The team from Expat Kitchen have decided to give a twist to two traditional Easter recipes. These would be a perfect for your Easter celebrations or a fun family activity with the kids!
Hotcross Easter Brownies
Makes 16 squares
* 200g cooking chocolate
* 200g butter
* 220g caster sugar
* 3 eggs
* 120g plain flour
* 150g walnuts, roughly chopped
* Small servings of pastel and white coloured icing to decorate
1. Preheat oven to 180 degrees Celsius. Line brownie pan with parchment paper.
2. Melt butter and chocolate together in double boiler, stirring until the mixture is smooth.
3. Stir the sugar into the chocolate mixture until it’s dissolved, and allow to cool until tepid.
4. Beat the eggs in a separate bowl; add a little at a time to the chocolate mixture.
5. Add in the walnuts, then carefully fold in the flour. Do not over-mix.
6. Pour into the baking tray and bake for 20 to 25 minutes.
7. Let cool completely, then cut into bite-sized squares. Decorate with pastel coloured icing.
Devilled Egg Chicks
* 10 large eggs, hard-boiled (8 minutes)
* 2 tablespoons whole egg mayonnaise
* 1½ teaspoon Dijon mustard
* ¼ teaspoon garlic powder
* ⅛ teaspoon salt, or to taste
* 1 small carrot, peeled and sliced into rings
* 3 packets of Mamee ready-to- eat noodles to make the nest (or substitute with fresh parsley)
* 4 black olives
Note: You’ll also need a sharp knife and a plastic straw
- Peel hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg so it can stand. Cut a generous top off the egg, and set top aside. Using a small melon baller, scoop out the yolk carefully (be careful not to break the white part!).
- In a medium mixing bowl, combine 10 cooked yolks and mash well with a fork. Add mayonnaise, Dijon, garlic powder and salt. Mash everything together until smooth. Transfer mixture to Ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
- For the eyes, poke through an olive with a plastic straw several times, then gently squeeze down the straw, and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert two olive spots for the eyes and two carrots wedges for the beak. Set chicks on a platter and garnish with noodles, or parsley or dill to give them that “free range” feel.
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