| Bunny French Toast - An absolute breakfast delight! |
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Serves 6
Ingredients:
4 eggs
1/2 cup milk
6 slices thick bread
10g butter
2 bananas, sliced
maple syrup |
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- Using a bunny/rabbit shaped cookie cutter, cut each slice of bread into the desired shape.
Set aside.
- Mix eggs and milk together in a small bowl until combined. Set aside.
- In a frying pan, melt the butter over a medium heat.
- Place each slice of bread one by one into the egg mixture, coating both sides. Transfer bread
to frying pan and cook each side until golden brown. Repeat with each slice of bread.
- Place the cooked toast onto a plate and top with sliced banana. Drizzle maple syrup over top
and serve.
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| Easter Egg Ambrosia - A sweet dessert treat |
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Serves 4
Ingredients:
180g strawberries or mixed berries, cut into small chunks
400g strawberry yoghurt
180ml thickened cream
75g marshmellows, cut into quarters
1 tablespoon strawberry syrup
100g small chocolate eggs |
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- Pour cream into a bowl and beat on medium speed until thick. Cover and place in refrigerator.
- In a separate bowl, mix together yoghurt, syrup, fruit, marshmellows and chocolate eggs. Stir
until combined.
- Fold in cream to mixture. Cover and return to the fridge for 10 minutes.
- Spoon mixture into four separate bowls. Top with a strawberry and serve.
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| Little Egg, Ham and Spinach Pies - Great for school lunches! |
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Makes 12
Ingredients:
12 thin slices ham
12 eggs
2 tablespoons cream
12 baby spinach leaves
4 tablespoons freashly grated cheese
Salt
Pepper
Olive Oil Spray |
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- Preheat oven to 180°C
- Line a 12 mould muffin tray with olive oil spray.
- Lay one slice of ham then crack an egg into each mould. Add a spinach leaf and pour a teaspoon
of cream on top of each.
- Sprinkle the cheese on each mould and add salt and pepper to taste.
- Bake for 15-20 minutes until the egg and cheese are set and the pies start to shrink away from
the sides of the tray. Remove from the oven and let cool for 5 minutes.
- Run a knife around each mould to loosen the pies, and remove to a wire tray. Enjoy warm or at
room temperature.
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| Sweetheart Ginger Heart Biscuits - Perfect for gifts or on special occasions |
Makes 70 biscuits
Ingredients:
150g (3/4 cup) butter, softened
220g (1 cup) caster sugar
2 eggs
190g (1/2 cup) golden syrup
1 tablespoon milk
600g (4 cups) plain flour
3 teaspoons baking powder
4 teaspoons ground ginger
1 teaspoon mixed spice
1 teaspoon ground cinnamon
pinch of salt
Icing:
450g (3 cups) icing sugar, sifted
2 eggwhites
1-2 tablespoons lemon juice (depending on desired consistency)
1/2 teaspoon red food colouring |
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- Preheat oven to 190 degrees celsius (fan-forced).
- Line 2 baking trays with non-stick baking paper.
- Place the butter and caster sugar in a large bowl. Use electric beaters to beat until pale
and creamy.
- Lightly beat together the eggs, golden syrup and milk. Gradually add to the butter mixture,
beating continuously.
- Sift together the flour, baking powder, spices and a pinch of salt in a separate bowl. Add the
wet mixture, 1 large spoonful at a time, beating well after each (you will end up with a stiff dough).
- Divide the dough into three portions and shape each portion into a flattened disc. Wrap each
portion in plastic wrap and place in the fridge until ready to use.
- Roll out one portion of dough on a lightly floured surface to 3-4mm thick. Use a heart-shaped
cutter to cut out individual hearts. Place on the lined trays about 2cm apart. Continue rolling and
cutting the dough trimmings until all the dough is used. Repeat with the other dough portions.
- Bake in batches in the oven for 10-15 minutes or until golden brown.
- Transfer biscuits to wire racks and let cool before icing.
- To make the icing, beat the icing sugar and eggwhites (the icing will be quite thick). Stir in the
lemon juice and red food colouring. Spread over each biscuit and dust with sugar or hundreds and
thousands. Leave to set.
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