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Hot Cross Buns

Ingredients
cup water
cup full cream milk
cup sugar
4 teaspoons active dry yeast (1 to 2 sachets)
1/3 cup unsalted butter, melted, plus as needed
1 large egg yolk
1 teaspoons vanilla essence
3 cups flour
3/4 teaspoon fine salt
teaspoon grated nutmeg
teaspoon ground cinnamon
teaspoon ground ginger
cup currants, plumped in the microwave and
cooled
1 egg beaten, for brushing
For the icing/glaze:
2 cups icing sugar, sifted
2 tablespoons milk
teaspoon finely grated lemon zest
1 teaspoon vanilla essence

Directions
Combine the water and milk in a medium saucepan and warm over low heat until lukewarm.
Remove from heat and sprinkle the yeast and a
pinch of sugar and flour over the surface of the
liquid. Set aside without stirring, until foamy
and rising up the sides of the pan, about 30 minutes.
Whisk the butter, egg yolk and vanilla into the
yeast mixture.
Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make
a well in the centre of the flour and stir in the
yeast mixture with a wooden spoon to make a
thick and slightly sticky dough. Stir in currants.
Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8
minutes. Shape into a ball.
Brush the inside of a large bowl with butter. Put

dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room
temperature until doubled in size, about 1 hour
30 minutes.
To form the rolls: Butter a 9 by 14-inch baking
pan. Turn the dough out of the bowl and pat into
a rectangle. Divide the dough into 12 equal portions about 55grams each. (If you don't have a
scale, divide the dough in half lengthwise, then
in half crosswise. Cut each of those four sections
into 3 equal-sized rolls.)
Tuck the edges of the dough under to make round
rolls and place them seam-side down in the prepared pan, leaving a little space in between each
roll. Cover the pan with buttered plastic wrap
and set aside in a warm place until the rolls rise
almost to the rim of the pan and have more than
doubled in size, about 45 minutes.
Meanwhile, position a rack in the centre of the
oven and preheat to 180C.
Remove the plastic wrap and brush the tops of
the buns with beaten egg. Bake rolls until golden
brown and puffy, about 25 minutes.
Optional: When warm brush the tops with sugared water (dissolve 5 tablespoons of icing sugar
in 2 tablespoons of water).
For the glaze: Stir together icing sugar, milk,
lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small
cut in the corner of the bag. Ice buns in a thick
cross shape over the top of the warm buns.

Chocolate Chip Cookies

(This makes heaps, the recipe can be halved)

Ingredients
500ml (2 cups) butter
680g chocolate chips
1000ml (4 cups flour)
500ml ( 2 cups brown sugar)
10ml ( 2 teaspoons ) bicarbonate of soda
5ml ( 1 teaspoon) salt
500 ml (2 cups) sugar
500g grated Cadbury's chocolate
1250ml (5 cups) blended oatmeal
4 eggs
10ml ( 2 teaspoons ) baking powder
10ml ( 2 teaspoons) vanilla essence
375ml (3 cups) chopped nuts optional
Method
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both
the sugars. Add the eggs and vanilla, mix together with flour oatmeal, salt,baking
powder, and bicarbonate of soda. Add the chocolate chips, grated chocolate and the
nuts. Roll onto balls,and place 2 inches apart.on a baking sheet. Bake for 10 minutes
at 180C.
This recipe makes 112 cookies.
Enjoy!!

Easter Carrot Cake

Ingredients

In the bowl of the food processor combine the

white sugar, brown sugar, eggs, and yogurt.

Unsalted butter, for the pan

2 cups flour, plus extra for pan
330g grated carrots approximately 6 medium
carrots
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
teaspoon ground allspice
teaspoon ground cinnamon
teaspoon freshly ground nutmeg
teaspoon fine salt
1 1/3 cups white granulated sugar
cup dark brown sugar
3 large eggs
cup plain yogurt
cup vegetable oil
Cream Cheese Icing ( recipe below)

With the processor still running drizzle in the

vegetable oil. Pour this mixture into the carrot
mixture and stir until just combined. Pour into
the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the
heat to 165 degrees C and bake for another 20
minutes or until the cake is cooked through. If it
starts to get too brown on the top, cover with foil
whilst it is baking.

Method:

Place the icing in the refrigerator for 5 to 10

minutes before using.

Remove the pan from the oven and allow cake

to cool 15 minutes in the pan. After 15 minutes,
turn the cake out onto a rack and allow cake to
cool completely. Cover with cream cheese icing
after cake has cooled completely.

Method for Cream Cheese Icing:

Cream Cheese Icing:
In the bowl of a stand mixer with paddle attach1 cup cream cheese
ment, combine the cream cheese and butter on
4 tablespoons (54 g) unsalted butter (room tem- medium just until blended. Add the vanilla and
perature)
beat until combined. With the speed on low, add
1 teaspoon vanilla essence
the powdered sugar in 4 batches and beat until
2 cups icing sugar (sifted)
smooth between each addition.

Preheat oven to 180 degrees C.

Butter and flour a 9-inch round and 3-inch deep
cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set
aside.
Put the sifted flour, baking powder, bicarb, spices, and salt in the bowl of a food processor and
process for 5 seconds. Add this mixture to the
carrots and toss until they are well-coated with
the flour.

Simnel Cake

The simnel cake is associated with Easter Sunday, the

marzipan balls represents the 11 faithful disciples.
Ingredients
200g butter
125ml brown sugar
750ml fruit cake mix
375ml cake flour
5ml cinnamon powder
5ml mixed spice powder
3ml nutmeg powder
3 eggs
2ml salt
750g marzipan
Apricot jam for spreading

Method
1. Cream butter and sugar till light and fluffy. Add eggs one at a time. Beat well.
2. Add fruit and sifted dry ingredients. Mix well.
3. Grease and line a 18cm x 7cm round cake tin. Spread half of the cake mixture into
the base of the tin.
4. Roll out 250g of the marzipan and cut out an 18cm circle. Place this over the mixture in tin and cover with the remaining mixture
5. Bake in a preheated oven at 150C (300F) for 2 hours, until lightly browned.
6. Allow to cool in tin. Wrap in plastic wrap so that it is airtight, and store for at least
a week
7. When ready to use, brush the surface of the cake with apricot jam and cover with
a circle of marzipan. Crimp edges of the marzipan, and brush again with jam. Make
marzipan balls and position them on the surface.
8. Grill for a few minutes until browned. Decorate with fruit and ribbon if desired.

Tip
Watch cake constantly while it is under the grill and turn it around to brown evenly.
This will prevent the marzipan from burning.

Dough

Nutty Easter Treat

4 x 250ml white bread flour

125ml castor sugar
2ml salt
10g instant dry yeast ( 1 sachet)
200ml luke warm water
100g melted butter or margarine
2 eggs beaten

Filling
125ml coarsely chopped walnuts
65ml coarsely chopped pecan nuts
65ml coarsely chopped almonds
60g melted butter or margarine
30ml honey or golden syrup
15ml cinnamon powder

Method
1. Sift flour, sugar and salt together. Add yeast
2. Add milk to dry ingredients with melted butter and eggs, to form a soft dough.
Knead for 10 minutes, until smooth and elastic
3. Place dough in a greased plastic bag and allow to rise for about 30 minutes until
doubled in size
4. For Filling: mix nuts with remaining filling ingredients
5. Knock down dough and allow to rise for a further 10 minutes
6. Flatten the dough into a 45cm x 30cm rectangle. Spread with the filling. Roll up
from the long side.
7. Join the ends of the roll together to form a circle. Using a pair of scissors, make 20
cuts into the circle, each 3/4 of the width of the dough. Turn each wedge on its side.
8. Place on a greased baking tray and bake at 180C (350F) for 35 minutes, until
golden brown.

Topping - Glace Icing

250ml icing sugar
30ml boiling water
2ml vanilla or caramel essence
,

Method

1. Sift icing, and add enough water to make a smooth consistency.

2. Add essence
3. Pour glace icing over the warm ring.

Easy Fruit Salad with

Honey Yoghurt
Ingredients
2 cups plain yogurt
2 tablespoons good honey
teaspoon vanilla essence
an orange, juiced
1 banana, sliced (optional) or use diced pineapples
cup fresh blueberries
cup fresh raspberries
cup fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved

Directions
Combine the yogurt, honey and vanilla in a bowl and set aside. Combine the orange
juice and banana slices in a separate bowl. Add the berries and grapes and gently
mix the fruit mixture together. Spoon the fruit into serving bowls and top with the
yogurt.

Ice Cream Bombe

Ingredients
6 eggs
175 g castor sugar
175 g milk chocolate
350 ml double cream
75 g white chocolate
50 g chocolate polka dots
50 g plain chocolate

Method
1. Separate 4 of the eggs. Whisk the yolks with 50g of castor sugar until the mixture
is thick and pale. Melt the milk chocolate set over a pan of simmering water and then
beat into the egg and sugar mixture.
2. Whisk the egg whites till they form peaks. Gradually whisk in 50g sugar until the
mixture becomes glossy.
3. Whip 250ml double cream and then add the egg whites into the chocolate mixture.
Turn this mixture into a 1,75 bombe mould, or freezer proof bowl. Allow to set.
Serves 10 -12

Easter Pie
Ingredients
cup icing sugar, plus extra for garnish
3 large eggs
2 teaspoons vanilla essence
1 tablespoon orange zest
2 cups full cream ricotta cheese
cup cooked short-grained rice (soft)
1/3 cup toasted pine nuts or almonds (Blanched, chopped with skins removed)
6 sheets phyllo pastry, thawed
6 tablespoons unsalted butter, melted

Method:
Whisk cup of icing sugar, eggs, vanilla, orange zest and ricotta in a food processor
until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 180C.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the
sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the
melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets,
alternating after each layer and buttering each sheet. Spoon the ricotta mixture into
the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it
completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.
Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and
serve.

Ingredients

Asparagus and
tomato Frittata

6 large eggs
2 tablespoons fresh cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 asparagus spears, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
cup mozzarella cheese diced
cup cheddar cheese, diced
cup feta cheese (optional)

Directions
Preheat the oven to 180C. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in
a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until
crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and
a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus
mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese.
Reduce heat to medium-low and cook until the frittata is almost set but the top is
still runny, about 2 minutes. Place the skillet in the oven. Broil until the top is set and
golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Serve
with a fresh green salad

Pickled Fish
(This is a family recipe)

Ingredients
2 kg Kabeljou or fish of choice
Season fish with freshly ground white pepper and salt to taste

Sauce
125ml sunflower oil
3 large onions sliced
200ml brown vinegar
20ml sugar
5ml tumeric powder
10ml curry powder
5ml chilli powder
5 bay leaves
Salt to taste

Method
Heat oil in a deep frying pan, add seasoned fish and fry for 5 minutes on either side,
until meduim brown.
Remove from pan and drain on paper towel.
For the Sauce
Cook together onions, sugar, vinegar and the rest of the spices in a saucepan till well
blended approximately 10 minutes. Add salt to taste. Place fish in a rectangular pyrex dish and cover with onion mixture. Store covered for 24 hours, for the flavours
to infuse.
Serves 6

Kingklip & Prawn Paella

Ingredients
500 g kingklip fillets
1kg prawns, cleaned
1kg onions , chopped
200g mushrooms, chopped
2 green/red pepper each, seeded and chopped
1 kg brown rice
Salt to taste
Cooking oil
Tabasco sauce

Marinade
125 ml chillie sauce of choice
4 cloves of garlic
Salt & freshly ground black pepper to taste
5ml Tabasco sauce

Method
Combine marinade ingredients and marinate kingklip and prawns for 30 minutes. in
a pan, fry the chopped onions in a little oil until golden brown. Add mushrooms, and
fry for 5-10 minutes. Remove onions and mushrooms from the pan and set aside. Fry
the peppers in a little oil for 5 minutes, remove and set aside. Transfer the kingklip,
prawns and marinade to the pan and fry for 15 minutes. Boil rice till tender in boiling salted water for 20 minutes. Drain the rice and set aside. Layer ingredients in a
large saucepan or flat bottomed fish pot as follows. First rice, then onions,mushrooms
peppers, then kingklip and prawn mixture. Continue layering until all ingredients
have been used up. Steam covered, over meduim heat for 30 minutes, or until rice is
cooked through. Serve with salsa. Serves 10 -12.

Tip
If using white or Basmati rice,then cook rice for 10 minutes and drain.

Easter Crown Rack of lamb

Ingredients

2 racks of lamb, 6 to 8 ribs/loin chops each, approximately 1kg each

Ingredients per rack of lamb:
1 tablespoon olive oil
1 teaspoon fine salt
teaspoon freshly ground black pepper
6 cloves garlic, minced
4 teaspoons fresh thyme, chopped
1 teaspoons ground coriander
1 teaspoon Fresh crushed green chillies (optional)
For sauce:
1 to 1 tablespoons vinegar
to 1 teaspoon Dijon mustard
to 1 teaspoon chopped fresh rosemary leaves

Method:
Preheat the oven to 180C.
To french (crown) the racks of lamb (you can get your butcher to do this for you, but it is pricey.
pretty easy to do yourself):
Make a cut on the fat side of each of the ribs/chops, perpendicular to them, about 2 inches down
from the rib ends. Cut through the fat down to the rib bones. You are basically removing the fat
and exposing the top bones of the ribs/chops.
Turn the rack on end, with the bones facing up and push a knife through the flesh between each
rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess
fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base,
nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them
together at the base and centre, in order to hold the racks together. The rib ends should be pushed
outward to create the look of a crown. (This should be done after you have rubbed in the spices).
Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme, crushed green chillies
and coriander and press all over the lamb. Place the roast in an oven pan or if using a Bundt pan,
place it with the centre of the pan coming up through the middle of the roast.
Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches the
required cooking. Some may prefer it underdone and others well done. Well done should be 40 to
45 minutes. Remove from the oven, transfer the roast to a rack, cover with aluminium foil and let
the meat rest for 20 minutes. While the meat is resting add the vinegar, mustard and rosemary to
the juices that accumulated in the pan while cooking. Stir to combine. Taste and adjust seasoning,
as needed. Cut the string away from the roast and place cooked stuffing or veggies in the centre if
desired. Serve the warm sauce with the roast.