1、Lemony Easter chicks

Get the kids involved in the Easter celebrations with these mini meringues. A light lemony flavour and cute chick decoration makes them the perfect Easter treat

Lemony Easter chicks recipe

Ingredients

Method

Line a baking sheet with baking parchment and put a medium-sized plain nozzle on a piping bag.
  • In a clean bowl, whisk the egg whites until they are very stiff. Add half the sugar and continue to whisk until the mixture is becoming firm and shiny.
  • Stir the cornflour into the remaining sugar and add to the meringue, along with the lemon zest and juice, and a smidge of yellow food colouring paste. Whisk again until you have a very thick, firm and glossy pale yellow meringue.
  • Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the opening to seal. Pipe about 25 thumb-sized dollops onto your baking sheet – if possible, try to make them wider at the base than the top, resembling a chick’s body and head. Leave a gap between each chick to allow for expanding when cooking.
  • Cook in the oven for 30 mins until they are crisp, firm and come off the baking parchment easily. Leave to cool on a wire rack.
  • To decorate, use the orange icing pen to make a V-shaped beak, and a black icing pen for eyes and feet. The yellow icing pen can be used to decorate fluffy hair on the chick’s head and/or wings. Will keep for up to 1 week in an airtight container.

  • https://www.truecookbook.com/recipe/lemony-easter-chicks-8703/

    2、Halloumi & pepper kebabs with lemony cabbage salad

    The Cypriot cheese is a great choice for meat-free skewers as it doesn't melt- these barbecue-friendly veggie bites are budget-friendly too
    Halloumi & pepper kebabs with lemony cabbage salad recipe

    Ingredients

    Method

    1. Thread the halloumi and red peppers onto 8 soaked wooden skewers and put on a plate. Stir the oil and oregano together, then drizzle it over the kebabs. Season well with black pepper – you shouldn’t need salt.
    2. To make the salad, put the cabbage in a bowl. Mix together the oil, lemon juice and seasoning, pour over the cabbage, and toss until well coated, then stir through the parsley.
    3. Barbecue the skewers for 10 mins on each side until the cheese is golden and the peppers slightly charred. Serve on a large platter with pitta breads and tzatziki, with salad on the side.

    3、Frosted white chocolate Easter cake

    A slice of this Madeira-style cake is wonderful with a morning cup of tea or coffee
    Frosted white chocolate Easter cake recipe

    Ingredients

    • 250g butter, plus a little extra for greasing
    • 140g white chocolate, broken into pieces
    • 250ml milk
    • 1 tsp vanilla extract
    • 250g self-raising flour
    • ¼ tsp bicarbonate of soda
    • 300g caster sugar
    • 2 large eggs, lightly beaten
    • 300g tub Philadelphia cheese
    • 85g butter, softened
    • 100g icing sugar, sifted
    • mini eggs, to decorate (or use 50g/2oz chopped hazelnuts)

    Method

    1. Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
    2. To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

    4、Spiced veg with lemony bulghar wheat salad

    A warm, colourful vegetarian salad, full of Moroccan flavours
    Spiced veg with lemony bulghar wheat salad recipe

    Ingredients

    • 2 tbsp vegetable oil
    • 2 tbsp clear honey
    • 2 tsp harissa (we used Belazu rose harissa)
    • 2 small aubergines, cut into wedges
    • 1 red pepper, deseeded and cut into chunks
    • 140g bulghar wheat
    • zest and juice ½ lemon
    • large handful mint leaves, chopped
    • Greek yogurt, to serve (optional)

    Method

    1. Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
    2. Meanwhile, tip the bulghar wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulghar, drizzled with yogurt, if you like.

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