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
- 2 medium egg whites
- 100g golden caster sugar
- ½ tsp cornflour
- grated zest ½ lemon, plus 1 tsp juice
- yellow food colouring paste
- orange, black and yellow icing pen, to decorate
MethodLine a baking sheet with baking parchment and put a medium-sized plain nozzle on a piping bag.
- 500g halloumi cheese, cut into cubes
- 3 red peppers, deseeded and cut into squares
- 1 tbsp olive oil
- 1 tsp oregano (fresh or dried)
- 500g red cabbage, finely shredded
- 2 tbsp extra virgin olive oil
- juice ½ lemon
- handful parsley, finely shredded
- pitta breads and tzatziki, to serve
- 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.
- 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.
- 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.
- 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)
- 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.
- To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.
- 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)
- 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.
- 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.