Easter ... hop to it!!

Easter egg slice

Decadent, rich, creamy and perfect for Easter
Makes 25
Preparation time:  30 minutes + 4 hours setting time
Ingredients

• 2 x 128gm packets OREO original cookies
• 80gm unsalted butter, melted
• 2 x 250gm Philadelphia cream cheese blocks, softened
• ½ cup caster sugar
• 6 Cadbury chocolate hollow hunting eggs, roughly chopped
• 2 tsp gelatine powder
• 300ml thickened cream

Topping

• 225gm Cadbury dark chocolate melts
• 100gm thickened cream
• 50gm unsalted butter
• 2 packets Cadbury mini eggs

Method

1. Grease and line a deep 20cm square cake tin
2. To make the base, place butter and OREO cookies in a food processor and blitz to combine.  Press crumb mixture evenly into the base of the prepared tin.  Chill in fridge for 10 minutes.
3. Beat cream cheese and caster sugar until smooth.  Beat in cream.  Dissolve gelatine in 2 tbsp of boiling water, then beat into cream cheese mixture.  Fold in chopped chocolate eggs.
4. Pour mixture into cake tin and return to fridge to chill for 3 hours, or until set.
5. To prepare the chocolate topping, melt chocolate, cream and butter in a heatproof bowl over boiling water, stirring until melted and smooth.  Alternatively place chocolate, cream and butter in a heatproof bowl in a microwave on medium for 2 to 3 minutes, stirring every 30 seconds, or until melted and smooth.  Set aside to cool.
6. Pour the cooled chocolate mixture over the slice and decorate with chocolate eggs.  Chill in fridge for at least 20 minutes, or until set and ready to serve.

Recipe credit
Cadbury and Woolworths Fresh Magazine

Hot cross bun truffles

An indulgent Easter treat which makes about 30 truffles
Ingredients

• 200gm milk cooking chocolate, melted
• ½ cup condensed milk
• ½ cup unsalted toasted cashews, chopped
• 1 cup plain sweet biscuits, roughly chopped
• ½ cup red glace cherries, chopped
• ½ tsp cinnamon
• 1¼ cups milk chocolate melts
• 30gm copha
• 100gm white chocolate, melted

​​Method

1. Combine melted chocolate, condensed milk, cashews, biscuits, cherries and cinnamon.  Mix well and refrigerate until firm.  Roll heaped teaspoonfuls of mixture into balls and place onto a lined baking tray.
2. Combine milk chocolate melts and copha in a small bowl over a saucepan of simmering water. Stir until smooth.
3. Dip the truffle balls into the melted chocolate and place onto a lined baking tray to refrigerate until set.
4. Pipe crosses over truffles using the melted white chocolate.
5. Serve or package as desired.

Simple Scotch eggs

Scotch eggs are a classic dish traditionally made with good quality sausage meat and served cold.  This is a simple variation using mince.
Delicious served warm with vegetables or served cold with a nice fresh salad
Perfect picnic food
Makes 6
Preparation + cooking:  50 minutes + 1 hour refrigeration time
Ingredients

• 8 eggs
• 600gm veal mince
• 2 garlic cloves, finely chopped
• ½ onion, finely chopped
• 1½ tbsp dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp chopped fresh thyme
• ¼ cup chopped parsley
• 1 tsp salt
• 1¼ cups breadcrumbs
• Canola oil to deep fry
• Tomato chutney or relish to serve

Method

1. Boil six of the eggs for 8 minutes.  Remove from heat and place in a bowl of iced water to stop cooking process.  If you prefer soft boiled eggs, boil for 4 minutes then place in iced water.  Allow to cool for 5 minutes then peel.
2. Meanwhile, place the mince, 1 egg, garlic, onion, mustard, Worcestershire sauce, herbs and salt into a large bowl.  Use your hands to mix until well combined.
3. Divide the mince into 6 equal portions.  Hold one portion in the palm of your hand and use other hand to flatten.  Place one cooked egg into the centre of the mince.  Shape the mince around the egg and press firmly to seal.  Repeat with other five eggs.
4. Whisk the remaining egg in a bowl.  Place breadcrumbs in a separate bowl.  Dip the ball in the egg then roll in breadcrumbs to lightly coat.  Repeat, dipping the ball in egg and breadcrumbs to double coat.  Place on a small tray lined with baking paper.  Repeat procedure with other five eggs.  Refrigerate for 30 minutes to firm up.
5. Heat oil in a deep fryer to 160°C.  Add half of the Scotch eggs to the oil and cook for about 8 minutes or until golden brown and cooked through.  Transfer to a plate lined with paper towel to drain.  Sprinkle with salt.  Repeat with remaining Scotch eggs.
6. Serve with tomato chutney or relish.

Mini chocolate mousse meringues

Decadent and rich
​Preparation:  30 minutes + chilling time
Ingredients

• 400gm milk chocolate, broken into pieces
• 400ml cream
• ⅓ cup cocoa + extra to serve
• ¼ cup pure icing sugar
• Canola spray
• 300gm chocolate coated biscuits (I used Chocolate Wheaten)
• ½ cup almond meal
• 80gm butter, melted
• 4 egg whites
• ½ cup caster sugar
• Extra grated chocolate (I used Flake), to serve

​​Method

1. Place chocolate, cream, cocoa and icing sugar into a saucepan.  Stir over low heat until smooth.  Cool completely.
2. Spray mini muffin tins with canola oil.  Place biscuits in a food processor and process until soft crumbs.  Add almond meal and butter.  Process until well combined.  Divide mixture evenly between 12 mini muffin tins, pressing into base.  Transfer to fridge to chill for 20 minutes.
3. Beat cold chocolate mixture until thick and pale.  Spoon over bases.  Chill for 1 hour, or until firm.
4. Beat egg whites until soft peaks form.  Gradually add in caster sugar, beating until stiff and glossy.
5. Transfer cakes to a serving plate.  Top with meringue and brown using a kitchen blowtorch.
6. To serve, dust with cocoa and sprinkle with grated chocolate (or Flake).

​Hints

• These little gems are very rich so remember to keep them small.  To save time, I made these in regular muffin tins, however, they really were too rich to eat in that size.
• I found it a little tricky to remove the cakes from the muffin tins.  I suggest cutting little strips of baking paper to line the bases of the muffin tins before adding the biscuit mixture.

​Recipe credit
Woolworths Fresh Magazine

Devilled eggs

A bonafide retro favourite!
Ingredients

• 8 hard boiled eggs
• 4 tbsp mayonnaise, or mix of cream and mayonnaise
• Salt and pepper, to season

​Method

1. Peel eggs and cut in half lengthways.  Scoop yolks into a small bowl then beat until smooth. Stir in mayonnaise, cream or both and season to taste.
2. Arrange on a platter, or a bed of lettuce.  Serve and enjoy.

​Variations

• Curry:  add 1 tbsp curry powder
• Chilli:  add 25gm cream cheese, 1 tsp lemon juice, ¼ tsp chilli powder, ¼ tsp ground cumin, pinch turmeric and chopped parsley or coriander
• Anchovy:  add 2 tsp finely chopped anchovies, 1 tsp lemon juice and black pepper to taste
• Olive:  add 50gm chopped pitted olives
• Chutney:  add 2 tbsp chutney
• Also try blue cheese, ginger, fresh herbs, mustard ... the variations are endless

Chocolate chickpea cake with ganache

For something a little bit different ...
Preparation + cooking:  45 minutes + cooling time
Serves 8
​​Ingredients

• Cooking spray
• 400gm dark cooking chocolate, broken into pieces
• 2 tsp instant coffee granules
• 2 tbsp boiling water
• 240gm can chickpeas, drained and rinsed
• 1 cup brown sugar
• 1 tsp vanilla essence
• ⅓ cup olive oil
• 4 large eggs
• 1 cup self raising flour
• 1 tsp baking powder
• ½​ cup plain yoghurt or cream
• ​Walnuts or similar, to garnish

​Method

1. Preheat oven to 180°C (160 fan forced).  Grease and line a 20cm springform tin.
2. Melt 200gm of the chocolate in a heatproof bowl over a small saucepan of simmering water, stirring until smooth.  Combine coffee and boiling water in a small cup then stir into melted chocolate.
3. Place chickpeas, brown sugar, vanilla essence and olive oil in a food processor and process for about 2 minutes until smooth.  With the motor running, add eggs, one at a time, beating after each addition.  Add the chocolate coffee mixture to chickpea mixture and stir gently to combine.  Stir in flour and baking powder and mix until just combined.  Spoon mixture into prepared tin and bake for 30 to 40 minutes or until cooked through.  Set aside to cool slightly then remove from pan.  Allow to cool completely before icing.
4. To make ganache, melt remaining 200gm chocolate in a heatproof bowl over a small saucepan of simmering water.  Remove from heat and cool slightly.  Stir in yoghurt or cream and mix to combine.  Place in fridge, remembering to stir frequently, until mixture reaches spreading consistency.
5. Spread ganache over top of cake and top with walnuts (or your choice of garnish).

Chocolate fridge slice

Ingredients

• 250gm choc-chip cookies, cut into 2cm pieces
• ½ cup roasted unsalted peanuts, chopped
• ½ cup sultanas
• ¼ cup cocoa powder, sifted
• 100gm unsalted butter, chopped
• 180gm dark chocolate, chopped
• 395gm can sweetened condensed milk
• Cocoa powder, for dusting

Chocolate ganache

• 120gm dark chocolate, chopped
• 50gm unsalted butter, chopped

​​Method

1. Grease and line base and sides of a 6cm deep, 20cm base square cake pan with baking paper, allowing paper to extend 2cm above edges of pan. Combine cookies, peanuts, sultanas and cocoa in a bowl.
2. Place butter, chocolate and condensed milk in a medium saucepan over low heat. Cook, stirring for 3 to 4 minutes or until smooth. Pour over cookie mixture. Stir well to combine. Spoon mixture evenly into prepared pan, pressing in with the back of a spoon. Cover and refrigerate for 2 hours or until set.
3. Make chocolate ganache.  Place chocolate and butter in a small saucepan over low heat. Cook, stirring for 1 to 2 minutes or until smooth. Remove from heat. Stand for 5 minutes. Spread ganache over slice. Refrigerate for 2 hours or until set.
4. Remove slice from pan then dust with cocoa powder.  Cut into 24 squares.

Chocolate bark

Ingredients

• 85gm unsalted pistachios, shelled
• 400gm dark cooking chocolate
• 200gm white cooking chocolate
• ⅓ cup dried cranberries (craisins), finely chopped​​

Method

1. Preheat oven to 180°C (160 fan forced).  Toast pistachios on a lined baking tray for about 3 to 4 minutes.
2. Melt both chocolates in separate bowls.
3. Line a biscuit tray with foil.  Spread dark chocolate over base. Drizzle with white chocolate. Swirl gently with a butter knife to create a marbled effect.  Sprinkle with pistachios and cranberries. 
4. Refrigerate until set then break into shards.  Serve or package as desired.