAILABLE FROM CRAFT STORES, SUCH AS SPOTLIGHT), MELT YOUR CHOICE OF CHOCOLATE, THEN FOLLOW THESE STEPS. METHOD 1. Brush an Easter egg mould with vegetable oil to lightly grease. Spoon the melted chocolate into the prepared mould (about 1 1/2 tablespoons each side for a large mould and 2 teaspoons each side for a medium mould). Working quickly, use the back of a teaspoon to spread the chocolate evenly over the inside of both sides of the mould. 2. Close the mould so the edges join. Use clips to secure. Shake to coat on both sides. Set aside for 5 minutes. Turn over and set aside until almost set (this stops the chocolate setting on one side only.) 3. Place in fridge for 5-10 minutes to chill (this makes it easier to remove the egg from the mould). Remove the clips. Gently press the top and bottom of the mould, one side at a time, to release the egg.

TIM TAM EASTER BASKET

Prep Time: 30 mins Chill Time: 90 mins

INGREDIENTS 1/3 cup milk choc melts 2 x 200g packets Tim Tam Original 1/2 x 250g block cream cheese, chopped, softened 1/2 cup 100s & 1000s METHOD 1. Line a large oven tray with baking paper. 2. Place melts in a small microwave-safe bowl. Microwave on medium 600W for about 1 to 2 minutes, stirring halfway, or until melted. 3. One at a time, dip short ends of three Tim Tams into melted chocolate and join in a row on prepared tray to create the base of the basket. Repeat with remaining Tim Tams and melted chocolate, join side-by-side around base to create basket sides. 4. Refrigerate for 30 minutes to set. 5. Process remaining packet of Tim Tam in a food processor until finely crushed. Add cream cheese. Process until combined. Transfer to a bowl.

Refrigerate for about 30 minutes, or until firm. 6. Roll tablespoons of mixture into eggs. Dip in hundreds and thousands, pressing to coat. Chill until required. 7. Place eggs in basket. Decorate with ribbon.

HOME MADE NUTELLA

Prep Time: 10 mins Cook Time: 20 mins

INGREDIENTS 1 cup peeled hazelnuts 350 grams of milk chocolate, chopped 2 tablespoons of Canola oil 3 tablespoons sugar 1 tablespoon cocoa 3/4 teaspoon salt 1/2 teaspoon vanilla extract METHOD 1. Toast the hazelnuts in a baking tray or similar for 10-12 minutes, until a nice golden brown colour. 2. Prepare chocolate by melting over in saucepan in boiling water, keeping striring as it needs to be as smooth as possible. 3. Grind the nuts into a paste and add the other ingredients, mix or blend until it’s a lovely smooth texture. 4. Nutella can be kept for up to 2 weeks.

Recipe by Helen Mouneimne, The Greek Vegetarian

EASTER VIOLET CRUMBLE SWISS ROLL

Difficulty: Intermediate Prep Time: 30 mins Cook Time: 15 mins Makes: 1 one large swiss roll

Wow your guests this Easter with this delicious chocolate-y swiss roll that will not only feed the crowds, but please the crowds.

INGREDIENTS 6 eggs, separated 185g caster sugar 3 leveled tbsp. cocoa powder ¼ cup milk 1.5 tsp vanilla extract 120g plain flour, sifted 2 tbsp. Icing sugar, plus extra to dust 600 mls thickened cream 4 bars dark Violet Crumble, crushed METHOD 1. Preheat oven to 180°C. Spray a 30 x 45cm Swiss roll pan with spray oil and line with baking paper. 2. Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until a ribbon trail forms when the beater is lifted. The mixture will be very pale (around 5 minutes of beating) 3. Use clean beaters to beat egg whites in a clean, dry bowl until soft peaks form.

Fold into yolk mixture. 4. Sift over flour and cocoa powder and add in the milk. Use a metal spoon to gently fold until completely combined. Pour into prepared pan ensuring the mixture is flat and has covered all areas of the tray. 5. Bake in oven for 15 minutes or until a skewer inserted into the center comes out clean. 6. Remove from oven. Dust a clean tea-towel with icing sugar and place sponge onto the tea-towel. Starting with the short edge, firmly roll up sponge until all the sponge has been rolled. Set aside to cool completely ensuring that the seam of the sponge is at the base of the roll. 7. Prepare the filling by whipping the cream and 2 tablespoons of icing sugar together with an electric beater. Beat until the cream is fluffy and thickened.

Fold in the violet crumble, reserving some for decoration. 8. When the sponge is cooled, carefully unwrap the roll. Spread all but 1 cup of the cream mixture onto the sponge and roll up again. Dust the excess icing sugar off the swiss roll with a dry pastry brush. 9. Dress the swiss roll with the remaining cream by spreading it roughly on the top of the roll and decorate with Easter eggs and more crushed Violet Crumble.

4

INGR E DIENT S30 mins

3 ST EPS

CHOCOLATE MUD CAKE

Difficulty: Medium Prep Time: 30 mins plus 20 minutes cooling (step 2) Cook Time: 1-1 1/2 hours Serves: 12 to 16 slices

INGREDIENTS 125g (1/2 block) Copha, finely chopped 250g quality dark chocolate, chopped (can substitute with milk chocolate if desired) 400g (2 cups) Brown sugar, firmly packed 200ml (1 cup) Sour cream 4 Eggs 300g (2 cups) Plain flour 1/2 tsp Baking powder 30g (1/4 cup) Cocoa powder, plus extra for dusting Fresh strawberries halves to garnish 1 cup Thickened cream, freshly whipped Chocolate Ganache 180g Chopped dark or milk chocolate 80ml (1/3 cup) Thickened cream

METHOD 1. Pre heat oven to 140°C (fan forced 120° C); 280°F/ 240°F. Lightly grease and line a 23cm/9in spring form pan. 2. In a large saucepan combine dark chocolate, brown sugar and sour cream. Heat gently over a low heat, stirring occasionally until completely melted (do not let the mix boil). Soften the

Copha in a microwave and add to the mixture, stirring until well combined. Remove from heat and transfer mixture to a large mixing bowl, leaving to cool for 20 minutes. 3. Once cooled, add eggs one at a time to the mixture, whisking between each addition until well combined. 4. Combine plain flour, baking powder and cocoa powder together and sift over chocolate mix, stirring through until well combined. Pour mix into the prepared pan, baking in the middle of the oven for 1-1 ½ hours or until a skewer is inserted and shows moist crumbs sticking to it.

Remove cake from oven. Set aside in the pan for 10 minutes before turning onto a wire rack for 30 minutes or until cooled completely. Chocolate Ganache 1. In a medium sized saucepan, bring cream to boil over a medium heat. 2. Remove from heat, add chocolate and stir until combined and glossy. Set aside and leave to cool. Assembly 1. Spread ganache over the cake evenly. 2. Decorate with mini Easter eggs. 3. Allow ganache to set, then serve immediately or leave cake out at room temperature until ready to serve. 4. Serve with fresh raspberries and whipped cream on the side. If refrigerated, bring to room temperature before serving. Can be stored in an air-tight container in the fridge for up to 3 days.

HAZELDENES FLAVOURFUL CHICKEN KORMA

Prep Time: 15 mins Cook Time: 35 mins Serves: 4

INGREDIENTS 1 kg Chicken Thigh Fillets, sliced in half 3 tablespoons cooking oil 2 large onions, sliced 6 garlic cloves, roughly chopped 2 large ripe tomato, cut into quarters 1 cup plain Greek or Natural Yogurt 1 green chilli, thinly sliced 1/4 cup roasted almonds, roughly chopped Optional: coriander leaves Spices 1/2 teaspoons ground coriander 1/2 teaspoons ground cumin 1/2 teaspoon ground cardamon 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 teaspoon garam masala Salt and pepper

METHOD 1. Add to a wide base pot one tablespoon of oil and the sliced onions and sauté until golden. Remove and add to a food processor along with the tomatoes, garlic and yogurt.

Pulse until smooth. Set aside. 2. In the same pot add the remaining cooking oil along with the chicken. Season with a generous amount of salt and pepper and cook both sides until lightly golden. Now add all the spices, green chilli and yogurt mixture. Cook until the chicken begins to boil then reduce heat, cover and simmer for 20 minutes. 3. Remove lid, increase heat and cook for 5 minutes to thicken liquid. 4. Turn off heat and allow to sit for 5 minutes before serving.

Garnish with coriander leaves and roasted almonds and serve with Naan Bread.

TIPS • To make this Dairy Free, replace the natural yogurt with coconut yogurt or a natural flavoured vegan yogurt of choice. • This recipe would also work well with chicken drumsticks. • To reduce the heat in this recipe, remove the seeds from the chilli before adding it to the mixture. • This recipe can also be served with steamed white or brown rice, quinoa or steamed green vegetables.

KANZI® NUT BUTTER SANDWICHES

Prep Time: 30 mins Cook Time: 60 mins Serves: 4

A tasty snack the kids will love making - Kanzi® nut butter sandwiches. Grab your cookie cutters and get creating! INGREDIENTS Kanzi® apple slices (3-4 mm thick) Nut butter (peanut, almond or cashew butter) Small cookie cutter (star, hearts or any shape you have)

METHOD 1. Using the cookie cutter, cut out the centre of a Kanzi ® apple slice 2. Spread the nut butter onto a separate slice of Kanzi® apple 3. Place the cut out piece on top, and you have a Kanzi® nut butter sandwich!

TIPS • Yoghurt works as a great alternative to nut butter • If you don’t have a small cookie cutter simply use what cutters you have to cut out whole shapes.

FENNEL, PEAR & PECAN SALAD

Serves: 2-4 people

INGREDIENTS 250g rocket 1 ripe pear, core removed and sliced thinly 1 small fennel bulb, stalk and feathery fronds removed, base of fennel sliced thinly Handful pecan nuts Vinaigrette 1/4 cup extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon wholegrain mustard 1/4 teaspoon maple syrup or honey Pinch of Murray River Salt Pink Salt Flakes Cracked black pepper METHOD 1. Arrange all salad ingredients on a medium sized platter. 2. In a medium sized bowl, whisk together the vinaigrette ingredients. 3. Drizzle the salad with the vinaigrette when ready to serve.

TROPICAL SMOOTHIE

Nothing quite tastes like summer more than a tropical smoothie and when its packed full of delicious frozen fruit it’s refreshing, delicious and full of goodness! Simple, fun and easy to make – enjoy this fruity snack any time of the day!

INGREDIENTS 1/2 cup of YouBeaut! Frozen Bananas 1/2 cup of YouBeaut! Frozen Pineapples 1/2 cup of YouBeaut! Frozen Mangoes 1 cup coconut water (or fruit juice if you prefer) Sprig of mint (to garnish) METHOD 1. Place all of your ingredients in a blender and blend until smooth. Garnish with mint and serve in a tall glass with a straw. Enjoy!