From chocolate caramel hot cross buns to Easter bunny cake pops, try these Easter recipes during the holidays to keep everyone full and satisfied.
While we'd all love to pig out on chocolate eggs during Easter, it doesn't get the tick of approval from parents and dieticians. The good news is, there is still plenty of other delicious foods out there ready to be devoured. Some healthy and some not so healthy.
Try these recipes at home and make a fun day out of it with family and friends. If you're hosting Easter lunch or dinner, these are sure to be a crowd favourite.
It's up to you how you'd like to find your recipes. You could have a few handed down from past generations, you could already own a cookbook or even some research online will get you plenty.
Think about the tastes and preferences of the people you're cooking for. While Easter is usually themed around sweet things, such as chocolate, cupcakes and fruit bread you can add your own creative spin when cooking savoury or main dishes.
Easter Delights Cookbook from The Book Depository
This cookbook for easter is satisfying to the soul to include all members of the family in helping to prepare for this yearly feast time. These recipes contain ingredients that are easily found at your local market year round.
Disclaimer: This recipe has been taken from taste.com.au
7g sachet dry yeast
1 cup milk, warmed
2 tablespoons caster sugar
3 cups Anchor Lighthouse Bread and Pizza Plain Flour
1/2 teaspoon salt
2 tablespoons cocoa powder
1 1/2 teaspoons ground cinnamon
50g butter, chilled, chopped
1 egg, lightly beaten
1/2 cup caramel bits
2 tablespoons apricot jam, warmed, strained
2 tablespoons bread and pizza plain flour
1 tablespoon cocoa powder
1 tablespoon caster sugar
Step 1. Grease a 6cm deep, 23cm (base) square cake pan. Place yeast, milk and half the sugar in a jug. Whisk until yeast dissolves. Cover. Keep in a warm place for 10 minutes or until foamy.
Step 2. Sift flour, salt, cocoa, cinnamon and remaining sugar into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in centre. Add yeast mixture and egg. Stir. Turn out dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Keep in a warm place for 1 hour or until doubled in size.
Step 3. Punch down dough. Turn out onto a floured surface. Knead for 5 minutes or until smooth. Add caramel bits, kneading to combine. Divide into 16 even balls. Place in pan. Cover. Set aside in a warm place for 30 minutes or until almost doubled in size. Preheat oven to 200°C or 180°C if fan-forced.
Step 4. Meanwhile, make Paste: Combine flour, cocoa, sugar and 2 tablespoons of cold water in a bowl. Spoon into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce oven temperature to 180°C/160°C fan-forced. Bake for a further 20 minutes or until golden and cooked through. Place buns, top-side up, on a wire rack. Brush tops with jam. Cool. Serve.
Chocolate and Hazelnut Babka
Disclaimer: This recipe has been taken from Gourmet Traveller
180 ml lukewarm milk
14 gm (2 sachets) dry yeast
110 gm (½ cup) caster sugar
485 gm (3¼ cup) plain flour, sifted
1 egg yolk
210 gm softened butter
100 gm hazelnuts
100 gm dark chocolate (56% cocoa solids), coarsely chopped
Step 1. Combine milk, yeast and 1 tbsp sugar in the bowl of an electric mixer fitted with a paddle and set aside in a warm place until foamy (5-7 minutes). Add 75gm flour, mix to combine, then add eggs, yolk, remaining sugar and a pinch of salt, mix to combine. While mixing on low speed, gradually add remaining flour until combined, then add 150gm butter, a little at a time, beating until dough is shiny and elastic (3-5 minutes; dough will be quite soft). Place dough in a lightly oiled bowl, cover with oiled plastic wrap and set aside until doubled in size (1-1½ hours).
Step 2. Preheat oven to 180C. Place hazelnuts on a baking tray and roast until golden (5-7 minutes), cool slightly, then rub with a tea towel to remove skins and cool completely. Process in a food processor until coarse crumbs form, combine with remaining softened butter to form a paste and set aside at room temperature until required.
Step 3. Knock back dough and divide into two. Working with one half at a time, roll dough on a lightly floured surface into a 20cm x 32cm rectangle. With longest side facing you, spread over half the hazelnut paste, leaving a 4cm-border, then scatter over half the chocolate. Roll away from you to form a cylinder, brush ends with a little egg wash, then join ends to make a loop, twist into a figure of eight and place in a 9cm x 19cm loaf tin lined with baking paper. Set aside in a warm place until dough reaches the top of tin (1 hour). Repeat with remaining dough. Brush babkas with egg wash, scatter with demerara sugar and bake in centre of oven until golden and cooked through (35-40 minutes). Cool in tins for 10 minutes, then turn out, cool on a wire rack and serve warm or at room temperature. Babkas will keep, stored in an airtight container, for 3 days and are best served warm or in toasted slices.
Easter Chocolate Orange Tarts
Disclaimer: This recipes has been taken from Bakers Corner
60g cream cheese, softened
2 tbsp caster sugar
2 tbsp thickened cream
Finely grated zest and juice of 1 orange (about ½ cup (125ml)
1 (160g) pre-cooked sweet tart shell
¾ cup (100g) NESTLÉ Dark Melts
2 tbsp thickened cream
30 mini Easter solid eggs, unwrapped
Step 1. Preheat oven to 160°C/140°C fan forced.
Step 2. In a medium bowl, beat cream cheese and sugar until softened, stir in egg, cream, zest and juice until combined.
Step 3. Pour orange filling into tart shell. Bake for 25- 30 mins or until just set. Remove from the oven; refrigerate for 30 minutes or until cool.
Step 4. In a medium heatproof bowl, combine NESTLÉ Dark Melts and cream; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted. Carefully spread mixture over cooled tart. Refrigerate for 10 minutes top with Easter eggs; refrigerate again for 10 minutes or until set. Serve.
Salmon with pea mash and fennel salad
Disclaimer: This recipes has been taken from taste.com.au
500g frozen peas
1 small fennel bulb, thinly sliced, fronds reserved
1/4 bunch radishes, sliced
1 cup celery heart leaves (from the inner stalks only)
1 small red onion, thinly sliced
1 tablespoon lemon juice
1/3 cup (80ml) extra virgin olive oil
4 x 180g salmon fillets
Step 1. Place peas in a bowl and cover with boiling water. Stand for 1 minute, then drain. Set 1 cup (120g) peas aside. Puree the remaining peas in a blender, then transfer to a saucepan over low heat. Season and keep warm.
Step 2. Toss the fennel and reserved fronds, radish, celery leaves, onion and reserved 1 cup (120g) peas in a bowl. Combine the lemon juice and 1/4 cup (60ml) oil in a bowl, then season and toss with the salad. Set aside.
Step 3. Season the salmon with salt. Heat remaining 1 tablespoon oil in a frypan and cook salmon, skin-side down, for 2-3 minutes until crisp. Turn and cook for a further 1 minute. Transfer to a plate and rest, loosely covered with foil, for 2 minutes. Serve salmon with the pea mash and fennel salad.
Beetroot, silverbeet and goat's curd salad
Disclaimer: This recipe has been taken from the Gourmet Traveller
1 bunch each golden and baby red beetroot, young tender leaves reserved
100 ml extra-virgin olive oil
6 young rainbow silverbeet leaves, stalks removed, torn into bite-sized pieces
2 golden shallots, finely diced
Juice of 1 lemon
2 tbsp each coarsely torn dill, mint and flat-leaf parsley
100 gm goat's curd
Step 1. Preheat oven to 200C. Place beetroot in a roasting pan, drizzle with 1 tbsp olive oil and add 250 ml water to pan, season to taste, cover with foil and roast until beetroot is tender when pierced with a skewer (45 minutes-1 hour). Set aside to cool, then rub skin off with absorbent paper. Halve larger ones and set aside.
Step 2. Combine beetroot leaves, silverbeet, shallot, lemon juice, herbs and remaining oil in a bowl, season to taste and toss to combine.
Step 3. Arrange beetroot on a platter, scatter with silverbeet mixture and top with goat's curd. Season to taste and serve.
Easter bunny cake pops
Disclaimer: This recipes has been taken from taste.com.au
You'll need 30 lollipop sticks and a thick piece of polystyrene.
450g bought butter cake (see note)
1/4 cup vanilla frosting
375g packet white choc melts
30 white marshmallows
30 pink mini marshmallows
8 white mini marshmallows
30 red rainbow choc chips
1/4 cup dark choc melts
Step 1. Using your hands, roughly break up cake into small pieces and place in a large bowl. Continue breaking cake into smaller pieces until finely crumbled. Add vanilla frosting. Mix with a wooden spoon until combined. Using hands, bring mixture together to form a 10 cm disc.
Step 2. Line 2 baking trays with baking paper. Roll disc between 2 sheets of baking paper until 1.5cm thick. Using a 4 cm round shaped cutter, cut 30 rounds from mixture, re-rolling and cutting scraps. Place on prepared baking trays. Lightly press 2 sides of each round to form a 3cm wide oval shape.
Step 3. Place 1/4 cup white melts in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Dip 2 cm of 1 end of a lollipop stick into melted chocolate. Push stick into the base of 1 cake. Return to tray. Repeat with remaining cakes. Freeze for 20 minutes or until firm.
Step 4. Reserve 1/4 cup of remaining white melts. Place 1/2 the remaining white melts in a heatproof, microwave-safe mug. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Working quickly, dip half the cakes, 1 at a time, into melted chocolate to coat all over. Gently tap stick on side of mug to drain excess chocolate. Push stick into foam. Stand for 10 minutes or until set. Repeat with remaining white chocolate melts and cakes.
Step 5. Place reserved white melts in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Cut large marshmallows in half crossways. Pinch 1 end of each marshmallow half to form ear shapes. Cut pink mini marshmallows in half lengthways. Pinch both ends to form inner ear shapes. Using a little melted chocolate and the picture as a guide, attach 1 pink marshmallow piece to the cut side of each large marshmallow half to form ears. Using a little melted chocolate, attach 2 ears to the top of each cake pop. Hold until secure. Cut white mini marshmallows into quarters crossways. Reshape into rounds. Using a little melted chocolate and the picture as a guide, attach 2 rounds to each cake pop to make the whisker pads. Using a little melted chocolate, attach 1 red choc chip above to form a nose.
Step 6. Place the dark chocolate melts in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth. Dip the tip of a toothpick into melted dark chocolate. Using the picture as a guide, make 3 dot marks on each white marshmallow round to form whiskers. Make 2 dot marks above nose to form eyes. Set aside for 1 hour to set.
Creme Egg Chocolate Brownies
Disclaimer: This recipe has been taken from the Cadbury website
125g butter, chopped
125g CADBURY Dark Cooking Chocolate, chopped
1 cup brown sugar
3 eggs, lightly beaten
1/3 cup flour
1/3 cup of CADBURY Bournville Cocoa
¼ teaspoon baking powder
6 CADBURY Creme Eggs, halved lengthwise
Step 1. Combine the butter, chocolate and brown sugar in a saucepan and stir over a medium heat until melted and smooth. Remove from heat and whisk in the eggs. Add the sifted flour, cocoa and baking powder and stir until well combined. Pour into a greased and base lined 28cm x 18cm saucepan.
Step 2. Bake in a moderate oven 1800C for 30 minutes. Top evenly with CADBURY Creme Eggs and press in a little. Bake a further for 5-7 minutes until the eggs are just melted. Cool on a wire rack before cutting into 12 pieces. Store in an airtight container until required.
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