Happy Easter!

Happy Easter

For The Kiddies....

Easter Chocolate Cornflake Clusters Nests

8 large handfuls of cornflakes
2 tbls of golden syrup
1 tbls of butter
4 handfuls of chocolate buttons/or cooking chocolate
40 candy coated chocolate eggs


Pop the chocolate, butter and golden syrup into a bowl over gently simmering water.

Sir constantly until melted and combined

Take off the heat – add the cornflakes stirring to ensure they are really well coated in the chocolate mixture.

Pop large spoonfuls of the chocolate mixture onto a baking tray ensuring they are well spaced

Top with Candy Eggs and transfer to the fridge to cool and set.... takes about 20 mins.


Spring Lamb with a fresh garden herb marinade.


1 leg of spring lamb

Herb Marinade

1 cup of freshly chopped herbs.. parsley, thyme, mint, tarragon, chives or whatever combination you prefer.
½ cup of olive oil
Salt & Plenty of freshly ground pepper
4 cloves of garlic

Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt. When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs. This will store overnight in a covered container in the fridge.

Preheat the oven to 180c/350f gas 4.

Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips. Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra.


Easy Peasy Homemade Mint Sauce
1 tablespoon of finely chopped mint
2 teaspoons of sugar
4 tablespoons of boiling water
1 tablespoon of lemon juice

Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving.





Baked potatoes with mushrooms

6 old potatoes sliced thinly – eg. Kerrs or Golden Wonders
1 clove of garlic bashed and finely chopped
2 large handfuls of chopped mushrooms, (if you can get a mixture fantastic if not just use ordinary ones)
1 cup of cream
3 tablespoons of parmesan cheese
Salt N pepper & a little butter for greasing the dish

Sauté the mushrooms & garlic in a pan for about 1 min in a little olive oil..

Rub the butter all over your ovenproof dish and lay the 1st layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms.

Heat the cream and pour over the mixture and top with the grated Parmesan cheese.

Pop this dish in the oven for about 1 ¼ hours - decadent and delicious!!!

Is equally delicious as a main meal itself with some green steamed veggies!!

Easter Chocolate Mud Cake

200g butter, chopped
200g dark chocolate, chopped
30g cocoa powder, sifted
60ml water
1 tsp vanilla essence
1tsp coffee
220g caster sugar
3 eggs
115g self raising flour, sifted


Pre heat oven to 160.
Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium saucepan. Use balloon whisk (large whisk) to whisk over low heat until smooth and well combined. Set aside to cool for about 10 mins.

Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.

Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer. Don’t worry if the surface cracks a little.

Remove from the oven – cool in cake tin for 10 mins then remove to a wire tray until cool





Chocolate Ganache

150g dark chocolate
125ml cream

Decoration
30 Mini Candy Coated Eggs


Method

Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well. When combined remove from the heat and

Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour)

Pour the ganache mixture over cake - smooth it over with a spatula or pallet knife. Dot the mini eggs all around the cake dusting with cocoa powder


Cooks Notes

This is a fantastic recipe … so I hope you enjoy it as much as I have over the years…. This cake keeps best in an airtight container in a cool dry spot, rather than the fridge.
Cut small slices as its very rich and can be served with cream or ice cream….



Chocolate Fondue…

200g of dark Chocolate broken into pieces
150ml carton of cream

Fruit of your choice – eg. Strawberries, grapes, bananas, kiwi – cocktail sticks
Marshmallows or Amaretti biscuits


Melt chocolate and cream in a heatproof bowl over simmering water. Stir mixture to combine and melt takes about 3/4 minutes - do this just before you are about to have dessert.

Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm.

Surrounded by the fruit and biscuit mixture so people can pick up the fruit with the sticks and dip in the chocolate mixture …

Or pour mixture into little pots for each person pop on individual plates with fruit, marshmallows & cocktail sticks.